tag:blogger.com,1999:blog-22489886381486513282024-02-20T09:57:06.097-08:00Nice Indian Vegetarian DishesSrimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-2248988638148651328.post-14286458624754808032010-02-23T07:43:00.000-08:002010-02-23T07:59:26.270-08:00Wheat Payasa (Godi Payasa)Ingredeints :<br />Wheat - 1 cup<br />Jaggery - 2 cups<br />Dry fruits - 1/4 cups<br />Grated coconut - 1/2 cup (Optional)<br />Method :<br />Soak wheat in water for 1 or 2 hrs. Drain water allow it to dry for 1/2 an hr so that weat becomes dry (If time is less one can keep for 5 mins also). Grind in mixy so the wheat is broken into big pieces. Rub broken wheat with hands placing on tray then remove husk. Now pressure cooker wheat. Once pressure is released add jaggery, and fried dry fruits, grated coconut in ghee.<br />Duration : 30 minsSrimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com0tag:blogger.com,1999:blog-2248988638148651328.post-57932696805754104632008-10-24T02:14:00.000-07:002008-10-24T02:22:07.130-07:00Butter milk rasam<strong>Ingredeints:</strong><br />Butter milk/Curd - 1 bowl<br />Green chilli - 2<br />Curry leaves, Coriander<br />Jheera - 1/4 tsp<br />Salt - 1 tsp<br /><strong>Method: </strong><br />Grind curry leaves, green chilli, coriander and jheera to make fine powder. Pour oil in pan and heat it. Add mustard, asofoteda to heated oil. Now add powder which is prepared now, salt and 1 cup water too. Let it boil for some time. now take butter milk or churn curd to produce butter milk. Pour butter milk to boiling. Stri properly and wait for 1 min. Now it is ready to serve.<br /><br /><strong>Duration: </strong>10 mins<br />It is taken along with rice. One can drink it as it is like rasam.Srimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com1tag:blogger.com,1999:blog-2248988638148651328.post-61437711073167332832008-10-23T04:18:00.000-07:002008-10-23T04:30:17.325-07:00Suji/Rava upma<strong>Ingredeints:</strong><br />Rava/Suji - 1 cup<br />Green chillis - 3<br />Curry leaves, coriander<br />Vegetables - 100 gms each ( carrot, capsicum, potato, beans)<br />Oil - 2 tsp<br />Mustard, jheera, asofoteda - 1/4 tsp each<br />Salt, sugar - 1 tsp each<br />Ginger<br />Ghee - 2 tsp<br /><strong>Method:</strong><br />Heat oil in pan and add mustard, jheera, curry leaves, asofoteda, green chillis and vegetables. Cook for 5 minutes. Now add water to pan. Let water boil. Add Salt, sugar and fried suji to water and stir properly. Boil for few minutes then add ghee, grated ginger and close the utensils with plate till it becomes thick. After it is cooked sqeeze lime juice.<br /><strong>Duration: </strong>15 mins<br />It serves 2 people.<br />One can add grated coconut also.Srimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com0tag:blogger.com,1999:blog-2248988638148651328.post-5218682280996502202008-10-23T04:09:00.000-07:002008-10-23T04:17:23.199-07:00vermicelli upma ( shavinge uppitta)<strong>Ingredeints:</strong><br />Rice Vermicelli - 2 cups<br />Green chilli - 3<br />Coriander, curry leaves<br />Oil - 2 tsp<br />Mustard, jheera, asofoteda - 1/4 tsp<br />Vegetables - 100 gms each (like carrot, capsicum, beans, potato)<br />Coconut - 1/4<br /><strong>Method:</strong><br />Take pan and boil water. Add vermicelli to boiling water and keep it for 2 minutes. Once vermicelli is cooked drain water completely. Now take pan and heat oil. Add mustard, curry leaves, green chillis, asofoteda, vegetables to heated oil. Fry for few minutes closing pan till vegetables are cooked. Now add vermicelli, salt, coriander and grated coconut to pan. Cook for few minutes.