tag:blogger.com,1999:blog-43518971683671702332024-03-12T19:40:35.829-07:00Sab's KitchenAnonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-4351897168367170233.post-11053636740423236442013-01-30T00:47:00.005-08:002013-01-30T00:47:33.659-08:00Vazhakai Chips ( Raw Banana Chips)<div dir="ltr" style="text-align: left;" trbidi="on">
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Raw Plaintain Chips</h2>
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Ingredients:</h3>
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Raw plantain-2</div>
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Chilli powder- 2 tbsp(adjust according to your taste)</div>
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Salt- 1 1 /2 tsp</div>
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Asoefotida- 1/4 tsp</div>
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Oil- for deep frying.</div>
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Chips slicer</div>
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Method:</h3>
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Mix the chilly powder,salt and asoefotida and keep the mixture ready to sprinkle on the hot chips .</h3>
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<a href="http://4.bp.blogspot.com/-Y8530_vXgZk/UJx5Il59cBI/AAAAAAAACOQ/SEUgIRyK0QI/s1600/DSC00445.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="300" src="http://4.bp.blogspot.com/-Y8530_vXgZk/UJx5Il59cBI/AAAAAAAACOQ/SEUgIRyK0QI/s400/DSC00445.JPG" width="400" /></a><a href="http://4.bp.blogspot.com/-Y8530_vXgZk/UJx5Il59cBI/AAAAAAAACOQ/SEUgIRyK0QI/s1600/DSC00445.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a></div>
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<a href="http://4.bp.blogspot.com/-Y8530_vXgZk/UJx5Il59cBI/AAAAAAAACOQ/SEUgIRyK0QI/s1600/DSC00445.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://4.bp.blogspot.com/-Y8530_vXgZk/UJx5Il59cBI/AAAAAAAACOQ/SEUgIRyK0QI/s1600/DSC00445.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://4.bp.blogspot.com/-Y8530_vXgZk/UJx5Il59cBI/AAAAAAAACOQ/SEUgIRyK0QI/s1600/DSC00445.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a>Peel the raw plantain keeping the top intactso you can hold it and slice in the chips slicer to save your fingers from being sliced.Keep it soaked in a bowl of water to avoid darkening.</div>
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Keep the slices soaked in water in a bowl till you fry it in oil..</div>
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<li><span style="font-weight: normal;">Fry the slices in hot oil and initially the slices stick to each other.</span></li>
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<li><span style="font-weight: normal;">Don't stir with a ladle trying to separate the slices as it'l stick to the ladle.allow it to cook then it'l separate.</span></li>
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<li><span style="font-weight: normal;">Fry till the sides start to brown.Drain and take it out of oil onto tissue,wait for 2 minutes so the tissue absorbs some of the excess oil.</span></li>
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<li><span style="font-weight: normal;">Sprinkle a teaspoon of the chilly powder salt mixture and shake the chip so it coats evenly.</span></li>
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<li><span style="font-weight: normal;">Allow to cool completely and transfer to a airtight container.</span></li>
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<li><span style="font-weight: normal;">This lasts for a month crisp and tasty..but if it's left without being munched by gluttony snackers like me...</span></li>
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<span style="color: #f1c232;">Enjoy these crisp and easy homemade chips..</span></h2>
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Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com0tag:blogger.com,1999:blog-4351897168367170233.post-76267638047268811152013-01-10T23:00:00.002-08:002013-01-10T23:00:38.019-08:00Muslim style Mutton Biriyani (Bai biriyani)<div dir="ltr" style="text-align: left;" trbidi="on">
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Muslim style Mutton Biriyani. (Bai biriyani)</h2>
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<span style="font-size: large;">This recipe holds a special place in our household and I've not gone wrong in this as I've made upto 3 kg for a big crowd as well as 250 gms and the end result is just showered by compliments -that's what is required end of it...got this recipe from one of our friend( a authentic Muslim).She said they don't add any colours like even turmeric is not added and they just sprinkle red food colouring mixed in milk/water at the final dhum process.</span></div>
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<span style="font-size: large;">The process involves cooking and mixing and finally put the entire setup on drum,where you can do iron your stovetop with another big vessel of boiling water kept over the biriyani vessel's lid- care should be taken to place a very firm lid so no steam escapes and can hold the vessel containing water so it does not topple and make a mess...believe me this recipe is sure a keeper</span><br />
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Muslim Bai style Mutton biriyani</h2>
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<b>NOTE:</b></h2>
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<b>1.Chop onion,tomato and clean mint and coriander and wash clean,grind all the required pastes,extract lime juice.</b></div>
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<b>2.Clean the mutton and cook for 2 /3 whistles in the pressure cooker if you find it tough.</b></div>
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<b>3..Wash and soak rice in clean water before getting ready with the process.</b></div>
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<b>4.Measure water for rice in the ratio- 1:2.5 cups rice:water ratio....just check if rice is old/new...if old-add 1/4 cup extra for each cup of rice so for 5 cups of rice- you;l need 12,5 cups water...if the rice is old-itz 1/4 cup extra so 1.75+12.5 cups water=13.75 cups totally.</b></div>
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<span style="font-size: x-large;">Ingredients:</span></div>
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<span style="font-size: large;">Mutton- 1 kg(5 cups standard measuring cup)</span></div>
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<span style="font-size: large;">See raga samba rice/ basmati- 1 kg</span></div>
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<span style="font-size: large;">Big onion- 250 gms Slice thin</span></div>
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<span style="font-size: large;">Tomato- 250 gm chopp fine</span></div>
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<span style="font-size: large;">Coriander leaves- 1 cup( the cup you use to measure rice)</span></div>
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<span style="font-size: large;">Mint leaves- 1 cup- must be loosely packed</span></div>
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<span style="font-size: large;">Ghee-100ml</span></div>
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<span style="font-size: large;">Oil- 100ml can use olive oil,gingerly oil/ refined oil.</span></div>
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<span style="font-size: large;">Lime-1/2 </span></div>
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<span style="font-size: large;">Curd- 100gm</span></div>
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<span style="font-size: large;">Green chillies-5 nos</span></div>
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<span style="font-size: large;">Salt to taste</span></div>
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<span style="font-size: large;">Red chilli powder- 5 tsp(adjust accordingly as this will be hot as my family prefers this )</span></div>
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Seasoning:</h2>
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<span style="font-size: large;">Cloves- 5 nos</span></div>
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<span style="font-size: large;">Cardamom- 5 nos</span></div>
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<span style="font-size: large;">Cloves- 5 nos</span></div>
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<b><span style="font-size: large;"><br /></span></b></div>
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<b>To grind:each separately</b></h2>
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<span style="font-size: large;">Small onion- 100 gm</span></div>
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<span style="font-size: large;">Garlic-100 gm</span></div>
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<span style="font-size: large;">Ginger- 100 gm</span></div>
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<span style="font-size: large;">Spice mix-(cloves-10 nos,cinnamon-10 pieces each 1 inch size,cardamom-10 nos)</span></div>
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Method:</h2>
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<span style="font-size: large;">1.Heat a big vessel with the ghee and oil,when piping hot add the whole spices given under seasoning and fry for a minute careful not to burn.</span></div>
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<span style="font-size: large;">2.Add the thinly sliced big onions and salt and sauté till it turns golden brown.</span></div>
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<span style="font-size: large;">3.Add the small onion paste and fry till it is brown and this gives the unique colour and flavour to Muslim Bai biriyani.</span></div>
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<span style="font-size: large;">4.Then add the ginger paste and fry carefully as it will stick keep stirring till raw smell disappears.</span></div>
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<span style="font-size: large;">5.Add the garlic paste and fry till raw smell disappears.</span></div>
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<span style="font-size: large;">6.Add the curd and the mutton pieces and the whole green chillies and tomato and red chilli powder washed cleaned mint and coriander leaves and fry till it all blends well and oil separates,add a glass of water from the measured quantity of water and cover and cook till meat is 3/4th cooked.</span></div>
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<span style="font-size: large;">7.Add the measured water and juice of lime and mix well careful not to crush the mutton,Check for salt at this point it should be a bit more so when you add rice it'l be alright.</span><br />
<span style="font-size: large;">8.Cover and bring the water-gravy mixture to a rolling boil and add the washed soaked rice without water and mix well at the same time you should not break rice..</span><br />
<span style="font-size: large;">9.Mix well as it cooks it'l become thick and tend to get burnt in the bottom,so be watchful and you need to mix from down.</span><br />
<span style="font-size: large;">10.Now cover with lid and keep a big vessel of boiling water over the lid and reduce flame to minimum and leave the arrangement undisturbed for exactly 5 minutes and remove the boiling water vessel after 5 minutes and mix the rice from bottom till evenly mixed up switch off the stove and cover immediately with the lid and keep the boiling water vessel over the lid and leave for 30 minutes on dhum..This is stove top dhum method where they put charcoal on the lid when they make on fire..</span><br />
<span style="font-size: large;">11.Serve after 30 minutes fluffing up rice ...Enjoy !!</span></div>
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<b><span style="color: #cc0000;">Do msg me if you have any doubts...</span></b></h2>
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Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com8tag:blogger.com,1999:blog-4351897168367170233.post-43459387284170346862013-01-08T18:51:00.002-08:002013-01-08T18:51:13.629-08:00Mushroom Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
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Mushroom Biriyani</h2>
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Ingredients:</h2>
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Seeraga samba rice/basmati rice- 1 cup(I used see raga samba)<br />
Onion- 1 sliced thin<br />
Tomato-1 small chopped<br />
Coconut milk-1cup(I used milk instead of coconut milk)<br />
Water 1:2 rice:water ratio in cups I used 1cup water as I add 1 cup milk<br />
Lime-1/2<br />
Ginger garlic paste- 2 tsp<br />
Salt to taste<br />
Mushroom-clean thoroughly and slice into half if small and into 4 if big..<br />
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To season:</h2>
Cloves,cardamom,cinnamon- 2 each.<br />
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To grind(sauté in a tsp of oil and grind):<br />
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Small onion- 5 to 6 nos<br />
Green chilli-2 or 3 according to you taste<br />
Jeera-1 tsp<br />
Pepper-1/2 tsp<br />
Cinnamon-1 1" piece<br />
Cardamom-2 nos<br />
Cloves-2 nos<br />
Coriander leaves- a small fistful<br />
Curd- 2 tablespoon<br />
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Note: you can grind the ginger garlic with the above masala.<br />
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Method:</h2>
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1.Heat a pressure cooker with ghee and oil,fry spices add the sliced onions and sauté till golden brown.<br />
2.Add the tomato and fry till mased well,mix in the ground masala and fry well till raw smell disappears and oil separates.<br />
