tag:blogger.com,1999:blog-28911224533757610002011-06-17T10:43:07.592-04:00Meghu's RecipesA variety of easy recipes.Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.comBlogger40125tag:blogger.com,1999:blog-2891122453375761000.post-9838393347821157222011-06-17T10:42:00.001-04:002011-06-17T10:43:07.602-04:002011-06-17T10:43:07.602-04:00Garlic Bread, My Style ;)<div dir="ltr" style="text-align: left;" trbidi="on">Serves 1 pound of Bread<br />
<br />
Category - Appetizer<br />
<br />
This Garlic Bread is a little different from the regular version. And is best when served along with <a href="http://easyntastyrecipe.blogspot.com/2010/12/palak-spinach-soup.html">Spinach soup</a>.<br />
<br />
Regular Bread - 1 Pound / Loaf<br />
Garlic Paste - 2tsp (This must be freshly ground, ready garlic paste doesn't work)<br />
Red Chilli Powder - 3/4tsp<br />
Butter - 50 to 60g<br />
Salt a pinch (Don't add if using salted butter)<br />
<br />
Make sure the butter is at room temperature. In a bowl soften the butter and add the Chilli powder, garlic paste and the salt. Mix well and set aside.<br />
<br />
Method I-<br />
On a heated pan fry the bread slices light golden brown on both sides, then spread a little of the butter mixture equally on one side. Now you can toast the bread again on the pan for couple of seconds.<br />
Serve it hot.<br />
<br />
Method II-<br />
Toast the bread slices in a toaster, then spread the butter mixture equally on one side of the bread and serve.<br />
<br />
You can serve the garlic bread with ketchup too, it tastes awesome!!! ;)</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-983839334782115722?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com0tag:blogger.com,1999:blog-2891122453375761000.post-80692306383629012402011-06-17T10:08:00.000-04:002011-06-17T10:08:40.001-04:002011-06-17T10:08:40.001-04:00Malai Mutter<div dir="ltr" style="text-align: left;" trbidi="on">Malai Mutter is again a North Indian Recipe, this is a gravy. Malai Mutter is liked by all the age group and can be served with Chapathis or any kindda Kulchas and Rotis.<br />
<br />
Serves 4<br />
<br />
Category - Lunch / Dinner<br />
<br />
Shelled Fresh Green Peas - 2Cups<br />
Fresh Cream - 1Cup<br />
Milk - 1Cup<br />
Green Chillies - 7 to 9Nos. (Coarsely chopped)<br />
Black Pepper Powder - 1/2tsp<br />
All Purpose Flour - 1 to 2tsp<br />
Tomato - 1No.<br />
Onion - 2No. (Finely chopped)<br />
Oil - 3 to 4tsp<br />
Coriander - for garnishing<br />
Salt to taste<br />
<br />
In a small wok/pan heat a Tbsp of ghee and add 1 to 2tsp of all purpose flour, fry this mixture on a medium flame till light golden brown. Dissolve this mixture with 1tbsp of milk. Then keep aside. We add this to the gravy for consistency.<br />
<br />
In a thick bottom pan, heat the oil and add in the onions, fry till transparent then add in the Chillies, pepper powder and tomatoes, saute for a minute. Now add in the peas, cream and the milk, mix thoroughly and simmer for 5 mins.(You can add water too instead of milk, but taste will differ a little.) Then add the all purpose flour and salt, simmer further for 10 mins.<br />
<br />
Lastly garnish and serve hot. </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-8069230638362901240?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com0tag:blogger.com,1999:blog-2891122453375761000.post-83089588776153082722011-05-05T09:48:00.000-04:002011-05-05T09:48:44.149-04:002011-05-05T09:48:44.149-04:00Strawberry Cheesecake Shake<div dir="ltr" style="text-align: left;" trbidi="on">Category - Beverages<br />
<br />
Strawberries - 10 to 12 Nos. (Frozen)<br />
Cream Cheese - 2 to 3 tbsp<br />
Vanilla Ice Cream - 1 Scoop<br />
Milk - 200ml<br />
<br />
Combine all ingredients in a blender, process until smooth.<br />
Pour to a glass and garnish as desired, Serve immediately. </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-8308958877615308272?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com0tag:blogger.com,1999:blog-2891122453375761000.post-23744231620422891112011-05-05T08:50:00.000-04:002011-05-05T08:50:13.125-04:002011-05-05T08:50:13.125-04:00Pudding Shake<div dir="ltr" style="text-align: left;" trbidi="on">Category - Beverages<br />
<br />
Milk - 200ml<br />
Instant Custard Powder -<br />
Vanilla Ice cream - 2 Big Scoops<br />
Sugar - 1tsp (Optional)<br />
Garnishing - Whip Cream & A Cherry<br />
<br />
<br />
Combine everything in a blender and blend on high for 30 seconds. Pour into a tall glass and garnish.<br />
Serve immediately.<br />
<br />
<br />
<br />
<br />
<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=widgetsamazon-20&o=1&p=8&l=bpl&asins=B002Y27P3M&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-2374423162042289111?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com0tag:blogger.com,1999:blog-2891122453375761000.post-30284271956983345862011-04-27T13:59:00.001-04:002011-04-27T14:00:19.917-04:002011-04-27T14:00:19.917-04:00Channa Curry<div dir="ltr" style="text-align: left;" trbidi="on">Serves 4<br />
<br />
Category - Lunch<br />
<br />
Channa - 1 Cup (Soaked in water overnight)<br />
Onion - 2No. (Coarsely chopped)<br />
Green Chillies - 3No. (Roughly chopped)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HGRUbdatSIk/TbhZAOGH69I/AAAAAAAAAbs/0-raDr-1--Y/s1600/DSC00870.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-HGRUbdatSIk/TbhZAOGH69I/AAAAAAAAAbs/0-raDr-1--Y/s320/DSC00870.JPG" width="320" /></a></div>Spring Onions - 2 (Roughly chopped) <br />
Garam masala - 1/4tsp<br />
Oil - 3tsp<br />
Salt to taste<br />
Red chilly powder - 1/2tsp<br />
Turmeric powder - 1/2tsp<br />
Jeera powder - 1tsp<br />
Dhaniya powder - 2tsp<br />
Chopped Coriander - 3tbsp<br />
<br />
<br />
In a pressure cooker, heat the oil and add the onions & green chillies. Fry for 5 mins then add all the powders along with Channa and coriander. Fry for couple of mins till everything gets mixed. Now add water to cover the Channa, close the lid and wait for 3 to 4 whistles.<br />
<br />
Open the lid once the pressure is released, now add salt to taste and turn on the flame further for 5 mins.<br />
<br />
Best to be served with <a href="http://easyntastyrecipe.blogspot.com/2011/01/jeera-pulao.html">Jeera Pulao</a> or plain white rice.<br />
<br />
<br />
<br />
</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-3028427195698334586?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com0tag:blogger.com,1999:blog-2891122453375761000.post-71736860530895517182011-04-27T12:53:00.002-04:002011-05-01T15:51:44.526-04:002011-05-01T15:51:44.526-04:00Egg Masala<div dir="ltr" style="text-align: left;" trbidi="on">Serves 4<br />
<br />
