tag:blogger.com,1999:blog-67872857644601913912024-03-13T09:08:36.285+05:30UpalaFood you will relish!Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.comBlogger430125tag:blogger.com,1999:blog-6787285764460191391.post-84426171988173450432020-05-13T09:33:00.000+05:302020-05-13T09:34:01.244+05:30Easy Tomato Rava Upma (NO ONION NO GARLIC)<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><img alt="Easy Tomato Rava Upma (NO ONION NO GARLIC)" border="0" data-original-height="1600" data-original-width="1157" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhamKYcJSHRzTpT6k3hCCCER4o72dTPPicWo8E5UeT_XBWtkSIQXHLRkicBYuW0PfwS6S3llCmdWZQB-3ZgHiQ_p0ezBZbNKhz7-YWBIEI4IkSJn9_uTV8QdVZNLHRlwA6gwibeLs_kxrif/s640/tomato+upma1wm.jpg" style="margin-left: auto; margin-right: auto;" title="Easy Tomato Rava Upma (NO ONION NO GARLIC)" width="462" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">Easy Tomato Rava Upma (NO ONION NO GARLIC)</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhamKYcJSHRzTpT6k3hCCCER4o72dTPPicWo8E5UeT_XBWtkSIQXHLRkicBYuW0PfwS6S3llCmdWZQB-3ZgHiQ_p0ezBZbNKhz7-YWBIEI4IkSJn9_uTV8QdVZNLHRlwA6gwibeLs_kxrif/s1600/tomato+upma1wm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Easy Tomato Rava Upma (NO ONION NO GARLIC) </b>is a life savior for lazy mornings when you still need to make upma ๐and want your family to eat without saying no ๐.</span><br />
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<a name='more'></a><span style="font-family: "georgia" , "times new roman" , serif;">Recently I saw a Whatsapp video, in which they were interviewing candidates for a 24-hour non-stop job with no payment ๐ , and of course, in the end, it reveals out to be a mom's job. This video paused me for a second to make me think, my days were </span><span style="font-family: "georgia" , "times new roman" , serif;">also</span><span style="font-family: "georgia" , "times new roman" , serif;"> </span><span style="font-family: "georgia" , "times new roman" , serif;">going crazy......similar to what the interviewer told about a mom's job in that WhatsApp video. Non-stop running, piles of work, loads of responsibility,...the list goes on and on. I am sure...you too would agree to this๐. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Suddenly, Corona emerged and lockdown started. Now, the situation is completely different. Yes, all moms are super busy and there is no denying to it. However, we got some time to deviate from our routines and think about things that were really impossible before. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Be it doing dishes, or baking a cake for your kiddo, we sure are trying hands on things that are completely different. Isn't it?</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">My lockdown days are starting leisurely with a cup of hot coffee, AR Rahman songs, pencil sketching, and "refreshing Maths" after my degree........ apart from regular sweeping mopping and dishes ๐. In fact, I was amazed to see my sketches and planning to take up a drawing course too ๐. If you w</span><span style="font-family: "georgia" , "times new roman" , serif;">anna peep at my sketches...here is my Instagram link</span><br />
<a href="https://www.instagram.com/upalafood/"><span style="font-family: "georgia" , "times new roman" , serif;"><b>https://www.instagram.com/upalafood/</b></span></a><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Coming to our recipe of the day, Easy Tomato Rava Upma (NO ONION NO GARLIC). This is m</span><span style="font-family: "georgia" , "times new roman" , serif;">y mom's special recipe that we loved a lot "me and my sister". This recipe popped in my mind during o</span><span style="font-family: "georgia" , "times new roman" , serif;">ne of the lazy mornings and there was absolutely zero idli- dosa batter ๐ฑ.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">I know if you prepare normal upma, the whole family will show a big"<i>no-no signboard</i>" and this yummy Tomato upma comes for your rescue.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Try it out at your home and leave your comments ๐๐</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b></span><br />
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<li><span style="font-family: "georgia" , "times new roman" , serif;">2 cups Rava/Sooji/Semolina</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">4 Tomatoes ( 2 naatti variety and 2 hybrid variety)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 Green chilies</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1-inch piece Ginger (skin peeled)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">A spring of Curry leaves</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 Cup Corriander Leaves (finely chopped)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">4.5 cups of water</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon Turmeric powder</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon Mustard seeds</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon Channa dal</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon Urad dal</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">A pinch Hing</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon Ghee</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 laddle Oil</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1) Heat ghee in the kadai/wok, add rava and roast it till nice aroma.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">2) Once done, transfer the rava to a plate and set aside.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">3) Grind Tomatoes, green chilies, and ginger to a fine paste.</span><br />
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<tr><td style="text-align: center;"><img alt="Easy Tomato Rava Upma (NO ONION NO GARLIC)" border="0" data-original-height="660" data-original-width="1200" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCm8JXp_IttyO4qIS1Y-BGw8HPSbceGZbbO2UEc-JDPsqr6VHq7NE3fAzTxNNNyqGoz3PMSCUtkI1DDoO1iFCf6lYivWh3cK9ozjO8ap5JEiAFSKECDI9hZmNKLc1TY7YZpMed_SKUhJR/s640/colage+tu.jpg" style="margin-left: auto; margin-right: auto;" title="Easy Tomato Rava Upma (NO ONION NO GARLIC)" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCm8JXp_IttyO4qIS1Y-BGw8HPSbceGZbbO2UEc-JDPsqr6VHq7NE3fAzTxNNNyqGoz3PMSCUtkI1DDoO1iFCf6lYivWh3cK9ozjO8ap5JEiAFSKECDI9hZmNKLc1TY7YZpMed_SKUhJR/s1600/colage+tu.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4) Heat the kadai with oil and add mustard seeds to crackle. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">5) Then add, channa dal, Urad dal, Hing, Turmeric powder and mix well by maintaining a medium flame.</span><br />
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<tr><td style="text-align: center;"><img alt="Easy Tomato Rava Upma (NO ONION NO GARLIC)" border="0" data-original-height="672" data-original-width="1200" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjOOKcj1B2cd9h8bSdoKTYgfVD1Y7GjaLGsoEy0I32zg00ciFf_ungYjMdXt6x5etWABCz6DAU2DEbcgToLwUwe0dzf82iwH_5BJXrwf_Rrj0_zly9xy8Kk25lk7PSPCBkMWzc94Ps4giW/s640/colage+tu1.jpg" style="margin-left: auto; margin-right: auto;" title="Easy Tomato Rava Upma (NO ONION NO GARLIC)" width="640" /></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">6) Now, pour the ground tomato puree and add curry leaves to the kadai. Leave it to cook till you see oil separating from the tomato puree. Maintain medium flame throughout this process with occasional stirring to avoid getting burnt.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">7) Next, sprinkle corriander leaves and mix well.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">8) Add enough water and salt to the tomato mixture. Leave it to boil a few minutes to allow the salt to get dissolved.</span><br />
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<tr><td style="text-align: center;"><img alt="Easy Tomato Rava Upma (NO ONION NO GARLIC)" border="0" data-original-height="708" data-original-width="1200" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEZQGxPuDs8O6boNpczUGH8buJav15NM_9CTCpJH07xJn8ve_JvfDzsL3IXTJuHE1zV6ZtOs0FHA6TouBjcksJnyvWQoQXNoG8LAJHq50SDHDuj4_aCUZw17iJL-D_0SWiQ0qBnuOFa7VK/s640/colage+tu2.jpg" style="margin-left: auto; margin-right: auto;" title="Easy Tomato Rava Upma (NO ONION NO GARLIC)" width="640" /></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">9) Now, add the roasted rava to the kadai and keep stirring.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">10) Keep stirring the upma until the water is absorbed by rava and you see the upma consistency.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Serve hot<b> Tomato Rava Upma</b> with <a href="https://www.upala.net/2015/05/coconut-chutney.html" target="_blank">Coconut chutney.</a></span><br />
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<tr><td style="text-align: center;"><img alt="Easy Tomato Rava Upma (NO ONION NO GARLIC)" border="0" data-original-height="672" data-original-width="1200" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXR6h7XS0fwHcTDZKHeIjwtRybAyUMSTmRFr-uOyd25VSsvS9P-MnWphvy38gUkUVpMaCNqCSfLpgg1u6GENss4SpylUgZEqzK5p8dx4eA03N6jNK8ewwR76Nfq1G4MK0u-kYe9Ed4p7iL/s640/colage+tu3.jpg" style="margin-left: auto; margin-right: auto;" title="Easy Tomato Rava Upma (NO ONION NO GARLIC)" width="640" /></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Tips:</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1) Since this recipe is a no onion recipe, I have not added onion. You can add one finely chopped onion while tempering and fry till translucent then add tomato puree.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">2) If you prefer to grind coriander leaves along with tomato paste, please go ahead ๐</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">3) I have not added red chilies while tempering, however, if you want an extra spicy upma then add red chillies while tempering or even red chilli powder according to your preference.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">4) This recipe demands more oil since we are frying the tomato puree till it leaves oil on sides.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">5) I have taken equal quantities of nattu/natti tomato and hybrid tomatoes. Since Nattu/Natti variety gives sour taste and hybrid gives nice colour.</span><br />
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<tr><td style="text-align: center;"><img alt="Easy Tomato Rava Upma (NO ONION NO GARLIC)" border="0" data-original-height="1600" data-original-width="1065" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgft1Q6UkzyO5EmL0Y5puOrB_TFk16AX25qDkv7aEVUIV-psAYave5NJv6PWF5R-kzsfooy8sih95sQ7OxW1AN6f7ryEHvdVpkCgDKLoU2dK6mqYNzoJ8E4eu_7sVYmYYVIvAGRqc92iXSU/s640/tomato+upmawm.jpg" style="margin-left: auto; margin-right: auto;" title="Easy Tomato Rava Upma (NO ONION NO GARLIC)" width="424" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">Easy Tomato Rava Upma (NO ONION NO GARLIC)</span></td></tr>
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Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com1tag:blogger.com,1999:blog-6787285764460191391.post-83626734359815218352020-05-03T09:14:00.000+05:302020-05-03T09:17:17.465+05:30Millet Ajwain Sticks/Millet Omam Biscuit (No Baking)<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img alt="Millet Ajwain Sticks/Millet Omam Biscuit (No Baking)" border="0" data-original-height="1600" data-original-width="1141" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOzw2r0Z3sQiUUunl9Uk7n4rEWkZm6Dmn3hp7m6yoLTqCTgZRuJxeWiIVD6D4Fo0PBUpCAul8oyNJqXNcu1P8tMbNzQcGed8X59gfAeI-157U4q162CNu2J-Jr2Nc8JahL_6vzS47_5XE/s640/Millet+Ajwain+stickswm.jpg" style="margin-left: auto; margin-right: auto;" title="Millet Ajwain Sticks/Millet Omam Biscuit (No Baking)" width="456" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">Millet Ajwain Sticks/Millet Omam Biscuit (No Baking)</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Millet Ajwain Sticks/Millet Omam Biscuit is a wholesome and healthy breadstick made out of millet flour.</span><br />
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<a name='more'></a><span style="font-family: georgia, "times new roman", serif;">Usually, the Ajwain sticks are prepared using Refined flour (Maida) and it is baked. However, this recipe contains absolutely NO Maida and No Baking. These Breadsticks are super yummy and a fantastic treat for tea time hunger. Our Millet Ajwain Sticks are quite healthy as it contains all healthy ingredients and especially omam, which is great for digestion. Generally, the breadsticks are prepared at home and given to babies while they are in the teething stage. These Millet Ajwain Sticks are an interesting and healthy way to introduce millets in your baby's diet and also they love to chew on these sticks while teething.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Millets are similar to ragi and will not do any harm to your baby, however, few babies might develop allergies so I would suggest you consult your pediatrician before introducing any new food.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">You can prepare these Millet Omam biscuits in bulk and store it in an airtight container and it stays good for even a month's time. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">In this recipe, I have used the "Maha Millet" brand and used the "Multi millet atta" product which contains <b>Foxtail Millet, Kodo Millet, Little Millet, Prosol Millet, Barnyard Millet, Sorghum Millet, Pearl Millet, Flax Seeds, Methi. </b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">PS: Remember, the dough isn't super smooth like "chapati dough" so care needs to be taken when you roll them. While using your roller, apply gentle </span><span style="font-family: "georgia" , "times new roman" , serif;">pressure </span><span style="font-family: "georgia" , "times new roman" , serif;">and roll evenly. Also in this recipe, I have used Bansi Rava in this recipe and if you don't have one, you can use any normal suji/Rava.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Shall we dwell on the recipe now???</i></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b></span><br />
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<li><span style="font-family: "georgia" , "times new roman" , serif;">1 Cup Mixed Millet Flour</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup Besan/Chickpea Flour</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup Rava</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 Teaspoon Ajwain/Omam/Carom seeds</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons Butter</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Salt (as per taste)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Oil for Frying + 2 tablespoons for dough making</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1) Heat oil in a Kadai. In the meantime, take a mixing bowl and add Millet Flour, Besan, Rava, Ajwain and Salt.</span><br />
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<tr><td style="text-align: center;"><img alt="Millet Ajwain Sticks/Millet Omam Biscuit (No Baking)" border="0" data-original-height="672" data-original-width="1200" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzRACpuZHCrfz5MqpGet0ffERJ68sOjhyphenhyphenfGu825UDLYDkOl6_t2Vd6-qSbq7eL56rSWGewLjqKbL9n2L_gSqS2L6nEohMd9r5BFourx4pI5SWYPWYzMhxf9yueRlYf3vgqVH-ojtiaJXaK/s640/collagemas1.jpg" style="margin-left: auto; margin-right: auto;" title="Millet Ajwain Sticks/Millet Omam Biscuit (No Baking)" width="640" /></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">2) Next, add butter and 2 tablespoons of hot oil the flour. Switch off the flame once you have taken hot oil for dough. Now, crumble the flour with your fingers then add water and start kneading.</span><br />
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<tr><td style="text-align: center;"><img alt="Millet Ajwain Sticks/Millet Omam Biscuit (No Baking)" border="0" data-original-height="636" data-original-width="1200" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexCK9MM_4egcc_vYXiAcihbVKStLQ17KE9CtuFDGtA7STxPy6-cdUdUw5O9134RlL5vZJvKn5igIBFHqUMdHZNq6OaTuYA8TVU50647vM7ON4DJUi4XmCrJo70-sPSlndISF3PVVu1T31/s640/collagemas2.jpg" style="margin-left: auto; margin-right: auto;" title="Millet Ajwain Sticks/Millet Omam Biscuit (No Baking)" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexCK9MM_4egcc_vYXiAcihbVKStLQ17KE9CtuFDGtA7STxPy6-cdUdUw5O9134RlL5vZJvKn5igIBFHqUMdHZNq6OaTuYA8TVU50647vM7ON4DJUi4XmCrJo70-sPSlndISF3PVVu1T31/s1600/collagemas2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3) Knead the flour to form a soft and nonsticky dough.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">4) Divide the dough into two balls of equal size.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">5) Take one dough ball and roll it on a lightly dusted rolling board as shown in the picture.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">6) Use a pizza cutter to trim out the uneven edges and add them to the rest of the dough. Please refer picture for clarity.</span><br />
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<tr><td style="text-align: center;"><img alt="Millet Ajwain Sticks/Millet Omam Biscuit (No Baking)" border="0" data-original-height="612" data-original-width="1200" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpr422iwcVAacg_jdRTXGnXuBZrorildKXEbXxLZcmNhGciiT4AJhqQZYAiYoB936BSSnm-rpKwZcCNVm-VNlp1To0n4IS4RIOkKXAEZ2FyzECrf_nAWpaH0D4G2maM_qXsWtNlji9QYE/s640/collagemas3.jpg" style="margin-left: auto; margin-right: auto;" title="Millet Ajwain Sticks/Millet Omam Biscuit (No Baking)" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpr422iwcVAacg_jdRTXGnXuBZrorildKXEbXxLZcmNhGciiT4AJhqQZYAiYoB936BSSnm-rpKwZcCNVm-VNlp1To0n4IS4RIOkKXAEZ2FyzECrf_nAWpaH0D4G2maM_qXsWtNlji9QYE/s1600/collagemas3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">7) Now, heat the oil again. Meanwhile, cut the sticks using the pizza cutter or knife. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">8) Once the oil is hot enough, take out the millet ajwain sticks carefully and drop one by one in the hot oil. If your sticks are sticking to the rolling board or breaks while you try to take out from the board, you can use flat spatulas to slowly remove them.</span><br />
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<tr><td style="text-align: center;"><img alt="Millet Ajwain Sticks/Millet Omam Biscuit (No Baking)" border="0" data-original-height="600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5e3IjoRlxdu4ZeYuYND3PIcNA6A1TpnSNDr9gzN6n7UMsBIc1zfl_ioR6g197nH9SiSFPEY-7RkyRzWSG3MRkbZA1cd3D0KjYmVJ_GsBn9IFRB2GYzDQQXEfLTyFcO-hsPNQSYM0DiLT/s640/collagemas4.jpg" style="margin-left: auto; margin-right: auto;" title="Millet Ajwain Sticks/Millet Omam Biscuit (No Baking)" width="640" /></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">9) Once the sticks are cooked well on both sides, remove them from oil and place them on the paper napkin lined bowl.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">10) After you finish frying all the Millet ajwain sticks prepared from both the dough balls, you can sprinkle chat masala and mix gently.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Crispy and tasty Millet Ajwain Sticks/Millet Omam Biscuits are ready!!!!</b></span><br />
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<tr><td style="text-align: center;"><img alt="Millet Ajwain Sticks/Millet Omam Biscuit (No Baking)" border="0" data-original-height="396" data-original-width="1200" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXtfEBS62YepkbU4nBV-43t2qmQGqk_TVrYLjDu4xSvUANu3AfDBRJiilgjud3OiNdBu7uajJAm_Rkf8NntoSJN5ZMrSFI99zNuKSMbY2g1YyoBCSju5m_UOU4wmwS9SoR6fJTXMkXYLF9/s640/collagemas5.jpg" style="margin-left: auto; margin-right: auto;" title="Millet Ajwain Sticks/Millet Omam Biscuit (No Baking)" width="640" /></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Tips:</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1) If you don't want chat masala, you can omit it.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">2) If you prefer spicy millet ajwain sticks, add a teaspoon of red chili powder to the dough.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">3) You can also add a teaspoon of white sesame seeds to the dough for a different variation.</span></div>
Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com0tag:blogger.com,1999:blog-6787285764460191391.post-12652574116121155942020-04-19T08:38:00.000+05:302020-04-19T08:39:30.233+05:30Karuppu Kavuni arisi Dosa/Black Rice Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><img alt="Karuppu Kavuni arisi Dosa/Black Rice Dosa" border="0" data-original-height="1600" data-original-width="1053" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFK3FTBc2tIlo0jZUpyGdOFcTwBtVI4ZBsJ-9N04lK_y_R8BJfkKw0EX3EA86p6T1RcDP3QeQdSAIdbaz1d68WilJKlILKTbBtVoKf7xX9ux1loq8LCLSp-JDHqgyVF2-vEROG5w0PtsmZ/s640/karuppu+kavuni+dosawm.jpg" style="margin-left: auto; margin-right: auto;" title="Karuppu Kavuni arisi Dosa/Black Rice Dosa" width="420" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">Karuppu Kavuni arisi Dosa/Black Rice Dosa</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFK3FTBc2tIlo0jZUpyGdOFcTwBtVI4ZBsJ-9N04lK_y_R8BJfkKw0EX3EA86p6T1RcDP3QeQdSAIdbaz1d68WilJKlILKTbBtVoKf7xX9ux1loq8LCLSp-JDHqgyVF2-vEROG5w0PtsmZ/s1600/karuppu+kavuni+dosawm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Karuppu Kavuni arisi Dosa/Black Rice Dosa</b> is a crispy dosa that is made out of super healthy Black rice aka "Karuppu Kavuni Arisi".</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">I know the moment I say...Karuppu kavuni ...all you remember is Chettinad special Karuppu kavuni sweet that is prepared using jaggery๐. Of course, I wanted to try that recipe but before that, I tried my hands on grinding a dosa batter to see how the dosa turns out to be. This dosa is similar to my Mappillai samba Dosa which is made out of indigenous rice Mappillai samba. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Not to mention, how happy I was when my <a href="https://www.upala.net/2016/02/mappilai-samba-rice-dosathe-bridegrooms.html" target="_blank">Mappillai Samba Dosa</a> recipe was a super-duper hit and got posted in prestigious Discover Chennai magazine and even got published in the rice calendar of the renowned organic seller "Sahaja Organics". This was really motivating for me and drove me to discover many indigenous rice varieties that are on the verge of disappearing and come up with nice recipes.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Coming to our recipe of the day Karuppu Kavuni arisi Dosa/Black Rice Dosa, I would say that this dosa turned out to be super crispy and delicious. You can, of course, find that from my picture. I did not try Idli with the batter since all my batter was over by making crispy dosas ๐. The next reason is, Dosas are the perfect way to introduce something healthy to your kids than idli. Since we all are obsessed with eating white fluffy idlis...if we make some dark-colored idli, they will immediately say no to the dish without even tasting it๐. Hope all mummies are agreeing with me ๐</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">This is just a basic dosa recipe, you can make<b><a href="https://www.upala.net/2015/09/kuthiraivali-podi-dosabarnyard-millet.html" target="_blank"> podi dosa</a>, cheese dosa, <a href="https://www.upala.net/2014/06/varagarisi-tomato-uthappam.html" target="_blank">tomato uthappam</a>, <a href="https://www.upala.net/2014/09/red-rice-beetoort-uthappam.html" target="_blank">Beetroot uthappam</a>, <a href="https://www.upala.net/2016/03/methi-leaves-little-millet-dosavendhaya.html" target="_blank">methi dosa</a>, <a href="https://www.upala.net/2015/10/cauliflower-masala-dosagobi-masala-dosa.html" target="_blank">cauliflower masala dosa</a>, <a href="https://www.upala.net/2015/02/paneer-masala-dosa.html" target="_blank">paneer masala dosa</a>, and <a href="https://www.upala.net/2015/02/masala-dosa.html" target="_blank">masala dosa</a></b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Why not you give a try in your kitchen and leave your comments on how it turned out to be๐???</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b></span><br />
<br />
<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 cups Black Rice/Karuppu Kavuni Arisi</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 cups Idli Rice</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon Fenugreek Seeds</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 Cup Urad dal</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Salt</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Oil (for making dosas)</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1) Combine all the ingredients, Karuppu kavuni arisi, idli rice, urad dal, and fenugreek seeds in a bowl.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2) Wash them well and soak them for 6 hours or even overnight.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">3) After soaking, discard the water and grind it to a dosa batter. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">4) Add salt to the batter and mix well. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">5) Leave it to ferment. Fermentation depends on weather conditions sometimes it might take overnight and some times just a few hours.</span><br />
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<tr><td style="text-align: center;"><img alt="Karuppu Kavuni arisi Dosa/Black Rice Dosa" border="0" data-original-height="648" data-original-width="1200" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgozvZgt66H75sfOM0pKFT8mOetJnjh3JvT1GSavEl5Ho4EGeFv7QZZ58IXQFMwW3ogSeITX23SY79fGUdcQbFd939oqkP3Gu_2q8Msg0it2KuTGMq9Sw9i-Ml_BdnAWRl96KlmdoHJA-rw/s640/collagekk1.jpg" style="margin-left: auto; margin-right: auto;" title="Karuppu Kavuni arisi Dosa/Black Rice Dosa" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgozvZgt66H75sfOM0pKFT8mOetJnjh3JvT1GSavEl5Ho4EGeFv7QZZ58IXQFMwW3ogSeITX23SY79fGUdcQbFd939oqkP3Gu_2q8Msg0it2KuTGMq9Sw9i-Ml_BdnAWRl96KlmdoHJA-rw/s1600/collagekk1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">6) Once fermented, your Karuppu Kavuni arisi Dosa batter is ready.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">7) Take a small quantity of the batter in a mixing bowl and add enough water to make dosa batter consistency.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">8) Heat a dosa Tawa and drizzle some flavourful gingelly oil.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">9) Pour a ladle of batter and spread it into a round shape.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">10) Drizzle oil on the sides of the dosa and set the flame to low-medium. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">11) Close it with a lid and leave it to cook till it turps super crispy.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Your <b>Karuppu Kavuni arisi Dosa/Black Rice Dosa</b> is ready. Pair it with <b><a href="https://www.upala.net/2015/05/coconut-chutney.html" target="_blank">coconut chutney</a></b>, green chutney, red chutney or sambar. </span><br />
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<tr><td style="text-align: center;"><img alt="Karuppu Kavuni arisi Dosa/Black Rice Dosa" border="0" data-original-height="540" data-original-width="1200" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMDn_PS128MZjVgBb-_FIZqZMghBwla7a8ll3nuWVeB1EY-net4lDxqeqR8GPH0xS-hY9Y-gVAjHWyTvEgDKcx-YemndVdPypOTqKUYYFMh4qBwnQ8ZhL7JllXBU5zWKIy_VB_aYalMYgy/s640/collagekk2.jpg" style="margin-left: auto; margin-right: auto;" title="Karuppu Kavuni arisi Dosa/Black Rice Dosa" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMDn_PS128MZjVgBb-_FIZqZMghBwla7a8ll3nuWVeB1EY-net4lDxqeqR8GPH0xS-hY9Y-gVAjHWyTvEgDKcx-YemndVdPypOTqKUYYFMh4qBwnQ8ZhL7JllXBU5zWKIy_VB_aYalMYgy/s1600/collagekk2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Tips:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1) Since we are using Karuppu Kavuni arisi....t</span><span style="font-family: "georgia" , "times new roman" , serif;">he dosas might get burnt easily if you are making dosas in high flame... so it's better to give some extra care while making the dosa.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2) If you leave the batter to ferment for too long, dosas will come up with a sour taste.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">3) If you are purely making dosas with black rice, you can even switch idli rice with dosa rice.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Looking for some unique side dish recipes for your dosas, I have posted make unique sidedish recipes such as <b><a href="https://www.upala.net/2018/09/radish-chutney-recipe-for-idli-dosa.html" target="_blank">radish chutney</a>, <a href="https://www.upala.net/2015/02/chow-chow-chutneychayote-squash-chutney.html" target="_blank">chow chow chutney</a></b> and more...Click on this link to see more<b> <a href="https://www.upala.net/search/label/Side%20Dish">https://www.upala.net/search/label/Side%20Dish</a></b></i></span></div>
Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com0tag:blogger.com,1999:blog-6787285764460191391.post-45222543334149395902020-04-08T14:23:00.000+05:302020-04-08T16:41:48.038+05:30Dalgona Coffee Recipe/How to make Dalgona Coffee at home <div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><img alt="Dalgona Coffee Recipe/How to make Dalgona Coffee at home " border="0" data-original-height="1600" data-original-width="1040" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_vjZQ8FYmsUna7fB-6R9Ms6W3ZnVqwHWy_UcsjzdaVFZj9TKB910iqP2wdX-Bm18JDveRflGKFw1_Ixx7hnWN4C7LwuDbOTURA1gubytxLpAxUE6ckeeM4MGnS3uq9lMcHu3wv9_LrJV/s640/dalgona+coffee1wm.jpg" style="margin-left: auto; margin-right: auto;" title="Dalgona Coffee Recipe/How to make Dalgona Coffee at home " width="416" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">Dalgona Coffee Recipe/How to make Dalgona Coffee at home </span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_vjZQ8FYmsUna7fB-6R9Ms6W3ZnVqwHWy_UcsjzdaVFZj9TKB910iqP2wdX-Bm18JDveRflGKFw1_Ixx7hnWN4C7LwuDbOTURA1gubytxLpAxUE6ckeeM4MGnS3uq9lMcHu3wv9_LrJV/s1600/dalgona+coffee1wm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: large;">Dalgona Coffee</span></b> is going viral and grabbing its special place on everybody's Whatsapp status, Instagram pics and of course TikTok videos.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">When this frothy sip is stealing everyone's heart, why not upala???</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">The whipped texture along with the aroma of coffee is not going to ask you an electric mixer. Just a handful of ingredients and whip it with a whisk. It guarantees you a fluffy texture with in few minutes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Though I am not a big fan of instant coffee and more of a filter coffee type, the lockdown period forced me to buy a bottle of instant powder for back up. Never knew that it will come handy for this yummy Dalgona Coffee๐.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">If you are not interested in social media favorite Dalgona Coffee, I would say.....you still have reasons to try and they are<i> super easy to prepare</i>, <i>don't need lots of ingredients, come out awesomely fluffy.</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>So, what are you waiting for??? </i></span><span style="font-family: "georgia" , "times new roman" , serif;">Are you ready to whip some fluffy Korean style Coffee ???</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons Instant coffee powder</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons Sugar</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons Hot water</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">A glass of Chilled Milk</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Ice Cubes</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">A whisk or Hand mixer</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>How to make Dalgona Coffee at home:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1) Take a mixing bowl and add instant coffee powder and Sugar.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2) Next, add hot water and start whipping it with a round wire whisk.</span><br />