<br /><strong>Duration: </strong>15 mins<br />It serves 2 people.<br /><strong>Note</strong>: One can avoid putting vegetables by using only coconut.Srimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com0tag:blogger.com,1999:blog-2248988638148651328.post-65892807800005205732008-10-23T04:05:00.000-07:002008-10-23T04:09:31.161-07:00coconut pooha<p><strong>Ingredeints</strong>: </p><p>Pooha - 3 cups </p><p>Grated coconut - 1/2</p><p>Green chillis - 4 </p><p>Curry leaves, coriander </p><p>Oil - 2 tsp </p><p>mustard, jheera, Asofeteda - 1/4 tsp each </p><p>Salt - 1 tsp</p><p>Sugar - 1 tsp </p><p><strong>Method</strong>: </p><p>Wash pooha with water, drain water and keep for 5 mins. Pour oil in pan and heat. Add mustard, jheera, curry leaves, asofoteda, green chillis and heat for sometime till chillis are cooked. Now add pooha, salt, coconut, coriander and sugar to pan and stir properly. Cook for few minutes closing the pan with plate. </p><p><strong>Duration</strong>: 15 mins</p><p> It serves 2 people.</p>Srimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com0tag:blogger.com,1999:blog-2248988638148651328.post-75284852135744806852008-10-23T03:53:00.000-07:002008-10-23T04:05:40.224-07:00Pooha (Avalakki) or Beatle rice<strong>Ingredeints:</strong><br />Pooha - 3 cups<br />Vegetables - 100 gms each ( like Carrot, beans, potato, cucumber)<br />Green chillis - 4<br />Curry leaves, coriander<br />Oil - 2 tsp<br />mustard, jheera, Asofeteda, turmeric powder - 1/4 tsp each<br />Salt - 1 tsp<br />Sugar - 1 tsp<br /><strong>Method:</strong><br /><strong></strong>Wash pooha with water, drain water and keep for 5 mins. Pour oil in pan and heat. Add mustard, jheera, curry leaves, asofoteda, green chillis and vegetables. Heat vegetables for few minutes till it is cooked. (Dont add water). Now add pooha, turmeric powder, salt, coriander and sugar to vegetables and stir properly. Cook for few minutes closing the pan with plate.<br /><strong>Duration: </strong>15 mins<br />It serves 2 people.Srimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com0tag:blogger.com,1999:blog-2248988638148651328.post-50024855894848229922008-10-21T02:42:00.000-07:002008-10-21T02:48:07.707-07:00Coconut sweet(Mithayi)<strong>Ingredeints:</strong><br />Coconut - 1<br />Sugar - 2 cups<br /><strong>Method:</strong><br />Grate coconut. Mix sugar to coconut and keep it for 30 mins. After 30 mins keep coconut, sugar mixture on stove and stir properly till it stops sticking utensil and looks like breaking. Now take plate and spread ghee over it. Pour coconut sweet on plate uniformly and cut into pieces.<br /><br /><strong>Duration</strong>: 60 minsSrimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com0tag:blogger.com,1999:blog-2248988638148651328.post-34186413012145914472008-10-21T02:19:00.000-07:002008-10-21T02:40:30.678-07:00Vangibath<strong>Ingredeints:</strong><br />Rice - 2 cups<br /><div>Bengal gram - 1 cup</div><br /><div>Urad dal - 1/2 cup</div><div>Coriander seeds - 5</div><div>Methi seeds - 5</div><div>Mustard - 1/2 tsp</div><div>Cinnamon (Dalchinni) - 2 small sticks</div><div>Dry coconut - 1 cup<br />Dried red chillis - 4</div><div>Oil - 4 tsp</div><div><strong>Method</strong>:<br />Fry Bengal gram,Urad dal,Coriander seeds,Methi seeds,Mustard,Cinnamon (Dalchinni),Dry coconut, and chillis using oil seperately. Mix all of them and grind to make fine powder. Now cook rice and mix required quantity of powder to rice. Stir it properly so that powder is well mixed with rice. Now vangibath is ready to serve.