tag:blogger.com,1999:blog-75856052024-03-07T20:09:28.290-08:00KadumangaVegetarian Recipes, Traditional and Fusion to Tickle your sensesUnknownnoreply@blogger.comBlogger84125tag:blogger.com,1999:blog-7585605.post-50778429143933052412010-11-02T17:12:00.000-07:002010-11-02T17:12:23.752-07:00Green Tea Noodles / Cha SobaThere are some days you want something simple, yet that you want to feel indulged ... here is a very simple spread that brings loads of flavor, you will be surprised how filling it is. Today I have used Cha soba, or Green tea noodles, that has a very delicate flavor and aroma. I like Cha noodles as is without is being soaked in some kind of sauce that basically overwhelms the unique flavor of the noodles. So here, I have some perfect side dishes..<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ZJKMPh-hdVNmtMW6DEcp3FKHjzrDWQ91vUDTatw38rGb5NqVQ_PpXjTTpp8tPqFgs8YloRJjr0HrqLB66OnW8Ty96AsEa1zEuVO5yfelGDJhyTEIPhw3ai32DGYQaangfx5S/s1600/ChaNoodles.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ZJKMPh-hdVNmtMW6DEcp3FKHjzrDWQ91vUDTatw38rGb5NqVQ_PpXjTTpp8tPqFgs8YloRJjr0HrqLB66OnW8Ty96AsEa1zEuVO5yfelGDJhyTEIPhw3ai32DGYQaangfx5S/s640/ChaNoodles.jpg" width="550" /></a></td></tr>
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</td></tr>
</tbody></table><b>Ingredients :</b><br />
<br />
Cha Soba / Green Tea Noodles - 1/2 pkt <br />
Firm Tofu - 6 sliced 1" wide<br />
Carrots - 1 cup Julienne cut<br />
Zucchini - 1 cup Julienne cut<br />
Ginger - 1 tsp Julienne cut<br />
Red Chili Powder - 1/2 tsp <br />
Toasted Sesame Seeds - 1 tbsp<br />
Soya Sauce<br />
Mirin <br />
<br />
White Rice Vinegar<br />
Oil<br />
salt <br />
<br />
In a small bowl mix 2 tbsp of soya sauce, 1 tbsp of rice vinegar and the red chili powder. In this mixture soak the tofu piece and keep aside.<br />
Follow the directions on the package to make the soba, once done remove to a colander, add some ice cubes to the noodles and let it sit until you are ready to serve. Do add salt to the water when cooking the soba.<br />
In a saute pan add 1/2 tsp of oil and add the carrots and stir fry for 3 to 4 minutes.In a small bowl add about 3 tbsp of mirin. Remove the Carrots and put in the bowl with the mirin. Drain the mirin before moving the carrots to a serving dish.<br />
In the same saute pan after the carrots are removed, add 1/2 tsp of oil and then add the ginger. Saute for a minute and then add the zucchini, and a pinch of salt. Stir fry 3 to 4 minutes, add 1 tsp of rice vinegar, Remove from heat once the vinegar evaporates. You won't need to add salt because of the vinegar but if you feel you want to, just add a pinch. Remove from heat to a serving dish.<br />
In a saute pan heat about 2 tsp of oil, once the oil heats up gently place the soaked tofu, turn every 3 to 4 minutes until all the sides are a nice brown. Remove from heat to a serving dish.<br />
<br />
Now that all the side dishes are ready, place the drained cold noodles to a serving bowl. <br />
Now get all your sides next to it - the Tofu, the Ginger- zucchini Stir fry, Stir Fried Carrots, a small bowl of toasted Sesame seeds, a small bowl of soya sauce, (optional) Roasted Nori - crumbled or small stripes. <br />
<br />
To plate it, drizzle very little soya sauce on the noodles, topped with the toasted sesame seeds and Nori. Serve the sides and enjoy!<br />
<br />
<br />
I used Hakubaku Organic Cha Noodles that I received it as part of the Foodbuzz Tastemaker Program.<br />
<span style="color: black;">Read about some of the ingredients I used: <br />
<a href="http://en.wikipedia.org/wiki/Mirin" target="blank">Mirin</a> <br />
<a href="http://en.wikipedia.org/wiki/Rice_vinegar" target="blank">White Rice Vinegar</a><br />
<a href="http://en.wikipedia.org/wiki/Nori" target="blank">Nori</a></span>Unknownnoreply@blogger.com16tag:blogger.com,1999:blog-7585605.post-17631739209341273042010-10-14T16:11:00.000-07:002010-10-14T16:13:26.836-07:00Bread HalwaA very simple yet filling dessert- this bread halwa (sweet confection), is surprisingly tasty. In this recipe I have used a three seed Oatnut bread (any brand will do) , traditionally, plain sweet white bread is used, but I like the texture , and flavor the seeds and nuts bring. Please feel free to substitute and try with any other bread of your liking. This here is for 1 serving or if you share , and don't have a very sweet tooth will serve two. So you might want to increase the quantity according to your requirement.<br />
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<b>Ingredients:</b><br />
<br />
Three seed Oatnut Bread - 2 slices<br />
Whole Milk - 1 cup<br />
Sugar - 3 to 4 tbsp<br />
Honey - 2 tsp<br />
Slivered Almonds - 1tsp<br />
Chopped Cashews - 1 tsp<br />
Golden Raisins - 1 tsp<br />
Ghee - 1 tsp<br />
<br />
Crumble the bread in a mixer/ grinder (I find that crumbling them, rather than just breaking to pieces / or just soaking them milk before hand, gives a better texture to the halwa). Heat the Ghee in a saute pan. Add the almonds and cashews and fry for a few seconds until golden brown. Remove from heat and keep aside. Then to the same pan add the bread crumbs and fry in the remaining ghee for a minute or two until you see it changing color. Then add the milk and sugar, and continue to boil the milk on simmer until the milk is almost evaporated and the mixture starts to leave the side of the pan, about 4 to 5 minutes. Add 1/2 the almonds, cashews, all of the raisins, and 1 tsp of honey to the mixture and stir well. Remove from heat to serving bowl, garnish with the remaining dry fruits and honey. You can serve this warm or cold.Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-7585605.post-87831415200340257432010-10-06T17:07:00.000-07:002010-10-06T17:08:02.106-07:00Spinach & Cabbage Pakoras / FrittersWhen I was kid/ teenager/ adult (before marriage), every evening I would fervently wait for the evening snack, that my mother would make, hoping against hope that it would be pakoras, I really didn't care which type, as long as they were fried to that delicious golden hue. While pakoras are a common Indian snack, expecting it to be made every evening might be pushing it a bit far. But still I never gave up hope, and if perchance a miracle happens and pakoras are in front of us, you can be sure it would be wiped clean without a crumb left on the plate.These days of course pakoras are a rarity in my home, being health conscious and all. The good news is now when I go back home every couple of years, I find my niece and nephews also take after me, I am ashamed to say but looks like I haven't changed much,and we still manage to clean the plate off to a shine....<br />
Every now and then my eyes do light up at the very thought...So now for some delicious piping hot pakoras <br />
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<b>Ingredients:</b><br />
Spinach - 3 cups washed, drained and chopped well<br />
Cabbage - 1 1/2 cup chopped small, washed and drained<br />
Onion - 1/2 cup finely chopped <br />
Besan - 2 cups<br />
Cilantro leaves - 1/4 cup chopped.<br />
Red Chili powder - 1 tsp <br />
Turmeric Power - 1/2 tsp<br />
Oil for Batter - 2 tsp<br />
Salt to Taste<br />
<br />
Oil for deep frying<br />
<br />
Mix all the ingredients except the oil meant to deep fry. Use the oil as the binding medium for the mixture. The moisture in the washed spinach and cabbage along with the oil should make a thick batter. Adjust salt and chili powder according to taste.<br />
Heat oil for deep frying the fritters, once the oil is hot, drop a little bit of batter , if it rises immediately the oil is ready, lower the heat to medium and drop in spoonful of batter, 6 - 8 nos. at a time, depending on the size of the pan , quantity of oil used to fry. Turn after 3-4 minutes and cook both sides until they are golden brown. Remove from the frying an and place them onto a absorbent napkin/paper. Serve hot with just tea or ketchup/ mint chutney.<br />
<br />
You can also add one slice of bread that has been crumbled to the batter, but you would need to adjust the salt, chili powder and oil.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7585605.post-75322030990369503552010-10-04T16:19:00.000-07:002010-10-04T16:19:44.182-07:00Mango SaladDepending on how much time you have to make this salad - you can serve it as a warm salad or a cold salad. Here I have made the cold salad. On hot summer days go for the cold version of this salad and for those cool winters evenings try the warm salad. Either way this salad gains high points for the taste factor.<br />
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Ingredients<br />
<br />
Ripe Mango - 1 1/2 cup small cubes<br />
Pearl Onions / Red Onion - 1/2 cup finely chopped<br />
Lemon Juice - 1 tsp<br />
Chili Powder - to season (according to taste)<br />
Cilantro - To garnish<br />
Olive Oil - 1/2 tsp<br />
Salt - a pinch<br />
<br />
For the cold salad, gently combine all the ingredients and serve chill. Do make with a mango which is fully ripe and sweet yet holds it shape when cut. Other wise you might find the salad a bit mushy with all the juice oozing out of the mango.<br />
<br />
For the warm salad, Instead of cutting the mangoes in small cubes make larger chunks, then grill the mango cubes, turning them often for 3 to 5 minutes. The grilling process helps heighten the flavors and caramelizes the sugars. If you can't grill, you can saute the cubes in a pan on high heat and and once you see the mangoes browning, remove from heat. Gently combine with the other ingredients and serve immediately.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7585605.post-46775941942844090392010-09-14T14:36:00.000-07:002010-10-14T16:48:58.625-07:00Avocado - Aloo Paratha<div> So, recently the tune that keeps playing in my head is Elvis's Devil in Disguise. ..As it replays I keep shaking my head smiling, but then I remind myself sternly should I even be smiling; but that's just it ... I do keep smiling and trying my best to figure out how to get the better of my (sweet?) little one rather than the other way round. And yet if it was a<a href="http://en.wikipedia.org/wiki/Tug_of_war"> tug of war</a> I would fail miserably, so we play along and we move in sync, one step forward, two steps back, a tickle and we move some steps sideways too, but we are always moving and I am always trying.</div><div><br />
</div>And so a very healthy twist on the regular aloo paratha, and I can assure you it will be a hit with the kids. I am perpetually looking for ways make healthy yet tasty dishes so as to entice a very picky 17 month old, and this one works!!! This is the adult version of the recipe, you might want to tone down on the chili and ginger-garlic paste if you are planning to serve it to above mentioned age group.<br />