3.Add the sliced mushrooms and fry till they shrink add the measured water and milk and add salt and mix well.<br />
4.Squeeze the lime and bring the water to. Boil add the washed and soaked rice mix well,check salt.<br />
5.Pressure cook placing pressure valve and reducing flame for 5 minutes.<br />
6.Fluff up with a fork once pressure is released and serve hot with onion raitha.<br />
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Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com0tag:blogger.com,1999:blog-4351897168367170233.post-40532659534730582332013-01-07T20:06:00.000-08:002013-01-07T23:54:14.715-08:00Banana walnut muffins<div dir="ltr" style="text-align: left;" trbidi="on">
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Banana Walnut Muffins</h2>
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Ingredients:</h3>
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Overripe banana- 3 nos</div>
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Butter/ cooking oil- 1/3 cup(have tried with rice bran oil and sunflower oil)</div>
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Maida/all purpose flour- 1 1/2 cup</div>
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Baking soda- 1 tsp</div>
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Vanilla essence- 11/2 tsp</div>
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Egg-1 no</div>
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Milk- 1/8 cup(to adjust batter consistency) use as required</div>
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Sugar- 3/4 cup</div>
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Salt-a pinch(ignore if using salted butter)<br />
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Walnuts/almonds- for garnish<br />
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Grease the muffin pan or line with the paper liners and keep it ready,preheat the oven and then proceed with the steps below.</span></h4>
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Method:</h3>
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1. Peel and mash banana in a bowl and keep.</div>
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2. Sift flour,baking soda and salt at least twice.</div>
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3. Take the butter/oil and sugar and cream till sugar dissolves add in the egg and vanilla essence and beat till pale yellow add the flour and soda mix in portions and mix till everything is incorporated DON'T OVERBEAT.</div>
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4.Add few spoons of milk and mix if the mixture is too thick..</div>
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5.Spoon the prepared mixture into the prepared liners till 3/4th filled (as it'l further rise on baking) garnish with the chopped nuts and bake in a preheated oven for 20 minutes at 180 degrees ,check with a toothpick ..</div>
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6.Allow to cool and then serve ..</div>
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Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com1tag:blogger.com,1999:blog-4351897168367170233.post-87169771709084127422012-11-22T23:16:00.003-08:002012-11-22T23:16:48.990-08:00Egg Burji<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients:<br />
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Eggs-2 nos<br />
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Big Onion- 2nos<br />
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Tomato-1no<br />
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green chilly-1 small<br />
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garlic-2cloves<br />
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turmeric powder-1/4 tsp<br />
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chilly powder- 1/2 tsp<br />
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jeera- 1tsp<br />
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oil-2tsp<br />
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salt to taste.<br />
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curry leaves- few sprigs<br />
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milk-1/8th cup(Gives a soft texture to the scramble)<br />
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Method:<br />
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1.Chop the onion,tomato,green chill,garlic into fine pieces and keep seperately.<br />
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2.Heat oil fry the jeera seeds add the chopped onions and salt and fry till slightly starts turning golden brown,add the curry leaves,tomato and garlic and green chilli and fry well till mushy and cooked well add the red chilli powder and turmeric and stir well so that it will not get burnt.<br />
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3.Break the eggs one by one and add and stir and scramble it.when it gets cooked sprinkle the milk and allow to cook till all the moisture is gone and dry..<br />
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4.Serve with hot rotis as a sidedish or any rice .<br />
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Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com2tag:blogger.com,1999:blog-4351897168367170233.post-38385046431667013442012-11-22T22:58:00.002-08:002012-11-23T04:45:20.335-08:00WItch finger cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">WITCH FINGER COOKIES</span></h2>
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<b>Ingredients:</b><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><span style="line-height: 20.766666412353516px;"><b>Unsalted butter-1cup</b></span></span></h3>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><span style="line-height: 20.75px;"><b>Flour-2 3/4 cup</b></span></span></h3>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><span style="line-height: 20.75px;"><b>Salt-1/4 pinch</b></span></span></h3>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><span style="line-height: 20.75px;"><b>Baking Powder-1tsp</b></span></span></h3>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><span style="line-height: 20.75px;"><b>Vanilla extract-1tsp</b></span></span></h3>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><span style="line-height: 20.75px;"><b>Food colouring of your choice-i've used green and some made plain</b></span></span></h3>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><span style="line-height: 20.75px;"><b>Whole blanced almonds-(soak in water for 30 minutes and peel and split into two halves)-30 nos</b></span></span></h3>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><span style="line-height: 20.75px;"><b>Sugar-powdered-1 cup</b></span></span></h3>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><span style="line-height: 20.75px;"><b>egg-1no</b></span></span></h3>
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<span style="color: #783f04; font-family: Georgia, Times, serif;"><span style="line-height: 20.75px;"><b>Sift the baking powder,salt and flour so they are evenly distributed.</b></span></span></div>
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<b>Peel and split the almonds and keep it ready.</b></div>
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Method:</h2>
<div>
1.Take the butter in a wide bowl add the powdered sugar and beat till creamed well.</div>
<div>
2.Add in the egg and beat well,inbetween add the essence and mix well.<br />
3.Add the flour little by little and mix well<br />
4.It will be a sticky dough keep mixing till all the ingredients are incorporated well.<br />
5.I divided the dough into two parts and added 2 drops of green liquid food colour to one part.<br />
6.take the dough on a parchment paper just roll and cover it and keep refrigerated for 30 mins,this helps in moulding the dough as it will be sticky.<br />
7.After 30mins minimum take the dough pinch 1tsp or a small marble sized piece and shape into fingers by first rolling inbetween your hands like a rope..roll it really thin as it'l expand when you bake(my fingers are fat).<br />
8.Then make knuckle impressions with a fork.Press a almond piece for the nails and carefully transfer to a greased baking tray and bake for 10 to 15 mins at 160 degrees..the above measure yielded 45 cookies..</div>
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Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com1tag:blogger.com,1999:blog-4351897168367170233.post-35212436068755280412012-11-08T23:06:00.002-08:002012-11-08T23:27:50.372-08:00Adhirasam<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">This sweet recipe calls for simple ingredients though but one of the trickiest I have tried...it must have been some 15 occasions (before my wedding) I've tried this and wasted all the flour and jaggery...but only once I've got it right and the day <b><a href="http://www.rakskitchen.net/2012/10/adhirasam-recipe-diwali-recipes.html" target="_blank">Raks kitchen</a> </b>posted this recipe on her blog for Diwali I was waiting to try and was so nervous..wanted to take step by step pictures but was too stressed up till I tested it was not separating in oil.</span><br />
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Just followed the recipe blindly thanku tonnes as this was the first time I understood the jaggery consistency and got the results the last one time I got it rite I think it was all luck..<br />
I am so happy and just patting myself now I got it rite and my hubby loves this sweet..so I can try the same quantity and this yielded some 18(though some were big and some were small) so this will be on my list for Christmas...<br />
<b><span style="color: #cc0000; font-size: large;">So I am tagging you and passing on my wishes for a very happy Diwali to you and your family Raji!</span></b><br />
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<br />
<br />
<b><span style="font-size: large;">Ingredients:</span></b><br />
<br />
Raw rice( ask for maavu pacharisi)- 1 1/2 cups<br />
Paagu vellam- 1 cup( grated/crushed)<br />
Sukku(powdered dry ginger)- 1/4 tsp<br />
Sesame seeds(white )- 1 tbsp<br />
Cardamom- 2nos<br />
Oil- to fry<br />
Oil/ ghee-2tsp<br />
Milk- 2-3 tbsp( to make the dough pliable so to shape into balls and pat as the next day my dough<br />
was dry and so just added milk &oil and made it soft )<br />
<br />
<br />
<span style="font-size: large;"><b>Method:</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
1. Wash the rice and soak in water for 2-3 hours.<br />
2. Take the soaked rice in a colander and spread on clean cotton towel/ cloth for 30 minutes.<br />
3. Powder the rice though it is bit damp in the mixie in two batches along with the cardamom.<br />
4. Sieve it if you feel it's grainy..don't run the mixer for long as it will heat up the flour and the dampness will be lost.take the powdered flour in a vessel with the powdered ginger,sesame seeds and keep aside.<br />
5. Nowtake the jaggery in a vessel and add water just to immerse it and boil to it's dissolved and filter to remove any impurities.<br />
6. Then keep the filtered jaggery on a medium flame and keep a small vessel near the stove to check the syrup consistency from time to time.<br />
7. Boil and keep checking in 2 minutes first it will dissolve and then u'l get a thin streak in the water that dissolves on touching .further boiling the syrup gets thick and u'l reach soft ball when a little syrup is poured in the water it forms a ball on the bottom and can be taken in hand it will form a soft ball then this is the consistency..switch off the stove,remove from heat.<br />
8. Now add the flour little by little to the jaggery and keep mixing as u add and till all the flour is added and you get a smooth soft dough now mix well evenly and transfer to a airtight vessel and keep ,at least for a day before making adhirasams.<br />
9. Next day take the dough and add few spoons of milk+oil and knead till you get a soft pliable dough<br />
And divide into balls and take a greased ziplock and pat each ball into adhirasams of your desired size and shape.<br />
10. Heat oil in a kadai and when hot slip the prepared adhirasams and it will puff like poori then flip over and cook over medium flame and when cooked press it in between two slotted ladles to remove excess oil and put on a kitchen paper as you fry one by one.<br />
11. My adhirasams were crisp as soon as I made and got soft later..the critics (hubby and daughter)at home reviewed it as the best for a first success after so many failures.. Am so thankful to raks for the crystal clear instructions and step by step pictures...<br />
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Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com1tag:blogger.com,1999:blog-4351897168367170233.post-59754143625719442972012-05-12T09:49:00.000-07:002012-05-12T09:49:35.614-07:00SIMPLE FISH FRY<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
INGREDIENTS:<br />
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</div>
<br />
FISH- 500GM(ANY VARIETY FISH SLICED)<br />
<div>
Chilli powder-4tsp(according to your taste)</div>
<div>
Jeera powder-1/2 tsp</div>
<div>
Ginger garlic paste-1tsp</div>
<div>
Turmeric-1/2 tsp</div>
<div>
Salt-1 1/2 tsp</div>
<div>
Oil-3tbsp(to shallow fry)</div>
<div>
Method:</div>
<div>
<br /></div>
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1.Clean and wash the fish with salt and drain water completely.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfjkm6z71HnJq1DpERZInyJu6KAVmYQhqJAL4ZYsy0qsw8ljjNJHYpU5-7eYJ0zsFsXeBCo2yXhMmR7Fd847ckmX2zVF0lC0GBddPagzXrR-XpzwTUdrA9Wng1QjUfP0_HBc9mmE9vn-s/s1600/DSC00386.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfjkm6z71HnJq1DpERZInyJu6KAVmYQhqJAL4ZYsy0qsw8ljjNJHYpU5-7eYJ0zsFsXeBCo2yXhMmR7Fd847ckmX2zVF0lC0GBddPagzXrR-XpzwTUdrA9Wng1QjUfP0_HBc9mmE9vn-s/s320/DSC00386.JPG" width="320" /></a></div>
<div>
