add more recipes

content/recipes/Kook-kuvale-salli-upkari.rst

@@ -16,7 +16,6 @@ We are also using ash-gourd skin that is by product of other dish (kuvale sasam)
 Together this dish is packed with nutrition and lots of health benefits, let’s start cooking then. 
 
 
-
 .. image:: {filename}/img/kook/ash-gourd-skin-with-chinese-potato-dish.jpg
     :alt: kuvale salli ani kooka upkari
 
@@ -77,7 +76,7 @@ Now that our main ingredients are ready to be cooked we may now move ahead with
 #. Garnish with grated coconut and serve hot with rice and curry.  
 
 
-I am sure you will enjoy this dish. Please comment and tell me how you use Chinese potato to make something happening. 
+I am sure you will enjoy this dish. Please email me and tell me how you use Chinese potato to make something happening. You can write to me at smithacooks@gmail.com
 
 
 .. note:: If you don’t get Chinese potato in your local vegetable market you can use small potatoes for this dish.

content/recipes/Kuvale-Sasam.rst

@@ -63,3 +63,5 @@ Method:
 #. Put the mustard seeds in the heated oil; Put the curry leaves when it starts crackling. Empty the wok into the curry vessel and immediately close the lid. Keep aside for 2 minute till the aroma of the seasoning gets absorbed by the curry.
 
 #. Serve hot with rice and a side dish.
+
+I am sure you will enjoy this dish. Please email me and tell me about your experience cooking this recipe. You can write to me at smithacooks@gmail.com

content/recipes/arvi-tikki.rst

@@ -62,7 +62,9 @@ Okay if you have quickly gathered all the ingredients mentioned above let’s st
 
 #. Heat oil in a pan and add the patties gently, fry on medium till golden yellow. The patties should be now crispy.
 
-#. Serve hot with peanut curd chutney or anything else like pudina chutney or tomato sauce.  ]
+#. Serve hot with peanut curd chutney or anything else like pudina chutney or tomato sauce.
 
 
 .. note:: This recipe can be prepared for a fast (vrat), just keep in mind that you should use rajgira or singhara flour instead of corn flour and bread crumbs.
+
+I am sure you will enjoy this dish. Please email me and tell me about your experience cooking this recipe. You can write to me at smithacooks@gmail.com

content/recipes/corn-herb-pulav-with-paneer.rst

@@ -2,7 +2,7 @@ Corn & Herb Pulao with Paneer
 #############################
 
 :date:   2011-12-04 12:24
-:tags: pulao
+:tags: pulao, herbs
 :thumb: /img/thumbs/corn-herb-pulav-thumb.png
 :category: Rice
 :summary: Basmati Rice boiled with corn, herbs and some cottage cheese.
@@ -85,3 +85,5 @@ Method:
     :alt: corns
 
 .. note:: Basmati rice and long grain rice needs to be soaked in water for 30 minutes for better results also add some salt while soaking
+
+I am sure you will enjoy this dish. Please email me and tell me about your experience cooking this recipe. You can write to me at smithacooks@gmail.com

content/recipes/easy-and-simple-kadhi-with-carrot-salad.rst

@@ -96,3 +96,5 @@ Method:
 
 .. image:: {filename}/img/kadhi/carrot-salad.jpg
     :alt: Carrot Salad
+
+I am sure you will enjoy this dish. Please email me and tell me about your experience cooking this recipe. You can write to me at smithacooks@gmail.com

