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Saturday, June 9, 2012

WHAT YOU NAME SPICE IN DIFFERENT INDIAN LANGUAGES

WHAT YOU NAME SPICE IN DIFFERENT INDIAN LANGUAGES

Spices in Different Indian Languages.

In Hindi, Tamil, Malayalam and Bengali.

SPICES IN DIFFERENT INDIAN LANGUAGES
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Friday, June 8, 2012

HOW TO MAKE SAMBAR?

HOW TO MAKE SAMBAR?


Sambar and Idli.... Eveybody like... Now it is accepted in all over India. 


Sambar Making


Ingredients & Quantity


1. Split Red Gram - 125gm
2. Drum Sticks - 100gm
3. Ladies Fingers - 100 gm
4. Onions - 100gm
5. Tomato - 50 gm
6. Red Chillies - 5gm
7. Coconut Oil - 30gm
8. Coriander Seeds / Powder - 15gm
9. Turmeric powder - a pinch
10. Mustard Seeks - a pinch
11. Cumin - 1/2 tsp
12. Fenugreek - a pinch
13. Tamarind - 15 gm
14. Curry Leaves - a sprig
15. Asafoetida - a pinch
16. Salt - to taste
17. Water - 400 ml.
18. Coconut - 30 gm if needed.


How to prepare Sambar?


1. Wash gram and boil in water with turmeric powder.
2. Wash and cut drumsticks and ladies fingers (both into 1 1/2" length) and slice it.
3. Slice onions and tomatoes separately.
4. When gram is cooked, add vegetables. 
5. Lightly fry in a little oil, coriander seeds, cumin, fenugreek, asafoetida and three fourths of the red chillies.
6. After a few minutes add grated coconut. Remove from fire when coconut gets browned.
7. Grind spices and coconut to a fine paste.
8. Soak tamarind in hot water and extract juice.
9. When vegetables are cooked, add ground ingredients. Add salt and bring to a boil.
10. Add tamarind juice and simmer for a few minutes. 
11. Remove
12. Heat remaining oil and fry mustard seeks, broken red chilli pieces and curry leaves.
13. When mustard seeks crackle, pour into the sambar.
14. Mix well
15. If keep in a cool place (fridge), it can be used for several days.
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How to make Oothappam?

How to make Oothappam?

Oothappam is delicious. So we could prepare it now.

Ingredients & Quantity

1.    Parboiled Rice – 150gm
2.    Split Black Gram – 75gm
3.    Salt – to taste
4.    Onions – 2 nos
5.    Green Chillies – a few
6.    Ginger – a small piece
7.    Coriander Leaves – ½ bunch
8.    Fat  - to cook
How to prepare it?
1.    Soak rice and gram separately overnight.
2.    Grind them separately.
3.    Mix the two
4.    Allow to ferment for at least 24 hours.
5.    Add finely chopped onions, green chillies, ginger, coriander leaves.
6.    Add salt and make batter into pouring consistency.
7.    Cook as for pancakes or dosa.

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Tuesday, June 5, 2012

HOW TO MAKE DAL?

HOW TO MAKE DAL?


Ingredients & Quantity


1. Split red gram or Lentil - 250 gm
2. Onions - 75 gm
3. Green Chillies - 15 gm
4. Turmeric  Powder - 1 pinch
5. Fat - 50 gm
6. Salt - to taste
7. Curry leaves - A sprig
8. Mustard Seeds - A pinch
9. Whole Red Chillies - 4 nos


How to prepare it?


1. Wash gram gently
2. Slice onions and slit green chillies
3. Heat fat 35 gm.
4. Saute gram, onion, chillies, turmeric.
5. Add enough water to cook.
6. When tender, remove from fire and mash. 
7. Add more water if required
8. Add salt and bring to boil
9. Remove and temper with fat 15 gm, curry leaves (mustard leaves, corriander leaves, pudhina leaves etc), mustard seeds and whole red chillies.
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HOW TO MAKE MANGO CURRY?

HOW TO MAKE MANGO CURRY?


Tasty, Delicious Mango Curry.... Here is the idea to prepare it.... Taste It.


Ingredients & Quantity


Raw Mango (Sour) - 1 No
Chilly Powder - 1 table spoon
Turmeric Powder - 1 pinch
Fenugreek - 1 pinch
Asafoetida - 1 pinch
Gingelly Oil - 1 Table spoon
Salt - To taste


How to prepare it?


1. Wash the Mango.
2. Cut the mango into small pieces
3. Mix turmeric powder and salt and keep aside for 1 hour
4. Fry and grind Asafoetida
5. Heat gingelly oil, add chilly powder, Asafoetida, fenugreek and mix with the Mango Pieces.

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Monday, June 4, 2012

HOW TO MAKE MASALA DOSA?

HOW TO MAKE MASALA DOSA?


Ingredients and Quantity


For Dosa:


1. Rice - 500 gm
2. Split Black Gram - 175 gm
3. Salt - to taste
4. Fat - 30 gm


For Masala:


1. Potatoes - 1 kg
2. Onion - 250 gm
3. Green Chillies - 30 gm
4. Curry Leaves - 2 sprigs
5. Turmeric Powder - 5 gm
6. Mustard Seeds - 5-6 gm
7. Oil - 15 gm


How to prepare?


1. Soak black gram and rice separately.
2. Grind gram to a smooth, frothy paste
3. Grind rice to a finely ground consistency. 
4. Add salt and water to form a pouring consistency. 
5. Keep aside for  8 to 10 hours.


Masala filling:


1. Boil potatoes. 
2. Peel and dice
3. Slice onion, chop green chillies
4. Heat three fourths of the fat, saute onions
5. Add Green Chillies and Turmeric Powder
6. Add potatoes and salt and cook for a few minutes
7. Temper it with mustard seeds and curry leaves.


Make Masala Dosa now


1. Heat a thick griddle.
2. Smear with fat
3. Pour a ladle of batter and spread it to form an oval
4. Pour teaspoons of fat from sides to cook dosa properly. 
5. Wait for the outer side of the dosa became golden brown and crisp.
6. Place masala filling in the center and fold and roll.
7. Serve hot with coconut chutney. 




Note: For masala filling, you can use carrot, beetroot etc. along with potatoes, if you like. 

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HOW TO MAKE SOUTH INDIAN DOSA - PLAIN?

SOUTH INDIAN DOSA - PLAIN


Ingredients  & Quantity


Rice - 300 gm
Split Black Gram (Urad) - 100 gm
Gingelly Oil - 30 gm
Salt - To taste


How to make it?


1. Soak rice and gram separately
2. Grind rice coarsely and gram to a smooth and fluffy consistency.
3. Mix together
4. Leave to ferment overnight.
5. Add salt and lukewarm water to get pouring consistency.
6. Heat Griddle
7. Grease lightly with gingelly oil
8. Pour a spoonful of mixture and spread to form a round  (big or small, as you desired)
9. Cook it for 2-3 minutes. 
10. Turn over and cook another 2-3 minutes
11. Serve hot with coconut chutney or sambar.


Benefits of Dosa


(per dosa of 80gms)


1. 160 calories / per dosa
2. Fat content is 6 gm out of it, 2 gm is saturated
3. Carbohydrate is 22gm per dosa
4. 2 gm fiber
5. 5 gm protein
6. good source of iron and Vitamin C



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INDIAN COOKING MASTER

INDIAN COOKING MASTER


A little effort to share the cookery details of delicious Indian Foods.


I think all will enjoy it.


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