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<tr><td style="text-align: center;"><img alt="Dalgona Coffee Recipe/How to make Dalgona Coffee at home " border="0" data-original-height="804" data-original-width="1200" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHbKyY0_E8B-RNG_7ZaKgDasBcoVcpYonqGnFolvp6DhTPHiH8pfwAJd021MwG0J1LpzFQQHNhI5YWlFhakrXJCJXyB3gF1J9E5_ZrBJHy3hBv7ioWq3_xbBrC9KRw71n4acDzE186VDX2/s640/collagedc1.jpg" style="margin-left: auto; margin-right: auto;" title="Dalgona Coffee Recipe/How to make Dalgona Coffee at home " width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHbKyY0_E8B-RNG_7ZaKgDasBcoVcpYonqGnFolvp6DhTPHiH8pfwAJd021MwG0J1LpzFQQHNhI5YWlFhakrXJCJXyB3gF1J9E5_ZrBJHy3hBv7ioWq3_xbBrC9KRw71n4acDzE186VDX2/s1600/collagedc1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">3) In about 8-10 minutes, you can see a nice fluffy foam forming.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">4) Take a tall glass, add ice cubes and pour the milk in it.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">5) Its time to layer the foam on top of the milk</span><br />
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<tr><td style="text-align: center;"><img alt="Dalgona Coffee Recipe/How to make Dalgona Coffee at home " border="0" data-original-height="804" data-original-width="1200" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0wgw9QvZNsY1Ljq-aOtx3H428CEnqwZ_usLdYEVsVuzVwTbwFrJ5CCVVJtd0wvF3lfSg28rUbH4TSxlM4cRSONLxWL_GBE4_fo6RSZpbcLJVA52dxm4CwfW754hc6UxdcuAr3Ab66lDx7/s640/collagedc2.jpg" style="margin-left: auto; margin-right: auto;" title="Dalgona Coffee Recipe/How to make Dalgona Coffee at home " width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0wgw9QvZNsY1Ljq-aOtx3H428CEnqwZ_usLdYEVsVuzVwTbwFrJ5CCVVJtd0wvF3lfSg28rUbH4TSxlM4cRSONLxWL_GBE4_fo6RSZpbcLJVA52dxm4CwfW754hc6UxdcuAr3Ab66lDx7/s1600/collagedc2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Basically, you need to make a light and airy coffee foam that floats perfectly on the milk and should not dissolve immediately. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Once done, click a few pics for your Instagram and Whatsapp status then before sipping your coffee......start by mixing the foam with a spoon.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Here is the video for the step by step instructions on How to make Dalgona Coffee at home </b></span><br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/Pj_I7GpGUkg/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/Pj_I7GpGUkg?feature=player_embedded" width="320"></iframe></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I personally felt....my Dalgona Coffee was not sweet enough so I added extra spoons of powdered sugar before relishing the coffee. If you are my type, then it is better to add a few spoons of sugar to your chilled milk before making the Dalgona Coffee.</span><br />
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<tr><td style="text-align: center;"><img alt="Dalgona Coffee Recipe/How to make Dalgona Coffee at home " border="0" data-original-height="1600" data-original-width="1065" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9GLbN3niw0kgCMJdv4xfRUA6zMTWdWzWLHoQ-2VW6rxYntiwp86RdVYxYrHT-3pg5VLk0ldFrsNqH1eyXypMO8Zxtce70Y0V6Yn5BKvn_fBEKIbD1NmIymzTehmXZYnxhTrNEXEyT5VCA/s640/dalgona+coffeewm.jpg" style="margin-left: auto; margin-right: auto;" title="Dalgona Coffee Recipe/How to make Dalgona Coffee at home " width="424" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">Dalgona Coffee Recipe/How to make Dalgona Coffee at home </span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9GLbN3niw0kgCMJdv4xfRUA6zMTWdWzWLHoQ-2VW6rxYntiwp86RdVYxYrHT-3pg5VLk0ldFrsNqH1eyXypMO8Zxtce70Y0V6Yn5BKvn_fBEKIbD1NmIymzTehmXZYnxhTrNEXEyT5VCA/s1600/dalgona+coffeewm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com1tag:blogger.com,1999:blog-6787285764460191391.post-33102794442849691552020-04-02T08:28:00.001+05:302020-04-02T08:29:16.861+05:30Red Aval Puttu/Red Poha Jaggery sweet/Avalakki Sweet<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><img alt="Red Aval Puttu/Red Poha Jaggery sweet/Avalakki Sweet" border="0" data-original-height="1600" data-original-width="1083" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9i6ByIqr_r6CR3TrgT-EW95WQ4G-EPDOMfcpLSbiSVvBTvDby8-f2RPVfI6B_YEeKrzVOeO_rm1bivb7t3eyio5Ly5Py-YOZB6z4pzNr2DLUg2g1MAYbbYOq3yeJ1VKnMfLBWxgSgWQfS/s640/aval+puttuwm.jpg" style="margin-left: auto; margin-right: auto;" title="Red Aval Puttu/Red Poha Jaggery sweet/Avalakki Sweet" width="432" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">Red Aval Puttu/Red Poha Jaggery sweet/Avalakki Sweet</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9i6ByIqr_r6CR3TrgT-EW95WQ4G-EPDOMfcpLSbiSVvBTvDby8-f2RPVfI6B_YEeKrzVOeO_rm1bivb7t3eyio5Ly5Py-YOZB6z4pzNr2DLUg2g1MAYbbYOq3yeJ1VKnMfLBWxgSgWQfS/s1600/aval+puttuwm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Aval Puttu is a delicacy that is made with flattened rice, jaggery, and coconut. It is one of the easy to make recipes demanding very less ingredients. So...are you ready to cook Aval Puttu in your kitchen??</span><br />
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<a name='more'></a><span style="font-family: "georgia" , "times new roman" , serif;"><b>Red Poha/Sivappu Aval</b> is the healthiest ingredient that often gets the first place in the list of allowed food to consume for weight watchers๐ช. Generally, if you think of any healthy breakfast to kick start your day, the obvious answer is "poha/Aval upma". It is, of course, a wholesome dish that is light to your stomach without creating the heaviness like other oil-rich breakfast items.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Same as rice varieties, in poha also we have white poha and Red poha. White poha is made by par-boiling the white rice, and then removing the outer husk to flatten it. In Red poha, the same method is followed however instead of white rice.... "red rice" is used.....and that is why you get that red color.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Similar to white rice, white poha has been a favorite for many. However, in recent times, red poha started dominating. Because we started understanding that the red rice used for making red poha doesn't undergo lots of processing like the white one and is enriched with fiber, vitamins, minerals, and antioxidants.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Coming to our recipe for the day "<b>Red Aval Puttu/Red Poha Jaggery sweet/Avalakki Sweet"</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">When I went to meet my friend Shobha, she served me this delicious sweet. I was so much impressed with the taste and as a food blogger, I obviously asked for the recipe immediately๐. When she told me the recipe, I was amazed ๐ฎ as it was so easy to prepare.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">For the sweet tooths, who are trying to control their sugar cravings....this Red Aval Puttu/Red Poha Jaggery sweet/Avalakki Sweet is the best choice. Even a Diabetes person, can relish this but remember to keep "portion control" in mind ๐.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">I have already posted many Aval/Poha recipes and if you wanna have a peek, here they are...... <b><a href="https://www.upala.net/2014/12/aval-upmavegetable-poha.html" target="_blank">Vegetable Poha</a>, <a href="https://www.upala.net/2016/07/manga-aval-upmamavinakayi-avalakkiraw.html" target="_blank">Raw Mango Poha</a>, <a href="https://www.upala.net/2016/10/healthy-red-aval-payasamred-avalakki.html" target="_blank">Poha Kheer</a>, <a href="https://www.upala.net/2015/08/avalakki-upittuaval-upmaflattened-rice.html" target="_blank">Karnataka Style Avalakki uppittu</a>, <a href="https://www.upala.net/2016/08/dahi-pohathayir-avalcurd-beaten_30.html" target="_blank">Dahi Poha</a> and <a href="https://www.upala.net/2013/12/flattened-rice-jaggerry-sweet.html" target="_blank">Easy Poha sweet</a></b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Now its time to start with the ingredients and procedure on how to make this yummy <b>Red Aval Puttu/Red Poha Jaggery sweet/Avalakki Sweet.</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b></span><br />
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<li><span style="font-family: "georgia" , "times new roman" , serif;">1 Cup Aval/Flattened rice/Poha (I have used healthy red variety aval)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 cup Jaggery</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">4 Cardamoms</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 cup Desiccated Coconut</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 Tablespoons Ghee</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">8-10 Cashews</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1) Take a kadai/wok, dry roast the poha/aval for few seconds. When you smell a nice aroma, switch off the flame and transfer the aval to a bowl to cool down.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">2) In the meantime, take jaggery in a kadai and add 1/2 cup of water to it. Leave it to boil till the jaggery completely dissolves in it. No need to make syrup at this stage, just dissolving of jaggery is enough.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">3) Once the aval gets cool down, transfer it to the mixer and grind it to a rava. Be careful to not grind to a nice powder, just two or three quick pulses is all you need. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTARdwSBlHu1846FeXKNje7CNIEZXjB-K-a2zCpQCWLB3KjDqsoFPRYIA-ko7r04AegYHIuowck0slxFG3IV7blAHb236IkpZstTrxpWhKB8uI_uvkCVmau1iTgprTdaTMDPUodyjgT2oT/s1600/collage+aval+puttuu.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4) Transfer the ground aval to a bowl. Boil water and add little by little to the aval and start mixing it. For 1 cup of aval, it took around 1/2 cup of water.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">5) Take the cardamom in a Mortar and Pestle and grind it to make a coarse powder. Discard the outer skin part and use only the ground inner seed part. You can store the skin part in a container and add it to green tea or normal drinking water.</span><br />
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<tr><td style="text-align: center;"><img alt="Red Aval Puttu/Red Poha Jaggery sweet/Avalakki Sweet" border="0" data-original-height="672" data-original-width="1200" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvFbi8M7UYgdqhfjDWc2p8Czy8d9njRDrAIrE_dQ7QOTHn3WSOj55uxxlOzl6qFPv1h-wcOXAcBpT0jw6vWJD-v3Sa4kTEk4klSnLfV8tETCbhi1kNmLGKf17n6O284uJj1xDP92behs55/s640/collage+aval+puttuu1.jpg" style="margin-left: auto; margin-right: auto;" title="Red Aval Puttu/Red Poha Jaggery sweet/Avalakki Sweet" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvFbi8M7UYgdqhfjDWc2p8Czy8d9njRDrAIrE_dQ7QOTHn3WSOj55uxxlOzl6qFPv1h-wcOXAcBpT0jw6vWJD-v3Sa4kTEk4klSnLfV8tETCbhi1kNmLGKf17n6O284uJj1xDP92behs55/s1600/collage+aval+puttuu1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">6) Now, strain the jaggery water to remove the impurities and start boiling it. In the meantime, crumble the aval and keep it ready.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">7) Leave it to boil till it gets the syrup consistency. When you pour a little syrup in a bowl full of water, the syrup should not dissolve and need to settle down as shown in the pic. When you try to gather the syrup, it should gather up and you will be able to make a nice ball.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">8) At this stage, switch off the flame and add the crumbled aval and start mixing it.</span><br />
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<tr><td style="text-align: center;"><img alt="Red Aval Puttu/Red Poha Jaggery sweet/Avalakki Sweet" border="0" data-original-height="648" data-original-width="1200" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw7FwcBlVfSLwnGnsx66Vqv_0HU6fs3G2p-yjtl4D9ymawwu6LPvwT2RRECa_MXdSjNVLO5fSitKvcoHdAx_uFPp3C2po8C7LL5hsDAamO6OxiZfZaCdIw3H7fj44uTfzu4jXQtpB9bFMV/s640/collage+aval+puttuu2.jpg" style="margin-left: auto; margin-right: auto;" title="Red Aval Puttu/Red Poha Jaggery sweet/Avalakki Sweet" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw7FwcBlVfSLwnGnsx66Vqv_0HU6fs3G2p-yjtl4D9ymawwu6LPvwT2RRECa_MXdSjNVLO5fSitKvcoHdAx_uFPp3C2po8C7LL5hsDAamO6OxiZfZaCdIw3H7fj44uTfzu4jXQtpB9bFMV/s1600/collage+aval+puttuu2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">9) Now, add the cardamom powder to the aval and mix it,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">10) Heat ghee in a pan and drop the cashews to fry till light brown. Use a spoon to carefully remove only the cashews and add it to the aval.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">11) In the remaining ghee, add coconut and give a nice stir. </span><br />
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<tr><td style="text-align: center;"><img alt="Red Aval Puttu/Red Poha Jaggery sweet/Avalakki Sweet" border="0" data-original-height="636" data-original-width="1200" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQkgkkCr8mEZhyphenhyphenvpwrCc_51aVyPyUsafwxY9UpBDOThURS-MuyC_7Lud8yKAE7RE8CA79go3ZNw2IW_g34iug9NwuN5ixS39CP2YQwmPUmvODgwcFgzftivswEUTQHeYeihwvZe4zQMdBH/s640/collage+aval+puttuu3.jpg" style="margin-left: auto; margin-right: auto;" title="Red Aval Puttu/Red Poha Jaggery sweet/Avalakki Sweet" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQkgkkCr8mEZhyphenhyphenvpwrCc_51aVyPyUsafwxY9UpBDOThURS-MuyC_7Lud8yKAE7RE8CA79go3ZNw2IW_g34iug9NwuN5ixS39CP2YQwmPUmvODgwcFgzftivswEUTQHeYeihwvZe4zQMdBH/s1600/collage+aval+puttuu3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">12) Make it quick as coconut might turn super brown pretty soon. Immediately, switch off the flame and transfer the fried coconut to the aval.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">13) Mix all the ingredients nicely and serve<b> Red Aval Puttu/Red Poha Jaggery sweet/Avalakki Sweet </b>immediately.</span><br />
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<tr><td style="text-align: center;"><img alt="Red Aval Puttu/Red Poha Jaggery sweet/Avalakki Sweet" border="0" data-original-height="384" data-original-width="1200" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQug2LEGV_X96y9m24BqO51dSGsdkcpB4mCHIXygLmVWa8T0v1aXKJZMlDHpQPZw8G0ixmlXEBIiL-jBEr8KtFTy2IkLxUkEszYcwDWzWQXQnWf5EapvbGT-Lkg1xSKP5Mb9EBxDNtj2A/s640/collage+aval+puttuu4.jpg" style="margin-left: auto; margin-right: auto;" title="Red Aval Puttu/Red Poha Jaggery sweet/Avalakki Sweet" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQug2LEGV_X96y9m24BqO51dSGsdkcpB4mCHIXygLmVWa8T0v1aXKJZMlDHpQPZw8G0ixmlXEBIiL-jBEr8KtFTy2IkLxUkEszYcwDWzWQXQnWf5EapvbGT-Lkg1xSKP5Mb9EBxDNtj2A/s1600/collage+aval+puttuu4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Tips:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1) Coconut gives nice flavor to the puttu.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2) If you don't have red aval/poha, replace it with white Poha. </span><br />
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Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com0tag:blogger.com,1999:blog-6787285764460191391.post-22684383571662843652020-03-21T17:28:00.000+05:302020-03-21T17:28:31.398+05:30Spring Onion Podi Uthappam/Spicy Green Uthappam<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><img alt="Spring Onion Podi Uthappam/Spicy Green Uthappam" border="0" data-original-height="1600" data-original-width="1072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVnVMtyb5De3ioZQEv7O3-IiLCLYCxefmL-62wJW0167CFPHFp2GHkFFTwmdm8EfGAJ5GyyCGrSV0JHB_bwYu6SIxnZ-Jo4j6C17wVsSe_9IA4AVLmIJFpd32DCOuDeVXatoAhN6AIrVPZ/s640/springonion+podi+uthappam.jpg" style="margin-left: auto; margin-right: auto;" title="Spring Onion Podi Uthappam/Spicy Green Uthappam" width="428" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">Spring Onion Podi Uthappam/Spicy Green Uthappam</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: large;">Spring Onion Podi Uthappam/Spicy Green Uthappam</span></b> is a crunchy uthappam with a unique spring onion flavors. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">I often prepare onion uthappam at my home and another specialty of Upala is "<a href="https://www.upala.net/2016/03/methi-leaves-little-millet-dosavendhaya.html" target="_blank">Methi Uthappam"</a>. It was my mother inlaws recipe and was a super-duper hit at my home. </span><span style="font-family: "georgia" , "times new roman" , serif;">Never heard of it???</span><span style="font-family: "georgia" , "times new roman" , serif;"> give it a try๐ then you will start loving it.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Similar to Methi uthappam, I was thinking of some uthappam recipe where I can add some greens and it still tastes yummy. When I was discussing this with my mom, she suggested spring onion. Tada....this "Spring Onion Podi Uthappam/Spicy Green Uthappam" recipe was invented in my kitchen for upala๐</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">Idli/Dosa Batter ( as needed)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 bunch of Spring onions (finely chopped along with the onion bulbs)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Idli Podi ( as needed)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Ghee (for cooking)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Oil ( for cooking)</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1) Heat a Dosa tawa and drizzle some oil.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">2) Pour 2 ladle of batter and spread it thick like how we do for onion uthappam</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">3) Generously sprinkle finely chopped spring onion greens and the chopped bulbs on top of the batter.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">4) Take 1 tablespoon of idli podi and sprinkle on top of the uthappam.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">5) Sprinkle a generous amount of oil ( 2 tablespoons) around the edges and ( 1 tablespoon) ghee over the center. The corners of uthappam become super crispy only if it cooks in oil.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">6) Close the uthappam with lid and leave it to cook in medium flame.</span><br />
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<tr><td style="text-align: center;"><img alt="Spring Onion Podi Uthappam/Spicy Green Uthappam" border="0" data-original-height="588" data-original-width="1200" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGbeZZqD8_aIo9OYBscJ6CP8po7NW5pQ4yI_wNme6Ll50B4hRetL_InYTrMxveytzm5P2v1YbLhj8h2FaXg1Xs_HV84s2wn2vEL93ziecl9DlHA2J0IgwuiuArHh-PVVafYQMnw7zN2rP/s640/collagespd1.jpg" style="margin-left: auto; margin-right: auto;" title="Spring Onion Podi Uthappam/Spicy Green Uthappam" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGbeZZqD8_aIo9OYBscJ6CP8po7NW5pQ4yI_wNme6Ll50B4hRetL_InYTrMxveytzm5P2v1YbLhj8h2FaXg1Xs_HV84s2wn2vEL93ziecl9DlHA2J0IgwuiuArHh-PVVafYQMnw7zN2rP/s1600/collagespd1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">7) Once the down part is cooked well and turns brown, flip it around and remove immediately.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Delicious <b>Spring Onion Podi Uthappam/Spicy Green Uthappam</b> is ready and serve it with <b><a href="https://www.upala.net/2015/05/coconut-chutney.html" target="_blank">coconut chutney</a>, <a href="https://www.upala.net/2015/01/kothamalli-thokkucoriander-chutney.html" target="_blank">green chutney</a> or <a href="https://www.upala.net/2014/12/onion-tomato-chutney-without.html" target="_blank">red chutney</a>. </b></span><br />
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<tr><td style="text-align: center;"><img alt="Spring Onion Podi Uthappam/Spicy Green Uthappam" border="0" data-original-height="336" data-original-width="1200" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_w_LLLgMHxtWNswD_UAHLaJzjLv8D1267fURGtiL2PlLLpV1GR8WCOuR0yaaWdLSR31Jgo1owfc7t3K9owQyUp4zJHtkxgQUKGeY-miSPfWvCpI0FHMOp9yMLwFMHBJhDKuX38jGOq4F/s640/collagespd2.jpg" style="margin-left: auto; margin-right: auto;" title="Spring Onion Podi Uthappam/Spicy Green Uthappam" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_w_LLLgMHxtWNswD_UAHLaJzjLv8D1267fURGtiL2PlLLpV1GR8WCOuR0yaaWdLSR31Jgo1owfc7t3K9owQyUp4zJHtkxgQUKGeY-miSPfWvCpI0FHMOp9yMLwFMHBJhDKuX38jGOq4F/s1600/collagespd2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Tips:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1) You can add finely chopped green chilies along with spring onions for that extra spiciness.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><a href="https://www.upala.net/2014/01/kumbakonam-kadappa.html" target="_blank">Kumbakonam Kadappa</a> </b>is one of the popular side dish for idli, dosa, uthappam, and chapathi. It goes well with this <b>Spring Onion Podi Uthappam/Spicy Green Uthappam </b>too<b>.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span>
<span style="font-family: "georgia" , "times new roman" , serif;">It is time to cook<b> </b></span><b style="font-family: Georgia, "Times New Roman", serif;">Spring Onion Podi Uthappam/Spicy Green Uthappam </b><span style="font-family: "georgia" , "times new roman" , serif;">in your kitchen and drop your comments in the "comment box" below or email me at "dnarasi@upala.net".</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Meet you all soon with another yummy recipe๐. Till then.......You all stay safe and avoid going out๐ท.</span></div>
Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com0tag:blogger.com,1999:blog-6787285764460191391.post-58710432386434668872020-03-15T06:11:00.000+05:302020-03-15T06:12:09.954+05:30Baby Corn Pakoda/Crispy Baby Corn Fritters Recipe <div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="Baby Corn Pakoda/Crispy Baby Corn Fritters Recipe " border="0" data-original-height="1600" data-original-width="1154" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLN5z53XNZSiFzbXow-JRTjS_7ZAsdxZOZxFYABTd8eHqm3zwS6OP0B8mo0sGsWZiJbNXwemk4rO57y7GX3sLpBNr_AW9jBNnqgNqGnROJm_R4kcn3oJsyDUFLVqwOFjdWdgsoquTvrfwC/s640/Baby+corn+pakodawm.jpg" style="margin-left: auto; margin-right: auto;" title="Baby Corn Pakoda/Crispy Baby Corn Fritters Recipe " width="460" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;"><span style="font-family: "georgia" , "times new roman" , serif;">Baby Corn Pakoda/Crispy Baby Corn Fritters Recipe </span></span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLN5z53XNZSiFzbXow-JRTjS_7ZAsdxZOZxFYABTd8eHqm3zwS6OP0B8mo0sGsWZiJbNXwemk4rO57y7GX3sLpBNr_AW9jBNnqgNqGnROJm_R4kcn3oJsyDUFLVqwOFjdWdgsoquTvrfwC/s1600/Baby+corn+pakodawm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Baby Corn Pakoda/Crispy Baby Corn Fritters is a delicious evening tea time snack.</span><br />
<a name='more'></a><span style="font-family: "georgia" , "times new roman" , serif;">These tender corn cobs are often used to prepare a variety of dishes ranging from a starter to a sabzi. Though it was a favorite for many, I am not a big fan of baby corn and was not exploring many dishes until one day when my kiddo comes back from school asking me to make "Baby corn Pakora".</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">I asked him, "why specifically Baby Corn Pakoda??" He replied, my friend bought it for school and shared it with me and it was super yummy๐.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">So now, you guessed my move๐....I prepared Baby Corn Pakoda/Crispy Baby Corn Fritters for my kiddo which got its way into upala.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Earlier, I have posted <b><a href="https://www.upala.net/2019/05/baby-corn-paneer-masalababy-corn-paneer.html" target="_blank">Baby Corn paneer Masala</a></b> which goes well with Roti and now, my second recipe Baby Corn Pakoda.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Well, talking about this recipe. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">We make a variety of pakoras such as <b><a href="https://www.upala.net/2014/06/onion-pakoda.html" target="_blank">Onion Pakoda</a></b>, <b><a href="https://www.upala.net/2018/10/paneer-pakora-recipe-paneer-bajji.html#more" target="_blank">Paneer Pakora</a></b>, <a href="https://www.upala.net/2015/09/aloo-bondabatata-vadaurulai-kizhangu.html" style="font-weight: bold;" target="_blank">Aloo Bonda, </a><a href="https://www.upala.net/2018/01/gobi-pakoracauliflower-pakoda.html" style="font-weight: bold;" target="_blank">Gobi pakoda</a> and more. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">So, what's special about this one???</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">The recipe of Baby Corn Pakoda comes with a special ingredient and that ingredient is <i>"coriander leaves</i>". </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">If you ask me, how did I get the idea of adding coriander leaves???</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">My friend Susi once made Corriander flavored onion pakoda which had a unique flavor. That day itself I decided that my next pakoda recipe should definitely have coriander leaves in it. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Though many flavors were already tried in Pakoda, such as adding chat masala, adding curry leaves, adding garlic. However, I have never seen any pakoda recipe with coriander in it.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">That is how Corriander flavored Baby Corn Pakoda recipe got into Upala ๐</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Its time for you to try this Summer special recipe <b>Baby Corn Pakoda/Crispy Baby Corn Fritters</b> at your home and post your comments. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>How to Make Baby CornPakoda???</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">12- 15 Baby Corns</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 cup Gram Flour/Besan</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoon Rice Flour</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon Turmeric Powder</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon Chilli Powder</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">A pinch Hing</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">A pinch Ajwain seeds/Omam</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon Ghee</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon Finely Chopped Corriander leaves (make it 2 tablespoons if you like the dominating flavor)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Oil for frying</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Salt</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1) Chop each baby corn into four pieces as shown in the figure.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2) In a mixing bowl, add gram flour, rice flour, turmeric powder, Red chili powder, Hing, salt, ajwain, and ghee.</span><br />
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<tr><td style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="Baby Corn Pakoda/Crispy Baby Corn Fritters Recipe " border="0" data-original-height="612" data-original-width="1200" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOtSYI9cwCSXmqbjF6UgIfxhurCIVWW_vzKQGZ5uGPz9yRmI4_PTazW0WaozRXFRp-6h8a6i343c0Cpy556-9TMkfjz1oLh4G1fGrMCx0kPcdgvuCO6eWPoY4yApwgoPaRWe_Oko-D3mJ_/s640/collagebabycornpakoda1.jpg" style="margin-left: auto; margin-right: auto;" title="Baby Corn Pakoda/Crispy Baby Corn Fritters Recipe " width="640" /></span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOtSYI9cwCSXmqbjF6UgIfxhurCIVWW_vzKQGZ5uGPz9yRmI4_PTazW0WaozRXFRp-6h8a6i343c0Cpy556-9TMkfjz1oLh4G1fGrMCx0kPcdgvuCO6eWPoY4yApwgoPaRWe_Oko-D3mJ_/s1600/collagebabycornpakoda1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3) Add water to the flours and make it a paste. The consistency needs to be in bajji consistency, where the paste is not too thick nor too watery.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">4) Add coriander leaves and mix well.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">5) Heat oil in a Kadai and once it is hot enough for your fritters to fry. Take a teaspoon of hot oil and add it to the batter.</span><br />
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<tr><td style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="Baby Corn Pakoda/Crispy Baby Corn Fritters Recipe " border="0" data-original-height="660" data-original-width="1200" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2RQgfwkwSR6AIvl1c75TD8YG7g8FGgYX3v7xJfzjLTSyQsmAWjMZCtJxv_iDUNC-lizRIXjzOrk6Prqtlr6AqyhWOK-4HVviYd0bW8z_opuX59Us5v9eGynJm1OBKbsTmAmBTHralzXjF/s640/collagebabycornpakoda2.jpg" style="margin-left: auto; margin-right: auto;" title="Baby Corn Pakoda/Crispy Baby Corn Fritters Recipe " width="640" /></span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2RQgfwkwSR6AIvl1c75TD8YG7g8FGgYX3v7xJfzjLTSyQsmAWjMZCtJxv_iDUNC-lizRIXjzOrk6Prqtlr6AqyhWOK-4HVviYd0bW8z_opuX59Us5v9eGynJm1OBKbsTmAmBTHralzXjF/s1600/collagebabycornpakoda2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">6) Whisk the batter well and dip the baby corn in it.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">7) After removing the batter coated baby corn, just flip it upside down so that the extra batter will drip off from the baby corn.</span><br />
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<tr><td style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="Baby Corn Pakoda/Crispy Baby Corn Fritters Recipe " border="0" data-original-height="732" data-original-width="1200" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXzNwSI4lzJ2qe3T4_SlPEhADSwpMkMiuy7BbZRI1G7bsKUFKD6NwxnKxk3RqnTvWgO9c4UfOF_W_pvmH0_L-5QzFcPJJL6FpfIhV7rfQTx3vcUzPYL4tkqmrYQsJUuC4KOiSEXz5sDfC/s640/collagebabycornpakoda3.jpg" style="margin-left: auto; margin-right: auto;" title="Baby Corn Pakoda/Crispy Baby Corn Fritters Recipe " width="640" /></span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXzNwSI4lzJ2qe3T4_SlPEhADSwpMkMiuy7BbZRI1G7bsKUFKD6NwxnKxk3RqnTvWgO9c4UfOF_W_pvmH0_L-5QzFcPJJL6FpfIhV7rfQTx3vcUzPYL4tkqmrYQsJUuC4KOiSEXz5sDfC/s1600/collagebabycornpakoda3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">8) Drop the batter coated baby corn into the hot oil. Repeat the batter coating for 4 to 5 baby corns to fry them in batches</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">9) Leave the baby corns to fry in oil and once they turn golden brown. Make sure both the sides turn crispy by flipping them for a couple of times. It also ensures even frying.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">10) Once done, remove them from oil and serve them hot with Tomato ketchup. <b>Yummy Baby Corn Pakoda/Crispy Baby Corn Fritters</b> are ready.</span><br />
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<tr><td style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="Baby Corn Pakoda/Crispy Baby Corn Fritters Recipe " border="0" data-original-height="588" data-original-width="1200" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1L-HDO6bnuubJxOo9kZzjP1n-L9QZfFtcHl2qqNkeFKlqtugsfsTgn72UBqG_H619d-VBRpyAIgd2uQA9YzToe0hMRiEn5DW4WKRMpqXD1DuV41pC66kQTrom3bYeF4fApy5I7Y9RiPm3/s640/collagebabycornpakoda4.jpg" style="margin-left: auto; margin-right: auto;" title="Baby Corn Pakoda/Crispy Baby Corn Fritters Recipe " width="640" /></span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1L-HDO6bnuubJxOo9kZzjP1n-L9QZfFtcHl2qqNkeFKlqtugsfsTgn72UBqG_H619d-VBRpyAIgd2uQA9YzToe0hMRiEn5DW4WKRMpqXD1DuV41pC66kQTrom3bYeF4fApy5I7Y9RiPm3/s1600/collagebabycornpakoda4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Tips:</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1) Since we are not pre-boiling the baby corns before making the pakodas, it might take a little longer to cook in oil. Always maintain medium flame as it ensures even cooking.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2) Instead of coriander, you can try a different variation by adding few crushed kasuri methis.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">3) Try sprinkling a few chat masala on baby corn pakodas while serving for a nice flavor and taste.</span></div>
Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com0tag:blogger.com,1999:blog-6787285764460191391.post-3772652997467721362020-01-21T08:28:00.000+05:302020-01-21T08:28:45.237+05:30Paneer Paratha Recipe (No Onion No Garlic)<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><img alt="Paneer Paratha Recipe (No Onion No Garlic)" border="0" data-original-height="1600" data-original-width="1065" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmmxFaDtG0m7ATgHdc9pRUR__EffzrofRXVl4VvE-7hTkYdQBDcWkNinveqmSnctIqekKaG7EToVXDX2xDMy_4PQe5A_tZU4oremCxlyb2i5t6FFRF0CnC25-oCGNhE0A4CJNAypVYvFVv/s640/paneer+parathawm.jpg" style="margin-left: auto; margin-right: auto;" title="Paneer Paratha Recipe (No Onion No Garlic)" width="424" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">Paneer Paratha Recipe (No Onion No Garlic)</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmmxFaDtG0m7ATgHdc9pRUR__EffzrofRXVl4VvE-7hTkYdQBDcWkNinveqmSnctIqekKaG7EToVXDX2xDMy_4PQe5A_tZU4oremCxlyb2i5t6FFRF0CnC25-oCGNhE0A4CJNAypVYvFVv/s1600/paneer+parathawm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: Georgia, Times New Roman, serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><b>Paneer Paratha </b>is a super yummy kid's favorite recipe. Freshly crumbled paneer stuffed inside the paratha served with a dollop of butter is indeed delicious.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">It is a </span><span style="font-family: Georgia, "Times New Roman", serif;">"calcium-rich" and Punjabi style recipe that can be cooked easily. I have explored many varieties of paratha and "Paneer Paratha" is one of my favorite. Apart from the given recipe, I have tried the paneer stuffing in different combinations by adding onions, by adding aloos, by adding grated carrot and by trying out different varieties of spices powders. Of all the versions, I felt this version is easy and tastes delicious. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">To cook a fantastic Paneer paratha that melts in your mouth with wonderful flavors, it is always essential to use good paneer especially, a homemade paneer is a preferred choice. If you are hesitant and thinking that paneer making process is tough then it's time to change your thoughts because making paneer at home is damn easy....try peeping into the<b><a href="https://www.upala.net/2013/12/home-made-paneer.html" target="_blank"> <span style="font-size: large;">"Home Made Paneer"</span></a></b> recipe to see how easy it is.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Apart from Paneer Parathas, I have even tried<span style="font-size: large;"> <b><a href="https://www.upala.net/2015/02/paneer-masala-dosa.html" target="_blank">Paneer Masala Dosa</a></b>, <b><a href="https://www.upala.net/2015/02/paneer-payasampaneer-kheer.html" target="_blank">Paneer kheer</a></b>, <b><a href="https://www.upala.net/2016/01/mixed-vegetable-paneer-balls.html" target="_blank">Mixed Vegetable Paneer balls</a></b> </span>and in fact, they are most viewed recipes of Upala.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Shall we now peep into the recipe of "Paneer Paratha"</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><span style="font-size: large;"><i>"How to make Paneer Paratha???</i>"</span></b>-ingredients and Method</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">200 gms Paneer</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon Jeera/Cumin seeds</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon Jeera Powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon Corriander powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 teaspoon Amchur Powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon Red Chilli powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon Kasuri methi</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 cups Atta/Wheat flour</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Oil or Ghee</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Salt</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1) Take Atta/wheat flour in a mixing bowl add 2 tablespoons of oil, little salt for taste and mix well. Then, start kneading by adding water to form a soft pliable dough. Close the dough and leave it to rest till you finish preparing the paneer stuffing.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">2) Take Paneer in a mixing bowl and start crumbling it. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">3) Add the spice powders (coriander powder, jeera powder, Amchur powder, Red chili powder), cumin seeds, Kasuri methi, salt and mix them well.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">4) Take small portions of paneer stuffing and make a ball. Finish making paneer balls with the rest of the paneer stuffing.</span><br />
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<tr><td style="text-align: center;"><img alt="Paneer Paratha Recipe (No Onion No Garlic)" border="0" data-original-height="672" data-original-width="1200" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEQ3zosDQ8cq5ebEy8PdUir19LcAMuy_OJnEl3T7aMTCR0rKYX8ogoaNLlotAHRFxVTDegU-izqvGSsbDi-eSWTJDJdRXvt-pTOkK9k6FkWwEe38R6z1d5J-96O_Vg5glyF5qxQECxI0a/s640/collage+pp1.jpg" style="margin-left: auto; margin-right: auto;" title="Paneer Paratha Recipe (No Onion No Garlic)" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEQ3zosDQ8cq5ebEy8PdUir19LcAMuy_OJnEl3T7aMTCR0rKYX8ogoaNLlotAHRFxVTDegU-izqvGSsbDi-eSWTJDJdRXvt-pTOkK9k6FkWwEe38R6z1d5J-96O_Vg5glyF5qxQECxI0a/s1600/collage+pp1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: Georgia, Times New Roman, serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">5) Pinch a small portion of wheat dough, dust it with little wheat flour and start making a circle as shown in the picture.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">6) Place one paneer ball in the center and close the edges.</span><br />
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<tr><td style="text-align: center;"><img alt="Paneer Paratha Recipe (No Onion No Garlic)" border="0" data-original-height="672" data-original-width="1200" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqSTBxCTMyw2zq9VUM5xNGIX2dvk0odn2MN7KoWGWhXnY75UYoWGq9kF9nepKuFjSRvochnJY9mABM6EkBloDhzcAGbQabGC-qSoHXGiokGoLDEasYQ-R_Tyicy_YIpxq81ezoNwVWyotE/s640/collage+pp2.jpg" style="margin-left: auto; margin-right: auto;" title="Paneer Paratha Recipe (No Onion No Garlic)" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqSTBxCTMyw2zq9VUM5xNGIX2dvk0odn2MN7KoWGWhXnY75UYoWGq9kF9nepKuFjSRvochnJY9mABM6EkBloDhzcAGbQabGC-qSoHXGiokGoLDEasYQ-R_Tyicy_YIpxq81ezoNwVWyotE/s1600/collage+pp2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: Georgia, Times New Roman, serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">7) Gently pat the atta ball so that the inside stuffing will spread evenly.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">8) Dust some flour and pat again. Carefully, start rolling it until it reaches the normal size.</span><br />
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<tr><td style="text-align: center;"><img alt="Paneer Paratha Recipe (No Onion No Garlic)" border="0" data-original-height="732" data-original-width="1200" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSl3WGTR46cJ8i4__ToZm1wQcbLVFGjsWiTqgWDN3ffiie8EKmBrK6m-pw61q6ycM3UvPRrb_XvZ8icazBYSfkuVY1ViGYg7p5n75q4A_ICI6bAhevxBQZlMOvT0LtGOpRti2tMaGoqzdo/s640/collage+pp3.jpg" style="margin-left: auto; margin-right: auto;" title="Paneer Paratha Recipe (No Onion No Garlic)" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSl3WGTR46cJ8i4__ToZm1wQcbLVFGjsWiTqgWDN3ffiie8EKmBrK6m-pw61q6ycM3UvPRrb_XvZ8icazBYSfkuVY1ViGYg7p5n75q4A_ICI6bAhevxBQZlMOvT0LtGOpRti2tMaGoqzdo/s1600/collage+pp3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: Georgia, Times New Roman, serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">9) Heat the roti tawa and place the paratha on it.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">10) Maintain low flame and look for bubbles popping up on the surface as shown in the pic.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">11) Now, flip the paratha to the other side and leave it to cook till you see bubbles on the surface.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">12) Pour oil on the sides and leave it for few seconds then flip it again </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">13) Leave the other side also to cook and remove the cooked paneer paratha from the tawa. Repeat the same process for the rest of the doughs.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Brush some ghee or butter on top of the<b> paneer paratha</b> and serve immediately.</span><br />
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<tr><td style="text-align: center;"><img alt="Paneer Paratha Recipe (No Onion No Garlic)" border="0" data-original-height="648" data-original-width="1200" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg59OxdnYD9dZpnoxlMfzAvUmQpbqmlwkSH9hb_U-Q4b1rs3S6koCZXyn3HM-6VuU5ZumZSTY5A1AxfSUds_fxng8w_WyFIP6sRPxn-YQzl6Bv5ax8W17WfZNi76Vf_YDiZj9AZduc8qH5a/s640/collage+pp4.jpg" style="margin-left: auto; margin-right: auto;" title="Paneer Paratha Recipe (No Onion No Garlic)" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg59OxdnYD9dZpnoxlMfzAvUmQpbqmlwkSH9hb_U-Q4b1rs3S6koCZXyn3HM-6VuU5ZumZSTY5A1AxfSUds_fxng8w_WyFIP6sRPxn-YQzl6Bv5ax8W17WfZNi76Vf_YDiZj9AZduc8qH5a/s1600/collage+pp4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: Georgia, Times New Roman, serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><b>Tips</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1) For all paratha recipes, initially when you add the paratha to the tawa, leave it to cook both the sides till you see nice bubbles popping up. This process allows the outside roti dough to get cooked nicely. Once you drizzle oil, you need to cook only for a few seconds on both sides and remove immediately from tawa . If you leave the paratha to stay on tawa for a longer time after adding the oil, then paratha will turn hard.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">2) Apart from red chili powder, you can also add finely chopped green chilies.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Dont hesitate to try different variation and share your comments with me๐</span></div>
Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com0tag:blogger.com,1999:blog-6787285764460191391.post-33952395186433454142019-11-02T06:16:00.000+05:302019-11-02T06:16:16.468+05:30Green Tomato Pickle/Raw Tomato pickle<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><img alt="Green Tomato Pickle/Raw Tomato pickle" border="0" data-original-height="1600" data-original-width="1079" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJs7jpI3D9qH70XnZ2JwCFVCPHNqgpEE73o4banrDtwAWxu_vd2XDk1rKfRQCe5_cLx5j8soDogkIPWj7OVIr6WmkCv19sjlJ1eyMMDXDVnNnUt7pwZnKxvEWwEKqIej8M3-wO8vm8aYl7/s640/Green+tomato+pickle.jpg" style="margin-left: auto; margin-right: auto;" title="Green Tomato Pickle/Raw Tomato pickle" width="430" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">Green Tomato Pickle/Raw Tomato pickle</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJs7jpI3D9qH70XnZ2JwCFVCPHNqgpEE73o4banrDtwAWxu_vd2XDk1rKfRQCe5_cLx5j8soDogkIPWj7OVIr6WmkCv19sjlJ1eyMMDXDVnNnUt7pwZnKxvEWwEKqIej8M3-wO8vm8aYl7/s1600/Green+tomato+pickle.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: Georgia, Times New Roman, serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Green Tomato Pickle is an easy recipe that you can cook within minutes and with very fewer ingredients. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Green Tomato Pickle/Raw Tomato Pickle is a great <a href="https://www.upala.net/search/label/Side%20Dish" target="_blank">side dish</a> for<a href="https://www.upala.net/2014/04/curd-rice.html" target="_blank"> curd rice</a>, <a href="https://www.upala.net/2014/07/millet-masala-dosa.html" target="_blank">dosas</a>, and <a href="https://www.upala.net/2014/06/how-to-make-soft-rotisphulkas.html" target="_blank">chapatis</a>. For this <a href="https://www.upala.net/search/label/Pickles" target="_blank">Pickle </a>recipe, you need to pick the unripe tomatoes that are green in color and strictly not to use the red ones. If you are thinking whether this Green Tomato Pickle is sweet or spicy, the answer is 'mix of all tastes'. However, you can see your taste buds getting dominated by the spiciness than the sour and sweetness.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I would definitely say ...these unripe green beauties are of course not so sour like the red ones however they still have soft juicy flesh with rich flavors to savor this pickle. Also, Green Tomatoes are not soft like its red counterparts instead are firm and when cooked, they soften and turn moist but hardly dripping, so are perfect to make this pickle๐.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Since the green ones are to be plucked well before it ripens, you can hardly see them in the market. Similar to <b><a href="http://allabtlivingfit.blogspot.com/2014/11/green-pigeon-peas.html" target="_blank">Togarikaalu </a></b>or <b><a href="https://www.upala.net/2014/09/hitikida-avarekaluhitkin-bele-saaru.html" target="_blank">Avarekalu</a></b> season in Banglore, I do see a season when trucks are loaded with green tomatoes and comes at a better price. It was in a similar situation when I saw a truck full of lustrous green tomatoes brightly brimming at me๐.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Why wouldn't it be not so tempting for a food blogger to try a new recipe when I pick a new ingredient๐?</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Yes, all these years I have never tried any of green tomato recipes though have heard a lot about them such as green tomato kootu, Green tomato pickle sweet, Green tomato dal, Green tomato chutney and more.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Green Tomato Pickle is my first exploration and it is my mom's own recipe. Though I loaded my fridge with these cute green ones, I was clueless about which recipe to cook first. My mom suggested to start with pickle and voilร ...this recipe is brimming in Upala.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Wondering "<i>how to make green tomato pickle recipe???</i>", here we are....But before diving into the actual recipe...see how green tomatoes/Pachai thakkali/Thakkali kai looks like๐</span><br />
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<tr><td style="text-align: center;"><img alt="Green Tomato Pickle/Raw Tomato pickle" border="0" data-original-height="1600" data-original-width="1065" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkU_gEgYOHUXnvZCqVRPDuUZYoaLLjE37SfdoECrcuts6DK3sUupu-cE4NgO3RJbuEJoE01iSkwW4WR37aActqiwNCNIUsqXpZ6NMwWq1TTrfiXPg9u4V3RBqTGQZxWxD_6RppniQQtdRT/s640/Green+tomato.jpg" style="margin-left: auto; margin-right: auto;" title="Green Tomato Pickle/Raw Tomato pickle" width="424" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkU_gEgYOHUXnvZCqVRPDuUZYoaLLjE37SfdoECrcuts6DK3sUupu-cE4NgO3RJbuEJoE01iSkwW4WR37aActqiwNCNIUsqXpZ6NMwWq1TTrfiXPg9u4V3RBqTGQZxWxD_6RppniQQtdRT/s1600/Green+tomato.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: Georgia, Times New Roman, serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
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<li><span style="font-family: Georgia, Times New Roman, serif;">6 Green Tomatoes/Raw (unripe) Tomatoes</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon Red Chilli powder (alter according to spiciness)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 teaspoon Turmeric Powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 teaspoon Mustard</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">A pinch Hing</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 teaspoon Jaggery powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon Salt (alter according to taste)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 ladle Gingelly Oil</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1) Chop the green tomatoes into medium chunks as shown in the picture.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">2) Heat a wok/Kadai and add oil.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">3) Drop the mustard seeds to crackle and once done, add hing, turmeric powder, and Red chili powder.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">4) Once you have added the spice powders, do not let them sit for a long time immediately add the chopped green tomatoes.</span><br />
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<tr><td style="text-align: center;"><img alt="Green Tomato Pickle/Raw Tomato pickle" border="0" data-original-height="672" data-original-width="1200" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-jXPqlinboCgcSrmhlekcM45XARp54tg6tOew-rkB13pFEKrGJq5i-CmP-X4i-vuPWFb4otX1GGTye4S0fb6ZSO7ncTD_lkAbG_CwyOCVoJqTgjv9FxwHB72y1olU4y7qnWRrpt1k5ZDH/s640/collagetk1.jpg" style="margin-left: auto; margin-right: auto;" title="Green Tomato Pickle/Raw Tomato pickle" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-jXPqlinboCgcSrmhlekcM45XARp54tg6tOew-rkB13pFEKrGJq5i-CmP-X4i-vuPWFb4otX1GGTye4S0fb6ZSO7ncTD_lkAbG_CwyOCVoJqTgjv9FxwHB72y1olU4y7qnWRrpt1k5ZDH/s1600/collagetk1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: Georgia, Times New Roman, serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">5) For about 5 minutes, do occasional stirring and maintain the medium flame while cooking this green tomato pickle.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">6) After this, close the pickle with a lid and reduce the flame to low. Leave it to cook for another 5 minutes.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">7) When you open the lid, you can see the tomatoes are half cooked.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">8) At this stage, add jaggery powder and salt, mix well.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">9) Leave the green tomatoes to cook in the flavors of chili powder, jaggery and salt for few more minutes in low flame.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">10) Do occasional stirring in order to avoid the pickle getting burnt at the bottom of the wok.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">11) After about 6-7 minutes, you can see the oil separating from the pickle as shown in the picture. This cooking time will vary depending upon the tomato variety and the cooking temperature so have a close watch on the final stage.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">12) Once the green tomatoes are nicely cooked in the flavors and oil is separated from it, switch off the flame and transfer the pickle to a container.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i>Green Tomato Pickle/Raw Tomato pickle</i></b> is ready!!</span><br />
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<tr><td style="text-align: center;"><img alt="Green Tomato Pickle/Raw Tomato pickle" border="0" data-original-height="660" data-original-width="1200" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1aTvkHEorBfJgLEkdV1f6mpWiAbp-KKyA818qODNc4FLPIHFLlzV4JSfsiuhyphenhyphenxdC6A9YfprWD3UeLa4WTZ8Z29ObiEsPKzGE7B0W1X2fcLYSUEGEnsmqR76xixrW08_axUi4DjmUEtrz/s640/collagetk2.jpg" style="margin-left: auto; margin-right: auto;" title="Green Tomato Pickle/Raw Tomato pickle" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1aTvkHEorBfJgLEkdV1f6mpWiAbp-KKyA818qODNc4FLPIHFLlzV4JSfsiuhyphenhyphenxdC6A9YfprWD3UeLa4WTZ8Z29ObiEsPKzGE7B0W1X2fcLYSUEGEnsmqR76xixrW08_axUi4DjmUEtrz/s1600/collagetk2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: Georgia, Times New Roman, serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Tips:</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1) Green raw tomatoes are the perfect pick for this pickle and use only those which are green in color. Avoid mixing red ones with the green ones for this pickle. Because ripe tomatoes have different cooking time than the green ones.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">2) Instead of Jaggery, you can even add sugar but I always love the healthy version.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">3) Care needs to be taken at two stages...be quick when you add the tomatoes after the spice powders in oil and at the final stage waiting for the oil to get separated from the pickle.</span><br />
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<tr><td style="text-align: center;"><img alt="Green Tomato Pickle/Raw Tomato pickle" border="0" data-original-height="1600" data-original-width="1103" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghxHLTSPh49aVPOR1SuVfsE-RSKjlHV3qfUV-_tNBre3eGBLvPemIshd_YqIZLLmtxOoaV_epKFJc4w8ohZcsbWXxe7nfRTxJxIiW5qBJtJ1e5aypXDssJj3EYRCmYT_MimzgNObYDtg7Z/s640/Green+tomato+pickle1.jpg" style="margin-left: auto; margin-right: auto;" title="Green Tomato Pickle/Raw Tomato pickle" width="440" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghxHLTSPh49aVPOR1SuVfsE-RSKjlHV3qfUV-_tNBre3eGBLvPemIshd_YqIZLLmtxOoaV_epKFJc4w8ohZcsbWXxe7nfRTxJxIiW5qBJtJ1e5aypXDssJj3EYRCmYT_MimzgNObYDtg7Z/s1600/Green+tomato+pickle1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: Georgia, Times New Roman, serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>Now..Why don't you try 'Green Tomato Pickle/Raw Tomato pickle' recipe in your kitchen?? and post your comments๐. </i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>Also, browse for more pickle recipes ๐ <a href="https://www.upala.net/search/label/Pickles" target="_blank">Click here</a></i></b></span><br />
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Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com4tag:blogger.com,1999:blog-6787285764460191391.post-71581099425739635782019-07-03T08:41:00.000+05:302019-07-05T05:28:13.520+05:30Badam Pisin Rose Cooler/Almond Gum Rose Milk<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><img alt="Badam Pisin Rose Cooler/Almond gum Rose Milk" border="0" data-original-height="1600" data-original-width="1033" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXsLW2JBGNpivt_8eBF1sPSCEl07Lje2R9Ux0-LUV06DWxW8Gq31uKfjN4l3hQsB2q8RLu3AMPce8L22A0bJl9Fr7tUGikc8P99XAcnVnJGIVqh2GXbDmudn8LZXKKYLLNCSr9-qgUL1g/s640/Rose+milk+with+badam+pisin+wm.jpg" style="margin-left: auto; margin-right: auto;" title="Badam Pisin Rose Cooler/Almond gum Rose Milk" width="412" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">Badam Pisin Rose Cooler/Almond gum Rose Milk</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXsLW2JBGNpivt_8eBF1sPSCEl07Lje2R9Ux0-LUV06DWxW8Gq31uKfjN4l3hQsB2q8RLu3AMPce8L22A0bJl9Fr7tUGikc8P99XAcnVnJGIVqh2GXbDmudn8LZXKKYLLNCSr9-qgUL1g/s1600/Rose+milk+with+badam+pisin+wm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Badam Pisin Rose Cooler/Almond Gum Rose Milk</b> is a delightful drink for the summer season. Savoring this rose milk with a scoop of vanilla ice cream does sound even more delicious.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">The moment I start talking about <a href="http://allabtlivingfit.blogspot.com/2019/07/what-is-badam-pisingond-katiraalmond.html" target="_blank">Badam Pisin/Amond gum/Badam gum/Gondh katira</a> it reminds us of one delicious drink </span><b style="font-family: Georgia, "Times New Roman", serif;"><i>"Madurai special Jill Jill Jigarthanda"</i></b><span style="font-family: "georgia" , "times new roman" , serif;">๐. Am I right? </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Of course, it is so obvious that Jigarthanda is such a popular drink that it attracts all the ages to gulp a glass full as fast as they can and especially after you finish your stroll in the scorching summer heat. </span><span style="font-family: "georgia" , "times new roman" , serif;">Talking about summers, my view of summer in Tamilnadu is, you don't get to experience four different seasons and all you can experience is less heat, moderate heat, superheat, and super 'o' heat๐</span><span style="font-family: "georgia" , "times new roman" , serif;">. Yeah, you keep sweating </span><span style="font-family: "georgia" , "times new roman" , serif;">always</span><span style="font-family: "georgia" , "times new roman" , serif;"> and feel like drinking glasses and glasses of cool drinks.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Instead of consuming aerated drinks that give you only empty calories, </span><span style="font-family: "georgia" , "times new roman" , serif;">Badam Pisin Rose Cooler/Almond gum Rose Milk is the perfect drink to quench your summer thirst that is super healthy ๐ช too.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Badam Pisin is a natural gum extracted from Sweet Almond tree and is an excellent body coolant</i>. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Don't confuse yourself with '</span><span style="font-family: "georgia" , "times new roman" , serif;">Gond' used in </span><span style="font-family: "georgia" , "times new roman" , serif;">'Gond laddoo's. They are not the same, Badam Pisin/Gondh is popular in Tamilnadu and especially in Madurai.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<i><span style="font-family: "georgia" , "times new roman" , serif;">Badam Pisin </span><span style="font-family: "georgia" , "times new roman" , serif;">cools your body and used in summers whereas Gond used in North India for preparation of Gond Laddoo gives heat to the body and used in winters.</span></i><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Badam Pisin is also called as<b> Gondh Katira/Gond Kateera</b> and it</span><span style="font-family: "georgia" , "times new roman" , serif;"> is scooped out from the tree bark. W</span><span style="font-family: "georgia" , "times new roman" , serif;">hen it is soaked in water it becomes like a jelly which is then used in drinks. If you want to know more about <a href="http://allabtlivingfit.blogspot.com/2019/07/what-is-badam-pisingond-katiraalmond.html" target="_blank">Badam Pisin</a>, like its health benefits, where you can buy, etc then click on the below pic.</span><br />
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<a href="http://allabtlivingfit.blogspot.com/2019/07/what-is-badam-pisingond-katiraalmond.html" target="new"><img alt="Badam Pisin" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7anPiLzUxASaPmp9zW-VoWamv0PiOOdcXsr9d7vKoXAe7Hm-BSKY3Y9YI7knG6VUL5sCd5Awq7Wz6W3GZf_qm9Xb1vxPzJDgT9x7W24mN8WUQVhyphenhyphenmRO2ZbyJ8HP9BC7brYtbTKawfXHU/s640/gond+katira.jpg" width="200" /></a><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b></span><br />
<br />
<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoon <a href="http://allabtlivingfit.blogspot.com/2019/07/what-is-badam-pisingond-katiraalmond.html" target="_blank">Badam Pisin</a></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2-3 tablespoon Rose Syrup</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 cups Chilled Milk</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Vanilla Icecream</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Tutti frutti</span></li>
</ul>
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:</b></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">1) First, you need to soak the Badam Pisin in 2 cups of water for overnight. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2) Next day, you can see the jelly as shown in the pic. You can see some black things in the jelly, which are small pieces of tree bark that might have come along the gum while scooping it from the tree. You can remove them before using it.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">3) Mix the 2 teaspoons of Rose Syrup to 1 cup chilled milk. Give a nice whisk.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img alt="Badam Pisin Rose Cooler/Almond gum Rose Milk" border="0" data-original-height="648" data-original-width="1200" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPzql-aeOmmJQQ6NpK-PL3krIvdhFj52E9PiWdV1zsVYgHfrPe8_x6eFPnRrPYtU-7p8qNOGphV3NfPCggyCF9BZFUidTRfI1fqg7GKcxrJ1wxPj8PBX4l78awPj_cDjs8Pn9YHQ0AgmP9/s640/collage+rmbp1.jpg" style="margin-left: auto; margin-right: auto;" title="Badam Pisin Rose Cooler/Almond gum Rose Milk" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPzql-aeOmmJQQ6NpK-PL3krIvdhFj52E9PiWdV1zsVYgHfrPe8_x6eFPnRrPYtU-7p8qNOGphV3NfPCggyCF9BZFUidTRfI1fqg7GKcxrJ1wxPj8PBX4l78awPj_cDjs8Pn9YHQ0AgmP9/s1600/collage+rmbp1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4) Now, we will start assembling Badam Pisin Rose Cooler. Add two teaspoons of Badam Pisin jelly to a tall serving glass.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">5) Next, pour the prepared rose milk.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">6) Scoop out vanilla ice cream and top it on rose milk.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">7) Finally, sprinkle a generous amount of tutti frutti. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Serve the Badam Pisin Rose Cooler immediately. </span><span style="font-family: "georgia" , "times new roman" , serif;">Follow the same process again to prepare one more glass of </span><span style="font-family: "georgia" , "times new roman" , serif;">Badam Pisin Rose Cooler.</span><br />
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<tr><td style="text-align: center;"><img alt="Badam Pisin Rose Cooler/Almond gum Rose Milk" border="0" data-original-height="768" data-original-width="1200" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7IX4IXjMx7rL_XA-Lij4cyN2784REus5TVuT1gXAxWGDxCpyYSdd1omkGaVFYliDmK07_pP0OdwxzVZBq4bWPU6tMwCHQm6eT9pwI6U25ti7aT90_x5CrGRE9z5aLWZqZ9lrqVg99_K6/s640/collage+rmbp2.jpg" style="margin-left: auto; margin-right: auto;" title="Badam Pisin Rose Cooler/Almond gum Rose Milk" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7IX4IXjMx7rL_XA-Lij4cyN2784REus5TVuT1gXAxWGDxCpyYSdd1omkGaVFYliDmK07_pP0OdwxzVZBq4bWPU6tMwCHQm6eT9pwI6U25ti7aT90_x5CrGRE9z5aLWZqZ9lrqVg99_K6/s1600/collage+rmbp2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Tips:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1) You can prepare the recipe without ice cream too.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2) If you are using Rose milk essence, then you need to add the required amount of sugar to the milk. Since I have used syrup it already has sugar and I didn't add any.</span><br />
<br /></div>
Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com3tag:blogger.com,1999:blog-6787285764460191391.post-63127069238119137222019-06-12T06:12:00.000+05:302019-06-12T06:12:07.644+05:30Thattai Chat/Nippattu Masala Chaat<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img alt="Thattai Chat/Nippattu Masala Chaat" border="0" data-original-height="1600" data-original-width="1108" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrk-HflZvx7sd1qoJ5H4SNJCB28gviQgnPyAioKwHRT5J1TtRe2gwBkGBJHTRi5cDBInHTG6CHTzoaGvh-8eNQJ5NBWNk9_zgZ1XOHuuHLlv8MZH7z4cW-DcEQMGyG_7REbor_ElhiJ-m/s640/nippattuchatwm.jpg" style="margin-left: auto; margin-right: auto;" title="Thattai Chat/Nippattu Masala Chaat" width="442" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">Thattai Chat/Nippattu Masala Chaat</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrk-HflZvx7sd1qoJ5H4SNJCB28gviQgnPyAioKwHRT5J1TtRe2gwBkGBJHTRi5cDBInHTG6CHTzoaGvh-8eNQJ5NBWNk9_zgZ1XOHuuHLlv8MZH7z4cW-DcEQMGyG_7REbor_ElhiJ-m/s1600/nippattuchatwm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: large;">Thattai Chat/Nippattu Masala Chaat </span></b>is a crunchy chaat made out of crispy Rice crackers as a base and topping them with veggies, Puffed rice and a drizzle of spicy & sweet chutneys.</span><br />
