LUNCH MENU IDEAS AND BABY RECIPES: LUNCH MENU IDEAS

LUNCH MENU IDEA - 7

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<span style="background-color: white; line-height: 21.56px; text-align: justify;"><b><span style="font-family: Trebuchet MS, sans-serif;">VEGETABLE PULAO, BRINJAL GRAVY, GOBI 65, CURD RICE:</span></b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="Lunch Ideas (Indian)" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsaytgI3gZ0dw4EI8lxP3qdJQlXXXV7QmjwsqyYnJoDLF9Xs8PFD55GLkeYxBtC9SMqRuRqqi0j84rUq0KB54ioOhrQCP4ZOiULH2UWV_LoyMWm2blNBRnaL4BKr1LH02k-2ugVcQh2K1j/s1600/lunch+menu.jpg" />\</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">SOURCE: PADHUS KITCHEN.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">AS I AM BUSY WITH MY CHILD COULDN'T POST FOR A WEEK.</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">AS SUNDAYS ARE ALWAYS SPECIAL FOR US BECAUSE ALL OUR HOUSE MEMBERS WILL BE AT HOME AND ALL CAN ENJOY COOKING DIFFERENT DISHES TOGETHER AND ENJOY IT.</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">TRY THIS FRIENDS AND DO PLACE YOUR COMMENTS.</span></span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">BRINJAL MASALA:</span></b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="Brinjal masala-side dish for pulao, coconut rice" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXNRVXSMseLsIaXAO6vkG-otrUonZ__hNKx5Ze8-i6b9nXyaCJf22Bbp5LaXw_dkf0CWZytv1ohwAlJPv4kzwlz-y68p1QJSMY6gCHiR9V_Es6rp_EhkhGKkgOLClBB5jSKd1_V-asETn1/s400/brinjal+gravy.jpg" /></span></span><br />
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<span style="float: right;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><br /></span><img alt="Brinjal Masala(gravy)-Side dish for Pulao and Coconut rice" border="1" height="100" itemprop="image" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXNRVXSMseLsIaXAO6vkG-otrUonZ__hNKx5Ze8-i6b9nXyaCJf22Bbp5LaXw_dkf0CWZytv1ohwAlJPv4kzwlz-y68p1QJSMY6gCHiR9V_Es6rp_EhkhGKkgOLClBB5jSKd1_V-asETn1/s400/brinjal+gravy.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; float: left; margin: 0px 10px; padding: 5px;" title="Brinjal Masala(gravy)-Side dish for Pulao and Coconut rice" width="100" /></span></h3>
<span style="font-family: Trebuchet MS, sans-serif;"><b> Prep Time</b> : <span content="PT10M" itemprop="prepTime" style="line-height: 25px;">10 mins</span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b> Cook Time</b> : <span content="PT20M" itemprop="cookTime">20 mins </span><br /><b> Serves</b>:<span itemprop="recipeYield"> 4 </span><br /><b> Recipe Category</b>: <span itemprop="recipeCategory">Side Dish</span><br /> <b>Recipe Cuisine</b>: <span itemprop="recipeCuisine">South Indian</span><br /><b> Author</b>:<span itemprop="author">Padhu Sankar</span><br /><br />   <b>Ingredients needed</b><br /><br /><span class="inglist" itemprop="ingredients" style="line-height: 25px;">   Brinjal - 4-5 medium size</span><br /><span class="inglist" itemprop="ingredients" style="line-height: 25px;">   Shallots/small onion - 15</span><br /><span class="inglist" itemprop="ingredients" style="line-height: 25px;">   Garlic cloves - 10</span><br /><span class="inglist" itemprop="ingredients" style="line-height: 25px;">   Tomato - 1</span><br /><span class="inglist" itemprop="ingredients" style="line-height: 25px;">   Tamarind - small gooseberry sized ball</span><br /><br /><span class="inglist" itemprop="ingredients" style="line-height: 25px;">   Chilli powder -3/4 tsp</span><br /><span class="inglist" itemprop="ingredients" style="line-height: 25px;">   Turmeric powder - 1/4 tsp</span><br /><span class="inglist" itemprop="ingredients" style="line-height: 25px;">   Coriander powder - 2 tsp</span><br /><span class="inglist" itemprop="ingredients" style="line-height: 25px;">   Salt as required</span><br /><br />   <b>For grinding (raw)</b><br /><br /><span class="inglist" itemprop="ingredients" style="line-height: 25px;">   Grated Coconut -1/4 cup</span><br /><span class="inglist" itemprop="ingredients" style="line-height: 25px;">   Whole black pepper - 10</span><br /><span class="inglist" itemprop="ingredients" style="line-height: 25px;">   Cumin/jeera seeds - 1/4 tsp</span><br /><br />  <b> For the seasoning</b><br /><br /><span class="inglist" itemprop="ingredients" style="line-height: 25px;">   Oil- 3 tbsp</span><br /><span class="inglist" itemprop="ingredients" style="line-height: 25px;">   Mustard seeds -1 tsp</span><br /><span class="inglist" itemprop="ingredients" style="line-height: 25px;">   Fenugreek seeds(vendhayam) - 1/2 tsp</span><br /><span class="inglist" itemprop="ingredients" style="line-height: 25px;">   Curry leaves - a sprig</span></span></div>
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<span itemprop="recipeInstructions"><span style="font-family: Trebuchet MS, sans-serif;">Peel onion and garlic and cut it into half if it is too big. Cut brinjals lengthwise.</span></span></div>
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<span itemprop="recipeInstructions"><span style="font-family: Trebuchet MS, sans-serif;">Grind coconut, pepper and jeera to a fine paste and keep it aside.</span></span></div>
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<span itemprop="recipeInstructions"><span style="font-family: Trebuchet MS, sans-serif;">Soak tamarind in warm water, extract the juice and discard the pulp. (the tamarind extract should not be thick but should be a little watery)</span></span></div>
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<span itemprop="recipeInstructions"><span style="font-family: Trebuchet MS, sans-serif;">Heat oil, add mustard seeds, when it splutters, add fenugreek seeds, curry leaves, small onions and garlic. Saute nicely till onions turn pink.</span></span></div>
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<span itemprop="recipeInstructions"><span style="font-family: Trebuchet MS, sans-serif;">Then add chopped tomato and fry for a few more seconds.</span></span></div>
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<span itemprop="recipeInstructions"><span style="font-family: Trebuchet MS, sans-serif;">Add brinjal, turmeric powder, chilli powder, coriander powder, salt needed and cook covered on medium heat stirring in between until the brinjals are three fourth cooked.</span></span></div>
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<span itemprop="recipeInstructions"><span style="font-family: Trebuchet MS, sans-serif;">Add tamarind water and when it starts boiling, simmer and let it cook on low flames till it becomes slightly thick. By this time the brinjals will become tender.</span></span></div>
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<span itemprop="recipeInstructions"><span style="font-family: Trebuchet MS, sans-serif;">Then add the ground paste and cook for a further 2-3 minutes. Garnish with coriander leaves.</span></span></div>
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<span itemprop="recipeInstructions"><span style="font-family: Trebuchet MS, sans-serif;">This masala is a fantastic side dish for Coconut rice .You can try this brinjal masala for other mildly spiced pulao also which does not have tomato base.</span></span></div>
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<span itemprop="recipeInstructions"><span style="font-family: Trebuchet MS, sans-serif;"><br /><b>Note</b> -Use less tamarind for this dish and not as you use for kulambu.</span></span></div>
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<span itemprop="recipeInstructions"><span style="font-family: Trebuchet MS, sans-serif;"><b>VEGETABLE PULAO:</b></span></span></div>
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<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><img alt="Vegetable Pulao-How to make vegetable pulao" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGz1UKQMPxw_-eiUNLarwTqS01uD_PYAQJsxdkvig-L5YpmC73oxnluI-ZPgmXINVZ0HN7aWHXuFErpFHX7YHJrB8ZVtBf1Zax_zAX01VFq7Y5_ys13VCSNRppZKnLZyiiKeW90ZC8E-tT/s400/vegetable+pulao.jpg" /></span></div>
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<span style="float: right;"><br /><img alt="Vegetable Pulao" border="1" height="100" itemprop="image" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGz1UKQMPxw_-eiUNLarwTqS01uD_PYAQJsxdkvig-L5YpmC73oxnluI-ZPgmXINVZ0HN7aWHXuFErpFHX7YHJrB8ZVtBf1Zax_zAX01VFq7Y5_ys13VCSNRppZKnLZyiiKeW90ZC8E-tT/s400/vegetable+pulao.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; float: left; margin: 0px 10px; padding: 5px;" title="Vegetable Pulao" width="100" /></span></span></h3>
