tag:blogger.com,1999:blog-28299077184097764352024-03-14T15:50:38.211+05:30From My KitchenAlapanahttp://www.blogger.com/profile/01888371463195868515noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-2829907718409776435.post-61660690208874937652007-12-05T20:30:00.001+05:302007-12-16T00:39:01.591+05:30Hot Hot baby;p<div style="text-align: justify; color: rgb(255, 102, 0); font-style: italic;">I wish i had a few words to say but i have none,We all need to get on with life and we do but at times i feel for me life just got stagnated the day i landed in this city, I am not depressed,i am busy, i leave home at seven in the morning and come back at 7 in the evening, Hubby is always ready to listen if i want to talk, Sundays are a lazy affair with lots of sleep and least cooking, life is good but the spark is missing, the smile is automatic and artificial,the work is not something i would have taken up if i were in Hyd, its still teaching but not to the kind whom i would have preferred teaching, Friends to talk happens only on phone,i just can hear mom talking on phone, I do understand i am just two hrs away from home but then.... When anyone asks what will happen if i ever have to go out of this country i just say "I made my choice already" i chose this place over abroad when we got the chance,2hrs seems very near by when compared to 20hrs. Well,to break the monotony and rush our lifestyle i decided to make the ever rich and super duper favorite of mine "<span style="font-weight: bold;">Mirchi ka saalan</span>" the queen of Hyderabadi food culture,well,queen because i feel the curry is feminine, soft, rich and not too spicy, hot but not hot;p and oh yeah,i have more to say on this feminity of food but for some other post,for now enjoy the making.<br /><br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/R1bChwxe-cI/AAAAAAAAAV8/e03Iq2BlkNo/s1600-h/IMG_1161.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/R1bChwxe-cI/AAAAAAAAAV8/e03Iq2BlkNo/s320/IMG_1161.JPG" alt="" id="BLOGGER_PHOTO_ID_5140509909973924290" border="0" /></a><br />7 Medium sized green chillies or JalapeƱo peppers<br />I cut them into half and removed the stem inside and the seeds by making a cut mark at one side of the chilly,this will reduce the heat.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6mttOjBPEKI/R1bCPQxe-bI/AAAAAAAAAV0/2A0lsqsYJyM/s1600-h/IMG_1162.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_6mttOjBPEKI/R1bCPQxe-bI/AAAAAAAAAV0/2A0lsqsYJyM/s320/IMG_1162.JPG" alt="" id="BLOGGER_PHOTO_ID_5140509592146344370" border="0" /></a><br /><br />1/2 Cup of til or sesame seeds, 1/2 cup of peanuts , dry coconut and dhaniya acc. to the proportions you like,i took 1/4th part of the copra and only two t spoons of dhaniya and a few red chillies and cinnamon and two cloves.<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6mttOjBPEKI/R1bBdQxe-aI/AAAAAAAAAVs/EECVveS_cI4/s1600-h/IMG_1163.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_6mttOjBPEKI/R1bBdQxe-aI/AAAAAAAAAVs/EECVveS_cI4/s320/IMG_1163.JPG" alt="" id="BLOGGER_PHOTO_ID_5140508733152885154" border="0" /></a><br />Dry roast the peanuts and remove the skin(Which i do it half heartedly and try to retain the skin for a few peanuts;p)<br /> roast other ingredients also<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/R1bA7wxe-ZI/AAAAAAAAAVk/IA-ZZqF4N90/s1600-h/IMG_1166.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/R1bA7wxe-ZI/AAAAAAAAAVk/IA-ZZqF4N90/s320/IMG_1166.JPG" alt="" id="BLOGGER_PHOTO_ID_5140508157627267474" border="0" /></a><br />make them into powder in a mixer and keep it aside:)<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6mttOjBPEKI/R1bAlQxe-YI/AAAAAAAAAVc/oXKa1Hri1ms/s1600-h/IMG_1165.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_6mttOjBPEKI/R1bAlQxe-YI/AAAAAAAAAVc/oXKa1Hri1ms/s320/IMG_1165.JPG" alt="" id="BLOGGER_PHOTO_ID_5140507771080210818" border="0" /></a><br />Two big onions ,cut them and fry them for a few min in two spoons of oil.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6mttOjBPEKI/R1bATAxe-XI/AAAAAAAAAVU/GmnOO9j_Bq4/s1600-h/IMG_1167.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_6mttOjBPEKI/R1bATAxe-XI/AAAAAAAAAVU/GmnOO9j_Bq4/s320/IMG_1167.JPG" alt="" id="BLOGGER_PHOTO_ID_5140507457547598194" border="0" /></a><br />then fry the peppers in the same oil and keep them in the paper napkins to remove the excess oil.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_6mttOjBPEKI/R1a_xgxe-WI/AAAAAAAAAVM/y5_z-79koEk/s1600-h/IMG_1168.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_6mttOjBPEKI/R1a_xgxe-WI/AAAAAAAAAVM/y5_z-79koEk/s320/IMG_1168.JPG" alt="" id="BLOGGER_PHOTO_ID_5140506882021980514" border="0" /></a><br />Now take the onions into the mixer along with one spoon of ginger garlic paste, two big spoons of tamarind juice,add the powder you made and had water acc to the requirements and make a smooth paste<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_6mttOjBPEKI/R1a-6gxe-VI/AAAAAAAAAVE/hAROgduzMZk/s1600-h/IMG_1170.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_6mttOjBPEKI/R1a-6gxe-VI/AAAAAAAAAVE/hAROgduzMZk/s320/IMG_1170.JPG" alt="" id="BLOGGER_PHOTO_ID_5140505937129175378" border="0" /></a>All the ingredients made into a paste. <br /><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_6mttOjBPEKI/R1a-ngxe-UI/AAAAAAAAAU8/DZsRTtGDuJk/s1600-h/IMG_1172.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_6mttOjBPEKI/R1a-ngxe-UI/AAAAAAAAAU8/DZsRTtGDuJk/s320/IMG_1172.JPG" alt="" id="BLOGGER_PHOTO_ID_5140505610711660866" border="0" /></a><br />Take two spoons of oil, add karipatha or curryleaves and pour the paste into the kadai,adjust salt and let it simmer slowly on low heat for about 15min.close the lid while cooking and keep stirring in between.<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/R1a-Qwxe-TI/AAAAAAAAAU0/96gSW1Uqi0M/s1600-h/IMG_1173.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/R1a-Qwxe-TI/AAAAAAAAAU0/96gSW1Uqi0M/s320/IMG_1173.JPG" alt="" id="BLOGGER_PHOTO_ID_5140505219869636914" border="0" /></a><br /> When you see the water content reducing and the oil starts to seep in from sides add the mirchi to the salan and simmer for about 5 min.<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_6mttOjBPEKI/R1a9_gxe-SI/AAAAAAAAAUs/TZ0Sy3_h9zU/s1600-h/IMG_1174.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_6mttOjBPEKI/R1a9_gxe-SI/AAAAAAAAAUs/TZ0Sy3_h9zU/s320/IMG_1174.JPG" alt="" id="BLOGGER_PHOTO_ID_5140504923516893474" border="0" /></a><br />Mirchi ka Salan is ready:) Enjoy it with rotis or hot rice,i love it with rotis and don't forget to serve it with onion carrot ratha:)<br /></div><br /><div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/R1a9jwxe-RI/AAAAAAAAAUk/KkFcaEnOpNQ/s1600-h/IMG_1161.JPG"><br /></a></div>Alapanahttp://www.blogger.com/profile/01888371463195868515noreply@blogger.com12tag:blogger.com,1999:blog-2829907718409776435.post-88746219401778750352007-11-25T21:15:00.000+05:302007-11-25T22:46:44.958+05:30Title Less Post:)<div style="text-align: justify;"><span style="color: rgb(255, 102, 102);">After i wrote my last post it just hit me from inside that i need to close this food blog,I don't want to reveal the reasons but i just wanted to close but had no heart to do so.And then i had to rush,for a 10day holiday in two different states and a visit to 3 different Jyotirling, Shirdi, Ellora caves, Lonavala, Pune and then the best place in the world for me,Hyderabad, those3 days with amma and bro and my two little rascals (my two dogs) made me all mushy and sad that i have to be back to Bangalore and a regular routine waiting for me,and then the holidays over and i am back to my work. And two days of talking to myself and the comments for my last post made me say that i am not quiting, and i will keep posting,when ever i find time,whenever i can, i said the same thing at <a href="http://www.aalapana.net/"><span style="font-weight: bold;">Aalapana-Another new day</span></a> also. So i am back. Recipes will follow,but for now,i am leaving you all with a few photographs, and these for me are Memories which i keep stocking away:) Have a good time all of you till the next time.</span><br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/R0md7yVnErI/AAAAAAAAAUc/t99AuXWhX4U/s1600-h/IMG_0899.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/R0md7yVnErI/AAAAAAAAAUc/t99AuXWhX4U/s320/IMG_0899.JPG" alt="" id="BLOGGER_PHOTO_ID_5136810500443017906" border="0" /></a>On the way to Shirdi,A beautiful sunset.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/R0mdfyVnEqI/AAAAAAAAAUU/S0fJmjENl7w/s1600-h/IMG_0914.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/R0mdfyVnEqI/AAAAAAAAAUU/S0fJmjENl7w/s320/IMG_0914.JPG" alt="" id="BLOGGER_PHOTO_ID_5136810019406680738" border="0" /></a><br />Husband's gift for my birthday:) lovely isn't it.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_6mttOjBPEKI/R0mdEiVnEpI/AAAAAAAAAUM/1nZBJDsU8eM/s1600-h/IMG_1115.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_6mttOjBPEKI/R0mdEiVnEpI/AAAAAAAAAUM/1nZBJDsU8eM/s320/IMG_1115.JPG" alt="" id="BLOGGER_PHOTO_ID_5136809551255245458" border="0" /></a><br />My two fur brats busy hunting for flying birds:)<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6mttOjBPEKI/R0mcfSVnEoI/AAAAAAAAAUE/VgfNURkRlpA/s1600-h/IMG_1134.