tag:blogger.com,1999:blog-63930814221281050052024-03-17T11:54:46.484+05:30Vidyas RecipesVidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.comBlogger401125tag:blogger.com,1999:blog-6393081422128105005.post-77303385649684978842023-11-07T13:00:00.002+05:302024-02-27T14:56:40.082+05:30Sweet Shankarpali Recipe | Sweet Shakarpara Recipe | Snacks Recipes<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdBIB-914G0yC2wUmtR_Z-u5cFZsmEIJIyHOJMpaEzDG8Q4Cl5BMgNGla8x4GgR7qC6SQjiIAlDjlNzgvtPQtejmbEnw2sHB7a8yi6Z-lpAmumryhSyAqH0PEu0svXZ-i6X6K0ViQ0P878MhbDUV-Rw8x8FMwh0-8PhzYAEj_rehYujqISkUvDYxvY8o/s700/shankarpali.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="674" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdBIB-914G0yC2wUmtR_Z-u5cFZsmEIJIyHOJMpaEzDG8Q4Cl5BMgNGla8x4GgR7qC6SQjiIAlDjlNzgvtPQtejmbEnw2sHB7a8yi6Z-lpAmumryhSyAqH0PEu0svXZ-i6X6K0ViQ0P878MhbDUV-Rw8x8FMwh0-8PhzYAEj_rehYujqISkUvDYxvY8o/s16000/shankarpali.jpg" /></a></div><br /><p></p><p></p><p style="text-align: justify;">Sweet shankarpali is a deep-fried, crispy square or diamond shaped snack. This snack is made with maida ( all purpose flour), ghee, sugar and flavored with cardamom powder. Shankarpali is also called as shakarpara. It is a traditional snack prepared on festival like Diwali and Ganesh Chaturthi.</p><span><a name='more'></a></span><p style="text-align: justify;"><span style="font-size: large;"><b><br /></b></span></p><p style="text-align: justify;"><span style="font-size: large;"><b>Ingredients</b></span></p><p style="text-align: justify;"></p><ul><li>Maida/All Purpose Flour - 1 & ¼ cup</li><li>Sugar - ¼ cup</li><li>Ghee - ¼ cup</li><li>Salt - a pinch</li><li>Cardamom Powder</li></ul><div><span style="font-size: large;"><b>Instructions</b></span> </div><p></p><div style="text-align: justify;"><div><ol><li>Heat 1/4 cup of water on medium flame. </li><li>Add ghee and sugar.</li><li>Stir continuously until sugar melts.</li><li>Switch off the flame and add salt and cardamom powder. Allow to cool.</li><li>In a large plate take 1 cup of maida. Add the sugar water to the flour. Mix well</li><li>Now add remining maida and knead well.</li><li>Sprinkle a table spoon of water o knead the stiff and soft dough.</li><li>keep covered for 25 mins.</li><li>After 25 mins knead the dough again and divide into 3 balls.</li><li>Roll medium thick roti </li><li>Divide the dough into 4-5 equal portions and shape them into round balls. Take one dough ball and roll it into thin roti. </li><li>Cut into square or diamond shape and deep fry until the shankarpali turns to golden brown in color.</li><li>When it comes to room temperature store in an airtight container.</li></ol></div><div><br /></div><div style="text-align: center;"><span style="font-size: large;"><b>Watch Video</b></span></div></div><div><br /></div><div style="text-align: center;"> <iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/xMYrhgvBTsg?si=gwHDTi79ZytYfwgs" title="YouTube video player" width="560"></iframe></div>Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.com0tag:blogger.com,1999:blog-6393081422128105005.post-68409907854498969622023-10-30T17:30:00.004+05:302024-02-27T15:01:46.594+05:30Rice Cucumber Roti | Akki Soutekayi Rotti <p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAm6ZRUflr3R8R60dch0GseLdNMDe0oFx2jGXLJnf6h3_YvZc71zS1aVybiMwzOpDJxPcoJj7OaTpLdfOUxwVNzFiRp_Lt_qgsjU0Pg1cnrbOPiuigGwSu9_WCQS9Kc6O9FnbXnx47BGw4YT9SgD4wlhQ5xH-O7-OLCvzyzM-7WY9uuMcBpgZ6v1Z89Ug/s700/CUCUMBER%20ROTI%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="676" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAm6ZRUflr3R8R60dch0GseLdNMDe0oFx2jGXLJnf6h3_YvZc71zS1aVybiMwzOpDJxPcoJj7OaTpLdfOUxwVNzFiRp_Lt_qgsjU0Pg1cnrbOPiuigGwSu9_WCQS9Kc6O9FnbXnx47BGw4YT9SgD4wlhQ5xH-O7-OLCvzyzM-7WY9uuMcBpgZ6v1Z89Ug/s16000/CUCUMBER%20ROTI%201.jpg" /></a></div><br /><div style="text-align: justify;">Cucumber Roti Recipe | Akki Soutekayi Rotti | Rice Flour Cucumber Roti is a popular Karnataka breakfast made with rice flour and cucumber. Fresh coriander leaves and curry leaves in the recipe adds flavor to the dish. This is an easy roti recipe which can be made quickly in the morning rush within few minutes. Usually in South Karnataka it is served for breakfast along with coconut chutney, pickle and ghee. It also tastes great without any side dish. It can be packed in the tiffin box easily. </div><span><a name='more'></a></span><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Prep Time - 10 Minutes</div><div style="text-align: justify;">Cook Time - 45 Minutes</div><div style="text-align: justify;">Cuisine - Karnataka<div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><div style="text-align: justify;">Servings - 6 Cucumber Rotis</div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;"><b>Ingredients</b></span></div><p></p><div style="text-align: justify;"><div><ul><li>Rice Flour - 1 heaped cup</li><li>Cucumber - 1 medium size</li><li>Grated Ginger - 2 tbsp</li><li>Green Chillies 2, chopped</li><li>Cumin Seeds / Jeera - a pinch</li><li>Chopped Coriander Leaves - 1/4 cup</li><li>Chopped Curry Leaves - 10</li><li>Water - 1/2 cup</li><li>Salt - 1 tsp</li><li>Oil / Ghee</li></ul></div><div><span style="font-size: large;"><b><br /></b></span></div><div><span style="font-size: large;"><b>Instructions</b></span></div><div><ol><li>Wash and peel the cucumber. Remove the seeds and grate.</li><li>Transfer grated cucumber to a mixing bowl.</li><li>Add the grated ginger, chopped green chillies, coriander leaves, jeera, curry leaves, salt and rice flour.</li><li>Combine all the ingredients well.</li><li>Knead it to a dough using half a cup of water. Water should be added gradually.</li><li>Take a ball size dough and spread it round on a roti maker sheet or rolling board. Make 5 small holes in the roti.</li><li>Heat a pan on medium flame and apply oil on it. Place the roti on pan and cook on medium flame for about 3 minutes from bottom. </li><li>During the process pour oil in the holes and sides.</li><li>When the roti turns golden in color flip and cook from another side for 3 minutes.</li><li>The above ingredients yield 6 cucumber rotis.</li><li>Serve the roti hot with coconut chutney and pickle. </li><li>It also tastes great without any side dish.</li></ol><div style="text-align: center;"><b>Watch Video</b></div></div></div><p></p>
<div style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/7kYboqt7HlA?si=3zVb3sZe2wfirsGx" title="YouTube video player" width="560"></iframe></div>Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.comtag:blogger.com,1999:blog-6393081422128105005.post-78081182301397416082023-09-29T14:52:00.003+05:302023-10-16T21:11:12.570+05:30Coconut Chutney for Idli and Dosa | Nariyal ki Chutney<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjklW15xTgIJeFNxjhCDcLGDysfFNJ27_mvSDJJfl0umH6YkiYMz0DGlTpG0x7QNTrFPJ7-Bgq8D_7P6dbohaVJP-ZNEoUwFyTQ50hIJ5y1azIhc-_fowuRk7DICzXG4nvqY3o5So5z9HXmnwHUQy-PQ8sPg67rKWdd0rEMbMPiNSELxfv3vExm5R9lGsY/s700/coocnut%20chutney.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="621" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjklW15xTgIJeFNxjhCDcLGDysfFNJ27_mvSDJJfl0umH6YkiYMz0DGlTpG0x7QNTrFPJ7-Bgq8D_7P6dbohaVJP-ZNEoUwFyTQ50hIJ5y1azIhc-_fowuRk7DICzXG4nvqY3o5So5z9HXmnwHUQy-PQ8sPg67rKWdd0rEMbMPiNSELxfv3vExm5R9lGsY/s16000/coocnut%20chutney.jpg" /></a></div><p></p><p>Coconut Chutney for Idli and Dosa | Nariyal ki Chutney - Coconut chutney is a delicious accompaniment to idli and dosa. The combination of ginger, garlic and cumin seeds add an exotic flavour to the chutney. The green chilli and tamarind give an extra hot and tangy taste to it. This chutney is one of my favourite chutneys which I make often. This is a chutney containing healthy ingredients which helps in digestion. It can be prepared within few minutes. The taste of this delectable chutney can be changed by adjusting the quantity of tamarind, cumin seeds and green chillies. </p><span><a name='more'></a></span><p><br /></p><p><span style="font-size: x-large;"><b>Ingredients</b></span></p><p></p><ul style="text-align: left;"><li>Garlic Cloves / lasun - 10</li><li>Green Chilli - 4, chopped</li><li>Ginger - 3/4 inch</li><li>Oil</li><li>Cumin Seeds / Jeera - 2 tsp</li><li>Tamarind - 1 tbsp</li><li>Salt - 3/4 tsp</li></ul><p></p><p><br /></p><p><span style="font-size: x-large;"><b>For Tempering</b></span></p><p></p><ul style="text-align: left;"><li>Oil - 2 tsp</li><li>Mustard Seeds - 1 tsp</li><li>Asafoetida / Hing - 1 tsp</li><li>Dry Red Chilli - 2</li></ul><p></p><p><br /></p><p><span style="font-size: x-large;"><b>Instructions</b></span></p><p></p><ol style="text-align: left;"><li>Heat oil in a pan and fry garlic, ginger and green chillies until aromatic.</li><li>It takes for about 2 mins. Allow to cool.</li><li>Put the coconut in a mixer jar. </li><li>Add fried garlic, ginger and chillies. </li><li>Add jeera and tamarind.</li><li>Add salt</li><li>Blend it to a smooth paste using little bit of water.</li><li>Transfer the paste to a bowl.</li><li>Make a tempering with mustard seeds, asafoetida and dry red chillies.</li><li>Pour on the chutney and mix well</li><li>Serve this coconut chutney with idli and dosa.</li></ol><div><br /></div><span style="font-size: x-large;"><b>
Coconut Chutney for Idli and Dosa - Video</b></span><div><br /><div style="text-align: center;">
<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/f4vEl7xq7PE?si=8RNnFj23jRUC-9JZ" title="YouTube video player" width="560"></iframe></div></div>Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.com0tag:blogger.com,1999:blog-6393081422128105005.post-2554648633460161302023-09-17T12:30:00.004+05:302023-09-20T22:22:40.702+05:30Ukadiche Modak recipe - Modak for Ganesh Chaturti Festival - 3 Ways of Ukadiche Modak<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: justify;"><div style="text-align: center;"><br /></div><span face=""verdana" , sans-serif"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQP2sUoZ0DE6Hpssl8tkvKbJzq9Xh6mQpJbPZwsQqw0xBGT0WnqytJ8b3XP7UyrHPWmTAj4CwMgkFtR6NcV_UBo1yrTKzdfZzR5PsCgvTHt8rMg5aI9KQxkahk7tZqL1bC1lyEeJg0Q0MTWbfEO3p2PnmbqheeoAHwobGKSq6eG_MXqNdipF3ETLhshV0/s700/modak%202%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQP2sUoZ0DE6Hpssl8tkvKbJzq9Xh6mQpJbPZwsQqw0xBGT0WnqytJ8b3XP7UyrHPWmTAj4CwMgkFtR6NcV_UBo1yrTKzdfZzR5PsCgvTHt8rMg5aI9KQxkahk7tZqL1bC1lyEeJg0Q0MTWbfEO3p2PnmbqheeoAHwobGKSq6eG_MXqNdipF3ETLhshV0/s16000/modak%202%20(2).jpg" /></a></div><br /><b>Ukadiche Modak Recipe </b>- Ukadiche Modak is an essential Naivedya which is prepared to offer Lord Ganesh during Ganesh Chaturthi festival and Sankashti Chaturthi day. Today I am sharing with you all a traditional, authentic Ukadiche modak of Maharashtra. Modak is steamed rice flour dumplings filled with coconut and jaggery mixture. It has an inviting flavor and sweet taste. This lovely modak is so soft and delicious too. It is one of my favorite sweets and I like the preparation. Modak is a very simple sweet dish that you can make it easily and it doesn't need any practice. Modak moulds both in steel and plastic is available in the utensil's shop. </span><br />
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Prep time : 20 mins<br />
Cook time : 30 mins<br />Cuisine : Maharashtrian<br />Author : Vidya <br />
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</span><b><span face=""verdana" , sans-serif" style="font-size: large;">Ingredients </span></b></div><div dir="ltr" style="text-align: left;" trbidi="on"><ul style="text-align: left;"><li>Rice Flour - 1½ cup</li><li>Grated Coconut - 1½ cup</li><li>Jaggery - ¾ cup</li><li>Ghee - 1 tsp</li><li>Salt - ¼ tsp</li><li>Water - 1½ cup</li><li>Cardamom Powder - 1 tsp </li></ul><div><span style="font-size: x-large;"><b><br /></b></span></div><div><span style="font-size: large;"><b>Instructions</b></span></div><div>
<b><div class="separator" style="clear: both; text-align: center;"><br /></div></b></div><div><b><span face=""verdana" , sans-serif" style="font-size: large;">For the Stuffing / Saran </span></b><br /><ol style="text-align: left;"><li><span face=""verdana" , sans-serif">Place a pan on stove. Add coconut and Jaggery. Heat this coconut jaggery mixture over a medium flame, stirring continuously till the jaggery melts. </span></li><li><span face=""verdana" , sans-serif">When jaggery melts, add 1 tsp of rice flour. Stir for a minute</span></li><li>Switch off the flame and add cardamom powder. Mix well and keep covered.</li></ol></div><div>
<div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b>Coconut Stuffing / Saran - Step by Step Photos</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdm_ChTSpCp1YxkfgKlDp7cIJXzbqMEM2JTkN8avJP38vEQrdYi0h6Itms8ZPGakkazK6SmRL6d9z_979ejWgZoGT8Kj8eeXGsNxCuUdKJJR4B2aYM8otikFTTQSogq44z-A5NwQxczt9Lm_1IP_TKYE5-clwHEdD8p9G27IgPCP9iXXeb_x9A4KIjyR8/s500/coconut.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="392" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdm_ChTSpCp1YxkfgKlDp7cIJXzbqMEM2JTkN8avJP38vEQrdYi0h6Itms8ZPGakkazK6SmRL6d9z_979ejWgZoGT8Kj8eeXGsNxCuUdKJJR4B2aYM8otikFTTQSogq44z-A5NwQxczt9Lm_1IP_TKYE5-clwHEdD8p9G27IgPCP9iXXeb_x9A4KIjyR8/s16000/coconut.jpg" /></a></div><div class="separator" style="clear: both; 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<b><span face=""verdana" , sans-serif"><span style="font-size: large;">For the Dough</span> </span></b><br /><ol style="text-align: left;"><li><span face=""verdana" , sans-serif">Boil water in a pan. Add ghee and salt.</span></li><li><span face=""verdana" , sans-serif">When the ghee melts add rice flour, stir continuously and cook until rice flour become soft and smooth</span></li><li><span face=""verdana" , sans-serif">Cook it over a low flame for 2-3 minutes. Remove from the flame, cover with lid and keep it aside 5 minutes</span></li><li><span>Grease the palm of your hand and knead the steamed rice flour into a smooth dough. Sprinkle some water if required.</span></li></ol><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy15A5ha3wqeUxIXQp4RogwzVRO1_0Del3Ze4rbwmQ9y8i9Q5MndxN52hvgAbLZLvVs5tqTocCjcaT2-6ED-tQlGTXeuJ5vyMkaYlT6Ic7BiNv-Fum3gcoQ1VIyHpp-aZI62knN1sQPyQgcasA6MpmjZyeoNY89vVA_HJprb82gYjPzPxrW1MeKxIU7pk/s500/Water.jpg" style="font-weight: 700; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="361" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy15A5ha3wqeUxIXQp4RogwzVRO1_0Del3Ze4rbwmQ9y8i9Q5MndxN52hvgAbLZLvVs5tqTocCjcaT2-6ED-tQlGTXeuJ5vyMkaYlT6Ic7BiNv-Fum3gcoQ1VIyHpp-aZI62knN1sQPyQgcasA6MpmjZyeoNY89vVA_HJprb82gYjPzPxrW1MeKxIU7pk/s16000/Water.jpg" /></a></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhubioGvn69K8b99J0FXb9ahXJYiO6M16XHgFItHOpC6Mv_zii-hVbzgqlu7Xd3dVhgcHR0JVyqVwDYaLzjNV7jK7ar15mCKECl5WUgi84D5GFkW0mPi14FbDn86HSsJknBCV8-ZWMf2xVvTdN74JjWMihOI0rFG51jqgUFKGMGC3kEWQwfl1r4h0bPepE/s500/salt%20added.jpg" style="font-weight: 700; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="350" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhubioGvn69K8b99J0FXb9ahXJYiO6M16XHgFItHOpC6Mv_zii-hVbzgqlu7Xd3dVhgcHR0JVyqVwDYaLzjNV7jK7ar15mCKECl5WUgi84D5GFkW0mPi14FbDn86HSsJknBCV8-ZWMf2xVvTdN74JjWMihOI0rFG51jqgUFKGMGC3kEWQwfl1r4h0bPepE/s16000/salt%20added.jpg" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpEGIhvHrVK0BoBmh-4dFkEwn71emdWg5Y7_jAg0Y3PZ4uwPqpAu9g8b1t2lspTZaNjlVANQBLHwzEXUT5UK11D0zMzSaAYerIByx8TA-bP2rvAvtQjHS6TNZZQvR1BX8u1PWTpmR_fizRzYqFi5GxJl7CjwRsdD3lXqdshStaafxwo7aFQ0CW0g6fYno/s500/ghee%20added.jpg" style="font-weight: 700; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="343" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpEGIhvHrVK0BoBmh-4dFkEwn71emdWg5Y7_jAg0Y3PZ4uwPqpAu9g8b1t2lspTZaNjlVANQBLHwzEXUT5UK11D0zMzSaAYerIByx8TA-bP2rvAvtQjHS6TNZZQvR1BX8u1PWTpmR_fizRzYqFi5GxJl7CjwRsdD3lXqdshStaafxwo7aFQ0CW0g6fYno/s16000/ghee%20added.jpg" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkmfTYPscLnY8X6B-ycgYieEVSIZEnh8odQszobApM-T5joaqsPDDfD_0ZKI5sXzKP7YGof4Cd32aY-jti3tdNOKQH8ADIt8zcvAJh9hq50OW1MpOKJVU0uAc7FB8zN5RC1VwrBPPE874/s500/rice+flour+added.jpg" style="font-weight: 700; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="351" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkmfTYPscLnY8X6B-ycgYieEVSIZEnh8odQszobApM-T5joaqsPDDfD_0ZKI5sXzKP7YGof4Cd32aY-jti3tdNOKQH8ADIt8zcvAJh9hq50OW1MpOKJVU0uAc7FB8zN5RC1VwrBPPE874/s16000/rice+flour+added.jpg" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBNkqluCnWgC3shpkG5RL26aV5vF43jy_Gz9Y3Br7OLWBtoQPfNQunbHPPq8SoCldRPSvvWMIy7aYBtotLfcCxojalEGH8j3pQfP6kRU5fQ_VQIvgMd89g4uWUHlwX29QqBLR3ixuZxXX1VyaySX-uXYa-vlu1bLVVriyWnLVlIQYsZipKHnC_sklE6rg/s500/stir%20riceflour.jpg" style="font-weight: 700; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="347" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBNkqluCnWgC3shpkG5RL26aV5vF43jy_Gz9Y3Br7OLWBtoQPfNQunbHPPq8SoCldRPSvvWMIy7aYBtotLfcCxojalEGH8j3pQfP6kRU5fQ_VQIvgMd89g4uWUHlwX29QqBLR3ixuZxXX1VyaySX-uXYa-vlu1bLVVriyWnLVlIQYsZipKHnC_sklE6rg/s16000/stir%20riceflour.jpg" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizx0dpD51ogUR8ob2fxPnX7VvKZJa-R1PIBekxccTZWmuKhWvWTPdizsPqwtmvhYCUphELjK98my6cseWqX6NNuq6DP6GJksnBMIcF77PWIBadFKs-KzPqhyv4d3QHaoDXFQVJsWQm84RaLRrQIaFlGjjs33EppDmar0R8xXUBorRoc8sUBxQi2ZLI448/s500/rice%20flour%20cooked%20well.jpg" style="font-weight: 700; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="337" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizx0dpD51ogUR8ob2fxPnX7VvKZJa-R1PIBekxccTZWmuKhWvWTPdizsPqwtmvhYCUphELjK98my6cseWqX6NNuq6DP6GJksnBMIcF77PWIBadFKs-KzPqhyv4d3QHaoDXFQVJsWQm84RaLRrQIaFlGjjs33EppDmar0R8xXUBorRoc8sUBxQi2ZLI448/s16000/rice%20flour%20cooked%20well.jpg" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDN_IdaLYODe_rUUq-_0CxwpCR26WGSS67ffvbpWFwHbiVO_kbl-Bud3VZjhcsaLE8UeX__OEViXIuOwNEQrDTLPgFUYXenPNBy_QYlny5Juo576DN7slX4ab5TN1oEtJK2gggrqFcgJdcqS0tv0e2xSNnQIhUy7Fc5u4PcZ_tYgy0NHHl3Swb2zKV2zA/s500/transfer.jpg" style="font-weight: 700; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDN_IdaLYODe_rUUq-_0CxwpCR26WGSS67ffvbpWFwHbiVO_kbl-Bud3VZjhcsaLE8UeX__OEViXIuOwNEQrDTLPgFUYXenPNBy_QYlny5Juo576DN7slX4ab5TN1oEtJK2gggrqFcgJdcqS0tv0e2xSNnQIhUy7Fc5u4PcZ_tYgy0NHHl3Swb2zKV2zA/s16000/transfer.jpg" /></a></div><div style="text-align: center;"><br /></div><div><div style="text-align: center;"><div style="text-align: justify;">
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<div style="text-align: center;"><span face=""verdana" , sans-serif" style="text-align: left;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_EgW8z9X3vNUMm-lFDQS1lO7mHJi5Rf0sf0CwJn3QmMeZDwEGpl1W3zVs4TTN26QLuzKezInQ88-NSz0DMs1diz7LPLLkYihPX8Xr1x-5500P03Nnx0L3xzWygE99Qo50QtkENMVSyyikZ-lIoFDk5XqB4lPtWxBDxhjdfnqI-jYRGTKiRbiGOj8WpMc/s500/dough%20ready.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="366" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_EgW8z9X3vNUMm-lFDQS1lO7mHJi5Rf0sf0CwJn3QmMeZDwEGpl1W3zVs4TTN26QLuzKezInQ88-NSz0DMs1diz7LPLLkYihPX8Xr1x-5500P03Nnx0L3xzWygE99Qo50QtkENMVSyyikZ-lIoFDk5XqB4lPtWxBDxhjdfnqI-jYRGTKiRbiGOj8WpMc/s16000/dough%20ready.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></b></span></div><div style="text-align: justify;">
<span face=""verdana" , sans-serif" style="text-align: left;"><b><span style="font-size: large;">Making the Modak Using Mould</span></b></span></div><div style="text-align: justify;"><ol><li><span style="text-align: left;">Take small ball portion of dough.</span></li><li>Grease the mould with ghee.</li><li>Put small portion of dough mould and press it to the mould wall.</li><li>Make small cup shape and fill it with coconut stuffing.</li><li>Seal the dough cup with rice dough</li><li>remove from the mould.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJm2ZEjGwL6BQJG6V1mHEC1XJEO1oRTHCqMiYGSgNSzUyhDumpImNbCdzZSTcj8Dyb_-SxeHB5rcXyfBzl0tV2m-lk-v--63fVFcf6_q94shfjkkEcDiSkHRKD48Ng5vby10SuMGIyrcHqHaHJcsFRaSlGBpefQx_fg29vXmDNi6p9OBHAPmNChaaH_fY/s500/1280%20fully%20editied%20with%20trns%20latest.mp4_snapshot_02.39.172.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="417" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJm2ZEjGwL6BQJG6V1mHEC1XJEO1oRTHCqMiYGSgNSzUyhDumpImNbCdzZSTcj8Dyb_-SxeHB5rcXyfBzl0tV2m-lk-v--63fVFcf6_q94shfjkkEcDiSkHRKD48Ng5vby10SuMGIyrcHqHaHJcsFRaSlGBpefQx_fg29vXmDNi6p9OBHAPmNChaaH_fY/s16000/1280%20fully%20editied%20with%20trns%20latest.mp4_snapshot_02.39.172.jpg" /></a></div><br /><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="412" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMs7OSGB8w9FEakGOslXg8wFIKfuNQWWISY3WPkmZpwwJ8AafrbhxH9tQTywtRx3juknh5AUYoAqKTlS8-ec_onk8-4GFDmKv4WVv_SzxgIFxuTcjpJHgGXJfcspB3VtuA10JbjuDor74uXB3TxqxiMfFsm0rKCEXraj6hM1v5GaBBws6Uc8Mq_D8dPY/s16000/1280%20fully%20editied%20with%20trns%20latest.mp4_snapshot_03.27.590.jpg" /></a></div><div style="text-align: center;"><br /></div><div><br /></div></div></div><div dir="ltr" style="text-align: center;" trbidi="on"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5HlKwvUnj5sZ-UMyN2vcBucHeB9eNar2XBx2wJ84xFzXTKOIk7AuUhwWIDVlBua80Tc589AduHCi0BNyDNnZXApOr0qKzy_5wUR2Ub28DFonclLqxPa3hHPmLWS466PbG4wAAkTiTgQCZBqzGJO5PreJFEtMtxc3HnPqfGedVbR4a8sN6LmWFU1yRYek/s700/modak%20in%20mould700.jpg" style="font-weight: 700; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="592" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5HlKwvUnj5sZ-UMyN2vcBucHeB9eNar2XBx2wJ84xFzXTKOIk7AuUhwWIDVlBua80Tc589AduHCi0BNyDNnZXApOr0qKzy_5wUR2Ub28DFonclLqxPa3hHPmLWS466PbG4wAAkTiTgQCZBqzGJO5PreJFEtMtxc3HnPqfGedVbR4a8sN6LmWFU1yRYek/s16000/modak%20in%20mould700.jpg" /></a></div><div dir="ltr" style="text-align: left;" trbidi="on"><b><span style="font-size: large;"><br /></span></b></div><div dir="ltr" style="text-align: left;" trbidi="on"><b><span style="font-size: large;">Making the Modak by Rolling</span></b></div><div dir="ltr" style="text-align: left;" trbidi="on"><ol style="text-align: left;"><li>Take a small ball size of dough and give a ball shape.</li><li>Using a rolling board and rolling pin roll the dough to poori size.</li><li>Place 2 tbsp of coconut stuffing on it.</li><li>Press to create pleats and make a cup shape.</li><li>Bring together the edges and form it into a modak shape.</li></ol></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><b><span style="font-size: large;">Making the Modak by Hand</span></b></div><div dir="ltr" style="text-align: left;" trbidi="on"><ol style="text-align: left;"><li>Grease the palms of your hands and press the round ball with your fingers to make a small bowl.</li><li>Press the edges with your fingers to the dough bowl to create pleats.</li><li>Put the coconut stuffing in the center of the dough bowl. </li><li>Bring the edges together to form the dough bowl into a modak shape. Pinch off any extra dough on the top.</li></ol></div><div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""verdana" , sans-serif" style="font-size: large; text-align: left;"><b>Steaming the Modaks</b></span><br /><ol><li><span face=""verdana" , sans-serif"><span style="text-align: left;">Heat sufficient water in a steamer. Arrange the modak plates in it. </span></span></li><li><span face=""verdana" , sans-serif"><span style="text-align: left;">Slightly dip the modaks in cold water and place this on plate. </span></span></li><li><span face=""verdana" , sans-serif"><span style="text-align: left;">Cover with lid and steam the modaks over a medium flame for about </span></span><span face=""verdana" , sans-serif" style="text-align: left;">10</span><span face=""verdana" , sans-serif" style="text-align: left;"> minutes.</span></li><li><span style="text-align: left;">Rest for 5 mins. Open the lid and arrange the steamed modaks on a flat plate.</span></li></ol></div><div><div style="text-align: justify;"><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: justify;"><span>Note : This post is updated with new photos on 17-9-2023</span></div>
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</div><div style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/bwvrIxMvjrY?si=QusiQ9NhwJAjHKj4" title="YouTube video player" width="560"></iframe></div></div>
Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.com21tag:blogger.com,1999:blog-6393081422128105005.post-2265567183245598792023-09-12T12:30:00.022+05:302023-09-12T13:14:41.337+05:30Karela Pyaj ki Masaledar Sabji | Bitter Gourd Onion Sabzi<p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNvhqmGokgQFYOOD0-imVhnnZyNpP1axqMF_bKOJLIBaO60eqwCFjdZmKjx1jHylv3cnLqYR6Z1IAJK2cigVL2BEtr493tGGsPtQH9UPWGnRGDd_zQiakslHglgdvW22Bx_LR-lpQizeOtVGwWouJ-JjKL2dvRgteKnBMGkzGwoBLA3j8MpZ6-fyqrtU8/s700/Bitter%20gourd%20sabzi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNvhqmGokgQFYOOD0-imVhnnZyNpP1axqMF_bKOJLIBaO60eqwCFjdZmKjx1jHylv3cnLqYR6Z1IAJK2cigVL2BEtr493tGGsPtQH9UPWGnRGDd_zQiakslHglgdvW22Bx_LR-lpQizeOtVGwWouJ-JjKL2dvRgteKnBMGkzGwoBLA3j8MpZ6-fyqrtU8/s16000/Bitter%20gourd%20sabzi.jpg" /></a></div><p></p><p style="text-align: justify;">Karela Pyaj ki Masaledar Sabji | Bittergourd Onion Sabzi is a delicious healthy side dish prepared with bitter gourd, onion, spice powder, tamarind extract and jaggery. A very delicious hot karela pyaj ki sabzi goes well with roti, chapati, poori and dal-rice. Spice powder adds an exotic flavor, taste and texture to the karela sabji. In this sabzi, bitterness of bitter gourd is very well balanced by tanginess of tamarind and sweetness of jaggery. If you want to totally avoid the bitterness you can add more jaggery. Bitter gourd is a healthy vegetable and is seasonal. The spice powder made with peanuts, sesame, cashew and coconut is very tasty and unique. This spice powder can be used in potato, cauliflower, brinjal and ridge gourd sabzis also. </p><span><a name='more'></a></span><p><br /></p><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE71zoOLJrBEaF0IvvURL7gDRNUN4NhfkwG7YMT-nhbfqN2FOcvo5heJ8xt23uVwLVK9jtfW2T71NLUTLezSNVdeLuNAfhunGpETlmzOKCm0wjVi2u10CW1vFA_2ihrBTHoX4Eiq6_DaeHn7V1hrpn_8HlrHDwzbGkmzimg_B0K5BDDj2iwI9T2-XrLn4/s700/karela%20ki%20sabji.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE71zoOLJrBEaF0IvvURL7gDRNUN4NhfkwG7YMT-nhbfqN2FOcvo5heJ8xt23uVwLVK9jtfW2T71NLUTLezSNVdeLuNAfhunGpETlmzOKCm0wjVi2u10CW1vFA_2ihrBTHoX4Eiq6_DaeHn7V1hrpn_8HlrHDwzbGkmzimg_B0K5BDDj2iwI9T2-XrLn4/s16000/karela%20ki%20sabji.jpg" /></a></div><span style="font-size: x-large;"><br /></span></div><div><span style="font-size: x-large;"><b>Karela Pyaj ki Masaledar Sabji | Bitter Gourd Onion Sabzi </b></span></div><div><br /></div>
<div style="text-align: justify;"><div><br /></div><div><b>Ingredients</b></div><div><ul><li>Bitter Gourd/ Karela - 2</li><li>Onion - 2</li><li>Ginger paste - 3/4 tsp</li><li>Garlic Paste - 3/4 tsp</li><li>Chilli Powder - 1 heaped tsp</li><li>Turmeric Powder - 1/2 tsp</li><li>Tamarind Extract - 1/2 cup</li><li>Jaggery/Gud - 2 tbsp</li><li>Garam Masala - 1/2 tsp</li><li>Fresh Coriander - 1/4 cup</li><li>Salt</li><li>Oil</li></ul></div><div><br /></div><div><b>For the Spice Powder</b></div><div><ul><li>Fenugreek Methi Dana - 1/4 tsp</li><li>Coriander Seeds - 1 tsp</li><li>Cumin/Jeera - 1/2 tsp</li><li>Peanut/Shenga - 3 tbsp</li><li>Sesame/Til- 2 tsp</li><li>Roasted Gram/Putani - 2 tsp</li><li>Red Chilli - 2</li><li>Coconut - 3 tbsp</li><li>Cashew Nut/Kaju - 5</li><li>Oil </li><div><br /></div></ul></div><div><b>For Tempering</b></div><div><ul><li>Oil</li><li>Mustard Seeds - 1 tsp</li><li>Black Gram Dal/Urad Dal - 1 tsp</li><li>Chana Dal - 1 tsp</li><li>Cumin/ Jeera - 1 tsp</li><li>Hing - 1/2 tsp</li></ul><div><b><br /></b></div><div><b>Instructions</b></div></div><div><ol><li>Wash and scrape the bitter gourd. </li><li>Slice them thinly.</li><li>Remove the seeds.</li><li>Heat oil in a pan and fry the bitter gourd until crisp.</li><li>Roast all the ingredients for the spice powder and blend it to a smooth powder. </li><li>Heat oil in a pan. Add all the ingredients of tempering and add onions to it. </li><li>Saute the onions until translucent. </li><li>Then add the ginger, garlic paste and saute.</li><li>Add the chilli powder and turmeric powder. Saute for a while.</li><li>Add the spice powder and mix well.</li><li>Add half cup of water.</li><li>Add tamarind extract. Mix well</li><li>Add salt.</li><li>Add jaggery. Mix well.</li><li>Add fried bitter gourd and mix.</li><li>Add garam masala and mix gently.</li><li>Add coriander leaves and mix.</li><li>Cook Covered for 5 mins. Stir in between until the oil separates.</li><li>When the oil separates, switch off the flame.</li><li>Serve with roti, chapati, poori and dal-rice.</li></ol><div><br /></div><div>Watch on youtube</div></div><div><br /></div><div><br /></div></div>
