tag:blogger.com,1999:blog-40275676697350769092024-03-12T21:06:30.485-07:00My Cooking Journal...Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.comBlogger297125tag:blogger.com,1999:blog-4027567669735076909.post-29176195464480576162018-04-12T14:31:00.000-07:002018-04-12T14:37:11.906-07:00Gestational Diabetes Food Options - Indian Vegetarian (Eggatarian)<div dir="ltr" style="text-align: left;" trbidi="on">
Hi Friends,<br />
<br />
Thought I would share some food options for Gestational Diabetes - Indian Vegetarian. I developed gestational diabetes with both my pregnancies. I was on a strict diet after consulting dietitian (and also a dear friend's recommendations) and was monitoring my blood sugar level four times a day for the last three months with both my pregnancies.<br />
<br />
When I was diagnosed with Gestational Diabetes, I was researching a lot online for a good menu design for Vegetarians (also Indian food options). I could not find that many options. I'm hoping this will help some one who might be in the same position as I was.<br />
<br />
Also, please watch this space for more ideas on how to incorporate easier healthy options so you don't feel like you are on a diet. Especially if you are someone like me living abroad and has no other help.<br />
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Here are some pics of lunch options that I had followed during my pregnancy. Some staple options for me were eggs, brown rice, roasted gram powder (pottu kadalai thuvayal)<br />
<br />
Disclaimer: These are food that worked out for me. I'm not a professional dietitian. Please use this as a guide if you are someone with Gestational Diabetes.<br />
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I always used a measuring cup to measure the rice to about loosely packed 1 cup. The side dishes should include good amount of proteins to keep us full for a longer time. Some proteins options foe vegetarians are tofu, paneer, dried peas,beans (but these also have carb so have to be mindful of the portion),<br />
eggs (if you eat eggs), quinoa is a very good option (if you have difficulty eating quinoa instead of rice, a good way to incorporate would be to mix rice and quinoa 50/50). Always include a lot of veggies.<br />
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These meal options have now become a habit for me even after delivery and returning back to normal blood sugar levels.<br />
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I will share good snack options that worked for me in future posts (snacks are the most challenging than the meals).<br />
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Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com0tag:blogger.com,1999:blog-4027567669735076909.post-84305968486255955902018-04-07T11:32:00.001-07:002018-04-07T11:32:46.088-07:00Beginner Gardening Diaries 1 - How I grew Potatoes for the first time<div dir="ltr" style="text-align: left;" trbidi="on">
Last year we tried gardening for the very first time. Trust me it was a complete new project for us.<br />
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I was working then, when a colleague told me about growing potatoes in a small space. I was very curious to try this out. <br />
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Disclaimer: This is a simple project that we tried and I would like to share my experience so it would be helpful for others who would like to start vegetable gardening.<br />
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So here is how we grew it:<br />
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All you need is sprouted potato.<br />
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<ul style="text-align: left;">
<li>I had a couple of sprouted potatoes at home (literally potatoes that had been lying around for a long time). </li>
<li>I dug some soil and put in these sprouted potatoes (later I found out if I had cut these sprouted potatoes into 4, I would have got 4 different plants). </li>
<li>Watered them religiously. We did this around early May (spring). We saw leaves sprouting very soon. It grew big over months.</li>
<li>By August (early Fall) we saw the leaves turning yellow and starting to dry. We dug out the roots and found lots of potatoes :)</li>
</ul>
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It was a lot of fun to grow potatoes and satisfying to see the plant grow. My kid had a lot of fun digging out potatoes!<br />
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Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com0tag:blogger.com,1999:blog-4027567669735076909.post-13710021301175688722018-04-05T09:09:00.000-07:002018-04-05T09:13:48.860-07:00Back to Blog<div dir="ltr" style="text-align: left;" trbidi="on">
It has been a real long gap since I wrote a post on my blog. I've been active on my Facebook and Instagram Accounts. (Please find the links at the top of the blog page)<br />
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I've been thinking about my blog a lot lately - on how perspective changes so fast. Now days, we have a lot of Youtube videos where we are able to see the cooking videos live and how helpful it is rather than reading through a post and trying to judge how the food should have turned out at every stage (unless there are step wise pictures). Also there is something about the live cooking videos that is comfortable (isn't it?).<br />
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I've been thinking about writing on different topics in my blog-<br />
<br />
<br />
<ul style="text-align: left;">
<li>Gestational Diabetes (the diet I followed), how this diet changed my life for good</li>
<li>New powerhouse healthy foods that I discovered during this journey (easy ones that could be added to your daily menu so it doesn't feel like dieting) - proven so effective for me. Trust me I worked with almost 3 hour travel every day, managed work and home with an elder kid and this diet fueled me so much and I had a good healthy pregnancy with a very controlled blood sugar level</li>
<li>Meditation and how it energizes </li>
<li>Breathing - such a simple topic but life changing</li>
<li>Other fun stuff - crafts, DIY s, makeup, kids activities (sharing information that has worked for me)</li>
</ul>
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And as always I would still like to register the recipes that I follow/received from my mom, grand mom. </div>