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_6mttOjBPEKI/R0mcfSVnEoI/AAAAAAAAAUE/VgfNURkRlpA/s320/IMG_1134.JPG" alt="" id="BLOGGER_PHOTO_ID_5136808911305118338" border="0" /></a><br />Just outside my bedroom window i have a new homemaker:)<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_6mttOjBPEKI/R0mcCiVnEnI/AAAAAAAAAT8/F1FQi0UVk-A/s1600-h/IMG_1107.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_6mttOjBPEKI/R0mcCiVnEnI/AAAAAAAAAT8/F1FQi0UVk-A/s320/IMG_1107.JPG" alt="" id="BLOGGER_PHOTO_ID_5136808417383879282" border="0" /></a><br />A beautiful sunrise from the roof of our house,Hyderabad,i miss you:)<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6mttOjBPEKI/R0mbTCVnEmI/AAAAAAAAAT0/I8EynE5dTmk/s1600-h/IMG_1005.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_6mttOjBPEKI/R0mbTCVnEmI/AAAAAAAAAT0/I8EynE5dTmk/s320/IMG_1005.JPG" alt="" id="BLOGGER_PHOTO_ID_5136807601340093026" border="0" /></a><br />Atlast at home in Bangalore,Diwali evening:)<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6mttOjBPEKI/R0maxSVnElI/AAAAAAAAATs/E3o3WVws5Kc/s1600-h/IMG_1000.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_6mttOjBPEKI/R0maxSVnElI/AAAAAAAAATs/E3o3WVws5Kc/s200/IMG_1000.JPG" alt="" id="BLOGGER_PHOTO_ID_5136807021519508050" border="0" /></a><br />I love lights:) in any form,the Urli i decorated.<br /></div>Alapanahttp://www.blogger.com/profile/01888371463195868515noreply@blogger.com5tag:blogger.com,1999:blog-2829907718409776435.post-39623341662689675562007-10-11T11:13:00.000+05:302007-11-25T21:01:00.312+05:30And we are back to action:)<div style="text-align: justify; color: rgb(255, 255, 153);"><span style="color: rgb(0, 0, 153);">Yes,I admit it has been a long break,longest in my three odd years of blogging but thats how i am,I cannot stay away from "Aalapana" But then blogging about food needs more focus,we are not talking about matters of Heart but we are talking about perfection, concentration, taste, color, and more than anything a sort of discipline,and i lack in all these areas when it comes to KITCHEN & COOKING.</span><br /><span style="color: rgb(0, 0, 153);">Then why a food blog you may ask:) Because i am proud of my cooking,i am proud that i started cooking just a year back and found this new side to my personality and i am surprised,because for me cooking is not easy,its a dedicated job which so many people out there do it so effortlessly and when i started doing it i wanted to jot down the memories here,of the mishaps,of the smiles and of those food items which i tasted from my childhood but started enjoying them more now because its now i know the feeling of owning or creating something from scratch.</span><br /><span style="color: rgb(0, 0, 153);"> I have been away because i just lost that inclination of taking pictures and writing about it,it happens when you are working for more than 18hours a day and don't find time to even think about or feel the food you are eating, and even now i am busy for another ten days but i am back and i will try and update whenever i feel so,and the very few readers who come here,I am sorry ladies;p but now i am back:)</span><br /></div><div style="text-align: justify;"><span style="color: rgb(51, 51, 255);"><br /><span style="color: rgb(255, 0, 0);">Dhokla has been a childhood favorite and being a south Indian never hampered my taste buds for this spongy stuff and asusual everything is changed according to our tastes in our kitchens and i saw mom doing so too. I never had an inclination to make dhokla mix with the daals and keep it in store, mix it the night before and all.So when i heard about the Khaman dhokla instantly made by my Ex-colleague i could n stop myself:) So here we go, Dhokla with Peanut,coconut chutney (i prefer it with this chutney)</span><br /><br /><a style="color: rgb(255, 255, 153);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://aalapana.net/mykitchen/uploaded_images/IMG_0815-771786.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://aalapana.net/mykitchen/uploaded_images/IMG_0815-771279.JPG" alt="" border="0" /></a><br /><br /></span><div style="text-align: center; color: rgb(204, 255, 255);"><span style="color: rgb(51, 51, 255);">Ingredients</span><br /><span style="color: rgb(51, 51, 255);">I cup of Besan</span><span style="color: rgb(51, 51, 255);">, One pinch of Soda bicarbonate</span><span style="color: rgb(51, 51, 255);">, Three tablespoons of lemon juice</span><span style="color: rgb(51, 51, 255);">, One tablespoon of sugar</span><span style="color: rgb(51, 51, 255);">,pinch of turmeric, Water to mix the floor and mix the batter along with a tsp of oil. Mix well with all the ingredients without any lumps and keep it aside for about ten min and you can see the bubbles forming. Grease the dhokla plates and pour the batter on to them.</span><br /></div><span style="color: rgb(51, 51, 255);"><br /></span><div style="text-align: center;"><span style="color: rgb(51, 51, 255);"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://aalapana.net/mykitchen/uploaded_images/IMG_0816-794349.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://aalapana.net/mykitchen/uploaded_images/IMG_0816-793834.JPG" alt="" border="0" /></a>This is my priced possession i would say, while searching for a idli stand i found this where i can steam idlies, vegetables and make dhokla or cake also, idli is made in cups and dhokla plates are provided and all for a price of 300rs :)</span><br /></div><span style="color: rgb(51, 51, 255);"><br /></span><div style="text-align: center;"><span style="color: rgb(51, 51, 255);"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://aalapana.net/mykitchen/uploaded_images/IMG_0818-733210.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://aalapana.net/mykitchen/uploaded_images/IMG_0818-732691.JPG" alt="" border="0" /></a>After pouring the batter into three different size plates ansteam the dhoklas for about 15min.</span><br /></div><span style="color: rgb(51, 51, 255);"><br /></span><div style="text-align: justify;"><span style="color: rgb(51, 51, 255);"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://aalapana.net/mykitchen/uploaded_images/IMG_0824-758422.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://aalapana.net/mykitchen/uploaded_images/IMG_0824-757920.JPG" alt="" border="0" /></a><span style="color: rgb(255, 0, 0);">And they are ready,All i need to do is garnish them with corriander and if you like then grated coconut also can be added. Heat some oil and add mustard,jeera and slit green chillies along with curryleaves and garnish this on to the dhokla, trust me,the taste of mustard seeds fried in oil</span><br /><span style="color: rgb(255, 0, 0);">makes such a good difference:)</span><br /><br /></span></div><span style="color: rgb(51, 51, 255);"> <a style="color: rgb(255, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://aalapana.net/mykitchen/uploaded_images/IMG_0826-720902.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://aalapana.net/mykitchen/uploaded_images/IMG_0826-720366.JPG" alt="" border="0" /></a><br /><a style="color: rgb(255, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://aalapana.net/mykitchen/uploaded_images/IMG_0827-751022.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://aalapana.net/mykitchen/uploaded_images/IMG_0827-750498.JPG" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(255, 0, 0);"><span style="color: rgb(0, 204, 204);">And the dhoklas are ready to be served with the all time favorite Peanut chutney. If you want you can make the green chutney also but i prefer this taste.</span><br /><br /><br /><br /></span><br /><a style="color: rgb(255, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://aalapana.net/mykitchen/uploaded_images/IMG_0819-766529.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://aalapana.net/mykitchen/uploaded_images/IMG_0819-765985.JPG" alt="" border="0" /></a><br /><a style="color: rgb(255, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://aalapana.net/mykitchen/uploaded_images/IMG_0823-785255.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://aalapana.net/mykitchen/uploaded_images/IMG_0823-784530.JPG" alt="" border="0" /></a><span style="color: rgb(255, 0, 0);">Take a handful of peanuts, a few pieces of fresh coconut, a tsp of roasted chanadal ( putnala pappu) ,half tsp of jeera, three garlic pieces, green chillies 4 and a ball of tamarind, grind the ingredients with enough water, Do the tadka with mustards,jeera,curryleaves and a pinch of turmeric. Enjoy the dhokla with the chutney:)</span><br /><br /><br /><br /><br /><br /><br /></span></div>Alapanahttp://www.blogger.com/profile/01888371463195868515noreply@blogger.com12tag:blogger.com,1999:blog-2829907718409776435.post-10209212821533409312007-08-12T23:13:00.000+05:302007-08-13T18:05:29.107+05:30Red is here to stay<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6mttOjBPEKI/RsBPjxVBApI/AAAAAAAAASY/Cb3XlNL7cmk/s1600-h/fmk3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_6mttOjBPEKI/RsBPjxVBApI/AAAAAAAAASY/Cb3XlNL7cmk/s320/fmk3.jpg" alt="" id="BLOGGER_PHOTO_ID_5098162254138901138" border="0" /></a><br /><div style="text-align: justify; color: rgb(255, 0, 0);"><a style="font-family: trebuchet ms;" href="http://andhraspicy.blogspot.com/"><span style="font-weight: bold;">Jyothi </span></a><span style="color: rgb(255, 0, 0);font-family:trebuchet ms;" >,</span><a style="font-family: trebuchet ms;" href="http://spicychilly.blogspot.com/"><span style="font-weight: bold;">Bharathy,</span></a><span style="color: rgb(255, 0, 0);font-family:trebuchet ms;" >I am done with the TAG:) you can check it at "</span><a style="font-family: trebuchet ms;" href="http://aalapana.blogspot.com/"><span style="font-weight: bold; color: rgb(255, 0, 0);">Dew Drop Dreams</span></a><span style="color: rgb(255, 0, 0);font-family:trebuchet ms;" >" Its been good to write something about myself and now something about food again, I am not very good with good food,i mean Healthy food,Well, for me good food need not be healthy too,so i just have good food and ignore the health part of it.