tag:blogger.com,1999:blog-64246322808462864402024-03-13T14:12:27.750-07:00A day through my life...Vrindahttp://www.blogger.com/profile/06368517666695725943noreply@blogger.comBlogger116125tag:blogger.com,1999:blog-6424632280846286440.post-63182345557086141932014-05-19T13:47:00.000-07:002014-05-19T13:47:13.238-07:00Soft Ellunda or Sesame seed laddu<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">On a very very hot afternoon, after a very long time, its time to update something on my blog . I have been pretty much ignoring my blog since its first anniversary. Life has been a lot busy with planning the vacation to India, the actual vacation, ongoing inlaws visit and the list goes on and on. If I think back, may be it was possible for me to post more frequently. May be I should have focused more. May be the motivation wasnt enough. And I think thats exactly what was missing. Motivation. I did cook tons, experimented tons and learnt lots. Somehow the motivation to take pictures, then sit down and draft a post was missing. Coming to think about it, I do miss planning a blog post. Cooking something and then rushing to take pictures. Taking hundreds of pictures and making a mess of things. Finally the selection process, the editing and then the actual composition of the blog post. Yup, I do miss them!! Till now, I have just rushed through things and let everything pass by. But now I feel like pausing and being more aware and taking control of situation. Hoping that I stick to it and not lose interest and let things go back to the same as it was previously. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">You know, there may be many things that you wish to achieve in life. And at some point in life, nothing may be working out, lots of things may be stagnant. But I have realized that things are going to be stagnant, unless you take the first action and accept change. Always knew it in mind, but kept on losing track of it somewhere deep inside the mind. Keep on visualising what you want in your life, keep on telling it loud, keep on praying as you do always, work in small steps towards whatever you want and most importantly be patient. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Whew, I guess I have preached enough. I needed to write whatever I was feeling at the moment. Moving on to today's post. Its a simple Ellunda as we call it in Malayalam. Sesame Seed Laddu. Ellunda was one of my favorites from childhood. But my dad used to complain always that its too hard for elders with tooth troubles to eat them, yummy and healthy as it is. And I tried the actual hard version. Turned out fine. but I didnt like the process of making them. Burned my hand. I was searching for some easier ways and I googled various blogs and adapted to suit my needs. Here goes the recipe. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Soft Ellunda - Soft Sesame Seed Balls</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Time required: 10 - 15 min</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup White Sesame Seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup grated Jaggery</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 - 4 Cardamoms</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tsp Boiled Milk or water</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Prepping:</b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Step 1: </b>In a pan, roast the white sesame seeds for 2 - 3 min. Keep aside. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Step 2: </b>Grate the Jaggery.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Step 3: </b>Grind the cardamoms to powder form in a mixer. Keep aside the powder. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Method of Preparing:</b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Step 1: </b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Grind the sesame seeds in the same mixer used for making cardamom powder.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Step 2:</b> </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Then add the grated jaggery and cardamom powder and grind 15 - 30 sec. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Step 3: </b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Once mixed well, transfer the ingredients in the mixer to a plate. Then try to form balls using your hand. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Usually when the jaggery is ground, it becomes thick and it may be easy to form balls. But if the mixture is too dry to form laddus, add 1 Tsp of boiled milk or water. Mix well and form as many balls as you can from the mixture. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">The number of laddus obtained depends on the size of each laddu. I got around 8 laddus using this proportion. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sesame seed balls or ellundas thus prepared are very soft and you cannot eat just one for sure. I shared the recipe with my mom and she prepared them with black sesame seeds. My dad loved the recipe so much that it seems he ate more than three laddus. This from a person who doesnt eat much sweets is a compliment. I am glad that my parents liked them so much. Remember sesame seeds are full of calcium and have a lot of health benefits. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Notes: </b></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Its better not to use jaggery that contains too much impurities for making this laddu. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">I feel the taste is better with white sesame seeds rather than black sesame seeds. But my mom likes the black variety better. Its a matter of taste. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Increase/Decrease the amount of grated jaggery, if you feel the sweetness is less/more. Adjust as per your liking. </span></li>
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Vrindahttp://www.blogger.com/profile/06368517666695725943noreply@blogger.com10tag:blogger.com,1999:blog-6424632280846286440.post-67757352199210162912014-05-04T13:00:00.002-07:002014-05-05T13:26:37.953-07:00Round up of My Legume Love Affair - MLLA 70<span style="font-family: Trebuchet MS, sans-serif;">Hello Friends, As you remember, I got the opportunity to host 70th edition of My Legume Love Affair - MLLA 70 on my blog for April. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Thank you so much Lisa for providing me the wonderful opportunity to host the event. </span><br />
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<a href="http://3.bp.blogspot.com/-cXDZMoiEmqg/U2aaGsi_20I/AAAAAAAAAMw/MsLvliKrR4s/s1600/AprilMLLA2014LogoFinal+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-cXDZMoiEmqg/U2aaGsi_20I/AAAAAAAAAMw/MsLvliKrR4s/s1600/AprilMLLA2014LogoFinal+(1).jpg" height="320" width="233" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">Happy to receive a good number of entries to the event. Thank you so much friends for making the event a great success. In case I have accidentally missed anyone from the round up, please do drop me a mail at avikapnair@gmail.com. Now off to the round up and finally the winner :) </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;"><b>Round up of My Legume Love Affair - MLLA 70:</b></span><br />
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<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;">Let us start with a delicious soup. Umayal Venkatachalam of the blog - <a href="http://a-kaleidoscopic-dream.blogspot.com/" rel="nofollow" target="_blank">A Kaleidoscopic dream</a> - has sent a lovely and delicious soup filled with veggies, black eyed beans and pasta. </span><br />
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<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://a-kaleidoscopic-dream.blogspot.com/2014/04/minestrone-soup.html" rel="nofollow" target="_blank"><img border="0" src="http://4.bp.blogspot.com/-RQYIxjvQenM/U2Qr1ZEwiCI/AAAAAAAAAIs/Qh9bBXbbUI4/s1600/m2.jpg" height="320" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><a href="http://a-kaleidoscopic-dream.blogspot.com/2014/04/minestrone-soup.html" rel="nofollow" target="_blank">Minestrone Soup</a></td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Vohn McGuinness of the blog </span><a href="http://vohnsvittles.com/" rel="nofollow" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">Vohn's Vittles</a><span style="font-family: 'Trebuchet MS', sans-serif;"> has sent a creamy crunchy bean and avocado salad which looks yummy and refreshing. </span><br />
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<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://vohnsvittles.com/food/creamy-crunchy-bean-and-avocado-salad" rel="nofollow" target="_blank"><img border="0" src="http://3.bp.blogspot.com/-qF1b_fww47g/U2QtIvgnJ6I/AAAAAAAAAI4/nBmXIipjhpk/s1600/Bean+and+avocado+salad+(1).JPG" height="240" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><a href="http://vohnsvittles.com/food/creamy-crunchy-bean-and-avocado-salad" rel="nofollow" target="_blank">Creamy and Crunchy Bean and Avocado Salad</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Next comes the delicious looking starter - Mixed Veg Vada sent by Emily of the blog <a href="http://cookingforkishore.blogspot.com/" rel="nofollow" target="_blank">Cooking for Kishore</a>. The vada is filled with the unique and healthy combination of green/red cabbage, kale, broccoli stalk, carrots and urad dal. </span><br />
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<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://cookingforkishore.blogspot.com/2014/04/happy-ugadi-mixed-vegetable-vada.html" rel="nofollow" target="_blank"><img border="0" src="http://1.bp.blogspot.com/-_FE2oOWJA1w/U2QuPTbVQ4I/AAAAAAAAAJA/7gxwD5Q9ryc/s1600/mvv4-5.jpg" height="293" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><a href="http://cookingforkishore.blogspot.com/2014/04/happy-ugadi-mixed-vegetable-vada.html" rel="nofollow" target="_blank">Mixed Veg Vada</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">SathyaPriya of the blog <a href="http://mykitchenodyssey.blogspot.com/" rel="nofollow" target="_blank">My Kitchen Odyssey</a> has prepared the most delicious looking Peanut butter for the event. </span><br />
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<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://mykitchenodyssey.blogspot.com/2014/04/homemadepeanutbuttereasypeanutbutterrec.html" rel="nofollow" target="_blank"><img border="0" src="http://2.bp.blogspot.com/-UYvnofviRkE/U2QvDDenlAI/AAAAAAAAAJQ/C5D8ozoh1Co/s1600/cookie+Collage.jpg" height="320" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><a href="http://mykitchenodyssey.blogspot.com/2014/04/homemadepeanutbuttereasypeanutbutterrec.html" rel="nofollow" target="_blank">Homemade Peanut butter</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Johanna of the blog <a href="http://gggiraffe.blogspot.com/" rel="nofollow" target="_blank">Green Gourmet Giraffe</a> has shared with us the innovative recipe of Peppers stuffed with white beans and Kale. </span><br />
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<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://gggiraffe.blogspot.com.au/2014/04/red-peppers-in-pasta-bake-stuffed-and.html" rel="nofollow" target="_blank"><img border="0" src="http://2.bp.blogspot.com/-wl9rJKZ08O0/U2QvynCVv4I/AAAAAAAAAJc/NwE0kERZE8w/s1600/stuffed+peppers.jpg" height="320" width="213" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><a href="http://gggiraffe.blogspot.com.au/2014/04/red-peppers-in-pasta-bake-stuffed-and.html" rel="nofollow" target="_blank">Peppers stuffed with White beans and Kale</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Janet who writes the blog <a href="http://tastespace.wordpress.com/" rel="nofollow" target="_blank">The Taste Space</a> has uniquely paired beans and cactus onion mixture with tortillas.</span><br />
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<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://tastespace.wordpress.com/2014/04/15/cheater-tlacoyos-with-nopales-cactus/" rel="nofollow" target="_blank"><img border="0" src="http://4.bp.blogspot.com/-siY2epteOXQ/U2Qw-WoeepI/AAAAAAAAAJk/pxbEl5Y0wLs/s1600/tlacoyo.jpg" height="214" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><a href="http://tastespace.wordpress.com/2014/04/15/cheater-tlacoyos-with-nopales-cactus/" rel="nofollow" target="_blank">Cheater Tlacoyos with Nopales</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Lubna of the blog <a href="http://www.kitchenflavours.net/" rel="nofollow" target="_blank">Yummy Food</a> has prepared with the most amazing looking Samosa Chat. One of my favorite snacks. I am drooling, just by looking at the picture. </span><br />
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<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://www.kitchenflavours.net/2014/04/samosa-chat.html" rel="nofollow" target="_blank"><img border="0" src="http://1.bp.blogspot.com/-nDoDakaoVRI/U2QzRKpn7pI/AAAAAAAAAJw/QaVsiwRaTEM/s1600/DSC05766.JPG" height="320" width="240" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><a href="http://www.kitchenflavours.net/2014/04/samosa-chat.html" rel="nofollow" target="_blank">Samosa Chat</a></td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Jennifer of the blog </span><a href="http://www.agirleatsworld.com/" rel="nofollow" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">A girl eats world</a><span style="font-family: 'Trebuchet MS', sans-serif;"> has shared with us the recipe of Vegetarian Pita Sandwiches. One can play with the toppings as much as possible and I think no one can ever say no to one of them. Atleast I cant :)</span><br />
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<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://www.agirleatsworld.com/2014/04/vegetarian-pita-sandwiches.html" rel="nofollow" target="_blank"><img border="0" src="http://3.bp.blogspot.com/-OoM59enJqIM/U2Q0uCrEUuI/AAAAAAAAAJ8/dNh3pY97suA/s1600/vegetarian-pita-sandwiches.JPG" height="240" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><a href="http://www.agirleatsworld.com/2014/04/vegetarian-pita-sandwiches.html" rel="nofollow" target="_blank">Vegetarian Pita Sandwiches</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Linsy Patel of <a href="http://realhomecookedfood.blogspot.com/" rel="nofollow" target="_blank">Home Cook Food</a> has sent the recipe of most delicious looking and nutritious 15 Bean Vegetarian Chilli for the event. </span><br />
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<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="http://realhomecookedfood.blogspot.com/2014/04/15-beans-vegetarian-chili.html" rel="nofollow" target="_blank"><img border="0" src="http://2.bp.blogspot.com/-YPQRZYbQkvY/U2bVAQy9UqI/AAAAAAAAANA/iMrHwNiZssU/s1600/DSCF2408.JPG" height="240" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://realhomecookedfood.blogspot.com/2014/04/15-beans-vegetarian-chili.html" rel="nofollow" target="_blank">15 Bean Vegetarian Chilli</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Sandhya of the blog <a href="http://www.mycookingjourney.com/" rel="nofollow" target="_blank">My Cooking Journey</a> has shared with us the recipe of Pesarattu which are spicy green gram crepes. Wonderfully healthy crepes that one can have for breakfast or dinner. </span><br />
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<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://www.mycookingjourney.com/2014/04/pesarattu-from-andhra-pradesh-spicy.html" rel="nofollow" target="_blank"><img border="0" src="http://1.bp.blogspot.com/-L822kXsfJNk/U2Q2e9bX9EI/AAAAAAAAAKQ/XQI090rLaxo/s1600/Andhra+-+Pesarattu+(11).JPG" height="242" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><a href="http://www.mycookingjourney.com/2014/04/pesarattu-from-andhra-pradesh-spicy.html" rel="nofollow" target="_blank">Pesarattu - Green Gram Crepes</a></td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Aparna of the blog </span><a href="http://flavorsandcolorsbyaparna.blogspot.com/" rel="nofollow" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">Flavors and Colors</a><span style="font-family: 'Trebuchet MS', sans-serif;"> has shared the recipe of another kind of crepes with lentils - Chanya Dali Polo / Chana Dal Dosa. Makes a nutritious and filling break fast, dinner or snack.</span></div>
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<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://flavorsandcolorsbyaparna.blogspot.com/2014/04/chanya-dali-polochana-dal-dosa-version-1.html" rel="nofollow" target="_blank"><img border="0" src="http://3.bp.blogspot.com/--OZkpdyfIa0/U2Z8F1SWzHI/AAAAAAAAALU/sJISM_g8ZYw/s1600/Chanadal+Dosa.jpg" height="213" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><a href="http://flavorsandcolorsbyaparna.blogspot.com/2014/04/chanya-dali-polochana-dal-dosa-version-1.html" rel="nofollow" target="_blank">Chana Dal Dosa</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Lucia of the blog <a href="http://www.tortadirose.it/category/primi" rel="nofollow" target="_blank">Tortadirose</a> has prepared pancakes with black chickpea flour. Very very innovative.</span></div>
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<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://www.tortadirose.it/salati/pancakes-salati-alla-farina-di-ceci-neri" rel="nofollow" target="_blank"><img border="0" src="http://1.bp.blogspot.com/-mKcO6ZyMMHo/U2Q3U3FmAkI/AAAAAAAAAKg/2Hchu_yVhBI/s1600/IMG_7683-1024x682.jpg" height="212" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><a href="http://www.tortadirose.it/salati/pancakes-salati-alla-farina-di-ceci-neri" rel="nofollow" target="_blank">Black Chickpea Flour pancakes</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Shobha Keswani of the blog <a href="http://foodmazaa.blogspot.com.br/" rel="nofollow" target="_blank">Food Mazaa</a> has sent the recipe of healthy Amaranth Leaves Sabzi mixed with Chana Dal. </span></div>
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<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://foodmazaa.blogspot.com.br/2014/04/amaranth-leaves-sabzi-chauli-ki-sabzi.html" rel="nofollow" target="_blank"><img border="0" src="http://2.bp.blogspot.com/-YHrZth7ZaN8/U2R2SVvh1WI/AAAAAAAAAKw/-aWSiD8zU6Q/s1600/Amaranth+Leaves+Sabzi+(+copyrights+-+Food+Mazaa+)+2+(1).jpg" height="196" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><a href="http://foodmazaa.blogspot.com.br/2014/04/amaranth-leaves-sabzi-chauli-ki-sabzi.html" rel="nofollow" target="_blank">Amaranth Leaves Sabzi with Chana Dal</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Harini of the blog <a href="http://www.cookclickndevour.com/" rel="nofollow" target="_blank">Cook Click n devour</a> has prepared a healthy, cooling and delicious looking Ashgourd Kootu with lentils. And just by looking at it makes me mouth water. </span><br />
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<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://www.cookclickndevour.com/2014/04/vellai-poosanikai-kootu-ash-gourd-kootu.html" rel="nofollow" target="_blank"><img border="0" src="http://4.bp.blogspot.com/-lrG-b9e2yaI/U2Z3h0nC9bI/AAAAAAAAALA/dXfG9pMMXww/s1600/DSC_0074.JPG" height="293" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><a href="http://www.cookclickndevour.com/2014/04/vellai-poosanikai-kootu-ash-gourd-kootu.html" rel="nofollow" target="_blank">Ashgourd Kootu</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">PJ of the blog <a href="http://seduceyourtastebuds.blogspot.in/" rel="nofollow" target="_blank">Seduce your Tastebuds</a> has prepared Masala Masoor Dal from Rajasthani cuisine in India for the event. One of the best comfort foods that can ever be !!</span><br />
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<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://seduceyourtastebuds.blogspot.in/2014/04/bikaniri-pappad-ke-parathe-mooli-ki.html" rel="nofollow" target="_blank"><img border="0" src="http://1.bp.blogspot.com/-s7v7L6GyPtQ/U2aR2jyla1I/AAAAAAAAAMM/uKftzKfONK8/s1600/masala+masoor+dal+0+(1).JPG" height="320" width="245" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><a href="http://seduceyourtastebuds.blogspot.in/2014/04/bikaniri-pappad-ke-parathe-mooli-ki.html" rel="nofollow" target="_blank">Masala Masoor Dal</a></td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Priya of the blog </span><span id="goog_1804279697"></span><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://thehumptydumptykitchen.blogspot.com/" rel="nofollow" target="_blank">The Humpty Dumpty Kitchen</a></span><span id="goog_1804279698"></span><span style="font-family: 'Trebuchet MS', sans-serif;"> has shared a recipe from Bohra Cuisine for the event - The delectable Chana Bateta which is chickpeas and potato in a tamarind sauce. Yum ! Yum ! Yum !</span></div>
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<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://thehumptydumptykitchen.blogspot.in/2014/04/chana-bateta-bohra-cuisine-style.html" rel="nofollow" target="_blank"><img border="0" src="http://3.bp.blogspot.com/-tDl6X4hIQB4/U2Z69KSrh8I/AAAAAAAAALM/2wl62mjMFlg/s1600/Chana+Bateta+(Chickpeas+and+Potatoes)+9+-+Copy.JPG" height="320" width="240" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><a href="http://thehumptydumptykitchen.blogspot.in/2014/04/chana-bateta-bohra-cuisine-style.html" rel="nofollow" target="_blank">Chana Bateta</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Here comes another yummy Chickpea - Potato gravy combination. This one was sent by Shweta of the blog <a href="http://merrytummy.blogspot.co.uk/" rel="nofollow" target="_blank">Merry Tummy</a>. </span></div>
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<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://merrytummy.blogspot.co.uk/2014/04/aloo-channa-aloo-chola.html" rel="nofollow" target="_blank"><img border="0" src="http://2.bp.blogspot.com/-G_8uXVaRkA8/U2aK57jMv6I/AAAAAAAAALw/y1Vqu4l94nA/s1600/aloo+channa.jpg" height="213" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><a href="http://merrytummy.blogspot.co.uk/2014/04/aloo-channa-aloo-chola.html" rel="nofollow" target="_blank">Aloo Chana</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Pravina of the blog <a href="http://indoglobalfood.blogspot.com/" rel="nofollow" target="_blank">Indo Global Food</a> has prepared Chana Masala ( Chickpeas in onion - tomato gravy) in microwave and finished off the dish in around 15 -20 minutes. Awesome way Pravina !!</span></div>
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<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://indoglobalfood.blogspot.com/2013/12/chana.masala.chhole.recipe.using.microwave.html" rel="nofollow" target="_blank"><img border="0" src="http://3.bp.blogspot.com/-PpqSoJGDbZs/U2aKHX592OI/AAAAAAAAALk/0vT6qPWkVHE/s1600/DSCN0092+(1).JPG" height="240" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><a href="http://indoglobalfood.blogspot.com/2013/12/chana.masala.chhole.recipe.using.microwave.html" rel="nofollow" target="_blank">Microwave Chana Masala</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Another yummy recipe based on chickpeas was sent by Usha of the blog <a href="http://www.myspicykitchen.net/" rel="nofollow" target="_blank">My Spicy Kitchen</a>. She has shared a thick yoghurt based curry from Pahari region of Himachal Pradesh in India - Chana Madra. </span></div>
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<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://www.myspicykitchen.net/2014/04/10/chana-madra-from-himachal-pradesh/" rel="nofollow" target="_blank"><img border="0" src="http://1.bp.blogspot.com/-DP1Xzxf8gN8/U2aMP4pO05I/AAAAAAAAAL8/G65uhNHMKlk/s1600/Chana+Madra+.JPG" height="218" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><a href="http://www.myspicykitchen.net/2014/04/10/chana-madra-from-himachal-pradesh/" rel="nofollow" target="_blank">Chana Madra</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Finally Lisa of <a href="http://foodandspice.blogspot.com/" rel="nofollow" target="_blank">Lisa's Kitchen</a> who has taken over from Susan, the baton of running My Legume Love Affair has shared the recipe of Chickpeas, Mango and Spinach in Tomato - Coconut gravy for the event. </span></div>
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<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://foodandspice.blogspot.com/2014/04/chickpeas-mango-and-spinach-in-tomato.html" rel="nofollow" target="_blank"><img border="0" src="http://3.bp.blogspot.com/-UuyXapDGweQ/U2aXggRXRZI/AAAAAAAAAMc/LRsv3wZmMfE/s1600/chickpea_mango_curry.jpg" height="268" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><a href="http://foodandspice.blogspot.com/2014/04/chickpeas-mango-and-spinach-in-tomato.html" rel="nofollow" target="_blank">Chickpeas, Mango and Spinach in Tomato - Coconut gravy</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Thank you so much for all the contributions and finally the time for announcing the winner. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Winner of My Legume Love Affair - MLLA 70 selected by a random draw is Priya of the blog The Humpty Dumpty Kitchen. Priya who resides in India will get a copy of the cookbook - <a href="http://www.amazon.com/The-Bengali-Five-Spice-Chronicles/dp/0781813050/ref=sr_1_3/185-4211987-1174456?ie=UTF8&qid=1395681754&sr=8-3&keywords=rinku" rel="nofollow" target="_blank">The Bengali Five Spice Chronicles</a>. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Another random draw conducted for selecting the Hurst bean prize was won by Jennifer of the blog - A girl eats world. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Congratulations to all the winners !!! Both Lisa and me will be contacting the winners soon !! </span><span style="font-family: 'Trebuchet MS', sans-serif;">Will be back soon with another post. Take care everyone !!</span><br />
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Anonymousnoreply@blogger.com15tag:blogger.com,1999:blog-6424632280846286440.post-40207866909642701502014-04-01T00:00:00.000-07:002014-04-15T17:56:27.904-07:00Announcing "My Legume Love Affair - MLLA # 70 " for April<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Hello every one, how are you all doing? It has been a while since I posted any recipes. I have been on a vacation trip to India and now I am trying to settle into a new routine. Due to all the sudden changes happening in my life, the blogging part has suffered quite a lot. Hoping to be back to full scale blogging by April mid. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">One year back, when I started blogging, slowly I learned about other wonderful blogs present in the blogosphere and started following many of them. Spent hours reading them and through them I was guided to the various events conducted by the various bloggers to share their wonderful and innovative recipes. The first event that I ever took part was <a href="http://foodandspice.blogspot.ca/p/mlla.html" rel="nofollow"><b>My Legume Love Affair</b> </a><b><a href="http://foodandspice.blogspot.ca/p/mlla.html" rel="nofollow">(MLLA)</a> </b>. A long running very popular monthly event that features legumes as the main item. Started by <b>Susan of <a href="http://thewellseasonedcook.blogspot.com/" rel="nofollow">The Well Seasoned Cook</a></b> in 2008, MLLA is now managed by <a href="http://foodandspice.blogspot.ca/" rel="nofollow">Lisa of "Lisa's Vegetarian Kitchen"</a>. I love incorporating legumes in my dishes and was so glad to find an event where I could participate and learn about other recipes based on legumes. I tried to take part in the event every month, but havent been able to follow due to various constraints. I also requested Lisa to provide me a chance to host MLLA sometime. And it worked off. Here I am so proud and excited to host the <b>70 th edition of My Legume Love Affair for April - MLLA #70</b> on my blog space. Thank you so much Lisa for giving me the wonderful opportunity to host an event that I have come to love so much. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Check out the <b>rules for participating</b> in the event.</span><br />
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<li><span style="font-family: Trebuchet MS, sans-serif;"><b><i>Only vegetarian entries will be accepted. No meat, fowl, sea food. But eggs are allowed.</i></b></span></li>
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<li><span style="font-family: Trebuchet MS, sans-serif;"><b><i>Legumes must be the main ingredient of the dish. Legumes include fresh or dried beans, lentils, pulses, Fenugreek, Tamarind, the edible pods that contain these seeds, carob, peanuts, derivative products like tofu or besan. </i></b></span></li>
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<li><span style="font-family: Trebuchet MS, sans-serif;"><b><i>The dish must contain more than few tablespoons of legumes. Only exception to that is fenugreek and tamarind that are generally used in smaller quantities.</i></b></span></li>
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<li><span style="font-family: Trebuchet MS, sans-serif;"><b><i>Only one entry per participant is allowed.</i></b></span></li>
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<li><span style="font-family: Trebuchet MS, sans-serif;"><b><i>Event runs from April 1st to April 30.</i></b></span></li>
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<li><span style="font-family: Trebuchet MS, sans-serif;"><b><i>Any recipe featuring legumes as the main ingredient that is posted in your blog in the month of April is acceptable. Recipes from the archives will be accepted if reposted and links updated. </i></b></span></li>
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<li><span style="font-family: Trebuchet MS, sans-serif;"><b><i>Your post should contain links to this MLLA announcement page, <a href="http://foodandspice.blogspot.ca/p/mlla.html" rel="nofollow">Lisa's ongoing MLLA event page</a> and <a href="http://thewellseasonedcook.blogspot.com/" rel="nofollow">Susan's page</a>. </i></b></span></li>
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<li><span style="font-family: Trebuchet MS, sans-serif;"><b><i>Usage of MLLA logo is optional but appreciated. I have disabled right click on my blog. So it may not be possible for you to download the logo. But I will send you the logo to be included once you send me the email with the recipe details. </i></b></span></li>
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<li><span style="font-family: Trebuchet MS, sans-serif;"><b><i>Send the following details for participation to the email id avikapnair@gmail.com</i></b></span></li>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Your Name ;</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Blog Name;</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Recipe URL and Title of your post;</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>A photo;</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Location</i></b></span></div>
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<li><b style="font-family: 'Trebuchet MS', sans-serif;"><i> You may send the recipe to other events also.</i></b></li>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Now did I mention that participating in the event can win you prizes ? Oh Yes, You can win upto 2 prizes as mentioned below. </i></span></div>
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<li><i style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://hurstbeanblog.com/" rel="nofollow">Hurst Beans</a> is offering a 6 pack assortments of products to the residents of USA.</i></li>
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<a href="http://2.bp.blogspot.com/-FrDhV7pCJmQ/UziPnbBAfMI/AAAAAAAAAG0/Ei8a-BvopWk/s1600/hurst_logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-FrDhV7pCJmQ/UziPnbBAfMI/AAAAAAAAAG0/Ei8a-BvopWk/s1600/hurst_logo.jpg" /></a></div>
