tag:blogger.com,1999:blog-50636484172932330092024-03-13T12:04:23.018-07:00Annamma's RecipesCooking is my hobby, This is few of my moms recipes, I will update the recipe with the mistakes i made, corrections i did to the recipe. The secret is .. if i follow my moms recipe word by word the dish turns out awesome.GuruGhttp://www.blogger.com/profile/17049385306899206819noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5063648417293233009.post-27796967531559019192012-05-12T08:05:00.003-07:002012-05-13T09:03:35.268-07:00Peerkangai Masiyal ( Ridge Gourd)<div dir="ltr" style="text-align: left;" trbidi="on">
<h4 style="text-align: left;">
<b>Ingredients</b></h4>
<ol style="text-align: left;">
<li>Peerkangai Medium size 3- 4</li>
<li>Green Chili medium length 4</li>
<li>Red Chilli whole 4</li>
<li>Ginger 2 inch piece cleaned and Cut</li>
<li>Curry leaves</li>
<li>Hing 1/2 tea spoon</li>
<li>Channa Dhal - 2 table spoon</li>
<li>Grated coconut 1/2 cup</li>
<li>Tamraind Juice 3 cups</li>
<li>Mustard seeds</li>
<li>oil 1 table spoon</li>
<li>boiled thoor dhar 1/2 cup</li>
</ol>
<h4 style="text-align: left;">
<b>Prepare the Channa Dhal And Coconut Paste</b></h4>
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In a small frying pan heat 1 tea spoon of oil<br />
fry 1 table spoon of channa dhal to golden brown and add 1/2 cup grated coconut and fry till golden brown<br />
allow it to cool down and grind it to a fine paste<br />
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<b>Peel and Cut Ridge Gourd</b><br />
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<b>Cooking</b></h4>
<ol style="text-align: left;">
<li>In a 3 quart sauce pan heat oil</li>
<li>allow mustard seeds to splutter</li>
<li>add 1 table spoon of channa dhal</li>
<li>add Ginger, cut green chilli and whole red chilli ( red chilli need not be cut)
</li>
</ol>
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<li>Add 1/2 tea spoon hing</li>
<li>Add curry leaves</li>
<li>Add the cut peerkangai</li>
</ol>
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<li>Allow it to soften</li>
<li>pour the tamarind juice and salt to taste</li>
<li>Allow the flavor to come out</li>
<li>Pour boiled thoor dhal</li>
</ol>
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<ol style="text-align: left;">
<li>After 3 minutes, add the ground paste of channa dhal and Coconut</li>
</ol>
<br /></div>GuruGhttp://www.blogger.com/profile/17049385306899206819noreply@blogger.com0tag:blogger.com,1999:blog-5063648417293233009.post-6370001174071864762012-05-05T18:03:00.003-07:002012-05-05T19:59:13.152-07:00Pagarkai Pitlai ( Bitter gourd Pitlai)<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Pagarkai Pitlai</h2>
<h4 style="text-align: left;">
Ingredients</h4>
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<ol style="text-align: left;">
<li>Pagarkai (bitter gourd ) medium size 4 </li>
<li>Tamarind Juice 3 cups</li>
<li>Red chilli ( lengthy variety) 4 to 5</li>
<li>Channa dhal 3 tea spoon</li>
<li>Urad dhal 2 tea spoon</li>
<li>Hing 1 pinch</li>
<li>Grated Coconut - 2 to 3 table spoon</li>
<li>Boiled Thoor dhal 1 cup</li>
<li>Dhania Powder 3 tea spoon </li>
<li>sesame oil or Olive oil 2 table spoon</li>
</ol>
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<h4>
Prepare Pitlai</h4>
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<ul style="text-align: left;">
<li>Heat 2 quart saue pan with 1 table spoon sesame oil </li>
<li>Add 2 tea spoons of channa dhal fry till golden brown</li>
<li>Add pagarkai ( Bitter gourd ) Saute for 2 mins in sesame oil </li>
</ul>
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<li>Pour tamarind juice wait for 5 mins or till the pagarkai is tender </li>
<li>add salt to taste</li>
<li>mix the spice powder, wait for it to boil for 3 mins</li>
</ul>
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<ul style="text-align: left;">
<li>Once the veggie is boiled \cooked fully</li>
<li>Mix the boiled thoor dhal mix and wait for 3 mins</li>
</ul>