</span> <span style="color: rgb(255, 0, 0);font-family:trebuchet ms;" >My colleague is one epitome of this Healthy food concept and for her it need not be tasty or yummie,so she says if it helps your health then you better eat and her husband and daughter follow her rules at home and Now in the college she makes sure that i have my break fast and lunch on time and that too my box is half the time filled with sprouts and salads and what not:( but one thing is whatever healthy food i eat i give her the credit and this one salad which i learnt is from her and boy,now this is one regular in my kitchen every day:)</span><br /><br />All i need is One Beet root,One cucumber,Half the onion,2 carrots,Salt,Peanuts or sprouts or kabuli chana ,Tomato 1 ,Lime juice and salt.<br /></div><div style="text-align: justify;"><span style="color: rgb(255, 0, 0);font-family:trebuchet ms;" ><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/RsBNshVBAmI/AAAAAAAAASA/lFkUvhwOFlQ/s1600-h/IMG_0496.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/RsBNshVBAmI/AAAAAAAAASA/lFkUvhwOFlQ/s320/IMG_0496.JPG" alt="" id="BLOGGER_PHOTO_ID_5098160205439500898" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6mttOjBPEKI/RsBOVBVBAnI/AAAAAAAAASI/cc9bFdBvv2k/s1600-h/fmk2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_6mttOjBPEKI/RsBOVBVBAnI/AAAAAAAAASI/cc9bFdBvv2k/s320/fmk2.jpg" alt="" id="BLOGGER_PHOTO_ID_5098160901224202866" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/RsBO_hVBAoI/AAAAAAAAASQ/9_-CLnb83Fo/s1600-h/fmk4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/RsBO_hVBAoI/AAAAAAAAASQ/9_-CLnb83Fo/s320/fmk4.jpg" alt="" id="BLOGGER_PHOTO_ID_5098161631368643202" border="0" /></a><br /><br /><br />Grate the beetroot,cucumber,onion and add tomato if you like it,and you may add capsicum also,if you have raw peanuts which you use for boiling then add them,or if you have boiled chickpeas or any sprouts,mix well,add salt and lime juice acc to you taste,chill in the refrigerator ,have it before lunch or dinner.<br />Good for health and good for people like me who always want something to munch on,so now a days instead of peanuts and chocolates whenever i feel like eating something i take a bowl of this salad and enjoy it all:) More than me my mom is happy,because i have never ever tasted Beetroot in my life and now i have it every day,Thanks to my colleague:)<br /></span></div><br /><br /><a href="http://andhraspicy.blogspot.com/"><span style="font-weight: bold;"></span></a>Alapanahttp://www.blogger.com/profile/01888371463195868515noreply@blogger.com6tag:blogger.com,1999:blog-2829907718409776435.post-84945843457822670522007-07-24T18:17:00.000+05:302007-07-24T19:12:47.465+05:30Simply Superb;p<div style="text-align: justify; color: rgb(0, 0, 153);">Its 6pm and i am done with cooking for Dinner,So soon you may ask:) Yup,i got home at 4pm,and i suddenly had this urge to rush into the kitchen at 4.30pm,i went there to find one Bottle gourd waiting for me in the fridge,It was screaming "<span style="font-weight: bold;">Please take me from here;p</span>" so i took it out and i remembered one of my favorite dish made by amma and it was specially made for me because my brother never liked it and mom would eat anything:)<br />so i the queen would always swear by the mention of it also "Pesarapappu sorakaya vepudu" i.e, "yellow split moong daal and bottle gourd stir fry" hmmm,accompanied by hot rasam it would taste great on a winter night with hot rice and papad. Simple meals are so exotic in taste and method of cooking also,isn't it:)<br /></div><div style="text-align: justify;"><div style="text-align: justify;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_6mttOjBPEKI/RqX5eBVBAcI/AAAAAAAAAQw/n64MXiCOpo4/s1600-h/IMG_0511.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_6mttOjBPEKI/RqX5eBVBAcI/AAAAAAAAAQw/n64MXiCOpo4/s320/IMG_0511.JPG" alt="" id="BLOGGER_PHOTO_ID_5090749247960187330" border="0" /></a><br /><br /><div style="text-align: justify;"><span style="color: rgb(0, 102, 0);">Half of Lauki or dhoodi or sorakaya or bottlegourd,One small cup of moong daal soaked for about 15min.</span><span style="color: rgb(0, 102, 0);">two green chillies, one onion , jeera and two garlic pods and mustards and curryleaves for tampering.</span><br /><span style="color: rgb(0, 102, 0);">Boil the Lauki pieces for about ten minutes and when you feel that they have become little soft shift them into another plate and squeeze out any water remaining.<br /><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6mttOjBPEKI/RqX5-hVBAdI/AAAAAAAAAQ4/DLSC6Ge-y6s/s1600-h/IMG_0516.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_6mttOjBPEKI/RqX5-hVBAdI/AAAAAAAAAQ4/DLSC6Ge-y6s/s320/IMG_0516.JPG" alt="" id="BLOGGER_PHOTO_ID_5090749806305935826" border="0" /></a><span style="color: rgb(255, 0, 0);">Take a spoonful of oil into the Kadai and add mustard and curryleaves,when they start spluttering add green chillies and onion.</span><br /><div style="text-align: justify;"><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_6mttOjBPEKI/RqX6hBVBAeI/AAAAAAAAARA/Rfza10DUr8M/s1600-h/IMG_0517.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_6mttOjBPEKI/RqX6hBVBAeI/AAAAAAAAARA/Rfza10DUr8M/s320/IMG_0517.JPG" alt="" id="BLOGGER_PHOTO_ID_5090750399011422690" border="0" /></a><br /><br /><div style="text-align: justify; color: rgb(204, 102, 0);">fry it for a minute or two and then add the moong daal,and the Lauki pieces to the kadai and adjust salt and add A little of turmeric also.<br />Cover it with a lid and let it be cooked for a while,hmmm,say ten min?,precisely once in five minutes just keep stirring<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_6mttOjBPEKI/RqX7GBVBAfI/AAAAAAAAARI/Iuc3UWYPLGA/s1600-h/IMG_0521.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_6mttOjBPEKI/RqX7GBVBAfI/AAAAAAAAARI/Iuc3UWYPLGA/s320/IMG_0521.JPG" alt="" id="BLOGGER_PHOTO_ID_5090751034666582514" border="0" /></a><span style="color: rgb(102, 0, 0);">if you feel the moong daal is hard add little water so that it would be soft,but do take care not to make it too soft like paste,the moong and lauki must be separate.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6mttOjBPEKI/RqX77hVBAgI/AAAAAAAAARQ/YhekgsKPjA4/s1600-h/IMG_0522.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_6mttOjBPEKI/RqX77hVBAgI/AAAAAAAAARQ/YhekgsKPjA4/s320/IMG_0522.JPG" alt="" id="BLOGGER_PHOTO_ID_5090751953789583874" border="0" /></a><br /><div style="text-align: justify; color: rgb(102, 102, 0);">If you have noticed,i dint add any ginger garlic paste, yup,not needed, just take a little jeera,add two garlic pods and crush them both properly and add to the curry,trust me,this gives a wonderful taste as well aroma to you and to the kitchen:)<br /></div><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6mttOjBPEKI/RqX80xVBAhI/AAAAAAAAARY/AJ-kWB6zHFw/s1600-h/IMG_0524.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_6mttOjBPEKI/RqX80xVBAhI/AAAAAAAAARY/AJ-kWB6zHFw/s320/IMG_0524.JPG" alt="" id="BLOGGER_PHOTO_ID_5090752937337094674" border="0" /></a><span style="color: rgb(153, 51, 153);">Adjust chilli powder and when you see the oil leaving the sides {not much oil but you will know} the stir fry is ready.</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/RqX9oRVBAiI/AAAAAAAAARg/V1z8E3-x6uM/s1600-h/IMG_0525.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/RqX9oRVBAiI/AAAAAAAAARg/V1z8E3-x6uM/s320/IMG_0525.JPG" alt="" id="BLOGGER_PHOTO_ID_5090753822100357666" border="0" /></a><br /><div style="text-align: justify; color: rgb(102, 0, 204);">You can have it with hot rasam and papad,trust me,the taste is heavenly when it is damn cold out side and you want to warm up your body, healthy,No masala,little oil and traditional dish ...more than anything,works out fine for me because it is a simple home cooked food which i love:)<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_6mttOjBPEKI/RqX-ZBVBAjI/AAAAAAAAARo/g86X0xUBc14/s1600-h/IMG_0531.