Category - Brunch /Lunch / Dinner<br />
<br />
Boiled Eggs - 5Nos. (Each egg cut into 4 pieces)<br />
Onion - 1No. (Chopped lengthwise)<br />
Tomato - 2 Medium ones (Coarsely chopped)<br />
Green Chillies - 4Nos.(Coarsely chopped)<br />
Ginger garlic paste - 1tsp<br />
Red Chilli Powder - 1/2tsp<br />
Turmeric Powder - 1/4tsp<br />
Jeera Powder - 1tsp<br />
Dhaniya Powder - 2tsp<br />
Garam Masala - 1/2tsp<br />
Coriander - 1tsp for garnishing<br />
Oil - 3 to 4tsp<br />
Salt to taste<br />
<br />
<br />
<br />
In a pan heat the oil add the onions, ginger garlic paste and green chillies fry till the onions turn light brown. Now add the tomatoes and fry further for 3 mins, then add all the powders one after the other, fry for 2 mins.<br />
Add 1/2 cup of water (If u want it semi gravy add 3 to 4 tbsp of water.) and let it simmer for 5 mins next add in the boiled eggs and close the lid over the pan. Allow it to cook for 2 to 5 mins.<br />
<br />
Lastly garnish with coriander and serve hot with rotis or white rice.<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-9h-VVJdyuYs/TbhNXmVeeqI/AAAAAAAAAbo/jjvQ8ZMWGTQ/s1600/DSC00869.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-9h-VVJdyuYs/TbhNXmVeeqI/AAAAAAAAAbo/jjvQ8ZMWGTQ/s400/DSC00869.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is Gravy Consistency </td></tr>
</tbody></table><br />
</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-7173686053089551718?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com0tag:blogger.com,1999:blog-2891122453375761000.post-50991108516140414912011-04-25T16:46:00.000-04:002011-04-25T16:46:29.150-04:002011-04-25T16:46:29.150-04:00Old Time Favorite<div dir="ltr" style="text-align: left;" trbidi="on">Serves 1<br />
<br />
Category - Beverage<br />
<br />
Milk - 300 ml<br />
Instant Coffee Powder - 1tsp<br />
Ice Cubes - 8 to 10 Nos.<br />
Sugar - As per taste<br />
Vanilla Ice Cream - 2 Scoops<br />
<br />
In a Blender, add all the ingredients except 1 scoop of ice cream..... Blend till smooth....<br />
Pour into a tall glass and top it with other scoop of ice cream and dust a little instant coffee powder...<br />
<br />
<br />
<br />
</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-5099110851614041491?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com0tag:blogger.com,1999:blog-2891122453375761000.post-6644702897746907342011-04-25T16:12:00.001-04:002011-04-25T16:13:21.575-04:002011-04-25T16:13:21.575-04:00Tikka Chutney<div dir="ltr" style="text-align: left;" trbidi="on">Category - Sides<br />
<br />
<br />
Mint / Pudina - 50g<br />
Coriander leaves - 50g<br />
Green chilly - 1No.<br />
Pepper Corn -1No.<br />
Curd - 150g (A big cup)<br />
Salt to taste<br />
<br />
<br />
Combine all in a food processor until smooth. Garnish with a couple of mint leaves.<br />
<br />
<br />
Can be served for any kebabs and even barbecues......... </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-664470289774690734?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com0tag:blogger.com,1999:blog-2891122453375761000.post-43286148100587521892011-04-25T16:07:00.001-04:002011-04-25T16:13:47.294-04:002011-04-25T16:13:47.294-04:00Paneer Makkanwala<div dir="ltr" style="text-align: left;" trbidi="on">Serves 4<br />
<br />
<br />
Category - Lunch / Dinner<br />
<br />
<br />
Paneer - 100 (Cubed and lightly fried)<br />
Butter - 3 to 5tbsp<br />
<br />
<br />
Grind the following to smooth-<br />
Onion - 1No.<br />
Tomatoes - 4 Medium ones<br />
Ginger - 1 inch<br />
Garlic - 6 flakes<br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif;"></span><br />
<div>Red Chillies - 5Nos.</div><div>Red chilly powder - 1/2tsp</div><div>Coriander leaves - 1/2 bunch</div><div>Curry leaves - A few</div><div>Fresh Grated Coconut - 2tbsp</div><div>Poppy seeds - 1tsp</div><div>Cinnamon - 1 inch</div><div>cloves - 5Nos.</div><div>Cardamom - 1No.</div><div>Dhaniya powder - 2tsp</div><div>salt to taste</div><div><br />
</div><div><br />
</div><div>In a pan heat half of the butter then add the ground masala, fry till butter gets separated. Now add the Paneer and other half of butter and 5 to 6 tbsp of water. Close the lid and simmer for few mins....... Stir in between, get the gravy to the required consistency.</div><div><br />
</div><div>Serve with chapathis or fried rice.</div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-4328614810058752189?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com0tag:blogger.com,1999:blog-2891122453375761000.post-36929675330289379382011-03-31T16:13:00.002-04:002011-04-04T09:43:46.068-04:002011-04-04T09:43:46.068-04:00Dhai Puri (My style)<div dir="ltr" style="text-align: left;" trbidi="on">Serves 1<br />
<br />
Category - Snacks / Appetizer<br />
<br />
Puris - 6 to 8Nos.<br />
<a href="http://easyntastyrecipe.blogspot.com/2010/12/masala-puri.html"><b>Masala</b></a> - 10 to 12tsp (Let it be warm)<br />
Meta Chutney - 2tsp (Optional)<br />
Finely chopped Onions - 8 to 10tsp<br />
Chopped tomatoes - 4 to 5tsp (Optional)<br />
Chat masala - 1tsp<br />
salt to taste<br />
Red Chilli powder - 1/2tsp<br />
Dhai / Thick curd - 15tsp (Whisk)<br />
Chopped Coriander leaves and Sev - 1tsp (For garnishing)<br />
<br />
Make small hole on top of each puri and arrange them on a plate.<br />
Place the masala, meta chutney, onions and tomatoes equally into all the puris. Then pour the curd equally and sprinkle red Chilli powder and chat masala all over the puris.<br />
<br />
Lastly garnish with coriander and Sev.<br />
<br />
Repeat the whole process for more number of puri.... Usually a Plate/ Portion is a batch of 6 puris.... ;)<br />
<br />
</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-3692967533028937938?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com0tag:blogger.com,1999:blog-2891122453375761000.post-64272532310945640772011-03-31T15:46:00.003-04:002011-04-04T09:44:37.282-04:002011-04-04T09:44:37.282-04:00Aviyal<div dir="ltr" style="text-align: left;" trbidi="on"><div>Aviyal is mixed veggies cooked in a thick coconut paste. It is a Kerala recipe and tastes good with Appam Dosas......</div><div><br />
</div><div><br />
</div><div>Serves 6 </div><div><br />
</div><div>Category - Lunch / Evening snack/ Dinner </div><div><br />
</div><div><br />
</div>Dice the veggies about 2 inches thick : Potatoes - 70g / Carrots - 50g / Red potatoes - 50g<br />
<div><br />
<div>Cut the veggies to 1 inches lengthwise : Green Beans - 100g / Green Plantain - 1No./ Drumsticks - 50g</div><div><br />
</div><div>Grind to <b>Thick paste</b> : Turmeric powder - 5g / Green Chillies - 3 to 4Nos. / grated fresh coconut - 150g/ Cumin - 2tsp</div><div><br />
</div><div><br />