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<li>Mix the coconut paste and wait for 3 mins</li>
<li>switch off the pan</li>
<li>Garnish with tadka ( mustard seeds and curry leaves in hot coconut oil or sesame oil or olive oil)</li>
</ul>
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<h4 style="text-align: left;">
Prepare Spice mix </h4>
<div>
for the Sambhar powder mix, you can use if you already have , or you can prepare as mentioned below</div>
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<ul style="text-align: left;">
<li>Fry Red Chiili , channa dhal and Dhania powder in oil till golden brown keep it aside to cool down</li>
<li>grind to make a powder</li>
</ul>
<h4 style="text-align: left;">
Grated Coconut Mix</h4>
<ul style="text-align: left;">
<li>Fry Urad dhal Coconut and Hing in oil till golden brown keep it aside to cool down</li>
</ul>
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<li>Grind to make a paste </li>
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alternate method for the first 5 steps mentioned above
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Boil the mixture of Pagarkkai, spice powder, salt and tamarind juice in a pressure cooker.( 2 whistles if its Indian pressure cooker, if its american pressure cooker which doesn't whistle, after the weight starts to move due to pressure, wait for 7 mins) .<br />
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<ol style="text-align: left;">
<li>once the cooker steam is released add boiled toor dhal and wait for 3-5 mins</li>
<li>add the coconut mixture and wait for 3-5 mins </li>
<li>then garnish with tadka as mentioned above</li>
</ol>
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<br /></div>GuruGhttp://www.blogger.com/profile/17049385306899206819noreply@blogger.com0tag:blogger.com,1999:blog-5063648417293233009.post-28551609874530927602012-04-28T08:09:00.004-07:002012-04-29T10:29:55.488-07:00Vengaya Sambhar (Pearl Onion Sambhar )<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-large;">Vengaya Sambar</span><br />
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<b><span style="font-size: large;"><u>Ingredients</u></span></b><br />
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<ol style="text-align: left;">
<li>Perl onion 1 cup, </li>
<li>tamarind juice 2 cups</li>
<li>Sambhar powder - 2 tea spoons</li>
<li>boiled Toor dhal half cup </li>
<li>channa dhal - 1 table sppon</li>
<li>Grated coconut 3 table spoon</li>
<li>asafoedita</li>
<li>Olive oil or sesame oil 2 tea spoons</li>
<li>Green Chili 2 </li>
<li>Curry Leaves</li>
<li>Mustard seeds- 1 tea spoon</li>
<li>Methi seeds 2 tea spoons</li>
<li>Salt - depending on taste or 1 tea spoon</li>
<li>cilantro 1/4 cup</li>
</ol>
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<h3 style="text-align: left;">
<span style="font-size: large;"><b><u>Preparation</u></b></span></h3>
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<ol style="text-align: left;">
<li>Clean the onion and keep it aside</li>
</ol>
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<ol style="text-align: left;">
<li>Cut Green Chilli Lengthwise </li>
<li>Soak Tamarind in warm water and make tamarind juice. you can use tamarind paste to get 2 cups of tamarind juice</li>
<li>Boil Toor dhal and keep it ready</li>
</ol>
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<li>In a pan put channa dhal fry till its golden brown and put coconut and fry for 30 seconds</li>
</ol>
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<div>
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<ol style="text-align: left;">
<li>grind and keep it aside</li>
</ol>
<br />
<h3 style="text-align: left;">
<span style="font-size: large;"><u>Cooking</u></span></h3>
in a 2 quart sauce pan put 2 tea spoons of olive oil and bring to medium heat<br />
put Mustard seeds, wait till mustard seeds splutter and put methi seeds,curry leaves and Green Chilli<br />
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put onions and wait till its softened or 2 mins<br />
