tag:blogger.com,1999:blog-312727802024-03-08T02:40:29.297-08:00Radhi's KitchenRadhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-31272780.post-37492609015947938532009-07-01T12:55:00.000-07:002011-03-16T15:58:01.153-07:00Green Mutton BiryaniIngredients:<br />Goat Meat or Lamp-1.5lbs<br />Basmati Rice-2cups<br />Green Chilli-8no(adjust according to spice level)<br />Fennel seeds-1tsp<br />Cinnamon-1"stick<br />Cardamon-3no<br />Cloves-4<br />Pepper-1tsp<br />Ginger&Garlic paste-1tsp<br />Mint-1/2cup<br />Onions sliced-1cup<br />Coconutmilk-1cup(optional)<br />Oil-3tbsp<br />salt to taste<br />water-2cups<br /><br /><a href="http://www.flickr.com/photos/radhiskitchen/3679165017/" title="Green Biryani by radhi'skitchen, on Flickr"><img src="http://farm3.static.flickr.com/2517/3679165017_2bd80a5619_m.jpg" width="240" height="179" alt="Green Biryani" /></a><br /><br />Method:<br />wash the rice & soak it in water for 30mts or till your done with the remaining process.<br />Grind green chillis,fennel seeds,pepper,half of the mint,cinnamon,cardamon,cloves & ginger garlic paste to a smooth paste with water.<br />Heat oil in a pressure cooker add sliced onions & fry till they turn golden color then add remaining mint & saute for a minute.<br />Add the ground green chilli paste & saute for 3-4mts & then add mutton mix well and add 1cup water & salt to taste,cover & cook till the meat is soft & well cooked.<br />Now drain the water & add the rice to the cooked meat and add 1cup water & 1cup coconutmilk & pressure cook for 1-2 whistles.<br />Serve with rita.<br />Note:If not using coconut milk,substitute it with water.Check for taste once the meat is cooked,if the gravy is spicey add 1 chopped tomato.Reduce the amount of chillis and pepper if you want mild spicey.Radhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com11tag:blogger.com,1999:blog-31272780.post-33429985140557386642009-05-14T15:59:00.000-07:002009-06-10T12:38:12.149-07:00Spicy Mutton Masala FryIngredients<br />Mutton-1lb<br />coriander seeds-3tsp<br />Pepper-2tsp<br />Whole Red chillies-7to8(Adjust according to your spice level) <br />cumin seeds-1tsp<br />Cinnamon-1inch <br />Cardamon-2nos<br />Cloves-2nos<br />Yogurt-1/2cup<br />Onions sliced-1medium<br />Tomato-1(optional)<br />Oil-2tbsp<br /><br /><div><a href="http://3.bp.blogspot.com/_vwjzLM0Pqj8/Sgykl8HB0lI/AAAAAAAAIN8/8bFPp58LUvE/s1600-h/IMG_1695.JPG"><img id="BLOGGER_PHOTO_ID_5335820630224917074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_vwjzLM0Pqj8/Sgykl8HB0lI/AAAAAAAAIN8/8bFPp58LUvE/s320/IMG_1695.JPG" border="0" /></a> </div><br /><br />Method:<br />Dry roast all the dry spices,Pepper,coriander,red chilly,cumin,cardamon,Cinnamon,coves<br />& grind it to a paste with ginger garlic paste.<br />Heat Oil in a pan & fry onions till they turn golden color,then add the ground paste,& saute for a couple of minutes,then add the yogurt,meat,salt7 little water,<br />mix well & cover & cook till the meat is tender or well cooked.At this stage check the taste & if its too spicy add chopped tomatoes & cook for another couple of minutes,then uncover & fry it well till you get the desired consistency.<br />Goes well with Rice.Radhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com1tag:blogger.com,1999:blog-31272780.post-47988429822937138202008-12-01T11:34:00.000-08:002008-12-01T14:53:19.352-08:00Mint & Peas PulaoIngredients:<br />Basmati Rice-2cups<br />Mint leaves-1/2cup approximately<br />Green Peas-1/2cup approximately<br />sliced Onion-1/cup<br />Grated coconut-1/4cup (fresh or desiccated)<br />Green Chillies-4<br />Ginger garlic paste-1/2tsp<br />Cinnamon stick-1inch<br />Cloves-3<br />Cardomom-2<br />Bay leaves-2<br />Salt or to taste<br />Oil-3tbsp<br /><br /><br /><a href="http://2.bp.blogspot.com/_vwjzLM0Pqj8/STRpvkS999I/AAAAAAAAGkM/il0dytno9kk/s1600-h/Mint+N+Peas+Pulav.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_vwjzLM0Pqj8/STRpvkS999I/AAAAAAAAGkM/il0dytno9kk/s320/Mint+N+Peas+Pulav.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5274957329475696594" /></a><br /><br /><br />Method:<br />Wash and soak basmati rice for about 30mts approx<br />Grind grated coconut, mint leaves, green chilli, cinnamon and cloves, & cardamom into coarse paste. (No need of adding water while grinding.)<br />Heat oil in a pan & add bay leaves, sliced onions and sauté till onions turn transculent.<br />Now ginger-garlic paste and mix well,and then add the ground mint paste & sauté for 2mts.<br />Then add peas, salt & drained rice, mix well & add 3cups of water,<br />Cover & cook till the rice is completely cooked.Serve with raita.<br />Note: Add little more water if your not cooking the rice in a pressure cooker or rice cooker.<br />This pulav can also be made with left over rice or pre cooked rice by just adding the rice after the peas is cooked.<br /><br />This is my entry for <a href="http://cooking4allseasons.blogspot.com/2008/10/announcing-rice-mela-celebrating-rice.html">Rice Mela</a> hosted by <a href="http://cooking4allseasons.blogspot.com/">Cooking4allseasons</a>.Radhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com7tag:blogger.com,1999:blog-31272780.post-14795469115337436102008-11-25T12:27:00.001-08:002008-12-01T11:51:32.107-08:00Aloo Matter/Potato & Peas CurryIngredients:<br />Aloo-3 medium size<br />Peas-1/2cup (frozen or fresh)<br />Onions-1big chopped<br />Tomato-1big chopped<br />Cumin seeds-1/2tsp<br />Cumin powder-1tsp<br />Coriander powder-1tsp<br />Turmeric powder-1/4tsp<br />Red chilli powder-1tsp<br />Ginger garlic paste-1tsp<br />Garam masala pow-1/2tsp (optional)<br />Oil-2tbsp<br />Salt to taste<br />Cilantro leaves for garnish<br /><br /><a href="http://4.bp.blogspot.com/_vwjzLM0Pqj8/SS7eq2Bg4gI/AAAAAAAAGjo/aNqlFzaLnG8/s1600-h/Picture+016.