</div><div>Yogurt - 250g (whisk and keep aside) </div><div>Salt to taste<br />
<br />
</div><div>For Tempering : Coconut Oil - 2tsp / Curry leaves</div><div><br />
</div><div>Wash and clean all the veggies and cut accordingly.........</div><div><br />
</div><div>In a thick bottom pan place all the veggies(except plantain) and add just enough water to cover. Sprinkle salt and cook on medium flame.</div><div><br />
</div><div>When they are partly add the plantain and cook further till all the veggies are tender. Add water if necessary. </div><div><br />
</div><div>Now put off the flame and add in the whisked yogurt. Mix through and put on the flame to medium heat. simmer for 3 to 4 minutes. Then add the ground paste, mix and simmer for 5 to 6 minutes.</div><div><br />
</div><div>Lastly garnish with the tempering and serve hot.</div><div><br />
</div><div><br />
</div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-6427253231094564077?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com0tag:blogger.com,1999:blog-2891122453375761000.post-1292649637559672222011-03-08T10:53:00.001-05:002011-03-09T15:50:13.721-05:002011-03-09T15:50:13.721-05:00Bhindi Raja Masala<div dir="ltr" style="text-align: left;" trbidi="on">Bhindi Dhai King - Bhindi / Okras marinated in yogurt with a blend of spices. (Here I am using Kitchen King Masala)<br />
<br />
I marinate Okras, by doing so the stickiness disappears automatically. :)<br />
<br />
Serves 4<br />
<br />
Category - Sides / Lunch / Dinner<br />
<br />
<br />
Kitchen King Masala - 2 to 3tbsp<br />
Bhindi / Baby Okra / Okra - 150g<br />
Yogurt - 2 to 3tbsp<br />
Lemon Juice - 2tsp<br />
Salt to taste<br />
Oil - 4tsp<br />
Cilantro - 1tsp Chopped (Garnishing)<br />
<br />
<br />
Wash and clean the Okra, cut off the steam. Then keeping it length wise, make a small slit.<br />
<br />
In a small bowl whisk the yogurt along with King masala, Lemon juice and salt.<br />
<br />
Now marinate the slit Okras with the yogurt mixture for 30 mins.<br />
<br />
Heat the oil in a Wok, add in the marinated Okras and fry for 5 mins. Now add 4 to 5 tbsp of water and fry further for 2 mins. Then cover the Wok and cook till the Okras are soft. (Make sure you stir them in between)<br />
<br />
Lastly garnish with cilantro.<br />
Best to be served with White rice or Chapathis.</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-129264963755967222?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com2tag:blogger.com,1999:blog-2891122453375761000.post-42187449107918309092011-03-02T15:56:00.000-05:002011-03-02T15:56:37.828-05:002011-03-02T15:56:37.828-05:00Baingan Bharta / Brinjal curry<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: arial;">Baingan Bharta is a popular Punjabi recipe, which is medium spicy, cooked in tomato base. </span><br />
<span class="Apple-style-span" style="font-family: arial;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: arial;">Serves 3 to 4</span><br />
<span class="Apple-style-span" style="font-family: arial;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: arial;">Category - Lunch / Dinner</span><br />
<span class="Apple-style-span" style="font-family: arial;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: arial;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: arial;">Eggplant - 1No. Large</span><br />
<div style="font-family: arial;">Tomato - 2Nos. Large</div><div style="font-family: arial;">Onion - 1No. Finely chopped</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-wZhqAFz2UEc/TW6tI0lq7mI/AAAAAAAAAXY/cpU3brW5ts0/s1600/Bangain+bartha.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://lh4.googleusercontent.com/-wZhqAFz2UEc/TW6tI0lq7mI/AAAAAAAAAXY/cpU3brW5ts0/s200/Bangain+bartha.JPG" width="200" /></a></div><div><span class="Apple-style-span" style="font-family: arial;">green Chilli - 2Nos.</span></div><div style="font-family: arial;">ginger - 1/2 inch</div><div style="font-family: arial;">salt to taste</div><div style="font-family: arial;">cumin seeds - 1tsp</div><div><span class="Apple-style-span" style="font-family: arial;">red Chilli powder- 1/4tsp</span></div><div style="font-family: arial;">coriander powder - 1tsp</div><div style="font-family: arial;">turmeric - 1/2tsp</div><div style="font-family: arial;">oil - 4tsp</div><div style="font-family: arial;">Garam masala - 1/2tsp</div><div style="font-family: arial;">Hing a pinch</div><div style="font-family: arial;">cilantro - 1tbsp For garnishing</div><div style="font-family: arial;"><br clear="all" /></div><div style="font-family: arial;"><br />
</div><div style="font-family: arial;"><br />
</div><div style="font-family: arial;">In a Microwave dish place the washed and pat dry eggplant, cook for 8 to 10 mins. Then cut the steam and peel off the skin and smash. Keep aside.</div><div style="font-family: arial;"><br />
</div><div style="font-family: arial;">Ground together - Tomatoes, green chillies and ginger.</div><div style="font-family: arial;"><br />
</div><div><span class="Apple-style-span" style="font-family: arial;">In a Wok, heat the oil add in the Hing and cumin then the onions. Fry till the onions turn transparent now add the ground paste. Now add all the spices and cook for about 6 mins, till oil separates. Add the smashed Eggplant and cook further till everything blends together. Add 2 or 3 tsp of water if required to keep up the gravy consistency.</span></div><div><span class="Apple-style-span" style="font-family: arial;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: arial;">Lastly, garnish it with cilantro. Serve with chapathi or Na-an. </span></div><div><span class="Apple-style-span" style="font-family: arial;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: arial;">(This gravy is thick in consistency.)</span></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-4218744910791830909?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com0tag:blogger.com,1999:blog-2891122453375761000.post-34243141576813531022011-03-02T15:17:00.000-05:002011-03-02T15:17:12.694-05:002011-03-02T15:17:12.694-05:00Turmeric / Haldi / Manjal<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-n1u3Rbv1gi8/TW6lMoURYdI/AAAAAAAAAXU/0th7cE0YHlw/s1600/220px-Turmeric_plant.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://lh6.googleusercontent.com/-n1u3Rbv1gi8/TW6lMoURYdI/AAAAAAAAAXU/0th7cE0YHlw/s320/220px-Turmeric_plant.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turmeric Plant</td></tr>