<div style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/3tiM5NuTkbE?si=COcSdf_ProCn0eOl" title="YouTube video player" width="560"></iframe></div>Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.com0tag:blogger.com,1999:blog-6393081422128105005.post-70797878151774578012023-09-06T15:40:00.000+05:302023-09-06T15:43:23.517+05:30Lauki Halwa with Khoya and Milk | Doodhi ka Halwa | Dudhi Halwa Recipe | Bottle Gourd Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9uzHeeK-K_Zj9QaxsWgDBGH6_Bef9mWNTsGbD2IcVvLgDfyBfIKHrqSkV_mMIXYJ6cpJT9WJxBzFLSCesWhqyzQkh8X4Y7PCEJpY1sAgHpfiJMsc7ONHOkuPirXFiJI75OrtySHVoYrJwUhHO9tAhC9pOVbRwRFrnjY1vS3hsaHBXSkQhCveT73tzsaE/s700/lauki%20halwa.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9uzHeeK-K_Zj9QaxsWgDBGH6_Bef9mWNTsGbD2IcVvLgDfyBfIKHrqSkV_mMIXYJ6cpJT9WJxBzFLSCesWhqyzQkh8X4Y7PCEJpY1sAgHpfiJMsc7ONHOkuPirXFiJI75OrtySHVoYrJwUhHO9tAhC9pOVbRwRFrnjY1vS3hsaHBXSkQhCveT73tzsaE/s16000/lauki%20halwa.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span face=""verdana" , sans-serif"><span style="text-align: justify;"><div dir="ltr" style="text-align: justify;" trbidi="on"><div dir="ltr" trbidi="on">Lauki Halwa with Khoya and Milk | Doodhi ka Halwa | Dudhi Halwa Recipe | Bottle Gourd Halwa is an Indian dessert prepared with bottle gourd, ghee, milk, sugar, khoya and flavored with cardamoms. It is a light vegetable with mild flavor which is available throughout the year. There are many ways of making lauki halwa. Dudhi halwa can also be made without milk and khoya. But use of khawa and milk add creamy taste to the lauki halwa. Milkmaid can also be used in the place of mawa and milk. </div><span><a name='more'></a></span><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">If you are using milkmaid then reduce the quantity of sugar. While using khawa, stir continuously and cook on medium flame to avoid the halwa from burning. If the doodhi is tender then grate the soft part with seeds. By using tender middle soft part of lauki, the lauki halwa become very tasty.</div><div style="font-weight: bold;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDL1k6bhuzsdbojo0tuM8osAjarXW8VeduHg4poPtWKO9xwRYtcd64vrRaK3WD5E1nuvl_OPB9AmVi28Q59A51IdmclRv5k8XWjRDweT0hthpQTN6JFOHuTYdU5r6JzTVq35yroKuWKzfqg7qRTJcJ0h6H58guvLXxlFLVgBYV2fMpXBJBO66fRdhTV14/s700/Halwa%20700.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDL1k6bhuzsdbojo0tuM8osAjarXW8VeduHg4poPtWKO9xwRYtcd64vrRaK3WD5E1nuvl_OPB9AmVi28Q59A51IdmclRv5k8XWjRDweT0hthpQTN6JFOHuTYdU5r6JzTVq35yroKuWKzfqg7qRTJcJ0h6H58guvLXxlFLVgBYV2fMpXBJBO66fRdhTV14/s16000/Halwa%20700.jpg" /></a></div><br /><div style="font-weight: bold; text-align: center;"><br /></div></div></span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div><div><div style="text-align: justify;">
<span face=""verdana" , sans-serif"><span style="font-size: x-large;">Lauki Halwa with Khoya and Milk<br /></span></span>
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<td style="background-color: #default; text-align: center; width: 20%;"> <span style="font-size: x-small;"> Prep Time<br /> 10 Minutes </span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cook Time<br />25 Minutes</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cuisine<br />Indian</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Servings<br />4</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Author <br />Vidya</span></td>
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<td style="background-color: #default; text-align: left; width: 100%;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><div style="text-align: left;"><span face=""verdana" , sans-serif"><span style="font-size: x-large;"><b>Ingredients</b></span></span></div><div style="text-align: left;"><div><ul><li>Bottle Gourd/Lauki/Dudhi - 500 gms</li><li>Ghee - 1/3 cup</li><li>Milk - 1/2 cup</li><li>Sugar - 1/2 cup</li><li>Khoya/Khawa/Mawa - 1/2 cup</li><li>Cardamom Powder - 1/2 tsp</li><li>Fried Nuts</li></ul></div></div></div><div><div><b><br /></b></div><div><b>Instructions</b></div><div><ol style="text-align: left;"><li>Wash the bottle gourd and pat to dry with a kitchen towel.</li><li>Peel and grate the bottle gourd/lauki. If the lauki is tender, do not discard the seeds.</li><li>Heat a pan and add ghee. When ghee melts, add the grated bottle gourd.</li><li>Saute the lauki until translucent.</li><li>Now add milk and stir gently. </li><li>Cook covered until the milk thickens and lauki become soft. Cook for 10 mins.</li><li>Then add the sugar. Combine well. </li><li>When sugar melts, further boil for 5 mins.</li><li>Once the milk becomes thick, add the khoya/mawa/khawa. Stir gently.</li><li>When khoya melts, cook for 5 mins.</li><li>After 5 mins, the lauki mixture thickens. Add a tsp of ghee and mix.</li><li>Cook for a while and switch off the flame.</li><li>Perfect lauki halwa is ready to serve. </li><li>When the halwa is warm, add the cardamom powder and mix.</li><li>Garnish with fried nuts and serve</li></ol></div></div></div></td>
</tr></tbody></table><br /></div><div style="text-align: center;"><span style="background-color: white; color: #0d0d0d; font-size: 15px; white-space-collapse: preserve;"><b>Video</b></span></div><div>
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<div style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/hWEyjEuWdJ0?si=-wWYMkxKp8KdDTi4" title="YouTube video player" width="560"></iframe></div><div style="text-align: center;"><br /></div><div style="text-align: justify;">This post is updated with new photos on 6-9-2023</div>Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.com11tag:blogger.com,1999:blog-6393081422128105005.post-86229973951673515022023-08-18T13:30:00.008+05:302023-08-18T21:42:46.353+05:30Rava Upma Recipe | South Indian Style Upma | Uppittu | Suji Upma<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ177WVahDyUsEL38PagsOafbD143QeumPkeF_vJ0WOmzBfZOTlJJhb3GhWfvzIiYfYPtBkpoep8tZ-wIiXT1t3QueOPuw_MD_-ASWpLLHIjSl5p4CUs-6kRWgeMuatzRDkfDWpL5KthgEwB98Ndt3wGO-mvc0xFbQMR08aZAxJMYkQ_BdKf4EByxVuaM/s709/rava%20upma.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="709" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ177WVahDyUsEL38PagsOafbD143QeumPkeF_vJ0WOmzBfZOTlJJhb3GhWfvzIiYfYPtBkpoep8tZ-wIiXT1t3QueOPuw_MD_-ASWpLLHIjSl5p4CUs-6kRWgeMuatzRDkfDWpL5KthgEwB98Ndt3wGO-mvc0xFbQMR08aZAxJMYkQ_BdKf4EByxVuaM/s16000/rava%20upma.jpg" /></a></div><br /><div style="text-align: center;"><br /></div><div style="text-align: justify;">Rava upma is an easy to make healthy Indian breakfast dish prepared with roasted rava, onion, coconut and a few tempering spices. The soft, moist and flavourful upma can be prepared in 20 minutes. The recipe I have shared here is South Indian style soft upma with coconut and ghee flavour. The ratio of rava and water is 1:3. Adding turmeric powder is optional but it gives vibrant yellow colour to the upma. </div><div style="text-align: justify;">The flavour and colour of upma is very inviting. </div><span><a name='more'></a></span><div style="text-align: justify;"><br /></div><div style="text-align: justify;">It is a filling and satisfying delectable dish one can relish in the morning. This sooji upma is called as uppittu in Kannada. The rava roasted in little bit of ghee enhances the flavour and taste. Roasting the rava on medium flame until aromatic gives a good texture to the upma. The rava should not be roasted on high flame and it should not get burnt. To make upma, coarse Bombay rava is ideal which is slightly thicker than fine rava. Upma is made in different ways across the country. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Upma made by adding veggies like green peas, beans, carrot, tomato, red chilli powder, some spices and spice powder is called as khara bhath. If tomato is added then it is called as tomato upma. In functions like marriage, upma is served for breakfast and can be prepared in large batches very quickly. Thus upma becomes a popular breakfast item in large functions also. If guests suddenly arrive, upma is one such thing that can be prepared quickly. Rava is also used to make laddu, kheer, halwa, sheera, satyanarayana mahaprasad, dosa, thalipeeth and idli. </div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSUTb3x6RijhVSoCY678u43dFfnaotNX-Mp5D12OwdMjR2V7Ry_eVhGTYhvG0GSMm6h_fk1eGQXn6sgPYLsfeJX-678ewuaryJya9gKVnn1ywJwtxM6balMhn6_gXUo8ecjcaChAHhgh-WtO9_iDhME8N-aK_pym_2ve14Ef15AN84RzAY8FH0VDMQQdA/s709/rava%20upma.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="709" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSUTb3x6RijhVSoCY678u43dFfnaotNX-Mp5D12OwdMjR2V7Ry_eVhGTYhvG0GSMm6h_fk1eGQXn6sgPYLsfeJX-678ewuaryJya9gKVnn1ywJwtxM6balMhn6_gXUo8ecjcaChAHhgh-WtO9_iDhME8N-aK_pym_2ve14Ef15AN84RzAY8FH0VDMQQdA/s16000/rava%20upma.jpg" /></a></div><br /><div style="text-align: center;"><br /></div><div style="text-align: justify;"><b>Rava Upma | Upma Recipe South Indian Style | Uppittu </b></div><br /><table style="border: 1px dotted grey; margin-left: auto; margin-right: auto; width: 100%;">
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<td style="background-color: #default; text-align: center; width: 20%;"> <span style="font-size: x-small;"> Prep Time<br />10 Minutes</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cook Time<br />20 Minutes</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cuisine<br />Indian</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Servings<br />4</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Author <br />Vidya</span></td>
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<td style="background-color: #default; text-align: left; width: 100%;"><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><div><b>Ingredients</b></div><div><div><ul><li>1 Cup Rava / Suji / Semolina</li><li>3 Tsp Ghee</li><li>3 Tbsp Oil</li><li>1 Tsp Mustard Seeds</li><li>1 Tsp Urad Dal</li><li>Few Curry Leaves</li><li>2 Green Chilli, Chopped</li><li>2 Tsp Grated Ginger</li><li>1 Large Onion, Chopped</li><li>1/4 Cup Grated Coconut</li><li>3 Cups Water</li><li>1 Tsp Salt</li><li>1 Tsp Sugar</li><li>1/2 Lemon, juice</li><li>1/4 Cup Coriander Leaves, Chopped</li></ul></div></div><div><br /></div><div><div><b>Instructions</b></div><div><div><ol><li>Heat a pan and add 1 tsp ghee.</li><li>When the ghee melts add rava and roast until aromatic. Remove and keep it aside.</li><li>In another pan heat 3 tbsp oil. </li><li>Add mustard seeds. </li><li>When they start spluttering, add urad dal, green chilli, curry leaves and grated ginger.</li><li>Add onions saute till the onions turn translucent.</li><li>Add 3 cups of water. The rava and water ratio is 1:3 </li><li>Add grated coconut, sugar and salt. </li><li>Add turmeric powder. Mix Well.</li><li>Squeeze 1/2 lemon. Mix Gently</li><li>Bring it to boil.</li><li>While boiling, add rava and mix gently. There should not be any lumps</li><li>Cook covered for 3 mins.</li><li>Add 2 tsp ghee, mix gently</li><li>Add chopped coriander and mix.</li><li>Enjoy rava upma</li></ol></div></div></div></div></td>
</tr></tbody></table><br /><div style="text-align: center;"><b>Video</b></div>
<div><br /></div><div><div style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/H1Z4A5AJLQQ" title="YouTube video player" width="560"></iframe></div><div><br /></div></div>Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.comtag:blogger.com,1999:blog-6393081422128105005.post-61433601751915217172023-08-11T12:00:00.001+05:302023-08-11T12:31:48.587+05:30Idli Recipe | Soft and Spongy Idli | Mallige Idli | Kushboo Idli <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLBh8YvN6sElK7CS_TcILUSue6Li7rIe6yy9GSFjetXz5oZO_vWTG2yO812FH7-DcOEYZXothtCub8xzBU96D-IcgGsOV8lHZlfLFEVyX_TYcsN-vVjjA7MN9jr4Ra_9ygHF6YzSLw1MjnjJ_3JRTJCU04NHYtk_Op8MNRCukbNVvZOaTbu3m9hiwnNk/s700/mallige%20idli-kushboo%20idli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="629" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLBh8YvN6sElK7CS_TcILUSue6Li7rIe6yy9GSFjetXz5oZO_vWTG2yO812FH7-DcOEYZXothtCub8xzBU96D-IcgGsOV8lHZlfLFEVyX_TYcsN-vVjjA7MN9jr4Ra_9ygHF6YzSLw1MjnjJ_3JRTJCU04NHYtk_Op8MNRCukbNVvZOaTbu3m9hiwnNk/s16000/mallige%20idli-kushboo%20idli.jpg" /></a></div><p><br /></p><p style="text-align: justify;">Idli Recipe | Soft and Spongy Idli | Mallige Idli | Kushboo Idli. Rice idli is one of the popular and staple food of South India usually served for breakfast. It is popular throughout India and world wide. It is a healthy and filling breakfast and usually served with coconut chutney and sambar. There are different ways of making Idlis, one of the method is using rice, black gram dal and beaten rice (poha). The black gram dal and beaten rice is well soaked and ground to a smooth paste. The rice is soaked and ground to a coarse paste. </p><span></span><span><a name='more'></a></span><p style="text-align: justify;">After mixing both the batter, it is fermented to get a soft and fluffy idli batter. Adding poha makes idli softer and also enhances the taste. This soft and spongy idli made using poha is called as Mallige idli and Kushboo idli in Southern part of Karnataka. Any variety of raw rice can be used to make soft idli. The fermentation of batter depends upon the atmosphere. In a warm place or during summer, batter of idli ferments within 8 hours whereas in winter it takes nearly 10-12 hours. </p><p style="text-align: justify;"> Idli is an ideal breakfast and the most likeable part is the batter can be prepared in advance and stored in the refrigerator for a couple of days. If the batter is refrigerated, you need to take it out half an hour before you make the idli. The quantity of ingredients I have used in the recipe is sufficient to make soft idli for 4 persons. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh46jNL766tEqafsyUAt1roHSJNDTyn6JnfTUYxXEAbk8quCIcE8zkF7e9s8I3eDCWoGkC-WBJ2PKTNchPSDX47aBXkiRLtcijgNdlb8wfBAeCV9FrmT9WKpTTGzAtQNylEGQ1c6VQM8nRP8nVu1Q3vafcsJQ_ZRGeji-vAU7zYvhLcyI78zfeseMX7JgY/s700/soft%20idli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="627" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh46jNL766tEqafsyUAt1roHSJNDTyn6JnfTUYxXEAbk8quCIcE8zkF7e9s8I3eDCWoGkC-WBJ2PKTNchPSDX47aBXkiRLtcijgNdlb8wfBAeCV9FrmT9WKpTTGzAtQNylEGQ1c6VQM8nRP8nVu1Q3vafcsJQ_ZRGeji-vAU7zYvhLcyI78zfeseMX7JgY/s16000/soft%20idli.jpg" /></a></div><p style="text-align: center;"><br /></p><p><b>Soft and Spongy Idli Recipe | Mallige Idli | Kushboo Idli</b></p><div><br /></div>
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<td style="background-color: #default; text-align: center; width: 20%;"> <span style="font-size: x-small;"> Prep Time<br />8 Hours + 20 Minutes</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cook Time<br />15 Minutes</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cuisine<br />South Indian</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Servings<br />4</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Author <br />Vidya</span></td>
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<td style="background-color: #default; text-align: left; width: 100%;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><div><b>Ingredients</b></div><div><ul><li>1 Cup Rice</li><li>3/4 Cup Black Gram Dal / Urad Dal</li><li>1/2 Cup Beaten Rice / Poha</li><li>1 Tsp Salt</li><li>Oil</li></ul></div></div><div><br /></div><div><div><b>Instructions</b></div><div><div><ol><li>Rinse the raw rice and urad dal for 3-4 times and soak with sufficient water for 5 hours and set aside. </li><li>After 5 hrs soak the poha and drain, set aside for 10 mins.</li><li>After 10 mins drain the water and put the urad dal in a mixer jar. Add the poha and grind by adding water gradually to make a thick batter. Transfer the batter to a large bowl.</li><li>Now drain the water and put the rice in the same mixer jar and grind to a coarse paste adding little amount of water. The paste should be like thick rava paste. </li><li>Pour the rice paste in the urad dal paste. Mix well with spoon and keep covered in a warm place. It takes 8 to 12 hours to ferment.</li><li>Then add salt in the fermented batter and mix well. Make a dropping consistency batter. Add water if required.</li><li>Grease the idli plate with oil. </li><li>Pour the batter in the mould.</li><li> Boil water in a idli cooker and place the idli mould. </li><li>Cover with lid and cook on medium flame for 10 mins.</li><li>Rest for 3-4 mins and then demould the idlis. Serve with coconut chutney and sambar.</li></ol></div></div></div></div></td>
</tr></tbody></table><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Idli Recipe | Soft and Spongy Idli | Mallige Idli | Kushboo Idli - Video</b></div><div style="text-align: center;"><br /></div>
<div style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/snr561EtTbU" title="YouTube video player" width="560"></iframe></div><div style="text-align: center;"><br /></div>Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.comtag:blogger.com,1999:blog-6393081422128105005.post-36804518022315995862023-07-06T23:30:00.003+05:302023-07-14T12:57:40.090+05:30Quick Mango Milkshake Recipe | Thick Mango Milkshake in 5 Mins<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Mango milkshake recipe</b> - Today I am sharing an easy to make mango milkshake recipe with you all. This is one of my favourite milkshakes and I make it often during the mango season. This delicious shake is made with skim milk, mango and sugar. It is totally healthy and guilt free drink which can be enjoyed at anytime of the day. It provides energy as the milk contains proteins and mango contains vitamins, minerals and carbohydrates. Mango and milk combination is naturally good for health. If you drink a glassful of milkshake for breakfast, after school or office you will not feel like having anything for a few hours. It is filling and refreshing. This mango milkshake is very easy to prepare and can be made within few minutes. </div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: justify;"><br /></div>
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<span style="font-size: x-large;"><b>Mango Milkshake Recipe</b></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div>
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<td style="background-color: #default; text-align: center; width: 20%;"> <span style="font-size: x-small;"> Prep Time<br />5 Minutes</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;">Cook Time<br />5 Minutes</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cuisine<br />Indian</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Servings<br />2</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Author <br />Vidya</span></td>
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<td style="background-color: #default; text-align: left; width: 100%;"><div style="text-align: justify;"><b style="text-align: left;"><span face=""verdana" , sans-serif" style="font-size: large;"><br /></span></b></div><div style="text-align: justify;"><b style="text-align: left;"><span face=""verdana" , sans-serif" style="font-size: large;">Ingredients </span></b><br style="text-align: left;" /><ul style="text-align: left;"><li>1 Mango - Peeled, Cut into Pieces </li><li>1 Cup Milk, Boiled and Cooled</li><li>2 Tbsp Sugar </li><li>4 Cardamoms</li><li>Few Sliced Almonds</li></ul><ul style="text-align: left;"></ul><span face=""verdana" , sans-serif" style="text-align: left;"><b><span style="font-size: large;"><div style="text-align: justify;"><span face=""verdana" , sans-serif" style="text-align: left;"><b><span style="font-size: large;"><br /></span></b></span></div>Method</span></b></span><br style="text-align: left;" /><ol style="text-align: left;"><li>Wash, peel, and cut the mango into small pieces.</li><li>Put the chopped mangoes, cardamoms milk and sugar in a mixer jar.</li><li>Grind it to a smooth paste to make the medium thick milkshake.</li><li>Pour in the serving glass</li><li>Garnish with sliced almonds and enjoy mango milkshake </li></ol></div><div style="text-align: justify;"><div><br /></div></div></td>
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<span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"> Wash, peel, and cut the mango into small pieces. Transfer the mango pieces to a mixer jar</span></div><div style="text-align: center;"><span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyLnLAppTh9ZtvFF0qoP7uOFjBN1Y5_3synKB9UlTxWdl4vDrCQ2u7fHrkmVa4pMWTTNGUGgEOfuGlnNLAlMBDT7BXGIJksVm557f4MysxStTZeMiDXy7RW3HM1zWG1M6wimofC9iMtljlvImlVUB2eR-KBVO9CbKRerUpvkKxzBXGGzNmLb9MVdxiuSk/s500/Snapshot_2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyLnLAppTh9ZtvFF0qoP7uOFjBN1Y5_3synKB9UlTxWdl4vDrCQ2u7fHrkmVa4pMWTTNGUGgEOfuGlnNLAlMBDT7BXGIJksVm557f4MysxStTZeMiDXy7RW3HM1zWG1M6wimofC9iMtljlvImlVUB2eR-KBVO9CbKRerUpvkKxzBXGGzNmLb9MVdxiuSk/s16000/Snapshot_2.JPG" /></a></span></div>
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<div style="text-align: left;"> Add Cardamoms</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWo-BF-fbayz5jz2vr3XLDTQdMukABCVfw7HFIB4Bzu78AUxhfPCFo6h1jBFZbdiXVyjiaXfS2uEWR6te-2_YFNQxeHCFqS_tYhhUoBCrNxKS43VJ3-tRY3v1ih0DdbOSojkARUX61z38PxEXFAwrahyRLUgaE4vLq--i0JucpKb_BsshKlyz6rQZKkI/s500/Snapshot_3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWo-BF-fbayz5jz2vr3XLDTQdMukABCVfw7HFIB4Bzu78AUxhfPCFo6h1jBFZbdiXVyjiaXfS2uEWR6te-2_YFNQxeHCFqS_tYhhUoBCrNxKS43VJ3-tRY3v1ih0DdbOSojkARUX61z38PxEXFAwrahyRLUgaE4vLq--i0JucpKb_BsshKlyz6rQZKkI/s16000/Snapshot_3.JPG" /></a></div><br /><div style="text-align: left;"> Add Sugar</div><div><div style="text-align: center;">
<div style="text-align: left;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmGr9RncjjjE--9O-68RxL9Vazn547pwoId-IaALIOj3bL3MtM_HF4GocrCMCAhoxj79z-XR3XxxTR_GQqOGpvtQZlsfz2CITdZtkKVE2uofNZ4U2FLiAMs6asCUasXSKgrP4uSsLwAEo8wZK4kDb3NrXL-_8MTFxdT9SOa8x-zWRAEauT0K3X8f2d5QQ/s500/Snapshot_4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmGr9RncjjjE--9O-68RxL9Vazn547pwoId-IaALIOj3bL3MtM_HF4GocrCMCAhoxj79z-XR3XxxTR_GQqOGpvtQZlsfz2CITdZtkKVE2uofNZ4U2FLiAMs6asCUasXSKgrP4uSsLwAEo8wZK4kDb3NrXL-_8MTFxdT9SOa8x-zWRAEauT0K3X8f2d5QQ/s16000/Snapshot_4.JPG" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;"> Add Milk</div>
</div><div style="text-align: left;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-NZqevAsg2g4DVBkWv9F5F_Z4bNsvAg9DQJUlo8D_vIOUgQaEY1hIGcgNo3H55PaVlC7B40FInzN9lP7d2ZTrfGqe5399ZKdnoUAKTMbGLkJxJq1NoNXsAbaJqcSxd9ScfpNXRjSV8sDVP0vOg_FqlGa1OIIuxOalbaTyFwCIbSBUdqv0SZobrsmFFcg/s500/Snapshot_5.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-NZqevAsg2g4DVBkWv9F5F_Z4bNsvAg9DQJUlo8D_vIOUgQaEY1hIGcgNo3H55PaVlC7B40FInzN9lP7d2ZTrfGqe5399ZKdnoUAKTMbGLkJxJq1NoNXsAbaJqcSxd9ScfpNXRjSV8sDVP0vOg_FqlGa1OIIuxOalbaTyFwCIbSBUdqv0SZobrsmFFcg/s16000/Snapshot_5.JPG" /></a></div>
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</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijH5cGBL5WFk_6Qm5qh_EHc61T2TOSPLOCDp1P-z7fUJMebcUWZ_g_AA4k5yX7I1ehsv_KqSAvttL9TxfVPqH_iA9QOFa-W7VDvD6H6AHxdRc243cPwwxx9__X6TkihR5shekPMNdyyvETcjPdzmdsfcxq3Olp8gBeyiy6kuO_Cbgtz7QXQtaNMnEgP3M/s500/Snapshot_1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijH5cGBL5WFk_6Qm5qh_EHc61T2TOSPLOCDp1P-z7fUJMebcUWZ_g_AA4k5yX7I1ehsv_KqSAvttL9TxfVPqH_iA9QOFa-W7VDvD6H6AHxdRc243cPwwxx9__X6TkihR5shekPMNdyyvETcjPdzmdsfcxq3Olp8gBeyiy6kuO_Cbgtz7QXQtaNMnEgP3M/s16000/Snapshot_1.JPG" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;"> Grind it to a smooth paste</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIdinlQNtHu5HqMyGkmbR8ussf4xo16oULn_OZBE1PEvwOeNsIkrVWRCkDRfDWTMYpuPS01bNDbphgNgGdibqqhRUd6AmQCDaLrWQMrw-zqz8PcUwacRBtci4IDB32AkVDsd-Gp_g49h66cofi81DLRgRiAsdB3T7I-JZNebwQYEXjQVGFZymr2DKbmA4/s500/Snapshot_7.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="445" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIdinlQNtHu5HqMyGkmbR8ussf4xo16oULn_OZBE1PEvwOeNsIkrVWRCkDRfDWTMYpuPS01bNDbphgNgGdibqqhRUd6AmQCDaLrWQMrw-zqz8PcUwacRBtci4IDB32AkVDsd-Gp_g49h66cofi81DLRgRiAsdB3T7I-JZNebwQYEXjQVGFZymr2DKbmA4/s16000/Snapshot_7.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;">Pour in the serving glass. Garnish with sliced almonds and enjoy mango milkshake</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWLzzkQU2Sj4Kpt2xRQwF99AhUAv5Euqeu9AZRfVVUrFstszKWPPEewH7u8RKNJBSGAMUuRnpWAYBqesoSEmg-pwbvEmrQbxGSACDAVjiYf5IGWSar_ig68Z8HVpuah9kGSUrEdzmLp4P9onZNw6d5_R3zdi87b8pTqmgeePC4JDvxNIqXwfk3iP4gFp4/s700/Snapshot_10.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="686" data-original-width="700" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWLzzkQU2Sj4Kpt2xRQwF99AhUAv5Euqeu9AZRfVVUrFstszKWPPEewH7u8RKNJBSGAMUuRnpWAYBqesoSEmg-pwbvEmrQbxGSACDAVjiYf5IGWSar_ig68Z8HVpuah9kGSUrEdzmLp4P9onZNw6d5_R3zdi87b8pTqmgeePC4JDvxNIqXwfk3iP4gFp4/w400-h392/Snapshot_10.JPG" width="400" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b>Video</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b><br /></b></span></div></div>
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<div style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/tC6vXC6ldOk" title="YouTube video player" width="560"></iframe></div>Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.com19tag:blogger.com,1999:blog-6393081422128105005.post-45393173951476486182023-07-06T10:55:00.000+05:302023-07-06T10:59:21.582+05:30Oats Chilla Recipe | Oats Cheela <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBi9bNzpt2_PyMNwHAqMHJ-oWRMnRtf1Wr6GRLw-eGMRXqWwSSarPZA3ho-WzkO-rWtLlQgLNMvBb7z6jZU71nLBtUa36jZT9tlayu2iUUFIwHfvBg0OJZq8xyEMTLTKNCZregPyMgFIgE8xwMhI1kc8-PEnAZHiEqMjAK5hfArT8SCtu6lU79e14W/s829/oats%20chilla3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="829" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBi9bNzpt2_PyMNwHAqMHJ-oWRMnRtf1Wr6GRLw-eGMRXqWwSSarPZA3ho-WzkO-rWtLlQgLNMvBb7z6jZU71nLBtUa36jZT9tlayu2iUUFIwHfvBg0OJZq8xyEMTLTKNCZregPyMgFIgE8xwMhI1kc8-PEnAZHiEqMjAK5hfArT8SCtu6lU79e14W/w540-h640/oats%20chilla3.jpg" width="540" /></a></div><p style="text-align: justify;"><span style="text-align: left;">Oats chilla is a pancake made with oats powder as basic ingredient. Further onion, yogurt, besan, green chilli, ginger, coriander leaves, and jeera are added to make an exotic and flavorful chilla. Besan is added for binding purpose and it enhances the texture as well as taste of the chilla. It is a delectable and hassle free dish for breakfast. it can even be served as an evening snack. <span></span></span></p><a name='more'></a><p></p><p style="text-align: justify;"><span style="text-align: left;">Often I make oats chilla for breakfast because it is satisfying and nutritious dish. </span><span style="text-align: left;">You can make oats chilla more healthy and tasty by wrapping the sabji with chilla like my earlier post of <a href="https://www.akshaypatre.com/2014/04/cheela-moong-dal-dosa-split-green-gram.html" target="_blank">Moong Dal Chilla</a>. The sabji is prepared with carrot, capsicum, green peas, cabbage and onion.</span><span style="text-align: left;"> It contains soluble fiber which helps lower the blood sugar level. The processed oats are available in the form of rolled oats, steel cut oats and instant oats. I use rolled oats to make variety of dishes. </span></p><p style="text-align: justify;"><span style="text-align: left;">Rolled oats are available in various brands in groceries shop, you can also order it online for home delivery. I usually buy oats from jio Mart. Instant oats are mostly used to make porridge. Making oats powder is an easy task. </span><span style="text-align: left;">It takes just a few minutes and the oats powder or flour can be prepared in advance to use as and when required. </span></p><p style="text-align: justify;"><span style="text-align: left;">Recipes you may like</span></p><p style="text-align: justify;"><span style="text-align: left;"><a href="https://www.akshaypatre.com/2014/04/cheela-moong-dal-dosa-split-green-gram.html" target="_blank">Moong Dal Chilla</a></span></p><p style="text-align: justify;"><a href="https://www.akshaypatre.com/2017/08/quinoa-idli-recipe-how-to-make-idli-with-quinoa.html" style="text-align: left;" target="_blank">Quinoa Idli</a></p><p style="text-align: justify;"><a href="https://www.akshaypatre.com/2015/07/jack-fruit-idly-recipe-how-to-make.html" target="_blank">Jackfruit Idli</a></p><p style="text-align: justify;"><a href="https://www.akshaypatre.com/2015/07/jack-fruit-idly-recipe-how-to-make.html" target="_blank">Finger Millet Idli</a><br /></p><p style="text-align: justify;"><a href="Oats Idli https://www.akshaypatre.com/2013/09/oats-idli.html " target="_blank">Oats Idli </a><br /></p><p style="text-align: justify;"><a href="https://www.akshaypatre.com/2014/07/sabbasige-sihi-idli-recipe-dill-leaves.html" target="_blank">Dill Leaves Idli</a></p><p style="text-align: center;"><b>Rolled Oats</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirERwP_rDq5KP8qYn4F_8mtpR2VT7fNWwXQGZnlbciq6qqZdYD4VvlqOIWb6equPt4G9ygzi86_D6NsY9JcrADMvUaZzH42o2npoPodwaV7HMCZMyORaqzTO9KzhT-q-S2hXSiWSrl6rHpujPPRXri7o6qMQdKXBc3oJqjvtJvHhJgf92qg93UbBOg/s727/yogabar%20rolled%20oats.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="727" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirERwP_rDq5KP8qYn4F_8mtpR2VT7fNWwXQGZnlbciq6qqZdYD4VvlqOIWb6equPt4G9ygzi86_D6NsY9JcrADMvUaZzH42o2npoPodwaV7HMCZMyORaqzTO9KzhT-q-S2hXSiWSrl6rHpujPPRXri7o6qMQdKXBc3oJqjvtJvHhJgf92qg93UbBOg/s16000/yogabar%20rolled%20oats.jpg" /></a></div><p><br /></p><p><b>How to Make Oats Powder or Flour </b></p><p style="text-align: justify;">Heat a deep kadhai and add rolled oats. Roast till they become warm. Allow it to cool. Then transfer the roasted oats to a mixer jar and grind it to a fine powder. If you do not want to roast the oats, you can directly put in mixer jar and grind it to a fine powder. This flour can be stored in an airtight container for a week.</p><p style="text-align: justify;"><br /></p><p><b>How to Make Oats Chilla </b></p><p style="text-align: justify;">Take the finely chopped onion in a mixing bowl. Add the chopped green chilli, red chilli powder, grated ginger, cumin seeds, coriander leaves, turmeric powder and salt. Mix well. Add the oats powder and mix. Add the gram flour and mix well. At this stage use water to make a dropping consistency batter. Now Heat a tawa on a medium flame and apply oil or ghee on it. Pour a ladleful of batter on tawa and spread it to a round shape. use the back of ladle to spread the batter. You can also apply some water on your palm and using your palm spread the batter to a round shape. Pour a teaspoon of oil or ghee around the chilla. Cook on medium flame till the base become golden brown and firm. flip it and cook from another side also. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><b>How to Make Oats Chilla with Step by Step Photo</b></p><p style="text-align: justify;">In a kadhai roast the<b> </b>oats for 5 minutes and allow them to cool.