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_6mttOjBPEKI/RqX-ZBVBAjI/AAAAAAAAARo/g86X0xUBc14/s320/IMG_0531.JPG" alt="" id="BLOGGER_PHOTO_ID_5090754659618980402" border="0" /></a><br /><br /><span style="font-style: italic; color: rgb(255, 102, 0);">Hot Hot rasam {recipe next post,right now i am off for shopping,Yuppieeeee,No classes for two days,so for two days i will just go to the college,gossip in the staff room,have hot thali from the canteen directly ordered to the staff room and then again gossip post lunch,come back home,now thats what i call as leisure at work,isn't it:)</span><br /><br /><div style="text-align: justify; font-family: trebuchet ms;">Have a wonderful time people and Yes,one more thing,I keep adding lot of links to my blogroll because i would love to keep knowing about new food ideas and i am unable to comment much because i am bad at Time Management <span style="font-weight: bold;">and <a href="http://foodieshope.blogspot.com">Ashaji</a></span>,Special thanks to you,Its rare to find a Blogger and wonderful person like you who has so much energy and you encourage new bloggers and praise them with such nice words,You rock:) and congratulations on your 100th post:) I hope to wish you again on your 200th post soon:)<br /></div></div>Alapanahttp://www.blogger.com/profile/01888371463195868515noreply@blogger.com10tag:blogger.com,1999:blog-2829907718409776435.post-32137326604841368352007-07-09T14:16:00.000+05:302007-07-09T14:52:44.502+05:30You have 20min????<div style="text-align: justify;"><span style="font-family: trebuchet ms; color: rgb(255, 102, 0);">Someone in one of the posts asked me "How do you manage cooking and job both:)" Well,it made me smile because i saw my mom doing it for more than 20years,But yes,neither do i have such discipline nor the passion to feed the family and go out to work,she did it all,and boy she did it with so much commitment and at times i get worried how i would be when i come to her age,but then lets leave future to take its own shape:)</span><br /></div><div style="text-align: justify; color: rgb(153, 153, 0); font-family: trebuchet ms;">For now i manage because i have a husband who eats whatever i make,and he does it without even changing his facial expressions,the day i dont feel like cooking the dinner would be just rice and tomato daal in the name of simple meal and when i cannot make that also the N number of restaurents in Bangalore come to our rescue and<br />i get these bouts of energy where in i make three varities of chicken curry and sambhar and veg biryani at one go for just two people,Yeah,i know,i am eccentric and thats how my lifestye is too:D you can see me sitting till 3am and reading blogs one night or just re arranging my vast music collection or just studying (yup,i do that too) and at times i am sleeping by 6pm;p But thankfully husband is the nodal point for everything i do and just because he knows how i am,he is prepared for everything;p<br />And thank god for his techi job and strange timings {he leaves home at 5am and comes back at 4pm} i dont need to make lunch or breakfast,only dinner,and oh,no,i eat both but what?? You may ask;p my breakfast would be a cucumber or bread or a glass of juice or marie biscuits and lunch would be a pot of rice,yup,curd rice,lemon rice,pudina rice,you name it and i know about it:) But hell,i crave for normal three course meal but then i need to rush to my mom for that,in my house there it is still the same,i miss it,but then as husband puts it "This is just a temporary phase" Hope so too:) i lack the dicipline of getting up early to make proper food for just me,I rather spend another hour in bed,so daily it is waking up by 7am and leaving the house at 7.45am in a rush for now,rest,lets see what happens when family size increases:)<br /><br />My mom always made this curry,specially when she had no idea what to make for dinner and umpteen options rejected by me and my brother this one curry always got both the votes,tomato curry with eggs beaten into it:) tomato guddu koora we call it and boy,hot rice and this curry is my favourite,specially on a winter night,yummm<br /><br />Simple to make and vanishes fast from the plate, i make it often when i am tired of deciding the menu and i made this on Friday night when i wanted to sit and watch Sa Re Ga Ma Pa and dint like going into the kitchen,so if you have 20min in hand, 5tomatoes,one Onion,2green chillies,and ginger garlic paste and two eggs,get set go for this curry.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_6mttOjBPEKI/RpH5mudrfPI/AAAAAAAAAPY/l95tcvmAAaw/s1600-h/IMG_0410.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_6mttOjBPEKI/RpH5mudrfPI/AAAAAAAAAPY/l95tcvmAAaw/s320/IMG_0410.JPG" alt="" id="BLOGGER_PHOTO_ID_5085119897980861682" border="0" /></a><br />Ready to make:)</div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/RpH56-drfQI/AAAAAAAAAPg/HCuvhSGsSvA/s1600-h/IMG_0412.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/RpH56-drfQI/AAAAAAAAAPg/HCuvhSGsSvA/s320/IMG_0412.JPG" alt="" id="BLOGGER_PHOTO_ID_5085120245873212674" border="0" /></a><br />fry the onions till they turn transparent along with the chillies.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6mttOjBPEKI/RpH6KedrfRI/AAAAAAAAAPo/jdB2xZRiDwY/s1600-h/IMG_0413.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_6mttOjBPEKI/RpH6KedrfRI/AAAAAAAAAPo/jdB2xZRiDwY/s320/IMG_0413.JPG" alt="" id="BLOGGER_PHOTO_ID_5085120512161185042" border="0" /></a><br /><div style="text-align: center;">Add the tomatoes,salt and turmeric powder.<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/RpH6b-drfSI/AAAAAAAAAPw/czcqlN9sqVM/s1600-h/IMG_0415.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/RpH6b-drfSI/AAAAAAAAAPw/czcqlN9sqVM/s320/IMG_0415.JPG" alt="" id="BLOGGER_PHOTO_ID_5085120812808895778" border="0" /></a><br />Close the lid and keep the heat on low and let it cook<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_6mttOjBPEKI/RpH6qudrfTI/AAAAAAAAAP4/4kf27UhD81o/s1600-h/IMG_0419.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_6mttOjBPEKI/RpH6qudrfTI/AAAAAAAAAP4/4kf27UhD81o/s320/IMG_0419.JPG" alt="" id="BLOGGER_PHOTO_ID_5085121066211966258" border="0" /></a>Once done you see a lovely gravy rich in color,add chilli powder as per tastes.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6mttOjBPEKI/RpH64OdrfUI/AAAAAAAAAQA/hFPHGo7CtA8/s1600-h/IMG_0421.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_6mttOjBPEKI/RpH64OdrfUI/AAAAAAAAAQA/hFPHGo7CtA8/s320/IMG_0421.JPG" alt="" id="BLOGGER_PHOTO_ID_5085121298140200258" border="0" /></a><br /><div style="text-align: center;">Take three eggs,beat them slowly in to the gravy,<br />And DONOT mix the gravy.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6mttOjBPEKI/RpH7HOdrfVI/AAAAAAAAAQI/z68sVQv5_tg/s1600-h/IMG_0422.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_6mttOjBPEKI/RpH7HOdrfVI/AAAAAAAAAQI/z68sVQv5_tg/s320/IMG_0422.JPG" alt="" id="BLOGGER_PHOTO_ID_5085121555838238034" border="0" /></a><br />Let the eggs set,the heat must be on sim and make sure not to mix the gravy,<br />if you need to then do it carefully without breaking the eggs<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6mttOjBPEKI/RpH7hOdrfWI/AAAAAAAAAQQ/r5t8ZycPTqY/s1600-h/IMG_0423.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_6mttOjBPEKI/RpH7hOdrfWI/AAAAAAAAAQQ/r5t8ZycPTqY/s320/IMG_0423.JPG" alt="" id="BLOGGER_PHOTO_ID_5085122002514836834" border="0" /></a><br />The eggs are set now:)<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_6mttOjBPEKI/RpH7vudrfXI/AAAAAAAAAQY/F3Eec6gRt8c/s1600-h/IMG_0425.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_6mttOjBPEKI/RpH7vudrfXI/AAAAAAAAAQY/F3Eec6gRt8c/s320/IMG_0425.JPG" alt="" id="BLOGGER_PHOTO_ID_5085122251622940018" border="0" /></a><br />ready to eat,Where is my rice....;p<br /></div></div>Alapanahttp://www.blogger.com/profile/01888371463195868515noreply@blogger.com17tag:blogger.com,1999:blog-2829907718409776435.post-34768404813427744442007-06-24T15:16:00.000+05:302007-06-24T15:49:46.859+05:30Mix It All Baby;p<div style="text-align: justify;"><span style="color: rgb(204, 0, 0);">So after staying home for two months i started working again,Two months after seven years of work experience:) quite funny how i never thought of a break,but then last year changed everything, I got married last year,and then the urge is so sudden,to stay home and not to go out for work at all,My house,i proudly pronounced to everyone,i own it,all of it is mine,i am th owner,the decision maker,i would decide how to decorate it,what to buy,how much to buy and whom to employ,new found independence in one way, did almost pretty much same things when i was with mom,when i was not married but this was different.So much happened since last year,suddenly i became Mrs. N and then came a bolt of surprise,for the first time in my life i heard about relocation,with in the country but still it was shocking,my mom,my bro,my plants and hell,my dogs too,they wont be anywhere near to me, i cannot wake up in the middle of the night and rush to them,cannot see them whenever i want to,suddenly from my work place i cannot reverse the vehicle and go off to see amma,cannot make shopping plans, but then the decision was mutual,to shift,for a better career and a new life.So i resigned,after 7yrs,my life as a lecturer came to a halt.