<a name='more'></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Preparing this recipe is damn easy and even your little chefs at home can do. Make this as a fun activity and ask your kiddos to prepare Thattai Chat/Nippattu Masala Chaat so that they can also enjoy cooking๐. In fact, this recipe would be the best choice to choose for fireless cooking competitions.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">For this recipe, you need the following dishes to be prepared well in advance. In which, Nipattu/Thattais can be prepared at home or you can use the store brought ones. I have included the recipes of each of the dishes, click on the pics to get those recipes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1) Nippattu/ Thattai</span><br />
<a href="https://www.upala.net/2016/03/thattaithattai-murukkuthattu.html" target="new"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="thattai" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihuTUcqoIHj3xHnqKUYavc0CdTZVBMjERmz0Zee-DzdFMirJ7nqohn11KOiy5pMxW79s2iZBsA7Gnunh1dZEYkSgGkWc4GBLDcj-0EqfU0OBiGw28W8giNvVBlNyHCD18rM9WXrFclHLWG/s640/thattai1watermark.jpg" width="132" /></span></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2) Green Chutney</span><br />
<a href="https://www.upala.net/2015/04/green-chutney-for-chaatsmint-coriander.html" target="new"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="green chutney" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXNOqROFO2x3KjkW7PxPkzChhCFhSelkh7VGtpZD7qbWB4-F2DEiDqfOA4QbExqA62TcvuNRjhB3Q4x8feMUTAovPYsCYTt87y6_TrQEkg7hyvpU-xbh04Nhenqa-mycelWQk18hmWC1_E/s1600/Greenchutney+for+chatwatermark.jpg" width="132" /></span></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3) Sweet chutney</span><br />
<a href="https://www.upala.net/2015/04/sweet-chutneydates-tamarind-chutney-for.html" target="new"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="sweet chutney" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcSX1FhFuB37MpiZpiSZ4WaUL3jVEDCF9-pQ4ixCzeOLabYeVHcMnkEsZ7t-v7_qXkJ0ro5SlJCbVkTn76x8hykVAX9jLdOWmz180LHqIxvt4Z8oTJlHc5gk39Lm-aoOcOCsVte9q7kgLp/s1600/sweetchutneyforchatswatermark.jpg" width="132" /></span></a><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Have a peep at few more recipes of a similar kind</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>1) <a href="https://www.upala.net/2015/05/beach-style-kara-pori.html" target="_blank">Beach Style Kara Pori</a></i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><a href="https://www.upala.net/2019/02/kala-chana-chaatblack-chickpea.html" target="_blank">2) Kala Chana Chaat</a></i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3)<i><a href="https://www.upala.net/2016/08/ragi-dosa-chaat.html" target="_blank"> Ragi Dosa Chaat</a></i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 big Thattais/Nippattu (if they are of medium size then you can take 3 for one plate serving)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 Onions (finely chopped)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 Tomatoes (finely chopped)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 Carrot (grated)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 Cucumber (skin peeled and finely chopped)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 cup Grated Raw mango</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Green Chutney </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Sweet Chutney</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 packet Puffed Rice/Pori</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 cup Coriander leaves (finely chopped)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Chaat Masala</span></li>
</ul>
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1) Lay the Nippattu/Thattai on the serving plate.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2) Spread out green chutney and sweet chutney on them.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">3) Start sprinkling the veggies one by one on top of the chutney spread nippattus. First, I added a few chopped tomatoes on them.</span><br />
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<tr><td style="text-align: center;"><img alt="Thattai Chat/Nippattu Masala Chaat" border="0" data-original-height="600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpRbL5TnwfpePilQeSRlrBaoJlI2PpwWiZjj2RC3Gge_R2EjnDpLxSL-oovHXHtyNRBVIBAPq-Pw1BxEAH9Kqzg-j4YLxpVMpsIFaBMMbnlz9HGZ0fz0Sz13oDTf_Cz5Ln99etXSJsCN3P/s640/collagenippattuchat.jpg" style="margin-left: auto; margin-right: auto;" title="Thattai Chat/Nippattu Masala Chaat" width="640" /></td></tr>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpRbL5TnwfpePilQeSRlrBaoJlI2PpwWiZjj2RC3Gge_R2EjnDpLxSL-oovHXHtyNRBVIBAPq-Pw1BxEAH9Kqzg-j4YLxpVMpsIFaBMMbnlz9HGZ0fz0Sz13oDTf_Cz5Ln99etXSJsCN3P/s1600/collagenippattuchat.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4) Next, I added, grated carrot, cucumber, onions, and raw mango.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">5) Sprinkle few chaat masalas on top of the veggies.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">6) Generously add puffed rice as shown in the pic.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">7) Finally, sprinkle finely chopped coriander and your yummy Thattai Chat/Nippattu Masala Chaat is ready to be served.</span><br />
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<tr><td style="text-align: center;"><img alt="Thattai Chat/Nippattu Masala Chaat" border="0" data-original-height="552" data-original-width="1200" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS3m4w7BkFVtsG3veldt53q7ZhWrZNZFiiEcgmKxLrEW8BPHdWU5CN0p3aymA8qH1Ydxi___jnqv_T_0Z6MlRyuUB80gxBu2Wzo91llyROpQGW-oYBd_I_Od-W4j4P9KxGbpfMf1lhgIrr/s640/collagenippattuchat1.jpg" style="margin-left: auto; margin-right: auto;" title="Thattai Chat/Nippattu Masala Chaat" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS3m4w7BkFVtsG3veldt53q7ZhWrZNZFiiEcgmKxLrEW8BPHdWU5CN0p3aymA8qH1Ydxi___jnqv_T_0Z6MlRyuUB80gxBu2Wzo91llyROpQGW-oYBd_I_Od-W4j4P9KxGbpfMf1lhgIrr/s1600/collagenippattuchat1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Tips:</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1) You can add few roasted peanuts and add sev along with puffed rice.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">2) If you don't have nippattu or thattai, then use papadis.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">3) If you want it to be spicier, sprinkle few red chili powder along with chaat masala.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">4) Adding a few grated coconuts will also enhance the taste.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Customize this <b>Thattai Chat/Nippattu Masala Chaat </b>according to your taste and do not forget to drop your comments ๐.</span><br />
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<tr><td style="text-align: center;"><img alt="Thattai Chat/Nippattu Masala Chaat" border="0" data-original-height="1600" data-original-width="1065" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3itbDb0bNmREwxw5DtkhgSzms4sgUYgICe-xmXSAEKGgKlSa5UDI1U0Q6atRZpUfoKLhR1Hh-GyqFAgzLHNdjVYZ0jW4Blzozv6HBpm8IaXT34Blj9-yTtXXCWhbw67z9cCtANAHaiqE/s640/nippattuchat1wm.jpg" style="margin-left: auto; margin-right: auto;" title="Thattai Chat/Nippattu Masala Chaat" width="424" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3itbDb0bNmREwxw5DtkhgSzms4sgUYgICe-xmXSAEKGgKlSa5UDI1U0Q6atRZpUfoKLhR1Hh-GyqFAgzLHNdjVYZ0jW4Blzozv6HBpm8IaXT34Blj9-yTtXXCWhbw67z9cCtANAHaiqE/s1600/nippattuchat1wm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com3tag:blogger.com,1999:blog-6787285764460191391.post-64467183381115465672019-06-06T18:03:00.003+05:302019-06-06T18:16:11.086+05:30Kids Lunch Box ideas-Masala Lemon Rice and Chapathi Roll<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9dRrsC6j46c5g7Tz-Eiu6HyiTIjNv5VEXL3BgNzIvqs4g6vXHx1oq6Ok1fdcV0QeMA01z_xG-nIDUU7uA2fy-ssjIcdnistjiFaZJOXfKC0AYFUgh5_B2pFIYYn-oCVIZy5wqFl-UfZ15/s1600/kids+lunchbox-lemon+rice+and+chapathi+rollwm.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Kids Lunch Box ideas-Masala Lemon Rice and Chapathi Roll" border="0" data-original-height="1600" data-original-width="1071" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9dRrsC6j46c5g7Tz-Eiu6HyiTIjNv5VEXL3BgNzIvqs4g6vXHx1oq6Ok1fdcV0QeMA01z_xG-nIDUU7uA2fy-ssjIcdnistjiFaZJOXfKC0AYFUgh5_B2pFIYYn-oCVIZy5wqFl-UfZ15/s640/kids+lunchbox-lemon+rice+and+chapathi+rollwm.jpg" title="Kids Lunch Box ideas-Masala Lemon Rice and Chapathi Roll" width="428" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">Kids Lunch Box ideas-Masala Lemon Rice and Chapathi Roll</span></td></tr>
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<b style="font-family: georgia, "times new roman", serif;">Kids Lunch Box ideas-Masala Lemon Rice and Chapati Roll </b><span style="font-family: "georgia" , "times new roman" , serif;">is the perfect combo for the kids who attend full-day school.</span><br />
<a name='more'></a><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">Packing a lunch box for </span><span style="font-family: "georgia" , "times new roman" , serif;">kids</span><span style="font-family: "georgia" , "times new roman" , serif;"> </span><span style="font-family: "georgia" , "times new roman" , serif;">with delicious food that never returns home is the biggest ordeal for all mothers. Especially after the summer holidays where you have almost forgotten food </span><span style="font-family: "georgia" , "times new roman" , serif;">packing</span><span style="font-family: "georgia" , "times new roman" , serif;"> </span><span style="font-family: "georgia" , "times new roman" , serif;">for your fussy eaters</span><span style="font-family: "georgia" , "times new roman" , serif;">๐</span><span style="font-family: "georgia" , "times new roman" , serif;">, it becomes even more tougher to think of yummy food each day.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">Instead of racking your storage unit with all varieties of pasta, bread, and other packeted products, if you spend a few minutes of your time to decide the menu on Sunday you can always pack healthy food for the whole week.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">I always suggest my friends to not go for packet products completely instead start practicing your kids to eat our traditional food. For instance, try a chapathi roll instead of bread roll, cook biryani, pulao and other variety rice instead of pasta, noodles, etc. Don't think that it is going to eat up all your time in the kitchen, definitely not....all you need is a little bit of preplanning ๐.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Lunch Box menu:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">1) Masala Lemon Rice for the long break (lunch break)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2) Chapati Roll for the short break </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3) Badam</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Masala Lemon Rice:</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">If we say Lemon rice to kids, you will only get the response as ewwwww๐. That is the reason, I always make lemon rice in a different way so that it tastes delicious and they will obviously empty the lunch box.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">With Lemon rice, you can also pack any raita such as Cucumber raita, Capsicum raita, Bhindi Raita.....more varieties of raita <b><a href="https://www.upala.net/search/label/Raita" target="_blank">Click Here</a></b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Since my son always prefers to carry only dry food to his school, I have not packed the raita for him. If you pair this Masala Lemon rice with raita and potato chips, it would definitely attract your fussy eaters.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Click on the Masala Lemon Rice image to look into the detailed procedure for this recipe.</span><br />
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<a href="https://www.upala.net/2013/12/masala-lemon-rice.html" target="new"><img alt="Masala Lemon rice" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXR9W2RK_4DTM8ARzEWRR-bjPLr2aCW_GMi09AkbqzoSZtG4JxC7jsHLsBM-KiINft-PSAFIG767Q2ocQPj58HGQYw94HhV_MTp2899sm3CNT1V4_1hYLD4yEfUrUOkgBqkyzKnsG5ZhDK/s1600/lemonrice1.jpg" width="200" /></a><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Chapathi Roll:</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">I have made soft chapatis, spread it with pineapple jam and rolled them and kept. It will be easy for kids to eat a chapati roll quickly in their first break as the break timing is pretty short.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">If you are getting complaints that your chapathi/Roti/Phulkas are not soft, then try this way. <b><a href="https://www.upala.net/2014/06/how-to-make-soft-rotisphulkas.html" target="_blank">Click here</a> </b>to learn the procedure</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Badam: </b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">One the superfood for your brain is Badam and it gives enough energy for them. I always pack any of these, '<i>nuts, raisins, dates, fruits'</i> along with food as they provide healthy and most needed nutrients for a growing child.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">For More Lunch Box Ideas, <b><a href="https://www.upala.net/search/label/Kids%20Lunch%20box%20Ideas" target="_blank">Click Here</a></b></span></div>
Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com5tag:blogger.com,1999:blog-6787285764460191391.post-74546448835716831642019-05-12T21:02:00.000+05:302019-05-12T21:02:24.215+05:30Baby Corn Paneer Masala/Baby Corn Paneer Gravy<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><img alt="Baby Corn Paneer Masala/Baby Corn Paneer Gravy" border="0" data-original-height="1600" data-original-width="1068" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFHqM7ibXEAx373XipIQcEtaL4Mel074ERITqXtxO4abDgsZrypB3RzrpA5047UMb4FmZS1MMwiteExX2iUyHNGTMoXihyphenhyphens0DuPPi-UmiC0YF3-eVkzRdxQxpKW8-_bMCKPbSsF4j1I7x/s640/babycorn+paneer+masalawm.jpg" style="margin-left: auto; margin-right: auto;" title="Baby Corn Paneer Masala/Baby Corn Paneer Gravy" width="426" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baby Corn Paneer Masala/Baby Corn Paneer Gravy</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFHqM7ibXEAx373XipIQcEtaL4Mel074ERITqXtxO4abDgsZrypB3RzrpA5047UMb4FmZS1MMwiteExX2iUyHNGTMoXihyphenhyphens0DuPPi-UmiC0YF3-eVkzRdxQxpKW8-_bMCKPbSsF4j1I7x/s1600/babycorn+paneer+masalawm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Baby Corn Paneer Masala/Baby Corn Paneer Gravy</b> is a yummy gravy that pairs well with Roti, Paratha, Naan, Pulao, and Jeera Rice.</span><br />
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<a name='more'></a><span style="font-family: "georgia" , "times new roman" , serif;">I have tried many recipes with Sweet Corn such as <i><a href="https://www.upala.net/2016/11/sweet-corn-aloo-sabzicorn-potato-curry.html" target="_blank">Sweet Corn Aloo Sabzi</a></i>, <i><a href="https://www.upala.net/2015/04/sweet-corn-cutlet.html" target="_blank">Sweet Corn Cutlet</a></i>, <i><a href="https://www.upala.net/2014/07/sweetcorn-kosambarikosumalli.html" target="_blank">Sweet Corn Salad</a></i>, <i><a href="https://www.upala.net/2017/05/sweet-corn-soup-no-corn-flour.html" target="_blank">Sweet Corn Soup</a></i>, and <i><a href="https://www.upala.net/2015/08/mixed-dal-sweet-corn-vada-no-onion-no.html" target="_blank">Sweet Corn Masala Vada</a></i>. However, baby corn was not always my favorite and somehow it avoids entering my kitchen๐ .......until a baby corn pocket came to my fridge recently</span><span style="font-family: "georgia" , "times new roman" , serif;">๐ฑ</span><span style="font-family: "georgia" , "times new roman" , serif;">. Well...it all happened when I asked my husband to buy a pack of onions. So, I need to try a recipe with the baby corn this time. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">I didn't wanna lose at my first try with<i> " those cute baby corns"</i> and so when I was thinking for a sure shot recipe that would definitely be yummmmyyy.... </span><b style="font-family: Georgia, "Times New Roman", serif;">Baby Corn Paneer Masala </b><span style="font-family: "georgia" , "times new roman" , serif;">recipe came to my mind. One thing was...I was sure that this gravy recipe will not fail me and another thing was it will answer my "<i>what to prepare for dinner?</i>" question.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Tada...</span><span style="font-family: "georgia" , "times new roman" , serif;"><b>Baby Corn Paneer Masala</b> was getting prepared at my kitchen for dinner. </span><span style="font-family: "georgia" , "times new roman" , serif;">Though I was little skeptical about the crunchy texture of baby corn and how it will blend with the gravy and all ....to tell you the truth....it was awesome ๐๐. We loved the gravy and it was absolutely delicious. I am sure you will soon see me posting more baby corn recipes in upala. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Try this <b>Baby Corn Paneer Masala/Baby Corn Paneer Gravy </b>recipe at your kitchen and don't forget to post your comments or forward the pics to dnarasi@uapal.net. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients</b></span><br />
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<li><span style="font-family: "georgia" , "times new roman" , serif;">10-12 Baby Corns</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">150 gms Paneer (cubed)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3 Onions (cubed)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3 Tomatoes (chopped)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 Green Chilli</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon Pumpkin seeds</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 inch Ginger (skin peeled and chopped)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">4-5 Garlic pods</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon Cumin seeds</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 Bay Leaf</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon Kasuri methi</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">As per taste Salt (around 1 tablespoon)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Oil</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Butter</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Spice Powders</b></span><br />
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<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon Jeera powder</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon Coriander powder</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 teaspoon Garam masala</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon Chilli powder</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">A pinch Turmeric powder</span></li>
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<tr><td style="text-align: center;"><img alt="Baby Corn Paneer Masala/Baby Corn Paneer Gravy" border="0" data-original-height="1600" data-original-width="1157" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBI0VAfvT4cuYZ0W8OPnNZddnNBRT6KBNhz5OGeoDX2_XC7UcqMM1InVdqrg0asO3ZH8nPZJj6fBhPB0Q3crck1Ao-28REoJtYcJRbzFoSWLJxhF_M2p85AnqLN3OxeaWXy0XjdkqAKTF0/s640/babycornwm.jpg" style="margin-left: auto; margin-right: auto;" title="Baby Corn Paneer Masala/Baby Corn Paneer Gravy" width="462" /></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1) Chop the baby corns and drop them in boiling water. Let it stay in the hot water till we prepare the sabzi.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">2) Chop the onions as cubes and reserve the other two layers separately.</span><br />
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<tr><td style="text-align: center;"><img alt="Baby Corn Paneer Masala/Baby Corn Paneer Gravy" border="0" data-original-height="600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioyl3Poli0yXT68fhu15iuRKB15tXoSIXLiBc7Qq872dR6_xw20pYgiQq77DpRGTMAOv4dbFi1H_JwB8FoQpI4Nmme9PnRQpPgm8Fp2vSFs0StNXtELwkfHg1tjjk0FuTW09ZY1N-GaYSD/s640/cbpm1.jpg" style="margin-left: auto; margin-right: auto;" title="Baby Corn Paneer Masala/Baby Corn Paneer Gravy" width="640" /></td></tr>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioyl3Poli0yXT68fhu15iuRKB15tXoSIXLiBc7Qq872dR6_xw20pYgiQq77DpRGTMAOv4dbFi1H_JwB8FoQpI4Nmme9PnRQpPgm8Fp2vSFs0StNXtELwkfHg1tjjk0FuTW09ZY1N-GaYSD/s1600/cbpm1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3) Heat 2 tablespoons of oil in a kadai and add cumin seeds to crackle. Add the cubed onions, ginger, garlic, and green chili. Saute these ingredients in oil and then add pumpkin seeds.</span><br />
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<tr><td style="text-align: center;"><img alt="Baby Corn Paneer Masala/Baby Corn Paneer Gravy" border="0" data-original-height="648" data-original-width="1200" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNkPaXC0Vzf2nWELjTP7A3o1v5o72NO81LiJF1yt-wMmRd3zvfgYFXH7Gg6GJgkNKorylkzWgUBDSqOI4XCbQWR75tfHh94_tjA0AWH5SxJLWbKGYkCyl9llIB6cNbpJepDXYtRO0FwZ6N/s640/cbpm2.jpg" style="margin-left: auto; margin-right: auto;" title="Baby Corn Paneer Masala/Baby Corn Paneer Gravy" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNkPaXC0Vzf2nWELjTP7A3o1v5o72NO81LiJF1yt-wMmRd3zvfgYFXH7Gg6GJgkNKorylkzWgUBDSqOI4XCbQWR75tfHh94_tjA0AWH5SxJLWbKGYkCyl9llIB6cNbpJepDXYtRO0FwZ6N/s1600/cbpm2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif;">4) Add tomatoes and mix well. Leave the onion-tomato mixture to cook till they turn mushy. Maintain low flame with occasional stirring. Once done, leave the mixture to cool down and transfer to the mixer jar.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">5) Grind the onion-tomato mixture to smooth paste and set aside.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">6) Heat 2 tablespoons of butter + 1 ladle of oil in the kadai. Add bay leaf and saute once. Now, transfer the ground mixture to the kadai and mix well.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">7) Leave it to cook in low flame for 2-3 minutes by closing it with a lid. Check the gravy often and do occasional stirring to avoid burning of the gravy at the bottom.</span><br />
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<tr><td style="text-align: center;"><img alt="Baby Corn Paneer Masala/Baby Corn Paneer Gravy" border="0" data-original-height="612" data-original-width="1200" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtpzMRUhzMYGsSSIRYBJzh79CK9di-RIThhZDqtWsZINwZ4Q6_l1imxhq4s6uYoVzlEeeOZejiicihUmd5neErd5QwZ89kb-MLEufnuiEYlxGYxHzmI9YmE1JEUPNvpyGgL7B2j2F6lJ5y/s640/cbpm3.jpg" style="margin-left: auto; margin-right: auto;" title="Baby Corn Paneer Masala/Baby Corn Paneer Gravy" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtpzMRUhzMYGsSSIRYBJzh79CK9di-RIThhZDqtWsZINwZ4Q6_l1imxhq4s6uYoVzlEeeOZejiicihUmd5neErd5QwZ89kb-MLEufnuiEYlxGYxHzmI9YmE1JEUPNvpyGgL7B2j2F6lJ5y/s1600/cbpm3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">8) When the gravy is nicely cooked and becomes little thick, add the spice powders, salt and mix well.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">9) Now, add the baby corn along with the water and mix again.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">10) Leave the gravy to boil for 2 minutes in low flame and add the Kasuri methi</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">11) Switch off the flame and add the reserved onions. Mix well.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">12) Next, drop the paneer cubes and give a gentle mix.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Yummy Baby Corn Paneer Masala is ready and goes well with roti, naan, pulao and jeera rice.</span><br />
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<tr><td style="text-align: center;"><img alt="Baby Corn Paneer Masala/Baby Corn Paneer Gravy" border="0" data-original-height="600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnI6uwWLc7AXSnBwzN25h9S8Gtq0k6fTgPXpaZBEtq3K8GVeSM3JWHqG7AC2Aj4PCCiuHWLvbtaNQQfVfEH4uGWjJeiRpEgGJUtu3XFm-yze98eDS0nqxKa2Et6YZVO_T-1dZTIC6OGcrn/s640/cbpm4.jpg" style="margin-left: auto; margin-right: auto;" title="Baby Corn Paneer Masala/Baby Corn Paneer Gravy" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnI6uwWLc7AXSnBwzN25h9S8Gtq0k6fTgPXpaZBEtq3K8GVeSM3JWHqG7AC2Aj4PCCiuHWLvbtaNQQfVfEH4uGWjJeiRpEgGJUtu3XFm-yze98eDS0nqxKa2Et6YZVO_T-1dZTIC6OGcrn/s1600/cbpm4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Tips:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1) I have skipped fresh cream, if you want this gravy to be even more creamy you can add 1 tablespoon of fresh cream at the final stage.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2) Instead of pumpkin seeds, you can use melon seeds, sunflower seeds too. Obviously, cashew is the best choice but I wanted to make it a little diet friendly.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">3) Reserving the raw onions and adding them later gives a crunchy texture while eating the gravy. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">4) I usually use homemade paneer or special paneer bought from a particular store (Anand Sweets) that is super soft. If I add the paneer and leave it to cook in gravy it gets crumbled immediately. That is why I add the paneer cubes at the end and will boil the gravy after adding them. If you are using any other paneer which is not that soft, then add them after adding baby corns and leave it to boil for few minutes in gravy.</span></div>
Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com4tag:blogger.com,1999:blog-6787285764460191391.post-40608652224602852152019-05-03T04:35:00.000+05:302019-05-03T04:35:05.800+05:30Moong Sprouts Mango Salad-Weight loss recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" data-original-height="1600" data-original-width="1155" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJl62dlpxKMXyNfwecUpcb0EHfnj2IO4nK0TE6uiTzOjgN0m4A2mH2EB4xmcVwft_xUMLzL5TTOqUxaEUJaZIF6WUlwkc3im5B57C3dFVvj3u3Kd7pkHYTQu_Al_3qiuCAFrO7Yue3BRcz/s640/sprouts+mango+salad+wm.jpg" style="margin-left: auto; margin-right: auto;" width="462" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Moong Sprouts Mango Salad</td></tr>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJl62dlpxKMXyNfwecUpcb0EHfnj2IO4nK0TE6uiTzOjgN0m4A2mH2EB4xmcVwft_xUMLzL5TTOqUxaEUJaZIF6WUlwkc3im5B57C3dFVvj3u3Kd7pkHYTQu_Al_3qiuCAFrO7Yue3BRcz/s1600/sprouts+mango+salad+wm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: Georgia, Times New Roman, serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><b><span style="font-size: large;">Moong Sprouts Mango Salad</span></b> will blow your tastebuds with the tanginess of Raw Mango.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<a name='more'></a><br />
<span style="font-family: Georgia, "Times New Roman", serif;">There are many ways you can make a Sprouts salad, however, for most of us, it is always boring to munch on sprouts salad and especially when you are on a diet. If you follow the same salad recipe, definitely you look for reasons to dump it. When we prepare unique salad varieties every time by exploring the veggies that we add to moong sprouts, the boring salad can flip into a delicious one๐and even your kiddos will start munching them.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I have already posted <b style="font-size: x-large;"><a href="https://www.upala.net/2015/05/mung-sprouts-fruits-salad.html" target="_blank">Mung fruits salad</a> </b>in upala earlier, which is Karnataka special recipe and they serve in all functions. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Coming to today's recipe, Moong Sprouts Mango Salad. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">It sure does have its own story....I tasted it in a stall in our apartment. Our apartment ladies enthusiastically got together and prepared a variety of recipes, this recipe was one among them. Usually, my salads never skip carrots or onions but this particular Moong Sprouts Mango Salad was tasting outstandingly delicious with absolutely No Onion in it. A special thanks to Renuka Aunty who helped me to figure out the recipe and post it to my viewers. As this is a raw mango season, it is absolutely an apt time to try this recipe at your kitchen. It is super easy to prepare this recipe, all you need is a handful of mung sprouts and top it with mango and cucumber, shhhhhhhh๐ท!!!! I am not revealing the full recipe here:)...Scroll down ๐ to note down exact measurements and to look at detailed recipe procedure.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients: </b></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 Cup Moong /Green Gram</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 Cup Grated Raw Mango </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 Cup Grated Cucumber </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 Tablespoons Grated Coconut</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon Salt </span><span style="font-family: Georgia, "Times New Roman", serif;"> </span><span style="font-family: Georgia, "Times New Roman", serif;">(alter according to taste)</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>For Green Chutney:</b></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">2 Cups Corriander</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 Cup Mint Leaves</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon Cumin seeds</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 inch Ginger (skin peeled and chopped)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4-5 Green Chillies (alter according to spice level)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon Black Salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons normal Salt (alter according to taste)</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1) The day before you are planning to prepare the recipe. In the morning, soak the moong in water and at the night, drain water and <span style="background-color: white;">transfer it to a cotton cloth and wrap it. Small sprouts will start developing in after 6-7 hours. So, next day morning you will be ready to use the sprouts for the salad.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;">2) In a blender, add Coriander leaves, Mint leaves, ginger, green chilies, cumin seeds, and salt. Grind them to smooth paste by adding the required amount of water.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;">3) Take a mixing bowl and add Moong sprouts, raw mango, cucumber, coconut, and green chutney.</span></span><br />
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<tr><td style="text-align: center;"><img alt="Moong Sprouts Mango Salad-Weight loss recipe" border="0" data-original-height="696" data-original-width="1200" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp3r1N3gkrVrBXKny5I7O1NuuxegBhdvN_jRphoyqI0PyuUepRG6loaZtjGGMj7R_NGzJrG4_-CTUgUTJaE-_Q0tIRH_VYB3Rp-CTS2Lxr-_9XSLA36YdP6lnT0oYNEwvI4x0H-9MM17hh/s640/collagesms1.jpg" style="margin-left: auto; margin-right: auto;" title="Moong Sprouts Mango Salad-Weight loss recipe" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp3r1N3gkrVrBXKny5I7O1NuuxegBhdvN_jRphoyqI0PyuUepRG6loaZtjGGMj7R_NGzJrG4_-CTUgUTJaE-_Q0tIRH_VYB3Rp-CTS2Lxr-_9XSLA36YdP6lnT0oYNEwvI4x0H-9MM17hh/s1600/collagesms1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: Georgia, Times New Roman, serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">4) Mix them well and serve immediately.</span><br />