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5pZQPgfRHDwo-JbnthV22kZRl-8FFdXP6IS0Z5ZvVpD-8gTDH1GC1jKJMyAoo3zpFid723VQOyFJKbAo6H_9kseWzyEx0dB2hkynUyswjlWT_0oloG-rhGq_8ob6bV9IEC06wAjlzd0yotGevC5gXdzdkkEg_eeyLF_ZhTqXmRIrFbcbSwCeFtDhj/s500/1oats.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5pZQPgfRHDwo-JbnthV22kZRl-8FFdXP6IS0Z5ZvVpD-8gTDH1GC1jKJMyAoo3zpFid723VQOyFJKbAo6H_9kseWzyEx0dB2hkynUyswjlWT_0oloG-rhGq_8ob6bV9IEC06wAjlzd0yotGevC5gXdzdkkEg_eeyLF_ZhTqXmRIrFbcbSwCeFtDhj/s16000/1oats.JPG" /></a></div><div><br /></div>Put the roasted oats in a mixer jar and grind it to a fine powder.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiShY9DhUQAZIIBjF3M-LT-0ron90ZpqcoftH1nGnGLluV4Bi1KfPfyjve9pga4DcvMfleq1NfO4Tl77gTch1zoVLpx5Uq86yVjztQBZZd4IsOonOdNsVf2-Uuk_lKHbIp2ZmbpdyFF4WKUbiNrGiJXNMPiif1yJUj9FsVaBb3h_gu8A2xd8bbfPS_/s500/2%20oats%20powder.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiShY9DhUQAZIIBjF3M-LT-0ron90ZpqcoftH1nGnGLluV4Bi1KfPfyjve9pga4DcvMfleq1NfO4Tl77gTch1zoVLpx5Uq86yVjztQBZZd4IsOonOdNsVf2-Uuk_lKHbIp2ZmbpdyFF4WKUbiNrGiJXNMPiif1yJUj9FsVaBb3h_gu8A2xd8bbfPS_/s16000/2%20oats%20powder.JPG" /></a></div><div><br /></div><div>Put the finely chopped onion in a mixing bowl.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQeZwJTFQSnrmx589MOQWkJacp0WqPdi36Iu0Kc7bEa7M59vp2ghMS0wiQ3zpAoChD0YxyQF3oSFFbbwMMLWtEBUlZO2B2zt2WhIkMsdjXcvji90uL4qX_8pIYR_yt4djiciQ0j0VoxNEU98iJdQ6qTAzhZC_ISRp_GtuP8ouwtVk_DEDYKjVTstB/s500/3onions.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQeZwJTFQSnrmx589MOQWkJacp0WqPdi36Iu0Kc7bEa7M59vp2ghMS0wiQ3zpAoChD0YxyQF3oSFFbbwMMLWtEBUlZO2B2zt2WhIkMsdjXcvji90uL4qX_8pIYR_yt4djiciQ0j0VoxNEU98iJdQ6qTAzhZC_ISRp_GtuP8ouwtVk_DEDYKjVTstB/s16000/3onions.JPG" /></a></div><div><br /></div>Add the grated ginger, chopped green chilli, red chilli powder, turmeric, cumin seeds and salt to it. Mix all the ingredients.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZjyxhyuUD1vvEFOTnvTWq1jOuFeKOuDgNizCa3z-DfkSAt9pYhex8lGK11FRYl40hjFBfxF3wERAaqn8PHEN8WxKypg5ZqmrdMZz6Q6RA6VIKMsk-hRHFq2IBqJrPit5RtYQ8NaZ6NGpcxbWkEyrGBTJ6jUABUJ3qKoCPKWFpe2TY8n4IdyZjJJs/s500/5mix%20ingrds.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZjyxhyuUD1vvEFOTnvTWq1jOuFeKOuDgNizCa3z-DfkSAt9pYhex8lGK11FRYl40hjFBfxF3wERAaqn8PHEN8WxKypg5ZqmrdMZz6Q6RA6VIKMsk-hRHFq2IBqJrPit5RtYQ8NaZ6NGpcxbWkEyrGBTJ6jUABUJ3qKoCPKWFpe2TY8n4IdyZjJJs/s16000/5mix%20ingrds.JPG" /></a></div><div><br /></div><div>Add the oats powder and gram flour. Mix well.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWwuJlKi_ySdmKfVQbpn74ggNIXPIEjFNHhLokm96ol9fNyMbeCqV8qYv9FFa7DylTb0YcF4_-pAcQNpE9avmqOdI_QoNmjpy54FGJ_CBd6zMmERVazH0uzIpJyIIXtgYB-YSCEKwTRHQbYEz_jYDfazA4a73Zfl1sUTFSm2JCxW-FlxBggvtTBijj/s500/6add%20besan.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWwuJlKi_ySdmKfVQbpn74ggNIXPIEjFNHhLokm96ol9fNyMbeCqV8qYv9FFa7DylTb0YcF4_-pAcQNpE9avmqOdI_QoNmjpy54FGJ_CBd6zMmERVazH0uzIpJyIIXtgYB-YSCEKwTRHQbYEz_jYDfazA4a73Zfl1sUTFSm2JCxW-FlxBggvtTBijj/s16000/6add%20besan.JPG" /></a></div><div><br /></div>Add the chopped coriander leaves.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4dxx3v6OKQdbUBVgs4--OA30rJphiMaO-Cuw92lj-8-XBS-uJX43mSXWJLbdr5Oofr3gjw7pa8F_oHpm9KfNENi5hY8VmKhgqnwGdWWU4C4ePdWNKeIP8Vp-p6cn7XjXDJ87MkmrKFFHNahd6_xkvlhhxuT3LbeMFUUU3UUa8ghELIxv0N3nOmOQ1/s500/7add%20kothimbir.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4dxx3v6OKQdbUBVgs4--OA30rJphiMaO-Cuw92lj-8-XBS-uJX43mSXWJLbdr5Oofr3gjw7pa8F_oHpm9KfNENi5hY8VmKhgqnwGdWWU4C4ePdWNKeIP8Vp-p6cn7XjXDJ87MkmrKFFHNahd6_xkvlhhxuT3LbeMFUUU3UUa8ghELIxv0N3nOmOQ1/s16000/7add%20kothimbir.JPG" /></a></div><div><br /></div>Add water and mix. Make a dropping consistency batter.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-fQiHGMLJFJbpLNQXtIjNspGXaANU76a3vUfznYh_ipT5VGsYZEnZRNk8hhTGtxiy8WVbkrXXN20tii3Wr5y4u0rrrTTbD22Mur2g111HurkR-QSxu8Dtq0nizYJTvFFxxs1ztyiHJQlJmbaGPTkglvgv6ITuBiepkj3pwsA3Ur7Fzuc7ljGqAj3C/s500/8add%20water.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-fQiHGMLJFJbpLNQXtIjNspGXaANU76a3vUfznYh_ipT5VGsYZEnZRNk8hhTGtxiy8WVbkrXXN20tii3Wr5y4u0rrrTTbD22Mur2g111HurkR-QSxu8Dtq0nizYJTvFFxxs1ztyiHJQlJmbaGPTkglvgv6ITuBiepkj3pwsA3Ur7Fzuc7ljGqAj3C/s16000/8add%20water.JPG" /></a></div><div><br /></div>Heat a gridle and apply oil on it. Pour ladleful of batter and spread it to a round shape to make a chilla. Pour a teaspoon of oil around the chilla.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtdjirzNbOGhN17AkoYppjFWd61AjOxpchU8uCly9uzQjRodVblRxYYT7bktWXPa3RfLhz37FQkiuLUZG8it6dyyKdaxpizIHmX-_rXwY561F8veYeJWe0FiMjUbkcrWnhmb5OYiFmnxU7DxrmyyowhJHZEPMwI88Mmr6IaCA0RSbSmM6Fl6Y32u_v/s500/9%20spread%20on%20tawa.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtdjirzNbOGhN17AkoYppjFWd61AjOxpchU8uCly9uzQjRodVblRxYYT7bktWXPa3RfLhz37FQkiuLUZG8it6dyyKdaxpizIHmX-_rXwY561F8veYeJWe0FiMjUbkcrWnhmb5OYiFmnxU7DxrmyyowhJHZEPMwI88Mmr6IaCA0RSbSmM6Fl6Y32u_v/s16000/9%20spread%20on%20tawa.JPG" /></a></div><div><br /></div>When the base become firm and golden brown in color, flip it and cook from another side also.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXYJjaJBn_biYM52-cmy_VH7F3k_C5P8JCZMbPqL2mPSDoCtYlgDglyrA7zkiBep0d3cDgqjyokYPQdX9bUF0Ix13ovAtv8ziTxETnTSE8PpDqvj1ywMHTcHrR4g7Z4Dwrgrd1aaT7iCYUnOpDScbZ5hI0XAnh2AS2qbJr_2-LncNajmwvU6ga8IP/s500/10%20cook%20on%20tawa.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXYJjaJBn_biYM52-cmy_VH7F3k_C5P8JCZMbPqL2mPSDoCtYlgDglyrA7zkiBep0d3cDgqjyokYPQdX9bUF0Ix13ovAtv8ziTxETnTSE8PpDqvj1ywMHTcHrR4g7Z4Dwrgrd1aaT7iCYUnOpDScbZ5hI0XAnh2AS2qbJr_2-LncNajmwvU6ga8IP/s16000/10%20cook%20on%20tawa.JPG" /></a></div><div><br /></div>Serve the chilla hot with ghee, chutney, chutney powder and curd. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2F_np_9IXnWBpLHOQPX5AXG5U8rIPDRPCrrecaPFGPoixB0RXtYCNXB5RTv9I4yBvvi1m3XpxT-Yzu_DoYl8U20Koq0LdulkVZj0Af8Hcr_6WsGWk5qyKvuDDogspBXWeVWRshhsaDOe5H-X09FdEmnKdZcYpMD5D_dh2K-Ip2lMjexhn-LySqurt/s754/oats%20chilla1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="754" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2F_np_9IXnWBpLHOQPX5AXG5U8rIPDRPCrrecaPFGPoixB0RXtYCNXB5RTv9I4yBvvi1m3XpxT-Yzu_DoYl8U20Koq0LdulkVZj0Af8Hcr_6WsGWk5qyKvuDDogspBXWeVWRshhsaDOe5H-X09FdEmnKdZcYpMD5D_dh2K-Ip2lMjexhn-LySqurt/w594-h640/oats%20chilla1.jpg" width="594" /></a></div><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><b>Oats Chilla Recipe</b></p><p style="text-align: justify;"><br /></p>
<table style="border: 1px dotted grey; margin-left: auto; margin-right: auto; width: 100%;">
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<td style="background-color: #default; text-align: center; width: 20%;"> <span style="font-size: x-small;"> Prep Time<br />15 Minutes</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cook Time<br />20 Minutes</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cuisine<br />North Indian</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Servings<br />3 Chilla </span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Author <br />Vidya</span></td>
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<td style="background-color: #default; text-align: left; width: 100%;"><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><p style="text-align: left;"><b>Ingredients</b></p><p style="text-align: left;"></p><ul><li>1 Cup Oats Powder</li><li>1Medium Sized Onion, Finely Chopped</li><li>1 Small Green Chilli, Chopped</li><li>1/2 Teaspoon Red Chilli Powder </li><li>1 Tablespoon Grated / Adrak</li><li>1 Teaspoon Cumin Seeds / Jeera</li><li>1/4 Cup Gram Flour / Besan</li><li>1/4 Cup Chopped Coriander Leaves</li><li>3/4 Teaspoon Turmeric Powder / Haldi</li><li>1 and 1/2 Cup Water</li><li>Oil or Ghee as required</li><li>Salt to Taste</li></ul><p></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><b>Instructions</b></p><p style="text-align: left;"></p><ol><li><span style="text-align: justify;">In a kadhai roast the</span><b style="text-align: justify;"> </b><span style="text-align: justify;">oats for 5 minutes and allow them to cool.</span></li><li>Put the roasted oats in a mixer jar and grind it to a fine powder.</li><li>Put the finely chopped onion in a mixing bowl.</li><li>Add the grated ginger, chopped green chilli, red chilli powder, turmeric powder, cumin seeds and salt to it.</li><li>Mix all the ingredients.</li><li>Add the oats powder and gram flour. Mix well.</li><li>Add the chopped coriander leaves.</li><li>Add water and mix. Make a dropping consistency batter.</li><li>Heat a gridle and apply oil on it. Pour ladleful of batter on the griddle.</li><li>use the back of ladle to spread the batter. </li><li>You can also apply some water on your palm and using your palm spread the batter to a round shape. </li><li>Pour a teaspoon of oil or ghee around the chilla. </li><li>Cook on medium flame till the base become golden brown and firm. flip it and cook from another side also. </li></ol></div></td></tr></tbody></table><div><br /></div><div>Serving Suggestions : Always serve oats chilla hot with curd and chutney. </div><div><br /></div><div>Notes </div><div><ol style="text-align: left;"><li>You can make oats chilla more heathy and tasty by wrapping the sabji prepared with carrot, capsicum, green peas, cabbage and onion. </li><li>Even you can make oats paste by grinding the oats adding with water to make the chilla quickly. </li><li><br /></li></ol></div><div></div><b><div style="text-align: center;"><b>Oats Chilla Recipe -Video</b></div><div style="text-align: center;"><b><br /></b></div><div style="text-align: center;">
<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/hud1a8lUD38" title="YouTube video player" width="560"></iframe></div></b>Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.com1tag:blogger.com,1999:blog-6393081422128105005.post-16643691269592741192023-06-27T10:35:00.013+05:302023-06-27T11:00:00.494+05:30Instant Raw Mango Pickle | Mango Pickle Recipe | Quick Aam ka Achar<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqv8PtTDP66OFWerq1INdQtZRnNPQ8NSxIvFu_-qVc8JLc2LQ6kkXVRaEkXhFzyK_KhryxL0IefcvEdBfEVPTKQit4tIuPCa47z6LLwuZ6_gFafxS6L72a3pV-_zDB574rbiztaX2BsnVq5tixmWEMUy4mn_0gpNj7UnEwCF3xM6Y4UXeRF-dd854c3ws/s750/instant%20raw%20mango%20pickle.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqv8PtTDP66OFWerq1INdQtZRnNPQ8NSxIvFu_-qVc8JLc2LQ6kkXVRaEkXhFzyK_KhryxL0IefcvEdBfEVPTKQit4tIuPCa47z6LLwuZ6_gFafxS6L72a3pV-_zDB574rbiztaX2BsnVq5tixmWEMUy4mn_0gpNj7UnEwCF3xM6Y4UXeRF-dd854c3ws/s16000/instant%20raw%20mango%20pickle.jpg" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: justify;">Instant raw mango pickle is a quick mango pickle and it goes well with aloo paratha, mooli paratha, gobi paratha, curd rice, dal rice, bajra roti and jowar roti. In mango season this is a perfect tangy side dish to enjoy. A perfect pickle for those who want to relish the goodness and flavor of fresh mango. The tanginess of the raw mango, the spiciness of red chillies along with salt and tempering with asafoetida balances the taste and is an awesome combination. </div><div style="text-align: justify;"><span><a name='more'></a></span><br /></div><div style="text-align: justify;">The preparation is very simple and is an excellent side dish to serve. Mango pickle is very popular in India and there are several ways in which it can be prepared. This one is a fresh and quick pickle to use and is made in small batches. </div><div style="text-align: justify;"><br /></div><b><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT-qJlTOECVasWm8i498KC_AXHakIZUAC13MCCeItf3Lky5_hocEHSlCimSHTuanzj0XUfdD_2_oE8jI7JweyaM4b_yh0lky3twsRCFmbudIslorkTl6cbZxEWlYaF39HRC-VAhfxEvSvXBrCIRbg7RJuz1yI8zoE9lu68tynTgw_4VZkaq4M4wpNSNQ0/s700/pickle%20with%20curd.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="564" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT-qJlTOECVasWm8i498KC_AXHakIZUAC13MCCeItf3Lky5_hocEHSlCimSHTuanzj0XUfdD_2_oE8jI7JweyaM4b_yh0lky3twsRCFmbudIslorkTl6cbZxEWlYaF39HRC-VAhfxEvSvXBrCIRbg7RJuz1yI8zoE9lu68tynTgw_4VZkaq4M4wpNSNQ0/s16000/pickle%20with%20curd.jpg" /></a></div><br /></div>Instant Raw Mango Pickle | Quick Aam ka Achar</b><br /><br /><table style="border: 1px dotted grey; margin-left: auto; margin-right: auto; width: 100%;">
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<td style="background-color: #default; text-align: center; width: 20%;"> <span style="font-size: x-small;"> Prep Time<br />5 Minutes</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cook Time<br />50 Minutes</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cuisine<br />indian</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Servings<br />4</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Author <br />Vidya</span></td>
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<td style="background-color: #default; text-align: left; width: 100%;"><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><div><div><b>Ingredients</b></div><div><ul><li>1 Large Sized Raw Mango, Peeled, Cut into Pieces</li><li>3 Teaspoon Salt</li><li>3 Teaspoon Red Chilli Powder</li></ul></div><div><br /></div><div><b>For Tempering</b></div><div><ul><li>2 Tablespoon Oil</li><li>1 Teaspoon Mustard Seeds</li><li>1 Teaspoon Urad Dal </li><li>2 Sprig Curry Leaves</li><li>1 Teaspoon Hing Powder</li></ul></div><div><br /></div><div><b>Instructions</b></div><div><ol><li>Wash the raw mango and pat to dry with a kitchen towel.</li><li>Peel the skin with a sharp knife or peeler. Cut the mango into small pieces.</li><li>Heat oil in a pan and add mustard seeds. When mustard seeds splutter add the urad dal</li><li>Saute until the urad dal become aromatic.</li><li>Add the curry leaves and saute.</li><li>Add the hing powder and saute until aromatic and curry leaves become crisp.</li><li>Add the raw mango pieces and mix with the tempering gently. Keep the flame low.</li><li>Add the chilli powder and salt. Mix them nicely to coat each piece of mango with chilli powder and salt.</li><li>Stir for few minutes, let them coat nicely. Taste and adjust the salt and chilli powder if needed.</li><li>Then cover with lid and cook on medium flame for five minutes. Stir in between to avoid any burning. </li><li>After 5 minutes open the lid and stir until the mango pieces dries up and they become slightly soft.</li><li>Once the instant mango pickle is done, switch off the flame.</li><li>When the pickle cools and comes to room temperature transfer to a jar.</li><li>Make a small batch of instant pickle. It can be stored in the refrigerator for about a week.</li><li>This type of instant pickle is made in small batches to consume it within a week during mango season when fresh mangoes are available.</li></ol></div></div></div></td>
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<div style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/CxIXEm8LbOo" title="YouTube video player" width="560"></iframe></div>Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.com1tag:blogger.com,1999:blog-6393081422128105005.post-11660594795464898352023-06-22T21:00:00.001+05:302023-06-22T22:00:06.101+05:30Healthy Methi Thepla For Breakfast | Lunch Box Methi Thepla Recipe | Gujarati Style Methi Na Thepla<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61BvmLQvADQH9R2_ZFBlK46TfVM4H1F1WzD5xbzLEdk3W69YuEepQ80AyUQQlWajwVteftRpETYqlMpOHdAP_0FDZP9AC3u5Oul8hqpYQzuGXxiEzTH6dVlwOn3uH5b1IiHS8JgQhJnX3Xlw4kppLB2o4ip-JT2XHvilJLL0Q29dwVCO9rVRksqiu/s789/methi%20paratha.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="789" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61BvmLQvADQH9R2_ZFBlK46TfVM4H1F1WzD5xbzLEdk3W69YuEepQ80AyUQQlWajwVteftRpETYqlMpOHdAP_0FDZP9AC3u5Oul8hqpYQzuGXxiEzTH6dVlwOn3uH5b1IiHS8JgQhJnX3Xlw4kppLB2o4ip-JT2XHvilJLL0Q29dwVCO9rVRksqiu/w568-h640/methi%20paratha.jpg" width="568" /></a></div><div style="text-align: justify;"><br /></div></div><div style="text-align: justify;"><span><div class="separator" style="clear: both; text-align: justify;"><div>Methi paratha - Fenugreek leaves paratha is a healthy diabetic friendly tasty food. Fenugreek leaves are slightly bitter in taste but other ingredients such as gram flour or besan, yogurt or dahi and red chilli or mirch powder, reduce the bitterness and adds taste to the paratha. Fenugreek leaves are rich in soluble fiber which helps control blood sugar level. </div><span><a name='more'></a></span><div><br /></div><div>These leaves are excellent sources of vitamin K and amino acids. Considering the numeral health benefits of methi leaves, I use them in various forms and methi paratha is one of them. Paratha is usually eaten for breakfast, lunch or dinner. </div><div><br /></div><div>It can be carried while travelling because it is very easy to pack in the lunch boxes along with dry chutney powder and pickle. </div><div><br /></div><div>I like soft paratha with coriander chutney, yogurt and pickle. To make a soft paratha, knead the dough and set aside for half an hour. </div><div><br /></div><div>This paratha dough can be stored in refrigerator for a couple of days. Methi leaves are available throughout the year. So methi paratha can be prepared at anytime to enjoy healthy and delicious dish.</div><div><br /></div><div style="text-align: justify;">Recipes you may like</div><div><a href="https://www.akshaypatre.com/2015/12/broccoli-stuffed-paratha-recipe-how-to.html" target="_blank">Broccoli Paratha</a><br /></div><div><a href="https://www.akshaypatre.com/2015/02/stuffed-paneer-matar-paratha-indian.html" target="_blank">Paneer Matar Paratha</a><br /></div><div><a href="https://www.akshaypatre.com/2015/01/stuffed-aloo-methi-paratha-recipe.html" target="_blank">Aloo Methi Paratha</a><br /></div><div><a href="https://www.akshaypatre.com/2014/04/palak-paratha-spianch-paratha.html" target="_blank">Palak Paratha</a><br /></div><div><a href="https://www.akshaypatre.com/2014/01/mooli-paratha-radish-paratha.html" target="_blank">Mooli Paratha</a></div><div><br /></div><div><div><span style="font-family: verdana; font-size: x-large;"><b>How to Make Methi Paratha</b></span></div><div><br /></div><div>Pluck the Methi leaves and rinse them thoroughly. Drain water and allow them to dry. Chop the leaves finely. Place a wide pan on gas stove and pour a teaspoon of oil. Add chopped methi leaves and stir for 2 to 3 minutes. when methi leaves become slightly soft and the quantity reduces to half, switch off the flame and allow it to cool. </div><div><br /></div><div>When it cools, add gram flour, coriander cumin seeds powder, chilly powder, turmeric powder, yogurt and salt. Mix well and make a mixture. Now add two cups of wheat flour to the mixture. Add more wheat flour if needed. Mix well and knead it to a smooth dough. Set aside for at least 30 minutes. </div><div><br /></div><div>Make 6 to 7 round balls with the dough. Roll this balls in wheat flour and using a role rolling pin make round roti sized paratha. Methi paratha usually takes more time to cook than roti and chapathi. </div><div><br /></div><div>Heat tawa or griddle and place the paratha on it. Pour half teaspoon of oil or ghee around the paratha. Press the sides with spatula to cook the border properly. Cook till the base become firm and brown spot appears. Flip the paratha and cook till dark brown spot appears. Serve hot with chutney, yogurt, pickle and choice of your sabji.</div><div><br /><br /></div></div></div><div><div><span style="font-size: x-large;"><b>How to Make Methi Paratha with Step by Step Photo</b></span></div><div><span style="text-align: left;"><br /></span></div><div><span style="text-align: left;">Pluck the methi leaves and wash them thoroughly. Chop the leaves finely. </span>Heat oil in a pan and add chopped methi leaves and stir 2 to 3 minutes. When methi leaves shrink and become soft, switch off the flame and allow it to cool.</div><div><div class="separator" style="clear: both; font-size: xx-large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNVv_EXqys74RKc_hskvAlDrNb9z01gwkAuA-h0u6KkvLpjZKZzA0XX9OXcK4peJLG3A1juLYOMzWSFOhqimWuTgXoxMoeJ-NQJOfG5iygIjuGn1WPLbSX5WVrBePw0Sa4Z4r7YNwlq9sJt8n6ff0aP2OPQRt0R7l0F_10T6nI27inWW-P5Gb1Rs3/s500/methi%20leaves.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNVv_EXqys74RKc_hskvAlDrNb9z01gwkAuA-h0u6KkvLpjZKZzA0XX9OXcK4peJLG3A1juLYOMzWSFOhqimWuTgXoxMoeJ-NQJOfG5iygIjuGn1WPLbSX5WVrBePw0Sa4Z4r7YNwlq9sJt8n6ff0aP2OPQRt0R7l0F_10T6nI27inWW-P5Gb1Rs3/s16000/methi%20leaves.jpg" /></a></div><div style="text-align: justify;"><br /></div>Once it cools, add gram flour, coriander cumin seeds powder, garam masala, chilly powder, turmeric powder, yogurt and salt.<br /><div class="separator" style="clear: both; font-size: xx-large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuR_wkz4eXvS01ELaP5UKpGjENA1qJFh7vTFYHjBZcunKlMTTnPw8PVlCgUblObMKR3IqF7sM9KqJhibeEQBHtjTi8BL9cbnKapMWLO9oqmWv8bGhBT1akB2NcYaUNPmu8wDhVyUkDGE1HNiQidC7QAsaTOwcfDf96JlWmPD75UgBUS0_CCPG-ev7I/s500/ingredients.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuR_wkz4eXvS01ELaP5UKpGjENA1qJFh7vTFYHjBZcunKlMTTnPw8PVlCgUblObMKR3IqF7sM9KqJhibeEQBHtjTi8BL9cbnKapMWLO9oqmWv8bGhBT1akB2NcYaUNPmu8wDhVyUkDGE1HNiQidC7QAsaTOwcfDf96JlWmPD75UgBUS0_CCPG-ev7I/s16000/ingredients.jpg" /></a></div><div><br /></div>Mix well and make a mixture. Do not add water.<br /><div class="separator" style="clear: both; font-size: xx-large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNVftS443B5aDWSf_iRLDm1c0eoY7vXJwSm46RYxSO_2HIqc7albhNiiDLZ5U_8GXjJnmgwmaycO4AxMV90yn3E5HaZhXTeGRSs6_vW2QF0oJm_hC6A1i1nP5RMr4If886EYBdumrwkBmgK710geNIz5slZ43TKVXzFdSAQR7SlxtzQ2xpBkYm9S-q/s500/items%20mixed.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNVftS443B5aDWSf_iRLDm1c0eoY7vXJwSm46RYxSO_2HIqc7albhNiiDLZ5U_8GXjJnmgwmaycO4AxMV90yn3E5HaZhXTeGRSs6_vW2QF0oJm_hC6A1i1nP5RMr4If886EYBdumrwkBmgK710geNIz5slZ43TKVXzFdSAQR7SlxtzQ2xpBkYm9S-q/s16000/items%20mixed.jpg" /></a></div><div><br /></div>Now add two cups of wheat flour to the mixture. Add more wheat flour if needed. Use little water if needed.<br /><div class="separator" style="clear: both; font-size: xx-large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVHjWldT8yO0alG5ajQByecVgRGWk5iOlfvlqT6A5P-szcObSwdgJT-PO01uiqd7X_5ox7I_2Xn41Z_g2OYVpaEVDtyR9XH0_OiYCMa9hOgOAHKoEbowzVCUrzvjQJH-PzNBNas2yTWGMxm2-cv-gcPZCmqVEeJCgm194MHF0WfZuRf-aRx0EnGU78/s500/atta%20added.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVHjWldT8yO0alG5ajQByecVgRGWk5iOlfvlqT6A5P-szcObSwdgJT-PO01uiqd7X_5ox7I_2Xn41Z_g2OYVpaEVDtyR9XH0_OiYCMa9hOgOAHKoEbowzVCUrzvjQJH-PzNBNas2yTWGMxm2-cv-gcPZCmqVEeJCgm194MHF0WfZuRf-aRx0EnGU78/s16000/atta%20added.jpg" /></a></div><div><br /></div>Mix well and knead it to a smooth dough. Add more wheat flour if needed. <br /><div class="separator" style="clear: both; font-size: xx-large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizPxY8rFHa6dnY--lKn16ZdpOL-oreHIMslZiAECj1oaaYcgNDklx2beyJ30H9qfwkFULI4nl6HmFUzfFN9opIxQeLgju0jVC8cIKpkj5PvAWsrA3jbo18CX5DJ7jevazFbvI_g0HpDlgVQLRffoPU11py1vVoIXmb628Tle9D6PoWQzxT7zZVRET9/s500/atta%20mixed.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizPxY8rFHa6dnY--lKn16ZdpOL-oreHIMslZiAECj1oaaYcgNDklx2beyJ30H9qfwkFULI4nl6HmFUzfFN9opIxQeLgju0jVC8cIKpkj5PvAWsrA3jbo18CX5DJ7jevazFbvI_g0HpDlgVQLRffoPU11py1vVoIXmb628Tle9D6PoWQzxT7zZVRET9/s16000/atta%20mixed.jpg" /></a></div><div><br /></div>Make 6 to 7 round balls of the dough.<br /><div class="separator" style="clear: both; font-size: xx-large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiukY1A0hmW7XUorSpYMqKOox158Fg0lQg8WllSq1eyGgkLVAPSk6TxGqJ3cCZm2OpiKTj6dpZ--IzF4r58dWyar7pe5BB4VmFfNYHHA8ah0fqQ0oTIg9o9EKmdRG4xLEo0D5euN6pv9oXzH9bvztGU4iI21Y9682RAVvvaVAH3vAiExO8gwhXoNv83/s500/atta%20shaped.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiukY1A0hmW7XUorSpYMqKOox158Fg0lQg8WllSq1eyGgkLVAPSk6TxGqJ3cCZm2OpiKTj6dpZ--IzF4r58dWyar7pe5BB4VmFfNYHHA8ah0fqQ0oTIg9o9EKmdRG4xLEo0D5euN6pv9oXzH9bvztGU4iI21Y9682RAVvvaVAH3vAiExO8gwhXoNv83/s16000/atta%20shaped.jpg" /></a></div><div><br /></div>Roll this balls in wheat flour and place it on a board or polpat. Using a rolling pin make round roti sized paratha.<br /><div class="separator" style="clear: both; font-size: xx-large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6y-p2c6TuXwbrsiv3QEptEcYUxVNn9CuLptFq3IO62dJk94JgwxtHYlE_xTfbU_yMB4krZSZ_NxMhhe2DyILYd_XET3hz5JOJZt93aQS4rkttiiXDGucshDsBle_C-q29qaH1tcE_UKbFZ4Z8gw7u1o1ow17DfSQafvvx-vRzE4F_aKYR8YgPkxr1/s500/paratha%20rolled.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6y-p2c6TuXwbrsiv3QEptEcYUxVNn9CuLptFq3IO62dJk94JgwxtHYlE_xTfbU_yMB4krZSZ_NxMhhe2DyILYd_XET3hz5JOJZt93aQS4rkttiiXDGucshDsBle_C-q29qaH1tcE_UKbFZ4Z8gw7u1o1ow17DfSQafvvx-vRzE4F_aKYR8YgPkxr1/s16000/paratha%20rolled.jpg" /></a></div><div><br /></div>Heat pan or griddle and place the paratha on it. Pour half teaspoon of oil or ghee around the paratha. Cook till the base become firm and brown spot appears from bottom. Flip the paratha and cook till dark brown spot appears from another side also. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMEtJe4vBGveto8XrJzAi2HlOtpYb53uLl2Aanwo6HSq2adOkkrpgSahAsG5guiip_qFiGAdaNj9NFVJ-4TyVJ3TIdmku5I4wxstE0XElZLEB-uJjym2INye5ifrQlL_X4rnRP1hHAvWBI8ZjtvjjZ8WPNWFR_kS5V3uMuXgt--DAqFKHA098f7X5s/s500/2parathaontawa.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMEtJe4vBGveto8XrJzAi2HlOtpYb53uLl2Aanwo6HSq2adOkkrpgSahAsG5guiip_qFiGAdaNj9NFVJ-4TyVJ3TIdmku5I4wxstE0XElZLEB-uJjym2INye5ifrQlL_X4rnRP1hHAvWBI8ZjtvjjZ8WPNWFR_kS5V3uMuXgt--DAqFKHA098f7X5s/s16000/2parathaontawa.jpg" /></a></div><br /><div style="text-align: justify;">Serve hot with chutney, chutney powder, pickle, yogurt and spicy sabji</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkip1ntk84qefsVPjbTVADpdAa9MSDPS3OSEKBfzFuQ802UZlXcnNTgTshag_NIRZZ7V-QwNBcqWy6xU9V3VTN3PwC0A69NfrCWKyCGLkmLVs2kttMkqxu9mtJKdjoxQ2Z4YtPzKKywtX7B8ujAvgU7o1RftIJDOqza8GEsZMw7oO3-BwU6woMa5Sq/s933/fenugreek%20leaves%20paratha.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="933" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkip1ntk84qefsVPjbTVADpdAa9MSDPS3OSEKBfzFuQ802UZlXcnNTgTshag_NIRZZ7V-QwNBcqWy6xU9V3VTN3PwC0A69NfrCWKyCGLkmLVs2kttMkqxu9mtJKdjoxQ2Z4YtPzKKywtX7B8ujAvgU7o1RftIJDOqza8GEsZMw7oO3-BwU6woMa5Sq/s16000/fenugreek%20leaves%20paratha.jpg" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br /></div></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: inherit; font-size: x-large;"><b>Methi Paratha Recipe</b></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: inherit; font-size: x-large;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: justify;"><br /></div></span></div></div><div dir="ltr" style="text-align: left;" trbidi="on"><div><div style="text-align: center;"><div style="text-align: center;">
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<td style="background-color: default; text-align: center; width: 20%;"> <span style="font-size: x-small;"> <span> Prep Time<br />20+30 Minutes</span></span></td>
<td style="background-color: default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cook Time<br />25 Minutes</span></td>
<td style="background-color: default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cuisine<br />North Indian</span></td>
<td style="background-color: default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Servings<br />6-7 Parathas </span></td>
<td style="background-color: default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Author <br />Vidya</span></td>
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<td style="background-color: #default; text-align: left; width: 100%;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><div><span style="font-family: inherit; font-size: x-large;"><b>Ingredients</b></span></div><div><ul style="text-align: left;"><li>2 Cups Tightly Packed Chopped Fenugreek Leaves / Methi Leaves</li><li>2 Cups Wheat Flour / Gehu ka Atta / Kaneek </li><li>3 Teaspoon Coriander Cumin Seeds Powder/ Dhaniya Jeera Powder</li><li>3/4 Teaspoon Garam Masala</li><li>1 Teaspoon Turmeric Powder/ Haldi Powder</li><li>1 and 1/2 Teaspoon Chilli Powder/ Mirch Powder / Thikhat</li><li>1/4 Gram Flour/ Besan</li><li>1/4 Cup Cup/ Dahi</li><li>Oil or Ghee </li><li>1 and 1/2 Teaspoon Salt </li></ul><div style="text-align: left;"><br /></div></div><div><div><span style="font-family: inherit; font-size: x-large;"><b>Instructions</b></span></div><div><ol style="text-align: left;"><li>Heat oil in a pan and add chopped methi leaves and stir 2 to 3 minutes. </li><li>When methi leaves shrink and become soft, switch off the flame and allow it to cool. </li><li>Once it cools, add gram flour, coriander cumin seeds powder, chilly powder, turmeric powder, yogurt and salt. Mix well and make a mixture. </li><li>Now add two cups of wheat flour to the mixture. Add more wheat flour if needed. Do not add any water. Mix well and knead it to a smooth dough. Set aside for 30 minutes. </li><li>Make 6 to 7 round balls of the dough. Roll this balls in wheat flour and place it on a board or polpat. </li><li>Using a rolling pin make round roti sized paratha. </li><li>Heat pan or griddle and place the paratha on it. Pour half teaspoon of oil or ghee around the paratha. </li><li>Cook till the base become firm and brown spot appears from bottom.</li><li> Flip the paratha and cook till dark brown spot appears from another side also. </li></ol></div></div></div><div><br /></div></div></td>
