tag:blogger.com,1999:blog-14675227350447538672024-03-28T04:38:06.427-07:00"Cooking Isn't Rocket science" Unknownnoreply@blogger.comBlogger221125tag:blogger.com,1999:blog-1467522735044753867.post-69221151638003500042020-12-06T18:21:00.004-08:002020-12-27T11:39:06.155-08:00Port Wine / Homemade Grape wine in Kerala <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwhVcLv41pFGx4dbkmm5W8VS2jejGfZAoRaPMybstmtSEzo3bZkDhFBg4E_EicfZkYC31qZR8snBcL7Z4U63rQGB8z3SLuoKz7xlPp1e6p_FkEwHp5uumO1sGOeId3si30qLRuOZVC3aw/s4008/IMG_6510.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4008" data-original-width="2088" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwhVcLv41pFGx4dbkmm5W8VS2jejGfZAoRaPMybstmtSEzo3bZkDhFBg4E_EicfZkYC31qZR8snBcL7Z4U63rQGB8z3SLuoKz7xlPp1e6p_FkEwHp5uumO1sGOeId3si30qLRuOZVC3aw/w280-h400/IMG_6510.HEIC" width="280" /></a></div><br /><p><span style="color: #800180;">The history of Port Wine in Kerala/India : A story of Portuguese influence in Kerala. These are sweet Red wine. It is usually made during Christmas season and often enjoyed with the Plum Cake. </span></p><p><span style="color: #800180;">Wine in Kerala are traditionally made in a "Baranni " A unique earthen ware which is air tight and dark in the inside and doesn't allow light to pass through however this can be made in a glass container as well, we'll just need to cover it with a thick cloth and keep in a nice dark place. </span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6iQrP6eAIgARXSQ62iCM6Ny6Mf44Zx1rji1IX4GDYldgQRkX66k6LPAHPDlyP60NLSDp-HezTdFsQJ4neTkwoQOw_Tm7tpBzYLJxnti2vdxYvChzBIvfSXUG2G9Yyf93fMXmufiNtwtMJ/s2048/IMG_6430.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6iQrP6eAIgARXSQ62iCM6Ny6Mf44Zx1rji1IX4GDYldgQRkX66k6LPAHPDlyP60NLSDp-HezTdFsQJ4neTkwoQOw_Tm7tpBzYLJxnti2vdxYvChzBIvfSXUG2G9Yyf93fMXmufiNtwtMJ/w371-h400/IMG_6430.jpg" width="371" /></a></div><span style="color: #800180;"><br /></span><p><span style="color: #800180;">Recipe here is how my Amma makes it and her wine have had good reviews so do give it a try :) </span></p><div><div><span style="color: #800180;"><b>Ingredients </b></span></div><div><span style="color: #800180;"><br /></span></div><div><span style="color: #800180;">Red Grapes (Preferred) - 3 kg </span></div><div><span style="color: #800180;">Sugar - 1 kg(May add more if you want your wine to taste more sweet) </span></div><div><span style="color: #800180;">Water - 3 liters </span></div><div><span style="color: #800180;">Yeast - 3 Tsp (I used active dry yeast) </span></div><div><span style="color: #800180;">Wheat Kernels/ Godambu - a hand full or more (Optional) </span></div><div><span style="color: #800180;">Cinnamon and cloves - few (Optional) </span></div></div><div><br /></div><div><span style="background-color: white;"><span style="color: #800180;"><b>Method </b></span></span></div><div><div><br /></div><div><span style="color: #800180;">* Boil water and cool completely. </span></div><div><span style="color: #800180;">* Wash the grapes and steam it just for 5 minutes in a steamer , steaming is optional. </span></div><div><span style="color: #800180;"> Do not cook the grapes as then Grapes will not ferment. </span></div><div><span style="color: #800180;"> Steaming is just to eliminate any bugs also to open it a little bit. </span></div></div><div><span style="color: #800180;"><br /></span></div><div><span style="color: #800180;">*May blend half quantity of the grapes just for a second to extract the juice from it but this step is optional. </span></div><div><span style="color: #800180;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8Wgb4imUZhUxFxAjMpOWBccl7rhzGal7B50zjgu2uyiMV54UP3Dh4to4C83zvGssS2yLXNDiRR2ebmAPlUQqKqrzc3tTz-Pf3pdn4XvL4jq8vsxA-RsZ8xpR2AK_idm6XZlcD6kbYIWI/s320/photo+3+%252821%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8Wgb4imUZhUxFxAjMpOWBccl7rhzGal7B50zjgu2uyiMV54UP3Dh4to4C83zvGssS2yLXNDiRR2ebmAPlUQqKqrzc3tTz-Pf3pdn4XvL4jq8vsxA-RsZ8xpR2AK_idm6XZlcD6kbYIWI/w240-h320/photo+3+%252821%2529.JPG" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div><div><div><span style="color: #800180;">* Wash and dry glass container or a Baranni. Layer first the grapes (if you decide to blend little of the grapes add first this crushed grapes for layering) and then the whole grapes then add the sugar on top. </span></div><div><span style="color: #800180;">*Pour the boiled and cooled water to the container.</span></div><div><span style="color: #800180;">* Add wheat kernels , spices (if adding) and yeast and close the container tight. Keep it in a comparatively warmer and dark place.</span></div><div><span style="color: #800180;">* Stir this mixture daily with a dry wooden spoon</span></div><div><span style="color: #800180;">*On the 21st day (You may keep it for longer time period) strain it using a cheese cloth , transfer to store in a clean and dry wine bottles. </span></div><div><span style="color: #800180;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrDrRbuxpyhi6guooWCChPwyKrFf3vv3hIpjfgAMV2zMhumN8-3DyStxs0Z6EeM9Q6jDMe4p7FBJzEuD6-s3jKnyc7DXMqJCc5SCJZp1XgE9j-fAwfvhWy0bNNXVTfOak-IboEl_9BEDq/s2048/IMG_6510.