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_vwjzLM0Pqj8/SS7eq2Bg4gI/AAAAAAAAGjo/aNqlFzaLnG8/s320/Picture+016.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5273397041335165442" /></a><br /><br /><br />Method:<br />Heat oil in a pan add cumin seeds & chopped onions & fry well till the onions turn transculent.<br />Now add the ginger garlic paste & sauté for a minute then add the chopped tomatoes & cook till the tomatoes turn soft, at this stage add turmeric powder, chilli powder, coriander powder, & cumin powder, salt, sauté well & cook till the color of the gravy changes to dark brownish at this stage add potato, & little water cover & cook till potato is cooked then add peas & let cook for 5mts.<br />Garnish with cilantro leaves. & serve with chapattis.Radhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com0tag:blogger.com,1999:blog-31272780.post-46285267224980191432008-10-25T14:08:00.000-07:002008-10-28T14:31:09.869-07:00Coconut Burfi<span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Ingredients</span><br />Dessicated coconut(coconut powder)-1cup<br />Sugar-3/4cup<br />Water-1/4cup<br />Cardamom powder-pinch<br />Ghee-1tsp<br /><br />Method:In a heavy bottomed pan add sugar & water,allow it to melt & cook until the syrup reaches soft ball <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">consistency</span>.<br />Now add coconut & cardamom powder and mix well on medium-low flame & keep mixing to prevent from the mixture sticking to the pan.Grease ghee in a plate & keep aside.<br />When the mixture becomes thick & doesn't sticks to the pan transfer it to the greased plate & spread evenly & cut into desired shapes. Store in air tight container.<br /><br />I usually use fresh grated coconut but just for a change i used the dessicated coconut. Less sugar can be used if using fresh coconut.The storing life of dessicated coconut is little more than fresh coconut.Radhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com0tag:blogger.com,1999:blog-31272780.post-8662446383703272782008-10-25T12:56:00.000-07:002008-10-27T18:20:09.063-07:00Ariselu/AthrisamIngridents<br />Rice-1/2cups<br />Jaggery-1cup<br />Water-1/4cup<br />Oil for deep frying<br /><br /><br /><a href="http://3.bp.blogspot.com/_vwjzLM0Pqj8/SQN61omDGeI/AAAAAAAAFLI/nQlGO7_9UnI/s1600-h/Radhiskitchen+013.jpg"><img id="BLOGGER_PHOTO_ID_5261183851547531746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_vwjzLM0Pqj8/SQN61omDGeI/AAAAAAAAFLI/nQlGO7_9UnI/s320/Radhiskitchen+013.jpg" border="0" /></a>Method:Wash rice & Soak it over night for 6 hours, drain water and spread the rice on a clean cloth and let it dry completely. Dry grind the rice to a fine powder, sieve it & keep aside.<br />Take the jaggery in a heavy bottomed pan non stick pan works good and add ¼ cup of water to it. Heat jaggery it till it melts completely & becomes thick syrup & u get a <a href="http://www.exploratorium.edu/cooking/candy/sugar-stages.html">soft ball consistency</a>. Remove the syrup from flame.<br />Now slowly add the rice flour little at a time & keep mixing so that no lumps are formed.<br />Add flour till a soft dough is formed (it’s ok if you have some extra flour)<br />Now take a small lime size ball & flatten it on a greased plastic sheet and drop it in hot oil. Fry on medium heat till it turns golden brown.<br />Remove & squeeze it between 2flat ladles.<br />Store in airtight container.Radhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com2tag:blogger.com,1999:blog-31272780.post-79417107391434887792008-09-18T11:07:00.000-07:002008-10-25T13:15:16.066-07:00Bisi Bela BathIngredients:<br /><br />Rice-1cup<br />Toor dal-3/4cup<br />(Kandi pappu)<br />BBBmasala-2tsp<br />Sliced onion-1small<br />Tamarind pulp-3tbsp<br />Turmeric-1/4tsp<br />Curry leav-1string<br />Carrot, beans, potato, peas-1cup<br />Mustard seeds-1/4tsp<br />Ghee-2tbsp<br />Oil-2tsp<br /><br /><br /><br />Method:Cook rice and dal together with more water. Cut the vegetables and boil them and keep aside.Heat oil/ and 2tbsp ghee in a big pan add mustard seed, & curry leaf and fry, then add onion fry well then add all the cooked vegetables, tamarind pulp, turmeric powder, salt cook for 2 mts. Add cooked rice, one cup water (you can add more water.) Finally add masala powder, cook for 5-10 mts in low flame. Stir continuously. Serve with cucumber raita & chips<br /><br /><br /><br /><br /><br /><a href="http://farm1.static.flickr.com/120/299727239_0ad8bf140a.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm1.static.flickr.com/120/299727239_0ad8bf140a.jpg" border="0" /></a><br /><br /><br /><br /><br />Besi Bela Bath Masala<br /><br /><br />Chenna dal – 1/2Cup<br />Urad dal – 1/2Cup<br />Dhaniya – 1/4 Cup<br />Marati Moggu – 3<br />Cinnamon – 3<br />Dry coconut - 100gms<br />Cumin- 1Spoon<br />Fenugreek seeds - 1/2 spoon<br />Red chilli-10(according to your spice level)<br /><br />Roast and grind it to a fine powder.<br />Store in a air tight container.<br />For 1cup of rice use 1-2tsp of masala according to taste.Radhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com6tag:blogger.com,1999:blog-31272780.post-44372263853587846802008-09-11T16:29:00.000-07:002008-09-12T12:02:02.517-07:00Masala PeasIngredients:<br /><br />Peas-1cup(fresh,frozen or dry)<br />Onions-1<br />Tomato-1<br />Ginger garlic paste-2tsp<br />Cinnamon-1 small<br />Clove-2<br />Cardamom-2<br />Chat masala-1/2tsp<br />Chilli powder-1tsp<br />Turmeric powder-1/4tsp<br />Salt to taste<br /><br /><br /><a href="http://farm1.static.flickr.com/189/455789485_9fe133de03.