</span><br /><span style="color: rgb(204, 0, 0);">Bangalore is beautiful but still lonely,two months i stayed at home and then the fear creeped in,of being restricted to the four walls,i had this sudden urge to go out,meet people,do what i have been doing all along,and i got into my new job,again as a lecturer:) i still talk to amma daily,ask about the plants and dogs,still fight with bro over phone but given a chance i would want to go back to my home,my city and my family:) hope hubby is listening and takes up a job in Hyd again;p</span><br /><br /><span style="color: rgb(204, 0, 0);">And the new job is hectic,i start from my by 7.30am,so breakfast and lunch to be preapred so early,thankfully hubby dosnt take lunch pack,odd timings,so i am left to fend myself and i am a huge fan of one pot meals,give me anything from lemon rice to coconut rice to pulav or fried rice,or tomato rice,i would gulp it all with out a complaint.</span><br /><span style="color: rgb(204, 0, 0);">One fine evening i realised the fact that all i have is 30min before hubby rushes home with a hungry look and feel and dashed off into the kitchen,and made this mixed vegetable rice, whatever came to my head i just did so and boy,am i not glad i did:)<br /><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/Rn5A91bycwI/AAAAAAAAAOQ/Kj_u1sOl8Cw/s1600-h/IMG_0376.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/Rn5A91bycwI/AAAAAAAAAOQ/Kj_u1sOl8Cw/s320/IMG_0376.JPG" alt="" id="BLOGGER_PHOTO_ID_5079568860780327682" border="0" /></a><br /><div style="text-align: center; font-family: trebuchet ms;">i used green peas(frozen) soya chunks,capsicum,tofu(paneer made of soya milk),<br />one tomato, small quantity of onion,cabbage,green chillies, a table spoon full of<br />garam masala.<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/Rn5Bg1bycxI/AAAAAAAAAOY/hSF5rH6wIcI/s1600-h/IMG_0377.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/Rn5Bg1bycxI/AAAAAAAAAOY/hSF5rH6wIcI/s320/IMG_0377.JPG" alt="" id="BLOGGER_PHOTO_ID_5079569462075749138" border="0" /></a><br /><div style="text-align: center; font-family: trebuchet ms;">Take a handi and pour one spoon of oil,fry the chillies and onions for a while and add the cabbage and capsicum.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/Rn5B11bycyI/AAAAAAAAAOg/mjbhuNiImsA/s1600-h/IMG_0378.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/Rn5B11bycyI/AAAAAAAAAOg/mjbhuNiImsA/s320/IMG_0378.JPG" alt="" id="BLOGGER_PHOTO_ID_5079569822853002018" border="0" /></a><span style="font-family: trebuchet ms;">Now add the green peas and tomatoes also and enjoy the different colors:)</span><br /></div><br /><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6mttOjBPEKI/Rn5CMFbyczI/AAAAAAAAAOo/SrstSLznVYA/s1600-h/IMG_0379.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_6mttOjBPEKI/Rn5CMFbyczI/AAAAAAAAAOo/SrstSLznVYA/s320/IMG_0379.JPG" alt="" id="BLOGGER_PHOTO_ID_5079570205105091378" border="0" /></a>Now its time to add the soy chunks and tofu also,yeah yeah,i know too much of soya but i love it rather than adding paneer and listening to a lecture from husband about calories.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6mttOjBPEKI/Rn5ChVbyc0I/AAAAAAAAAOw/LR5ByuUxuAg/s1600-h/IMG_0380.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_6mttOjBPEKI/Rn5ChVbyc0I/AAAAAAAAAOw/LR5ByuUxuAg/s320/IMG_0380.JPG" alt="" id="BLOGGER_PHOTO_ID_5079570570177311554" border="0" /></a><br /><div style="text-align: center; font-family: trebuchet ms;">Now i added the salt and the garam masala to it.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6mttOjBPEKI/Rn5DGFbyc1I/AAAAAAAAAO4/HhGswWrdYf0/s1600-h/IMG_0382.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_6mttOjBPEKI/Rn5DGFbyc1I/AAAAAAAAAO4/HhGswWrdYf0/s320/IMG_0382.JPG" alt="" id="BLOGGER_PHOTO_ID_5079571201537504082" border="0" /></a><br /><div style="text-align: center;"><span style="font-family: trebuchet ms;">Done and ready for the rice to be mixed:) i would have had this just like that with chapathis or bread too.</span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6mttOjBPEKI/Rn5DdFbyc2I/AAAAAAAAAPA/TFcE-2n9SzM/s1600-h/IMG_0383.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_6mttOjBPEKI/Rn5DdFbyc2I/AAAAAAAAAPA/TFcE-2n9SzM/s320/IMG_0383.JPG" alt="" id="BLOGGER_PHOTO_ID_5079571596674495330" border="0" /></a><span style="font-family: trebuchet ms;">Mix the rice,i prefer hot rice,i dont like adding left over rice to it,some how the hot rice did make a difference to the taste:) maybe just a feeling. Done and have it with cold onion raitha.the spicy rice compliments well with raitha.<br /><br />My heart goes hummmummmm;p<br /></span></div>Alapanahttp://www.blogger.com/profile/01888371463195868515noreply@blogger.com15tag:blogger.com,1999:blog-2829907718409776435.post-84574168573749061952007-06-08T14:31:00.000+05:302007-06-08T14:53:55.830+05:30Hmmmm:)<div style="text-align: justify;"><span style="color: rgb(255, 0, 0);">"You dint post anything in your foodblog?? " asks hubby and i was pleasantly surprised that he checks it. "I dont know,i am kind of feeling awkward putting up posts there,you know there are so many food blogs out there,at times i feel like a lost child in between all those blogs,so many varieties and so many recipes and they present them so well,i cannot do all that and i feel i can never cook like that" i poured out all i had in my heart to him. and i got a smile back<br />"My dear,in two days you will be back at your new job,and in this new city you have to make new friends,so much to explore,so just things one at a time,don't worry about anything, remember you told me you started posting here for me,so that i can cook when you are not here,so just post what you know,worry not about comments,do comment when you get time,and remember,whatever you do,here or in life,Do it for your satisfaction,for a smile and for contentment" </span> <span style="color: rgb(255, 0, 0);">wow,a little gnan seriously and he always has been my gyan guru,he is like lord krishna who comes at the right moment to show the light;p </span><br /></div><div style="text-align: justify;"> And i am back to posting again:) i will,whenever i can,whatever i feel is a genuine attempt,i will make sure to put it up here:)<br /></div><div style="text-align: justify;"><div style="text-align: justify;"><br /><span style="color: rgb(255, 0, 0);"><span style="color: rgb(102, 102, 0);">The other day when i came back from hyderabad my fridge was almost empty except for two capsicums,a little paneer and three tomatoes and we were hungry,so i just made this curry in flat 20min and had it with hot chapathis.</span></span><br /></div><span style="color: rgb(255, 0, 0);"><span style="color: rgb(102, 102, 0);"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6mttOjBPEKI/RmkdsVbycrI/AAAAAAAAANo/mA52Smht8xg/s1600-h/IMG_0286.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_6mttOjBPEKI/RmkdsVbycrI/AAAAAAAAANo/mA52Smht8xg/s320/IMG_0286.JPG" alt="" id="BLOGGER_PHOTO_ID_5073619102714720946" border="0" /></a>required: two big onions,two green chillies,ginger garlic paste,a pinch of turmeric,one spoon of garam masala,two spoons of peanut powder,two spoons of grated kopra,salt and chilli powder.<br />Saute the onions and chillies along with ginger garlic paste,salt and turmeric added till they are half brown and add the capcicum first,stir it well and add tomatoes and paneer to it. {I love those colors}<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/RmkeAFbycsI/AAAAAAAAANw/kMRBDCmNBtw/s1600-h/IMG_0287.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/RmkeAFbycsI/AAAAAAAAANw/kMRBDCmNBtw/s320/IMG_0287.JPG" alt="" id="BLOGGER_PHOTO_ID_5073619442017137346" border="0" /></a>Add the garam masala,peanut powder,and kopra powder along with a small glass of water,mix well.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/RmkePFbyctI/AAAAAAAAAN4/yJ7urfAbhQU/s1600-h/IMG_0288.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/RmkePFbyctI/AAAAAAAAAN4/yJ7urfAbhQU/s320/IMG_0288.JPG" alt="" id="BLOGGER_PHOTO_ID_5073619699715175122" border="0" /></a>cover the lid and let it cook for atleast 10-15min and do keep checking and add water according to the required gravy thickness,i love my gravies thick,not watery.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6mttOjBPEKI/RmkeeVbycuI/AAAAAAAAAOA/OBBwXfEpkRA/s1600-h/IMG_0289.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_6mttOjBPEKI/RmkeeVbycuI/AAAAAAAAAOA/OBBwXfEpkRA/s320/IMG_0289.JPG" alt="" id="BLOGGER_PHOTO_ID_5073619961708180194" border="0" /></a> Done and ready to be served:) i learnt this art of not wasting one potato,one tomato or a few okra,i am saving them and utilizing them in one or the other curry in my own way,i know amma will be proud of me when she knows about it:)<br /><br /></span></span></div>Alapanahttp://www.blogger.com/profile/01888371463195868515noreply@blogger.com5tag:blogger.com,1999:blog-2829907718409776435.post-38376105070831611832007-05-25T20:02:00.000+05:302007-05-25T21:45:16.949+05:30From My Kitchen<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6mttOjBPEKI/Rlb9JPKTr_I/AAAAAAAAALo/vaKU3IEVjhQ/s1600-h/IMG_0259.