tag:blogger.com,1999:blog-4771886402556150952024-03-19T16:30:54.757-05:00Mrs.HomemakerUnknownnoreply@blogger.comBlogger361125tag:blogger.com,1999:blog-477188640255615095.post-86277633247021570112016-01-06T14:37:00.001-06:002016-01-06T14:37:08.964-06:00Bread Kothu / Kothu Bread <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: orange;"><u>Preparing Time :</u></span> 10 Minutes<br />
<u><span style="color: blue;">Cooking Time : </span></u>15 Minutes<br />
<span style="color: purple;"><u>Cuisine : </u></span>South Indian (Kerala )<br />
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Kothu parata is one of a kind which is juicy , in which parata is cut into into small pieces and cooked along with a combination of veggies and ground spices which pops out into a delicious meal . It's a staple kind of parata in which malabar parata is used in the prep . I have first tasted while we are on a vacation in kerala , and the taste is really unique to the roots of Kerala cuisine which combines some exotic spices with Coconut .<br />
Making a malabar parata takes a lot more time , so , I wanted it to be replaced by something which can have almost similar texture but easily available. Hence I replaced the parata with lightly toasted bread . This replacement gave a unique flavor and texture to the dish which made it more delectable . You can even replace the prarata to chapathi or roti which has almost the same texture of parata but more healthy and gluten free.<br />
Toasting of the bread really helps the bread to be not soggy when added to the gravy or spice mixture , as normal bread kind of soaks in all the moisture . You can play with the veggies according to your taste preference and availability . Using bread gives a crunchy texture with more fibre and your kids will start to love to eat veggies .<br />
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<span style="color: purple;"><u>Ingredients :</u></span><br />
Bread Slices<br />
Onions Sliced length wise 1 cup<br />
Tomatoes chopped into fine cubes 1 cup<br />
Green peas 1/4 cup<br />
Green Chilies chopped finely<br />
Garlic cloves finely chopped<br />
Salt as per taste<br />
Turmeric a pinch <br />
Oil 2 table spoons <br />
Coriander Leaves for Garnish<br />
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<u><span style="color: magenta;">Spice Mixture:</span></u><br />
Cardamom pods 2 to 3<br />
Pepper balls 8 to 7<br />
Cinnamon Stick small pieces few<br />
Cloves 4 to 5<br />
Coriander seeds 1 teaspoon<br />
Cumin Seeds 1 teaspoon<br />
Fennel Seeds 1 tea spoon<br />
Coconut flakes 2 table spoon<br />
Fried Onions 2 tables spoons<br />
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<span style="color: red;"><u>Procedure:</u></span><br />
<span style="color: #6aa84f;"><u>Step 1:</u></span> Dry roast the spices taken , until they give out aroma , take them into a blender along with fried onions . Dry roast coconut flakes add to blender and blend the mixture into a fine powder without lumps .<br />
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<a href="http://4.bp.blogspot.com/-7g8Jn800028/Vowh0y56sLI/AAAAAAAALUo/UIJjVaO8-1k/s1600/Bread%2BKothu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="http://4.bp.blogspot.com/-7g8Jn800028/Vowh0y56sLI/AAAAAAAALUo/UIJjVaO8-1k/s400/Bread%2BKothu.jpg" width="400" /></a></div>
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<span style="color: #6aa84f;"><u> Step 2:</u></span> In a sauteing pan , heat the oil , when ready and hot add in green chilies along with garlic . Fry for a minutes or until garlic looses raw smell, now add in onions along with other veggies.<br />
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<a href="http://3.bp.blogspot.com/-R86Q14VA8j4/VowiHb9kQQI/AAAAAAAALU4/MQsW2qsGAKg/s1600/Bread%2BKothu2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="http://3.bp.blogspot.com/-R86Q14VA8j4/VowiHb9kQQI/AAAAAAAALU4/MQsW2qsGAKg/s400/Bread%2BKothu2.jpg" width="400" /></a></div>
<span style="color: #6aa84f;"><u>Step 3:</u></span> Toss in salt , and cook until onions turn translucent , now add finely chopped tomatoes and cover with a lid ,until done .<br />
<span style="color: #6aa84f;"><u>Step 4:</u></span> Mean while , cut the bread into thin strips and roll tightly , place them in a baking sheet and toast them lightly.<br />
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<span style="color: #6aa84f;"><u>Step 5:</u></span> Finally toss in turmeric and prepared spice mixture along with toasted bread . Toss in some salt for taste and mix until bread is coated with the curry .<br />
<span style="color: #6aa84f;"><u>Step 6: </u></span>Dish it out , garnish with fresh coriander leaves and serve immediately.<br />
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<span style="color: red;"><u>Chef's Notes::</u></span><br />
<ul style="text-align: left;">
<li>Serve the dish immediately , as it tastes best when hot without being soggy .</li>
<li>The more veggies you add the more taste it acquires.</li>
<li>The unique spice mixture is the one which gives the dish it taste , do make it accordingly .</li>
<li>You can add carrots , finely chopped beans or potatoes or cauliflower which makes a tasty addition to the dish and more importantly kids will love to eat more veggies in a plate </li>
</ul>
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<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-477188640255615095.post-15708922438752535502015-11-25T13:06:00.000-06:002015-11-25T13:14:22.669-06:00DIY Doilies Wall Art<div dir="ltr" style="text-align: left;" trbidi="on">
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Doilies are ornamental mats typically made with paper or fabric .When I bought doilies for a potluck ,some of them are unused , so, I thought of making DIY art with them which is unique and simple . <br />
This is a simple and very attractive art or wall decor that can be prepared with in an hour . The colors can be contrasting or just plain which can be suited to your home decor . You can even go with abstract patterns if desired .I chose pink and white to resemble the colors of spring you can go with your own colors representing different seasons or themes or occasions .<br />
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All you need are::<br />
<ol style="text-align: left;">
<li>A large card board or canvas </li>
<li>Doilies </li>
<li>Acrylic Paints (of your choice)</li>
<li>Glue</li>
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<li> Imagine a pattern , I over lapped doilies , to give a continuation feeling , you can go with other patterns too.</li>
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<ul style="text-align: left;">
<li>Paint the doilies according to your color choice and then glue them to a canvas or card board .</li>
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TADA !!!! your DIY doily art which is unique and simple that suits with your decor is ready in minutes which is cost effective </div>
<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-477188640255615095.post-38577640703635142922015-11-24T15:16:00.001-06:002015-11-24T15:16:16.412-06:00Mexican Fried Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: blue;"><u>Preparing Time :</u></span> 10 Minutes<br />
<span style="color: #741b47;"><u>Cooking Time:</u> </span>15 Minutes<br />
<span style="color: red;"><u>Cuisine :</u></span> Mexican <br />
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Flavored with all the Mexican cuisine must haves , this rice is an
easy , spicy and yummy utilization of left over rice and a nice dish for
lunch boxes too . This is an inspired recipe when I have seen boxes of mexican rice with black beans filled many aisles of supermarkets , which is both unhealthy and is loaded with tons of MSG's , so, I thought of re creating that recipe with simple and exotic ingredients at home and made my victory dance with this bold and tangy rice . <br />
Any dish when spiced up and cooked with veggies esp
onions , cilantro and lime juice the taste is multiplied , with all
the robust flavors they combinedly offer . You can play with the
ingredients like replace the beans with meats.<br />
Serve with sour cream topped with onions for maximum taste , & I am sure people will surely ask for more & more .<br />
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<a name='more'></a><span style="color: orange;"><u>Ingredients:</u></span><br />
Rice cooked<br />
Tomatoes 5 to 6<br />
Bell Peppers (green) diced 1/4 cup<br />
Cucumber diced 1/4 cup<br />
Red Onions chopped finely 1/4 cup<br />
Sweet Corn 1/4 cup<br />
Black Beans 1/2 cup<br />
Jalapenos finely diced 2 table spoons<br />
Cilantro Finely chopped<br />
Lime juice 2 table spoons <br />
Oil 2 table spoons<br />
Salt as per taste<br />
Red chili flakes as per taste <br />
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<span style="color: #6aa84f;"><u>Procedure:</u></span><br />
<span style="color: #0b5394;"><u>Step 1:</u></span> Heat oil in a sauteing pan , when hot and ready add in the finely chopped onions and fry until they are translucent , now add in the cucumber along with green peppers and jalapenos <br />
<span style="color: #0b5394;"><u>Step 2: </u></span>Fry for a minute or two and then toss in the tomatoes , cook until they look smooth.<br />
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<span style="color: #0b5394;"><u>Step 3</u></span>: Finally add cooked black beans along with yellow corn and give a good toss .<br />
<u><span style="color: #0b5394;">Step 4: </span></u>Add rice , add in salt and red chili flakes along with lime juice ,give a quick toss and let sit on the flame for two minutes ,so, that rice can absorb the flavors .<br />
<span style="color: #0b5394;"><u>Step 5:</u></span> Garnish with chopped cilantro and serve hot with sour cream along with finely chopped onions .<br />
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<span style="color: red;"><u>Chef's Notes:</u></span><br />
<ul style="text-align: left;">
<li>Use Campari Tomatoes , as they have a strong tint of sourness besides a tint of sweet </li>
<li>Don't cook the bell peppers and cucumbers too much as, they turn mushy and add moisture to the rice plus they loose their crunch while eating</li>
<li>You can adjust the spiciness of the dish by adding salsa </li>
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<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-477188640255615095.post-38747247287676500542015-10-05T12:52:00.001-05:002015-11-24T15:27:57.858-06:00Pudina/Mint Fried Rice <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: blue;"><u>Preparation Time:</u></span> 10 Minutes<br />
<span style="color: red;"><u>Cooking Time:</u></span> 10 Minutes<br />
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<span style="color: purple;"><u>Cuisine : </u></span>South Indian (Fusion )<br />
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This is a smart utilization of left over rice or fresh rice and a simple recipe for lunch boxes with refreshing flavor of mint . Mint or Pudina has a very refreshing flavor which is so unique making it a main ingredient in <a href="http://welcometotheworldofh4.blogspot.com/2015/07/hyderabadi-style-vegetable-dum-biryani.html" target="_blank">Dum Biryani </a>, when I have a bunch of mint left in my refrigerator for a long time it made me rethink the option of making the biryani which is painfully very time taking (although tastes amazing ) ,so I opted for a fried rice instead.<br />
The real challenge is to prep for the ingredients as they should not be strong competitors to mint but should enhance it's taste , hence eliminated traditional ginger garlic & onions.<br />
The key in making the dish lies in the selection of ingredients and the sequence in which they are added, so, I selected some ingredients which can alone stand up to the taste by not sinking into the strong aroma of mint but add their uniqueness to the dish .Cooking a delicious dish does not end with taste it should provide a good amount of carbs , proteins and vitamins after consuming, try to infuse some protein and green veggies into your plate , as esp rice is full of carbs which may fill the tummy but not the energy .<br />
Infusing some vibrant greens like green peas or lima beans or spinach along with the mint really pops out the color along with taste and you will be happy as your kids enjoy their protein & vitamins (as for fried rice we need not cook the veggies completely they provide more vibrant color and vitamins /protein ) more in their plate with taste .<br />
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<a name='more'></a><span style="color: #0b5394;"><u>Ingredients:</u></span><br />
Mint/ Pudina 1 cup chopped<br />
Rice 1 large bowl (cooked) <br />
Carrots finely diced 1/2 cup<br />
Green Peas 1/2 cup<br />
Cumin seeds 1/2 teaspoon<br />
Cardamom 3 to 4<br />
Cinnamon a small stick<br />
Cloves 4 to 3<br />
Fennel Seeds 1/2 teaspoon<br />
Black Cumin Seeds 1/2 teaspoon<br />
Butter 1 to 2 table spoons<br />
Salt as per taste<br />
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<span style="color: blue;"><u>Procedure:</u></span><br />
<u><span style="color: red;">Step 1:</span></u> Dry roast the taken whole garam masala , now add in butter . <br />
<span style="color: red;"><u>Step 2</u>:</span>Add in finely diced carrots and green peas .Toss in some salt and cover it with a lid and cook until carrots are little smooth<br />
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<span style="color: red;"><u>Step 3:</u></span>Throw in the chopped mint and fry until it looses raw smell .<br />
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<span style="color: red;"><u>Step 4:</u></span> Now add cooked rice along with salt for taste and mix well . Serve hot .<br />