content/recipes/ekpani-chutney.rst

@@ -0,0 +1,54 @@
+Ekpani (Centella) Chutney
+#########################
+
+:date:      2017-03-21 17:25
+:category:  Pickles & Chutneys
+:tags:      herbs, condiments
+:thumb:     /img/thumbs/ekpani-chutney-thumb.png
+:summary:   A unique herbal chutney which is nutritious as well as tasty. it is often served with rice porridge. It can also be used as condiment in various dishes.
+:keyword:   ekpani, centella, indian pennywort, asiatic pennywort, indian chutney, gsb ekpani chutney, condiment.
+
+.. image:: {filename}/img/ekpani-chutney/ekpani-chutney.png
+    :alt:   ekpani chutney
+    
+**Ekpani** ('One Leaf' in Konkani) or Indian Pennywort or Centella is a nutritious herb found in parts of Asia and Indian subcontinent. It mostly grows in fields with water available in plenty. You can also plant it in your home garden, you must water it regularly. Plant it in a rectangular container which has enough space for it to spread. It will fill the container and you can then harvest the leaves according to your needs.
+
+I have planted it some two three months back and it has already filled the container.
+
+.. image:: {filename}/img/ekpani-chutney/ekpani-leaves.png
+    :alt:   ekpani centella leaves
+
+Cut the leaves just above the roots, don't uproot whole cluster, new leaves will grow in place the harvested ones.
+
+.. image:: {filename}/img/ekpani-chutney/cutting-ekpani-leaves.png
+    :alt:   cutting ekpani leaves
+    
+.. image:: {filename}/img/ekpani-chutney/ekpani-leaves-02.png
+    :alt:   ekpani leaves harvested
+    
+Now Lets get to the chutney :)
+
+Ingredients
+-----------
+
+- A hand-full of Centella or Ekpani
+- \ :sup:`1`\ /\ :sub:`2`\  coconut grated.
+- 8 Green Chillies (add more if you want it more spicy).
+- 1 gooseberry sized seedless Tamarind.
+- \ :sup:`3`\ /\ :sub:`4`\  Inch Ginger.
+- Pinch of Jaggery.
+- Salt to taste.
+
+.. image:: {filename}/img/ekpani-chutney/ekpani-chutney-ingredients.png
+    :alt:   ekpani chutney ingredients
+
+Method
+------
+
+1. Wash the Ekpani leaves and put it in blender along with all the ingredients. Add slight water and blend it until it becomes smooth paste.
+
+2. Your chutney is ready! 
+
+Isn't that quick! Serve as a condiment or eat it along with rice porridge or rotis. If refrigerated it can last up to 2-3 days.
+
+Let me know how it turned out or mail me your recipe pics at smithacooks at gmail dot com.

content/recipes/ginger-onion-fish-curry.rst

@@ -62,4 +62,4 @@ Method:
  
 #. There is no step seven the curry is ready to serve. Serve along with hot boiled rice.
 
-Enjoy the recipe and don’t forget to share yours in the comments :) 
+I am sure you will enjoy this dish. Please email me and tell me about your experience cooking this recipe. You can write to me at smithacooks@gmail.com

content/recipes/how-to-make-garam-masala-magic-powder.rst

@@ -1,4 +1,3 @@
- 
 How To Make Garam Masala
 ########################
 
@@ -28,7 +27,7 @@ Ingredients mentioned here are for 2 kg of masala, yeah I prepare this much for
 
 .. image:: {filename}/img/masala/ingedients.jpg
     :alt: garam masala
-    
+
 |
 
 Ingredients
@@ -73,3 +72,5 @@ Method:
 
 
 Use the masala while preparing curry according to your taste, you can also add chillies to make it spicier or vice versa.
+
+I am sure you will enjoy this dish. Please email me and tell me about your experience cooking this recipe. You can write to me at smithacooks@gmail.com

content/recipes/kadgi-adgai-instant-jackfruit-pickle.rst

@@ -3,7 +3,7 @@ Kadgi Adgai - Instant Jackfruit Pickle
 
 :date: 2012-01-15 11:58
 :tags: G.S.B. cuisine
-:category: Pickles
+:category: Pickles & Chutneys
 :thumb: /img/thumbs/kadgi-adgai-thumb.png
 :summary: Kadgi Adgai or jackfruit pickle is an instant pickle in konkani cuisine. It can be served along with idli dosa or during meals.
 :keywords: Kamath's Kitchen, jackfruit, adgai, pickle, konkani recipe, gsb dishes, spices, india, smitha kamath
@@ -17,7 +17,7 @@ I am going to share them one by one. Let’s start with Adgai first, it’s an i
 
 .. image:: {filename}/img/adgai/adgai.jpg
     :alt: kadgi adgai
-    
+
 Adgai is used as a condiment like many other pickles; it is one my favourite pickle too.
 
 .. image:: {filename}/img/adgai/jackfruit.jpg
@@ -45,7 +45,6 @@ And without wasting any time here goes the step by step method to prepare this d
 Method
 ------
 
-
 1. Wash the mango clean and chop it into medium sized pieces. Make sure to wipe the mango after washing, there shouldn’t be water remaining on it.
 