2.Mix all the masala ingredients and make a paste,apply to the fish pieces and keep this marination in the fridge until you fry the pieces before serving.</div>
<div>
<br /></div>
<div>
3.Marinate atleast for 2hours so that the salt and chilly are absorbed.</div>
<div>
<br /></div>
<div>
4.Heat a non-stick pan/tawa with oil,when hot add the fish pieces and cook turning sides carefully till the pieces are cooked and roasted on both the side.Care should be taken not to char the pieces.</div>
<div>
<br /></div>
<div>
5.Serve hot with a slice of lime and some sliced onions as accomapaniment/as it is..</div>
<div>
<br /></div>
<div>
6.Enjoy...</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com4tag:blogger.com,1999:blog-4351897168367170233.post-85584656963561339152012-05-10T04:13:00.002-07:002012-05-10T04:13:37.728-07:00Kuzhi Paniyaram<div dir="ltr" style="text-align: left;" trbidi="on">
Though this might be a very simple post these paniyaram are a real change from the daily idly dosa, poori, pongal menu...though the base is the same as for idly and dosa.The combo we make at home is tomato-mint chutney(will update in the coming days).Hope you guys enjoy these fluffy paniyaram recipe.<br />
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<br />
<h3 style="text-align: left;">
<span style="font-weight: normal;">Ingredients<br />Idly/dosa batter- 10 ladles.<br />Salt-1/4tsp</span></h3>
<h3 style="text-align: left;">
<span style="font-weight: normal;"><br />Seasoning:<br />Oil-3tsp<br />Big onion-3nos(chopped finely)<br />Green chilly-6nos(finely chopped)<br />Curry leaves-3sprigs(torn to smaller pieces)<br />Coriander leaves-1handful(clean,wash and cut finely)<br />Mustard-1tsp<br />Urad dhal-3tsp<br />Channa dal-2tsp<br />Hing-1/4 tsp</span></h3>
<div style="text-align: left;">
<b>Note:</b></div>
<div style="text-align: left;">
<b><br /></b></div>
<b>-I prefer batter which is 2 or 3 days old when it's fermented.</b><br />
<b>-You may even add grated carrot and fine cut beans to the onion mixture,saute and add to the batter.</b><br />
<br />
1. Heat oil in a kadai,splutter mustard seeds, add the urad and channa dal and fry on low flame till slightly brown add the cut onions and curry leaves and green chillies and saute for 2-3 minutes till onion changes colour ie next stage to the raw stage and add salt and hing and coriander leaves and give a stir..<br />
<br />
2.Add the above to the batter and give a stir till evenly mixed and then check the consistency it should not be too water/too thick -but thicker than dosa and thinner than idly batter consistency.<br />
<br />
3.Heat a paniyaram pan,we use non-stick pan and i feel it consumes lesser oil than the traditional kuzhi paniyaram pan.<br />
<br />
4.Add little oil in each of the kuzhi and add a spoon of batter till it get's filled and keep the flame on medium high and turn once it get's cooked and allow to get crisp and check inside are cooked with a tooth pick inserted in the paniyaram-if it doesnt stick then remove and serve hot with chutney of your choice/as it is.<br />
<br />
5.Enjoy..i served it with mint-tomato chutney.<br />
<br />
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<br /></div>Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com0tag:blogger.com,1999:blog-4351897168367170233.post-81385671637004978692012-05-09T07:34:00.000-07:002012-05-09T07:36:19.678-07:00AVARAIKAI MUTTON THOKKU /MUTTON WITH HYACINTH BEANS<div dir="ltr" style="text-align: left;" trbidi="on">
INGREDIENTS:<br />
<br />
MUTTON-500gms<br />
small onion-1cup<br />
tomato-2nos.<br />
Hyacinth beans-15nos(each cut into 2 or 3 pieces)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiaKpkYWH7nMS9gGjkrzQQ7Mc0wYkuMfSpb78dwdFeN1AucqgerBEC9daYn4jL3NWC-REc5jK_APaQvefwdEeObvTBpuiCOcI09R5g9bFzKubl1ttbGwU6A_hg4LbQc5fs146EzPzN5fI/s1600/DSC00343-001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiaKpkYWH7nMS9gGjkrzQQ7Mc0wYkuMfSpb78dwdFeN1AucqgerBEC9daYn4jL3NWC-REc5jK_APaQvefwdEeObvTBpuiCOcI09R5g9bFzKubl1ttbGwU6A_hg4LbQc5fs146EzPzN5fI/s400/DSC00343-001.JPG" width="400" /></a>Seasoning-<br />
cloves-5nos<br />
cinnamon-2inch piece<br />
aniseeds-1/2tsp<br />
curry leaves-1 handful<br />
<br />
For cooking mutton:<br />
Pressure cook cleaned and washed mutton with turmeric powder and add the whole spices and 1.4 cup water for 5minutes or 2whistles-depending on the quality of meat you get in your place.<br />
<br />
To grind:<br />
poppy seeds- 1tsp<br />
pepper-1 1/2 tsp<br />
jeera-1/2tsp<br />
<br />
<br />
Method:<br />
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1.Grind the ingredients to grind into a fine paste.</div>
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2.Cut the onions and tomato to fine pieces.<br />
<br />
3.Cook the meat and keep it aside.<br />
<br />
4.Heat oil in a heavy bottomed kadai add the chopped onions and curry leaves and fry till golden brown and add the tomatoes and fry till cooked.<br />
<br />
5.Add the ground paste and continue stirring till oil seperates.<br />
<br />
6.Add the water(soup from the mutton) to the kadai,toss in the beans and give a good stir adding salt and boil till oil seperates and the beans are 3/4th cooked.<br />
<br />
7.Add the mutton pieces and continue stirring till the masala coats the pieces and oil oozes..Serve hot as accompaniment with curd rice/rasam rice.<br />
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<br /></div>Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com0tag:blogger.com,1999:blog-4351897168367170233.post-61484370308995440452012-05-08T01:53:00.003-07:002012-05-09T07:36:51.692-07:00MEEN KULAMBU / FISH CURRY<div dir="ltr" style="text-align: left;" trbidi="on">
INGREDIENTS:<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2grMjOT2HdDSrXWpJ2wWAcAmy-TWMrsZG7bDnHiiCLtlAOS8347e6KGbx_R-vydwKZGgQxWx2gSRMo30ONXtJPA9RRQcneV984Mhf9LpV8_vka2mh9uWHqsGQjwskjG6MiJ2ZohOIsDo/s1600/DSC00369.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2grMjOT2HdDSrXWpJ2wWAcAmy-TWMrsZG7bDnHiiCLtlAOS8347e6KGbx_R-vydwKZGgQxWx2gSRMo30ONXtJPA9RRQcneV984Mhf9LpV8_vka2mh9uWHqsGQjwskjG6MiJ2ZohOIsDo/s320/DSC00369.JPG" width="320" /></a>Fish-1/2kg(i used fresh water fish)-any variety can be used.<br />
small onion-10 nos<br />
Garlic pods-10 nos<br />
Green chilli-3nos<br />
tomato(preferrably country variety)-2nos<br />
curry leaves-3 sprigs<br />
tamarind-lemon sized<br />
<br />
To grind:<br />
<br />
Coconut-1/4cup<br />
coriander powder-3tsp<br />
chilly powder-1tsp<br />
peppercorns-10<br />
curry leaves-5 leaves<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmKK2rMBxjv5fggS9vxDEJx4VGSkW4qDk_XKnUx4Rkj4Dp70qbl0awlQhDAJA1dcQWkF71FxLTINqooU3RQ6XIj1vMIIyz3CRp2fWvy-MPabVd-qMq3S9oLqDikf4CYZsDcVr8dFpiy4/s1600/DSC00370-001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmKK2rMBxjv5fggS9vxDEJx4VGSkW4qDk_XKnUx4Rkj4Dp70qbl0awlQhDAJA1dcQWkF71FxLTINqooU3RQ6XIj1vMIIyz3CRp2fWvy-MPabVd-qMq3S9oLqDikf4CYZsDcVr8dFpiy4/s320/DSC00370-001.JPG" width="283" /></a>jeera-1/2 tsp<br />
Saunf-1/4tsp<br />
<br />
Seasoning:<br />
Mustard-1tsp<br />
fenugreek-1tsp<br />
vadagam-1tsp<br />
oil-(mix these 3oil's and use)<br />
coconut oil-2tsp<br />
gingelly oil-2tsp<br />
castor oil-2tsp<br />
<br />
<br />
METHOD:<br />
<br />
1.Heat oil splutter mustard,add fenugreek and be careful not to burn this as it'l turn the curry bitter.<br />
<br />
2.Add vadagam and then finely chopped small onions and garlic and green chillies and saute till golden brown,add tomato and saute well till cooked.<br />
<br />
<br />
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<br />
3.Grind the ingredients under the to grind column to a paste with little water.<br />
<br />
4.Soak tamarind in 1cup water for 10 minutes.<br />
<br />
5.Add the ground paste to the kadai and saute well till oil sepera(takes 10-15minutes) and add the tamarind extract and bring to boil adding 1cup water till oil seperates.<br />
<br />
6.Add the washed fish pieces and boil for 5minutes.<br />
<br />
7.Serve with hot rice and fish fry..<br />
<br />
<br />
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<br /></div>Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com1tag:blogger.com,1999:blog-4351897168367170233.post-48117716320501139622012-05-02T06:50:00.000-07:002012-05-09T07:38:32.624-07:00CAULIFLOWER 65(GOBI 65)<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE5TAJh0fwkjGbV74HlGINxtcB3UuAxL51ZFSUnw621MRkzXjjETmDl7X0CACl2SeEvHzD0_5wyT8zRgbNGFeempKi2KV-_tzdYBdVyf7VXPKAjQItvSLfXv31JtcRjIzCZn6fcxuymTQ/s1600/DSC00254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE5TAJh0fwkjGbV74HlGINxtcB3UuAxL51ZFSUnw621MRkzXjjETmDl7X0CACl2SeEvHzD0_5wyT8zRgbNGFeempKi2KV-_tzdYBdVyf7VXPKAjQItvSLfXv31JtcRjIzCZn6fcxuymTQ/s320/DSC00254.JPG" width="320" /></a><br />
Ingredients:<br />
<br />
Cornflour-2tbsp<br />
Maida-1tsp<br />
Gram flour(besan/kadala maavu)-2tbsp<br />
Red chilli powder-2tsp<br />
Curry leaves-Wash and dry completely<br />
Ginger-garlic paste- 1tsp<br />
baking soda-half a pinch<br />
Salt to taste<br />
Turmeric-1/2tsp<br />
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<br />
Method:<br />
<br />
1.Clean (u might find small worms hiding inbetween the stalks-clean properly)and cut the cauliflower into small florets.<br />
2.Wash in water and boil water with salt and turmeric soak the florets in the water for 10minutes<br />
3.Then drain the florets,then cook these cleaned florets in boiling water till it's 1/2 cooked.<br />
4.Drain florets completely,make a paste mixing the maida,cornflour,kadalai maavu,red chilli powder and ginger garlic paste and baking soda and salt with little water like bajji batter consistency.<br />
5.Meanwhile heat oil in a kadai for deep frying.<br />
6.Dip each floret in the batter and drop in hot oil carefully and cook till done.<br />
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7.Fry some curry leaves for garnish and serve hot with rice as accompaniment/as a snack<br />
8.Enjoy...</div>Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com0tag:blogger.com,1999:blog-4351897168367170233.post-35803185339090245442012-04-26T22:15:00.001-07:002012-04-27T06:30:31.474-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="font-size: large;">BOTTLEGOURD(SORAKKAI) ADAI</span></b><br />
<br />
<b>Ingredients:</b><br />
<b><br /></b><br />
Raw rice- 1cup<br />
Idly rice-1cup<br />
Dhal=(horse gram,channa dal,tuvar dal,urad dal,green gram dhal)-mix all these to make 1cup<br />
Bottlegourd-1medium size<br />
Red chilly-10nos<br />
Jeera-2tsp<br />
Hing-2tsp<br />
Curry leaves-1 cup<br />
Big onion- 3nos<br />
Coriander leaves- 1/2 cup<br />
<br />
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<br />
<b>Method;</b><br />
<br />
1. Wash rice and soak raw rice,par boiled rice together.<br />
2. Wash the dal and soak seperately.<br />
3. Soak the rice and dal atleast for 2hours.<br />
4. Pick,clean and wash the coriander and curry leaves and chop it fine.<br />
5. Peel the onions and chop it very fine.<br />
6. Peel the bottle gourd and cut it into chunks and keep aside.<br />
7. Grind the bottle gourd and red chilly and transfer to a vessel, Drain the dal and grind it and add to the vegetable mixture.<br />
8. Drain the rice and grind it a bit coarse not too smooth and add salt and mix everything together.<br />
9.Now add jeera,coriander,curry leaves,hing and onion and mix well.<br />
10.Grease a dosa tawa when hot and make adai's thick/ thin as u wish and serve hot crisp adai's with chutneys of your choice.<br />
11.We like these with coriander and tomato chutney.<br />
12.Enjoy.<br />
<br />
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<br /></div>Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com0tag:blogger.com,1999:blog-4351897168367170233.post-41742523470162281422012-04-13T22:35:00.002-07:002016-09-11T21:55:03.171-07:00KEERAI VADAI<div dir="ltr" style="text-align: left;" trbidi="on">
<b>KEERAI VADAI</b><br>
<br>
INGREDIENTS:<br>
<br>
Channa dal- 1cup<br>
Whole greengram dhal-3tsp<br>
Toordal-3tsp<br>
Ginger-2inch piece<br>
Hing/asaefoetida- 2pinches<br>
Small onion-20 nos or1cup<br>
Red chilly-10nos<br>
Saunf-2 tsp<br>
Curry leaves-10 nos<br>
Salt to taste<br>
Oil to deep fry<br>
<br>
<br>
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METHOD:<br>
<br>
1.Soak the dal's together for 2hours.<br>
2.Meanwhile chop the onion finely,pick the greens-removing the leaves and discarding the stalks and wash thrice until all the dirt are removed and drain of excess water in a colander and cut it fine.<br>
3.Drain the dals and keep a 1/4 cup of these dals in a big mixing bowl and take the rest in the mixie and grind coarse-just pulse some once or twice and transfer to the mixing bowl.<br>
4.In a dry jar grind redchillies and ginger and add to the mixing bowl,mix in the greens,onions,curry leaves,saunf and salt and mix well.<br>
5.Take small marbles of the mixture and make vadai by flattening and keep it ready..<br>
6.Heat oil in a kadai and drop the vadai in batches and fry on medium flame turning them in between until well cooked and serve hot with coconut chutney/just as it is with piping hot filter coffee..<br>
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<br>
7.ENJOY!</div>
Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com0tag:blogger.com,1999:blog-4351897168367170233.post-77629569415491815302012-01-23T00:04:00.000-08:002012-01-23T00:11:52.757-08:00MUTTON BIRIYANI<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
This is a repost....<br />
<br />
<span style="font-size: large;">Though many of you might be familiar with biryani recipes....each biriyani recipe wud taste different and am happy to share my recipe for the <a href="http://www.kaarasaaram.com/2011/12/announcing-royal-feast-biriyani-and.html" target="_blank">ROYAL FEAST BIRIYANI @ KARASAARAM</a> .....</span><br />
<span style="font-size: large;">Hope u enjoy this recipe.</span><br />