</div><div><strong>Duration: </strong>30 mins</div><div>It serves 2 people. This powder is kept for many months. Prepare powder and keep it ready. Whenever required mix with rice and have.</div><div><strong></strong> </div>Srimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com0tag:blogger.com,1999:blog-2248988638148651328.post-3087856874494986232008-10-21T02:01:00.000-07:002008-10-21T02:17:52.366-07:00Kadamba<strong>Ingredeints:</strong><br />Bengal gram - 1 cup<br />Urad dal - 1/2 cup<br />Coriander seeds - 5<br />Red dried chillis - 3-4<br />Clove - 2<br />Methi - 5<br />Asofoteda - 1/2 tsp<br />Jheera - 1/4 tsp<br />Turmeric powder - 1/4 tsp<br />Dry coconut - little<br />Vegetables - 100 gms each<br />Rice - 2 cups<br /><strong>Method:</strong><br /> Shallow fry Bengal gram,Urad dal,Coriander seeds,Red dried chillis,Clove,Methi,Asofoteda,Jheera,Turmeric powder and Dry coconut and grind to make fine powder.<br /> Cut all different types of vegetables into small pieces and boil them in water. Then add water to it which required for cooking rice. Once water starts boiling, put washed rice. Stir it properly till rice is more than half cook. Now add above mentioned powder, tamarind juice, salt, and vaggarne(Oil with mustard, jheera, curry leaves) to boiling rice. If desired one can put coconut milk while adding salt. After it is cook put butter for better taste.<br /><br />(One can keep all these things cooker also for easy preparation, to reduce monitoring.)<br />Duration: 30 mins.<br />It serves 3 people.Srimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com0tag:blogger.com,1999:blog-2248988638148651328.post-29936905104532993512008-10-21T01:02:00.000-07:002008-10-21T01:12:28.889-07:00Pepper Rice<strong>Ingredeints:</strong><br />Rice - 1 cup<br />Pepper - 2<br />Clove - 1<br />Cardmom - 1<br />Jheera - 1/4 tsp<br />Salt - 11/2 tsp<br />Green chilli - 1<br />Curry leaves, coriander<br />Ghee - 4 tsp<br /><strong>Method:</strong><br />Grind pepper, clove, jheera, curry leaves, coriander, green chilli to make fine paste. In cooker add oil for heating. Add mustard to it. Then add pepper paste to oil and stir. Wash rice, drain water and add to cooker. Add water, ghee and salt to it. Pressurize till rice is cook.<br /><strong>Duration: </strong>15 mins.<br />It serves for 2 people.Srimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com0tag:blogger.com,1999:blog-2248988638148651328.post-79249405052906738172008-10-21T00:31:00.000-07:002008-10-21T00:47:03.226-07:00Tomato Dal<strong>Ingredeints:</strong><br />Toor dal - 1 cup<br />Tomato - 2<br />Asofoteda - 1/4 tsp<br />Salt - 1 tsp<br />Chilli powder - 1/4 tsp<br />Oil - 2tsp<br />Mustard - 1/4 tsp<br />Jheera - 1/4 tsp<br />Curry leaves, coriander<br /><strong>Method:</strong><br />Take pan and add 2 tsp oil, heat for sometime. Add mustard, curry leaves, jheera and asafoteda. Fry till tomato is cook which will take few minutes. Boil toor dal in cooker. Add cook toor dal to fried tomato and stir. Add salt, chilli powder and coriander to it. Boil for 2 mins. Now tomato dal is ready to serve. But make sure that it is little thick.<br /><br /><strong>Duration: </strong>5 mins<br />It serves 2 people.Srimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com0tag:blogger.com,1999:blog-2248988638148651328.post-88170435217091387432008-10-21T00:25:00.002-07:002008-10-21T03:07:28.545-07:00Navane Payasam (Foxtail millet)<strong>Ingredeints:</strong><br />Foxtail millet - 1 cup<br />Milk - 2 cup<br />Jaggery - 3 cup (According to ones taste)<br /><strong>Method:</strong><br />Keep Foxtail millet in cooker for 5-10 mins. Then add jaggery, milk to it and boil for few minutes. Now Foxtail millet payasa is ready to serve.