 2. Take one litre water and add salt to it, boil it for about 5 minutes.
@@ -66,3 +65,5 @@ Method
 8. Mix the cooked jackfruit pieces, mango and the masala that we made in a vessel. Mix it really well and store it in a jar.
 
 You can try it immediately but I suggest you wait for one day. This allows the mango and jackfruit to absorb the pickle masala better. Remember patience is the secret of good cooking.
+
+I am sure you will enjoy this dish. Please email me and tell me about your experience cooking this recipe. You can write to me at smithacooks@gmail.com

content/recipes/kadgi-chakko.rst

@@ -29,7 +29,7 @@ Ingredients
 - Coriander - 3 tsp.
 - Coconut oil - 1 tbsp.
 - Mustard seeds - 1 tsp.
-- Few curry leaves.            
+- Few curry leaves.
 - Salt to taste.
 
 .. image:: {filename}/img/kadgi-chakko/jackfruit.jpg
@@ -38,7 +38,6 @@ Ingredients
 Method
 ------
 
-
 1. Clean and cut the jackfruit in to medium sized pieces. (As I have already mentioned in my previous post you should apply oil to your hands or else the sticky latex will be hard to wash.)
 
 .. image:: {filename}/img/kadgi-chakko/1.jpg
@@ -58,9 +57,8 @@ Method
 
 8. Now remember we have kept aside the water which we have used to cook the jackfruit. Take that water and put it in the pan. Put jaggery and salt to taste. Cook till the water evaporates completely.
 
-9. Now the dish is ready to be served along with daal and rice.  
+9. Now the dish is ready to be served along with daal and rice.
 
+.. note::  We can also prepare lady's fingers (Okra) recipe with the same method and ingredients except that we don’t boil the lady's fingers we fry them in oil before adding the masala.
 
-
-.. note::  We can also prepare lady's fingers (Okra) recipe with the same method and ingredients except that we don’t boil the lady's fingers we fry them in oil before adding the masala. 
-
+I am sure you will enjoy this dish. Please email me and tell me about your experience cooking this recipe. You can write to me at smithacooks@gmail.com

content/recipes/kele-salli-upkari.rst

@@ -58,3 +58,4 @@ Method:
 
 .. note:: You can also add spices and masala to alter this dish, another variation would be adding grated coconut. I advise you should use a cast iron wok for this recipe because banana peels absorbs iron contents from the wok while sautéing, this with other mineral and fibrous elements makes the dish more healthy.
 
+I am sure you will enjoy this dish. Please email me and tell me about your experience cooking this recipe. You can write to me at smithacooks@gmail.com

content/recipes/khotto-idli-steamed-with-jackfruit-leaves.rst

@@ -1,4 +1,3 @@
- 
 Khotto - Idli steamed with jackfruit leaves
 ###########################################
 
@@ -50,3 +49,5 @@ Method:
     :alt: How to make the khotto basket
 
 6. In the morning we will mix the fermented paste well (as we have sprinkled salt). If required we can add some water to make the paste less thick. Now pour the paste inside the basket that we prepared from jackfruit leaves. Steam it for 10 to 15 minutes. Serve hot with whatever you like :).
+
+I am sure you will enjoy this dish. Please email me and tell me about your experience cooking this recipe. You can write to me at smithacooks@gmail.com

