tag:blogger.com,1999:blog-11874848199431977762024-03-24T16:31:47.044-07:00Sound'spicySoundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.comBlogger142125tag:blogger.com,1999:blog-1187484819943197776.post-32761180176854481372013-04-21T10:11:00.001-07:002013-04-21T10:11:42.924-07:00Baby On Board!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><b>Soundspicy</b> has been silent for a while. I wanted a small break (actually from the kitchen). Time just flies with little one and I just realized its been almost a year since I posted any in this space [ I know a year break was too long ]. Thank you all for your patience and keeping this space active. Will see you soon with more recipes</i>. <br />
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Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com1tag:blogger.com,1999:blog-1187484819943197776.post-81774023331446207912012-04-18T21:46:00.001-07:002012-04-18T21:46:12.760-07:00100K page views - Thank You All<div dir="ltr" style="text-align: left;" trbidi="on">
<i>Celebrating milestone: 100K page views. Many Thanks to all my readers, followers, fellow bloggers and friends for all your support, feedback and comments. </i><br />
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<br />
<i>Just moved to new place this week and yet to set my kitchen. </i><br />
<i>Celebrating with a store bought Black forest cake. </i><br />
<i>See you soon with more recipes.</i></div>Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com5tag:blogger.com,1999:blog-1187484819943197776.post-25371055264556532102012-04-13T10:26:00.001-07:002012-04-13T10:26:50.307-07:00Pasi Paruppu Payasam - Happy Tamil New year<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Iniya Tamil Puthandu Naal Vaazhthukkal / Wish you all a very Happy Tamil New year. </i><br />
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<i>Pasi Paruppu Payasam / Malabar payasam / Moong dal Kheer New Year's sweet treat.</i><br />
<br />
<i><b>Serves : 4</b></i><br />
<br />
<i><b>Ingredients:</b></i><br />
<ul style="text-align: left;">
<li>Moong dal - 1/2 cup</li>
<li>Jaggery (grated) - 3/4 cup</li>
<li>Sugar - 2 tsp</li>
<li>Milk - 1 cup</li>
<li>Cardamom - 2</li>
<li>Cashew nuts (broken) - 1 tbsp</li>
<li>Raisins - 1 tbsp</li>
<li>Shredded Coconut - 1 tbsp</li>
<li>Ghee - 2 tsp</li>
</ul>
<i><b>Method:</b></i><br />
<ol style="text-align: left;">
<li>Dry roast moong dal for couple of mins in low flame till you get the aroma</li>
<li>Pressure cook moong dal with 1 cup water for 3 whistles, mash them and set aside</li>
<li>Boil milk / Microwave milk for 1 min and set aside </li>
<li>In a pan add ghee, fry cashew, raisins, grated coconut and keep aside</li>
<li>In same pan add 1 cup water and melt jaggery and sugar</li>
<li>Now add mashed dal and mix well and cook for a min </li>
<li>Add powdered cardamom, boiled milk, roasted cashew and raisins </li>
<li>Serve hot and enjoy</li>
</ol>
<br /></div>Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com6tag:blogger.com,1999:blog-1187484819943197776.post-3849428298264603852012-04-03T17:35:00.000-07:002012-04-03T18:00:14.138-07:00Dabeli<div dir="ltr" style="text-align: left;" trbidi="on">
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Dabeli, Pav Bun stuffed with curried potato patty and garnished with roasted peanuts. An Indian burger / Potato burger that originated in Gujarat, an alternate to <a href="http://soundspicy.blogspot.com/2011/07/pav-bhaji.html" target="_blank">Pav Bhaji</a><br />
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<i><b>Serves:4</b></i><br />
<br />
<i><b>Ingredients: </b></i><br />
<ul style="text-align: left;">
<li>Onion - 1</li>
<li>Tomato - 1</li>
<li>Potato - 1 (large)</li>
<li>Green chilly - 1</li>
<li>Ginger - 1 inch piece </li>
<li>Cilantro - handful</li>
<li>Cumin seeds - 1 tsp </li>
<li>Lime juice - 1 tbsp</li>
<li>Chaat masala - 1/2 tsp</li>
<li>Red chilly powder - 1/2 tsp </li>
<li>Amchoor powder - 1/2 tsp</li>
<li>Salt - to taste</li>
<li>Butter - 3 tsp</li>
<li>Oil - 2 tsp</li>
<li>Pav Bun - 8 </li>
</ul>
<i><b>Dabeli masala: </b></i><br />
<ul style="text-align: left;">
<li>Cinnamon - 1 inch piece</li>
<li>Cloves - 2</li>
<li>Bay leaves - 1</li>
<li>Coriander seeds - 1 tsp</li>
<li>Cumin seeds - 1tsp </li>
<li>Red chilly - 1</li>
</ul>
<i><b>Garnish:</b></i><br />
<ul style="text-align: left;">
<li>Roasted peanuts - 2 tbsp</li>
<li>Sev / Boondi - 2 tbsp</li>
<li>Onion (chopped) - 2 tbsp</li>
<li>Cinatro (chopped) - 2 tbsp </li>
<li>Pomegranate or Chopped grapes - 1tsp </li>
<li><a href="http://soundspicy.blogspot.com/2011/06/chaat-chutney.html" target="_blank">Chaat Chutney</a> - 2 tbsp</li>
</ul>
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<ul style="text-align: left;">
</ul>
<i><b><br /></b></i><br />
<i><b>Method:</b></i><br />
<ol style="text-align: left;">
<li>Boil, peel and mash potato</li>
<li>Heat pan, dry roast and grind / powder all ingredients listed under Dabeli masala and set aside</li>
<li>In same pan, add 2 tsp oil and 1 tsp butter, add cumin seeds, grated ginger and chopped green chilly</li>
<li>Now add chopped onion, fry till its transparent and add chopped tomato and mash them </li>
<li>Add mashed potato, chopped cilantro, ground dabeli masala and mix well </li>
<li>Now add Chaat masala, red chilly powder, amchoor powder and cook for couple of mins</li>
<li>Drizzle lime juice and switch off the pan</li>
<li>Cut Pav bun diagonally on two sided to form a pouch</li>
<li>Roast the bun with little butter </li>
<li>Apply <a href="http://soundspicy.blogspot.com/2011/06/chaat-chutney.html" target="_blank">Chaat chutney</a> on both sides and spread lime sized potato filling</li>
<li>Garnish with roasted peanuts, onion, cilantro, sev / boondi </li>
<li>Repeat it for remaining bun and serve hot with Chai</li>