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrDrRbuxpyhi6guooWCChPwyKrFf3vv3hIpjfgAMV2zMhumN8-3DyStxs0Z6EeM9Q6jDMe4p7FBJzEuD6-s3jKnyc7DXMqJCc5SCJZp1XgE9j-fAwfvhWy0bNNXVTfOak-IboEl_9BEDq/w208-h400/IMG_6510.jpg" width="208" /></a></div><br /></div><div><span style="color: #800180;">Tips for color : To add color I used a Beetroot to the wine mixture while fermenting, just cut and put that in. May add caramelized sugar syrup too gives it a different brownish tint (make sure the Caramel is cooled to room temperature) </span></div><div><span style="color: #800180;"><br /></span></div><div><span style="color: #800180;">Adding color is completely optional. Wine will turn transparent overtime. Let it sit for a month untouched and sediments settles down to give it a great natural wine color. </span></div></div><div><span style="color: #800180;"><br /></span></div><div><span style="color: #800180;">Note : Wine can be made with pretty much any fruit and my family back in Kerala are exploring possibilities with Banana, Nutmeg, Orange , Pineapples and I tried making wine with Prunes, Peaches and Apples. </span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmHU-rgTkWJ9ui8fMsFnbIumYhM0YdyAQ__cQWDHju5UBBsaBVBd2IA1GT4GxaMbpvusV3tjzuSpwgrV2Lrv2WnzVYP56XnWsev4zPg824x5d7GJ-IHwGGWEFdLgsq7rjz-mPWwbc8CXC4/s2048/IMG_6466.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmHU-rgTkWJ9ui8fMsFnbIumYhM0YdyAQ__cQWDHju5UBBsaBVBd2IA1GT4GxaMbpvusV3tjzuSpwgrV2Lrv2WnzVYP56XnWsev4zPg824x5d7GJ-IHwGGWEFdLgsq7rjz-mPWwbc8CXC4/w300-h400/IMG_6466.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #800180;">And our Christmas tree 2020 </span></td></tr></tbody></table><br /></div><div><span style="color: #800180;">Merry Christmas! </span></div><div><span style="color: #800180;"><br /></span></div><div><span style="color: #800180;">Cheers,</span></div><div><span style="color: #800180;">Tara </span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1467522735044753867.post-46166902208726725812020-06-11T22:53:00.001-07:002020-06-12T07:18:29.002-07:00Trivandrum Style Chicken Fry <div dir="ltr" style="text-align: left;" trbidi="on">
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Life has changed so much within the past few months for us.People have been so busy until Virus came in to action, busy with the many things in life - work, family, activities, socializing and it is alarming to see this change now. Like many others I have been under some stress with work, the ability to manage work pressure in this modified lifestyle has been challenging at times. But on a positive note we will withstand it experiences now will make us wiser :)<br />
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Refreshing our hobbies or starting a new one would be a great idea and may be after few years we can look back to 2020 and see some colors as right now everything looks faded to me am sure it looks the same for many of you reading.<br />
I am inspired by a quote my daughter wrote on her Journal.<br />
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No matter the situation you are in there is always hope, focusing on all good things in life<br />
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Since this dish is not actually fried I think it should be called Thatti Pothi Chicken , if you are not a Malayali you might find it difficult to read anyways it taste really great you should definitely give it a try.<br />
This recipe is inspired by the Trivandrum style Chicken fry my good friend had made for us. She shared the recipe from - <a href="https://foodiesuzrecipes.com/trivandrum-chicken-fry/" target="_blank">Foodie Suz Recipes</a><br />
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<b>Marination</b><br />
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Chicken - 2 Pounds (Approx)<br />
Red chili flakes - 1 tbsp<br />
Kashmiri chili powder - 2 tbsp<br />
Black pepper powder - 2 tsp (Adjust as per taste)<br />
Turmeric powder - 1 tsp<br />
Ginger- Garlic paste - 2 tbsp<br />
Juice form one Lemon<br />
Salt to taste<br />
Meat Masala - preferably chicken masala powder - 2 tsp<br />
Coconut oil - 1 tsp<br />
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<b>For Frying / Sauteing </b><br />
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Coconut oil - 1/4 cup (May use less per preference)<br />
Curry Leaves - few springs<br />
Green chilies - few Slit<br />
2- 3 medium size Onion sliced<br />
Ginger and Garlic - 1 tbsp each thinly sliced<br />
Kashmiri Red chili Powder - 1 tbsp<br />
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<b>Method </b><br />
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<ul style="text-align: left;">
<li>Cut chicken to medium size pieces , clean and marinate it with the ingredients listed under marination.Keep aside for sometime (10 to 20 minutes) </li>
</ul>
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<ul style="text-align: left;">
<li>Heat coconut oil in a thick bottom pan / use a wider pan or wok so chicken gets cooked evenly. Saute half portion of the sliced onion , curry leaves, green chilies , ginger and garlic until it starts to turn golden brown.Place marinated chicken pieces on it. </li>