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pour tamarind juice salt and pinch of asafoedita<br />
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<br />
wait till the tamarind juice boils<br />
Put 2 tea spoon full of sambhar powder wait for 3 mins ( if you don't have sambhar powder you have to make sambhar powder i have given the recipe for sambhar powder below )<br />
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after 3 mins put boiled toor dhal wait for 2 mins<br />
put the Channa dhal , coconut mixture wait for 2 mins<br />
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<br />
<br />
garnish with cilantro leaves<br />
if you don't have sambhar powder ready make the sambhar powder as given below<br />
<br />
Channa Dhal - 4 tea spoons<br />
Coriander seeds - 5 tea spoons<br />
Red chilli lengthy variety - 4<br />
<br />
fry the contents in pan till it is golden brown and grind it to powder<br />
this you can use it instead of the sambhar powder mentioned above<br />
<br /></div>
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</div>GuruGhttp://www.blogger.com/profile/17049385306899206819noreply@blogger.com0tag:blogger.com,1999:blog-5063648417293233009.post-58426375544290821682012-04-21T19:16:00.004-07:002012-04-28T15:20:29.452-07:00Quick Guacamole<div dir="ltr" style="text-align: left;" trbidi="on">
Prep time 15 mins<br />
<br />
Ripe avocado medium size - 3<br />
Chopped red Onion 1/2 cup<br />
Lemon Medium Size 1<br />
Cilantro 1 cup<br />
chopped tomato 1/2 cup<br />
Salt 1/2 teaspoon.<br />
paprika powder 1/4 spoon<br />
<br />
Picking avocado ( ripe avocados are very important for guacamole)<br />
if you find only hard avocados in grocery store then wait for it to ripen, ( you can place it in paper towel or bag for 1 to 2 days)<br />
Picking ripe avocado ( it should not be mushy but it should yield to pressure when you push it).<br />
<br />
<br />
<br />
Cutting the avocado<br />
<br />
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<ul style="text-align: left;">
<li>Holding avocado on one side cut it around the seed lengthwise.</li>
</ul>
<ul style="text-align: left;">
<li>cut it open to expose seed </li>
</ul>
<ul style="text-align: left;">
<li>Scoop out the pit and flesh with a spoon</li>
</ul>
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<div>
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<div>
<br /></div>
<div>
Preparing....</div>
<ol style="text-align: left;">
<li>put the avocado in a bowl.</li>
<li>coat the avocado with lime juice and keep it aside.</li>
<li>keep little lemon juice for later. </li>
<li>chop onion and tomato's while the avocado is soaked lemon juice.</li>
<li>once you have all the ingredients ready ( onion, tomato, cilantro, salt..paprika..)</li>
<li>Mash the avocado with a fork or heavy serving spoon</li>
<li>add tomato, onion salt and paprika powder</li>
<li>add the chopped cilantro, mix it well .</li>
<li>add the remaining lemon juice to the mix.</li>
<li>you can use a hand blender for a min to mix thoroughly </li>
<li>keep it in refrigerator for 30 mins ..</li>
</ol>
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<br /></div>GuruGhttp://www.blogger.com/profile/17049385306899206819noreply@blogger.com0tag:blogger.com,1999:blog-5063648417293233009.post-45590132834387735102012-04-21T18:48:00.003-07:002012-04-21T18:58:53.121-07:00Indian Style Vegetable Fajitas<div dir="ltr" style="text-align: left;" trbidi="on">
This recipe can be cooked in minutes and can be taken with Chipotle style veggie bowl.<br />
Prep time 10 mins<br />
Cook Time 10 mins<br />
<br />
Ingredients<br />
Vegetables cut into thin slices<br />
<br />
<ol style="text-align: left;">
<li>Red Onion - 1</li>
<li>Green Bell pepper - 1</li>
<li>Carrots 2 or 3</li>
<li>Spring Beans - a bunch ( 6-7)</li>
<li> ( you can add Zucchini or yellow squash)</li>
<li>1/4 cup chopped cilantro</li>
<li><br /></li>
</ol>
<div>
Spice Mix</div>
<div>
1/2 tea spoon Ground Cumin</div>
<div>
1/2 tea spoon Garlic Powder</div>
<div>