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm1.static.flickr.com/189/455789485_9fe133de03.jpg" border="0" /></a><br /><br /><div><a href="http://www.flickr.com/photos/radhiskitchen/455789485/"></a>Method: Grind Onion, ginger garlic paste, cinnamon, clove, cardamom, chat masala, chilli powder and turmeric to a fine paste and keep aside.<br />Boil the tomato in little water and remove the skin and puree it.<br />Now heat oil in a pan and add the onion paste and fry well till the raw smell is gone.Add the tomato puree and fry for another 5 mts, then add the peas &salt mix and cover and let it cook for another 5-10mts till the peas soft.Goes well with roti.<br /><br /><br /><div></div><br /><br /><br /><br /><div></div><br /><br /><br /><div></div><br /><br /><br /><br /><div></div><br /><br /><br /><br /><div><a href="http://farm1.static.flickr.com/189/455789485_9fe133de03.jpg"></a><br /><br /><br /><br /><br /><div></div></div></div>Radhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com2tag:blogger.com,1999:blog-31272780.post-56834394098452387032008-02-04T11:40:00.000-08:002008-02-06T13:26:32.741-08:00JFI~Onions Round Up<embed style="WIDTH: 400px; HEIGHT: 320px" name="flashticker" align="middle" src="http://widget-46.slide.com/widgets/slideticker.swf" type="application/x-shockwave-flash" quality="high" scale="noscale" salign="l" wmode="transparent" flashvars="cy=bb&il=1&channel=2089670227102948422&site=widget-46.slide.com"></embed> <div style="WIDTH: 400px; TEXT-ALIGN: left"><a href="http://www.slide.com/pivot?cy=bb&at=un&id=2089670227102948422&map=1" target="_blank"><img src="http://widget-46.slide.com/p1/2089670227102948422/bb_t001_v000_s0un_f00/images/xslide1.gif" border="0" /></a> <a href="http://www.slide.com/pivot?cy=bb&at=un&id=2089670227102948422&map=2" target="_blank"><img src="http://widget-46.slide.com/p2/2089670227102948422/bb_t001_v000_s0un_f00/images/xslide2.gif" border="0" /></a></div><br /><br /><br /><p align="left">Bise Bele Huli Anna with Pearl Onions from <a href="http://www.asvadha.com/2008/01/bise-bele-huli-anna.html">Asvadha</a><br />Caramelized Onions and Spicy Jack Curd Pizzette from <a href="http://thetastetinkerer.wordpress.com/">Taste Tinkerer</a><br />Caramelized Onion Dip from <a href="http://thebuddingcook.blogspot.com/2008/01/caramelized-onion-dip.html">The Budding Cook</a><br />Chemmen Peera from <a href="http://spicesnflavours.blogspot.com/2008/01/chemeen-peera.html">Spices N Flavours</a><br />Chinese Fried Rice with Cauliflower Manchurian from <a href="http://cooking4allseasons.blogspot.com/2008/01/chinese-fried-rice-with-cauliflower.html">Cooking 4 all seasons</a><br />Coconut with Onion from <a href="http://www.talimpu.com/2008/01/24/coconut-with-onion/">Talimpu</a><br />Colcannon - An Irish Delicacy from <a href="http://asdearassalt.blogspot.com/2008/01/colcannon-irish-delicacy.html">As Dear As Salt</a><br />Curried Egg Puffs from <a href="http://cookerycorner.blogspot.com/2008/01/egg-puffs.html">Cookery Corner</a><br />Egg-Onion Curry from <a href="http://divya-dilse.blogspot.com/2008/01/egg-onion-curry.html">Dil Se</a><br />Eggs Poached in Onion Gravy from <a href="http://indianhomefood.blogspot.com/2008/01/eggs-poached-in-onion-gravy.html">Indian Cooking</a><br />Fish Gravy - Kerala Style from <a href="http://rinasrecipes.blogspot.com/2008/01/fish-gravy-kerala-style.html">Rina's Recipes</a><br />Garma Garam Onion Pakora from <a href="http://nalapaka.blogspot.com/2008/02/garma-garam-onion-pakora.html">My Kitchen World</a><br />Ground and Spiced Onion Preserve from <a href="http://spicychilly.blogspot.com/2008/01/vengaya-thokku-ground-and-spiced-onion.html">Spicy Chilly</a><br />Hare Pyaaz Wala Murg from <a href="http://inlovewithfood.blogspot.com/2008/02/spring-onion-gravy-chicken-hare-pyaaz.html">In Love with Food</a> <a title="Permanent Link to SPRING ONION GRAVY CHICKEN (Hare pyaaz wala murg)" href="http://inlovewithfood.blogspot.com/2008/02/spring-onion-gravy-chicken-hare-pyaaz.html"></a><br />Kaara Kuzhambu from<a href="http://www.paajaka.com/2008/01/kaara-kuzhambu.html"> Paajaka</a><br />Lauki Kofta in Almond and Creamy Gravy <a href="http://funnfud.blogspot.com/2008/01/doodhilauki-kofta-curry-bottlegourd.html">Fun N Food</a><br />Madras Onion (shallot) Pickle from <a href="http://mydiversekitchen.blogspot.com/2008/01/madras-onion-shallot-pickle.html">My Diverse Kitchen</a><br />Madras Onion Chutney from <a href="http://homecookreceipes.blogspot.com/2008/01/madras-onion-chutney.html">Home Cooks Receipes</a><br />Masala Vadai from <a href="http://sukanya-keralaiyer.blogspot.com/2008/01/masala-vadai.html">Sukanya's Musings</a><br />Microwave Samba Rava Idli & Onion Chutney from <a href="http://luvgoodfood.blogspot.com/2008/01/microwave-samba-rava-idli-onion-chutney.html">My Experiments with Food</a>.