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://4.bp.blogspot.com/_6mttOjBPEKI/Rlb9JPKTr_I/AAAAAAAAALo/vaKU3IEVjhQ/s320/IMG_0259.JPG" alt="" id="BLOGGER_PHOTO_ID_5068516765782487026" border="0" /></a><br /><div style="text-align: justify; color: rgb(255, 0, 0);">Brinjal,the one vegetable which husband hates the most but i love the most,Its been a year since i had this curry,haan, no,not because i think pati is parmeshwar and that i need to eat what he eats,Nah,no ways,just that i am too lazy to make two curries and i just discarded brinjals from my kitchen:(((( but no,Not anymore, i had this huuuuuuuuuuuuuuge craving for a nice brinjal curry whe i saw fresh bhaigan at Madiwala market and i brought them home and in the name of RCI i made Gutti vankaya Koora,my mom's version,the one which i loved always, Infact i guess there is a song also in a telugu movie which i donot remember, and this time i just made sure to make only this curry and hubby had no choice but to have this,And guess what, he ate it with out a word and after finishing the dinner he cleared the table,shifted the remaining curry in to a box and put it in the fridge,why???? because he wanted to have it next day also,yayayaaaaaaaaaaaa,welcome back brinjals:)))<br /></div><br /><br /><div style="text-align: justify; color: rgb(255, 0, 0);"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6mttOjBPEKI/Rlb5ZPKTr5I/AAAAAAAAAK4/M6LOgJZuE9E/s1600-h/IMG_0253.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://4.bp.blogspot.com/_6mttOjBPEKI/Rlb5ZPKTr5I/AAAAAAAAAK4/M6LOgJZuE9E/s320/IMG_0253.JPG" alt="" id="BLOGGER_PHOTO_ID_5068512642613882770" border="0" /></a>Now for the recipe.I took 5 medium sized brinjals and these are the ingredients which go into the filling. Two medium sized onions and 2 green chillies and ginger garlic paste. Saute the onions in a pan along with the G&G paste,chillies for about 3 minutes,till the onions are looking almost golden yellow,take them out into a plate and let it cool.<br /><br /> Dry coconut powder, and groundnut powder {fry the groundnuts without oil and remove the rusk on it} and garam masala powder,add these three to the onions which we fried before and add corriander and salt and red chilli powder to it,now the filling is ready to put in the brinjals:)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_6mttOjBPEKI/Rlb5mfKTr6I/AAAAAAAAALA/knIyjfSE8oM/s1600-h/IMG_0254.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_6mttOjBPEKI/Rlb5mfKTr6I/AAAAAAAAALA/knIyjfSE8oM/s320/IMG_0254.JPG" alt="" id="BLOGGER_PHOTO_ID_5068512870247149474" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6mttOjBPEKI/Rlb6APKTr7I/AAAAAAAAALI/QJ9OSfEAZ3s/s1600-h/IMG_0255.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_6mttOjBPEKI/Rlb6APKTr7I/AAAAAAAAALI/QJ9OSfEAZ3s/s320/IMG_0255.JPG" alt="" id="BLOGGER_PHOTO_ID_5068513312628780978" border="0" /></a><br /></div><div style="text-align: justify; color: rgb(255, 0, 0);">Make cross cuts to the brinjal at the top and please do not remove the tail of the brinjal!!!!! and then fill the masala into it.<br /></div><a style="color: rgb(255, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6mttOjBPEKI/Rlb7u_KTr9I/AAAAAAAAALY/Pa7sDYyYFNk/s1600-h/IMG_0256.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_6mttOjBPEKI/Rlb7u_KTr9I/AAAAAAAAALY/Pa7sDYyYFNk/s320/IMG_0256.JPG" alt="" id="BLOGGER_PHOTO_ID_5068515215299293138" border="0" /></a><br /><div style="text-align: justify; color: rgb(255, 0, 0);">take a wide pan and add oil to it,drop the stuffed brinjals into it taking care ,the filling should not fall into the oil and the remaining masala can be just added to the pan,adjust the water content so that the brinjals can cook properly and cover it with a lid for about 10min.<br />and while you mix it at intervals make sure to do so carefully without splitting the brinjals .<br /></div><div style="text-align: justify; color: rgb(255, 0, 0);"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/Rlb8IvKTr-I/AAAAAAAAALg/QQbPfzmYG-8/s1600-h/IMG_0257.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/Rlb8IvKTr-I/AAAAAAAAALg/QQbPfzmYG-8/s320/IMG_0257.JPG" alt="" id="BLOGGER_PHOTO_ID_5068515657680924642" border="0" /></a>When the oil starts showing from the sides its time to say that curry is ready:D shift it carefully to a serving dish and garnish with corriander and serve it with hot rice or chapathis.<br /></div><div style="color: rgb(255, 0, 0);"><embed src="http://widget-90.slide.com/widgets/slideticker.swf" type="application/x-shockwave-flash" quality="high" scale="noscale" salign="l" wmode="transparent" flashvars="site=widget-90.slide.com&channel=72057594048315792&cy=be&il=1" name="flashticker" align="middle" height="325" width="450"></embed><div style="width: 450px; text-align: left;"><a href="http://www.slide.com/pivot?ad=1&tt=15&sk=4&cy=be&amp;amp;amp;amp;amp;th=31&id=72057594048315792&map=1" target="_blank"><img src="http://widget-90.slide.com/p1/72057594048315792/be_t015_v000_a001_f00/images/xslide1.gif" ismap="ismap" border="0" /></a> <a href="http://www.slide.com/pivot?ad=1&tt=15&sk=4&cy=be&amp;amp;amp;amp;amp;th=31&id=72057594048315792&map=2" target="_blank"><img src="http://widget-90.slide.com/p2/72057594048315792/be_t015_v000_a001_f00/images/xslide2.gif" ismap="ismap" border="0" /></a></div></div><br /><br /><div style="text-align: justify;"><span style="color: rgb(255, 0, 0);">Pacchi pulusu,the one kind of dish which i love on a hot summer evening,this is one more speciality of the villages of andhrapradesh,made in different ways,i remember the third day of my wedding, one of the aunt of my husband was requested specially by everyone to make her trade mark pacchipulusu,now she took a big vessel,took a few red chillies,added onions to it,few strands of corriander,jeera and starting crushing it all with hand,for a long time and then added it to the tamarind juice,added salt and a piece of jaggery and then did the tadka with a little oil,jeera, rayi,chilli flakes, curry leaves and dont forget to add a little haldi at the end to the tadka and add it to the tamarind juice, ready,pacchipulusu,hot rice and papad,and have a simple dinner:)</span><br /><div style="text-align: center;"><span style="color: rgb(255, 0, 0);">My final entry for RCI-Andhra Hosted by </span><a style="color: rgb(255, 0, 0);" href="http://masalamagic.blogspot.com/"><span style="font-weight: bold;">Latha of Masalamagic</span><br /><span style="font-weight: bold;"> </span></a><a style="color: rgb(255, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/RlcJjfKTsAI/AAAAAAAAALw/uARaMm1i5Hk/s1600-h/rci.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/RlcJjfKTsAI/AAAAAAAAALw/uARaMm1i5Hk/s320/rci.gif" alt="" id="BLOGGER_PHOTO_ID_5068530410893586434" border="0" /></a><br /></div></div>Alapanahttp://www.blogger.com/profile/01888371463195868515noreply@blogger.com4tag:blogger.com,1999:blog-2829907718409776435.post-72562386000252202092007-05-20T18:21:00.000+05:302007-05-20T19:57:00.527+05:30Hubby In the Kitchen<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6mttOjBPEKI/RlBH2vKTrpI/AAAAAAAAAI4/o4q_gkOgO9Y/s1600-h/IMG_0207.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://4.bp.blogspot.com/_6mttOjBPEKI/RlBH2vKTrpI/AAAAAAAAAI4/o4q_gkOgO9Y/s320/IMG_0207.JPG" alt="" id="BLOGGER_PHOTO_ID_5066628586490015378" border="0" /></a>The other day i was down with severe headache and hubby decided to help m!!!!!! in his own style,i dont like one more person in my kitchen,it must be either him or me but then that day i couldn help it and took him in as my Assistant and we made this.<br />When ever i went to my village situated near to the banks of Krishna District as a child i was mesmerized by the sheer beauty of it, My peddamma {my mom's elder sister} took care of us for two months in summer, and those were such blissfull days,No tensions or egos,as kids all we did was to play at the banks of river krishna,jumping into the water from the trees,swimming, going to the fields and milking the cows,with time we stopped going there,Maybe because the innocence is lost and with time the egos became larger than life and comfort factors kick in,and so does TIME.A typical dish which peddamma always prepared was mulagakaya koora palu posi {drumstick curry with milk added to it} i hated it then, Like in all typical village households they grew vegetables in the garden or in the fields and every house had a drumstick tree and lot more others.<br />Today when ever i go to the food world or subhiksha in Bangalore i find pale thin and odd looking drum sticks and i get reminded of the food which once i hated, and now i cook it regularly.<br /><br />Recipe for paalu posina mulaga kaya koora {Drum stick curry with milk}<br /><br />4 Drum sticks, 2 big onions, 4 green chillies, Half a spoon of jeera, two pods of garlic,a cup of milk,salk to taste and red chilli powder.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6mttOjBPEKI/RlBJMvKTrqI/AAAAAAAAAJA/zI6ON1ti_Pc/s1600-h/IMG_0194.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_6mttOjBPEKI/RlBJMvKTrqI/AAAAAAAAAJA/zI6ON1ti_Pc/s320/IMG_0194.JPG" alt="" id="BLOGGER_PHOTO_ID_5066630063958765218" border="0" /></a><br /></div><div style="text-align: center;">My dear Hubby cutting the vegetables<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6mttOjBPEKI/RlBK9fKTrrI/AAAAAAAAAJI/I16JxbnTwK8/s1600-h/IMG_0190.