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<li><i style="font-family: 'Trebuchet MS', sans-serif;">Susan is offering a prize at her own expense every month. This month you may win a copy of <a href="http://www.amazon.com/The-Bengali-Five-Spice-Chronicles/dp/0781813050/ref=sr_1_3/185-4211987-1174456?ie=UTF8&qid=1395681754&sr=8-3&keywords=rinku" rel="nofollow">The Bengali Five Spice Chronicles</a>. </i></li>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Winners will be selected by a random draw. The Hurst bean prize will be offered only to residents of USA. If the random winner resides in USA, then the winner will get both the prizes. If the winner resides outside USA, then they will get Susan's prize and another draw will be held among the pool of US residents to select a winner for the Hurst Bean prize. </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>So what are you waiting for? Dont miss the chance to win such great prizes. Go ahead and whip up some awesome dishes and send me an email with the entry details. I will be publishing the round up for MLLA 70 in the first week of May. </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Cheers,</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Avika</i></span></div>
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Vrindahttp://www.blogger.com/profile/06368517666695725943noreply@blogger.com16tag:blogger.com,1999:blog-6424632280846286440.post-68330455184355641762014-01-08T00:00:00.000-08:002014-01-08T00:00:11.167-08:00Coffee Cake with almond topping - First Blog Anniversary Special<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Belated Happy new year wishes to all of you !!! Hope every one enjoyed their holidays :) Any new year resolutions guys? Hope you are fulfilling them to the best of your ability!! Stick to them and keep going. My resolutions for the year ?? I havent decided yet :P I mean I have quite a few in my mind. But couldnt decide which I actually want to implement :) Usually most of my resolutions are never ever practically implemented :( Even if I start following them, they are abandoned almost the second day. But, one year ago on January 8th 2013, I decided to follow one of my resolutions for the year and started a blog - A day through my life. It was something that was on my mind for sometime. but kept on delaying it... I wasnt sure what I wanted the blog to be at first. But then as I started writing on my online diary, I realized I was spending so much time on cooking and recipes and making a note of them, I decided to make it completely a food blog rather than a personal diary. After some days of blogging, I realized that the decision to start a blog was simple enough but maintaining it proved to a slightly difficult task. but then I didnt want to leave blogging saying I couldnt manage it. I was hooked on blogging by then and even though slowly, I was learning a lot and that kept me going. Sometime after I started learning so much about food blogging and the other wonderful blogs and their recipes, my health suffered and I was unable to cook much. Recovery is still in progress, but my blogging has suffered. There was one time last year when I didnt even know whether I will be able to complete one year of blogging. But today after all the initial hiccups, I am very very proud to say that my blog baby is turning ONE !!! B</span><span style="font-family: 'Trebuchet MS', sans-serif;">e it a birthday or an anniversary, the first year .. yeah .. Its quite special. And a celebration is a must !! What better than a cake to start off :) </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJ4qn1do-Bk6mLsNZLAHw3-cSPvA2vF-N5eMSUZsPtIjgq72NKReG3J0cQdFArkkANgLYjwlBr9KcAPZvse-RyFU979EbKVfSkth1wbIe7-Wps6OJdbJwIv2yrxRLSwYxzNUDY04oNmY/s1600/074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJ4qn1do-Bk6mLsNZLAHw3-cSPvA2vF-N5eMSUZsPtIjgq72NKReG3J0cQdFArkkANgLYjwlBr9KcAPZvse-RyFU979EbKVfSkth1wbIe7-Wps6OJdbJwIv2yrxRLSwYxzNUDY04oNmY/s1600/074.jpg" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i> Happy Birthday to my dear blog !!!</i> </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Before everything, first a very BIG THANK YOU to all of you !! All the readers, all the fellow bloggers, all the friends... every one for supporting me by visiting my blog, leaving comments, encouraging through messages, clearing doubts, helping me learn new things, advising me, for everything... Thank you so much !! I will definitely try to improve my blogging skills even more now and try to post regularly as much as circumstances allow. One year, near 59000 page views and 183 likes on FB, not bad I guess. Target for next year is definitely more recipes, step by step photos and a better presentation of food. With God's grace and your support, hopefully will be able to achieve that too. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Like many of you, I was someone who never ever stepped into the kitchen to help mom while she was cooking. Nor was I ever asked. Other than the occasional scraping of coconut, I pretty much never did anything. But the smells from my mom's and grand mom's cooking always entranced me and those memories come alive when I cook these days and experience the same smells. Be it the simple but flavorful tempering in coconut oil with shallots and curry leaves.. or the baking of a delightful cake.. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">My mom is very much interested when I tell her that I baked so and so or cooked this dish. In fact she keeps complaining when she will get to taste what I cook. When ever I go home for vacation, I hardly step into kitchen and indulges in lovely home food. My elder sis too does the same by the way.. But next month when I go home for a short vacation, I hope to cook something special for my parents.. but that's gonna be a one meal offer mostly :)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Since its celebration time, I cracked my brains over what I should cook for the anniversary. Finally decided on a cake and I have broken all my diet rules... Oh Yeah, I decided to diet the wrong time.. Christmas holidays, short vacation trips, new year speicals.. Gained a lot of weight last year and my mom and sis both complains that I look too fat on skype. I need to lose a little before I go home. Cant imagine my mom's reaction when she see me in person :(</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">So here's from my end to all of you - my blog's birthday special - Coffee cake with almond crumb topping.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCMvzREUxsOYMT7SmRlOZgot4N0wGeYPZqF5DYLAWew8X_CVMRaC4GhWaSUj-TRDLVnMh6VLzvxpQKH2fIiD1kAOvAqXN9Tq9BIcmmDFkZG217Li-jeVxRP2-XTxZtfcz-s4W4XNOMwE/s1600/089.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCMvzREUxsOYMT7SmRlOZgot4N0wGeYPZqF5DYLAWew8X_CVMRaC4GhWaSUj-TRDLVnMh6VLzvxpQKH2fIiD1kAOvAqXN9Tq9BIcmmDFkZG217Li-jeVxRP2-XTxZtfcz-s4W4XNOMwE/s1600/089.jpg" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> I adapted the recipe from <a href="http://www.joyofbaking.com/breakfast/CoffeeCake.html" rel="nofollow" target="_blank">Joy of Baking</a>. Dont get confused by the name like my hubby did. This cake doesnt use coffee flavor in it. Its a just a simple cake that can be had along with coffee/tea. Now off to the recipe. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Coffee cake with Almond topping: </i></b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Ingredients:</i></b></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>For the Coffee cake:</b></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Heaped 1.5 cup Flour + 3 Tbsp ( I used wheat flour. You can use either wheat flour, all purpose flour or a mixture of both)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp Corn Flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tsp Baking Powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp Baking Soda</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 Tsp Salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup unsalted butter at room temperature ( 113 gms or 1 stick )</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup Sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 eggs at room temperature</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tsp Vanilla Extract</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 cup Yoghurt ( Curd)</span><br />
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<b style="font-family: 'Trebuchet MS', sans-serif;">For the Crumb Topping:</b><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup Toasted Almonds ( Substitute with Walnuts or Pecans)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup light brown sugar ( Didnt have. so used white sugar)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tsp ground cinnamon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Flour ( used wheat flour. You can use either wheat flour or all purpose flour or a mixture of both) </span><br />
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<b style="font-family: 'Trebuchet MS', sans-serif;">Prepping:</b><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 1: </b>Leave butter and eggs outside the fridge for a while to bring it to room temperature.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 2: </b>Mix flour, baking powder, baking soda and salt in a wide bowl. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 3: </b>Preheat the oven to 350 F for 10 min.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method of Preparing:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Preparing the Crumb Topping:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 1: </b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Chop the almonds coarsely and add to a bowl. Then add sugar, cinnamon and Flour. Mix well and keep aside the topping.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Preparing the Cake:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 1: </b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">In a wide bowl, using your hand mixer, beat the butter for a minute to soften it up. Slowly add sugar little by little and cream the butter and sugar till it becomes light and fluffy. </span><span style="font-family: 'Trebuchet MS', sans-serif;">(Takes about 4 min). </span><span style="font-family: 'Trebuchet MS', sans-serif;">Scrape down the sides of the bowl as required. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 2: </b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Now add one egg and beat well till its mixed nicely. Then add the other egg and beat well. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Scrape down the sides of the bowl as required. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 3: </b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Next add in the vanilla extract. Beat well till mixed. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 4:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Add one third of the whisked flour mixture. Keep the mixer speed on lowest, beat till the flour is incorporated. Now add half of the yoghurt. Beat with the mixer on lowest till mixed. Again add half of the remaining flour and beat till incorporated. Add the remaining yoghurt and beat till incorporated. And finally add the remaining flour and beat till incorporated. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Note:</b> The mixture obtained will be very thick. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 5:</b> </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Spread the thick mixture onto a 9 inch springform pan. For cakes with crumb toppings, its better to use springform pans. The sides of the springform pan can be easily detached and hence the cake can be removed from the pan without disturbing the crumb topping. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 6:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Sprinkle the crumb topping on the top.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 7:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Bake in the preheated oven for 40 to 50 min. Mine was done in 50 min. Check with the help of a toothpick whether the center of the cake is done. If the toothpick comes out clean from the cake, then it means the cake is baked. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Serve warm with a cup of Tea or coffee. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Enjoy the cake every one.. Here's a piece for every one. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Will be back soon with more recipes. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Cheers,</i> </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>Avika</i></span><br />
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Vrindahttp://www.blogger.com/profile/06368517666695725943noreply@blogger.com14tag:blogger.com,1999:blog-6424632280846286440.post-21357116007440003132013-12-27T21:20:00.000-08:002013-12-27T21:20:07.179-08:00Keera Mutta Thoran/ Spinach egg stir fry with grated coconut<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Hello every one, how are the holidays coming along? Hope you all had a great Christmas and was able to spend valuable time with family. I am afraid this is going to be my last post for this year. I am travelling a little bit at the end of the year. And unfortunately I didnt get much time to plan ahead and post some grand item as my last post for this year as much as I wanted to :(. But I hope to make it all up in January when I will complete one year of blogging. Even though I wanted to, I wasnt able to spend much time on blogging this year due to health issues and other stuffs. But again guys, I wont be able to compensate much next year too due to lots of travel being planned. Visiting home for a while and then again bringing my inlaws here for a visit for 6 months and lots of other planned activities which may reduce my alone time a lot. But that doesnt mean that I am going to give up blogging. Infact, I will try my best to improve my quality of blogging, may be not quantity and publish useful recipes as much as I can. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I cant believe the year 2013 is ending. The year passed so quickly... Thinking back, it hasnt been that bad a year. There were many ups and downs for me. I suffered a lot healthwise affecting my day to day life a lot.. I was also almost conned by some people from India. Keeping all that and much more aside, I was able to start a food blog, learn more about food and blogging, made lots of friends and there are many more plus points as well. I am happy that the year is ending and hopefully 2014 will be an even better year. </span><span style="font-family: 'Trebuchet MS', sans-serif;">How was your year guys ? Enjoy the last week of 2013 and let us celebrate and usher in a new year with lots of hopes and dreams. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Today I am sharing the recipe of Keera Mutta Thoran (Spinach Egg Thoran or Spinach - Egg in grated coconut mixture). My mom used to make mutta thoran with grated coconut and I just improved it a bit by adding spinach to that combo, trying to make it a little bit more healthy. Hope you all like the dish. This makes an excellent side dish with rice and Chappathi. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Keera Mutta Thoran (Spinach Egg Thoran)</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients: Serves 2 </b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup chopped spinach</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup grated coconut</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tsp Mustard seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 Tsp Turmeric</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp Chilly Powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 Tsp Cumin powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> 3 - 4 Curry leaves</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Oil</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Prepping:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 1: </b>Chop spinach into smaller portions.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 2: </b>Lightly beat the eggs after adding salt. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 3: </b>Mix grated coconut, turmeric, chilly powder, cumin powder and salt nicely. Sprinkle a little water if required for mixing. Keep aside. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method of Preparing:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 1: </b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Heat 1 Tbsp oil in a pan. When the oil becomes hot, add mustard seeds. Once they crackle add curry leaves. Let it splutter and then add spinach. Let the spinach wilt. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 2: </b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Now move the spinach to one corner of the pan and add the beaten eggs onto the other corner. Once the eggs started getting cooked, keep on stirring the eggs so that they get scrambled. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 3: </b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Mix the spinach and scrambled eggs well. Now add the grated coconut mixture. Mix well. Cook for 3 - 4 minutes. Switch off and serve hot. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b><i>A simple and easy side dish is ready. Thats all for this year guys !! Wishing every one a very happy, healthy and prosperous new year 2014 !!! May all your dreams and wishes come true this year and May it turn out to be a better year than the previous !!! See you all in 2014 !! Enjoy :) A very happy new year to all !!! </i></b></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Cheers,</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Avika </span><br />
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Vrindahttp://www.blogger.com/profile/06368517666695725943noreply@blogger.com0tag:blogger.com,1999:blog-6424632280846286440.post-90537746837403281462013-12-12T21:39:00.001-08:002013-12-12T21:39:53.755-08:00Muringakka Thoran/ Drumsticks Thoran<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">I have been able to blog very little these days. But blogging has always been on the back of my mind and it kept on nagging me that I am not posting recipes frequently as much as I like. So today, I woke up determined to blog a new recipe and with camera in hand, entered the kitchen and started planning lunch menu. Checked my refrigerator and found some Drumsticks/ Muringakka. Okay, decided on a simple and healthy side dish - Drumsticks/ Muringakka Thoran. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I wonder if there is somebody who doesnt like drumsticks. Both me and hubby absolutely love them. If by chance, I miss putting drumsticks in Sambar, then my hubby doesnt consider the one I prepared as proper Sambar !! He says without drumsticks, its Thattippu/Pattippu ( cheat version) Sambar. He he. We love Drumstick leaves too (Muringakka Ela). But getting fresh drumsticks itself here, is a big deal. We hardly find them in near by Indian grocery shops. Oh ya, Frozen drumsticks are available. Somehow I dont like them that much. So every 3 - 4 months, we travel to a bigger Indian market around 2 hours away to buy rarely obtainable veggies like Drumsticks, Bittergourd, Ivy Gourd, Raw Banana and the most precious commodity - Curry Leaves :)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">These days, grocery shopping has become like an outing for me. Well, its an opportunity for me to wear Indian attire and meet other Indians. And the outing lasts almost 2 - 3 hours and is done biweekly. From the larger grocery shop with worldwide products and exotic veggies to a smaller Indian shop with limited products to Walmart.. Initially after my marriage, my hubby used to be so excited to go for grocery shopping and me subdued in the background. After sometime, the roles reversed as my love for cooking increased... And as most Indian stores are fully crowded during week ends, my hubby's enthusiasm has completely dimmed by now. but I love to wander through the shops, manipulate around people trying to shop as much as they can, browse through items on the rack, wondering how to use them. Of course shopping is still on a budget. But there is no harm in roaming and gazing at all the items and then coming back and googling what ever new things I see. I call it learning and test my hubby's patience most time during the shopping :) He He :)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Coming back to today's recipe, It is very simple to make and can be made very quickly. Hardly 10 min and the dish is done. Check out the recipe. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Drum stick Thoran / Muringakka Thoran:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Serves 2</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 - 3 Drumsticks</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 - 4 shallots</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 - 5 Curry Leaves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3/4 - 1 cup grated coconut</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Mustard Seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 Tbsp Turmeric</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 Tbsp Chilly Powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 Tbsp Cumin Powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Prepping:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 1: </b>Cut the drumsticks into smaller pieces and slit through the middle to make them half. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 2: </b>Cut shallots. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 3: </b>Grate coconut. Add salt, turmeric, chilly powder and cumin powder and mix nicely. Sprinkle little water as well if the mixture is too dry. The mixture gives a nice flavor and I always add more :)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method of Preparing:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 1: </b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Heat 1 Tbsp oil in a pan. Once the oil becomes hot, add mustard seeds. Let it crackle. Then add shallots and curry leaves. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Let the shallots become soft. Takes around 3 min. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 2:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Now add drumsticks and mix well. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjek6fB0XMfZm1xFHaizMySkMHrTvKgMpLRqRlFK6a1h1FjqWJIUIA_9TSFO3sTqbtXpSDomOQQlaXcF5GHqHu_14FYuln0qvqnOtky1QY_Q6XhZgS1YDI28JbR28hlDnY_65PdepcIF0M/s1600/y5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjek6fB0XMfZm1xFHaizMySkMHrTvKgMpLRqRlFK6a1h1FjqWJIUIA_9TSFO3sTqbtXpSDomOQQlaXcF5GHqHu_14FYuln0qvqnOtky1QY_Q6XhZgS1YDI28JbR28hlDnY_65PdepcIF0M/s1600/y5.png" height="240" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sprinkle some water and cover and cook for 3 - 4 min. Check in between and sprinkle some more water if needed. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 3:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Once the drumsticks get almost cooked, add the coconut mixture and salt and mix well. Cover and cook for 3 min. Switch off and serve hot with rice. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>PS:</b> I thought I had taken pic after adding coconut. Apparently I didnt :( Will try to get that one the next time. </span></div>
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Vrindahttp://www.blogger.com/profile/06368517666695725943noreply@blogger.com0tag:blogger.com,1999:blog-6424632280846286440.post-92187418273827164392013-11-27T18:12:00.000-08:002013-11-27T18:12:01.677-08:00Chena Mezhukkupuratti - Yam Stir Fry<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Hello Every one, How are you all doing? Winter has started here, Sun is setting earlier and earlier these days. Its becoming dark here at 4 pm now. Used to go for walks with my friends in the evenings during Summer. Now that has been put on hold due to the cold weather. Its difficult to enjoy a good walk when its dark and cold!! Initially when my outdoor activities reduced, I thought I was getting more time for blogging. But then realized that though I can cook more, I cant post any of them due to lack of proper lighting for photos. I tried enhancing photos, but may be I am not using a good software for that perhaps. But I like the photos taken in proper sunlight rather than the enhanced ones. So now, I can post mostly what ever food I cook during the morning and afternoon. But some how my mornings are so hectic, in the hurry to call home before every one sleeps in India and preparing break fast and then lunch before hubby comes home at noon, I hardly find time to take pics. And when lunch is over, nothing is left to take pics. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">A preview of today's recipe before we go further :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH0_tiToSdN9BKSwgg26behTYaplJDXXnI2pBaIeP6a6OkuCVFDPAxxTeW6qeBli2vt2ssYfUaSE8v8lC4yR10U2264JwzwcD1YDZeVJEQtJ0QD4mY-AMelrz0t7VU6rwwLgnOc5aOhVE/s1600/q2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH0_tiToSdN9BKSwgg26behTYaplJDXXnI2pBaIeP6a6OkuCVFDPAxxTeW6qeBli2vt2ssYfUaSE8v8lC4yR10U2264JwzwcD1YDZeVJEQtJ0QD4mY-AMelrz0t7VU6rwwLgnOc5aOhVE/s1600/q2.png" height="480" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Slowly I am drifting into some new hobbies as well. You can see a few of them in today's pics. Used them as props :)</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Trying to learn something new for a change. Just remembered now that its an year since I left job. A big decision and a big change. I have coped well I think. But its all due to God's grace sending friends where ever I am and keeping me happy. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Even though I have drifted into some new hobbies, I still miss blogging, Some how I like writing (Oh, I know, I may not be that good. But still writing makes me happy). We are having a long week end beginning from tomorrow. Thanksgiving, Black Friday and the week end. Hubby's having holidays, we should have planned for some trip somewhere.. but we left it a bit too late.. Planning to go for Black Friday shopping this time. Let us see how it goes. I am not that interested in sacrificing my sleep and queuing up outside stores to shop.. But would love to watch others doing so. We do not have much in mind to purchase this time. Not sure whether we are wasting a big opportunity. But would to browse and see if we like something and purchase something cheap. I guess its not the real attitude for shopping :) </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Okay, I guess I have compensated for not blogging for a long time by rumbling long, now coming to today's recipe, its a simple side dish for lunch - Chena Mezhukkupuratti or Yam fry. Typically our lunch at home consists of rice, one curry, one thoran and one mezhukkupuratti and lastly curd. Now, if I prepare all these things for lunch, it becomes a feast for us :) My lunch has been reduced to rice, curry and either thoran or mezhukkupuratti. Amongst the mezhukkupurattis, Chena is my favorite. I love its roasted flavor. Recipe is as follows.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Chena Mezhupuratti: Serves 2</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Prep Time: 10 - 15 min</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Cook Time: 15 min</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Total Time: 25 - 30 min</b></span><b style="font-family: 'Trebuchet MS', sans-serif;"> </b><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup cubed Yam/ Chena</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 - 5 Shallots</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 garlic</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 Tbsp Chilly Powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 Tbsp Fennel Powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5 - 6 Curry Leaves</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Mustard seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 - 3 Tbsp Oil</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Prepping:</span></b><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 1: </b>Peel and cut yum into cubes. Better to apply oil on hand while handling yam as it may itch. We get frozen and cubed yam. So its easy for me now. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 2: </b>Cut shallots and garlic into small pieces.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 3: </b>In a saucepan, add yam, turmeric, salt and water and boil yam till cooked. Once done, drain excess water if any. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 1: </b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a non stick pan. Once hot, add mustard seeds and let it crackle. Then add shallots, garlic and curry leaves. Saute till brown. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Add a pinch of turmeric, chilly powder and fennel powder. Mix well. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 3:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">After 2 min, add the cubed and boiled yam and mix. Roast uncovered for around 10 - 15 min till the yam gets coated well with the masalas. Do a taste test and add salt if needed. Switch off. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Serve hot along with rice. </span><br />
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Vrindahttp://www.blogger.com/profile/06368517666695725943noreply@blogger.com15tag:blogger.com,1999:blog-6424632280846286440.post-72459431170309348722013-11-14T00:00:00.000-08:002013-11-14T08:14:58.731-08:00Oats Upma with vegetables for World Diabetes day<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Hello friends, Today's a very special post dedicated towards Diabetes. Yes, November 14 is commonly known among us as Children's day(India) celebrated on the birthday of Jawaharlal Nehru, the first Prime minister of Independent India. But did you know that Nov 14 is also the World Diabetes day ? Most of you may be aware of Diabetes disease. If not, in simple terms, Diabetes is the inability of the body to transfer sugar(glucose) from the blood to the body's cells which acts as the energy for the cells. This action is performed by a hormone in the pancreas called insulin. Diabetes is caused when either the body does not produce sufficient insulin or it does not use insulin correctly. High sugar levels in the blood can result in serious heart problems such as heart attacks, strokes or blindness over a period of time.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Many of my uncles and aunts have diabetes and somehow they are managing through medication, healthy and conscious eating and regular physical activity. After marriage, I came to know that my father in law has had diabetes for a couple of years and have to take daily insulin injections. Also he has problems with his foot due to diabetes. I admire my mother in law who has managed to keep my father in law's diabetes under control through healthy food choices. I am aware of the fact that my inlaws have gone through much tension involving my father in law's diabetics. Its always in my mind and not just for diabetics, simply to be healthy, I have always tried to make my cooking healthier. So when <a href="http://zestysouthindiankitchen.com/" rel="nofollow" target="_blank">Swathi of Zesty Indian Kitchen</a> messaged me asking whether I was interested in doing a diabetic friendly post, immediately I agreed to it. Plan is simple. A couple of bloggers are going to spread awareness about World Diabetics day ( something which I was not aware of before Swathi messaged me) by posting a diabetic friendly post on Nov 14. Thank you Swathi for planning this initiative to make people more aware. I am glad to be part of it.