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<a href="http://1.bp.blogspot.com/-a5_3fgfm-Bc/VgXIHZmeapI/AAAAAAAALTM/uq_UbKFq4ns/s1600/pr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-a5_3fgfm-Bc/VgXIHZmeapI/AAAAAAAALTM/uq_UbKFq4ns/s640/pr.jpg" width="640" /></a></div>
<span style="color: #6aa84f;"><u>Chef's Note:</u></span><br />
<ul style="text-align: left;">
<li>As the mint has a unique flavor of pungentness combined with little spice ,I have not added any type of chili or hotness to the dish </li>
<li>You can add a pinch of pepper powder or green chilies for extra touch of spice</li>
<li>You can add tofu or paneer for extra texture and protein </li>
<li>Opt for cold or left over rice as the texture of fried rice mainly depends upon the rice </li>
</ul>
</div>
<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-477188640255615095.post-51983226602766784752015-08-17T12:54:00.001-05:002015-08-29T16:52:39.625-05:00Green Onions / Spring Onions Stew <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: red;"><u>Preparing Time: </u></span>10 Minutes<br />
<span style="color: blue;"><u>Cooking Time</u><span style="color: black;">: 15</span></span> Minutes<br />
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<span style="color: orange;"><u>Cuisine :</u></span> South Indian<br />
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Stew which complements perfectly well with Idli, dosa or rice alike with a strong tint of green onions taste . Making this stew is very easy and it can replace sambar especially on a busy day .<br />
Spring onions have a distinctive flavor , when added along with onions it enhances the taste with a tint of sweetness . We generally use this green strands as a garnish or especially in fried rice but making this as a main ingredient is a real game changer .<br />
My mother used to make this stew in my childhood , which I tried and kind of achieved the taste almost .<br />
I have added few veggies for an extra texture as with onions alone gives the stew more thin consistency . You can make this stew from thin consistency to thick depending upon to which you want to complement along .<br />
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<span style="color: purple;"><u>Ingredients:</u></span><br />
Green Onions or Spring Onions 2 bunches<br />
Onion Chopped finely 1 cup<br />
Bottle Gourd chopped into cubes 1 cup<br />
Drum sticks 4 to 5<br />
Curry Leaves few<br />
Green Chilies 3 to 4<br />
Salt as per taste<br />
Chick pea Flour 1 table spoon<br />
Tamarind juice as per taste<br />
Jaggery or Sugar (Optional) as per taste<br />
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<span style="color: red;"><u>Tempering:</u></span><br />
Mustard seeds 1 table spoon<br />
Fenugreek seeds 6 to 8<br />
Cumin Seeds 1 teaspoon<br />
Red Chilies 1 to 2<br />
Hing 2 pinches<br />
Oil 1 table spoon<br />
Ghee 1 teaspoon<br />
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<span style="color: orange;"><u>Procedure:</u></span><br />
<span style="color: #351c75;"><u>Step 1: </u></span>Heat a pot , add in the tempering , when it sputters add green chilies ,green onions & fry for a minute or until tender . Now add in finely chopped onions and fry until translucent , now add in bottle gourd pieces along with drum sticks .<br />
<span style="color: #351c75;"><u>Step 2:</u></span> Cover it with a lid and cook until bottle gourd tenderizes , if it the gourd is tender , it will be done in not less than five minutes.<br />
<span style="color: #351c75;"><u>Step 3:</u></span> Add in tamarind juice , along with 2 cups of water . Simmer the flame , and toss in salt along with jaggery (optional) .Let sit for five to 8 minutes, now take a table spoon of chick pea flour and make it into a paste with some water .<br />
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<span style="color: #351c75;"><u>Step 4:</u></span> Add the chick pea flour paste to the the stew , stirring continuously. Let sit for 5 more minutes and switch off the flame .<br />
<span style="color: #351c75;"><u>Step 5: </u></span>Take a tempering ladle , temper with mustard seeds and ghee before serving . <br />
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<span style="color: #38761d;"><u>Chef's Notes</u></span>:<br />
<ul style="text-align: left;">
<li>You can eliminate the veggies , but adding them gives more taste and texture while accompanying with rice .</li>
<li>Green onions give a tint of sweetness to the stew.</li>
<li>If you are serving this stew with dosa or idli try to make more thin consistency when compared to rice </li>
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<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-477188640255615095.post-77710469480640882322015-08-06T16:36:00.001-05:002015-11-24T15:28:22.461-06:00Ravva / Broken Rice Pulihora<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: orange;"><u>Preparing Time:</u></span> 20 Minutes<br />
<span style="color: purple;"><u>Cooking Time :</u></span> 15 Minutes<br />
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<span style="color: #c27ba0;"><u>Cuisine </u></span>: South Indian (Andhra)<br />
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Broken rice or Ravva pulihora is a quick recipe which is very similar to normal pulihora but the cooking time is much less .This recipe even uses less oil when compared to rice pulihora . You can get the broken rice or rice ravva in some stores , if not, you can prepare it at home very easily .<br />
As I promised more pulihora recipes in my old posts here is one which is authentic and tasty addition to your exotic recipes . This can be taken as a breakfast or dinner or brunch too .<br />
Stay tuned for more authentic recipes of Pulihora/ puliogare in my next posts .<br />
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<span style="color: red;"><u>Ingredients:</u></span><br />
Broken Rice 1 cup<br />
Tamarind Pulp as per taste<br />
Salt as per taste<br />
Oil 5 to 6 table spoons<br />
<span style="color: blue;"><br /></span>
<span style="color: blue;"><u>For Tempering:</u></span><br />
Mustard Seeds 1 table spoon<br />
Cumin Seeds 1 teaspoon<br />
Split Chick pea or Chana Dal 2 table spoons<br />
Urad Dal or Black Gram 2 table spoons<br />
Ground Nuts 2 table spoons<br />
Cashew Nuts few<br />
Hing two pinches<br />
Turmeric 2 pinches<br />
Curry Leaves few<br />
Green chilies 5 to 6<br />
Red Chilies 5 to 6<br />
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<span style="color: orange;"><u>Procedure:</u></span><br />
<span style="color: #3d85c6;"><u>Step 1:</u></span> Bring 2 cups of water to boil along with turmeric and oil . Add in the broken rice , and cook until the water is evaporated , it just takes 10 minutes to be done . Spread it on a plate to cool .<br />
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<span style="color: #3d85c6;"><u>Step 2:</u></span> Heat oil for tempering , and add tempering when it sputters , add it to the rice.<br />
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<span style="color: #3d85c6;"><u>Step 3: </u></span>Toss in some salt on the rice . Now take table spoon of oil add thick tamarind pulp , and fry until it oozes out oil .<br />
<span style="color: #3d85c6;"><u>Step 4: </u></span>Add this tamarind pulp to the rice and mix well , such that salt and tamarind pulp mixes well with the rice .<br />
<span style="color: #3d85c6;"><u>Step 5: </u></span>Serve hot or cold .<br />
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<span style="color: #6aa84f;"><u>Chef's Notes:</u></span><br />
<ul>
<li>If you can't get broken rice ready in stores, you can prepare your own broken rice at home which is simple and easy too. Just take some rice rinse thoroughly under water , drain off the excess water and let dry the rice until all the water evaporates and rice becomes dry and brittle .</li>
<li>Now take a blender and just give pulses with a cross blade , such that the rice breaks evenly into small pieces </li>
<li>You can store the excess broken rice , for next time use in an air tight container .</li>
<li>Be sure to dry out the rice ,completely otherwise the left over broken rice develops mold even though stored in air tight container .</li>
<li>Be sure to spread the cooked rice on plate to dry , other wise it might end up into a lump rather than being separated grains.</li>
</ul>
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<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-477188640255615095.post-82845839229724526412015-07-31T19:41:00.003-05:002015-07-31T19:41:58.743-05:00Tomato Onion Soup <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: orange;"><u>Preparing Time:</u></span> 20 Minutes</div>
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<span style="color: purple;"><u>Cooking Time :</u></span> 20 Minutes</div>
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<span style="color: magenta;"><u>Cuisine:</u></span> Indian ( Inspired and Fusion )</div>
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Tomato soup with the addition of buttery , caramelized onions and spicy red chilies gives this soup a distinct fragrance and flavor .</div>
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Soup is a starter that brims up your tummy , & aids in healthy digestion with apt intake of meal . I have never gone out of league to prepare something more unique and exotic at the same time , until one day I have watched a show in which French Onion soup is aired , which has a unique taste and preparation . Almost in all soups veggies are added directly to broth or stew but for french onions soup is rather different as Onions are caramelized , so , I kind of incorporated that simple technique into this tangy and spicy soup which is full of flavor and texture .</div>
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Unlike other soups which take a lot more time to get flavor and texture this simple soup is easy and gets rich texture due to the addition of onions .</div>
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Serve this to your guests before supper and bag all the acclaim. </div>
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<span style="color: red;"><u>Ingredients:</u></span></div>
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Tomatoes 5 to 6 </div>
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Onion one large sliced thinly </div>
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Corn flour 1 table spoon</div>
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Mixed herbs (Optional ) 1 table spoon</div>
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Pepper powder 1 table spoon</div>
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Red chilies 4 to 5</div>
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Butter 1 table spoon<br />
Salt as required </div>
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<span style="color: blue;"><u>Procedure:</u></span></div>
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<span style="color: #a64d79;"><u>Step 1: </u></span>Bring a large pot of water to boil then add in tomatoes , boil until the skin starts to peel off or loosens, now drain off the excess water and peel of the skin . </div>
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<a href="http://2.bp.blogspot.com/-CwfSasjcU_I/VPCyCwom4uI/AAAAAAAAKPQ/RFZ83RCEOpY/s1600/tomato.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="http://2.bp.blogspot.com/-CwfSasjcU_I/VPCyCwom4uI/AAAAAAAAKPQ/RFZ83RCEOpY/s400/tomato.jpg" width="400" /></a></div>
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<span style="color: #a64d79;"><u>Step 2: </u></span>Take a pan add butter, and fry onions until they are caramelized , mean while soak red chilies in hot water .</div>
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<span style="color: #a64d79;"><u>Step 3</u></span>: Now blend tomatoes, onions and red chilies into a very fine and smooth paste . Now heat a pot add butter , when it starts to melt add in the paste along with some stock or water .</div>
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<span style="color: #a64d79;"><u>Step 4:</u> </span>Bring to boil and then toss in salt, pepper powder along with mixed herbs , give a good stir and simmer for 10 more minutes</div>
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<span style="color: #a64d79;"><u>Step 5: </u></span>Finally add water to corn flour and mix it without lumps, add in the cornflour to the soup and simmer for 5 more minutes </div>
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<a href="http://3.bp.blogspot.com/-1RddLz2jQbk/VPCyGnce42I/AAAAAAAAKPY/P1FoIvzbVFg/s1600/2015-02-18%2B14.32.12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-1RddLz2jQbk/VPCyGnce42I/AAAAAAAAKPY/P1FoIvzbVFg/s200/2015-02-18%2B14.32.12.jpg" /></a></div>
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<span style="color: #a64d79;"><u>Step 6: </u></span>Serve hot or cold as desired along with croutons .</div>
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<a href="http://3.bp.blogspot.com/--wdyu5qPbZo/VW3njQgOzUI/AAAAAAAAK-A/Dfi1M3XbnWE/s1600/2015-02-25%2B18.17.39.jpg"><img border="0" height="300" src="http://3.bp.blogspot.com/--wdyu5qPbZo/VW3njQgOzUI/AAAAAAAAK-A/Dfi1M3XbnWE/s400/2015-02-25%2B18.17.39.jpg" width="400" /></a><br />
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<u><span style="color: #6aa84f;">Chef's Note:</span></u></div>
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<li>You can add in some Italian herbs like parsley or oregano for better flavor</li>
<li>You can toss in some carrots and beets for additional texture and color of the soup</li>
<li>If you want more flavor add in vegetable or chicken stock to the soup while simmering , even without addition of the stocks it tastes uniquely wonderful</li>
<li>You can top it with cheese or cream and serve</li>