<span style="font-size: large;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GJXNpb29OOioBc48cUPniEf7GAHUZYKx1HvZvI06cn6SWu8_tBDrLJnDGd0-A8odr2B-Lolbrz6dLyiHRfHIGooJFr-hXIP6iWh22BtWzEOo0bnqXo0NLLRkTEHYNRJ7uo1OwR9xqRg/s1600/DSC_0039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GJXNpb29OOioBc48cUPniEf7GAHUZYKx1HvZvI06cn6SWu8_tBDrLJnDGd0-A8odr2B-Lolbrz6dLyiHRfHIGooJFr-hXIP6iWh22BtWzEOo0bnqXo0NLLRkTEHYNRJ7uo1OwR9xqRg/s320/DSC_0039.JPG" width="320" /></span></a></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFfBKnmZ9h33xPDmn1dfMf3InRe0kCr6OTbrJpfRn8u9Me-mV5xFeCQ54tmjKhDV3QfWfxJ35HwKxkJMk3MDII3NMUF84Wfa34_6jOEI7nFrJh_ewjWiaCzMzBZXG5vpf_9c8Hu1q39_Q/s1600/DSC01069.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFfBKnmZ9h33xPDmn1dfMf3InRe0kCr6OTbrJpfRn8u9Me-mV5xFeCQ54tmjKhDV3QfWfxJ35HwKxkJMk3MDII3NMUF84Wfa34_6jOEI7nFrJh_ewjWiaCzMzBZXG5vpf_9c8Hu1q39_Q/s400/DSC01069.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: large;">Mutton Biryani and Elumbu thalicha</span></td></tr>
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<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;"><br /></span><br />
<span style="color: purple; font-size: large;"><u>Mutton Biryani</u></span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Ingredients:</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Basmathi Rice- 500 gms(2.5 cups)</span><br />
<span style="font-size: large;">Mutton-500 gms</span><br />
<span style="font-size: large;">Ginger- 50 gms</span><br />
<span style="font-size: large;">Garlic-50gms</span><br />
<span style="font-size: large;">Big Onion- 375 gm ie for 1kg rice Bigonions- 750 gms</span><br />
<span style="font-size: large;">Tomato-250 gms</span><br />
<span style="font-size: large;">Pudina-1/2 tumbler(leaves alone)</span><br />
<span style="font-size: large;">Coriander-1/2 tumbler(leaves alone)</span><br />
<span style="font-size: large;">Green Chilli- 10 nos(according to taste)</span><br />
<span style="font-size: large;">Red Chilli powder- 4tsp(according to ur taste-this is very hot u can reduce accordingly)</span><br />
<span style="font-size: large;">Lime-2 nos</span><br />
<span style="font-size: large;">Ghee- 5tsp</span><br />
<span style="font-size: large;">Oil-5tsp</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Whole Spices-</span><br />
<span style="font-size: large;">Cinnamon- 5 pieces(3inches each)</span><br />
<span style="font-size: large;">Cardamon-4 nos</span><br />
<span style="font-size: large;">Cloves-6nos</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Food colour-2 pinches(U may even use saffron mixed in milk for a healthier option)</span><br />
<span style="font-size: large;">Milk-1/2 cup</span><br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjogCJnryBLPek8f5PaNnMrkNt8ruQ5aTeXT6_VQnXO-CQCfJZfyXJLqJdXybN7gqi-XpFXAzjDJrpE86eAHgp_KUzo2UV5fZiYFZdwDUy9Aqnv6MnAakMa1WSPX06qL_1SIDtofZwDBA8/s1600/DSC01055.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjogCJnryBLPek8f5PaNnMrkNt8ruQ5aTeXT6_VQnXO-CQCfJZfyXJLqJdXybN7gqi-XpFXAzjDJrpE86eAHgp_KUzo2UV5fZiYFZdwDUy9Aqnv6MnAakMa1WSPX06qL_1SIDtofZwDBA8/s400/DSC01055.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: large;">Cooked meat,spices,coriander,mint</span></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjehd53ChL7JczkQQVUULsF99Xx4PRNZZJn2niJO3mEnX4IEMc4vkk0T3GkEU1xa8cG6UmKtSL5z0reUYk4Hj-82WNaMKWhzAx0gXtwpSoWNun3IblN69986gFhxGAP48-B7M5amxyZttY/s1600/DSC01057.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjehd53ChL7JczkQQVUULsF99Xx4PRNZZJn2niJO3mEnX4IEMc4vkk0T3GkEU1xa8cG6UmKtSL5z0reUYk4Hj-82WNaMKWhzAx0gXtwpSoWNun3IblN69986gFhxGAP48-B7M5amxyZttY/s400/DSC01057.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: large;">ginger-garlic,chopped onion,tomato,rice,ghee,green chillies,lemon</span></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUl9m0SXQdUoa_FiAZlWoYPpyHtrcuD9JhWM1GYK6tfYlqdaPYYwjbQiKxAyYjycIDODoUye1i6hppazDmk-znlfkzWHHVtXDDQPM8iHgMfJAmRA8t2p_ysOMM5_gar5ysOTBqQrfVTww/s1600/DSC01058.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUl9m0SXQdUoa_FiAZlWoYPpyHtrcuD9JhWM1GYK6tfYlqdaPYYwjbQiKxAyYjycIDODoUye1i6hppazDmk-znlfkzWHHVtXDDQPM8iHgMfJAmRA8t2p_ysOMM5_gar5ysOTBqQrfVTww/s320/DSC01058.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: large;">ginger-garlic paste, food colour mixed with milk</span></td></tr>
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<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Method:</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">1.First clean the mutton and wash it and drain the water..</span><br />
<span style="font-size: large;">2.Pressure cook the mutton in a vessel adding 2tsp of Red chilli powder and mixing without adding any water,until it get's 3/4th cooked</span><br />
<span style="font-size: large;">3.Grind the Ginger-Garlic paste,mix the food colour with milk and keep it ready.</span><br />
<span style="font-size: large;">4.Boil rice in a big vessel with lots of water and 1/2 tsp salt and cook till 3/4th done and strain the water in another vessel and keep the rice ready..</span><br />
<span style="font-size: large;">4.Heat a wide vessel and add the ghee and oil when piping hot add the spices and allow to splutter.,add the chopped onions and green chilli with salt measured( i use 1tsp for 1cup rice) and fry well over medium flame taking care not to burn until onions turn nice golden brown.</span><br />
<span style="font-size: large;">5.Now add the ground ginger-garlic paste and fry well until raw smell disappears,add the chopped tomatoes and fry till cooked and then the red chilli powder,followed by the mint and coriander leaves and cooked mutton and saute till oil seperates...this might take around 10minutes on high flame provided u keep stirring taking care not to burn the mixture...</span><br />
<span style="font-size: large;">6.Now squeeze the lime over this gravy and saute for 2mins.</span><br />
<span style="font-size: large;">7.Check for the salt and spiceyness and then add half cup of water if there is very less liquid in the gravy,coz the mutton collects some water (souplike ) when pressure cooked...this water helps in the cooking of the rice in the dhum process..</span><br />
<span style="font-size: large;">8.Now u can use the strained water used to cook the basmati rice to put dhum on a gas stove..</span><br />
<span style="font-size: large;">9.Now add the rice to the mutton mixture and give a good stir taking care not to break the rice...</span><br />
<span style="font-size: large;">10.Add the milk mixed in colour just pour it like a circle over the biriyani and proceed for the dhum process quickly.</span><br />
<span style="font-size: large;">11.Then keep the vessel over a stand we use in the kitchen. over the stove and keep the vessel on top of this on a very low flame and close with a tight lid making sure no steam escapes through the sides..</span><br />
<span style="font-size: large;">12.Place the vessel with the boiling water strained from cooking the rice earlier over the biriyani vessel.</span><br />
<span style="font-size: large;">13.This arrangement is left for 15-20 mins and meanwhile nice aroma fills the entire house and then switchoff and open the lid after another 20mins and serve hot biryani with raitha ,or dalicha of your choice..</span><br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmeUSA0A_Q7yIQzHJDYtioOvQrDwnACVTEquJGfkLIlVlFAlW_tWv27CJ04f3U5FL-a9TlE5PlRrR_Q180wI0b7JIoRL3O-YOlgpNjjBZiGgn8m0V9eVY60HXqC_82iHZ-sgjUQ9bvbcg/s1600/DSC01061.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmeUSA0A_Q7yIQzHJDYtioOvQrDwnACVTEquJGfkLIlVlFAlW_tWv27CJ04f3U5FL-a9TlE5PlRrR_Q180wI0b7JIoRL3O-YOlgpNjjBZiGgn8m0V9eVY60HXqC_82iHZ-sgjUQ9bvbcg/s200/DSC01061.JPG" width="200" /></span></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: large;">Biryani in the vessel.</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxLtAYcWKRDQompR_wuo9FGycLtakSs585gTaJuRTV6USC7WU8WvrbDFB2SdX65Lim0P3jpwnV3KvidfbNf_S_WQMBIY5cbrNW-UfaQZ3YVZu_9s516u0SMqtaJXRSBB61eG-pSZ5jog/s1600/DSC01060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxLtAYcWKRDQompR_wuo9FGycLtakSs585gTaJuRTV6USC7WU8WvrbDFB2SdX65Lim0P3jpwnV3KvidfbNf_S_WQMBIY5cbrNW-UfaQZ3YVZu_9s516u0SMqtaJXRSBB61eG-pSZ5jog/s320/DSC01060.JPG" width="320" /></span></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4SaWFDyYSDSSDqqFiwCdikSYG-_KoMjxpHkm97Ly-RpC4TaEul2tn15Lx1Pm2ATGq8WSxIRv8g8ohU0wrIcvfYBFOv5kXvZFCK9m3WpuBk5lBydMmaA0ED8y8fXlddb8Ma3jLtKS3wg/s1600/DSC01070.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4SaWFDyYSDSSDqqFiwCdikSYG-_KoMjxpHkm97Ly-RpC4TaEul2tn15Lx1Pm2ATGq8WSxIRv8g8ohU0wrIcvfYBFOv5kXvZFCK9m3WpuBk5lBydMmaA0ED8y8fXlddb8Ma3jLtKS3wg/s200/DSC01070.JPG" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Stands used to</span><br />
<span style="font-size: large;"> mount the</span><br />
<span style="font-size: large;">vessel over the stove</span><br />
<span style="font-size: large;">for dhum</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZzmwbpJaPRPtLCgHj-Q2ZL0OeSUDhy-PPzH7hvBJMcwn3a6P3Q5RWvzCv1X5oQ6IjdYhkpChUauXwC5PU0J1SfKeRvj3okCnm_CI3NoU-hGT8MFk-SbgDK3GrAIJaV9yxUUbST1L9t4/s1600/DSC01071.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZzmwbpJaPRPtLCgHj-Q2ZL0OeSUDhy-PPzH7hvBJMcwn3a6P3Q5RWvzCv1X5oQ6IjdYhkpChUauXwC5PU0J1SfKeRvj3okCnm_CI3NoU-hGT8MFk-SbgDK3GrAIJaV9yxUUbST1L9t4/s200/DSC01071.JPG" width="200" /></span></a><span style="font-size: large;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPHbR3H8pZIRJeXaV0GUZHNCU4nn5TqegPrSmS6zpsJgoFqbYFaL4TKIBqSySo2n0Zbul4beOKPT2dkYeA0NNQ4YNpt8abU_bJXGPbvaPxc5Zc6dSUK5j1Ea_lK0BJxygdjlp8oRZHKUw/s1600/DSC01072.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPHbR3H8pZIRJeXaV0GUZHNCU4nn5TqegPrSmS6zpsJgoFqbYFaL4TKIBqSySo2n0Zbul4beOKPT2dkYeA0NNQ4YNpt8abU_bJXGPbvaPxc5Zc6dSUK5j1Ea_lK0BJxygdjlp8oRZHKUw/s200/DSC01072.JPG" width="200" /></a></span><br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijxhdo79r0xBqy1HtLqfaL_4snI8_bPCEi4s5rwrcNYEMTfwtsG7qtLJ8lpOFEmsRtWopu3xKvv1LQk2A4YdmUu17dh5FVfmRTmUUlt_Qyuh3f1j61zhVGUCIGSJEfCEU6GujLFjlcQMU/s1600/DSC01066.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijxhdo79r0xBqy1HtLqfaL_4snI8_bPCEi4s5rwrcNYEMTfwtsG7qtLJ8lpOFEmsRtWopu3xKvv1LQk2A4YdmUu17dh5FVfmRTmUUlt_Qyuh3f1j61zhVGUCIGSJEfCEU6GujLFjlcQMU/s400/DSC01066.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: large;">Served</span></td></tr>
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<span style="font-size: large;"><br /></span><br />
<br class="Apple-interchange-newline" /></div>Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com1tag:blogger.com,1999:blog-4351897168367170233.post-48681042005538784642011-09-14T22:48:00.000-07:002012-01-24T02:22:43.090-08:00Jalebi's for August ICC<div dir="ltr" style="text-align: left;" trbidi="on">
My 2nd experience in <a href="http://spicingyourlife.blogspot.com/2009/06/announcing-indian-cooking-challenge.html">ICC.</a>The challenge for August month was Jalebi's the main thing I liked about the recipe was it was simple and as my family love this sweet i wanted to try..and it came out well..though the shape was not professional we all loved the taste,guess will improve as i practise..i used a ziploc bag to pipe the batter in the hot oil,next time would try with a squeezy bottle.<br />
<br />
Going to the recipe<br />
Ingredients:<br />
Maida-100gm<br />
Cornflour-30gm<br />
Lime-1tsp<br />
Curd-1cup<br />
Hot Oil-1 tblsp<br />
Food color-a pinch<br />
<br />
For the sugar syrup:<br />
Water-1/2 cup<br />
Sugar-1cup<br />
<br />
Method:<br />
<br />
Batter Preparation:<br />
Measure the maida,cornflour,food colour,lime,curd,hot oil and beat the mixture so it is mixed well without any lumps.Keep this batter on the kitchen counter overnight to ferment.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Cs9MlfgMX_iphUTWBkWAQ4za9n55GrALV2unP69VH5qJAWnBN7ZX6IfFRfO060ChkDXMDceVoduudGHBKAp7nZPzpFw_K8gYOQ_yd8RPd1o8jzvorrEsUrl_HAfrb7LpEnnLlUhi7eA/s1600/DSC01298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Cs9MlfgMX_iphUTWBkWAQ4za9n55GrALV2unP69VH5qJAWnBN7ZX6IfFRfO060ChkDXMDceVoduudGHBKAp7nZPzpFw_K8gYOQ_yd8RPd1o8jzvorrEsUrl_HAfrb7LpEnnLlUhi7eA/s320/DSC01298.JPG" width="320" /></a></div>
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Sugar Syrup:<br />
Heat the measured sugar and water and mix till the sugar is melted and then bring to a boil till it reaches a single string consistency.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj88jerKZh-S_U26IAo4hgz7_fiHGLGj5BB7raNZVkHuqIi6mHOvRzqF1bgqQAPVSVBpQQ31PGrwR8LWDIVT949k-SfDl3oHrAN1QaX_rbAhM9w2d3Cc7e8AkAFXBg86b4Qas1Kyen8o_U/s1600/DSC01301.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj88jerKZh-S_U26IAo4hgz7_fiHGLGj5BB7raNZVkHuqIi6mHOvRzqF1bgqQAPVSVBpQQ31PGrwR8LWDIVT949k-SfDl3oHrAN1QaX_rbAhM9w2d3Cc7e8AkAFXBg86b4Qas1Kyen8o_U/s320/DSC01301.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boiling syrup</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxssHDml80AvvWnVhMIimtP-pVP2yiBpePAo5OczWKeO0u3SXlOdGd39jpmjS83sAuHpkLDjpD_stiNhJ6AVTbVh1Dpb9iLg2YH3Y1m7jQew7B6OEaSyn30EQ-e7DRCMgGCyJMDALR0_I/s1600/DSC01302.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxssHDml80AvvWnVhMIimtP-pVP2yiBpePAo5OczWKeO0u3SXlOdGd39jpmjS83sAuHpkLDjpD_stiNhJ6AVTbVh1Dpb9iLg2YH3Y1m7jQew7B6OEaSyn30EQ-e7DRCMgGCyJMDALR0_I/s320/DSC01302.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Warm Sugar Syrup</td></tr>
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1.Now next day take the prepared batter and mix it well once again and spoon to a ziploc bag(I used this)/ a squeezy bottle.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1iOVcxvV1Xjudo1kXRTqeIE_5THZRsC_ZYZdXb1f1kphQM3S0fe9PeLPfHhVvBzoliBELHZX8DKj_nu5ZaRaUlc1sJpeZT81pNXKgaCJl0HUurDjl6Jz91OPFu-KRZ0t5ay1W8Itgbk/s1600/DSC01300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1iOVcxvV1Xjudo1kXRTqeIE_5THZRsC_ZYZdXb1f1kphQM3S0fe9PeLPfHhVvBzoliBELHZX8DKj_nu5ZaRaUlc1sJpeZT81pNXKgaCJl0HUurDjl6Jz91OPFu-KRZ0t5ay1W8Itgbk/s320/DSC01300.JPG" width="320" /></a></div>
2.Make a small as possible cut on one corner of the ziploc bag.<br />