<br /><br /><strong>Duration:</strong>15 mins<br />Foxtail millet is one among minor millet so it is very good for health. All millets are good for health. I tried this dish today, it is very tasty.Srimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com0tag:blogger.com,1999:blog-2248988638148651328.post-58250542360757369092008-10-21T00:25:00.001-07:002008-10-21T00:25:40.932-07:00Navani Payasam (Finger millet )Srimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com0tag:blogger.com,1999:blog-2248988638148651328.post-74674671912542251722008-10-20T05:34:00.000-07:002008-10-20T06:02:42.504-07:00Masala Dosa<strong>Ingredeints:</strong><br />Rice - 200 gms<br />Urad Dal - 50 gms<br />Potato - 4<br />Baking Soda - 1tsp (Optional)<br />Sugar - 1tsp<br /><strong>Method:</strong><br /><strong> </strong>Shallow fry rice taking little quantity each time till colour changes to light red . Soak fried rice in water. If soaking of rice is kept in morning then one can grind it in afternoon. Soak Urad dal also along with rice seperately. Drain water from urad dal and grind it to form fine paste. Grind rice also to make fine paste. Add urad paste, soda, rice paste and salt using water, stir properly and keept it aside. Next day morning while making dosa mix cook (Boiled in water, skin pealed and grind) potato paste to dosa flour. Add sugar also to dosa flour.<br /> Now prepare coconut chutney and potato sabji. Spread dosa mix over pan in thin layer. When it is cook, put sabji on top of it and fold. Now Masala dosa is ready to serve with chutney.Srimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com0tag:blogger.com,1999:blog-2248988638148651328.post-10053375977343548872008-10-20T04:12:00.000-07:002008-10-20T05:30:53.631-07:00Vegetable Saagu<strong>Ingredeints:</strong><br />Vegetables - 100 gms each<br />Coconut - 1<br />Baked bengal gram (Hurigadale/putani) - 100 gms<br />Green or dried red chilli - 2-3<br />Asafoteda - 1/2 tsp<br />Pepper - 2 seeds<br />Jheera - 1/4 tsp<br />Coriander seeds - 4<br />Salt - 2 tsp<br />Coriander<br /><strong>Method:</strong><br /><strong> </strong>Boil vegetables in water. Mix Coconut, baked bengal gram, chilli, salt, asafoteda, coriander, coriander seeds, jheera, pepper and grind to make fine paste. Add this paste to boiling vegetable and stir it properly. Add veggarne to it ( Oil with mustard, asafoteda and curry leaves). While boiling if desired can add turmeric powder to it. Make sure that Saagu is thick not watery. <br /><br /><strong>Duration: </strong>30 mins<br />It serves 4 people.<br />Vegetable saagu is taken with puri, chapati and rice.Srimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com0tag:blogger.com,1999:blog-2248988638148651328.post-82182103958676790772008-10-20T03:46:00.000-07:002008-10-20T03:59:03.010-07:00Snake gaurd Raita<strong>Ingredients</strong>:<br />Snake gaurd seeds - 1<br />Green chilli – 2-3<br />Asofoteda – 1 tsp<br />Turmeric – 1 tsp<br />Salt – 1 tsp (according to one’s taste)<br />Mustard – 1 tsp<br />Jheera – 1 tsp<br />Groundnut powder - 2 tsp<br />Till powder – 2 tsp<br />Curryleaves – 10 pieces<br />Oil – 5 spoons<br />Curd – 10 tsps<br />Milk – 10 tsps<br /><strong>Method</strong>:<br />When snake gaurd is cut and its seeds are removed rather wasting seeds one can prepare raita out of it. Wash seeds properly. Cut green chillis in big pieces. To heated oil put mustard, jheera, and green chilli. Wait till green chilli is fried. Once green chillis are fried add seeds and fry till it become soft and add turmeric powder. (If one cant eat seeds like that, they can grind it) Then transfer to bowl and add groundnut powder, til powder, salt, curd and milk. To heated oil put mustard, jheera, asafoteda and curry leaves. Mix this oil to raita and stir properly. Now it is ready to serve.