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<tr><td style="text-align: center;"><img alt="Moong Sprouts Mango Salad-Weight loss recipe" border="0" data-original-height="336" data-original-width="1200" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjst0p8B9me-dciTAg65Z-SO1p6vU0XaIpRNoaua67bw0a27Q8o6dmgV8InplNO_rF6URXWWp4HteSaJPK-fa0gS4orhjKRnfkN1flRBrgZky1doG1nLgK7JyqfmPW3PtSyfJKA9M_vG0AD/s640/collagesms2.jpg" style="margin-left: auto; margin-right: auto;" title="Moong Sprouts Mango Salad-Weight loss recipe" width="640" /></td></tr>
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<span style="font-family: Georgia, "Times New Roman", serif;"><b>Tips:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1) You can add little lemon juice if the raw mangoes are not sour.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">2) Generally, cucumber leaves some water when grated, remove the water and add to this salad. </span><span style="font-family: Georgia, "Times New Roman", serif;"> If you don't want to do the </span><span style="font-family: Georgia, "Times New Roman", serif;">grating, you can even chop them finely and add.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">3) Green chutney can be stored in the fridge and it will stay good for a week's time.</span><br />
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">I hope you would have enjoyed this weightloss moong sprouts salad recipe. When you prepare it at your kitchen, please do not forget to leave your comments๐ I would love to hear from you.</span></i></b><br />
<b><i><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></i></b>
<b><i><span style="font-family: Georgia, Times New Roman, serif;">See you soon with another yummy recipe....Until then au revoir and </span></i></b><span style="font-family: Georgia, Times New Roman, serif;"><b><i>Bon Appรฉtit!!!๐ฒ</i></b></span></div>
Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com7tag:blogger.com,1999:blog-6787285764460191391.post-15567577327745227512019-02-10T22:29:00.000+05:302019-02-10T22:29:44.621+05:30Kala Chana Chaat/Black Chickpea salad/Karuppu Konda Kadalai salad<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img alt="Kala Chana Chaat/Black Chickpea salad/Karuppu Konda Kadalai salad" border="0" data-original-height="1600" data-original-width="1158" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQoSD31CBAI71zT5FVxEKWR3i7fuXwm64OKMXyyaz0oTf0q3eM5LE8bmsS7CC48QIgrzqExNW9n1hvYnv88nq6mJto2nxrD-6iGdBkv06-8qzaeyPuK-HKtRCGMeiPfNOj50cqggz3h1zI/s640/saladawm.jpg" style="margin-left: auto; margin-right: auto;" title="Kala Chana Chaat/Black Chickpea salad/Karuppu Konda Kadalai salad" width="462" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Kala Chana Chaat/Black Chickpea salad/Karuppu Konda Kadalai salad</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQoSD31CBAI71zT5FVxEKWR3i7fuXwm64OKMXyyaz0oTf0q3eM5LE8bmsS7CC48QIgrzqExNW9n1hvYnv88nq6mJto2nxrD-6iGdBkv06-8qzaeyPuK-HKtRCGMeiPfNOj50cqggz3h1zI/s1600/saladawm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><b>Kala Chana Chaat/Black Chickpea salad/Karuppu Konda Kadalai salad</b> is a fresh and refreshing salad packed with proteins and nutrients. </span></span><br />
<a name='more'></a><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Black chickpeas along with the crunchy veggies in a mild mint flavor obviously taste yummy. Before preparing this salad, you need to soak the black chickpea in water overnight. Next day, discard the water and pressure cook it till soft. </span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;">This </span></span><span style="font-family: Georgia, "Times New Roman", serif;">nutrition-packed salad </span><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;">is easy to prepare and is a great snack for weight watchers. </span></span><span style="font-family: Georgia, "Times New Roman", serif;">We are adding a flavourful dip "<b><a href="https://www.upala.net/2019/01/mint-curd-chutneydahi-mint_25.html" target="_blank">Mint Curd Chutney</a></b>" to this salad, whose recipe I have already shared.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Click on the pic for the recipe</span><br />
<a href="https://www.upala.net/2019/01/mint-curd-chutneydahi-mint_25.html" target="new"><span style="font-family: Georgia, Times New Roman, serif;"><img alt="kothamalli thokku" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1eAHmEb7FUa7x3O0OJ0-7wdxKwaSvD7rka8lHadQs-W_ysFrybOumJuu6eQfl_viNurjpnQDuUr6ExDGsEzrGE5QStJngxwN4oSJ7Goa2pr0Dwov-hVYF8yuCq6d5ioaOOcWQtIeWBmSr/s640/greenchutneywm.jpg" width="132" /></span></a><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b></span></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 cup Boiled Black channa/Karuppu kondakadalai/Black chickpea</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 Onion (finely chopped)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;">1/4 Tomato</span> (finely chopped)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;">1/4 Cucumber</span> (finely chopped)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">A pinch Black Salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">A pinch Chaat masala</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><a href="https://www.upala.net/2019/01/mint-curd-chutneydahi-mint_25.html" target="_blank">Mint curd Chutney</a> (adjust as per taste)</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">1) Take a mixing bowl and add boiled chickpeas, Cucumber, Tomatoes, Onion, salt, Chaat masala, Mint Curd chutney and mix well.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">2) Taste and adjust the salt and chutney as needed.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">Tada...Your Black Chickpea salad is ready</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> </span><br />
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<tr><td style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img alt="Kala Chana Chaat/Black Chickpea salad/Karuppu Konda Kadalai salad" border="0" data-original-height="720" data-original-width="1200" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHU4FEueZgVcN5ZlsFd6BcIGHLw7UttkT1EhAkcwz56E7EPwTq3FMs4fdFUUc39QM3n321AIwVab1zsl0MJKwcDb6845Jq4Dd6pD7Do902ryGJSnxlmohkrD0Gbu6PTHIwvpvp1qZN6Hjn/s640/collagesaladwm.jpg" style="margin-left: auto; margin-right: auto;" title="Kala Chana Chaat/Black Chickpea salad/Karuppu Konda Kadalai salad" width="640" /></span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHU4FEueZgVcN5ZlsFd6BcIGHLw7UttkT1EhAkcwz56E7EPwTq3FMs4fdFUUc39QM3n321AIwVab1zsl0MJKwcDb6845Jq4Dd6pD7Do902ryGJSnxlmohkrD0Gbu6PTHIwvpvp1qZN6Hjn/s1600/collagesaladwm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><b>Tips:</b></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">1) You can add any other veggies as per your wish, like chopped capsicums, banana stems, or Raw mango. </span><span style="font-family: "georgia" , "times new roman" , serif;">You can even add chopped boiled potatoes.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">2) To add more spiciness, add finely chopped green chilies or red chili powder.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">3) Alternatively, try with other legumes of your choice such as green gram, white chickpeas or even peanuts.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> </span><br />
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<tr><td style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img alt="Kala Chana Chaat/Black Chickpea salad/Karuppu Konda Kadalai salad" border="0" data-original-height="1600" data-original-width="1198" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbkRD8D_kTwzNacwudfI1HTFdQI8_-nxOdDkFFPKFhiBJS0QFMVhxgxwfJd6xDKFmhTt8mIAwX4kkTeMQdK4s0qW-J2i7uBP59Igwuh110QoTbfrijhPaoSKJ4j_JjlDW6vflsd0loT-nW/s640/salad1wm.jpg" style="margin-left: auto; margin-right: auto;" title="Kala Chana Chaat/Black Chickpea salad/Karuppu Konda Kadalai salad" width="478" /></span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com3tag:blogger.com,1999:blog-6787285764460191391.post-74562842490874102672019-01-08T18:37:00.000+05:302019-01-08T18:37:43.086+05:30Mint Curd Chutney/Dahi Mint Chutney/Yogurt Mint Dip<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><img alt="Mint Curd Chutney/Dahi Mint Chutney/Yogurt Mint Dip" border="0" data-original-height="1600" data-original-width="1072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1eAHmEb7FUa7x3O0OJ0-7wdxKwaSvD7rka8lHadQs-W_ysFrybOumJuu6eQfl_viNurjpnQDuUr6ExDGsEzrGE5QStJngxwN4oSJ7Goa2pr0Dwov-hVYF8yuCq6d5ioaOOcWQtIeWBmSr/s640/greenchutneywm.jpg" style="margin-left: auto; margin-right: auto;" title="Mint Curd Chutney/Dahi Mint Chutney/Yogurt Mint Dip" width="428" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mint Curd Chutney/Dahi Mint Chutney/Yogurt Mint Dip</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Mint curd Chutney/Dahi Mint Chutney/Yogurt Mint Dip</b> is a flavourful dip that is prepared with mint, coriander, ginger, chili, and curd.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<a name='more'></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;">The specialty of this chutney is its creamy texture and a great taste because of curd. Usually, this mint curd dip is served in restaurants as a side dish for Tikkas, Kebabs, and Briyani. It is similar to our "<b><a href="https://www.upala.net/2015/04/green-chutney-for-chaatsmint-coriander.html" target="_blank">chaat green chutney</a></b>" which we use for preparing all chaat varieties, but only that we are adding curd extra. Since we are adding curd, the mint flavor is not strong like the chaat chutney and renders its very own unique taste. This chutney is mainly served in combination with spicy dishes as it helps to ease the effect of spiciness from the main course.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">So, here we are with the recipe for "Mint curd Chutney/Dahi Mint Chutney/Yogurt Mint Dip"</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 and 1/2 cups tightly packed Mint Leaves</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 cup tightly packed Coriander leaves</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 cup thick Curd</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 inch Ginger (skin peeled and chopped)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 Green Chillies (alter according to spiciness)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon Chat Masala</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon Jeera powder/Roasted cumin powder</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">A pinch Amchur powder</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon Salt (alter according to taste)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon Sugar</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1) In a blender, add the mint leaves, coriander leaves, Ginger, Green chilies, salt and grind to a coarse mixture.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">2) Add 1/4 cup of curd and grind again to form a smooth paste.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<tr><td style="text-align: center;"><img alt="Mint Curd Chutney/Dahi Mint Chutney/Yogurt Mint Dip" border="0" data-original-height="708" data-original-width="1200" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigNi_7FHD3zNuQfSVW6o7rRHqRInDzp6BNvy8NHNQsRfEz18jNvWM-vkQxYPORG1CqAi_Sc3re6ycDu6r7T6bHyUo8AiAn98lgI149cAy9DUVLgEQXyyl6gi8Gtt1WAvTPazKC9P1Iuemz/s640/collagegc1.jpg" style="margin-left: auto; margin-right: auto;" title="Mint Curd Chutney/Dahi Mint Chutney/Yogurt Mint Dip" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigNi_7FHD3zNuQfSVW6o7rRHqRInDzp6BNvy8NHNQsRfEz18jNvWM-vkQxYPORG1CqAi_Sc3re6ycDu6r7T6bHyUo8AiAn98lgI149cAy9DUVLgEQXyyl6gi8Gtt1WAvTPazKC9P1Iuemz/s1600/collagegc1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">3) Add the chaat masala, jeera powder, Amchur powder, sugar and grind once so that it gets mixed well.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4) Transfer the ground chutney to a bowl, add rest of the curd and whip once.</span><br />
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<tr><td style="text-align: center;"><img alt="Mint Curd Chutney/Dahi Mint Chutney/Yogurt Mint Dip" border="0" data-original-height="396" data-original-width="1200" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQAe5fVOJchk13mLyOIGUWLN0sSuxcbtNU8BGPYN8WwoVxTdCGFRqXiheU15cOmNeUoqgsH0FhEjHp931HCOhV5R8TIQq92cV_VpKCGJkNf8_RWtFsRFPTyv9F1RBrphjhoUNQKTZ_ZLK/s640/collagegc2.jpg" style="margin-left: auto; margin-right: auto;" title="Mint Curd Chutney/Dahi Mint Chutney/Yogurt Mint Dip" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQAe5fVOJchk13mLyOIGUWLN0sSuxcbtNU8BGPYN8WwoVxTdCGFRqXiheU15cOmNeUoqgsH0FhEjHp931HCOhV5R8TIQq92cV_VpKCGJkNf8_RWtFsRFPTyv9F1RBrphjhoUNQKTZ_ZLK/s1600/collagegc2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Tips:</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1) Always use thick curd as the chutney turns watery if you don't.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">2) You can also add a few pods of Garlic along with Ginger.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3) In some hotels, they prefer to add few cashews while grinding as it gives a thick consistency and enhances the taste as well.</span><br />
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Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com3tag:blogger.com,1999:blog-6787285764460191391.post-90253996601196935422018-12-16T05:08:00.000+05:302018-12-16T05:10:37.280+05:30Punjabi Aloo Paratha recipe/ Easy stuffed Aloo paratha (No Onion and No Garlic recipe)<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><img alt="Punjabi Aloo Paratha recipe/ Easy stuffed Aloo paratha" border="0" data-original-height="1600" data-original-width="1065" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwOzTTzSA-uWpjW__9CAXPq5A9SvFZUyqcASYr9Rrc3CXj_GtmAF4XpBOdz_Bb4YAgIZogh8PNS3U5LLJp5XB6xDccydzUbgMKMwQhbKBb1VZekKYRZqS6VsSpduTH6xm6PlXNjyrZ4gbk/s640/alooparathawm.jpg" style="margin-left: auto; margin-right: auto;" title="Punjabi Aloo Paratha recipe/ Easy stuffed Aloo paratha" width="424" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Punjabi Aloo Paratha recipe/ Easy stuffed Aloo paratha</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwOzTTzSA-uWpjW__9CAXPq5A9SvFZUyqcASYr9Rrc3CXj_GtmAF4XpBOdz_Bb4YAgIZogh8PNS3U5LLJp5XB6xDccydzUbgMKMwQhbKBb1VZekKYRZqS6VsSpduTH6xm6PlXNjyrZ4gbk/s1600/alooparathawm.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">Punjabi Aloo Paratha is the popular recipe that is often made at a jiffy in most of the Indian houses, in which t</span><span style="font-family: "georgia" , "times new roman" , serif;">he outside wheat flatbread is carefully crafted with boiled potatoes inside.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<a name='more'></a><span style="font-family: "georgia" , "times new roman" , serif;">This Indian flatbread is a </span><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">hearty meal for any time of the day but is usually p</span></span><span style="font-family: "georgia" , "times new roman" , serif;">referred for morning breakfast in the Northern part of India. The soft layered Partha usually comes with a dollop of butter on top of it, this butter starts melting and spreading out in the heat of Partha before it reaches our dining table. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">Though this mouthwatering Aloo paratha often comes in our breakfast menu, I couldn't get a chance to click for upala. It is almost too common for most of us to get tempted and finish it off when we see this aromatic, thick, steamy aloo ke paratha, coming straight from tawa with a fat dollop of butter and a small kattori of dahi (curd). That's what happened with me too, I tried clicking a few times but when I was ready with the camera and the backdrop settings...the paratha was almost gone:). Luckily, I could click this time and tada...the recipe for Aloo Paratha is ready. This recipe is a simple version and you can always tailor it according to your taste, by adding chopped green chilies, garam masala, amchur masala, kasuri methi, coriander powder and any spices to the aloo stuffing. Sometimes, I have seen restaurants adding few ajwain/carom seeds to the wheat flour dough, and it gives a unique taste as well as works as an excellent digestive element. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">Try different variations and enjoy "hot aloo parathas" any time of the day. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">Apart from Aloo Paratha, there are so many parathas that you can make with different veggies and greens. They are</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><a href="https://www.upala.net/2014/12/gobi-paratha.html"><b><i>Gobi Paratha</i></b></a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><a href="https://www.upala.net/2017/04/palak-parathaspinach-paratha.html"><b><i>Palak Partha</i></b></a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><a href="https://www.upala.net/2016/10/stuffed-mixed-vegetable-paratha.html"><b><i>Mixed vegetable Paratha</i></b></a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><a href="https://www.upala.net/2016/06/matar-ka-parathastuffed-green-peas.html"><b><i>Matar ka paratha/Green Peas Paratha</i></b></a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><a href="https://www.upala.net/2015/02/mooli-gajar-paratha.html"><b><i>Mooli Gajar Paratha</i></b></a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><a href="https://www.upala.net/2015/01/methi-paratha.html"><b><i>Methi Paratha</i></b></a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><a href="https://www.upala.net/2014/11/mooli-paratharadish-paratha.html"><b><i>Mooli Paratha</i></b></a></span><br />
<span style="background-color: white; color: #797979;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><a href="https://www.upala.net/2014/09/noolkol-paratha.html"><b><i>Kohlrabi Paratha</i></b></a></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">Last but not least, home cooked food is always better than restaurants as you are adding your love along with the ingredients to prepare a nutritious and delicious food:) for your loved ones. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">3 Boiled Potatoes</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Atta/Wheat flour (As required)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 teaspoons Red chili powder (alter according to spice level)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon Turmeric Powder</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon Cumin seeds/Jeera</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">4 teaspoons Oil + reserve some in a small kattori (cup) for drizzling</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon + 1/2 teaspoon Salt (alter according to your taste)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Water (As required to make dough)</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">1) Boil the potatoes and leave it to cool down. After it is cooled, peel the skin and mash it using a Pav Bhaji masher.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">2) Add Turmeric powder Red chilli powder, Cumin seeds, and 1 teaspoon Salt to the mashed potatoes and mix again.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">3) Make medium size balls of the stuffing and set aside.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">4) Mix the atta flour with 1/2 teaspoon salt and 4 teaspoons of oil. Add required water and make a smooth dough.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">5) Similar to how we did for the potato stuffing, you can make medium size atta balls and then start making paratha one by one. Alternatively, you can pinch one atta ball each time when you make the paratha.</span><br />
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<tr><td style="text-align: center;"><img alt="Punjabi Aloo Paratha recipe/ Easy stuffed Aloo paratha" border="0" data-original-height="720" data-original-width="1200" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUkSMVf-WBMJF3S-VQL4hp8grFHEvWT4AWtFpcjiVt2avG7Ebz2tAHRkaXsAsAo8YhcNhiBOIbfMk7-30VvjZYKMmf-unEXPoXTMayLiMqUJLdOI0XVnzHKB7k56Y2uHOQJ4X6DOIYtpH/s640/collageap1.jpg" style="margin-left: auto; margin-right: auto;" title="Punjabi Aloo Paratha recipe/ Easy stuffed Aloo paratha" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUkSMVf-WBMJF3S-VQL4hp8grFHEvWT4AWtFpcjiVt2avG7Ebz2tAHRkaXsAsAo8YhcNhiBOIbfMk7-30VvjZYKMmf-unEXPoXTMayLiMqUJLdOI0XVnzHKB7k56Y2uHOQJ4X6DOIYtpH/s1600/collageap1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">6) Take one atta dough and roll it to a small circle by sprinkling the flour.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">7) Keep one potato stuffing in the center and close the edges as shown in the picture.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">8) Gently pat the atta ball so that the inside stuffing spread evenly. </span><span style="font-family: "georgia" , "times new roman" , serif;">Sprinkle </span><span style="font-family: "georgia" , "times new roman" , serif;">flour </span><span style="font-family: "georgia" , "times new roman" , serif;">and start rolling it to a normal size. (Refer the pic)</span><br />
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<tr><td style="text-align: center;"><img alt="Punjabi Aloo Paratha recipe/ Easy stuffed Aloo paratha" border="0" data-original-height="672" data-original-width="1200" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJDBc-6MXnMitlTlUih5uYnUNUxmhxbG3lhY608lBm-YBvedv73XqwYXQFghfn3Zsz0WpEzUikJkZ2hp4klfgpcOJ0HwVxGmQxO4jXBFhQDnCkOqdQJGSXfr1hmyCyVBwq6HQ_2YB_rcL/s640/collageap2.jpg" style="margin-left: auto; margin-right: auto;" title="Punjabi Aloo Paratha recipe/ Easy stuffed Aloo paratha" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJDBc-6MXnMitlTlUih5uYnUNUxmhxbG3lhY608lBm-YBvedv73XqwYXQFghfn3Zsz0WpEzUikJkZ2hp4klfgpcOJ0HwVxGmQxO4jXBFhQDnCkOqdQJGSXfr1hmyCyVBwq6HQ_2YB_rcL/s1600/collageap2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">9) Heat a roti tawa and drop this paratha on the roti tawa.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">10) After one side is half cooked, flip it around. Maintain medium flame throughout the process.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">11) Once the other side is also half cooked, sprinkle oil on sides. Leave it for few seconds and flip again.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">12) Leave it again to cook with oil for few seconds and remove from tawa. Follow the same process for rest of the doughs.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">Steaming <b><span style="font-size: large;">Aloo paratha </span></b>with a dollop of butter sitting on top is awaiting your arrival to relish on :).</span><br />
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<tr><td style="text-align: center;"><img alt="Punjabi Aloo Paratha recipe/ Easy stuffed Aloo paratha" border="0" data-original-height="588" data-original-width="1200" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWm_pTnRKOp9-3VEguB8_P6WDQoWkUeFw-urYiJdpzXwnAgK5lQD_1WQOvqWm1XJLnHdrhOZOzbMAphNNmaR1jXX7bu6awlN43fkh0lA0XXqLy3LqPIY3ngdwgTuGlEdFjbXCwV82C4LyU/s640/collageap3.jpg" style="margin-left: auto; margin-right: auto;" title="Punjabi Aloo Paratha recipe/ Easy stuffed Aloo paratha" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWm_pTnRKOp9-3VEguB8_P6WDQoWkUeFw-urYiJdpzXwnAgK5lQD_1WQOvqWm1XJLnHdrhOZOzbMAphNNmaR1jXX7bu6awlN43fkh0lA0XXqLy3LqPIY3ngdwgTuGlEdFjbXCwV82C4LyU/s1600/collageap3.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Tips:</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">1) For all paratha recipe, initially when you add the paratha to the tawa, leave it to cook both the sides till you see nice bubbles popping up. This process allows the outside roti dough to get cooked nicely. Once you drizzle oil, you need to cook only for a few seconds on both the sides and remove immediately from tawa . If you leave the paratha to stay on tawa for a longer time after adding the oil, then paratha will not be soft.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bcQe9H2D7sXNdoaSwDGIzva9h2Pp8PsSyCdKBsahf8GexugcfDb49uPeJJqxnxtBQ9LWZT7tSaSxRWjs44kROTZamcFV3tbAxgQyIQ3ra94N4_zSjN20Kq3mU4aVsmkI3_sQ-Mkqx3zq/s1600/alooparatha1wm.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"><img alt="Punjabi Aloo Paratha recipe/ Easy stuffed Aloo paratha" border="0" data-original-height="1600" data-original-width="1065" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bcQe9H2D7sXNdoaSwDGIzva9h2Pp8PsSyCdKBsahf8GexugcfDb49uPeJJqxnxtBQ9LWZT7tSaSxRWjs44kROTZamcFV3tbAxgQyIQ3ra94N4_zSjN20Kq3mU4aVsmkI3_sQ-Mkqx3zq/s640/alooparatha1wm.jpg" title="Punjabi Aloo Paratha recipe/ Easy stuffed Aloo paratha" width="424" /></span></a></div>
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Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com2tag:blogger.com,1999:blog-6787285764460191391.post-29351145657422813422018-10-23T19:43:00.001+05:302018-10-23T19:43:59.046+05:30Paneer Pakora recipe/ Paneer bajji recipe/ How to make Paneer Pakora<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><img alt="Paneer Pakora recipe/ Paneer bajji recipe/ How to make Paneer Pakora" border="0" data-original-height="1600" data-original-width="1065" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3UWnMQHo3_e5IKgo7C8wGIRRJ0_CE-430seZ8OH6RPyYpAkZaMcoSbQIyAvw4EdlJ8EB2ca69Tzvg8-l5IirMM7GnCvh-GXgr1NMZTnZyZA_r9zaFllI96uXJRabdID2enyvxG71aohG/s640/paneer+pakorawm.jpg" style="margin-left: auto; margin-right: auto;" title="Paneer Pakora recipe/ Paneer bajji recipe/ How to make Paneer Pakora" width="424" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paneer Pakora recipe/ Paneer bajji recipe/ How to make Paneer Pakora</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3UWnMQHo3_e5IKgo7C8wGIRRJ0_CE-430seZ8OH6RPyYpAkZaMcoSbQIyAvw4EdlJ8EB2ca69Tzvg8-l5IirMM7GnCvh-GXgr1NMZTnZyZA_r9zaFllI96uXJRabdID2enyvxG71aohG/s1600/paneer+pakorawm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; color: black; float: left; font-family: Georgia, Times New Roman, serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Paneer Pakora/Paneer Bajji is a tasty snack made out of soft panner packed inside a crispy chickpea exterior.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Being a tasty snack to munch on with evening </span><span class="" style="font-family: Georgia, Times New Roman, serif;">chais</span><span style="font-family: Georgia, "Times New Roman", serif;">, I make these pakoras often. Generally, Pakora/Pakoda is a common recipe in most of the houses for the evening snacks time and especially the spice coated paneer pakoras are so delicious. Though there are several variations in this recipe, I have prepared a basic version. You can expect the variations to appear soon in <a href="https://www.upala.net/" target="_blank">my blog</a></span>:) <span style="font-family: Georgia, Times New Roman, serif;">since </span><a href="https://www.upala.net/p/paneer-recipes.html" style="font-family: Georgia, "Times New Roman", serif;" target="_blank">paneer </a><span style="font-family: Georgia, "Times New Roman", serif;">is the most favorite dish in our home and I keep preparing paneer dishes often. One thing which I love the most is preparing</span><a href="https://www.upala.net/2013/12/home-made-paneer.html" style="font-family: Georgia, "Times New Roman", serif;" target="_blank"> paneer at home</a><span style="font-family: Georgia, "Times New Roman", serif;"> than using the store bought ones. If you feel that preparing </span><a href="https://www.upala.net/p/paneer-recipes.html" style="font-family: Georgia, "Times New Roman", serif;" target="_blank">paneer </a><span style="font-family: Georgia, "Times New Roman", serif;">at home is a daunting task well I need to say that it is not. Try peeping into my </span><b style="font-family: Georgia, "Times New Roman", serif;"><a href="https://www.upala.net/2013/12/home-made-paneer.html" target="_blank">homemade paneer recipe</a></b><span style="font-family: Georgia, "Times New Roman", serif;"> and you will see how easy it is.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Paneer is rich in calcium and including it often in our diet fills the calcium gap. Other Paneer dishes that you can try are</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1) <a href="https://www.upala.net/2015/02/paneer-payasampaneer-kheer.html" target="_blank">Paneer Kheer</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2) <a href="https://www.upala.net/2015/02/paneer-masala-dosa.html" target="_blank">Paneer Masala Dosa</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3) <a href="https://www.upala.net/2014/11/matar-paneer.html" target="_blank">Matar Paneer</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4) <a href="https://www.upala.net/2016/01/mixed-vegetable-paneer-balls.html" target="_blank">Paneer balls</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5) <a href="https://www.upala.net/2015/02/paneer-butter-masala-no-onion-no-garlic.html" target="_blank">Paneer butter masala</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6) <a href="https://www.upala.net/2015/07/palak-paneer.html" target="_blank">Palak Paneer</a></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">After preparing the paneer, I always store them in a bowl of water in my fridge so that it stays soft all the time. And, while making these pakoras and after cubing them, I place them on paper napkins for some time so that the extra water gets absorbed. If the extra water is not removed, there might be chances of oil spluttering while frying these pakoras. </span><span style="font-family: Georgia, "Times New Roman", serif;">Serve these Paneer Pakoras really hot. The reason is that, after clicking pics</span><span style="font-family: Georgia, "Times New Roman", serif;">, I tasted a few of them and it lost the crispiness but actually, it was super crispy when I tasted immediately after frying.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">200 grams <a href="https://www.upala.net/2013/12/home-made-paneer.html" target="_blank">Paneer</a></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup Besan/Chickpea flour/Gram flour</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons Rice flour</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon Ginger Garlic paste</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon Ajwain/Carrom seeds</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 teaspoon Red chili powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">A pinch Turmeric powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Few drops of Ghee or hot oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Oil for frying</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon Salt (adjust according to taste since we also marinate the paneer with salt)</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Spice Powders</b></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 teaspoon Garam Masala</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 teaspoon Coriander powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 pinches Cumin powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 teaspoon Salt</span></li>
</ul>
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<span style="font-family: Georgia, "Times New Roman", serif;"><b>Method:</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1) Slice the paneer and toss them with salt, garam masala, coriander powder, and cumin powder. Set them aside till we prepare the pakora batter.</span><br />