</div>
Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com0tag:blogger.com,1999:blog-4027567669735076909.post-61502937474418507722016-12-28T13:15:00.002-08:002016-12-28T13:15:41.820-08:00One post - one year<div dir="ltr" style="text-align: left;" trbidi="on">
This is my first and the last post for this year!! Cannot believe one year flew by without blogging. I have been active on Instagram and Facebook a lot.<br />
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Writing took a big hit for me this year. Life got busier, merrier, happier. Can't be thankful enough.<br />
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I would like to ring in 2017 with a big smile. Looking forward to another adventurous year ahead. Isn't life full of surprises? Can't wait to see what 2017 has in store for us.<br />
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In the new year, I want to be active in blogging... where I actually write down :) rather than just posting pictures and short recipes in Facebook.<br />
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So.... Wish you all a very very happy new year 2017. Please do watch out this space for more posts. Check out my Facebook and Instagram accounts (links at the top of this page) for regular updates. I do post a lot on these accounts - crafts, links, short and quick recipes, DIY, etc etc. <br />
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Be thankful and count each and every day as a blessing, you will be happy eventually - a little thought to end of the year and beginning of a great new year.<br />
<br />
<br /></div>
Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com0tag:blogger.com,1999:blog-4027567669735076909.post-34702531492567032232015-12-30T16:22:00.001-08:002015-12-30T16:29:06.237-08:00Chettinad Karupatti Paniyaram <div dir="ltr" style="text-align: left;" trbidi="on">
This year has been so blessed like every past year. So much to be thankful for. Hope new year brings in more happiness, joy and more to be thankful for. Wishing you all a extremely happy, healthy and successful new year!!<br />
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I have posted the recipe for the paniyaram before in my blog. That was easily 5 years back. So here is the revamped version and more in detail.<br />
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Number of paniyaram - 20 -25<br />
Ingredients:<br />
Raw rice (or sona masoori) - 2 cups<br />
Jaggery - 1 cup<br />
Oil<br />
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Procedure:<br />
<ul style="text-align: left;">
<li>Soak the raw rice for two hours</li>
<li>Drain the water and spread the rice in a towel for say about an hour or two</li>
<li>The rice should not feel wet (it will be cold)</li>
<li>Blend the rice in the blender to a fine powder </li>
<li>Sieve the powder and run the blender again for the coarse powder collected in the sieve (try to minimize the wastage of coarse powder)</li>
<li>Take a pan and heat the jaggery with just enough water to immerse it.</li>
<li>Once the jaggery dissolves, strain it into a container</li>
<li>Now in a bowl add the blended powder (I would recommend to save some dry powder, just in case the consistency becomes a bit loose you can use it)</li>
<li>Add the jaggery and mix the dough (it would be thick, we use this dough for elai during pillayar nonbu)</li>
<li>Now take the dough and sprinkle in water and mix to a thick liquid batter consistency (again, save some dough just in case the batter is liquidy)</li>
<li>Ladle out paniyarams in piping hot oil by taking the batter in the ladle and pouring it directly onto a flat bottomed kadai . Once the paniyaram floats up, flip it and remove in a few seconds. always check the first paniyaram by opening it to make sure it is not battery inside and cooked well. if it is battery, cook it a bit longer or try adding more thick dough that we saved tot he liquid batter and try again.</li>
<li>Perfect paniyarams would have flowery edges </li>
</ul>
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Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com1tag:blogger.com,1999:blog-4027567669735076909.post-88710731903306254932015-11-20T13:58:00.002-08:002015-11-20T13:59:31.896-08:00Cabbage Kurma<div dir="ltr" style="text-align: left;" trbidi="on">
Straight to the recipe -></div><div dir="ltr" style="text-align: left;" trbidi="on"><br></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-Am-oS9QaHKI/Vk-XwtMWa2I/AAAAAAAAM9Q/sgG3hGjcPBo/s640/blogger-image-1412692359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-Am-oS9QaHKI/Vk-XwtMWa2I/AAAAAAAAM9Q/sgG3hGjcPBo/s640/blogger-image-1412692359.jpg"></a></div><br>
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Number of Serving – 2 to 3<o:p></o:p></div>
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Ingredients:<o:p></o:p></div>
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Shredded cabbage – 2 cups<o:p></o:p></div>
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Onion – 1<o:p></o:p></div>
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Tomato – 1<o:p></o:p></div>
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To Grind:<o:p></o:p></div>
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Coconut – 2 to 3 spoons<o:p></o:p></div>
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Cumin – 1 spoon<o:p></o:p></div>
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Fennel Seeds – 1 spoon<o:p></o:p></div>
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Almonds – 4 or 5<o:p></o:p></div>
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Poppy seeds – 1 tsp<o:p></o:p></div>
<div class="MsoNormal">
Red Chilli – 2<o:p></o:p></div>
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<br></div>
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To Temper:<o:p></o:p></div>
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Mustard seeds <o:p></o:p></div>
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Urad dal<o:p></o:p></div>
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<br></div>
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Procedure:<o:p></o:p></div>
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</div>
<ol style="text-align: left;">
<li><span style="font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">Make a paste of the ingredients to grind and
keep aside</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">In a wok heat oil and temper the items to