</ol>
<br />
<br /></div>Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com9tag:blogger.com,1999:blog-1187484819943197776.post-37980269285925175162012-03-26T17:48:00.000-07:002012-03-26T17:48:48.867-07:00Lemon Asparagus Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Lemon Asparagus Pasta, a perfect meal in a bowl.</i><br />
<br />
<i><b>Serves: 4</b></i><br />
<br />
<i><b>Ingredients:</b></i> <br />
<ul style="text-align: left;">
<li>Vegetable Radiatore pasta - 1 packet </li>
<li>Onion - 1</li>
<li>Capsicum / Bell Pepper - 2</li>
<li>Asparagus - 12</li>
<li>Alfredo Sauce - 1 cup</li>
<li>Pepper powder - 1 tbsp</li>
<li>Dry basil - 1 tsp </li>
<li>Olive Oil - 4 tbsp</li>
<li>Lime Juice - 1 tbsp</li>
<li>Salt - to taste </li>
<li>Shredded Parmesan - handful</li>
<li>Potato Chips / Pop Chips - Optional </li>
</ul>
<i><b>Grind to Paste:</b></i><br />
<ul style="text-align: left;">
<li>Cilantro - 1 cup</li>
<li>Green Chilly - 1 or 2</li>
</ul>
<i><b>Method:</b></i><br />
<ol>
<li>Boil water, add pasta with olive oil, salt and cook as per packet instructions</li>
<li> Strain pasta, rinse in cold water, drizzle olive oil and fresh ground pepper</li>
<li>Grind cilantro and green chilly to fine paste by adding little water</li>
<li>Snap and discard bottom hard portion of Asparagus and cut them diagonally into 2 inch pieces</li>
<li>Heat pan, add olive oil and fry chopped onion and capsicum for 3 mins</li>
<li>Now add Asparagus, dry basil, ground paste and cook for 5 mins</li>
<li>Add Alfredo sauce, stir well and switch off the pan</li>
<li>Now add lime juice to the sauce and mix well </li>
<li>Toss pasta
and sauce together with parmesan cheese and crushed potato chips [crunch] and serve hot
</li>
</ol>
</div>Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com6tag:blogger.com,1999:blog-1187484819943197776.post-8009507437765364012012-03-20T18:12:00.000-07:002012-03-20T18:16:12.104-07:00Palak Tofu / Saag Tofu<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Palak Tofu / Saag Tofu, Tofu cooked in Curried Spinach, a healthy side dish that goes well with Naan / Roti / Saffron rice. </i><br />
<br />
<i><b>Serves: 2</b></i><br />
<br />
<i><b>Ingredients:</b></i><br />
<ul style="text-align: left;">
<li>Baby Spinach - 2 cups</li>
<li>Sugar - pinch</li>
<li>Tofu (Sprouted Tofu) - 12 cubes (1 inch size)</li>
<li>Onion - 1 </li>
<li>Tomato - 1 </li>
<li>Cumin seeds - 1 tsp</li>
<li>Asafotieda - 1/2 tsp </li>
<li>Ginger Garlic paste -1 tsp</li>
<li>Turmeric powder - 1/2 tsp</li>
<li>Red Chilly powder - 1 tsp</li>
<li>Coriander powder - 1 tsp</li>
<li>Cumin powder - 1 tsp</li>
<li>Garam masala - 1 tsp </li>
<li>Milk - 1/4 cup</li>
<li>Dry Fenugreek leaves/ Kasoori methi - 1 tbsp</li>
</ul>
<br />
<i><b>Method:</b></i><br />
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<ol style="text-align: left;">
<li>Microwave Spinach with 1 cup water and sugar for 5 mins</li>
<li>Strain water (retain the water) and coarsely blend spinach</li>
<li>Heat pan, add oil, fry tofu till its golden brown on all sides and set aside </li>
<li>In same pan, add little more oil and fry cumin seeds, asafotieda, chopped onion, salt to taste and cook till onion is translucent</li>
<li>Now add ginger-garlic paste and cook till raw smell subsides</li>
<li>Add chopped tomato and fry for couple of mins</li>
<li>Now add spice mix ( turmeric powder, red chilly powder, coriander powder, cumin powder and garam masala) and cook till oil separates</li>
<li>Now add water used for cooking spinach with milk </li>
<li>Add fried tofu, cover and cook for 5 mins </li>
<li>Add crushed kasoori methi / fenugreek leaves and serve with saffron rice</li>
</ol>
<i><b>Note:</b></i> <i>Tofu can be substituted with Panner for Saag Panner / Palak Panner. </i></div>Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com8tag:blogger.com,1999:blog-1187484819943197776.post-78887238195803462532012-03-13T17:23:00.001-07:002012-03-13T17:23:47.311-07:00Paruppu Usili<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Paruppu Usili, lentil crumbed and mixed with beans & carrot. Popular South Indian curry served with <a href="http://soundspicy.blogspot.com/2012/03/mor-kuzhambu.html" target="_blank">Mor Kuzhambu / Buttermilk kuzhambu</a>. </i><br />
<i><br /></i><br />
<i>Serves: 4</i><br />
<br />
<i><b>Ingredients:</b></i><br />
<ul style="text-align: left;">
<li>Beans - 15</li>
<li>Carrot - 2</li>
<li>Toor dal - 1/2 cup</li>
<li>Red chilly - 3</li>
<li>Asafoetida - 1/2 tsp </li>
<li>Turmeric powder - 1/4 tsp</li>
<li>Curry leaves - 2 strand</li>
<li>Cilantro - handful</li>
<li>Salt - to taste</li>
<li>Mustard seeds - 1 tsp</li>
<li>Urad dal - 2 tsp</li>
</ul>
<i><b>Method:</b></i><br />
<ol style="text-align: left;">
<li>Soak toor dal in water for 2 hrs and drain </li>
<li>Chop beans, carrot and set aside</li>
<li>Grind soaked dal, red chilly, salt, asafoetida, curry leaves (1 strand) and cilantro coarsely</li>
<li>Take 2 separators that will fit in a pressure cooker</li>
<li>In one separator, add chopped veggies with 1/2 cup water, salt and turmeric powder</li>
<li>Grease oil on second separator and add ground dal mix</li>
<li>Pressure cook for 1 whistle</li>
<li>Heat pan, add oil and fry mustard seeds, urad dal, curry leaves(1 strand)</li>
<li>Now crumble and add dal mix and fry for few mins </li>
<li>Strain water and add boiled veggies to the dal and mix well</li>
<li>Serve with white rice and Mor kuzhambu</li>
</ol>
Check here for <a href="http://soundspicy.blogspot.com/2012/03/mor-kuzhambu.html" target="_blank">mor kuzhambu</a> recipe <br />
<ol style="text-align: left;">
</ol>