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><b> <span style="font-size: xx-small;">Prep Time</span></b> : <span content="PT10M" itemprop="prepTime" style="line-height: 25px;">10 mins</span></span><br />
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<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: xx-small;"><b> Cook Time</b></span> : <span content="PT25M" itemprop="cookTime">25 mins </span></span><br />
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><b> <span style="font-size: xx-small;">Serves</span></b>:<span itemprop="recipeYield"> 2</span></span><br />
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><b> <span style="font-size: xx-small;">Recipe Category</span></b>: <span itemprop="recipeCategory">Rice/Pulao Recipes</span></span><br />
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"> <b><span style="font-size: xx-small;">Recipe Cuisine</span></b>: <span itemprop="recipeCuisine">Indian</span></span><br />
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><b><span style="font-size: xx-small;"> Author</span></b>:<span itemprop="author">Padhu Sankar</span></span><br />
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<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;">   <b>Ingredients needed</b></span><br />
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<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Basmati rice -1 cup</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Onion - 1</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Green chilli -2</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Ginger garlic paste - 1 tsp</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Tomato - 1 (puree it)</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Mint leaves - handful</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Mixed Vegetables</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Peas - 1/3 cup</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Lemon juice -2 tsp</span></span><br />
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<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Turmeric powder - a pinch</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Chilli powder - 1 tsp</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Salt as required.</span></span><br />
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<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;">   <b>For the seasoning</b></span><br />
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<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Oil -2 tsp</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Ghee - 1 tsp</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Cinnamon -1 inch piece</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Cardamom -1</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Bay leaf -1</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Cloves -2</span></span><br />
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<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;">   <b>For garnishing</b></span><br />
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<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Coriander leaves</span></span></div>
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<br style="line-height: 21.56px; text-align: left;" /><b style="line-height: 21.56px; text-align: left;">Preparation</b><br style="line-height: 21.56px; text-align: left;" /></span><div style="line-height: 21.56px;">
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;">Soak rice for 20 minutes. Drain the water completely and keep it aside.</span></div>
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<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><br />Cut the vegetables lengthwise. (Vegetables I used- beans-6-7, potato -1, cauliflower-6 florets, 1/2 a carrot)</span></div>
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<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><br />Wash cauliflower well and put it in salted hot water for 5 minutes.</span></div>
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<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><br />Blend 1 tomato to a paste.</span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br style="line-height: 21.56px; text-align: left;" /><b style="line-height: 21.56px; text-align: left;">Method</b><br style="line-height: 21.56px; text-align: left;" /></span><div style="line-height: 21.56px;">
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;">Take a pressure cooker or a pressure pan, heat ghee + oil, add the ingredients mentioned under 'for the seasoning'.  After it splutters, add onions and saute till they turn transparent.</span></div>
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<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><br />Add ginger garlic paste and saute for a few more minutes.</span></div>
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<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><br />Add tomato puree, green chilli, mixed vegetables, peas, turmeric powder, chilli powder, salt, mint leaves, drained rice and saute for a few minutes.</span></div>
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<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><br />Then add 2 cups of hot water, lemon juice and close the cooker without weight. Keep it on medium flame.</span></div>
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<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><br />After it is half cooked, stir the contents and close the cooker with weight. Simmer for 4-5 minutes and switch it off.</span></div>
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<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><br />Open the cooker, after the pressure subsides. Hot steaming pulao is ready to be served with side dish of your choice. Garnish with coriander leaves.</span></div>
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<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><b style="line-height: 21.56px; text-align: left;"><u>Tips for beginners</u></b><span style="line-height: 21.56px; text-align: left;">- If you take 1 cup of rice, salt needed will be approximately 2 tsp. You can taste the water to check salt. If the water is slightly salty, then it will be perfect once the rice is done.</span><br style="line-height: 21.56px; text-align: left;" /><br style="line-height: 21.56px; text-align: left;" /><span style="line-height: 21.56px; text-align: left;">Instead of cooking directly in the cooker, transfer the contents to another vessel and pressure cook for 3 whistles.</span></span></div>
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<span itemprop="recipeInstructions"><span style="font-family: Trebuchet MS, sans-serif; line-height: 21.56px; text-align: left;"><b>CURD RICE:</b></span></span></div>
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<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><img alt="seasoned curd rice" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnIr504Iw7wqmmB5tKx6dEBlBo58vDYAr80YdMguhL2P23qsavTscJU7D6zhZD7V3udQTiC8vcDpCY3FPvGSG50rB01CL3FSG9eQ7ISnWCmqOIIrCBMlJmpYIfuYDTj_2uM7rhvAsvsT6/s320/seasoned+curd+rice.jpg" /></span></div>
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<span itemprop="recipeInstructions"><span style="font-family: Trebuchet MS, sans-serif; line-height: 21.56px; text-align: left;"><b><br /></b></span></span></div>
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<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><b><span style="font-size: xx-small;">Prep Time</span></b> : <span content="PT10M" itemprop="prepTime" style="line-height: 25px;">10 mins</span></span><br />
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<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: xx-small;"><b> Cook Time</b></span> : <span content="PT15M" itemprop="cookTime">15 mins </span></span><br />
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><b> <span style="font-size: xx-small;">Serves</span></b>:<span itemprop="recipeYield">1 </span></span><br />