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<span style="font-family: Trebuchet MS, sans-serif;">I am posting the recipe of Oats Upma with vegetables as part of the diabetic friendly post. I was planning to post this recipe from a long time but couldnt as I was unable to take good pictures till now. So how does oats upma become a diabetic friendly recipe? Oats is 100% whole grain and is full of fiber. Also oats help to lower </span><span style="font-family: 'Trebuchet MS', sans-serif;">cholesterol</span><span style="font-family: 'Trebuchet MS', sans-serif;">, stabilise blood sugar and has antioxidant and immune enhancing properties. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Incorporating oats as break fast or snack or dinner makes a better and healthier food option. And what better than an upma which most love to have? </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">I got the recipe for oats upma from my husband. Or I should say, I simply adapted the way my hubby prepares Poha and combined it with the regular way of preparing any upma and Tada.. Tasty flaky Oats upma which looks like Poha is the result.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Oats Veggie Upma:</b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients: </b>( serves 2)</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup Oats - I used Quaker quick cooking oats </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 small sized onion </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 green chilly</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 inch ginger</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">3/4 - 1 cup Vegetables ( combination of carrots, french beans, cabbage or potato)</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 Tsp Mustard seeds</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 Tsp Cumin seeds</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 cinnamon stick</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 Cloves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Cardamom</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tsp Fennel seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp Urad Dal</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp Chana Dal</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 Tsp Turmeric Powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 spring curry leaves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> Few coriander leaves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup water or as required</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Prepping:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 1: </b>Cut onion, ginger, green chilly and vegetables (except pea) into small sizes. I used 1 small carrot and 3 - 6 french beans. Peel and boil the potato if using. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 2: </b>Dry roast the oats in a pan on a medium flame for 3 - 4 min till they are slightly brown or toasted. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method of Preparing:</b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Step 1:</b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Heat oil in a wide pan. When the oil becomes hot, add mustard seeds, cinnamon, cardamom, cloves, cumin seeds, fennel seeds, urad dal and chana dal. Let them crackle. Takes about 30 sec. Add ginger and green chilly and saute for 2 minutes. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Step 2:</b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Now add onions and curry leaves. Saute till the onions are light brown and soft. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Step 3:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add turmeric and mix well. Add the chopped vegetables except for boiled potato and cover and cook for 2 min.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 4:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add 1/2 cup water and coriander leaves and let the vegetables cook. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 5:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Once the vegetables are almost cooked, add the roasted oats and mix well. Cover and cook till the oats is done as per your taste. Add the boiled potato now in case you are using it and mix well.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Simply s</span><span style="font-family: 'Trebuchet MS', sans-serif;">prinkle water if required and stir in between. Once the oats are cooked and flaky, switch off. </span><span style="font-family: Trebuchet MS, sans-serif;">If you want the oats to be mushy, add more water and let it cook for some more time. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Yummy Veggie Oats upma is ready. Serve hot as your break fast or an evening snack or even dinner. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Always remember "</span><i style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #38761d;"><b>"Prevention is better than cure". </b></span></i><span style="font-family: 'Trebuchet MS', sans-serif;">A proverb that we should be following through out the life. Stay healthy and enjoy :)</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://zestysouthindiankitchen.com/2013/11/world.html" title="World Diabetes Awareness"><img alt="Diabetes" height="320" src="https://lh6.googleusercontent.com/-yHOL7ka797s/UnqwHQDCQ5I/AAAAAAAAN8c/IZOdxi0k7qk/w377-h402-no/Diabetic+awarness1-002.jpg" style="border: medium none;" title="Diabetes" width="299" /></a> <b><br /></b></span></div>
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Vrindahttp://www.blogger.com/profile/06368517666695725943noreply@blogger.com10tag:blogger.com,1999:blog-6424632280846286440.post-45283305128035252032013-11-06T12:50:00.000-08:002013-11-06T12:50:19.076-08:00Caramel Pannacotta with Strawberry Coulis - A Guest Post by Vineetha of Malabar Ruchi<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Hello every one, I am back with another guest post for the blog. Today's guest post is from an amazing blogger whose food recipes and pics are both mind boggling - </span><span style="font-family: 'Trebuchet MS', sans-serif;">Vineetha from the blog </span><a href="http://malabar-ruchi.blogspot.co.uk/" rel="nofollow" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">Ruchi</a><span style="font-family: 'Trebuchet MS', sans-serif;">. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Vineetha's blog was one of the few blogs that I started following in the beginning. B</span><span style="font-family: 'Trebuchet MS', sans-serif;">eing a novice in cake making and decorating, the way Vineetha presents and decorates her cakes caught my attention very soon and I became a big fan :) You can check out some of her wonderful cakes </span><a href="http://malabar-ruchi.blogspot.co.uk/2013/10/ben-10-cake-and-how-i-made-it.html#.UnmAx_m-2uJ" rel="nofollow" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">here</a><span style="font-family: 'Trebuchet MS', sans-serif;">, </span><a href="http://malabar-ruchi.blogspot.co.uk/2013/06/baby-shower-cake.html#.UnmAyfm-2uI" rel="nofollow" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">here</a><span style="font-family: 'Trebuchet MS', sans-serif;"> and </span><a href="http://malabar-ruchi.blogspot.co.uk/2013/05/anniversary-cake-devils-food-cake-with.html#.Unl--_m-2uI" rel="nofollow" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">here</a><span style="font-family: 'Trebuchet MS', sans-serif;">. Her blog Ruchi has not just cakes and other delectable desserts, but includes a variety of Kerala and other regional and international dishes as well. W</span><span style="font-family: 'Trebuchet MS', sans-serif;">hen I requested Vineetha to do a guest post for me, she readily agreed and came back to me with a wonderful dessert. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Over to Vineetha:</b></i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i><b><br /></b></i></span>
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<span style="font-family: Trebuchet MS, sans-serif;"><span lang="EN-GB"><i>Avika</i><span style="color: blue;"> </span><i>has been so patient with me giving me nearly 3 months time for
doing this guest post for her. She was really sweet and very supportive when
this post got delayed. So when I got a chance to make a dessert for taking it
to a friend’s place for a dinner party I made up my mind to send it over
to Avika.</i></span><span lang="EN-GB" style="font-style: italic;"> What I like about her blog is her step by step instruction which
is very easy to follow even for a<a href="https://www.blogger.com/blogger.g?blogID=6424632280846286440" name="_GoBack"></a> novice cook. Her
recent post, <a href="http://adaythroughmylife.blogspot.com/2013/10/veg-kurma-hotel-style.html" target="_blank">Hotel style kuruma with paneer cubes</a> seriously left me drooling
:)</span><span lang="EN-GB" style="font-style: italic;"><o:p></o:p></span></span></div>
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<span lang="EN-GB"><i><span style="font-family: Trebuchet MS, sans-serif;">Talking
about me, South Indian blogger from
Kerala living in London with hubby and my 5 year old son. Can call
myself a long time blogger but a very slow one.
Blogging is one of the best hobby I have and I am so lucky to live in
a place where we have a big group of Desi
bloggers who have became my good friends now.<o:p></o:p></span></i></span></div>
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<span lang="EN-GB"><i><span style="font-family: Trebuchet MS, sans-serif;">Coming to the recipe it’s Caramel Pannacotta with
strawberry coulis, an elegant Italian dessert. Usually when I post desserts I
click two pairs of them in plates or bowls for the food styling sake, but this
time I have only one, wonder why ? Since I knew that I won’t get time to take
picture of the dessert before taking it to my friends place I made one
extra bowl for clicking picture next day. The next day morning was no different
as I had to leave house in the morning for a whole day, so I had to click the
pictures in a hurry. Even though I couldn’t do justice to the pictures, this
dessert is very delicious . I made one simple mistake by adding one extra
teaspoon of gelatin as I was worried whether it might not set which made by
pannacotta slightly hard, but if you try the recipe with one teaspoon less
it will be soft and perfect. I have corrected the recipe accordingly so do try
it out as it is easy to put together and tastes yumm !<o:p></o:p></span></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWtv2n4ru8vjdq5nMqr-y7cwYCFSwMyxT1-Mi_DaQe7GoF7uow2EfS2k9VX_2_skTFXfi_7YXeD8aKGtepoW_OuXDtOCYguZy2Cas5gM4ym8E4UEeiob0PZP9sEplsIzz2lMZIL15370/s1600/IMG_4677.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWtv2n4ru8vjdq5nMqr-y7cwYCFSwMyxT1-Mi_DaQe7GoF7uow2EfS2k9VX_2_skTFXfi_7YXeD8aKGtepoW_OuXDtOCYguZy2Cas5gM4ym8E4UEeiob0PZP9sEplsIzz2lMZIL15370/s1600/IMG_4677.jpg" height="640" width="512" /></a></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;"><span lang="EN-GB">Recipe adapted from – <a href="http://www.greatbritishchefs.com/recipes/caramel-panna-cotta-recipe-gingerbread" rel="nofollow" target="_blank">GB chefs</a> </span></span></i></div>
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<br />
<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Caramel Pannacotta:</b></i></span><br />
<br /></div>
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<b><span lang="EN-GB"><i><span style="font-family: Trebuchet MS, sans-serif;">Ingredients:<o:p></o:p></span></i></span></b></div>
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<span lang="EN-GB"><i><span style="font-family: Trebuchet MS, sans-serif;">Milk – 1/2 cup</span></i></span></div>
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<span lang="EN-GB"><i><span style="font-family: Trebuchet MS, sans-serif;">Double
cream/ Heavy cream – 2 1/2 cup<o:p></o:p></span></i></span></div>
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<span lang="EN-GB"><i><span style="font-family: Trebuchet MS, sans-serif;">Vanilla
bean – 1<o:p></o:p></span></i></span></div>
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<span lang="EN-GB"><i><span style="font-family: Trebuchet MS, sans-serif;">Sugar
– ¾ cup + 3 tbs ( as required )<o:p></o:p></span></i></span></div>
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<span lang="EN-GB"><i><span style="font-family: Trebuchet MS, sans-serif;">Gelatin powder – 2
¼ tsp ( 1 packet )<o:p></o:p></span></i></span></div>
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<span lang="EN-GB"><i><span style="font-family: Trebuchet MS, sans-serif;">Water
– 3 tbs + 2 tbs<o:p></o:p></span></i></span></div>
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<b><span lang="EN-GB"><i><span style="font-family: Trebuchet MS, sans-serif;">For Strawberry Coulis:<o:p></o:p></span></i></span></b><br />
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<span lang="EN-GB"><i><span style="font-family: Trebuchet MS, sans-serif;">Strawberry
– ½ cup<o:p></o:p></span></i></span></div>
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<span lang="EN-GB"><i><span style="font-family: Trebuchet MS, sans-serif;">Sugar
– ¼ cup<o:p></o:p></span></i></span></div>
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<b><span lang="EN-GB"><i><span style="font-family: Trebuchet MS, sans-serif;">Method of Preparing:</span></i></span></b></div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;"><i>In a saucepan combine 2 ½ cups of cream and 1/2 cup of milk.</i></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><i>Slit the vanilla bean into half, scrape the seeds to the milk - cream mixture and place the saucepan on medium heat stirring in between. Once this boils, simmer it for 5 minutes until it reduces a little bit.</i></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><i>Meanwhile take gelatin powder in a bowl, add water and let it bloom for few minutes.</i></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><i>Add the gelatin to the milk – cream mixture and stir until the gelatin is dissolved.</i></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><i>In another pan take ¾ cup sugar, add 2 tbs of water and place the pan on a low flame until the sugar caramelises.</i></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><i>Add the caramelised sugar to the milk – cream mixture and stir well until dissolved completely.</i></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><i>Finally add the 3 tbs of sugar or as per your taste to the mixture and stir until sugar is dissolved. Sieve it in case there in any lumpy bits.</i></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><i>Pour the mixture into glass bowls or moulds and chill for 3-4 hours in a refrigerator.</i></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><i>Serve it just like that or if you have made in moulds, dip the mould in boiling water for 5-8 seconds and give it a gentle tap and your panacotta should slide to a serving plate.</i></span></li>
</ul>
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<b><span lang="EN-GB"><i><span style="font-family: Trebuchet MS, sans-serif;">Making Strawberry Coulis:</span></i></span></b></div>
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<ul style="text-align: left;">
<li><i style="text-indent: -0.25in;"><span style="font-family: Trebuchet MS, sans-serif;"><span lang="EN-GB">In a saucepan add take ½ cup strawberry, ¼
cup sugar and cook for 3-5 minutes until strawberry is a bit soft.</span></span></i></li>
<li><i style="text-indent: -0.25in;"><span style="font-family: Trebuchet MS, sans-serif;"><span lang="EN-GB">Let it cool for sometimes and then puree them
with a hand belnder or in a mixie. Chill it.</span></span></i></li>
</ul>
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<b><span lang="EN-GB"><i><span style="font-family: Trebuchet MS, sans-serif;"> </span></i></span></b><b><span lang="EN-GB"><i><span style="font-family: Trebuchet MS, sans-serif;">Serving:</span></i></span></b></div>
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<span lang="EN-GB"><i><span style="font-family: Trebuchet MS, sans-serif;">Serve the pannacotta in glass bowls by drizzling
some strawberry coulis on top or if you have made them in moulds, dip the mould
in boiling water for 5-8 seconds and give it a gentle tap and your pannacotta
should slide to a serving plate. Pour the strawberry coulis on top and serve !</span></i><b style="font-family: Arial, sans-serif; font-size: 14pt;"><o:p></o:p></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Thank you so much for a lovely post Vineetha. Ever so happy to feature you on my blog. Wishing All the very best to you And hoping to see many more spectacular posts on Ruchi. </span></div>
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Vrindahttp://www.blogger.com/profile/06368517666695725943noreply@blogger.com6tag:blogger.com,1999:blog-6424632280846286440.post-48569298878195834572013-10-31T22:31:00.001-07:002013-10-31T22:31:22.336-07:00Chana Dal Burfi - SNC challenge<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">I am part of the South Vs North Challenge, a brain child of <a href="http://www.youtoocancook.net/2012/09/south-vs-north-challenge-learn-excel.html" rel="nofollow" target="_blank">Divya Pramil of You too can Cook</a> and the South Vs North Challenge is celebrating its one year anniversary this month. Very proud moment for every one who is part of the challenge. Congratulations and well done guys !! The past few months since I have been part of SNC, the beginning of every month, I eagerly await for the new challenge to be posted and then try to finish them as quickly as possible. I had great fun participating in the event so far. For the celebratory month, Divya has let us cook from any of the previous challenges. Since I became part of SNC only from April of this year, this meant I had a vast choice available before me. I decided to choose Chana Dal Barfi / Halwa being a celebration time. Plus Diwali is near as well. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0wgnhF9250OPIoKVxu3Y9xygfKnMp1tMv3k6vt-y8mhQyiTRwXqS7Uc6EZRJ63o4qA7As665ObjH64h0GZWFT7gHp0bPUnMoS5lBdONu5AFnYyVmmOvdPh90TMuMOJyY7VAIY06kiSA/s1600/t7.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0wgnhF9250OPIoKVxu3Y9xygfKnMp1tMv3k6vt-y8mhQyiTRwXqS7Uc6EZRJ63o4qA7As665ObjH64h0GZWFT7gHp0bPUnMoS5lBdONu5AFnYyVmmOvdPh90TMuMOJyY7VAIY06kiSA/s1600/t7.png" height="480" width="640" /></a><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Sweets are both mine and hubby's favorite and Halwas/Burfis are especially close to our hearts. Chana Dal Barfi/Halwa is a delicious dessert and very easy to make. Do try it out for Diwali this year :) The SNC challenge for Chana Dal Barfi/ Halwa was hosted by <a href="http://cooking-unplugged.blogspot.in/2013/03/chickpea-halwabarfi-snc-challenge.html" rel="nofollow" target="_blank">Kirthi</a> on behalf of Northern Team. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Chana Dal Barfi / Halwa:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP5muBPwJDXrKOCJg4wIPvlr0337_Ku-unjHOPBOKHRDIhTZpVnFAHO2UgyO44aI-doOm3EbNnWgFnWhoLD8vtXxgaNZQaNtYqMe5Tx-UccnvVkTPHmIyi3yS7H2CvTxO6hg12yU0A5oU/s1600/t9.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP5muBPwJDXrKOCJg4wIPvlr0337_Ku-unjHOPBOKHRDIhTZpVnFAHO2UgyO44aI-doOm3EbNnWgFnWhoLD8vtXxgaNZQaNtYqMe5Tx-UccnvVkTPHmIyi3yS7H2CvTxO6hg12yU0A5oU/s1600/t9.png" height="240" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Time Taken excluding soaking time: 30 min</b></span><br />
<b style="font-family: 'Trebuchet MS', sans-serif;">Makes around 30 Burfis. </b><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup Chana Dal</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 cup Ghee</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup Sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2.5 cups Milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tsp Cardamom Powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6 - 7 Chopped Almonds</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Prepping:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 1: </b>Wash the Chana Dal thoroughly and soak the Chana Dal in water for 2 hrs.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 2: </b>Pressure cook Chana Dal in 1.5 cups of water for around 2 whistles on high heat. Then simmer for 5 minutes and switch off.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 3: </b>Once cooled, open the pressure cooker and remove the extra water if any left and mash the dal to a grainy paste. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method of Preparing:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 1: </b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Heat ghee in a a wide heavy bottomed pan. Once the ghee becomes hot, add the mashed dal and r</span><span style="font-family: 'Trebuchet MS', sans-serif;">oast well for around 15 min on medium heat. The raw smell of the dal will disappear by that time and a nutty aroma will spread through the house. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Here is the pic of the mashed dal as soon as I started roasting in ghee. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi302au8LL6gWGiJWomFrrUlYC19jR0zAB4uvOkvzWMMFjYI1-G3gLTLfqPxP3-Sv-6Z68O_WDKnVK9KJbki_ghGYCcaC8bxpeen0QbQ9t5IQJh7UI_huC7eCc90gpUNFpiAnsdMO1fBUM/s1600/t1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi302au8LL6gWGiJWomFrrUlYC19jR0zAB4uvOkvzWMMFjYI1-G3gLTLfqPxP3-Sv-6Z68O_WDKnVK9KJbki_ghGYCcaC8bxpeen0QbQ9t5IQJh7UI_huC7eCc90gpUNFpiAnsdMO1fBUM/s1600/t1.png" height="269" width="320" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">And here is the pic after 15 min. The mashed dal started coming off the plate. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyVZ2CP7jgcC71zWDpmk1zRzqZjXh73PL32fH7emP0vMqL7ScK0fThmFTyXFV2rvbn5lJKJXjIwHQJPFf_GFq3_PiPnY8-QfpejElPJrk8pTMrTdFFViltrEw4rQpSs9mCA_JOCyTLGg/s1600/t2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyVZ2CP7jgcC71zWDpmk1zRzqZjXh73PL32fH7emP0vMqL7ScK0fThmFTyXFV2rvbn5lJKJXjIwHQJPFf_GFq3_PiPnY8-QfpejElPJrk8pTMrTdFFViltrEw4rQpSs9mCA_JOCyTLGg/s1600/t2.png" height="239" width="320" /></a></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;">Note: </b><span style="font-family: 'Trebuchet MS', sans-serif;">I used only 3 Tbsp ghee instead of 3/4 cup as we prefer less ghee. If you use 3/4 cup ghee, then you can see ghee separating from the edges of the mashed dal in the pan. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Step 2:</b></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Add 1/2 cup milk and let it cook on high heat till the milk dries up. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx5bg_hLQ0lwYKW_j-wB6d9Sq37VdQPHX0U_v9Ah80_6yV6viEEUZ3sg-k0bwKb5CWIAnaCJAY8gZKsdOEUpw_0BDmE_dU2swlADh6XDhiGAVp7pwxZSpeClAsXcQNEnlG93-QpFYCifs/s1600/t3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx5bg_hLQ0lwYKW_j-wB6d9Sq37VdQPHX0U_v9Ah80_6yV6viEEUZ3sg-k0bwKb5CWIAnaCJAY8gZKsdOEUpw_0BDmE_dU2swlADh6XDhiGAVp7pwxZSpeClAsXcQNEnlG93-QpFYCifs/s1600/t3.png" height="308" width="320" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Again add 1/2 cup milk and let it cook till it dries. Repeat till the entire 2.5 cup milk is used.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Step 3:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Add sugar, chopped almonds and cardamom powder. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJb1V7H6oQ9EPys-fCtUZWPwfAnVltzVwLmlh17NB6Zgwf2fW285mvPhGkSALTJadyE5Cb_UeV69zlsrMPGCnGlTRUi3H8ow-hzGG_FqcMcxXswvLATah6hbe6Q2dB57Lp0ePdzC6El58/s1600/t4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJb1V7H6oQ9EPys-fCtUZWPwfAnVltzVwLmlh17NB6Zgwf2fW285mvPhGkSALTJadyE5Cb_UeV69zlsrMPGCnGlTRUi3H8ow-hzGG_FqcMcxXswvLATah6hbe6Q2dB57Lp0ePdzC6El58/s1600/t4.png" height="240" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mix well and cook on high heat for 5 min and switch off. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Serve hot as Halwa simply like that or spread the entire mixture on a greased plate and let it cool. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj02qp8cO3p89sho6jnpMtTUN6g86CYkijZu71Y5UNJy1mdjsA0Xg-zH-dLhoncXXqe2HsmE-bLUUHL8_liS0nAtaaNAXM_Ge8w0IpBkZa5BJqaFZa2tjEA251LuoXq3FLKbWG45Wcn70c/s1600/t5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj02qp8cO3p89sho6jnpMtTUN6g86CYkijZu71Y5UNJy1mdjsA0Xg-zH-dLhoncXXqe2HsmE-bLUUHL8_liS0nAtaaNAXM_Ge8w0IpBkZa5BJqaFZa2tjEA251LuoXq3FLKbWG45Wcn70c/s1600/t5.png" height="240" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then cut diagonally and serve as Barfi. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNwniU8PGFVULenMqQwQj74amHaU_EqKdaYGiQzlfX0U-iUuS0EWA_78LhNsto7RXth7Vwsj_hHT4eO3-7NmaM2W_mY0vGUwnzSzF__rPulVJtLt5pUp4j4ldIL70m8_WWwljfutWkelk/s1600/t6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNwniU8PGFVULenMqQwQj74amHaU_EqKdaYGiQzlfX0U-iUuS0EWA_78LhNsto7RXth7Vwsj_hHT4eO3-7NmaM2W_mY0vGUwnzSzF__rPulVJtLt5pUp4j4ldIL70m8_WWwljfutWkelk/s1600/t6.png" height="240" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span><span style="font-family: Trebuchet MS, sans-serif;"><b><i>Enjoy the sweets and have a wonderful and safe Diwali !! </i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuJyERcCWIlYkbrDslMr-hiJGAqepy8r6Xknm4XL-LU78KMTs7294i77wifLqu6mh7wROrrfyNhZQj4amvddVH49VkTR72gtpWEdOp95xgZ53YbH96jiro9s2_yYqo_O7_jLpUvhoLPy0/s1600/t10.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuJyERcCWIlYkbrDslMr-hiJGAqepy8r6Xknm4XL-LU78KMTs7294i77wifLqu6mh7wROrrfyNhZQj4amvddVH49VkTR72gtpWEdOp95xgZ53YbH96jiro9s2_yYqo_O7_jLpUvhoLPy0/s1600/t10.png" height="480" width="640" /></a></div>