3.Heat oil in a kadai till it's hot and pipe the batter in 2/3 rounds directly onto the oil and fry till crisp and careful not to burn(as get's burnt easily) manage the heat accordingly.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPxAaOdRob2bTvIhgQqVOrpURUfRs2ItzlTI4EndjqAbRAn3cmSLKiAf60aKwnWmhnZJRBLmcachyphenhyphenadq_V5DyImlimKiuVIXvu_WIjsbdsrPg7Ya3fr9wes5bWSbMB1UcEo4fT0hE5iQ/s1600/DSC01303.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPxAaOdRob2bTvIhgQqVOrpURUfRs2ItzlTI4EndjqAbRAn3cmSLKiAf60aKwnWmhnZJRBLmcachyphenhyphenadq_V5DyImlimKiuVIXvu_WIjsbdsrPg7Ya3fr9wes5bWSbMB1UcEo4fT0hE5iQ/s400/DSC01303.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jalebi!! Excuse me for the shape..</td></tr>
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4.Take the fried jalebi's and dip in the sugar syrup for a minute and drain and arrange on a dish.<br />
5.Serve hot!Enjoy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYyZiaFx_7Fv-49vt8GnwrvLu19aFw-wdUyVuYtEeQp1BxSL0Z7YjSOnoHf8SNjh0f2md_XUvTShIB7FZvPH2Z_fAxF10iu1nFeqwbxuP5mD4iz6XX-xnrumtv59YNjjuQlKfgReLelp4/s1600/DSC01321.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYyZiaFx_7Fv-49vt8GnwrvLu19aFw-wdUyVuYtEeQp1BxSL0Z7YjSOnoHf8SNjh0f2md_XUvTShIB7FZvPH2Z_fAxF10iu1nFeqwbxuP5mD4iz6XX-xnrumtv59YNjjuQlKfgReLelp4/s640/DSC01321.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The entire batch!!!</td></tr>
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<br /></div>Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com8tag:blogger.com,1999:blog-4351897168367170233.post-9345445563945917012011-08-14T22:55:00.000-07:002011-08-14T22:55:29.094-07:00Wheat Halwa / Tirunelveli Halwa / Godhumai Halwa for ICC July 2011<div dir="ltr" style="text-align: left;" trbidi="on">This is my first experience participating for the<a href="http://spicingyourlife.blogspot.com/2009/06/announcing-indian-cooking-challenge.html"><b><span class="Apple-style-span" style="font-size: large;"> ICC</span></b>,</a>and this month's challenge is very interesting and am happy to start with a traditional sweet.which is a hit in every household.."Tirunelveli Halwa"..<br />
<div><a href="http://spicingyourlife.blogspot.com/"><b><span class="Apple-style-span" style="font-size: large;">Srivalli</span></b> </a> is the person behind this wonderful event so we can recall these traditional recipes in our very own kitchen..This time they have given three recipes for reference:</div><div><br />
</div><div><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><b>1. Shalini's Wheat halwa</b><br />
http://sanctifiedspaces.blogspot.com/2011/07/wheat-halwa.html</span></div><div><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><b>2.Sowmya's Wheat Halwa</b><br />
http://www.creativesaga.com/2009/09/godhumai-halwa-popular-tirunelveli.html</span></div><div><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><b>3.Lataji's Wheat Halwa</b><br />
http://lata-raja.blogspot.com/2009/11/tirunelveli-halwa.html</span></div><div><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span></div><div><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">I've selected the 1st recipe from<a href="http://sanctifiedspaces.blogspot.com/2011/07/wheat-halwa.html"> <b><span class="Apple-style-span" style="font-size: large;">Shalini- Wheat halwa</span></b></a>,because i just wanted to try with a smaller quantity and this had the measurements..</span></span></div><div><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">Now going to the recipe:</span></span></div><div><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;"><br />
</span></span></div><div><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">Ingredients:</span></span></div><div><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;"><br />
</span></span></div><div><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">Samba wheat grain- 1 cup</span></span></div><div><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">Sugar-2 1/4cup(this quantity was sufficient )</span></span></div><div><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">Elachi powder- 2tsp</span></span></div><div><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">Water-3/4cup (for syrup)</span></span></div><div><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">Water-To grind and extract wheat milk-4 cups</span></span></div><div><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">Red/yellow food colour-2pinches</span></span></div><div><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">Cashews-handful</span></span></div><div><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">Ghee-150gms</span></span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj29mKn-tN_S5EWloGwicsR5rTl58YPBX2nolGdPzJGGxFJ4JH3AN05gqokMnltl9FGusrKcq3u3OwZidvDWK-U6aIhY2yversjRksB54ReF5D6qfHOGVHhesyDyMJl_X6MVfjFlvJxjZQ/s1600/DSC01278.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj29mKn-tN_S5EWloGwicsR5rTl58YPBX2nolGdPzJGGxFJ4JH3AN05gqokMnltl9FGusrKcq3u3OwZidvDWK-U6aIhY2yversjRksB54ReF5D6qfHOGVHhesyDyMJl_X6MVfjFlvJxjZQ/s400/DSC01278.JPG" width="400px" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">Wheat milk-you can see the thicker part getting settled down..<br />
but i mixed this before adding to the syrup</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOOY8PMHbRNnglEC5ugb3Ug_job6GRsxGgWNsObpno-p8rKZs9oAKw8a7lUgI0uDUmHOrwDWYTC0zcz91XxT4qMJfKIimNG81pxrLksMpYd-JK4a0OsWE7AJUYgzbtZ9m_wgGz9lyNrT0/s1600/DSC01275.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOOY8PMHbRNnglEC5ugb3Ug_job6GRsxGgWNsObpno-p8rKZs9oAKw8a7lUgI0uDUmHOrwDWYTC0zcz91XxT4qMJfKIimNG81pxrLksMpYd-JK4a0OsWE7AJUYgzbtZ9m_wgGz9lyNrT0/s320/DSC01275.JPG" width="320px" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">Sugar and water.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6i2TNbUq8b7GoDxbZNiIH5Py7I1P4pd-8pA1QYWFv3PxEKNK3zuzS9WkN3rIPBwp9N9HMyK1rbzwk_hIGCK_kLPSV4l_Lz4JuiFEY2CG4Fz07Bo6cutyP-1MPwcDUifvpBgcXCcVR6LQ/s1600/DSC01285.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6i2TNbUq8b7GoDxbZNiIH5Py7I1P4pd-8pA1QYWFv3PxEKNK3zuzS9WkN3rIPBwp9N9HMyK1rbzwk_hIGCK_kLPSV4l_Lz4JuiFEY2CG4Fz07Bo6cutyP-1MPwcDUifvpBgcXCcVR6LQ/s400/DSC01285.JPG" width="400px" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">After removing impurities the sugar syrup is boiled to get one string consistency</span></td></tr>
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</span></span></div><div><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">Method:</span></span></div><div><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;"><br />
</span></span></div><div><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">1.Soak Wheat grain for 48 hours and wash and grind with 1cup of water .</span></span></div><div><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">2.Extract milk by adding 1tumbler of water to get thick extract and then another two cups to get thin extracts and discard the brown mass.</span></span></div><div><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">3.So mix all the extracted milk because you'll need it to delay the process of thickening as you stir it.</span></span></div><div><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">4.Take a heavy bottomed vessel with handle,I used my 5lt pressure pan for this purpose,heat the measured sugar with 3/4th cup water and stir till sugar dissolves..Now you need to remove the impurities from the sugar either by filtering it or add few tsp of milk to the syrup so when it boils the dirt will collect as scum on the top and you can remove it easily..</span></span></div><div><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">5.Now let the syrup boil and reach 1string consistency,it took some 20 minutes for me.</span></span></div><div><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">6.Then stir the wheat milk once before adding so all the thick and thin part get evenly mixed and then add it to the sugar syrup while you stir to avoid lumps.add the elachi powder and food colour.</span></span></div><div><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">7.Then keep stirring the mixture and as it thickens,keep the flame low.</span></span></div><div><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">8.Add a tsp of ghee in another kadai fry the cashews and add to the halwa.Then melt the rest of the ghee and keep it ready.</span></span></div><div><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 20px;">8.When the mixture starts to thicken start adding ghee,2tsp at a time and then keep stirring adding ghee in regular intrevals until the mixture forms a ball and leaves the sides of the vessel..this took around an hour for me and keep stirring to </span></span>avoid the mixture from burning and the raw smell of the wheat milk is completely gone.</span></div><div><span class="Apple-style-span" style="color: #333333; line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">9.Then allow to cool and transfer to a clean,dry container..and serve hot/cold.</span></span></div><div><span class="Apple-style-span" style="color: #333333; line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">10.We thoroughly enjoyed this dish.....</span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_BiDrok57Q6hvTuaKmHPwGFKC8P3mXZQ0LcW9uo2Dd5oLh8HDHU2sdP6YTqr2UoKQP1oPVndDOCqsi9GimVcv7F9GWpl_ZhLDDJVqbdZoZO27eBCsWCCMUWn5LmzGK64jIDTgGwc4AY/s1600/DSC01286.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="480px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_BiDrok57Q6hvTuaKmHPwGFKC8P3mXZQ0LcW9uo2Dd5oLh8HDHU2sdP6YTqr2UoKQP1oPVndDOCqsi9GimVcv7F9GWpl_ZhLDDJVqbdZoZO27eBCsWCCMUWn5LmzGK64jIDTgGwc4AY/s640/DSC01286.JPG" width="640px" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">wheat milk+ sugar syrup</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_L62_uqY8x9p_tDNeGSp6g5ulgmTvTmEZhWgs91Pvw_VSVoLH2nhmCCzYIN7OkGfDzkYOz5fUbRPHBnWJ7sqvEHeDeR0KWDKihVNzhHxZ_rVOEOfW5LI20tnBxYD83mx8WDnZnQ9Ycg/s1600/DSC01287.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="480px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_L62_uqY8x9p_tDNeGSp6g5ulgmTvTmEZhWgs91Pvw_VSVoLH2nhmCCzYIN7OkGfDzkYOz5fUbRPHBnWJ7sqvEHeDeR0KWDKihVNzhHxZ_rVOEOfW5LI20tnBxYD83mx8WDnZnQ9Ycg/s640/DSC01287.JPG" width="640px" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">starts to thicken</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLTh29P9WVIP-wmuOJgtfcPK332_3NAU0v1xk-0vRGtYMexDw__ecngz1ZGkwi7FhBns1AZvdbZ3fRvVaTTTO8m7LCQcxEJLTxESLEMjaYFCHXN2ojRnvMPrBGl73fDT63Ci8XUwL4II/s1600/DSC01288.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="480px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLTh29P9WVIP-wmuOJgtfcPK332_3NAU0v1xk-0vRGtYMexDw__ecngz1ZGkwi7FhBns1AZvdbZ3fRvVaTTTO8m7LCQcxEJLTxESLEMjaYFCHXN2ojRnvMPrBGl73fDT63Ci8XUwL4II/s640/DSC01288.JPG" width="640px" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">Add caption</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhty9vj00TBLD2_NT0pUbK4z1KYm71z4Y0jDd2WCN_k4o1IrdWOmZcZrUfYKrctFXzaB4tcftdHKJl-obLTVVs2bE2l868-1WnwKA7BBEWJQNnPAKFRJY9qrfPnk3wotVdean15iVD0GvE/s1600/DSC01289.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhty9vj00TBLD2_NT0pUbK4z1KYm71z4Y0jDd2WCN_k4o1IrdWOmZcZrUfYKrctFXzaB4tcftdHKJl-obLTVVs2bE2l868-1WnwKA7BBEWJQNnPAKFRJY9qrfPnk3wotVdean15iVD0GvE/s320/DSC01289.JPG" width="320px" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">on adding a few spoons of ghee</span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4_hiomxQiKRawdSnHR-_5sIDlMwK-1r5x-hBBaq98YlsnbBXKuK6Q9TmiuvT4Cd7qLLTf7Yy5cSauLlQ2HBB4Zm7fSDOokoInEtkp2NIrO0jRk-KSBN6_WoJ0ZFvaUTiW36KlzuPskk/s1600/DSC01290.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="480px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4_hiomxQiKRawdSnHR-_5sIDlMwK-1r5x-hBBaq98YlsnbBXKuK6Q9TmiuvT4Cd7qLLTf7Yy5cSauLlQ2HBB4Zm7fSDOokoInEtkp2NIrO0jRk-KSBN6_WoJ0ZFvaUTiW36KlzuPskk/s640/DSC01290.JPG" width="640px" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">bubbling !!</span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT36EcoX_lcsQEG-EKYUgAwYv2zTUVRODdKYJAtbtP4xEqmMGMykKnta5mMEDRuTVZHfxzZBn1PDJaC7z4V36_Oifz9Tm5ivI2XVwP_E2ISD5BmrS8GCDd0bn18SZNjIPUnC5I1Si6m60/s1600/DSC01291.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT36EcoX_lcsQEG-EKYUgAwYv2zTUVRODdKYJAtbtP4xEqmMGMykKnta5mMEDRuTVZHfxzZBn1PDJaC7z4V36_Oifz9Tm5ivI2XVwP_E2ISD5BmrS8GCDd0bn18SZNjIPUnC5I1Si6m60/s400/DSC01291.JPG" width="400px" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">almost done</span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJYYL8Fb9G9ArFS5gBvzevqtwXuafPG6bCXYmozSGy4rMiiH2RdrZddHi9_WMfSdUb3PnpDLjLUx0jhU6XFHGCZxEuHeNUcFXcQzygNMr7FZkTpb31vs8VclJkrQRW-6f4rS1aeh1oTs/s1600/DSC01292.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="480px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJYYL8Fb9G9ArFS5gBvzevqtwXuafPG6bCXYmozSGy4rMiiH2RdrZddHi9_WMfSdUb3PnpDLjLUx0jhU6XFHGCZxEuHeNUcFXcQzygNMr7FZkTpb31vs8VclJkrQRW-6f4rS1aeh1oTs/s640/DSC01292.JPG" width="640px" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">U can see the halwa leaving the sides of the vessel.</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;"><br />
</span></span></div><div><br />
</div></div>Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com8tag:blogger.com,1999:blog-4351897168367170233.post-80644004565225741952011-08-09T20:21:00.000-07:002011-08-09T20:26:08.140-07:00Prawn Manchurian<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh93QWGjaN5azDeICZ02wUWByS95rpKA9x3_EXUtT5oq2EAAaGJungOSdIJNaOdvhpj64DOhfvl0NvGtf8MVNJ2vCvrHpUYm7PlK4CStpSGIiBZapjZmX_tFEJ527KmlbJvwFHUM_q7O5U/s1600/DSC01250.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh93QWGjaN5azDeICZ02wUWByS95rpKA9x3_EXUtT5oq2EAAaGJungOSdIJNaOdvhpj64DOhfvl0NvGtf8MVNJ2vCvrHpUYm7PlK4CStpSGIiBZapjZmX_tFEJ527KmlbJvwFHUM_q7O5U/s640/DSC01250.JPG" width="640" /></a><b></b></div><div class="separator" style="clear: both; text-align: left;"><b><b><br />
</b></b></div><div class="separator" style="clear: both; text-align: left;"><b><b><br />
</b></b></div><b>Ingredients:</b><br />