<br /></div>Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com5tag:blogger.com,1999:blog-1187484819943197776.post-45518028955841216922012-03-12T17:40:00.002-07:002012-03-12T17:40:31.766-07:00Mor Kuzhambu<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Mor Kuzhmabu or Moor Kulambu, popular south-Indian yogurt coconut gravy for rice. There are 'n' number of ways of making morkuzhambu using variety of veggies and slight variation of ground paste. Here is one simple and easy version.</i><br />
<i><b><br /></b></i><br />
<i><b>Serves:4</b></i><br />
<br />
<i><b>Ingredients:</b></i> <br />
<ul style="text-align: left;">
<li>Buttermilk / Beaten Yogurt - 2 cups</li>
<li>Chow Chow/ Chayote (cubed) - 1 cup</li>
<li>Turmeric power - 1 tsp</li>
<li>Salt - to taste </li>
</ul>
<i><b>Grind to Paste:</b></i><br />
<ul style="text-align: left;">
<li>Coconut - 1/4 cup</li>
<li>Green chilly -2</li>
<li>Pottukdalai/Roasted Gram - 1 tbsp</li>
<li>Cumin seeds - 1 tsp</li>
<li>Cashew nuts - 2</li>
<li>Poppy seeds -1/4 tsp</li>
<li>Ginger - 1 inch piece</li>
<li>Garlic -2 cloves</li>
</ul>
<i><b>Seasoning:</b></i><br />
<ul style="text-align: left;">
<li>Cumin seeds - 1 tsp</li>
<li>Curry leaves - 1 strand</li>
</ul>
<br />
<i><b>Method:</b></i> <br />
<ol style="text-align: left;">
<li>Grind ingredients listed under "Grind to paste" using 1/4 cup water</li>
<li>Peel, cube and boil chow chow with 1/4 cup water in microwave for 6 mins</li>
<li>Heat pan, mix 1 cup buttermilk with ground paste, turmeric power, salt and allow to boil for 5 mins</li>
<li>Now add cooked veggie, boil for 5 more mins and switch off </li>
<li>Let it cool down completely</li>
<li>Now add remaining 1 cup buttermilk</li>
<li>Heat pan with little oil and fry cumin seeds and curry leaves </li>
<li>Add seasoning to Mor kuzhambu and serve with white rice </li>
</ol>
<br />
[Optional Veggie substitution - White pumpkin / Ash Gourd, Fried Bhindi / Okra] <br />
<br />
<br /></div>Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com3tag:blogger.com,1999:blog-1187484819943197776.post-36241323391659968992012-03-05T16:51:00.000-08:002012-03-05T16:51:22.709-08:00Spinach Tofu Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Spinach Tofu Soup, healthy soup with sprouts ready in 15 mins</i><br />
<br />
<i><b>Serves:2</b></i><br />
<br />
<b><i>Ingredients:</i></b><br />
<ul style="text-align: left;">
<li>Spinach (Baby Spinach) - 2 cups</li>
<li>Tofu (Organic Sprouted Tofu) - 12 cubes (1 inch size) </li>
<li>Sprouted bean (Green Lentil or Moong dal) - 1/4 cup</li>
<li>Broth (Vegetable/Chicken) - 3 cups</li>
<li>Pepper - to taste</li>
<li>Salt - to taste</li>
</ul>
<br />
<i><b>Method:</b></i><br />
<ol style="text-align: left;">
<li>Heat pan, add broth and boil for 10 mins</li>
<li>Add cubed tofu, spinach and sprouted bean</li>
<li>Cover and cook for 5 mins</li>
<li>Season with salt and pepper to taste</li>
<li>Serve hot and enjoy</li>
</ol>
<br /></div>Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com7tag:blogger.com,1999:blog-1187484819943197776.post-91861504664924117782012-02-29T17:42:00.002-08:002012-03-02T12:01:12.951-08:00Paruppu Rasam<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNHJvv3sqsl3HdYcrW1Rlj8u4wZruWoM8Q1DLcx0ihXZUrUWphQo4Ur_Xl5nQfKnQmfaIoFHC2upQSRgpXS4F9ZA3v30R0i5z5wHv6PQw7wUCEOk0h8g3V608EvanfQr4EW6I8F_9wHtlO/s1600/ParuppuRasamHD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNHJvv3sqsl3HdYcrW1Rlj8u4wZruWoM8Q1DLcx0ihXZUrUWphQo4Ur_Xl5nQfKnQmfaIoFHC2upQSRgpXS4F9ZA3v30R0i5z5wHv6PQw7wUCEOk0h8g3V608EvanfQr4EW6I8F_9wHtlO/s320/ParuppuRasamHD.jpg" alt="Paruppu Rasam" width="320" /></a></div>
<br />
<i>Paruppu Rasam, a variation of "Killi Pota Sambar (Sambar with No Sambar Powder)" with the taste of both Sambar & Rasam and flavors of freshly ground spices.</i><br />
<i>Shallots Sambar/ Vengaya sambar for beginners which is very easy to prepare and goes well with rice, dosa, idly. </i><br />
<br />
<i><b>Serves:4</b></i><br />
<br />
<i><b>Ingredients:</b></i><br />
<ul style="text-align: left;">
<li>Toor dal - 3/4 cup</li>
<li>Shallots - 10</li>
<li>Garlic - 10 cloves</li>
<li>Curry leaves - 2 strand</li>
<li>Tamarind - grape size </li>
<li>Red chilly (Round) - 4</li>
<li>Mustard seeds - 1/2 tsp</li>
<li>Urad dal - 1/2 tsp</li>
<li>Fenugreek seeds - 1/4 tsp</li>
<li>Asafotieda - 1/4 tsp</li>
<li>Cumin seeds - 1 tsp</li>
<li>Turmeric powder - 1/4 tsp </li>
<li>Salt - to taste</li>
<li>Oil - 2 tsp<i><b><br /></b></i></li>
</ul>
<i><b>Grind to powder: </b></i><br />
<ul style="text-align: left;">
<li>Cumin seeds - 2 tsp</li>
<li>Peppercorns - 1 tsp</li>
<li>Red chilly - 2</li>
</ul>
<i><b>Method:</b></i><br />
<br />
<ol style="text-align: left;">
<li>Wash toor dal and pressure cook with 1-1/2 cup water and few drops of oil for 2 whistle </li>
<li>When pressure is released, mash toor dal with laddle and set aside</li>
<li>Soak tamarind in water, squeeze out the pulp and keep aside</li>
<li>Grind ingredients listed under "Ground to Powder" coarsely and set aside</li>
<li>Peel shallots, garlic and set aside</li>
<li>Heat pan, add oil and fry mustard seeds, urad dal, cumin seeds, red chilly, fenugreek seeds, turmeric powder and asafotieda</li>
<li>Now add curry leaves, shallots, garlic and fry till onion is translucent</li>
<li>Add tamarind extract, salt to taste and boil for 10 mins</li>
<li>Now add mashed toor dal and cook for 5 mins, add 1 to 1/2 cup water and bring to consistency you like</li>
<li>Add ground powder and boil for 2 mins and switch off</li>
<li>Serve with Rice or Idly/Dosa</li>
</ol>
<br />
<br />
<br />
<br /></div>Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com1tag:blogger.com,1999:blog-1187484819943197776.post-82039442022741424942012-02-27T18:36:00.003-08:002012-03-02T12:00:09.107-08:00Cabbage Kofta<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSg71KBov_CrkrrgV2eObnFM6w5CApJEvJGze_KtAEwDjscxvtrsDhKvLoWsLwAXdOOE-0HQK2P1gca6RqdFrZb19HMMP-rYKxDQk3OCdCA73F_Q9nIwwVNnCOYQpDfG7tqJ2zsN92EFMc/s1600/CabbageKoftaHD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cabbage Kofta" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSg71KBov_CrkrrgV2eObnFM6w5CApJEvJGze_KtAEwDjscxvtrsDhKvLoWsLwAXdOOE-0HQK2P1gca6RqdFrZb19HMMP-rYKxDQk3OCdCA73F_Q9nIwwVNnCOYQpDfG7tqJ2zsN92EFMc/s320/CabbageKoftaHD.jpg" alt="Cabbage Kofta" width="320" /></a></div>