1/2 tea spoon salt</div>
<div>
1/2 tea spoon ground black pepper<br />
1/2 tea spoon Mango Powder ( My Style)</div>
<div>
1 tea spoon olive oil</div>
<div>
<br /></div>
<div>
in a 10 inch skillet add little oil and bring it to medium heat</div>
<div>
i would prefer to add one veggie at a time and add pinch of the salt and spice mix individually to each veggie</div>
<div>
start with the hardest veggie and add the softer ones at the end</div>
<div>
Add red onions - fry for a min , sprinkle salt and the spice mixture</div>
<div>
Add Spring beans -coat with the oil and sprinkle salt and spice mix</div>
<div>
do the same for the below veggies in order</div>
<div>
Carrots</div>
<div>
Green pepper</div>
<div>
Saute for 5 mins after all the veggies are added</div>
<div>
Make sure the spice mix is sprinkled evenly and coated on all the veggies.</div>
<div>
you can add cilantro to garnish</div>
<div>
<br /></div>
<div>
you have Veggie Fajita ready....</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Before </div>
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After</div>
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<br /></div>GuruGhttp://www.blogger.com/profile/17049385306899206819noreply@blogger.com0tag:blogger.com,1999:blog-5063648417293233009.post-47392935637252611122012-04-16T17:21:00.001-07:002012-04-16T19:46:35.608-07:00Stuffed Kathirikkai<div dir="ltr" style="text-align: left;" trbidi="on">
Stuffed Kathirikkai<br />
prep time 20 mins<br />
cooking time 20 mins<br />
<br />
<u>Ingredients </u><br />
<br />
<ol style="text-align: left;">
<li>Brinjal Medium Size 6</li>
<li>red chilli lengthy variety 5 - 7 </li>
<li>dhaniya powder 3 1/2 spoon or dhaniya seeds (4 spoons)</li>
<li>channa dhal 3 spoons</li>
<li>urad dhal 1 spoon</li>
<li>coconut grated - 1/2 cup or 4 spoon</li>
<li>asafoedita pinch</li>
<li>tamarind - small grapes size - soak in hot water</li>
<li>Salt 1 spoon or depending on your taste</li>
</ol>
<br />
<br />
<br />
<br />
<ol style="text-align: left;">
<li>Make the spice powder first </li>
<li>Always keep the gas stove in medium flame</li>
<li>fry red chilli, channa dhal, urad dhal to golden brown ( with little oil)</li>
<li>add Grated coconut and Asfoedita and Dhaniya powder </li>
<li>Coconut needs to be fried to golden brown.</li>
<li>put it in a blender and make it a powder</li>
<li>Add salt to this powder</li>
<li>cut brinjal into Four still holding it together at the base .</li>
<li>stuff the powder into the brinjal</li>
<li>make tamarind paste</li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJAV9a-ap9Ac2ImTaeX8ZUdjFaW-PpGichpj6accaAV0C5AnWLDz1TTDwybt3dps9DI44ovLb_Z8oSD0iEqjKIQx04_9o-apaNbDFRG0c3ivPgc7sOpeYLCPF5ON2b3GygAC0DotuotAI/s1600/EnnaiKathirikkai+After+cooking.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJAV9a-ap9Ac2ImTaeX8ZUdjFaW-PpGichpj6accaAV0C5AnWLDz1TTDwybt3dps9DI44ovLb_Z8oSD0iEqjKIQx04_9o-apaNbDFRG0c3ivPgc7sOpeYLCPF5ON2b3GygAC0DotuotAI/s320/EnnaiKathirikkai+After+cooking.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After Cooking<br /></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtNN0-7USYBd_Ome7WEhKUYDVD6urU75K8nufEaIUOUZKjoZtZ__3mTw7w3iM-Nog1S0a47nvAbl9X4uppXvk9SHjOqR8xZ94OwIrZgJkvRwNh28GooXuZkN7BySg9xEhY8uepQJ_RZfax/s1600/EnnaiKathirikkai+Before+cooking.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtNN0-7USYBd_Ome7WEhKUYDVD6urU75K8nufEaIUOUZKjoZtZ__3mTw7w3iM-Nog1S0a47nvAbl9X4uppXvk9SHjOqR8xZ94OwIrZgJkvRwNh28GooXuZkN7BySg9xEhY8uepQJ_RZfax/s320/EnnaiKathirikkai+Before+cooking.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before Cooking</td></tr>
</tbody></table>
<br />
<br />
in a sauce pan take 1/2 cup of oil (sesame oil or olive oil )<br />
deep fry till the brinjal becomes soft,<br />
whe it is half cooked pour the tamarind juice<br />
making sure it doesn't stick to pan<br />
frequently turing the brinjal for even frying<br />
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<br /></div>GuruGhttp://www.blogger.com/profile/17049385306899206819noreply@blogger.com0