<br />Murg do Pyaaz from <a href="http://radhiskitchen-radhi.blogspot.com/2008/01/murg-do-pyaazchicken-do-pyaaz.html">Radhis Kitchen</a><br />Mumra Wale Kanda Pohe from <a href="http://annarasaessenceoffood.blogspot.com/2008/02/mumra-wale-kanda-pohe.html">Annarasa</a><br />Mushroom stir fry with pearl onions from <a href="http://kitchen-kollections.com/category/snacks/mushroom">Kitchen Kollections</a><br />Onion and Carrot Uttappam from <a href="http://simpleindianfood.blogspot.com/2008/01/onion-and-carrot-uttappam.html">Simple Indian Food</a><br />Onion Chutney from <a href="http://cilantro-cilantro.blogspot.com/search/label/Chutney%20Varieties">Cilantro</a><br />Onion Chutney from <a href="http://k4khichdi.blogspot.com/2008/02/onion-chutney.html">K4khichdi</a><br />Onion Curry from <a href="http://fingerlickingfood.blogspot.com/2008/01/onion-curry-jfi-onions.html">Finger Licking Food</a> </p><p align="left">Onion Masala Gravy from <a href="http://dhivyaskitchen.blogspot.com/2008/01/onion-masala-gravy.html">Dhivya’s Kitchen</a><br />Onion Stir-Fry Paratha from <a href="http://foodwithapinchoflove.wordpress.com/onion-stir-fry-paratha-onion-flatbread-indian/">Food with a Pinch of Love</a><br />Onion Sambar from <a href="http://grevathi.blogsome.com/2008/01/31/onion-sambar-jihva-for-onion/">GRevathi</a><br />Onion Sambhar from <a href="http://hungerpangs.blogspot.com/2008/01/onion-sambhar.html">Hunger Pangs</a><br />Onion Uthappam from <a href="http://cookingandme.blogspot.com/2008/01/onion-uthappam.html">Cooking and Me</a><br />Onion (Ulli) Chutney from <a href="http://currybazaar.blogspot.com/2008/01/onion-chutney.html">Curry Bazaar</a><br />Onion-Broccoli-Feta cheese Calzone from <a href="http://foodieshope.blogspot.com/2008/01/garlic-mushroom-risotto-and-onion.html">Foodieshope</a><br />Onion-Cheese Kulcha from <a href="http://onehotstove.blogspot.com/2008/02/onion-cheese-kulcha.html">One Hot Stove</a><br />Pan Fried Fish with Roasted Onion marinade from <a href="http://ahaar.blogspot.com/2008/01/pan-fried-fish-with-roasted-onion.html">Ahaar</a><br />Pearl Onions in Dahi Gravy from <a href="http://365daysveg.wordpress.com/2008/01/26/pearl-onions-in-dahi-gravy/">365days Veg</a><br />Perugu Pacchadi from<a href="http://www.nandyala.org/mahanandi/archives/2008/02/01/perugu-pacchadi/"> Mahanandi</a><br />Piyava Baje (Onion Fritters) from <a href="http://chefatwork.blogspot.com/2008/01/piyava-baje-onion-fritters.html">The Singing Chef</a><br />Potatoes and Peas in Sweet and Spicy Tomato Gravy from <a href="http://curryinkadai.blogspot.com/2008/02/aloo-matar-aloo-mutter-potatoes-and.html">Curry in Kadai.</a><br />Rainy day Pyaaz ki Sabji from <a href="http://charchechaukeke.wordpress.com/2008/02/01/rainy-day-pyaaz-ki-sabjifor-jihva-for-ingredientsonions/">Charche Chauke Ke</a><br />Roasted Onion Chutney from <a href="http://siri-corner.blogspot.com/2008/01/roasted-onion-chutney-for-jfi.html">Siri's Corner</a><br />Soy Granules Curry with Chopped onions from <a href="http://dailymeals.blogspot.com/2008/01/soya-granules-curry-with-chopped-onion.html">Daily Meals</a><br />Spiced Lamb Sliders with Caramelized Onions from <a href="http://blog.sigsiv.com/2008/02/spiced-lamb-sliders-with-caramelized-onions.html">Live to Eat</a><br />Spring Onion Koshumbri from <a href="http://konkanworld.blogspot.com/2008/02/spring-onion-koshumbri-salad.html">Konkan World</a><br />Stuffed Portobello with Wild Rice and Cheese from <a href="http://culinarybazaar.blogspot.com/2008/01/rsvp-seriesgrains-and-stuffed.html">Culinary Bazaar</a><br />Turkey Wings Curry - Kerala Style from <a href="http://rinasrecipes.blogspot.com/2008/01/curried-turkey-wings-kerala-style.html">Rina's Recipes</a><br />Ulli Theeyal from <a href="http://premascookbook.blogspot.com/2008/01/theeyal.html">My Cook Book</a><br />"And on the side..." from <a href="http://kags99.blogspot.com/2008/02/and-on-side.html">Kags99</a><br />Ulli Theeyal from <a href="http://satvikafood.blogspot.com/2008/01/they-make-my-eyes-wateronions-and.html">Satvika Food</a><br />Ulliyum Molakkum -Kerala onion chutney from <a href="http://kailaskitchen.blogspot.com/2008/01/ulliyum-molakkum-pearl-onion-and-red.html">Kailas kitchen</a><br />Vegan Leek-Mushroom Quiche from <a href="http://tastypalettes.blogspot.com/2008/01/vegan-mushroom-leek-quiche.html">Tasty palettes</a><br />Vengayam Thuvaiyal (onion chutney) from <a href="http://samaithupaarkalaam.blogspot.com/2008/01/vengayam-thuvaiyal-onion-chutney.html">Samaithu Paarkalaam</a><br />Rajasthani Parathas from <a href="http://foodandlaughter.blogspot.com/2008/01/JFIonion">Food and Laughter</a></p><p align="left">Onion Rava Dosa from <a href="http://www.snackorama.blogspot.com/2008/01/onion-rava-dosa.html">Snack O Rama</a></p><p align="left">Scallion Zunka from <a href="http://www.food-forthought.blogspot.com/2008/01/scallion-zunka-for-jfi.html">Food for Thought</a> </p><p align="left">Onion Utthappam from <a href="http://ramya65.blogspot.com/2008/02/onion-utthappam.html.">Ramya’s Kitchen Corner</a> </p><p align="left">Kanda Daalicha Zunka from <a href="http://enjoyindianfood.blogspot.com/2008/01/kanda-daalicha-zunka.html">Enjoy Indian Food</a></p><p align="left">Thankyou everybody & please do let me know if i've missed ur entry.<br /></p>Radhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com29tag:blogger.com,1999:blog-31272780.post-20658013340938545102008-01-31T11:08:00.000-08:002008-01-31T11:33:06.487-08:00Murg Do Pyaaz/Chicken do pyaazMurg do pyaaz is my all time favourite dish. I learnt it from my brother who is a chef in Italy.<br />I've already posted this recipe on my blog but am repostiong it for the JFI~Onions.<br /><br />Ingredients:<br />Chicken-1lbs<br />Onions-3big (chopped)<br />Cumin powder-1tbsp<br />Chilli powder-3tbsp<br />Garam masala powder-2tbsp<br />Ginger garlic paste-2tsp<br />Turmeric-1/2tsp<br />Thick curd-1/2cup<br />Cinnamon-1stk<br />Cloves-2<br />Cardamom-2<br />Salt to taste<br />Oil-4tbsp<br /><br /><br /><a href="http://farm1.static.flickr.com/85/268802999_5abb6d47ee.