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<tr><td style="text-align: center;"><img alt="Paneer Pakora recipe/ Paneer bajji recipe/ How to make Paneer Pakora" border="0" data-original-height="732" data-original-width="1200" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPbccTCD6xtuGvu1ZMZ2fGjunhVCJe2CYEyt50E3Xs_KyodLFDYuiID6A4jzuiqLEvAfunfxaO-p3jZKwSu2_VgCmehVjcLvBMqrilnYq_wzGUEYt3Md0XuLgN0DPb7mD4-bXl16kKx-z/s640/collagepp.jpg" style="margin-left: auto; margin-right: auto;" title="Paneer Pakora recipe/ Paneer bajji recipe/ How to make Paneer Pakora" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPbccTCD6xtuGvu1ZMZ2fGjunhVCJe2CYEyt50E3Xs_KyodLFDYuiID6A4jzuiqLEvAfunfxaO-p3jZKwSu2_VgCmehVjcLvBMqrilnYq_wzGUEYt3Md0XuLgN0DPb7mD4-bXl16kKx-z/s1600/collagepp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; color: black; float: left; font-family: Georgia, Times New Roman, serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2) Take a mixing bowl and add besan, rice flour, ginger-garlic paste, Carrom seeds, Redchilli powder, salt, turmeric powder and mix well also add few drops of ghee and water<span style="background-color: white;">. </span>Mix this mixture using a whipper <span style="background-color: white;">to form a medium thick batter with a smooth consistency, also there should be no lumps. You can add from 1/2 cup to 3/4 cup water but it all depends on the consistency of getting a thick free flowing batter.</span></span><br />
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<tr><td style="text-align: center;"><img alt="Paneer Pakora recipe/ Paneer bajji recipe/ How to make Paneer Pakora" border="0" data-original-height="696" data-original-width="1200" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPYXRISpCI7kV3qah4hJ6LD_l9Hx2Wz3goBdwrmlRkf3B8W-9QKgBzwEh1HE1sNzZ5lvKlOUSIed5f1XveeITzYdS4U4iJW1BX3ds7J5pqlzYoai2dvDGK-UtGT_plkEfn2ttvx0bWRP1v/s640/collagepp1.jpg" style="margin-left: auto; margin-right: auto;" title="Paneer Pakora recipe/ Paneer bajji recipe/ How to make Paneer Pakora" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPYXRISpCI7kV3qah4hJ6LD_l9Hx2Wz3goBdwrmlRkf3B8W-9QKgBzwEh1HE1sNzZ5lvKlOUSIed5f1XveeITzYdS4U4iJW1BX3ds7J5pqlzYoai2dvDGK-UtGT_plkEfn2ttvx0bWRP1v/s1600/collagepp1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; color: black; float: left; font-family: Georgia, Times New Roman, serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">3) Heat oil in wok/Kadai and when the oil is in just right temperature, drop few droplets of the batter and see if it raises immediately. If they come to the upper surface of oil with bubbling sound, then the oil is ready for making pakoras.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">4) Gently dip the paneer slices in batter and drop them one by one in hot oil.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">5) Leave the paneer pakoras to get cooked in oil till golden brown. Make sure both the sides turn crispy by flipping them for a couple of times. It also ensures even frying.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">6) Once done, take them out from the oil using a slotted ladle and place on the paper napkins to absorb excess oil. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Hot Paneer pakoras are ready...serve them immediately with tomato sauce, <a href="https://www.upala.net/2015/04/green-chutney-for-chaatsmint-coriander.html" target="_blank">green chutney </a>and hot chais..</span><br />
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<tr><td style="text-align: center;"><img alt="Paneer Pakora recipe/ Paneer bajji recipe/ How to make Paneer Pakora" border="0" data-original-height="672" data-original-width="1200" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKYGti6K9jo7wrT9xBaZQMYCyVeyB2-9Wqxx5o0i_FclmIH4u2XtVU2i23Tpw47GoviIlOe4IhYEYgD7iZCgrOxHpyk_HPwX8jx1iXTztmj0GpcAMw42CaMbD0iE1b5IEqcsgxl_CWQcT/s640/collagepp2.jpg" style="margin-left: auto; margin-right: auto;" title="Paneer Pakora recipe/ Paneer bajji recipe/ How to make Paneer Pakora" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKYGti6K9jo7wrT9xBaZQMYCyVeyB2-9Wqxx5o0i_FclmIH4u2XtVU2i23Tpw47GoviIlOe4IhYEYgD7iZCgrOxHpyk_HPwX8jx1iXTztmj0GpcAMw42CaMbD0iE1b5IEqcsgxl_CWQcT/s1600/collagepp2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; color: black; float: left; font-family: Georgia, Times New Roman, serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><b>Tips:</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1) Adding rice flour gives crispiness if it is out of stock in your pantry don't worry just use only gram flour/Besan alone.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">2) Being health conscious, I try to avoid cooking soda mostly. Instead of soda, you can add hot oil or ghee. </span></div>
Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com3tag:blogger.com,1999:blog-6787285764460191391.post-65819060643985712112018-10-11T09:02:00.000+05:302018-10-11T09:02:30.591+05:30Bread Roll recipe (Mixed Vegetable stuffing)<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><img alt="Bread Roll recipe (Mixed Vegetable stuffing)" border="0" data-original-height="1600" data-original-width="1108" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0hfX_IAWkKhEktOy6gn5e-BMFiQgZZmLEOBaPaxaz76N5LUqNYZieMthmakjgxwEKkO_4j6Xd6PGcXe2zetnSc8mFXOLlCWGsL0adi8tO61rDaQBxcl3taKdZGX8nVQZNrscp-HR7zh0/s640/stuffedbreadroll1wm.jpg" style="margin-left: auto; margin-right: auto;" title="Bread Roll recipe (Mixed Vegetable stuffing)" width="442" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bread Roll recipe (Mixed Vegetable stuffing)</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0hfX_IAWkKhEktOy6gn5e-BMFiQgZZmLEOBaPaxaz76N5LUqNYZieMthmakjgxwEKkO_4j6Xd6PGcXe2zetnSc8mFXOLlCWGsL0adi8tO61rDaQBxcl3taKdZGX8nVQZNrscp-HR7zh0/s1600/stuffedbreadroll1wm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; color: black; float: left; font-family: Georgia, Times New Roman, serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Bread Roll is a crispy snack that is filled with delicious vegetable stuffing.</span><br />
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<a name='more'></a><span style="font-family: Georgia, Times New Roman, serif;">Though I have made the same</span><span style="background-color: white; font-family: Georgia, "Times New Roman", serif;"> recipe earlier as NO Onio</span><span style="font-family: Georgia, Times New Roman, serif;">n and No Garlic using Quinoa, paneer, and potato as "</span><span style="background-color: white;"><b style="color: #660000;"><span style="font-family: Courier New, Courier, monospace;"><a href="https://www.upala.net/2015/10/quinoa-paneer-bread-rolls-no-onion-no.html" target="_blank">Quinoa Paneer Bread Rolls</a></span><span style="font-family: Georgia, Times New Roman, serif;">" </span></b><span style="font-family: Georgia, Times New Roman, serif;">I have not thought about making it only with aloo since I was always stuck to the idea of making something healthy:). </span></span><span style="font-family: Georgia, Times New Roman, serif;">When I visited my friend Neha's house, she made yummy bread rolls with potato stuffing. I loved them and asked her the recipe. She said it is pretty simple and asked me to boil potatoes and add the spice powers stuff within bread and fry.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I wanted to try the same recipe, but I had a few leftover stuffing of my </span><b><a href="https://www.upala.net/2016/10/stuffed-mixed-vegetable-paratha.html" target="_blank"><span style="font-family: Georgia, Times New Roman, serif;">"</span><span style="font-family: Courier New, Courier, monospace;">mixed veg paratha</span></a></b><span style="font-family: Courier New, Courier, monospace;">"</span><span style="font-family: Georgia, Times New Roman, serif;"> so tried a quick bread roll with this stuffing and it was so delicious that I get to taste only one bite:). </span><span style="font-family: Georgia, Times New Roman, serif;"> This veg stuffing is versatile and can be used to create a variety of dishes. </span><span style="font-family: Georgia, "Times New Roman", serif;">Prepare this stuffing in bulk and keep it in the fridge to use it for 2-3 days. You can make bread rolls, paratha, </span><b style="font-family: Georgia, "Times New Roman", serif;"><a href="https://www.upala.net/2015/03/vegetable-cutlet.html" target="_blank">cutlets</a> </b><span style="font-family: Georgia, "Times New Roman", serif;">and even</span><span style="font-family: Georgia, "Times New Roman", serif;"> dip it in besan paste and fry to make </span>bondas<span style="font-family: Georgia, "Times New Roman", serif;"> similar to</span><b style="font-family: Georgia, "Times New Roman", serif;"><a href="https://www.upala.net/2015/09/aloo-bondabatata-vadaurulai-kizhangu.html" target="_blank"> aloo bonda</a>.</b><br />
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<span style="font-family: Georgia, Times New Roman, serif;">For the stuffing, other than potato and onions, I have added beans, capsicum, peas, carrot, and cauliflower. You can also add grated <a href="https://www.upala.net/2014/09/noolkol-paratha.html" target="_blank">kohlrabi</a>, cabbage, and beetroot. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Other upala snacks that you can try are</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<a href="https://www.upala.net/2018/05/traditional-iyengar-style-thavala-adai.html" target="_blank"><span style="font-family: Courier New, Courier, monospace;"><b>Traditional rice cutlets/Thavala Adai</b></span></a><br />
<span style="font-family: Courier New, Courier, monospace;"><b><a href="https://www.upala.net/2018/01/gobi-pakoracauliflower-pakoda.html" target="_blank">Gobi Pakora</a></b></span><br />
<span style="font-family: Courier New, Courier, monospace;"><b><a href="https://www.upala.net/2017/01/karnataka-special-bonda-soup-restaurant.html" target="_blank">Bonda soup</a></b></span><br />
<span style="font-family: Courier New, Courier, monospace;"><b><a href="https://www.upala.net/2016/02/green-peas-vadapachai-pattani.html" target="_blank">Green Peas fritters</a></b></span><br />
<span style="font-family: Courier New, Courier, monospace;"><b><a href="https://www.upala.net/2016/01/mixed-vegetable-paneer-balls.html" target="_blank">Paneer Balls</a></b></span><br />
<a href="https://www.upala.net/2015/08/mixed-dal-sweet-corn-vada-no-onion-no.html" target="_blank"><span style="font-family: Courier New, Courier, monospace;"><b>Corn Vada</b></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">So, here we are with the ingredients for the bread roll</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">5-6 slices Bread slices (as required to make bread rolls)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 medium size Onions</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 medium size Potatoes</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1-inch length Ginger (skin peeled and chopped roughly)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4-5 Garlic pods</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 Carrot</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 Green Chillies (alter according to spice level)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2-3 Cauliflower florets (keep them in warm salt water before using)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">8-10 Beans</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 Capsicum</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup Green Peas</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup Coriander leaves (finely chopped)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 Lemon </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon Cumin seeds</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 tablespoons Oil (for seasoning)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Oil (as required for shallow fry)</span></li>
</ul>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Spice Powders</b></span><br />
<br />
<ul style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon Coriander powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon Jeera powder/Roasted cumin powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons Garam masala</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 teaspoon Turmeric powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 and 1/2 teaspoon Salt (alter according to taste)</span></li>
</ul>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;"><b>Method:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1) <span style="background-color: white;">Boil the potatoes and leave it to cool down. After it is cooled, peel the skin and mash it.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;">2) </span><span style="background-color: white;">Drop the cauliflower florets in warm salt water for few minutes.</span></span><br />
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">3) Finely chop onion, ginger, and garlic and set aside. </span></span><br />
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">4) Heat oil in a kadai/wok and add cumin seeds to crackle. </span></span><br />
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">5) Add the finely chopped onion mixture to oil and leave it to fry in low flame with occasional stirring. In the meant time, you can finely chop carrots and green chillies.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<tr><td style="text-align: center;"><img alt="Bread Roll recipe (Mixed Vegetable stuffing)" border="0" data-original-height="756" data-original-width="1200" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPB97Rwl2j1hJLVtN4yPIJ7NZDHW10Acw7PCLF-wDI9UQC591MSKCJdyjMhsh9TU6XPmp6U8GzVPlzynSK13swBk2qyCyfyeEx_JxU1PNu4RNa7woc2883jeMHf2z501rxEG2ycfsfd4o9/s640/collagesbr.jpg" style="margin-left: auto; margin-right: auto;" title="Bread Roll recipe (Mixed Vegetable stuffing)" width="640" /></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">6) Once, onions turn light brown add the carrots and leave it to fry along with onion mixture.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">7) Next finely chop, cauliflower and add it to kadai and mix well.</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<tr><td style="text-align: center;"><img alt="Bread Roll recipe (Mixed Vegetable stuffing)" border="0" data-original-height="696" data-original-width="1200" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDjVdkS2jH2hftfDYz8BaXt3ioXsK2JCWF2JmW1MzamP5S2MDc5rg-hd_jiJrGZNKm7f4K6TPk_1rP7URpztHHjQAmoJInvzxhVpuyyfc4aSl0vVHxvDCXkUKuTaNf48WRO6O5yCBmEpT_/s640/collagesbr1.jpg" style="margin-left: auto; margin-right: auto;" title="Bread Roll recipe (Mixed Vegetable stuffing)" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDjVdkS2jH2hftfDYz8BaXt3ioXsK2JCWF2JmW1MzamP5S2MDc5rg-hd_jiJrGZNKm7f4K6TPk_1rP7URpztHHjQAmoJInvzxhVpuyyfc4aSl0vVHxvDCXkUKuTaNf48WRO6O5yCBmEpT_/s1600/collagesbr1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; color: black; float: left; font-family: Georgia, Times New Roman, serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">8) Finely chop beans, capsicum and green peas and drop them in kadai. Mix well and leave it to cook in low flame with occasional stirring.</span><br />
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<tr><td style="text-align: center;"><img alt="Bread Roll recipe (Mixed Vegetable stuffing)" border="0" data-original-height="708" data-original-width="1200" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRtx8J4mwDUXaFy_gqasysd8MFUueZkxytxYN1SFkY92O9ggyu3qol4AMr3mJTUpy0T_YfSc2g3ukYQ2DLkhYDN6oterWEFg9iPq7Rg50GfM59jDehHvWER4aKpnh7_0f43Q_x9XHNqPLY/s640/collagesbr2.jpg" style="margin-left: auto; margin-right: auto;" title="Bread Roll recipe (Mixed Vegetable stuffing)" width="640" /></td></tr>
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<span style="font-family: Georgia, "Times New Roman", serif;">9) After about 5 minutes of cooking the veggies, add all teh spice powers and mix well.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">10) Leave them to cook in low flame for another 5 minutes so that the masalas blend well with veggies.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">11) Next, add mashed potatoes and mix well. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">12) At this stage, you can use a pav bhaji masher to mash the veggies. It helps the potatoes to mix well with other veggies.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">13) Add finely chopped coriander and switch off the flame. Mix them well.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<tr><td style="text-align: center;"><img alt="Bread Roll recipe (Mixed Vegetable stuffing)" border="0" data-original-height="672" data-original-width="1200" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijkBA9GIRhvWp4CJvE5pH_ywJ5tAYOM-uVYhAn2HacARrm9ETVh5cYr7AuWSGuaANradBNHK6t4aVxuct7bX4OIQtcztp-pNcwYWAey0sP7n-9aexQ6MDCSMZvnU9fFxr_fkw3CSoatGmo/s640/collagesbr3.jpg" style="margin-left: auto; margin-right: auto;" title="Bread Roll recipe (Mixed Vegetable stuffing)" width="640" /></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">14) Squeeze in the lemon juice and mix well. Our stuffing is ready and let it cool down for few minutes before we start making the bread rolls.</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;">15) After the stuffing cools completely, heat oil in a wok/kadai.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">16) Take a slice of bread and make a quick dip in a bowl of water.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">17) Press them between your palms to squeeze out the water completely.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">18) Take some stuffing and make it a ball shape and place it on the bread.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<tr><td style="text-align: center;"><img alt="Bread Roll recipe (Mixed Vegetable stuffing)" border="0" data-original-height="648" data-original-width="1200" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWntNSLzGm4HNAeGH5lg_OHPRyQwJMZdyW0pRbVqGfgILGRxfd23P_e6Vv1RnNAPUYKXCFlMvHMqW9iBQ2ulSH70bBa48lpVocW0qH-Hj9dhSnQg1b_E2SMGf3FgL-5A6bpnYc8DsRGSq/s640/collagesbr4.jpg" style="margin-left: auto; margin-right: auto;" title="Bread Roll recipe (Mixed Vegetable stuffing)" width="640" /></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">19) Close the bread slowly and cover the stuffing completely. Slowly shape the bread roll and drop it in the oil.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">20) Leave it to cook in medium flame and once one side is cooked slowly roll it to cook on other sides. <span style="background-color: white;">Drop these rolls in batches in hot oil and shallow fry them till they turn the golden color. </span>Instead of shallow fry, you can even deep fry the bread roll in hot oil.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Yummy <b>bread rolls</b> are ready to be served with green chutney or tomato ketchup.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<tr><td style="text-align: center;"><img alt="Bread Roll recipe (Mixed Vegetable stuffing)" border="0" data-original-height="708" data-original-width="1200" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcT_vwXnMz6vaiXdkJ7UFDJswARkMqZDzIk1dpe_7j6xpL9DQ58K1CVijvHCeyUdpvXOhhgthRylLfjYrx39WoEAtaozbmGh6mCYAACypMXPKWeiAd9ylm2YorFY2r9RuBog_3N9iB93c6/s640/collagesbr5.jpg" style="margin-left: auto; margin-right: auto;" title="Bread Roll recipe (Mixed Vegetable stuffing)" width="640" /></td></tr>
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<span style="font-family: Georgia, "Times New Roman", serif;"><b>Variations:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1) I have used brown bread, you can even use milk bread or the sandwich bread.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">2) You can always adjust the spice powders as per your convenience and availability such as replacing lemon juice with amchur powder, Garam masala with kitchen king or chole masala, green chilies with red chili powder.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">3) Add paneer or cheese along with veggies to create a yummy variation.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">4) If you want to prepare this Bread roll as No onion and NO garlic recipe still it taste so delicious. Just avoid onions and garlic and add rest of the veggies that's it:).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Tips:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1) It is really important that you need to serve them hot so better avoid preparing them in advance. You can prepare the stuffing in advance but not the frying part.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">2) I have not trimmed the edges of the bread because I don't want to waste them. I was able to make a good shape with the corners on, the taste also didn't change. If you feel difficult to get the shape then you can trim the edges.</span><br />
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Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com5tag:blogger.com,1999:blog-6787285764460191391.post-57854560578099935672018-10-02T13:55:00.000+05:302018-10-03T13:54:49.317+05:30Learn how to make Karnataka Akki Roti (gluten free recipe)<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><img alt="Learn how to make Karnataka Akki Roti (gluten free recipe)" border="0" data-original-height="1600" data-original-width="1099" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivX42-HKL5OhOk7Xa4det0fNHYiFohkkoE18a6sJvyDNYECVAITxtKonVPBRSq5tQmer99Nd2eOCT5jX5SDLqlb7SwDqmrhyjud5psTLyKLHOMXCkcfCjWUkp0NZLIAIYvPRGGRPngIAlz/s640/akkirotiwm.jpg" style="margin-left: auto; margin-right: auto;" title="Learn how to make Karnataka Akki Roti (gluten free recipe)" width="438" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Akki Rotti</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Akki Roti is one of the famous <i><a href="https://www.upala.net/search/label/Breakfast%20recipes" target="_blank">breakfast dishes </a></i>in Karnataka cuisine.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">It is a gluten-free recipe</span><span style="font-family: "georgia" , "times new roman" , serif;"> made of rice flour (called as Akki Hittu in Kannada) that is served in each of the household and </span><span style="font-family: "georgia" , "times new roman" , serif;">hotels in Karnataka, especially with a </span><span style="font-family: "georgia" , "times new roman" , serif;">signature</span><span style="font-family: "georgia" , "times new roman" , serif;"> ingredient "Dill leaves". I first tasted the akki roti along with <b><i><a href="https://www.upala.net/2017/01/karnataka-special-bonda-soup-restaurant.html" target="_blank">Bonda soup</a></i></b> in a hotel, I really loved its flavor and taste. From that time on, I was looking for a perfect way to prepare this authentic dish in my kitchen for upala fans. But it remained as a wish for a long time since I never received a proper guidance on how to make it in a perfect Kannadiga style. It came to reality only when my friend "Priya" called me one fine evening to show on how to make delicious Akki Roti. She is such an expert that she finished the akki rotis within minutes. I really had a great time chatting and munching on those bisi bisi crispy akki rotis. I really felt that these rotis are so delicious and you don't </span><span style="font-family: "georgia" , "times new roman" , serif;">even</span><span style="font-family: "georgia" , "times new roman" , serif;"> </span><span style="font-family: "georgia" , "times new roman" , serif;">need a side dish:). The one thing that she mentioned is "</span><span style="font-family: "georgia" , "times new roman" , serif;">Onions need to be chopped </span><span style="font-family: "georgia" , "times new roman" , serif;">finely</span><span style="font-family: "georgia" , "times new roman" , serif;">" otherwise rotis will not come out super thin. These </span><span style="font-family: "georgia" , "times new roman" , serif;">crispy rice flatbreads can be made easily and don't need any grinding process. All it needs is "rice flour", no soaking, no grinding and no fermenting.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">In this recipe, I have not added dill leaves and have made it a simple version so that it helps even non-Kannadigas to start with their akki roti journey smoothly:). However, there are many versions that you can explore to experience the unique flavors of Akki roti by adding other ingredients such as<b><i><a href="http://allabtlivingfit.blogspot.com/2016/08/methi-seeds-and-leaves-bitter-in-taste.html" target="_blank"> methi leaves</a></i></b>, mint leaves, grated coconut, carrot, capsicum, Avarekalu, and more. Please check the <b>Variations </b>and <b>Tips </b>part at the bottom of this recipe to look for different Akki rotis that you can prepare by adding other ingredients. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">During<b><i> <a href="https://www.upala.net/search/label/Karnataka%20Special" target="_blank">Avarekalu </a></i></b>season, the main ingrediant of akki roti is boiled avarekalus. </span><span style="font-family: "georgia" , "times new roman" , serif;">There are many<a href="https://www.upala.net/search/label/Karnataka%20Special" target="_blank"> Karnataka signature dishes</a> that are prepared using </span><span style="font-family: "georgia" , "times new roman" , serif;">avarekalus</span><span style="font-family: "georgia" , "times new roman" , serif;">, and they are </span><i style="font-family: Georgia, "Times New Roman", serif;"><a href="https://www.upala.net/2014/09/hitikida-avarekaluhitkin-bele-saaru.html" style="font-weight: bold;" target="_blank">"Hitikida Avarekalu"</a><b> and </b><a href="https://www.upala.net/2014/08/avarekalu-huli.html" style="font-weight: bold;" target="_blank">"Avarekalu Huli"</a><b>.</b> </i><span style="font-family: "georgia" , "times new roman" , serif;">If you want to explore more Karnataka cuisine, </span><b style="font-family: Georgia, "Times New Roman", serif;"><a href="https://www.upala.net/search/label/Karnataka%20Special" target="_blank">Click here</a></b><span style="font-family: "georgia" , "times new roman" , serif;">.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">Here comes our <b>"Akki Roti"</b> ingredients and step by step procedure.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b></span><br />
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<li><span style="font-family: "georgia" , "times new roman" , serif;">2 cups Rice Flour/Akki Hittu</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 medium size Onion (finely chopped)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup Coriander leaves (finely chopped)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 Green Chillies (finely chopped) (alter according to spice level)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon Salt (alter according to your taste)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Oil for cooking</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">1) Take a mixing bowl and add rice flour, salt, onions, coriander leaves, and green chilies. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">2) Mix them with your fingers to form a crumbled mixture as shown in the picture.</span><br />
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<tr><td style="text-align: center;"><img alt="Learn how to make Karnataka Akki Roti (gluten free recipe)" border="0" data-original-height="648" data-original-width="1200" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheaGBo7-GfSzgIcDGcUo1ubQMKf8s9fdcmSA3A4kbIPZTe0kJ0VypA3MXh3_yLZg531YMj7y4TtkATxchoIYIGGXCVU2h9B7yVIev8dTRl1vhFLkNW0infqFJesGlS18kLw-081qk6ZJLP/s640/collageakrt1.jpg" style="margin-left: auto; margin-right: auto;" title="Learn how to make Karnataka Akki Roti (gluten free recipe)" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheaGBo7-GfSzgIcDGcUo1ubQMKf8s9fdcmSA3A4kbIPZTe0kJ0VypA3MXh3_yLZg531YMj7y4TtkATxchoIYIGGXCVU2h9B7yVIev8dTRl1vhFLkNW0infqFJesGlS18kLw-081qk6ZJLP/s1600/collageakrt1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">3) Sprinkle water little by little to make a soft dough, </span><span style="font-family: "georgia" , "times new roman" , serif;">Close it with a lid and set aside</span><span style="font-family: "georgia" , "times new roman" , serif;">. Make sure that the A</span><span style="font-family: "georgia" , "times new roman" , serif;">kki </span><span style="font-family: "georgia" , "times new roman" , serif;">roti dough is soft as well as moist. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">4) In the meantime, we will make ready a few things before starting to cook akki rotti. Take a rolling board and bowl of water to keep it near the stove.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">5) Take a clean muslin cloth or a cotton kerchief and wash it in water. Lay the wet cloth over the rolling board.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">6) Take some portion of dough and roll it to a ball shape as shown in the picture and place it on the wet cloth over the rolling pin. </span><br />
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<tr><td style="text-align: center;"><img alt="Learn how to make Karnataka Akki Roti (gluten free recipe)" border="0" data-original-height="648" data-original-width="1200" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rpSkRW734Pf435tghX0128NMl0p0qul7vhiFoWStMJOOQxDSTM3P7axdmosdIsnMYGDm9JYYhMVKDLsEZmiKJ2XOyo4T9qUyIxM0G6EFs4M4CO5pd1zhY-HHI7EG5cOZ3O131r-0Va-L/s640/collageakrt2.jpg" style="margin-left: auto; margin-right: auto;" title="Learn how to make Karnataka Akki Roti (gluten free recipe)" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rpSkRW734Pf435tghX0128NMl0p0qul7vhiFoWStMJOOQxDSTM3P7axdmosdIsnMYGDm9JYYhMVKDLsEZmiKJ2XOyo4T9qUyIxM0G6EFs4M4CO5pd1zhY-HHI7EG5cOZ3O131r-0Va-L/s1600/collageakrt2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">7) </span><span style="font-family: "georgia" , "times new roman" , serif;">In the meantime, place the </span><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">dosa griddle </span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">o</span>n the stove and switch on the burner to leave it in low flame. Grease it with oil.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">8) Start patting the dough slowly by dipping your hands in water when needed. It avoids the dough getting stick to your hand.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">9) At first, I used the finger portions to pat it from round ball to medium size then I started using my palms to pat them to make it thin and a big circle. Furthermore, pat gently over the corners to make them still thin so that while cooking you get crispy corners.</span><br />