<div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="" style="clear: both; text-align: left;">Prawns-(shelled,deveined and washed)-250gms(I used the bigger variety)</div><div class="" style="clear: both; text-align: left;"><u><br />
</u><br />
<i><b><u>Cleaning the prawns:</u></b></i><br />
<i><br />
</i><br />
<i>To remove the veins u need to draw a line on the back portion of the each prawn with a blade or kitchen knife and then lift the black thread like vein that is visible)--cleaning is messy but it's very important because u'l upset ur tummy if you cook it with the veins....</i></div><div class="" style="clear: both; text-align: left;"><br />
Capsicum-1no chopped into big chunks<br />
<br />
</div><div class="" style="clear: both; text-align: left;">Onion-1no(chopped into chunks)<br />
<br />
</div><div class="" style="clear: both; text-align: left;">Spring onion-cut the green part for garnishing and keep little for sauting with the onions(I didn't use as it was not available this time)<br />
<br />
</div><div class="" style="clear: both; text-align: left;">Onion bulbs from the spring onion-chop roughly for sauting<br />
<br />
</div><div class="" style="clear: both; text-align: left;">Green chillies-4(cut into thin strips)<br />
<br />
</div><div class="" style="clear: both; text-align: left;">Ginger-3inch(finely chopped)<br />
<br />
</div><div class="" style="clear: both; text-align: left;">Garlic-6-7pods(finely chopped)<br />
<br />
</div><div class="" style="clear: both; text-align: left;">Tomato Sauce-2tsp(this will give a sweet taste)optional-kids would love this</div><div class="" style="clear: both; text-align: left;">Red chilly paste-1tsp(Soak 1/2 cup red chillies in hot water till it cools and then grind with some salt and vinegar).you can store this paste in the freezer and it's handy.</div><div class="" style="clear: both; text-align: left;">Oil-2tsp(for frying prawns)(sesame oil is better)</div><div class="" style="clear: both; text-align: left;">Oil-3tsp(for manchurian sauce)</div><div class="" style="clear: both; text-align: left;"><b><br />
</b></div><div class="" style="clear: both; text-align: left;"><b><br />
</b></div><div class="" style="clear: both; text-align: left;"><b>For marination-</b></div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">Cornflour-2tsp</div><div class="" style="clear: both; text-align: left;">Egg-1no</div><div class="" style="clear: both; text-align: left;">Ginger-Garlic paste-1tsp</div><div class="" style="clear: both; text-align: left;">Maida-1tsp</div><div class="" style="clear: both; text-align: left;">Soya sauce-2tsp</div><div class="" style="clear: both; text-align: left;">Chilli powder-1tsp</div><div class="" style="clear: both; text-align: left;">Salt to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Method:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1.Make a paste of all the above marinade ingredients and coat it in the prawns and keep in the refrigerator 2 or 3 hours.</div><div class="separator" style="clear: both; text-align: left;">2.Take a shallow non-stick pan and pour 2tsp oil and shallow fry the prawns till cooked this takes about 5-10 minutes...DONT OVERCOOK...it'l become tough..</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>For the sauce:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1.Now u'l have the remaining marinade add 1/4 cup water and mix it and keep aside.</div><div class="separator" style="clear: both; text-align: left;">2.Heat the same shallow frying pan with 3tsp oil and add the ginger garlic and fry for a few minutes followed by soya sauce,red chilli paste and tomato sauce(if using) and saute for 2mins </div><div class="separator" style="clear: both; text-align: left;">3.Add the marinade mixture and bring to a boil till it's thick add the cut spring onions and onions and capsicum and saute for 2minutes.</div><div class="separator" style="clear: both; text-align: left;">4.Add the fried prawns and saute till everything is mixed in the sauce and serve garnished with the spring onion..</div><div class="separator" style="clear: both; text-align: left;">5.Goes well with fried rice,noodles,or any Indian breads....Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Note: I've not used MSG because my daughter loves this dish and it's better to avoid it...</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7sILulXkUMeW_51n1GBoGBSkUz6MU5cKFKuxPbs2J7NobXaTYKI5RGzgGCIjQlXlfW5n7GnjXeIPQm9DdK2KQhCSxdkSaue9VhzLlqj7jVpmD6nfK2U2_fK3NttVq5pKqONBPr7VE18/s1600/DSC01253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7sILulXkUMeW_51n1GBoGBSkUz6MU5cKFKuxPbs2J7NobXaTYKI5RGzgGCIjQlXlfW5n7GnjXeIPQm9DdK2KQhCSxdkSaue9VhzLlqj7jVpmD6nfK2U2_fK3NttVq5pKqONBPr7VE18/s640/DSC01253.JPG" width="640" /></a></div><br />
</div>Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com1tag:blogger.com,1999:blog-4351897168367170233.post-39687276430761782212011-08-03T04:05:00.000-07:002011-08-03T09:18:58.644-07:00Easy Vanilla Cake<div dir="ltr" style="text-align: left;" trbidi="on"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ZZvSlCT-yMeFt3sOIAxG5aph1ftN6kIQt1wEjviQ-iToVMvrT8C12YgrPEFn-82vnCPMhGEStQvR9rdFQotWoEJSel06ZXSklLr3tx34m2iId69Ww3DMRscTtlmK2bQY75TvkKga9G4/s1600/DSC01189.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ZZvSlCT-yMeFt3sOIAxG5aph1ftN6kIQt1wEjviQ-iToVMvrT8C12YgrPEFn-82vnCPMhGEStQvR9rdFQotWoEJSel06ZXSklLr3tx34m2iId69Ww3DMRscTtlmK2bQY75TvkKga9G4/s200/DSC01189.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Posing...</td></tr>
</tbody></table>This recipe is from Nisa's ! <span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; color: #333333; font-family: 'trebuchet ms', verdana, arial, sans-serif; font-size: 15px; line-height: 18px;"><a href="http://nisahomey.blogspot.com/2011/04/never-fail-cake.html">Cooking Is Easy</a> ...</span> was searching for a spongy,soft textured cake using less butter and wanted to try this and it came out so well and everybody at home just loved the cake and the texture was so soft..just can't tell in words...Makes a good tea time snack and now itz become my daughter's favourite snack for the short break in school.........All this credit goes to Nisa...Keep up the good work...<br />
<div><br />
</div><div>My sweet daughter helped me in greasing the tray for the cake...she loved to be around..and it was fun.</div><div><br />
</div><div>Ingredients:</div><div><br />
</div><div>Flour(Maida)- 2 1/4 cup</div><div>Sugar-1 1/2 cup</div><div>Butter-1/2 cup(100gm)</div><div>I used salted butter so didn't add salt..</div><div>Milk- 1 1/4 cup</div><div>Baking powder- 3 1/2 tsp</div><div>vanilla-1tsp</div><div>Eggs- 3no(room temperature)</div><div><br />
</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCymVwqowzKF7-jfEUdhbSZawzmgPAz5QG5qxdyWIeNKZnrVgr3FJFoTIRoCKWWZsaFEYFLWVs11FXS9SdySAdYecgtHT0bsRVOLm2n5XHGu5RR7vHIAKn9MBTYNiOop5fkCRAZeuJ_1Y/s1600/DSC01187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCymVwqowzKF7-jfEUdhbSZawzmgPAz5QG5qxdyWIeNKZnrVgr3FJFoTIRoCKWWZsaFEYFLWVs11FXS9SdySAdYecgtHT0bsRVOLm2n5XHGu5RR7vHIAKn9MBTYNiOop5fkCRAZeuJ_1Y/s400/DSC01187.JPG" width="400" /></a></div><div>Method:</div><div><br />
</div><div>1.Grease the cake pans with butter and dust with flour and keep it ready.</div><div>2.Sift the flour and baking powder atleast twice and keep it aside.</div><div>3.Preheat the oven to 150 degrees.</div><div>4.Take the softened butter in a wide vessel and beat till soft.</div><div>5.Add the sugar and beat till you get a creamy mixture,add the eggs one by one and beat till you get a soft fluffy mixture,add the essence and mix for a minute.</div><div>6.Add the milk and flour alternating in 3 portions until all the flour and milk are added and scrape the sides of the vessel and give a fold and mix motion to the batter.NO VIGOUROUS MIXING.</div><div>7.Pour this into prepared tins and bake in the preheated oven for 45 mins to one hour,until a toothpick/knife inserted in the centre comes out clean.</div><div>8.Cool the cake on a wire rack ,cut and serve.Enjoy!</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDaukrijTqBKn8_SgDTIu_SoRVqJVfVRbdBA2t-d7gxniKy2aDOI5q6EXY3tA00V0cNknV1U-q0LE7PYAz9NH7mXptqzzuDAYDlSqWowXJGaRwKtzrxCRGBOJuCBfAdZqQxYlLp1H94zw/s1600/DSC01196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDaukrijTqBKn8_SgDTIu_SoRVqJVfVRbdBA2t-d7gxniKy2aDOI5q6EXY3tA00V0cNknV1U-q0LE7PYAz9NH7mXptqzzuDAYDlSqWowXJGaRwKtzrxCRGBOJuCBfAdZqQxYlLp1H94zw/s320/DSC01196.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIJEq6Zt_F_3sP8JtxnuI_aOUELDMYzczfe3-9_n6MSskfpILCKrrXRVfcHYTcN2AjWNmXz6RHsd610fY8AePD5_xrWKYmiFqiuFUhPMYlRmgeLpQkWs_CHfHtCR8D4iVmYVKfZ2UrExE/s1600/DSC01248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIJEq6Zt_F_3sP8JtxnuI_aOUELDMYzczfe3-9_n6MSskfpILCKrrXRVfcHYTcN2AjWNmXz6RHsd610fY8AePD5_xrWKYmiFqiuFUhPMYlRmgeLpQkWs_CHfHtCR8D4iVmYVKfZ2UrExE/s640/DSC01248.JPG" width="640" /></a></div><div><br />
</div></div>Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com3tag:blogger.com,1999:blog-4351897168367170233.post-18435078602466860232011-08-01T22:36:00.000-07:002011-08-01T22:36:01.131-07:00Idiyappam<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglx-cetUK6MGC8MUc2Om8zrK5EPOrrE_jcjQFzHHZlP7BLlk5ElwTANXmCxRTfLI0_rvxBjY5Z31j0pkVAfKuhn4J5MVMI6N-R9MMs-oBUTwvr-x1LcJula3uewzkxOoYppoLM9pOGEU/s1600/DSC01086.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglx-cetUK6MGC8MUc2Om8zrK5EPOrrE_jcjQFzHHZlP7BLlk5ElwTANXmCxRTfLI0_rvxBjY5Z31j0pkVAfKuhn4J5MVMI6N-R9MMs-oBUTwvr-x1LcJula3uewzkxOoYppoLM9pOGEU/s320/DSC01086.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Idiyappam and Thengaipaal</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JgDmchCfUdzkGr35Uptv4uCYQAuS2IFJfPCgpdok8u82VFdbLqBVIt7I3miiMwITmU9YaviF1SpWLQxUPEK3mQZJEVLlflYT-oIvuHz4TqCw3Vq8PBNYOHn0UE7poEHzMBMjdVBAyvg/s1600/DSC01090.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JgDmchCfUdzkGr35Uptv4uCYQAuS2IFJfPCgpdok8u82VFdbLqBVIt7I3miiMwITmU9YaviF1SpWLQxUPEK3mQZJEVLlflYT-oIvuHz4TqCw3Vq8PBNYOHn0UE7poEHzMBMjdVBAyvg/s320/DSC01090.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tools used</td></tr>
</tbody></table>Idiyappam<br />
<br />
Ingredients:<br />
Idiyappam flour-1cup (Store bought)I use Anil brand<br />
Water-1 1/2 cup<br />
Salt-1/4tsp<br />
Oil-1tsp<br />
Method:<br />
1.Add salt to the water and bring it to a rolling boil,switch off the flame and quickly add the flour to the water while continuously stirring to avoid lump formation.<br />
2.Then allow this to cool a bit say 1min and add 1tsp oil and then knead well.though it's hot as on cooling it becomes difficult to press the string hoppers.<br />
3.Grease the plates and keep it ready.<br />
4.Take this in the idiyappam mould little at a time and press onto the plates and steam in a idly cooker for 10-15mins.<br />
5.Serve with sweetened coconut milk.<br />
<br />
Coconut milk<br />
<br />
Ingredients:<br />
<br />
Coconut pieces-taken from 1/2 shell (cut into bits)<br />
Elachi-2nos<br />
Sugar to taste.<br />
<br />
Method:<br />
<br />
1.Grind the coconut pieces and elachi with little say 1/4 cup water to a fine paste.<br />
2.Strain and press the coconut pulp to get thick milk.<br />
3.Discard the coconut,u may extract 2nd milk adding another cup of water and can use it in your kurma for the day.<br />
4.Add sugar to taste and mix well with a spoon and serve with idiyappams.</div>Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com5tag:blogger.com,1999:blog-4351897168367170233.post-28367521886284917252011-08-01T09:24:00.000-07:002011-08-01T09:32:21.778-07:00Pallipalayam Chicken Fry<div dir="ltr" style="text-align: left;" trbidi="on"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: purple;"><b>Ingredients:</b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Naatu (country chicken) kozhi- 1kg(Preferably with skin)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Preferably small onions- 1/4kg(can use big if this is not available)(Chopped fine)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Tomato-1no(small )</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Garlic-20pods(chopped fine)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Curry leaves-few sprigs</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Whole Red chilli-15nos(cut with a scissor taking out the bract and seeds)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Red chilli powder-1/2tsp(If u like it spicy otherwise skip this)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Turmeric-1/2tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Oil-3tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Salt to taste</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="background-color: white;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: purple;"><b style="background-color: #d5a6bd;">Seasoning:</b></span><br />
<span class="Apple-style-span" style="color: purple;"><b style="background-color: white;"><br />