content/recipes/patrado-steamed-colocasia-leaves.rst

@@ -0,0 +1,73 @@
+Patrado - Steamed Colocasia leaves
+##################################
+
+:date:   2019-01-01 12:56
+:thumb: /img/thumbs/patrado-thumb.png
+:tags: G.S.B. cuisine
+:category: Snacks
+:summary: A tasty dish prepared from colocasia leaves steamed with coconut, moong beans, rice and masala
+:keywords: Kamath's Kitchen, arvi, eddoe, colocasia leaves, india, snack, recipe, gsb, konkani
+
+This is one of the favorite dishes of G.S.B's, It is also prepared in Gujarat where it is called as Patra.
+This dish can be served along with main course and also can be eaten separately as a snack.
+
+.. image:: {filename}/img/patrado/patrado-asset-6.jpg
+    :alt: patrado
+
+Let us begin with noting down the ingredients to make this dish.
+
+Ingredients
+-----------
+
+.. image:: {filename}/img/patrado/patrado-asset-4.jpg
+    :alt: patrado colocasia leaves.
+
+- 1 Cup freshly grated Coconut.
+- 25 pcs of Red Chilies.
+- 40 grams of Tamarind.
+- 1/2 tsp Asofoetida.
+- 1/2 cup of Rice (Sonamasoori).
+- 1/2 cup Moong Beans.
+- 15 colocasia leaves.
+- Salt to taste.
+
+.. image:: {filename}/img/patrado/patrado-asset-1.jpg
+    :alt: Ingredients for the patrado
+
+
+Method:
+-------
+1. First soak the rice and moong beans in water for about 4 hours. Drain the water and keep aside.
+
+.. image:: {filename}/img/patrado/patrado-asset-5.jpg
+    :alt: Rice and moong beans soaked in water
+
+2. Take the grated coconut, tamarind and red chilies in a blender and make a fine paste.
+
+#. Now add the Rice and moong beans to the blender and make coarse paste.
+
+#. Add asofoetida (Hing) and salt to the paste, mix them well. The paste should be of thick consistency.
+
+.. image:: {filename}/img/patrado/patrado-asset-2.jpg
+    :alt: patrado masala paste.
+
+5. Take a steamer container and heat some water in it.
+
+#. Now take the biggest colocasia leaf and apply the paste. Keep smaller leaves above it and add paste, repeat this to form a 3-4 layers of leaves and paste. Fold the leaves into a roll, refer to the video below for precise steps and process.
+
+.. video:: /img/patrado/patrado-asset-7.mp4
+    :width: 100%
+    :height: auto
+    :poster: /img/patrado/patrado-video-thumb.png
+
+7. Keep the rolls inside the steamer and cook for 15 minutes. You can poke a knife and check if it is cooked in the inside.
+
+.. image:: {filename}/img/patrado/patrado-asset-3.jpg
+    :alt: Patrado rolls in the steamer.
+
+8. Remove the rolls from the steamer and allow it to cool down a bit. Cut the roll into slices, add some fine coconut oil over the slice while serving it.
+
+.. image:: {filename}/img/patrado/patrado-asset-6.jpg
+    :alt: Patrado served with coconut oil.
+
+I am sure you will enjoy this dish. Please email me and tell me about your experience cooking this recipe. You can write to me at smithacooks@gmail.com