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm1.static.flickr.com/85/268802999_5abb6d47ee.jpg" border="0" /></a>Method: Wash chicken & marinate with curd, cinnamon, cardamom, cloves, 1tsp ginger garlic paste, little salt, 1tsp chilli powder & turmeric & keep aside. In a kadai heat 2tsp oil fry 11/2 onion till brown, cool & grind it to a fine paste. In the same kadai heat oil, now add the remaining onions & fry, then add ginger garlic paste, sauté for 1mt then add cumin powder, chilli powder, salt sauté well. Now add the marinated chicken mix well, add water if required. Cover & cook till the chicken is tender. Now add the ground onion paste & garam masala powder, mix well & fry with the lid open. Fry well till the masala clings to the meat.Garnish with cilantro.<br />Note:Can also be substituted with Potato insead of chicken.<br /><br /><br /><br /><div></div><br /><br /><br /><br /><div></div><br /><br /><br /><br /><div></div><br /><br /><br /><br /><div></div><br /><br /><br /><br /><div></div><br /><br /><br /><br /><div></div><br /><br /><br /><br /><div></div><br /><br /><br /><br /><div></div><br /><br /><br /><br /><div><br /><br /><br /><br /><div></div><br /><br /></div><br /><br /><br /><br /><div></div>Radhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com4tag:blogger.com,1999:blog-31272780.post-15044789477714384512008-01-02T10:57:00.000-08:002008-01-02T14:24:03.270-08:00JFI ~ FebruaryIts my Turn to host the JFI for February.<br /><br />First i would like to thank <a href="http://www.nandyala.org/mahanandi/">Indira</a> who started the<a href="http://www.nandyala.org/mahanandi/jihv-for-ingredients-jfi/"> Jihva for Ingredients</a> & giving me the opportunity to host this event.The moment i accepted to host the JFI event i decided the ingredient and what else it could be other than <em>Onion...</em><br /><br />Just imagine a kitchen without onions naaa...<br /><br /><br /><div align="center"><em><strong>Jiva for Ingredients ~ February:Onions</strong></em></div><br /><div align="center"><a href="http://bp2.blogger.com/_vwjzLM0Pqj8/R3vfArATjpI/AAAAAAAACfQ/3MZumoTbfMA/s1600-h/onions5.jpg"><img id="BLOGGER_PHOTO_ID_5150955801465294482" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_vwjzLM0Pqj8/R3vfArATjpI/AAAAAAAACfQ/3MZumoTbfMA/s320/onions5.jpg" border="0" /></a><em><span style="font-size:78%;"> </span></em></div><p>So now get ready and prepare any dish with onions this includes Red, White,Yellow onions,Pearl onions,Shallots,Spring Onions.... these are the types i know Pleas let me know if there is anything else.</p><br /><p>The rules to participate are:</p><p>Prepare a dish with the ingredient onion and post it on your blog on Feb1st 2008 and non bloggers who would like to participate just email me your recipe with the picture.</p><p>Email me your entries to <a href="mailto:radhiskitchen@gmail.com">radhiskitchen@gmail.com</a> </p><p>With the Link to the post along with a Photo 75×75pixel size,title of the post by 3rd Feb.</p><p>Looking forward to your entries and entries are not limited to Indian cuisine alone so any dish from any corner of the world would be great.</p><br /><br /><p><span style="font-size:85%;"></span><br /></p><br /><br /><p><span style="font-size:85%;"></span></p><br /><br /><br /><p><span style="font-size:85%;"></span></p><br /><br /><br /><p><span style="font-size:78%;"><span style="font-size:85%;"></span></p></span><br /><br /><br /><span style="font-size:78%;"><div align="center"><br /></span></div>Radhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com33tag:blogger.com,1999:blog-31272780.post-6018221901808971672007-08-15T16:48:00.000-07:002007-08-15T16:53:47.731-07:00Chicken Drumsticks Fry<div align="center"><a href="http://bp3.blogger.com/_vwjzLM0Pqj8/RsORWw1T4TI/AAAAAAAAB1A/mZsJvOtYIAU/s1600-h/IMG_0150.JPG"><img id="BLOGGER_PHOTO_ID_5099079023365185842" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp3.blogger.com/_vwjzLM0Pqj8/RsORWw1T4TI/AAAAAAAAB1A/mZsJvOtYIAU/s320/IMG_0150.JPG" border="0" /></a><br />Ingredients:Chicken drumsticks-10,Ginger chopped-1/4cup,Garlic chopped-1/4 cup<br />Green chillies slitted-10no,Curry leaves-3strings,Chilli powder-3tsp (adjust to your spice level)<br />Yogurt-1cup,Soy sauce-2tsp,Salt to taste,Oil -4tsp</div><div align="center">Method:Heat oil in a pan & add curry leaf, green chillis, ginger & garlic<br />Fry well for at least 5mts then add chilli powder, soy sauce, yogurt and mix well.<br />Now add salt and chicken drumsticks mix well & cover & cook till chicken is tender.Uncover the pan & fry the chicken till all the gravy is absorbed & the chicken is dry.</div>Radhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com7tag:blogger.com,1999:blog-31272780.post-88484464785230631982007-05-31T13:44:00.000-07:002007-05-31T13:48:58.962-07:00Pav BhajiIngredients:<br />Pav/Burger buns-1packet<br />Onions finely chopped-1cup<br />Tomato paste-1cup (fresh is better)<br />Potato –1medium <br />French beans chopped-1cup<br />Carrots-1no<br />Pav bhaji masala-2tsp<br />Chilli powder-1tsp<br />Turmeric powder-1/2tsp<br />Cinnamon-1inch piece<br />Cardamom-1no<br />Cloves-2nos<br />Ginger garlic paste-1tsp<br />Salt to taste<br />Oil-2tbsp<br />Butter for toasting buns<br /><br /><div align="left"><a href="http://farm1.static.flickr.com/174/455789565_9a394bec83.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm1.static.flickr.com/174/455789565_9a394bec83.jpg" border="0" /></a> Method:Method: Chop potato, beans, carrots (can add any other veggie) and pressure-cook till done. Drain excess water and keep the water aside and mash the vegetables with a masher or spoon.<br />Heat oil in a pan add cinnamon, cloves and cardamom then add onions and fry well and add ginger garlic paste, sauté for 1-2mts, now add the tomato paste and sauté till the raw smell is gone. Add chilli powder, turmeric powder and salt mix well and let cook for 2mts. Now add the mashed vegetables and the drained water if the mixture is too dry, mix well. Cover and allow to cook for 2mts., uncover and add pav bhaji masala and mix well and let cook for 5-10mts.Add-lemon juice just before you switch off the gas.