</ul>
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<li>Turn heat to medium -low , allow chicken pieces to get cooked (10 to 15 minutes on each side).Close the pan with a lid to thoroughly cook the pieces , do stir in between. This is why I want to call it thatti pothi , you'll need to slightly turn the chicken pieces to get it cooked, also lightly fry the outside of the chicken piece along with the fried onions which has been frying along with the chicken. </li>
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<li>When chicken pieces are almost cooked.Add in the rest of the sliced onion and 1 Tbsp Kashmiri Red chili Powder, let fry in high heat for another 5-10 minutes stirring as needed until everything is cooked and combined well. </li>
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And your Thatti Pothi chicken fry is now ready. Perfect for a Friday night Dinner ;)<br />
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Stay safe !<br />
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Cheers,<br />
Tara<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1467522735044753867.post-39667438099408329782020-04-09T17:52:00.003-07:002020-04-10T08:31:12.741-07:00Pesaha Appom / Indri appom <div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Beautiful it is to see the trees in white flower gowns, buds of colorful flowers everywhere a sight spreading good hope, happiness and laughter, however the World is right now in a standstill ironically this is caused by something a human eye cannot even see. Nature is fighting back and it is alarming to see how this has stumbled powerful leaders and Nations. </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglBlIZQqP81RWTn0Wz3MWWwrctiv-GgPElC5gXJCXzn80smzke0o7RvQkCKCYh1uFoqrlUr9fdhIMf7TWy7y8GmszvXjX4cRMxZR-uPaao33qhj5qXEAiGSpSJPmGZBA_lH3atVt6CE_QZ/s1600/TREE.PNG" imageanchor="1"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglBlIZQqP81RWTn0Wz3MWWwrctiv-GgPElC5gXJCXzn80smzke0o7RvQkCKCYh1uFoqrlUr9fdhIMf7TWy7y8GmszvXjX4cRMxZR-uPaao33qhj5qXEAiGSpSJPmGZBA_lH3atVt6CE_QZ/s640/TREE.PNG" width="640" /></a><br />
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<i>All we can do to save the world is to be at home. </i><br />
<i>I am spending time with my kids, I feel they are enjoying too everything is good while staying home but anxiety peaks at times when I read the news and different articles.</i><i> We have nothing much to do other than to wait and see how this goes if Man will ultimately conquer his unseen enemy.</i><br />
<i>I have some time for everything now, I cook, clean , play with my kids, read and do all household chores <u><b>without stress</b></u> and I felt i should update my blog too after a long break. </i><br />
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<i>Today being Maundy Thursday, Pesaha Appom and Pesaha Paal are the stars.</i><br />
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<i>Pesaha Appom is a traditionally made unleavened bread made only once in a year on this day in Christian houses in Kerala. </i><br />
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<b>Ingredients </b><br />
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1 cup White rice ( I used Sona Masoori rice)<br />
2 -3 tbsp Urad Daal<br />
Coconut grated - 1 cup (may use more)<br />
5 to 7 No's Small Onion<br />
Cumin seeds / Jeeragam - 1/2 tsp<br />
Salt to taste<br />
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<b><i>Method </i></b><br />
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<ul style="text-align: left;">
<li>Clean and Soak Urad dal and Rice separate in water for at least an hour </li>
<li>Grind Urad dal first, pour this to a bowl.Use less water to bring this to a paste. </li>
<li>Grind Rice with little water ( to get consistency of Appom batter) Pour this to the ground Urad dal.Use 3/4 cup to 1 cup of water to grind) </li>
<li>Coarsely grind Coconut, Small onion and cumin seeds together - do not grind coconut to a smooth past. Mix this to the above mixture.Add enough salt and keep aside for an hour. </li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4zzdp-TgAPcc_o5zGYrbmCoZGJvgwzEjALkkpQCD1H2u6-d5uY-uz_7cTZaBSJ90nPjTgzlFtYkNUEnqoRJ1cUGUGWUFxSkjw2mzjPu7WshisbSPyNe8bJMH0t1bJ9edyFIZrsfbZ7jfy/s1600/2.PNG" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4zzdp-TgAPcc_o5zGYrbmCoZGJvgwzEjALkkpQCD1H2u6-d5uY-uz_7cTZaBSJ90nPjTgzlFtYkNUEnqoRJ1cUGUGWUFxSkjw2mzjPu7WshisbSPyNe8bJMH0t1bJ9edyFIZrsfbZ7jfy/s640/2.PNG" width="521" /></a><br />
<ul style="text-align: left;">
<li>Pour the batter to a greased plate and steam until done (20 - 30 minutes in medium to low heat) </li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7QiVjNk6rfqgMLVVfJxFknFGDnJ5JQbSPPTxv9Fl-H-9rNMDnF2L2t347McFZMMVUWy-ivsC6IfB7qacr3ntHFo2WR-F4dUsu9tRyVcogH6v0gfsKFNrQa9vwqVQSz1CXWcKxo1OL_qw/s1600/appom.PNG" imageanchor="1"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7QiVjNk6rfqgMLVVfJxFknFGDnJ5JQbSPPTxv9Fl-H-9rNMDnF2L2t347McFZMMVUWy-ivsC6IfB7qacr3ntHFo2WR-F4dUsu9tRyVcogH6v0gfsKFNrQa9vwqVQSz1CXWcKxo1OL_qw/s640/appom.PNG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYvMB3AJ0adA0QJvBnt9nAwO-NdD2tUwKEPUtzu8eIBOAbVAK_GbDFxcABTuh9Nk25yFn39SdLvx5NqkYR5OJuJIHcLlrKtoXu7gwVuDPOfIxARC5SU5V1rV05moPf1Y9suI3mTt7qs8j/s1600/window.PNG" imageanchor="1"><img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYvMB3AJ0adA0QJvBnt9nAwO-NdD2tUwKEPUtzu8eIBOAbVAK_GbDFxcABTuh9Nk25yFn39SdLvx5NqkYR5OJuJIHcLlrKtoXu7gwVuDPOfIxARC5SU5V1rV05moPf1Y9suI3mTt7qs8j/s640/window.PNG" width="640" /></a><br />