temper. Add the onions and saute well</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">Add the cabbage and saute until its lightly
cooked</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">Add the tomatoes and saute until the tomatoes
are tender and raw small parts</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">Add the ground paste and let it simmer for a few
minutes</span></li>
</ol>
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<div class="MsoNormal">
The cabbage kurma goes well with chapathis, dosai, rice (if
made thick) and a lot more. I make this recipe as a variation to the monotonous
cabbage masala. I do have it shred on Sundays to use it up during week days… so
I need some varieties in cabbage <span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span>
Learnt this recipe from my mil.<o:p></o:p></div>
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Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com0tag:blogger.com,1999:blog-4027567669735076909.post-4846187688070876542015-11-12T10:45:00.001-08:002015-11-12T10:45:12.611-08:00Healthy Breakfast Ideas - quick to office<div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Here are some healthy breakfast ideas quick to office, school, anywhere. </span></div><div><br></div><div>A good breakfast will keep you full and you won't be reaching for a munchie snack during the day.. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-o92jUBcgN1E/VkTeMDy4-aI/AAAAAAAAM8c/jUU4J_v8wqw/s640/blogger-image--1696645566.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-o92jUBcgN1E/VkTeMDy4-aI/AAAAAAAAM8c/jUU4J_v8wqw/s640/blogger-image--1696645566.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-XUfcu1uQX8Y/VkTeLGHl-LI/AAAAAAAAM8U/JViJHR9UGeU/s640/blogger-image--1486640294.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-XUfcu1uQX8Y/VkTeLGHl-LI/AAAAAAAAM8U/JViJHR9UGeU/s640/blogger-image--1486640294.jpg"></a></div><div class="separator" style="clear: both;"><br></div><font color="#000000" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://lh3.googleusercontent.com/-o9_wkKtrJdQ/VkTeM_5JAmI/AAAAAAAAM8k/onKjvWgUpRA/s640/blogger-image-2126960317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><img border="0" src="https://lh3.googleusercontent.com/-o9_wkKtrJdQ/VkTeM_5JAmI/AAAAAAAAM8k/onKjvWgUpRA/s640/blogger-image-2126960317.jpg"></a></font></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-i4T0bGofG9w/VkTeNyRo1qI/AAAAAAAAM8s/dx9KgmFxGCE/s640/blogger-image--1660877572.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-i4T0bGofG9w/VkTeNyRo1qI/AAAAAAAAM8s/dx9KgmFxGCE/s640/blogger-image--1660877572.jpg"></a></div><br></div><div>This list has all kinds of sundal with various beans. Sabudana kheer with ever so light sugar and lots of nuts. Veggie rolls. Sweetened red flat rice with sunflower and pumpkin seeds. </div><div><br></div><div>PS: for me cereal is a evening snack with lots of nuts and dried cranberries...</div><div><br></div>Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com0tag:blogger.com,1999:blog-4027567669735076909.post-69704490057289926682015-11-06T19:36:00.000-08:002015-11-06T19:36:54.204-08:00Vegetable Mandi - Chettinad Special (Vegetable Stew in Spicy, TangyTamarind Base)<div dir="ltr" style="text-align: left;" trbidi="on">
It has been a very long time since I wrote something in the blog. Life sometimes gets in the way. But never the less, my blog has always been there for me to get back to. Going forward, I'm going to try to post recipes that might help you if you are on a healthy diet, conscious of your portion size or wonder what Indian food could be a healthier choice.<br />
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Diet doesn't have to be hard. If it is going to be a lifestyle change, then why not start by making small changes to the already consumed food??<br />
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About today's recipe, learnt it from my expert MIL. It is a Chettinad Special Dish called Mandi (mixed vegetable stew in a spicy, tangy tamarind base). I guarantee you will enjoy the flavors!<br />
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Number of serving – 4<o:p></o:p></div>
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Ingredients:</div>
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Mixed Vegetables – I used (Carrots, Bell Pepper, Beans,
Drumstick) <o:p></o:p></div>
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Optionally you could use – (cluster beans, egg plant, raw
plaintain, Jack fruit seed)<o:p></o:p></div>
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Onion – 1 big<o:p></o:p></div>
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Tomato – 1 big<o:p></o:p></div>
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Green Chilli – 4<o:p></o:p></div>
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Mango (small) – ½ cubed (if you have dried mango, then you could cut down on the mango)<o:p></o:p></div>
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Dried Mango (optional) – few pieces <o:p></o:p></div>
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Dried red beans – soaked and pressure cooked (hand full)<o:p></o:p></div>
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Tamarind – lemon size<o:p></o:p></div>
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Sambar Powder – 1 tsp<o:p></o:p></div>
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Rice Flour – 2 tsp<o:p></o:p></div>
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Salt<o:p></o:p></div>
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Fenugreek seeds – 1/2 tsp<o:p></o:p></div>
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Cumin Seeds – 1 tsp<o:p></o:p></div>
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Gingely oil – 2 spoons<o:p></o:p></div>
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To Temper:<o:p></o:p></div>
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Mustard seeds<o:p></o:p></div>
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Uraddal<o:p></o:p></div>
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Red chilli<o:p></o:p></div>
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Procedure:<o:p></o:p></div>
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<li><span style="font-family: "symbol"; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">Boil the drumstick and beans together in a pot.