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<i>Cabbage Kofta, healthy and low-fat version of kofta's fried in </i><i>kuzhi paniyaram pan/ pancake puffs pan instead of deep-frying.</i><br />
<br />
<i><b>Serves: 4</b></i><br />
<i><b></b></i><br />
<br />
<i><b>Ingredients:</b></i><br />
<i><b><br /></b></i><br />
<i><b>Kofta:</b></i><br />
<ul style="text-align: left;">
<li>Cabbage shredded - 2 cups</li>
<li>Cumin seeds - 1/2 tsp</li>
<li>Cilantro - handful</li>
<li>Besan flour - 1/2 cup</li>
<li>Garam masala - 1 tsp</li>
<li>Green chilly - 1</li>
<li>Asafoetida - 1/4 tsp</li>
<li>Salt - to taste</li>
</ul>
<i><b>Gravy: </b></i><br />
<ul>
<li>Yougurt - 1/4 cup <br />
</li>
<li>Butter / Ghee- 1 tbsp<i><b></b></i></li>
<li>Salt - to taste </li>
</ul>
<i><b></b></i><br />
<i><b>Grind to Paste:</b></i><br />
<ul style="text-align: left;">
<li>Tomato - 3</li>
<li>White Onion - 1/2</li>
<li>Ginger - 1 inch piece</li>
<li>Garlic - 2 cloves</li>
<li>Cilantro - handful</li>
<li>Cumin seeds - 1/2 tsp</li>
<li>Fennel seeds - 1/2 tsp</li>
<li>Poppy seeds - 1/2 tsp</li>
<li>Cashew - 4 </li>
<li>Turmeric powder - 1/4 tsp</li>
<li>Coriander powder - 1 tsp</li>
<li>Red chilly powder - 1 tsp </li>
</ul>
<i><b>Method:</b></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gwMvOmCAJmTyHI2EwMRcTHIBf_Fr-uKQWEK7GMwLDSUH2BN0IuTGCVhYKz0K7t5F4wDR35GjFHGXK6jE3-0TQZv8FdWS0_EAq5NAcHm0lKbA-0ATs5cU4cL8aS2CGzUE5Dklsi4NBtGe/s1600/CabbageKofta-PrepHD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cabbage Kofta Prep" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gwMvOmCAJmTyHI2EwMRcTHIBf_Fr-uKQWEK7GMwLDSUH2BN0IuTGCVhYKz0K7t5F4wDR35GjFHGXK6jE3-0TQZv8FdWS0_EAq5NAcHm0lKbA-0ATs5cU4cL8aS2CGzUE5Dklsi4NBtGe/s320/CabbageKofta-PrepHD.jpg" alt="Cabbage Kofta Prep" width="247" /></a></div>
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<br />
<ol style="text-align: left;">
<li>Grind all ingredients listed in "Grind to Paste" under gravy to fine paste by adding 1/4 cup of water</li>
<li>Melt butter in a pan, add ground paste, cover and cook for 20 mins till the raw smell subsides</li>
<li>While the gravy is cooking, mix all ingredients listed under Kofta without adding any water and make small lime size balls</li>
<li>Heat paniyaram pan or pancake puffs pan and add few drops of oil in each cup.</li>
<li>Place kofta balls in greased cups and cook in low flame, so it cooks all the way inside and does not burn outside</li>
<li>Flip side after 2 mins and cook till its golden brown on both sides</li>
<li>Beat yogurt with 1 cup water and add to the gravy, cover and cook for 5 more mins<i><b>.</b></i></li>
<li>Mix cooked kofta balls in gravy and remove from heat</li>
<li>Serve hot with roti / paratha / Rice</li>
</ol>
</div>Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com2tag:blogger.com,1999:blog-1187484819943197776.post-4783716668930248812012-02-23T17:54:00.000-08:002012-03-02T11:53:50.122-08:00Spring Roll Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Spring Roll Dosa / Spring Dosa / Noodles Dosa, Indo-chinese dish with a fusion of Noodles and Dosa, made from leftover <a href="http://soundspicy.blogspot.com/2011/05/spicy-curry-noodles.html" target="_blank">spicy curry noodles</a></i><br />
<i><br /></i><br />
<i>Serves:2 </i><br />
<br />
<i><b>Ingredients:</b></i><br />
<ul style="text-align: left;">
<li>Spicy Curry noodles - 1 cup</li>
<li>Dosa batter - 2 cups</li>
<li>Oil - 2 tsp</li>
</ul>
<br />
<i><b>Method:</b></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitw6rGj8z-Uxw6gLZKKJPdzkvtLyOdHbEWH25_JXuCaTNlF-vyAld_iQz52d7oUxWC5W15oObMQqJpI60-JoNuWfiA2EFmY09M4CwvCTtzadTYmLNOCRc6TmKeMnMUP6TyWQibRK50V5Oc/s1600/SpringRollDosaPrepHD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitw6rGj8z-Uxw6gLZKKJPdzkvtLyOdHbEWH25_JXuCaTNlF-vyAld_iQz52d7oUxWC5W15oObMQqJpI60-JoNuWfiA2EFmY09M4CwvCTtzadTYmLNOCRc6TmKeMnMUP6TyWQibRK50V5Oc/s320/SpringRollDosaPrepHD.jpg" alt="SpringRoll Dosa Prep" width="320" /></a></div>
<br />
<ol style="text-align: left;">
<li>Heat dosa tawa and spread 1/2 cup of dosa batter using a laddle</li>
<li>When its half cooked add 1/2 tsp oil on edges </li>
<li>Spread 1/4 cup of <a href="http://soundspicy.blogspot.com/2011/05/spicy-curry-noodles.html" target="_blank">spicy curry noodles</a> on one side of the dosa </li>
<li>Remove dosa from heat and roll it tight</li>
<li>Repeat it for remaining batter and noodles </li>
<li>Cut diagonally and serve with Tomato Chilly Sauce/Ketchup</li>
</ol>
</div>Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com2tag:blogger.com,1999:blog-1187484819943197776.post-80340327570872431022012-02-20T17:01:00.000-08:002012-02-20T17:01:18.306-08:00Broccoli Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<i>Broccoli Soup, topped with roasted Cauliflower and Broccoli.</i><br />
<i><br /></i><br />
<i>Serves:4</i><br />
<br />
<i><b>Ingredients:</b></i><br />
<ul style="text-align: left;">
<li>Broccoli florets (small) - 20 </li>
<li>Cauliflower florets (small) - 10</li>
<li>Onion (yellow) - 1</li>
<li>Garlic - 2 cloves</li>
<li>Milk - 1 cup </li>
<li>Pepper power - 1 tbsp</li>
<li>Salt - to taste</li>
<li>Butter - 2 tbsp</li>
</ul>
<i><b>Method:</b></i> <br />
<ol style="text-align: left;">
<li>Heat pan, add 1 tbsp butter and fry finely chopped garlic and onion, till onion is translucent</li>
<li>Add broccoli and cauliflower florets (retain 2 each for roasting and garnishing) and cook till they get soft </li>
<li>Now add 3 cups of water and simmer for 15 to 20 mins</li>