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<i>Waking up to see this beauty is a blessing I am thankful for :) </i><br />
<i>though the flowers wouldn't stay for long and may shred soon , the crisis now will also pass. </i><br />
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<i>Let this time bring a lovely change to the Human kind when each of us would think about other living beings here and make our Earth even more beautiful for the generations to come.</i><br />
<i>Happy Easter in advance </i><br />
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<i><b>Cheers,</b></i><br />
<i><b>Tara</b></i><br />
<i><b><br /></b></i></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1467522735044753867.post-26290838278999602322019-05-04T22:22:00.000-07:002019-05-05T06:36:25.815-07:00Unniappaom <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhynRgzXLZLIa072o-h7j8QHmecBnKQhHucwjCDnFv5QhO79U5BI2ZNAEmRy2OCe3ToZ55ev6SPmYFlATi_NeBQ4QDBnU8STfy1og-zlSS5pVdypmvNutdEaQgpFCXBoUW26-1xOQs_VdV0/s1600/IMG_2945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhynRgzXLZLIa072o-h7j8QHmecBnKQhHucwjCDnFv5QhO79U5BI2ZNAEmRy2OCe3ToZ55ev6SPmYFlATi_NeBQ4QDBnU8STfy1og-zlSS5pVdypmvNutdEaQgpFCXBoUW26-1xOQs_VdV0/s640/IMG_2945.jpg" width="480" /></a></div>
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When I was my daughters age, my after-school unlike her's used to be time at my Grandparents home, usually my Mom would go to the church in the evenings. I remember the disappointment when I don't see her home when I reach from school. I would then go with my Achachen (Dad) to his home, he would be near there where he had his business and I would spend the time talking, playing,eating but I wait for my Mom. There's always something missing when she was not around, that is the magic in Motherhood I feel now. Happy Mother's Day to all mothers who are reading :) enjoy the heavenly gifts that you have, blessings of patience, love and sacrifice that you think no body notices, is knowingly or unknowingly very much valued.<br />
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My Mom used to bring for me a "Bun" from the church and also a packet of "Unniappom" that she gets from a bakery near by the church and I must write that is still the best "Unniappom" I have ever had.When I reach home during my vacation, one among the first places that I visit in my hometown would be this Bakery :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUmd2riUM5AnNYL09wKp2wYBkrOpQFdzartWsiBNGQtlGFLzKASUTj8rPX8wuE07M2G3eQO9jhblCoCy_w5GsmXALcucfIezsukS0GKxhf63MZOuGhkqTP4DRa1ttKr2ONQ1KO-5XCH9dK/s1600/IMG_2943.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUmd2riUM5AnNYL09wKp2wYBkrOpQFdzartWsiBNGQtlGFLzKASUTj8rPX8wuE07M2G3eQO9jhblCoCy_w5GsmXALcucfIezsukS0GKxhf63MZOuGhkqTP4DRa1ttKr2ONQ1KO-5XCH9dK/s640/IMG_2943.jpg" width="640" /></a></div>
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I make Unniappom at least once every month, but it was always made it using rice flour but this time I tried it the almost authentic way of making it.<br />
Got the recipe from my friend, tested/tried and approved by many friends who had it when she made it.<br />
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<b>Ingredients</b><br />
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Raw Rice (Pachari) - 2 cups<br />
Banana - 1 (big sized)<br />
Maida - 1/4 cup to 1/2 cup (I mixed 1 tbsp of Wheat flour-optional)<br />
Water - 1/2 cup (may need more)<br />
Jaggery /Molasses - 2 cups ( adjust as per taste)<br />
Coconut Bits - 1/4 cups<br />
Cardamom pods - 2 no's powdered<br />
Black Sesame seeds/ Ellu - 1 /2 tsp<br />
Pinch of salt and Oil / Ghee for frying.<br />
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<b>Method</b><br />
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<b>* </b>Soak rice in water for few hour's (2-4 hour's)<br />
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<b>* </b>Melt Jaggery with water , might need to add little more water initially but boil it in low heat until syrup starts to turn thick, keep to cool.<br />
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* Strain away excess water from rice, add cooled jaggery syrup, banana , cardamom pods and salt to the blender,blend it until smooth. Keep this batter aside for few hour's to naturally ferment (4-6 hour's) please see video below, it would show the consistency of the batter that I made, adjust the consistency adding water / or Maida/ wheat flour to make it thick or thin as required.<br />
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* Fry coconut bits in coconut oil (preferably) until golden brown, keep to cool , add this and the ellu/ sesame seeds to the batter . Mix well.<br />