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<b style="font-family: arial;">Turmeric</b><span class="Apple-style-span" style="font-family: arial;"> is of Ginger family and is native to Tropical South Asia. The fresh </span><b style="font-family: arial;">Turmeric </b><span class="Apple-style-span" style="font-family: arial;">looks similar to as of the Ginger however its color is slight yellow deep Orange. </span><b style="font-family: arial;">Turmeric</b><span class="Apple-style-span" style="font-family: arial;"> is processed and further ground to powder and this powder is used in various ways. In India </span><b style="font-family: arial;">Turmeric Powder</b><span class="Apple-style-span" style="font-family: arial;"> is also one among the spices they use and is used not only in curries but also in many more. </span><span style="font-family: sans-serif; line-height: 19px;"><b>Turmeric</b> grows wild in the forests of Southeast Asia. However</span><span class="Apple-style-span" style="font-family: arial;"> few people grow it in their garden. </span><br />
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</div><div style="font-family: arial;"><span style="font-family: sans-serif; line-height: 19px;">In medieval Europe, <b>Turmeric</b> became known as Indian saffron, since it was widely used as an alternative to the far more expensive Saffron.</span></div><div style="font-family: arial;"><br />
</div><div style="font-family: arial;"><span style="font-family: sans-serif; line-height: 19px;"></span>India is the largest producer of <b>Turmeric</b>. In South India, Tamil Nadu State, a city by name Erode <span style="font-family: sans-serif; line-height: 19px;">is the world's largest producer and most important trading center of </span><b>Turmeric</b><span style="font-family: sans-serif; line-height: 19px;"> in Asia. </span><span style="font-family: sans-serif; line-height: 19px;">For these reasons, Erode in history is also known as <b>"Yellow City"</b> </span><span style="font-family: sans-serif; line-height: 19px;">or <b>"Turmeric City"</b>. </span><b>Turmeric</b><span style="font-family: sans-serif; line-height: 19px;"> is known as "Manjal" and </span><b>Turmeric</b><span style="font-family: sans-serif; line-height: 19px;"> powder is known as "Manjal Thool" in Tamil language in Tamil Nadu, India.</span></div><div style="font-family: arial;"><span style="font-family: sans-serif;"><span style="line-height: 19px;"></span></span></div><div style="font-family: arial;"><span style="font-family: sans-serif; line-height: 19px;"><br />
</span></div><div style="font-family: arial;"><span style="font-family: sans-serif; line-height: 19px;">A</span><span style="font-family: sans-serif;"><span style="line-height: 19px;"> town in the southern part of the Indian western state of Maharashtra, is the second largest and most important trading center for </span></span><b>Turmeric</b><span style="font-family: sans-serif; line-height: 19px;"> in Asia. </span></div><div style="font-family: arial;"><span style="font-family: sans-serif;"><span style="line-height: 19px;"><br />
</span></span></div><div style="font-family: arial;"><span style="font-family: sans-serif;"><span style="line-height: 19px;"><span style="font-family: arial; line-height: normal;"><b>Turmeric</b></span> has Medicinal Values and also for skin. In India </span></span><b>Turmeric</b><span style="font-family: sans-serif;"><span style="line-height: 19px;"> is used in </span></span><span style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif;"><b>Ayurvedic Medicines. </b>It was used for </span><span style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif;">whole body cleansing.<b> </b>Medically, it was used as an aid for digestive disturbances and as a treatment for fever, infections, dysentery, arthritis, jaundice and other liver problems.</span></div><div style="font-family: arial;"><span style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif;"><br />
</span></div><div style="font-family: arial;"><span style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif;">The <b>traditional Chinese physicians</b> also used </span><b>Turmeric</b><span style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif;"> medically to treat liver and gallbladder problems, stop bleeding, and relieve chest congestion and menstrual discomforts.</span></div><div style="font-family: arial;"><span style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif;"><br />
</span></div><div style="font-family: arial;"><span style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif;"><span style="font-family: arial;"><b>Turmeric</b></span> is considered as a safe herb. However, prolong use of higher than recommended doses can cause stomach upset and other gastrointestinal disturbances.</span></div><div class="separator" style="clear: both; font-family: arial; text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-qzgo_mCkDxo/TW6kM2E0iyI/AAAAAAAAAXQ/vttga1DSpS8/s1600/Turmeric+rhizomes+or+roots.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://lh6.googleusercontent.com/-qzgo_mCkDxo/TW6kM2E0iyI/AAAAAAAAAXQ/vttga1DSpS8/s400/Turmeric+rhizomes+or+roots.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turmeric Rhizomes or root</td></tr>
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</b></span></div><div style="font-family: arial;"><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif;"><b>Benefits for Skin-</b> </span></div><div style="font-family: arial;"><span style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif;"><br />
</span></div><div style="font-family: arial;"><span style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif;"><span style="font-family: Arial, sans-serif;"><b>Turmeric</b> helps you reduce <b>Pigmentation</b> on your face and even out your skin tone. It can be easily done at home. Mix a little </span></span><b>Turmeric</b><span style="font-family: Arial, sans-serif;"> with cucumber or lemon juice and apply to your face. Leave it for some time and wash off. A one-time application will be of little help and only regular use will give a <b>soft glow</b> to your face.</span></div><div style="font-family: arial;"><span style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif;"><span style="font-family: Arial, sans-serif;"><br />
</span></span></div><div style="font-family: arial;"><span style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif;"><span style="font-family: Arial, sans-serif;"><b>Turmeric</b> mixed with sandalwood powder and a little water, and applied to the face can greatly reduce the appearance of <b>Acne</b>.</span></span></div><div style="font-family: arial;"><span style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif;"><span style="font-family: Arial, sans-serif;"><br />