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<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-477188640255615095.post-74076055370759343562015-07-23T14:50:00.000-05:002015-07-23T14:54:25.867-05:00Andhra Style Spicy & Savory Uttapam (Pan cake Made with Idli Batter )<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: blue;"><u>Preparing Time: </u></span>10 Minutes</div>
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<span style="color: orange;"><u>Cooking Time : </u></span>10 Minutes</div>
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<span style="color: red;"><u>Cuisine :</u></span> South Indian (Andhra)</div>
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Utappam is a savory and crispy pancake or crepe made with idli batter, & everyone craves one . You can add tomatoes or grated coconut or grated beets or corn or cheese or paneer as per taste . The simpleness in the preparation with the ingredients which are available in your kitchen all the time makes this dish more easy .This can be served with chutney or sambaar or simply with curd .</div>
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The texture of the utappam varies from soggy to crispy , depending upon the batter consistency , I prefer a crispy one with a perfect and even browning . If you like your utappam to have a crispy browned top just add some water to the idli batter to get a little thin consistency of typical idli batter . This goes well as a brunch or as breakfast or as dinner . Simply spread , toss, cook and enjoy :)</div>
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<a href="http://1.bp.blogspot.com/-prznaoI9AYQ/VQ7L4xEXRiI/AAAAAAAAKh4/GdeZJy2VwtQ/s1600/2015-03-14%2B09.04.26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-prznaoI9AYQ/VQ7L4xEXRiI/AAAAAAAAKh4/GdeZJy2VwtQ/s1600/2015-03-14%2B09.04.26.jpg" /></a></div>
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<a name='more'></a><br /><a href="http://1.bp.blogspot.com/-mlaU-J_3qBU/VQ7L6YOWfaI/AAAAAAAAKiA/2Mfk58jm4e0/s1600/2015-03-14%2B08.48.49.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-mlaU-J_3qBU/VQ7L6YOWfaI/AAAAAAAAKiA/2Mfk58jm4e0/s1600/2015-03-14%2B08.48.49.jpg" width="320" /></a><span style="color: red;"><u>Ingredients:</u></span><br />
Idli Batter as required<br />
Oil 2 table spoons<br />
Coriander leaves finely chopped<br />
Onions finely chopped 1/2 cup<br />
Carrot 2 grated<br />
Cumin Seeds 1 table spoon<br />
Green Chilies finely chopped<br />
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<span style="color: orange;"><u>Procedure:</u></span><br />
<span style="color: purple;"><u>Step 1: </u></span>Take a cup of idli batter and add 1/4 cup of water , usually the idli batter is thick in consistency but for uttappam you need a little consistency batter . Now add in cumin seeds and mix well.<br />
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<a href="http://1.bp.blogspot.com/-yyEdfP5yI1Q/VQ7L95v5mNI/AAAAAAAAKiI/xih9fuY2ikQ/s1600/2015-03-14%2B08.49.30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-yyEdfP5yI1Q/VQ7L95v5mNI/AAAAAAAAKiI/xih9fuY2ikQ/s1600/2015-03-14%2B08.49.30.jpg" width="320" /></a></div>
<span style="color: purple;"><u>Step 2: </u></span>Heat a pan , sprinkle in some oil , when ready and not smoking , spread batter into a round . Now sprinkle onions, finely chopped green chilies , grated carrot and coriander leaves .<br />
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<a href="http://4.bp.blogspot.com/-12Tf4FVSBmM/VQ7L9_00jCI/AAAAAAAAKiU/--m1wvOPt0g/s1600/2015-03-14%2B08.53.30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-12Tf4FVSBmM/VQ7L9_00jCI/AAAAAAAAKiU/--m1wvOPt0g/s1600/2015-03-14%2B08.53.30.jpg" width="320" /></a></div>
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<u><span style="color: purple;">Step 3:</span></u>Cover it with a lid and cook until the utappam starts to loosen from the pan or until the onions turn translucent . Enjoy it hot with favorite chutney or curd.</div>
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<a href="http://4.bp.blogspot.com/-xG_Q66cY9MY/VQ7MAw7s9CI/AAAAAAAAKik/JXJFGxKMW9E/s1600/2015-03-14%2B09.05.28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-xG_Q66cY9MY/VQ7MAw7s9CI/AAAAAAAAKik/JXJFGxKMW9E/s1600/2015-03-14%2B09.05.28.jpg" /></a></div>
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<span style="color: #6aa84f;"><u>Chef's Note:</u></span><br />
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<li>If you want the onions to be more cooked turn the utppam to the other side and cook for another five minutes or so without a lid</li>
<li>Brush your tawa with oil before spreading the batter . Always use a onion or potato to clean any residue oil before using the tawa , this residue oil gives a bitter taste if not cleaned </li>
<li>The time may vary depending upon how thin you spreaded the batter , be sure to cook in medium or medium low flame , which gives enough time for the veggies added to be done </li>
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<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-477188640255615095.post-77998574086557056312015-07-15T10:29:00.002-05:002015-07-21T10:42:54.898-05:00Perugu gari/ Dahi Vada <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: orange;"><u>Preparing Time:</u></span> 3 Hours</div>
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<span style="color: red;"><u>Cooking Time:</u></span> 20 Minutes</div>
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<span style="color: purple;"><u>Marinating Time: </u></span>2 to 3 hours (at least ) </div>
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<span style="color: blue;"><u>Cuisine :</u></span> Andhra (South Indian ) </div>
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The sourness of the tempered yogurt and the tender texture of the perfectly fried gari /vada makes this dish a heavenly relish .I usually enjoy savory dishes rather than sweets , and this simple melting fried dumpling marinated in tempered yogurt is one . Perugu gari/ vada is a delicious South Indian dish which is prepared explicitly on occasions or festivals. You need not freak out as the prep is very simple and if you cannot make a gari or vada you simply can make dumpling without a hole and marinate them in yogurt . </div>
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As for every dish varies in different cuisines but the prep almost does not vary in exception to the ingredients used , today I am sharing an authentic South Indian (Andhra) style of Perugu Gari /Dahi Vada . You can add your custom additions to the dish like coriander leaves or peanuts (boiled/ fried) or chick peas (boiled ) or mint chutney / tamarind -dates chutney or top with some masala powders or grated coconut or finely chopped cucumber or some crunchy sev almost anything to make it more inviting . </div>
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<a href="http://1.bp.blogspot.com/-oKyGzKAm8Fs/VQ7OjVzQPZI/AAAAAAAAKjQ/KoMc9xKiCIw/s1600/2015-03-21%2B12.29.05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-oKyGzKAm8Fs/VQ7OjVzQPZI/AAAAAAAAKjQ/KoMc9xKiCIw/s1600/2015-03-21%2B12.29.05.jpg" width="400" /></a></div>
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<a name='more'></a><span style="color: red;"><u>Ingredients:</u></span><br />
Black Gram or Urad Dal 1 cup<br />
Thick Yogurt 1 cup<br />
Oil for deep frying<br />
Salt as per taste<br />
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<span style="color: blue;"><u>Tempering:</u></span><br />
Mustard Seeds 1 teaspoon<br />
Cumin Seeds 1/2 teaspoon<br />
Chick pea or Chana Dal 2 table spoons<br />
Urad or Black Gram 2 table spoons<br />
Red chilly as per taste<br />
Green chilly as per taste<br />
Curry Leaves few<br />
Ginger finely Chopped 1 table spoon<br />
Turmeric 2 pinches<br />
Hing 2 pinches<br />
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<u><span style="color: purple;">Procedure:</span></u><br />
<span style="color: blue;"><u>Step 1:</u></span> Soak urad dal in water for three hours , then wash and rinse thoroughly. Now in a blending jar blend it into a thick lump like consistency with sufficient salt and little water .<br />
<span style="color: blue;"><u>Step 2:</u></span> Heat oil for deep frying . Mean while beat the curd to get nice smooth consistency ,then temper with the tempering seeds taken.<br />
<span style="color: blue;"><u>Step 3:</u></span> Now prepare gari, when they reach golden brown color or done frying , take a bowl of water and transfer the vadas immediately into water and let soak them for two minutes.<br />
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<span style="color: blue;"><u>Step 4 :</u></span> Now when the vadas are soaked enough gently add them into tempered yogurt or curd . Let sit it for 2 to 3 hours and then serve .<br />
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<span style="color: red;"><u>Chef's Notes:</u></span><br />
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<li>For preparing Gari or vada the consistency of the batter is very important , so be sure to get the perfect consistency by adding in salt and very little water while preparing the batter </li>
<li>The immediate soaking of gari helps to retain the perfectly smooth and melting texture without it breaking or becoming hard after marinating .</li>
<li>For better taste use thick yogurt if desired use a little sour yogurt </li>
<li>This dish has shelf life in refrigerator for about three to four days </li>
<li>If desired the soaking time may be reduced by using use hot water to soak </li>
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<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-477188640255615095.post-62885029756599720342015-07-13T14:15:00.001-05:002015-07-13T14:28:29.257-05:00Have You Ever Listened What your Hands Say ??????<div dir="ltr" style="text-align: left;" trbidi="on">
///////*****This is an article which I have learned through internet , and I have briefed the symptoms in my own words which are originally explained by a Clinical Professor of Dermatology <b><span style="color: red;">David E. Bank, MD, an assistant clinical professor of dermatology at New York-Presbyterian/Columbia in New York City.</span></b><br />
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You might have been seeing your hands every single day , but when is the last time you really paid attention to watch what they are really ought to say ????<br />
You might have been moisturizing them all the time but have you take your time to look keenly to point out any unusual because our body is an amazing mechanical machine which shows up signs if something is wrong or ill inside .<br />
Shaking or scaly or itchy or dry hands or brittle nails digital a red signal to stop and watch out your health !!!!!<br />
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<u><span style="color: purple;">Shaking Hands :</span></u><br />
If your hands are shaking uncontrollably, it might be a sign that you may have consumed too much caffeine or there might have been a side effects to some drugs like asthma or anti depressants . In some rare cases this is a sign of Parkinson's a rare nerve disorder disease .<br />
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Cracked or Delicate Nails:</span></u><br />
If your nails are brittle and easily cracked like a fancy wine glass you might be suffering from Zinc deficiency , so, consider adding Zinc rich foods in your diet which help for growth and renewal of new skin cells . Try infusing wheat germ , nuts, oats and meat .<br />
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<span style="color: #134f5c;"><u>Peeling or Flaky Skin:</u></span><br />
If the skin near the finger nails is flaky all of a sudden or you develop a cracking skin near the skin surrounding nails you might have been suffering from vitamin B deficiency .B vitamins such as niacin (B3) and biotin (vitamin B7) are extra important for healthy skin.<br />
Taking a biotin supplement helps to promote healthy skin and nail growth; niacin helps protect and repair skin by preventing the formation of melanin, boosting collagen growth, and improving your skin’s natural moisture barrier.<br />
<b><span style="color: red;">In addition to taking a supplement, add niacin-rich foods such as fish, peanuts, and mushrooms, and biotin-rich foods such as avocados and tuna, to your diet.</span></b><br />
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<u><span style="color: #f1c232;">Dryness or Itchiness Or Rash :</span></u><br />
If it feels like no lotion is ever a match for your rough hands, you may have eczema, a skin condition that makes skin itchy, dry, or break out in rashes. Speak to your physician and see if you might need a prescription-strength ointment or cream to help restore your skin. If your doc determines that you don’t have eczema and that your hands are simply dry, use rich moisturizers that contain vitamin A.<br />
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<b>Repeated hand washing, which can dry your hands, and then touching paper and other harsh materials all day long, will doubly dry them out.Also apply vitamin E to cuticles at night.</b> Because we don’t wash our hands while we sleep, these products will have a good amount of time to penetrate into your skin.</div>
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<u><span style="color: #134f5c;">Pale Or White Nail Beds:</span></u></div>
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This is a indication of anemia which means your intake of food is not sufficient to produce healthy RBC to carry adequate oxygen to your tissues.Take a blood test if results pops out anemia , go for iron supplements which can do the deed for you , but a proper medical help is insisted if using iron supplements.</div>
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<u><span style="color: #990000;">Blue Finger tips:</span></u></div>
Fingertips that change in color from white to blue to red can signal Raynaud’s syndrome. This condition causes coldness of the fingers and toes and can be accompanied by pain, numbness and tingling.<br />