Add the fenugreek seeds and cumin seeds to the pot and close and cook</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">After about 10 mintues, add rest of the
vegetables, chilli and gingely oil and close the pot and boil. Add little water
as needed</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">After about 15 mintues add the boiled dried
beans</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">Add the salt, tamarind, and sambar powder and
let it boil for few minutes until everything gets along together and a bit thicker</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">In a separate bowl, mix the rice flour with a
little water to make paste (not too thin) and add it to the boiling pot</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">Allow it to boil for a few minutes until it
thickens</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">Temper the items to temper and add it to the
pot.</span></li>
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Yummy spicy, tangy mandi is ready to serve. It goes well
with almost all the dishes. Even a simple yoghurt rice tastes excellent with this. <o:p></o:p></div>
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Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com0tag:blogger.com,1999:blog-4027567669735076909.post-44804993462157874582015-03-20T14:23:00.002-07:002015-03-20T14:23:32.384-07:00DIY Flower Decor<div dir="ltr" style="text-align: left;" trbidi="on">
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I will let the picture speak for itself :) got the white bucket from dollar tree and flowers from joann. </div>
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Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com0tag:blogger.com,1999:blog-4027567669735076909.post-84736485392409889402015-03-01T13:12:00.006-08:002015-03-01T13:12:52.657-08:00Cleaning Tip<div dir="ltr" style="text-align: left;" trbidi="on">
Learnt this trick from a friend and have been using it ever since. Use a spatula to clean up food from blenders, transferring foods from containers, etc. it cleans up very neatly without using hands in food. It cleans up even more cleanly than we do it with hands.. And super easy too!<br />
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<a href="https://lh5.googleusercontent.com/-FSHBdEAyk5w/VPOAatD7b5I/AAAAAAAAM1M/d_ZtpNhEK8w/s640/blogger-image-409096748.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh5.googleusercontent.com/-FSHBdEAyk5w/VPOAatD7b5I/AAAAAAAAM1M/d_ZtpNhEK8w/s320/blogger-image-409096748.jpg" width="240" /></a><a href="https://lh6.googleusercontent.com/-buOItCESk0c/VPOAKnFEPbI/AAAAAAAAM1E/sLFC5j4ZMNY/s640/blogger-image-125759007.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://lh6.googleusercontent.com/-buOItCESk0c/VPOAKnFEPbI/AAAAAAAAM1E/sLFC5j4ZMNY/s320/blogger-image-125759007.jpg" width="320" /></a></div>
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Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com0tag:blogger.com,1999:blog-4027567669735076909.post-72672014296657389832015-02-24T12:51:00.000-08:002015-02-24T12:51:19.631-08:00Simple Cauliflower Stir Fry<div dir="ltr" style="text-align: left;" trbidi="on">
I got this idea of cooking cauliflower sans onion or tomato from a friend. This is such a simple, quick fix recipe!<br />
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Ingredients:<br />
Cauliflower - 2 cups (cut into florets and washed)<br />
Sambar powder - 1/2 tbsp (adjust to taste)<br />
Garlic - minced 3 pods<br />
Salt<br />
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To Temper:<br />
Mustard seeds<br />
Urad dal<br />
Freshly ground cumin, fennel seeds and pepper<br />
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Procedure:<br />
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<ul style="text-align: left;">
<li>Heat oil in a pan and splutter items to temper</li>
<li>Add the garlic and saute</li>
<li>Add the cauliflower florets and saute</li>
<li> Add salt and sambar powder and saute well</li>
</ul>
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Note:</div>
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<ol style="text-align: left;">
<li> I did not boil or microwave the cauliflower</li>
<li>You can use red chilli powder instead of sambar powder</li>
</ol>
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Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com0tag:blogger.com,1999:blog-4027567669735076909.post-62685580529938635072015-02-16T14:21:00.002-08:002015-02-16T14:21:26.538-08:00Edamame Masala<div dir="ltr" style="text-align: left;" trbidi="on">
This is my first time cooking edamame. Just got curious when I saw it and wanted to give it a try. Truly, I don't think it had any particular taste to like or dislike. So, yeah we can cook it.<br />
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<a href="http://1.bp.blogspot.com/-jqoRkhaxBUI/VOJs_08HMXI/AAAAAAAAMzc/gEHEN2Ljzns/s1600/Aviary%2BPhoto_130685850220364084.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jqoRkhaxBUI/VOJs_08HMXI/AAAAAAAAMzc/gEHEN2Ljzns/s1600/Aviary%2BPhoto_130685850220364084.png" height="281" width="400" /></a></div>
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<b>Ingredients:</b><br />
Edamame - 1 cup (I used frozen)<br />
Onion - 1<br />
Tomato - 1<br />
Garlic - 3 pods<br />
Red chilli powder - 1 tbsp<br />
Coriander powder - 2 tbsp<br />
Salt<br />
<br />
To temper:<br />
Mustard seeds<br />
Urad dal<br />
Freshly ground cumin and fennel seeds<br />
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<b>Procedure:</b><br />
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<ul style="text-align: left;">