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<span style="font-weight: bold;">Ingredients:</span><br />
<i>For the Dough </i> </div><div class="post-body entry-content" style="color: #333333; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13px; line-height: 1.4; position: relative; width: 576px;">Atta / Whole wheat flour - 2 cups</div><div class="post-body entry-content" style="color: #333333; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13px; line-height: 1.4; position: relative; width: 576px;">Avacado - 1 </div><div class="post-body entry-content" style="color: #333333; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13px; line-height: 1.4; position: relative; width: 576px;">Milk - 2 tsp (if needed - I did not need it)</div><div class="post-body entry-content" style="color: #333333; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13px; line-height: 1.4; position: relative; width: 576px;">Salt - 1/2 tsp<br />
Ginger Garlic Paste - 1 tsp</div><div class="post-body entry-content" style="color: #333333; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13px; line-height: 1.4; position: relative; width: 576px;">Oil - 1/2 tsp</div><div class="post-body entry-content" style="color: #333333; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13px; line-height: 1.4; position: relative; width: 576px;"><br />
</div><div class="post-body entry-content" style="color: #333333; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13px; line-height: 1.4; position: relative; width: 576px;"><i>For the Filling:</i></div><div class="post-body entry-content" style="color: #333333; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13px; line-height: 1.4; position: relative; width: 576px;">Potatoes - 2 large or 5 to 6 small or 3 medium sized<br />
Cumin Seed - 1/2 tsp<br />
Green Chili - 3 chopped<br />
Coriander Leaves / Cilantro - A small fistful chopped<br />
Lemon Juice - 1/2 tsp</div><div class="post-body entry-content" style="color: #333333; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13px; line-height: 1.4; position: relative; width: 576px;">Salt to Taste<br />
<br />
Boil the potatoes with the skin on. Pierce holes to allow the steam to be released. If possible steam the potatoes rather than boiling it in water. I did it in a pressure cooker for up to 2 whistles on medium heat by placing the potatoes in a bowl and the pouring water around the bowl. The reason for this is you want the potatoes to be cooked and be nice and soft but retain very little water.<br />
You can also use the microwave to achieve the same result, by having one bowl of water and placing another bowl inside it with potatoes. Cover the big bowl with a wrap and pierce the wrap to allow the steam to be released. Cook according to the size of the potatoes from 6 minutes to 10 minutes. Let it cool.<br />
<br />
While the potatoes are being cooked, in a mixing bowl add the Atta, avocado, salt, ginger-garlic paste and knead the mixture into a soft dough. You want the dough to be soft to touch without any lumps, in case you find that the dough is still hard ...wet you fingers in a little milk and knead. Spread 1/2 tsp of oil all around the dough and let the dough sit for 15 minutes.<br />
<br />
By this time the potatoes would be cool enough to handle, so remove the skin and mash the potatoes in another mixing bowl. Add the Green Chili, Cumin Seeds, Cilantro, lemon juice and salt. Combine the ingredients well and then divide the mixture and make balls the size of golf balls.<br />
<br />
Now divide the dough into equal number of balls. Dust each with a little flour, and roll out into small disc about 3 to 3 1/2 inches, enough for you to place one potato stuffing and cover it with the dough like a dumpling by crimping and sealing the top to form a ball again. Pat the ball gently into a disc again and dust with flour and keep aside. Finish stuffing and dusting all the dough in this fashion before rolling out the parathas. Now gently roll out the parathas as thin as you can without breaking the parathas, you most probably won't need to dust again.Now cook on a tava, allow one side to cook for a minute, then turn, drizzle a drop of oil, turn again, drizzle oil again, and then using a spatula, spread the oil, wait for a minute and turn again for other side, remove after a minute after both sides are evenly cooked. If your paratha is thin enough and is not broken, you will even see it puff up too. Serve hot with yogurt and punjabi achar.Because of the creaminess of the avocado this paratha is very soft.<br />
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You can also make rotis with the dough without any stuffing, if you want to do away with the potatoes.</div><div class="post-footer" style="color: #333333; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13px; line-height: 1.6; margin: 1.5em 0px 0px;"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7585605.post-43595972963291949832010-08-31T14:50:00.000-07:002010-08-31T14:54:11.799-07:00Olan - Ash Gourd in Coconut MilkA very traditional dish, the Olan is a standard in any feast in Kerala. Part of the sadya spread this is delicate dish is made in coconut milk, and has a very mild taste. Normally you would find vanpayar or black eyed beans in pod also added to this recipe. But, we make it using just ash gourd at home, so here too I have omitted the beans. <br />
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<br />
<b>Ingredients:</b><br />
<br />
Ash Gourd / White Pumpkin - 2 1/2 cups thinly sliced<br />
Coconut Milk - Fresh 1<br />
Green Chili - 2<br />
Curry Leaves - 2 stems<br />
Coconut Oil - 2 tbsp<br />
Salt to taste<br />
<br />
If you are using fresh coconut , you need to take the second milk of the coconut, else if using canned then use 1/2 the can mixed with 1 1/2 cups of water. In a sauce pan cook the vegetables, sliced green chili in the coconut milk for about 10 - 12 minutes on low heat. Once the vegetables are cooked almost dry, add salt. Remove from heat and add the rest of the coconut milk or the first milk of the coconut. Garnish with the curry leaves and coconut oil, stir and leave covered for few minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7585605.post-40672049126743331672010-08-30T15:33:00.000-07:002010-08-30T16:59:00.360-07:00Vegetable Kurma Without CoconutThis version of the kurma is without coconut - while adding coconut give the kurma a distinct flavor, I have changed it as I keep trying to reduce the amount of coconut I use while cooking. Even without the coconut you will be able to distinguish the South Indian flavor of this kurma. While adding vegetables are optional, you can add just one or combine couple of veggies to make this kurma. This kurma is very aromatic and the subtle blend of spices combined with cashews, make a very flavorful and rich gravy. <br />
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<br />
Ingredients:<br />
Vegetable 1 1/2 cups (cauliflower, carrot, potatoes, peas) <br />
Poppy Seeds - 2 tsp<br />
Cashew nuts - 2 tsp<br />
Red Chili Powder - 1/2 tsp<br />
Coriander Powder - 1 tsp<br />
Turmeric Powder <br />
Cilantro leaves - a few<br />
Salt to taste<br />
Oil - 1 tbsp<br />
<br />
<em>To Paste:</em><br />
Onion - 3/4 cup<br />
Tomato - 1 chopped<br />
Ginger - 1" piece<br />
Green chili - 1<br />
Saunf - 1/2 tsp<br />
Garlic - 1 pod<br />
Mint leaf - 2 to 3<br />
Cardamom - 1<br />
Clove - 2<br />
Cinnamon - 1/2 " piece<br />
<br />
<br />
Cut Cauliflower, carrots and potatoes in small pieces and keep aside. Now powder the poppy seeds followed by the cashew nuts , now add the rest of the ingredients listed under '<em>To Paste:</em>' to a smooth paste. Heat oil in a pressure cooker and add the paste , turmeric power, red chili powder, coriander powder and cook until the oil separates, make sure to stir occasionally so that the gravy doesn't burn. Once you notice the oil separate and the gravy is a golden hue add the vegetables and 2 1/2 cups of water. Cover and cook on simmer until two whistles. Remove from heat and cool. Once all the steam has been let off, remove and move to a serving bowl. Garnish with Cilantro leaves. <br />
This dish goes very well with piping hot rotis, appams & dosai.Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-7585605.post-64374745708161217422010-08-20T15:22:00.000-07:002010-08-20T16:17:54.799-07:00Ennai kathrikai /Eggplant in OilA lot of people either love eggplants/aubergine or hate them, while it is a very commonly used vegetable in many cuisines, somehow people end up making their minds either way. I should confess that not far back in the past I belonged to the later group. It is surprising how our palate changes with the years, how dark or green colored veggies no longer make you run. I can't count the number of excuses I have made to get away without consuming these beauties. Well times change and so did my, lets say, aversion. Today, I would be the first person to try out a dish that includes eggplants.<br />
So, this is one dish you can try if you are trying out Eggplants and you like medium to spicy food. This will be an instant hit to those who already love eggplants in any form. The method for Ennai Kathrikai various from place to place in South India, there is gravy version (kuzhambu), a drier gravy version, a poriyal (stir fry) version, each has a very distinct taste and feel, but include the same main ingredients. Today I am presenting the drier version of the dish, this extremely flavorful recipe is perfect as a side for rice/ biryani. It is surprising how complex flavor belies the simplicity and easy of making of this dish.<br />