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Experts believe Raynaud’s occurs due to a spasm of blood vessels and decreased circulation, but the cause remains unknown. The best treatment: wearing gloves, taking prescribed medication, and avoiding emotional stress, smoking, and exposure to cold temperatures.<br />
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<u><span style="color: #a64d79;">Flexible Nails: </span></u><br />
You might be thinking flexible nails are healthy but if your nails are flexible they indicate protein and calcium deficiency .One of the signs of hypocalcemia—low calcium—can be brittle nails or dry scaly skin and coarse hair.<br />
Protein deficiencies can present as nail ridges as well. Be sure you eat a diet rich in dairy products as well as sardines and spinach. If that doesn’t help, see your doc.<br />
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<u><span style="color: purple;">A Dark Pigmented Streak :</span></u><br />
If you see a dark streak in your nail bed, seek medical help immediately,the mark can indicate an early melanoma, but know that this type of nail bed skin cancer is quite rare—it accounts for just 1 to 3% of all cases of melanoma, according to one Italian study. </div>
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<span style="color: red;"><b>Tip: </b></span>always remove nail polish before a doctor’s appointment so your nails can be thoroughly evaluated by an expert.</div>
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<u><span style="color: orange;">Brown Spots:</span></u></div>
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You probably might have seen these spots on Old people hands . These are age and liver spots, which are directly caused by sun exposure. Hands are extra-prone to sun damage since they absorb additional UV-rays from their position on the steering wheel when you’re driving.</div>
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So be sure to slather a high SPF on your hands when you know you’ll be exposed to direct sunlight for extended periods of time.</div>
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<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-477188640255615095.post-82343436114693837112015-07-07T22:38:00.003-05:002015-07-09T11:19:15.941-05:00Rice Bowl with Fried Egg and Avocado<div dir="ltr" style="text-align: left;" trbidi="on">
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This bowl is packed with protein and fiber which balances your body needs particularly when you are in a diet. Make it extra tasty by adding your favorite sauce to this recipe. Simple ingredients and quick procedure which doesn't take much of your time with less carbs in it.<br />
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<span style="color: #cc0000;">Step 1: </span>Mix onions, brown rice and lemon juice in a bowl. Add little salt and pepper and mix it well.<br />
<span style="color: #cc0000;">Step 2: </span>Heat oil in a skillet. Crack egg add little olive oil, salt and pepper. Cook this for few seconds. Flip this and cook the other side also.<br />
<span style="color: #cc0000;">Step 3:</span> In a rice bowl, add avocado slices and salad sauce of your choice and enjoy this dish.<br />
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<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-477188640255615095.post-44700492194646474782015-07-06T15:27:00.000-05:002015-07-07T13:02:23.479-05:00Hyderabadi Style Vegetable Dum Biryani in Oven<div dir="ltr" style="text-align: left;" trbidi="on">
<u><span style="color: red;">Preparing Time:</span></u> 40 Minutes<br />
<u><span style="color: blue;">Cooking Time:</span></u> 60 Minutes<br />
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<span style="color: purple;"><u>Cuisine :</u></span> Hyderabadi (South Indian )<br />
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Biryani is cooked in different styles in different cuisines ,but the aroma & taste of Hyderbadi Dum biryani stands out among the other styles , because of the exotic spices and herbs used explicitly in it's prep. The preparation even uses less oil when compared to traditional pulao and the dum or slow cooking really helps the rice to acquire real and optimal taste of the veggies or meat and the spices used in the gravy or curry mixture . The fragrance of the mint leaves and the hot spiciness of the green chilies along with black pepper gives this dish a unique and exotic aroma . The fried onions added during the layering gives more melting texture to the rice grains .<br />
Serve with onion or mixed veg or mirchi ka salan which maximizes the taste even more .<br />
You need not be a pro to prepare a restaurant style recipe if you can figure out the apt ingredients for your recipe . In order to get the perfect Biryani whether it is dum or normal use at least year aged long grained basmati rice , which yields the best texture and taste . Even though the preparing time and cooking time of the biryani is more than an hour the taste and the simpleness in preparing pays all the worth .<br />
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Try vegetable dum biryani along with salan (onion) & Mirchi Ka salan recipes </div>
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Mutton Dum Biryani </div>
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<a name='more'></a><u><span style="color: red;">Ingredients:</span></u><br />
Basmati Rice 2 cups<br />
Potatoes sliced lengthwise 1 cup<br />
Carrots sliced lengthwise 1 cup<br />
Onions sliced lengthwise 1.5 cups<br />
Green Peas 1/2 cup<br />
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Cauliflower florets 1/2 cup</div>
Green beans chopped into inch length 1/2 cup<br />
Green chilies slice length wise 8 to 10 or according to taste preference<br />
Ginger Garlic paste 2 table spoons<br />
Coriander Leaves Chopped finely 1/2 cup<br />
Mint finely chopped 1 cup<br />
Oil 4 to 5 table spoons<br />
Ghee 1 table spoon<br />
Salt as per taste<br />
Garam Masala 1 table spoon<br />
Chilly powder 1 table spoon<br />
Coriander Powder 1 table spoon<br />
Cumin Powder 1/2 table spoon<br />
Yogurt 1/4 cup<br />
Fried Onions 1 cup<br />
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<u><span style="color: orange;">Whole Spices</span></u><br />
Bay leaf 1<br />
Biryani flower<br />
Cloves 8 to 10<br />
Cardamom 6 to 8<br />
Cinnamon Sticks 4 to 5<br />
Black Cumin 1 teaspoon<br />
Cumin Seeds 1 teaspoon<br />
Black pepper balls 10 to 15<br />
Anistar 1<br />
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<u><span style="color: blue;">Procedure:</span></u><br />
<u><span style="color: purple;">Step 1: </span></u>Wash and soak basmati rice for about half an hour . Bring 4 cups of water to boil , add in cardamom , cloves , bay leaf ,cinnamon sticks along with a teaspoon of oil . Add basmati rice and cook until it is 75% to 80% done , then drain off the excess water .<br />
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<u><span style="color: purple;">Step 2:</span></u> Add oil and ghee into a heated sauteing pan , along with whole garam masala , when they sputter add in chopped mint and coriander leaves and fry for a minute or two.<br />
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<u><span style="color: purple;">Step 3:</span></u> Now add in finely sliced onions and fry them until translucent , when done toss in ginger garlic paste and fry until it losses raw smell ,then add in chopped vegetables along with a dash of salt .<br />
<u><span style="color: purple;">Step 4</span></u>: Cook until the veggies are 70 to 80% done as the remaining should be done in dum<br />
<u><span style="color: purple;">Step 5:</span></u> After they are done cooking up to 75 % add garam masala , chili powder, salt , coriander powder, cumin powder and yogurt . Now carefully cook for another five minutes and then switch off the stove .<br />
<u><span style="color: purple;">Step 6:</span></u> Preheat the oven to 375 F for five to 10 minutes, then line a cookie sheet or tray with aluminium foil .Spread a layer of basmati rice as the first layer , then toss in fried onions about 1/4 cup<br />
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<u><span style="color: purple;">Sep 7:</span></u> Spread the curry layer along with fried onions , followed with rice ,repeat until both rice and curry are done layering .<br />
<u><span style="color: purple;">Step 8: </span></u>Cover the rice with another aluminum foil and bake it for 20 to 25 minutes in a 325 F preheated oven .Carefully remove the cover and serve hot with onion riata or salan<br />
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<u><span style="color: red;">Chef''s Notes:</span></u><br />
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<ul style="text-align: left;">
<li>Traditional recipe includes saffron , if you would like to add a bit of color to your rice sprinkle some saffron dissolved in milk over the top layer </li>
<li>The brown onions or fried onions are a special addition to the biryani , do add them for best taste </li>
<li>You can toss in some turmeric instead of saffron </li>
<li>The different spices along with mint added while preparing gives the aroma and flavor to the biryani</li>
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<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-477188640255615095.post-33694133873814548412015-07-02T16:23:00.000-05:002015-07-02T16:23:21.154-05:00Orange Peel Powder <div dir="ltr" style="text-align: left;" trbidi="on">
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We love and enjoy eating oranges, when I have seen products made from orange peel in markets piled up in aisles, I got this idea of making the powder at home which is very easy and made from waste that helps our skin glow with its natural radiance. We discard a lot of orange peels daily, lets use them to nurture our skin .<br />
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Oranges are rich in vitamin C and full of anti oxidants. Not only the pulp or the fruit contains a major amount of vitamin c even the peel contains a significant amount of calcium and vitamin c which is very important and needed by your skin . <br />
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<span style="color: red;"><u>Benefits of Orange Peel Powder:</u></span><br />
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<li>It helps your skin to get tight enough and makes it looks younger than your age. Even stops premature aging to your skin and tones your skin.</li>
<li>It helps to reduce wrinkles and fine lines .</li>
<li>It provides a significant amount of calcium (actually more when compared to the fruit itself like 100g of orange peels contain only 161 mg of calcium, it meets a significant 16% of the recommended dietary value ) which helps to drive away itchy and dry skin and rejuvenates moisture . </li>
<li>It contains vitamin c (100 grams of orange peels contain 136mg of vitamin C, while the fleshy inside part beneath the peel has only as much as 70mg) which not only aids to combat free radicals that destroy the skin but also helps to improve the glow of your skin by removing excess oiliness .</li>
<li>Orange peel powder helps to cleanse the deeper pores of your skin which helps to reduce the acne dark spots and pimples </li>
<li>This powder is a natural bleacher helps to reduce sun tan and damage caused by UV rays to your skin.</li>
<li>This powder not only provides a natural and non-painful way of getting rid of
black heads but also unclogs excess oils and dirt clogged within skin
pores.</li>
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So, why not prepare this at your home which is more skin friendly and inexpensive. As preparing of this is done by sun drying you will get even vitamin D which aids for healthy skin.<br />
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<span style="color: red;"><u>All You Need::</u></span><br />
Orange peels (according to your need)<br />
<span style="color: red;"><u>Optional ::</u></span><br />
One lime slice or half (I have used this to get more anti oxidants which exfoliates ,tones & cleans and even aided for bright color of the powder )<br />
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<span style="color: red;"><u>Procedure:</u></span><br />
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<li>Arrange the peels on a steel plate and let them sun dry for atleast 5 days .</li>
</ul>
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<li>They turn very brittle that they break even with your fingers .</li>
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<ul style="text-align: left;">
<li>Now make it into a fine powder without any residues and store it in a air tight container.</li>
<li>Take a teaspoonful of orange peel powder add water and dilute it apply it as a mask to your face and leave it for about 10 minutes or until dry then wash off with cold or lukewarm water. This helps to reduce acne or dark spots or age spots and gives glow to your face.</li>
<li>Take a teaspoon full of powder add yogurt or curd make it into a thick paste and apply it by massaging in circular patterns . Wash it off after it dries , this helps to reduce black heads .</li>
</ul>
<br />
<span style="color: #6aa84f;"><u>Notes:</u></span><br />
<br />
<ul style="text-align: left;">
<li>Buy organic fruits to avoid any residue of chemicals on the fruits that hinder your skin.</li>
<li>To ensure maximum safety wash and rinse the fruits thoroughly .</li>
<li>Be sure to dilute the powder as it contains a lot of citric acid which give burning sensation to your skin </li>
<li>You can add honey or coconut oil or oat meal or milk while making a paste for better results. </li>
<li>Beside using this powder consume oranges for healthy and glowing skin</li>
<li>Orange peels are a rich source of dietary fiber, particularly pectin.