<li>Blend the veggie, add milk, pepper powder, salt to taste and simmer again for 5 mins</li>
<li>Chop 2 florets of broccoli and cauliflower retained for garnishing to fine bite size pieces.</li>
<li>Add remaining 1 tbsp butter and fry bite size pieces and season with pepper powder </li>
<li>Garnish soup with roasted broccoli and cauliflower and server hot</li>
</ol>
</div>Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com1tag:blogger.com,1999:blog-1187484819943197776.post-20058967887565610072012-02-16T18:15:00.000-08:002012-02-16T18:15:57.971-08:00No Sauce Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<i>No Sauce Pasta, pasta tossed with heirloom tomatoes and flavorful ingredients, ready in 15 mins. </i><br />
<br />
<i>Serves:2</i><br />
<br />
<i><b>Ingredients:</b></i><br />
<ul>
<li>Penne Pasta - 1/2 packet</li>
<li>Jalapeno - 2 </li>
<li>Cherry Tomatoes (heirloom) - 2 cups</li>
<li>Sliced Black Olives - 1 cup</li>
<li>Cilantro - handful</li>
<li>Curry leaves - 2 strand </li>
<li>Black pepper(fresh ground) - 2 tbsp</li>
<li>Olive oil - 1 tbsp</li>
<li>Shredded Parmesan -1/4 cups</li>
<li>Clarified Butter/Ghee - 1 tbsp </li>
<li>Salt </li>
</ul>
<i><b>Method:</b></i><br />
<ol style="text-align: left;">
<li>Boil water, add pasta with olive oil, salt and cook as per packet instructions.</li>
<li>Chop Jalapeno (de-seeded) and cherry tomatoes </li>
<li>While pasta is cooking, heat pan with clarified butter, fry jalapeno and curry leaves </li>
<li> Now add cherry tomatoes, olives and toss for a minute</li>
<li>Strain pasta, rinse in cold water, drizzle olive oil and fresh ground pepper. </li>
<li> Toss pasta with veggies, parmesan cheese, cilnatro and serve hot
</li>
</ol>
</div>Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com4tag:blogger.com,1999:blog-1187484819943197776.post-11695521170192964192012-02-12T13:51:00.000-08:002012-02-12T13:51:51.024-08:00Beetroot Dates Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabfLs3hndbrpBTgoqzO3XyHW2JQouyvIzgMq2DP7i-ZGGBMJ4fxe1yFFiMlkqsLIuwZWo7X_K3eRGHoWGZqCYdFwk3deiN7OcjgOPjtQzaSLLV7iUf0ZmDXU82phy_15_20Mr3J0VTmV9/s1600/BeetrootDatesHalwaHD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabfLs3hndbrpBTgoqzO3XyHW2JQouyvIzgMq2DP7i-ZGGBMJ4fxe1yFFiMlkqsLIuwZWo7X_K3eRGHoWGZqCYdFwk3deiN7OcjgOPjtQzaSLLV7iUf0ZmDXU82phy_15_20Mr3J0VTmV9/s320/BeetrootDatesHalwaHD.jpg" width="320" /></a></div>
<br />
<i>Beetroot Dates Halwa, beetroot halwa with the sweetness of dates. Microwave version ready in less than 20 mins. </i><br />
<i>For stove-top version follow the <a href="http://soundspicy.blogspot.com/2012/01/carrot-halwa-happy-new-year-2012.html" target="_blank">carrot halwa</a> recipe by substituting beets-dates instead of carrots.</i><br />
<br />
<i><b>Serves:4</b></i><br />
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<i><b>Ingredients:</b></i><br />
<ul style="text-align: left;">
<li>Beetroot - 2 </li>
<li>Dates (seedless) - 10</li>
<li>Milk - 3/4 cup</li>
<li>Sweetened condensed milk - 1 tbsp</li>
<li>Cashew nuts - 10 </li>
<li>Cardamom - 2</li>
<li>Ghee/Clarified butter - 1-1/2 tbsp </li>
</ul>
<i><b>Method:</b></i><br />
<ol style="text-align: left;">
<li> In a microwave safe bowl, add 1/2 tbsp ghee with cashew nuts and microwave in for 2 mins, till cashew nuts turn golden brown and set aside</li>
<li>In same bowl add remaining ghee with grated beetroot, finely chopped dated and stir to coat ghee evenly</li>
<li>Microwave for 4 to 5 mins by stirring it once in between till the raw smell of beetoot subsides</li>
<li>Now add milk and condensed milk to the bowl and mix well</li>
<li>Microwave for 8 to 10 mins by stirring it 2 or 3 times in between till the beetroots are cooked</li>
<li>Finely add powdered cardamom and mix well </li>
<li>Garnish with fried cashews and serve hot</li>
</ol>
<br /></div>Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com1tag:blogger.com,1999:blog-1187484819943197776.post-8079176644225061262012-02-08T18:02:00.000-08:002012-02-08T18:02:45.833-08:00Carrot Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<br />
<i>Carrot Soup, healthy, delicious, creamy (no cream) and comforting winter treat</i>.<br />
<br />
<i>Serves: 4</i><br />
<br />
<i><b>Ingredients: </b></i><br />
<ul style="text-align: left;">
<li>Carrots - 5</li>
<li>Onion (Yellow) - 1/2 </li>
<li>Ginger - 1 inch piece</li>
<li>Garlic - 2 cloves</li>
<li>Cilantro stem - handful </li>
<li>Pepper Corns - 1 tbsp </li>
<li>Butter - 1 tbsp</li>
<li>Milk - 1 cup</li>
<li>Saffron strands - few </li>
<li>Salt - to taste</li>
</ul>
<i><b>Method:</b></i><br />
<ol style="text-align: left;">
<li> Boil 4 cups of water with chopped carrots, onion, ginger and garlic</li>
<li>Switch off when the veggies are cooked and let it cool</li>
<li>Now filter and remove the veggies and retain the broth </li>
<li>Blend veggies with cilantro steam to a smooth paste and set aside</li>
<li>Add saffron to warm milk and set aside</li>
<li>Heat pan, add butter and fry crushed pepper corns </li>
<li>Add blended veggies with broth and simmer for 5 mins</li>
<li>Now add milk with saffron dissolved to soup</li>
<li>Simmer for couple of mins and serve hot</li>
</ol>
</div>Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com1tag:blogger.com,1999:blog-1187484819943197776.post-83137569341671439942012-02-02T21:22:00.000-08:002012-02-02T21:22:21.332-08:00Potato Chips Nachos<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Potato Chips Nachos/ Chips Pizza, super easy vegetarian version with less fat and calories than regular Nachos.</i><br />
<br />
<i>Serves: 2 </i><br />