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* Heat Unniappom chatti in medium heat, add oil (just enough to cover 3/4th of each appom kuzhi / hole else when the batter is poured for frying, oil may over flow.<br />
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* Fry until brown on each sides, transfer to a tissue paper lined plate.<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzLhH5LdnLh3mm6rmXD3wdKaQ8ZY8h5YmRNHsKwDaASlHHz7YQ8JzPixojSI2ExhWNDNos-5ufmfm277s59SQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBd7xycBQuIIgazRSvcG6sQUSp1XO8sUWwEWgmDIneLn7lI0MDxdFbMTsdif_ZXMppwohegJUHVNQte5SpygG7jb-A1Bx-rgu7sn5jCmwGFu5ztYON2vZ4u3dV5CJKw7VvyrMfs2DuOg16/s1600/IMG_2943.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBd7xycBQuIIgazRSvcG6sQUSp1XO8sUWwEWgmDIneLn7lI0MDxdFbMTsdif_ZXMppwohegJUHVNQte5SpygG7jb-A1Bx-rgu7sn5jCmwGFu5ztYON2vZ4u3dV5CJKw7VvyrMfs2DuOg16/s640/IMG_2943.jpg" width="640" /></a></div>
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When cooled store in air tight containers, stays outside for a week but mine got over soon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFaUCQIs7HoziPRpE6JXktY1P3HeQOMdUSTIVmjHBfj20GGUf_w9mMJieHHFtayFjwfvPOgf7u658XAa57CTkj1xBz2gsAeHl1B9k3jzxXhKFf_G5NHM4_SSVi7RdAdacr82W11OSYZxs/s1600/IMG_2945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFaUCQIs7HoziPRpE6JXktY1P3HeQOMdUSTIVmjHBfj20GGUf_w9mMJieHHFtayFjwfvPOgf7u658XAa57CTkj1xBz2gsAeHl1B9k3jzxXhKFf_G5NHM4_SSVi7RdAdacr82W11OSYZxs/s640/IMG_2945.jpg" width="480" /></a></div>
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Happy Mother's Day !!<br />
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Cheers<br />
Tara<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1467522735044753867.post-91194653024448092462019-04-11T21:34:00.001-07:002019-04-11T21:34:21.918-07:00Chocolate Fondue for a Dripping cake<div dir="ltr" style="text-align: left;" trbidi="on">
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Happy New Year !!<br />
I have been waiting to get to this new year. I have taken with me life experiences from 2018 when I had some health issues like never before, it was indeed my toughest year.I am one among the luckiest to undergo 3 surgeries in 2 weeks time and I am so done with the unexpected twist and turns life gave me last year. Situations forced me to believe superstitions at-least to some extend (that is the worst part ) as the very human mind was desperately wanting to find the reason why bad things kept happening in life. Anyway it helped me to realize all the blessings that I enjoy, my family and friends were of great support and help though more than my health I was concerned about my kids but thankfully they could understand things well and tried their best to adjust, these are crisis anybody who lives far away from your family would need to think.<br />
Was waiting to say good bye to the toughest memories. Life experience if it changed my life in a positive way is all that I want to keep. A warm welcome to this year with lots of happiness and hope. Everything happens for a reason is what I want to believe, that's how I console myself.<br />
On that note, I request all who read my blog to forgive my imperfections, I have never spent dedicated time to make this blog any better but it is my wish to continue writing and sharing my life experiences and cooking experiments here.<br />
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December is usually the busiest month of the year for me, apart from baking and little bit of shopping for Christmas, all members of my family celebrate their birthday around this time and our wedding anniversary too, but everything was just like a passing day like every time :) But I managed to make a quick fix cake for our 12th wedding anniversary (you can make out by its looks) A cake for every special occasion has now become my tradition now and I didn't want to break it this time no matter what.<br />
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This cake should be typically called a semi naked- dripping cake, that was what I tried here LOL :D<br />
You may buy any sponge cake - I made it from scratch, it is very simple and delicious too, here's the recipe - <a href="http://theeatgallery.blogspot.com/2014/01/hot-milk-sponge-cake.html" rel="noopener" target="_blank">Hot milk sponge cake </a><br />
For dripping cake frosting , recipe everywhere says just cream and chocolate chip (to be double boiled together) but I tried fondue because I could store it too, my kids love to have fruits dip.<br />
Chocolate fondue - Recipe is adapted from - "Joy of Baking"<br />
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There's no better description than how Stephanie does in her YouTube channel. Her recipes are always easy to try.<br />
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<strong>Ingredients </strong><br />
Semi sweet chocolate chips - 3/4 cups<br />
Milk - 1/4 cup<br />
Heavy cream - 1/2 cup<br />
Butter - 3 tbsp<br />
A pinch of salt<br />
( I did not use sugar , may add 2 tsp brown sugar as in the original recipe)<br />
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<strong>Method </strong><br />