</b></span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cinnamon-3inch piece</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cloves-4nos</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB4yJg91Z3zeKgDW5rJMzO6xnVBhNJWknHWMXFSQ91IMwfialGzT-nt6f3mBX2ivx9n2KIKw9Uug6P6jl_3Qr3YOaDnYhuqioIP28Eh6hjV9TTfsJmroamfpfA4QNcXQRiQn2Syl70tHc/s1600/DSC01047.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB4yJg91Z3zeKgDW5rJMzO6xnVBhNJWknHWMXFSQ91IMwfialGzT-nt6f3mBX2ivx9n2KIKw9Uug6P6jl_3Qr3YOaDnYhuqioIP28Eh6hjV9TTfsJmroamfpfA4QNcXQRiQn2Syl70tHc/s640/DSC01047.JPG" style="cursor: move;" width="640" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ingredients</div></td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: purple;"><b>Method:</b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1.Take a heavy kadai,heat it with oil..when hot add the whole spices(cinnamon and cloves).when they splutter.add the chopped onion,curry leaves and fry till golden brown taking care not to burn,keep sauting.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2.When onions turn golden add the chopped garlic and fry till sauted and cooked well,then add the chopped tomatoes and whole red chillies and saute till tomatoes are cooked.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3.Add the turmeric and red chilli powder and give a quick swirl and add some 1/2 cup of water and cover and cook till the mixture is blended well to a gravy and oil sepertes,now add the cleaned and washed chicken pieces and give a stir till all the masala is coated on the pieces,add salt and mix well..</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">4.Cover and cook over medium flame,till the meat is tender,check for water in between as this recipe calls for country chicken it takes sometime to cook,this might take some 30-45 mins.If water is less u can add 1/4 cup at a time and stir well and cook and when meat is tender, remove the lid and stir it on high heat till u get a gravy that coats the pieces well and the oil shows up ..</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">5.Serve hot with Green gram Kadaisal..</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">6.Enjoy!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZBT-wLma7joxIYQ4_s7QVtjcHmFaTopujdb51WhfAh-vhed8-gME-QqolFD2wcwEI4MpmCplxgMErWdFERH54d5tpkQxiyWQne2m1fRJ5IWLHQJaZAUHgK80X9m5wSAvIuJ6VM-jL9o/s1600/DSC01063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZBT-wLma7joxIYQ4_s7QVtjcHmFaTopujdb51WhfAh-vhed8-gME-QqolFD2wcwEI4MpmCplxgMErWdFERH54d5tpkQxiyWQne2m1fRJ5IWLHQJaZAUHgK80X9m5wSAvIuJ6VM-jL9o/s320/DSC01063.JPG" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM1GbT3gzAcgZKcXnsLhQbtUMFtulo_RMGO9A3FhB1wT5YdptK8Mk8vq85j3M6FVcjyDw6ENE9vPzirfbaRfSbEf8p7rYl3utiaLmMjEY6Yn3GHB7Dra5KaFQzFP8Z9CXul-55SVE1P6U/s1600/DSC01064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM1GbT3gzAcgZKcXnsLhQbtUMFtulo_RMGO9A3FhB1wT5YdptK8Mk8vq85j3M6FVcjyDw6ENE9vPzirfbaRfSbEf8p7rYl3utiaLmMjEY6Yn3GHB7Dra5KaFQzFP8Z9CXul-55SVE1P6U/s640/DSC01064.JPG" style="cursor: move;" width="640" /></a></div></div>Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com2tag:blogger.com,1999:blog-4351897168367170233.post-5491535625141413962011-07-28T19:28:00.000-07:002011-07-28T19:28:38.772-07:00Cabbage Paratha<div dir="ltr" style="text-align: left;" trbidi="on">This is my post for <a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">day 7 BM#7 Combo Meals </a>......made cabbage paratha and bindi masala...<br />
Hope you enjoy this recipe..<br />
<br />
<br />
Cabbage Stuffing:<br />
<br />
Ingredients:<br />
<br />
Cabbage-250gms<br />
Onion-1 no grated<br />
Green chillies-2 grated<br />
Garam masala-1/2 tsp<br />
Chilli powder-1tsp/Sambar powder-1tsp<br />
Coriander-few leaves<br />
Curry leaves-few.<br />
Turmeric-1/2tsp<br />
Salt<br />
<br />
Method:<br />
<br />
1.Grate the cabbage in a chopper to fine bits .Wash and remove all the water by resting it on a colander.<br />
2.Heat a pan with oil,fry the onions till golden and add the green chillies,salt,dry masala's and give a good stir and then add the cabbage and stir well.<br />
3.Allow it to cook stirring from time to time,careful not to burn.<br />
4.Remove from heat and allow it to cool.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivoSwzg0jA246J7yZlKwHAlbQxA8lFlRD0_SFTtry_NsRMHuWGyvg0Gs3Wz27zYSNvalnbhyphenhyphenm13EnH-dPQxCg0Mzmc3jR-SHf2ddLN60DcuzawhewQaKIqE4vJZDs4lbfnoMt7tztTn6E/s1600/DSC01211.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivoSwzg0jA246J7yZlKwHAlbQxA8lFlRD0_SFTtry_NsRMHuWGyvg0Gs3Wz27zYSNvalnbhyphenhyphenm13EnH-dPQxCg0Mzmc3jR-SHf2ddLN60DcuzawhewQaKIqE4vJZDs4lbfnoMt7tztTn6E/s400/DSC01211.JPG" width="390" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cabbage Stuffing</td></tr>
</tbody></table><br />
<br />
For the Outer layer:<br />
<br />
Wheat flour/Atta- 1 cup<br />
Water-1/4cup<br />
Oil-2tsp<br />
<br />
Method:<br />
1.Make a soft dough of the atta and water..no need to add salt as it'l become soggy after some time...<br />
2.Take a lime sized ball of dough and spread in the size of small puri and keep a tablespoon of the cabbage mixture and bring all the sides to the centre and make a ball...<br />
3.Now dust some raw flour and make a chapathi giving equal pressure on all sides and be careful that the stuffing does'nt come out..<br />
4.Heat a iron tawa..when really hot carefully take the rolled paratha and cook on both sides and apply some oil on the sides flip and cook evenly and serve hot..<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO904_ts_qhiNElj_XcGyOJyWXPLGwHUCoUKG33NI3TEKg6Ce4aq2Rk-Jc8Hqehe0t5BT3zdXrNWSRnX5NrPBOt5JHSUDH5NttWt07BW40QqZ7vtc0xMdDQ7fs_FUj0lVbqYrB31ANiF8/s1600/DSC01212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO904_ts_qhiNElj_XcGyOJyWXPLGwHUCoUKG33NI3TEKg6Ce4aq2Rk-Jc8Hqehe0t5BT3zdXrNWSRnX5NrPBOt5JHSUDH5NttWt07BW40QqZ7vtc0xMdDQ7fs_FUj0lVbqYrB31ANiF8/s400/DSC01212.JPG" width="400" /></a></div><br />
I've served with bindi masala......or just onion curd raitha will be a perfect side for this paratha......(as the pictures were shaky ...will update later...)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlDkUhbbq5QxNjrRzSokAOvSX-w59AU04isKnUOzzExuJZ5AdAhUiMs5lV6D4K5eCv3gSTddFGJLNuls1vIdIdfuEbhVhPulffT6ZhLLgJEobBOVJS-LcGHkzEwz2fgDjWUJpy0M8qKis/s1600/DSC01218.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlDkUhbbq5QxNjrRzSokAOvSX-w59AU04isKnUOzzExuJZ5AdAhUiMs5lV6D4K5eCv3gSTddFGJLNuls1vIdIdfuEbhVhPulffT6ZhLLgJEobBOVJS-LcGHkzEwz2fgDjWUJpy0M8qKis/s640/DSC01218.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cabbage paratha</td></tr>
</tbody></table><br />
<br />
</div>Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com9tag:blogger.com,1999:blog-4351897168367170233.post-53094832543893000692011-07-27T23:17:00.000-07:002011-07-27T23:17:04.477-07:00More Kulambu (Buttermilk curry) and taro fry<div dir="ltr" style="text-align: left;" trbidi="on">This is my post for <a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Day6 BM#7 "Combo Meals"</a>..though this is a simple recipe yet comforting combo "More kulambu and seppankizhangu roast"<br />
Hope u guys enjoy this...<br />
<br />
More Kulambu<br />
<br />
Ingredients:<br />
<br />
Vegetable of your choice-Ashgourd, ladys finger, plaintain stem,taro goes well for this curry.<br />
Fenugreek-1tsp<br />
Curd-1cup(Beat once in a mixer)<br />
small onion-3no(chopped fine)<br />
Seasoning:<br />
Mustard-1tsp<br />
Red chillies-2no<br />
Curry leaves-few<br />
Coconut Oil-2tsp<br />
Jeera-1tsp<br />
<br />
To grind to a paste:<br />
Raw rice-1tsp<br />
Channa dal-2tsp<br />
Coconut-3-4 pieces<br />
Green chillies-3no<br />
Jeera-1/2tsp<br />
Ginger-2inch piece<br />
Garlic-1pod<br />
Coriander seeds-1 1/2 tsp<br />
<br />
Method:<br />
1.Grind the ingredients under to be ground to a paste after soaking in little water for 30 minutes.<br />
2.Pressure cook the ashgourd if using with fenugreek because this keeps the curry from not getting spoilt easily.<br />
3.Heat oil and add the small onions and fry well add the ground paste and saute till raw smell disappears and this thickens because of the dhal and rice in it and then add the cooked vegetables and bring to a boil till everything is blended add salt .<br />
4.Then add the beaten curd and DONT ALLOW to BOIL because it'l curdle..<br />
5.Just take off stove when bubles are formed on the surface and season the curry with the ingredients given under seasoning..<br />
6.Serve with hot rice ..<br />
7.I served it with spicy taro roast.<br />
<br />
<br />
<br />
Taro(Seppankizhangu) roast<br />
<br />
Ingredients:<br />
<br />
Taro-1/4 kg<br />
Chilli powder-2tsp<br />
Salt to taste<br />
Cornflour-1tsp<br />
Ginger garlic paste-1tsp<br />
Tamarind extract-3tsp(some taro cause allergy so adding tamarind helps!)<br />
Turmeric-1/2tsp<br />
Oil-4tsp<br />
Curry leaves-few<br />
Mustard-1/2tsp<br />
Jeera-1/4tsp<br />
Mutton masala-less than 1/4tsp<br />
<br />
Method:<br />
1.Soak and wash taro until all the dirt is removed.<br />
2.Steam cook the taro for 1whistle exactly because it'l get overcooked beyond this and become mushy.Open the cooker and allow it to cool,Peel the skin and wash in cold water and drain on a colander.<br />
3.Cut the taro into round pieces or small cubes.<br />
4.Mix salt,chillipowder,mutton masala,curryleaves,turmeric,tamarind,gingergarlic paste,cornflour and set aside for 10minutes.<br />
5.Heat a kadai with oil,splutter mustard and add the marinated taro and stir till the oil is coated on the pieces and keep on low flame and stir frequently until it's roasted well,<br />
6.The outer part is crisp and the inner part is soft..<br />
7.Serve hot as accompaniment with rice .<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDtcCb9VJSaIF9DeXPv6VGvJfam5z_enj4Y1lBkg10yY1bYRxTlkZDhH7KYrVFOL05UNzKn8xOFgAezd9TAeESgWqnclb_TOElEG2D2TZq0yyTChcOnuoCXMtciccawpl0QIcrcBCeTag/s1600/DSC01099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDtcCb9VJSaIF9DeXPv6VGvJfam5z_enj4Y1lBkg10yY1bYRxTlkZDhH7KYrVFOL05UNzKn8xOFgAezd9TAeESgWqnclb_TOElEG2D2TZq0yyTChcOnuoCXMtciccawpl0QIcrcBCeTag/s640/DSC01099.JPG" width="640" /></a></div><br />
<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><b style="color: #990000; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Group 2 23-29th June</b></span></div></div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><b style="color: #990000; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</b></span></div></div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #660000; line-height: 21px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Combo Meals: </strong></span></span><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><a href="http://theworldaccordingtorujuta.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Rujuta</a>, <a href="http://sushmapinjala.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Sushma</a></span><span class="Apple-style-span" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #660000; line-height: 21px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="line-height: 21px;"></span></span><span class="Apple-style-span" style="color: #660000; line-height: 21px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cooking from Back Pack: </strong></span></span><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><a href="http://yummytummy-aarthi.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Aarthi</a>, <a href="http://archguru.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Archana</a>, <a href="http://pangravykadaicurry.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">CL</a>, <a href="http://cooks-hideout.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Pavani</a>, <a href="http://seduceyourtastebuds.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">PJ</a>, <a href="http://veggieplatter.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Suma Gandlur</a>, <a href="http://itsnotmadrasi.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Kalyani</a>, <a href="http://zaikazabardast.com/" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Grishma</a></span><span class="Apple-style-span" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #660000; line-height: 21px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #660000; line-height: 21px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></strong></span><span class="Apple-style-span" style="color: #660000; line-height: 21px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cooking From Cookbook: </strong></span></span><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><a href="http://nimmuguru.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Nirmala</a>, <a href="http://spicingyourlife.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Srivalli</a>, </span><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><a href="http://janakipattiskitchen.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Kamalika</a></span></div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="line-height: 21px;"></span></span><span class="Apple-style-span" style="color: #660000; line-height: 21px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Crunchy snacks for Kids: </strong></span></span><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><a href="http://nimmuguru.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Nirmala</a>, </span><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><a href="http://spicingyourlife.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Srivalli</a>, </span><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><a href="http://janakipattiskitchen.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Kamalika</a></span></div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #660000; line-height: 21px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></strong></span><span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="line-height: 21px;"></span></span><span class="Apple-style-span" style="color: #660000; line-height: 21px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Regional Special: </strong></span></span><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><a href="http://kailaskitchen.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Jayasree</a></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><span class="Apple-style-span" style="color: #660000;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span><span class="Apple-style-span" style="font-family: Arial, sans-serif; line-height: 21px;"><b style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #741b47; font-size: x-small;">No Butter Bakes for diet:</span></b></span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><a href="http://gayathriscookspot.blogspot.com/search/label/Blogging%20Marathon" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;"><span class="Apple-style-span" style="color: #38761d;">Gayathri Kumar</span></a><span class="Apple-style-span" style="color: #11593c;">, </span></span><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><a href="http://tamalapaku.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Harini</a>, </span><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><a href="http://www.janerao.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Jane</a>, </span><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><a href="http://sinamontales.wordpress.com/tag/blogging-marathon/" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Monika</a></span></div></div></div></div></div>Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com10tag:blogger.com,1999:blog-4351897168367170233.post-60028689443767751762011-07-26T22:09:00.000-07:002011-07-26T23:47:01.814-07:00Sapota (Chikoo) Kesari<div dir="ltr" style="text-align: left;" trbidi="on">This is my post for<a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html"> Day5 BM#7</a> "Combo Meals" Group2.<br />