<i>Makes : 2 [Personal Pan size]</i><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZ4XpJEnpj-nR2WURWOCVZnXG0ExxJ8uPhyphenhyphenao5qRS5rbdxAo-_ZJsvlda6o9UnK0cKvF04FUUAxX93iCNd4R0bY0bpmmJjHHz2_uq94nOb14Kpd0S8N1adMVUMEwEHl5Epzu4e-3oCdiL/s1600/PotatoChipsPizzaHD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZ4XpJEnpj-nR2WURWOCVZnXG0ExxJ8uPhyphenhyphenao5qRS5rbdxAo-_ZJsvlda6o9UnK0cKvF04FUUAxX93iCNd4R0bY0bpmmJjHHz2_uq94nOb14Kpd0S8N1adMVUMEwEHl5Epzu4e-3oCdiL/s320/PotatoChipsPizzaHD.jpg" width="320" /></a></div>
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<br />
<i><b>Ingredients:</b></i><br />
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<i><b><br /></b></i><br />
<ul style="text-align: left;">
<li>Potato chips (Kettle cooked with Salt and Pepper) - 2 cups (reduced fat )</li>
<li>Arrabiata sauce / Marinara sauce - 2 tbsp </li>
<li>Jalapeno - 2 (de-seeded)</li>
<li>Cherry Tomato - 6 (or) Big tomato - 1 </li>
<li>Shredded 3 Cheese blend (Mozzarella, <span class="st">Cheddar and Monterey Jack) - 1 cup (lite version)</span></li>
<li>Spring onion - 2 stands</li>
<li>Sliced Olives - 1/4 cup</li>
<li>Cilantro - handful</li>
</ul>
<i><b>Method:</b></i><br />
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<ol style="text-align: left;">
<li>Pre-heat oven to 350 degrees</li>
<li>Chop Jalapeno, tomato, spring onion, cilantro and set aside</li>
<li>In a oven safe plate, spread a layer of potato chips</li>
<li>Top with jalapenos, tomatoes, cheese, olives and spring onions in same order </li>
<li> Add a layer of marinara sauce and sprinkle with more cheese </li>
<li>Repeat steps 3, 4 and 5 for next plate </li>
<li>Bake in oven for 8 to 10 mins until cheese is melted</li>
<li>Top with cilantro and serve hot</li>
</ol>
</div>Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com1tag:blogger.com,1999:blog-1187484819943197776.post-51561689052930112642012-01-29T17:31:00.000-08:002012-03-03T20:43:38.250-08:00Channa masala<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm24lLUFZCiFgSwHHjEyjadf1H6Vie4h54KaYqw5qZNL9Y_x7cmmEa8FDQoUOp6KBL-sScy83LxNcNDvyg9HfzusoAlm73MxOXOmcDD_k4Hd-OUvXP1GEzuCnbJAOb4F_UKJxg2BAvlJoq/s1600/ChannaMasalaHD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm24lLUFZCiFgSwHHjEyjadf1H6Vie4h54KaYqw5qZNL9Y_x7cmmEa8FDQoUOp6KBL-sScy83LxNcNDvyg9HfzusoAlm73MxOXOmcDD_k4Hd-OUvXP1GEzuCnbJAOb4F_UKJxg2BAvlJoq/s320/ChannaMasalaHD.jpg" alt="Chana Masala" width="320" /></a></div>
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<i>Channa masala / Choley masala delicious, spicy, tangy, protein-rich and famous Indian curry</i><i> made with Garbanzo / Chickpeas </i><br />
<i><br /></i><br />
<i>Serves:4</i><br />
<i><br /></i><br />
<b><i>Ingredients:</i></b><br />
<ul style="text-align: left;">
<li>Garbanzo/Channa - 1-1/2 cup (soaked overnight and cooked or canned beans) </li>
<li>Red chilly powder - 1 tsp</li>
<li> Turmeric powder - 1/4 tsp</li>
<li>Onion - 1/2</li>
<li>Cumin seeds - 1 tsp</li>
<li>Hing/Asafoetida - 1/2 tsp</li>
<li>Oil/ Butter - 1 tbsp</li>
<li>Salt - taste</li>
<li>Dry feneugreek leaves/ Kasoori methi - 1 tbsp</li>
<li>Lime juice - 1 tbsp </li>
<li> Cilantro - handful </li>
</ul>
<b><i>Grind to paste: </i></b><br />
<ul style="text-align: left;">
<li>Onion (yellow) - 1/2</li>
<li>Tomato - 4</li>
<li>Green chilly - 2</li>
<li>Garlic -2 cloves</li>
<li>Ginger - 1/2 inch piece</li>
<li>Cashew - 5</li>
<li>Cinnamon - 1 piece</li>
<li>Clove - 2</li>
<li>Cardamom - 1</li>
</ul>
<i><b>Method:</b></i><br />
<br />
<ol style="text-align: left;">
<li> Grind all ingredients listed under "Grind to Paste" to fine paste without adding water</li>
<li>In pressure cooker / pan , add oil or butter and fry cumin seeds, Asafoetida, finely chopped onion and cook till onion is translucent </li>
<li>Add ground paste, turmeric powder, red chilly powder, salt and fry till raw smell subsides and oil separates out </li>
<li>Now add cooked garbanzo with 2 cups of water and pressure cook for 1 whistle</li>
<li>Open pan when pressure is released, add chrushed dry fenugreek leaves </li>
<li>Squeeze lime juice and garnish with cilantro</li>
<li>Serve hot with any Indian bread like Paratha / Roti / Naan / Poori or with Bread sandwich</li>
</ol>
</div>Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com0tag:blogger.com,1999:blog-1187484819943197776.post-4566970218898762412012-01-23T18:34:00.000-08:002012-01-23T18:50:44.696-08:00Potato Bajji<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Potato Bajji / Aloo Bhaji/ Indian-style Potato wedges. Simply irresistible and popular South-Indian street food that is incredibly easy to prepare at home.</i><br />
<br />
<i><b>Serves:4 </b></i><br />
<i><br /></i><br />
<b><i>Ingredients : </i></b><br />
<ul style="text-align: left;">
<li>Potato (big) - 1</li>
<li>Oil - for deep frying</li>
</ul>
<i><b>Batter: </b></i><br />
<ul style="text-align: left;">
<li>Besan / ChickPea flour - 1 cup</li>
<li> Rice flour - 1/2 cup</li>
<li>Maida / All purpose flour - 1/4 cup</li>
<li>Red chilly powder - 1 tsp </li>
<li>Coriander powder - 1/2 tsp</li>
<li>Turmeric powder - 1/4 tsp </li>
<li>Asafotieda - 1/4 tsp</li>
<li>Salt - to taste</li>
<li>Ginger paste - 1/2 tsp </li>
<li>Oil - 1 tsp </li>
<li>Food color - pinch (optional) </li>
<li>Water - 1 cup</li>
</ul>
<i><b>Method:</b></i><br />
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<br />
<ol style="text-align: left;">
<li>Mix all ingredients listed under "Batter" and keep it aside</li>
<li> Cut potato into thin slices</li>
<li>Heat oil in a pan </li>
<li>Dip sliced potato in batter </li>
<li>Fry till its golden brown on both sides</li>
<li>Serve hot with Tomato chilly ketchup</li>
</ol>
</div>Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com1tag:blogger.com,1999:blog-1187484819943197776.post-9511480364411300332012-01-15T15:38:00.000-08:002012-01-15T15:38:35.012-08:00Happy Pongal 2012 - Pongal Kuzhambu<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<i>Wish you all a very Happy Pongal / Sankranti.</i><br />