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><b> <span style="font-size: xx-small;">Recipe Category</span></b>: <span itemprop="recipeCategory">Rice Dishes-Lunch</span></span><br />
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"> <b><span style="font-size: xx-small;">Recipe Cuisine</span></b>: <span itemprop="recipeCuisine">South Indian</span></span><br />
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><b><span style="font-size: xx-small;"> Author</span></b>:<span itemprop="author">Padhu Sankar</span></span><br />
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<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;">   <b>Ingredients needed</b></span><br />
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Rice - ½ cup</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Curd/plain yogurt- ½ cup</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Milk – ½ cup ( I used toned milk)</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Salt needed</span></span><br />
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Capsicum finely chopped – 2 tbsp</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Tomato deseeded and finely chopped – 1 medium size</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Carrots finely chopped – ½ a carrot</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Chopped cucumber -2 tbsp</span></span><br />
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;">   <b>For the seasoning </b></span><br />
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Oil – 1 tsp</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Mustard seeds– ¼ tsp</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Finely chopped ginger – 1 tbsp</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Green chillies – 1 deseeded and finely chopped </span></span></div>
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<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;">
<br style="line-height: 21.56px; text-align: left;" /><b style="line-height: 21.56px; text-align: left;">Preparation </b><br style="line-height: 21.56px; text-align: left;" /><div style="line-height: 21.56px;">
<span itemprop="recipeInstructions"><br />Finely chop all the vegetables.</span></div>
<br style="line-height: 21.56px; text-align: left;" /><b style="line-height: 21.56px; text-align: left;">Method</b><br style="line-height: 21.56px; text-align: left;" /><div style="line-height: 21.56px;">
<span itemprop="recipeInstructions"><br />Cook rice until soft. You can use pressure cooker also for cooking rice.</span></div>
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<span itemprop="recipeInstructions"><br />When done, mash it well with a masher when it is hot. Add milk and mix it well.</span></div>
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<span itemprop="recipeInstructions"><br />After it cools, add curd (plain yogurt) and needed salt. Add all the vegetables.</span></div>
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<span itemprop="recipeInstructions"><br />Heat a tsp of oil, add mustard seeds, when it splutters, add ginger, green chillies and sauté for a few seconds. Add to the curd rice and mix everything well.</span></div>
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<span itemprop="recipeInstructions"><br />Garnish with finely chopped coriander leaves. Yummy curd rice is ready. It can be had as such or with any pickle.</span></div>
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<span itemprop="recipeInstructions"><br />You can add a little butter (optional), a tbsp of pomegranates and few green grapes if you like. </span></div>
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<span itemprop="recipeInstructions"><span style="font-family: Trebuchet MS, sans-serif; line-height: 21.56px; text-align: left;"><b>GOBI - 65:</b></span></span></div>
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<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><img alt="Gobi 65-Cauliflower 65" src="https://3.bp.blogspot.com/-YzXl_8D00VQ/TxpghfLJ5NI/AAAAAAAAESY/PuI_MIIGgEA/s400/gobi65.jpg" /></span></div>
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<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><b><span style="font-size: xx-small;">Prep Time</span></b> : <span content="PT10M" itemprop="prepTime" style="line-height: 25px;">10 mins</span> (marination time not included)</span><br />
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<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: xx-small;"><b> Cook Time</b></span> : <span content="PT20M" itemprop="cookTime">20 mins </span></span><br />
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><b> <span style="font-size: xx-small;">Serves</span></b>:<span itemprop="recipeYield"> 2-3 </span></span><br />
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><b> <span style="font-size: xx-small;">Recipe Category</span></b>: <span itemprop="recipeCategory">Snacks/Starter</span></span><br />
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"> <b><span style="font-size: xx-small;">Recipe Cuisine</span></b>: <span itemprop="recipeCuisine">Indian</span></span><br />
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><b><span style="font-size: xx-small;"> Author</span></b>: <span itemprop="author">Padhu Sankar</span></span><br />
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;">   <b>Ingredients needed</b></span><br />
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Cauliflower florets - 2 1/4 cup</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Chilli powder - 1 tsp</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Rice flour - 1 tsp</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Cornflour - 2 1/2 - 3 tbsp</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Ginger-Garlic paste - 1 tsp</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Garam masala - 1/4 tsp</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Thick curd - 1/4 cup + 1 tsp</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Salt as required</span></span><br />
<span itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients" style="font-family: Trebuchet MS, sans-serif; line-height: 25px;">   Oil for deep frying</span></span></div>
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<span itemprop="recipeInstructions"><span style="font-family: Trebuchet MS, sans-serif;">
<br style="line-height: 21.56px; text-align: left;" /><b style="line-height: 21.56px; text-align: left;">Preparation</b><br style="line-height: 21.56px; text-align: left;" /></span><div style="line-height: 21.56px;">
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;">Wash cauliflower well and put them in salted hot water for 5 minutes. Drain the water well and let it cool. Pat it dry.</span></div>
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<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;"><br />In a bowl, mix curd, chilli powder, ginger garlic paste, rice flour, garam masala, salt, cornflour and cauliflower together. Leave it to marinate for 20 minutes.</span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br style="line-height: 21.56px; text-align: left;" /><b style="line-height: 21.56px; text-align: left;">Method </b><br style="line-height: 21.56px; text-align: left;" /></span><div style="line-height: 21.56px;">
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;">Heat oil and deep fry the cauliflower till golden brown and crisp.</span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br style="line-height: 21.56px; text-align: left;" /><u style="line-height: 21.56px; text-align: left;"><b>Note-</b></u><br style="line-height: 21.56px; text-align: left;" /></span><div style="line-height: 21.56px;">
<span itemprop="recipeInstructions" style="font-family: Trebuchet MS, sans-serif;">If curd is watery, use hung curd. (or hang curd in a clean cloth for 2-3 hours to drain off the water in the curd). If you want your gobi 65 to taste great, see to it that there is no water in the curd you use.</span></div>
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LUNCH MENU IDEAS LUNCH MENU IDEA - 7

VEGETABLE PULAO, BRINJAL GRAVY, GOBI 65, CURD RICE: \ SOURCE: PADHUS KITCHEN. AS I AM BUSY WITH MY CHILD COULDN'T POST FOR A WEEK....

