hotindiankitchen.blogspot.com

Hot Indian Kitchen

Tuesday, October 20, 2009. Rice : 1 cup. Salt - as needed. Onion - 1/2 Chopped. Cury leaves - 1 spring. Oil - 1 tbsp. Mustard seeds - 1/2 tsp. Channa dhal - 1 tsp. Sorakai/Bottle gourd - 3 cups cut into small cubes. Coriander Powder - 3/4 tbsp. Red chillies - 2. Cury leaves - 1 spring. Garlic - 4 or 5 pods. Coconut - 2 tsp. Soak the rice for 15 mins in water. Grind the items specified under section To Grind. Heat the pressure cooker and add the oil. Add the onion and fry well. Rice : 1 cup. Fry it for fe...

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Hot Indian Kitchen | hotindiankitchen.blogspot.com Reviews

<META> DESCRIPTION

Tuesday, October 20, 2009. Rice : 1 cup. Salt - as needed. Onion - 1/2 Chopped. Cury leaves - 1 spring. Oil - 1 tbsp. Mustard seeds - 1/2 tsp. Channa dhal - 1 tsp. Sorakai/Bottle gourd - 3 cups cut into small cubes. Coriander Powder - 3/4 tbsp. Red chillies - 2. Cury leaves - 1 spring. Garlic - 4 or 5 pods. Coconut - 2 tsp. Soak the rice for 15 mins in water. Grind the items specified under section To Grind. Heat the pressure cooker and add the oil. Add the onion and fry well. Rice : 1 cup. Fry it for fe...

<META> KEYWORDS

1 hot indian kitchen

2 sorakkai/bottle gourd sadam

3 ingredients

4 to grind

5 method

6 posted by

7 arul

8 no comments

9 labels rice varieties

10 vendhaya/fenugreek sadam

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hot indian kitchen,sorakkai/bottle gourd sadam,ingredients,to grind,method,posted by,arul,no comments,labels rice varieties,vendhaya/fenugreek sadam,tips,peanut/ groundnut chutney,seasoning,labels chutneys,sorakkai/bottle gourd dosai,beet root chutney

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Hot Indian Kitchen | hotindiankitchen.blogspot.com Reviews

https://hotindiankitchen.blogspot.com

Tuesday, October 20, 2009. Rice : 1 cup. Salt - as needed. Onion - 1/2 Chopped. Cury leaves - 1 spring. Oil - 1 tbsp. Mustard seeds - 1/2 tsp. Channa dhal - 1 tsp. Sorakai/Bottle gourd - 3 cups cut into small cubes. Coriander Powder - 3/4 tbsp. Red chillies - 2. Cury leaves - 1 spring. Garlic - 4 or 5 pods. Coconut - 2 tsp. Soak the rice for 15 mins in water. Grind the items specified under section To Grind. Heat the pressure cooker and add the oil. Add the onion and fry well. Rice : 1 cup. Fry it for fe...

INTERNAL PAGES

hotindiankitchen.blogspot.com

1

Hot Indian Kitchen: September 2009

http://hotindiankitchen.blogspot.com/2009_09_01_archive.html

Thursday, September 17, 2009. Ground nut - Roasted 1 cup. Red chillies - 4. Tamarind - a small piece. Jaggery - powdered 2 tsp. Coriander powder - 1 tsp. Salt - as needed. Oil - 1 tsp. Mustard seeds - 1/2 tsp. Urad dhal - 1 tsp. Curry leaves - 1 spring. Add the ingredients under To Grind in the mixer and grind it a bit coarsely. Heat a small pan and add the oil. Add the mustard seeds once the oil becomes hot. Add urad dhal once the mustard seeds spluttered. It goes well with Idly, dosai and Paniyaram.

2

Hot Indian Kitchen: Sorakkai/Bottle gourd Sadam

http://hotindiankitchen.blogspot.com/2009/10/sorakkaibottle-gourd-sadam.html

Tuesday, October 20, 2009. Rice : 1 cup. Salt - as needed. Onion - 1/2 Chopped. Cury leaves - 1 spring. Oil - 1 tbsp. Mustard seeds - 1/2 tsp. Channa dhal - 1 tsp. Sorakai/Bottle gourd - 3 cups cut into small cubes. Coriander Powder - 3/4 tbsp. Red chillies - 2. Cury leaves - 1 spring. Garlic - 4 or 5 pods. Coconut - 2 tsp. Soak the rice for 15 mins in water. Grind the items specified under section To Grind. Heat the pressure cooker and add the oil. Add the onion and fry well. View my complete profile.

3

Hot Indian Kitchen: October 2009

http://hotindiankitchen.blogspot.com/2009_10_01_archive.html

Tuesday, October 20, 2009. Rice : 1 cup. Salt - as needed. Onion - 1/2 Chopped. Cury leaves - 1 spring. Oil - 1 tbsp. Mustard seeds - 1/2 tsp. Channa dhal - 1 tsp. Sorakai/Bottle gourd - 3 cups cut into small cubes. Coriander Powder - 3/4 tbsp. Red chillies - 2. Cury leaves - 1 spring. Garlic - 4 or 5 pods. Coconut - 2 tsp. Soak the rice for 15 mins in water. Grind the items specified under section To Grind. Heat the pressure cooker and add the oil. Add the onion and fry well. Rice : 1 cup. Fry it for fe...

4

Hot Indian Kitchen: Kara chutney or Onion/Tomato Chutney

http://hotindiankitchen.blogspot.com/2009/08/kara-chutney-or-oniontomato-chutney.html

Tuesday, August 11, 2009. Kara chutney or Onion/Tomato Chutney. Small onions - 20. Tomato - 1 Medium sized. Red chillies - 2. Curry leaves - 1 spring. Garlic - 2 cloves. Salt - as needed. Nallannai/ Gingelly oil (Sesame oil) - 2 tbsp. Mustard seeds - 1 tsp. Channa dhal - 2 tsp. Curry leaves - 1 spring. In the mixie, Put together all the items under To Grind and grind it to a Coarse paste. Heat the oil in a pan and add the mustard seeds and Channa dhal. Now add the grinded mixture into it.

5

Hot Indian Kitchen: August 2009

http://hotindiankitchen.blogspot.com/2009_08_01_archive.html

Friday, August 28, 2009. Par boiled rice- 1 cup. Sorakkai - 2 cups - peeled and cut in to small cubes. Cumin seeds - 2 tsp. Red chilli - 4 or 5. Curry leaves - 1 spring. Salt - as needed. Oil - for preparing dosai. 1 Soak the rice in water for atleast 3 hours. 2 Grind the rice with all the other ingredients excluding oil. 3 Make it to a dosa batter consistency. 4 Put the tawa on the hot stove top. 5 Pour the batter and spread it once the tawa becomes hot. 6 Sprinkle the oil over it. Red Chillies - 3.

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hotindiankitchen.blogspot.com

Hot Indian Kitchen

Tuesday, October 20, 2009. Rice : 1 cup. Salt - as needed. Onion - 1/2 Chopped. Cury leaves - 1 spring. Oil - 1 tbsp. Mustard seeds - 1/2 tsp. Channa dhal - 1 tsp. Sorakai/Bottle gourd - 3 cups cut into small cubes. Coriander Powder - 3/4 tbsp. Red chillies - 2. Cury leaves - 1 spring. Garlic - 4 or 5 pods. Coconut - 2 tsp. Soak the rice for 15 mins in water. Grind the items specified under section To Grind. Heat the pressure cooker and add the oil. Add the onion and fry well. Rice : 1 cup. Fry it for fe...

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