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</div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Indian Eggplant/ aubergine - 12 , small rounds ones that you can get in Indian stores.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Red Onion - 1 cup chopped</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Whole Black Pepper - 1 tsp</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Cumin Seeds- 1 tsp</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Coriander Powder - 1 tbsp</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Red Chili powder - 1 tsp</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Salt - 1 tsp</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Sesame seed Oil/ Gingelly Oil - 2 tbsp</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Wash and cut crosswise the small aubergines bottom up leaving it still attached to the stem. Cut the tall length of the stem to closer to the head of the eggplant. Place these in a bowl full of water. Make a medium smooth paste of the the rest of the ingredients except the oil. Now fill each aubergine slit with the gravy you just made and keep aside.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">In a wide saute pan heat the oil, once the oil is hot carefully place each eggplant next to each other. If you have any remaining gravy pour over the eggplants. Reduce the heat to simmer, cover and cook for 10 minutes. Turn the eggplants over and then cover, and cook for another 10 minutes until both the sides are soft and the aubergines are fully cooked. As we are using little oil, make sure that you scrape the gravy off when you turn the eggplants over. Once you notice the oil leaving the sides of the gravy you can turn off the heat and transfer to a serving bowl. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7585605.post-44429399413904594732010-08-16T15:57:00.000-07:002010-08-17T19:36:45.482-07:00Walnut, Pistachio and Raisin Mini loafFor a dessert that doubles as an energy bar, this Walnut, Pistachio and Raisin Mini loaf is ridiculously quick and easy. Serve these out instead of those heavy desserts we normally dish out for parties and festivals, it's a sure party pleaser.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ZDXxxaf8j41F2ziY2PEUQlpLCX5aDWAPNVf2RUEXLhw8HdaUPXZJIT6oieMN3E69SGBPhYIkVyretQ7haZ5FWtGsi2D4veelbRuAuIkjEXWCdi3tY_dNnkrSIGxSqdUelT3Z/s1600/sesame-cube.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ZDXxxaf8j41F2ziY2PEUQlpLCX5aDWAPNVf2RUEXLhw8HdaUPXZJIT6oieMN3E69SGBPhYIkVyretQ7haZ5FWtGsi2D4veelbRuAuIkjEXWCdi3tY_dNnkrSIGxSqdUelT3Z/s320/sesame-cube.jpg" width="540" /></a></div><br />
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<b>Ingredients:</b><br />
Sesame Seeds - 1/2 cup<br />
Almonds - 1/2 cup<br />
Brown Sugar - 2 tsp<br />
Unsalted Walnuts - 1/4 cup <br />
Unsalted Pistachios nuts - 1/4 cup <br />
Raisins - 1/4 cup<br />
Honey - 2 tbsp<br />
Salt - a pinch<br />
<br />
Finely chop the walnuts and pistachio. Toast sesame seeds until it is a deep golden brown, keep aside. Then toast the almonds for 5 - 6 minutes. Grind the sesame seeds, almonds,sugar and salt to a powder. Put the powder in a mixing bowl along with the rest of the ingredients and knead to form a stiff dough/batter. Shape the dough into a rectangular loaf about 1'' high and 1" wide, it will almost look like a stick of butter. Refrigerate for 1/2 hr before slicing and serving. You can also mix in other nuts & seeds and try different combinations of dried fruits that have been finely chopped.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7585605.post-36512618231396619202010-08-13T11:41:00.000-07:002010-08-14T09:28:41.886-07:00Date RollsIt has been a very long time since I blogged. The months have simply flown and finally I get down to posting. I having been so pampered all these months along with my little one by her grandmothers, that honestly , I hardly saw the kitchen during their stay. But now they have left and I am back in the kitchen; polishing on the kitchen skills that were getting rusty to say the least, to begin with. But all this time I have been collecting the pearls of wisdom that has been passed to me over the various dishes and recipes they were making, I will be slowing posting the very many recipes I got from them, soon after I perfect them in my own way, sharing them with you in the process. <br />
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So today I thought I will start with something sweet! Date Rolls is one simple and nutritious dessert that every one would love.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQrciUgPR3xLB-6Vt1HXurChlJyG3b3v8_SNE3soWlFr7uwtD4SbfEpdeM-V5kW8UlA2LDJS0DLrQzCcDKneAlucugT8cQlMPge6cc4VLw1TYd84L-6ABHHgUrzcx-RFYDnWT/s1600/DateRolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQrciUgPR3xLB-6Vt1HXurChlJyG3b3v8_SNE3soWlFr7uwtD4SbfEpdeM-V5kW8UlA2LDJS0DLrQzCcDKneAlucugT8cQlMPge6cc4VLw1TYd84L-6ABHHgUrzcx-RFYDnWT/s640/DateRolls.jpg" width="540" /></a></div><br />
<b>Ingredients:</b><br />
California Dates - 2 cups<br />
Milk - 1 1/ cups<br />
Walnuts - 1/4 cup chopped<br />
Almonds - 1/4th cup chopped<br />
Sesame Seeds - 1/4th cup<br />
Canola Oil or Ghee - 1 1/2 tsp<br />
Salt a pinch<br />
<br />
Grind the dates and 3/4th cup of milk until they make a thick smooth paste.In a saute pan dry roast the walnut, almonds and semsame seeds seperately and keep aside. To the pan add 1 tsp of ghee and once the ghee heats up add the paste, rest of the milk and salt and cook on simmer until the paste becomes darker and start to leave the sides of the pan and starts to become a thick mass. This should take about 8 to 10 minutes. Make sure to stir often. If you want at this point you can integrate the dry ingredients (walnuts, almonds and 1/2 of the sesame seeds) or you can wait until later. Remove the mixture from the heat and spread it on a alumnium foil that has been oiled and let it cool. Once cooled you can add the dry ingredients as a layer above the dates and then fold the auminum foil to create a large sandwich of dates with the walnuts, almonds and sesame seeds in between. Refrigerate for 2 hrs. Remove the top part of the foil and sprinkle some of the sesame seeds, turn over onto a plate and sprinkle the remaining sesame seeds. At this point you can cut it in any shape you want or you can cut unto thin stripes then again until the rolls are of desired lengths and make rolls by rolling it until it is smooth. <br />
Just so you know this IS a sticky dessert, albeit a very tasty one.Unknownnoreply@blogger.com21tag:blogger.com,1999:blog-7585605.post-28713587627467337332009-09-28T10:21:00.000-07:002010-08-20T15:26:49.785-07:00Peerkangai Thuvayal/ Ridge Gourd ChutneyThis is one of the many recipes given to me by my mother(IL)when she came to visit us here, that is quick and easy to prepare. Before, I would rarely buy the Ridge gourd - never sure what to do with it..:) <br />
So here is her recipe to make Peerkangai Thuvayal that for our sake does not include coconut and is made with very few ingredients. <br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5385807259883512066" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4s3syrWlysN7PcvyPVJdtBxUg-W69klgrwpGQ1pakEomgJSh4LjZSfykKKZwmnktoTBF4CmLERh_g2I0q5Sy1b2ye5tOYV_OMjke3nabDjoPtbRk38VV1eSgsqzbM8GyCur1i/s320/IMG_0818.JPG" style="display: block; height: 425px; margin: 0px auto 10px; text-align: center; width: 540px;" /><br />
<span style="font-weight: bold;"></span><br />
<br />
<span style="font-weight: bold;">Ingredients:</span><br />
<br />
Ridge Gourd / Peerkangai - 1 medium size<br />
Urad Dal - 3 tbsp<br />
Garlic - 1 clove<br />
Dried Long Red Chili - 3<br />
1/4 tsp tamarind paste <br />
Sesame Seed Oil / Gingelly Oil / Nalla Ennai - 3 tsp<br />
<br />
Mustard Seeds - 1/2 tsp<br />
Urad dal- 1 tsp<br />
Nalla Ennai - 1/2 tsp<br />
<br />
Scrape off just the ridges of the Ridge Gourd. Wash and pat dry before cutting it up into small pieces that can be easily ground and keep aside. <br />
Heat oil and fry the red chili for 2 to 3 minutes, remove and keep aside. Now fry the urad dal until golden brown for few minutes along with the garlic and set it aside along with the chili, now saute the cut ridge gourd for about 8-10 minutes on medium heat until the pieces are soft you may also want to cover it after 5- 6 minutes to speed up the process. Remove from heat and let it cool. <br />
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Grind all the ingredients to finely coarse consistency and move to serving dish. In the same saute pan heat 1/2 tsp of oil and splutter the mustard seeds and then add the urad dal. Remove from heat and pour over the Thuvayal.<br />
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This recipe can also be made with just the skin of the ridge gourd.<br />
Serve with hot rice and Ghee or use it as a spread for pitas, sandwiches or paninis.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7585605.post-60649673586575986492009-08-18T08:51:00.000-07:002010-10-14T16:42:43.505-07:00Peanut ChutneyOne of my recent favorites is the Peanut chutney ...one of the make ahead recipes... minimum ingredients and it stays well in the refrigerator for 3 to 4 days, which is a definite plus for me!<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ZB7njHboas4BmFOgAaw2LYVbiViwUCmGvIIPkppfiAX0mVOSzrLWIndwQtEHq9Z4JNQEPxjEvlyXgPYa-sVYwb3T-u8GtM0nq0desunYlPK9EH8fk2sGN3hhwfvhamC0SpeR/s320/IMG_0979.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371336369592526082" /><br /><span style="font-weight:bold;">Ingredients:</span><br /><br />Peanuts - 1 1/2 cups<br />Dried Red Chili - 3 to 4 according to taste<br />Garlic - 2 to 3 cloves crushed<br />Tamarind paste /pulp - 3/4 tsp but can be adjusted to taste<br />Salt to taste<br />Oil - 1 tsp<br /><br />In a saute pan heat oil and then gently fry the dried red chili and keep aside. Now add the peanuts and roast until golden brown and crackling, Then add the garlic and roast further for a few minutes, until you no longer get the raw taste of the peanuts. Remove from heat and cool. grind the cooled peanut, chili, tamarind paste, salt and 2/4 cup of water. You can also add water little by little until the chutney grinds to a thick paste. I like it a bit tighter...but if you like the chutney to have a little loose consistency, add more water (1/4 cup at a time), increase, salt and tamarind paste accordingly.<br /><br />For mixing with rice go with less water. For dosa, idli or any thing else you would like to dunk in chutney use more water. If you are using more water you would like to add tadka - splutter in 1/2 tsp of oil about 1/2 tsp of mustard seeds, 1/2 tsp of urad dal/channa dal, 1 dried chili, few curry leaves and pour over the peanut chutney.Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-7585605.post-26926403605090785212009-07-29T18:13:00.000-07:002010-10-14T16:40:49.003-07:00HorseGram curry - Muthira Kootan / Muthira Eriserri<div style="text-align: left;"><a href="http://en.wikipedia.org/wiki/Horse_gram" target="blank">Horse Gram</a>, is one of the healthier legumes normally recommended as part of a iron rich diet. Today's gravy can be made in three ways - without coconut in the sauce base, using roasted coconut as the sauce base or without roasting the coconut. Each method has it own deliciously distinctive taste.</div><div>Below I will list all the ingredients specifying modifications to the recipe on the way.</div><br /><img style="display:block; margin:0px auto 10px; text-align:center;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSo0_vwud2nnUWjZ5Tz1PvP-cmSaL6a69NJ-ngF_s_2gqHPYV9ZCTDqDV6dY8sb1icuU92ZPJVxLyJ0KqZc2Okjn0wazW0JN65Dfai5WDKMjSH85l1B63ZoJZfSzoVCzQ31DrQ/s320/IMG_0614.