<br /><strong>Duration</strong>: 15 mins<br />It serves 2 people.Srimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com0tag:blogger.com,1999:blog-2248988638148651328.post-8108422473950235512008-10-20T03:31:00.000-07:002008-10-20T03:41:30.671-07:00Plain sandwitch<strong>Ingredeints:</strong><br />Bread slice - 2<br />Butter<br />Cheese slice - 1 ( optional)<br /><br /><strong>Method:</strong><br />Take bread slice and spread butter over it. If butter is not salted then spread even salt with butter. Keep cheese slice between 2 bread slices. Now it is ready to eat.<br />Otherwise toast the bread in oven till it is roasted or fry it in pan using ghee. When its fried using pan then apply butter after frying. Again it depends on person's taste. Few will like applying butter after baking or frying. Few will like before frying or applying. Which ever you like follow that. But keep cheese slice after frying or baking.<br /><br /><strong>Duration</strong>: 10 mins<br />It serves 1 person. It is high is cholestrol. Regular eatign is not advisable.Srimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com0tag:blogger.com,1999:blog-2248988638148651328.post-77725595389597657442008-10-20T03:08:00.000-07:002010-02-23T07:56:27.381-08:00Broken wheat dish<strong>Ingredeints:</strong><br />Broken wheat - 1 cup<br />Sour curd - 2 cup (More)<br />Salt - 2tsp<br />Green chilli - 2-3<br />Curry leaves, coriander<br />mustard, jheera, urad dal, Bengal gram - 1 tsp each<br />oil - 2 tsp<br />Grated coconut - 1 cup<br /><strong>Method:</strong><br /><strong></strong>Add broek wheat to pan, pour 1 tsp of oil and fry till colour changes to brown(start smelling) or for 5-10 mins. Take another pan add oil, heat it and then add mustard, jheera, asafoteda, green chilli, bengal gram, urad dal. Add water and salt to it and let it boil. Chop curry leaves into small pieces and add it to boiling water. once water starts boiling add broken wheat. Stir it properly till it is cook. If its closed with plate then cooking is fast otherwise it takes time. Then add curd, coriander. One can add grated coconut also if they love. Allow it to boil so that it becomes thick. Make sure that this dish is in semi solid form. Now broken wheat dish is ready to serve.<br /><strong>Duration: </strong>30 mins<br />It serves 2 people. Tasty to eat and healthy also as one will be eating wheat with husk which is nutitous. It is taken as breakfast or dinner or for lunch also.Srimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com0tag:blogger.com,1999:blog-2248988638148651328.post-39073794576819778812008-10-20T02:38:00.000-07:002010-02-23T07:57:23.593-08:00Jowar Nutchu (Broken Sorghum dish) or Jolad nutchu<strong>Ingredeints:</strong><br />Broken Jowar - 1 cup<br />Curd - 2 cups<br />Salt - 2tsp<br />Milk - 1 cup<br />oil - 1 tsp<br />salt chilli - 1<br />mustard, jheera - 1/2 tsp<br /><strong>Method:</strong><br /><strong></strong>Wash broken jowar properly and keep it in cooker for cooking. Once it is cook, add curd, milk, salt and stir properly. Pour oil into pan, heat it , add chilli, mustard, jheera, asofoteda and curry leaves. Add this oil to jowar mixture and stir properly till it is uniform.