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<div style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/dDuGam-IKAI" title="YouTube video player" width="560"></iframe></div><div><br /></div><div>Serving Suggestions </div><div>Always serve methi paratha hot. Any variety of chutney, chutney powder with curd, pickle and spicy sabji like matki usal, matar gobi sabji, chana potato sabji, jeera potato, rajma masala, stuffed brinjal and even bhindi fry goes well with methi paratha. If packed in the lunch box, make sure to pack some pickle. </div></div><br /><div>Notes</div><div><ol style="text-align: left;"><li>Always buy green and fresh methi leaves for paratha. Do not buy fenugreek plants which has flower. They taste more bitter than baby plants.</li><li>Do not forget to add gram flour or besan and yogurt or curd. They give soft texture to the paratha and enhance the taste. </li></ol><div>This post is updated on 22-6-2023</div></div>Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.comtag:blogger.com,1999:blog-6393081422128105005.post-31861677766516315422023-06-10T18:58:00.000+05:302023-06-10T18:58:14.450+05:30Vegetable Pulao | Veg Pulao Recipe | Veg Pulao for Lunch Box<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qw-Wyll8mF3PvxX91j5751huqlALfwSLqM4S5IECNz_2xYU-3ZRnES-XzEuPUdordkszeM9fAGSi5NpF5T73d7WLPlWOSeTtitQyr808wCWWPgM3zpdViaX4nKAh_mjS5XwATzYz1mgAKuuhE_6nfolp6Ufzx29YmrWb03yLXhxTSTDV65k0Rk09/s700/veg%20pulao.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qw-Wyll8mF3PvxX91j5751huqlALfwSLqM4S5IECNz_2xYU-3ZRnES-XzEuPUdordkszeM9fAGSi5NpF5T73d7WLPlWOSeTtitQyr808wCWWPgM3zpdViaX4nKAh_mjS5XwATzYz1mgAKuuhE_6nfolp6Ufzx29YmrWb03yLXhxTSTDV65k0Rk09/s16000/veg%20pulao.jpg" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;">Vegetable pulao is a rice dish made with basmati rice, spices and vegetables. It is usually served with raita, yogurt, biryani curry, chutney and pickles. Veg pulao is often made in every house hold in India with their own versions. Pulao cooked directly in pressure cooker also tastes good and it is a quick fix method for those who are in a hurry.</span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span><a name='more'></a></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;">Veg pulao can be prepared for both special occasions or daily meal. This is full of flavor, tasty and filling. This is a dish made with simple ingredients and is convenient to pack in the lunch box. Enjoyable pulao can be a treat to family and friends.</span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b>Vegetable Pulao | Veg Pulao Recipe</b></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><br /></b></span></span></div><p></p>
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<td style="background-color: #default; text-align: center; width: 20%;"> <span style="font-size: x-small;"> Prep Time<br />15 Mins + 30 Mins</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cook Time<br />25 Minutes</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cuisine<br /> Indian</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Servings<br />3</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Author <br />Vidya</span></td>
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<br /><table style="border: 1px dotted grey; margin-left: auto; margin-right: auto; width: 100%;"><tbody><tr><td style="background-color: #default; text-align: left; width: 100%;"><div style="text-align: justify;"><div><p class="MsoNormal" style="text-align: left;"><b><span face=""Verdana",sans-serif" lang="EN-US" style="font-size: 14pt; line-height: 19.9733px; mso-ansi-language: EN-US;">Ingredients</span></b></p><p style="text-align: left;"></p><p class="MsoNormal" style="text-align: left;"></p><ul><li><span face=""Verdana",sans-serif" lang="EN-US" style="font-size: 14pt; line-height: 19.9733px; mso-ansi-language: EN-US;">1 Cup Basmati Rice</span></li><li><span face=""Verdana",sans-serif" lang="EN-US" style="font-size: 14pt; line-height: 19.9733px; mso-ansi-language: EN-US;">1 Carrot, Cut into Cubes</span></li><li><span face=""Verdana",sans-serif" lang="EN-US" style="font-size: 14pt; line-height: 19.9733px; mso-ansi-language: EN-US;">15 Green Beans, Cut into Large Pieces</span></li><li><span face=""Verdana",sans-serif" lang="EN-US" style="font-size: 14pt; line-height: 19.9733px; mso-ansi-language: EN-US;">1 Cup Green Peas, Fresh or Frozen</span></li><li><span face=""Verdana",sans-serif" lang="EN-US" style="font-size: 14pt; line-height: 19.9733px; mso-ansi-language: EN-US;">½ Teaspoon Garam Masala</span></li><li><span face=""Verdana",sans-serif" lang="EN-US" style="font-size: 14pt; line-height: 19.9733px; mso-ansi-language: EN-US;">1 and Half Teaspoon Salt</span></li><li><span face=""Verdana",sans-serif" lang="EN-US" style="font-size: 14pt; line-height: 19.9733px; mso-ansi-language: EN-US;"><br /></span></li></ul><p></p><p class="MsoNormal" style="text-align: left;"><b><span face=""Verdana",sans-serif" lang="EN-US" style="font-size: 14pt; line-height: 19.9733px; mso-ansi-language: EN-US;">For the Seasoning<o:p></o:p></span></b></p><p class="MsoNormal" style="text-align: left;"></p><ul><li><span face=""Verdana",sans-serif" lang="EN-US" style="font-size: 14pt; line-height: 19.9733px; mso-ansi-language: EN-US;">2 Tablespoon Oil</span></li><li><span face=""Verdana",sans-serif" lang="EN-US" style="font-size: 14pt; line-height: 19.9733px; mso-ansi-language: EN-US;">1 Large Sized Onions, Sliced</span></li><li><span face=""Verdana",sans-serif" lang="EN-US" style="font-size: 14pt; line-height: 19.9733px; mso-ansi-language: EN-US;">4 Cardamoms / Elaichi</span></li><li><span face=""Verdana",sans-serif" lang="EN-US" style="font-size: 14pt; line-height: 19.9733px; mso-ansi-language: EN-US;">1 Star Anise / Chakri Phool</span></li><li><span face=""Verdana",sans-serif" lang="EN-US" style="font-size: 14pt; line-height: 19.9733px; mso-ansi-language: EN-US;">1 Bay Leaf / Tej Patta</span></li><li><span face=""Verdana",sans-serif" lang="EN-US" style="font-size: 14pt; line-height: 19.9733px; mso-ansi-language: EN-US;">10 Black Pepper / Kali Mirch</span></li><li><span face=""Verdana",sans-serif" lang="EN-US" style="font-size: 14pt; line-height: 19.9733px; mso-ansi-language: EN-US;">2 Small Piece Cinnamon / Dalchini</span></li><li><span face=""Verdana",sans-serif" lang="EN-US" style="font-size: 14pt; line-height: 19.9733px; mso-ansi-language: EN-US;">4 Cloves / Lavang</span></li><li><span face=""Verdana",sans-serif" lang="EN-US" style="font-size: 14pt; line-height: 19.9733px; mso-ansi-language: EN-US;">1 Teaspoon Cumin Seeds / Jeera</span></li></ul><p></p></div><div><br /></div><div><p class="MsoNormal"><span face=""Verdana",sans-serif" lang="EN-US" style="font-size: 14pt; line-height: 107%; mso-ansi-language: EN-US;"><b>Instructions</b><o:p></o:p></span></p>
<p class="MsoNormal"></p><ol><li><span face="Verdana, sans-serif" lang="EN-US" style="font-family: inherit; line-height: 107%;">Wash the basmati rice
for 2-3 times and soak in enough water for 30 minutes.</span></li><li><span style="font-family: inherit;"><span face="Verdana, sans-serif">Heat oil in a pan and
add all the spices one by one. Saute for</span><span face="Verdana, sans-serif"> a </span><span face="Verdana, sans-serif">while. </span></span></li><li><span face="Verdana, sans-serif" style="font-family: inherit;">Add the sliced onions and saute on medium heat until they become
translucent. </span></li><li><span face="Verdana, sans-serif" style="font-family: inherit;">Now add the carrot cubes and beans. Saute for a while. </span></li><li><span face="Verdana, sans-serif" style="font-family: inherit;">Add the
green peas and saute. </span></li><li><span face="Verdana, sans-serif" style="font-family: inherit;">Drain water and add the rice. </span></li><li><span face="Verdana, sans-serif" style="font-family: inherit;">Add salt and
garam masala. Saute gently for a while. </span></li><li><span face="Verdana, sans-serif" style="font-family: inherit;">Add exactly 2 cups of water. Water
should be double the quantity of rice. Mix gently. </span></li><li><span face="Verdana, sans-serif" style="font-family: inherit;">Cook uncovered on medium
heat for 5 minutes. </span></li><li><span face="Verdana, sans-serif" style="font-family: inherit;">Then cook covered on medium low heat for about 15 minutes
or until the rice and vegetables are done. Check in between. Rice should be
fluffy and soft. </span></li><li><span face="Verdana, sans-serif" style="font-family: inherit;">Serve with raita, biryani curry and pickle.</span></li></ol></div></div></td>
</tr></tbody></table><p class="MsoNormal"><br /></p>
<div style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/dsSfhHHPAnM" title="YouTube video player" width="560"></iframe></div><p class="MsoNormal"><span lang="EN-US" style="font-size: 18.6667px; line-height: 107%;"><span face="Verdana, sans-serif"><br /></span></span></p><p class="MsoNormal"><span lang="EN-US" style="font-size: 18.6667px; line-height: 107%;"><span face="Verdana, sans-serif"><b>Vegetable Pulao | Veg Pulao Recipe with Step By Step Photo</b></span></span></p><p class="MsoNormal"><span style="text-align: justify;"><br /></span></p><p class="MsoNormal"><span style="text-align: justify;">Wash the basmati rice for 2-3 times and soak in enough water for 30 minutes.</span></p><p class="MsoNormal" style="text-align: center;"><span lang="EN-US" style="font-size: 18.6667px; line-height: 107%;"><span face="Verdana, sans-serif"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span lang="EN-US" style="font-size: 18.6667px; line-height: 107%;"><span face="Verdana, sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjneBF9Fdknrq-SIAUPIdU9tf-qbknmuzvixIXLoqZwNj1HUm0XuBcuO4lsywnuEVIm5ibbpP9uWQElUZ2ph0L6jR7Zvf_3Zwgf1vM5oNjEmoAAh7LT-Zvi8opL7kL3E3QuJIUTe4u1_MkZWgT42Q6PWFYgG5RYoKYJFF99pALxJ45xkQjptOv7IIaX/s500/rice%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjneBF9Fdknrq-SIAUPIdU9tf-qbknmuzvixIXLoqZwNj1HUm0XuBcuO4lsywnuEVIm5ibbpP9uWQElUZ2ph0L6jR7Zvf_3Zwgf1vM5oNjEmoAAh7LT-Zvi8opL7kL3E3QuJIUTe4u1_MkZWgT42Q6PWFYgG5RYoKYJFF99pALxJ45xkQjptOv7IIaX/s16000/rice%20(1).jpg" /></a></span></span></div><div class="separator" style="clear: both; text-align: left;"><span lang="EN-US" style="font-size: 18.6667px; line-height: 107%;"><span face="Verdana, sans-serif"><span face="Verdana, sans-serif" style="text-align: justify;"><br /></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span lang="EN-US" style="font-size: 18.6667px; line-height: 107%;"><span face="Verdana, sans-serif"><span face="Verdana, sans-serif" style="text-align: justify;">Heat oil in a pan and add all the spices one by one. Saute for</span><span face="Verdana, sans-serif" style="text-align: justify;"> a </span><span face="Verdana, sans-serif" style="text-align: justify;">while. </span></span></span></div><p></p><p class="MsoNormal" style="text-align: center;"><span lang="EN-US" style="font-size: 18.6667px; line-height: 107%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NZV4HrtamsO9nWRzsJSf2myC1FbOqoEFCHqfMlCQQYtXSKL8EIEpU5z9P4ZTeG56UMxHdcNE2p8vwv6V0JSrYzq-KlcB3FrBovubuUmSApERFtrRI4kWaMQteDVOi7apxPZ8KdzwVcsUFHEIeV-7BjmlWODKiyG9kakcgrpHEODCZF3wnY4jFWyy/s500/2%20seasoning500.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NZV4HrtamsO9nWRzsJSf2myC1FbOqoEFCHqfMlCQQYtXSKL8EIEpU5z9P4ZTeG56UMxHdcNE2p8vwv6V0JSrYzq-KlcB3FrBovubuUmSApERFtrRI4kWaMQteDVOi7apxPZ8KdzwVcsUFHEIeV-7BjmlWODKiyG9kakcgrpHEODCZF3wnY4jFWyy/s16000/2%20seasoning500.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: justify;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: justify;">Add the sliced onions and saute on medium heat until they become translucent. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh526K2v6y5d-GmtVUvrbNd19ZMXQ4PpnFp4VvTTzACE5_8FM6itlYH0di11DTvQjUpQRh8c90yC_J-8Rm-9PVhWvtAQ1MGomJCHJx7hK7-keN6Fqt8XpWTooeoppopW9_ilOBPXalj_hCtpZ2Ta7-twR2rF5OzvWyf_UMC7JmbeEdCUlNiTF7I_QDa/s500/3%20onions%20added500.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh526K2v6y5d-GmtVUvrbNd19ZMXQ4PpnFp4VvTTzACE5_8FM6itlYH0di11DTvQjUpQRh8c90yC_J-8Rm-9PVhWvtAQ1MGomJCHJx7hK7-keN6Fqt8XpWTooeoppopW9_ilOBPXalj_hCtpZ2Ta7-twR2rF5OzvWyf_UMC7JmbeEdCUlNiTF7I_QDa/s16000/3%20onions%20added500.jpg" /></a></div><div><br /></div><span face="Verdana, sans-serif" lang="EN-US" style="line-height: 107%;">Now add the carrot cubes and saute for a
while. </span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYL-tJlA3E-gsdApWXCvYprA_QUUpA948j9XGpnKrrvG-3KKOviXin57T0QfNobuILvdQfk279g7Y1obqLMwVRWRcsWm9jygadTt3juYl7jQrctG17scNMc16h50UP-Zms1S64P78cuGM7IQEKbfKf4mkw-uQ1yzubmnSb6ioZ4t5xp9g76FzvAtYq/s500/4%20carrots500.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYL-tJlA3E-gsdApWXCvYprA_QUUpA948j9XGpnKrrvG-3KKOviXin57T0QfNobuILvdQfk279g7Y1obqLMwVRWRcsWm9jygadTt3juYl7jQrctG17scNMc16h50UP-Zms1S64P78cuGM7IQEKbfKf4mkw-uQ1yzubmnSb6ioZ4t5xp9g76FzvAtYq/s16000/4%20carrots500.jpg" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Add green beans and saute.</div><p class="MsoNormal" style="text-align: center;"><span lang="EN-US" style="font-size: 18.6667px; line-height: 107%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4YUlmFO_8Fd0GFqjEcWzICai8jpFxvq0JDieaH0FHYCh5A_F31gsjuuoUkvch3IVyRuBJDNw_P75zSUjNwNBYc2jauJ-calL-QlTL33PmaEcaIEFJULY8cc4Ud0hxMzRTdiWcliXPmsASyEtF3fKhK7H9_U8OONnnYOR5uZ2JVx4RePdjyHfJ5382/s500/beans500.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4YUlmFO_8Fd0GFqjEcWzICai8jpFxvq0JDieaH0FHYCh5A_F31gsjuuoUkvch3IVyRuBJDNw_P75zSUjNwNBYc2jauJ-calL-QlTL33PmaEcaIEFJULY8cc4Ud0hxMzRTdiWcliXPmsASyEtF3fKhK7H9_U8OONnnYOR5uZ2JVx4RePdjyHfJ5382/s16000/beans500.jpg" /></a></span></p><p class="MsoNormal" style="text-align: left;">Add green peas and saute.</p><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif" style="font-size: 14pt; text-align: left;">.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_tiO75AHi45bAJtOkAhpffEEVAoce4MswKxuOkq3oZgZVSA_Ad1fusNrZF9FXoSkLRJnQKhbRUHrOiSV1cdwnAUwkSee8ZOdQ5igHLBakHGBwvlV9OaduJgay0nmw0u-I3R168lCjHCvGd36hAukVkjxzwnM2o4i9l23J7PtHz_HshLyNyZN1TXS/s500/6%20green%20peas500.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_tiO75AHi45bAJtOkAhpffEEVAoce4MswKxuOkq3oZgZVSA_Ad1fusNrZF9FXoSkLRJnQKhbRUHrOiSV1cdwnAUwkSee8ZOdQ5igHLBakHGBwvlV9OaduJgay0nmw0u-I3R168lCjHCvGd36hAukVkjxzwnM2o4i9l23J7PtHz_HshLyNyZN1TXS/s16000/6%20green%20peas500.jpg" /></a></div><div><br /></div>Strain the water and add rice.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgID9tcf8sKdj_eoIfmN8MNDy2LnV8Glfbt80JzT69N6sLE6CYJ0E8xUwib7JzaVX9KPoiwCb99IZp0ZtbYqbnth5wO81Yl9Ak8JTzxbC63gGb82kGhFlKqmzE0YmCEDLpYN8A5r72Fg3yPVsyKp0A8RZt3eFtZPECZRIm5inovncW7Am4WOLKKfAKM/s500/8%20rice%20added500.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgID9tcf8sKdj_eoIfmN8MNDy2LnV8Glfbt80JzT69N6sLE6CYJ0E8xUwib7JzaVX9KPoiwCb99IZp0ZtbYqbnth5wO81Yl9Ak8JTzxbC63gGb82kGhFlKqmzE0YmCEDLpYN8A5r72Fg3yPVsyKp0A8RZt3eFtZPECZRIm5inovncW7Am4WOLKKfAKM/s16000/8%20rice%20added500.jpg" /></a></div><div><br /></div>Saute gently.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8y8kDPd_NMi2cukMupCiyHSsGEkDRzFmjIw5Xc4MV_GCSAKGyAwlIOHonFeIFovhfxyU-V1-MYKdQzOiQDj2b3B0jLr2E5hl9Jdc5-H0WlVbi5z-A3qHKiQTLmGtEjipF_1mr6mSRFQwhJCJBAVWeg3jhhuiZiz7PwxD0bx_-uCUhG7sExuGxeNx/s500/9%20rice%20mixed500.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8y8kDPd_NMi2cukMupCiyHSsGEkDRzFmjIw5Xc4MV_GCSAKGyAwlIOHonFeIFovhfxyU-V1-MYKdQzOiQDj2b3B0jLr2E5hl9Jdc5-H0WlVbi5z-A3qHKiQTLmGtEjipF_1mr6mSRFQwhJCJBAVWeg3jhhuiZiz7PwxD0bx_-uCUhG7sExuGxeNx/s16000/9%20rice%20mixed500.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Add the salt and garam masala. Mix gently</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGy6xQo2yxG_2KbXn60lONH6-v8XWcTiJ1w6qdTI4eOqPR81AfZMdYaEWfqRKYAD6bIC_g8pWsuAZgdVf5k3xe6iVo4bg9-NDS8DWdDBLla_4E6Gu9G-37HFp0aliWtFERvcAO6LvHu5s4mUipRviZsiOwvUSXB-fXXycrQmnY3TKIZdOL3MNQ_Ohz/s500/salt%20garam%20masala50.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGy6xQo2yxG_2KbXn60lONH6-v8XWcTiJ1w6qdTI4eOqPR81AfZMdYaEWfqRKYAD6bIC_g8pWsuAZgdVf5k3xe6iVo4bg9-NDS8DWdDBLla_4E6Gu9G-37HFp0aliWtFERvcAO6LvHu5s4mUipRviZsiOwvUSXB-fXXycrQmnY3TKIZdOL3MNQ_Ohz/s16000/salt%20garam%20masala50.jpg" /></a></div><div><br /></div>Add exactly 2 cups of water and cook uncovered for 5 minutes<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwoVPkNRziBLY_czFBgtk5yo4yyRS4F-FFUmwlhxn9qNPPupyF3n2QSEjci7ScPdmPgReD4dtNxYk53aLVDsSrPFVQrKuL4hNyLB77ztH4rtRMIaSPC7nfQ7vlDaZNquHuop3XKfS9VTdVi0XGG5wFwteSEHO4UMQUfFGyYfzSrA9nxUQrEqpVX2oV/s500/water%20added.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwoVPkNRziBLY_czFBgtk5yo4yyRS4F-FFUmwlhxn9qNPPupyF3n2QSEjci7ScPdmPgReD4dtNxYk53aLVDsSrPFVQrKuL4hNyLB77ztH4rtRMIaSPC7nfQ7vlDaZNquHuop3XKfS9VTdVi0XGG5wFwteSEHO4UMQUfFGyYfzSrA9nxUQrEqpVX2oV/s16000/water%20added.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">After 5 mins cook covered for 15 minutes. check in between.</div><p class="MsoNormal" style="text-align: center;"><span lang="EN-US" style="font-size: 18.6667px; line-height: 107%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjulc7FbeAcIOJkh6CEPVKNjLjyjBRN8Vbun167zAWyGeApi5PfII0JQ-vIdXXzUB10YKeDodV4uxW5HC8zSaFfS09ZCYkjD-VatWj4HZwtXfZc0j6i7kh6XewqtFDxIXh5ToNeHfknPcxOTCWx4O9nEmEUKDUyTJHg3gkm1W5ul8PfyZqYB-qBm1p/s500/cook%20covered.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjulc7FbeAcIOJkh6CEPVKNjLjyjBRN8Vbun167zAWyGeApi5PfII0JQ-vIdXXzUB10YKeDodV4uxW5HC8zSaFfS09ZCYkjD-VatWj4HZwtXfZc0j6i7kh6XewqtFDxIXh5ToNeHfknPcxOTCWx4O9nEmEUKDUyTJHg3gkm1W5ul8PfyZqYB-qBm1p/s16000/cook%20covered.jpg" /></a></span></p>The rice should be fluffy and non sticky.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACQDmfIRI_2Gcaq4l67XPi7zfIV7j89naSb6eTB4QlGTfeS-nkElMr9-ADzJliw2Jnk1bCwWdIubw7eAPysOChD6_tRlu7jS3IF1tXFVpXRMru9CzQO-4UXJWZ_NTsQkteAKsDxwkX-v8DCJKx_STvILpwPIJTPeZizlSMNGnXcU34CcDsmPI9VY5/s500/rice%20(2).jpg" style="font-size: 18.6667px; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACQDmfIRI_2Gcaq4l67XPi7zfIV7j89naSb6eTB4QlGTfeS-nkElMr9-ADzJliw2Jnk1bCwWdIubw7eAPysOChD6_tRlu7jS3IF1tXFVpXRMru9CzQO-4UXJWZ_NTsQkteAKsDxwkX-v8DCJKx_STvILpwPIJTPeZizlSMNGnXcU34CcDsmPI9VY5/s16000/rice%20(2).jpg" /></a></div><div><br /></div>Serve hot with raita, yogurt, curry and pickle.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF8BvNmntND6GJnE_rnr4e-4CqJB0WeBKMDFTj5XkRbXpYLc-QvJIJXHtznfq0bIuVx3Fy0lMP2iKjBPw0uIP0lpfQwylw99j_dsxo5Xbyicr5lNYgY7_8jKCY_g8rTRm4rh_On19N0EJpmF33FnrTge-ZfU8YyB4UGgAazgc-5Gs6688d3X3mxGEo/s700/vegetable%20pulao.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF8BvNmntND6GJnE_rnr4e-4CqJB0WeBKMDFTj5XkRbXpYLc-QvJIJXHtznfq0bIuVx3Fy0lMP2iKjBPw0uIP0lpfQwylw99j_dsxo5Xbyicr5lNYgY7_8jKCY_g8rTRm4rh_On19N0EJpmF33FnrTge-ZfU8YyB4UGgAazgc-5Gs6688d3X3mxGEo/s16000/vegetable%20pulao.jpg" /></a></div><p></p><p></p><div style="text-align: justify;"><br /></div><p></p>Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.com0tag:blogger.com,1999:blog-6393081422128105005.post-80735180406770183202023-06-04T15:22:00.000+05:302023-06-04T15:22:52.334+05:30Mango Custard Dessert Recipe | Mango Dessert| Refreshing Mango Drink <p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUO6hoBva5EGwGC_lLG_9ZKyus0P8B9MHKDoER1dBfdL2Ks0DWQ5zgethpLoNr1wLQ5mzXKeXPjO27c-UJlrbxJ__l0BXhLtgBjC1ipMFEQsEh1Zkqp4F3zGh-BeObbyLwleNF2C62NFy2s18S5lJGyak_aBZZbzK39BTs3QY42rN9HBvSovlEnBH/s700/Mango%20Custard%20Dessert.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUO6hoBva5EGwGC_lLG_9ZKyus0P8B9MHKDoER1dBfdL2Ks0DWQ5zgethpLoNr1wLQ5mzXKeXPjO27c-UJlrbxJ__l0BXhLtgBjC1ipMFEQsEh1Zkqp4F3zGh-BeObbyLwleNF2C62NFy2s18S5lJGyak_aBZZbzK39BTs3QY42rN9HBvSovlEnBH/w640-h640/Mango%20Custard%20Dessert.jpg" width="640" /></a></div><p></p><p></p><p class="MsoNormal" style="text-align: justify;"><span style="line-height: 107%;">Mango custard
dessert is a delightful and refreshing healthy summer drink made with milk,
custard powder, mango, chia seeds and garnished with nuts. This is a delicious
filling and energetic drink mostly prepared during mango season. There are many versions of mango custard dessert
and this one is the new way of making mango dessert with custard powder.</span></p><p class="MsoNormal" style="text-align: justify;"><span style="line-height: 107%;"><span></span></span></p><a name='more'></a> Addition of nuts makes the drink very nutritious and it is a best drink in the
morning for breakfast or in the evening after school or office for both adults
and kids. A best drink to serve guests during the summer in mango season. The
mango custard dessert makes a perfect drink with creamy texture to enjoy with
family and friends.<p></p><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><b>How to Make Mango Custard with Step by Step Photo</b></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="line-height: 107%;"><span style="font-family: verdana;">Take
a mixing bowl and add 2 tablespoon of vanilla flavoured custard powder. </span></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNOAxz60np8NaEgHVXX8jWW8c4St3oLY5BX5DhwcF0SRtp9W9dVlLHTxcEgz8CFx6qMPBsRe4wtcFDOr53KN04j3JWMkBo0gZIzraYuqZ8UwHq0xcD2Ke21WK1EMcAoqWk7Puh9f7rHn313Ililw4y6Ucg0mFCgpOa-L9RjoT6a4otpQW-F1WEngA/s500/CUSTARD%20POWDER.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNOAxz60np8NaEgHVXX8jWW8c4St3oLY5BX5DhwcF0SRtp9W9dVlLHTxcEgz8CFx6qMPBsRe4wtcFDOr53KN04j3JWMkBo0gZIzraYuqZ8UwHq0xcD2Ke21WK1EMcAoqWk7Puh9f7rHn313Ililw4y6Ucg0mFCgpOa-L9RjoT6a4otpQW-F1WEngA/s16000/CUSTARD%20POWDER.JPG" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;">Pour ½ cup of warm milk and mix until a smooth paste. Mix really well to avoid any lump.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNMXAaY2wXIEsycqHTGYg2xTcnYM8xbzN2Gmc6iVUPT4c5kKLWowvJLQS09JMOcSTAysdBPzJ2zxlJREZtr-psZzFWYNlyqdEeZIMMtkarLkRoERz_ACPVnsvSaXcNOG179pG4LdPZjB23Wi8sZ5n0-QDhyAP3ht8JtDWTmZru0r7A6ukCQpC0Nji/s500/CUSTARD%20PASTE.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNMXAaY2wXIEsycqHTGYg2xTcnYM8xbzN2Gmc6iVUPT4c5kKLWowvJLQS09JMOcSTAysdBPzJ2zxlJREZtr-psZzFWYNlyqdEeZIMMtkarLkRoERz_ACPVnsvSaXcNOG179pG4LdPZjB23Wi8sZ5n0-QDhyAP3ht8JtDWTmZru0r7A6ukCQpC0Nji/s16000/CUSTARD%20PASTE.JPG" /></a></div><div style="text-align: center;"><span style="text-align: justify;"><br /></span></div><div style="text-align: left;"><span style="text-align: justify;"><span style="font-family: verdana;">Soak the
chia seeds for 2 hours and set aside.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQYp4INUyi_tuAKJvrYELL6nvabLkldVR5VbVuWG17xqHEqA81A6jQJt3BoGszim_sdcL2dWqJG7E-YwR3uTCgDy4IG8Wkuy4aVm-KDOy8T88ZPdk655ttvICV7OaqlcJ_BpRe4wcruxvM-GO0Pu21UvL3IhFnL_rOAgqFn05iD0Gwwe3dyxikfox/s500/SOAKED%20CHIA.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQYp4INUyi_tuAKJvrYELL6nvabLkldVR5VbVuWG17xqHEqA81A6jQJt3BoGszim_sdcL2dWqJG7E-YwR3uTCgDy4IG8Wkuy4aVm-KDOy8T88ZPdk655ttvICV7OaqlcJ_BpRe4wcruxvM-GO0Pu21UvL3IhFnL_rOAgqFn05iD0Gwwe3dyxikfox/s16000/SOAKED%20CHIA.JPG" /></a></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="line-height: 107%;"><span style="font-family: verdana;">Cut
1 mango into pieces and put it in a mixer jar. Grind it to a smooth paste. </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0y4V8GuyyZqlm5Ki1PYdOSnvwkxNwDRC5HZWvqnHZ6Ry0CSKiPnzypciRayziTb7kotzcwgrs3XLK60ilzlY0IoitlfNGgJ_gy2uHH9OJJ4Lo-Mi5iG7PlY5wTK25ItiXhDSgXujmDhH-rwo7laGlJrKd3JU_udk5iWMrsk39popATpNjFlfvkaGw/s500/MANGO%20IN%20MIXER%20JAR.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0y4V8GuyyZqlm5Ki1PYdOSnvwkxNwDRC5HZWvqnHZ6Ry0CSKiPnzypciRayziTb7kotzcwgrs3XLK60ilzlY0IoitlfNGgJ_gy2uHH9OJJ4Lo-Mi5iG7PlY5wTK25ItiXhDSgXujmDhH-rwo7laGlJrKd3JU_udk5iWMrsk39popATpNjFlfvkaGw/s16000/MANGO%20IN%20MIXER%20JAR.JPG" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: verdana;">Transfer
this mango pulp to a bowl and set aside.</span><span style="font-size: 18pt;"><o:p></o:p></span></span></p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTMfwwFxVqpikRsH4FLmoBBMkAxPn9iwo2RDkJiEL5h7OGzMBfVyoXGRGHdt3SNs2y_HCwYxbyDVmNz3RT_jLN4YNOQSTyNJW5eNc5Dr8tamrxsFYhOUJEEOeViAfWOgBrBs4wE1PohLbRtMXBELu_uY-Kk4G6c-uUtCPvZuXpGdLBHKkzeqK53rrN/s500/MANGO%20PASTE.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTMfwwFxVqpikRsH4FLmoBBMkAxPn9iwo2RDkJiEL5h7OGzMBfVyoXGRGHdt3SNs2y_HCwYxbyDVmNz3RT_jLN4YNOQSTyNJW5eNc5Dr8tamrxsFYhOUJEEOeViAfWOgBrBs4wE1PohLbRtMXBELu_uY-Kk4G6c-uUtCPvZuXpGdLBHKkzeqK53rrN/s16000/MANGO%20PASTE.JPG" /></a></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="line-height: 107%;"><span style="font-family: verdana;">In
another vessel pour milk and bring it to boil. </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvFbU78_j57-v4Ys1IK_JBtVMy336Fm_AtPjCCRrT1qswnGGzWq5YSy8mne_StIFDlv9KEqhg6UA8-Quv9dzrbEuIVdPHKJvOVKAMLaoC_yAljwDXjbLx9tS1Ff2zr_rE9jeQZLp8e0ql4_2u3Wf6pP2qYj0bAue7o8n9JiKs3Xk3cx7aj2JC5vCl8/s500/BOILING%20MILK.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvFbU78_j57-v4Ys1IK_JBtVMy336Fm_AtPjCCRrT1qswnGGzWq5YSy8mne_StIFDlv9KEqhg6UA8-Quv9dzrbEuIVdPHKJvOVKAMLaoC_yAljwDXjbLx9tS1Ff2zr_rE9jeQZLp8e0ql4_2u3Wf6pP2qYj0bAue7o8n9JiKs3Xk3cx7aj2JC5vCl8/s16000/BOILING%20MILK.JPG" /></a></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="line-height: 107%;"><span style="font-family: verdana;">Once
the milk boils, add the custard paste and sugar one by one. </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZiwi3lK79lz8kmPCD4WKvcbuUL5Vc7IpoulB74V9vU6fcYSc4Nf5UmZLEqcmYIYjIM-ksNY8K1WuMNAhe40tRrIBSXJB1lIqM-1C7BLhG3XbHD5QjxpWqz04SM2MNfRG-5FE2-v8lk8ufVFGRntAQ5s1GpAiQyO3VUELJAE3Bk4IRK49X4MDBkxZC/s500/ADD%20CUSTARD.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZiwi3lK79lz8kmPCD4WKvcbuUL5Vc7IpoulB74V9vU6fcYSc4Nf5UmZLEqcmYIYjIM-ksNY8K1WuMNAhe40tRrIBSXJB1lIqM-1C7BLhG3XbHD5QjxpWqz04SM2MNfRG-5FE2-v8lk8ufVFGRntAQ5s1GpAiQyO3VUELJAE3Bk4IRK49X4MDBkxZC/s16000/ADD%20CUSTARD.JPG" /></a></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="line-height: 107%;">Bring
it to boil stirring continuously. </span><span style="text-align: center;">Once
the custard milk is done, allow it to cool. Further keep in the refrigerator
for 30 minutes.</span></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcyOKF2ag4UvVy_tM__7dZVV-QbSDHw2mCpx2EHY5ZkL4qkdokaTaHK2B1IBit6X7_5r4N9lXEHKtoDW0DEnBlx2B-qiAq7ZdmVd3scz4vmui8thOtzBotjveqxeWSmW6eLVC-8NLQWX2lq_5bZktXLAopFZoV9EAHeYeHqkoelG-ak9yC_GILSXz/s500/MANGO%20MIXED.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcyOKF2ag4UvVy_tM__7dZVV-QbSDHw2mCpx2EHY5ZkL4qkdokaTaHK2B1IBit6X7_5r4N9lXEHKtoDW0DEnBlx2B-qiAq7ZdmVd3scz4vmui8thOtzBotjveqxeWSmW6eLVC-8NLQWX2lq_5bZktXLAopFZoV9EAHeYeHqkoelG-ak9yC_GILSXz/s16000/MANGO%20MIXED.JPG" /></a></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="line-height: 107%;"><span style="font-family: verdana;">Add
the mango pulp in the custard milk. Mix well.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIq1y7BabHteISeocc-zwCUyx6DaGuECPGb3FAnyOj9pe7RwylvBWy9_L9A8bfhatHTTqah7ML99-B_tVDrogZfWNaJMh6uo1vi75HNddG77gRvThXdJDy0AVqXp4GStk72ngEhvZ5o0Pv0ULTGkSPgoDNRvY4BGRHRv6t0TguxsnyeSn8AKtZxmYr/s500/MANGO%20ADDED.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIq1y7BabHteISeocc-zwCUyx6DaGuECPGb3FAnyOj9pe7RwylvBWy9_L9A8bfhatHTTqah7ML99-B_tVDrogZfWNaJMh6uo1vi75HNddG77gRvThXdJDy0AVqXp4GStk72ngEhvZ5o0Pv0ULTGkSPgoDNRvY4BGRHRv6t0TguxsnyeSn8AKtZxmYr/s16000/MANGO%20ADDED.JPG" /></a></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="line-height: 107%;"><span style="font-family: verdana;">Transfer
it to a mixer jar. Blend it to mix the mango pulp with the custard milk. </span></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij0VQ8NmW14LRc1QxON_nKAxWnhjB5uAcEdPIopkrsmm9AJaNxSfFiICgNq83xnfCaWvyw9RMnqHkN_qviW07f6vN7v2fG8P3U5x9zU1LaOoruocgbinAOGLKf397cxLdw5IizhRaPg6FO4csMOpLm3qdPURpCvgw7_EcU2xOC7HfvQyy4_ivTEL1E/s500/MANGO%20MIXER.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij0VQ8NmW14LRc1QxON_nKAxWnhjB5uAcEdPIopkrsmm9AJaNxSfFiICgNq83xnfCaWvyw9RMnqHkN_qviW07f6vN7v2fG8P3U5x9zU1LaOoruocgbinAOGLKf397cxLdw5IizhRaPg6FO4csMOpLm3qdPURpCvgw7_EcU2xOC7HfvQyy4_ivTEL1E/s16000/MANGO%20MIXER.JPG" /></a></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="line-height: 107%;"><span style="font-family: verdana;">Transfer
this mango custard dessert to a large vessel. </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPjBmzoANs6OvJZOwfzrWdgS4kFphmYV79Yg8QsgtLHzdYpW2mKSaid5Prqj9WqYfRup3hTkLBOC5ZS62jc1ji4C9VKnat1k2uHFNncRxI34C7G1sLKe6S6pPaOYOWk0yI5Tiumk95KVI8o6S57pAfbk-2XRDIC8OGL9kik9R2_ffyGxEftC6e64Lv/s500/POUR%20MIXTURE.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPjBmzoANs6OvJZOwfzrWdgS4kFphmYV79Yg8QsgtLHzdYpW2mKSaid5Prqj9WqYfRup3hTkLBOC5ZS62jc1ji4C9VKnat1k2uHFNncRxI34C7G1sLKe6S6pPaOYOWk0yI5Tiumk95KVI8o6S57pAfbk-2XRDIC8OGL9kik9R2_ffyGxEftC6e64Lv/s16000/POUR%20MIXTURE.JPG" /></a></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="line-height: 107%;"><span style="font-family: verdana;">Add
the soaked chia seeds.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9w8YSV4hCK4uq2P58m8hWBELvz7fXio2rrBTILuoR3j6Wu6RjdT8QK_-GUzlw-Z5S1OsRy_kPE9E-jNMqkeXP86pIsymXustuCheMLWwjbPxvVwsqOKobjAltmb6yC3UpjiZ-YczbYa0OwF6fIu2BoaqxQ_ZkB37KqYJdven5nW0ssL4Zg7JOb8W/s500/ADD%20CHIA%20SEEDS.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9w8YSV4hCK4uq2P58m8hWBELvz7fXio2rrBTILuoR3j6Wu6RjdT8QK_-GUzlw-Z5S1OsRy_kPE9E-jNMqkeXP86pIsymXustuCheMLWwjbPxvVwsqOKobjAltmb6yC3UpjiZ-YczbYa0OwF6fIu2BoaqxQ_ZkB37KqYJdven5nW0ssL4Zg7JOb8W/s16000/ADD%20CHIA%20SEEDS.JPG" /></a></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="line-height: 107%;"><span style="font-family: verdana;">Mix with a spoon.</span><span face="Calibri, sans-serif" style="font-size: x-large;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7FFKqsfmww4_lXHyPfiJN49QwZnvMi76rl378UhptNLUnWQqCF9eL29Dz6Q4XkrdBpb14-wn9UqUbk6XwG6KjPUrnp-8AwpQJ8Yt86vZ-izo0fMRpWsmAi0_F0DXCgUYmxGsyZ9JOOJHTxskXCdwSRxIxQfXfV4oeko-ZuMlL9_amG3XTxtydjVut/s500/MIX%20CHIA%20SEEDS.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7FFKqsfmww4_lXHyPfiJN49QwZnvMi76rl378UhptNLUnWQqCF9eL29Dz6Q4XkrdBpb14-wn9UqUbk6XwG6KjPUrnp-8AwpQJ8Yt86vZ-izo0fMRpWsmAi0_F0DXCgUYmxGsyZ9JOOJHTxskXCdwSRxIxQfXfV4oeko-ZuMlL9_amG3XTxtydjVut/s16000/MIX%20CHIA%20SEEDS.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;"><p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: verdana;">Pour in the
glasses and garnish with mango pieces, sliced almonds, pistachios and cashews.