<li>Heal oil in a wok and splutter the items to temper</li>
<li>Add chopped onions and shredded garlic and saute well</li>
<li>Add tomatoes and cook well</li>
<li>Add all the powders and saute to create a nice base</li>
<li>Add the edamame and cook well until everything blend well</li>
</ul>
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Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com0tag:blogger.com,1999:blog-4027567669735076909.post-56340774289992733232015-02-08T11:49:00.001-08:002015-02-08T11:57:15.155-08:00Achari Channa Pulao<div dir="ltr" style="text-align: left;" trbidi="on">
I've already posted this before sans recipe. Just thought of saving the recipe in my blog rather than searching it online every time. The recipe is adapted from Vah Re Vah to the ingredients I had at the moment.<br />
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Number of servings - 2 to 3<br />
Ingredients:<br />
Basmati Rice (soaked) - 1 cup<br />
Water to cook rice - 2 cups<br />
Channa - 1 cup (soaked over night and boiled)<br />
<br />
Onions - 1<br />
Green chilli - 2<br />
Ginger garlic paste<br />
Yoghurt - 3 to 4 tbsp<br />
Red chilli powder - 1 spoon<br />
Coriander powder - 2 spoon<br />
Turmeric powder - a pinch<br />
Garam masala powder - a pinch<br />
Mango pickle - 1 tsp<br />
Cilantro<br />
Salt<br />
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To temper:<br />
Mustard seeds<br />
Fennel seeds<br />
Cumin seeds<br />
Fenugreek seeds<br />
Hing<br />
Bay leaf<br />
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Procedure:<br />
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<ul style="text-align: left;">
<li>Soak the basmati rice for 1 hour</li>
<li>In a pan heat oil and add the items to temper</li>
<li>Add onions, green chilli, ginger garlic paste and saute well</li>
<li>Add turmeric powder and garam masala powder and saute</li>
<li>Add the boiled channa, salt and cook</li>
<li>Separately, in a bowl mix in the yoghurt, chilli powder, coriander powder, salt, and most important ingredient - mango pickle </li>
<li>Add the mixture to the channa and cook well</li>
<li>Now drain and add the soaked rice just on top of the cooking channa and do not mix</li>
<li>Add the water to cook, salt and cilantro (do not mix) and cover and let the rice cook</li>
<li>Once the rice is cooked, give a light mix</li>
</ul>
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The recipe goes well with raita.</div>
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Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com0tag:blogger.com,1999:blog-4027567669735076909.post-80465118355299860272015-01-26T16:33:00.000-08:002015-01-26T16:33:15.858-08:00Beading - with hands<div dir="ltr" style="text-align: left;" trbidi="on">
During my vacation, I learnt this beading from my grandma. I saw her works and asked her to teach me. I was amazed by her sharpness in teaching at this age.. this is done by hands with the nylon thread and beads. These beads were the leftover ones from the time my mom and grandmom hand made things and are easily more than 25 years old!<br />
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Here are the series of pics from the starting to the finished one...<br />
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This is a doily I crocheted 4 years back , learnt it from youtube... a great resource!<br />
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Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com0tag:blogger.com,1999:blog-4027567669735076909.post-73501424470513291602015-01-25T12:54:00.002-08:002015-01-25T12:54:46.489-08:00Yoghurt Quinoa - like yoghurt rice<div dir="ltr" style="text-align: left;" trbidi="on">
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This is one of my attempts in incorporating quinoa into our menu. I've tried a few recipes and usually I end up not liking them that much. I heard this from a friend and tried the very basic variety - yoghurt rice / quinoa. Actually, this is my favorite so far. I just added a tadka touch to the recipe.</div>
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<b>Ingredients:</b></div>
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Organic Quinoa - 1 cup</div>
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Water to cook - 2 cups</div>
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Yoghurt</div>
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Salt</div>
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<b>Tadka:</b></div>
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Mustard seeds</div>
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Ginger</div>
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Urad dal</div>
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Green chilli</div>
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Red chilli</div>
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Cilantro</div>
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<b>Procedure:</b></div>
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<li>Wash the quinoa well for 5 - 6 times. Pressure cook the quinoa with water as you would with normal rice</li>
<li>Add yoghurt and salt to the rice and mix well</li>
<li>Heat oil in a pan and splutter all items in tadka section and add it to the quinoa</li>
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Goes well with any spicy side dish.</div>