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Vrindahttp://www.blogger.com/profile/06368517666695725943noreply@blogger.com5tag:blogger.com,1999:blog-6424632280846286440.post-92136811656089789132013-10-25T15:29:00.000-07:002013-10-25T21:26:37.324-07:00Veg Kurma Hotel style <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">I love Veg Kurma from hotels especially the Thattukadas in Kerala :) Tastes so delicious and goes well with Appams, Idiyappams, Chappathis and even Rice. Neither my mom nor my mom in law prepares it at home and as usual I had taken it for granted like its a dish reserved for hotels. I mean when we go to restaurants, dont you feel like eating something different from what you eat regularly at home? But my hubby dearest sometimes behaves very oddly. We go to restaurants for dinner and then he will end up ordering the same Paneer curry which I would have prepared for him the very same afternoon !! </span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">Recently when I visited my neighbour's home, the house smelled divine with all the lovely spices. These days, we are unable to open our windows for a long time due to cold and hence the cooking smell lingers for a very long time. My neighbour is a great cook and I couldnt control my curiosity as to what excellent dish she has snapped up this time. She told me to taste the dish and it was Veg Kurma and tasted exactly like the one we have from hotels. Immediately got the recipe from her and I tried it out and it was excellent. Both me and hubby loved the dish and decided to include the dish in our menu once in a month. Do check it out guys!! It tastes excellent :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8kU_iRc-45p4zDGrZ52AsgOy39QprOZk9f38CkafKmgZ2OpiD2eMMYN5w9s69Mq68B_5t8iuqIzIb4YHBqb8_t1c8G8zWjq3Kwd5RCf_7lqF6_EMY5dBNdA3v1_rqN2BDYZt6HU_MlcY/s1600/v1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8kU_iRc-45p4zDGrZ52AsgOy39QprOZk9f38CkafKmgZ2OpiD2eMMYN5w9s69Mq68B_5t8iuqIzIb4YHBqb8_t1c8G8zWjq3Kwd5RCf_7lqF6_EMY5dBNdA3v1_rqN2BDYZt6HU_MlcY/s1600/v1.png" height="424" width="640" /></a></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b>Veg Kurma:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedi1MNTacz8_MGhC1p_jlvJfqHCYEi0lpVG0VmEEw_ijskedO42mCfNEsIlc5Ty6ePYol_HZFF2qVFFs8qxYu2p2QpEHL_u_Km3K5NV249LkKihMnEPdQGUfL5HVKfLQ1bzju99VaBcA/s1600/v2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedi1MNTacz8_MGhC1p_jlvJfqHCYEi0lpVG0VmEEw_ijskedO42mCfNEsIlc5Ty6ePYol_HZFF2qVFFs8qxYu2p2QpEHL_u_Km3K5NV249LkKihMnEPdQGUfL5HVKfLQ1bzju99VaBcA/s1600/v2.png" height="218" width="320" /></a></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b>Ingredients: Makes for 2 servings</b></span><br />
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b>Note: Have added 1 spicy green chilly and 3/4 Tbsp spicy chilly powder and the spiciness of the dish is very mild as per our tastebuds. Feel free to adjust as per your taste. </b></span><br />
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<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;">1 medium sized onion </span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">1 cup chopped vegetables (A combination of carrots, green beans, cauliflower, potato, peas and paneer)</span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">1 small Tomato</span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">1 green chilly</span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">1 Tbsp Ginger - Garlic paste</span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">1/4 Tbsp Turmeric Powder</span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">3/4 Tbsp Chilly Powder (Add as per your taste)</span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">1 and 1/2 Tbsp Coriander Powder </span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">1 small cinnamon stick</span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">2 Cardamom</span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">2 - 3 cloves</span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">1 Bayleaf</span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">1 Tbsp cumin seeds</span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">1 Tbsp Fennel seeds</span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">4 - 5 Curry Leaves</span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">1 Tbsp Oil</span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">Coriander leaves for garnishing</span><br />
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b>To be ground into a paste:</b></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">1/2 cup grated coconut</span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">4 - 5 Cashews soaked in warm water for 10 min</span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b>Prepping:</b></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b>Step 1: </b>Chop onion into small sized pieces. Cut all the vegetables. </span><br />
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b>Step 2: </b>Soak cashews in warm water for 10 min. </span><br />
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b>Step 3: </b>Ground the coconut and cashews with little water into a thick paste.</span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b>Method of Preparing:</b></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b>Step 1:</b></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">Heat 1 Tbsp Oil in a pan. Add cinnamon, cardamom, cloves, fennel seeds and cumin seeds. Once they crackle, add onions and curry leaves. Saute till they are soft and slightly brown.</span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b>Step 2: </b></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">Add green chilly and ginger garlic paste and saute for 2 min.</span><br />
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b>Step 3:</b></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">Now add turmeric powder, chilly powder and coriander powder and saute for 3 - 4 min. </span><br />
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b>Step 4:</b></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">Add diced tomato and saute till they are mushy. </span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b>Step 5: </b></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">Now add all the chopped veggies except for Paneer if using. Mix well. Let it cook covered for 2 min.</span><br />
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b>Step 6:</b></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">Add water as per the gravy required and salt. Cover and cook till the veggies are almost cooked. </span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b>Step 7:</b></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">Now add Paneer if using and cook till the veggies are done.</span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b>Step 8:</b></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">Add the ground coconut - cashew thick paste and mix well. Simmer for 5 min and switch off. Garnish with coriander leaves. </span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;">Serve hot with Appam, Idiyappam, Chappathis or RIce. </span><br />
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Vrindahttp://www.blogger.com/profile/06368517666695725943noreply@blogger.com9tag:blogger.com,1999:blog-6424632280846286440.post-24907540284210791562013-10-14T16:08:00.001-07:002013-10-14T16:08:22.645-07:00Vijayadashmi Special - Neivedhyam, Thirumadhuram and Roasted Chana<div dir="ltr" style="text-align: left;" trbidi="on">
<i><span style="color: #274e13;"><span style="font-family: Trebuchet MS, sans-serif;">Happy Vijayadashmi / Dussehra !! Hope every one had a good festival!! Thought of writing a blog post as to how we celebrate the festival at home and of course share the recipe of the simple dishes that we make as Prasadam during the festival. Names are many for the festival and so are the legends. One among the various legends is celebrating the victory of Goddess Durga over the demon Mahishasur. Usually </span><span style="font-family: 'Trebuchet MS', sans-serif;">celebrates various forms of Goddess Durga as Goddess Shakti, Saraswathi, Parvathi and so on and lasts around 9 to 10 days. </span><span style="font-family: Trebuchet MS, sans-serif;">Another legend associated with Dussehra is Killing of Ravan by Rama. All in all, the popular notion behind the festival is the victory of good over the evil. Let us celebrate the festival by eradicating evil/false thoughts from our mind and by being righteous. </span></span></i><div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i>In Kerala, the festival is celebrated as Poojavaippu and Pooja eduppu/vidhyarambham. Usually the day before Mahanavami, we keep our books, pens, our work tools in front of Goddess Saraswathi and do a small pooja to the Goddess. We are not supposed to lread/write once we keep Pooja. And now you can guess, why this happens to be one of my favorite festival. I was so happy during childhood that my parents wouldnt be telling me off to study and let me watch TV. Another special reason for loving the festival is that my star birthday according to Malayalam calendar falls mostly on Vijayadashmi day. So that means, my mom will prepare a special payasam for me other than the neivedhyam on the day. Two delicious Payasams in one day!! Yum! But there was a drawback as well. My birthday falls on a holiday always and that meant I never got to take sweets for other kids in class for birthdays and never got to stand in front of class and hear my classmates singing birthday song :( Hence started celebrating my date of birth when I grew older :) Coming back to the festival, Vijayadashmi day is celebrated as Vidyarambham, when we initiate little kids to writing. This can be done at home with elders or some do it at temple. I read somewhere that even churches have started following this tradition of initiating kids to learning today. At my home, we keep Pori (Murmura/ Puffed Rice), Aval (Flattened Rice Flakes),Pazham (Banana) and some fruits along with Text Books, Pen, Paper in front of Goddess. Today after doing Pooja, we wrote "Om Hari Sree Ganapathaye Namaha" in paper and read our books and use the tools which we had kept in front of Goddess. Here is a picture of things kept for Pooja at my home this year. </i></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i>My mom prepares a Payasam for Neivedhyam for Pooja on Vijayadashmi day along with roasted Chickpeas and Thirumadhuram. For the first time in my life, I got a chance to follow her tradition today. I am not sure what I did for Pooja during the first year of my marriage. Sigh.. Probably wouldnt have sacrificed my sleep for getting up early and preparing Neivedhyam or would have been busy with office work. Glad to think that I have matured a little :) Hopefully from now on as much as possible, I will try to keep up the tradition taught by my parents. And there are no words to express the satisfaction / joy when I devoured the Prasadams made by me after the Pooja and shared them with my neighbours as well :) Memories came flooding back from childhood and all I was wishing was I could see my dad doing the Pooja and singing the various hymns once again and this time, I will learn it all :)</i></span></div>
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<i><span style="color: #274e13;"><span style="font-family: Trebuchet MS, sans-serif;">By the way, </span><span style="font-family: 'Trebuchet MS', sans-serif;">Vijayadashmi day is considered auspicious to start anything new. I have decided to try to learn driving from today. Also to try for some volunteer work in library or something. And also to try to control my temper a little bit. Resolution lists are endless. Let us see how much I can keep up :)</span></span></i></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i>Now let me share the recipes of 3 dishes prepared as Prasadam for Pooja today. First one is the simplest of all - Thirumadhuram.</i></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i>I was unable to take individual pictures of each dish as I had kept it for Pooja. Plus I was in a real hurry :( </i></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b><i>Thirumadhuram:</i></b></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b><i>Ingredients:</i></b></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b><i><br /></i></b></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i>2 - 3 Bananas (Best if you can get Palayam Thodan)</i></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i>2 - 3 Tbsp Ghee</i></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i>3 - 4 Tbsp Sugar</i></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b><i>Prepping:</i></b></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b><i><br /></i></b></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i>Cut Bananas into thin round shapes. </i></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i><b>Method of Preparing:</b></i></span></div>
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<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Mix sugar and ghee with Bananas well and serve. </i></div>
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<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Second recipe is that of the Roasted Chickpeas.</i></div>
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<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><b>Roasted Chickpea/ Chana:</b></i></div>
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<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></i></div>
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<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">1/2 cup Chickpeas / Chana</i></div>
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<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Salt</i></div>
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<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">1 - 2 Tbsp Oil</i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">1 Tbsp Mustard seeds</i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">4 - 6 Curry Leaves</i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><br /></i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><b>Prepping:</b></i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Soak Chickpeas in water for atleast 8 hrs. </i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><br /></i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><b>Method of Preparing:</b></i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><b>Step 1 :</b></i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Pressure cook Chickpeas after adding salt and water. I need 6 whistles on my pressure cooker for the Chana to cook well. But the number of whistles may vary for each. </i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><br /></i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><b>Note: Do not overcook the chickpeas. </b> </i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><br /></i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><b>Step 2:</b></i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Heat 2 Tbsp Oil in a pan and when the oil becomes hot, add mustard seeds. Once it crackles, add curry leaves. then add chickpeas and mix well for 2 minutes. Switch off and serve as an excellent snack. </i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><br /></i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Third recipe that I would like to share is the Neivedhyam or the Payasam usually prepared during Pongala at temples. </i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><br /></i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><b>Neivedhyam ( Pongala Payasam)</b></i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEt3B5cxocYy2N13RCegJGTuO_gDK7mxP7rPw7cKi_ljmuTxkWdHKZ6iyITJ1rGWhywNucmGZL9jDrvpSErrMJJPrHl5ug1d6frbgbrJ8QQaqITM1oODUV6DZOQeNlqX_0dToSmmN2aSY/s1600/e5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEt3B5cxocYy2N13RCegJGTuO_gDK7mxP7rPw7cKi_ljmuTxkWdHKZ6iyITJ1rGWhywNucmGZL9jDrvpSErrMJJPrHl5ug1d6frbgbrJ8QQaqITM1oODUV6DZOQeNlqX_0dToSmmN2aSY/s1600/e5.png" height="240" width="320" /></a></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></i></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b><i>Ingredients:</i></b></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b><i><br /></i></b></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i>1 and 1/4 cup Rice ( I used Sona Masoori)</i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i>2 cups semi grated Jaggery</i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i>3 Tbsp Ghee</i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i>1/2 Tbsp Cardamom Powder</i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i>1/4 - 1/2 cup grated coconut</i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i>1 small Banana (preferrably Palayam Thodan)</i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i>Water</i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i><b>Method of Preparing:</b></i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i><b><br /></b></i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i><b>Step 1:</b></i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i><b><br /></b></i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i>Heat 6 cups of water in a big wide pan(Uruli) for preparing Payasam. Once the water boils nicely, add rice. Cover half and let it cook till the rice is almost done. Takes around 10 - 15 min on sim.</i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i><b>Step 2:</b></i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i><b><br /></b></i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i>Now add Jaggery and mix. Jaggery will melt and coat the rice nicely. Once it thickens a little, add ghee and mix well.</i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i><b>Step 3:</b></i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i><b><br /></b></i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i>Now add grated coconut and mix well. </i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i><b>Step 4:</b></i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i><b><br /></b></i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i>Once the rice thickens and start coming off the pan, add Bananas cut into thin rounds and mix. Cover and cook for 2min.</i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i><b>Step 5: </b></i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i><b><br /></b></i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i>Add cardamom powder and cover with lid and cook for 2 min and switch off. Serve hot. </i></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><br /></i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><b>Disclaimer: </b>I am not an expert on festivals and am simply sharing the traditions followed at home. </i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><br /></i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><br /></i></div>
<div>
<i style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"> </i></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b><i><br /></i></b></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b><i> </i></b></span></div>
</div>
</div>
Vrindahttp://www.blogger.com/profile/06368517666695725943noreply@blogger.com1tag:blogger.com,1999:blog-6424632280846286440.post-86422054099801074822013-10-07T18:00:00.000-07:002013-10-22T15:22:23.135-07:00Dhingri Matar - A guest post by Rekha of Foodolicious Pictured<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;"><i>Hello every one, I am back with another guest post. I have already featured two wonderful bloggers in October. And If you missed any of those, check out the posts for <a href="http://adaythroughmylife.blogspot.com/2013/09/eggless-coconut-custard-buns-guest-post.html" rel="nofollow" target="_blank">Eggless Coconut Custard buns by Priya Suresh of Priya's Versatile recipes</a> and <a href="http://adaythroughmylife.blogspot.com/2013/10/kappa-pudding-tapioca-pudding-guest.html" rel="nofollow" target="_blank">Kappa Pudding by Rafeeda of The Big Sweet Tooth</a>. Today I am excited to feature another talented blogger whom I met in the blogosphere - <a href="http://food0liciouspictured.blogspot.sg/" rel="nofollow" target="_blank"><b>Rekha of Foodolicious Pictured</b></a>. I love everything about her blog including her blog name - "Foodolicious Pictured".. What a wonderful name.. sounds quite elegant to me.. And the name suits her blog and her wonderful recipes very well.. Rekha's blog has some of the most awesome food pictures I have seen so far. When ever I visit her blog, I end up drooling over her amazing food clicks. They are so tempting, well presented and simply fabulous. Check out her guest post for <a href="http://gheza-e-shiriin.blogspot.ae/2013/09/fp-learning-through-experience.html" rel="nofollow" target="_blank">Huma of Gheza-e-shirin on Food Styling and Photography</a>. When I requested Rekha to do a guest post for my space, she agreed immediately and sent me the lovely post of Dhingri Matar. Scroll down to read more and enjoy her fabulous pics :)</i></span><div>
<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgViOmTOpIIFTY3GzhQMVEsGC-Gd3Q6mVuw3Br5hql1tpKYIhecCTCSP-znMw-Lb0nA-xEnqxpLZiwLBNrwT4v7txEBMOwEWGAXWHDtbzudcsSQwokkQvJJfrlnMwJ32Wl26DpfvcOdiU/s1600/dhingri+mater.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgViOmTOpIIFTY3GzhQMVEsGC-Gd3Q6mVuw3Br5hql1tpKYIhecCTCSP-znMw-Lb0nA-xEnqxpLZiwLBNrwT4v7txEBMOwEWGAXWHDtbzudcsSQwokkQvJJfrlnMwJ32Wl26DpfvcOdiU/s1600/dhingri+mater.jpg" height="640" width="426" /></a></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span><div>
<span style="font-family: Trebuchet MS, sans-serif;"><i><a name='more'></a><br /></i></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Over to Rekha :</b></i></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
<div>
<div class="MsoNormal">
<i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Hello to all you beautiful people,</span></i></div>
<div class="MsoNormal">
<i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><br /></span></i></div>
<div class="MsoNormal">
<i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Such a pleasure to share Avika’s beautiful space. Thank you
Avika. It’s been an absolute pleasure to have met you and you really have a
great space with some mouthwatering Kerala recipes and others. I kept drooling
over her recent post of <span style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><a href="http://adaythroughmylife.blogspot.com/2013/09/kerala-unniyappam.html" target="_blank">Unniyappam</a>.