Serve chilled.</span><span style="font-size: 18pt;"><o:p></o:p></span></span></p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQwhbiXkYeodZBimJfb99e0MAKokx0QeywVc6ZmaWr0sGd1GHDUzQp1zDvnJ90241JdQOWNBT6hO10DlCtpiB_3Cjr4dEdwze8mhZ_e-DzRt5Gt2HTEjztt-ilR4r8bV_6XPeDHLAZmeO6cg26quqFJJXhW0X5Ih_lDCHAUYoEDjv_4j12Wa45brLl/s700/Mango%20custard%20dessert.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="700" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQwhbiXkYeodZBimJfb99e0MAKokx0QeywVc6ZmaWr0sGd1GHDUzQp1zDvnJ90241JdQOWNBT6hO10DlCtpiB_3Cjr4dEdwze8mhZ_e-DzRt5Gt2HTEjztt-ilR4r8bV_6XPeDHLAZmeO6cg26quqFJJXhW0X5Ih_lDCHAUYoEDjv_4j12Wa45brLl/w400-h400/Mango%20custard%20dessert.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Mango Custard Dessert Recipe Video</div>
<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="165" src="https://www.youtube.com/embed/YdrjobVFjjY" title="YouTube video player" width="360"></iframe>
<b><br /></b></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><b>Mango Custard Dessert Recipe </b></div><div style="text-align: justify;"><br /></div><p></p>
<table style="border: 1px dotted grey; margin-left: auto; margin-right: auto; width: 100%;">
<tbody><tr>
<td style="background-color: #default; text-align: center; width: 20%;"> <span style="font-size: x-small;"> Prep Time<br />3 Hours + 15 Minutes</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cook Time<br />20 Minutes</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cuisine<br />Indian</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Servings<br />4</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Author <br />Vidya</span></td>
</tr>
</tbody></table>
<table style="border: 1px dotted grey; margin-left: auto; margin-right: auto; width: 100%;">
<tbody><tr>
<td style="background-color: #default; text-align: left; width: 100%;"><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><div><b>Ingredients</b></div><div><p class="MsoNormal"></p><ul><li><span style="line-height: 107%;"><span style="font-family: verdana;">½ Liter + ½
Cup Milk</span></span></li><li><a name="_Hlk136462929"><span style="line-height: 107%;"><span style="font-family: verdana;">2 Tablespoon Vanilla Flavored Custard Powder</span></span></a></li><li><span style="line-height: 107%;"><span style="font-family: verdana;">1 Mango,
Pulp</span></span></li><li><span style="line-height: 107%;"><span style="font-family: verdana;">1/4 Cup Sugar</span></span></li><li><span style="line-height: 107%;"><span style="font-family: verdana;">2 Tablespoon
Chia Seeds , Soaked</span></span></li><li><span style="line-height: 107%;"><span style="font-family: verdana;">2 Tablespoon
Sliced Almonds / Badam</span></span></li><li><span style="line-height: 107%;"><span style="font-family: verdana;">2 Tablespoon
Sliced Pistachio / Pista</span></span></li><li><span style="line-height: 107%;"><span style="font-family: verdana;">2 Tablespoon
Chopped Cashew Nuts / Kaju</span></span></li></ul><p></p>
</div><div><div><br /></div><div><b>Instructions</b></div><div><p class="MsoNormal"></p><ol><li><span style="line-height: 107%;"><span style="font-family: verdana;">Soak the
chia seeds for 2 hours and set aside. </span></span></li><li><span style="line-height: 107%;"><span style="font-family: verdana;">Take a mixing bowl and add 2 tablespoon
of vanilla flavored custard powder. </span></span></li><li><span style="line-height: 107%;"><span style="font-family: verdana;">Pour ½ cup of warm milk and mix until a
smooth paste. Mix really well with a spoon to avoid any lumps. </span></span></li><li><span style="line-height: 107%;"><span style="font-family: verdana;">Cut 1 mango into
pieces and put it in a mixer jar. Grind it to a smooth paste. Keep it in the refrigerator</span></span></li><li><span style="line-height: 107%;"><span style="font-family: verdana;">Transfer this mango
pulp to a bowl and set aside.</span></span></li><li><span style="line-height: 107%;"><span style="font-family: verdana;">In another
vessel pour milk and bring it to boil. </span></span></li><li><span style="line-height: 107%;"><span style="font-family: verdana;">Once the milk boils add the custard
paste and sugar one by one. </span></span></li><li><span style="line-height: 107%;"><span style="font-family: verdana;">Bring it to boil stirring continuously. </span></span></li><li><span style="line-height: 107%;"><span style="font-family: verdana;">Once the
custard milk is done, allow it to cool. </span></span></li><li><span style="line-height: 107%;"><span style="font-family: verdana;">Further keep in the refrigerator for 30
minutes. </span></span></li><li><span style="line-height: 107%;"><span style="font-family: verdana;">The custard milk slightly thickens. </span></span></li><li><span style="line-height: 107%;"><span style="font-family: verdana;">Add the mango pulp in the custard milk. </span></span></li><li><span style="line-height: 107%;"><span style="font-family: verdana;">Mix well with a spoon and transfer it to a mixer
jar. </span></span></li><li><span style="line-height: 107%;"><span style="font-family: verdana;">Blend it to mix the mango pulp with the custard milk. </span></span></li><li><span style="line-height: 107%;"><span style="font-family: verdana;">Transfer this mango
custard dessert to a large vessel. </span></span></li><li><span style="line-height: 107%;"><span style="font-family: verdana;">Add the soaked chia seeds and mix with a spoon. </span></span></li><li><span style="line-height: 107%;"><span style="font-family: verdana;">Pour in the glasses and garnish with mango pieces, sliced almonds, pistachios
and cashews. </span></span></li><li><span style="line-height: 107%;"><span style="font-family: verdana;">Serve chilled.</span></span></li></ol><p></p></div></div><div><br /></div></div></td>
</tr></tbody></table><br />
<div>Note </div><div>During non mango season, canned mango pulp can be used to make this recipe</div>Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.com0tag:blogger.com,1999:blog-6393081422128105005.post-48596484606838447782023-05-26T13:25:00.002+05:302023-05-28T22:00:15.113+05:30Akki Hittu Thalipeeth | Tandalache Thalipeeth | Rice Flour Thalipeeth<p><br /></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP3tyromuGUFLH5ruMy-55ahdNbRDB65fRiy7S2cl6mnS-dNh3RJnWBEpsMvSmX-yW4Jo0fj4EOLRNqT0dxxqDJfaoudJXem2QxHsF3nopmj5KjrE5L7jr8xU81TVbi-wwqZvZgOD_rw_YwdR_lc5G1W1q_VGMI-Z2a3U5jGy3L9ncRDlVO6UCQ01r/s789/akki%20hituu%20thalipeeth.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="789" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP3tyromuGUFLH5ruMy-55ahdNbRDB65fRiy7S2cl6mnS-dNh3RJnWBEpsMvSmX-yW4Jo0fj4EOLRNqT0dxxqDJfaoudJXem2QxHsF3nopmj5KjrE5L7jr8xU81TVbi-wwqZvZgOD_rw_YwdR_lc5G1W1q_VGMI-Z2a3U5jGy3L9ncRDlVO6UCQ01r/w568-h640/akki%20hituu%20thalipeeth.jpg" width="568" /></a></p><p class="MsoNormal" style="text-align: justify;"><span lang="EN-US">Akki hittu thalipeeth is a rice flour based thalipeeth prepared by using rice flour and rava. This rice flour thalipeeth is soft,
flavourful and delicious. Akki hittu thalipeeth is a popular breakfast dish in Karnataka. The similar variety of thalipeeth is prepared in Maharashtra and is called tandalache thalipeeth. This is a very tasty and
filling breakfast option. This thalipeeth is usually served with coconut chutney. It
also goes well with fresh coriander chutney. </span>In this
dish, addition of coconut enriches the taste. Onion, ginger and cumin seeds enhances
the flavour. Rava is added to get the desired texture and taste.</p><span><a name='more'></a></span><p class="MsoNormal" style="text-align: justify;">Back to the
memory lane, my mother used to make it at least once in a week and served us
hot directly from the griddle. When the fragrance of the thalipeeth spreads in the kitchen mouth starts watering
and you may feel like to have it immediately. This is one of the best dish to
serve for breakfast and after school in the evening. This is very easy to make though it looks bit
tedious. Once a batter of perfect consistency is prepared, making thalipeeth is very easy. Do try this recipe to
treat your family and share it with your friends.</p><p class="MsoNormal" style="text-align: justify;"><span lang="EN-US">The batter can be prepared in advance and stored in the refrigerator for further use. You can use this batter to make hot thalipeeth as and when required to serve your kids and other family members. But the batter become little bit thick after storing in the refrigerator. So, when you use it, add some water to get the proper consistency.</span></p><p class="MsoNormal" style="text-align: justify;"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US">Related
recipes you may like<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"></span></p><p class="MsoNormal"><span lang="EN-US">Chutney Recipes<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><a href="http://www.akshaypatre.com/2014/12/coconut-green-chilli-chutney-for-dosa.html " target="_blank">Coconut Green Chilli Chutney</a><br /></span></p><p class="MsoNormal"><a href="http://www.akshaypatre.com/2013/09/coconut-ginger-chutney-for-idli-and-dosa.html" target="_blank">Coconut Ginger Chutney</a><br /></p><p class="MsoNormal"><a href="http://www.akshaypatre.com/2013/10/adrak-lasun-jeera-chutney-ginger-garlic.html" target="_blank">Adrak Lasun Chutney</a><br /></p><p class="MsoNormal"><a href="http://www.akshaypatre.com/2014/07/peanut-cilantro-chutney-recipe.html " target="_blank">Peanut Coconut Chutney</a><br /></p><p class="MsoNormal"><a href="http://www.akshaypatre.com/2014/06/coconut-coriander-leaves-peanut-chutney.html " target="_blank">Coconut Coriander Chutney</a></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><b>How to Make Akki Hittu Thalipeeth with step by step Photo</b></p><p class="MsoNormal">Arrange the ingredients in a plate.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwEB08VkFJGFbOTzRNM9JobxRsNt-s56iuuvi2qr8llEinPrHpan80mnlFMxY2QMs9Vje2A5bLc0zzSX4-2OofSw4EKhbqa9CGWT7PpG-9QaWDyPB3D0bdXtIjSN4LWaTXY4Z5frPtaMe_pZk_CRdFJTJOZqDA081msS5aH-kSGF2VBygtL6xURzq4/s500/ingrds.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwEB08VkFJGFbOTzRNM9JobxRsNt-s56iuuvi2qr8llEinPrHpan80mnlFMxY2QMs9Vje2A5bLc0zzSX4-2OofSw4EKhbqa9CGWT7PpG-9QaWDyPB3D0bdXtIjSN4LWaTXY4Z5frPtaMe_pZk_CRdFJTJOZqDA081msS5aH-kSGF2VBygtL6xURzq4/s16000/ingrds.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both;">Take a mixing bowl and add all the ingredients. Add one and half a cup of water. Add more water if required. Make a dropping consistency batter. </div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw5O-jIQBCgaqzEbHio4XF5KKGNDNUv6luS6GGwkD0UmOLt3cJOTyeHsdQtxTffBM9snPaZris4me3WWirAFNHZZL8tBn2FWo_cJBlaV732z4vnamWFsaaY9EVHlI0IL0CMzfVDaYgrYxGzrSOidcTM-eHZNSL7kD6paMAhDmOwVWTjhVLzO9ICLgq/s500/mix%20ingrds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw5O-jIQBCgaqzEbHio4XF5KKGNDNUv6luS6GGwkD0UmOLt3cJOTyeHsdQtxTffBM9snPaZris4me3WWirAFNHZZL8tBn2FWo_cJBlaV732z4vnamWFsaaY9EVHlI0IL0CMzfVDaYgrYxGzrSOidcTM-eHZNSL7kD6paMAhDmOwVWTjhVLzO9ICLgq/s16000/mix%20ingrds.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Keep this batter covered for 10-15 minutes</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCmPCPIDb_WQltiH7YoXK39vjQkOWO1sxSM5XLx9L72ac1zkZ4aR76uBBWBlxmAAvDtoTLJ3kRUGb2bjyYYJJUWt23x-9_BPBYwgNsSv8bp9ORyFdnNtR0rK6UZNqwt1PxCISPI1D2voCUc4vijyV1TGnjPI3Qo9wonFrmFlN9FnoazYocVKI41C3/s500/cover%20lid.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCmPCPIDb_WQltiH7YoXK39vjQkOWO1sxSM5XLx9L72ac1zkZ4aR76uBBWBlxmAAvDtoTLJ3kRUGb2bjyYYJJUWt23x-9_BPBYwgNsSv8bp9ORyFdnNtR0rK6UZNqwt1PxCISPI1D2voCUc4vijyV1TGnjPI3Qo9wonFrmFlN9FnoazYocVKI41C3/s16000/cover%20lid.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>Heat tawa/ griddle on medium flame. Pour a teaspoon of oil on it and spread it round. Put a ladleful of batter on the tawa. Pat it to round shape with your wet palm.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVYJvBDsM1aYFrCafmuzEjVgk6DmIyKFZPs65_Z8qpIAsCdMim4F3GqT2XF3rfhXNnsDfMdlZ-5k3UsO-w7O5WvpOVM6WawJOvT06yX0l94UGuvujase_pw_xn4X8udZGGI5Rz2oNq20CcB83792BgKw3n7_aqQhqSIBcItxO14d0eR94nbi7gzQlI/s500/on%20tawa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVYJvBDsM1aYFrCafmuzEjVgk6DmIyKFZPs65_Z8qpIAsCdMim4F3GqT2XF3rfhXNnsDfMdlZ-5k3UsO-w7O5WvpOVM6WawJOvT06yX0l94UGuvujase_pw_xn4X8udZGGI5Rz2oNq20CcB83792BgKw3n7_aqQhqSIBcItxO14d0eR94nbi7gzQlI/s16000/on%20tawa.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Pour a teaspoon of oil around the thalipeeth. Once the base become firm and turn into golden brown, flip it. Pour another teaspoon of oil over the thalipeeth. Cook until the thalipeeth become firm and turns into golden brown.<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_R7RN-uygE4VTSidf15DzTzuAA4i3RuomEqeJt4OZo_y4g6tY087g_zobcmHjj4LHej7wRK5H08B_C-bEZtgRC1aHQ_wYTJJXJwtcbim8hLcMDq0qq8V9NvjqXoJfzOsKNdKG_JkLk4_bS-2Onp-jMhcg4it9Qq-0tT1gic001kIg5-34oRmJh7x/s500/flip%20akki%20roti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_R7RN-uygE4VTSidf15DzTzuAA4i3RuomEqeJt4OZo_y4g6tY087g_zobcmHjj4LHej7wRK5H08B_C-bEZtgRC1aHQ_wYTJJXJwtcbim8hLcMDq0qq8V9NvjqXoJfzOsKNdKG_JkLk4_bS-2Onp-jMhcg4it9Qq-0tT1gic001kIg5-34oRmJh7x/s16000/flip%20akki%20roti.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Transfer to a plate and serve with coconut chutney or fresh coriander chutney.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeqE6ybVfDzq62S_iUV0tnQvhNnjdMT4zlweuGbGY2dsNXluP8dGIfstqZWOaMvTWRXn_LtGW-Frk-YVKmfMeDoctBQ2sdgnJ5U7J-qPdyjYU4fxfUBv7R0ZOPkedNrURNqD1t5MoEh1N48KVM0RlCDVspdyMrMHhsRZ6aF5wqzh_saf-nkjL6OMb1/s789/akki%20hituu%20thalipeeth.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="789" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeqE6ybVfDzq62S_iUV0tnQvhNnjdMT4zlweuGbGY2dsNXluP8dGIfstqZWOaMvTWRXn_LtGW-Frk-YVKmfMeDoctBQ2sdgnJ5U7J-qPdyjYU4fxfUBv7R0ZOPkedNrURNqD1t5MoEh1N48KVM0RlCDVspdyMrMHhsRZ6aF5wqzh_saf-nkjL6OMb1/w568-h640/akki%20hituu%20thalipeeth.jpg" width="568" /></a></div><br /><p class="MsoNormal" style="text-align: center;"><br /></p><div style="text-align: justify;"><b>Akki Hittu Thalipeeth | Tandalache Thalipeeth | Rice Flour Thalipeeth </b></div><div style="text-align: justify;"><b><br /></b></div><div><br /></div>
<table style="border: 1px dotted grey; margin-left: auto; margin-right: auto; width: 100%;">
<tbody><tr>
<td style="background-color: #default; text-align: center; width: 20%;"> <span style="font-size: x-small;"> Prep Time<br />20 Minutes</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cook Time<br />25 Minutes</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cuisine <br />Karnataka</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Servings<br />4 Thalipeeth </span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Author <br />Vidya</span></td>
</tr>
</tbody></table>
<table style="border: 1px dotted grey; margin-left: auto; margin-right: auto; width: 100%;">
<tbody><tr>
<td style="background-color: #default; text-align: left; width: 100%;"><div style="text-align: justify;"><div><b><br />Ingredients</b></div><div><p class="MsoNormal"></p><ul><li><span lang="EN-US">1 Cup Rice
Flour / Akki Hittu</span></li><li><span lang="EN-US">1 Cup
Chopped Onions</span></li><li><span lang="EN-US">1 Green
Chilli, Chopped </span></li><li><span lang="EN-US">1 Cup
Grated Fresh Coconut</span></li><li><span lang="EN-US">2
Tablespoon Grated Ginger / Adrak</span></li><li><span lang="EN-US">1 Teaspoon
Cumin / Jeera</span></li><li><span lang="EN-US">½ Cup
Chopped Fresh Corianders</span></li><li><span lang="EN-US">1 Teaspoon
Sugar</span></li><li><span lang="EN-US">1 Teaspoon
Salt</span></li><li><span lang="EN-US">Oil as
Required</span></li></ul><p class="MsoNormal"><br /></p><b>Instructions</b><p></p>
</div><div><p class="MsoNormal"></p><ol><li><span lang="EN-US">Take a
mixing bowl and add chopped onions</span></li><li><span lang="EN-US">Add the
chopped green chillies </span></li><li><span lang="EN-US">Add the
grated fresh coconut</span></li><li><span lang="EN-US">Add the grated
ginger</span></li><li><span lang="EN-US">Add the
chopped fresh corianders.</span></li><li><span lang="EN-US">Add the
salt and sugar. Mix well</span></li><li><span lang="EN-US">Add the rice flour. </span></li><li><span lang="EN-US">Add the
rava. </span></li><li><span lang="EN-US">Add one and half a cup of water. Add more water if required.</span></li><li><span lang="EN-US">Make a
dropping consistency batter. Keep the mixing bowl covered for 10-15 minutes</span></li><li><span lang="EN-US">Heat tawa/
griddle on medium flame. Pour a teaspoon of oil on it and spread it round.</span></li><li><span lang="EN-US">Put a
ladleful of batter on the tawa. Pat it to round shape with your wet palm. </span></li><li><span lang="EN-US">Pour a
teaspoon of oil around the thalipeeth. Once the base become firm and turn into golden
brown, flip it.</span></li><li><span lang="EN-US">Pour
another teaspoon of oil over the thalipeeth. Cook until the thalipeeth become firm and turns into golden brown.</span></li><li><span lang="EN-US">Transfer to
a plate and serve with coconut chutney or fresh coriander chutney.</span></li></ol><p></p></div></div></td>
</tr></tbody></table><br />
<div><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">Note :<o:p></o:p></span></p>
<p class="MsoNormal"></p><ol style="text-align: left;"><li><span lang="EN-US" style="mso-ansi-language: EN-US;">If you do
not have rice flour in hand, you can make rice paste at home. For that, wash
raw rice 3 – 4 times and add enough water, soak it for 3 hours.</span></li><li><span lang="EN-US" style="mso-ansi-language: EN-US;">Then drain the water completely and grind it to a smooth paste. Use few spoons of water if
needed. </span></li><li><span lang="EN-US" style="mso-ansi-language: EN-US;">Use this paste to make akki hittu thalipeeth along with other
ingredients.</span></li></ol><div><br /></div><p></p></div>
SUBSCRIBE TO MY YOUTUBE CHANNEL <a href="https://www.youtube.com/channel/UCkIeRhhvN5bDHqiMjpEGxoA" target="_blank">AKSHAYPATRE</a> FOR MORE INTERESTING RECIPES<br /><p></p>
<div style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="165" src="https://www.youtube.com/embed/VAPpkXPjVEQ" title="YouTube video player" width="360"></iframe></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><br /></div></div>Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.com0tag:blogger.com,1999:blog-6393081422128105005.post-35665109872057648792023-05-19T12:30:00.007+05:302023-05-28T22:03:53.216+05:30Aam ka Panna Recipe | Raw Mango Panna with Jaggery | Kairi ka Panna<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-P_A5N8AWfoc96K1hQ4bkzVGaqbz-ETe1sQlXr1LAORdFVftq2C_amkCxXbV7u3FkMRYmiC7t5NLLWmxapFG5JqHdbtlIgeD4qhZb6sDBGleahZ3MIlLxmdGGPu6zLCODrq68nkGCoDGl1XIzRDKr6hrEeZIK5a192o4jOJAv0Gr5k7QmsZievPG/s700/mango%20panna%201-681%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="681" data-original-width="700" height="623" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-P_A5N8AWfoc96K1hQ4bkzVGaqbz-ETe1sQlXr1LAORdFVftq2C_amkCxXbV7u3FkMRYmiC7t5NLLWmxapFG5JqHdbtlIgeD4qhZb6sDBGleahZ3MIlLxmdGGPu6zLCODrq68nkGCoDGl1XIzRDKr6hrEeZIK5a192o4jOJAv0Gr5k7QmsZievPG/w640-h623/mango%20panna%201-681%20copy.jpg" width="640" /></a></div><br /><p></p><p style="text-align: justify;"></p><p class="MsoNormal" style="text-align: justify;"><span style="line-height: 107%;">Aam ka panna
is a delicious drink which has a special place in summer. It is considered as a
very healthy cold drink mostly prepared during mango season. This seasonal
drink has the mix of sweet and sour taste. The pepper powder and the cardamom
powder enhances the taste and flavour. </span></p><p class="MsoNormal"><span></span></p><a name='more'></a><p></p><p class="MsoNormal" style="text-align: justify;"><span style="line-height: 107%;">I have made this aam ka panna with
jaggery instead of sugar just to make it more healthier. Chilled aam ka panna
is served in a glass with a couple of ice cubes mixed in it. A well prepared
panna is healthier and tastier than any shop bought bottled cold drink which
contains preservatives. </span></p><p class="MsoNormal" style="text-align: justify;"><span style="line-height: 107%;">A bottle of panna concentrate can also be prepared and
stored in the refrigerator to use as and when required. To half a glass of
mango panna concentrate half a glass of chilled water is added to make a glass
of mango panna. This is a favourite and popular drink during summer in Maharashtra.</span></p><p class="MsoNormal" style="text-align: justify;"><span style="line-height: 107%;"><br /></span></p><p class="MsoNormal"><span style="line-height: 107%;"><b>How to Boil
Raw Mangoes </b><o:p></o:p></span></p><p class="MsoNormal"><span style="line-height: 107%;">There are
different methods of cooking raw mangoes
to make panna. <o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span style="line-height: 107%;">Cook the whole mangoes in a pressure cooker. In this
method wash the mangoes thoroughly. Then put them directly in a pressure cooker
and add a glass of water. Take 2 – 3
whistles. When the pressure releases, remove the cooked mangoes gently and
allow them to cool. Then peel the skin and collect the pulp in a bowl. <o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span style="line-height: 107%;">Cook the peeled and chopped mangoes in a pan on stovetop flame. In this method peeled and chopped raw mangoes
are cooked in a pan on stovetop flame. For that add enough water to a large pan.
Add the chopped raw mangoes and place this pan on medium flame. Then boil the mangoes
till it is half cooked. Then add the jaggery or sugar, pepper powder, salt and
cook until the mangoes become soft.</span></p><p class="MsoNormal" style="text-align: justify;"><span style="line-height: 107%;"><br /></span></p><p class="MsoNormal"><b>How to Make Aam ka Panna with Step by Step Photo</b></p><p class="MsoNormal"><br /></p><p class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx5XfAEsUO_DT2g7JLLKc6xGegSeNuqew3q-rsLtGXFubT0bXNjp_GxTeBkFseJpRCzvrg1cL4lZJ9rIVzKZSrAk6akxfABvO0_MC0wV8WzSGZMcLIgt4kzIpzmXIb4uiCk4DnEsHlVwASBb6iweOLvMuoyI_za-Zf1JsFQbgXC2xUP-u-kviR-0-h/s500/mango%20panna%201%20(8).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx5XfAEsUO_DT2g7JLLKc6xGegSeNuqew3q-rsLtGXFubT0bXNjp_GxTeBkFseJpRCzvrg1cL4lZJ9rIVzKZSrAk6akxfABvO0_MC0wV8WzSGZMcLIgt4kzIpzmXIb4uiCk4DnEsHlVwASBb6iweOLvMuoyI_za-Zf1JsFQbgXC2xUP-u-kviR-0-h/s16000/mango%20panna%201%20(8).jpg" /></a></p><p class="MsoNormal" style="text-align: justify;"><span style="text-align: left;">Wash the raw mangoes and pat to dry. </span></p><p class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SuG7oD0tfMgcTWGvHmabZfQeg2zXDJNf8qPSA82OOd2w5xDyXgc1PXlKQ5Nxu68oBHc-c7Hc8820VGXMtqA5Yb34QbmOioItGuZANsVGaFjRivIaLM_3GQyDyCuBBH-GufJ_mhI44KUkqYIcTFesBwn3AOuYy4t2HZuDDwTiy7zcyh8DJ7RIkcLW/s500/mango%20panna%201%20(4).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SuG7oD0tfMgcTWGvHmabZfQeg2zXDJNf8qPSA82OOd2w5xDyXgc1PXlKQ5Nxu68oBHc-c7Hc8820VGXMtqA5Yb34QbmOioItGuZANsVGaFjRivIaLM_3GQyDyCuBBH-GufJ_mhI44KUkqYIcTFesBwn3AOuYy4t2HZuDDwTiy7zcyh8DJ7RIkcLW/s16000/mango%20panna%201%20(4).JPG" /></a></p><p class="MsoNormal" style="text-align: justify;"><span style="text-align: left;"> Peel and cut them into pieces.</span></p><p class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjskZNElaIlHv0ik1Cp8kS5Yc93wt0hmtTGClXepjUVghoS8EKhcbmYO-rhDmCvOlk0Z1ngbeeBdOdyotH9cKsMWwm2w_22RPpVkOwkUbomt3bhGoWtdGtS4yqXY5Jt7U9N-KjTG-8XsH_sPqelc9IaZWW6Nv3uU8QsXKpQFICDS3TcJZQiwKJRksFK/s500/mango%20panna%201%20(3).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjskZNElaIlHv0ik1Cp8kS5Yc93wt0hmtTGClXepjUVghoS8EKhcbmYO-rhDmCvOlk0Z1ngbeeBdOdyotH9cKsMWwm2w_22RPpVkOwkUbomt3bhGoWtdGtS4yqXY5Jt7U9N-KjTG-8XsH_sPqelc9IaZWW6Nv3uU8QsXKpQFICDS3TcJZQiwKJRksFK/s16000/mango%20panna%201%20(3).jpg" /></a></p><p class="MsoNormal" style="text-align: justify;"><span style="text-align: left;">Transfer the chopped mangoes in a pan and add a glass of water to it.</span></p><p class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOjlfE-xg5R34VPlnebBz8tKNr6mZtbZhx27qr4Xuly_4cRURANAEWerFll4BK6SL-LdOhh7zlrDXDXMobKeq3u7e3GQv0R6cpHF8Me4vp-iuulhxnQEqzCEZptifJUMMsehPvRY7enkjgvKZg0UY-xb0URExHKxKYBOES9ia4BSYJtuYHK51IUrNu/s500/mango%20panna%201%20(7).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOjlfE-xg5R34VPlnebBz8tKNr6mZtbZhx27qr4Xuly_4cRURANAEWerFll4BK6SL-LdOhh7zlrDXDXMobKeq3u7e3GQv0R6cpHF8Me4vp-iuulhxnQEqzCEZptifJUMMsehPvRY7enkjgvKZg0UY-xb0URExHKxKYBOES9ia4BSYJtuYHK51IUrNu/s16000/mango%20panna%201%20(7).jpg" /></a></p><p class="MsoNormal" style="text-align: justify;"><span style="line-height: 12.84px; text-align: left;">Add the chopped raw mangoes. </span><span style="text-align: left;">Boil the chopped raw mangoes on medium flame.</span></p><p class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNqR7WoyuIxQqdZAalwhEuS0HJomSvdJCbDusLtSIVgkwpQEMrNzPRDxc5Dph6KRtsyLbU7A3J9Ere7uxmQiVz8IALfABKiAH-qzjUQrvIH5mUYndjmzeQrnNcuLkJsf3nQ2wYJBAhxCWXNVBQITYVB_NrjAmLJigYoDpbGX5iwiwU3tdszleC-SM/s500/mango%20panna%201%20(6).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNqR7WoyuIxQqdZAalwhEuS0HJomSvdJCbDusLtSIVgkwpQEMrNzPRDxc5Dph6KRtsyLbU7A3J9Ere7uxmQiVz8IALfABKiAH-qzjUQrvIH5mUYndjmzeQrnNcuLkJsf3nQ2wYJBAhxCWXNVBQITYVB_NrjAmLJigYoDpbGX5iwiwU3tdszleC-SM/s16000/mango%20panna%201%20(6).jpg" /></a></p><p class="MsoNormal" style="text-align: justify;"><span style="text-align: left;">Once the raw mangoes are half cooked add the jaggery, salt, pepper powder, cardamom powder and bring it to boil. Boil till the jaggery melts and mangoes become soft.</span></p><p class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99o8nniC3E54DryGr1_JRT3WFuiWtRNhXteLjwuYFIZutk5GKYUA95uk2xZbBWou5UF7OTLNN3_DnZeeDkZZp8Gww4QopI345BlUj741a2XGAGlZ_QqHELCKDJy68J9IKoEnnmZCXIuQAdYrzJSoCeHayp5jK6VKtwCdymkSTWsaypcyvYsDg_CEK/s500/mango%20panna%201%20(5).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99o8nniC3E54DryGr1_JRT3WFuiWtRNhXteLjwuYFIZutk5GKYUA95uk2xZbBWou5UF7OTLNN3_DnZeeDkZZp8Gww4QopI345BlUj741a2XGAGlZ_QqHELCKDJy68J9IKoEnnmZCXIuQAdYrzJSoCeHayp5jK6VKtwCdymkSTWsaypcyvYsDg_CEK/s16000/mango%20panna%201%20(5).jpg" /></a></p><p class="MsoNormal" style="text-align: justify;"><span style="text-align: left;">Keep it covered and allow to cool. </span></p><p class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFQ8yF_Su8jI1tYqnbTzVrQJ_VDRMISB3Iv4bFo-yTQnToMX2tTSwhLnbyg1X6F5x4Q_yewdKTTCURJorm-GZ9MlGxxPSdN60iu7O4q5AQ2-BMwmhaaE7f4Nknq5KPEQkeZe-xqyTTEUK8lVmMcVyex5_3O4_8c7eqRGOPnMGmqwCyG7H_KS_xsWK/s500/keep%20covered.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFQ8yF_Su8jI1tYqnbTzVrQJ_VDRMISB3Iv4bFo-yTQnToMX2tTSwhLnbyg1X6F5x4Q_yewdKTTCURJorm-GZ9MlGxxPSdN60iu7O4q5AQ2-BMwmhaaE7f4Nknq5KPEQkeZe-xqyTTEUK8lVmMcVyex5_3O4_8c7eqRGOPnMGmqwCyG7H_KS_xsWK/s16000/keep%20covered.jpg" /></a></p><p class="MsoNormal" style="text-align: justify;"><span style="text-align: left;">Then put the mango mixture to the mixer jar and whip it to make a paste.</span></p><p class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwmf_7Oebu_n1Vh0EF_IN9AP7y5grieVpsxONsM8XolW0eEUA9n4vRn4zEe-4BAzqenRygDJzsKVcxUfhk2hDTrHoGoJqYaleO5ZBnrmZHlJxiFibjYn_heXZ_haQFKsfqQrjlVxPPlL4uQOllg_uKSoF_SEw9lqtChQQMwJBYwQFb7nXO8MFSU-M/s500/mango%20panna%201%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwmf_7Oebu_n1Vh0EF_IN9AP7y5grieVpsxONsM8XolW0eEUA9n4vRn4zEe-4BAzqenRygDJzsKVcxUfhk2hDTrHoGoJqYaleO5ZBnrmZHlJxiFibjYn_heXZ_haQFKsfqQrjlVxPPlL4uQOllg_uKSoF_SEw9lqtChQQMwJBYwQFb7nXO8MFSU-M/s16000/mango%20panna%201%20(2).jpg" /></a></p><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Taka a glass and pour the mango concentrate up to half glass, then fill it with chilled water. </span><span style="text-align: left;">Add 2-3 ice cubes and serve.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWIecS-J-99sREiv_wagfhs0pni8D-Qkp03Egqgd2h-pds7NxHm78oE23wyH4c1d8aKoivIfMbSS-ynN_KWMrwH-VadcasIShkhT1SiSPBEuZSNdn2g5aXTIeH3pzKZ9shJBrB2d_ifb_Zna22Jew8hmablvNQp7gx8XOJVgu_69GPpgExKcNNAf4o/s857/mango%20panna%201%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="857" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWIecS-J-99sREiv_wagfhs0pni8D-Qkp03Egqgd2h-pds7NxHm78oE23wyH4c1d8aKoivIfMbSS-ynN_KWMrwH-VadcasIShkhT1SiSPBEuZSNdn2g5aXTIeH3pzKZ9shJBrB2d_ifb_Zna22Jew8hmablvNQp7gx8XOJVgu_69GPpgExKcNNAf4o/w523-h640/mango%20panna%201%20(1).jpg" width="523" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: justify;"><b>Aam ka Panna with Jaggery Recipe</b></div><p class="MsoNormal"><br /></p><p class="MsoNormal"><span style="line-height: 107%;">
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<td style="background-color: #default; text-align: center; width: 20%;"> <span style="font-size: x-small;"> Prep Time<br />10 Minutes</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cook Time<br />10 Minutes</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cuisine<br />Maharashtrian</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Servings<br />4</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Author <br />Vidya</span></td>
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<td style="background-color: #default; text-align: left; width: 100%;"><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><p class="MsoNormal" style="text-align: left;"><span><b>Ingredients</b></span></p><p class="MsoNormal" style="text-align: left;"></p><ul><li><span style="line-height: 12.84px;">2 Raw Tenderized Mangoes, Peeled, chopped</span></li><li><span style="line-height: 12.84px;">3/4 Cup Jaggery / Gud</span></li><li><span style="line-height: 12.84px;">1/2 Teaspoon Black Pepper Powder</span></li><li><span style="line-height: 12.84px;">3/4 Teaspoon Cardamom Powder</span></li><li><span style="line-height: 12.84px;">3/4 Teaspoon Salt</span></li></ul><p></p><p class="MsoNormal" style="text-align: left;"><span style="line-height: 12.84px;"><b><br /></b></span></p><p class="MsoNormal" style="text-align: left;"><span style="line-height: 12.84px;"><b>Instructions</b><o:p></o:p></span></p><p class="MsoNormal" style="text-align: left;"></p><ol><li><span style="line-height: 12.84px;">Wash the raw mangoes and pat to dry. Peel and cut them into pieces.</span></li><li><span style="line-height: 12.84px;">Transfer the chopped mangoes in a pan and add a glass of water to it.</span></li><li><span style="line-height: 12.84px;">Add the chopped raw mangoes. </span>Boil the chopped raw mangoes on medium flame.</li><li>Once the raw mangoes are half cooked add the jaggery, salt, pepper powder, cardamom powder and bring it to boil.</li><li><span style="line-height: 12.84px;">Add some water if it is too thick. Boil them well till the jaggery melts and mangoes become soft.</span></li><li><span style="line-height: 12.84px;">Keep it covered and allow them to cool. </span></li><li><span style="line-height: 12.84px;">Then put the mango mixture to the mixer jar and whip it to make a paste.</span></li><li><span style="line-height: 12.84px;">Taka a glass and pour the mango concentrate up to half glass, then fill it with chilled water.</span></li><li><span style="line-height: 12.84px;">Add 2-3 ice cubes and serve.</span></li></ol><p></p></div></td>
</tr></tbody></table><br /></span><div><span style="line-height: 107%;">Note :</span></div><div><ol style="text-align: left;"><li><span style="line-height: 107%;">Always use raw and tenderized mangoes which has sour taste. </span></li><li>You can use sugar instead of jaggery.</li><li><span style="line-height: 12.84px;">The mango concentrate can be stored in a sterilized bottle for about a month.</span></li><li><span style="line-height: 12.84px;">Always store mango concentrate in the refrigerator.</span></li></ol><p></p></div>Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.com0tag:blogger.com,1999:blog-6393081422128105005.post-48702070292317986752023-05-12T15:40:00.000+05:302023-05-12T15:47:03.782+05:30Shimla Mirch Besan ki Sabji - Dabbu Mirchichi Peeth Perun Bhaji<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiee8C6gHFf1DzBU2Bc0pOypQyKHSm0-12SoTWenwwFA37_xJS3alUArHcMC-XbZ0MEb3NQSuJdc4kS-Oh5P95cYEuneehp0i_dJiNaJZh0smO0H9PDiCzrNSW8KqLjVJ-wLuZXKfDqDR0PrR0FM0GjsdzqVwkzA1SNzM3jjIymqZVL4CfyKjEBSOev/s922/dabbu%20mirchi%20bhaji.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="922" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiee8C6gHFf1DzBU2Bc0pOypQyKHSm0-12SoTWenwwFA37_xJS3alUArHcMC-XbZ0MEb3NQSuJdc4kS-Oh5P95cYEuneehp0i_dJiNaJZh0smO0H9PDiCzrNSW8KqLjVJ-wLuZXKfDqDR0PrR0FM0GjsdzqVwkzA1SNzM3jjIymqZVL4CfyKjEBSOev/s16000/dabbu%20mirchi%20bhaji.jpg" /></a></div><br /><div style="text-align: justify;"><div style="text-align: left;"><div style="text-align: justify;">Shimla mirch besan ki sabji is a Maharashtrian style bhaji prepared with capsicum and gram flour. This sabji is popularly called as dabbu mirchichi peeth perun bhaji in Marathi. This sabji goes well with chapathi and roti. This is a nice accompaniment for plain rice and dal. It is an easy and hassle free sabji which can be prepared in a jiffy. Being a dry sabji it is convenient to pack in the lunch box also.</div><span><a name='more'></a></span><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Capsicum is a very common vegetable here which is available throughout the year. Often I buy them to make a quick side dish. Capsicum is a nutritious vegetable and it has several health benefits. It is a rich source of vitamin C which human body needs for immune function. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">It is a good source of vitamin A which is essential for vision strength and immune support. It contains vitamin B, B6 and folate or B9 which required for the production of white and red blood cells in the body. So eating capsicum in any form is beneficial for health. </div></div>