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5364113541667477906" /><span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>(Muthira Kootan -Without Coconut)<br /><span style="font-weight:bold;"><br /></span><div><span style="font-weight:bold;">Ingredients:</span><br />Muthira / horsegram - 1 cup<br />Pearl Onion - 4 sliced<br />Green Chilli - 2 Sliced<br />ginger - 1 " piece<br />Red chilli - 1/2 tsp<br />turmeric powder - 2 pinchCurry leaves - a few<br />Grated Coconut - 1/2 cup<br />Jeerakam / Cumin Seeds -1 /2 tsp<br />Peal onion - 1 chopped<br />salt to taste<br />coconut oil - 1/2 tsp<br /><br />In a pressure cooker dry roast muthira for 6 to 8 minutes on medium heat. Add about 2 cups of water or enough water to cover the dal and pressure cook it upto 4 whistles.Turn off the heat and let the steam release. Once you can safely open the pressure cooker, turn on the heat add salt, green chilli, turmeric powder,red chili powder, once the water starts reaches a rolling boil and you can no longer smell raw chili powder,take down the heat to a very low.At this point you can decide how you would like the gravy to be. If you want to exclude the coconut then don't add the coconut and the cumin seeds and let the gravy boil for another 5 minutes until the water reduces to a thicker consistency. If you decide you want to add coconut then you can either</div><div><br />1. Blend grated coconut, cumin seeds and 1 chopped pearl onion into a thick paste with very little and pour over the gravy. Take off heat as soon as the gravy starts to boil again.<br /><span class="Apple-tab-span" style="white-space:pre"> </span>OR</div><div>2. Dry roast the coconut, chopped pearl onion and cumin seeds, until coconut is a golden to dark brown (make sure not to burn the coconut!)and then grind in the blender with minimum water. Add the mixture to the gravy. Remove from heat as soon as the gravy begins to boil again.<div><br />Once the gravy has turned to a boil the second time according to the method your chose from above, take it off the heat and move the gravy to a serving dish. Then, in a saute pan heat the coconut oil. Once the Oil is hot add the sliced onions and let it tenderize in the heat. Then add the curry leaves. Remove from heat and pour this mixture over your gravy.</div><div> </div><div><span class="Apple-style-span" style="white-space: pre;"><br /></span></div><div><span class="Apple-style-span" style="white-space: pre;"><span class="Apple-tab-span" style="white-space:pre"><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMS4VRGS6f60mOFbhI1xPl-X6xiv1xUe4Nor1ronJq9aEomEmyPK-9YTSYJRG02KjxZ3F1T_N_fPDxiolO81CoyvZqh4Te8ncID5qffq1YD5JOISVOukDRA_TgKSJm5bNivpZU/s320/muthira+eriserri.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5364120162889708466" /> <span class="Apple-tab-span" style="white-space:pre"> </span></span>(Muthira Eriserri - With unroasted coconut)<br /></span></div></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-7585605.post-37662097150650658372009-07-16T10:34:00.000-07:002010-10-14T16:48:58.627-07:00Jeera RiceThis is a very simple jeera rice without too many ingredients. Jeera rice is one of the most simplest and versatile flavored rice that goes with almost any kind of gravy.<br />
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<img style="display:block; margin:0px auto 10px; text-align:center;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8K6gO6F6fJ-HJbcq7r35kqIH_1efVMDt1vOraCX6Wv4J7Q_J1nhjN6K6TnX11nuoBkQMfaFfyLBYtESdh_sF1q-_ZNNozldvS4HS9sqorGHzfBuv9F0Zm7-BpgIHVdxy901XV/s320/jeera+Rice.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5311985010712609170" /><br />
<span style="font-weight:bold;">Ingredients:</span><br />
Basmati rice- 1 Cup<br />
Jeera /cumin seeds - 2 tsp<br />
Bay leaf - 1<br />
Cloves - 3 to 4<br />
Ghee / Clarified Butter - 1 tbsp<br />
Salt To Taste<br />
<br />
Soak the rice for 1/2 hr. When the 1/2 hr is almost over, heat the ghee in a heavy saucepan, and add the cumin seeds, bay leaf, cloves,and fry for a few seconds.Drain the rice and add the rice to the oil and fry it for a few minutes.Add 2 cups of water to the pan, salt and stir, the water should have the salty taste... make sure it is not too salty. Cover with a lid and cook on medium flame. Cook for 10 minutes until you see most of the water absorbed and there are bubbly holes forming on top of the rice. Reduce the flame to low and cook for 5 minutes and turn off the heat. Leave the rice to cook for some time with the lid on. Use a fork to separate and make the rice fluffy.<br />
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Serve jeera rice hot with any spicy curry or raita.<br />
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Additional ingredients you can add are cashews, fried Onions, Pepper etc.Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-7585605.post-17038199151536918362009-07-11T09:27:00.000-07:002010-08-08T22:27:57.594-07:00Potato Stuffed Sandwich<img style="display:block; margin:0px auto 10px; text-align:center;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghlWWG1Dzpt4IFu__Ma2YJ9M7rv2VqSt1-jhDa5yegmgH7qFy1_r2-JKS0I02EwgywcJjUndFO0X-vF57o-ObHggSzKacTbb9kLJS07JRJpcA1A10JxVBZtFHYnvD1Jq2n8b3T/s320/Potato_SandwichDone.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5311982772432481330" /><br />
This is one easy dish no kid or adult is ever going to refuse...<br />
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<span style="font-weight:bold;">Ingredients:</span><br />
Potato - 2 medium or 4 small<br />
Onion - 1 cup chopped small<br />
Ginger - 1" piece<br />
Green Chili - 2 sliced<br />
Turmeric Powder - 1 tsp<br />
Jeera /Cumin seeds - 1 tsp<br />
Coriander leaves - a small bunch<br />
Oil - 2 tbsp<br />
Salt to taste<br />
Bread - 4 to 6 Slices <br />
<br />
In a saute pan heat oil and add the jeera, onion, ginger, green chili and fry till the onions sweat and become pink in color. Add salt, turmeric powder, potatoes and cover and cook till the potatoes are done on low heat.You can also microwave the potatoes with salt to speed up the process. Make sure that the potatoes are cooked just right that they are still soft yet firm enough that they don't crumble on touch but can be mashed on pressing down with a spoon. Lightly mash some of the potatoes. Remove the chili slices before continuing. <img style="display:block; margin:0px auto 10px; Float:right;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXDBTXHHjy2DBX6sPa0U5l9fXbKMvz9AuKBb01hHhYL_MQVXfPGgUEaQeH1m2VvaqFe6UfuNDM85gyi9TdO2fiXCtiASy-MyH4i8IulNISAUrwr6iHD641Y6OZ80dZsl7_vO6w/s320/Potato_Sandwich.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5311982773130511826" /><br />
Take two slices of bread and spread about 3 tsp of the mixture on one of the slices. Place the other slice on top of the mixture. I used a sandwich maker at this point. I used a drop of oil on either side of the sandwich when placing it on the sandwich maker. Just need to wipe the sandwich holder for that. You can also use a regular tava with a drop of oil on either side of the sandwich, turn the sandwich from one side to another until it is golden brown. Remove from heat once the other side is golden brown too.<br />
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The sandwich is now ready to be served.<br />
<br />
This Sandwich goes to Deepa of "Simple Home cooking" blog's event <a href="http://deepaskitchen.blogspot.com/2009/02/announcing-cooking-for-kids-event.html" target="blank">Cooking for kids-Potato</a> and this event was started by Sharmi of <a href ="http://www.neivedyam.com/" target="blank">Neivedyam</a>.Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-7585605.post-74295511616272205982009-06-29T21:28:00.000-07:002009-06-29T21:50:29.672-07:00Colors Of Taste : Rice Flour - RoundUpAnd so here are is the Roundup of the event Rice Flour; this time we only have three entries... so I am missing all the good recipes that could be churned out using this versatile ingredient, I am just going to assume that it is because I was not able to publish the blog event this time at different forums and aggregators we see such a low response .. I too have been very busy with the baby and have not been able to give my 100% to the blog so I really can't complain!<br />... but not to worry I am sure this will be the only time we will see such low numbers :).. So without further delay the entries for this month's event<br /><div><span class="Apple-style-span" style="font-family:'Trebuchet MS';font-size:100%;color:#FFFF33;"><span class="Apple-style-span" style=" line-height: 18px;font-size:13px;"><b><br /></b></span></span></div><div><span class="Apple-style-span" style=" color: rgb(204, 238, 221); line-height: 18px; font-family:'Trebuchet MS';font-size:13px;"><span class="Apple-style-span" style="color: rgb(255, 255, 51); "><span class="Apple-style-span" style="font-weight: bold; ">Colors of Taste - Powders: Rice Powder - RoundUp</span></span></span></div><br /><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh4.ggpht.com/_7Bd-UijKLxs/SkmXlHz2PiI/AAAAAAAAAQo/oDaePAVrABY/s144/Satya.JPG" /><br /><a href="http://satya-anwesha.blogspot.com/2009/04/gatti-pakodi.html" target="blank">Satya's cooking experiments : Gatti Pakodi\Crunchy pakodi</a><div><br /></div><div><a href="http://satya-anwesha.blogspot.com/2009/04/gatti-pakodi.html" target="blank"></a><br /><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh5.ggpht.com/_7Bd-UijKLxs/SkmXlHFrELI/AAAAAAAAAQs/98x-qXiFm7c/s144/Ramya.JPG" /><br /><a href="http://vegetarian-planet..blogspot.com/2009/02/crispy-thattai.html" target="blank">Simple vegetarian Recipes : Crispy thattai</a><br /><br /></div><div><br /></div><div><br /></div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh6.ggpht.com/_7Bd-UijKLxs/SkmXlVinpjI/AAAAAAAAAQw/MFxHvtnEK6o/s144/idli-with-chutney-300x225.jpG" /><br /><a href="http://recipes.malayali.me/?p=708" target="blank">Kerala Recipes : Kerala Idli</a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7585605.post-41747785999160475252009-06-28T12:43:00.000-07:002010-08-08T22:26:47.685-07:00I am back from my break!!!After a pretty long roller coaster hiatus.... I have been so busy with my new baby that I have no clue how the last three months flew .... no wonder it is said you lose touch with the world once you look at the beautiful face of your precious baby :)...<br />
I am slowly now involving myself with other things unrelated to baby land.... and that takes me to my other baby ...this blog ...which I oft neglect yet miss at the same time ... :) ...<br />
So now I have decided it is time to get back in mode... with a baby you sure learn fast that you better get organized... and that no amount of organizing is going to prepare you for the workings of your little one's mind ... <br />