Posted by Anonymous No comments: Labels: LUNCH MENU IDEAS

LUNCH MENU IDEA - 6

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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">LUNCH MENU IDEA: 6</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkndQ7wK-k0TOsY4HhNdsKt1owFzv0imwsB9vLmDlLr4fbf2mB8AgjIxuBD3-OshIEfuraDv9r_s54YJex-0NKXXOJDLb9s2Bw0UTtm050FvPszWUXRaL46aT_6VBNOky5Ot2MVOv2K4yI/s400/IMG_1474.JPG" width="400" /></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">FROM JEYASHRI KITCHEN:</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">CHANNA PULAO:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img alt="Channa-puloa" src="https://farm8.staticflickr.com/7361/9312769261_eb4cd47048_z.jpg" /></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="line-height: 107%;">INGREDIENTS</span></b><span style="line-height: 107%;">:<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">BASMATI RICE<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">CHICK
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">1/2 CUP<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">10-12 LEAVES<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">1 AND 1/2 TSP<o:p></o:p></span></div>
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  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 187.5pt;" valign="top" width="250"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">CORIANDER
  LEAVES<o:p></o:p></span></div>
</td>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 187.5pt;" valign="top" width="250"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">FEW TO GARNISH<o:p></o:p></span></div>
</td>
 </tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;"><br />
<br /><b>
METHOD</b>:<br />
<br />
<o:p></o:p></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">Soak the channa  for 6-8
     hours<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img alt="soaked channa-after 6hours" src="https://lh6.ggpht.com/_BEoPV3dRdqg/TbpzmUre54I/AAAAAAAAL-8/YBg28mSbdaY/IMG_8075_thumb%5B1%5D.jpg?imgmax=800" /><span style="line-height: 107%;"><br />
<br />
<o:p></o:p></span></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">Wash the rice and soak it in 1
     and 1/2 cup of water for 20 minutes.<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img alt="soakrice" src="https://lh3.ggpht.com/_BEoPV3dRdqg/TbpznlO6kNI/AAAAAAAAL_E/hp3qdFAOi2Q/IMG_8086_thumb1.jpg?imgmax=800" /><span style="line-height: 107%;"><br />
<br />
<o:p></o:p></span></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">Cut the onions and tomatoes
     finely.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">Cut the potatoes into cubes.<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img alt="chop the onions" src="https://lh4.ggpht.com/_BEoPV3dRdqg/TbpzpFghztI/AAAAAAAAL_M/k1qS6YJrDu4/IMG_8073_thumb%5B1%5D.jpg?imgmax=800" /><span style="line-height: 107%;"><br />
<br />
<o:p></o:p></span></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">In a pressure cooker, add oil and
     ghee.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">Add the mint leaves.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">Saute it for few minutes.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">Now add the onions and saute till
     it turns pink.<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img alt="add mint and onions" src="https://lh3.ggpht.com/_BEoPV3dRdqg/TbpzqVYf1nI/AAAAAAAAL_U/dRmwdISIa5E/IMG_8081_thumb%5B1%5D.jpg?imgmax=800" /><span style="line-height: 107%;"><br />
<br />
<o:p></o:p></span></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">Add the tomato and saute till
     they becomes mushy.<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img alt="add tomato" src="https://lh3.ggpht.com/_BEoPV3dRdqg/Tbpzr3LNhNI/AAAAAAAAL_c/EOjdKlLh0JM/IMG_8082_thumb%5B1%5D.jpg?imgmax=800" /><span style="line-height: 107%;"><br />
<br />
<o:p></o:p></span></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">Now add the potatoes and fry them
     for a minute.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">Drain the water from the
     chickpeas and add it to the onion tomato mix.<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img alt="add chickpeas" src="https://lh4.ggpht.com/_BEoPV3dRdqg/TbpztUw4w1I/AAAAAAAAL_k/IOdOfieyRcY/IMG_8087_thumb%5B1%5D.jpg?imgmax=800" /><span style="line-height: 107%;"><br />
<br />
<o:p></o:p></span></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">Now add the rice with water.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">Add the biryani masala, turmeric powder,
     redchilli powder and salt to this.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">I used SHAN biryani masala. You
     can use anything of your choice.<o:p></o:p></span></li>
</ul>
<table border="1" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="background: #F9F4F9; mso-cellspacing: 0in; mso-padding-alt: 1.5pt 1.5pt 1.5pt 1.5pt; mso-yfti-tbllook: 1184; width: 500px;">
 <tbody>
<tr>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 187.5pt;" valign="top" width="250"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img alt="add spices" src="https://lh5.ggpht.com/_BEoPV3dRdqg/Tbpzun6ERlI/AAAAAAAAL_s/3-ELxcv9Jo0/IMG_8088_thumb.jpg?imgmax=800" /></span></div>
</td>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 187.5pt;" valign="top" width="250"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img alt="biryani masala" src="https://lh5.ggpht.com/_BEoPV3dRdqg/Tbpzvn5kGAI/AAAAAAAAL_0/u3ZtyplhFzE/IMG_8077_thumb%5B1%5D.jpg?imgmax=800" /></span></div>
</td>
 </tr>
</tbody></table>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">Close the lid of the cooker and
     pressure cook till 3 whistles.<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img alt="cooked pulao" src="https://lh6.ggpht.com/_BEoPV3dRdqg/Tbpzza8CQ8I/AAAAAAAAL_8/SrUQ9PfX-mY/IMG_8090_thumb%5B1%5D.jpg?imgmax=800" /><span style="line-height: 107%;"><br />
<br />
<o:p></o:p></span></span></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">Mix it gently without mashing the
     grains.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">Garnish with coriander leaves and
     serve hot with raitha<o:p></o:p></span></li>
</ul>
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">CAULIFLOWER PEPPER FRY</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img alt="Cauliflower pepper fry 2" src="https://farm9.staticflickr.com/8496/8409660975_bd3990ae5c_z.jpg" /></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<div class="MsoNormal">