<div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Recipes you may like</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.akshaypatre.com/2014/11/heerekayi-palya-recipe-ridge-gourd-stir.html" target="_blank">Heerekayi Palya</a><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.akshaypatre.com/2014/05/kadai-bhindi-recipe-kadai-ladies-finger.html" target="_blank">Kadai Bhindi</a><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.akshaypatre.com/2012/12/methi-moong-dal-subzi-methichi-bhaaji.html" target="_blank">Methi Sabji</a><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.akshaypatre.com/2013/05/fresh-rajma-masala.html" target="_blank">Rajma Masala</a><br /></div><div class="separator" style="clear: both; text-align: left;"><u><b><br /></b></u></div><div class="separator" style="clear: both; text-align: left;"><u><b>Shimla Mirch Besan ki Sabji with Step by Step Photo</b></u></div><div class="separator" style="clear: both; text-align: left;"><br /></div>
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<div style="text-align: justify;">Wash the capsicums, cut, remove the rind and seeds. Chop them into medium sized pieces.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlDsWXzhE9Rx2uIUaVk70fQF1t_opqlk-dvjpieZLfHNPryfkSkcAG0IfkfNmFIFBNfSauNsEBrzid0z7k1Uc1EdJvkRMoN8I3GpMuIkwjTsLgmP8zEKBlWlvkpvc9HDqGNvgMpwROfcohP-BXRA9ltLnt9W44FKBx1TFwX15KNejbALgzfGL5Sh_i/s500/Cut%20capsicum.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlDsWXzhE9Rx2uIUaVk70fQF1t_opqlk-dvjpieZLfHNPryfkSkcAG0IfkfNmFIFBNfSauNsEBrzid0z7k1Uc1EdJvkRMoN8I3GpMuIkwjTsLgmP8zEKBlWlvkpvc9HDqGNvgMpwROfcohP-BXRA9ltLnt9W44FKBx1TFwX15KNejbALgzfGL5Sh_i/s16000/Cut%20capsicum.JPG" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Heat oil in a pan and add the cumin seeds. When it starts spluttering add the curry leaves and asafoetida. Saute for a while.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDt3WN5j16y-r97Fw06JMprl3SN5uQuVdI3m1a4tuv9d_Yiuctp16KUhg555Po2ilMq-dXCYUvUgMW9Tx0GIFqlxoOUGfGqP47186RIXOYrUNNeJHqFboQFLI8LwIsbCqgrg_Ikbe8q30bFohF5BU6xOnmFJNPjm8BfiL93PKjP71YqICwVKUAfkBG/s500/tadka.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDt3WN5j16y-r97Fw06JMprl3SN5uQuVdI3m1a4tuv9d_Yiuctp16KUhg555Po2ilMq-dXCYUvUgMW9Tx0GIFqlxoOUGfGqP47186RIXOYrUNNeJHqFboQFLI8LwIsbCqgrg_Ikbe8q30bFohF5BU6xOnmFJNPjm8BfiL93PKjP71YqICwVKUAfkBG/s16000/tadka.JPG" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Then add the chopped capsicums, red chilli powder, turmeric powder and salt. Saute for 2 minutes.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPfYsbWb9nnhljo7P7hHUUENjN0ybsYuqgsJAvgImhSb-xgl328V3aW_HIA1JTmmCs2DeDqifNrHMtSFj4J6mLgWMxxE0fGaJC_OfmxqIlyHSp5q6W7G1UY6GWVgXuFVR2U6zPcgAmnyffcY6f5s2nLgi_iLegWK3XHNVAcuQWW7OmbykusTpTSm4/s500/add%20chillipowder%20and%20turmeric.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPfYsbWb9nnhljo7P7hHUUENjN0ybsYuqgsJAvgImhSb-xgl328V3aW_HIA1JTmmCs2DeDqifNrHMtSFj4J6mLgWMxxE0fGaJC_OfmxqIlyHSp5q6W7G1UY6GWVgXuFVR2U6zPcgAmnyffcY6f5s2nLgi_iLegWK3XHNVAcuQWW7OmbykusTpTSm4/s16000/add%20chillipowder%20and%20turmeric.JPG" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Mix Well.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGbZeTvLLAqYdapYDTxz8DZ9c4KboWis_dzGBTJvcRLxoqDDKi7984qu-rHwokpw6gDQ8cwMIA-yQC5ZAacRenTyHWg4HVj4Me97eXshsHWZpPDt0iXuEIfosC33RffHZD9Dfm78LciSEgc-BCyxW27yAt8M1BS3tEbzV9QhzLEGUd7RBbLjBIX-9e/s500/cook%20till%20soft.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGbZeTvLLAqYdapYDTxz8DZ9c4KboWis_dzGBTJvcRLxoqDDKi7984qu-rHwokpw6gDQ8cwMIA-yQC5ZAacRenTyHWg4HVj4Me97eXshsHWZpPDt0iXuEIfosC33RffHZD9Dfm78LciSEgc-BCyxW27yAt8M1BS3tEbzV9QhzLEGUd7RBbLjBIX-9e/s16000/cook%20till%20soft.JPG" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> Cover the pan and cook it on a low flame till the capsicums become soft. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvbSsoJssmkSY_SC8lRf25uLO168pVAr4SvtvlKZ4MhAkj6yVehSOvfftaDsvZor39pxam2x6nykVVKfNQV_D82LR9wByGcYKZTM28u3hlsTN2qVVfQcED-pMbCXsOm3pK1Q0VvkDEb4-4cKx9JC02CTwuOZFNZrJagKa6v4_iGClfSN31ng9onJD5/s500/coo%20covered.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvbSsoJssmkSY_SC8lRf25uLO168pVAr4SvtvlKZ4MhAkj6yVehSOvfftaDsvZor39pxam2x6nykVVKfNQV_D82LR9wByGcYKZTM28u3hlsTN2qVVfQcED-pMbCXsOm3pK1Q0VvkDEb4-4cKx9JC02CTwuOZFNZrJagKa6v4_iGClfSN31ng9onJD5/s16000/coo%20covered.JPG" /></a></div><div style="text-align: justify;"><br /></div>When the capsicums become soft, add the gram flour and stir continuously till the besan mix well with the capsicums. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhO1gwRGZZMkBD0lnJIBIUmz-cb42Hi8Bkwo2XZ4AdUL2uN6gNjHClr5xeBDKEkTuVyZJen1woYi6FgvE4wkeqpCfwVReLrcVgUG-IUTtQwXyPI6oDus9rlv2UdOVinb7ZIiagSxFRvbVOxyNge-ieMPtEygSlO_k1GiivpTaGCHB-eHknUW04fOK1/s500/add%20besan.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhO1gwRGZZMkBD0lnJIBIUmz-cb42Hi8Bkwo2XZ4AdUL2uN6gNjHClr5xeBDKEkTuVyZJen1woYi6FgvE4wkeqpCfwVReLrcVgUG-IUTtQwXyPI6oDus9rlv2UdOVinb7ZIiagSxFRvbVOxyNge-ieMPtEygSlO_k1GiivpTaGCHB-eHknUW04fOK1/s16000/add%20besan.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Cook on a low flame stirring continuously till the gram flour becomes smooth and soft. If it is too dry, pour some oil on the sabji and mix well. When it is done switch off the flame. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGr6UmwaBsXJOPS7gOTI6sdtw-LvUheiUg60Oy9IXxAkMimzZVLFJQiJai08sBSWgxlMl2UMeHsA7pp2gZjwKCS9WzOHTXMhnbj9x3nmWy4RrVXxTO3utH0vWoQ9geEViKhFAbJYQ4mshlfie1ayzNE8EnL2A7nUy6EXuqHlauVZavx1o1TTljmaC1/s500/besan%20mixed.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGr6UmwaBsXJOPS7gOTI6sdtw-LvUheiUg60Oy9IXxAkMimzZVLFJQiJai08sBSWgxlMl2UMeHsA7pp2gZjwKCS9WzOHTXMhnbj9x3nmWy4RrVXxTO3utH0vWoQ9geEViKhFAbJYQ4mshlfie1ayzNE8EnL2A7nUy6EXuqHlauVZavx1o1TTljmaC1/s16000/besan%20mixed.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Serve hot with roti, chapathi or rice and dal.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85A23Tj-BMTBJtL2QkrU2cadEbm0ZJAQQBGqJd3yF5nHEzn-U4Ns4yv8XKW7F6z7uD4ewN1n63y_JqVU_Rb4_W0dbDAmYko2p-i-XPPMmaB0cZRRTc5yDFKUwG68_NSTT8NUr-cRtb9KUadl5RChKHS1SoZFCB2wtSm_3fWj6pNmEiCoDrMZJgwGB/s922/dabbu%20mirchi%20bhaji%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="922" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85A23Tj-BMTBJtL2QkrU2cadEbm0ZJAQQBGqJd3yF5nHEzn-U4Ns4yv8XKW7F6z7uD4ewN1n63y_JqVU_Rb4_W0dbDAmYko2p-i-XPPMmaB0cZRRTc5yDFKUwG68_NSTT8NUr-cRtb9KUadl5RChKHS1SoZFCB2wtSm_3fWj6pNmEiCoDrMZJgwGB/s16000/dabbu%20mirchi%20bhaji%201.jpg" /></a></div><div style="text-align: justify;"><br /></div></div></div></div><b>Shimla Mirch Besan ki Sabji</b><br />
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<td style="background-color: #default; text-align: center; width: 20%;"> <span style="font-size: x-small;"> Prep Time<br />10 Minutes</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cook Time<br />10 Minutes</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cuisine<br />Maharashtrian</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Servings<br />3</span></td>
<td style="background-color: #default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Author <br />Vidya</span></td>
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<td style="background-color: #default; text-align: left; width: 100%;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><b>Ingredients </b></div><div><ul><li>6 Large Sized Capsicums / Dabbu Mirchi / Shimla Mirch</li><li>3 Tablespoon Gram Flour / Besan</li><li>1½ Teaspoon Chilli Powder</li><li>½ Teaspoon Turmeric Powder</li><li>Salt to Taste</li><li><br /></li></ul></div><div><b>For the Seasoning</b></div><div><ul><li>2 Tablespoon Oil </li><li>1 Teaspoon Cumin Seeds / Jeera</li><li>A Pinch of Asafoetida / Hing</li><li>Few Curry Leaves</li></ul></div><div><br /></div><div><b>Instructions </b></div><div><ol><li>Wash the capsicums, cut, remove the rind and seeds. Chop them into medium sized pieces.</li><li>Heat oil in a pan and add the cumin seeds. When it starts spluttering add the curry leaves and asafoetida. Saute for a while.</li><li>Then add the chopped capsicums, red chilli powder, turmeric powder and salt. Saute for 2 minutes. Cover the pan and cook it on a low flame till the capsicums become soft. </li><li>When the capsicums become soft, add the gram flour and stir continuously till the besan mix well with the capsicums. </li><li>Cover the pan and Cook on a low flame stirring continuously till the gram flour becomes smooth and soft. Stir in between to cook them well.</li><li>If it is too dry, pour some oil on the sabji and mix well. </li><li>When it is done switch off the flame. </li><li>Serve hot with roti, chapathi or rice and dal</li></ol></div></div></td>
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<div><div>Notes : This post was first published on April 6, 2013 and republished on May 12, 2023 with step by step photo.</div></div><div><br /></div>Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.com13tag:blogger.com,1999:blog-6393081422128105005.post-82833876047246773732023-04-23T13:36:00.018+05:302023-05-04T22:26:49.909+05:30Veg Hakka Noodles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJyeNuDnAf-Fcpu-J-c85bM6rFWz8lE_XtwvWYsNbYHq5nYBikpTRF39KhIigEsUnsQjapaqjF2aXHmkAXbLnZWSUQ8vyPdlZNzTv2dNDtbaQgO8Hqa_4uLMjOOclwrQvE_KBXe5Jg0RwT2_V17cj8ZPfIYSVPcg-x5K1nVxPkbfVxa30efNsyCYE-/s745/hakka%20noodles.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="745" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJyeNuDnAf-Fcpu-J-c85bM6rFWz8lE_XtwvWYsNbYHq5nYBikpTRF39KhIigEsUnsQjapaqjF2aXHmkAXbLnZWSUQ8vyPdlZNzTv2dNDtbaQgO8Hqa_4uLMjOOclwrQvE_KBXe5Jg0RwT2_V17cj8ZPfIYSVPcg-x5K1nVxPkbfVxa30efNsyCYE-/w601-h640/hakka%20noodles.jpg" width="601" /></a></div><p style="text-align: justify;">Veg hakka noodles is a very easy dish which can be prepared quickly. Readymade veg hakka noodles packets are available in various brands and these can be stored to make the dish as and when required. You can use any noodle variety. Cooking noodles is an easy task and it takes a very less time. </p><span></span><span><a name='more'></a></span><p style="text-align: justify;">After draining water noodles become sticky so need to apply a spoon of oil to them. I have added spring onion, carrot and cauliflower, but you can also add capsicum and cabbage to it. The flavor and spice level in hakka noodles is adjustable with the use of soya sauce, chilli sauce and pepper powder. </p><p style="text-align: justify;">Use of ajinomoto enhances the flavor and texture but excessive intake is harmful to health. So I do not use ajinomoto in my chinese dish. Hakka noodles goes well with veg manchurian, gobi manchurian, cauliflower manchurian, baby corn manchurian or mushroom manchurian.</p><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Recipes you may like</div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"></blockquote><a href="https://www.akshaypatre.com/2014/06/pasta-salad-recipe-pasta-salad-with.html" style="text-align: justify;" target="_blank">Pasta Salad</a><br /><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"></blockquote><a href="https://www.akshaypatre.com/2013/10/mushroom-manchurian_29.html" style="text-align: justify;" target="_blank">Mushroom Manchurian</a><br /><div style="text-align: left;"><a href="https://www.akshaypatre.com/2015/10/baby-corn-manchurian-recipe-how-to-make.html" style="text-align: justify;" target="_blank">Baby Corn Manchurian</a></div><div style="text-align: left;"><a href="https://www.akshaypatre.com/2014/07/bread-sandwich-with-cheese-and-white.html" style="text-align: justify;" target="_blank">White Sauce Cheese Sandwich</a></div><div><p style="text-align: justify;"><b>How to Boil Hakka Noodles</b></p><p style="text-align: justify;">Add 4-5 cups of water in a pan. Place this pan on a heat or flame. Add a teaspoon of salt and 1/4 tablespoon of oil to it. When water starts boiling, add noodles and cook till they become little soft, not too much soft. This takes about 2-3 minutes. Switch off the flame and drain through a strainer. Then transfer the noodles into the strainer and wash them under running water. Leave them in the strainer for 5 minutes and allow the water to drain completely. Now gently apply a teaspoon of oil to the boiled noodles. Keep it aside.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><b>How to Make Hakka Noodles</b></p><p style="text-align: justify;">Heat oil in a pan. Add chopped garlic and onions. Saute for a while on high flame. Then add the shredded carrot and cauliflower florets. You can add shredded cabbage and capsicum at this stage. Stir fry on high flame till the vegetables become a little soft. Once the vegetables become soft, add the boiled noodles, salt, pepper powder, soya sauce, chilli sauce and spring onion greens. Toss them gently and cook for a minute. Serve hot with veg manchurian, gobi manchurian, cauliflower manchurian, baby corn manchurian or mushroom manchurian.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAr5ElLIiEkv5CwYgYoo6hhhobAiavZ70Hqv0goUSMuF3DDMJVb-uQ9XwppoUejK_pfUNBxJixMu57CfHtLQz6ecrC3oJwqS1KmstbTVo72tH57eWCDMRc1In2dQhzJ4XXVwzNf9lqllXwlFjFPNTbGMmAcnZE-zkggGnaKcnEnnfi5_N5B-QYhBbo/s745/haka%20noodles1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="745" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAr5ElLIiEkv5CwYgYoo6hhhobAiavZ70Hqv0goUSMuF3DDMJVb-uQ9XwppoUejK_pfUNBxJixMu57CfHtLQz6ecrC3oJwqS1KmstbTVo72tH57eWCDMRc1In2dQhzJ4XXVwzNf9lqllXwlFjFPNTbGMmAcnZE-zkggGnaKcnEnnfi5_N5B-QYhBbo/w601-h640/haka%20noodles1.jpg" width="601" /></a></div><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Veg Hakka Noodles Recipe</b></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><br /></div></div>
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<td style="background-color: default; text-align: center; width: 20%;"> <span style="font-size: x-small;"> <span> Prep Time<br />15 Minutes</span></span></td>
<td style="background-color: default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cook Time<br />10 Minutes</span></td>
<td style="background-color: default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Cuisine<br />Chinese</span></td>
<td style="background-color: default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Servings<br />2 </span></td>
<td style="background-color: default; text-align: center; width: 20%;"><span style="font-size: x-small;"> Author <br />Vidya</span></td>
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<td style="background-color: #default; text-align: left; width: 100%;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><b>Ingredients</b></div><div><ul><li>100 Grams Veg Hakka Noodles </li><li>1 Tablespoon Oil</li><li>1/2 Tablespoon Chopped Garlic</li><li>1/4 Cup Chopped Spring Onion Greens</li><li>1/2 Cup Shredded Carrot</li><li>7-8 Cauliflower Florets</li><li>1/2 Tablespoon Soya Sauce</li><li>1/2 Teaspoon Chilli Sauce</li><li>1/4 Teaspoon Pepper Powder</li><li>Salt to Taste</li></ul></div><div><br /></div><div><div><b>Instructions</b></div><div><ol><li>Boil the noodles as per the packet instructions and set aside. </li><li>Heat oil in a pan. Add chopped garlic and onions. </li><li>Saute for a while on high flame. </li><li>Then add shredded carrot and cauliflower florets. </li><li>Stir fry on high flame till the vegetables become a little soft. </li><li>Once the vegetables become soft, add the boiled noodles, salt, paper powder, soya sauce, chilli sauce and spring onion greens. </li><li>Toss them gently and cook for a minute. </li><li>Serve hot with veg manchurian, gobi manchurian, cauliflower manchurian, baby corn manchurian or mushroom manchurian.</li></ol><div><br /></div></div></div></div></td>
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<div><div>Serving Suggestions : Always serve veg hakka noodles hot with veg manchurian, gobi manchurian, cauliflower manchurian. baby corn manchurian or mushroom manchurian.</div><div><br /></div><div>Notes : You can add shredded cabbage and capsicums alongwith other vegetables in this recipe. </div></div>Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.com0tag:blogger.com,1999:blog-6393081422128105005.post-66956575834700305492023-03-05T17:06:00.014+05:302023-04-11T23:44:01.343+05:30Quinoa pulao recipe - Quinoa pulav recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Quinoa pulao or pulav recipe</b> - Quinoa pulao is just like a rice pulao prepared with quinoa and vegetables such as carrot, green peas, and tempered with some essential spices which enhances the fragrance. Frying quinoa and vegetables in the tempered spices intensifies the flavor. Quinoa pulao in itself is a complete meal. As I mentioned in my<a href="http://www.akshaypatre.com/2017/08/quinoa-idli-recipe-how-to-make-idli-with-quinoa.html" target="_blank"> <b>quinoa idi recipe</b></a> it is rich in protein and is a nutritious seeds with nutty flavor and bland taste. You need to add flavor by using onion, curry leaves, ginger, coriander leaves and green chillies.<span></span></div><span><a name='more'></a></span><div style="text-align: justify;"><br /></div><div style="text-align: justify;">
I have added quinoa in my diet very recently and gradually developed liking towards it. This nutritious seeds available in almost all shops, and is reasonably priced. Though I have used only two vegetables while preparing this dish, any vegetable of your choice such as ivy gourds, cauliflower, beans, potato, tomato and corn can also be used.<br />
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Try it with different combination of vegetables which are seasonal and easily available in the vegetable shops. By using quinoa, a khichdi with a different flavor and taste can also be prepared with green gram dal, onion, ginger garlic paste, coriander powder, cumin seeds powder and garam masala. However, it is worth keeping in view the health benefits associated with quinoa. The quantity of quinoa I have used in this recipe is sufficient for two servings, but you can increase the ingredients as well as tempering ingredients to make more servings.<br /></div><div style="text-align: justify;"><br /></div>
Recipes you may like<br />
<b><a href="http://www.akshaypatre.com/2014/08/palak-pulao-recipe-spinach-pulav-pulao.html">Palak Pulao</a></b><br />
<b><a href="http://www.akshaypatre.com/2014/05/soya-beans-pulao-recipe-quick-pressure.html">Soya Beans Pulao</a></b><br />
<b><a href="http://www.akshaypatre.com/2013/04/matar-paneer-pulao-greenpeas-paneer.html">Matar Paneer Pulao</a></b><br />
<a href="http://www.akshaypatre.com/2012/11/mushroom-pulav.html"><b>Mushroom Pulao</b></a><br />
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<span style="font-size: x-large;"><u>Quinoa Pulao Recipe - Quinoa Pulav Recipe</u></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKmV5h6JFYxkXQTDfdV5Y6m6mIykxEUaU3tH9YrCQgAWXjYd5vUmbr3h_1idbe5qOY1zwcLDcW-hwq0p86PhI090ng_kzkNofiqPHTAVjnUu1xlDpKqczmd2fUGtT_QAtL3sWgnVFHpabV/s1600/quinoa-pulao-pulav.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Quinoa pulao-quinoa pulav in a serving plate" border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKmV5h6JFYxkXQTDfdV5Y6m6mIykxEUaU3tH9YrCQgAWXjYd5vUmbr3h_1idbe5qOY1zwcLDcW-hwq0p86PhI090ng_kzkNofiqPHTAVjnUu1xlDpKqczmd2fUGtT_QAtL3sWgnVFHpabV/s1600/quinoa-pulao-pulav.jpg" title="Quinoa pulao recipe - Quinoa pulav recipe" /></a></div>
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Prep time : <time datetime="PT20M" itemprop="prepTime">20 mins</time><br />
Cook time :<time datetime="PT20M" itemprop="cookTime">25-30 mins</time><br />
Total time : 5<time datetime="PT40M" itemprop="totalTime">0 mins</time><br />
Recipe type : <span itemprop="recipeCategory">Pulao - Main</span><br />
Cuisine : <span itemprop="recipeCuisine">Indian</span><br />
Yield : <span itemprop="recipeYield">Serves 2</span><br />
Author : Vidya Chandrahas<br />
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<span class="recipe-schema-ingredients" style="font-size: large;"><b>Ingredients</b></span><br />
<ul style="text-align: left;">
<li>1 cup quinoa</li>
<li>1/2 cup carrot pieces</li>
<li>1/2 cup green peas / matar</li>
<li>2 tbsp coriander leaves</li>
<li>Salt to taste</li>
</ul>
<span style="font-size: large;"><b>For the tempering</b></span><br />
<ul style="text-align: left;">
<li>2 tbsp oil</li>
<li>1 bay leaf / tej patha</li>
<li>4-5 cloves / lavang</li>
<li>1/8" piece cinnamon / dalchini</li>
<li>3 green cardamoms / elaichi</li>
<li>1/2 tsp cumin seeds / jeera</li>
<li>1 green chilli, chopped</li>
</ul>
<span style="font-size: large;"><b>Method</b></span><br />
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<li><span itemprop="recipeInstructions">Rinse the quinoa, drain water through a thin strainer and set aside. These are very </span>tiny grains, so take care while draining the water.</li>
<li>Heat oil in a pan. Add the green chillies, cloves, bay leaf, cinnamon, cumin seeds and cardamoms. Fry till they release nice fragrance.</li>
<li>Add the carrot and green peas, saute for 2 minutes. When the skin of green peas have some wrinkles, add the quinoa and saute for a while. Add salt and mix.</li>
<li>Add 2 cups of water and mix with a spoon.</li>
<li>Cover the pan with lid and cook till the water dries up. Check in between to prevent it from burning.</li>
<li>When the water dries up and quinoa become soft, add the coriander leaves and mix.</li>
<li>Serve quinoa pulao with papad, pickles and raita of your choice.</li>
</ol>
<b>Note</b><br />
<ol style="text-align: left;">
<li>Cook the quinoa till they become soft and do not ristrict yourself from adding only 2 cups of water. Gradually add more water if required. </li>
<li>If you add more vegetables than mentioned in the recipe, increase quantity of water to prevent the pulao from becoming too dry and chewy.</li>
<li>Quinoa is a very tiny grain, so while rinsing and draining water, take care to prevent it from flowing through the drained water. For this purpose you can use thin strainer.</li>
</ol>
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<span style="font-size: x-large;"><u>Quinoa pulao - step by step pictures</u></span></div>
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1. Rinse the quinoa with sufficient water, drain water through a thin strainer and set aside.<br />
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2. Heat oil in a pan and add the ingredients mentioned under " For the tempering" one by one. Fry till they release nice fragrance.<br />
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3. Add the green peas and carrots. You can also add some other vegetables at this stage.<br />
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4. Saute till the green peas have some wrinkles on their skin.<br />
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5. Add the quinoa and mix well.<br />
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6. Add exactly 2 cups of water and salt. Mix well with a large spoon.<br />
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7. Cover the pan with lid and cook till quinoa become soft and water dries up.<br />
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8. Once the quinoa become soft, switch off the flame and add the chopped coriander leaves.<br />
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9. Mix well with a spoon. Quinoa pulao is ready to serve.<br />
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10. Serve the quinoa pulao hot with papad, pickle and raita.<br />
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Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.com10tag:blogger.com,1999:blog-6393081422128105005.post-47813183212886963412023-02-28T11:38:00.009+05:302023-04-11T23:44:16.898+05:30Spring onion paratha recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksW8T7aZeHQbhz7uHNJ7M2uMjI-rlB7NJwWaqqoOvLvxv1wyR_2_o2MyoKKwWPYNr6nHLQABX1Fb58yORbnCOcG5nKCqcWNWlsTmJK6SM8r4mffxaIojsTWf6tCqJMQXd367xRLL7rPWu/s1600/spring+-onion-veg-paratha.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="spring onion veg paratha image" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksW8T7aZeHQbhz7uHNJ7M2uMjI-rlB7NJwWaqqoOvLvxv1wyR_2_o2MyoKKwWPYNr6nHLQABX1Fb58yORbnCOcG5nKCqcWNWlsTmJK6SM8r4mffxaIojsTWf6tCqJMQXd367xRLL7rPWu/w574-h640/spring+-onion-veg-paratha.jpg" title="spring onion veg paratha recipe" width="574" /></a></div>
<b>Spring onion paratha recipe</b> -<b> Paratha</b> is one of the favorite breakfast dishes which we like to have often. <b>Spring onions</b> are usually used in Indo-chinese cooking as a garnish. But we can also prepare delicious <b>parathas </b>out of the<b> spring onions</b>. Whenever I have a bunch of these green onions, I make parathas and zunka. Though I make some side dishes to serve with parathas, I personally prefer to have it with pickle, chutney and yogurt.</div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><span></span><span><a name='more'></a></span><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Usually, paratha is made by using stuffing method or mix and roll method. The mix and roll method is very easy, simple and quick. Even you can prepare the dough well in advance and keep in the refrigerator to make and serve hot parathas as and when required. </div><div style="text-align: justify;"><span></span><br />
Here I have used six spring onions along with bulbs for a cup of wheat flour. The taste and flavour of the paratha differs on the quantity of spring onions that you use. You can use some more spring onions in this recipe. The quantity of other ingredients and yogurt depends upon the quantity of flour and spring onions.<br />
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However you can adjust the ingredients according to your taste. <span face=""verdana" , sans-serif">You can also add fistful of chopped coriander leaves and few chopped mint leaves to the dough for extra flavor. I have not used them in this recipe. Also check out some other </span><a href="http://www.akshaypatre.com/search/label/Parathas" style="font-family: verdana, sans-serif;">paratha recipes</a><span face=""verdana" , sans-serif"> in this space. </span><br />
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<u><span face=""verdana" , sans-serif" style="font-size: x-large; font-weight: normal;">Spring Onion Paratha</span><span face=""verdana" , sans-serif" style="font-size: x-large; font-weight: normal;"> Recipe</span></u></div>
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<span face=""verdana" , sans-serif"><img alt="spring onion paratha in a serving plate" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoCMgB4nFgJyBYU8BFpzKbMfkbXhPH3A1EBp2xdFjBHxkaOCEsS8e-AZO5OUi1M9Ia68jbjD3CkAIJRrfE8xEc-PxJcMR9OqSJ3hDqwsGwT0jOk3OnU4g1adJzaCr_t9sStIqIajVxyUN6/s400/spring+onion+veg+paratha.jpg" title="Spring onion paratha recipe" width="356" /></span></div>
<span face=""verdana" , sans-serif">Prep time : <time datetime="PT20M" itemprop="prepTime">20 mins</time></span><br />
<span face=""verdana" , sans-serif">Cook time : <time datetime="PT20M" itemprop="cookTime">20 mins</time></span><br />
<span face=""verdana" , sans-serif">Total time : <time datetime="PT1H40M" itemprop="totalTime">40 mins</time></span><br />
<span face=""verdana" , sans-serif">Recipe type : Breakfast</span><br />
<span face=""verdana" , sans-serif">Cuisine : <span itemprop="recipeCuisine">North Indian</span></span><br />
<span face=""verdana" , sans-serif">Yield : <span itemprop="recipeYield">5 parathas</span></span><br />
<span face=""verdana" , sans-serif">Author : </span><span face=""verdana" , sans-serif">Vidya Chandrahas</span><br />
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<span face=""verdana" , sans-serif" style="font-size: large;"><b>Ingredients </b></span></div>
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<ul style="text-align: left;">
<li><span face=""verdana" , sans-serif">6 spring onions</span></li>
<li><span face=""verdana" , sans-serif">1 cup wheat flour</span></li>
<li><span face=""verdana" , sans-serif">1/4 cup gram flour / besan</span></li>
<li><span face=""verdana" , sans-serif">4 tbsp thick yogurt / curd</span></li>
<li><span face=""verdana" , sans-serif">1 tsp chilli powder</span></li>
<li><span face=""verdana" , sans-serif">1/2 tsp turmeric powder</span></li>
<li><span face=""verdana" , sans-serif">A pinch asafoetida / hing</span></li>
<li><span face=""verdana" , sans-serif">1 tsp coriander powder</span></li>
<li><span face=""verdana" , sans-serif">1 tsp cumin powder / jeera</span></li>
<li><span face=""verdana" , sans-serif">A generous pinch of garam masala</span></li>
<li><span face=""verdana" , sans-serif">3/4 tsp salt or as required</span></li>
<li><span face=""verdana" , sans-serif">Ghee or oil as required</span></li>
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<span face=""verdana" , sans-serif" style="font-size: large;"><b>Method</b></span><br />
<ol style="text-align: left;">
<li><span face=""verdana" , sans-serif">Chop off the root and rough skin of the spring onions. Wash them thoroughly under running water and pat to dry.</span></li>
<li><span face=""verdana" , sans-serif">Chop the spring onions and bulbs finely and set aside. </span></li>
<li><span face=""verdana" , sans-serif">Put the wheat flour and besan in a large bowl.</span></li>
<li><span face=""verdana" , sans-serif">Add the chilli powder, turmeric powder, hing, coriander powder, jeera powder, garam masala and salt. Add the yogurt. </span></li>
<li><span face=""verdana" , sans-serif">Add the chopped spring onions.</span></li>
<li><span face=""verdana" , sans-serif">Mix all the ingredients till they combine well. Knead it to a rolling consistency dough. Do not add much water.</span></li>
<li><span face=""verdana" , sans-serif">Make 5 medium sized balls from the dough.</span></li>
<li><span face=""verdana" , sans-serif">Roll the dough balls into wheat flour and roll it to round roti with a rolling pin. Dust it with some more wheat flour while rolling. </span></li>
<li><span face=""verdana" , sans-serif">Heat a griddle and pour some ghee on it. Place the paratha and pour some more ghee over it.</span></li>
<li><span face=""verdana" , sans-serif">Cook until golden brown spots appear from both sides. </span></li>
<li><span face=""verdana" , sans-serif">Serve the spring onion paratha hot with choice of your side dish.</span></li>
</ol>
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<span style="font-size: x-large; font-weight: normal;"><u>Spring onion veg paratha - step by step pictures</u></span></div>
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1. Chop off the root and rough skin of the spring onions. Wash them thoroughly under running water and pat to dry.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr0FtGxHAZbub4-xbDyBCIyCtRxxCciL8j2UY9bFRuWqiaUxeCSnEw-49kOGJA99uZDlvw4j9eedReem5ebhPPpimlTXNvMC0sb8QR4lAnLOIzUl3pNP4krqKpEIRuJPD5eOpkVVrcsZbT/s1600/spring-onion-veg-paratha+step1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="clean the spring onions" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr0FtGxHAZbub4-xbDyBCIyCtRxxCciL8j2UY9bFRuWqiaUxeCSnEw-49kOGJA99uZDlvw4j9eedReem5ebhPPpimlTXNvMC0sb8QR4lAnLOIzUl3pNP4krqKpEIRuJPD5eOpkVVrcsZbT/s400/spring-onion-veg-paratha+step1.jpg" title="spring onion veg paratha recipe" width="400" /></a></div>
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2. Chop the spring onions and bulbs finely and set aside. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJKHdZ-hwXwK2FtfYVE_s7T0XdYTPQ4QmNYp1P8K9jvGSIfZx8I6u0uAfkhD_MvZqkpOlhk9wljFAShaXi58GnnpZgnst5fiNj5lJQ5DSl0iOJxp4L9kUnnE19M66nqzzPdSpMiIW3rEKh/s1600/spring-onion-veg-paratha+step2.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="chop the spring onions" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJKHdZ-hwXwK2FtfYVE_s7T0XdYTPQ4QmNYp1P8K9jvGSIfZx8I6u0uAfkhD_MvZqkpOlhk9wljFAShaXi58GnnpZgnst5fiNj5lJQ5DSl0iOJxp4L9kUnnE19M66nqzzPdSpMiIW3rEKh/s400/spring-onion-veg-paratha+step2.jpg" title="spring onion veg paratha recipe" width="400" /></a></div>
3. Put the wheat flour and besan in a large bowl.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJYVvl0QRyvFMTg36EYdE-arD3tmgC-rGJpObi6CAPNHun7W3QJ53s0kteAytVf7kbz-qaQmSIYl7yVicZcDlm3LiH56vMDLZRgpKEs6XsldUDBAkG_Mzqz3iu0DeYr5PDRv0MysusoaO/s1600/spring-onion-veg-paratha+step3.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="put whaet flour and besan in a bowl" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJYVvl0QRyvFMTg36EYdE-arD3tmgC-rGJpObi6CAPNHun7W3QJ53s0kteAytVf7kbz-qaQmSIYl7yVicZcDlm3LiH56vMDLZRgpKEs6XsldUDBAkG_Mzqz3iu0DeYr5PDRv0MysusoaO/s400/spring-onion-veg-paratha+step3.jpg" title="spring onion veg paratha recipe" width="400" /></a></div>