All the ladies and gents that have gone through this crazy but wonderful stage do drop in your 2 cents...any words of wisdom is much appreciated.....do too drop in a line if you have recipes that are especially good for nursing mommies like me ...healthy yet quick :) ...I would love to try out your suggestions...<br />
<br />
I will resume the Colors of Taste Event from the month of August to given me enough time to get things settled down... I would look forwarded to your entries to the future events....Thanks a lot for all your support and kind words all this time...Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-7585605.post-56215117304758498812009-05-30T14:20:00.000-07:002010-08-08T22:24:37.103-07:00Kreativ Blogger<a href="http://recipes.malayali.me/">Jisha</a> has awarded me the Kreativ Blogger Award.... Thank You very much!!!<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5387374212078615218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhewQZ0kbPiibQiChs0teIoVcs3CXjeC78UrSeAXFmZVkCIFXnuHwXpWGYEUozSaBCH4wDSYQ4tMfeE28gkkJkPrd-9wQvxk3eGWTdxz-7rlDg9SnGdNrn6_nKJg2Mhv5-p0lfp/s320/kreativblogger1.jpg" style="display: block; height: 200px; margin: 0px auto 10px; text-align: center; width: 185px;" /><br />
<br />
The Kreative Blogger Award comes with some rules :-<br />
<br />
You must thank the person who has given you the award.<br />
Copy the logo and place it on your blog.<br />
Link the person who has nominated you for the award.<br />
Name 7 things about yourself that people might find interesting.<br />
Nominate 7 other Kreativ bloggers.<br />
Post links to the 7 blogs you nominate.<br />
Leave a comment on each of the blogs to let them know they have been nominated.<br />
Here are 7 things about me :<br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;">Maya is the name of the little imp who already has me twisted around her tiny little finger- And she is barely 6 months old!!</div><div style="text-align: center;">Moved this December from Chicago - Already missing Chicago but loving California!!</div><div style="text-align: center;">I love to travel. Currently the only travel I do is through books and on the net!!</div><div style="text-align: center;">I enjoy cooking but more so eating and trying out new cuisines!!</div><div style="text-align: center;">It's the small things make me happy!</div><div style="text-align: center;">I love the orange Flavor.</div><div style="text-align: center;">I Enjoy Puzzles.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I would like to pass on this award to the following 7 Bloggers :-</div><br />
<br />
Asha of <a href="http://foodieshope.blogspot.com/" target="blank">Foodies Hope</a><br />
Bee of <a href="http://www.rasamalaysia.com/" target="blank">Rasa Malaysia</a><br />
Padma Rekha of <a href="http://plantainleaf.blogspot.com/" target="blank">PlantainLeaf</a><br />
Shaheen of <a href="http://malluspice.blogspot.com/" target="blank">Malabar Spices</a><br />
Sue of <a href="http://mykoreankitchen.com/" target="blank">My Korean Kitchen</a><br />
Pam of <a href="http://fortheloveofcooking-recipes.blogspot.com/" target="blank">For the Love of Cooking</a><br />
<div><div><div>Priya of <a href="http://akshayapaatram.blogspot.com/" target="blank">Akshayapaatram</a></div><div><br />
</div><div>I know most of you might have already got this award as these do tend to go around a lot... so if you have already got one...just know I think you are all fabulously gifted!! </div></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7585605.post-58060628563229288272009-05-18T11:56:00.000-07:002009-05-18T14:35:49.849-07:00Colors of Taste : Rice FlourSo this time something that is used very commonly in South Indian kitchen - The versatile Rice Flour. Called Ari Podi, Arisi Mavu, Rice flour, that can be used in so many forms, is the basis for many truly delicious dishes.....both savory and sweet. This powder is an essential in my kitchen...for a quick and easy kai pathiri, neer dosai ... or lacy nool puttu, ...or for sweet or savory Kozhukattai.. or the famous Avalos podi. Rice Flour is also extensively used in other cuisines especially Asian... so it has a more universal appeal in every kitchen.<div><br /></div><div>Rice flour can be made from either white or brown rice. Generally the rice <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoxjfwuA7EmAEchB_IqoCLf66GLCBPoSITY6YPLIGuicutvbwNN89al4GW8vbZJVWzmDXXieobBY0Zhvdph1BafiKTBoQykTvZDleTCrNpk4HOn7qVVUr_j3hv2moGUU3KicsB/s1600-h/COT-Powders-RiceFlour.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 164px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoxjfwuA7EmAEchB_IqoCLf66GLCBPoSITY6YPLIGuicutvbwNN89al4GW8vbZJVWzmDXXieobBY0Zhvdph1BafiKTBoQykTvZDleTCrNpk4HOn7qVVUr_j3hv2moGUU3KicsB/s320/COT-Powders-RiceFlour.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5337274100087921330" /></a>is wash and dried and then powdered. How finely the rice is powdered varies from region and recipe. Then depending of the recipe either it is used as is or is roasted.<br /><br />The theme for this month is ....<span style="font-weight: bold; color:#ffff33;"><br /></span><div><span class="Apple-style-span" style="color: rgb(255, 255, 51); font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(255, 255, 51); font-weight: bold;">Rice Flour / Ari Podi /Arisi Mavu</span></div><div><span class="Apple-style-span" style="color: rgb(255, 255, 51); font-weight: bold;"><br /></span></div>Any recipe that calls for Rice Flour as one of the major ingredient qualifies for this event.<br /><div><div><strong>This theme for the event runs from May 19th to June 19th</strong>.<br /><br /><br /></div><div>The rules are simple :<br />This is a once a month event. So you get almost a month to submit your entry from the date of announcement of the theme of the month, which would be in last week of<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXan9eHMMIsSs7mtV0nlbk8k2NpWnF9tsiS4KHR0WuaG33rVyG25tBxa7rvyqfC0rM84l3KAvUynKP9okek4Zy71jrv-QWZGChbKPChWGKfLQu5ofnks3gscvh7umuJp1lOzAd/s1600-h/ColorsofTaste-powders.jpg"><img id="BLOGGER_PHOTO_ID_5290568571930667858" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXan9eHMMIsSs7mtV0nlbk8k2NpWnF9tsiS4KHR0WuaG33rVyG25tBxa7rvyqfC0rM84l3KAvUynKP9okek4Zy71jrv-QWZGChbKPChWGKfLQu5ofnks3gscvh7umuJp1lOzAd/s320/ColorsofTaste-powders.jpg" border="0" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; width: 150px; height: 199px; " /></a>the month. Please feel free to use the Event Logo in your post for the event.<br />1. Post about it on your blog with picture during the relevant deadline. Past entries are gladly accepted, please make sure you edit the entry to mention the event and link back to the event.<br />2.You must provide a <a href="http://kadumanga.blogspot.com/2009/05/colors-of-taste-rice-flour.html">link to this post</a> and the <a href="http://kadumanga.blogspot.com/2009/01/colors-of-taste-powders.html" target="blank">COT-Powders page</a> in your entry post.<br />3. Your creation must be prepared for the Colors Of Taste - Powders event and cannot be submitted to any other blog event.<br />4. All entries must be vegetarian...sorry about that.<br />5. Please do not Repost.<br />6. No need to add picture, I will pull it out from your post.<br /><br />Once you have posted your dish, send an email with <span style="color:#ffff33;"><strong>"Colors Of Taste - Powders: Rice Flour"</strong></span> in the subject line and send to<strong><span style="color:#ffff33;"> kadumangacolors(at) gmail (dot) com</span></strong> within the deadline.<br /><br />Include the following details in your mail:<br />Name of the dish:<br />Name of the Blog:<br />Link to the dish entered in the event:<br />Your Name:<br /><br /><br />If you do not have a blog, just email the recipe and a picture.<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0); ">LAST DATE FOR ENTRIES: June 19th</span></div></div></div>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-7585605.post-86561959241537925232009-05-11T12:37:00.000-07:002009-05-15T10:53:26.222-07:00Colors of Taste - Powders: Flavored Rice - RoundupAnd so after a extremely hectic month ...here is the roundup for the 2 part event - Flavored Rice - Indian and International varieties. Looks like this time everyone were very busy to try new dishes, so while I received multiple entries for the Indian section... the numbers for the International varieties have gone down... but this month I am also not complaining as I too have been very busy. I will be taking a break from blogging ...other than hosting the COT event for at least 2 months. I have a new addition to my family now. Maya is my first little one and she is taking most of my time; and as you can see the roundup got delayed by a couple of days. So without further delay here are the entries for the month of April.<br /><br /><span class="Apple-style-span" style="color: rgb(255, 255, 51);"><span class="Apple-style-span" style="font-weight: bold;">Colors of Taste - Powders: Flavored Rice - RoundUp</span></span><br /><br /><span style="font-weight:bold;">Indian Flavors</span><br /><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh3.ggpht.com/_7Bd-UijKLxs/Sgh-On0Q-RI/AAAAAAAAAMg/5uk_GE_bgWs/s800/I-maya.jpg" /><br /><a href="http://konkanworld.blogspot.com/2009/03/tomato-rice-1.html" target="blank">KonkanWorld : Tomato Rice</a><br /><br /><div><br /></div><div><br /></div><div><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh3.ggpht.com/_7Bd-UijKLxs/Sgh-Nj8YeII/AAAAAAAAAMI/mF9Ipi55t0w/s800/I-Asha.jpg" /><br /><a href="http://foodieshope.blogspot.com/2009/04/banana-chocolate-muffin-half-loaf.html" target="blank">Foodie's Hope : Hulianna</a><br /><br /></div><div><br /></div><div><br /></div><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh3.ggpht.com/_7Bd-UijKLxs/Sg2RZaIcK9I/AAAAAAAAANk/nymSIUQcyZs/s800/I-%20Divya.jpg" /><br /><a href="http://divya-dilse.blogspot.com/2009/03/egg-biryani.html" target="blank">Dil Se : Egg Biryani</a><br /><br /></div><div><br /></div><div><br /></div><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh5.ggpht.com/_7Bd-UijKLxs/Sg2YmJCjI9I/AAAAAAAAANo/tcknTIXgk1Y/s800/I-Sushma1a.JPG" /><br /><a href="http://nsushma.blogspot.com/2009/04/hyderabadi-biryani.html" target="blank">Savi-Ruchi : Hyderabadi Biryani</a><br /><br /></div><div><br /></div><div><br /></div><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh3.ggpht.com/_7Bd-UijKLxs/Sg2f8Sr0ziI/AAAAAAAAANs/l20bURbaCE0/s800/I-Sushma1b.jpg" /><br /><a href="http://nsushma.blogspot.com/2009/03/mavinakayi-chitranna-raw-mango-rice.html" target="blank">Savi-Ruchi : Raw Mango Rice</a></div><div><br /></div><div><br /></div><div><br /></div><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh5.ggpht.com/_7Bd-UijKLxs/Sgh-NluWQrI/AAAAAAAAAMM/IE28Bh2sgBM/s800/I-Kayal%281%29.jpg" /><br /><a href="http://kayalcooks.blogspot.com/2009/03/quick-fried-rice.html" target="blank">Kayal's Kitchen : Quick Fried Rice</a><br /><br /></div><div><br /></div><div><br /></div><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh3.ggpht.com/_7Bd-UijKLxs/Sgh-NwDzEII/AAAAAAAAAMQ/KQ-rTr8eqpQ/s800/I-Kayal%282%29.jpg" /><br /><a href="http://kayalcooks.blogspot.com/2009/03/tomato-rice.html" target="blank">Kayal's Kitchen : Tomato Rice</a><br /><br /></div><div><br /></div><div><br /></div><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh6.ggpht.com/_7Bd-UijKLxs/Sgh-OaJwcgI/AAAAAAAAAMU/7y1ifdzCqsc/s800/I-Kayal%283%29.jpg" /><br /><a href="http://kayalcooks.blogspot.com/2009/03/vegetable-biryani.html" target="blank">Kayal's Kitchen : Vegetable Biryani</a><br /><br /><br /></div><div><br /></div><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh6.ggpht.com/_7Bd-UijKLxs/Sgh-OWGUq1I/AAAAAAAAAMY/sQArcc2zUFE/s800/I-Kayal%284%29.jpg" /></div><div><br /><a href="http://kayalcooks.blogspot.com/2008/11/pudhina-rice.html" target="blank">Kayal's Kitchen : Pudhina Rice</a><br /><br /></div><div><br /></div><div><br /></div><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh5.ggpht.com/_7Bd-UijKLxs/Sg2hxZCWVPI/AAAAAAAAANw/_Raj-nh-N6s/s800/I-saritha.jpg" /></div><div><br /><a href="http://mykitchenaroma.blogspot.com/2009/04/onion-rice.html" target="blank">My Kitchen's Aroma : Onion Rice</a><br /><br /></div><div><br /></div><div><br /></div><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh5.ggpht.com/_7Bd-UijKLxs/Sgh-PIuM94I/AAAAAAAAAMo/SUBKtt35U8s/s144/I-Priya.JPG" /><br /><a href="http://priyaeasyntastyrecipes.blogspot.com/2009/04/lemon-rice.html" target="blank">Priya's Easy N Tasty Recipes : Lemon Rice</a><br /><br /><br /></div><div><br /></div><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh4.ggpht.com/_7Bd-UijKLxs/Sgh-O6MIYDI/AAAAAAAAAMk/qILcSQPbPDY/s144/I-NPriya.JPG" /><br /><a href="http://my-vegetarian-recipes.blogspot.com/2009/03/brinjal-ricevangi-bhath.html" target="blank">Priya's Vegetarian Recipes : Vangi Bhath(Brinjal Rice)</a><br /><br /></div><div><br /></div><div><br /></div><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh6.ggpht.com/_7Bd-UijKLxs/Sg2kH4axfGI/AAAAAAAAAN0/L7VUH8FkbLc/s144/EC.JPG" /><br /><a href="http://simpleindianfood.blogspot.com/2009/04/tawa-pulao.html" target="blank">Simple Indian food : Tawa Pulav</a><br /><br /></div><div><br /></div><div><br /></div><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh6.ggpht.com/_7Bd-UijKLxs/Sg2k6T8HwrI/AAAAAAAAAN4/XOmgbqerCkI/s144/Ashwini.jpg" /><br /><a href="http://nannaadige.blogspot.com/2009/04/ugadi-feast.html" target="blank">Nanna Adige : Mavinkayi Chitranna / Raw Mango Rice</a><br /><br /><span style="font-weight:bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span style="font-weight:bold;">International Flavors</span><br /><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh3.ggpht.com/_7Bd-UijKLxs/Sg2mG1Y6g8I/AAAAAAAAAN8/exnXBS8DLVw/s144/inCOO.JPG" /><br /><a href="http://indiancookingblog.blogspot.com/2009/02/indo-chinese-fried-rice.html" target="blank">Indian Vegetarian Cooking : Indo-Chinese fried rice</a></div><div><br /></div><br /><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh4.ggpht.com/_7Bd-UijKLxs/Sg2m9t4wvCI/AAAAAAAAAOA/uxGcCS44yng/s144/BP-1.jpg" /><br /><a href="http://foodieshope.blogspot.com/2009/04/iranian-baghali-polou-with-borani-ye.html" target="blank">Foodie's Hope : Iranian bhagali Polou</a><br /><br /><div><br /></div><div><br /></div><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh5.ggpht.com/_7Bd-UijKLxs/Sg2oY60IjbI/AAAAAAAAAOE/kIc89gpv1iw/s144/lubia.jpg" /><br /><a href="http://sriannapurna.blogspot.com/2009/05/lubia-polo-persian-influence.html" target="blank">Annapurna : Lubia Polo</a><br /><br /></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-7585605.post-74066407452752545142009-04-29T14:50:00.000-07:002010-08-08T22:25:49.030-07:00Saturday Special: Recipe Video Of the Week : Barvan Dum Aloo - Sanjay ThummaI realized that lot of the times when I search for recipes in blogs to try out,I invariable end up checking recipe videos. There are so many talented cook/chefs who offer their recipe secrets via videos out there that you just want to try each and every recipe they offer. There are times when sometimes it is just a pleasure watching them, even though you might never cook the recipes, sometimes I feel that when I watch the Food network chefs...I am not sure what they are cooking or how it will taste, but boy, they sure look good, and make you feel good...Sometimes these videos/shows mesmerize you with their presentation skills, spread of dishes, table scape, the gadgets, or just their passion for cooking....So I have decided that every week I will post one inspiring video recipe that not only looks and feels good but actually tastes good too....one that I have tried, tested and would love to share. And when you go through one recipe I am sure you will stumble upon many more delicious recipes of that person..because if you are like me you just can't watch one video and not click next! Many a times I would have landed on a video to make one recipe but end up making another recipe just because I was curious what else that person made....<br />
<br />
So one such chef, who I look up often to check out various recipes is the ever popular, thoroughly humorous and extremely talented <a href="http://www.vahrehvah.com/" target="blank">Vahrehvah Chef</a> Sanjay Thumma. There isn't one favorite recipe I have of his. His explanations are simple and the recipes look all too simple to make, but they end up tasting great.. So here is one of his recipe video that you might want to try if you have not already -<br />
<br />
<object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/3PYJ4nj9cQw&hl=en&fs=1&rel=0"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/3PYJ4nj9cQw&hl=en&fs=1&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7585605.post-54111593963130783282009-03-28T09:46:00.001-07:002009-03-28T11:34:55.486-07:00Colors of Taste - Powders: Flavored RiceSo now that we are in a groove I thought we can jazz up the event a little bit ... so here's how it goes for the month of April - we will be spitting the event into two 15 days fast track events with a gap of one week in between.<br /><div><br /></div><div>The first 15 days we will keep with the theme but limit your options to only recipes from India and the next 15 days we will still stick to our theme but with with an International twist. Only recipes that are not from India will be accepted for this part.<br /><br /></div><div>The theme for this month's event is .....</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(255, 255, 51); font-weight: bold; ">Flavored Rice </span></div><div><span class="Apple-style-span" style="color: rgb(255, 255, 51); font-weight: bold;"><br /></span>So you guys get to submit a flavored rice recipe for the first fifteen days with emphasis on the spices and masala that went into making it a wonderfully <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDl72Rb5IAzXILqaC6U6DIiCbXmu6H2HXcS2ycyPmZzZZIYpReNbQsnc_jEdoCpG95TYqzT6jntnK0vztBidM3lgXGFB6dVc4tK_yQ30m_98r8Y2wnSFFWRBXa7FVYkGRj2cKQ/s1600-h/COT-Powders-FlavoredRice.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 164px; height: 312px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDl72Rb5IAzXILqaC6U6DIiCbXmu6H2HXcS2ycyPmZzZZIYpReNbQsnc_jEdoCpG95TYqzT6jntnK0vztBidM3lgXGFB6dVc4tK_yQ30m_98r8Y2wnSFFWRBXa7FVYkGRj2cKQ/s320/COT-Powders-FlavoredRice.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5318301778173845474" /></a>delicious, aromatic dish - can be a simple tamarind rice or an exotic Biryani ... then you get to take a break and whip up a recipe you have been thinking of making but have always held back , or maybe you make regularly that everyone at home just loves.... which as long as it comes from shores far away and emphasizes that special blend of spices other than just salt and pepper, you are good to go... maybe Thai, or Moroccan or Lebanese...well you have the world to choose from... :)<br /><br />So ladies and gents ... get started ... I am so looking forward to all the recipes that I hope flood in :), and I hope you won't limit yourself to just one kind of recipe but would explore and submit for both parts of the event; which I think is the spirit with which we all participate in these events!!<br /><br /><div><br /></div><div><div><strong>This theme for the event runs from Mar 28th - May 7th. </strong></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;">The First part of the Theme (Flavored Rice From India): March 28th - April 15th </span></div><div><span class="Apple-style-span" style="font-weight: bold;">The Second part of the Theme<span class="Apple-tab-span" style="white-space:pre"> </span>(Flavored Rice From the rest of the world): April 23rd - May 7th</span></div><div><br /><span class="Apple-style-span" style="font-style: italic;">Only recipes that are sent within the time frame of the sub theme will be accepted for that part of the event. Roundups will be at the month end for the theme "Flavored Rice".</span></div><div><br /></div><div>The rules are simple :<br />1. Post about it on your blog with picture during the relevant deadline. Past entries are gladly accepted, please make sure you edit the entry to mention the event and link back to the event.<br />2.You must provide a <a href="http://kadumanga.blogspot.com/2009/03/colors-of-taste-powders-flavored-rice.html">link to this post</a> and the <a href="http://kadumanga.blogspot.com/2009/01/colors-of-taste-powders.html" target="blank">COT-Powders page</a> in your entry post.<br />3. Your creation must be prepared for the Colors Of Taste - Powders event and cannot be submitted to any other blog event.<br />4. All entries must be vegetarian...sorry about that.<br />5. Please do not Repost.<br />6. No need to add picture, I will pull it out from your post.<br /><br /></div><div>Please feel free to use the Event Logo in your post for the event.<br /><br /></div><div>Once you have posted your dish, send an email with <span style="color:#ffff33;"><strong>"Colors Of Taste - Powders: Flavored Rice [Indian / World]"</strong></span> in the subject line and send to<strong><span style="color:#ffff33;"> kadumangacolors(at) gmail (dot) com</span></strong> within the deadline.<br /><br />Include the following details in your mail:<br />Name of the dish:<br />Name of the Blog:<br />Link to the dish entered in the event:<br />Your Name:<br /><br /><br />If you do not have a blog, just email the recipe and a picture.