<br />Slightly toast the buns on a pan.Garnish with chopped onions and cilantro just before serving.<br /><br /></div>Radhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com4tag:blogger.com,1999:blog-31272780.post-25135642116101400992007-05-20T09:30:00.000-07:002007-05-25T19:42:21.232-07:00Instant Kurma for Idli/dosa<div align="center"><a href="http://bp3.blogger.com/_vwjzLM0Pqj8/Rh1K3CAUr2I/AAAAAAAAAB8/kGM0BbGJ5vk/s1600-h/IMG_0236.JPG"><img id="BLOGGER_PHOTO_ID_5052276666271051618" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp3.blogger.com/_vwjzLM0Pqj8/Rh1K3CAUr2I/AAAAAAAAAB8/kGM0BbGJ5vk/s320/IMG_0236.JPG" border="0" /></a>Ingredients:Roasted Chana dal (dalia)-2-3tsp, Coconut fresh/frozen/dessicated-2tbsp<br />Green chilli’s-5-6, Saunf-1/4tsp, Onions sliced-1/4cup,Tomato chopped-1small</div><div align="center">Garam Masala-1/2tsp, Ginger garlic paste-1tsp, Turmeric-1/4tsp<br />Water-1cup approximately, Salt to taste, Oil-2tbsp<br />Method: Grind dalia, coconut, green chilli and saunf to a paste.<br />Heat oil in a pan add sliced onions and sauté for 2mts,add ginger garlic paste<br />And fry for 1mt.Now add the tomatoes, turmeric, ground paste and some waterCover and cook for 4-5mts on medium heat. Then add the garam masala powder (can add more water if the kurma is too thick) and simmer for another 2-3mts or till the kurma is of your desired consistency. </div>Radhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com3tag:blogger.com,1999:blog-31272780.post-52757362861744741232007-04-04T15:32:00.001-07:002007-04-04T16:14:04.477-07:00Mutton Curry<a href="http://bp1.blogger.com/_vwjzLM0Pqj8/RhQxDtjNu5I/AAAAAAAAAB0/sacs1XJgX8g/s1600-h/vcc.jpg"></a>Ingredients:<br />Mutton-1lb<br />Onions finely chopped-1cup<br />Tomato finely chopped- 1big<br />Ginger garlic paste-1tsp<br />Chilli powder-2tsp<br />Turmeric powder-1/4tsp<br />Cashew nut paste-2tsp<br />Curd-1/4cup<br />Cinnamon-1inch stick<br />Cardamom-2<br />Cloves-2<br />Saunf-1/4tsp<br />Garam masala powder-1tsp<br />Oil-3-4tbsp<br />Salt to taste<br /><br /><a href="http://farm1.static.flickr.com/218/446535956_a3035eb161.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm1.static.flickr.com/218/446535956_a3035eb161.jpg" border="0" /></a><br />Method: Heat oil in a pressure pan/cooker; add cinnamon, cardamom, cloves, and saunf. Then add onions & sauté for about 3-4mts,add ginger garlic paste and sauté for another 5mts.Now add the chopped tomatoes and fry till the tomatoes r coked and become soft.<br />Add turmeric powder, chilli powder, salt and curd, mix well and sauté till the oil floats on the top. Now add the mutton, cashew nut paste, and garam masala, mix well and add the water, cover and pressure cook. Once the meat is soft open and cook on medium heat till the gravy is of your required consestincey. Garnish with cilantro.<br />Goes well with rice or rotiRadhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com4tag:blogger.com,1999:blog-31272780.post-19134830800871798362007-03-16T13:01:00.000-07:002007-03-16T13:30:43.713-07:00Chicken LasagnaI wanted to try this recipe for a very long time and finally did. It came out very well, but indeed is a very heavy dish. I went through lots of recipes and picked up each step from different recipes. But <a href="http://www.cookingforengineers.com/recipe.php?id=36&title=Meat+Lasagna">this</a> site has step-by-step pictures, which really helped a lot. soo here’s the recipe.<br /><br />Ingredients:<br />Olive oil-1tbsp<br />Chopped onions-1/2cup<br />Minced garlic-4<br />Minced chicken-1pound<br />Spaghetti sauce-1 jar (I used the Prego traditional sauce)<br />Salt-1/2tsp<br />Ground pepper-1/2tsp<br />Heavy cream-1/4cup<br />Ricotta cheese-15oz<br />Grated Parmesan cheese-1cup<br />Dried basil leaf-1/2tsp<br />Oven ready lasagna pasta<br />Mozzarella cheese grate-1packet<br /><br /><a href="http://farm1.static.flickr.com/182/423372256_c41926e299.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm1.static.flickr.com/182/423372256_c41926e299.jpg" border="0" /></a><br />Method:<br />Heat oil in a large pan. Add garlic sauté for 1mt don’t let the garlic brown, then add chopped onions, stir occasionally add the minced meat & sauté well on medium high heat for 1mt.<br />Now add salt & pepper to taste cook till the meat is tender, and then stir in 1/4th cup heavy cream to help hold the meat together, cook for 2mts.<br />Now add the spaghetti sauce and mix well and let cook for 4-5mts.<br />Now for the layers put the ricotta cheese, 1-cup Parmesan cheese, basil leaf, some salt & pepper into a medium bowl and mix them together until relatively smooth.<br />Now spoon the cheese mixture on to each pasta piece.<br />Take a baking pan (I used 8´8in size Pan) apply a thin coat of meat sauce to the pan.<br />Then place 2 lasagna pasta ricotta cheese mixtures facing up onto the pan.<br />Then cover it with shredded mozzarella cheese. Now layer the meat sauce just to cover the mozzarella cheese and place another lasagna pasta (cheese mixture facing up) repeat the same again by layering mozzarella cheese and then the meat sauce. Now top layer goes on the meat sauce, cover this layer with remaining sauce and top it with mozzarella cheese.<br />Before baking cover the pan with aluminum foil & to avoid cheese sticking to the foil, brush or spray some oil onto the foil.