Oh they looked so perfect. Looking forward to seeing more wonderful recipes and
may god bless you with the best.</span></span></i></div>
<div class="MsoNormal">
<i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; font-size: 10pt; line-height: 115%;"><br /></span></span></i></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">A little of me, I
am Rekha and<span class="apple-converted-space"> </span><a href="http://food0liciouspictured.blogspot.sg/">Foodolicious
pictured</a><span class="apple-converted-space"> </span>is my blog. A
blog that was born out of my love for cooking and a passion that I wanted to
record. <span class="apple-converted-space"> </span>I am from Kerala
and settled in Singapore; living with my husband and our daughter who is 5 now.
A HR consultant by profession. <o:p></o:p></span></i></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><br /></span></i></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">The recipe I
share here is Dhingri matar. A delicious curry with mushrooms and peas cooked
with spices and almond paste. Goes perfectly well with any Indian flat bread. <o:p></o:p></span></i></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><br /></span></i></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEYS6y0lIpSkC4-zXJo3xHoHFhjpYDm1tqspvJ-kqiscrQZDL4TR_Ra2Y699p0MFuu924ZkjHKkAioYYhNQzmIqqvYvKSzJH49tyGksF23musEgBA9rDfHEE6y46AZyHji-kgO5rF7hC8/s1600/IMG_6101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEYS6y0lIpSkC4-zXJo3xHoHFhjpYDm1tqspvJ-kqiscrQZDL4TR_Ra2Y699p0MFuu924ZkjHKkAioYYhNQzmIqqvYvKSzJH49tyGksF23musEgBA9rDfHEE6y46AZyHji-kgO5rF7hC8/s1600/IMG_6101.JPG" height="640" width="426" /></a></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><br /></span></i></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><br /></span></i></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><br /></span></i></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQss8mx0SpWi7_uk3eWABtv0qq1UlVwti3UqnWAWS8Zi1Da1CRBuuEKWA3S_t5V9zLhOpZKI1DS5nN8JcMoWqLAowc-pKHWLGJtGCcFdAe9ADIFQ-ttijrvG23a2bttSjwkvWCYFWa4mM/s1600/IMG_6104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQss8mx0SpWi7_uk3eWABtv0qq1UlVwti3UqnWAWS8Zi1Da1CRBuuEKWA3S_t5V9zLhOpZKI1DS5nN8JcMoWqLAowc-pKHWLGJtGCcFdAe9ADIFQ-ttijrvG23a2bttSjwkvWCYFWa4mM/s1600/IMG_6104.JPG" height="640" width="426" /></a></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><br /></span></i></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><br /></span></i></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><b>You need </b>-<o:p></o:p></span></i></div>
<ul type="disc">
<li class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Mushroom
– 9-10 nos, cut into small chunks<o:p></o:p></span></i></li>
<li class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Frozen
peas – 1 cup<o:p></o:p></span></i></li>
<li class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Almond
paste – 1/4 cup<o:p></o:p></span></i></li>
<li class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Coconut
cream – 2 tablesoons<o:p></o:p></span></i></li>
<li class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Onion
– 1 large<o:p></o:p></span></i></li>
<li class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Tomato
– Pureed , 1/2 cup<o:p></o:p></span></i></li>
<li class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Ginger
– a small piece<o:p></o:p></span></i></li>
<li class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Garlic
– 2 cloves<o:p></o:p></span></i></li>
<li class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Chili
powder – 1.5 teaspoons<o:p></o:p></span></i></li>
<li class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">coriander
powder – 2 teaspoon<o:p></o:p></span></i></li>
<li class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Turmeric
powder – 1/4 teaspoon<o:p></o:p></span></i></li>
<li class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Cumin
powder – 1/4 teaspoon<o:p></o:p></span></i></li>
<li class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Garam
masala – 1/2 teaspoon<o:p></o:p></span></i></li>
<li class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Cumin
seeds – 1/4 teaspoon<o:p></o:p></span></i></li>
<li class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Oil
– 2 teaspoon<o:p></o:p></span></i></li>
<li class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Salt
to taste<o:p></o:p></span></i></li>
<li class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Fresh
coriander leaves to garnish<o:p></o:p></span></i></li>
</ul>
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<i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><b>How to -</b><o:p></o:p></span></i></div>
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<i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><br />
Blend the onion, garlic and ginger to a fine paste.<o:p></o:p></span></i></div>
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<i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><br />
Heat oil in a heavy bottom pan, add the cumin seeds. Once they start to
splatter add the onion-ginger-garlic paste and saute till the raw smell is
gone.<o:p></o:p></span></i></div>
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<i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Add the spice powders expect for garam masala and fry till the oil
start to separate. Pour the tomato puree and cook for 2-3 minutes.<o:p></o:p></span></i></div>
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<i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Add the almond paste and 1 cup
water and bring to a boil. Now tip the peas and mushroom and cook over medium
heat till done and gravy is thick.<o:p></o:p></span></i></div>
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<i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Add the garam masala and coconut
cream, stir will till well combined. Turn off the heat and serve hot with
Roti/Indian flat bread.<o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwMtGrHexqcNg7K0RqwSpkPXZqIWErMtBWG8QQfIkAD7qjdqMS4qaHU25IkrPeha1Atawn3P2ABxenkSoSI-SwfoEcMaYrA9ItS-cygLdB0sq8plP13IoRf_VYGqaH6P9G0oTiwCSXvE/s1600/IMG_6110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwMtGrHexqcNg7K0RqwSpkPXZqIWErMtBWG8QQfIkAD7qjdqMS4qaHU25IkrPeha1Atawn3P2ABxenkSoSI-SwfoEcMaYrA9ItS-cygLdB0sq8plP13IoRf_VYGqaH6P9G0oTiwCSXvE/s1600/IMG_6110.JPG" height="640" width="426" /></a></div>
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<i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><b>Notes
-</b> <o:p></o:p></span></i></div>
<ul type="disc">
<li class="MsoNormal"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">You can add fresh cream
instead of coconut cream.<o:p></o:p></span></i></li>
<li class="MsoNormal"><i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Adjust the chili powder
to suit your taste<o:p></o:p></span></i></li>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Thank you for such a wonderful guest post Rekha. I am so glad and excited to feature you my space and the recipe and the pics are too amazing.. Going to try this recipe soon as Matar is my hubby's favorite :) Hoping to see many more wonderful recipes and clicks in future and wish you all the very best !!!</i></span></div>
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Vrindahttp://www.blogger.com/profile/06368517666695725943noreply@blogger.com11tag:blogger.com,1999:blog-6424632280846286440.post-36821595902241830522013-10-03T19:26:00.001-07:002013-10-03T19:26:28.885-07:00Kappa Pudding / Tapioca Pudding - A guest Post from Rafeeda of The Big Sweet Tooth<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">I am back with another guest post for the week. Today's guest post is from a lovely enthusiastic blogger who is a bit new to the blogging world but established herself so quickly with her wonderful recipes. After stumbling on to her blog, I was hooked onto it immediately.. I love reading her ramblings and the recipes that she brings forth.. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Her blog name and the recipes she post mostly depict her sweet tooth:) But you can find traditional Malabar recipes, Bakes, Tea Time snacks and wonderful curries as well.. </span><span style="font-family: 'Trebuchet MS', sans-serif;">I am quite astonished at the pace in which blogs. Manages a minimum of 2 or 3 in a week. And that too she blogs during her lunch break from office and finishes it off quickly. Despite the super pace at which she works, She often describes herself as lazy :) So today's guest post is from another super woman from whom I should take time management lessons :)... None other Rafeeda / Rafs or Rafee as referred by her loving friends of the blog <a href="http://sweettoothraf.blogspot.com/" rel="nofollow" target="_blank">"The Big Sweet Tooth"</a>. Though I have never seen her, when ever I see her eldest kid's photo, my instinct tells me that I am looking at little Rafee. Through the virtual world, we have connected and I feel that any one who reads the blog, gets the impression of her warm and cheerful personality.. Thank you so much dear for agreeing to do the guest post.. And she is sharing with us a very unique sweet dish.. Read on to find out :) </span><br />
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<a name='more'></a><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><b><i>Over to you Rafee :)</i></b></span><br />
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><b><i><br /></i></b></span>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><i>Hello foodies,<o:p></o:p></i></span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><i>Avika happens to be one
the sweetest and down to earth persons I’ve met through blogosphere. Her blog
and her writings testify the kind of person she is. I really don’t know why,
but she feels that I look like my elder one! And I did tell her that her gut
feeling is good enough! :D When Avika asked me for a guest post to fill her
blog when she will be on enjoying her holidays, I definitely told her a yes.
Who can turn down such a sweetheart like her?<o:p></o:p></i></span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><i>I am Rafeeda, who blogs at
The Big Sweet Tooth (<a href="http://sweettoothraf.blogspot.com/">http://sweettoothraf.blogspot.com</a>).
A working mother of two little girls, I enjoy cooking as a stressbuster after a
busy day at work and just like my blog name suggests, I am a big time sweet
gorger!!! Being true to my name, I though, why not I give Avika a sweet post…
and here it is!<o:p></o:p></i></span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><i>My umma has an aunty back
home, who is into dessert business. She makes homemade puddings and desserts
for marriages and large home functions. Due to this business of hers, my sister
christened her as “pudding ammayi”. J Among the various puddings that she makes, the pudding with tapioca is
one of them. Please do not get shocked – once you make it, nobody would even
realize that you have put tapioca in it! Even though the tapioca bites in
between, it gives such a sweet crunch and feel to the whole dessert! Once when
we had a little party at home and I was racking my head for the dessert, my
umma told me, “Kappa puddingundakkiyalo?” (Why don’t we make tapioca pudding?)
Seriously, I hate making things if I don’t have measurements available to me,
because I am always scared of mistakes! Oops… I shouldn’t have revealed my
weakness though!!! A search through Google grandma gave me no results. Then my
umma told me with her way of explaining – a little bit of this and a little bit
of that. Together, we mixed and match and made the pudding…<o:p></o:p></i></span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><i>Voila, the pudding was a
success. Nobody could figure out that it was tapioca in it and they were all
pleasantly surprised. So there you go, I share this sumptuous yet simple
pudding for all of you to try out:<o:p></o:p></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkjR5MupzS5wm7uutPc8usW4Y2GTyoxzWkirJGcOFnqW_KTl-7MPa3znixM3E2ez6li2ASFWZSZUUOT7z5OpKPGSp-D5LtaQwql5M0zgl6CT6t7pWFOHUUYhA6CCrKfLZKPBRb5Q8ItL0/s1600/Tapioca+Pudding.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkjR5MupzS5wm7uutPc8usW4Y2GTyoxzWkirJGcOFnqW_KTl-7MPa3znixM3E2ez6li2ASFWZSZUUOT7z5OpKPGSp-D5LtaQwql5M0zgl6CT6t7pWFOHUUYhA6CCrKfLZKPBRb5Q8ItL0/s1600/Tapioca+Pudding.JPG" height="426" width="640" /></span></a></div>
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<div align="center" style="margin-bottom: .0001pt; margin: 0in; text-align: center;">
<b><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><i>Kappa Pudding/ Tapioca Pudding<o:p></o:p></i></span></b></div>
<div align="center" style="margin-bottom: .0001pt; margin: 0in; text-align: center;">
<i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Serves 10-12<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b>:<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><i>1 litre milk<o:p></o:p></i></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><i>600 gm tapioca, peeled, washed and grated<o:p></o:p></i></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><i>500 ml water<o:p></o:p></i></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><i>1 tin condensed milk<o:p></o:p></i></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><i>10 gm agar agar/ china grass<o:p></o:p></i></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><i>1 tsp salt<o:p></o:p></i></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><i>Sugar, as required (around 1/2 cup)<o:p></o:p></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrFGeC3bmIr4NJxgmbnaaJLPTwehSUVEcq_f9D8g9zWDjcqG0PnqIo-E8c9nzXU-gOGKD_KNEFtD5yAD0n3Lg4k_3IJUc54YMPCXPowppBCjNV_UIa5-ekytMhqZbnTExeKjF88SdDtQ/s1600/IMG_20130503_103355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrFGeC3bmIr4NJxgmbnaaJLPTwehSUVEcq_f9D8g9zWDjcqG0PnqIo-E8c9nzXU-gOGKD_KNEFtD5yAD0n3Lg4k_3IJUc54YMPCXPowppBCjNV_UIa5-ekytMhqZbnTExeKjF88SdDtQ/s1600/IMG_20130503_103355.jpg" height="320" width="320" /></span></a></div>
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<div style="margin-bottom: .0001pt; margin: 0in;">
<i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><b>Method of Preparing</b>:<o:p></o:p></span></i></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><i>Mix the milk and the tapioca in a saucepan and bring it to boil.
Keep on simmer and cook till tapioca is almost soft and devoid of any hard
bites. Keep stirring occasionally. Soak the agar agar in 200 ml water for 15
minutes. Once the tapioca is almost cooked, add in the soaked agar agar,
remaining water, condensed milk and salt and give it a nice stir. Cook till the
tapioca is completely cooked. Check if the sweetness is OK, otherwise add in
the sugar towards the end of the cooking. Pour into a large glass dish, cool,
cover with a cling film and refrigerate till it sets well. <o:p></o:p></i></span></div>
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<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><i>Serve in pudding bowls and devour!!!<o:p></o:p></i></span></div>
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<i><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Notes:<o:p></o:p></span></i></div>
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<!--[if !supportLists]--><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><i>1. <!--[endif]-->Since the quantity of
agar agar is limited, the pudding would not be hard, but would set to a nice
level.<o:p></o:p></i></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><i>2. <!--[endif]-->Tapioca may take quite
some time to get cooked. If you have no time, pressure cook it with the milk
for one whistle on high and 15 minutes on low. Switch off and let the pressure
go by itself. Then proceed with the rest of the steps. <o:p></o:p></i></span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><i>Thank you so much Avika for asking me for the guest post, and I
must say that I thoroughly enjoyed doing this for you, though the decision of
what to give you was as mind racking as it was when I was deciding to make the
pudding on that day!!! Hope you enjoy your holidays and come back refreshed, to
give us more lovely recipes and insights about you on your blog!!! J <o:p></o:p></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">When Rafee sent me the guest post, I was delighted than ever... Wow!! What a lovely dish! We prepare Tapiocs mostly with Fish curry and I could never in my dreams think of using Tapioca in a sweet dish. Thanks for sharing such a wonderful recipe Rafee and hoping to see many more wonderful recipes in your blog.. :) Will be back with another guest post to end the week soon :) </span></div>
Vrindahttp://www.blogger.com/profile/06368517666695725943noreply@blogger.com11tag:blogger.com,1999:blog-6424632280846286440.post-34148317911975394462013-09-30T17:19:00.000-07:002013-10-01T09:55:01.996-07:00Eggless Coconut Custard Buns - A Guest Post from Priya Suresh of Priya's Versatile Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Hello all, This week is going to be a very exciting one. From this Tuesday to the next one, I have lined up a few guest posts from some of my favorite bloggers. The idea of presenting a few guest posts was something that I had been thinking about for a long time. But I started approaching bloggers a month back when I realized that I had to neglect my blog for a few months while being on a vacation to India. Approached a few of my favorite bloggers whose blogs I have been following from the start and I must confess, all of them were too enthusiastic and good to me and were sweet enough to send the guest post as quickly as they could. Presenting them on my blog is absolutely an honor</span><span style="font-family: 'Trebuchet MS', sans-serif;">. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">During the initial days of my blogging, I came upon a very beautiful blog which have thousands of recipes on it. From Veg to Non Veg to cakes and other baked items, name any thing and most were on the blog!! While I struggle to post weekly, the beautiful lady of the blog posts almost daily. By then, I had became a fan of her and a follower of her blog. So far in 2013, s</span><span style="font-family: 'Trebuchet MS', sans-serif;">he has posted more than 300 recipes !! She keeps </span><span style="font-family: 'Trebuchet MS', sans-serif;">participating in many events like blogging marathons and other baking challenges to keep learning more and more. When I first joined the event SNC, I was astonished to find that she will be the first person to complete the challenge every time!! You see, most times the challenge gets posted just before I sleep (US Time) and by the time, I awake, she would have completed the challenge and posted it as well :) You need no more guesses, the awesome blogger who has agreed to do a guest post for me is none other than Priya Suresh of </span><a href="http://priyaeasyntastyrecipes.blogspot.com/" rel="nofollow" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">Priya's Versatile Recipes</a><span style="font-family: Trebuchet MS, sans-serif;">. She is a very simple, warm, humble and enthusiastic person and from whom I should learn time management for sure :) An experienced blogger, she encourages new bloggers whose blogs are less than 2 years old by featuring them on her blog through </span><a href="http://priyaeasyntastyrecipes.blogspot.com/p/blog-page.html" rel="nofollow" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">"Rendezvous with a Foodie" </a><span style="font-family: Trebuchet MS, sans-serif;">on every 7th and 20 th of the month. When I approached her for for a guest post, she immediately agreed and asked me whether I need something in particular for my blog. Since my blog do not have much baked items, I asked Priya Akka if she can do any baked item and just scroll down to see what she came up with :) Its soooo good :) Moving over to Priya Akka....</span><br />
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<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;"><i>Am Priya suresh who blogs at <a href="http://priyaeasyntastyrecipes.blogspot.com/" rel="nofollow" target="_blank">Priya's Versatile recipes</a>, I blog since 5 years and blogging has become a part of my life now. I cant spend a day without posting and checking my fellow bloggers. I share tried and tasted recipes in my space.</i></span></div>
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<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;"><i> My space has a variety of food and numerous bakes, seriously I never thought of blogging till today as I started this space initially to share my food that I cook daily in my small kitchen. Slowly blogging became a part of my life and still keeping myself busy in blogging.</i></span></div>
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<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;"><i>Actually I entered into this virtual world after hearing numerous encouraging words from few of my friends whenever I post my recipes in a famous food related site, also the admin of the site insisted me to open a blog to put my recipes under a roof. Then one fine day I entered to this virtual world, this is how I started this blog baby.Honestly I have to say a big thanks to each and everyone for their support and encouraging words since ever I started blogging. What else does a food blogger need...</i></span></div>
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<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;"><i>After started blogging, I learned to bake cakes and baked goodies without eggs and as vegan, and shared many eggless and vegan bakes on the blog. Now I can bake variety of bakes as vegan or eggless and stopped running behind the dairy products or eggs if I dont have at home.</i></span></div>
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<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;"><i>Blogging will teach us many more interesting recipes,since am curious in learning needless to say blogging taught me a lot. Somehow this keeps me blogging and helps me to stay in this virtual world since a long. Give me anything, I can cook up with it, this is not possible with out this virtual world.</i></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i><span style="color: #741b47;">Even bread baking became a passion for me only after entering to this virtual world, whenever I feel down, I do my own breads or bakes at home just to change my mind.When Avika asked me to do a guest post for her, I accepted immediately and baked her this eggless coconut custard buns with Tangzhang method, this method of baking breads gives a spongy breads which stays prefect for more than two days in room temperature. And the coconut custard goes for custard powder which make the filling eggless coz you all know very well that the basic ingredient for the custard is eggs. This buns are like pull part breads and when served warm this buns tastes absolutely delicious with a cup of tea..</span></i></span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Eggless Coconut Custard Buns - Tangzhong Method</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4OUtuk8ArNxY_F0iJzmPPmYYRkoV9S9BVyJQk9wGI0F4nLeVV-0jSZAoRq8aQT9SD9aZu2TekzlhVi-TbaBc_mzF2ToBz9k6cBB6VnpHqo76oJHF6lQYeRgjHyeh89n7ZUgBg3rsGn0/s1600/Eggless+coconut+custard+buns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4OUtuk8ArNxY_F0iJzmPPmYYRkoV9S9BVyJQk9wGI0F4nLeVV-0jSZAoRq8aQT9SD9aZu2TekzlhVi-TbaBc_mzF2ToBz9k6cBB6VnpHqo76oJHF6lQYeRgjHyeh89n7ZUgBg3rsGn0/s1600/Eggless+coconut+custard+buns.jpg" height="640" width="480" /></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;"><i>Water roux:</i></span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>1/3 cup bread flour</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>1 cup water</i></span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;"><i>For Dough:</i></span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>2+1/2 cups bread flour</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>2 tbsp sugar</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>1/2tsp salt</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>3tbsp Milk powder</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>100 ml Water </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>1+1/2tsp Instant yeast</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>2tbsp Butter</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>1tsp Sesame seeds (optional)</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>1tsp Melted butter (for brushing the top)</i></span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;"><i>For Eggless Coconut Custard Filling:</i></span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>5tbsp Dessicated coconut</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>1+1/2tbsp Custard powder</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>40grms Butter (room temperature)</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>3tbsp Sugar</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Method of Preparing:</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Water roux or Tangzhong:</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly, cook until ripples form.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Set aside to cool by covering with a plastic film.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKG0VtJig2oGRv13CHnXTzyVvvdXtC-qt50zcPu8ZRmn_mrrytMTqOLdRi_aExNFdCEAfGwOyX-2hY0r0UY3PqyPKgNUBiD_9KM-FcxAoczqpxaNGol-AinMr9o-o9I8LAi1qdeeGdtoI/s1600/Eggless+Coconut+Custard+Bun+1+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKG0VtJig2oGRv13CHnXTzyVvvdXtC-qt50zcPu8ZRmn_mrrytMTqOLdRi_aExNFdCEAfGwOyX-2hY0r0UY3PqyPKgNUBiD_9KM-FcxAoczqpxaNGol-AinMr9o-o9I8LAi1qdeeGdtoI/s1600/Eggless+Coconut+Custard+Bun+1+collage.jpg" height="554" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Kneading dough:</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>In a bowl, add the water roux, and all the other ingredients, except for the butter.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Knead it until it forms soft dough.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Add the butter and Knead until the butter incorporates into the dough.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Arrange the dough in a greased bowl,keep in a warm place for atleast two hours and let the dough gets doubled their volume..</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Meanwhile, take the dessicated coconut,custard powder, butter and sugar in a bowl, mix well and keep in fridge.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisE9z8ki_0S2ojKsVbo_QPaa1CIOV7pYKHesJQEtowpnT07JlIfYw4Yr3lfWKR1cbWkE4ZSwMLVC07elg1ogrs0MU-p6kQoyh_ODeiKgmeTR6lG7_i2BoAeRvkst8TfSlQKVjwfB2Ufos/s1600/Eggless+Coconut+custard+bun+collage+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisE9z8ki_0S2ojKsVbo_QPaa1CIOV7pYKHesJQEtowpnT07JlIfYw4Yr3lfWKR1cbWkE4ZSwMLVC07elg1ogrs0MU-p6kQoyh_ODeiKgmeTR6lG7_i2BoAeRvkst8TfSlQKVjwfB2Ufos/s1600/Eggless+Coconut+custard+bun+collage+2.jpg" height="526" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Punch down the dough and make 6 medium sized balls.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Roll a ball as a oval shaped disc, keep enough filling over the dough and roll it.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Bring the edges together and roll it as a round shaped buns.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Place the rolled stuffed buns in a round shaped baking pan,one by one with enough space.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Wrap it and keep again in warm place for half an hour until the stuffed buns rises.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-oC-JaSBCYBhRKN03roSKuiI5XLeveh4fLxXLXOxrSRUoDo9Dd0kT4I7W-GwBL9qGBucgB89wSHFFeOd23UOEKM3OTB6zMwCYCGb_WUtdlzw3lBj9DBjNri9wW9IAXPjJZj8x7TOmwMA/s1600/Eggless+coconut+custard+buns+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-oC-JaSBCYBhRKN03roSKuiI5XLeveh4fLxXLXOxrSRUoDo9Dd0kT4I7W-GwBL9qGBucgB89wSHFFeOd23UOEKM3OTB6zMwCYCGb_WUtdlzw3lBj9DBjNri9wW9IAXPjJZj8x7TOmwMA/s1600/Eggless+coconut+custard+buns+2.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Preheat the oven to 350F.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Brush the top of the buns with butter,sprinkle sesame seeds and bake in middle rack for 20-25minutes until the crust turns brown.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Bring the pan out from the oven, let it sit for few minutes.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Transfer it to the wire rack to cool.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Enjoy with a cup of tea or coffee.</i></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Thank you so much Priya Akka for this wonderful post and step by step pics. And the buns are absolutely droolworthy and tempting. Loved learning a new recipe from you and hoping to learn many more as well :) </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Bye all, will be back with a guest post from another wonderful person soon :)</span><br />