<br /><br /><strong>Duration:</strong> 20 mins<br />It serves 1-2 people. As Jowar is one of minor millet it has got more nutritous and rich in fibre. If one is on deit then they can eat this dish. It is tasty too.Srimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com0tag:blogger.com,1999:blog-2248988638148651328.post-89475077949416743632008-10-20T00:05:00.000-07:002008-10-21T02:53:54.878-07:00Bengal gram dal flour<strong>Ingredeints:</strong><br />Bengal gram dal - 4 tsp<br />Salt - 1 tsp<br />Green chilli - 2<br />Curry leaves, coriander<br />Oil - 1tsp<br />mustard, Jheera - 1tsp<br />Asofoteda - 1/4 tsp<br /><strong>Method:</strong><br /><strong></strong>Soak bengal gram dal in water overnight. Drain water completely and grind to make fine paste. Add salt, curry leaves, corainder, green chilli along with dal while grinding to make fine paste. If desired add 2 tsp of curd. Otherwise sqeeze lime to get sour taste. Take pan and heat oil, add mustard, jheera, asofetada. Mix oil to dal paste.<br />Duration: 10 mins.<br />It serves 5 people. It is eat like chutney with roti or rice.Srimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com0tag:blogger.com,1999:blog-2248988638148651328.post-61165889885680498612008-10-19T23:56:00.000-07:002008-10-21T01:02:01.200-07:00Palak/Spinach (Green leafy vegetable) Dal<strong>Ingredeints:</strong><br />Toor dal - 1 cup<br />Palak (Spinach)<br />Chilli powder - 1/2 tsp<br />Salt - 2 tsp<br />oil - 2 tsp<br />mustard - 1 tsp<br />Jheera - 1 tsp<br />Asofoteda - 1 tsp<br />curry leaves<br /><br /><strong>Method:</strong><br /><strong></strong>Wash spinach properly as it contains more soil. Take pan and heat oil. Add mustard, jheera, curry leaves and asofoteda to heated oil. Then add spinach and fry till it is cook, which will take around 5 minutes. Boil toor dal in cooker. Add boiled toor dal to spinach along with water. Now add salt, chilli powder. Boil for 5 mins.<br />Duration: 10 mins leaving toor dal cooking in cooker.<br />It is taken along with roti or rice. If you are spicy lover one can add more chilli powder.Srimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com0tag:blogger.com,1999:blog-2248988638148651328.post-73515302968135231502008-10-19T23:45:00.000-07:002008-10-21T02:54:39.358-07:00Uddin Hittu (Urad dal or Urad gram) flour<strong>Ingredeints:</strong><br /><strong></strong><br />Urad Dal flour - 2 tsp<br />Oil - 1 tsp<br />Salt - 1/2 tsp<br />Sour Curd - 1 cup<br />Salt chilli or red dried chilli - 1 to 2<br /><br /><strong>Method:</strong><br /><strong></strong><br /><strong></strong>Mix urad dal and curd and stir properly to make fine liquid paste. Add salt to it. Take oil in pan and heat. Add chillis to heated oil and fry till colour changes to dark. Then add mustard, curry leaves and jheera if desired. Now uddin hittu is ready to serve.<br /><br /><strong>Duration: </strong>5 mins<br />It can be eat along with rice. When soemone is in hurry and could afford to prepare only rice then they can prepare this and have with rice. One can eat this with roti or chapati also.<br /><strong>Note: </strong>If you dont have urad flour, dontworry you can grind it in home only. Wash it properly and drain water completely then grind to make fine paste.