<i> Click links for <a href="http://soundspicy.blogspot.com/2011/01/ven-pongal-and-kadala-kuzhambu.html" target="_blank">Pongal</a>, <a href="http://soundspicy.blogspot.com/2011/01/sakkarai-pongalsweet-pongal.html" target="_blank">Sakkarai Pongal</a> , <a href="http://soundspicy.blogspot.com/2012/01/sweet-vada.html" target="_blank">Sweet Vada</a> </i><i>recipes and here is the recipe for Pongal Kuzhambu. </i><br />
<br />
<b><i>Pongal Kuzhambu: </i></b><br />
<br />
<i><b>Serves: 4 </b></i><br />
<br />
<i><b>Ingredients:</b></i><br />
<ul style="text-align: left;">
<li>Raw banana - 2 </li>
<li>Brinjal / Eggplant - 2</li>
<li>Avarakkai/ Broad Beans - 20</li>
<li>Mochai/ Val dal - 1/2 cup </li>
<li>Tamarind - lime size</li>
<li>Mustard seeds - 1 tsp</li>
<li>Urad dal - 1 tsp</li>
<li>Red chilly - 3</li>
<li>Asafotieda - 1/4 tsp </li>
<li>Fenugreek seeds - 1/4 tsp</li>
<li>Curry leaves - 2 strand</li>
<li>Sambar powder - 1 tbsp</li>
<li>Red chilly powder - 1 tsp</li>
<li>Turmeric powder - 1 tsp </li>
<li>Salt - to taste</li>
</ul>
<i><b>Method:</b></i><br />
<ol style="text-align: left;">
<li>Soak Mochai/ Val dal for 4 hrs</li>
<li>Cut veggies into small cubes </li>
<li>Pressure cook Mochai, veggies with 2 cups water and turmeric powder for 1 whistle</li>
<li>Soak tamarind in water, squeeze out the pulp and set aside</li>
<li> Heat pan with 1 tsp oil, fry mustard seeds, urad dal, red chilly, fenugreek seeds, asafotieda and curry leaves</li>
<li>Add tamarind water, sambar powder, red chilly powder, salt and allow to boil for 10 mins</li>
<li> Now add boiled mochai/veggie and cook for few more mins till the Kuzhambu thickens</li>
<li>Switch off and serve hot with Ven Pongal or Paal Pongal</li>
</ol>
</div>Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com0tag:blogger.com,1999:blog-1187484819943197776.post-45742115258185509882012-01-15T15:33:00.000-08:002012-01-15T15:33:40.093-08:00Sweet Vada<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<i>Sweet Vada / Jaggery vada/ Vella Vadai / Bellam Garelu/ Teepi Garelu / Indian style donuts. </i><br />
<i>A simple mild sweet Vada with just 3 ingredients. </i><br />
<br />
<i>Makes : 15 </i><br />
<br />
<i><b>Ingredients:</b></i><br />
<br />
<ul style="text-align: left;">
<li>Whole urad dal - 1 cup </li>
<li>
Jaggery/Vellam (grated) - 3/4 cup </li>
<li>
Salt - pinch</li>
<li>Oil - for deep frying </li>
</ul>
<i><b>Method:</b></i><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6t7DRlFPpRz_IyraXUVybF6pk8rjjigULyV6ckbI2g77S70CjAB-0wReBvVS8b0pBJB-PSl9bgRLXX_HHy_SmLHTKWUozmHl_SfAAmFhJh-bGCkgJ1mWWjVOx62ulL5LyZiIS2dqQvDWb/s1600/VellamVadai-PrepHD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6t7DRlFPpRz_IyraXUVybF6pk8rjjigULyV6ckbI2g77S70CjAB-0wReBvVS8b0pBJB-PSl9bgRLXX_HHy_SmLHTKWUozmHl_SfAAmFhJh-bGCkgJ1mWWjVOx62ulL5LyZiIS2dqQvDWb/s320/VellamVadai-PrepHD.jpg" width="320" /></a></div>
<br />
<ol style="text-align: left;">
<li>Wash and soak Urad dal for 4 hrs</li>
<li>Drain water from urad dal and dry it using a paper towel</li>
<li>Grind urad dal to coarse paste without adding water in Mixie / Blender</li>
<li>Now add grated jaggery, pinch of salt and keep grinding to a smooth paste (No water required) </li>
<li>Apply oil in hands and use a greased flat plate/ ziploc sheet</li>
<li>Make small lime sized ball of the dough and flatten with a hole in the center</li>
<li>Deep fry in hot oil on low flame till its golden brown on both sides</li>
<li>Repeat it for remaining dough</li>
<li>Serve hot and enjoy. </li>
</ol>
<br />
Inspired from <a href="http://spicychilly.blogspot.com/2011/08/vella-vadai-sweet-indian-donuts.html" target="_blank">Spicy Chilly</a>, which has the original version using Aatu kal (grinding stone). Thank You!! Barathy for this lovely sweet vada as we kept searching for the right measurement and we finally made it using Mixie/blender.</div>Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com0tag:blogger.com,1999:blog-1187484819943197776.post-8057724994087282052012-01-09T18:15:00.000-08:002012-01-09T18:27:38.610-08:00Bhindi Masala<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYyRa24oNB7yZ3OTftBgASVGqUmcqinUWiqt1Nukw4_4L3O3iJuJbfFTGDGChrK-W0fcFH_7_-Ue8Jn0i_qiriFfKwPcgn2hly12RjzZ2jNYvyXC9G7TPto_DkiqUCJPIuwAjx8jwENv_/s1600/BhindiMasalaHD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYyRa24oNB7yZ3OTftBgASVGqUmcqinUWiqt1Nukw4_4L3O3iJuJbfFTGDGChrK-W0fcFH_7_-Ue8Jn0i_qiriFfKwPcgn2hly12RjzZ2jNYvyXC9G7TPto_DkiqUCJPIuwAjx8jwENv_/s320/BhindiMasalaHD.jpg" width="320" /></a></div>
<br />
<i>Bhindi Masala / Okra Masala / Ladies Finger Masala, fried okra cooked with cashew coconut curry paste. </i> <br />
<br />
<i>Serves: 3</i><br />
<br />
<i><b>Ingredients:</b></i><br />
<ul style="text-align: left;">
<li>Ladies Finger / Okra - 30 </li>
<li>Onion - 1</li>
<li>Tomato - 5 </li>
<li>Mustard seeds - 1/4 tsp</li>
<li>Urad dal - 1 tsp</li>
<li>Curry leaves - 1 strand </li>
<li>Sambar powder - 1 tsp</li>
<li>Red chilly powder - 1 tsp</li>
<li>Salt - to tast</li>
<li>Oil - 2 tbsp</li>
</ul>
<i><b>Grind to Paste: </b></i><br />
<ul style="text-align: left;">
<li>Coconut - 1-1/2 tbsp</li>
<li>Cashew nut - 6</li>
</ul>
<div style="text-align: left;">
<i><b>Method:</b></i><br />
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</div>
<ol style="text-align: left;">
<li>Chop okra, shallow fry it in a pan till its crispy and set aside. </li>
<li>Grind cashew nut and coconut to fine paste by adding little water</li>
<li>Add oil in a pan, fry mustard seeds, urad dal, curry leaves, chopped onion and fry till onion is cooked</li>
<li>Now add finely chopped tomato and cook for few mins</li>
<li> Add sambar powder, chilli powder and cook till raw smell subsides</li>
<li> Now add ground paste, salt to taste and bring to a boil</li>
<li>Add fried okra and serve with rice / roti</li>
</ol>