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Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com0tag:blogger.com,1999:blog-4027567669735076909.post-84960875886210249822015-01-15T14:30:00.001-08:002015-01-15T14:30:34.655-08:00Happy New Year and Happy Pongal<div class="separator" style="clear: both;">Wish you all an awesome new year and happy pongal!!! </div><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-WsPWFs2WCjU/VLgs3ndjkCI/AAAAAAAAMwc/hC60l5O4RLs/s640/blogger-image--1248342120.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-WsPWFs2WCjU/VLgs3ndjkCI/AAAAAAAAMwc/hC60l5O4RLs/s640/blogger-image--1248342120.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-WU0j8dB5boE/VLgs4x1kdxI/AAAAAAAAMwk/RoYTeCWnlZ0/s640/blogger-image-1644034488.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-WU0j8dB5boE/VLgs4x1kdxI/AAAAAAAAMwk/RoYTeCWnlZ0/s640/blogger-image-1644034488.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-OcsgB0sT354/VLgs2PoBYuI/AAAAAAAAMwU/gKRjCyJmO14/s640/blogger-image-369848611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-OcsgB0sT354/VLgs2PoBYuI/AAAAAAAAMwU/gKRjCyJmO14/s640/blogger-image-369848611.jpg"></a></div><br></div><br></div>Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com0tag:blogger.com,1999:blog-4027567669735076909.post-24971004116008180342014-10-22T10:12:00.001-07:002014-10-22T10:12:55.782-07:00Happy Deepavali<div class="separator" style="clear: both;">Wish you all a very Happy Deepavali!!! </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-1f17CmcSKW0/VEfllecSbmI/AAAAAAAAMu8/ArRb38AI90I/s640/blogger-image-1756566643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-1f17CmcSKW0/VEfllecSbmI/AAAAAAAAMu8/ArRb38AI90I/s640/blogger-image-1756566643.jpg"></a></div>Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com0tag:blogger.com,1999:blog-4027567669735076909.post-31326009924624489442014-09-11T09:50:00.004-07:002014-09-11T09:55:19.223-07:00Lunch Plate - Achari Channa Pulao (From VahChef), Egg Masala, Raita<div dir="ltr" style="text-align: left;" trbidi="on">
Everyone knows how versatile chef VahChef is! This Achari Channa Pulao recipe was such a hit at our house... The flavor was so unique!<br />
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This was our lunch plate today - Achari Channa Pulao, Egg Masala, Raita...</div>
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Up Close :)<br />
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Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com2tag:blogger.com,1999:blog-4027567669735076909.post-2439627160791846762014-08-24T21:24:00.000-07:002014-08-24T21:24:31.997-07:00Red Cabbage, Carrots, and Beans Stir Fry<div dir="ltr" style="text-align: left;" trbidi="on">
Now this is such an easy recipe because I put the veggies in the food processor and did not cut it manually :)<br />
Not to mean its difficult to cut the vegetables... it just saves sooo much time and the cooking time is literally a few mins..so if you already have the veggies cut this is very easy to make.. no need to cut onions or tomatoes as we do for curries...<br />
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Ingredients:<br />
Red Cabbage (or green) - 1/4 of a small cabbage<br />
Carrots - 2 big<br />
Beans - 1/2 cup (I used the frozen french cut beans)<br />
Coconut - 2 tbsp (optional)<br />
Salt<br />
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To Grind:<br />
Green Chilli - 2<br />
Cumin seeds - 1 tbsp<br />
Cilantro - handful<br />
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To Temper:<br />
Mustard seeds<br />
Urad dal<br />
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Procedure:<br />
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<ul style="text-align: left;">
<li>Cut the vegetables or shred them</li>
<li>Heat oil in a wok, splutter mustard seeds and urad dal. Add the red cabbage and saute well</li>
<li>Then add the carrots and saute a few seconds. Add the beans and saute well.</li>
<li>Add salt and stir the veggies well. Add the coconut and ground mixture and saute few mins</li>
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Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com0tag:blogger.com,1999:blog-4027567669735076909.post-15022022328843630622014-08-21T11:59:00.000-07:002014-08-21T11:59:05.511-07:00Ozeri 360 Tower Fan Review<div dir="ltr" style="text-align: left;" trbidi="on">
Writing a blog post after such a long gap! Feels like a fresh new start!<br />
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Its almost the end of summer (at least here :) ) and its the perfect timing to write a review about<b> Ozeri's 360 Tower Fan</b> - yes it oscillates 360 degrees. I took my time, since I received this product aptly at the start of summer and feel like I'm completely ready to tell you about it.</div>
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We all know that most of the homes or apartments here in US do not have fans attached.. even if we do, it does not come where we actually want it to be... isn't it more useful to have a fan right in the living room or family room when we have guests over??</div>
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This tower fan is perfect for those needs. You can just plug it in when ever or where ever you need. Some of the best points that I can tell you right off the bat are:</div>
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<li>Noise free blades </li>
<li>Different adjustable speeds</li>
<li>Handy remote - easy to operate</li>
<li>Adjustable oscillations - up to 360 degrees </li>
<li>Easy storage</li>
<li>Timer to operate the fan</li>
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This was extremely useful for this summer! I'm sure people living in hot and humid weather are looking out for good fans and I do recommend this for a cool and pleasant indoor. Also, wouldn't it be nice to switch on the fan and open your patio doors to let fresh air in rather than stuffing inside the AC all day long?</div>