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">INGREDIENTS: (Serves 3)<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;"><br /></span></b></div>
<table border="1" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="background: #F9F4F9; mso-cellspacing: 0in; mso-padding-alt: 1.5pt 1.5pt 1.5pt 1.5pt; mso-yfti-tbllook: 1184; width: 337px;">
 <tbody>
<tr>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 151.5pt;" valign="top" width="202"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">CAULIFLOWER<o:p></o:p></span></div>
</td>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 99.75pt;" valign="top" width="133"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">1 (MEDIUM SIZE)<o:p></o:p></span></div>
</td>
 </tr>
<tr>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 151.5pt;" valign="top" width="202"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">ONION<o:p></o:p></span></div>
</td>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 99.75pt;" valign="top" width="133"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">1<o:p></o:p></span></div>
</td>
 </tr>
<tr>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 151.5pt;" valign="top" width="202"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">GINGER GARLIC
  PASTE<o:p></o:p></span></div>
</td>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 99.75pt;" valign="top" width="133"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">1 /2 TSP<o:p></o:p></span></div>
</td>
 </tr>
<tr>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 151.5pt;" valign="top" width="202"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">BLACK PEPPER<o:p></o:p></span></div>
</td>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 99.75pt;" valign="top" width="133"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">3/4 TSP<o:p></o:p></span></div>
</td>
 </tr>
<tr>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 151.5pt;" valign="top" width="202"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">CUMIN SEEDS<o:p></o:p></span></div>
</td>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 99.75pt;" valign="top" width="133"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">1/2 TSP<o:p></o:p></span></div>
</td>
 </tr>
<tr>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 151.5pt;" valign="top" width="202"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">SALT<o:p></o:p></span></div>
</td>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 99.75pt;" valign="top" width="133"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">TO TASTE<o:p></o:p></span></div>
</td>
 </tr>
<tr>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 151.5pt;" valign="top" width="202"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">TURMERIC POWDER<o:p></o:p></span></div>
</td>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 99.75pt;" valign="top" width="133"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">A PINCH<o:p></o:p></span></div>
</td>
 </tr>
<tr>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 151.5pt;" valign="top" width="202"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">OIL<o:p></o:p></span></div>
</td>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 99.75pt;" valign="top" width="133"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">1 TBLSP<o:p></o:p></span></div>
</td>
 </tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;"><br /><b>
METHOD</b>:<br />
<br />
<o:p></o:p></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">Wash the cauliflower and cut them
     into small florets.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">Chop the onions into thin slices.
     In a pan add oil and add ginger garlic paste.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">Saute for a while and add the
     onions and saute till they become translucent.<o:p></o:p></span></li>
</ul>
<table border="1" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="background: #F9F4F9; mso-cellspacing: 0in; mso-padding-alt: 1.5pt 1.5pt 1.5pt 1.5pt; mso-yfti-tbllook: 1184; width: 300px;">
 <tbody>
<tr>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 112.5pt;" valign="top" width="150"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img alt="CAULIFLOWER 1" src="https://farm9.staticflickr.com/8213/8412203143_a56a7bef5b_m.jpg" /></span></div>
</td>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 112.5pt;" valign="top" width="150"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img alt="CAULIFLOWER 2" src="https://farm9.staticflickr.com/8463/8413301882_ac1e58b0df_m.jpg" /></span></div>
</td>
 </tr>
</tbody></table>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">Add the cauliflower florets to
     this. Using a mortar and pestle, coarsely ground the black pepper and
     cumin seeds separately.<o:p></o:p></span></li>
</ul>
<table border="1" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="background: #F9F4F9; mso-cellspacing: 0in; mso-padding-alt: 1.5pt 1.5pt 1.5pt 1.5pt; mso-yfti-tbllook: 1184; width: 300px;">
 <tbody>
<tr>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 112.5pt;" valign="top" width="150"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img alt="CAULIFLOWER 3" src="https://farm9.staticflickr.com/8474/8412203037_9096e10e81_m.jpg" /></span></div>
</td>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 112.5pt;" valign="top" width="150"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img alt="CAULIFLOWER 5" src="https://farm9.staticflickr.com/8336/8412202989_0977af5ed7_m.jpg" /></span></div>
</td>
 </tr>
</tbody></table>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">Add this to the cauliflower and
     add salt and turmeric powder.<o:p></o:p></span></li>
</ul>
<table border="1" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="background: #F9F4F9; mso-cellspacing: 0in; mso-padding-alt: 1.5pt 1.5pt 1.5pt 1.5pt; mso-yfti-tbllook: 1184; width: 300px;">
 <tbody>
<tr>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 112.5pt;" valign="top" width="150"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img alt="CAULIFLOWER 6" src="https://farm9.staticflickr.com/8328/8412202959_0af5e6ef45_m.jpg" /></span></div>
</td>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 112.5pt;" valign="top" width="150"><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img alt="CAULIFLOWER 4" src="https://farm9.staticflickr.com/8501/8412203031_1642b23c16_m.jpg" /></span></div>