4. Add the chilli powder, turmeric powder, hing, coriander powder, jeera powder, garam masala and salt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSUzpO2BARwykHHrXfz1Upsds2cVSxevPT1cv9RkUX4hiwR-BGQzZzXxkf461_qMRz6-62I3lqXRSTPRUSUgE6vwYT0glFBUPJCs_AovRqrDd-EUCd4RSOG50nVKhJsRn2XXrYZwsHrVf/s1600/spring-onion-veg-paratha+step4.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="add all masalas" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSUzpO2BARwykHHrXfz1Upsds2cVSxevPT1cv9RkUX4hiwR-BGQzZzXxkf461_qMRz6-62I3lqXRSTPRUSUgE6vwYT0glFBUPJCs_AovRqrDd-EUCd4RSOG50nVKhJsRn2XXrYZwsHrVf/s400/spring-onion-veg-paratha+step4.jpg" title="spring onion veg paratha recipe" width="400" /></a></div>
5. Add the yogurt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxBXLpVmF-RUj6NxeQy0h3rD92AoRbCQVjMyqskm4xs73NFfnQ0vY7kepNFulNjwtLf_6Ea4ryPzUZnIUx9E8pZSaoN5pdJZpPgjAoMfWB6swKSFL8u5UEe2kqTao56XXw0puMHobSIFr/s1600/spring-onion-veg-paratha+step5.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="add the yogurt" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxBXLpVmF-RUj6NxeQy0h3rD92AoRbCQVjMyqskm4xs73NFfnQ0vY7kepNFulNjwtLf_6Ea4ryPzUZnIUx9E8pZSaoN5pdJZpPgjAoMfWB6swKSFL8u5UEe2kqTao56XXw0puMHobSIFr/s400/spring-onion-veg-paratha+step5.jpg" title="spring onion veg paratha recipe" width="400" /></a></div>
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6. Add the chopped spring onions.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRbUbjQ3lH5tmzBlaBTJdM0GRJxJtdIbkcgiLMWME8zghYwg2FtXLbJr2ORy7vTOUAN4TBAbRazdmUQrh0Err82zK033BLc9udAOe855cRsUX3adHTwUoz2DUPcA5s4asQd7dVpcwC5HPL/s1600/spring-onion-veg-paratha+step6.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="add spring onions" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRbUbjQ3lH5tmzBlaBTJdM0GRJxJtdIbkcgiLMWME8zghYwg2FtXLbJr2ORy7vTOUAN4TBAbRazdmUQrh0Err82zK033BLc9udAOe855cRsUX3adHTwUoz2DUPcA5s4asQd7dVpcwC5HPL/s400/spring-onion-veg-paratha+step6.jpg" title="spring onion veg paratha recipe" width="400" /></a></div>
7. Mix all the ingredients till they combine well. Knead it to a rolling consistency dough. Do not add any water.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3BksW8P5XeUoxuC6H0KwF2bxvhMrPBTnPTHook6Ql-FGD8QMpWtkbLwTZD7JcYgcPMUrjNi9sUUMqcPYxgemHz9TG5PGelJHlzMrGA6ZimqmwOGoyImSxAp1iaCz5mEGOtgae2R2Fgce/s1600/spring-onion-veg-paratha+step7.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="knead it to a dough" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3BksW8P5XeUoxuC6H0KwF2bxvhMrPBTnPTHook6Ql-FGD8QMpWtkbLwTZD7JcYgcPMUrjNi9sUUMqcPYxgemHz9TG5PGelJHlzMrGA6ZimqmwOGoyImSxAp1iaCz5mEGOtgae2R2Fgce/s400/spring-onion-veg-paratha+step7.jpg" title="spring onion veg paratha recipe" width="400" /></a></div>
8. Make 5 medium sized balls from the dough.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeoQxxjhC8-doyCPwtQd4JrVB8QX3matBFSbwXRoD_db5hEkXtqF0N5X_-au9ShqyBmFj9moCL2OZg4JBZoWE2vYqZoymuSQWnuBLe79_L2FazCNco1T9c3SCHA_7gyMfb3t93p3xWm43Q/s1600/spring-onion-veg-paratha+step8.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="make 5 balls from dough" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeoQxxjhC8-doyCPwtQd4JrVB8QX3matBFSbwXRoD_db5hEkXtqF0N5X_-au9ShqyBmFj9moCL2OZg4JBZoWE2vYqZoymuSQWnuBLe79_L2FazCNco1T9c3SCHA_7gyMfb3t93p3xWm43Q/s400/spring-onion-veg-paratha+step8.jpg" title="spring onion veg paratha recipe" width="400" /></a></div>
9. Roll the dough balls into wheat flour and roll it to round roti with a rolling pin. Dust it with some more wheat flour while rolling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnu99Y8soiklsbb1bFOYY3ptIO8AnA6hftyeYky-IrsrffaCxikCH2qmf9PsqJ1g4lgvYS_TkC93kTZRkoleXxhRcpfJi5sJ6hVK05S10Mm9koW3WLVtxRWa1QfwaFTGLaezDHznlE38F6/s1600/spring-onion-veg-paratha+step9.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="roll into thin roti" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnu99Y8soiklsbb1bFOYY3ptIO8AnA6hftyeYky-IrsrffaCxikCH2qmf9PsqJ1g4lgvYS_TkC93kTZRkoleXxhRcpfJi5sJ6hVK05S10Mm9koW3WLVtxRWa1QfwaFTGLaezDHznlE38F6/s400/spring-onion-veg-paratha+step9.jpg" title="spring onion veg paratha recipe" width="400" /></a></div>
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10. Heat a griddle and pour some ghee on it. Place the paratha and pour some more ghee over it. Cook until golden brown spots appear from both sides.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3JSfQARxBN9zlsTVsqGRFaYB4KFRfy3X7RiVSJFXqzDFkW67wAnr_qqEar3hJeEYzAr5vgpohQKa3mdketiuD_OAp6CF8Gn9Yak_DmTERmjDmzAit77gw9013uRGYQjmyDpQ-1iGwdoFL/s1600/spring-onion-veg-paratha+step10.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="cook until golden brown" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3JSfQARxBN9zlsTVsqGRFaYB4KFRfy3X7RiVSJFXqzDFkW67wAnr_qqEar3hJeEYzAr5vgpohQKa3mdketiuD_OAp6CF8Gn9Yak_DmTERmjDmzAit77gw9013uRGYQjmyDpQ-1iGwdoFL/s400/spring-onion-veg-paratha+step10.jpg" title="spring onion veg paratha recipe" width="400" /></a></div>
11. Serve the spring onion paratha hot with choice of your side dish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoCMgB4nFgJyBYU8BFpzKbMfkbXhPH3A1EBp2xdFjBHxkaOCEsS8e-AZO5OUi1M9Ia68jbjD3CkAIJRrfE8xEc-PxJcMR9OqSJ3hDqwsGwT0jOk3OnU4g1adJzaCr_t9sStIqIajVxyUN6/s1600/spring+onion+veg+paratha.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="spring onion veg paratha ready to serve" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoCMgB4nFgJyBYU8BFpzKbMfkbXhPH3A1EBp2xdFjBHxkaOCEsS8e-AZO5OUi1M9Ia68jbjD3CkAIJRrfE8xEc-PxJcMR9OqSJ3hDqwsGwT0jOk3OnU4g1adJzaCr_t9sStIqIajVxyUN6/s1600/spring+onion+veg+paratha.jpg" title="spring onion veg paratha recipe" /></a></div>
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Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.com7India, Israel,United States of America,Germany,United Arab Emirates,United Kingdom,Ukraine,Canada Australia,France,Malaysia,Sri Lanka,Africa42.897432569464783 -83.55471611022949217.211221069464784 -124.86331011022949 68.583644069464782 -42.246122110229493tag:blogger.com,1999:blog-6393081422128105005.post-17396941248200969682023-02-23T00:40:00.007+05:302023-04-11T23:44:32.576+05:30Methi nippattu - Menthe soppu nippattu - Fenugreek leaves nippattu <div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="font-family: verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb5SmC1iJqLA42-LB4RmcfGFTgNyIU2813MMMVQKzUeAtsn34ajDSdlFq_ZKnSW5BXt9APR82G0OTqLLdilzgHnC8OkkXzxCQ62b8RQxJNhW_HQmi93pPFyfY0T2DA7p75OrtzPSF7y1kT/s1600/METHINIPPATTU.jpg" style="font-family: "Times New Roman"; font-weight: normal; margin-left: 1em; margin-right: 1em;"><img alt="methinippattu image" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb5SmC1iJqLA42-LB4RmcfGFTgNyIU2813MMMVQKzUeAtsn34ajDSdlFq_ZKnSW5BXt9APR82G0OTqLLdilzgHnC8OkkXzxCQ62b8RQxJNhW_HQmi93pPFyfY0T2DA7p75OrtzPSF7y1kT/w640-h640/METHINIPPATTU.jpg" title="Methi nippattu recipe" width="640" /></a></b></div>
<b style="font-family: verdana, sans-serif;">Methi nippattu recipe</b><span face=""verdana" , sans-serif"> - </span><span face=""verdana" , sans-serif" style="text-align: left;">Methi nippattu is a crispy tea time snack prepared using wheat flour, gram dal flour and fenugreek leaves. This delicious and flavorful snack is very durable and can be stored in an airtight container for several days.</span><span face=""verdana" , sans-serif"> Being a durable snack this can be sent to students staying in hostel or convenient to carry while travelling. Whenever I use <b>fen</b></span><b style="font-family: verdana, sans-serif;">ugreek leaves</b><span face=""verdana" , sans-serif"> for other dishes, I always think about methi nippattu. Then I make it in small quantity. This is a good tea time snack.</span></div><span></span><span><a name='more'></a></span><div style="text-align: justify;"><br /></div><div style="text-align: justify;">
<span face=""verdana" , sans-serif">I fried nippattu on medium flame. Snacks fried on medium flame absorb moderate amount of oil. Deep frying on low flame gives shiny light colour to the snacks but these snacks absorb more oil. Deep frying on high flame absorb less oil. Because of it's high temperature snacks burn and the end product is dark brown. Therefore deep frying on medium flame is recommended.</span><br />
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<span face=""verdana" , sans-serif">Choice of oil is also important for deep frying. Refined sunflower oil, safflower/kardi seed oil, soya bean oil or groundnut oil are best for deep frying. I use New Saffola Gold oil brand, a blend of rice bran oil and safflower seed oil, manufactured by Marico ltd. While buying oil, always check for the "Free of Trans Fats" label. This oil is not sold in loose. It is available in sealed plastic can.</span><br /><br /></div>
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<u><span face=""verdana" , sans-serif" style="font-size: x-large; font-weight: normal;">Methi Nippattu</span><span face=""verdana" , sans-serif" style="font-size: large; font-weight: normal;"> </span></u><span face=""verdana" , sans-serif" style="font-size: x-large; font-weight: normal;"><u>Recipe</u> </span></div>
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<img alt="methinippattu ready to serve" height="399" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXBFq2EJN-3PNtJYZWN2N9_w0Tm9vvL2HbxboWEu1aP2BKUJsBzTjpdm2bm_zX0YcF-518d6kH_E03Q75dij1JVTVI6bpa2bE1pW8maGXXcc1b0otyikTMcnnH5t5UreD_YNyegPM9kYMb/s400/MENTHENIPPATTU.jpg" width="400" /></div>
<span face=""verdana" , sans-serif">Prep time : 20 mins</span><br />
<span face=""verdana" , sans-serif">Cook time : 20 mins</span><br />
<span face=""verdana" , sans-serif">Total time : 40 mins</span><br />
<span face=""verdana" , sans-serif">Recipe type : Snacks</span><br />
<span face=""verdana" , sans-serif">Cuisine : Karnataka</span><br />
<span face=""verdana" , sans-serif">Yield : 22 Methi Nippattus</span><br />
<span face=""verdana" , sans-serif">Author : Vidya Chandrahas</span></div>
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<span face=""verdana" , sans-serif" style="font-size: large;"><b>Ingredients </b></span></div>
<ul style="text-align: left;">
<li><span face=""verdana" , sans-serif">1 cup wheat flour</span></li>
<li><span face=""verdana" , sans-serif">1/2 cup split bengal gram flour / besan</span></li>
<li><span face=""verdana" , sans-serif">1 cup chopped fenugreek leaves / menthe soppu</span></li>
<li><span face=""verdana" , sans-serif">2 tsp sesame seeds</span></li>
<li><span face=""verdana" , sans-serif">3/4 tsp red chilli powder</span></li>
<li><span face=""verdana" , sans-serif">1/2 tsp turmeric powder</span></li>
<li><span face=""verdana" , sans-serif">A pinch of ajwain</span></li>
<li><span face=""verdana" , sans-serif">Salt to taste</span></li>
<li><span face=""verdana" , sans-serif">Oil for frying</span></li>
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<span face=""verdana" , sans-serif" style="font-size: large;"><b>Method</b></span></div>
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<li><span face=""verdana" , sans-serif">Mix all the ingredients together in a large plate and make the dough of rolling consistency. It should be like paratha dough. </span></li>
<li><span face=""verdana" , sans-serif">Divide the dough into 5 orange sized portions and roll them to make round dough balls.</span></li>
<li><span face=""verdana" , sans-serif">Take one ball of dough, roll it into wheat flour and using a rolling pin roll it into round roti.</span></li>
<li><span face=""verdana" , sans-serif">Repeat the same procedure for all other 4 dough balls and place them all together in a plate. </span></li>
<li><span face=""verdana" , sans-serif">Now roll all the rotis together and make a cylindrical.</span></li>
<li><span face=""verdana" , sans-serif">Cut the cylindrical shaped roll into medium sized pieces.</span></li>
<li><span face=""verdana" , sans-serif">Take one piece of dough and press the edges gently to keep it tight.</span></li>
<li><span face=""verdana" , sans-serif">Flatten it and again, roll out into thin and round roti. Cut them into small poori sized nippattu, using a sharp edged cup or any other utensil. </span></li>
<li><span face=""verdana" , sans-serif">Collect the chopped off portion. Make round ball from it and roll it again. </span></li>
<li><span face=""verdana" , sans-serif">Deep fry the nippattu over a medium flame until crisp. When it is done, remove from the oil. </span></li>
<li><span face=""verdana" , sans-serif">Drain extra oil using a slotted spoon and when they come to room temperature, store in an airtight container. </span></li>
<li><span face=""verdana" , sans-serif">Serve the methi nippattu with hot cup of tea or coffee.</span></li>
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<span face=""verdana" , sans-serif"><span style="font-size: x-large; font-weight: normal;"><u>Methi nippattu - step by step pictures</u></span></span></div>
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<span face=""verdana" , sans-serif">1. Mix all the ingredients together in a large plate.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92DOi3_hXQnoVSexdvyIo8hoPvRLafxMDhmN4swsnH4syZ2AnhEfnmcOezIrR-ldXjB2qjMdPf6K0TjSuUqSRX7Rml1U6ZozKTqO2nVwf9XZisWEa85caxeT7qjVtzckOhZSjuzm2nZFW/s1600/methinippattu1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="ingredients to knead the dough for methinippattu" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92DOi3_hXQnoVSexdvyIo8hoPvRLafxMDhmN4swsnH4syZ2AnhEfnmcOezIrR-ldXjB2qjMdPf6K0TjSuUqSRX7Rml1U6ZozKTqO2nVwf9XZisWEa85caxeT7qjVtzckOhZSjuzm2nZFW/s400/methinippattu1.jpg" title="Methi nippattu recipe" width="400" /></a></div>
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<span face=""verdana" , sans-serif">2. Knead the dough of rolling consistency using some water. It should be like paratha dough consistency.</span></div>
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<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWztYH-XNgiBVN4OwbPAHYicOCXWPEsn5aZ98EFg4MamfNxx7-GfKJzz6JTK-TWQlj76hihP8Xtp_1znZwzk8zEYUJ8WP5rdeyUXHQo6h1GOII7KScdjU_cx3G48rpyRRRKqeEHwH34BC/s1600/metrhinippattu2.jpg" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em;"><img alt="knead the dough to make methinippattu" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWztYH-XNgiBVN4OwbPAHYicOCXWPEsn5aZ98EFg4MamfNxx7-GfKJzz6JTK-TWQlj76hihP8Xtp_1znZwzk8zEYUJ8WP5rdeyUXHQo6h1GOII7KScdjU_cx3G48rpyRRRKqeEHwH34BC/s400/metrhinippattu2.jpg" title="Methi nippattu recipe" width="400" /></a></span></div>
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<span face=""verdana" , sans-serif">3. Divide the dough into 5 orange sized portions and roll them to make round balls.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9m1atTJNx6cHBOeChxWRrpcXFFWFUe6kBTsh0LmyYYmaWXOyRV9McHfpfT1Ta-UNJ4WXvzL2laTsJn99BYSMe3w1LKQOdc1jsnFNpXDT_kxwZDDI9JviLlfjDbQNCoaIB9nLVnO7CEcC/s1600/methinippattu10.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="divide the dough into 5 portions" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9m1atTJNx6cHBOeChxWRrpcXFFWFUe6kBTsh0LmyYYmaWXOyRV9McHfpfT1Ta-UNJ4WXvzL2laTsJn99BYSMe3w1LKQOdc1jsnFNpXDT_kxwZDDI9JviLlfjDbQNCoaIB9nLVnO7CEcC/s400/methinippattu10.jpg" title="methi nippattu recipe" width="400" /></a></div>
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<span face=""verdana" , sans-serif" style="text-align: left;">4. Take one ball of dough, roll it into wheat flour and using a rolling pin roll it into round roti.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoacwCmCmke0NMo00ANMKx-xWFShFJOTF98HiZlzsUtO870Ao1RgNWYEeKKUyy7FVdZ_AUYTdRTgblomvOQ7MfRoKykUn4DGJhHAC858jtfvNKLbHge7mOLDixXhvc2RrfCrLK3ieSvfmU/s1600/methinippattu3.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="rolled out rotis to make methinippattu" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoacwCmCmke0NMo00ANMKx-xWFShFJOTF98HiZlzsUtO870Ao1RgNWYEeKKUyy7FVdZ_AUYTdRTgblomvOQ7MfRoKykUn4DGJhHAC858jtfvNKLbHge7mOLDixXhvc2RrfCrLK3ieSvfmU/s400/methinippattu3.jpg" title="Methi nippattu recipe" width="400" /></a></div>
<span face=""verdana" , sans-serif">5. Repeat the same procedure for all other 4 dough balls and place them all together in a plate. </span><span face=""verdana" , sans-serif">Now roll all the rotis together and make a cylindrical shape as shown in the picture below.</span><br />
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<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOPrNisV0LKLZwjA6LEKBtjWCTIFFDdSAESdGRqq_jQk8xdbuCSNJLhyphenhyphencb-qKhYLCTaiF9XEvfj0Cds_M3ARB4rXvaCSji2NFT46J1h7dDk8IUUhckokuikzeX-Gfmflcf_RL6SvEaE5QL/s1600/methinippattu4.jpg" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em;"><img alt="rolled all rotis into cylindrical shape" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOPrNisV0LKLZwjA6LEKBtjWCTIFFDdSAESdGRqq_jQk8xdbuCSNJLhyphenhyphencb-qKhYLCTaiF9XEvfj0Cds_M3ARB4rXvaCSji2NFT46J1h7dDk8IUUhckokuikzeX-Gfmflcf_RL6SvEaE5QL/s400/methinippattu4.jpg" title="Methi nippattu recipe" width="400" /></a></span></div>
<span face=""verdana" , sans-serif">7. Cut the cylindrical shaped dough into medium sized pieces as shown below.Take one piece of dough and press the edges gently to keep it tight.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRR5sxCQfnK8p1Xy28XGjy7ShjZjflpsLk2iWNS6ZGpQE8-89ENfVm72DBlAsBSz3gsoJxO9X6yuKkhe_c8i1J6dw6M-tliLJPm0vfTwRNzut1Tx7z9cGNcJ4E0XBxCEX0FfUHT5VIcvZj/s1600/methinippattu5.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="cut the dough into pieces to make methinippattu" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRR5sxCQfnK8p1Xy28XGjy7ShjZjflpsLk2iWNS6ZGpQE8-89ENfVm72DBlAsBSz3gsoJxO9X6yuKkhe_c8i1J6dw6M-tliLJPm0vfTwRNzut1Tx7z9cGNcJ4E0XBxCEX0FfUHT5VIcvZj/s400/methinippattu5.jpg" title="Methi nippattu recipe" width="400" /></a></div>
<span face=""verdana" , sans-serif">8. Flatten it and again roll out into thin and round roti. Cut them into small poori sized nippattu using a sharp edged cup or any other utensil. </span><br />
<span face=""verdana" , sans-serif"><br /></span>
<span face=""verdana" , sans-serif">9. Collect the chopped portion. Make round ball from it and roll it again.</span><br />
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<span face=""verdana" , sans-serif"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjitD3mvQYg6YXNhibs5_R1af9O6FythAo25CZvrvuoih3xpX5xFzm8oAJ52fndPvPbH7W1WVuqZ7k55R9OGlE5oUj5JXZnLaB7PUbYwCv0bC9rNzb1jsFn6KsRbpdAVK6J15xZoNPtJi3e/s1600/methinippattu6.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="poori sized nippattu" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjitD3mvQYg6YXNhibs5_R1af9O6FythAo25CZvrvuoih3xpX5xFzm8oAJ52fndPvPbH7W1WVuqZ7k55R9OGlE5oUj5JXZnLaB7PUbYwCv0bC9rNzb1jsFn6KsRbpdAVK6J15xZoNPtJi3e/s400/methinippattu6.jpg" title="Methi nippattu recipe" width="400" /></a></div>
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<span face=""verdana" , sans-serif">10. Deep fry the nippattu over a medium flame, until crisp. When it is done, remove from the oil.</span><br />
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<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtEshpENgJNjmJ5fqLgknpy1R15pqIYBCTQ4FJl3vyB6-kQlZmDXCqBkMi_RGLO2XbsHgf88J2WhF3oHtnsi5BuwmzlUeMvztE3E172GRkoDb5z498ik1VEIJyMyPmHT981sJ_dXSU-EQ/s1600/methinippattu8.jpg" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em;"><img alt="deep fried the methinippattu" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtEshpENgJNjmJ5fqLgknpy1R15pqIYBCTQ4FJl3vyB6-kQlZmDXCqBkMi_RGLO2XbsHgf88J2WhF3oHtnsi5BuwmzlUeMvztE3E172GRkoDb5z498ik1VEIJyMyPmHT981sJ_dXSU-EQ/s400/methinippattu8.jpg" title="Methi nippattu recipe" width="400" /></a></span></div>
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<span face=""verdana" , sans-serif">11. Drain extra oil using a slotted spoon and when they come to room temperature, store in an airtight container.</span><br />
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<span face=""verdana" , sans-serif"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYQTz70_f3rhyphenhyphenKW9edJz3eLNsYPO-w_KLTZHQ6OIeoCVpjsgrZGBPY11M-H2AoWs3zAUd3K63a95mwHZivdYDmFF03Kk1a6F13x2p1MdiAtu6orFG6D_u_o6CVs9Q4OPx4VxdZozSgOWuj/s1600/methinippaattu9.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="drain oil" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYQTz70_f3rhyphenhyphenKW9edJz3eLNsYPO-w_KLTZHQ6OIeoCVpjsgrZGBPY11M-H2AoWs3zAUd3K63a95mwHZivdYDmFF03Kk1a6F13x2p1MdiAtu6orFG6D_u_o6CVs9Q4OPx4VxdZozSgOWuj/s400/methinippaattu9.jpg" title="Methi nippattu recipe" width="400" /></a></div>
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<span face=""verdana" , sans-serif">12. Serve the methi nippattu with hot cup of tea or coffee.</span><br />
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<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXBFq2EJN-3PNtJYZWN2N9_w0Tm9vvL2HbxboWEu1aP2BKUJsBzTjpdm2bm_zX0YcF-518d6kH_E03Q75dij1JVTVI6bpa2bE1pW8maGXXcc1b0otyikTMcnnH5t5UreD_YNyegPM9kYMb/s1600/MENTHENIPPATTU.jpg" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em;"><img alt="methinippattu ready to serve" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXBFq2EJN-3PNtJYZWN2N9_w0Tm9vvL2HbxboWEu1aP2BKUJsBzTjpdm2bm_zX0YcF-518d6kH_E03Q75dij1JVTVI6bpa2bE1pW8maGXXcc1b0otyikTMcnnH5t5UreD_YNyegPM9kYMb/s1600/MENTHENIPPATTU.jpg" title="Methi nippattu recipe" /></a></span></div>
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Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.com14tag:blogger.com,1999:blog-6393081422128105005.post-43126406864445193722023-02-17T10:35:00.006+05:302023-04-11T22:55:02.766+05:30Rava coconut ladoo using sugar syrup - Semolina coconut laddu recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""verdana" , sans-serif"><span style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXljK_OVTAdtWdaUv4i2QgDRxi0Np3Pk-nscSCA4xzb4grdIUrNSyvl6d-mfIKcOCxcg64ZefxamsnpPoUakyx2b4vuj6x1BzMaVweLSdWFG7l-zNKPnJjS_3gaum3vu39wrxuJ_N_qYdG/s1600/rava-ladu+1.jpg" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em; text-align: center;"><span face=""verdana" , sans-serif"><img alt="Rava coconut ladoo in a plate" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXljK_OVTAdtWdaUv4i2QgDRxi0Np3Pk-nscSCA4xzb4grdIUrNSyvl6d-mfIKcOCxcg64ZefxamsnpPoUakyx2b4vuj6x1BzMaVweLSdWFG7l-zNKPnJjS_3gaum3vu39wrxuJ_N_qYdG/s1600/rava-ladu+1.jpg" title="Rava coconut ladoo recipe" /></span></a></span></span></div>
<span face=""verdana" , sans-serif"><span style="text-align: justify;"><b>Rava ladoo with sugar syrup recipe</b> - </span></span><span face=""verdana" , sans-serif">Rava ladoo with sugar syrup recipe with step by step photos - Rava coconut ladoo is a popular Indian sweet prepared with semolina, coconut and sugar syrup. This is one of my favorite ladoos which I love to make often. Rava ladoo is a tasty sweet ball which is easy to prepare. </span>This ladoo is usually made during the festival like Ganesh Chaturthi, Deepavali and other special occasions such as birthday party, pot luck party and get together party. </div><span></span><span><a name='more'></a></span><div style="text-align: left;"><br /></div><div style="text-align: left;">There are two ways to make rava ladoos. This one is prepared using sugar syrup and another method is ghee roasted rava is mixed with sugar powder and ladoo is prepared. </div><div style="text-align: left;">
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<span face=""verdana" , sans-serif">Rava and coconut is an awesome combination and coconut not only enriches the taste but also enhances the flavor. The texture of the ladoo depends upon the sugar syrup and the level of frying rava. Rava should not be raw as it spoils the taste. </span><br />
<span face=""verdana" , sans-serif"><br /></span>
<span face=""verdana" , sans-serif">If it is difficult to bind the ladoos, you can use some melted ghee to soften the mixture. Do not use excessive ghee. Rava ladoo using sugar syrup method is very easy once you prepare the syrup with exact quantity of ingredients and follow the steps properly. When the rava absorbs the syrup, it is easy to bind the ladoos.</span><br />
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<span face=""verdana" , sans-serif">I know everyone has their own version of this popular ladoo but this one is introduced to me by my mother. I still remember my mom making this in large quantity to distribute among friends and relatives in packets in special occasions and during festive season. I simply enjoy having this burst in mouth sweet balls and this is undoubtedly one of the delicious sweets</span><br /></div><div style="text-align: justify;"><span face=""verdana" , sans-serif"><br /></span></div>
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<span style="font-size: x-large;"><u>Rava Coconut Ladoo using Sugar Syrup Recipe</u></span></div>
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<span face=""verdana" , sans-serif"><img alt="Rava coconut ladoo in a plate" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXljK_OVTAdtWdaUv4i2QgDRxi0Np3Pk-nscSCA4xzb4grdIUrNSyvl6d-mfIKcOCxcg64ZefxamsnpPoUakyx2b4vuj6x1BzMaVweLSdWFG7l-zNKPnJjS_3gaum3vu39wrxuJ_N_qYdG/s400/rava-ladu+1.jpg" width="400" /></span></div>
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Prep time : 15 mins<br />
<time datetime="PT30M" itemprop="cookTime">Cook time : 30 mins</time><br />
<time datetime="PT45M" itemprop="totalTime">Total time : 45 mins</time><br />
<span itemprop="recipeCategory">Recipe type : Sweets-Ladoo</span><br />
<span itemprop="recipeCuisine">Recipe Cuisine : indian</span><br />
<span itemprop="recipeYield">Yield : 14 Ladoos</span><br />
<span itemprop="author">Author : Vidya Chandrahas</span>
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<b><span face=""verdana" , sans-serif" style="font-size: large;">Ingredients</span></b><br />
<ul style="text-align: left;">
<li>2 cups fine rava / semolina</li>
<li>1 cup grated fresh coconut</li>
<li>4 cardamoms, powdered</li>
<li>2 tbsp charoli / chironji</li>
<li>4 tbsp ghee</li>
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<b><span style="font-size: large;">For the sugar syrup </span></b></span><br />
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<li>1+ 1/2 cups sugar</li>
<li>3/4 cup water</li>
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<b>Preparation of sugar syrup</b></span><br />
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<li>In a heavy bottomed vessel, add sugar and 3/4 cup of water and stir well till the sugar dissolves.</li>
<li>Place this vessel over a medium flame. Stir continuously and bring it to a boil.</li>
<li>Once it boils, reduce the flame and simmer for a minute. Remove from the flame and keep it aside.</li>
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<b><span style="font-size: large;">Method</span></b></span><br />
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<li>Heat ghee in a large pan and add rava to it. Roast the rava, till it becomes light golden brown.</li>
<li>Add grated fresh coconut to it and roast nicely for 5-6 minute.Add charoli and roast for another 2-3 minutes.</li>
<li>Remove from the flame. Add this rava coconut mixture to the sugar syrup. Add cardamom powder and mix well.</li>
<li>Keep the vessel aside for about 2-3 hours. After 2-3 hours, the rava mixture. becomes little bit hard.</li>
<li>Now transfer this rava coconut mixture to a large plate. Mix well and knead it with your hand for 2 minutes.</li>
<li>Now make evenly shaped round ladoos from it. Do not sprinkle water or milk.</li>
<li>Store the rava coconut ladoo in an airtight container.</li>
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<span style="font-size: x-large;"><u>Rava coconut ladoo - step by step pictures</u></span></div>
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<span face=""verdana" , sans-serif">1. Heat ghee in a large pan and add rava to it. Roast the rava, till it becomes light golden brown.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj87ixfhYq7oJZ0a8qz26sIxxpjjkuD31vxMzUO3bC64xeRjxaG6jHe6lZP7qNWyZn0si9GKfqW9F35BFMVVv8Hc_6CytyTcXPqf4pmJFOzEUwjJ9-6DhY0c981mB8j2vVaVUXoG9uP-pR6/s1600/Rava-ladoo+1.jpg" style="margin-left: 1em; margin-right: 1em;"><span face=""verdana" , sans-serif"><img alt="roasted rava to make rava coconut ladoo" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj87ixfhYq7oJZ0a8qz26sIxxpjjkuD31vxMzUO3bC64xeRjxaG6jHe6lZP7qNWyZn0si9GKfqW9F35BFMVVv8Hc_6CytyTcXPqf4pmJFOzEUwjJ9-6DhY0c981mB8j2vVaVUXoG9uP-pR6/s1600/Rava-ladoo+1.jpg" title="Rava coconut ladoo recipe" /></span></a></div>
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<span face=""verdana" , sans-serif" style="text-align: left;">2. Add grated fresh coconut to it and roast nicely for 5-6 minute.Add charoli and roast for another 2-3 minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uagjXTEyYZ29-78wDx4v7jtQYGACXQ-uWJTXvYBlZ_gjYdrU1KuZjh9C9aTxKAXwIfCqiVEZb0B0n3iv9R62XLlIoUk7QF3DDfM01bA6ou_IbcscSl31g6WVEnQWT_UO59F7fencJEBz/s1600/rava-ladoo+2.jpg" style="margin-left: 1em; margin-right: 1em;"><span face=""verdana" , sans-serif"><img alt="coconut, chironji added to the rava" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uagjXTEyYZ29-78wDx4v7jtQYGACXQ-uWJTXvYBlZ_gjYdrU1KuZjh9C9aTxKAXwIfCqiVEZb0B0n3iv9R62XLlIoUk7QF3DDfM01bA6ou_IbcscSl31g6WVEnQWT_UO59F7fencJEBz/s1600/rava-ladoo+2.jpg" title="Rava coconut ladoo recipe" /></span></a></div>
<span face=""verdana" , sans-serif">3. Prepare the sugar syrup as mentioned above under preparation of sugar syrup. Add the rava coconut mixture to the sugar syrup</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNmrFKmM0l8bp4XmTHNfGZ9HmDJ0C1aNCJl1bVa_R7zni0FPDYt6CoAd-U-NIexcfBbdVvQSXD500xDanqMxk2bEJy4QWX1OL3hvzN3rBbNcq6xsA0nUYW_8TF61duqAS16KbqKzFzx81/s1600/rava-ladoo+3.jpg" style="margin-left: 1em; margin-right: 1em;"><span face=""verdana" , sans-serif"><img alt="made sugar syrup and added to rava" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNmrFKmM0l8bp4XmTHNfGZ9HmDJ0C1aNCJl1bVa_R7zni0FPDYt6CoAd-U-NIexcfBbdVvQSXD500xDanqMxk2bEJy4QWX1OL3hvzN3rBbNcq6xsA0nUYW_8TF61duqAS16KbqKzFzx81/s1600/rava-ladoo+3.jpg" title="Rava coconut ladoo recipe" /></span></a></div>
<span face=""verdana" , sans-serif">4. Mix well with a spoon and keep it aside for 3 -4 hours. The rava mixture becomes hard.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifylaN_8BsXGWubfElWv0QN2Wf4ZP_hOgUBGNIkxSqwLefGgnNGyBth-07bv0TnVZ9KdNDoVLUlp-bxkU-_75v-KPgJHZ0TUMCmjuW7qP6PklfVykNoJiWPSmiLSd8u_GqENQZP6LfAWKd/s1600/rava-ladoo4.jpg" style="margin-left: 1em; margin-right: 1em;"><span face=""verdana" , sans-serif"><img alt="keep rava sugar syrup mixture aside" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifylaN_8BsXGWubfElWv0QN2Wf4ZP_hOgUBGNIkxSqwLefGgnNGyBth-07bv0TnVZ9KdNDoVLUlp-bxkU-_75v-KPgJHZ0TUMCmjuW7qP6PklfVykNoJiWPSmiLSd8u_GqENQZP6LfAWKd/s1600/rava-ladoo4.jpg" title="Rava coconut ladoo recipe" /></span></a></div>
<span face=""verdana" , sans-serif">5. Transfer it to a large plate. Mix well and knead with your hand for 2 -3 minutes. Now make evenly shaped ladoos from it. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlfakIp5Lzille8yVo5he7593TKj4TqgjWNq1QRVhCakuEblidWkBjP47K1JKaxN9yAvF93agd4dRLTtL3F0PQU1ZHP6jA45RsXvk-CvmwrTHSJ3Nk-H6eX4iFDWVDm1sUCcwlEtMuNEfz/s1600/rava-ladoo+5.jpg" style="margin-left: 1em; margin-right: 1em;"><span face=""verdana" , sans-serif"><img alt="make rava coconut ladoo" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlfakIp5Lzille8yVo5he7593TKj4TqgjWNq1QRVhCakuEblidWkBjP47K1JKaxN9yAvF93agd4dRLTtL3F0PQU1ZHP6jA45RsXvk-CvmwrTHSJ3Nk-H6eX4iFDWVDm1sUCcwlEtMuNEfz/s1600/rava-ladoo+5.jpg" title="Rava coconut ladoo recipe" /></span></a></div>
<span face=""verdana" , sans-serif">6. Store the rava coconut ladoo in an airtight container.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8ZkrvksDBvJY_8gTOcuP2Y82oClhkjvZecIimxCPpdqyv0QUAPWxFuYbgbNena1uLuh7xqEQtF2fylgci4kNX1IYbJpag5Fv1M0q12G-Px_gZZyQJ-io0lqvc5wk_petEXRW7GLpOS9q/s1600/rava-ladoo.jpg" style="margin-left: 1em; margin-right: 1em;"><span face=""verdana" , sans-serif"><img alt="Store the rava coconut ladoo in an airtight container." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8ZkrvksDBvJY_8gTOcuP2Y82oClhkjvZecIimxCPpdqyv0QUAPWxFuYbgbNena1uLuh7xqEQtF2fylgci4kNX1IYbJpag5Fv1M0q12G-Px_gZZyQJ-io0lqvc5wk_petEXRW7GLpOS9q/s1600/rava-ladoo.jpg" title="rava coocnut ladoo recipe" /></span></a></div>
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Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.com8tag:blogger.com,1999:blog-6393081422128105005.post-78161835040764327122023-01-27T12:47:00.005+05:302023-04-11T23:45:41.192+05:30Satyanarayan Pooja Mahaprasad Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbSLWRTR43MOjaNHpWM6KFyusRC38tGLqciMvJHvy72U2Im0vwm8gXSfG_UhX9XhvR3i6qTmxTfxkdN-6yWPMeWJOkZ_3RxIIBorPzpbU-ouLWqDor0l-iZ1lnEBaUG0eRkNaAk8OYYo/s1600/satyanarayan-pooja-mahaprasad.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Satyanarayan Pooja Mahaprasad" border="0" data-original-height="760" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbSLWRTR43MOjaNHpWM6KFyusRC38tGLqciMvJHvy72U2Im0vwm8gXSfG_UhX9XhvR3i6qTmxTfxkdN-6yWPMeWJOkZ_3RxIIBorPzpbU-ouLWqDor0l-iZ1lnEBaUG0eRkNaAk8OYYo/w589-h640/satyanarayan-pooja-mahaprasad.jpg" title="Satyanarayan Pooja Mahaprasad Recipe" width="589" /></a></div>