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To get your fan, order here today - <a href="http://www.amazon.com/gp/product/B00I3RG0GA" target="_blank"><b><span style="color: purple;">Ozeri 360 Tower Fan</span></b></a></div>
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Disclaimer: The Product was sent by Ozeri. Review is purely my own experience.</div>
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Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com0tag:blogger.com,1999:blog-4027567669735076909.post-86439987072343821872014-05-09T11:57:00.001-07:002014-05-09T12:01:24.761-07:00Ozeri's Duo Ultra Salt and Pepper Mill and Grinder Review<div dir="ltr" style="text-align: left;" trbidi="on">
Every time I get the opportunity to review Ozeri's products I tend towards their cooking related items. In the first place I like their products mainly for the luxurious look with stainless steel finish at a nominal price. Looks so elegant and stylish for the kitchen :)<br />
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Buy the product here : <a href="http://www.amazon.com/gp/product/B005UQKORI" target="_blank"><b>Ozeri Duo Ultra Salt and Pepper Mill and Grinder</b></a><br />
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This time I was sent their Duo Ultra Salt and Pepper Mill and Grinder. Need I say how elated it made me the first time I unpacked it :) It has the smoothest stainless steel finish and super easy to work with handle. There are numerous ways in which you can use this product. You can not only use it for salt and pepper but also for cumin and fennel which we use so often in Indian cooking. I cannot stress enough on the fact that IT DOES give a unique flavor to the food when ground freshly. Also in tadka. It can be used to grind pepper and cumin for eggs and omelette. Just use your imagination and go creative :)<br />
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All the spices have health benefits. I found that after I started using this grinder, I've started adding almost twice the amount of spices than I did before. Not only is this useful, it also adds to the health and taste factor.</div>
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Coming to the product, it is very easy to work with. Both the spices has separate opening and grinds separately as you rotate the handle in clockwise and anti-clockwise directions respectively. The glass see through makes it easier to monitor that levels of spices and fill up before hand. Overall, it is such a nice addition to your kitchen and will surely grab the eyes of your guests, as it did with mine :)<br />
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Disclaimer: Ozeri sent the product to me for reviewing. Opinions expressed are purely mine after testing out the product extensively.</div>
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Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com0tag:blogger.com,1999:blog-4027567669735076909.post-71138990968562361842014-04-06T14:10:00.000-07:002014-04-06T14:10:27.959-07:00Green Smoothie<div dir="ltr" style="text-align: left;" trbidi="on">
Its been a lot heard of but never tried kind of drink to me until yesterday. As I was cruising the aisles of Costco, came across a Vitamix Rep getting ready to wind up all her work. As I stopped by with my kid to show him the spread of fruits that was placed near the Vitamix blender, she asked me if I would like to try a green smoothie. I said sure, considering the fact that I've never seen one. She made a batch for herself and shared it with us for the taste.<br />
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So here goes the recipe as I saw her and made a mental note of the ingredients. I made a batch with the ingredients I had at home and turned out yummiiee!<br />
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Ingredients:<br />
Vary the ingredients measure to your taste.<br />
Spinach<br />
Lemon<br />
Ginger<br />
Banana<br />
Celery<br />
Pineapple<br />
Agave<br />
Water<br />
Ice cubes<br />
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Procedure:<br />
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<li>Now, I don't own a vitamix. This was done in my preethi mixer. Blend all the ingredients in a blender.</li>
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That is it! I din't have banana, celery or pineapple. This recipe is so versatile, you can replace any fruit/fruits for the pineapple. I just made it with oranges sans banana / celery. So just make it with whatever ingredients you have and mix and match them. </div>
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Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com1tag:blogger.com,1999:blog-4027567669735076909.post-14583281195580298302014-04-01T18:55:00.000-07:002014-04-01T19:12:27.773-07:00Simple Vegetable Pasta in Spicy Tomato Puree<div dir="ltr" style="text-align: left;" trbidi="on">
This is a quick fix recipe for a one pot dish. A good way to add kale to your dishes. Got this idea of adding kale to pasta from a friend... and works so well!<br />
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Number of Serving - 2<br />
Pasta - 1 cup (cooked)<br />
Kale<br />
Vegetables - 1 cup<br />
Spinach - a hand full<br />
Onion - 1 chopped<br />
Tomato - 1 and 1/2 chopped and blended to a paste<br />
Turmeric powder<br />
Red Chilli Powder - 1/2 spoon<br />
Freshly Ground Cumin and Fennel Seeds<br />
Lemon<br />
Salt<br />
Olive Oil<br />
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Procedure:<br />
<ol style="text-align: left;">
<li>Heat oil in a wok, temper mustard seeds and urad dal. Add chopped onions and cook well</li>