</td>
 </tr>
</tbody></table>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">Sprinkle little water and cook
     the florets become soft.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">Switch off the flame once it is
     done.<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img alt="CAULIFLOWER 7" src="https://farm9.staticflickr.com/8493/8412202937_c7ff3a7d2e_m.jpg" /><span style="line-height: 107%;">    <br />
<br />
<o:p></o:p></span></span></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 107%;">Serve hot with rasam rice or
     sambar rice. Even this will taste yum with Phulkas.<o:p></o:p></span></li>
</ul>
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">FRUIT CUSTARD:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img alt="fruit custard" src="https://lh4.ggpht.com/-PORnpzyBywo/Tmd7UR0ntnI/AAAAAAAANYc/2Wg_7IUm3oY/IMG_2595_thumb%25255B10%25255D.jpg?imgmax=800" /></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="line-height: 107%;">INGREDIENTS</span></b><span style="line-height: 107%;">:<o:p></o:p></span></span></div>
<table border="1" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="background: #F9F4F9; mso-cellspacing: 0in; mso-padding-alt: 1.5pt 1.5pt 1.5pt 1.5pt; mso-yfti-tbllook: 1184; width: 614px;">
 <tbody>
<tr>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 187.5pt;" valign="top" width="250">
  <div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">CUSTARD POWDER<o:p></o:p></span></span></div>
</td>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 187.5pt;" valign="top" width="250">
  <div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 TBLSP(I USED
  VANILLA FLAVOUR)<o:p></o:p></span></span></div>
</td>
 </tr>
<tr>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 187.5pt;" valign="top" width="250">
  <div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">LOW FAT MILK<o:p></o:p></span></span></div>
</td>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 187.5pt;" valign="top" width="250">
  <div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 LITRE<o:p></o:p></span></span></div>
</td>
 </tr>
<tr>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 187.5pt;" valign="top" width="250">
  <div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">SUGAR<o:p></o:p></span></span></div>
</td>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 187.5pt;" valign="top" width="250">
  <div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3 TBLSP<o:p></o:p></span></span></div>
</td>
 </tr>
<tr>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 187.5pt;" valign="top" width="250">
  <div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">MIXED FRUITS<o:p></o:p></span></span></div>
</td>
  <td style="padding: 3.0pt 7.5pt 3.0pt 3.75pt; width: 187.5pt;" valign="top" width="250">
  <div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 CUP<o:p></o:p></span></span></div>
</td>
 </tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">METHOD:<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></b></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="line-height: 17.12px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Boil milk in a saucepan keeping aside 4 tbsp. of milk</span></span></li>
<li class="MsoNormal"><span style="line-height: 17.12px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Mix the custard in 4 tbsp. of milk without any lumps.</span></span></li>
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 17.12px;">When the milk comes to a nice boil simmer the flame and add the custard mixture.</span></span></li>
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 17.12px;">Stir well. Be careful at this stage not to get it burnt.</span></span></li>
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 17.12px;">Add sugar. Mix well.</span></span></li>
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 17.12px;">Switch off the flame in 2 mins.</span></span></li>
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 17.12px;">Transfer it to a bowl and allow it to cool.</span></span></li>
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 17.12px;">Keep it in the refrigerator for 4-5 hrs.</span></span></li>
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 17.12px;">Cut the fruits into small cubes and add it to the custard while serving.</span></span></li>
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 17.12px;">I used mango, pomegranate, apple and banana.</span></span></li>
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 17.12px;">Grapes can also been added.</span></span></li>
<li class="MsoNormal"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 17.12px;">You can also add dry fruits also to make it richer.</span></span></li>
</ul>
</div>

LUNCH MENU IDEAS LUNCH MENU IDEA - 6

LUNCH MENU IDEA: 6 FROM JEYASHRI KITCHEN: CHANNA PULAO: INGREDIENTS : BASMATI RICE 1 CUP CHICK PEAS(KABUL...

Posted by Anonymous No comments: Labels: LUNCH MENU IDEAS

LUNCH MENU IDEA - 5

<div dir="ltr" style="text-align: left;" trbidi="on">
<b>LUNCH MENU IDEA: 5 </b><br />
<br />
<div class="MsoNormal">
<b><span style="font-family: "Segoe Script","sans-serif"; font-size: 12.0pt; line-height: 107%;">THE
MENU IS<br />
1) SENAI KIZHANGU MASIYAL/ELEPHANT
FOOT YAM MASIYAL<br />
2) AGATHI KEERAI PORIYAL<br />
3) PESARATTU BAKODA (WITH LEFT
OVER PESARATTU BATTER)<br />
4) JEERAGA MILAGU RASAM/PEPPER
CUMIN RASAM<br />
5) CURD<o:p></o:p></span></b></div>
<br />
<span style="font-family: Times, Times New Roman, serif; font-size: xx-small;">FROM UPALA.NET:</span><br />
<br />
<img alt="South Indian Lunch Menu-7" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEE2kGO3hmTfcVmMN6pEkNlAtpuI1oa3_4c2_1Ix7kfWIobs8okh2eH_RQkrL-wsKovSB7Lve-XYrXKdY9FGyZQlvppXkbfbnmpC86ocJcmzfuLa0JIY7fNaKc6GjuoJ8EJkihcs_rXafv/s640/lunchmenu7.jpg" /><br />
<br />
<div class="MsoNormal">
<span style="font-family: "Segoe Script","sans-serif"; font-size: 12.0pt; line-height: 107%; mso-bidi-font-weight: bold;">PREPARATIONS:</span><span style="font-family: "Segoe Script","sans-serif"; font-size: 12.0pt; line-height: 107%;"><br />
<br />
1) It is easy to remove the leaves from stem part in Agathi keerai. But this
keerai needs to be consumed only occasionally not often<br />
<br />
2) To start with this Lunch menu first thing you can do is soaking the moong
dal, soaking tamarind for masiyal and Rasam.<br />
<br />
3) You can dry roast the ingredients for milagu Rasam and grind it.