* Mix all ingredients in the list except chocolate chips, in a saucepan. Heat the same in medium heat until milk starts to boil.<br />
* Pour the boiling milk to the chocolate chips (in a heat safe bowl) and whisk nicely to melt the same and fondue is ready.<br />
I also added a pinch of coffee powder, as described in the youtube below, you may add any other flavoring.<br />
If making this for a dripping cake, cake needs to be chilled little bit to slow down its flow<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpnPTtkK9CWVt5vn2vzBI44Ey1z0vR-Kim007KXzIqowGTmJeujN7kWyDAUT-dPvrVP6wonUhV-jx4_81Vyr7co5MyhYpsr0qF4ZOKEc-dmIK9V-wJFDnUBsFCDvrmwwhSyv2OofE2713W/s1600/cake-good.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="510" data-original-width="680" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpnPTtkK9CWVt5vn2vzBI44Ey1z0vR-Kim007KXzIqowGTmJeujN7kWyDAUT-dPvrVP6wonUhV-jx4_81Vyr7co5MyhYpsr0qF4ZOKEc-dmIK9V-wJFDnUBsFCDvrmwwhSyv2OofE2713W/s640/cake-good.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add caption</td></tr>
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<br />
Pour the fondue over the lightly chilled cake slowly, so it flows and stops while on its way down. I then decorated the cake with some fondant flowers and berries.<br />
<br />
I also want to share the candy cake made for my NA's Birthday who turned 9 this year, cake was not that great, because it was just after my surgery - now that I have an excuse ;)<br />
<br />
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<br />
Along with the imperfect cakes, sharing picture of a letter from my 9 year old while I was hospitalized, tiny things which makes you feel loved and happy.<br />
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<br />
Wishing you all a very happy and prosperous New year<br />
Cheers<br />
Tara</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1467522735044753867.post-82923300645846334142019-04-11T21:23:00.004-07:002019-04-11T21:23:55.050-07:00Chakka Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
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Memories keeps flooding in when I think about this fruit Chakka/Jackfurit ...but none to be shared when there is lots to talk about the recent tragic flood that hit my native land -Kerala. When people there have lost all of their memories and lifetime savings. They had to helplessly watch their memories getting drained away with the water which gushed in to their homes and all that is left now are layers of mud.<br />
It is heartbreaking to see the different shades of green swallowed by the roaring water.When people stand still not knowing where, what and how to start to get life back again. My thoughts are to help at least one flood affected family to buy some/any of their necessary items which they lost. Rays of hope when it flows from many directions would definitely make it brighter.<br />
<br />
"Onam "for Malayali's was disastrous this year, but it was amazing to see how people helped each other in times of hardship when everyone was striving to keep their heads from drowning. Different religions opened their doors for people from other religious groups to offer prayers, they helped and supported each other without any hesitation, there's no better example to prove communal harmony in Kerala, this state which is other wise called God's Own Country<br />
As it is now in a stage of recouping, I am sure it will take many years for people to get back to their normal life. I hope and pray they don't get discouraged and disappointed instead strengthen their heart and fight to win this challenging situation.<br />
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<br />
Coming to the recipe for the most delicious Chakka Halwa<br />
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I am very satisfied and happy that I tried to make this because am a huge fan of Chakka and the various dishes that they make with it.<br />
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<br />
<strong>Ingredients </strong><br />
Chakka/ Jackfruits - de seeded 1/2 kg<br />
Jaggery - 350 gms (adjust as per tatse)<br />
Water - 1.5 to 2 cups<br />
Ghee and coconut oil - together half to 3/4th cup (Approx)<br />
Cardamom - 2-4 no's optional<br />
Dry Ginger powder /Chukku podi - 1/4 tsp (Optional)<br />
<strong>Method</strong><br />
<ul>
<li>Cook Jackfruit pieces in .5 to 3/4th cup of water(cover and cook in medius heat for 15-20 minutes) stir occasionally. I read about pressure cooking the same in many other blogs, it says it will need more water if you are planning to pressure cook the Jack fruit pieces. Once this is cooked allow to cool.</li>
<li>In an thick bottom pan, heat jaggery in 1 cup water until melted, strain if need. Pour the strained jaggery syrup into the pan again and turn heat to low.</li>
<li>Nicely blend cooked jack fruit until no big lumps are seen, add this mixture to the melted jaggery. Turn heat to medium and start to stir and cook.</li>
<li>After 15 minutes of cooking, add the powder ingredients if using (chukku podi/dry ginger powder and cardamon) and also add ghee or coconut oil little at a time. I used both ghee and coconut oil to make this. You may use only Ghee if you don't like the taste of coconut oil.</li>