<br />Place the lasagna into 375°F preheated oven for 15mts.after 15mts remove the foil and cook for another 25mts.Radhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com7tag:blogger.com,1999:blog-31272780.post-1165273692605738332007-01-26T10:29:00.000-08:002007-03-07T15:45:11.415-08:00Achari Gosht<div align="center"><a href="http://farm1.static.flickr.com/100/296634418_ed0a0009b5.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm1.static.flickr.com/100/296634418_ed0a0009b5.jpg" border="0" /></a>Ingredients:Mutton/Chicken-1lbGinger garlic paste-2tsp<br />Onions-1big choppedTomato-2choppedLong green chillis-4-5<br />Curd-1/2cupLime juice-2tspTurmeric-1/4tsp<br />Fenugreek seeds, Cumin seeds--1/4tsp each<br />Mustard seeds, Fennel (saunf), Kalonji-1/2tsp each<br />Dry red chillis-10-15 (depends up spice level)<br />Mustard oil/any oil-4tbsp<br />Salt to taste</div><div align="center">Method: Dry roast fenugreek seeds, saunf, cumin seeds, mustard seeds, kalonji & mustard seeds & coarsely grind them.<br />Heat oil in a pan & fry onions till transcluent, then add long green chillis & half of the spice mix sauté for 1mt & keep aside.<br />Add little more oil in the same pan, heat & add ginger garlic paste, meat & turmeric & sauté for 1mt.Then add curd, tomato, salt, little water & the remaining spice mix, cover & cook till the meat is almost tender.<br />Now add the onion mixture, mix well & cook on medium flame for about 4-5mts.Stir in limejuice & garnish with cilantro leaves. </div><div align="center"></div><p align="center"><br /></p>Radhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com8tag:blogger.com,1999:blog-31272780.post-11211089105581173372007-01-23T15:15:00.000-08:002007-01-26T10:30:24.832-08:00ChirotiIngredients:<br />Maida-1cup<br />Fine Rava-1cup (Semolina)<br />Dalda or Crisco Shortening-3-4tbsp<br />Rice flour-2tsp<br />Ghee-3tbsp<br />Salt pinch<br />Powdered sugar-1cup<br />Oil for deep-frying<br /><br /><a href="http://farm1.static.flickr.com/101/296636269_83d4bc0ba3.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm1.static.flickr.com/101/296636269_83d4bc0ba3.jpg" border="0" /></a>Method: Mix Maida, Rava, Crisco, & salt to soft dough by adding water. Keep aside for 1hour.<br />Add the rice flour to melted ghee & make a paste & keep aside.<br />Make small balls out of the dough & press into thin puri’s.<br />Spread the rice flour paste on each puri & place 6-7puries over each other.<br />Roll the puri’s into a cylindrical shape & cut them into 2inch piece & press lightly to a small puri.Deep fry in hot oil till golden brown remove & sprinkle powdered sugar on it.<br /><br />Also check out <a href="http://www.aayisrecipes.com/2006/06/29/chiroti/">Shilpa’s</a> recipe for Chiroti & her step-by-step pictures.Radhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com2tag:blogger.com,1999:blog-31272780.post-84324187288918571992007-01-08T10:39:00.000-08:002007-01-08T11:32:42.884-08:00Coconut VadaIngredients:<br />Coconut Grated-1cup<br />Green chilli-6nos<br />Cardamom-1<br />Cinnamon-1inch piece<br />Cloves-2<br />Roasted chana dhal flour-3tbsp<br />(putnala pappu,dalia,pottukadale)<br />salt to taste<br />Oil for deep-frying<br /><br /><br /><div align="center"><a href="http://bp1.blogger.com/_vwjzLM0Pqj8/RaKXkuOTqHI/AAAAAAAAAAY/2VmZlz6jLdQ/s1600-h/Coconut+Vada.JPG"><img id="BLOGGER_PHOTO_ID_5017739591983278194" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp1.blogger.com/_vwjzLM0Pqj8/RaKXkuOTqHI/AAAAAAAAAAY/2VmZlz6jLdQ/s320/Coconut+Vada.JPG" border="0" /></a> <span style="font-size:78%;">My entry for </span><a href="http://food-forthought.blogspot.com/2006/12/jfi-for-coconut.html"><span style="font-size:78%;">JFI-Coconut</span></a></div><div align="left">Method: Grind the roasted gram dhal into fine powder & keep aside.<br />Grind coconut, green chills, cinnamon, cardamom, &cloves to a thick paste just by sprinkling very little water.<br />Now add salt & the flour mix well. If the paste is watery add little more flour to hold it.<br />Heat oil in a kadai. Make small balls of the paste & press them lightly & deep fry on medium heat till golden brown.</div><div align="left">(Note: Can use Bengal gram flour also & Thin vadas would be more crisper.) </div><div align="left"></div>Radhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com7tag:blogger.com,1999:blog-31272780.post-15221674656893447502006-12-21T11:38:00.001-08:002006-12-31T15:55:48.549-08:00Wish You All A Happy & Prosporus New Year!<a href="http://bp0.blogger.com/_vwjzLM0Pqj8/RY7DL3hR_fI/AAAAAAAAAAM/ts1yeaI8HbY/s1600-h/ShowLetter.jpg"><img id="BLOGGER_PHOTO_ID_5012158043959459314" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp0.blogger.com/_vwjzLM0Pqj8/RY7DL3hR_fI/AAAAAAAAAAM/ts1yeaI8HbY/s320/ShowLetter.jpg" border="0" /></a>Radhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com5tag:blogger.com,1999:blog-31272780.post-27350914995147272712006-12-21T11:38:00.000-08:002006-12-22T10:53:10.931-08:00My Daughter Deeksha's 2nd Birthday<embed src="http://flash.picturetrail.com/pflicks/circles_r.swf" loop="false" quality="high" FlashVars="logopath=http://flash.picturetrail.com/pflicks/ptlogo1.swf&ptdim=50.10&ptxy=284.16&auto=1&greyring=1&wait=5&boxcolor=4&fontsize=18&fontcolor=2&img1=http://pic1.picturetrail.com:80/VOL1183/7113673/13609653/215203832.jpg&img2=http://pic1.picturetrail.com:80/VOL1183/7113673/13609653/215203823.jpg&img3=http://pic1.picturetrail.com:80/VOL1183/7113673/13609653/215203815.jpg&img4=http://pic1.picturetrail.com:80/VOL1183/7113673/13609653/215201691.jpg&img5=http://pic1.picturetrail.com:80/VOL1183/7113673/13609653/215201673.jpg&img6=http://pic1.picturetrail.com:80/VOL1183/7113673/13609653/215201640.jpg&img7=http://pic1.picturetrail.com:80/VOL1183/7113673/13609653/215201631.jpg&img8=http://pic1.picturetrail.com:80/VOL1183/7113673/13609653/215201615.jpg&img9=http://pic1.picturetrail.com:80/VOL1183/7113673/13609653/215201601.jpg" wmode="transparent" width="500" height="500" name="circles" id="circles" align="middle" allowScriptAccess="sameDomain" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed><table