After doing this dry grinding, you can do wet grinding for Masiyal using same
mixer jar.<br />
<br />
4) For Pesarattu bakoda, you can mix the ingredients and keep it
ready the day before itself. You can keep this batter in fridge.</span><o:p></o:p></div>
<br />
<b>SENAI KIZANGU MASIYAL:</b><br />
<br />
<img alt="senai kizhangu masiyal" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaUPmmZXO0yZ-3r_cYlTZMRuO0_jCAENQt688CszDD6oGLyHDKCkYaZxegXEaHm4vXl-3dsDqL1CnuApefrMH9UoSt0J0vAxImT-veu9xE9sVvrZCj3uItoHINgZqtBTApi2hkzbRJ807O/s640/senakizhangumasiyalwatermark.jpg" /><br />
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="background: white; font-family: "Segoe Script", sans-serif; font-size: 12pt;">INGREDIENTS:</span></b><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;"><br />
<br />
<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">500 gms Senai kizhangu/Elephant Yam<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">A gooseberry size Tamarind<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">As per taste Salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="background: white; font-family: "Segoe Script", sans-serif; font-size: 12pt;">For Grinding:</span></b><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;"><br />
<br />
<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l2 level1 lfo2; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1/4 cup Grated Coconut<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l2 level1 lfo2; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1 Green chilli (Chopped)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l2 level1 lfo2; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1 inch Ginger (Skin peeled and chopped)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l2 level1 lfo2; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">2 tbsp Coriander leaves<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="background: white; font-family: "Segoe Script", sans-serif; font-size: 12pt;">For Seasoning:</span></b><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;"><br />
<br />
<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo3; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1 tsp Mustard seeds<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo3; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1 tsp Channa dal<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo3; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1 tsp Urad dal<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo3; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">2 Red chillies (Broken as halves)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo3; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">A small piece Hing/Asafoetida<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo3; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">A spring Curry leaves<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo3; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1 tbsp Oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;"><br />
<b><span style="background: white;">Method:</span></b><br />
<b><span style="background: white;"><br />
</span></b><span style="background: white;">1) Peel the outer black skin of Yam
and chop it into big pieces. Soak tamarind in warm water for half an hour,
extract juice and discard pulp.</span><br />
<span style="background: white;"><br />
2) Add enough water and pressure cook for 2-3 whistles. After it cools, drain
water and mash the yam.</span><br />
<span style="background: white;"><br />
3) Now grind all the Ingredients given in "<b>For Grinding</b>"
to a thick paste.</span><br />
<span style="background: white;"><br />
<br />
<br />
</span><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<img alt="senai kizhangu masiyal" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmjWV-7W1LjynP-V-qSGzLwSLhwKNLZu0RQfuv7EpdxWeQXEbuVdSBjYkEXfqrMquHVl6QsedpNBDi9eMA1MqVmxXwbO7sN3fSz_r8WRqhgy4hXSo5XMKtz0lMWALLI-LwfXNgKIzTuATm/s640/collagesenaikizhangu.jpg" /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="background: white; font-family: "Segoe Script", sans-serif; font-size: 12pt;"><br />
<br />
4) Heat oil in a kadai and add Mustard seeds to crackle. Next add rest of
the Ingredients given in "<b>For Seasoning</b>"
and fry till light brown.</span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;"><br />
<span style="background: white;"><br />
5) Now add the mashed yam, Tamarind extract, Salt and leave it to
boil for few minutes.</span><br />
<span style="background: white;"><br />
6) Next add ground mixture and leave it to boil till nice aroma arises. Tasty
Senai masiyal is ready.<br />
<br />
</span><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<img alt="senai kizhangu masiyal" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKgvQFZkXSZc9PQbh1DgO2D8i1fpROgAayHZMgP2ksOYXkq_v7RQnzlz7-HKqiSCat8HIyOG012FXbrRalE3awDZf1AmhbKY-v6bfaYGvIeVifY5-haAqiksAnX4qYJ-5vRN2U2PALVJI/s640/collagesenaikizhangu1.jpg" /></div>
<br />
<div align="center" class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<b><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Segoe Script", sans-serif; font-size: 12pt;">Tips:</span></b><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;"><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br />
1) Instead of grinding the Ingredients, along with grated coconut you can
finely chop Green chilli, Coriander leaves, Ginger and add.</span><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br /></span></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Segoe Script", sans-serif; font-size: 12pt; line-height: 14.7pt;"><br /></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Segoe Script", sans-serif; font-size: 12pt; line-height: 14.7pt;"><b>AGATHI KEERAI PORIYAL:</b></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br /></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 0.0001pt; text-align: center;">
<img alt="agathi keerai" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ONOZqGUeR4MfdbeEMbmReZpLSz_egvZsE85DGnUaKssx5SfdtFXg_FkxqQHArmGNwduKL64ySeXvMaIijlC3-x-EWerydv-xCK2jNcvwq_urAKRYa5HRuytzPwA5B6GWfL2OWvUPE2WE/s320/agathikeeraiporiyalwatermark.jpg" width="255" /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="background: white; font-family: "Segoe Script", sans-serif; font-size: 12pt;">INGREDIENTS:</span></b><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;"><br />
<br />
<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1 Small Bunch Agathi Keerai<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1/4 cup Split Yellow Moong dal<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1/2 cup Coconut<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1 tbsp Jaggery<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">As per taste Salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="background: white; font-family: "Segoe Script", sans-serif; font-size: 12pt;">For Seasoning</span></b><span style="background: white; font-family: "Segoe Script", sans-serif; font-size: 12pt;">:</span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;"><br />
<br />
<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1/2 tsp Mustard seeds<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1 tsp Urad dal<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1 Red chilli (Broken into pieces)<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">2 tsp Oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="background: white; font-family: "Segoe Script", sans-serif; font-size: 12pt;"><br />
Method</span></b><span style="background: white; font-family: "Segoe Script", sans-serif; font-size: 12pt;">:</span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;"><br />
<span style="background: white;"><br />
1) Remove the leaves from stem. Wash and clean the leaves and set aside. Heat
oil in a kadai/Pan and add Mustard seeds to crackle then add Urad dal to fry
till light brown. Next add red chillies and fry.</span><br />
<span style="background: white;"><br />
2) Add Agathi keerais and sauté them in oil till keerai shrinks. Add Salt and
jaggery to keerai and enough water to cook for few minutes. This  Keerai
takes time to get cooked completely.  </span><br />
<span style="background: white;"><br />
3) Add Coconut, Moong dal and mix well. Leave it to get cooked for few more
minutes and switch off the flame.</span><br />
<span style="background: white;"><br />
<br />
</span><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<img alt="agathi keerai" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx82ksah-PGzeucDIh84b1Oy66fx0Wa7msoHdNOX3z1Lrl-ZVeaBvHCnufk14JQPaBkG7b-nnFNdBpYI-akZTZpQdk1ji9q6sFObcdqrJB5BE72Y9fvxMj93PqTnU88kLmJ0ssRqBis5dx/s1600/collageagathikeeraiporiyal.jpg" /></div>
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</div>