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<b>Satyanarayan Pooja Mahaprasad</b> <b>recipe</b> step by step photos - Today I am here with a traditional mahaprasad recipe which is prepared during Satyanarayan pooja and Ganesh chaturthi festival. I have performed Satyanarayan pooja in shravan month. During this pooja, mahaprasad is offered as naivedya to Lord Satyanarayan. The same prasad is also prepared to offer Lord Ganesh during Ganesh chaturthi festival. This is the traditional method of making prasad by using ghee, rava, sugar, banana, milk and cardamoms in proper proportion. This is a very simple dish to prepare but need some patience as it requires continuous stirring. It tastes absolutely divine and is worth the effort. Read the full recipe to prepare popular mahaprasad in a traditional way to offer God during festival and pooja occasions.<br />
</div></div></div><div itemscope="" itemtype="http://schema.org/Recipe"><span></span><span><a name='more'></a></span><span itemprop="name"><br /></span>
<span itemprop="name" style="font-size: x-large;"><u>Satyanarayan Pooja Mahaprasad Recipe</u></span><br />
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<img alt="Satyanarayan pooja mahaprasad" height="400" itemprop="image" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbSLWRTR43MOjaNHpWM6KFyusRC38tGLqciMvJHvy72U2Im0vwm8gXSfG_UhX9XhvR3i6qTmxTfxkdN-6yWPMeWJOkZ_3RxIIBorPzpbU-ouLWqDor0l-iZ1lnEBaUG0eRkNaAk8OYYo/s400/satyanarayan-pooja-mahaprasad.jpg" title="Satyanarayan Pooja Mahaprasad Recipe" width="368" />
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<span itemprop="description">Mahaprasad for Satyanarayan Pooja prepared using ghee, rava, sugar, milk, banana and flavored with cardamom.</span>
<br />
<time datetime="PT10M" itemprop="prepTime"><br /></time>
<time datetime="PT10M" itemprop="prepTime">Prep time : 10 mins</time><br />
<time datetime="PT45M" itemprop="cookTime">Cook time : 45 mins</time><br />
<time datetime="PT55M" itemprop="totalTime">Total time : 55 mins</time><br />
<span itemprop="recipeCategory">Recipe type: Mahaprasad - Naivedya</span><br />
<span itemprop="recipeCuisine">Cuisine : Indian</span><br />
<span itemprop="recipeYield">Yield : 100 tbsps Mahaprasad</span><br />
<span itemprop="author">Author : Vidya Chandrahas</span><br />
<br />
<b><span style="font-size: large;">Ingredients
</span></b><br />
<ul>
<li itemprop="ingredients">4 cups semolina / rava</li>
<li itemprop="ingredients">4 cups sugar </li>
<li itemprop="ingredients">4 cups melted ghee</li>
<li itemprop="ingredients">8 cups mlk</li>
<li itemprop="ingredients">4 medium sized banana</li>
<li itemprop="ingredients">12 cardamoms, powdered</li>
</ul>
<b><span style="font-size: large;">Method
</span></b><br />
<ol itemprop="recipeInstructions">
<li itemprop="recipeInstructions">Pour the ghee in a thick bottomed vessel and keep it on medium flame.</li>
<li itemprop="recipeInstructions">When the ghee become hot, add the rava over it and fry stirring continuously.</li>
<li itemprop="recipeInstructions">The rava will gradually start changing colour and absorb ghee. Fry till the rava turn into golden colour.</li>
<li itemprop="recipeInstructions">When the rava starts spreading aroma, stop frying them.</li>
<li itemprop="recipeInstructions">Add the sugar in it and mix well.</li>
<li itemprop="recipeInstructions">Pour milk and cook stirring continuously. Now the mixture turns into a thick paste.</li>
<li itemprop="recipeInstructions">Cook this rava mixture on medium flame stirring continuously till it turns very thick.</li>
<li itemprop="recipeInstructions">Add the chopped banana and further cook stirring continuously for 5 minutes or till the banana cooks well. Switch off the flame and cover the vessel with a lid.</li>
<li itemprop="recipeInstructions"> This Mahaprasad is offered as naivedya to Lord Ganesh and Lord Satyanaran during pooja.</li>
</ol>
</div>
<span style="font-size: x-large;"><u>Satyanarayan Pooja Mahaprasad - step by step pictures </u></span><br />
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1. Pour the ghee in a thick bottomed vessel and keep it on medium flame.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrN6-oqcdzcA0SK2QrMctkub5Mye0GUXkbjNwD-n2RiC_aQT_oP2JuMcEeCaaoS7qFi8S_6cXQf5IazK3bN0wIai8YNNO5FoVTBirBPa-ZEmNYB5-qw3YOMSSRlkxHGj0c3U0C7MKDfHon/s1600/1ghee.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="ghee" border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrN6-oqcdzcA0SK2QrMctkub5Mye0GUXkbjNwD-n2RiC_aQT_oP2JuMcEeCaaoS7qFi8S_6cXQf5IazK3bN0wIai8YNNO5FoVTBirBPa-ZEmNYB5-qw3YOMSSRlkxHGj0c3U0C7MKDfHon/s400/1ghee.JPG" title="Satyanarayan Pooja Mahaprasad Recipe" width="400" /></a></div>
2. When the ghee become hot, add the rava over it and fry stirring continuously.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQlJotyJKLKXQaRPaqAxhoubw7OpvOelDnAXeqGNSN3pRn5EdjY9OzrFmRCOG1SN8Z2uoCY3QegrBtDjIlzTqi60pfnh2s3w6fuqyDGqb0s7R0y-vd_lOl6AthKVNH1f1SJluzBqbtiSH8/s1600/2RAVA+ADDED.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="rava added" border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQlJotyJKLKXQaRPaqAxhoubw7OpvOelDnAXeqGNSN3pRn5EdjY9OzrFmRCOG1SN8Z2uoCY3QegrBtDjIlzTqi60pfnh2s3w6fuqyDGqb0s7R0y-vd_lOl6AthKVNH1f1SJluzBqbtiSH8/s400/2RAVA+ADDED.JPG" title="Satyanarayan Pooja Mahaprasad Recipe" width="400" /></a></div>
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<span style="text-align: left;">3. The rava will gradually start changing colour and absorb ghee. Fry till the rava turn into golden colour. </span><span style="text-align: left;">When the rava starts spreading aroma, stop frying them. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXsDW5N_6YQoizNGk7SmpKrbxe-Ip0gQlHCi8N4D9zFho7YJp4Mac0z_jLklA2a28BxOIhPyfYS2W0Wgwjt10dM3eLpsk7uuR2f0nT0Ilf6nCMFsq7_4lnfyVBfikL8UzcqxI8FgDG4_Dx/s1600/3FRIED+till+pink.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Satyanarayan Pooja Mahaprasad" border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXsDW5N_6YQoizNGk7SmpKrbxe-Ip0gQlHCi8N4D9zFho7YJp4Mac0z_jLklA2a28BxOIhPyfYS2W0Wgwjt10dM3eLpsk7uuR2f0nT0Ilf6nCMFsq7_4lnfyVBfikL8UzcqxI8FgDG4_Dx/s400/3FRIED+till+pink.jpg" title="Satyanarayan Pooja Mahaprasad Recipe" width="400" /></a></div>
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4. Add the sugar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4CsCdoluDVn4lL4dDDcNBAUPVLSXkfqbw8GQ4jjUtI3zDniw21AZHVlqBqgWxDP1Q__lBdFSH86rVXHhoSkYv-IzEy_TIOzFo39HqfsxH94Q-qh91uZSfhHBUGIznV-WTGM7cX8ILWXw0/s1600/4add+sugar.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="sugar added" border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4CsCdoluDVn4lL4dDDcNBAUPVLSXkfqbw8GQ4jjUtI3zDniw21AZHVlqBqgWxDP1Q__lBdFSH86rVXHhoSkYv-IzEy_TIOzFo39HqfsxH94Q-qh91uZSfhHBUGIznV-WTGM7cX8ILWXw0/s400/4add+sugar.jpg" title="Satyanarayan Pooja Mahaprasad Recipe" width="400" /></a></div>
5. Mix the sugar well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXWHHGPcGXPRk2kGOTt2i4UnKxTeLHHrknpz_hKoBaoePe0148xW4OI_tLEPLT-9607YyYZ6cvU8f0C7gL655sbmGcS2M7c4gmT-q9_sQduyyHmgfNP98EEHiOfeR_j3LJ-_6JVxSE5fp/s1600/mix+sugar.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXWHHGPcGXPRk2kGOTt2i4UnKxTeLHHrknpz_hKoBaoePe0148xW4OI_tLEPLT-9607YyYZ6cvU8f0C7gL655sbmGcS2M7c4gmT-q9_sQduyyHmgfNP98EEHiOfeR_j3LJ-_6JVxSE5fp/s400/mix+sugar.jpg" width="400" /></a></div>
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6. Add the milk in it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9hdc53FtXF6iiTH75FuuQl13Ckr8hcbNoU_ksbr7KI5ziudhTs2WWu5EZ4PobbDxjwQ1p4WEp4FFghg2BI5HHctB_mlLLqdUfXA0pmutVq5XgkFSxlTio5SX4TcrYn8D_RqndcQEv8DQ/s1600/5addmilk1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9hdc53FtXF6iiTH75FuuQl13Ckr8hcbNoU_ksbr7KI5ziudhTs2WWu5EZ4PobbDxjwQ1p4WEp4FFghg2BI5HHctB_mlLLqdUfXA0pmutVq5XgkFSxlTio5SX4TcrYn8D_RqndcQEv8DQ/s400/5addmilk1.jpg" width="400" /></a></div>
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7. Now the mixture turns into a thick paste. Cook Stirring continuously.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1eA0LEjzfgvKCsWa4ZbZqEhNzRZfSSa2aIlUQRsvX7Zbk_PXo4WlZoBUIaEvWzMuBG-xZLsQRCh6RODZASWUXppoiNchwOGXFhMpnmRl0Ab-Op7TacFKXZ5R-_WUtmoH3gHIZaRhgwFFX/s1600/6add+milk2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1eA0LEjzfgvKCsWa4ZbZqEhNzRZfSSa2aIlUQRsvX7Zbk_PXo4WlZoBUIaEvWzMuBG-xZLsQRCh6RODZASWUXppoiNchwOGXFhMpnmRl0Ab-Op7TacFKXZ5R-_WUtmoH3gHIZaRhgwFFX/s400/6add+milk2.jpg" width="400" /></a></div>
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8. Gradually the mixture becomes thick. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGaGLszOlBROSFRc-o9YyYv7vZvCTFVCoqbv8-tkZ-60jUhKjbaJv7Dd0aADcavLF9xNNAB_j8iitbDwpCy5ct96aCjKlN4ggrrv8PoaZR5bwAJbYOEebqpunE_DFZjvJsMRpaYEykN4o7/s1600/7add+milk+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGaGLszOlBROSFRc-o9YyYv7vZvCTFVCoqbv8-tkZ-60jUhKjbaJv7Dd0aADcavLF9xNNAB_j8iitbDwpCy5ct96aCjKlN4ggrrv8PoaZR5bwAJbYOEebqpunE_DFZjvJsMRpaYEykN4o7/s400/7add+milk+3.jpg" width="400" /></a></div>
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9. Cook this rava mixture on medium flame stirring continuously till it turns very thick.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27IsDbvK8vUVGiFQZ4hch8FC1ovnCMgiMwPTuFVHNF9rJliZe2ftOrS0bDmGoCPjcxQ9X2CRZFX8r0xJ2xYnSGO6V6JR2V40Pa6i362R6HS4jBk1esDCnmZSG07ka5pnkte5Hl2xI-7ds/s1600/8add+milk+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27IsDbvK8vUVGiFQZ4hch8FC1ovnCMgiMwPTuFVHNF9rJliZe2ftOrS0bDmGoCPjcxQ9X2CRZFX8r0xJ2xYnSGO6V6JR2V40Pa6i362R6HS4jBk1esDCnmZSG07ka5pnkte5Hl2xI-7ds/s400/8add+milk+4.jpg" width="400" /></a></div>
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10. Add the chopped banana and further cook stirring continuously for 5 minutes or till the banana cooks well. </div>
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11. Switch off the flame and cover the vessel with a lid. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW9bDSWvFNG8hHISAmRYugerwyEF2OaWr7er-eeh7GNj5RM7546WG1bUunujltijtLkrzWiTNbNZb0qs9pFRyUizoKxOuPhhQJWvGmbg5bI_2R02JTKxDYsTu1mGxn6odozeQE6UsoY4TU/s1600/10PRASAD.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="mahaprasad" border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW9bDSWvFNG8hHISAmRYugerwyEF2OaWr7er-eeh7GNj5RM7546WG1bUunujltijtLkrzWiTNbNZb0qs9pFRyUizoKxOuPhhQJWvGmbg5bI_2R02JTKxDYsTu1mGxn6odozeQE6UsoY4TU/s400/10PRASAD.jpg" title="Satyanarayan Pooja Mahaprasad Recipe" width="400" /></a></div>
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12. This Mahaprasad is offered as naivedya to Lord Ganesh and Lord Satyanaran during pooja.</div>
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Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.com1tag:blogger.com,1999:blog-6393081422128105005.post-70182537535365051462023-01-21T09:45:00.005+05:302023-04-11T23:46:00.589+05:30Whole wheat carrot muffins recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Whole wheat carrot muffins recipe</b> with step by step photos - As the name suggests, this is a muffins prepared with whole wheat
flour and carrots. This is a breakfast, evening snack and can be packed in the snack box. This is a kids friendly snack which can be prepared very easily and
quickly. I use wheat flour everyday to make phulka and chapathi. </div>
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<span></span><span><a name='more'></a></span><span itemprop="description"><br /></span>
<span itemprop="description">Carrot is also used often in our house. It is a nutritious root vegetable and raw carrot is used in the form of salad all over the world. I have tried this muffin couple of times, it was truly delicious and is a healthy, guilt free snack. </span>Varieties of muffins are available in cake shops and bakeries, but carrot muffins are not available. Therefore usually it has to be baked at home.<br />
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The method of preparation is similar to the <a href="http://www.akshaypatre.com/2016/06/walnut-banana-muffins-recipe.html">walnut banana muffins</a>, but In this muffins I have used oil and curd instead of butter and banana. For the sweet taste, I have added very less quantity of sugar powder, however you can increase the quantity of both sugar and oil. Butter can also be used along with oil to get more tastier muffins. I bake carrot muffins during the season of Delhi carrots which has a vibrant orange colour with a pleasant sweet taste.<br />
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<span itemprop="name" style="font-size: x-large;"><u>Whole Wheat Carrot Muffins Recipe</u></span></div>
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<img height="400" itemprop="image" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCA6AAJaiyk4HL6ma15n9oIw__zhZnqwjDfi4bETTbzwBLlo8-zDxx8eNAKsKC27xGpcJo2NDLN9Y6Gnm86UpDARZC4Z7TvDiLZHfjCxbz8cZvVtx9GAZSz_Dbw8vOlXMVR2k4uqlaLSFD/s400/Whole+-wheat-+carrot-muffins.jpg" width="366" /></div>
<span itemprop="description">Delicious and healthy muffins made with whole wheat flour and carrots.</span>
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<div style="text-align: left;">
<time datetime="PT15M" itemprop="prepTime"><br /></time>
<time datetime="PT15M" itemprop="prepTime">Prep time : 15 mins</time></div>
<time datetime="PT20M" itemprop="cookTime">Cook time : 20 mins</time><br />
<time datetime="PT35M" itemprop="totalTime">Total time : 35 mins</time><br />
<span itemprop="recipeCategory">Recipe type: Snack </span><br />
<span itemprop="recipeCuisine">Cuisine : World</span><br />
<span itemprop="recipeYield">Yield : 8 Muffins</span><br />
<span itemprop="author">Author : Vidya Chandrahas</span><br />
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<span itemprop="ingredients" style="font-size: large;"><b>Ingredients</b></span>
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<ul itemprop="ingredients">
<li itemprop="ingredients">1 cup wheat flour </li>
<li itemprop="ingredients">1 cup curd / yogurt</li>
<li itemprop="ingredients">1 cup grated carrot / gajar</li>
<li itemprop="ingredients">1/4 cup sugar powder / or as required</li>
<li itemprop="ingredients">1 tb sp oil / or as required</li>
<li itemprop="ingredients">1/2 tsp baking soda</li>
<li itemprop="ingredients">3/4 tsp baking powder</li>
</ul>
<span itemprop="recipeInstructions" style="font-size: large;"><b>Preparation</b></span>
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<ol itemprop="recipeInstructions">
<li itemprop="recipeInstructions">Preheat oven at 180 degree Celsius for 10 minutes.</li>
<li itemprop="recipeInstructions">Grease the muffin moulds with oil and set aside.</li>
</ol>
<span itemprop="recipeInstructions" style="font-size: large;"><b>Method</b></span>
<br />
<ol itemprop="recipeInstructions">
<li itemprop="recipeInstructions">Pour the curd in a bowl. Add sugar powder to it.</li>
<li itemprop="recipeInstructions">Stir well with a wire whisk till the sugar powder combines with the curd.</li>
<li itemprop="recipeInstructions">Add oil to the yogurt mixture and stir with a wire whisk. You can add butter at this stage.</li>
<li itemprop="recipeInstructions">Place a strainer on the bowl and sieve together the wheat flour, baking soda and baking powder.</li>
<li itemprop="recipeInstructions">Add the grated carrot to this flour.</li>
<li itemprop="recipeInstructions">Fold and mix the flour to make a smooth and thick dropping consistency muffin mixture.</li>
<li itemprop="recipeInstructions">Fill the 3/4 part of the greased muffin mould with the mixture.</li>
<li itemprop="recipeInstructions">Preheat oven at 180 degree Celsius for 10 minutes.</li>
<li itemprop="recipeInstructions">Place the muffin moulds in a muffin tray.</li>
<li itemprop="recipeInstructions">Bake in the oven at 180 degree Celsius for 20 minutes.</li>
<li itemprop="recipeInstructions">Remove the tray and allow it to cool.</li>
<li itemprop="recipeInstructions">Invert the muffin moulds on a plate and serve the whole wheat carrot muffins.</li>
</ol>
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<span style="font-size: x-large;"><u>Whole wheat carrot muffins - step by step pictures</u>
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1. Put the curd in a bowl and add sugar powder to it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7m51fjtfIJFb0abWADeiJe9goNESZMVHy2dFivh2q-aAQ9hKlfTX0l2sIo7vgh2tBKz8rP9IEvSJPeZzOpLuvBFAl756qUJJ_izaw-7aj2RpKNNyvISBJJCn-uXO_kjhJfh4zVn8nU-Rw/s1600/add+curd+and+sugar+step+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7m51fjtfIJFb0abWADeiJe9goNESZMVHy2dFivh2q-aAQ9hKlfTX0l2sIo7vgh2tBKz8rP9IEvSJPeZzOpLuvBFAl756qUJJ_izaw-7aj2RpKNNyvISBJJCn-uXO_kjhJfh4zVn8nU-Rw/s400/add+curd+and+sugar+step+1.jpg" width="400" /></a></div>
2. Stir the curd with a wire whisk till the sugar combines well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGjtZeEVy5HJeoKLPnkcOvGme-KSBIzm-9V6GfyM2z8BxDj-6NHN7EdULCpm8fdEDS44irph0pCvLZHYF8vbhyjo2jYhJc6ffYeh2ZWmhAP0wWY2S3ivRgu2pESppAmRm7XCOgC08UHmnz/s1600/mix+curd+sugar+step+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGjtZeEVy5HJeoKLPnkcOvGme-KSBIzm-9V6GfyM2z8BxDj-6NHN7EdULCpm8fdEDS44irph0pCvLZHYF8vbhyjo2jYhJc6ffYeh2ZWmhAP0wWY2S3ivRgu2pESppAmRm7XCOgC08UHmnz/s400/mix+curd+sugar+step+2.jpg" width="400" /></a></div>
3. Add oil to it. If you like you can add butter at this stage.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG7WNUFdbW5rJAp4S4RDnnEmGsJ20siZaahrVB7519LHFdAEYjk9fL8RKUaw1DhES4RUAXL3zJroCZv99SFojntWRQmO8CrIuyLYin8tJsHrnKeMUo3cArZCvlnPteL8-_ppyHZSTdNcdg/s1600/add+oil+step+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG7WNUFdbW5rJAp4S4RDnnEmGsJ20siZaahrVB7519LHFdAEYjk9fL8RKUaw1DhES4RUAXL3zJroCZv99SFojntWRQmO8CrIuyLYin8tJsHrnKeMUo3cArZCvlnPteL8-_ppyHZSTdNcdg/s400/add+oil+step+3.jpg" width="400" /></a></div>
4. Stir with a wire whisk till oil combines well with the curd.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrkOM3AKiiaU1XLuTcM_gpvbvDgldqm7F4cMQzMhSF_Zdtgkk4B2Hj7kypH3vr8cqxIUcVrU6omxrsJqlSi08WuG1KLOtlRmxk9rJnrnhJB0lMMtoBfAKVQSXY7XuI-1plY3fmzcsm6lWK/s1600/mix+oil+step+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrkOM3AKiiaU1XLuTcM_gpvbvDgldqm7F4cMQzMhSF_Zdtgkk4B2Hj7kypH3vr8cqxIUcVrU6omxrsJqlSi08WuG1KLOtlRmxk9rJnrnhJB0lMMtoBfAKVQSXY7XuI-1plY3fmzcsm6lWK/s400/mix+oil+step+4.jpg" width="400" /></a></div>
5. Place a strainer on the bowl. Put wheat flour, baking soda and baking powder in it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWB8H4Fwzj-F5mWrf-ItW-WDXeDJfiG21VKMPwiEdmVbXsxtdz1WmpLgi0R7V2E6l4qtE3GrnaCDSxVJFed67CbzXArJZW3xvsQ8_e1TBynlACoR4eq84sL6eGxZHF5hrzPWIQO09S7yib/s1600/sieve+maida%252C+soda%252C+b+powder+step+5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWB8H4Fwzj-F5mWrf-ItW-WDXeDJfiG21VKMPwiEdmVbXsxtdz1WmpLgi0R7V2E6l4qtE3GrnaCDSxVJFed67CbzXArJZW3xvsQ8_e1TBynlACoR4eq84sL6eGxZHF5hrzPWIQO09S7yib/s400/sieve+maida%252C+soda%252C+b+powder+step+5.jpg" width="400" /></a></div>
6. Sieve the flour in the bowl.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVxgREpK0-dnenD1e1JrdPs1NsKO5nuDC8OE0RVxxRaa7a48G2Woe8GVA4trE1DEZLzxo5_bks3_w9-JGxdiw7FnuMboYcWNgOzeRmKVN2WoJTjmK3fYAiqbONXjFaEIJh8Swga8Vfoumo/s1600/sieved+flour+step6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVxgREpK0-dnenD1e1JrdPs1NsKO5nuDC8OE0RVxxRaa7a48G2Woe8GVA4trE1DEZLzxo5_bks3_w9-JGxdiw7FnuMboYcWNgOzeRmKVN2WoJTjmK3fYAiqbONXjFaEIJh8Swga8Vfoumo/s400/sieved+flour+step6.jpg" width="400" /></a></div>
7. Add grated carrot to it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjswI2cjEVoRAn9PuPri34XGGLh52G2zo_9MFESM5oGykfyoyZElPXZ-tpsNNfEIBGX04l5rLSGJ6sgpih-5w1berhFMOBKPKVigkhe1Fb57mvPJw-GQoalZXZwsBLXhSKRWkCTCUzFgJ/s1600/add+carrot+step+7-vert.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjswI2cjEVoRAn9PuPri34XGGLh52G2zo_9MFESM5oGykfyoyZElPXZ-tpsNNfEIBGX04l5rLSGJ6sgpih-5w1berhFMOBKPKVigkhe1Fb57mvPJw-GQoalZXZwsBLXhSKRWkCTCUzFgJ/s400/add+carrot+step+7-vert.jpg" width="400" /></a></div>
8. Fold and mix to make a smooth and thick dropping consistency muffin mixture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQH9PukgVIwo6Yym27OL9Wzi_UfMWfuOOWt7RPwomu0bZHqf7E4WPQHUP0rc-mcbP_0eZ3r5BRPKdHRrOhHkM2LeKD3-eLTzk7Ly48sliP3DjRue4IJW6ksyqrjpENat7HasO1e4KIGmRh/s1600/fold+and+mix+step+8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQH9PukgVIwo6Yym27OL9Wzi_UfMWfuOOWt7RPwomu0bZHqf7E4WPQHUP0rc-mcbP_0eZ3r5BRPKdHRrOhHkM2LeKD3-eLTzk7Ly48sliP3DjRue4IJW6ksyqrjpENat7HasO1e4KIGmRh/s400/fold+and+mix+step+8.jpg" width="400" /></a></div>
9. Fill the 3/4 part of the greased muffin mould with the mixture. Place the moulds in a muffin tray.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJZz5OZ4-bX2h-38ZJWMgtv05_BR9MyhyHgDZxDLqRBESCnMnM-HedRhKrZOKKCOZPUtAjrZgkVUL7TCBzcRrCwH9DQrJKk5jkK8FqBrmxFdYXk1uH1y9s2vBV2n1Kbia6EhiqHRF1QXi/s1600/muffin+mixture+in+mould+step+9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJZz5OZ4-bX2h-38ZJWMgtv05_BR9MyhyHgDZxDLqRBESCnMnM-HedRhKrZOKKCOZPUtAjrZgkVUL7TCBzcRrCwH9DQrJKk5jkK8FqBrmxFdYXk1uH1y9s2vBV2n1Kbia6EhiqHRF1QXi/s400/muffin+mixture+in+mould+step+9.jpg" width="400" /></a></div>
10. Place the tray in the preheated oven and bake the muffins at 180 degree Celsius for 20 minutes. Remove the tray and allow it to cool.><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8mYbyAUGxfLGmg_QdiXr5hyphenhyphenEQqxDDnoFANj6A2Jm0tNhVC3tdN-2cwSCD2tEU64881UbbGRrQN0zWzQXhi0GJtApICKRY3JXeuLbVe5FmORZN8t2AZeMIqS-GIxAOTbx7j5FJ1W0zdlH/s1600/STEP+10.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8mYbyAUGxfLGmg_QdiXr5hyphenhyphenEQqxDDnoFANj6A2Jm0tNhVC3tdN-2cwSCD2tEU64881UbbGRrQN0zWzQXhi0GJtApICKRY3JXeuLbVe5FmORZN8t2AZeMIqS-GIxAOTbx7j5FJ1W0zdlH/s400/STEP+10.JPG" width="400" /></a></div>
11. Invert the muffin moulds on a plate and serve the whole wheat carrot muffins.<br />
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Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.com2tag:blogger.com,1999:blog-6393081422128105005.post-81628712902555073352023-01-21T08:20:00.006+05:302023-04-11T23:46:13.792+05:30Whole wheat honey bread recipe <div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Whole wheat honey bread</b> <b>recipe</b> - This is a soft, moist and healthy bread made with wheat flour and honey. I call it healthy because wheat flour contains natural antioxidants, fibers, B vitamins along with unique flavor, colour and texture. This bread also carries all the goodness of honey and yogurt. Honey is a healthy sweetener and enhances the taste of bread. Note that use of honey is optional and if you do not like to add honey you can skip it.</div><span></span><span><a name='more'></a></span><div style="text-align: justify;"><br />
I have baked this healthy bread few days back. I set aside the dough for about 4 hours to rise higher enough to get the light and soft bread. Usually, I store bread at room temperature up to 3 days. Therefore I make only one loaf at a time. Several years back, I had joined a cookery class to learn various cakes, breads, cookies and ice cream. There I learnt this bread. Since then I baked it a few times and every time it has come perfectly, so decided to share this recipe with you all. </div><span></span><br />
Bread is very handy and is useful in making quick sandwiches and toast. Freshly made green chutney with fresh cucumber and tomato slices make a healthy sandwich. A layer of jam and cheese on the toasted bread slices make delicious <a href="http://www.akshaypatre.com/2015/01/strawberry-jam-and-cheese-jam-sandwich.html"><b>jam sandwiches</b> </a>and kids love it for sure. Peanut butter sandwich and <a href="http://www.akshaypatre.com/2014/07/bread-sandwich-with-cheese-and-white.html"><b>white sauce sandwiches</b></a> are one of the popular sandwiches. You can make bread upma, double ka meetha, shahi tukda, bread rasmalai and bread jamun with this bread.</div><div style="text-align: justify;"><br /><br /></div>
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<span itemprop="name" style="font-size: x-large;"><u>Whole Wheat Honey Bread Recipe</u></span></div>
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<img alt="whole wheat bread on a plate" height="400" itemprop="image" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzYcPvbAUbrxlCxkLZqWPRNnFhgpr9QKhwoi6_8jF1i9Sm35NfCJEAUHP4raj93DeonCWTOhVaVx6C6gR2kPYiaMnMBsco4AZDALamQErezWOy-5_KHC3U5NpPB3sb-gesB4sWA5AXThE/s400/whole-wheat-honey-bread.jpg" title="Whole wheat honey bread recipe" width="365" /></div>
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Prep time: 4 hours</div>
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Cook time: 45 mins</div>
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Total time : 4 hour 45 mins
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Recipe type : <span itemprop="recipeCategory">Bread</span></div>
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Cuisine : <span itemprop="recipeCuisine">Global</span></div>
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Yield : <span itemprop="recipeYield">1 loaf</span></div>
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Author : Vidya Chandrahas</div>
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<span style="font-size: large;"><b>Ingredients</b></span></div>
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<li>3 cups wheat flour</li>
<li>1/4 cup honey (optional)</li>
<li>2 ½ tbsp melted butter</li>
<li>1 ¼ tsp active dry yeast</li>
<li>2 ½ tbsp yogurt / curd</li>
<li>1/4 cup milk</li>
<li>1 ½ cups water</li>
<li>1 tsp salt</li>
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<span style="font-size: large;"><b>Method</b></span></div>
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<li>Pour 1/4 cup of honey in a large bowl if you are using it. If you do not like to add honey you can skip it at this stage.</li>
<li>Add the wheat flour, melted butter, curd and active dry yeast in the bowl. Mix well.</li>
<li>Add the water, milk and salt. Mix till all the ingredients combine well. Knead it to a soft and stiff dough. Use more milk or water if required. Keep it covered in a warm place for 2 hours.</li>
<li>Transfer this dough on a rolling board. Fold and punch it for 10 minutes. Keep it covered for another 30 minutes.</li>
<li>Grease the container with melted butter and put the above prepared dough in it. Level the surface of dough by tapping the dough. Keep it covered for another 1 ½ to 2 hours. Allow it to rise.</li>
<li>Preheat the oven for 10 minutes. Place the container in the oven and bake it on 250 degrees C for 40-45 minutes. Rest it in the container for 5 minutes.</li>
<li>Invert the container over a plate or wire rack. Allow it to cool and then slice into medium thick slices. </li>
<li>This whole wheat bread can be stored at room temperature for about 3 days.</li>
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<u><span style="font-size: x-large;">Whole wheat honey bread - step by step pictures</span></u></div>
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1. Pour 1/4 cup of honey in a large bowl. If you do not like to add honey you can skip it at this stage.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpEJWayfmHLo1iGVCcGxocUpGmudVhEHAMS2T909FzfwlpCOS3Ykbd35sL5G8pQGt42RrYQBilmIIA7oARBuuJ8A7wmpv2Fkjs2W58yERoTjHkvpTYYnEBxzMEM_3fOL8pPa2uNob_eE2H/s1600/step+1-HONEY.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="honey in a bowl" border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpEJWayfmHLo1iGVCcGxocUpGmudVhEHAMS2T909FzfwlpCOS3Ykbd35sL5G8pQGt42RrYQBilmIIA7oARBuuJ8A7wmpv2Fkjs2W58yERoTjHkvpTYYnEBxzMEM_3fOL8pPa2uNob_eE2H/s400/step+1-HONEY.jpg" title="Whole wheat honey bread recipe" width="400" /></a></div>
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2. Add the wheat flour, melted butter, curd and active dry yeast. Mix well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX1m38HMWATrDeXV-_kAqUD_gUP30Z1jZrwxTsU2jXQK9Kqc7okiGR1dtn9qubqgsEAEyF5G6KlFfn5_R9n8NCYhW-vKSVjIXttFMM7aABfCUs4c5i7GXaabgLAMFK9uPihw0F6KCZHI41/s1600/step2-+CURD+YEAST.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="add flour butter curd yeast and mix" border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX1m38HMWATrDeXV-_kAqUD_gUP30Z1jZrwxTsU2jXQK9Kqc7okiGR1dtn9qubqgsEAEyF5G6KlFfn5_R9n8NCYhW-vKSVjIXttFMM7aABfCUs4c5i7GXaabgLAMFK9uPihw0F6KCZHI41/s400/step2-+CURD+YEAST.jpg" title="Whole wheat honey bread recipe" width="400" /></a></div>
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<span style="text-align: left;">3. Add the water, milk and salt. Knead it to a soft and stiff dough. Keep it covered in a warm place for 2 hours.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXe37pgb4kJBkVqyyt7JY_qCjnh4RTpYXKbaqVVvw2frwyhmw2MqzAXlueDd9khf8BfZr85AZR7gvPGdiGJanVzDyK7bpPFg6fCbp9fLvi6Fdq4Dr9IgRS0_ldBWeXaDelVwcqsQdvY40V/s1600/step+3-+DOUGH-.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="knead the dough" border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXe37pgb4kJBkVqyyt7JY_qCjnh4RTpYXKbaqVVvw2frwyhmw2MqzAXlueDd9khf8BfZr85AZR7gvPGdiGJanVzDyK7bpPFg6fCbp9fLvi6Fdq4Dr9IgRS0_ldBWeXaDelVwcqsQdvY40V/s400/step+3-+DOUGH-.jpg" title="Whole wheat honey bread recipe" width="400" /></a></div>
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<span style="text-align: left;">4. Transfer the dough on a rolling board. Fold and punch the dough for 10 minutes. Keep it covered for another 30 minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc8kxZXB0I65OHz81zdyHvr-ODuSs90gjxNoEXckjIYZuzdNZms-MyizZIVtuZhEHVYCmQ85vr_onM88gM28TDppVvCjoVdg-lj1NiQg0ZN4lXWV7CK4O5vQEiVApS1ITd4iLXtFl3hjsN/s1600/step+4+PUNCHED.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="punch the dough" border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc8kxZXB0I65OHz81zdyHvr-ODuSs90gjxNoEXckjIYZuzdNZms-MyizZIVtuZhEHVYCmQ85vr_onM88gM28TDppVvCjoVdg-lj1NiQg0ZN4lXWV7CK4O5vQEiVApS1ITd4iLXtFl3hjsN/s400/step+4+PUNCHED.jpg" title="Whole wheat honey bread recipe" width="400" /></a></div>
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<span style="text-align: left;">5. Grease the container with melted butter and put the above prepared dough in it.</span><span style="text-align: left;"> </span><span style="text-align: left;">Level the surface of dough by tapping the dough. </span><span style="text-align: left;">Keep it covered for 1 ½ to 2 hours. Allow it to rise.</span></div>
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6. Preheat the oven for 10 minutes. Place the container in the oven and bake it on 250 degrees C for 40-45 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPXSgOvnSqRpP3VylMORbevNULUzWn5H08kB1f1LicEZYI5B9zuL_k1xO9RClpLzqxDAEx9VQa6SRn7yNeZYLIPbnM41kf1pEWNnpvjI5vO46BwGzZLH7rbzI7octgpz3Ngd0pJfU3gyt1/s1600/step+5+loaf+container.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="transfer the dough to a greased container" border="0" data-original-height="400" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPXSgOvnSqRpP3VylMORbevNULUzWn5H08kB1f1LicEZYI5B9zuL_k1xO9RClpLzqxDAEx9VQa6SRn7yNeZYLIPbnM41kf1pEWNnpvjI5vO46BwGzZLH7rbzI7octgpz3Ngd0pJfU3gyt1/s400/step+5+loaf+container.jpg" title="Whole wheat honey bread recipe" width="400" /></a></div>
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7. Rest it in the container for 5 minutes. Invert the container over a plate or wire rack. Allow it to cool.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ex6wWa6cXxxk9KQKShKYpBOJj2VTJbnLOp88Vz5gLmzwNsqVTrgSfNOPLzIIb9YDMsy1e6b3pt72b6CHC_Q1J0kcux9x6fCqGR81Zf4tm5SptkN86Ktuz4SuIKpuNWal-wCd1tNHIpSd/s1600/BREAD+BAKED.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="bake the bread" border="0" data-original-height="323" data-original-width="500" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ex6wWa6cXxxk9KQKShKYpBOJj2VTJbnLOp88Vz5gLmzwNsqVTrgSfNOPLzIIb9YDMsy1e6b3pt72b6CHC_Q1J0kcux9x6fCqGR81Zf4tm5SptkN86Ktuz4SuIKpuNWal-wCd1tNHIpSd/s400/BREAD+BAKED.jpg" title="Whole wheat honey bread recipe" width="400" /></a></div>
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<span style="text-align: left;">8. Slice the bread into medium thick slices. This whole wheat honey bread can be stored at room temperature for about 3 days.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmeJGqxFxSZNQeTXcC1csHHb87YsXPiaYw4D0suW7AIZU6h5KnYgYhR5wvg6hZDsG30Wcd_4q5dT3qOOLFfyYcm4_VoE7Kg3CXs6yP07pY0yqwYkEnsDz6J2bcXvibaQ4zhxdC3KBqmnE8/s1600/BREAD+SLICES.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Whole wheat honey bread is ready to serve" border="0" data-original-height="705" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmeJGqxFxSZNQeTXcC1csHHb87YsXPiaYw4D0suW7AIZU6h5KnYgYhR5wvg6hZDsG30Wcd_4q5dT3qOOLFfyYcm4_VoE7Kg3CXs6yP07pY0yqwYkEnsDz6J2bcXvibaQ4zhxdC3KBqmnE8/s1600/BREAD+SLICES.jpg" title="Whole wheat honey bread recipe" /></a></div>
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Vidya Chandrahashttp://www.blogger.com/profile/05793802322478893918noreply@blogger.com8