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Vrindahttp://www.blogger.com/profile/06368517666695725943noreply@blogger.com12tag:blogger.com,1999:blog-6424632280846286440.post-58021226114353082552013-09-25T12:23:00.000-07:002013-10-04T16:43:34.257-07:00Kerala Unniyappam<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Hello every one, How are you all doing? Unfortunately I am not getting time to visit other fellow blogger's posts and participate in many events </span><span style="font-family: 'Trebuchet MS', sans-serif;">as much as I like to do</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;">. Do be patient with me. I am not going out of touch. Just having a bit of problem with time management I guess ... Thank you every one for your kind and warm birthday wishes sent to me yesterday. Birthdays are always special. And when friends and family are with you wholeheartedly on the occasion, it does become very very special. Thought a lot about what dish should I make specially for my birthday.. I mean its the first time I am getting such kind of opportunity to cook in detail. Till last year, either I was pampered at home or I was at work and hardly had any time to cook. Should it be a cake? or a traditional Payasam? Wondered a lot.. but then I decided against making anything special, thinking to go traditional on my star birthday. Ha ! Another occasion to celebrate:) Then I chanced upon some Bananas (Palayam Thodan) in a Kerala Store here last week end and decided to make Unniyappam on a whim. Oh yes, I think, most dishes are made depending on our moods/whim, rather than the necessity :). </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Unniyappam is a delicacy from Kerala prepared mainly with Rice, Jaggery and Bananas and loved by one and all :) The name Unniyappam means "Small Appam or Small pancake". It is typically made with a Unniyappa Chatti (Paniyaram Pan - kind of Aebleskiver Pan) which gives small appams. Unniyappams are made using Palayam Thodan Bananas which are quite small in size and not the regular ones. When we are outside Kerala and do not find the usual Palayam Thodan Bananas, we use the regular Bananas to make Unniyappams. Ofcourse, a little taste difference will be there. but still tasty :) Now, Unniyappam is different from Neyappam (another Kerala delicacy). Neyyappam which means Ghee Appam, is made with Rice, Bananas and Palm Jaggery and fried in oil in a regular pan. Yes, Even though it is named as Neyyappam, Ghee is used very sparingly or sometimes not at all used for making it and always fried in oil and not ghee. Hope this has been helpful. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVoC6NsTqjsFJQgkDjb-Z4D7XVHjcByL5e-pi4mFtrpLZ6BqHdSEdUSBSmJNsmnANHOcsom8KRSKEIkTHq3g207o1LVqkphE9AnMlsQQjhwfkTiFu3VD1fwNy1qhSckAPAXNtgX3n8dhw/s1600/a2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVoC6NsTqjsFJQgkDjb-Z4D7XVHjcByL5e-pi4mFtrpLZ6BqHdSEdUSBSmJNsmnANHOcsom8KRSKEIkTHq3g207o1LVqkphE9AnMlsQQjhwfkTiFu3VD1fwNy1qhSckAPAXNtgX3n8dhw/s1600/a2.png" height="480" width="640" /></a><br />
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<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;">I wanted to take step by step pictures of how I made it. But couldnt manage that as the unniyappams were made in a bit of hurry. By the way, Unniyappam is both mine and hubby's favorite. So glad that I made something that my hubby loves immensely. Writing down the recipe munching on the lovely unniyappams :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizyVtrmVgk1slaELplbGsXCp_9nHaGwLjUr9noipllu-3OmYNPOW2BESg4wS_HAIaDrY4b-cbJeLUbUtBfouUAg8E_j_osrrVWzC1cOnxbtJVjf1IFJpPL_GtGe7Ti8f2i4SMHKnAZrKE/s1600/a1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizyVtrmVgk1slaELplbGsXCp_9nHaGwLjUr9noipllu-3OmYNPOW2BESg4wS_HAIaDrY4b-cbJeLUbUtBfouUAg8E_j_osrrVWzC1cOnxbtJVjf1IFJpPL_GtGe7Ti8f2i4SMHKnAZrKE/s1600/a1.png" height="240" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Kerala Unniyappam:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Prep time: 20 min</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Wait Time: min 1 hr</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Cook Time: 15 min</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 cups Rice Flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 small Palayam Thodan Bananas(If using regular Bananas, reduce the quantity, may be 1 small Banana would be sufficient)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 cups of grated Jaggery (Grated with a knife into small pieces rather than properly grating them)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 Cardamom pieces</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Few Coconut pieces (Optional)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Sesame seeds (Optional)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tsp Ghee</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tsp Baking Soda</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oil for Frying</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Prepping:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 1:</b> Add the jaggery pieces to a pan and heat them. Add a little water and let the jaggery melt. Once melted, switch off and strain them to remove the impurities.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 2: </b>Add cardamom and 1 Tbsp Sugar and grind them in a mixer to powder form. Keep the ground cardamom powder aside.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 3: </b>Peel the Bananas and cut into small pieces. Add them to the same mixer from step 2 before washing it(so that the bananas also get a flavor of cardamom and sugar) and mash them well to a smooth paste.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 4: This step is optional. Required only if you are using coconut</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Heat 1 Tsp ghee in a pan and once hot, add the sesame seeds and coconut pieces and fry till the coconut pieces become slightly golden brown.</span></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;">Note:</b><span style="font-family: 'Trebuchet MS', sans-serif;"> You can skip the coconut pieces if you like. You can also roast a little coconut(less than 1/4 the cup) and roast them in ghee to slight golden color and use them instead of coconut pieces or skip them altogether. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Method of Preparing:</b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Step 1:</b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Mix Rice flour and mashed bananas in a wide bowl. Add melted jaggery slowly and keep mixing with the flour. Add the roasted coconut-sesame mixture if you are using and cardamom powder. The batter will be slightly thick. But not too much. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Add little water if you need for mixing everything together. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Add the Baking soda and keep mixing the batter till it becomes a little frothy. Unniyappam batter has to be mixed for a long time so that it becomes soft. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Note: </b>Rice Flour makes the unniyappams a little crisp when taken off the flame. Some people do add wheat flour along with rice flour for getting a good texture. It seems, my mom has steamed the wheat flour and used them fully instead of Rice flour and made unniyappams as well. That was a long time back and only her colleagues remember it still now.But I havent tried that one yet nor has my mom in any recent times. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Step 2:</b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Keep aside the batter for a minimum of 1 hr.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Step 3:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">After an hour, take out the batter and mix it a little more. Add water if you feel it is very very thick. Heat the Unniyappam pan. It is better to try out one unniyappam at first to determine the sweetness and softness. Add 2 - 3 Tbsp of Oil to the hole in the pan. Keeping the flame to medium, let the oil become hot. Now carefully add 1 big spoon of batter to the unniyappam hole. The oil will come up immediately. Try turning the unniyappam to the other side with a wooden skewer when the bottom is almost cooked. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Remove the unniyappam when the color becomes golden brown. Be careful and not let it burn. Need constant monitoring and a little patience as I will too eager to taste them immediately off the pan. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 4:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Repeat step 3 till the whole batter is finished. Serve the yummy unniyappams hot :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1tRoWrdgrxZRfnW2uusyFX5pW7J2t0Pbp05OfO9pIWU6dHUQPjsjG7FDCSeZH02wV7dbgkwxRw_rHYIsrIdJrst722xkwPmwfeez1LE-0lVQR_I_T62DthlApC_Du1MDGz3Gm998fpM/s1600/a3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1tRoWrdgrxZRfnW2uusyFX5pW7J2t0Pbp05OfO9pIWU6dHUQPjsjG7FDCSeZH02wV7dbgkwxRw_rHYIsrIdJrst722xkwPmwfeez1LE-0lVQR_I_T62DthlApC_Du1MDGz3Gm998fpM/s1600/a3.png" height="240" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sending the recipe to the event <a href="http://gujaratizaika.blogspot.com/2013/08/gujaratizaika-1st-anniversary.html" rel="nofollow" target="_blank">"Winner's Choice giveway" at Gaujarati Zaika</a></span><br />
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<img src="http://2.bp.blogspot.com/-8Ig2aUjM9SI/Uk0wgSZ9vkI/AAAAAAAAB-E/UuZSVExwHMQ/s1600/Gujaratizaika.jpg" /></div>
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Vrindahttp://www.blogger.com/profile/06368517666695725943noreply@blogger.com13tag:blogger.com,1999:blog-6424632280846286440.post-84958943388599358612013-09-06T15:11:00.001-07:002013-09-06T15:11:18.784-07:00Round up of WTML - August<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif; text-align: justify;">Hello every one, </span><span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">I hosted <a href="http://adaythroughmylife.blogspot.com/2013/07/walking-through-memory-lane-wtml-for.html" rel="nofollow" target="_blank"><b><i><span style="color: blue;">Gayathri's Walking through the memory lane - WTML event for August</span></i></b></a> and am glad to say that I received more than 100 entries for the event. Thank you Gayathri for providing me the wonderful opportunity to host WTML and </span><span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Thank you my dear friends for making my first guest hosting event a great success.</span><span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;"> Gayathri has selected a random winner for August and the giveway winner is entry 135 - Dry Fruit balls in mango cream sauce sent by Poornima of Cooking with Poorni blog. Congrats Poornima!! Gayathri will be mailing you the giveway cookbook Tarla Dalal's Mithai !! The event announcement for September and the winner announcement for August can be found on <a href="http://gayathriscookspot.blogspot.com/2013/09/walk-through-memory-lane-september.html" rel="nofollow" target="_blank"><b><span style="color: blue;">Gayathri's blog</span></b></a>. WTML for September is hosted by Priya of Yummy foods - Priya Virundhu!! Please check out <a href="http://priyas-virundhu.blogspot.in/2013/08/event-announcement-with-give-away-walk.html#more" rel="nofollow" target="_blank"><b><span style="color: blue;">her blog</span></b></a> for the event details and do participate in the event and make it a huge success. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Check out the round up of WTML August below. Click on the entry names to check out the recipes and blogs. Many of my blogger friends sent as many entries as they could and Thanks again to one and all. Hope I have managed to list every one. In Case I accidentally missed any one or there is any discrepancy, please mail me at avikapnair@gmail.com so that I can correct it out</span><span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">. Also I have included the photos of the recipes for most of the dishes. Since right click is disabled in some of the blogs, I have not been able to include photos of all the recipes. </span><br />
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<i style="font-family: 'Trebuchet MS', sans-serif;"><b>Round up : </b></i></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1. <b><i>Shobha Keswani of Food Mazaa</i></b></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://foodmazaa.blogspot.com.br/2013/08/beans-parathas.html" rel="nofollow" target="_blank">Beans Parathas</a></td></tr>
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<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"> <a href="http://foodmazaa.blogspot.com.br/2013/08/soya-nuggets-curry-kerala-style.html" rel="nofollow" target="_blank">Soya Nuggets Curry Kerala Style</a></td></tr>
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2. <span style="font-family: Trebuchet MS, sans-serif;"><b><i>Nilu of Kitchen Serenity</i></b></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://kitchenserenity.blogspot.in/2013/08/sheer-khurma.html" rel="nofollow" target="_blank">Sheer Kurma</a></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://kitchenserenity.blogspot.in/2013/08/cucumber-cheese-chutney-sandwiches.html" rel="nofollow" target="_blank">Cucumber Cheese Chutney Sandwiches</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">3. <b><i>Babitha of Babi's recipes</i></b></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://babiscooking.blogspot.in/2013/08/choco-almond-cake-loaf-cake-microwaved.html" rel="nofollow" target="_blank">Choco Almond Loaf Cake</a></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://babiscooking.blogspot.in/2013/08/ven-pongal-easy-breakfast.html" rel="nofollow" target="_blank">Ven Pongal</a></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://babiscooking.blogspot.in/2013/08/eggless-achu-murukkurose-cookies-step.html" rel="nofollow" target="_blank">Achu Murukku</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">4. <b><i>Amrita Roy of Motions and Emotions Blog</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. <b><i>Anitha of Anitha's Kitchen</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. <b><i>Hetal of Gujarati Zaika</i></b></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://gujaratizaika.blogspot.in/2013/08/vegetable-biryani.html" rel="nofollow" target="_blank">Vegetable Biryani</a></td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">8. <b><i>Deepali of Lemon in Ginger</i></b> </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://lemoninginger.com/2013/08/21/thandai-dry-fruits-milky-cooler-re-visiting-food-photos-through-the-lens-series-3/" rel="nofollow" target="_blank">Thandai</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5MyC3Z_i71ECn7hiJytBouCjS88D6ytqAV-yKIPzJ497QmWgR0L8Lgas9op3DWOc8dANl2dcwi9YKMKSpjPBdI1jGeSW_nQ8dhZ_YlMppDDDM4DPUUQdGB3e6LvvrNkhoOFT_jEV2Y-g/s1600/chole.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5MyC3Z_i71ECn7hiJytBouCjS88D6ytqAV-yKIPzJ497QmWgR0L8Lgas9op3DWOc8dANl2dcwi9YKMKSpjPBdI1jGeSW_nQ8dhZ_YlMppDDDM4DPUUQdGB3e6LvvrNkhoOFT_jEV2Y-g/s1600/chole.jpg" height="200" width="164" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://lemoninginger.com/2013/08/05/chickpea-masala-chole-masala/" rel="nofollow" target="_blank">Chole Masala</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">9. <b><i>Anuradha of Creative of Rainy Blog</i></b></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://anu-rainydrops.blogspot.in/2013/08/eggless-chocolate-cookies-with-choco.html" rel="nofollow" target="_blank">Chocolate Cookie with choco chips</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2dtNbgCeeyrYba2cLLBcYgqke3iCxepRLviJ6GGc_RAsK3HXYnZlYHSSurxsGAHEWgiQil9P0TZf3_BQSN0QW10eiRJCAdZje4K2DHwWCdwimz10Vrncq9U-QvD9aFCtuJK-RQEx7PRo/s1600/tutti.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2dtNbgCeeyrYba2cLLBcYgqke3iCxepRLviJ6GGc_RAsK3HXYnZlYHSSurxsGAHEWgiQil9P0TZf3_BQSN0QW10eiRJCAdZje4K2DHwWCdwimz10Vrncq9U-QvD9aFCtuJK-RQEx7PRo/s1600/tutti.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://anu-rainydrops.blogspot.in/2013/08/tutti-frutti-cookies.html" rel="nofollow" target="_blank">Tutti Frutti Cookies</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">10. <b><i>Laavy's Kitchen</i></b></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.laavyskitchen.com/2013/08/chipotle-style-corn-salsa-mexican-corn.html" rel="nofollow" target="_blank">Mexican Corn Salsa</a></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.laavyskitchen.com/2013/08/shahi-tukra-krishna-jayanthi-special.html" rel="nofollow" target="_blank">Shahi Tukra</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">11. <b><i>Aparna of Flavors and Colors Blog</i></b></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://flavorsandcolorsbyaparna.blogspot.com/2013/08/chane-kadgi-ghashi.html" rel="nofollow" target="_blank">Chana Kadgi Ghashi</a></td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">12. <b><i>Pramanj of My Wonder Kitchen</i></b></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://mywonderkitchen.blogspot.com/2013/08/tomato-ricethakkali-saadam.html" rel="nofollow" target="_blank">Tomato Rice</a></td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small; text-align: left;">13. </span><b style="font-family: 'Trebuchet MS', sans-serif; font-size: medium; text-align: left;"><i>Asiya of My Healthy happy Kitchen</i></b></div>
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<tr><td class="tr-caption" style="font-size: 13px;"><a href="http://asiyama.blogspot.in/2012/06/apple-smoothie.html" rel="nofollow" target="_blank">Apple Smoothie</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">14. <b><i>Preeti of Peppery Tales</i></b></span><br />
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<tr><td class="tr-caption" style="font-size: 13px;"><a href="http://pepperytales.blogspot.no/2013/08/nankhatai.html" rel="nofollow" target="_blank">NanKhatai</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: small;">15. <b><i>Sowmya of Nivedhanam</i></b></span></span><br />
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<b style="font-family: 'Trebuchet MS', sans-serif; font-size: medium;"><i>16. Priya of Yummy Foods - Priya's Virundhu</i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: small;"><a href="http://priyas-virundhu.blogspot.co.uk/2013/08/lemon-riceelumichai-sadham-south-indian.html" rel="nofollow" target="_blank">Lemon Rice</a></span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><a href="http://priyas-virundhu.blogspot.co.uk/2013/08/garlic-parmesan-pull-apart-breadmonkey.html" rel="nofollow" target="_blank">Garlic and Parmesan Pull Apart Bread</a></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><a href="http://priyas-virundhu.blogspot.co.uk/2013/08/baby-corn-mangetout-snow-peas-stir-fry.html" rel="nofollow" target="_blank">Baby Corn and Mangetout Peas Stir Fry</a></span><br />
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<a href="http://priyas-virundhu.blogspot.co.uk/2013/08/spinach-pakodapalak-pakodapasalai.html" rel="nofollow" target="_blank"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Spinach Pakoda</span></a><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><a href="http://priyas-virundhu.blogspot.co.uk/2013/08/aloo-gobi-masalapotato-cauliflower.html" rel="nofollow" target="_blank">Aloo gobi Masala</a></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><a href="http://priyas-virundhu.blogspot.co.uk/2013/08/sweet-pidi-kozhukattairice-dumplings.html" rel="nofollow" target="_blank">Sweet Pidi Kozhukattai</a></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><a href="http://priyas-virundhu.blogspot.co.uk/2013/08/thalichha-thayir-sadamcurd-ricebagala.html" rel="nofollow" target="_blank">Curd Rice</a></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: small;">17. <b><i>Archana of Tangy Minds</i></b></span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><a href="http://tangymind.blogspot.com/2013/08/kesar-pista-kulfi.html" rel="nofollow" target="_blank">Kesar Pista Kulfi</a></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><b><i>18. Poornima of Cooking with Poorni</i></b></span></div>
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<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><a href="http://cookingwithpoorni.blogspot.in/2013/07/misal-pav.html" rel="nofollow" target="_blank">Misal Pav</a></td></tr>
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<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><a href="http://www.vegifood4u.com/recipes/kankun-leaves-stir-fry-chinese-spinachkangkung/" rel="nofollow" target="_blank">Kankun Leaves Stir Fry</a><br />
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<a href="http://mayurisjikoni.blogspot.com/2013/08/306-bajri-methi-dhebra-vada.html" rel="nofollow" target="_blank">Bajri Methi dhebras</a><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">21. <b><i>Nayana of Nayana's Kitchen</i></b></span><br />
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<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><a href="http://nayanas-kitchen-kreations.blogspot.in/2013/08/mexican-cheese-stuffed-chillies.html" rel="nofollow" target="_blank">Mexican Cheese Stuffed chillies</a></td></tr>
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<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><a href="http://www.vegifood4u.com/recipes/bitter-gourd-and-bell-pepper-sweet-sour-masala/" rel="nofollow" target="_blank">Bittergourd and Bell Pepper Masala</a></td></tr>
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<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><a href="http://nayanas-kitchen-kreations.blogspot.in/2013/08/multigrain-tawa-roasted-nippats.html" rel="nofollow" target="_blank">Multigrain Pan Roasted Nippats</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">22. <b><i><u>Annarasa</u></i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">23. <b><i>Deepika of My Life and Spice</i></b></span></div>
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<a href="http://mylifeandspice.blogspot.com/2013/08/teej-greetings-with-malpua-indian.html" rel="nofollow" target="_blank">Malpua</a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">26. <b><i>Rafeeda of The Big Sweet Tooth</i></b></span></div>
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<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><a href="http://sweettoothraf.blogspot.ae/2013/08/paal-pizhinjathu-banana-mash-in-coconut.html" rel="nofollow" target="_blank">Paal Pizhinjathu</a></td></tr>
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27. <b><i>Santosh Bangar of Santosh's Kitchen</i></b></div>
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<a href="http://santoshbangar.blogspot.in/2010/11/sarso-ka-sag-makki-ki-roti.html" rel="nofollow" target="_blank">Sarson Ka Saag and Makke Ki Roti</a></div>
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28. <b><i>Sayantani of A Homemaker's diary</i></b><br />
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<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><a href="http://www.ahomemakersdiary.com/2013/08/kadhi-pakoda.html" rel="nofollow" target="_blank">Kadhi Pakoda</a></td></tr>