content/recipes/pedve-panna-upkari.rst

@@ -0,0 +1,86 @@
+Pedve Panna Upkari - Spicy Sardine Curry
+########################################
+
+:date:   2018-12-30 21:18
+:tags: G.S.B. cuisine, fish
+:thumb: /img/thumbs/panna-upkari-thumb.png
+:category: Curry
+:summary: This spicy fish curry is a favorite of fish eating G.S.B people.
+:keywords: Kamath's Kitchen, sardines curry, gsb fish dish, gsb, india, gravy, recipe, spicy, fish
+:slug: Panna-upkari-spicy-sardine-curry
+
+.. image:: {filename}/img/panna-upkari/panna-upkari-04.jpg
+    :alt: Masala Paste for the Sardine Curry
+
+Typically this fish curry can prepared with many varieties of fish like Pomfret, Anchovies & Mackerel, this particular recipe uses a local Indian Sardine fish. It is called Tarle in Marathi, Pedve in Konkani.
+This dish is very spicy but you can adjust the number of chilies according to your preference. Lets start with the ingredients.
+
+Ingredients
+-----------
+
+**Ingredients for Gravy**
+
+- Sardine Fish 1 Kilograms
+- 20 Madras & Byadgi Chilies
+- 2 tbsp Coriander Seeds
+- 1/4 tsp Fenugreek Seeds
+- 2 to 3 Cloves of Garlic
+- 1/4 tsp Mustard Seeds
+- 1 Big Red Onion Finely Chopped
+- 1 tbsp Coconut Oil for frying.
+- 2 tbsp Grated Coconut (optional)
+- 25 grams of tamarind.
+
+**Ingredients for Seasoning**
+
+- 1 Big Red Onion Finely Chopped
+- 2 Green Chilies
+- 1/2 tsp Mustard Seeds
+- 2 tbsp Coconut Oil
+- Few Curry Leaves
+
+Method:
+-------
+
+#. Wash the fish clean, sprinkle a pinch of salt and keep aside.
+
+.. image:: {filename}/img/panna-upkari/panna-upkari-01.jpg
+    :alt: Sardines cleaned and slitted
+
+
+2. Take a frying pan and heat some coconut oil in it to fry the red chilies. The chilies shouldn't get burnt, so fry them with caution. Remove the chilies from oil and keep them aside.
+
+#. Now put the coriander seeds, fenugreek seeds, garlic and mustard seeds in the same frying pan and fry till you get an aroma. The coriander will be a bit golden in color too.
+
+.. image:: {filename}/img/panna-upkari/panna-upkari-00.jpg
+    :alt: Spicy Sardines Curry Ingredients for Gravy
+
+
+4. Put the fried ingredients along with the grated coconut in a blender and make a fine paste. The grated coconut is optional here, it slightly thickens the gravy and adds a sweet flavor.
+
+.. image:: {filename}/img/panna-upkari/panna-upkari-02.jpg
+    :alt: Masala Paste for the Sardine Curry
+
+
+5. Put the paste in a earthen curry pot, add some water to bring it to a consistency of your liking. Bring it to a boil.
+
+#. When the gravy starts boiling add the finely chopped red onions. Then cook for another 3 minutes.
+
+.. image:: {filename}/img/panna-upkari/panna-upkari-03.jpg
+    :alt: Masala Paste for the Sardine Curry
+
+
+7. It is time to add the cleaned fish to the boiling gravy. Wait till the fish is cooked.
+
+#. Heat some coconut oil in small seasoning pan, Add Mustard seeds.
+
+#. When the mustard seeds start crackling, add finely chopped onion, slitted green chilies. Wait till the onions get golden in color.
+
+#. Add the hot seasoning to the gravy and quickly close the lid of the pot to seal all the smoke and aroma. Add some curry leaves too.
+
+#. Your spicy sardine curry is ready to serve with hot bowl of rice.
+
+.. image:: {filename}/img/panna-upkari/panna-upkari-05.jpg
+    :alt: Masala Paste for the Sardine Curry
+
+I am sure you will enjoy this dish. Please email me and tell me about your experience cooking this recipe. You can write to me at smithacooks@gmail.com

content/recipes/stuffed-apple-gourds-tinday.rst

@@ -1,4 +1,3 @@
- 
 Stuffed Apple Gourds (Tinday)
 #############################
 
@@ -129,3 +128,5 @@ Now we will prepare the gravy for the dish
 
 
 The dish is ready and can be served hot with rice or chapatis.
+
+I am sure you will enjoy this dish. Please email me and tell me about your experience cooking this recipe. You can write to me at smithacooks@gmail.com

themes/Ravas/scss/base.scss

@@ -57,8 +57,13 @@ a:not(#logo):not(.menu-link):not(.post-link):not(.image){
     }
 }
 
- 
- 
+strong {
+    font-weight: bold;
+}
+
+small, sub, sup { font-size: .83em;}
+sub             { vertical-align: sub; }
+sup             { vertical-align: super; }
 /**
  * Blockquotes
  */

themes/Ravas/scss/layout.scss

@@ -24,13 +24,13 @@
 
 #logo {
 @include media-query($on-palm) {
-                
+
     font-size: 1.5rem;
 }
     font-size: 1.25rem;
     font-weight: bold;
     line-height:1;
-        
+
 }
 
 
@@ -79,18 +79,18 @@
     display:flex;
     //justify-content:space-between;
     flex-direction:column;
-    
+
     @include media-query($on-palm) {
     flex-direction:unset;
-    
+
 }
 }
 #primary{
     width:100%;
     @include media-query($on-palm) {
     width:75%;
-    
-}   
+
+}
 }
 #sidebar{
     width:100%;
@@ -121,7 +121,7 @@ article, .related, .license {
 }
 .recipe {
     @include media-query($on-palm){
-        display: inline-flex;        
+        display: inline-flex;
     }
 }
 
@@ -131,11 +131,11 @@ hr {
     margin-bottom: 0;
 }
 .recipe-thumbnail {
-  
+
   @include media-query($on-palm){
     float: left;
     margin-right: $gutters;
-    max-width: 250px;   
+    max-width: 250px;
 }
   display: block;
 }
@@ -167,6 +167,10 @@ hr {
     color:$main-color;
 }
 
+.video, .post-body img {
+    padding: 1.5em 0;
+}
+
 /*category list page*/
 .category {
     margin-top: $gutters;