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_6mttOjBPEKI/RlBK9fKTrrI/AAAAAAAAAJI/I16JxbnTwK8/s320/IMG_0190.JPG" alt="" id="BLOGGER_PHOTO_ID_5066632000989015730" border="0" /></a>Ready now:)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6mttOjBPEKI/RlBL7fKTrsI/AAAAAAAAAJQ/-13rUAINL0g/s1600-h/IMG_0191.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://3.bp.blogspot.com/_6mttOjBPEKI/RlBL7fKTrsI/AAAAAAAAAJQ/-13rUAINL0g/s320/IMG_0191.JPG" alt="" id="BLOGGER_PHOTO_ID_5066633066140905154" border="0" /></a><br /><div style="text-align: justify; color: rgb(204, 0, 0);">Take oil in a frying pan and add some cumin seeds and mirchi,while the cumin starts fluttering add the onions and drum sticks, add haldi powder,salt and fry it for a minute. Tehn turn the heat to medium and cover it with a lid and let the onions be cooked for atleast 10min, do keep checking once in a while. The rawness in the onions will vanish as the water generated is evaporated while cooking.the taste in this curry depends upon two ingredients, if you have noticed,<span style="color: rgb(0, 102, 0);">i have not added ginger garlic paste as common for curries, The reason is that we add powdered jeera and garlic pods.</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6mttOjBPEKI/RlBNMvKTrtI/AAAAAAAAAJY/91kNI-b0xSk/s1600-h/IMG_0193.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_6mttOjBPEKI/RlBNMvKTrtI/AAAAAAAAAJY/91kNI-b0xSk/s320/IMG_0193.JPG" alt="" id="BLOGGER_PHOTO_ID_5066634462005276370" border="0" /></a>Garlic and Jeera ready to be powdered<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/RlBOBPKTruI/AAAAAAAAAJg/Xt9EweVKHMk/s1600-h/IMG_0196.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/RlBOBPKTruI/AAAAAAAAAJg/Xt9EweVKHMk/s320/IMG_0196.JPG" alt="" id="BLOGGER_PHOTO_ID_5066635363948408546" border="0" /></a>Once the onions &Drum sticks are cooked add the powder to it.(hubby doing it}<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6mttOjBPEKI/RlBPBvKTrvI/AAAAAAAAAJo/OUttY6aOfcA/s1600-h/IMG_0204.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://4.bp.blogspot.com/_6mttOjBPEKI/RlBPBvKTrvI/AAAAAAAAAJo/OUttY6aOfcA/s320/IMG_0204.JPG" alt="" id="BLOGGER_PHOTO_ID_5066636472049970930" border="0" /></a><br /><div style="text-align: justify;"><span style="font-style: italic; color: rgb(0, 0, 153);">And then after about two minutes of adding the jeera powder add the red chilli powder,for this curry adding mirchi means the curry is done,yes,you can see the oil seeping in,You can end the story here,errr,i mean you can stop the cooking here and happily eat thsi curry with hot rice,or you may ask "Where is the milk part honey" Hahahaha,thats the twist in the story, instead of stopping here you can now add a cup of milk.</span><br /></div><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/RlBQtPKTrwI/AAAAAAAAAJw/UUNsFujHy50/s1600-h/IMG_0205.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/RlBQtPKTrwI/AAAAAAAAAJw/UUNsFujHy50/s320/IMG_0205.JPG" alt="" id="BLOGGER_PHOTO_ID_5066638318885908226" border="0" /></a>Adding milk at this time will only thicken the gravy further, i just add three big spoons of milk and keep it on heat for two more min and mix it well,When the gravy thickens remove from heat, shift it to a serving bowl,garnish with coriander and server with hot rice:)<br /><span style="font-weight: bold; color: rgb(255, 0, 0);">I am sorry mom that all through my college life and untill i got married i hated this curry and was adament that i wont taste it also,but now this is one of the regulars in my kitchen and it helps increase my Iron content in the body:)</span><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/RlBS-PKTrxI/AAAAAAAAAJ4/mNPqQp6oUu4/s1600-h/IMG_0208.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/RlBS-PKTrxI/AAAAAAAAAJ4/mNPqQp6oUu4/s320/IMG_0208.JPG" alt="" id="BLOGGER_PHOTO_ID_5066640809966939922" border="0" /></a><br />Ready,Come join me for dinner;p<br /><br /><br /><div><embed src="http://widget-10.slide.com/widgets/slideticker.swf" type="application/x-shockwave-flash" quality="high" scale="noscale" salign="l" wmode="transparent" flashvars="site=widget-10.slide.com&channel=216172782121951504&cy=be&il=1" name="flashticker" align="middle" height="325" width="450"></embed><div style="width: 450px; text-align: left;"><a href="http://www.slide.com/pivot?ad=1&tt=15&sk=4&cy=be&amp;amp;amp;amp;th=1&id=216172782121951504&map=1" target="_blank"><img src="http://widget-10.slide.com/p1/216172782121951504/be_t015_v000_a001_f00/images/xslide1.gif" ismap="ismap" border="0" /></a> <a href="http://www.slide.com/pivot?ad=1&tt=15&sk=4&cy=be&amp;amp;amp;amp;th=1&id=216172782121951504&map=2" target="_blank"><img src="http://widget-10.slide.com/p2/216172782121951504/be_t015_v000_a001_f00/images/xslide2.gif" ismap="ismap" border="0" /></a></div></div><br /><div style="text-align: justify;"><span style="font-style: italic; color: rgb(255, 102, 0);">And then comes the other dish which you notice in the picture at the begining of the post,well its my comfort food again,majjiga charu as it is called in my family,its a simple addition of tadka with onions and green chillies to the curds, sometimes when i just hate going into the kitchen i make this and hot rice with this and papad by the side makes a complete meal in itself:) enjoy the slide show.</span> <span style="font-style: italic; color: rgb(255, 102, 0);">Curds mixed to make a batter consistency or make it like a thick butter milk {choice is yours,i like it in thick curds format,i just mix it and add onions,jeera and corriander, make a tadka of green chillies,cumin seeds,jeera and very little methi seeds,when these start spluttering add a pinch of hald and curry leaves to the tadka,add it to the curds,mix salt:) done. Another version of this is you can add onions,and green chilli paste,but i like my green chillies to be fried in the tadka,so this version. enjoy the meal:)<br /><br />These two would be my entry to RCI Hosted by Latha of <a href="http://thespicewholovedme.blogspot.com/">Masala magic</a> and to the spring fling hosted by Trupthi of <a href="http://thespicewholovedme.blogspot.com/">theSpice who loved me.</a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/RlBZYPKTryI/AAAAAAAAAKA/j3jLX6jzRjs/s1600-h/rci.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/RlBZYPKTryI/AAAAAAAAAKA/j3jLX6jzRjs/s320/rci.gif" alt="" id="BLOGGER_PHOTO_ID_5066647853713305378" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/RlBZqPKTrzI/AAAAAAAAAKI/RSZIdk7pF-A/s1600-h/spring.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/RlBZqPKTrzI/AAAAAAAAAKI/RSZIdk7pF-A/s320/spring.jpg" alt="" id="BLOGGER_PHOTO_ID_5066648162950950706" border="0" /></a><br /><br /><br /></span></div></div><br /></div>Alapanahttp://www.blogger.com/profile/01888371463195868515noreply@blogger.com7tag:blogger.com,1999:blog-2829907718409776435.post-89869232005125669752007-05-10T01:21:00.000+05:302007-05-10T16:37:13.531+05:30Aloo kurma<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6mttOjBPEKI/RkL8Zki4vhI/AAAAAAAAAIg/U3wYvmvcHEg/s1600-h/rci.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://3.bp.blogspot.com/_6mttOjBPEKI/RkL8Zki4vhI/AAAAAAAAAIg/U3wYvmvcHEg/s320/rci.gif" alt="" id="BLOGGER_PHOTO_ID_5062886447354789394" border="0" /></a>Potatoes have been my all time favorites and the aloo kurma is the one dish which i miss the most from my mom's kitchen.A rich gravy made of dray coconut powder,garam masala ,poppy seeds or khus khus and dahi this is a common dish at most of the family functions or gatherings,at my home whenever a guest comes who is a strict vegetarian mom makes puri and alookurma and its spelled as <span style="font-weight: bold;">aloo khorma here in Hyderabad </span>in many households who speak urdu or hindi. <span style="font-weight: bold;">I donot know if it qualifies for <a href="http://masalamagic.blogspot.com/2007/04/andhra-cuisine-regional-cuisines-of.html">RCI hosted by lovely latha of masalamagic</a> but i will certainly send it too apart from my other recipes which i am already getting ready with,</span>this rich gravy has been a part of food flavours of moghulai and nizam era, and you can find a good description of khorma from here which says......<br /></div><div style="text-align: justify;"><div style="text-align: justify;"><br /><a style="color: rgb(255, 0, 0); font-style: italic;" href="http://www.curryhouse.co.uk/glossary/curries.html">A traditional k</a><a style="color: rgb(255, 0, 0); font-weight: bold; font-style: italic;" href="http://www.curryhouse.co.uk/glossary/curries.html">orma will have a long slow cooking. In fact, korma is not one particular dish but rather a method of cooking similar to braising. Because korma is a cooking method there are a wide variety of dishes that could be described as "korma".</a><br /></div><br />Ingredients<br /><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/RkItGUi4vYI/AAAAAAAAAHY/LxT4rplYFI4/s1600-h/IMG_0150.