</span></span></div><div style="font-family: arial;"><span style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif;"><span style="font-family: Arial, sans-serif;">For those who want to reduce the <b>hair growth</b> on their face, </span></span><b>Turmeric</b><span style="font-family: Arial, sans-serif;"> again comes to the rescue. Regular washing with <b>Turmeric</b> reduces facial hair growth significantly.</span></div><div style="font-family: arial;"><span style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif;"><span style="font-family: Arial, sans-serif;"><br />
</span></span></div><div style="font-family: arial;"><span style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif;"><span style="font-family: Arial, sans-serif;">Mix some </span></span><b>Turmeric</b><span style="font-family: Arial, sans-serif;"> with gram flour and water and use it to scrub all over your body before your shower. Doing this regularly will indeed help you get a glowing skin. This is followed by most of the brides in India and they follow weeks before their wedding to get a spotless skin.</span></div><div style="font-family: arial;"><span style="font-family: Arial, sans-serif;"><br />
</span></div><div style="font-family: arial;"><span style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif;"><span style="font-family: Arial, sans-serif;"></span></span><span style="font-family: Arial, sans-serif;">In India people apply a paste of </span><b>Turmeric </b><span style="font-family: Arial, sans-serif;">to minor cuts, bruises and bumps as it reduces the swelling just as an ice pack would do, without the discomfort. Its various antiseptic properties are perfect for using it for minor cuts, wounds and abrasions and it helps in quickening the healing process.</span></div><div style="font-family: arial;"><br />
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</div><div style="font-family: arial;"><br />
</div><div style="font-family: arial;">My personal recommendation is to use <b>Turmeric </b>in your cooking, this keeps us healthy and adds natural glow to your skin :)</div><div style="font-family: arial;"><br />
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</div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-3424314157681353102?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com0tag:blogger.com,1999:blog-2891122453375761000.post-6990608809857556162011-02-18T09:35:00.003-05:002011-02-18T13:40:37.007-05:002011-02-18T13:40:37.007-05:00Beauty In Kitchen<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: arial;"><br clear="all" /><b>Glowing Skin</b> - 1/4tsp Turmeric</span><br />
<div> 1tsp Milk<br />
1tsp Besan </div><div> 1/4tsp Honey</div><div><br />
</div><div>Combine everything and apply onto cleansed face, leave it for 10 mins and rinse with warm water. Do this once a week and you will get a glowing skin. :) (Avoid this if oily skin)</div><div><br />
</div><div><br />
</div><div><br />
</div><div><b>Ex-foliate</b> - Exfoliate means to remove the dead skin. One simple technique is gently rub sugar onto wet face. Scrub v.gently for 5 mins and rinse with warm water. Do this once in 2 weeks and say good bye to dead skin.</div><div><br />
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</div><div><b>Oily skin</b> - One best ingredient to reduce oiliness in the skin is LEMON......... Squeeze about 1 to 2 tsp of lemon juice. Dip a cotton ball into the lemon juice and apply wherever the skin is oily. Leave this overnight and rinse as usual in the morning. By doing this, it will also reduce the blemish. </div><div><br />
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</div><div><b>Scrub</b> - Squeeze 1 or 2 fresh strawberries, use this to scrub your face. Natural and more effective :)</div><div><br />
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</div><div><br />
</div><div><b>Acne / Blemish</b> - Did you know acne n Blemish diminish just by drinking loads n loads of WATER. Yeah, drink more water everyday and see the difference :) (Minimum 10 glasses a Day) </div><div><br />
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</div><div><b>Tan Skin</b> - Smash a fully riped Banana and combine with 2tbsp of curd. Apply this paste over the tan, Rinse after Half Hour. Repeat every other day till the tan leaves.</div><div><br />
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</div><div><b><span class="Apple-style-span" style="font-size: large;">Most Welcome to Share your tips :)</span></b></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-699060880985755616?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com4tag:blogger.com,1999:blog-2891122453375761000.post-28047713485995868622011-02-10T13:24:00.002-05:002011-03-02T15:57:49.209-05:002011-03-02T15:57:49.209-05:00Eggplant Pachadi<div dir="ltr" style="text-align: left;" trbidi="on">Serves 4.<br />
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Category - Side / Lunch / Dinner<br />
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Eggplant - 50g (about 2Nos. I prefer the small round purple ones)<br />
<a href="http://2.bp.blogspot.com/-fJmfBJXKcnQ/TVQqUn-WHgI/AAAAAAAAAW4/_BfLA3_ym1M/s1600/DSC00619.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-fJmfBJXKcnQ/TVQqUn-WHgI/AAAAAAAAAW4/_BfLA3_ym1M/s400/DSC00619.JPG" width="400" /></a>Onion - 1/2 (Finely chopped)<br />
Curd - 5tbsp (thick and whisked)<br />
Salt to taste<br />
Red Chilli powder - 1/2tsp<br />
Jaggery - a small piece<br />
Tamarind paste - 1/4tsp<br />
Green Chillies - 1No.(Slit lengthwise)<br />
Mustard seeds - 1tsp<br />
Oil - 2tsp<br />
Coriander leaves - 1tsp chopped (Garnishing)<br />
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Wash and pat dry the eggplants, now roast them directly on the stove top till the skin turns slightly brownish black.<br />
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You could use a microwave also, place the eggplants in a bowl and cook for 8 mins.<br />
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Once the eggplants are done with roasting, peel the skin and dice the eggplant into tiny bite size pieces and keep aside.<br />
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In a wok heat the oil, add the mustard seeds, then add in the onions and fry till transparent. Now add the green chillies then eggplant and fry for a minute. Then add salt, red chill powder, tamarind paste, 3tbsp of water and Jaggery combine quickly and stir continuously for 5 to 8 mins. Put off the heat and keep aside.<br />
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Once the fried mixture cools slowly add in the curd and mix throughly. Lastly garnish it with coriander.<br />
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You can serve this with White rice or you can eat it as a side also. Tastes good for chapathis / Stuffed paratas too :)<br />