The dietary fiber provided by 100 grams orange peels is 28% of the
recommended dietary allowance. Research shows that drying orange peels
actually increases the production of pectin.
</li>
<li>Besides preventing irritable bowel syndrome, dietary fiber also helps
prevent blood sugar levels from peaking immediately after a meal. The
most important thing to note is that dietary fiber can only be gotten
through eating oranges and orange peels-you can’t take supplements for
this.</li>
</ul>
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<div>
</div>
</div>
<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-477188640255615095.post-31929887601343713892015-06-18T09:16:00.000-05:002015-06-18T09:16:13.722-05:00Moong Dal Dates Ladoo (Without sugar)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;"><i><u>Preparing Time</u><span style="color: purple;">: 10 Minutes</span></i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i><u><span style="color: blue;">Cooking or Frying Time:</span></u><span style="color: purple;"> 8 to 10 minutes</span></i></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><i><span style="color: purple;"><br /></span></i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i><u><span style="color: red;">Cuisine :</span></u><span style="color: purple;"> Indian (dessert) </span></i></span></div>
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<span style="color: purple; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span></div>
<span style="color: purple; font-family: Georgia, Times New Roman, serif;"><i>A perfect sweet for diabetic patients , for sweet lovers and even to diet conscious people.<br />(Moong Dal ) Yellow split Pea gives a very balancing taste with rich aroma to any food . So, why not use it in a sweet ??? This thought really pushed me to make really simple and healthy sweet .<br />I have used no sugar or sugar substitute for sweetness, so, this sweet treat is not a pack of fat and calories instead it's rich in protein , carbohydrates and dietary fiber .<br />Can you imagine a sweet without ghee or clarified butter ???? for me it's impossible but after tasting this easy treat I think it's possible . <br />This ladoo is an easy go as a perfect snack because it is rich in protein & satisfies hunger which stops craving.</i></span><br />
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<a href="http://3.bp.blogspot.com/-Fct5pmri3bc/UTENQJ90QWI/AAAAAAAAGTA/r1LdLY2astY/s1600/DSC03145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="300" src="http://3.bp.blogspot.com/-Fct5pmri3bc/UTENQJ90QWI/AAAAAAAAGTA/r1LdLY2astY/s400/DSC03145.JPG" width="400" /></span></i></a></div>
<i><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></i>
<i><span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u></span></i><br />
<i><span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;"><u><br /></u></span></i>
<i><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">Moong dal 1/2 cup</span></i><br />
<i><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">Dates 6 to 8</span></i><br />
<i><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">Sweet Raisins 10 to 12 </span></i><br />
<i><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">Honey 1 table spoon</span></i><br />
<i><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">Tuti fruti 1 table spoon</span></i><br />
<i><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">Dry coconut flakes 2 table spoons</span></i><br />
<i><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">Poppy Seeds 1 table spoon</span></i><br />
<i><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">Wall Nut powder 2 table spoons</span></i><br />
<i><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">Boiled Milk (Cool) 2 table spoons</span></i><br />
<i><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><br /></span></i>
<i><span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;"><u>Method:</u></span></i><br />
<i><span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;"><u><br /></u></span></i>
<i><span style="font-family: Georgia, Times New Roman, serif;"><u><span style="color: #0b5394;">Step 1: </span></u><span style="color: #741b47;">Dry roast the dal in a skillet until they turn into light brown color , usually when it is done it gives out nice aroma </span></span></i><br />
<i><span style="font-family: Georgia, Times New Roman, serif;"><u><span style="color: #0b5394;"><br /></span></u></span></i>
<i><span style="font-family: Georgia, Times New Roman, serif;"><u><span style="color: #0b5394;">Step 2:</span></u><span style="color: #741b47;"> Take out the seeds in dates, chop roughly and blend dates and raisins into a smooth paste .</span></span></i><br />
<i><span style="font-family: Georgia, Times New Roman, serif;"><u><span style="color: #0b5394;"><br /></span></u></span></i>
<i><span style="font-family: Georgia, Times New Roman, serif;"><u><span style="color: #0b5394;">Step 3:</span></u><span style="color: #741b47;"> Dry roast poppy seeds . Now take another blending jar and blend moong dal into a smooth flour , without any residues </span></span></i><br />
<i><span style="font-family: Georgia, Times New Roman, serif;"><u><span style="color: #0b5394;"><br /></span></u></span></i>
<i><span style="font-family: Georgia, Times New Roman, serif;"><u><span style="color: #0b5394;">Step 4: </span></u><span style="color: #741b47;">Take a bowl and add the moong dal powder, poppy seeds, dates & raisins paste , dry coconut flakes, tuti fruti, wall nut powder , honey and mix completely . Finally add milk and mix well.</span></span></i><br />
<i><span style="font-family: Georgia, Times New Roman, serif;"><u><span style="color: #0b5394;"><br /></span></u></span></i>
<i><span style="font-family: Georgia, Times New Roman, serif;"><u><span style="color: #0b5394;">Step 5: </span></u><span style="color: #741b47;">Now make round sized ladoos of your desired size.</span></span></i><br />
<i><span style="font-family: Georgia, Times New Roman, serif;"><u><span style="color: #0b5394;"><br /></span></u></span></i>
<i><span style="font-family: Georgia, Times New Roman, serif;"><u><span style="color: #0b5394;">Step 6: </span></u><span style="color: #741b47;">You can store these ladoos for a week at room temperature .</span></span></i><br />
<i><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></i>
<i><span style="color: red; font-family: Georgia, Times New Roman, serif;"><u>Chef's Notes:</u></span></i><br />
<br />
<ul>
<li><i><span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">You can add dates, raisins according to your taste and sweetness </span></i></li>
<li><i><span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Use boiled and cooled or lukewarm milk for giving the sweet good shelf life </span></i></li>
<li><i><span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">You can add almonds powder as well for extra taste .</span></i></li>
<li><i><span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Moong dal fries quickly , if you fry for any extra minute you may burn the dal which gives a burnt taste .</span></i></li>
<li><i><span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Make a smooth powder of moong dal for best taste .</span></i></li>
</ul>
</div>
<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-477188640255615095.post-43454991619303969582015-06-13T09:53:00.000-05:002015-06-13T10:23:01.436-05:00Hara Dhaniya (Coriander ) Aloo<div dir="ltr" style="text-align: left;" trbidi="on">
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<u><span style="color: orange;">Preparing Time:</span></u> 15 Minutes</div>
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<u><span style="color: purple;">Cooking Time :</span></u> 15 Minutes</div>
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<u><span style="color: red;">Cuisine :</span></u> North Indian (Side/ Curry )</div>
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Savory delight with smooth and melting potato bites in rich green gravy . When I first thought of making a potato dish , I wanted it to be unique rather than routine which goes well with flavored rice as well as rotis , so, ended up making this simple yet unique dish. This can be served as an appetizer too . </div>
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Try this dish and I am sure you will appreciate how well it complements as a side .</div>
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Try these other varieties of Potato dishes shared ......<br />
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<a href="http://welcometotheworldofh4.blogspot.com/2014/01/potato-dipped-in-spinach-gravy.html" target="_blank"><img border="0" height="240" src="http://1.bp.blogspot.com/-bJUgb9j-yoI/VXsi1yr3CrI/AAAAAAAALB4/W87qHyyK0gk/s320/IMG_1663.JPG" width="320" /></a></div>
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<a href="http://welcometotheworldofh4.blogspot.com/2012/11/stuffed-potato-in-spinach-gravy.html" target="_blank"><img border="0" src="http://3.bp.blogspot.com/-WdIsD9aqz58/VXsi_S78BTI/AAAAAAAALCA/_sl4tQxpskc/s1600/878694.jpeg" /></a></div>
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<a name='more'></a><u><span style="color: blue;">Ingredients:</span></u><br />
Coriander leaves 1 cup<br />
Mint Leaves 1/4 cup<br />
Green Chilies 3 to 4<br />
Garlic Cloves 4 to 5<br />
Potatoes diced 1 cup<br />
Onion chopped finely 1 /2 cup<br />
Cumin Seeds 1/2 teaspoon<br />
Shajeera 1/4 teaspoon<br />
Oil 4 to 5 table spoons<br />
Olive Oil 1 teaspoon<br />
Turmeric 1 pinch<br />
Coriander Powder 1 table spoon<br />
Cumin Powder 1 teaspoon<br />
Chat Masala 1/2 teaspoon<br />
Lime juice 2 table spoons<br />
Salt for taste<br />
<br />
<u><span style="color: blue;">Procedure:</span></u><br />
<u><span style="color: red;">Step 1:</span></u> Boil diced potatoes , drain the water and set aside in a colander .<br />
<u><span style="color: red;">Step 2:</span></u> Take a blending jar add coriander leaves , mint leaves, green chilies , garlic pods , cumin seeds and make it into a smooth paste , then finally toss in olive oil to emulsify , and give some pulses<br />
<u><span style="color: red;">Step 3: </span></u>Take a sauteing pan , add oil when hot and ready add shajeera , when they turn brown , throw in the finely chopped onions .When onions become translucent add in the blended mixture and fry until it looses raw smell .<br />
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<a href="http://2.bp.blogspot.com/-uvoKqOFU0Vg/VTk3c14b4wI/AAAAAAAAKyY/RnIOHIby8yI/s1600/Camera%2BUploads12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-uvoKqOFU0Vg/VTk3c14b4wI/AAAAAAAAKyY/RnIOHIby8yI/s1600/Camera%2BUploads12.jpg" /></a></div>
<u><span style="color: red;">Step 4:</span></u> Now toss in the masalas along with turmeric , give a good stir , then add potatoes<br />
<u><span style="color: red;">Step 5:</span></u> Simmer the flame and let sit for another five minutes , such that potatoes acquire the taste of gravy .<br />
<u><span style="color: red;">Step 6:</span></u> Switch off the flame , squeeze in some fresh lime juice and serve hot .<br />
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<a href="http://4.bp.blogspot.com/-TuoLXMjcLj8/VTk3fEvj9eI/AAAAAAAAKyg/GILx2idshoM/s1600/2015-04-21%2B17.47.43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-TuoLXMjcLj8/VTk3fEvj9eI/AAAAAAAAKyg/GILx2idshoM/s1600/2015-04-21%2B17.47.43.jpg" /></a></div>
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<a href="http://4.bp.blogspot.com/-6MzuLekFkOw/VTk3iVMCM1I/AAAAAAAAKyo/AyjwieGDvHw/s1600/2015-04-22%2B08.43.39.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-6MzuLekFkOw/VTk3iVMCM1I/AAAAAAAAKyo/AyjwieGDvHw/s1600/2015-04-22%2B08.43.39.jpg" /></a></div>
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<u><span style="color: orange;">Chef's Notes:</span></u><br />
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<ul style="text-align: left;">
<li>You can add carrot or green peas in addition to potatoes</li>
<li>You can toss in some cashews for crunchy texture </li>
<li>You can replace base of the gravy with spinach or sorrel leaves or mint </li>
<li>You can add tomatoes for extra sourness </li>
<li>Green chilies are the only source of hotness or spiciness in the dish , do add them according to your tolerance </li>
</ul>
</div>
<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-477188640255615095.post-47387971347478501172015-06-10T12:48:00.000-05:002015-06-10T12:48:57.895-05:00Vada/ Gari / Medhu Vada <div dir="ltr" style="text-align: left;" trbidi="on">
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<u><span style="color: blue;">Preparing Time: </span></u>3 Hours</div>
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<u><span style="color: red;">Cooking Time</span></u>: 20 Minutes</div>
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<span style="color: purple;"><u><br /></u></span></div>
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<span style="color: purple;"><u>Cuisine :</u></span> <span style="color: magenta;">South Indian (Andhra)</span></div>
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Gari or Vada is a famous South Indian fritter made with black gram , which may sometimes include peppers , ginger, onions and many more which we call it as Masala Gari . These crispy fritters are a must haves on any auspicious day and can be taken as a heavy breakfast on any regular day , along with sambar or chutney . These savory donuts are very easy to prepare , if you can make the perfect consistency batter , otherwise the shapes of your vada may look weird and sometimes without a hole .</div>
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Serve these crispy treats immediately, otherwise they end up being soggy rather than being tender and crispy . </div>
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<a href="http://1.bp.blogspot.com/-swgpMB64guA/VQ7NOc2hAlI/AAAAAAAAKi0/6SlOW0JtI1k/s1600/2015-03-21%2B12.29.20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-swgpMB64guA/VQ7NOc2hAlI/AAAAAAAAKi0/6SlOW0JtI1k/s1600/2015-03-21%2B12.29.20.jpg" /></a></div>
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<a name='more'></a><u><span style="color: blue;">Ingredients:</span></u><br />
Black gram or Urad Dal 1 cup<br />
Ginger Finely Chopped 1 teaspoon<br />
Green chilies Finely Chopped 1 teaspoon<br />
Cumin Seeds 1teaspoon<br />
Salt as per taste<br />
Oil for deep frying<br />
<br />