<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0); ">LAST DATE FOR ENTRIES: </span></div><div><span class="Apple-style-span" style="color: rgb(255, 255, 0); font-weight: bold;">For Indian Flavored Rice <span class="Apple-tab-span" style="white-space:pre"> </span>: April 15th </span></div><div><span class="Apple-style-span" style="color: rgb(255, 255, 0); font-weight: bold;">For International Flavored Rice<span class="Apple-tab-span" style="white-space:pre"> </span>: May 7th </span></div></div><div><br /></div></div>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-7585605.post-60746155784278930592009-03-27T13:28:00.000-07:002009-03-30T15:02:07.810-07:00Colors of Taste - Powders: Podi's as an Accompaniment - RoundUpDrum roll Please!!! here are the entries for the march. This month's theme bought out a flurry of responses as much loved spices and blends made their way over to the event. What bought the most smiles was that almost all were nostalgic representations of what tasted best when mom made them...recipes that were handed down from mother to daughter that have now become an integral part of the next generation...<br />It is with pleasure I present the roundup for the month of march.<br /><br /><span class="Apple-style-span" style="color: rgb(255, 255, 51);"><span class="Apple-style-span" style="font-weight: bold;">Colors of Taste - Powders: Podi's as an Accompaniment - RoundUp</span></span><br /><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFoCZF80A3_GJe0C6-aTW9GLvwMsg8DNuRDTovhOsSjGS8GJKiUBglX5cQEC5m4qqt836cU6WutJr738dH1dtvqxDxiLBufexORji9mIHbrNXsaOQHUq525y-baXT9Aew24Sv0/s320/tn_IMG_0472.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5307520181985067922" /><br /><a href="http://curryinkadai.blogspot.com/2009/01/dhaniyala-chenaga-pappu-karam-podi.html" target="blank"> Curry In Kadai : Dhaniyala Chenaga pappu Karam podi -- Aromatic Coriander seeds and split chick peas spice powder </a><br /><br /><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnD9L6I1alKPk5I9dgM2YwQCqIDKC29YKFCAEJrRb5GC5zf9EfsWGPHlDctZVuWvfIQX6pxD6g2m9wpjQZWYrC8V6JDgi0_mCeDHHkU-Js5vWmDb89fYGIAR_f1KhfO-iTBALX/s320/tn_IdliPodiitems.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5307540740970563842" /><br /><a href="http://justurs.blogspot.com/2008/11/idli-podi-with-dash-of-garlic-flavour.html" target="blank">Just Urs : Garlic Idli Podi</a><br /><br /></div><div><br /></div><div><br /></div><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh5.ggpht.com/_7Bd-UijKLxs/Sc5COeeJVII/AAAAAAAAAJM/0UwAXlPUeiw/s144/tn_ppodi.jpg" /><br /><a href="http://justurs.blogspot.com/2008/11/paruppu-podi.html" target="blank">Just Urs : Parippu Podi</a><br /></div><br /><div><br /></div><div><br /></div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh4.ggpht.com/_7Bd-UijKLxs/Sbl69LNyAnI/AAAAAAAAAHw/vjonVx5ed6Q/s144/tn_Padma.jpg" /><br /><a href="http://plantainleaf.blogspot.com/2009/03/putnala-podi-veyinchina-senaga-pappu.html" target="blank"> Plantainleaf : Putnala Podi (Veyinchina Senagapappu Podi Spicy Chick Pea Powder)</a><br /><br /><div><br /></div><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh5.ggpht.com/_7Bd-UijKLxs/Sbl68-OcDKI/AAAAAAAAAHo/u9ybZ6I01gM/s144/tn_Maya.jpg" /><br /><a href="http://konkanworld.blogspot.com/2008/02/flax-seeds-chutney-powder-chutney-pitto.html" target="blank"> KonkanWorld : Flax Seeds Chutney Pudi</a><br /></div><br /><br /><div><br /><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh6.ggpht.com/_7Bd-UijKLxs/Sbl69bnz0sI/AAAAAAAAAH4/UtSFKjjXKSo/s144/tn_Usha.jpg" /><br /><a href="http://veginspirations.blogspot.com/2009/03/lentil-powder-parappu-podi-version-2.html" target="blank"> Veg Inspirations : Parappu Podi (Lentil powder)</a><br /><br /></div><div><br /></div><div><br /></div><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh5.ggpht.com/_7Bd-UijKLxs/Sbl68JerUBI/AAAAAAAAAHY/V6l9IhRB7YM/s144/tn_Asha.jpg" /><br /><a href="http://foodieshope.blogspot.com/2009/03/tomato-kurma-dill-dabeli-masala.html" target="blank"> Foodie's Hope : Mom's Chutney Pudi</a><br /><br /></div><div><br /></div><div><br /></div><div><br /></div><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh3.ggpht.com/_7Bd-UijKLxs/Sbl678qaNdI/AAAAAAAAAHQ/N88AW4c-rb0/s144/tn_archy.jpg" /><br /><a href="http://archysrecipes.blogspot.com/2009/03/flax-meal-chutney-pudi.html" target="blank">Archy's Recipe Book : Flax meal chutney powder/pudi</a><br /><div><br /></div><div><br /></div><div><br /></div><div><div><img src="http://lh3.ggpht.com/_7Bd-UijKLxs/Sbl6-W3oytI/AAAAAAAAAIQ/4T-ou6FPCOY/s144/tn_Uma.jpg" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; width: 110px; height: 80px; " /><br /><a href="http://teluguruchi.blogspot.com/2009/03/spiced-almond-powder.html" target="blank">Essence of Andhra : Spiced Almond Powder</a><br /><br /></div><div><br /></div><div><br /></div><div><br /></div></div><img src="http://lh5.ggpht.com/_7Bd-UijKLxs/Sbl69iIpbHI/AAAAAAAAAIA/9Yq4zrLTIMo/s144/tn_Priya.jpg" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; width: 110px; height: 80px; " /><br /><a href="http://priyaeasyntastyrecipes.blogspot.com/2009/03/coconut-peanut-podi.html" target="blank">Priya's Easy N Tasty Recipe : Coconut Peanut Podi</a><br /><br /><br /><div><br /></div><div><br /></div><div><div><img src="http://lh5.ggpht.com/_7Bd-UijKLxs/Sc5IEVh594I/AAAAAAAAAJ8/Drzw7kDVIHo/s144/tn_laks.jpg" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; width: 110px; height: 80px; " /><br /><a href="http://delightsofcooking.blogspot.com/2009/03/idli-milagai-podi-spiced-powder.html" target="blank">Kitchen Chronicles : Idli Milagai Podi</a><br /><br /></div><div><br /><br /></div><div><br /><img src="http://lh6.ggpht.com/_7Bd-UijKLxs/Sc5JP1Fw2dI/AAAAAAAAAKE/F18EpEUEQIM/s144/tn_deep.jpg" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; width: 110px; height: 80px; " /><br /><a href="http://deepaskitchen.blogspot.com/2009/03/pappulu-podi-paruppu-podi-lentils.html" target="blank">Simple Home Cooking : Pappulu podi, paruppu podi (lentils powder)</a><br /><br /></div><div><br /></div><div><br /><img style="float:left; margin:0 10px 10px 0;width: 80px; height: 110px;" src="http://lh3.ggpht.com/_7Bd-UijKLxs/Sc5L-xglEuI/AAAAAAAAAKU/d9tTicLM9N8/s144/tn_priya2.jpg" /><br /><br /><a href="http://vishnucooks.blogspot.com/2009/03/idlidosa-powder-dhiguda-bhurugo.html" target="blank"></a></div><div><a href="http://vishnucooks.blogspot.com/2009/03/idlidosa-powder-dhiguda-bhurugo.html" target="blank">Priya's Sourashtrian Kitchen : Idli/Dosa powder</a><br /><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh4.ggpht.com/_7Bd-UijKLxs/Sc5N_pLPrgI/AAAAAAAAAKc/4FxLcLM9wMI/s144/tn_vidhas.jpg" /><br /><a href="http://vidhas-jg.blogspot.com/2008/09/curry-powder.html" target="blank">Appetizing Recipes : Curry Leaf Powder</a><br /><br /><br /></div><div><br /></div><div><br /><img src="http://lh4.ggpht.com/_7Bd-UijKLxs/Sc5KLQ3gs3I/AAAAAAAAAKM/cBbCg5Qbp4w/s144/tn_suma.jpg" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; width: 110px; height: 80px; " /><br /><a href="http://masalavade.blogspot.com/2009/03/athes-chutney-pudi.html" target="blank">Masala Vade : Chutney Pudi</a><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh6.ggpht.com/_7Bd-UijKLxs/Sbl6-OpkRsI/AAAAAAAAAII/4NTMnZFxSk8/s144/tn_Sanghi.jpg" /><br /><a href="http://sanghi-tastybites.blogspot.com/2009/03/spicy-podis-adding-spice-to-our-health.html" target="blank">Sanghi's food Delights : Spicy Podi's adding spice to our health and life..!</a><br /><br /><br /><div><br /></div><div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWyjjNkbUifamFRz9BK8B4PyrOktVDV6JkbmRwY-wcYJyk42gDLtiCg5ci3H5DahpWCNlg_qNWNacme6XlVVcRyWdGtDIin9qPVb9buXeGoQyQtOz7iiZWzWVXqlwJ09X56IgL/s320/tn_Madhu.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5317970891292848898" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 110px; height: 80px; " /><a href="http://madhusfoodjournal.blogspot.com/2009/02/aromatic-podispowders-from-my-grandmas.html" target="blank">Madhu's Food Journal : Idli Milagai Podi,Coconut Podi ,Karivepillai Podi,Parrupu podi,Onion Vadagam Podi,Coriander Podi</a><br /><br /></div><div><br /></div></div><div><br /></div><div><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh3.ggpht.com/_7Bd-UijKLxs/Sc5EDAc4JWI/AAAAAAAAAJU/okCWw5-j2as/s144/tn_chitra.jpg" /><a href="http://anyonecan-cook.blogspot.com/2009/03/home-made-powderspodis.html" target="blank">Ratatouille - Any one can cook : Home made podis -Instant fried gram powder, Toor dal powder, Coriander seeds powder, Idly milagai podi</a><br /><br /></div><div><br /></div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh6.ggpht.com/_7Bd-UijKLxs/Sc5HANs3hkI/AAAAAAAAAJ0/SSpnEd4ek8c/s144/tn_EC.jpg" /><br /></div><div><a href="http://simpleindianfood.blogspot.com/2009/03/entries-for-event.html" target="blank">Simple Indian Food : Chutney Podi, Coconut Podi, Curry leaves Podi, Groundnut Podi </a><br /><br /></div><div><div><br /></div><div><br /></div></div><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh4.ggpht.com/_7Bd-UijKLxs/Sc5O4d28GRI/AAAAAAAAAKk/6gNAV-lL--Y/s144/tn_vidhas1.jpg" /><br /><a href="http://vidhas-jg.blogspot.com/2008/09/ingredients-red-chili-5-to-6-pepper.html" target="blank">Appetizing Recipes : Multipurpose Powder</a></div>Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-7585605.post-20334425798111321642009-02-27T10:29:00.000-08:002009-03-27T13:27:53.090-07:00Colors of Taste - Powders: Podi's for Rasams and Sambhars - RoundUpSo here we are at the end of the First month of the Event Colors of Taste, started with hesitation, wondering if I am going to get even one entry. But, here I am proudly presently the entries all of you sent lending your support and boosting my morale. And over the month I realized how generous you guys are with my sometimes seemingly over the top requests ... It is my pleasure to present your entries here that I am sure are already much sort after.<br />This Month's Theme was "Podi's for Rasams and Sambhars" and while the theme just points out two of the most common soupy dishes churned out of most south Indian kitchens, let me tell you the entries I got were anything but mundane or common. Each one had a very unique taste... I actually tried most of the entries submitted this month, and boy was I glad to have started the event!!! So here goes....