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</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-2804771348599586862?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com0tag:blogger.com,1999:blog-2891122453375761000.post-11526600759668415552011-02-10T12:49:00.002-05:002011-03-02T16:00:21.521-05:002011-03-02T16:00:21.521-05:00Sprouted Moong Curry<div dir="ltr" style="text-align: left;" trbidi="on">This Moong curry is a Konkani recipe and is very simple to cook, with lot of flavors. One of my very favorite recipe :) :) :)<br />
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Serves 3 to 4<br />
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Category - Lunch / Dinner<br />
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Sprouted Moong Dal - 1 to 1 1/2 cups<br />
Onion - 1/2 Roughly chopped<br />
Tomatoes - 1 Roughly chopped (Optional)<br />
Curry leaves - a few<br />
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Ground the following to a smooth paste-<br />
Garlic - 2 pods<br />
Red chillies - 7 to 8Nos.<br />
Salt to taste<br />
Dhaniya - 1tsp (Dry roast)<br />
Cumin - 1/2tsp (Dry roast)<br />
Pepper corns - 1No. (Dry roast)<br />
Turmeric powder - 1/2tsp<br />
Tamarind paste - To taste<br />
Poppy seeds - 1tsp<br />
Coconut scrapings - 3tbsp<br />
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In a vessel add all the ingredients along with the ground paste and enough water (about just a little more to cover the sprouts) and place it in a pressure cooker. On a medium heat cook till about 3 to 4 whistles.<br />
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Release the pressure slowly and place the vessel on the gas top and add little more water. Simmer further for 5 to 8 mins and lastly add lemon juice.<br />
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Serve hot with chapathis. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-P645NcOCOIc/TVQk-Z7NPYI/AAAAAAAAAW0/u3DaARBkkNA/s1600/DSC00630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-P645NcOCOIc/TVQk-Z7NPYI/AAAAAAAAAW0/u3DaARBkkNA/s400/DSC00630.JPG" width="400" /></a></div><br />
</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-1152660075966841555?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com0tag:blogger.com,1999:blog-2891122453375761000.post-65589465101743419402011-02-07T14:51:00.002-05:002011-03-30T09:30:30.405-04:002011-03-30T09:30:30.405-04:00Motte Saru<div dir="ltr" style="text-align: left;" trbidi="on">Motte means EGG and Saru means Rasam in Kannada :) So,this recipe is all about EGGS in a rasam ;) White Rice and Motte Saru for a Brunch on Sunday would be just fab.......<br />
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You can replace EGGS with chicken, this combination also works awesome :) :) :) :)<br />
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Serves 2 to 3<br />
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<span class="Apple-style-span" style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Category - Brunch / lunch</span><br />
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Boiled EGGS - 4Nos. [ OR Chicken - 250 to 300g]<br />
Cloves - 3Nos.<br />
Cinnamon - 1/2 inch<br />
Elachi - 1No.<br />
<a href="http://3.bp.blogspot.com/_3PVwjFesT2s/TVBMtC6rsUI/AAAAAAAAAWc/Zw9ukMRYIS0/s1600/DSC00608.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/_3PVwjFesT2s/TVBMtC6rsUI/AAAAAAAAAWc/Zw9ukMRYIS0/s200/DSC00608.JPG" width="200" /></a>Mustard Seeds - 1tsp <br />
Onion - 1No. (Chopped)<br />
Ginger Garlic paste - 1tsp<br />
Tomato - 1 Large (Blanched)<br />
Coriander Powder - 1tsp<br />
Red Chilli powder - 1tsp<br />
Garam Masala - 1/4tsp<br />
Salt to taste<br />
Cumin seeds - 1/4tsp<br />
Cashew - 2 to 3Nos.<br />
Curry leaves - 1 Sprig<br />
Green Chilli - 1No.<br />
Fresh Coconut Scrapings - 3tbsp<br />
Oil - 5tsp<br />
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Add all the ingredients, (except the EGGS, onions, oil and mustard seeds) blend into a smooth paste.<br />
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In a Wok, heat 1tsp oil and add a pinch of turmeric then add in the EGGS.... Fry for a min and keep aside. (Fry the marinated chicken till 1/2 tender.)<br />
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In the same Wok, add the remaining oil and mustard seeds allow it to splutter. Now add the onions fry till transparent. To this add the ground paste and fry for 8 mins. Later, add 1/4th cup of water and boil for 5 mins then add the EGGS. After few mins add some more water (till your desired consistency of rasam) and simmer for few more mins.......... N the MOTTE SARU is ready to go with White rice :)<br />
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<span class="Apple-style-span" style="font-size: large;">NOTE - Use a Pressure cooker instead of a Wok if using chicken. Marinate the chicken for 30 mins using 1/3rd of the ground paste. follow the same process as of the EGGS. After adding Chicken and enough water, close the lid and wait for 3 to 4 whistles...................... </span><br />
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</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-6558946510174341940?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com4tag:blogger.com,1999:blog-2891122453375761000.post-39008676221411175012011-02-02T12:29:00.006-05:002011-03-30T09:31:31.826-04:002011-03-30T09:31:31.826-04:00Veggie Delight<div dir="ltr" style="text-align: left;" trbidi="on">Are you bored of the same old recipes then why don you try this one?????????????????<br />
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As the very name speaks, yeah it is a mixed veggie North Indian Gravy. This Curry is simple and loaded with flavors and tastes awesome with chapathis.<br />
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Serves 4<br />
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<span class="Apple-style-span" style="color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Category - Lunch / Dinner</span><br />
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Veggies - 1 Cup chopped and 3/4th boiled (Carrot, Beans, Fresh green peas, Potatoes, Cauliflower)<br />
Paneer - 30g Grated<br />
Milk - 4tbsp<br />
Onion - 30g (Roughly chopped)<br />
Tomato - 2 Medium<br />
Coriander seeds - 1 1/2 tsp<br />
Pepper Corn - 1No.<br />
Cumin Seeds - 1tsp<br />
Cloves - 3Nos.<br />
Cinnamon stick - 1/2 inch<br />
Elachi - 1 seed<br />
Poppy Seeds - 1tsp<br />
Ginger - 1 inch<br />
Garlic - 4 pods<br />
Red chilies - 7 to 8Nos.<br />
Cashew - 20g (soaked in milk)<br />