width="500" cellpadding="0" cellspacing="0" border="0"><tr><td align="left" valign="bottom" width="85" height="30"><br /><a href="http://www.picturetrail.com/misc/counter.fcgi?cID=500&link=http%3A//www.picturetrail.com/webpages/about-photoflick2.shtml"><img src="http://pics.picturetrail.com/res/pflicks/pt.gif" border="0"></a></td><td align="left" valign="bottom"><a href="http://www.picturetrail.com/misc/counter.fcgi?cID=501&link=http%3A//www.picturetrail.com/webpages/about-photoflick3.shtml"><font color="#0E58FF" size="2" face="arial">Cool Slideshows</font></a></td></tr></table>Radhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com12tag:blogger.com,1999:blog-31272780.post-78539111178067247442006-12-15T15:11:00.001-08:002006-12-15T15:11:10.913-08:00Mutton KolhapuriIngredients:<br />Mutton-1lb<br />Onions-1big sliced<br />Tomatoes-1big<br />Ginger garlic paste-1tbsp<br />Curd-1/4cup<br />Oil-4tbsp<br />Cilantro-2tbsp finely chopped<br />Salt to taste<br />Turmeric-1/4tsp<br /><br /><strong><span style="font-size:85%;">Dry roast & grind to paste:<br /></span></strong>Red chillis-15 no (adjust according to your spice level)<br />Poppy seeds-1tbsp<br />Coriander seeds-1tbsp<br />Cumin-1tbsp<br />Cardamoms-2<br />Cinnamon-1inch piece<br />Cloves-2<br />Desiccated coconut-1tbsp<br /><br /><a href="http://static.flickr.com/137/323380944_0b83ca0297.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://static.flickr.com/137/323380944_0b83ca0297.jpg" border="0" /></a>Method: Wash & clean mutton & pat dry.<br />Heat 1tsp oil in a pan & fry onions& grind them to a fine paste.<br />Blanch tomatoes & make puree.<br />Heat oil in a pan & add the ground onion paste & ginger garlic paste & fry for 2mts.<br />Add tomato puree & sauté for 3-4mts, then add the ground masala paste, turmeric & sauté well.<br />Now add the meat, salt & curd, mix well & cover & pressure cook till the meat is cooked.<br />Garnish with chopped cilantro. Goes well with roti or rice.<br /><br /><div></div>Radhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com6tag:blogger.com,1999:blog-31272780.post-50014213943307678142006-12-11T15:30:00.000-08:002006-12-11T15:25:31.229-08:00Madatha KajaIngredients:<br />Maida-2cups<br />Baking powder-1/4tsp<br />Sugar-2cups<br />Water-1/4cup<br />Oil for deep-frying<br />Rice flour-1/4cup<br />Crisco Shortening-4tbsp<br />Ghee-4tbsp<br /><br /><br /><a href="http://static.flickr.com/123/319965196_069742e698.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://static.flickr.com/123/319965196_069742e698.jpg" border="0" /></a>Method:<br />Make a dough (as for chapatti) from Maida, baking powder, water & Crisco<br />Make sugar syrup with water & sugar & keep aside.<br />Mix 3tbsp of rice flour with melted gee & keep aside.<br />Now take a medium sized dough ball & roll it into thin roti<br />Spread the rice flour &amp; ghee mixture over it & roll the roti tightly like a mat & cut into small pieces & press lightly.<br />Heat oil on medium heat & deep-fry them slowly to golden brown.<br />Remove & put them into sugar syrup let soak for at least 20mts, remove & let cool.Radhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com8tag:blogger.com,1999:blog-31272780.post-1163802921264274622006-11-17T14:40:00.000-08:002006-12-11T15:33:25.499-08:00Sprouts PulaoIngredients:<br />Moong sprouts-1/2cup<br />Basmati rice-2cups<br />Bayleaf-2nos<br />Garam masala powder-1tbsp<br />Onions sliced-1/4cup<br />Ginger garlic paste-1tsp<br />Water-3cups<br />Salt to taste<br />Oil-4-5tbsp<br /><br />Grind to Paste<br />Cilantro-1/4cup<br />Mint–1/4cup<br />Green chillis-5-6nos<br /><br /><br /><a href="http://static.flickr.com/120/296634421_3eca5f41af.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://static.flickr.com/120/296634421_3eca5f41af.jpg" border="0" /></a><br />Method:Wash & soak rice in water. Heat oil in a pan add bayleaves, onions & fry till they turn transperant, then add ginger garlic paste & the ground paste & sauté well.<br />Add Garam masala, sprouts & sauté for 2mts.Then add rice, salt &amp;amp;amp; water.Cover with lid & cook till the rice is done.Serve with raita.Radhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com4tag:blogger.com,1999:blog-31272780.post-1163803395127319502006-11-17T14:35:00.000-08:002006-12-11T15:27:32.760-08:00Chicken Dry Fry<div align="center"><a href="http://photos1.blogger.com/blogger/2368/3374/1600/chicken%20dry%20fry.0.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/2368/3374/320/chicken%20dry%20fry.0.jpg" border="0" /></a><br /><a href="http://photos1.blogger.com/blogger/2368/3374/1600/chicken%20dry%20fry.jpg"></a><br />Ingredients:Chicken-1lb,Chilli powder-2tbsp,Turmeric powder-1/4tsp, <div align="center">Garam masala1tbsp,Oil-1/4cup,Limejuice-1tbsp,</div><div align="center">Curd-1/2cup,Green chilli-5slit,Curry leaves-1spring,Salt to taste </div><div align="center"></div><div align="center">Method:Marinate cleaned chicken with chilli pow, turmeric pow, garam masala, limejuice, salt, &curd for at least 2-3hrs.<br />Heat oil in a pan add curry leaves, green chilli & then add the chicken. Cover the pan with lid & cook on medium flame till the meat is tender. Then remove the lid & fry well till there is no moisture left.</div><div align="center"></div></div>Radhikahttp://www.blogger.com/profile/16157651574017617887noreply@blogger.com11