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<tr><td style="text-align: center;"><img alt="Learn how to make Karnataka Akki Roti (gluten free recipe)" border="0" data-original-height="600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiPVIAs-5ck4z9w00sc4osrEcMKcsA0RCETiX-lQPq1-cWdkTR2u-I7-_V209yxJjm_A7e6xwKWTf2ikqsFrJYI-MLg6BdP1lI5IJDhFUV637esC0XKebNsbV5GSEQ12kM-xZHEdkcThMn/s640/collageakrt3.jpg" style="margin-left: auto; margin-right: auto;" title="Learn how to make Karnataka Akki Roti (gluten free recipe)" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiPVIAs-5ck4z9w00sc4osrEcMKcsA0RCETiX-lQPq1-cWdkTR2u-I7-_V209yxJjm_A7e6xwKWTf2ikqsFrJYI-MLg6BdP1lI5IJDhFUV637esC0XKebNsbV5GSEQ12kM-xZHEdkcThMn/s1600/collageakrt3.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">10) Take the cloth along with the roti slowly and drop it upside down over the hot griddle.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">11) Slowly remove the cloth without breaking the akki roti. If you feel that akki roti is sticking to the cloth, gently shake it to leave the cloth.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">12) Add some oil over the corners and close it with a lid to cook in medium flame.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">13) Meanwhile, you can start patting another akki roti and keep it ready to cook.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">14) Open the lid and flip the roti to cook the other side for a minute and remove from the griddle to serve.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">Bisi Bisi Akki roti is ready and it goes well with <b><a href="https://www.upala.net/2015/05/coconut-chutney.html" target="_blank">coconut chutney</a></b>, chutney powder and any other <i><a href="https://www.upala.net/search/label/Side%20Dish" target="_blank">chutney varieties</a></i>.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Tips:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">1) Some might prefer to add few holes in the middle of rotis to cook it evenly. I didn't make any hole in the roti still it came out well. So it is all your wish:).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">2) If you have a banana leaf, you can smear some oil and pat the akki roti dough on it to lay on the hot griddle instead of cloth. Before using the leaf, heat the banana leaf lightly to make it flexible. Don't show it on high flame, switch off the burner and when it is still hot you can show the leaf on it.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">3) Similarly, you can also use oil smeared butter paper for patting process.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">4) In some houses, they pat the dough directly on the griddle before heating it and then keep it on the flame. Use the method which ever is convenient for you.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">5) The most important tip for Akki roti is "onions need to be finely chopped". If you chop it a little big also, you can not make a nice roti so care needs to be taken to chop them "finely".</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Akki Roti</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Variations:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">1) The most important greens that get into akki roti is dill leaves or (sabaki soppu). Yes, Kannadigas never prepare an akki roti without dill leaves as it gives an extraordinary and unique flavor that adds new taste and aroma to the akki roti. If you could get a bunch of dill leaves, finely chop it and add it to the akki roti dough.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">2) Add few grated carrots, shredded coconut, chopped capsicums to make it even tastier. If you want to make it as <b><span style="font-size: large;">NO </span><a href="https://www.upala.net/search/label/No%20Onion%20No%20Garlic" target="_blank">Onion recipe,</a></b> you can skip the onions and add rest of the vegetables.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">3) You can add jeera, white sesame seeds, Hing, and soaked channa dal also. Instead of soaked channa dal, you can even add roasted channa dal (huri kadala) (pottu kadalai)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">4) Some prefer to do the seasoning for Akki roti dough. Heat 2 tablespoons of oil and add mustrad seeds, urad dal, and channa dal. Pour this seasoning on akki flour and vegetables then combine to form a dough. If you are adding soaked channa dal, you can skip channa dal in seasoning.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">5) Adding chopped mint leaves or chopped methi leaves gives a different flavor so try that too.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">6) Instead of Dosa griddle, some houses use kadai/wok to press the dough directly on it and cook. It comes out similar to the shape of an appam.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">You can always try different variations each time to enjoy unique flavored Akki roti everytime you cook:)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img alt="Learn how to make Karnataka Akki Roti (gluten free recipe)" border="0" data-original-height="1600" data-original-width="1065" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHLTvF1i8tc-4GxE0Qsldjn2MzXTFYwo9bC1dl3ahBY5vIVWzv3O5ID7Z5e3oxxhbeGYBWaPs7fJmw_WFJlykEq0N5aLOZoDCXh1NGO4ZVFPMrb4efUP-xH3YHG5XJ0jIYxERFJyLHGkdf/s640/akkiroti1wm.jpg" style="margin-left: auto; margin-right: auto;" title="Learn how to make Karnataka Akki Roti (gluten free recipe)" width="424" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Akki roti</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHLTvF1i8tc-4GxE0Qsldjn2MzXTFYwo9bC1dl3ahBY5vIVWzv3O5ID7Z5e3oxxhbeGYBWaPs7fJmw_WFJlykEq0N5aLOZoDCXh1NGO4ZVFPMrb4efUP-xH3YHG5XJ0jIYxERFJyLHGkdf/s1600/akkiroti1wm.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com2tag:blogger.com,1999:blog-6787285764460191391.post-15843616950835932862018-09-20T10:35:00.000+05:302018-09-20T10:35:14.553+05:30Radish Chutney recipe for Idli, Dosa ( Mullangi Chutney/Mooli Chutney)<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img alt="Radish Chutney recipe for Idli, Dosa ( Mullangi Chutney/Mooli Chutney)" border="0" data-original-height="1600" data-original-width="1104" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPO8FnAFXR1wbD5nyFm8TeHoVGOpJ_oP3-ZNJG9bFr8JhtKhUCikamnpTpW7xDuKGE5_MrVedlAsme1m_lEZpVhNRPqg5IgtGIgG6XhDjZUVfw6oqbj7y1iBLdrOkwIyeJlZ9vp6qkuyLk/s640/mooli+chutneywm.jpg" style="margin-left: auto; margin-right: auto;" title="Radish Chutney recipe for Idli, Dosa ( Mullangi Chutney/Mooli Chutney)" width="440" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Radish Chutney recipe for Idli, Dosa ( Mullangi Chutney/Mooli Chutney)</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPO8FnAFXR1wbD5nyFm8TeHoVGOpJ_oP3-ZNJG9bFr8JhtKhUCikamnpTpW7xDuKGE5_MrVedlAsme1m_lEZpVhNRPqg5IgtGIgG6XhDjZUVfw6oqbj7y1iBLdrOkwIyeJlZ9vp6qkuyLk/s1600/mooli+chutneywm.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">Radish Chutney/Mullangi Chutney/Mooli Chutney is an easy chutney recipe that goes well with Idli/Dosa.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<a name='more'></a><span style="font-family: georgia, "times new roman", serif;">Being a perfect condiment for <a href="https://www.upala.net/search/label/Breakfast%20recipes" target="_blank">South Indian breakfast recipes</a>, I can bet you that no one would believe that this chutney is made out of Mooli. Kids often run away from Radish dishes and this chutney is the excellent way to make them eat nutrition rich radish. I still remember how fast I used to run in my childhood when my grandma brings fresh radish juice and make all of her grandkids to drink:). </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">Radish Chutney really comes handy in busy morning routines when you are left with no coconut or onions to make a <a href="https://www.upala.net/search/label/Side%20Dish" target="_blank">quick chutney</a> for the<a href="https://www.upala.net/search/label/Breakfast%20recipes" target="_blank"> breakfast dishes</a>. All these days, I actually thought that <i><b><a href="https://www.upala.net/2014/11/mooli-paratharadish-paratha.html" target="_blank">radish paratha</a></b></i> or radish sambar was the only dishes that taste delicious. But, it was when my friend Preethi pinged me in Whatsapp asking whether I know radish chutney. I was curious to know whether this chutney will taste good but she assured me that it tasted excellent and in fact, no one could find that it is actually prepared from the radish. She was completely right, I made this radish chutney at home, and we all loved it. So, here comes the recipe for you all to try and give your feedback:).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <b style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</b><br />
<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 medium size Mullangi/Mooli/Radish (Peel the skin and chop it)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon Channa dal</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon Urad Dal</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 Red Chilli (alter according to spice level)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 lemon size Tamarind</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">A pinch Hing </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon salt (alter according to taste)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon Jaggery powder</span></li>
</ul>
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>For Seasoning:</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon Mustard seeds</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">A spring Curry leaves</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon + 1 tablespoon Oil</span></li>
</ul>
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">1) Heat 1 teaspoon oil in a wok/kadai and add channa dal to fry till light brown, next add urad dal and fry.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">2) Add red chilli and give a quick fry. Next, add hing and fry once.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">3) Add the radish/mullangi and fry till they get half cooked.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">4) Leave the mixture to cool down for few minutes and transfer to the mixer to grind along with tamarind to smoothpaste.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img alt="Radish Chutney recipe for Idli, Dosa ( Mullangi Chutney/Mooli Chutney)" border="0" data-original-height="708" data-original-width="1200" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgsiEqHOwp4d-vClnn2zMCiTP3Zf-Ym1xMN7_nHk6VQP3zHx5-kyVGXzb60DEF0BSM6pxSYW0-TXYiheEFdxsAfN0FTHeeVImY_D1yZk6z5WOVxDlfje7lik7u2ZlLP_RmDqDPjglEgusm/s640/collagemc1.jpg" style="margin-left: auto; margin-right: auto;" title="Radish Chutney recipe for Idli, Dosa ( Mullangi Chutney/Mooli Chutney)" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgsiEqHOwp4d-vClnn2zMCiTP3Zf-Ym1xMN7_nHk6VQP3zHx5-kyVGXzb60DEF0BSM6pxSYW0-TXYiheEFdxsAfN0FTHeeVImY_D1yZk6z5WOVxDlfje7lik7u2ZlLP_RmDqDPjglEgusm/s1600/collagemc1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">5) Heat oil in a kadai and mustard seeds to crackle. Next, add a few curry leaves and give a quick fry.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">6) Transfer the ground paste to the seasoning.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">7) Add salt and jaggery powder to the chutney and keep frying in low flame for one minute.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">8) Switch off the flame and transfer the chutney to a serving bowl.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">Yummy Radish Chutney is ready.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img alt="Radish Chutney recipe for Idli, Dosa ( Mullangi Chutney/Mooli Chutney)" border="0" data-original-height="768" data-original-width="1200" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAABgPLgKX4CRvKnSsQpMCEdhr-apyB6M6ymIfFjcDuf3GusVmjRH-mOWKe8GGEBUDejLI3PrrtQ6NLET3sckQQE_eA1gXVT-Q-6Wn42U1Yyi2iZWdpdjMKcL3yJurKDaBjPyQ2L5Y0a8h/s640/collagemc2.jpg" style="margin-left: auto; margin-right: auto;" title="Radish Chutney recipe for Idli, Dosa ( Mullangi Chutney/Mooli Chutney)" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAABgPLgKX4CRvKnSsQpMCEdhr-apyB6M6ymIfFjcDuf3GusVmjRH-mOWKe8GGEBUDejLI3PrrtQ6NLET3sckQQE_eA1gXVT-Q-6Wn42U1Yyi2iZWdpdjMKcL3yJurKDaBjPyQ2L5Y0a8h/s1600/collagemc2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Variations:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">1) The variations that you can do to this chutney are, adding few ginger pieces or Corriander leaves or Mint leaves or grated coconut or tomatoes or onions while sauteing radish and then grind along with it. Each ingredient will give a unique flavor to the chutney.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Tips:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">1) While seasoning, you can even add cumin seeds or urad dal according to your preference.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">2) You can add the salt and jaggery powder while grinding too. Also, you can skip jaggery powder if you don't want the mild sweetness in the chutney.</span><br />
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Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com2tag:blogger.com,1999:blog-6787285764460191391.post-87624391357753547342018-09-02T08:02:00.000+05:302018-09-02T08:06:59.692+05:30Aloo Poha using red rice poha/Kanda Poha<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img alt="Aloo Poha using red rice poha/Kanda Poha" border="0" data-original-height="1600" data-original-width="1076" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfp7XnDcbN_qqne-ZlWOcBS_Ux_vhAB8oHnA5-uPgGLrjoS_MRNW2lsRmnLkKo39oLTG508ZL3QUuULUy-kTPb8RBK2Nb96fX_YwkVqrn0IfpKOQh7TAPwxaFGT9pb8drgmRIlJghy51N6/s640/aloopohawm.jpg" style="margin-left: auto; margin-right: auto;" title="Aloo Poha using red rice poha/Kanda Poha" width="430" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aloo Poha using red rice poha/Kanda Poha</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfp7XnDcbN_qqne-ZlWOcBS_Ux_vhAB8oHnA5-uPgGLrjoS_MRNW2lsRmnLkKo39oLTG508ZL3QUuULUy-kTPb8RBK2Nb96fX_YwkVqrn0IfpKOQh7TAPwxaFGT9pb8drgmRIlJghy51N6/s1600/aloopohawm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">Aloo Poha is a perfect breakfast dish made from a low-calorie </span>poha<span style="font-family: "georgia" , "times new roman" , serif;"> (flattened rice). Learn how to make this delicious breakfast recipe in minutes from our step by step procedure. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<a name='more'></a><span style="font-family: "georgia" , "times new roman" , serif;"> I am a big fan of poha dishes, aking me why??? it demands no processing time and all I need to do is wash them :). My pantry is always loaded with pohas as it saves me in morning routines where you will be operating at a jet speed in the kitchen. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">I tasted aloo poha for the first time after marriage when my MIL prepared it for breakfast. From then on, I have become a big fan of her Aloo pohas. It is a wholesome and delicious dish which cannot be constrained only for breakfast but you can even munch on them as a snack with tea in the evenings. The mild sweetness of onions and the spiciness of green chilies blends well with aloos and poha.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Similar to Aloo </span>poha<span style="font-family: "georgia" , "times new roman" , serif;">,<span style="font-size: large;"> </span></span><b><a href="https://www.upala.net/2014/12/aval-upmavegetable-poha.html" target="_blank"><i><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Vegetable Aval upma</span></i></a></b><span style="font-family: "georgia" , "times new roman" , serif;"> is another common breakfast dish that I make often.</span><span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://www.upala.net/2016/07/manga-aval-upmamavinakayi-avalakkiraw.html" target="_blank"><b><i> <span style="font-size: large;">Raw mango </span></i></b><b><i><span style="font-size: large;">poha</span></i></b><b><i> </i></b></a></span><span style="font-family: "georgia" , "times new roman" , serif;">is also a great dish that appears often in my kitchen, especially during the raw mango season. If you are left with no veggies or you are so hungry that you don't want to make any chopping business, then try</span><b><i><span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://www.upala.net/2016/08/dahi-pohathayir-avalcurd-beaten_30.html" target="_blank"> <span style="font-size: large;">Curd Poha</span></a></span></i></b><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">.</span> It is a refreshing dish to relish during </span>summer<span style="font-family: "georgia" , "times new roman" , serif;"> season.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">When talking about </span>poha<span style="font-family: "georgia" , "times new roman" , serif;"> dishes, in Karnataka, they make a different version of Poha </span>upma<span style="font-family: "georgia" , "times new roman" , serif;"> wherein they grind the </span>poha<span style="font-family: "georgia" , "times new roman" , serif;">. It tastes similar to </span>arisi upma<span style="font-family: "georgia" , "times new roman" , serif;"> but with very less preparation time and it is called as<span style="font-size: large;"> </span></span><b><i><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><a href="https://www.upala.net/2015/08/avalakki-upittuaval-upmaflattened-rice.html" target="_blank">Avalakki upittu.</a></span></i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">Now, you have got a list of poha breakfast dishes to try for this week :).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"> Shall we now look at the ingredients needed for Aloo poha?</span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b></span><br />
<br />
<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 cups Poha/Flattened rice</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons Raw Groundnuts/Peanuts</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 Potatoes</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 Onion (finely chopped)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 Green chilies (finely chopped) (alter according to spice level)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/ teaspoon Turmeric powder</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon Salt (alter according to taste)</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>For seasoning</b></span><br />
<br />
<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon Mustard seeds</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon Cumin seeds</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">A spring of Curry leaves</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">4 tablespoons Oil</span></li>
</ul>
<br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">1) Boil potatoes till soft. After they cool down, peel the skin and chop them roughly.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">2) Heat oil in a wok/kadai, add groundnuts and fry them till they turn crunchy. Transfer the fried groundnuts to a plate.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">3) In the same oil, add mustard seeds and cumin seeds to crackle then add curry leaves. Give one stir and add onions.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">4) Fry the onions till you see them turning golden brown.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">5) Next, add green chilies and stir once. Add turmeric powder, salt and mix well.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<tr><td style="text-align: center;"><img alt="Aloo Poha using red rice poha/Kanda Poha" border="0" data-original-height="612" data-original-width="1200" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-d4_zxcJvYyf9jkuwv-Dfy-bKHXnwzaO-_gDgFMPAGQfmh08r-oF3ZQ1usa4wd66tN6cl3v2Wzm5165Ab3EBiohWNoe-4kAdQk1z7zF3os4bj3fWmCB5iZrzrV1V5YGfeyN9PnrHI9FA6/s640/collageap.jpg" style="margin-left: auto; margin-right: auto;" title="Aloo Poha using red rice poha/Kanda Poha" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-d4_zxcJvYyf9jkuwv-Dfy-bKHXnwzaO-_gDgFMPAGQfmh08r-oF3ZQ1usa4wd66tN6cl3v2Wzm5165Ab3EBiohWNoe-4kAdQk1z7zF3os4bj3fWmCB5iZrzrV1V5YGfeyN9PnrHI9FA6/s1600/collageap.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">6) Add the potatoes and mix well. Maintain low flame and leave it to get fried.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">7) In the meantime, wash the poha in a colander and set aside for a few seconds. Since I am using the thin variety poha, it doesn't need a long time. Just one wash is enough. If you are using the thick variety, give some time for the poha to turn soft besides it requires two or more washes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">8) Add the soft poha to the kadai and mix well. Sprinkle the reserved groundnuts and mix well.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">Piping hot Aloo Poha is ready to relish on!!! You don't need extra time to prepare any side dish as you can eat the Aoo </span>poha<span style="font-family: "georgia" , "times new roman" , serif;"> as such. </span><b><span style="color: magenta; font-family: "verdana" , sans-serif; font-size: x-large;">Bon appรฉtit!!!!</span></b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img alt="Aloo Poha using red rice poha/Kanda Poha" border="0" data-original-height="648" data-original-width="1200" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hzP7td9c0TDpJ1m2vuENioTzMs1X-g7tGLiDPQHC2Fq3LDJ3y2tO3eY49l1luEz2JVJrJ680InSsWyw-74FfNhJU-3LlDbMfvJDgSTRodSgpoErgZ94US2ERnCMQJ0WHqRsuNacoaIYs/s640/collageap1.jpg" style="margin-left: auto; margin-right: auto;" title="Aloo Poha using red rice poha/Kanda Poha" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hzP7td9c0TDpJ1m2vuENioTzMs1X-g7tGLiDPQHC2Fq3LDJ3y2tO3eY49l1luEz2JVJrJ680InSsWyw-74FfNhJU-3LlDbMfvJDgSTRodSgpoErgZ94US2ERnCMQJ0WHqRsuNacoaIYs/s1600/collageap1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Variations:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">1) At the final step, you can garnish with finely chopped fresh coriander leaves and few grated coconut.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">2) Generally, this aloo poha is prepared with white poha but I have used the healthier version, the red poha. You can always make aloo poha with any variety of poha and there will be no change in taste.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Tips:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">1) The soaking time of poha depends on the variety and thickness of the poha that you are using. Generally, washing of poha is enough and you don't need to soak them in the water like how you do for pulses. If you feel that they have not turned fully soft, it is just enough to sprinkle the water instead of pouring on them. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">2) Instead of raw peanuts, you can use roasted ones. If you are using the roasted ones then you don't need to roast them in oil but can add directly to poha.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">3) If you have forgotten to boil potatoes before you start the cooking poha or you don't have time to boil, you can chop them as cubes and fry along with onions.</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoiMcqf8QRGYDsri18jbWHhKhSLzFeSJopNwxIvgsLs_XegU8n4SP5kdMb-uvDVf-ADisVmDnJALvZvQB4K8DLRFHzMZCPLRt9iQP2m5Ci-GVZCcC2zoeP1hArvvtK2qQ6FWktojVW4_vH/s1600/aloopoha1wm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"><img alt="Aloo Poha using red rice poha/Kanda Poha" border="0" data-original-height="1600" data-original-width="1115" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoiMcqf8QRGYDsri18jbWHhKhSLzFeSJopNwxIvgsLs_XegU8n4SP5kdMb-uvDVf-ADisVmDnJALvZvQB4K8DLRFHzMZCPLRt9iQP2m5Ci-GVZCcC2zoeP1hArvvtK2qQ6FWktojVW4_vH/s640/aloopoha1wm.jpg" title="Aloo Poha using red rice poha/Kanda Poha" width="446" /></span></a></div>
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Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com1tag:blogger.com,1999:blog-6787285764460191391.post-33873465886049595292018-08-11T11:53:00.000+05:302018-09-05T08:50:50.419+05:30Kerala style Puttu Kadala Curry (No onion No garlic)<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><img alt="Kerala style Puttu Kadala Curry (No onion No garlic)" border="0" data-original-height="1600" data-original-width="1065" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbeOcvVggj70i0icJSAxw96p2Un6hgiED7hCPIjzb52ny1R-JS8izGAVMh9tLPoB7p_ipT7i4bXX1zQXHWhMusvMi6MB063dVFPPGCHyUcE5y95FoAOki_aRKa2jZa4FBJ6imiYT7u5VOj/s640/puttukadalacurrywm.jpg" style="margin-left: auto; margin-right: auto;" title="Kerala style Puttu Kadala Curry (No onion No garlic)" width="426" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kerala style Puttu Kadala Curry (No onion No garlic)</td></tr>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbeOcvVggj70i0icJSAxw96p2Un6hgiED7hCPIjzb52ny1R-JS8izGAVMh9tLPoB7p_ipT7i4bXX1zQXHWhMusvMi6MB063dVFPPGCHyUcE5y95FoAOki_aRKa2jZa4FBJ6imiYT7u5VOj/s1600/puttukadalacurrywm.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: large;">Puttu and Kadala curry</span></b> is the famous breakfast dish in Kerala. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<a name='more'></a><span style="font-family: "georgia" , "times new roman" , serif;">Puttu is a soft crumbled mixture of rice flour that has been cooked in steam along with coconut. Kadala curry is a gravy prepared with black chickpeas. When you mix these two and eat, it tasted so delicious. The kadala curry which I have posted here is a <b><i><a href="http://www.upala.net/search/label/No%20Onion%20No%20Garlic">NO onion and NO garlic recipe</a></i></b>. If you are an onion lover, don't worry I have already posted the recipe earlier in upala.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">Please click on the picture to get the recipe.</span><br />
<a href="http://www.upala.net/2014/11/kadala-curry.html" target="new"><img alt="kadala curry" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoclzgnGiY-fDgPuW83l0FCYfsmtU2JkJ-T3-hDukeyZt1pW7czzF8ww684UqNj6ekkY23hy4ey7P27mzEXC2DbB3zhwfwvFfSbQcYBerrQ8YuSMXwBgA2d-ZAQu0ft-CjWeSe4kgLaIG_/s1600/kadalacurryl.jpg" width="200" /></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><br />
<h3 style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b>For preparing puttu, you need puttu kuzhal or puttu maker</b></span></h3>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span> <span style="font-family: "georgia" , "times new roman" , serif;"><i>A long cylindrical vessel that comes with a bottom part in which you need to fill water and boil or only the cylindrical vessel that you need to fit on top of cooker nozzle. </i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">Now talking about " how I wanted to try this recipe and my friend divya helped me with the procedure." I visited a local fair in which they were selling "Puttu and Kadala curry" I wanted to give it a try. I bought one and tasted, it was soooo yummylicious. I always wondered how come the kadala curry would go with puttu but never thought that it would be super delicious like this. From that day onwards, I really wanted to try the recipe but I couldn't get the authentic kerala style recipe from anyone. Once when I was chitchatting with my Kerala friend Divya, I mentioned her that it was my long time wish to try Puttu Kadala curry recipe.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">After few days, I was surprised to see her visiting early morning with hot puttus and kadala curry. Wow....the same taste. I asked her to teach me the recipe, she is so humble and came to my house to show how it is prepared. Tada....I clicked the pics and here comes the origin of my puttu kadala curry recipe :).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">She mentioned that this kadala curry recipe is authentically prepared in her family for ages. There are many recipe modifications and each family follows their own recipe.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <br />
<h3 style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Here are the variations she suggested</b></span></h3>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">1) Add thinly sliced fresh ginger at the final stage.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2) Take 1/2 thinly </span><span style="font-family: "georgia" , "times new roman" , serif;">sliced </span><span style="font-family: "georgia" , "times new roman" , serif;">onion and fry till golden brown in oil and add at the final stage of kadala curry. You can add both, j</span><span style="font-family: "georgia" , "times new roman" , serif;">ust before seasoning.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">You can add ginger alone or you can add both.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">A special thanks to my friend Divya who helped me with the Kadala Curry recipe and here comes the step by step procedure for the recipe "Kerala style Puttu and Kadala Curry".</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">Wait wait....:). I have a happy news to share with you all before we dive into the recipe part. <b><i>Upala has been selected for "Top 20 Vegetarian food blogs" by Bonusapp.</i></b> I want to take this opportunity to thank you all. Your appreciation, constructive comments, constant motivation is upala's success.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwkwpBwSwWsfdewsSVEtabwzRgV8PLeP9zHlVOVKRLCw9u17ZBykq9NR3Y7ObVX7WGadWEEkTE5H1sElYy2MvGSKL2CZjNv-junBEDWiDekL6vFwVArPSdcZ4KS_0Hpojlow3WwdkRr7Ph/s1600/harini_aravind.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="872" data-original-width="625" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwkwpBwSwWsfdewsSVEtabwzRgV8PLeP9zHlVOVKRLCw9u17ZBykq9NR3Y7ObVX7WGadWEEkTE5H1sElYy2MvGSKL2CZjNv-junBEDWiDekL6vFwVArPSdcZ4KS_0Hpojlow3WwdkRr7Ph/s320/harini_aravind.png" style="cursor: move;" width="229" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients for kadala curry</b></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 cup Black channa/ Black chickpeas</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 and 1/2 tablespoons Channa dal/kadala paruppu</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons Coriander seeds </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon fenugreek seeds</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">A spring of Curry leaves</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3 Red chillies (alter accordning to spice level)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup Grated coconut</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon Turmeric powder</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">A pinch Hing</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon Salt (alter according to taste)</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>For seasoning</b></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon Mustard seeds</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">A spring Curry leaves</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">4 tablespoons Coconut oil</span></li>
</ul>
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<tr><td style="text-align: center;"><img alt="Kerala style Puttu Kadala Curry (No onion No garlic)" border="0" data-original-height="1600" data-original-width="1244" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHvCOKtvAT1TwfnF6pzWpUl5I_oOLaxYWtIExQiSlTtvJBO7ZNOhIMxhOkbz_XVcZr-fNLNiRf6zYRkmlG8IC9e-3rTkz_hlitFEEdN6mPwGxWqRVKI0hsiosYby0FoCaA1W6FnesRlnNf/s320/kadala+currywm.jpg" style="margin-left: auto; margin-right: auto;" title="Kerala style Puttu Kadala Curry (No onion No garlic)" width="248" /></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">1) Soak the black channa whole night and next day pressure cook it for 4-5 whistle. Sometimes, it might take more whistles to cook so it is better to take one cooked channa and press it with your fingers to see whether it is soft.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<tr><td style="text-align: center;"><img alt="Kerala style Puttu Kadala Curry (No onion No garlic)" border="0" data-original-height="696" data-original-width="1200" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9OzauctPhMY_QmUWmMRkDmC_4UDzsAqFOsE69Fmopbl2dHG4EJ7jdBDQ_vwOn5m5Icakxp7IPd14SB3obfl-3-vNx22_bYnDCVh9G9rqgmLyDc5YVWg5FMg13kC_eaAtRegs17DLwF0Q5/s640/collagekadalaicurry1.jpg" style="margin-left: auto; margin-right: auto;" title="Kerala style Puttu Kadala Curry (No onion No garlic)" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9OzauctPhMY_QmUWmMRkDmC_4UDzsAqFOsE69Fmopbl2dHG4EJ7jdBDQ_vwOn5m5Icakxp7IPd14SB3obfl-3-vNx22_bYnDCVh9G9rqgmLyDc5YVWg5FMg13kC_eaAtRegs17DLwF0Q5/s1600/collagekadalaicurry1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">2) Heat coconut oil in a kadai and add channa dal, coriander seeds to fry for few seconds.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">3) Next, add curry leaves, red chillies, hing and fenugreek seeds to fry till you see channa dal turned into golden colour.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">4) Here comes the tricky part, add coconut and fry them in medium flame. <u>You need to fry the coconut till it turns the same brown colour of channa dal and also till you see it leaving oil on sides</u>. Never increase the flame to speed up the process, maintain medium flame and keep frying with patience :).</span><br />