<li>Continue stirring and cooking this mixture until it turns its color to dark brown, add ghee /oil when ever it tends to stick to the bottom of the pan. It takes at least 1.5 to 2 hours time to get this to a Halwa consistency, the oil then starts to separate.</li>
<li>Transfer this to a greased pan and allow to cool, after a few minutes you'll be able to cut these to desired shapes.</li>
</ul>
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I made it yesterday and to be honest I was disappointed with the quantity of halwa I could make at the end , it was very less than I expected. Making of any Halwa isn't easy, you'll need lots of patience (I am working on it) Thought to give you heads up before you try it...<br />
But the disappointment lasted just for few minutes as this chakka halwa is very sweet and it is really precious :D<br />
if you are a fan of Chakka like me, you should try it :D<br />
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Enjoy!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1467522735044753867.post-53986120915975182602019-04-11T21:18:00.003-07:002019-04-11T21:18:42.035-07:00Thalassery Chicken Biriyani<div dir="ltr" style="text-align: left;" trbidi="on">
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I wanted to post a very special recipe as its Eid al-Fitr and Fathers Day this weekend. Biriyani being one of the most popular dishes in my State and believed to be brought in by the Arab traders to Malabar (North Kerala) there's no better dish that I can think of making, to part take in this celebration.<br />
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Also, because Biriyani was my Dad's favorite dish,<br />
<img alt="dc7602100b8e3225d015daebb20854f1--poems-dads" class="alignnone size-full wp-image-3232" height="438" src="https://thestorytellercook.files.wordpress.com/2018/06/dc7602100b8e3225d015daebb20854f1-poems-dads.jpg" width="468" /><br />
I think about my Achachan (Dad) everyday, regret for not spending time with him when he was alive. When I was my daughters age I thought my Dad is a Super man and he was the ultimate solution to all my problems then, but I failed to realize that my Super Man is growing old, though he never was very old,he decided to quit his life when he was 69 years old. Glad that I could be with him when he was really sick and was about to leave us. I saw my Super Man slowly loosing his power, his strength fading, and at last he stopped thinking about all the things in the world he was concerned till then and I saw how the fear of death conquered my Super Man. Period.<br />
<br />
But how I wish if he was alive and see his Grand kids grow and also be my support in life especially instances like these when I break down emotionally.<br />
Wishing all proud Dad's a very happy Father's Day !<br />
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Pre preparation<br />
<br />
Biriyani is easy to prepare if you have everything ready before starting to cook, it saves you lot of time, keep the following things ready before starting to cook and it will make your life so much better on this day...<br />
Make Biriyani Masala , keep in an air tight container (you may grind and store this powder in an air tight container)<br />
Have your ground mixture ready (Ginger,garlic and chili) , slice/chop all other ingredients and keep aside (tomatoes, shredded cilanto , mint etc)<br />
Soak and grind cashews with little water, though this is optional I felt this makes biriyani gravy thick in consistency ( especially in this special biriyani because we don't add thick curd or thick coconut milk )<br />
Soak Saffron with cream or whole milk, keep aside. Fry onion, cashews , kishmish/dried grapes etc and shredded leaves ready for layering.<br />
Last but not the least (May be the most important part in Thalaserry Biriyani) is to keep Bista or fried onion ready for the gravy.<br />
<br />
All set to make this special Biriyani ?? here's how I made it.<br />
<br />
<strong>Ingredients </strong><br />
<strong><br /></strong>
<strong>Biriyani Masala Powder</strong> - grind the following ingredients together,<br />
keep in air tight container<br />
1 tsp Shahi Jeera<br />
1/2 tsp Cumin<br />
1-1/2 tsp Fennel Seeds<br />
4 Cardamom<br />
1 Star Anise<br />
4 -6 cloves<br />
2 inch size Cinnamon<br />
1/4 tsp Ground Nutmeg<br />
<br />
<strong>For Cooking Rice </strong><br />
<br />
Jeerakashala Rice/ I used Kalijeera Rice - 2-1/2 cups<br />
Water - 5 cups<br />
Lime Juice- from 1 lime<br />
Bay leaves - 2 no's , Pepper corns - 1 tsp, 1 small pieces Cinnamon, 3-5 Cardamom & 3 Cloves<br />
Cilantro/ Malli leaves - 1/2 cup shredded.<br />
Ghee - 1 tsp<br />
Gravy from the cooked Chicken Masala - 1/2 cup (Optional)<br />
Salt to taste<br />
<br />
<strong>For Chicken Gravy </strong><br />
Chicken - 1 whole (Cut to medium Pieces)<br />
Onion - for Bista (as they call it, basically fried Onion) - 2 medium size thinly sliced<br />
Turmeric Powder - 2 tsp<br />
Pepper Powder - 1 tsp<br />
Green Chilies - 7-14 no's (Depending on your preference)<br />