<b>"Chikoo kesari</b> and <b><u><span class="Apple-style-span" style="color: red;"><a href="http://sabcancook.blogspot.com/search/label/Snack">Urad dhal vada</a></span></u></b>....a evening snack combo with hot coffee....." Medhu vada is common and the kesari recipe is as follows...<br />
<br />
Chikoo kesari--this was new to us until we had it from the Sunday spl mini tiffen from sangeetha restaurant near our house..<br />
My daughter never takes any fruits..but somehow liked this dish so wanted to give a try.....and it came out perfect and now i make this often so atleast she takes this fruit in this form...Going to the recipe.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27nmh0Ek-OHVi3wWF9Um9yBV7R2YJPlDAgxOx4y6EIRfgbWuOQDnbYtYr53OlOsI42EzWQUOh54WjM-LC0bfKMy7jGZNQN7WFUOghiflVEfFUHIaPM_-K9PtByyJ-rBByFK7vxIu8_gg/s1600/DSC01144.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27nmh0Ek-OHVi3wWF9Um9yBV7R2YJPlDAgxOx4y6EIRfgbWuOQDnbYtYr53OlOsI42EzWQUOh54WjM-LC0bfKMy7jGZNQN7WFUOghiflVEfFUHIaPM_-K9PtByyJ-rBByFK7vxIu8_gg/s400/DSC01144.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients</td></tr>
</tbody></table><br />
<br />
Ingredients:<br />
<br />
Chikoo- 2 fruits(peel and cut into medium pieces removing the seeds)<br />
Roasted Rava- 1 cup(if not roasted roast the rava in a dry pan till you get a nice aroma)<br />
water-2 cups<br />
Sugar- 1 1/4 cup(can adjust acc to ur taste)<br />
Cardamom powder- 1/2 tsp<br />
Pacha Karpooram- a pinch (optional)(Edible Camphor)<br />
Ghee-4 tblsp<br />
Cashew- 6-7 pieces(broken to small bits)<br />
Raisins- 6-7 pieces<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpdgQYR3_xlGWMgw1tdBu_pPqCLCsNlnTKiOimOA_xKe_TqaQ26U7Scpj-22JjoSa2HiWEa9CsJRRJf5W8WvKX2I1s9C84gvKSUbU035G5KTZbaVJr7dVjrCE_dZiScyJqaHIZjt5oD8/s1600/DSC01149.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpdgQYR3_xlGWMgw1tdBu_pPqCLCsNlnTKiOimOA_xKe_TqaQ26U7Scpj-22JjoSa2HiWEa9CsJRRJf5W8WvKX2I1s9C84gvKSUbU035G5KTZbaVJr7dVjrCE_dZiScyJqaHIZjt5oD8/s320/DSC01149.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ground Chikoo pulp</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl-RfROjmYRlwG0JIuZm5khvZtSvfRlfBmtQsxfHGrKrx5eFztAMvOHrtIFiADtH1j105TOIDKQk8NJdIzGZuXV_Q9e3pvK9DvuiPBQSQcO2uNVnWASguBHJZ2QQY2Kg9rGUnYl5r_gIQ/s1600/DSC01152.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl-RfROjmYRlwG0JIuZm5khvZtSvfRlfBmtQsxfHGrKrx5eFztAMvOHrtIFiADtH1j105TOIDKQk8NJdIzGZuXV_Q9e3pvK9DvuiPBQSQcO2uNVnWASguBHJZ2QQY2Kg9rGUnYl5r_gIQ/s320/DSC01152.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasting cashews and raisins</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwoxEVO_8sz4VH8lgo5GkEsDV3tWW9N3tAfLqv-hEpReTbTVOCXU-Cp4S5ooqNeWevEvN1gXoky_1x1iY5mo7lVfQ2PYpBQiawwVFPUCJRVunccWA8tZ08PoJyFQKFCNyu4kLtEFsYrqk/s1600/DSC01156.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwoxEVO_8sz4VH8lgo5GkEsDV3tWW9N3tAfLqv-hEpReTbTVOCXU-Cp4S5ooqNeWevEvN1gXoky_1x1iY5mo7lVfQ2PYpBQiawwVFPUCJRVunccWA8tZ08PoJyFQKFCNyu4kLtEFsYrqk/s320/DSC01156.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before adding raw-bringing the water and pulp mixture to a boil</td></tr>
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<br />
Method:<br />
<br />
1.Peel & deseed the fruit and grind to a smooth paste without adding any liquid.<br />
2.Heat a kadai,take 1tsp of ghee and when hot fry the cashew and raisins and reserve<br />
3.Add the ground fruit pulp in the same kadai and saute for 3-5 mins and then add the water measured and mix in the cardamom powder and edible camphor if using and bring to a boil.(No need to add colour because this kesari has a natural fruit colour and aroma...<br />
4.Slowly add the roasted rava stirring vigourously to avoid any lumps<br />
5.Then when the rava is fully cooked,add the measured sugar and mix evenly.<br />
6.Then add the remaining ghee one spoon at a time and keep stirring,till u get a not thick consistency but the contents of the kadi starts leaving fat on the sides..this may take some 5 mins after the addition of sugar.<br />
7.Then garnish with the fried cashew and raisins and Serve!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKp9rQYm5a8l2uNqWyyXnaXPMbTi2JVn_Cg3_pMa4u7VKtrvDwITYrPB8xCtNFRcR7y0X7Cn5PLn4j_TDUNfCj-X-jP-RqfpvDQpJGrykhbqVvgnXBpElqTxtKPylmGqu9a15AsqleZwI/s1600/DSC01159.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKp9rQYm5a8l2uNqWyyXnaXPMbTi2JVn_Cg3_pMa4u7VKtrvDwITYrPB8xCtNFRcR7y0X7Cn5PLn4j_TDUNfCj-X-jP-RqfpvDQpJGrykhbqVvgnXBpElqTxtKPylmGqu9a15AsqleZwI/s640/DSC01159.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot! Yummy kesari is ready to be served!!</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA210pSvJcMFCUdGH5yHgP5pmc2IniMoCNFI8vfciBtI9wYdegFEJLF5IAVKAffA2QLfuDerUoRqV2yeAcnYTNzzviHvVBkvsCCjmw-w8VkVT2Dqh1S0ME_1C1HkKoKMR40s2kk9v9Omk/s1600/DSC01164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA210pSvJcMFCUdGH5yHgP5pmc2IniMoCNFI8vfciBtI9wYdegFEJLF5IAVKAffA2QLfuDerUoRqV2yeAcnYTNzzviHvVBkvsCCjmw-w8VkVT2Dqh1S0ME_1C1HkKoKMR40s2kk9v9Omk/s320/DSC01164.JPG" width="320" /></a></div><br />
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<tr><td class="tr-caption" style="text-align: center;">Crispy hot vada and hot kesari SERVED with Filter Coffee....</td></tr>
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<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><b style="color: #990000; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Group 2 23-29th June</b></span></div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><b style="color: #990000; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</b></span></div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #660000; line-height: 21px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Combo Meals: </strong></span></span><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><a href="http://theworldaccordingtorujuta.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Rujuta</a>, <a href="http://sushmapinjala.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Sushma</a></span><span class="Apple-style-span" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #660000; line-height: 21px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="line-height: 21px;"></span></span><span class="Apple-style-span" style="color: #660000; line-height: 21px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cooking from Back Pack: </strong></span></span><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><a href="http://yummytummy-aarthi.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Aarthi</a>, <a href="http://archguru.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Archana</a>, <a href="http://pangravykadaicurry.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">CL</a>, <a href="http://cooks-hideout.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Pavani</a>, <a href="http://seduceyourtastebuds.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">PJ</a>, <a href="http://veggieplatter.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Suma Gandlur</a>, <a href="http://itsnotmadrasi.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Kalyani</a>, <a href="http://zaikazabardast.com/" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Grishma</a></span><span class="Apple-style-span" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #660000; line-height: 21px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #660000; line-height: 21px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></strong></span><span class="Apple-style-span" style="color: #660000; line-height: 21px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cooking From Cookbook: </strong></span></span><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><a href="http://nimmuguru.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Nirmala</a>, <a href="http://spicingyourlife.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Srivalli</a>, </span><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><a href="http://janakipattiskitchen.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Kamalika</a></span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="line-height: 21px;"></span></span><span class="Apple-style-span" style="color: #660000; line-height: 21px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Crunchy snacks for Kids: </strong></span></span><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><a href="http://nimmuguru.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Nirmala</a>, </span><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><a href="http://spicingyourlife.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Srivalli</a>, </span><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><a href="http://janakipattiskitchen.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Kamalika</a></span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #660000; line-height: 21px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></strong></span><span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="line-height: 21px;"></span></span><span class="Apple-style-span" style="color: #660000; line-height: 21px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Regional Special: </strong></span></span><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><a href="http://kailaskitchen.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Jayasree</a></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><span class="Apple-style-span" style="color: #660000;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span><span class="Apple-style-span" style="font-family: Arial, sans-serif; line-height: 21px;"><b style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #741b47; font-size: x-small;">No Butter Bakes for diet:</span></b></span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><a href="http://gayathriscookspot.blogspot.com/search/label/Blogging%20Marathon" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;"><span class="Apple-style-span" style="color: #38761d;">Gayathri Kumar</span></a><span class="Apple-style-span" style="color: #11593c;">, </span></span><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><a href="http://tamalapaku.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Harini</a>, </span><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><a href="http://www.janerao.blogspot.com/search/label/Blogging%20Marathon" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Jane</a>, </span><span class="Apple-style-span" style="color: #11593c; font-family: Arial, sans-serif; font-size: 14px; line-height: 21px;"><a href="http://sinamontales.wordpress.com/tag/blogging-marathon/" style="color: #668a1f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">Monika</a></span></div></div></div></div>Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com17tag:blogger.com,1999:blog-4351897168367170233.post-29286117434213047952011-07-26T22:02:00.000-07:002011-07-26T22:05:55.637-07:00Urad dhal Vada(Medhu Vada)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;">This is a festive dish combo in our household when we have guest's or for christmas it's idli vada kesari...with chutney sambar...my daughter loved medhu vada without any visible pepper / jeera and she would yell at me saying why did add kadugu(mustard)...so i make it such a way she will not find any black spots....inside the vada...Hope you enjoy this simple snack.. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8_OVsLJDljusFwANF_9b8sYacCnXEeimw9a53WX-l8A25m9W5WbEBAquRdOm2GpCJCLyMR5NDhvM7yEKJ1myMxGdl2jCwSV1T-z5jNmgrwYkQx_DU-kWqaThGz5UfaA-4FkLNR5BloM/s1600/DSC01161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8_OVsLJDljusFwANF_9b8sYacCnXEeimw9a53WX-l8A25m9W5WbEBAquRdOm2GpCJCLyMR5NDhvM7yEKJ1myMxGdl2jCwSV1T-z5jNmgrwYkQx_DU-kWqaThGz5UfaA-4FkLNR5BloM/s320/DSC01161.JPG" width="320" /></a></div>Ingredients:<br />
<br />
Urad dhal-1 cup<br />
Green chillies-2nos<br />
Jeera+Pepper-1/4 tsp each(coarse grind-like u make for rasam)-haven't added coz my daughter will not touch the vada if she see's a speck of pepper....<br />
Asafoetida-1 big pinch<br />
Ginger-1 inch piece<br />
Curry leaves-few cut fine with a scissors<br />
Onions-5nos(optional)-i've not added<br />
Salt to taste.<br />
<br />
Method:<br />
<br />
1.Wash and Soak the urad dhal in water for 30 minutes.<br />
2.Grind in a mixer adding the green chillies and sprinkling little water till you get a soft and light batter and transfer this to a bowl.<br />
3.Add curry leaves,onion(if adding),jeera + pepper mixture,salt,asafoetida and give a good mix till everything is blended well.<br />
4.Then heat oil in a kadai,make doughnut shaped vadas dipping your hands in water in a bowl so that the batter does not stick to your hands when you put it in the oil...Take care there is no water in you hands,while you drop the vada in the hot oil.<br />
5.Keep the flame on medium so the vada get's cooked on the inner side and turn to brown evenly on both sides and serve hot with chutney of your choice.<br />
<br />
<br />
</div>Anonymoushttp://www.blogger.com/profile/16864968027353718411noreply@blogger.com1