<u><span style="color: red;">Procedure:</span></u><br />
<u><span style="color: blue;">Step 1:</span></u> Soak black gram atleast for 2 to 3 hours , before making it into a thick paste , the consistency must be very thick just like a lump.<br />
<span style="color: blue;"><u>Step 2: </u></span>Now add green chilies, ginger , cumin seeds and mix in the batter gently . Heat oil for deep frying , when hot and not smoking , take a ziploc apply some water , then take a big lump of batter spread it on the ziploc , make a hole in the centre , then drop it into the oil .<br />
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<u><span style="color: blue;">Step 3:</span></u> Fry until golden brown , then bloat the extra oil and serve hot with your favorite chutney or sambar .<br />
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<a href="http://3.bp.blogspot.com/--_OyCeyan7o/VQ7NS2a6K1I/AAAAAAAAKi8/wo5wKgDjaXA/s1600/2015-03-21%2B12.29.30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/--_OyCeyan7o/VQ7NS2a6K1I/AAAAAAAAKi8/wo5wKgDjaXA/s1600/2015-03-21%2B12.29.30.jpg" /></a></div>
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<u><span style="color: red;">Chef's Notes:</span></u><br />
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<ul style="text-align: left;">
<li>Adding salt and little of water while making the batter gives the perfect consistency , without a watery batter .</li>
<li>If you do end up with thin consistency batter , add in some rice flour or urad flour to get the exact consistency .</li>
<li>The oil should not be very hot or smoking , otherwise your vadas may end up burned or not completely cooked in the inside </li>
<li>Prepare the vadas immediately after making the batter , if you rest the batter long your vadas just soak up oil .</li>
<li>You need not add any baking soda to get a airy and crispy vada , if you can make a perfect batter which is thick enough</li>
<li>The batter should not be very smooth , be sure to make it a little coarse (not too much coarse though ) to get the best texture inside and outside .</li>
</ul>
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<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-477188640255615095.post-24137947754895206652015-06-07T09:46:00.000-05:002015-06-07T09:50:45.061-05:00Spicy Gongura Chicken Fry (Spicy Red Sorrel Chicken Fry)<div dir="ltr" style="text-align: left;" trbidi="on">
<u><span style="color: red;">Preparing Time:</span></u> 10 min<br />
<u><span style="color: blue;">Cooking Time:</span></u> 20 min<br />
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<u><span style="color: orange;">Cuisine: </span></u>South Indian (Andhra)<br />
Yay..! delicious recipe I would say. Taste of the curry depends on the sourness of the sorrel leaves. This is a kind of recipe which comes into our mind when we think of authentic dishes.<br />
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The sourness and the rich texture the sorrel leaves give to this recipe , is a great plus in addition to the spiciness of different masalas added.This is such a easy recipe which is packed up with all delicacies in it which is a must try . <br />
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<a name='more'></a><u><span style="color: blue;">Ingredients:</span></u><br />
Chicken 1 lb<br />
Chopped Onions 1 cup<br />
Ginger Garlic Paste 1 tsp<br />
Chilly powder 1 tsp<br />
Salt to taste<br />
Red Sorrel leaves (Gongura) 1/2 cup<br />
Cashew paste 2 tsp<br />
Green Chilies 3<br />
Pepper 1/2 tsp</div>
<div>
<u><span style="color: purple;">Spices:</span></u><br />
Cloves 4<br />
Cardamom pods 2<br />
Cinnamon 1/2<br />
Cumin Seeds 1/2 tsp<br />
Coriander seeds 1 tsp<br />
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<u><span style="color: orange;">Procedure:</span></u><br />
<u><span style="color: blue;">Step 1: </span></u>Clean gongura under running tap. Wash and rinse several times , and let sit in a colander to drain any excess water .<br />
<u><span style="color: blue;">Step 2: </span></u>In a pan saute the leaves and chilies with oil. Let cool down , then blend it to a fine paste.<br />
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<u><span style="color: blue;">Step 3:</span></u> Take another pan, add cumin seeds when they start to brown ,add onions , fry until brown. Add ginger garlic paste and saute well until it looses raw smell.<br />
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<u><span style="color: blue;">Step 4: </span></u>Add chicken and fry well at high temperature.<br />
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<u><span style="color: blue;">Step 5:</span></u> Toss in turmeric, salt, chilly powder and mix well.<br />
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<u><span style="color: blue;">Step 6: </span></u>Pour enough water and let it cook for few minutes or until chicken pieces start tenderize .<br />
<u><span style="color: blue;">Step 7: </span></u>Add the gongura paste, garam masala and cook it for another few minutes.<br />
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<u><span style="color: blue;">Step 8: </span></u>Finally pour in the cashew paste to give the chicken extra rich taste and texture and fry this well until it oozes oil.<br />
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Finally sprinkle some pepper and serve it with your favorite dish.<br />
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<u><span style="color: purple;">Chef's Note:</span></u><br />
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<ul style="text-align: left;">
<li>If you are out of cashew nuts you can use poppy seed which gives the same creamy texture.</li>
</ul>
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<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-477188640255615095.post-2333564454735150042015-06-04T09:38:00.000-05:002015-06-04T09:58:15.341-05:00Banana Pudding (Without Egg )<div dir="ltr" style="text-align: left;" trbidi="on">
<u><span style="color: red;">Preparation Time:</span></u> 10 minutes<br />
<u><span style="color: purple;">Cooking Time: </span></u>10 Minutes<br />
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<u><span style="color: blue;">Refrigerating Time: </span></u>4 Hours<br />
<u><span style="color: orange;">Cuisine</span></u>: French (Fusion)<br />
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Pudding means a soft sweet dessert thickened usually with flour or eggs and baked or boiled or steamed . I have tried this recipe and turned out be outstanding even without eggs with rich flavor of bananas & balanced sweetness (I have used extra ripened bananas for rich flavor and sweetness ) . The nuttiness of nuts and crunchy wafers add texture to the soft and melting pudding .<br />
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<a name='more'></a><span style="color: purple;"><u>Ingredients:</u></span><br />
Bananas 2<br />
Corn flour 1/4 cup<br />
Milk low fat/ whole 2 cups divided <br />
Sugar 2 large table spoons<br />
Vanilla essence 1/2 teaspoon<br />
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<span style="color: purple;"><u>For Garnishing:</u></span><br />
<a href="http://4.bp.blogspot.com/-3W4WPkELkrM/U2tutilTGYI/AAAAAAAAJaU/rZSa5GT8wSg/s1600/cherry.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-3W4WPkELkrM/U2tutilTGYI/AAAAAAAAJaU/rZSa5GT8wSg/s1600/cherry.jpg" width="320" /></a><br />
Wafers - Orange , Pineapple and Strawberry flavored ( I have used three different flavors which gave a distinct flavor to every bite , you can use Vanilla too but as I added the flavored essence I omitted ) <br />
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Cherries few <br />
Tuti Fruti 2 table spoons<br />
Almonds sliced 2 table spoons<br />
Peanut Chikki (Candy)crumble 3 table spoons <br />
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<span style="color: purple;"><u>Procedure:</u></span><br />
<span style="color: #3d85c6;"><u>Step 1:</u></span>In a bowl whisk together the corn flour and 1/2 cup of milk until smooth and set aside .Blend one banana with 1 1/2 cups of milk until smooth.<br />
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<span style="color: #3d85c6;"><u>Step2:</u></span> Now in a deep bottomed pan add sugar and blended mixture and bring it to boil in medium flame , stirring continuously.<br />
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<span style="color: #3d85c6;"><u>Step 3: </u></span>Switch off the flame add vanilla essence give a good stir and then add the corn flour mixture .<br />
Put it back on the stove , this time in a low flame and cook until it thickens and becomes like custard .<br />
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<span style="color: #3d85c6;"><u>Step 4 : </u></span>Switch off the stove cool it to room temperature and then refrigerate for four hours before serving .<br />
<span style="color: #3d85c6;"><u>Step 5: </u></span>In a dessert cup place pineapple flavored wafers at bottom ,covered by banana slices , followed by a layer of banana pudding, again place the orange wafers along with peanut candy followed by banana pudding. Now strawberry wafer along with almonds , covered with pudding .<br />
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<span style="color: #3d85c6;"><u>Step 6: </u></span> Follow step 6 until the cup fills and finally top it with cherries, crushed almonds , and peanut candy crumble along with a wafer stick .<br />
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<span style="color: red;"><u>Notes:</u></span><br />
<ul style="text-align: left;">
<li>You can make the pudding more thick by adding bread , I have tried even that turned out be yummy.</li>
<li>Banana turns black quickly so , consume the pudding within 24 hours .</li>
<li> I even tried adding two different flavors like chocolate and vanilla to two equal portions of pudding and layered them while serving , along with some walnuts and dry fruits .</li>
</ul>
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<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-477188640255615095.post-87133199527911914022015-06-01T13:10:00.000-05:002015-06-03T09:47:57.734-05:00Roasted Chana Dal Chutney <div dir="ltr" style="text-align: left;" trbidi="on">
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<u><span style="color: purple;">Preparing Time: </span></u>5 Minutes</div>
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<span style="color: red;"><u>Cooking Time: </u>-</span></div>
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<span style="color: #38761d; text-decoration: underline;">Cuisine: </span>South Indian (Andhra)</div>
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A five minute savory side to Idli or dosa or upma . Idli or dosa must accompany with some chutney or sambar, so here is one savory and yummy chutney that compliments both. The most important thing is that it takes just five minutes to prepare which is something to celebrate as all chutneys take atleast 20 minutes to prepare, this is a real tasty treat esp on a busy morning .</div>
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With just five ingredients, which are available in your kitchen all the time and absolutely no cooking makes it more interesting . </div>
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This recipe uses NO OIL , but if you like to temper which may take about a teaspoon of oil and an extra two minutes to prepare, it is not a great deal to consider .</div>
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You might have tasted this chutney which is very popular in all hotels and people lurk for more and more at some places due to its mesmerizing taste and now you can prepare this simple and favorite chutney at your home and enjoy it every morning with your breakfast .</div>
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<a name='more'></a><div style="text-align: left;">
<u><span style="color: blue;">Ingredients:</span></u></div>
<div style="text-align: left;">
Roasted Chana Dal 1/4 cup</div>
<div style="text-align: left;">
Yogurt or Curd (Sour ) 2 table spoons</div>
<div style="text-align: left;">
Green Chilies (Hot) 3 to 4 depending upon taste</div>
<div style="text-align: left;">
Onion a small piece chopped</div>
<div style="text-align: left;">
Salt as per taste </div>
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<u><span style="color: purple;">Tempering:</span></u></div>
<div style="text-align: left;">
Mustard Seeds 1/2 teaspoon</div>
<div style="text-align: left;">
Urad Dal or Black Gram 1/4 teaspoon</div>
<div style="text-align: left;">
Curry Leaves few </div>
<div style="text-align: left;">
Oil 1 teaspoon</div>
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<u><span style="color: red;">Procedure:</span></u></div>
<div style="text-align: left;">
<u><span style="color: blue;">Step 1: </span></u>Add in all the ingredients except to curd into a blending jar and make into a fine powder .</div>
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<span style="color: blue;"><u>Step 2:</u> </span>Now add curd along with sufficient water , give pulses such that everything is mixed .</div>
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<u><span style="color: blue;">Step 3:</span></u> Now temper , and serve with your favorite breakfast .</div>
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<u><span style="color: red;">Chef's Notes:</span></u><br />
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<ul style="text-align: left;">
<li>You can add coconut if desired to the chutney </li>
<li>The more spicy the chutney is , the more taste it acquires</li>
<li>You can even toss in some garlic cloves if desired , but be aware of the smell </li>
<li>A small piece of onion is just enough for the taste , don't add too much of onion or garlic to the pickle </li>
</ul>
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<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-477188640255615095.post-58102484037478025722015-05-30T18:43:00.001-05:002015-05-30T18:43:37.328-05:00Chili Bajji (Mirchi bajji )<div dir="ltr" style="text-align: left;" trbidi="on">
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<u><span style="color: red;">Preparing Time </span></u>: 10 Minutes</div>
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<u><span style="color: blue;">Cooking Time :</span></u>15 Minutes </div>
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<u><span style="color: magenta;">Cuisine :</span></u> South Indian (Andhra)</div>