<div style="text-align: left;">
<br /></div>
</div>Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com0tag:blogger.com,1999:blog-1187484819943197776.post-84276468875410163322012-01-05T18:27:00.000-08:002012-01-05T18:27:21.424-08:00Lemon Ginger Asparagus<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<i>Lemon Ginger Asparagus, quick and easy stir-fry Asparagus ready in minutes, can be served as starter or side dish.</i><br />
<i><br /></i><br />
<b><i>Serves : 2</i></b><br />
<br />
<i><b>Ingredients:</b></i><br />
<ul style="text-align: left;">
<li>Asparagus - 12</li>
<li>Lemon juice - 1 tbsp</li>
<li>Ginger - 2 inch piece</li>
<li>Cumin seeds - 1/4 tsp</li>
<li>Olive oil - 1 tsp </li>
<li>Melted Butter / Ghee - 1/4 tsp</li>
<li>Pepper power - 1/4 tsp </li>
<li>Salt - to taste</li>
</ul>
<i><b>Method:</b></i><br />
<ol style="text-align: left;">
<li>Snap and discard bottom hard portion of Asparagus </li>
<li>In medium heat add oil and fry cumin seeds </li>
<li>Add finely chopped ginger, lemon juice, salt and cook for a min</li>
<li>Now add Asparagus and fry for 5 minutes by stirring it constantly</li>
<li>Do not overcook it should be tender and little crunchy </li>
<li>Add pepper powder and mix well</li>
<li>Switch off stove and drizzle melted butter /ghee for flavor</li>
<li>Serve immediately while its hot </li>
</ol>
Thanks to Manjula for this wonderful recipe. Click <a href="http://www.manjulaskitchen.com/2009/03/22/asparagus-with-ginger/">here</a> for original recipe. </div>Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com1tag:blogger.com,1999:blog-1187484819943197776.post-67955160482445020852012-01-01T17:04:00.000-08:002012-01-01T17:12:09.321-08:00Carrot Halwa - Happy New Year 2012<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<i>Wishing you all a very Happy and Prosperous New Year 2012. </i><br />
<i>Carrot Halwa / Gajar Ka Halwa , a sweet treat for New Year. </i><br />
<i><br /></i><br />
<b><i>Serves: 4</i></b><br />
<br />
<i><b>Ingredients:</b></i><br />
<ul style="text-align: left;">
<li>Carrot - 4</li>
<li>Milk - 1 cup</li>
<li>Condensed milk [Fat Free] - 3/4 cup</li>
<li>Melted Butter - 2 tbsp</li>
<li>Cardamom - 2</li>
<li>Raisins - 1 tbsp</li>
<li>Cashew nuts - 10</li>
</ul>
<i><b>Method:</b></i><br />
<ol style="text-align: left;">
<li>Heat butter in a non-stick pressure cooker/ pan </li>
<li>Fry raisins, cashews in butter and set aside</li>
<li>Now fry shredded carrots in same butter till raw smell subsides </li>
<li>Add milk and pressure cook for 1 whistle or cover and cook till milk evaporates</li>
<li>Open pan add condensed milk, cook for 10 min. in medium high flame by stirring constantly till carrot absorbs milk</li>
<li>Now add powdered cardamom and mix well</li>
<li>Garnish with fried nuts and raisins</li>
<li>Serve it as hot dessert (can also be served with a scoop of ice-cream) or refrigerate and serve cold</li>
</ol>
<br /></div>Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com2tag:blogger.com,1999:blog-1187484819943197776.post-65269869828492179862011-12-22T16:01:00.000-08:002011-12-27T18:31:44.794-08:00Puliyogare<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<i>Puliyogare is a traditional rice dish prepared during festivals and commonly served in temples. </i><br />
<i> Also its a famous picnic lunch and potluck dish. </i><br />
<br />
<i>Puliyogare known</i><i> by different names in South India - Puliyodarai / Puliyorai / Iyengar Kovil Puliyodharai / Puli Sadham / Pulihora / Hulianna / Pulikachal / Tamarind Rice </i><br />
<br />
<i><b>Makes: 1-1/2 cup of Pulikachal</b></i><br />
<br />
<i> <b>Ingredients:</b></i><br />
<br />
<i><b>Tamarind Paste/ Pulikachal: </b></i><br />
<ul style="text-align: left;">
<li><i> </i>Tamarind - Lime size</li>
<li>Mustard seeds - 1 tsp</li>
<li>Urad dal - 1 tsp</li>
<li>Channa dal - 2 tsp</li>
<li>Fenugreek seeds - 1/2 tsp</li>
<li><i> </i>Peanuts / Groundnuts - 2 tbsp</li>
<li>Dry red chilly - 15</li>
<li>Turmeric powder - 1/2 tsp</li>
<li>Asafoetida - 1/2 tsp<i><br /></i></li>
<li>Curry leaves - 2 strand</li>
<li>Jaggery (powdered) - 1 tsp</li>
<li>Gingelly oil - 1 tbsp</li>
<li>Salt - to taste</li>
</ul>
<b><i>Grind to powder:</i></b><br />
<ul style="text-align: left;">
<li>Fenugreek seeds - 1/2 tsp</li>
<li>Coriander seeds - 1 tbsp</li>
</ul>
<b><i>Rice :</i></b><br />
<ul style="text-align: left;">
<li>Cooked rice - 1 cup</li>
<li>Gingelly oil - 2 tsp</li>
</ul>
<br />
<i><b>Method: </b></i><br />
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<br />
<ol style="text-align: left;">
<li>Dry roast fenugreek seeds and keep it aside </li>
<li>Dry roast coriander seeds </li>
<li>Grind roasted fenugreek and coriander seeds to powder </li>
<li>Soak tamarind in water and squeeze out the pulp and set aside</li>
<li>Heat pan, add oil, mustard seeds, urad dal, channa dal, fenugreek seeds, peanuts, broken red chilly in same order </li>
<li>Add curry leaves, turmeric powder and asafoetida </li>
<li>Fry them till dal changes color to golden brown and curry leaves are crispy</li>
<li>Add tamarind paste with 2 cups of water and let it cook for 20 to 30 mins in medium heat till the quantity reduces to half and thickens</li>
<li>Add jaggery, cook for a minute and switch off the stove</li>
<li>Finally add ground powder and mix well ( Do not add ground powder while cooking to avoid bitterness) </li>
<li>Drizzle gingelly oil on top, let it cool and store in air tight container</li>
<li>This paste will stay good for 2 weeks when refrigerated</li>
<li>For tamarind rice, cook rice with 2 cups of water , allow rice to cool down completely and mix with gingelly oil to seperate the grains </li>
<li>Mix rice with 1/2 cup of the paste and serve </li>
</ol>
<br /></div>Soundspicyhttp://www.blogger.com/profile/12417606044714705772noreply@blogger.com0