Turmeric powder - 1/2 tsp<br />
Pudina / Mint - 20g<br />
Salt to taste<br />
Oil - 4tsp<br />
Garnishing - Coriander leaves, fried cashew and little grated Paneer.<br />
<br />
Dry roast separately - Coriander seeds, cumin, cloves, cinnamon, Elachi, pepper, red chillies and poppy.<br />
<br />
Add all the dry roast ingredients into a blender, make a coarse powder now to this add the onion, cashew, turmeric, ginger, garlic, Pudina, tomato and salt and blend into a smooth paste by adding little water.<br />
<br />
In a wok heat the oil add the ground masala let the masala ooze out the oil then add veggies and milk.(Add more milk if required). Also add about 3tbsp of water.<br />
<br />
Mix through and simmer it for 5 to 8 minutes. Then add the Paneer mix well and simmer for 2 minutes.<br />
<br />
Lastly garnish, serve hot with chapathis or any Indian bread of your choice. You can accompany with a simple onion salad too......... :)<br />
<br />
<br />
<br />
<span class="Apple-style-span" style="font-size: large;">VARIATION : You can use chicken instead of veggies....... Add more pudina / mint...... Marinate the chicken with 1/3rd of the ground paste. Further continue the same process. (Cook Chicken directly in the wok and will take long time to cook.)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3PVwjFesT2s/TUmRwqWTK0I/AAAAAAAAAWY/SnAEmNaeID4/s1600/DSC00623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3PVwjFesT2s/TUmRwqWTK0I/AAAAAAAAAWY/SnAEmNaeID4/s400/DSC00623.JPG" width="400" /></a></div><br />
</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-3900867622141117501?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com0tag:blogger.com,1999:blog-2891122453375761000.post-7249444281783776352011-02-02T11:42:00.001-05:002011-02-18T11:04:16.155-05:002011-02-18T11:04:16.155-05:00Palak Paneer<div dir="ltr" style="text-align: left;" trbidi="on">Palak Paneer is favorite to many of us. However i have heard few people telling they feel the rawness in the taste when they make at home. I suggest them to try my recipe :)<br />
<br />
Here I will be adding milk and wont use any cream. The important thing is while blanching Palak, I suggest you to blanch it in Microwave for 8 mins. By doing this it retains the rich green color, vitamins and minerals.<br />
<br />
<br />
Serves 3 to 4<br />
<br />
Category - Lunch / Dinner<br />
<br />
Palak - 350g (Blanched)<br />
Ginger N Garlic Paste - 1tsp<br />
Cinnamon stick - 1 inch<br />
Clove - 3Nos.<br />
Onion - 1 Small, roughly chopped<br />
Cumin - 1 1/2 tsp<br />
Coriander powder - 1tsp<br />
Turmeric powder - 1 pinch<br />
Milk - 4tbsp (A little more or less depending on the consistency)<br />
Tomato - 2 Medium (Blanched)<br />
Oil - 2tsp<br />
Paneer - 100 to 150g (1 inch cubes)<br />
Green chillies - 7 to 8Nos.<br />
Salt to taste<br />
<br />
<br />
In a Wok heat the oil, add cumin, cloves, cinnamon, onions and green chillies..... Let it fry till the onions turn lightly golden brown. Then set aside and let it cool.<br />
<br />
Now in a blender add the Palak, tomatoes and the fried onion mixture, ground to a smooth paste.<br />
<br />
<a href="http://4.bp.blogspot.com/_3PVwjFesT2s/TUmJR4MU17I/AAAAAAAAAWU/eYwOXPISve4/s1600/palak_paneer.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/_3PVwjFesT2s/TUmJR4MU17I/AAAAAAAAAWU/eYwOXPISve4/s1600/palak_paneer.jpg" /></a>Again in a wok heat the oil left over and add the ginger garlic paste then the ground mixture. Let it boil for a minute or so then add the milk as much as you like (I add about 4tbsp). Then add salt, turmeric powder and coriander powder mix through and let it boil for 5 to 8 mins. <br />
<br />
Then lastly add Paneer let it simmer for another 5 mins then its ready. You can serve with any Indian Bread.<br />
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<br />
<br />
Note - To keep Paneer soft in the curry I am avoiding to fry it.</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-724944428178377635?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com0tag:blogger.com,1999:blog-2891122453375761000.post-11037722875498761352011-01-28T13:13:00.011-05:002011-02-10T10:36:02.745-05:002011-02-10T10:36:02.745-05:00Cooking Tips<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: arial;"><br clear="all" />Use a thread to cut the boiled eggs instead of a knife, this will help the eggs not turning black.</span><br />
<div><br />
</div><div>Before cooking, always wash the Mushrooms and place it in water with a pinch of salt, this will keep the Mushrooms fresh and wont turn into pink.</div><div><br />
</div><div>For soft Chapathis mix the wheat flour wholly with milk, instead of water. (Yeah of course you need to add in salt and oil :P) Let it stand for 15 mins then roll out chapathis.</div><div><br />
</div><div>When you run out of Basmati Rice, soak the regular rice in water for more than 1 hour, this will enhance the taste of your Biriyani or any rice varieties. </div><div><br />
</div><div>Soak Cashews in warm milk before grinding to a paste, this makes it easy to grind.</div><div><br />
</div><div>When you blanch any veggies, blanch them in microwave this helps the veggies remain their original color and vitamins.</div><div><br />
</div><div>While making Slurry use room temperature water or milk, this will keep the mixture lump-less. <br />
<br />
While you boil eggs add 1/2tsp of salt, this makes the shells to peel off easily.<br />
<br />
I wont fry Paneer, this retains the softness and the texture.</div><div><br />
Wrap fruits in newspaper to make them ripe quickly.</div><div><br />
</div><div>Always blanch veggies in microwave this helps to retain the color and vitamins.<br />
<br />
Add a pinch of salt while frying onions, this makes the onions fry evenly and fast.<br />
<br />
</div><div>Worried about the stains on your pan and cooker inside bottoms, add a few lemon slices and 2 cups of water, then put it on the gas top for 10 mins on medium flame. This process removes the stains easily without any effort.<br />
<br />
To release the stickiness of Okra/ Lady's finger, add a few drops of lemon while frying.<br />
<br />
While frying onions, add a pinch of salt this will help it to fry fast and onions wont stick to the pan.<br />
<br />
<br />
For the salad to be more crispy you may keep the clean and chopped lettuce, cabbage and celery in icy water with couple of ice cubes.<br />
<br />
Make sure that the lemons in your refrigerator are at room temperature and rub in between your palms, before you extract the juice. This helps you to extract all the juice.........<br />
<br />
<br />