<li>Add chopped kale and cook. It takes a while for kale to cook.</li>
<li>Add vegetables and salt and saute</li>
<li>Add tomato puree and cook. Add the turmeric powder, chilli powder, freshly ground cumin and fennel seeds and cook well. Squeeze few drops of lemon</li>
<li>Add cooked pasta and mix well</li>
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Here is another way to add kale to your menu... in roasted cracked wheat upma with bell peppers...</div>
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Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com1tag:blogger.com,1999:blog-4027567669735076909.post-18960194207710281362014-03-28T12:00:00.000-07:002014-03-28T12:34:07.531-07:00Tomato Rice (with Golden Brown Basmati Rice)<div dir="ltr" style="text-align: left;" trbidi="on">
This is an easy peasy recipe for a tomato rice. Just in case you woke up late (as was our case today :) ), running late, getting out of ides for lunch box recipes.... try this.<br />
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Number of Serving - 2 to 3<br />
Ingredients:<br />
Tomatoes - 3<br />
Onion - 1 big<br />
Jalapeno- 2<br />
Red Chilli powder - 1 spoon<br />
Coriander powder - 2 spoons<br />
Turmeric powder - a pinch<br />
<a href="http://perspectivemedley.blogspot.com/2012/05/fresh-ginger-garlic-paste-without.html" target="_blank">Ginger Garlic - freshly shredded 1 spoon</a><br />
Cumin and Fennel - freshly ground with pepper gringer<br />
Salt as needed<br />
Cilantro<br />
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To Temper:<br />
Cinnamon, Cloves, Elaichi<br />
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Brown Basmati Rice - 1 cup<br />
Water to Cook Rice - 2 cups (or a little more depending on the rice)<br />
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Ever since I got O<a href="http://perspectivemedley.blogspot.com/2014/03/ozeris-electric-pepper-grinder-review.html" target="_blank">zeri's Electric Pepper Grinder</a>... I'm using my old one to grind fresh spices like cumin and fennel together for this tomato rice today... works beautifully!<br />
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Procedure:<br />
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<li>Wash the basmati rice 4 times and cook it in rice cooker as you would do for white rice. Keep aside.</li>
<li>For the tomato paste, chop and make paste of the tomatoes in the blender</li>
<li>Heat oil in a wok, temper the spices. Add ginger garlic paste, onions, jalapenos and saute well</li>
<li>Add the blend tomatoes, add all the powders and salt and let it cook and simmer for a few mins. Add cilantro. Paste is ready</li>
<li>Mix the paste with rice</li>
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Note: This paste can be made ahead and used for the next day. As an alternative, you could soak the rice and add it to the simmering paste and cook it in the pressure cooker (I've never tried brown rice this way. In fact, this is the first time I'm cooking brown rice at all). </div>
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Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com0tag:blogger.com,1999:blog-4027567669735076909.post-49075465389950034852014-03-25T15:23:00.000-07:002014-03-25T21:58:18.973-07:00Ozeri's Electric Pepper Grinder - Review<div dir="ltr" style="text-align: left;" trbidi="on">
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I've been on the look for a good electric pepper grinder. I have a mechanical one and it is difficult to grind more when needed and hurts my arm. So, when I got the opportunity by Ozeri to try and review their electric pepper grinder, I was obviously excited.</div>
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Its been almost 10 days of testing so far and I'm pretty confident by now to write about it. I've already got extensive use off it :) I like to grind fresh pepper to food when ever possible due to its health benefits. Some items I never skip are eggs, fried rice, broccoli stir fry, etc. One trusted and tested use of pepper is with turmeric in milk when you have sore throat, cough, etc.<br />
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Please feel free to read more on the health benefits on pepper in a<span style="color: purple; font-weight: bold;"><a href="http://www.mccormickscienceinstitute.com/Report-Landing/MSI-Funded-Paper-Potential-Health-Benefits-of-Black-Pepper.aspx" target="_blank"> research paper here</a>. </span>(Ref. Source: McCormick Science Institute)<br />
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Coming to the product, it is a sleekly designed grinder with a black casing and very ergonomic. The button is like a feather touch operator. There is a knob at the bottom to vary the thickness and coarseness of the pepper from coarse to fine. There is a clear section to the bottom where you can see the level or the amount of pepper so the refill is very easy and never runs out.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pepper ground at different levels</td></tr>
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It saves you time and most of all you don't have to skip on the pepper just because you have to twist the mechanical one. If you do have hand pain, neck issues then I strongly recommend this for you. Also, it makes a great gift to housewarming, gift for friends, parents, elder people who really cannot grind with the mechanical one.<br />
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Disclaimer: The product was sent for review by Ozeri. However, opinions expressed are purely mine.<br />
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Perspectivemedleyhttp://www.blogger.com/profile/05602447600620263943noreply@blogger.com0