<br />Urad dal is good for health.Srimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com0tag:blogger.com,1999:blog-2248988638148651328.post-20282540410414090462008-10-17T21:49:00.000-07:002008-10-17T21:56:23.609-07:00Vermicelli payasam or shavige payasa<strong>Ingredeints:</strong><br />Vermicelli - 1 cup<br />Milk - 4 cup<br />sugar - 1 cup<br />Cardmom powder - 1tsp<br />Dry fruits - 1 cup<br />water - 1 cup<br />Ghee - 4 tsps<br /><br /><strong>Method:</strong><br /><strong></strong><br /><strong> </strong>Shallow fry vermicelli in pan using 2 tsps of ghee till colour changes to brown. Then add 1 cup water to vermicelli. Boil for few mins till vermicelli is cook. Then add milk and boil once. then add sugar, ghee, fried dry fruits in ghee and cardmom powder. Boil for 5-10 mins till sugar disolves and milk bubbles. After that payasam is ready to serve.<br /><br />Duration: 15 mins.<br />It serves 2 poeple. If you dont like thick or more vermicelli then add more milk to make liquid.<br /><strong></strong><br /><strong></strong>Srimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com0tag:blogger.com,1999:blog-2248988638148651328.post-57924259439587341092008-10-17T21:33:00.000-07:002008-10-19T22:52:11.624-07:00Bread vegetable sandwitch<strong>Ingredeints:</strong><br />Bread - 2 pieces<br />Tomato - 1 ( Cut into round pieces)<br />Cucumber - 1 (cut into round pieces)<br />Potato - 1 (Boil, peal the skin and cut into round pieces)<br />Pepper powder - 1 tsp<br />Chilli and salt mixed powder - 1 tsp<br />Butter or ghee - 1tsp<br />Paste of green chilli, curry leaves and corainder - 2 tsp<br /><br /><strong>Method:</strong><br /><strong></strong>Take bread pieces and apply butter to it. Then apply paste of green chilli over the butter. Now take one slice of bread and keep it on plate with butter facing you. Place cucumber pieces spreading the bread on top of chilli paste. Sprinkle pepper and chilli powder. Then spread potato pieces and sprinkle pepper and chilli powder. Then spred tomato pieces and sprinkle pepper and chilli powder. Now place second slice of bread pieces over tomato pieces that means over the piece which is kept in plate. Now bake in oven if one have otherwise use sandwitch maker to prepare sandwitch.<br />If people dont have oven or sandwitch maker they can eat like that only. At the max they can heat in tava or pan using ghee. But be careful as vegetable peices might come out of bread pieces. Believe me it really tastes yummy.<br /><br /><strong>Duration: </strong>15 mins<br />It serves 1 person.Srimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com0tag:blogger.com,1999:blog-2248988638148651328.post-86053262284860536672008-10-17T21:24:00.000-07:002008-10-17T21:32:57.280-07:00Mooli(Radish) and cucumber SaladIngredients:<br />Cucumber - 1<br />Radish - 3<br />curd - 4 tsps<br />milk - 4 tsp (if required)<br />Groundnut powder - 2 tsp<br />Salt - 1 tsp<br />Salt/Methi dried chilli - 3<br />mustard - 1 tsp<br />Jheera - 1 tspoil - 2 tsp<br /><br />Method:<br />Grate cucumber and Radish or cut into small pieces. mix all of them. Add curd, groundnut powder, milk and salt to it. Heat oil in pan, add mustard, jheera, asofeteda, curryleaves, methi chillis and fry for sometime till chilli becomes black. then add this oil to veg mix.Very easy to prepare and quick. For preparing groundnut powder one can refer to other posts.<br /><br /><strong>Duration</strong>: 10 mins<br />It serves for 2 people.<br /><p>One can sqeeze lime if they dont like curd or instead of curd. Without lime and curd also they can serve but it doesnt taste good. Again it depends on one's taste. No harm in trying.</p><p> </p>Srimati Radharanihttp://www.blogger.com/profile/13613730267047270819noreply@blogger.com0