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/RkItGUi4vYI/AAAAAAAAAHY/LxT4rplYFI4/s320/IMG_0150.JPG" alt="" id="BLOGGER_PHOTO_ID_5062658517735357826" border="0" /></a>Potatoes,i took 5 small ones{boiled,peeled,cut into peices,3 big onions, 2 tomatoes, elaichi,lavang and shahjeera { to add spice to the curry}<br /><br />Green chillies,salt, ginger garlic paste,red chilli powder, very little haldi or turmeric, fresh coriander, three table spoons of garam masala, one half of greated dry coconut or khopra and 3 spoons of khuskhus powder {all the ingredients or masalas can be changed acc to the tastes,i like the khorma very rich and spicy.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6mttOjBPEKI/RkIuIki4vZI/AAAAAAAAAHg/BqIJaVhr7os/s1600-h/IMG_0151.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://3.bp.blogspot.com/_6mttOjBPEKI/RkIuIki4vZI/AAAAAAAAAHg/BqIJaVhr7os/s320/IMG_0151.JPG" alt="" id="BLOGGER_PHOTO_ID_5062659655901691282" border="0" /></a>Heat oil in a wide pan and add shahjeera,elaichi and lavang to the oil . and then add the green chillies,the onions,add ginger garlic paste,salt and turmeric and fry the onions for about two min or till they turn to golden color.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/RkIu1Ui4vaI/AAAAAAAAAHo/iNjiKDljqeI/s1600-h/IMG_0152.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/RkIu1Ui4vaI/AAAAAAAAAHo/iNjiKDljqeI/s320/IMG_0152.JPG" alt="" id="BLOGGER_PHOTO_ID_5062660424700837282" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6mttOjBPEKI/RkIvpki4vbI/AAAAAAAAAHw/exuf2CfXFNQ/s1600-h/IMG_0153.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://3.bp.blogspot.com/_6mttOjBPEKI/RkIvpki4vbI/AAAAAAAAAHw/exuf2CfXFNQ/s320/IMG_0153.JPG" alt="" id="BLOGGER_PHOTO_ID_5062661322349002162" border="0" /></a><br /><br /></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><div style="text-align: justify;">Add the boiled potatoes into the skillet and let both be mixed properly and then add the garam masala, khopra powder,khus khus powder, and add a glass of water checking the consistency,remember the potaotes are already boiled,we need the water only to get a rich gravy,keep that to mind for the proportions.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/RkIwdUi4vcI/AAAAAAAAAH4/X8ACzwIr6Cc/s1600-h/IMG_0154.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/RkIwdUi4vcI/AAAAAAAAAH4/X8ACzwIr6Cc/s320/IMG_0154.JPG" alt="" id="BLOGGER_PHOTO_ID_5062662211407232450" border="0" /></a><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6mttOjBPEKI/RkIxn0i4vdI/AAAAAAAAAIA/tdo1DXO0TAQ/s1600-h/IMG_0155.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://4.bp.blogspot.com/_6mttOjBPEKI/RkIxn0i4vdI/AAAAAAAAAIA/tdo1DXO0TAQ/s320/IMG_0155.JPG" alt="" id="BLOGGER_PHOTO_ID_5062663491307486674" border="0" /></a><br />And now add two tomotoes and chilli powder to the gravy,cover the lid and let the gravy be cooked at a low heat atleast for 10min { i prefer 15min} remember this is a slow cooking process} do keep checking one or two times and mix it well.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6mttOjBPEKI/RkIy5ki4veI/AAAAAAAAAII/vmHWgO7vpsw/s1600-h/IMG_0158.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_6mttOjBPEKI/RkIy5ki4veI/AAAAAAAAAII/vmHWgO7vpsw/s320/IMG_0158.JPG" alt="" id="BLOGGER_PHOTO_ID_5062664895761792482" border="0" /></a><br />When the dish is almost done add two spoons of curds or fresh cream {curds is prefered} and let it simmer for a while, mix well and garnish with corriander at the end.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6mttOjBPEKI/RkI0uki4vgI/AAAAAAAAAIY/uyfkDTHtDBA/s1600-h/IMG_0162.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_6mttOjBPEKI/RkI0uki4vgI/AAAAAAAAAIY/uyfkDTHtDBA/s320/IMG_0162.JPG" alt="" id="BLOGGER_PHOTO_ID_5062666905806487042" border="0" /></a>I love Aloo khorma with puris or hot rice and pepper rasam along with this dish is my all time favourite.Alapanahttp://www.blogger.com/profile/01888371463195868515noreply@blogger.com5tag:blogger.com,1999:blog-2829907718409776435.post-11612117613230597542007-05-02T00:43:00.000+05:302007-05-02T01:13:27.780+05:30pesaravadalu<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6mttOjBPEKI/RjeXIUi4vTI/AAAAAAAAAGw/Lq3pE7vHIbQ/s1600-h/fb3.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://3.bp.blogspot.com/_6mttOjBPEKI/RjeXIUi4vTI/AAAAAAAAAGw/Lq3pE7vHIbQ/s320/fb3.jpg" alt="" id="BLOGGER_PHOTO_ID_5059678875583823154" border="0" /></a><span style="font-weight: bold; color: rgb(255, 102, 0);">Hubby comes home at 4pm,the snack time and its become a challenge for me to stop him from opening the fridge for chocolates or wafers ,all the while i am slogging in the kitchen with some experiment,Yesterday it was raining here and i made these <span style="font-style: italic; color: rgb(0, 0, 153);">pesaravadalu</span> after talking to mom on phone.</span><br /></div><br /><div style="text-align: center;"><span style="font-weight: bold;">How to make it......</span><br /><span style="font-weight: bold;">1 small glass split moongdaal soaked in water for about 5hrs with a tablespoon of rice.</span><br /><span style="font-weight: bold;">1 onion cut into small pieces</span><br /><br /><span style="font-weight: bold;"> Pudina and cilantro</span><br /><br /><span style="font-weight: bold;"> salt to taste</span><br /><br /><span style="font-weight: bold;"> ginger and green chillies</span><br /></div><br /><div style="text-align: justify;"><span style="font-weight: bold; color: rgb(255, 102, 0);">Grind the moongdaal into coarse batter along with a piece of ginger and 3 to 4 green chillies,</span><a style="font-weight: bold; color: rgb(255, 102, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6mttOjBPEKI/RjeU6ki4vOI/AAAAAAAAAGI/4pUjVUNbpz0/s1600-h/fb.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://4.bp.blogspot.com/_6mttOjBPEKI/RjeU6ki4vOI/AAAAAAAAAGI/4pUjVUNbpz0/s320/fb.jpg" alt="" id="BLOGGER_PHOTO_ID_5059676440337366242" border="0" /></a><span style="color: rgb(255, 102, 0);"> </span><span style="font-weight: bold; color: rgb(255, 102, 0);">when you put it into mixer,use the ripper button for a sec and take out a part of coarse daal and grind the rest of the daal smoothly, mix both later and result you have a coarse daal,remember not to add water while grinding the daal,add cut onions and pudina and cilantro along with a tea spoon of garammasala and salt.</span><a style="font-weight: bold; color: rgb(255, 102, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6mttOjBPEKI/RjeVTUi4vPI/AAAAAAAAAGQ/4982fJyj5Xs/s1600-h/fb1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://3.bp.blogspot.com/_6mttOjBPEKI/RjeVTUi4vPI/AAAAAAAAAGQ/4982fJyj5Xs/s320/fb1.jpg" alt="" id="BLOGGER_PHOTO_ID_5059676865539128562" border="0" /></a><span style="font-weight: bold; color: rgb(255, 102, 0);"> Make small size vadas on your han</span><span style="color: rgb(255, 102, 0);">d </span><span style="font-weight: bold; color: rgb(255, 102, 0);">and leave them into a hot pan of oil, fry them till brown and result is what you see here:)</span><a style="color: rgb(255, 102, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6mttOjBPEKI/RjeWxEi4vSI/AAAAAAAAAGo/Qhl8z7kTiso/s1600-h/fb4.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://2.bp.blogspot.com/_6mttOjBPEKI/RjeWxEi4vSI/AAAAAAAAAGo/Qhl8z7kTiso/s320/fb4.jpg" alt="" id="BLOGGER_PHOTO_ID_5059678476151864610" border="0" /></a><br /></div><br /><br /><br /><br /><div style="text-align: justify;"><span style="font-weight: bold; color: rgb(255, 102, 0);">And hubby finished them in a few min when presented with onions and lemon:) they taste good when hot,but if you keep them for a longer time they become soggy,happy munching all of you:)</span><br /></div>Alapanahttp://www.blogger.com/profile/01888371463195868515noreply@blogger.com10tag:blogger.com,1999:blog-2829907718409776435.post-19952979463474688212007-05-02T00:05:00.000+05:302007-05-02T00:14:30.547+05:30welcome<div style="text-align: justify;"><span style="font-weight: bold; font-style: italic; color: rgb(255, 102, 0);font-family:trebuchet ms;" >I have never been into a kitchen to cook till last year and my wedding changed it all,when i got married i hardly know how to make rice in a cooker but now i know i can make a good meal for people who visit us,all this was a challenge,it still is,I am known for taking up challenges,and for me cooking has been one too,for someone who never knew the diff between urad dal and chana dal i have come a long way. Most of my learning was done on phone,yes,whenever i had to cook i just promptly called up mom and took instructions and made it the way i could,whatever the recipe,it did endup fairly ok and thankgod for a husband who is a fussy eater but still wouldn make a face and eat quietly just because he cannot even cook that rice i was talking about,oh i have been lucky:)<br /> And one more guide for my cooking skills were the food blogs,what a great help they had been, i am starting this blog to chronicalize my first time experiments of various recipies and how they turned out to be, when i read about it all many many years later i am sure it will bring out a smile on my face:) so welcome to maintivanta.</span><br /></div>Alapanahttp://www.blogger.com/profile/01888371463195868515noreply@blogger.com0