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Yummy and spicy fritters with fresh , crispy onions ,lime juice and coriander stuffed which invite you in each bite . This bajji is a perfect brunch esp on a drizzling evening , but can be eaten at any time in the year .</div>
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I always wondered how the road side vendors offer such a airy and crispy outer coat to a bajji and finally figured out the trick , while preparing these spicy fillers. The trick lies in deep frying them twice .</div>
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You can select banana or jalapeno chilies according to your spice tolerance , but be sure to remove the seeds while preparing the fritters to avoid too much hotness esp for jalapenos . </div>
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<u><span style="color: purple;">Ingredients:</span></u></div>
Banana Peppers 6 <br />Anise seeds 2 table spoon<br />Chick Pea Flour (Coarse ) 1/2 cup<br />Baking Soda 1 pinch <br />Red Chili Powder (optional) 1 teaspoon<br />Lime juice 4 table spoons<br />Finely Chopped Coriander 1/4 cup<br />Finely Chopped Onions 1/4 cup<br />Salt as required<br />Chat masala 2 pinches <br />Oil for deep frying <div style="text-align: left;">
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<u><span style="color: blue;">Procedure:</span></u></div>
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<span style="color: #cc0000;"><u>Step 1:</u> </span>Slit the peppers (you can core the seeds if necessary) , and fill in a little of anise seeds in each peppers .</div>
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<u><span style="color: #cc0000;">Step 2: </span></u>In a bowl take the flour add sufficient water along with salt and baking soda and make a thin consistency batter (you can toss in a dash of chili powder if desired )</div>
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<u><span style="color: #cc0000;">Step 3: </span></u>Heat oil , when hot and not smoking , dip each chili in the batter ,such that it is thinly coated and fry until reaches light golden brown. Now bloat extra oil on a tissue paper and fry the remaining chilies</div>
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<a href="http://4.bp.blogspot.com/-4g3g7WhZHpM/VTk7Wi6pPpI/AAAAAAAAKzQ/-XVwzE_DTJw/s1600/Mirchi%2BBhajji.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-4g3g7WhZHpM/VTk7Wi6pPpI/AAAAAAAAKzQ/-XVwzE_DTJw/s1600/Mirchi%2BBhajji.jpg" /></a></div>
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<u style="color: red;">Step 4:</u> Now , when all chilies are done , dip them back in the remaining batter and fry again until they reach golden brown.</div>
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<a href="http://1.bp.blogspot.com/-GWZ7dJjNANw/VTk7Wty-ADI/AAAAAAAAKzM/hZGfkmv8pbY/s1600/Mirchi%2BBhajji1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-GWZ7dJjNANw/VTk7Wty-ADI/AAAAAAAAKzM/hZGfkmv8pbY/s1600/Mirchi%2BBhajji1.jpg" /></a></div>
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<u><span style="color: #cc0000;">Step 5:</span></u>Let the fritters cool a little , in a bowl mix in onions, coriander, salt, chili powder , chat masala along with lemon juice . Now slit the chilies and stuff them with the onion mixture . Finally toss some chat masala on top & serve immediately </div>
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<u><span style="color: red;">Chef's Notes:</span></u><ul style="text-align: left;">
<li>Using coarsely done chick pea flour gives the best texture , than finely done flour, if you don't get this type of flour opt for peas flour or sweet pea flour which gives the same texture </li>
<li>I used banana chilies , which are a little mild and very tender with a lots of moisture , so be sure to fry them at high temperatures, if not the peppers become mushy with loads of moisture instead of crispy</li>
<li>If planning to eat later , you can fry the chilies only once , and then before serving follow the steps 4 to 5</li>
<li>You can add chopped tomatoes if desired while stuffing the chilies</li>
<li>You can stuff the chilies with a mixture prepared from chickpea flour along with some water salt, sugar , anise seeds and lime juice ,before frying , this makes a different style of bajjis which are a little spicy </li>
<li>You can add rice flour while making the batter for extra crisp texture .</li>
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<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-477188640255615095.post-23364732717555170872015-05-19T09:20:00.002-05:002015-05-19T15:12:16.275-05:00Pulihora / Puliyogare (Andhra Style )<div dir="ltr" style="text-align: left;" trbidi="on">
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<u><span style="color: purple;">Preparing Time</span></u>: 20 Minutes</div>
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<u><span style="color: purple;">Cooking Time:</span></u> 20 Minutes</div>
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<span style="color: #0b5394; text-decoration: underline;">Cuisine: </span><span style="background-color: #f4cccc;">South Indian (Andhra)</span></div>
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Traditional savory tempered yellow rice , a perfect vegan meal especially on occasions and an all time favorite to many . As discussed in my previous posts about the varieties in pulihora or puliyogare , here is the most traditional and authentic recipe made with rice which is savored with various tempering seeds and tamarind pulp . This recipe is the first choice when it comes for a celebration esp for a typical South Indian . The recipe I am sharing today is pure Andhra style with flavors like spicy , tangy and nutty infused in a single dish . Try this recipe and I am sure this will be one among your other favorite recipes .<br />
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There are many other varieties in preparing pulihora , which I will be sharing in my next posts .<br />
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Other pulihora varieties shared in this blog :<br />
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<a href="http://welcometotheworldofh4.blogspot.com/2015/03/vermicelli-semiya-pulihora-puliyogare.html" target="_blank"><img border="0" src="http://2.bp.blogspot.com/-SU0Mm5LjmQE/VVtJ2XMZwFI/AAAAAAAAK8A/NO3wFnbaQmI/s1600/2015-03-11%2B17.51.54.jpg" /></a></div>
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<a href="http://welcometotheworldofh4.blogspot.com/2012/11/vermicelli-amla-pulihora-beet-root-kowa.html" target="_blank"><img border="0" src="http://4.bp.blogspot.com/-ykiIbDXbZ4Y/VVtKKCAkGOI/AAAAAAAAK8I/K-QLl__2SW4/s1600/2012-11-15%2B08.14.49%2BHDR.jpg" /></a></div>
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<a name='more'></a><u><span style="color: red;">Ingredients:</span></u><br />
Rice 1 cup<br />
Tamarind juice in thick consistency 1/4 cup<br />
Oil 6 to 8 table spoons<br />
Salt as per taste<br />
Sugar (Optional) 2 pinches<br />
Turmeric 1 pinch<br />
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<u><span style="color: purple;">Tempering:</span></u><br />
Mustard Seeds 1 table spoon<br />
Cumin Seeds 1/2 Teaspoon<br />
Urad Dal /Black Gram 1 table spoon<br />
Chana Dal /Split chick pea 1 table spoon<br />
Ground Nuts 3 table spoons<br />
Cashew Nuts whole few<br />
Red chilies 8 to 10 or as per taste<br />
Green Chilies 4 to 5 or as per taste<br />
Ginger chopped finely 1 table spoon<br />
Curry Leaves few<br />
Hing 3 pinches<br />
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<u><span style="color: red;">Procedure:</span></u><br />
<u><span style="color: purple;">Step 1:</span></u> Rinse and wash rice , cook along with a pinch of turmeric and a 1/2 teaspoon of oil . When done , dish it into a large bowl to cool.<br />
<u><span style="color: purple;">Step 2: </span></u>Take a pan add oil, when ready and not smoking , add in the tempering taken and when it sputters , add it to the cooked rice .<br />
<u><span style="color: purple;">Step 3: </span></u>Now in the same pan , pour in the thick tamarind juice along with sugar and fry, it until it turns into a paste and oozes out oil .<br />
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<u><span style="color: purple;">Step 4: </span></u>Now toss in some salt into the rice along with tamarind pulp (as required) and mix with hand gently without breaking the rice .<br />
<u><span style="color: purple;">Step 5:</span></u>Serve hot or cold as per taste .<br />
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<u><span style="color: red;">Chef's Notes:</span></u><br />
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<li>Tossing in turmeric and oil while cooking rice , gives rice a perfect texture by making it a little hard ,so that, when you mix with your hands , the rice won't mash up. Not only this ,your rice acquires a perfect yellow color </li>
<li>Using freshly prepared rice , gives the best flavor than left over rice </li>
<li>While making the tamarind pulp , as per the steps provided, you can refrigerate the extra pulp in a air tight jar , for next use in sambaar, or dal or for puliyogare.</li>
<li>Tossing in sugar in tamarind juice doesn't make it sweet .but helps to acquire perfect taste , by cutting the sourness </li>
<li>Toss in the salt on rice , so that ,it will be distributed evenly while mixing .</li>
<li>While tempering , make sure you temper all the seeds once , then nuts and then green chilies ,ginger ,and curry leaves as some turn brown easily while some like chick pea take time </li>
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<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-477188640255615095.post-27287978229904798022015-05-14T08:36:00.001-05:002015-05-14T08:58:40.258-05:00Onion Rings @Home made <div dir="ltr" style="text-align: left;" trbidi="on">
<u><span style="color: blue;">Preparation Time: </span></u>30 Minutes<br />
<u><span style="color: purple;">Cooking Time: 10</span></u> Minutes<br />
<u style="color: red;">Cuisine :</u> American (Snack )<br />
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Crisp and flaky outside with a smooth and melting onion ring inside .<br />
Onion rings, a common side dish or snack in USA or Canada , which is served along with burger or sandwich . This crispy and flaky rings are succulent and the name suggests the shape,you can serve them with dips or sauces or just by themselves . Vidalia or yellow onions are used to make these yummy rings , if this type of onions are not available ,you can opt any type of onion , but these rings taste best with yellow or sweeter onions . You can flavor the batter or just go with just salt and pepper .<br />
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Traditional method of cooking involves eggs , which I omitted to make a perfect vegetarian meal . You can opt a thick coat or thin coat of batter according to taste. The one I shared here is a thin coat of batter which is soft , crispy and airy as well just like restaurant made .There are four to five different methods to make these delectable onion rings , in which all involve adding eggs to the batter , so, I kind of mashed and fused some different methods and ended up my own method to get these beautifully looking rings ..... These perfect rings are one of the best brunches that your children will love to have after a hefty school schedule<br />
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<u><span style="color: red;"> Ingredients:</span></u><br />
Yellow Onion 1 peeled and cut into a .5 inch rings<br />
All purpose Flour 6 table spoons +2 table spoons<br />
Baking Soda 1/2 teaspoon<br />
Milk 1/4 cup<br />
Salt to taste<br />
Pepper powder to taste<br />
Dried herbs (Optional)<br />
Bread Crumbs (I chose multi grain bread crumbs which gave my rings a dark color ) 1/2 cup<br />
Oil for shallow frying<br />
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<u><span style="color: purple;">Procedure:</span></u><br />
<u><span style="color: red;">Step 1: </span></u>Cut the onion into 1/2 inch width rings , and separate the rings . Now place them in a ziploc or paper bag , and toss in 2 table spoons of all purpose flour and baking soda . Close the bag and toss it well such that the mixture is coated and distributed evenly on rings<br />
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<u><span style="color: red;">Step 2 :</span></u>Refrigerate the bag atleast for 30 minutes .<br />
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<u><span style="color: red;">Step 3:</span></u> Take a bowl mix in together milk, all purpose flour , salt and pepper powder , to make a thin consistency batter. Mean while heat oil for shallow frying.<br />
<u><span style="color: red;">Step 4:</span></u> After 30 minutes , take out the rings dip in the batter , then in the bread crumbs , such that they make a coat on the rings . Set aside , for the crumbs to stick to the batter .<br />
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<u><span style="color: red;">Step 5:</span></u> When the oil is medium hot , fry the rings , until golden brown .<br />
<u><span style="color: red;">Step 6:</span></u> Bloat the extra oil ,and sprinkle in some dried herbs . Serve hot with favorite sauce or dips .<br />
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<u><span style="color: #38761d;">Chef's Notes:</span></u><br />
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<li>Do opt a larger and almost round onion to get larger and perfectly round rings</li>
<li>Don't over heat the oil , if your oil is too hot your rings may turn brown in seconds , leaving you burned rings</li>
<li>You can sprinkle oregano or chili flakes or dried garlic according to your preference </li>
<li>Don't skip the baking soda as, it gives the flaky texture to the rings .</li>
<li>If you want a thick coating of the batter , you can whisk in egg into the batter .</li>
<li>Even though I skipped the eggs , the rings are crispy, flaky and airy .</li>
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<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-477188640255615095.post-44698937251374882152015-05-10T09:09:00.000-05:002015-05-10T09:09:44.754-05:00A Glorious Love Letter <div dir="ltr" style="text-align: left;" trbidi="on">