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<b><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Segoe Script", sans-serif; font-size: 12pt;">Tips:</span></b><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;"><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br />
1) Adding Jaggery and Coconut helps to reduce the bitter taste so
alter the quantity of Jaggery and Coconut according to your taste.</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br />
2) As we are adding moong dal at final stage it will not turn mushy and
retains its crunchiness.</span><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br /></span></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><b>MUNG BEAN FRITTERS</b></span></span></div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7q7EJLUWxy5bOan6iLitOECBc-Ybw0AN1YN-zbE2tFB0vDqSycPV_MWYDh59OjtkfBiaCpZMew6S0X47GITkFJo6uSyKWVtgcNivQ2mx1J-UTNu1uNFf5HuEsgPnVllbQY2pwp1ZKLIka/s640/bakoda%2528pesarattubatter%2529watermark.jpg" /></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="background: white; font-family: "Segoe Script", sans-serif; font-size: 12pt;">Ingredients:</span></b><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;"><br />
<br />
<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1 Cup Left over <b>Pesarattu batter</b><o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1/4 cup Gram flour/Besan/Kadala maavu<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1/2 Onion (Finely chopped)<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1/4 Capsicum (Finely chopped)<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1/2 Carrot (Grated)<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1 Green chilli (Finely chopped)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1/2 tsp Fennel seeds<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">A spring Curry leaves (Finely chopped)<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1 tsbp Corriander leaves (Finely chopped)<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">For Frying Oil<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">As per taste Salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="background: white; font-family: "Segoe Script", sans-serif; font-size: 12pt;"><br />
<b>Method:</b></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;"><br />
<span style="background: white;"><br />
1) Take left over<b> Pesarattu batter</b> in a mixing bowl and add
Onion, Carrot, Capsicum, Green chillies, Fennel seeds, Gram flour, Curry
leaves, Coriander leaves, Salt and mix well.</span><br />
<span style="background: white;"><br />
2) Heat oil in a kadai and drop a spoon full of batter with your hand. You can
drop 3-4 spoonful of batter at a time.</span><br />
<span style="background: white;"><br />
3) Fry them on both sides till golden brown. After they are cooked, remove from
oil and drop them on Paper napkins.</span><br />
<span style="background: white;"><br />
4) Repeat the same with rest of the batter.</span><br />
<span style="background: white;"><br />
Yummy <b>Mung bean fritters</b> are ready for your snack time.</span><br />
<span style="background: white;"><br />
<br />
<br />
</span><o:p></o:p></span></div>
<div align="center">

</div>
<div class="MsoNormal">
<span style="background: white; font-family: "Segoe Script", sans-serif; font-size: 12pt; line-height: 107%;"><br />
<b>Tips:</b></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt; line-height: 107%;"><br />
<span style="background: white;"><br />
1) If you want to avoid Besan/Gram flour, you can also add Rice flour.</span><br />
<span style="background: white;"><br />
2) Fennel seeds gives unique flavour to these fritters, you can avoid it if you
don't love them.</span><br />
<span style="background: white;"><br />
3) If you have already added onion to the batter, you can skip adding them
now. </span><br />
<span style="background: white;"><br />
4) You can also replace onions with Cabbage to make a NO onion NO garlic dish.</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt; line-height: 107%;"><o:p></o:p></span></div>
<br />
<b>PEPPER CUMIN RASAM:</b><br />
<b><br /></b>
<img alt="milagu rasam" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijlwHyn4xZziGtsll5AMuVBslYBS0SJNV8D_OgiDd4VmY29CFyIM2uhCUJYp4cyNf_ex4ad41H4V-KlBqgBrPQWbVXdzU3xyX4n0ZkotdfdmfKbSNXKiT0oZItZbaJGzJ6k5nTHhis84uM/s640/milagurasamwatermark.jpg" /><br />
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="background: white; font-family: "Segoe Script", sans-serif; font-size: 12pt;">INGREDIENTS</span></b><span style="background: white; font-family: "Segoe Script", sans-serif; font-size: 12pt;">:</span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;"><br />
<br />
<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">2 tbsp Toor dal/Thuvaram paruppu<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">A Lemon size Tamarind<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1 tbsp Pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1 tbsp Cumin seeds<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">A small piece Hing/Asafoetida<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">2 Red chillies<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">A spring Curry leaves<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">As per taste Salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="background: white; font-family: "Segoe Script", sans-serif; font-size: 12pt;">For Seasoning:</span></b><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1 tsp Mustard seeds<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.7pt; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: 0in;">
<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">                    
</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;">1 tbsp Ghee<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="background: white; font-family: "Segoe Script", sans-serif; font-size: 12pt;"><br />
<b>Method</b>:</span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt;"><br />
<span style="background: white;"><br />
1) Soak Tamarind in warm water for an hour. </span><br />
<span style="background: white;"><br />
2) Dry roast Toor dal, Pepper, Cumin seeds, Curry leaves, Hing, Red chillies
till nice aroma and Toor dal turns light brown in colour.</span><br />
<span style="background: white;"><br />
3) Leave the dry roasted ingrediants to cool down and grind to coarse mixture.</span><br />
<span style="background: white;"><br />
4) Extract the juice from Tamarind pulp and add more water to the extract. Boil
this tamarind water along with Salt till raw smell of tamarind goes off.</span><br />
<span style="background: white;"><br />
5) Now add the coarsely ground Pepper cumin powder to Tamarind water and simmer
the flame to low. Leave the Rasam till frothy and switch off the flame. Do not
boil the Rasam for longer time after adding Pepper cumin powder as it will lose
its flavour.</span><br />
<span style="background: white;"><br />
6) Heat ghee in a kadai and add Mustard seeds to crackle. Pour this seasoning
mixture on top of Rasam and Serve hot with Rice.</span><br />
<span style="background: white;"><br />
Iyengar seera milagu Saathumudhu is ready.</span><br />
<span style="background: white;"><br />
<br />
</span><o:p></o:p></span></div>
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<img alt="jeera milagu rasam" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWxZ_mXSdg2faUIiv8YS1YVFYZ3N7ItN9to1hmiLAbtVkhjqryorYLtRuWPPRWqBmcwVdXTqIfh8JiIBEIEOK9E6wDPjh8c6A7NjLdCyT02t3oPGZcIGPfXtL04UqR12d3rVnfuxkfiR4/s640/collagemilagurasam.jpg" /></div>
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<b><br />
</b></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt; line-height: 107%;"><br />
<b><span style="background: white;">Variations:</span></b><br />
<span style="background: white;"><br />
1) This Rasam has lots of variations, you can roast the ingrediants in ghee
instead of dry roasting.</span><br />
<span style="background: white;"><br />
2) You can add fresh Curry leaves to Rasam directly in addition to the ground
mixture.</span><br />
<span style="background: white;"><br />
3) Some prefers to add Moong dal instead of Toor dal
in specific pooja days.</span><br />
<span style="background: white;"><br />
4) You can also add 2 finely chopped tomatoes and boil with tamarind
juice then make sure to reduce the Tamarind to gooseberry size.</span></span><span style="font-family: "Segoe Script", sans-serif; font-size: 12pt; line-height: 107%;"><o:p></o:p></span></div>
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LUNCH MENU IDEAS LUNCH MENU IDEA - 5

LUNCH MENU IDEA: 5 THE MENU IS 1) SENAI KIZHANGU MASIYAL/ELEPHANT FOOT YAM MASIYAL 2) AGATHI KEERAI PORIYAL 3) PESARATTU BAKODA (WIT...

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