<span class="Apple-style-span" style="font-size: x-large;">Guys you may also share your tips :)</span></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-1103772287549876135?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com0tag:blogger.com,1999:blog-2891122453375761000.post-36496438140471834002011-01-27T09:51:00.001-05:002011-02-18T10:04:22.872-05:002011-02-18T10:04:22.872-05:00Tequila Cilantro Dressing<div dir="ltr" style="text-align: left;" trbidi="on">This dressing is unique and can be enjoyed with any combination's salad. But my favorite one is the Garden Salad.<br />
<br />
Serves 1 serving<br />
<br />
Category - Salad<br />
<br />
Cilantro - 2tbsp (chopped)<br />
Tequila - 1tbsp<br />
Olive oil - 4 to 5 tbsp<br />
Garlic Powder - 1tsp (or use fresh garlic say about 2 to 3 pods)<br />
Salt and pepper - To taste<br />
<br />
<br />
In a small bowl mix all the above mentioned ingredients and the dressing is ready. Just pour the dressing over your favorite Salad and enjoy :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3PVwjFesT2s/TUGGM7jI9eI/AAAAAAAAAWM/BtK51O9h4FY/s1600/DSC00600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_3PVwjFesT2s/TUGGM7jI9eI/AAAAAAAAAWM/BtK51O9h4FY/s320/DSC00600.JPG" width="320" /></a></div><br />
</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-3649643814047183400?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com0tag:blogger.com,1999:blog-2891122453375761000.post-45496575464986690612011-01-25T12:59:00.002-05:002011-02-18T10:05:55.995-05:002011-02-18T10:05:55.995-05:00Sambar for White Rice<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif;">Serves 4 </span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif;">Category - Lunch / Dinner</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif;">Toor Dal - 3tbsp</span><br />
<div>Coriander Seeds - 3tsp</div><div>Dry Red Chillies - 5 to 6Nos.</div><div>Split Bengal Gram - 1tsp</div><div>Fennel Seeds - 1/4tsp</div><div>Asafoetida - A pinch</div><div>Okra / Ladies Finger - 30g</div><div>Onions - 30g</div><div>Eggplant / Purple Brinjal - 30g</div><div>Drumsticks - 100g</div><div>Turmeric - A pinch</div><div>Salt to taste<br />
Tamarind paste to taste</div><div><br />
</div><div>For Tempering - </div><div>Onions - 10g (Sliced)</div><div>Curry Leaves - 1Sprig</div><div>Red Chillies - 2Nos.</div><div>Mustard Seeds - 1tsp</div><div>Ghee - 2tsp</div><div><br />
</div><div><br />
</div><div>Boil the Dal and veggies which are cut into even sizes.</div><div><br />
</div><div>In a blender, powder all the spices.</div><div><br />
</div><div>In a pan add the cooked Dal and veggies, to this add the ground powder and a little water. Let it boil for few mins then add the tamarind paste, turmeric and salt.</div><div>Bring it to boil, check for seasoning and remove from heat.</div><div><br />
</div><div>Lastly make the tempering and pour on the Sambar, mix well and serve hot with white rice.<br />
<br />
<span class="Apple-style-span" style="font-size: large;">VARIATION - You can use any veggies of your choice. You can also use only one variety of veggies.</span></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-4549657546498669061?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com2tag:blogger.com,1999:blog-2891122453375761000.post-66721111898413623732011-01-21T18:07:00.000-05:002011-01-21T18:07:32.734-05:002011-01-21T18:07:32.734-05:00Red Chutney for Masala Dosa<div dir="ltr" style="text-align: left;" trbidi="on">Masala Dosa is a famous dish in South India and favorite to most of the Indians. This Red Chutney is spread on Dosa and makes the Masala Dosa very tasty so if you all are wondering how to make this Chutney, don you worry coz today I am teaching you this Chutney...... All you guys ready???????????? Lets get started..........<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3PVwjFesT2s/TToQyEk8DAI/AAAAAAAAAWE/HWDeckjkp7c/s1600/DSC00588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3PVwjFesT2s/TToQyEk8DAI/AAAAAAAAAWE/HWDeckjkp7c/s400/DSC00588.JPG" width="400" /></a></div><br />
<br />
Serves for 6 to 7 Dosas. <br />
<br />
Dry Red Chillies - 4 to 5Nos.<br />
Coconut Scrapings - 2tsp<br />
Split Chickpeas - 3tsp<br />
Garlic - 2Pods<br />
Salt to taste<br />
<br />
Add everything into a blender and ground to smooth paste by adding little water (may be like 3 to 5 tsp).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3PVwjFesT2s/TToRHohWl9I/AAAAAAAAAWI/_1p5OVSZscY/s1600/DSC00590.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/_3PVwjFesT2s/TToRHohWl9I/AAAAAAAAAWI/_1p5OVSZscY/s200/DSC00590.JPG" width="200" /></a></div>Now the Red Chutney for Masala Dosa is ready. <br />
<br />
<br />
<br />
<br />
</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-6672111189841362373?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com0tag:blogger.com,1999:blog-2891122453375761000.post-32264158167024959442011-01-19T16:47:00.001-05:002011-02-18T10:09:46.416-05:002011-02-18T10:09:46.416-05:00Methi Pakoda<div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://4.bp.blogspot.com/_3PVwjFesT2s/TTenwaephaI/AAAAAAAAAV8/LdUb2MaVzlY/s1600/DSC00583.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/_3PVwjFesT2s/TTenwaephaI/AAAAAAAAAV8/LdUb2MaVzlY/s200/DSC00583.JPG" width="200" /></a>Serves for 3.<br />
<br />
Category - <span class="Apple-style-span" style="color: #4e2800; font-family: arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px;">Appetizers</span></span><br />
<br />
Methi Leaves - 4tbsp (Finely chopped)<br />
Jeera - 2tsp<br />
salt to taste<br />
Baking Soda - A pinch<br />
Black Pepper Powder - 1/2 tsp<br />
Green Chillies - 6Nos. (Finely chopped) <br />
Onions - 1/2 (Finely chopped)<br />
Besan Flour - 3tbsp<br />
Rice Flour - 3tbsp<br />
Oil for deep fry<br />
<br />
In a mixing bowl add everything except for oil, and slowly add water little by little and mix it to bonda consistency. Let the mixture rest for 2 to 3 mins.<br />
<br />
In a kadai, heat the oil and when its really hot drop in the batter like Pakoda shape need not be perfect......<br />
Fry till golden brown on both sides.<br />
<br />
Serve hot with tomato ketchup. This can be stored in air tight container after its cooled, for 2 days.<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3PVwjFesT2s/TTeoJKsBSmI/AAAAAAAAAWA/Sh3stv97epk/s1600/DSC00585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_3PVwjFesT2s/TTeoJKsBSmI/AAAAAAAAAWA/Sh3stv97epk/s320/DSC00585.JPG" width="320" /></a></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2891122453375761000-3226415816702495944?l=easyntastyrecipe.blogspot.com' alt='' /></div>Meghu's Worldhttp://www.blogger.com/profile/01109501748706252323meghanakomarla@gmail.com0