I knew you loved me at my first sight !!!! what your soft touch told me since we first met .......You fetched your happiness in my smile and taught me , how to embrace to oneself even at moments which overwhelm life. You are always there for me to share ,the one shoulder I would rely on.<br />
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Like every other relationship , even we have gone through a rough patch , but we framed it to be a 'chunk' in our relationship .You harbored a humongous tolerance for my ignorance and faux pas , which aided me in all my endures & ushered me in right path....<br />
I memorize and cherish the moments that we share filled with joy, fun, annoyance and regrets which helped to realize how our life is a brew of emotions .<br />
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I might not have acknowledged & appreciated you utterly , but when I did, I felt guilty , which darted my heart , but 'you' always loved me with same affection . I can never regain the time and never erase my words in the past which might have hurt you badly . I never know how to thank this amazing 'you ' for your unconditional love except with my little attitude that whisper to my heart ,<br />
"<b><span style="color: red;"> I Love You too MOMMY </span></b>" ..........<br />
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I thank for choosing me over yourself , your fun , your life and your preference . Every mother deserves this gratitude in her life and I am grateful to be your/ a child and wish I could spin back the time , to relish those moments only this time more heartily......<br />
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A happy mother's day to all the wonderful mothers through out the time , who strive hard for this mankind .......<br />
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Not only this day everyday should be a day filled with respect , love and fun for all "The Mothers".......<br />
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" Wishing you a day as beautiful you are " </blockquote>
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<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-477188640255615095.post-4301828904066424622015-05-08T09:39:00.001-05:002015-11-24T15:29:25.723-06:00Parsley Rice with Almonds Parmesan <div dir="ltr" style="text-align: left;" trbidi="on">
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<u><span style="color: red;">Preparing Time:</span></u> 10 Minutes</div>
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<span style="color: purple;"><u>Cooking Time: </u></span>10 Minutes </div>
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<u><span style="color: blue;">Cuisine : </span></u>Italian / Mediterranean </div>
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Rejuvenating green rice flavored with Parsley and served hot with crunchy almonds Parmesan . </div>
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Parsley is one of the world's best herb or spice that is cultivated in Europe and widely used in Mediterranean cuisine , esp in Italian Cuisine . This gorgeous green bunch is also a load of health benefits which may make it one of the World's healthiest herb besides it's usage as a "garnish" on food .If consumed this may help to alleviate problems like arthritis , and promotes healthy heart , and floods your body with anti oxidants which aid you from many infections .</div>
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This dish I am sharing today is Italian , as I have used all the Italian cuisine must haves , which includes even cheese , to make a complete Vegan meal I have used Almonds Parmesan instead of cheese. Italians do make Pilaf with Rice, veggies and meat , which inspired me to make this dish with Parsley as main ingredient which gave a unique flavor to the rice and made this a must have in my hubby's lunch box .</div>
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Parsley do look similar to Coriander but with mild flavor and taste unique to that of coriander , so if you want to treat your taste buds with a different flavor than usual try this simple recipe and leave your guests to wonder , that even a herb can be used for flavoring the entire dish without any spices .</div>
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Parsley's unique flavor make it a must have in Italian dishes esp in Pizzas, Pasta or soups and now this rice gives it a new place even in Indian cuisine .</div>
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<u><span style="color: orange;">Ingredients:</span></u></div>
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Cooked Rice 1 large bowl</div>
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Parsley Bunch 2 or 1 cup</div>
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Shallots 2 </div>
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Garlic cloves 5</div>
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Onion 1 small finely chopped</div>
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Tomatoes chopped finely 1/4 cup</div>
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Lime juice 1 large table spoon</div>
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Extra Virgin Olive Oil 2 table spoons</div>
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Olive Oil 1 table spoon</div>
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Pepper Balls according to taste </div>
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Salt according to taste </div>
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Pepper powder 1 table spoon</div>
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Yellow or Sweet Corn few for garnish </div>
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<u><span style="color: blue;">Almonds Parmesan :</span></u></div>
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Almonds toasted or raw few</div>
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Extra virgin olive Oil 1/2 teaspoon</div>
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Garlic Powder few pinches (optional)</div>
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<u><span style="color: red;">Procedure:</span></u></div>
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<span style="color: purple;"><u>Step 1:</u> </span>Toast almonds , and blend them into a coarse powder , add in olive oil and garlic powder , give a good toss and set aside .</div>
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<a href="http://2.bp.blogspot.com/-Qo7dvflanxM/VTl6yOxFJAI/AAAAAAAAK0k/P-DHcOdOBgQ/s1600/Parsely%2BRice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Qo7dvflanxM/VTl6yOxFJAI/AAAAAAAAK0k/P-DHcOdOBgQ/s1600/Parsely%2BRice.jpg" /></a></div>
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<u><span style="color: purple;">Step 2:</span></u> Take fresh parsley , soak in cold water , and rinse thoroughly, add it to a blending jar along with shallots, garlic pods 2 to 3 , few pepper corns and a table spoon of lime juice . Give it pulses such that it becomes a smooth paste without any residues . Now add in Extra virgin olive oil and give some more pulses such that oil blend in the mixture .</div>
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<span style="color: red;"><b>This mixture along with almonds can be used as pesto or sauce to even pastas </b></span></div>
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<u><span style="color: purple;">Step 3</span></u>:Heat a sauteing pan , add in some olive oil , when hot and not smoking add in the parsley paste and fry until it looses raw smell<br />
<u><span style="color: purple;">Step 4:</span></u> Add in chopped onions , and chopped garlic pods at this stage , and cook until onions turn translucent (You need not cook until the onions are completely done).<br />
<u><span style="color: purple;">Step 5:</span></u> Now add in chopped tomato and toss in some salt and cook until tomatoes are smooth enough .<br />
<u><span style="color: purple;">Step 6:</span></u> Throw in the rice along with pepper powder and salt . Give a gentle toss such that rice wont break . Finally drizzle in remaining extra virgin Olive oil and give a quick and gentle toss .<br />
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<u><span style="color: purple;">Step 7:</span></u> Plate it and serve along with topped almonds Parmesan and few sweet corn<br />
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<u><span style="color: red;">Chef's Notes:</span></u><br />
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<li>I used all Italian spices and must haves you can cook according to your own style and preference </li>
<li>You can make a similar recipe with coriander too, but there will be a striking difference in flavor and fragrance</li>
<li>The pepper corns used are the only source of spice in this dish , so do add according to your taste and spiciness </li>
<li>You can replace pepper corns with green chilies while making the pesto or parsley paste , which does not change the taste considerably </li>
<li>You can use cheese if you prefer to be more authentic .</li>
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<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-477188640255615095.post-38306172162918011022015-05-05T07:15:00.002-05:002015-05-05T07:20:12.641-05:00DIY: Exploding Box <div dir="ltr" style="text-align: left;" trbidi="on">
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The name Exploding box is given because , it explodes or spreads to all directions just like a bouquet coming out from a magician's magical hat .The lid holds the sides or panels in place and when it is taken , the box explodes out into a card . This is one simple , easy attractive way of expressing .A perfect gift to your partner or a friend or to your parents . </div>
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Try this card for this coming Mother's Day to surprise your mother which depicts and embeds all your beautiful moments you share with her . She must be thrilled to receive such a thoughtful and valuable present . Not every gift can do that unless if it is a hand made with your creativity .<br />
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I have selected a simple shape like square which is very easy to construct (nothing can go wrong ) if crafted with interest . You can check out some simple instructions or for free templates for different shapes on Internet .</div>
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<a href="https://www.google.com/search?q=exploding+box+template&biw=1366&bih=643&tbm=isch&tbo=u&source=univ&sa=X&ei=hlIpVZ_KMIWqNvbzgcAM&sqi=2&ved=0CB0QsAQ#imgrc=_">Exploding box Free Templates </a> this is one sample link .</div>
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Using contrast matching craft paper or card stock gives a vivid look to the card .The construction itself is very simple and the grace stands with your unique memory collection of photos or poems or decorations<br />
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<u><span style="color: red;">All you need ::</span></u></div>
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<li>Card Stock </li>
<li>Embellishments of your choice like buttons, stickers or glittering tape or photos or lace </li>
<li>Glue </li>
<li>Scissors </li>
<li>Ruler (for straight and exact measurements )</li>
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Here I have used three different colors , which helped to get a vibrant look, when it popped, the layers are like pages of a book , but with striking difference in colors and patterns.</div>
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You can add more number of pages or sides inside , or you can glue a doll ( be sure that the doll height measures much less or at least less to your box height ) or a craft cake / popping cake according to occasion and the person you are gifting it . </div>
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<li>Select card stock colors and patterns which you have decided to be the sides or panels for the box .I have selected light leaf green colored paper with a simple pattern like squares to be the base of my box. </li>
<li>Secondly I have selected blue and beige colors as inner sides or panels of inside boxes . In which , the beige colored paper has a contrast colored patterned circles , and a blue colored card stock with two different patterns like stars on one , and self pattern on the other </li>
<li>Mark the dimensions according to the template measurements for the three (or more) layers of papers and cut accordingly , try to be accurate . Now glue the inner panels or card stocks onto the base paper </li>
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<li>For lid I chose golden yellow , which matches very vibrantly with green (any shade ) , again follow the instructions accordingly with precision . </li>
<li>Fold in the corners inside as if the edges supports one another , and glue accordingly</li>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyUQXgPAQ5sXCfWqWedqVNmSQMWE4ZqT54A2v_isWN4rrXrWk12IBMkWL3iY77LG02Zw_O3uCuoeh9CsT6jKg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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The box pops like this when opened </div>
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<li>The done lid after the glue has set , it should be sturdy, and ready to fit on to the card . </li>
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<li>Finally after both the card and lid are dried and set , embellish them accordingly . If you wish to add any doll or cake you can glue to the inner most paper at the base centre .</li>
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<u><span style="color: red;">Notes:</span></u><br />
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<li>Follow the instructions from the selected , template (either hexagon or square ), you should be cautious with the measurements as they are very important for the box to close ,from all sides exactly at same height .</li>
<li>The lid measurements are even important to be fixed to the card and sit tight on top as if a box</li>
<li>The contrasting match is not necessarily , a criteria , you can opt even same colors for all the boxes ,with a different colored lid</li>
<li>The box when closed from all sides with lid, when followed all dimensions accurately must be sturdy just like a cubicle</li>
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<div class="blogger-post-footer">Mrs.Home Maker</div>Unknownnoreply@blogger.com4