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<tr><td style="text-align: center;"><img alt="Kerala style Puttu Kadala Curry (No onion No garlic)" border="0" data-original-height="696" data-original-width="1200" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_gsyP_7yBWxyVfsRy62DJQop_ZBvJdH9P3fc5ua5f5tp9nAowrM7IO9Pwjk1PnAdC4JLbM_WFAMO3CWm4FKIQSc6aQIcHU3RGCfD95aDPBvaiQZdaGZY458IHzbQl_7SRAiWg8FsuuMZ/s640/collagekadalaicurry2.jpg" style="margin-left: auto; margin-right: auto;" title="Kerala style Puttu Kadala Curry (No onion No garlic)" width="640" /></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif;">5) Add salt and turmeric to the cooked black channa and leave it to boil for few seconds.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">6) When the fried dal and coconut mixture is cooled down, grind it to smooth paste.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">7) Transfer the ground mixture to the black channa and mix well. Leave it to boil for few mintes.</span><br />
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<tr><td style="text-align: center;"><img alt="Kerala style Puttu Kadala Curry (No onion No garlic)" border="0" data-original-height="720" data-original-width="1200" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUhwhyphenhyphensOq7iEpPPoREiC2F4gEHd8MdTFnD4m80TiRuvhOHNyJgYPaDMGBVN5Z25Bq1b7bQkLCcvgmMEcs_yqNHBQd3BensvdXZ_4qb8LzhXMMVokkyo6ehQJHV81rtcSXpsud-hmnP-RAu/s640/collagekadalaicurry3.jpg" style="margin-left: auto; margin-right: auto;" title="Kerala style Puttu Kadala Curry (No onion No garlic)" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUhwhyphenhyphensOq7iEpPPoREiC2F4gEHd8MdTFnD4m80TiRuvhOHNyJgYPaDMGBVN5Z25Bq1b7bQkLCcvgmMEcs_yqNHBQd3BensvdXZ_4qb8LzhXMMVokkyo6ehQJHV81rtcSXpsud-hmnP-RAu/s1600/collagekadalaicurry3.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">8) After around 5 minutes of boiling, switch off the flame. Take another wok and heat coconut oil in it. Add mustard seeds to crackle then add curry leaves. Pour this seasoning on top of the kadala curry.</span><br />
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<tr><td style="text-align: center;"><img alt="Kerala style Puttu Kadala Curry (No onion No garlic)" border="0" data-original-height="396" data-original-width="1200" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV60YhdXDu0X6RIQ7dDErLj-CijVy9ztCloCMl7D3yIpNKbwcOLlRTG0if7eMBXczI9AQFfymeD0COfY1vC4QewbQK1i973ExnOvlbv1R7V-9triS17MWuMTB19TfPiuMgU2LveracFUf7/s640/collagekadalaicurry4.jpg" style="margin-left: auto; margin-right: auto;" title="Kerala style Puttu Kadala Curry (No onion No garlic)" width="640" /></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif;">Here comes puttu recipe with step by step pictures.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients for puttu:</b></span><br />
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<li><span style="font-family: "georgia" , "times new roman" , serif;">2 cups Puttu powder </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 cup + 1 cup grated coconut</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon salt</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Water (as required to sprinkle and mix)</span></li>
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<tr><td style="text-align: center;"><img alt="Kerala style Puttu Kadala Curry (No onion No garlic)" border="0" data-original-height="1600" data-original-width="1162" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-xlgIO7TdSqyxZsJjpfazY1aLx0sTPhu4Btm9naE5Ap3571c6-yixlSU_M2hwUnVWDY1wENayDCAEJELsgLuvHBd08LzWYBTQUUt9AXMQnR_OAenUBN0PEqRW9K-bWUq3qnQ5oAP29df/s320/puttuwm.jpg" style="margin-left: auto; margin-right: auto;" title="Kerala style Puttu Kadala Curry (No onion No garlic)" width="232" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-xlgIO7TdSqyxZsJjpfazY1aLx0sTPhu4Btm9naE5Ap3571c6-yixlSU_M2hwUnVWDY1wENayDCAEJELsgLuvHBd08LzWYBTQUUt9AXMQnR_OAenUBN0PEqRW9K-bWUq3qnQ5oAP29df/s1600/puttuwm.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">1) Take puttu podi in a wide mouth bowl.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">2) Add 1 cup coconut and salt to it. Mix well. When you are mixing puttu powder always <u>use your fingertips to gently mix them</u>. Never do it tightly like how we prepare an atta dough.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">3) Start sprinkling water little by little and start mixing again gently. Make sure to break the lumps and continue the mixing process until the correct stage.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">4) To get soft puttus, you need to get the correct stage. To find out whether you have reached the correct stage, take a small portion of puttu in your palms and press it. When you press, it needs to form a lump and when you press the lump again it should crumble immediately. </span><br />
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<tr><td style="text-align: center;"><img alt="Kerala style Puttu Kadala Curry (No onion No garlic)" border="0" data-original-height="732" data-original-width="1200" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQm3z6_ztPYnVufgn210LrhWNWXeKM7QhLm0Buw1wg95fGqAms6BWPk_p9GfDby85MQeoZfDqlkbpU2FzFddHKRgIj0lFhAVqwR3_KJc9ZmlOXvt-R9zvPVhHuisFWcQTgw-jGGvccpPK/s640/collageputtu1.jpg" style="margin-left: auto; margin-right: auto;" title="Kerala style Puttu Kadala Curry (No onion No garlic)" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQm3z6_ztPYnVufgn210LrhWNWXeKM7QhLm0Buw1wg95fGqAms6BWPk_p9GfDby85MQeoZfDqlkbpU2FzFddHKRgIj0lFhAVqwR3_KJc9ZmlOXvt-R9zvPVhHuisFWcQTgw-jGGvccpPK/s1600/collageputtu1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">5) Boil enough water in the cooker and in the meantime we will fill the puttu maker with </span>puttu<span style="font-family: "georgia" , "times new roman" , serif;"> flour. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">6) To fill the puttu flour, you need to do it layer-wise. First, place the perforated disc and fill a small layer of freshly grated coconut (may be around 3 teaspoons) then add puttu flour till it reaches half of the puttu maker. Then add a small layer of coconut again puttu flour. Finally, finish with a small layer of coconut and close it. Coconut layer will come three times, one at the start, the other one in middle and the final one as the last layer.</span><br />
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<tr><td style="text-align: center;"><img alt="Kerala style Puttu Kadala Curry (No onion No garlic)" border="0" data-original-height="732" data-original-width="1200" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqgKnQaqhpSw5SJ5NAo06vuRnT3T9JiWI2KKaJaBzqp5TWHbVyNdBMs9AOPKUdQ8FHiJDwe2RI_oC4CS-ZIk5ExZsf-tu6-yzDKmjTHe_n2tiC3vq6hN5hG1ReoB57hvfmiH-VrQ13Mah7/s640/collageputtu2.jpg" style="margin-left: auto; margin-right: auto;" title="Kerala style Puttu Kadala Curry (No onion No garlic)" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqgKnQaqhpSw5SJ5NAo06vuRnT3T9JiWI2KKaJaBzqp5TWHbVyNdBMs9AOPKUdQ8FHiJDwe2RI_oC4CS-ZIk5ExZsf-tu6-yzDKmjTHe_n2tiC3vq6hN5hG1ReoB57hvfmiH-VrQ13Mah7/s1600/collageputtu2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">7) You can keep the cooker in full flame and when you see the steam coming out, keep the puttu on top of the steam nozzle and turn the heat to medium.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">8) Leave the puttu to get cooked till you see steam coming out from the top vent of the puttu maker. The second picture of the below collage shows you the steam release<u>. It takes around 15 minutes for the puttu to get cooked properly</u> so dont remove the puttu maker immediately you see the steam getting released. Check the time when you place the puttu on top of the cooker and leave it to cook for 15 minutes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">9) Once done, remove the puttu maker and open the lid. Use the stick given with the puttu maker and push the puttu slowly on a plate.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">10) Serve the hot puttu with yummy kadala curry.</span><br />
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<tr><td style="text-align: center;"><img alt="Kerala style Puttu Kadala Curry (No onion No garlic)" border="0" data-original-height="408" data-original-width="1200" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF2SctdOVyDfzHfGrqmDS2VW45jjsV7PaJTnysLWGVKCYhYLVNPYrvnEhcwbu8SE2-fvV8KMHxCZpTHkgGG4fPDjEcQXS2eWwtxeSo8DTyUf4l8RKDrfIQndaWkaNeySBcyOnwr3Q5uFvD/s640/collageputtu3.jpg" style="margin-left: auto; margin-right: auto;" title="Kerala style Puttu Kadala Curry (No onion No garlic)" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF2SctdOVyDfzHfGrqmDS2VW45jjsV7PaJTnysLWGVKCYhYLVNPYrvnEhcwbu8SE2-fvV8KMHxCZpTHkgGG4fPDjEcQXS2eWwtxeSo8DTyUf4l8RKDrfIQndaWkaNeySBcyOnwr3Q5uFvD/s1600/collageputtu3.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">Variations:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">1) As my son was not interested in eating puttu with kadala curry, I mixed few cardamom powder and sugar to puttu and gave to him. The bowl was empty instantly :).</span><br />
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Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com2tag:blogger.com,1999:blog-6787285764460191391.post-7757755616217084702018-07-23T08:20:00.000+05:302018-07-23T08:20:32.056+05:30Crispy Mixed Millet Murukku/Millet Chakli<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><img alt="Crispy Mixed Millet Murukku/Millet Chakli" border="0" data-original-height="1600" data-original-width="1065" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeNtRZF8S93K681LUisHuov4A7tIvxgjZ6r1L6DXbphEAEIPCEQv3LbmL_RiHWKzt_Ng5zRmVhuxTzvN1ZEEywuidHjjUZzK6NGv__EOA78vfTfOsNRZlnJdrkFObz1jKUaOpfFknnr8WO/s640/millet+murukkuwm.jpg" style="margin-left: auto; margin-right: auto;" title="Crispy Mixed Millet Murukku/Millet Chakli" width="424" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy Mixed Millet Murukku/Millet Chakli</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeNtRZF8S93K681LUisHuov4A7tIvxgjZ6r1L6DXbphEAEIPCEQv3LbmL_RiHWKzt_Ng5zRmVhuxTzvN1ZEEywuidHjjUZzK6NGv__EOA78vfTfOsNRZlnJdrkFObz1jKUaOpfFknnr8WO/s1600/millet+murukkuwm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; color: black; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Crispy Mixed Millet Murukku/Millet Chakli </b>is a healthy snack to munch on at any time.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<a name='more'></a><span style="font-family: "georgia" , "times new roman" , serif;">When I posted <b><a href="http://www.upala.net/2017/02/kelvaragu-murukkuragi-chaklifinger.html" target="_blank">Ragi murukku </a></b>in my blog, I received loads of applause from my followers and I started receiving requests for murukku recipes with other millet flours. As I already made<b><a href="http://www.upala.net/2014/08/thinai-thattaifoxtail-millet-thattai.html" target="_blank"> thinai thattai </a></b>, I was planning to choose Kodo millet/Varagu this time. But when I checked my pantry, all my millets were over so I need to change my snack menu for that day to <b><a href="http://www.upala.net/2018/05/traditional-iyengar-style-thavala-adai.html" target="_blank">Thavala Adai</a>. </b>It is the traditional snack recipe made out of rice and dals which I tasted at my Patti house and it was absolutely yummylicious.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">Then, I noted down Kodo millet in my grocery list and went to my usual organic shop to grab one pocket of Kodo millet. But, Kodo Millet was out of stock and I saw only mixed millet flour pockets sitting on the shelves. One idea struck me" Why not try murukku with mixed millet flour?". </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">Generally, I buy whole millet and make flour at home but this time I bought millet flour and tried the murukkus. It was super crispy and the only thing I noted was, it demanding <b><u>more butter </u></b>than the usual quantity that we use for rice murukkus. I made these murukkus and thought of keeping them for weeks as the evening snack so that it will save time for my content writing work, but these millet murukkus were super crispy that it got over in just a few days and I ended up preparing another batch.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">After finishing my second batch I was left over with 1 cup of millet flour. So what I did was, mixed them to the leftover sour idli/dosa batter and made crispy dosas. Though I have already made seperate millet idli/dosa batters like<b><a href="http://www.upala.net/2014/04/varagarisikodo-millet-idli.html" target="_blank"> Varagarisi Idli</a>, <a href="http://www.upala.net/2016/03/methi-leaves-little-millet-dosavendhaya.html" target="_blank">Samai vendhayakeerai dosai,</a> <a href="http://www.upala.net/2015/09/kuthiraivali-podi-dosabarnyard-millet.html" target="_blank">Kuthiraivali podi dosa</a></b>, etc earlier, this last minute makeover for the normal idli batter has also turned out to be good.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">You can also give it a try and drop your comments on how the dosas turned out to be:).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">So, here we are with the ingredients for the Crispy Mixed Millet Murukku/Millet Chakli</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 cups Readymade Mixed Millet four</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 cup <span style="background-color: white;">homemade rice flour or the<a href="http://www.upala.net/2015/09/idiyappamsevaistring-hoppers.html" target="_blank"> idiyappam</a> flour</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup Pottukadalai/Roasted gram</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup Moong dal/Split green gram/ siru parppu</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 teaspoons Red chili powder (alter according to spice level)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons Cumin seeds</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons Sesame seeds</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 pinches Hing</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">4 tablespoons Butter</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon Salt (alter according to your taste)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">For frying--Oil</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">1) Grind roasted gram to a fine flour and transfer it to a mixing bowl.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">2) Roast moong dal to a light brown color and till nice aroma. Leave it to cool down and grind to fine powder.</span><br />
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<tr><td style="text-align: center;"><img alt="Crispy Mixed Millet Murukku/Millet Chakli" border="0" data-original-height="780" data-original-width="1200" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjshv4JkwYgz0Tnpi-eD5eB1iW9SOmcINMfKXpMvZNTeFr3HgEdRkojnMHGjbquDqk4igK8FfpzvLdo6wcZ2_WCFcjgkGfR4pue9vS9pv-yUSJofuNhdmyeHBSf4Rfo0lIZdsEDkIg2HrZl/s640/collagemk1.jpg" style="margin-left: auto; margin-right: auto;" title="Crispy Mixed Millet Murukku/Millet Chakli" width="640" /></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">3) Transfer the ground moong dal powder to the mixing bowl.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">4) Add millet flour and rice flour to the mixing bowl.</span><br />
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<tr><td style="text-align: center;"><img alt="Crispy Mixed Millet Murukku/Millet Chakli" border="0" data-original-height="732" data-original-width="1200" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhladD-DRaltHM2K0gDQDmUn3rxeWitvnsbtkXngn5sZoTrW32B5jLyQiwTZ6p0N38gV9ZIJWYsaKMBZaqun_C1WzfvZGV8cas8k37zm7rY7cCEfiElaewTsiG2A3j36tXiCcB7nI7BNEIB/s640/collagemk2.jpg" style="margin-left: auto; margin-right: auto;" title="Crispy Mixed Millet Murukku/Millet Chakli" width="640" /></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">5) Add salt, red chili powder, cumin seeds, sesame seeds, </span>hing<span style="font-family: "georgia" , "times new roman" , serif;"> and mix well.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">6) Next, add butter and start mixing.</span><br />
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<tr><td style="text-align: center;"><img alt="Crispy Mixed Millet Murukku/Millet Chakli" border="0" data-original-height="672" data-original-width="1200" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgWaDTT-ey8esP13qF0itjFhg8Z8Kalr5C751Bg-86-7hWrZwDxhBJwgzw_1w6tpx39xNJJGf2aAkWCW8-3tEy-XuTgAy7NOfoCK1Ls1pCCqTQS1YVJbXN-cpykEyyIAhLlmTosdRGoZPp/s640/collagemk3.jpg" style="margin-left: auto; margin-right: auto;" title="Crispy Mixed Millet Murukku/Millet Chakli" width="640" /></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">7) Sprinkle water little by little and knead it to a smooth dough. Close it and keep it for 10 minutes. If you feel the dough has tightened up, sprinkle some water and kneed once.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">8) Heat oil in a wok/Kadai and in the meantime, take a plastic sheet or a banana leaf and grease it with oil.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">9) Take a small portion of dough and put it inside the murukku press with a star symbol in it.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">10) Make small swirls on the sheet and keep it ready.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">11) Drop a pinch of the dough in the hot oil and when it comes up immediately with sizzling sound then the oil is in a correct temperature for frying murukkus</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">12) Drop the pressed murukkus using a perforated ladle in hot oil.</span><br />
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<tr><td style="text-align: center;"><img alt="Crispy Mixed Millet Murukku/Millet Chakli" border="0" data-original-height="768" data-original-width="1200" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsSxcFAT3UNoTe3GbqWk48pg8qJii14WinG9y94-JGdNhWFBvazRN2jb1Qu-Gkgc6Ifp9SPulyAWqYYmsHpQ1SAURNNRhjk1r-jqR0W5VBQ7QK8lW2P-sbg4xB7pdTb7UYnU4ufc0h1K7/s640/collagemk4.jpg" style="margin-left: auto; margin-right: auto;" title="Crispy Mixed Millet Murukku/Millet Chakli" width="640" /></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">13) Leave the murukkus to fry in oil in medium flame and flip them once they are done with the first side.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">14) Cook them till golden brown on both sides and the sizzling sound reduces completely.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">15) Take the murukkus out of hot oil and drop them on the kitchen paper towels.</span><br />
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<tr><td style="text-align: center;"><img alt="Crispy Mixed Millet Murukku/Millet Chakli" border="0" data-original-height="756" data-original-width="1200" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1fHFQRzQjLI6o53a-4_E3DP-YWW79aG5bRypnR9sWkOT4oP5vKLceMkqeSPjvE6FksgvseuDMYOfnxM5DQHOh02dnOxtJs3moFFkMtesO4n78e8ppREMd_QMUqPHaZrREgevfIdFm8EPa/s640/collagemk5.jpg" style="margin-left: auto; margin-right: auto;" title="Crispy Mixed Millet Murukku/Millet Chakli" width="640" /></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">16) Alternatively, you can directly press the murukku dough on oil and make murukkus but you will not get in round shape though. This is the best way to choose when you are having trouble making swirls.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Crispy Mixed Millet Murukku/Millet Chakli </b>is ready..<span style="font-size: large;"><b>.Bon appรฉtit</b></span> :)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Tips:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">1) Instead of butter, you can use hot oil or ghee.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">2) <span style="background-color: white;">If you don't have homemade rice flour or the idiyappam flour, you can use normal rice flour that you buy from stores but add 1 tsp of butter extra.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">3) The millet fours need extra butter than the rice flour murukkus so I have added four tablespoons of butter.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">4) I have used mixed millet flour here, you can replace with any specific millet flour such as ragi flour,<a href="http://allabtlivingfit.blogspot.com/2014/10/little-millet.html" target="_blank"> little millet</a> flour, <a href="http://www.upala.net/2014/07/varagarisi-ven-pongal.html" target="_blank">Kodo millet,</a> <a href="http://allabtlivingfit.blogspot.com/2014/10/barnyard-millet.html" target="_blank">Barnyard millet</a>, <a href="http://allabtlivingfit.blogspot.com/2014/11/millets-may-look-small-but-includes.html" target="_blank">Proso Millet</a>, etc.</span><br />
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Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com2tag:blogger.com,1999:blog-6787285764460191391.post-36268452021342780992018-06-28T11:57:00.001+05:302018-06-28T12:28:39.057+05:30Restaurant style Malai Kofta curry/Paneer Kofta <div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><img alt="Restaurant style Malai Kofta curry/Paneer Kofta" border="0" data-original-height="1600" data-original-width="1066" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj95xCVs_AGAnY-aR74lImjZ8Fq50opQyZZbv2RZDJ1YtsHiQprRmUX0CgZsDmz-2yyO5dK_z31MQVsMVeFLShmc9CzPW-xZ4e6zRj4YCDY0ENYDAmXgxNoD9jJgfg33hjpD18LOWFTfQBI/s640/malai+koftawm.jpg" style="margin-left: auto; margin-right: auto;" title="Restaurant style Malai Kofta curry/Paneer Kofta" width="426" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Restaurant style Malai Kofta curry/Paneer Kofta</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj95xCVs_AGAnY-aR74lImjZ8Fq50opQyZZbv2RZDJ1YtsHiQprRmUX0CgZsDmz-2yyO5dK_z31MQVsMVeFLShmc9CzPW-xZ4e6zRj4YCDY0ENYDAmXgxNoD9jJgfg33hjpD18LOWFTfQBI/s1600/malai+koftawm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Restaurant style Malai Kofta curry/Paneer Kofta </b></span><span style="font-family: "georgia" , "times new roman" , serif;">is always a heartthrob for many of us. Delicious koftas soaked in spicy gravy brings in a fantastic flavor and an ultimate taste.</span><br />
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<a name='more'></a><span style="font-family: "georgia" , "times new roman" , serif;">I have always been a fan of Malai Kofta and would love to relish it with roti. Usually, in most of the restaurants, they don't add nuts and raisins to the koftas. I happen to relish this nuts and raisins mixed kofta in one restaurant and it was tasting heavenly. In every bite of </span><span style="font-family: "georgia" , "times new roman" , serif;">Malai Kofta curry, you are sure to taste </span><span style="font-family: "georgia" , "times new roman" , serif;">the crunchy cashews and sweetish raisins along with the spicy gravy. It was a wonderful combo of flavors, textures, and tastes. Though it was a super duper hit at my home, my husband being a fan of cashew gravy is always asking me to make Mughlai Malai kofta which comes with heavy cashew cream based gravy. I am planning to </span><span style="font-family: "georgia" , "times new roman" , serif;">try </span><span style="font-family: "georgia" , "times new roman" , serif;">Malai kofta with </span><span style="font-family: "georgia" , "times new roman" , serif;">white gravy at my home soon and will definitely update you guys :)....for now, here come the ingredients for Restaurant style Malai Kofta curry/Paneer Kofta. Plan this menu for the weekend and enjoy it with your family.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>For Kofta</b></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 and 1/2 cups Paneer (around 150 grams)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 large Potatoes (boiled)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3 tablespoons Besan / Gram flour +extra for dusting</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 tsp Garam Masala</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp Chilli powder</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons Cashews (broken into small pieces)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons Raisins</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon Salt (alter as per your taste)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Oil for frying</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>For Gravy</b></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 medium sized Onions</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3 Tomatoes</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1-inch length Ginger</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3-4 Garlic pods</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 Green Chillies</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon Cumin Seeds</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 Bay leaves/tej patha</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">8-10 Cashews</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Milk as required to soak cashews </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">A pinch Saffron</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons Garam Masala</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon Turmeric Powder</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup Fresh Cream</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons coriander leaves (finely chopped)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons Oil</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons ghee</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon sugar</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 and 1/2 teaspoons Salt (alter as per your taste)</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1) Soak saffron and cashews in warm milk.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">2) In a mixing bowl, add crumbled paneer, boiled mashed potatoes, cashews, raisins, gram flour, garam masala, chilli powder and salt. Mix them well and combine to a form of a thick dough.</span><br />
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<tr><td style="text-align: center;"><img alt="Restaurant style Malai Kofta curry/Paneer Kofta" border="0" data-original-height="612" data-original-width="1200" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHM4S-7Y9II_RT-htV9sONcAoSyIyOZSwXIdyU9bunMNDpx1av_YcZhOLpLIQVBWcVjdRvrBhUK2xXqkg8XGf2xULBmImqV_8XNW1_LMVPdXZSr22JxOj46Cel3Pkpzf3d8hJ01yhJDAHB/s640/collagemk1.jpg" style="margin-left: auto; margin-right: auto;" title="Restaurant style Malai Kofta curry/Paneer Kofta" width="640" /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHM4S-7Y9II_RT-htV9sONcAoSyIyOZSwXIdyU9bunMNDpx1av_YcZhOLpLIQVBWcVjdRvrBhUK2xXqkg8XGf2xULBmImqV_8XNW1_LMVPdXZSr22JxOj46Cel3Pkpzf3d8hJ01yhJDAHB/s1600/collagemk1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: "georgia" , "times new roman" , serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">3) Roll them into equal Lemon- sized balls as shown in the picture. Take gram flour in a plate, roll the balls over it and make sure to check whether the gram flour is coated evenly.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">4) Heat the oil in a wok/kadai and deep fry the balls in batches till golden brown. Once you have fried all the koftas, set them aside.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">5) For gravy, grind onion, tomato, Ginger, garlic and green chilies to a fine paste.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">6) Heat oil and ghee in a kadai and add cumin seeds to crackle. Next, add few bay leaves and fry till nice aroma.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">7) Transfer the onion-tomato paste and leave it to boil in medium flame with occasional stirring.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">8) In the meantime, grind cashews with the saffron soaked milk to a thick paste.</span><br />
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<tr><td style="text-align: center;"><img border="0" data-original-height="660" data-original-width="1200" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdlJ38V7ewJwNaeGeZKqpgHXpqOyaIeHsDV3MOIj-a9XsMCVmVBIfamPlbX4QtJrETVivG2R_Jvy27pAH6X4uRy07C-djwTEePIdnQGAJlx9LCgEDW8iVYzlYRNByprKhzejsiyGdrFvQC/s640/collagemk3.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">9) When you see the onion-tomato paste thickening with oil separating on the sides, add Garam masala, turmeric powder, salt, and sugar. Mix well.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">10) Next, add the cashew milk paste and mix well. Maintain slow flame at this time and mix slowly.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">11) Add water (around 2 cups) to adjust the consistency of gravy and leave it to boil for few mins (around 5 minutes).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">12) Now, you need to switch off the flame then add fresh cream and mix slowly. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">13) You can add fried koftas to this gravy Or, you can place the koftas in a flat container with some gravy it and then pour the gravy on top.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">14) Garnish with fresh coriander leaves.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">Serve the Yummy Malai koftas with any hot flay bread or pulao</span><br />
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<tr><td style="text-align: center;"><img alt="Restaurant style Malai Kofta curry/Paneer Kofta" border="0" data-original-height="696" data-original-width="1200" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDoGOXDyhjmdwB41NS1kj5JiKoU6hm7s7m0U_pR-aLJq0paOa_ckxi2kAHNQi_v7qgyCuM0ap8cbS8-cuEDx-Bnaenemv0A0jnE9IPiQwnwvXNiYkot70Dr4ryqhXqaTA_6ziW9MMh-4iD/s640/collagemk4.jpg" style="margin-left: auto; margin-right: auto;" title="Restaurant style Malai Kofta curry/Paneer Kofta" width="640" /></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Tips</b>:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">1) I have not used any spice powder apart from Garam masala and turmeric powder to the gravy as I wanted it to get the malai domination. You can add /2 tsp coriander powder, 1/2 tsp Jeera powder and 1 tsp red chili powder for extra spiciness.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">2) Instead of adding water, you can add milk to get the gravy consistency at step 11. Milk might get curdled easily so care needs to be taken while pouring into gravy and mixing. Maintain slow flame and pour the milk slowly as you mix it.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">3) If you don't have besan to add to kofta, no worries as you can replace it with 2 crumbled bread slices or 3-5 tablespoons of breadcrumbs or 2 tablespoons of corn flour. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">4) Rolling koftas in besan flour are optional. I am coating the koftas since it might evade even 1% chance of breaking while frying but it sure is leaving some residue in the frying oil.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">5) If you want the nuts stuffing to stay in the middle, then don't mix them with the paneer instead stuff them inside after rolling into kofta.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;">6) You can add few crushed kasuri methi leaves to the gravy.</span><br />
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Harini Aravindhttp://www.blogger.com/profile/00798947803464784072noreply@blogger.com2