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29. <b><i>Pari of Indian Vegetarian Kitchen</i></b><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">30. <b><i>Cookbook Jaleela</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">31. <b><i>Pocket Full of Spices</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">32. <b><i>Minnie of The Lady 8 home</i></b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Beginning of every month, I eagerly await for many of the challenges that I participate in. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">One such challenge is <a href="http://www.youtoocancook.net/2012/09/south-vs-north-challenge-learn-excel.html" rel="nofollow" target="_blank">Divya Pramil's South Vs North Challenge</a>. A very fun event to be part of. I joined the group in April and except for missing the challenge last month, had participated in all of them. Let me explain the event. There are two groups of bloggers for the event - Northern Team and Southern Team. I am part of the Southern team. Both teams challenges each other with one dish the beginning of every month. Attractive awards are presented to many of the bloggers for completing the challenge. In the month of May, the challenge given by the Northern team was <a href="http://adaythroughmylife.blogspot.com/2013/05/dhokar-dalna-or-lentil-cakes-curry-for.html" rel="nofollow" target="_blank">Dhokar Dalna</a>, a Bengali dish. I received the award for "The Well Explained Dish". </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zAXQOtcfvXpK-gMVn84t5YCcZe7uZoYC7QM-OBtXMnoeb_GISypkCtFJjAOoDYVi2Gfqi7h_0ADmNyFXgw7NxcIpklT0_o9js0xoGRUIleTPAcnOvKojhD2DdxS_xyWrHX_Ezm5QtwI/s1600/may+avika+well+explained+badge+south.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zAXQOtcfvXpK-gMVn84t5YCcZe7uZoYC7QM-OBtXMnoeb_GISypkCtFJjAOoDYVi2Gfqi7h_0ADmNyFXgw7NxcIpklT0_o9js0xoGRUIleTPAcnOvKojhD2DdxS_xyWrHX_Ezm5QtwI/s1600/may+avika+well+explained+badge+south.png" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Loved the award. Thank you so much Divya Pramil and every one in the group. Do check out the round up for May and June <a href="https://www.google.com/#q=you+too+can+cook+snc+may+june+award" rel="nofollow" target="_blank">here</a>. This month, the challenge given to the Southern Team was <a href="http://shrutisrasoi.blogspot.in/2013/08/kesar-pista-kulfi.html" rel="nofollow" target="_blank">Kesar Pista Kulfi by Shruti</a>. As soon as I saw the pictures of the Kulfi, my mouth started watering. Its stiffling hot these days being summer and we enjoyed having Kulfi. Every time it so happens that I dont have the basic ingredients to make the dish and have to delay the making of the dish to mid of the month. August has been way too hectic for me and hence I am posting the dish very late even though I could make it by second week. Tasted awesome and my neighbours appreciated it so much as well :) Off on to the recipe now :)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Kesar Pista Kulfi:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1 litre Milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup Condensed Milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup Sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1.5 Tbsp Corn Flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 Tsp Cardamom Powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/3 cup chopped Pistachios</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 Tbsp Saffron</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 Tsp Rose Water</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Prepping:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 1: </b>Dissolve corn flour in 1/2 cup milk and keep aside.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Method of Preparing:</b></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Step 1: </b></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">In a heavy bottomed pan, add the remaining milk, condensed milk and sugar and boil. Let the milk reduce to 3/4 of its original quantity on a low flame. Takes a bit of time - around 45 - 55 min. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Note: </b>Do keep on scraping the sides of the pan for the cream. Helps in attaining a rich and thick texture. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Step 2:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Now add the corn flour - milk mixture to the pan. Mix well to prevent any lumps. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 3:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Keep on stirring till the mixture becomes thick.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 4:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Now add cardamom powder, saffron and chopped pistachios. Switch off and cover the pan. Let it cool. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 5:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Once cooled, add rose water. Mix well.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Now pour into the Kulfi moulds or popsicle moulds. Cover with lid and freeze for 4 hours. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Then remove from freezer, insert any ice lolly sticks or bamboo sticks as handles and freeze again until firm. Once the Kulfi has set, Keep the mould under tap water for a second and slowly pull out the kulfi and serve immediately. </span><br />
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Vrindahttp://www.blogger.com/profile/06368517666695725943noreply@blogger.com5tag:blogger.com,1999:blog-6424632280846286440.post-90424048468156720382013-08-28T19:02:00.002-07:002013-08-28T19:02:57.369-07:00Coconut Saffron Rava Halwa or Nariyal Kesar Suji Halwa or Coconut Saffron Semolina Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Hello all, Happy Shree Krishna Jayanthi to all. In Kerala, the birth of Krishna is commonly known as Ashtami Rohini rather than Janmashtami, Gokulashtami and other names. Thats because the birth of Krishna falls on fourth lunar nakshatra Rohini on the 8th quart of the moon Ashtami (as per my google search) . At my home, my mom prepares Pal Payasam (Rice Kheer/Pudding) and we visit the nearby Krishna temple. If little kids are present, then they will be dressed up in either Krishna's or Radha's dress and they may participate in some Ghoshayatra (Temple processions). I remember the whole city being blocked due to processions that day. Today I was talking to my mom and she didnt have holiday at office. She had to walk almost all the distance back to home due to traffic block. And the distance is more than 4 - 5 km for sure !! I am not sure whether I will be be able to do the same even now and definitely not at all in my old age. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">As part of celebrating Ashtami Rohini at my home with hubby, I made <a href="http://adaythroughmylife.blogspot.com/2013/03/aval-nanachathu.html" target="_blank">Aval Nanachathu</a> and Panchamrutam in the morning and served it before God. Afternoon I prepared Pal Payasam and <a href="http://www.jcookingodyssey.com/2013/08/coconut-saffron-semolina-pudding.html" rel="nofollow" target="_blank">Jagruti's Coconut Saffron Semolina Pudding</a>. Yes, its t</span><span style="font-family: 'Trebuchet MS', sans-serif;">ime again for another <a href="http://www.jcookingodyssey.com/2013/03/potluck-party-cyber-style-fun-and.html" rel="nofollow" target="_blank">Cyber style potluck party</a> and this month lucky me had got Jagruti as my partner. </span><br />
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<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;">My life was too hectic this month and somehow I couldnt even blog much recipes. My only recipe was <a href="http://adaythroughmylife.blogspot.com/2013/08/kerala-style-soya-chunks-curry-or-masala.html#more" target="_blank">Kerala Style Soya Chunks curry</a> for the potluck party and am back also with a recipe for the potluck. Since I didnt get time, I had to leave cooking Jagruti's dish to the last minute and post the recipe also the same day. Somehow things worked out well for me and I am only disappointed that I didnt make Jagruti's dish before now!! OMG.. it tastes awesome. I cant wait for my hubby to come home and have him taste the dish. Tastes perfectly sweet (not too much and not too less) and I did reduce the quantity of ghee to my liking. I couldnt find Charoli nuts at near by Indian store and skipped them. Thank you Jagruti for such a yummy dish. So here goes the recipe. Its a must try out and trust me, you wont regret it :)</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Coconut Saffron Rava Halwa :</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup Semolina</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup Sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup Water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2cup Ghee + 1 Tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup Khoya (Milk Solid) / 1/2 cup condensed milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 Tbsp grated coconut</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup Coconut Milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">10 - 12 Saffron threads</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 Tbsp Cardamom Seeds Powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp Cashew nuts</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Charoli Nuts (Chironji) </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 - 3 Tbsp Slivered Almonds and Pistachio for garnishing</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Prepping:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 1: </b>Soak saffron threads in 1 Tbsp Milk for 10 min.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 2: </b>Sliver almonds and pistachio.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 3: </b>Heat 1 cup water and 1/2 cup sugar in a saucepan. Keep stirring and once the mixture boils, switch off. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method of Preparing:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 1: </b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">In a wide non stick pan, heat ghee and then add semolina (Rava) to the pan. Mix the ghee well and roast on a low flame. Do not let the Rava burn or stick at the bottom of the pan. Roast the semolina for about 8 - 9 min till its light brown in color. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 2: </b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Now add the sugar - water mixture and Khoya. (I didnt have Khoya with me. So I added condensed milk.) Mix well and make sure there are no lumps. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 3:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Add charoli, cashew nuts, coconut and coconut milk. Mix well and keep stirring till the mixture becomes thick and comes off the non stick pan. If you have added more ghee, then you can see ghee separating from the pan. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 4:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Once the mixture comes off entirely from the pan, add cardamom powder and saffron Milk mixture and if you like, you can add 1 Tbsp ghee as well. Cover and cook for a minute or so. Switch off. Garnish with slivered almonds and pistachios and serve warm or cold as per your preference. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Note: </b></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">I added less ghee and did not add ghee at the end as well. We prefer less ghee generally and do not like ghee covered halwas. Please add ghee as per your preference.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">I skipped Charoli nuts and Khoya as I couldnt get them from Indian stores and added more cashews and condensed milk instead. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">You can layer the Halwa in a greased thali and cut into pieces as well. We preferred straight from the pan. </span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwyfm0ANnLWQufMcFuZHzdrQ5V60LwyoT__H0KxHIvtfPAyMl2jhyphenhyphenlFump9dHm-D0fjNBHE-xm0Sd0QsdUEXjISNuSl0H5EKov8UEVyDDc1_amBihOrhxkmMPNE2BaT7IXKacEJODTMw/s1600/s4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwyfm0ANnLWQufMcFuZHzdrQ5V60LwyoT__H0KxHIvtfPAyMl2jhyphenhyphenlFump9dHm-D0fjNBHE-xm0Sd0QsdUEXjISNuSl0H5EKov8UEVyDDc1_amBihOrhxkmMPNE2BaT7IXKacEJODTMw/s1600/s4.png" height="480" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sending the dish to Jagruti's Potluck Party , Cyber style :</span><br />
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Vrindahttp://www.blogger.com/profile/06368517666695725943noreply@blogger.com17tag:blogger.com,1999:blog-6424632280846286440.post-3040352858556152552013-08-14T11:30:00.000-07:002013-08-14T11:30:02.842-07:00Whats with my Cuppa 2 - Nupur's Event for August - September<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">Are you a tea or a coffee person? I am not a fan of either.. How ever that doesnt stop me from being a big fan of the tea time snacks that we enjoy in the evenings ( Nalu mani palaharam in Malayalam :) ). Well, During my childhood, after coming from school every evening I used to eagerly wait for my parents to come from office. As soon as they enter the home, the first question that I asked was "What did you bring me today to eat?". Most of the times, they used to bring me typical Kerala snacks like "Parippuvada"(Lentil Fritters), "Vazhakayappam" (Banana Fritters), Modakam/Sukhiyan, Neiyappam, Unniyappam, Murukku, Pakkavada, Bhajji, Laddoo and sometimes Kerala Porotta. As I grew up, the Kerala snacks got replaced by Puffs, Samosas, Cakes and Burgers :) And if nothing else, there would be Banana Chips or Jackfruit Chips at home. And if that too were not there, there will be some biscuits for sure along with hot tea for my parents and milk for me :) </span><span style="font-family: 'Trebuchet MS', sans-serif;">So what do you guys have along with your tea / Coffee ? I know some favors sweet dishes while some prefers savory items. What ever it may be, share your dishes to the event "<a href="http://uk-rasoi.blogspot.com/2013/05/whats-with-my-cuppa-2.html" rel="nofollow" target="_blank">Nupur's Whats with my Cuppa</a>!! "</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I am very happy to announce at my blog space the second event that I am guest hosting -Whats with my Cuppa 2? A lovely event for all the fans of tea time snacks !! Any cuisine, any snack that you would like to have with your daily cup of tea or coffee and in my case a glass of milk :) Thanks Nupur for giving me the opportunity to host such a wonderful event !! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Rules for the event :</b></span></div>
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<li><span style="font-family: Trebuchet MS, sans-serif;"><i>Event runs from 15th August to 15th September.</i></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><i>Only Vegetarian recipes will be accepted. Eggs are allowed in cooking and baking.</i></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><i>Usage of Alcohol is not accepted.</i></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><i>Post any recipe and then please include a link to this page and <a href="http://uk-rasoi.blogspot.com/" rel="nofollow" target="_blank">Nupur's home page</a> before linking the post here. </i></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><i>Usage of logo is appreciated as it helps spread the word about the event. </i></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><i>Feel free to send any number of new entries.</i></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><i>Archived entries are also accepted as long as it is updated with the link to this page and <a href="http://uk-rasoi.blogspot.com/" rel="nofollow" target="_blank">Nupur's home page</a>. </i></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><i>Entries that do not comply with the rules will be deleted. </i></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><i>Use the Linky tool provided at the end of the post to enter your recipes. In case you are having any problem with the Linky tool, please mail me your entry at avikapnair@gmail.com providing the following details.</i></span></li>
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<span style="font-family: Trebuchet MS, sans-serif;"><i> Subject Line - Whats with my Cuppa </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i> Your Name</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i> Name of your Blog</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i> Blog's URL</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i> Recipe Name/ Dish name</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i> URL of your dish</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i> A picture of the dish</i></span><i style="font-family: 'Trebuchet MS', sans-serif;"><br /></i></div>
<li><i style="font-family: 'Trebuchet MS', sans-serif;">Non Bloggers can also participate in the event. Please mail me at my mail id avikapnair@gmail.com with the following details. I will include the dish in the round up. </i></li>
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<i><span style="font-family: Trebuchet MS, sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;">Subject Line - Whats with my Cuppa </span></i></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i> Your Name</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i> Recipe Name</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i> Picture of the Dish</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Looking forward to your awesome recipes !!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Please link your recipes here. </span></div>
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Vrindahttp://www.blogger.com/profile/06368517666695725943noreply@blogger.com15tag:blogger.com,1999:blog-6424632280846286440.post-35394053140094093692013-08-10T16:03:00.001-07:002013-10-22T15:22:23.121-07:00Kerala Style Soya Chunks Curry or Masala<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Its supposed to be summer here in US. but slowly the weather is changing. A slight chill is present these days in the mornings and late evenings. Lovely weather I would say. Not too hot and not too cold. May be because of the weather change, fever, cold, sore throat and viral infections are rampant every where. First my neighbour's kids got the fever and slowly passed to me as I spend a lot of time with them :( That followed a fresh bout of allergy rashes has left me weak and home bound for a week. With all this, cooking has taken a backward seat and I am unable to try new dishes as much as I like. How ever I didnt want to miss <a href="http://www.jcookingodyssey.com/2013/03/potluck-party-cyber-style-fun-and.html" target="_blank">Jagruti's Potluck Party, Cyber Style</a> for this month. To those of you who are not familiar with the potluck party, it is a fun event for bloggers. They post new dishes for the party on 10 th of every month and then the bloggers are assigned a partner. We get to make the yummy dishes of our partners and post the recipe on 28 th of the month. I have already posted 2 sweets ( <a href="http://adaythroughmylife.blogspot.com/2013/05/khubani-ka-meetha-or-qubani-ka-meetha.html" target="_blank">Khubani Ka Meetha</a> and <a href="http://adaythroughmylife.blogspot.com/2013/06/kaju-katli.html" target="_blank">Kaju Katli</a> ) and <a href="http://adaythroughmylife.blogspot.com/2013/07/vegetable-fried-rice.html" target="_blank">Vegetable Fried Rice</a> for the party. This month I wanted to post a gravy and decided upon on Soya curry. The recipe source is my hubby and is based on what he calls Kerala Style Curries :) So here it is Kerala style Soya Chunks Curry. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">By the way thinking about it, I am not sure why I begin most of my posts talking about weather and health. Even when I talk to my home and my in laws, when they ask whats the news here, I do not have much to tell. Everything is fine and weather and health are the only things of which I can elaborate a bit I guess and want to share the same news with my blog readers as well :) Not elaborating more on random topics and going directly to the recipe :) A very simple and basic recipe with roasted coconut and coconut milk lending an awesome flavor to the dish. We make it mildly spicy but you can adjust the amount of dry red chillies and chilly powder used as per your taste. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Kerala Style Soya Chunks Curry:</b></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup Soya Chunks</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 Medium sized onion</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 Tbsp Ginger Garlic Paste</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3 - 4 Curry Leaves</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 small Tomato</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 green chilly</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 Tbsp Turmeric</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 - 1 Tbsp Chilly Powder </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup Thin Coconut Milk</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup Thick Coconut Milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Chopped coriander leaves for garnishing</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>To Roast:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 - 3/4 cup Grated Coconut</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Fennel Seeds</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">0.5 Tbsp Coriander Seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 small Cinnamon Stick</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Cloves</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Green Cardamom</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 Dry Red Chillies</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Tempering:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Mustard Seeds</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Prepping:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 1: </b>Dry Roast Coriander seeds, fennel seeds, Cardamom, Cinnamon stick and cloves in a pan for 2 min. Then add grated coconut and roast when the coconut starts turning light brown. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 2: </b>Grind the roasted coconut mixture into a smooth paste adding little water. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 3: </b>Cut onion into small thin slices. Chop green chilly and tomato as well. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 4: </b>Add the Soya Chunks to boiling water and cook for around 10 min after adding salt. The Soya Chunks will become swollen. Switch off. Drain water and let the soya chunks cool. Then squeeze the water off the soya chunks. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method of Preparing:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 1: </b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a pan. When the oil becomes hot, add mustard seeds. Let it crackle. Then add the thinly sliced onions. Fry for 2 minutes and then add curry leaves and green chilly. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 2: </b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Once the onions turn light brown in color, add the ginger garlic paste. Mix and stir for 2 min.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 3:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Add Turmeric and Chilly Powder. Mix well for a minute. Then add the ground coconut paste. Cover and cook for 3 - 5 min.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 4:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Now add the tomato and cook it till it becomes mushy. Add salt and mix well. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 5 :</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Add the Soya Chunks and let it cook covered for 3 min. Then add 1/4 cup of thin coconut milk. Let it simmer for 5 min. Adjust salt to the gravy if required. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 5:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Now add the thick coconut milk and cook for 3 min. Switch off and garnish with coriander leaves. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Yummy Soya Chunks Curry is ready. Enjoy with Rice or Roti.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiprGMaa1HcT5wUItqr0sAgRXbwhcBZEPZMgP34_AgO8Z1TKNhg9PFt2R6KB5BVf8g8CKj4CsHzlvqlWF2z5CxS_Fre0yk-CNU4tIOGwq59jbIH7czv1J0r2mc7ew4ZbdHYgr_MH19dufY/s1600/e5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiprGMaa1HcT5wUItqr0sAgRXbwhcBZEPZMgP34_AgO8Z1TKNhg9PFt2R6KB5BVf8g8CKj4CsHzlvqlWF2z5CxS_Fre0yk-CNU4tIOGwq59jbIH7czv1J0r2mc7ew4ZbdHYgr_MH19dufY/s1600/e5.png" height="480" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sending to Jagruti's Potluck Party, Cyber style:</span><br />
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Vrindahttp://www.blogger.com/profile/06368517666695725943noreply@blogger.com6tag:blogger.com,1999:blog-6424632280846286440.post-58482054844846464082013-07-31T17:14:00.000-07:002013-07-31T17:14:12.240-07:00Bombay Toast<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">My earliest memories of cooking at home will be that of my mom baking cakes at home. Our home will be fragrant with such a divine smell when she bakes :) I used to love watching her beat eggs and see them fluff up with delight. After a while her oven broke down and that was the end of it. She didnt bake much again for us. Recently after hearing about both mine and my sister's baking tales, she tried making a cake again. but this time with pressure cooker. My mom cooks the way typically any working woman cooks. Hurriedly and Very Quickly. I love her cooking. Its not perfect. In fact I have tasted better cooking. My dad cannot stand too much salt and too much spiciness. And all the dishes are cooked according to his taste. When my uncles and aunties come home for break fast/ lunch / dinner, they scold my mom for cooking with less salt and less spiciness. How ever I have grown used to her cooking and adore them. </span><span style="font-family: 'Trebuchet MS', sans-serif;">There are some dishes of hers that I would love to have any day any time than from any restaurant. One is her <a href="http://adaythroughmylife.blogspot.com/2013/04/meen-curryfish-curry-trivandrum-style.html" target="_blank">Meen Curry</a> and the other is Bombay Toast. </span><div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgchqTWZz-ocr7HpD22U-wPdWUDSmooNknOIEsmC-8etIzWmoKYHhU4VXCFs1eAjqcT54t9VJX7cYLD_XOWzs5CsOMbqNPwQy5gVPDp3ltNuN9C-NPZO4SXShnzcehrmJ7xoTFeZhCbHiY/s1600/a4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgchqTWZz-ocr7HpD22U-wPdWUDSmooNknOIEsmC-8etIzWmoKYHhU4VXCFs1eAjqcT54t9VJX7cYLD_XOWzs5CsOMbqNPwQy5gVPDp3ltNuN9C-NPZO4SXShnzcehrmJ7xoTFeZhCbHiY/s1600/a4.png" height="480" width="640" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><a name='more'></a>I used to be this skinny little girl when I was a kid. And after arriving from school, I used to watch some cartoons and wait for my parents to arrive from office. Once they do, the first thing I ask is what snack did you bring for me? Ha, I realized just now that I was a foodie even then !! Invariably they used to bring me typical Kerala snacks like Parippuvada, Uzhunnu Vada, Modakam, Kerala Parotta sometimes , Banana Chips, Jackfruit Chips, Samosas, Puffs and many more. Oh Oh !! I am drooling by now just thinking about them. Ok, But still there may be some days when I roam around the home saying I am hungry. Those evenings, my mom prepares Bombay Toast. I am not sure why she or anybody else calls it Bombay Toast. Any way I get too excited hearing about Bombay Toast. By the way, it has become a regular break fast item in our house hold. </span><span style="font-family: 'Trebuchet MS', sans-serif;">A very easy and quick recipe to make and very filling !!</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;">Ingredients: ( Serves 2) </b></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Time: 10 min</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 - 4 Bread Slices</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Egg</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 - 5 Tbsp Sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">0.25 - 0.5 cup Milk</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Vanilla Extract (Optional)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Prepping:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 1: </b>In a wide mixing bowl, add Milk, egg, Milk, sugar and Vanilla Extract. Beat well with a Whisk. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method of Preparing:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 1:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Heat a Tawa. Grease a little oil on it with paper. When the Tawa becomes hot, dip both slices of the bread slice in the egg - milk mixture and place on the Tawa. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Note: </b>Do not let the bread slices become soggy, it may break. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 2:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Toast the bread till it becomes brown on one side. Then turn the bread to the other side and let it become brown and then transfer to a plate. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 3:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Repeat Step 1 and Step 2 till all the bread slices are over. If you feel that the egg - milk mixture is still going to be left after using up all the bread slices, then when you are preparing the last bread slice, after putting the bread in the Tawa, pour the egg - milk mixture over the bread slice. Toast and enjoy. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Kids may love jam on the bread slices as well. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: left;">For me the bread becomes too sweet if I apply Jam. But you can definitely cut the bread diagonally, make it like a sandwich with jam in between :)</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Serve them any way you wish. Either let people enjoy as cute tiny bites or cut diagonally </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">or otherwise as whole bread slices itself. </span></div>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Adjust sweetness as per your taste. We usually prefer 3 - 4 Tbsp. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">You can increase the quantity of eggs used. Use 2 eggs for best results.</span></li>
