Tuesday, December 13, 2011
Thursday, December 1, 2011
Tuesday, November 29, 2011
Monday, November 28, 2011
Thursday, November 24, 2011
Now, we know that its Thanksgiving and there are some great deals going on everywhere. They are on LockNLock too! Visit here for some great Black Friday deals. They are available 11/24 - 11/25. I have purchased a Cookplus Charming SS 13 piece cookware set for $119.99 (regular price: $435.90). Some other highlights are:
Lock&Lock Wings Stackable basket 3 piece set (Regular: $56.60, Sale: $19.99)
Silby Ceramic Baby Lunch Box Set, Pink (Regular: $48.44, Sale: $12.99)
Silby Ceramic Round Container 16 pcs Set (Regular: $84.00, Sale: $9.99)
Silby Ceramic Bake n Serve Storage Set, White (Regular: $42.00, Sale: $4.99)
Lock&Lock Slender Container with Flip Lid, 17.9 Cup ( Regular: $12.89, Sale: $4.50)
That's not all. The Mystery Box promotion is back (Event Period: 11/22 - 12/02). This time, you will have a better chance to get more for your money. With only $9.99, retail value of the items in the box will range from about $40 to $70. One in five boxes will have your favorite Lock&Lock food containers worth about $70. Probabilities are in your favor so get your Mystery Boxes now!!!
Wait, there's more. Find Turkey and get a free gift (Event Period: 11/22 - 11/27).
Monday, November 21, 2011
3. Add chopped tomato. Add cumin powder, coriander powder, black pepper powder, turmeric and amchur. Fry them till the tomatoes become mushy.
And remember, there are a few LNL sets available here for either $9.99 or $14.99 for one day only i.e. only on November 21, 2011. (Update @November 22, 2011 7:27 AM - This deal is gone.)
Thursday, November 17, 2011
Yogurt - 1 ½ cups
Green Chilies - 6
Turmeric powder: 1 tsp
1. Wash potlakaya/snake gourd. Chop it into small round pieces. Squeeze and remove any and keep aside.
3. Now, add green chillies.
Note: Instead of bottle gourd pieces, you can add eggplant (vankaya) or zucchini pieces as well. They taste equally good. If you don’t have any vegetables, you can make the plain perugu pachadi with just onions (in that case, avoid step 5 and add yogurt to onions). You can avoid adding water to yogurt; in that case it will be little bit thick. You can also reduce the turmeric; I like it to be yellow.
Wednesday, November 9, 2011
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Tuesday, November 8, 2011
Monday, November 7, 2011
Ridge gourd/Beerakaya curry (made with milk) is one of my DD favorites. So, it is natural that we have this vegetable in our refrigerator almost always. Its skin is high in fiber and is edible. And it’s my DH policy that anything healthy should not be thrown away. And naturally, the peeled off skin find its way into beerakaya thokku chutney. I was so bored of the same chutney twice or thrice a week. So I was looking for some ideas where I can mix other vegetables in this chutney. I have found a couple of beet roots at the back of the vegetable tray and I wanted to use them. They were not big enough to make a fry for me and DH. And hence the dish beetroot beerakaya thokku chutney. When I made this for the first time, my daughter wanted it taste because of its enticing color. But it was too spicy for her. The next time I made it less spicy and she used it as bread spread!!! Now, off to the recipe.
3. Add ridge gourd skin, green chillies and coriander seeds and fry until the raw smell is gone.
4. Grind the fried ingredients into a fine paste. Add little bit of water if you need to. Transfer this into a serving dish.
Thursday, November 3, 2011
Tuesday, November 1, 2011
Before we get to the recipe, I would like to announce the winner of my lock n lock voucher giveaway. And the winner is......Meghan! Please check your email for further instructions. In case there is no response within 48 hours, another winner will be chosen.
Now, the recipe.....
Serve this with raita and you will definitely love it.
Monday, October 31, 2011
2. Heat 3 tbsp oil in a pressure cooker and add the paste made in Step 1.
7. Pour enough water and pressure cook the sorakaya pieces. Wait until the pressure is gone and then remove cooker lid. Transfer this into a serving bowl.
Friday, October 28, 2011
Note: The original recipe asks for ginger garlic paste and maida/all purpose flour which I omitted. I have added besan, rice and corn flour to give it more pakodi flavor. You can also add grated coconut or onion which are totally optional. You can follow the same recipe for goruchikkudu kaya/cluster beans. Pressure cook the beans and follow the method given below from Step 2.
Thursday, October 27, 2011
Chana Dal - 1 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Split urad dal - 1 tsp
Oil - 1tbsp
Green Chillies - 4 (or more if you like it to be spicy)
Turmeric powder - 1/2 tsp
For the actual recipe:
Karela/Bittergourd - 5 to 6 medium sized
Buttermilk - to boil the karela pieces
Onion - 1 large
Jaggery - 2 tbsp (or more as per your taste)
1. Cut the edges of each bitter gourd and smoothen the surface. (To do this, take the non sharp end of a knife and rub it against the bittergourd up and down. This will take away all the ridges and teeth off of the vegetable).
3. Take the chopped pieces and buttermilk into a pan and boil them until the pieces are tender. When they are done, take the pieces out and squeeze the liquid.
5. Add the bittergourd pieces from Step 3. Fry them for about 10 - 15 minutes on medium flame and then add onion (If you don't want to taste the bitterness of the vegetable, deep fry the boiled pieces and then add onion). Fry them until the onion is well cooked.
6. Now add the jaggery and fry the pieces for 5 minutes. Kakarakaya fry is ready.