<br /><br /><span style="font-weight:bold;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(255, 255, 0);">Colors of Taste - Powders: Podi's for Rasams and Sambhars - RoundUp</span></span></span><br /><br /><span style="font-style:italic;"><span style="font-weight:bold;"><span class="Apple-style-span" style="font-size:large;">Rasams</span></span></span><br /><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh5.ggpht.com/_7Bd-UijKLxs/SamSpJDbKtI/AAAAAAAAAEc/OsmARME62_c/s144/R-Priya.jpg" border="0" alt="" /><br /><a href="http://priyaeasyntastyrecipes.blogspot.com/2009/01/homemade-rasam-powder.html" target="blank">Priya's Easy N Tasty Recipes : Homemade Rasam Powder</a><br /> <div><br /></div><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh3.ggpht.com/_7Bd-UijKLxs/SamSo6mW5AI/AAAAAAAAAEU/JWIep1xoyp0/s144/R-Nalapaka.jpg" border="0" alt="" /><br /><br /><a href="http://nalapaka.blogspot.com/2009/01/molag-chatumdh-black-pepper-rasam-molag.html" target="blank">Nalapaka: Molag Chatumbdh / Black Pepper Rasam</a><br /><br /></div><br /><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh5.ggpht.com/_7Bd-UijKLxs/SamSpIT316I/AAAAAAAAAEk/YgyAP2fT0ds/s144/R-simple.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5307514570035323474" /><br /><a href="http://simpleindianfood.blogspot.com/2008/07/rasam-powder.html" target="blank">Simple Indian Food : Rasam Powder</a><br /><br /></div><div><br /></div><div><br /></div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh5.ggpht.com/_7Bd-UijKLxs/SamSpOdnuOI/AAAAAAAAAE0/dpUQo0asvdo/s144/R-swapna.jpg" border="0" alt="" /><br /><a href="http://tiffinroom.blogspot.com/2009/01/rasam-powder.html" target="blank"> Cooking with swapna : Rasam Powder</a><br /><br /><div><br /></div><div><br /></div><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="http://lh6.ggpht.com/_7Bd-UijKLxs/SamSpOMU8RI/AAAAAAAAAEs/j2aqYC27IEI/s144/R-seduce.jpg" border="0" alt="" /><div><br /><a href="http://seduceyourtastebuds.blogspot.com/2009/02/cot-podis-for-sambar-and-rasam.html" target="blank">Seduce your tastebuds : Rasam Powder</a><br /><br /><div><div><span style="font-style:italic;"><span style="font-weight:bold;"><br /></span></span></div><div><span class="Apple-style-span" style="font-style: italic; font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic; font-weight: bold;"><br /></span></div><div><span style="font-style:italic;"><span style="font-weight:bold;"><span class="Apple-style-span" style="font-size:large;">Sambhars</span></span></span><br /><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-Qu4ZOumKnsB2Dtxl1rU6ikD8Fi6dnpXV7hk-A3qniU4cV29Yynh0UpBCuK3NbvpyZGRfBIJUWJ0bhuFAaYjoQM9n4uuQsZrwhQUVEM38kidqC4Vnuf42WhGvEreNk8Ln4Pv/s320/tn_Smabr.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5307509768257888706" /><br /><a href="http://vishnucooks.blogspot.com/2009/01/sambar-powder-sambar-bhurugo.html" target="blank"> Priya's Sourashtrian Kitchen: Sambar Powder /Sambar Bhurugo</a><br /><br /></div><div><br /></div><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikf8nhi7Mu-TNSlgLj5ctUH3oUbZvXHv02EgwjFz_btTic2iE8B6EUI_wzPhQa3PcHZK_4EAtsz2kjoSM2FJK_X9AoS6c7kt0AAlpnKTpHsw1sFc3BCSfTNFC8xRRb1hznVyuw/s320/tn_post.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5307512213601525298" /><br /><a href="http://aromahope.blogspot.com/2009/01/jalapeo-bajji-onion-pakoras-and.html" target="blank">Aroma! : Saarina Pudi/Sambhar powder</a><br /><br /></div><div><br /></div><div><br /></div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd3eTJVn6_c_82h2-o7BK7I3q9MLq-f0SruZdMlvkaDYfq5sJ4fk-EPMLr_B07Jfye9QwZq6FLqkF8jrrFL778Hec4ajUsd3zgc7cQ1Hdbt-_rNd1g3c68fYRIK5Yma2yaL-6Z/s320/tn_sam.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5307515129420011122" /><br /><a href="http://simpleindianfood.blogspot.com/2008/07/sambar-powder.html" target="blank">Simple Indian Food : Sambhar Powder</a><br /><br /><br /></div><div><br /><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtcKkyDXLbql3elKMpHogZ99pX5CkmrLY3SMzrblKuEYzKiivb03n-prhdyNvXcXaVxblCaaMGN6ZkNMzz-OIEZhyosJW44_NwbXQc0H5Kdn06AjKMcUjApQRlFEA_9Y8qhkHr/s320/tn_rasam_powder.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5307522046424362002" /><br /><a href="http://tiffinroom.blogspot.com/2009/02/sambar-powder.html" target="blank">Cooking with swapna : Sambar Powder</a><br /><br /></div><div><br /></div><div><br /></div><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeS3Yf7137gVijLpVsB2ABqvzyb6qMXpdQ-NC4Eo3zKLgSvVnqD8xI9i3NXpMohARI0n62h1avwD43UeoCX1oO9WHBBG0Dvi3RLo5bVLqaQcj11U9UhGeti0Fhvb4Pyrp93dUr/s320/tn_sambar_Powder.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5307532037438149426" /><br /><a href="http://seduceyourtastebuds.blogspot.com/2009/02/cot-podis-for-sambar-and-rasam.html" target="blank">Seduce your tastebuds : Sambar Powder</a><br /><br /></div><div><br /><br /></div><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8aqudodJ2_s30bf_eqZno_GOpsM-A-XonlCqkea8tPVURa-dHHT1I_EmudB16hECyj43tjGhcirc8reBrIohn6BlHml3dnidkmifBiP3jhXao1lwRCsNZ9uhyphenhyphenZgqW9H7JivB2/s320/tn_sambar_Powder.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5307540739689350098" /><br /><a href="http://priyaeasyntastyrecipes.blogspot.com/2009/02/chayote-pappu-with-moms-special-sambhar.html" target="blank">Priya's Easy N Tasty Recipes : Mom's Special Sambhar Powder</a><br /><br /><br /></div><div><br /></div><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdz6tGcLcgu_vjZqDVHbtKEG_7UJ9YWQFjLeI-CSYXU50ylfia27ZRGffLM5G_ZBaoNNPAcZfrbmVGhSCPz_yxi4U0eaONx2k-s2yYbGwLXNEx4riRaJYouhin_sOKigMPVlE/s320/tn_sambar_Powder.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5307545377360659970" /><br /><a href="http://appetitetreats.blogspot.com/2009/02/araithuvitta-sambar-podi-sambar-powder.html" target="blank">Appetite Treats : Araithuvitta Sambar Podi / Sambar Powder</a><br /><br /><br /></div><div><br /></div><div><br /><img style="float:left; margin:0 10px 10px 0;width: 110px; height: 80px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8bEbHR4PrZoipwjke1ITU-y170HGksf8IQ3glgcp9z9kiK-rQxmBvvRo2YLhx2S00-_JArznN5E9aWVv6DXzXWerfbWk5ks4Xnr7-g80MUgFrKeR2yAhD5wmVysqomTDz2dzA/s320/tn_sambar_Powder.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5307546829403116338" /><br /><a href="http://fusion-rg.blogspot.com/2009/02/our-kitchen-saviours.html" target="blank">FUSION : Sambhar Powder & Rasam Powder</a><br /><br /></div><div><br /></div><div><br /></div><div><br /></div><div><a href="http://nishaskitchen.blogspot.com/2009/02/simple-and-easy-sambar.html" target="blank">Nisha's Kitchen : Simple Sambhar Powder</a><br /><br /><br /><br /><br /></div></div><div><br /></div><div><br /></div><div><br /></div><div>If I have forgotten any entry, Please do let me know and I will promptly add it. So far everything looks good!!</div></div>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-7585605.post-4197528914308941062009-02-27T09:00:00.000-08:002009-02-27T09:32:22.734-08:00Colors of Taste - Powders: Podi's as an AccompanimentKariveppilai podi, parippu podi, idli podi, dosa podi, Chammanthi Podi, Kobbari Kaaram list goes on and on. These myriad spice blends can change a simple dosa, idli, a bowl of rice into something totally out of this world. An integral part of South Indian cuisine and homes, it <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Kb7LPUDvHYc_RhW42pfI0qLvCMQuFw5c1iiNmbN_bSL94FGT80N1inTUfuL_LZYULrrMiBDT2Mpa79AfK3slxyLmfBSQB4tDDZXfQKhpMUsxcr12R3C5owwqUz1G_gYf3NEF/s1600-h/COT-Powders-AsAnAccompaniment.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 164px; height: 312px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Kb7LPUDvHYc_RhW42pfI0qLvCMQuFw5c1iiNmbN_bSL94FGT80N1inTUfuL_LZYULrrMiBDT2Mpa79AfK3slxyLmfBSQB4tDDZXfQKhpMUsxcr12R3C5owwqUz1G_gYf3NEF/s320/COT-Powders-AsAnAccompaniment.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5306614864932307490" /></a>would be remiss to say that it is only enjoyed by the south Indians. These powdered goodness are made from roasted fresh/ dry ingredients or from freshly ground spice / ingredients. These versatile podis have a very good shelf life making it a must have at not only at bachelor Pads but also in our our busy homes. These podi are generally had along with Ghee, Sesame seed oil.<br />With so many types of Podi that are made at our homes it is not surprise that this month's theme is<br /><span style="FONT-WEIGHT: bold;color:#ffff33;"><br /></span><div><span style="FONT-WEIGHT: bold;color:#ffff33;">Podi's as an Accompaniment</span><br /><br />It could be for rice, Idli, Dosa or any other way you have these podi's. You get the idea - any podi that you would make that can be directly consumed qualifies for this event.<br /><br /><strong>This theme for the event runs from Feb 26th to Mar 26th</strong>.<br /><br /><br /></div><div>The rules are simple :<br />This is a once a month event. So you get almost a month to submit your entry from the date of announcement of the theme of the month, which would be in last week of <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXan9eHMMIsSs7mtV0nlbk8k2NpWnF9tsiS4KHR0WuaG33rVyG25tBxa7rvyqfC0rM84l3KAvUynKP9okek4Zy71jrv-QWZGChbKPChWGKfLQu5ofnks3gscvh7umuJp1lOzAd/s1600-h/ColorsofTaste-powders.jpg"><img id="BLOGGER_PHOTO_ID_5290568571930667858" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 150px; CURSOR: hand; HEIGHT: 199px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXan9eHMMIsSs7mtV0nlbk8k2NpWnF9tsiS4KHR0WuaG33rVyG25tBxa7rvyqfC0rM84l3KAvUynKP9okek4Zy71jrv-QWZGChbKPChWGKfLQu5ofnks3gscvh7umuJp1lOzAd/s320/ColorsofTaste-powders.jpg" border="0" /></a>the month. Please feel free to use the Event Logo in your post for the event.<br />1. Post about it on your blog with picture during the relevant deadline. Past entries are gladly accepted, please make sure you edit the entry to mention the event and link back to the event.<br />2.You must provide a <a href="http://kadumanga.blogspot.com/2009/02/colors-of-taste-powders-podis-as.html">link to this post</a> and the <a href="http://kadumanga.blogspot.com/2009/01/colors-of-taste-powders.html" target="blank">COT-Powders page</a> in your entry post.<br />3. Your creation must be prepared for the Colors Of Taste - Powders event and cannot be submitted to any other blog event.<br />4. All entries must be vegetarian...sorry about that.<br />5. Please do not Repost.<br />6. No need to add picture, I will pull it out from your post.<br /><br />Once you have posted your dish, send an email with <span style="color:#ffff33;"><strong>"Colors Of Taste - Powders: Podi's as an Accompaniment"</strong></span> in the subject line and send to<strong><span style="color:#ffff33;"> kadumangacolors(at) gmail (dot) com</span></strong> within the deadline.<br /><br />Include the following details in your mail:<br />Name of the dish:<br />Name of the Blog:<br />Link to the dish entered in the event:<br />Your Name:<br /><br /><br />If you do not have a blog, just email the recipe and a picture.<br /><br /><span style="FONT-WEIGHT: bold; COLOR: rgb(255,255,0)">LAST DATE FOR ENTRIES: Mar 26th</span><br /></div>Unknownnoreply@blogger.com32