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Vrindahttp://www.blogger.com/profile/06368517666695725943noreply@blogger.com6tag:blogger.com,1999:blog-6424632280846286440.post-43919039161149424012013-07-31T11:30:00.000-07:002013-08-01T13:01:49.868-07:00Walking through the memory lane - WTML for August with a giveway<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">Hi guys, I am very happy and excited to announce the first event I am hosting at my blog space. Its none other than Gayathri's "<a href="http://gayathriscookspot.blogspot.in/p/wtml-round-up-and-host-lists.html" rel="nofollow" target="_blank">Walking through the memory lane" event (WTML)</a>. And whats more the event comes with a giveway too... Most of you may be familiar with Gayathri, a versatile blogger of <a href="http://gayathriscookspot.blogspot.in/" rel="nofollow" target="_blank">Gayathri's Cook Spot</a>. Most of her recipes comes with a step by step tutorial that is helpful to one and all. An amazing blogger, Gayathri has recently started her own eggless baking venture in Madurai. To know more about her baking venture, do click <a href="http://gayathriscookspot.blogspot.in/2013/07/sai-cakes-n-bakes.html" rel="nofollow" target="_blank">here</a>.</span><br />
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<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;">About the WTML event. There may be some dishes that holds a special value in our heart. Because it is either prepared by some one special or its our comforting food that we fall back to most of the times. Or it may be some dish that we had in our childhood prepared by our mom, grand moms, aunts or others. Or it may be some dish that you learned at your in laws. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Walking through the memory lane event tries to capture those wonderful memories. Any dish with a special short story/memory attached to it.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">When I started blogging, initially in most of my posts, I used to mention the wonderful memories I had at Hyderabad which was my home for nearly 5 years. The recipes I learned from my room mates and colleagues and the times spent there with friends and then with hubby is really special to me. One day I came upon Gayathri's WTML event and I was hooked by the amazing theme. Quickly I linked all my entries relating to my wonderful memories be it in Kerala where I grew up or Hyderabad where I worked. I now try to send atleast one recipe every month o the event. After participating in the event once or twice, the idea of guest hosting the event came to my mind. Being a new blogger, very hesitatingly I mailed Gayathri and immediately she mailed me her assent and providing me the opportunity to host the event in August !! Thank you so much Gayathri for giving me this wonderful opportunity to host your event. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Do you know the best part of the event? It comes with a giveway. This time the participants stand a chance to win a cookery book by Tarla Dalal called Mithai. The front cover itself looks wonderful, isnt it? </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b><i>Coming to the rules related to the event:</i></b></span><br />
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<li><span style="font-family: Trebuchet MS, sans-serif;">Event runs from 1st August to 31st August.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Only Vegetarian recipes will be accepted. Eggs are not allowed. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Post any recipe and then please include a link to <a href="http://adaythroughmylife.blogspot.com/2013/07/walking-through-memory-lane-wtml-for.html" target="_blank">this page</a> and <a href="http://gayathriscookspot.blogspot.com/2013/08/walk-through-memory-lane-august.html" rel="nofollow" target="_blank">Gayathri's announcement page</a> before linking the post here. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Usage of logo is optional. But appreciated as it helps spread the word about the event. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Feel free to send any number of new entries.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Only 2 entries from the archives will be accepted. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">While linking the archived entry, please update the post with a link to this page and Gayathri's announcement page. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Entries that do not comply with the rules will be deleted. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Use the Linky tool provided at the end of the post to enter your recipes. In case you are having any problem with the Linky tool, please mail me your entry at avikapnair@gmail.com providing the following details.</span></li>
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<span style="font-family: Trebuchet MS, sans-serif;"> Subject Line - WTML </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> Your Name</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> Name of your Blog</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> Blog's URL</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> Recipe Name/ Dish name</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> URL of your dish</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> A picture of the dish</span></div>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Non Bloggers can also participate in the event. Please mail me at my mail id avikapnair@gmail.com with the following details. I will include the dish in the round up. </span></li>
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<span style="font-family: Trebuchet MS, sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;">Subject Line - WTML </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> Your Name</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> Recipe Name</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> Picture of the Dish</span></div>
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<li><span style="font-family: 'Trebuchet MS', sans-serif;"> Note that the giveway is not sponsored by any one and it is Gayathri's own contribution to the event. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Since I am hosting the event, I am not eligible for the giveway.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Gayathri will be selecting a lucky winner through random selection on the first of September and will send the winner a mail. After receiving her mail, you can send the address to her to which she has to ship the book. She will ship the book within India. So if you reside outside India, please provide your Indian address. </span></li>
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<span style="font-family: Trebuchet MS, sans-serif;">So friends, what are you waiting for ? Send as many entries as possible and help in making my first guest hosting experience a great success!! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Please link your recipes here. </span></div>
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Vrindahttp://www.blogger.com/profile/06368517666695725943noreply@blogger.com37tag:blogger.com,1999:blog-6424632280846286440.post-18252202288037857582013-07-28T00:00:00.000-07:002013-07-29T13:16:00.954-07:00Almond Chocolate Fudge balls<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Its summer in US. Hot bright sun and a cloudless sky and longer daylight time with the sun setting at 8 pm !! Absolutely love it.. Enjoying long walks in the bright summer and slight chilly evenings !! Mean time my parents tell me that its raining cats and dogs in Kerala. Just hearing about the rain makes my heart flutter and yearn for the heavy rains... Huge dark clouds all around the sky and heavy downpour of rains continuously ... Fresh smell of rains hitting the first time on the ground, pools and pools of water all around, making boats and trying to sail them on the muddy water.. those are my good memories of the rains in Kerala. Also in Kerala, it means greenery all around. Ah.. bliss.. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">[In between the long ramblings, a sneak peak of today's recipe.. Oh Yes, this is going to be one of my long posts again!!. Feel free to skip directly to the recipe!! )</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Schools reopen after the summer vacation on June 1st and rains arrive in Kerala on the last week of May. So along with school books and new bag, buying umbrellas and raincoats were a must!! There used to be so many different kinds of umbrellas available like the ones that can be fitted on heads and the multi colored ones and so on... Most of the brands had catchy tunes as well in advertisements along with Kids... The umbrella ads used to be my favorite as a kid and I used to try persuading my parents to buy me a new one every year !!! In fact we never used to go anywhere without umbrellas. Whether its hot or rainy or chilly, doesnt matter, umbrellas are a must where ever we go. I have this habit, even now and I did check in my umbrella while coming to US as well.. Lol and I seem to be the only one walking here on the US roads carrying an umbrella !!! My hubby who was brought up outside Kerala refuses to have anything to do with my umbrella mania by the way!! I have tried persuading him to carry umbrella where ever he goes, even if its just to the nearby supermarket to buy some onions !! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Speaking of rains, I did hate the muddy roads and all the splish splash of the vehicles on all those nearby !! Also was (and still am) afraid of the thunderstorms... My grand mom used to tell us that it is Arjun fighting in Mahabharatha that is making all those thunder sounds and used to advise us to recite all the names of Arjun to prevent the thunder and lightning from hitting us. Arjun, Phalgunan, Parthan, Kireedi and some more names... but I could remember only the first 4 during childhood and lol even now :) </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Now on to today's recipe... Ya, I am sure most of you would have said Finally and rolled their eyes as well.. But somehow I felt like writing about rains :) I am sharing the recipe of Almond chocolate Fudge balls. As you may know I am part of <a href="http://www.jcookingodyssey.com/2013/03/potluck-party-cyber-style-fun-and.html" rel="nofollow" target="_blank">Jagruti's potluck party Cyber style</a>. On the tenth, I had posted the recipe of <a href="http://adaythroughmylife.blogspot.com/2013/07/vegetable-fried-rice.html" target="_blank">Veg Fried Rice</a> for the party. I had been assigned <a href="http://spicyfoood.blogspot.in/2013/07/almond-fudge-balls.html" rel="nofollow" target="_blank">Princy Vinoth of Spicy Foood blog</a> as my partner and had to post her recipe on 28th of the month. Princy had posted the recipe of Almond Chocolate fudge balls and the pictures of the dish were absolutely tempting!! I am very glad that I tried the recipe Princy... Its just Fab.. Thank u so much for sharing!!</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">The recipe was very simple and could be done in 10 minutes if you have all the ingredients ready with u..Do bear with me guys while I recite my saga of making these wonderful balls... I read through Princy's ingredient list for the party and found that the recipe calls for condensed milk. I am not in the habit of buying condensed milk and that was the only ingredient that I didnt have with me and was wondering what to do. Every time I think about making the almond chocolate fudge balls, I used to delay making the dish due to missing condensed milk. </span><span style="font-family: 'Trebuchet MS', sans-serif;">I didnt want to buy condensed milk and finally decided to make it at home.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">As usual I postponed making the dish till last Friday. First prepared condensed milk which took around half an hour and then prepared the delicious almond chocolate fudge balls in around 10 min. And done. Feeling happy about the dish, I refrigerated the delicious looking balls as per the recipe and went to take bath before taking photos. I had almost finished bathing when I heard some knock on the door. Hurriedly dressing came out and there they were Unexpected guests !! And there was nothing to offer them !! It was Friday, the fridge was almost empty, all snacks over and grocery list already made. I was forced to offer them the yummy looking balls which I didnt photograph yet!! Inwardly cursing myself for not taking photos immediately, offered to guests with what ever smile I could manage!! But they loved it !! Even my friend's eight month old baby loved them and had more than half of one ball. And he kept opening his mouth for more !!! Awesome !! Feeling so happy and proud, I found that I had around 4 pieces left for taking photos. I was feeling a bit too happy I guess.. I went for a walk with them and then was able to return by only after the sun set!! Aah.. No light for taking photos !! Desperately unhappy I opened the door and found that hubby dearest was home earlier than expected. He welcomed me with a smile saying dear what ever balls u have made were absolutely yummy !!! Aaaah... I shrieked and ran to the Kitchen(which literally meant pushing him aside and stepped into the kitchen). Thank God!! Two balls were still there!! Took the plate and refrigerated them and forbid hubby from touching them till tomorrow. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">But I was restless. I mean I had barely tasted them. Now only 2 were left. No sunlight as of now. But I couldnt help having the feeling that we will only finish them off after dinner. So I decided to take photos of the 2 pieces left under a lamp. I am sure that the photos may not turn out well. but I needed to have something to post for Sunday. I wasnt sure that I would be able to make them again the next day. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Took the remaining fudge balls to my bedroom lamp and started messing around to take a couple of photos that would be suitable for the blog. In between jumping around taking photos, I slipped over the chord of the lamp and fell with a huge thump onto the floor, camera flying high and hitting the carpet. Thank God for the carpet. Nothing happened to the camera. Otherwise my hubby would have definitely thrown a tantrum :) Well, as for me, I did scratch myself somehow on legs and hands over landing heavily on the carpet. But just to show how mature I am, I didnt answer the "What happened" shout my hubby gave from the living room. I simply picked myself up slowly from the floor. Picked up the camera. Put it back where it was usually kept. Picked the fudge balls and put them in the fridge and then went over to hubby and cried over my minor ( Read very very minor) scratched hands and joints, hoping to be fussed around by him which he did :) And I did finish off one of those fudge balls after dinner. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">On Saturday morning, found that hubby was going to office for some urgent work. Since I didnt have much work around the home, I decided to make the fudge balls again and take photographs which I did without any mishaps this time. Now onto the recipe :)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Almond Chocolate Fudge Balls:</b> </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Time : </b>10 min if you have condensed milk at home. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">If making condensed milk, 30 min. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1 cup Almonds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp Butter / Ghee</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup Condensed Milk </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 Tbsp Unsweetened Cocoa Powder</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Almond slivers for garnish</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Prepping:</b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 1: If you have condensed milk, skip this step </b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>For making condensed milk:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;">Heat 1 cup milk in a sauce pan. Once it boils, add 3 - 4 Tbsp of sugar. stir well. Let it boil till it is reduced to half the consistency and becomes very thick. Keep stirring in between so that milk do not stick to the bottom of the pan. Switch off once the milk becomes thick. Takes around 20 - 30 min on medium flame to prepare the condensed milk. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Step 2:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Toast the almonds in a pan for 2 - 3min. Let it cool. Then blend to a smooth powder.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method of Preparing:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyKQRv6j4N3cBmKCmR72_3od4lOSekXWdSHhRm9iGVAMBO1w5bI88yFVnxuTqJfi-V4GJW_7pMSEuPtg3ecXAf-8Zr66i4zSeel3DOEHse1vqf92d-1odiZmMziTkSkZNd2rsv_dJAfJI/s1600/h4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyKQRv6j4N3cBmKCmR72_3od4lOSekXWdSHhRm9iGVAMBO1w5bI88yFVnxuTqJfi-V4GJW_7pMSEuPtg3ecXAf-8Zr66i4zSeel3DOEHse1vqf92d-1odiZmMziTkSkZNd2rsv_dJAfJI/s320/h4.png" height="208" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 1:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">In a mixing bowl, add the almond powder. Take 2 Tbps of ghee/butter and mix it well using hands with the powder.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Note: </b>I used ghee. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 2:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;">Then add the condensed milk slowly and mix well. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 3:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;">Now add 1 Tbsp cocoa powder to the mixture. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 4:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;">Grease your hands with ghee and make round balls. With 1 cup of almonds, I could make around 8 fudge balls. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Garnish with slivers of almonds on the balls. Refrigerate till set for 3 - 4 hours. Delicious Almond chocolate fudge ball are ready to serve. Enjoy them as a yummy snack/ Dessert. I am sure the kids will love them :)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Note: </b></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Since I prepared condensed milk at home, it was only lightly sweet. We loved it and preferred the light sweetness. With store brought condensed milk, I am sure it would have been even more sweet.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Embed more almond slivers inside the balls for crunchiness. </span></li>
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<img src="http://4.bp.blogspot.com/-UnAtAu9yyKo/UUR0Uzf2wzI/AAAAAAAAGNU/6l8mmTiVohY/s640/Untitled.png" /><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Also sending the recipe to <a href="http://gayathriscookspot.blogspot.in/2013/07/wtml.html" rel="nofollow" target="_blank">Gayathri's "Walking through the memory lane" </a>event hosted this month by <a href="http://samachuruchikalam.blogspot.in/2013/06/wtml-event.html" rel="nofollow" target="_blank">Manju</a> of Manju's Kitchen. </span><br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9e7E_lzijRPSn7NRCy8osNJn55XtxFnz9bIcvgFGEouEDKXR-X0QAJf8SAeHXRRTYca_A4BBl7CbQglxObPk0eA_ip2nXdXi-c2cuxBricpA3QhIprtejeuvRmrQsuciFym4RWvi4hDA/s320/WTML+2013.JPG" /></div>
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Vrindahttp://www.blogger.com/profile/06368517666695725943noreply@blogger.com4tag:blogger.com,1999:blog-6424632280846286440.post-83080255028967047772013-07-26T23:04:00.002-07:002013-10-22T15:22:23.133-07:00Green Gram Curry or Payaru Curry<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Hello friends, How are you all? It has been a week and more since I posted any new recipes. Life has been too hectic for me since last week. My daily routine was turned upside down and am still trying to settle down properly. Sigh! Involvement in too many activities make me feel like 24 hrs is not enough for me :( But thank you very much, I am enjoying thoroughly and doing good. Its just that I need to find sometime for myself, sit quietly, check on my priorities, rearrange them and settle down to a new routine. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Its already Friday afternoon and I am not sure how time flew this week. Kitchen floor and fridge needs cleaning and I have been purposefully ignoring them just to avoid cleaning the whole week... How ever its friday and I really need to clean up before hubby comes from office. Actually thinking of it, most Fridays are my cleaning days. How about you guys? Have you kept aside any special day in a week for cleaning ? Previously when I was working, used to await week ends with great enthusiasm. Fridays used to be casual wear days at office. Longer breaks from work on Fridays, going home early or ordering pizza to office and sleeping late through Saturday - Sundays and experiencing Monday morning blues :) Now I do detest week ends as my hubby turns on his cleaning freak syndrome on week ends !!! Ha !! So I try to do my part in cleaning the house as much as possible on Fridays. And on week ends? I sit on my bed/ sofa sipping green tea or juice, munching on some delicacy, reading my favorite book and watching my hubby run around the whole house :) </span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Today we have a moody gloomy climate here and I feel like resorting to a microwave chocolate cake for cheering up. But instead decided to prepare o</span><span style="font-family: 'Trebuchet MS', sans-serif;">ne of my comforting food - Payaru Curry or Green gram curry, a delicious gravy that go with both Rice and Rotis. </span><br />
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<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;">As you know, </span><span style="font-family: 'Trebuchet MS', sans-serif;">Green Grams are very nutritious to health. Just to list out a few benefits... Green gram is a very good source of low fat protein. Has high fiber content and is easily digestible. I love most green gram based dishes. My mom prepares Green Gram Thoran (Payaru Thoran) very frequently at home. </span><span style="font-family: 'Trebuchet MS', sans-serif;">In fact when I am sick, the only dish that I enjoy eating is green gram thoran or Payaru Thoran.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> I am yet to post its recipe and will try to do so soon. These days we enjoy green gram curry along with our Rotis or Rice. Very easy to prepare and tastes delicious. The recipe is as follows. Do try it out :)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Green Gram Curry:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Time: 30 min</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients: (for 2 people)</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup Green Gram</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 medium sized onion</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tomato</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp ginger garlic paste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 Tbsp Turmeric</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 - 3/4 Tbsp Chilly Powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Coriander Powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Mustard seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3-4 Curry Leaves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Water as required</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Few Coriander Leaves for garnishing</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Prepping:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 1: </b>Wash green gram thoroughly by changing water 2 - 3 times. Pressure cook after adding salt for 4 whistles.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 2: </b>Cut onion and tomato into cubes. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method of Preparing:</b> </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 1:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a pan and when the oil becomes hot, add mustard seeds. Once they crackle, add onions and curry leaves. Saute till they are light brown.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 2: </b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Lower the flame and add turmeric, chilly and coriander powder. Mix well. Increase the flame to medium or slightly high. Saute for 3 - 4 min or till the oil starts coming up. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Note: </b>For 1 Tbsp oil, you can barely make out or see any oil oozing out. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 3:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Now add the diced tomatoes. Saute till they are mushy and nicely mixed with the spices. Takes around 5 min. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Step 4:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Now add the pressure cooked dal, salt and water. Mix well. Cover and cook for 10 - 15 min when the gravy reaches desired consistency. Switch off and garnish with coriander leaves. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">For Best results, serve hot with Rotis :) <b> </b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">My comfort food Green gram curry and my comforting world of Wodehouse :)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sending to 61st edition of The Well Seasoned Cook <a href="http://thewellseasonedcook.blogspot.in/2009/07/my-legume-love-affair-past-present.html" rel="nofollow" target="_blank">Susan's MLLA event</a> hosted by <a href="http://www.mydiversekitchen.com/2013/07/announcing-61st-edition-of-my-legume.html" rel="nofollow" target="_blank">Aparna of My diverse Kitchen</a>.<b> </b>MLLA is now taken over by <a href="http://foodandspice.blogspot.ca/p/mlla.html" rel="nofollow" target="_blank">Lisa of Lisa's Kitchen.</a></span></div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgN9s9BTqSNPrpeqdVxmCp2ZCBXusV5oDlOWSErmEuBsajS_8zKBfDKWmG5ecoz4qMof3cOVgDtDwe117WbSxF9UkKbV2MJdH7odtK3Ldgt7tLuN_RIOctw7A5OYDFdywFy1KZolPFWo/s320/JulyMLLA2013FinalLogoSmall.jpg" /><span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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Vrindahttp://www.blogger.com/profile/06368517666695725943noreply@blogger.com3