Ginger - 1 medium size piece<br />
Garlic - 2 whole heads<br />
Cilantro/Malli Leaves/Coriander leaves - 2 cups shredded<br />
Mint Leaves / Pudina - 1/2 cup Shredded<br />
Tomatoes - 4 no's chopped<br />
Lime juice - juice from 2 lime's<br />
Vegetable Oil or Dalda/Vanaspathi - 2 tbsp & Ghee/Clarified Butter - 1 tbsp (NOT including oil for frying Onion (Bista) )<br />
Biriyani Masala Powder - 2 -3 tsp ( Ingredients given above)<br />
Cashews - 1/4 cup -soak in water for 1/2 an hour and grind. keep aside.<br />
Salt to taste<br />
<br />
<strong>For Assembling Biriyani before Dum/Baking </strong><br />
Onion fried - 2 small no's (thinly sliced) fried<br />
Cashew nuts & Kishmish/Dried Grapes - 1/4 cup together<br />
Biriyani Masala - to sprinkle<br />
Saffron - a pinch & Cream or Milk - 2 tbsp (to soak Saffron)<br />
Cilantro/Malli Leaves/Coriander Leaves - 3/4 cup Shredded<br />
Ghee - few drops (Optional)<br />
<h1>
METHOD</h1>
<br />
<ul>
<li>Grind together ginger, garlic, green chili's to a coarse mixture(do not over grind) keep aside.</li>
<li>Make Bista/ fry onion for the gravy, with 2 medium onions fry in enough oil until onion looks golden brown in color, keep aside.</li>
</ul>
<br />
<ul>
<li>Take out excess oil (just need 2 tbsp oil) and add 1 tbsp ghee/clarified butter, let heat for few seconds, add the ground mixture(Ginger,Garlic & Green chilies), saute for few minutes ( 5-7 minutes in medium heat), add chopped tomatoes and continue sauteing until everything looks cooked.</li>
</ul>
<br />
<ul>
<li>Add the chicken pieces, combine, add mint leaves, Malli/Cilantro leaves, salt, turmeric powder, lime juice and 3/4 of the Biriyani Masala powder (freshly ground). Add little water ( 3/4 cup to 1 cup ) , combine and close the lid.Cook this for another 15 minutes in low heat until chicken is almost cooked. Stir occasionally while cooking.</li>
<li>After Chicken is cooked add the bista/fried onion stir then add ground Cashew stir again to combine , cook for another 2 minutes and switch off the heat.</li>
</ul>
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<br />
<strong>Cook Rice </strong><br />
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Wash and drain rice, keep aside.<br />
Heat approximately 5 cups water , add all the whole spices , rice, ghee/clarified butter, salt, Cilantro/Malli Leaves and salt, cook rice in medium to low heat, may add 1/2 cup of the prepared chicken gravy (optional) , cook rice until all of the water in it is dried.Cover and keep for 10-15 minutes. (May cook rice initially before preparing gravy (then you need not have to add the gravy to the rice while cooking)<br />
<br />
<strong>Final- Layering the Biryani for baking/Dum </strong><br />
<strong><br /></strong>
Soak Saffron in enough Cream/Milk , keep for at least 5 minutes.<br />
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<br />
I am baking the Biriyani here instead of dum/covering and cooking, transfer the chicken pieces with little gravy on a flat baking dish/foil tray.<br />
<br />
Spread 1/2 portion of the rice evenly over the chicken pieces, sprinkle Biriyani Masala powder, little bit of the gravy , fried onion , malli leaves & fried cashews and kishmish.<br />
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Pour the Saffron -milk mixture evenly over the layered rice. Layer again the left over rice over the top, cover with the rest of the fried onion, Malli/Cilanto leaves, fried cashew and raisins/ dried grapes.Cover with an aluminium foil and bake in 350 F for 30 minutes to an hour.<br />
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And let your Biriyani bake away to glory !<br />
<strong></strong><br />
<br />
I referred many recipes to make this Biriyani also made few variations to make it my own.The youtube video below gives a better idea about Thalassery Biriyani.<br />
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/qHg4Zkp4VUg/0.jpg" src="https://www.youtube.com/embed/qHg4Zkp4VUg?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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Thanks to all my friends here in Utah who are from near and around Malabar for the tips and tricks to make this special Biriyani, were truly inspiring.<br />
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Wishing you all a fun filled and happy celebration this weekend.<br />
Cheers<br />
Tara</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1467522735044753867.post-18911587979932997482019-04-11T21:03:00.004-07:002019-04-11T21:03:52.500-07:00Crepe Cake with Wheat flour <div dir="ltr" style="text-align: left;" trbidi="on">
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Happy Mothers Day !<br />
<br />
Mothers would be celebrating it everyday though :)<br />
I love every bit of my role as a Mom ( majority Mom's will be ) subtract the anxiety, that is included in the package, there isn't a way to avoid it. I wish I had wings so I could keep kids safe like a Momma Duck, and let them go only when they are equipped....I know this is a little too much to wish for :/<br />
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I listened to a priest preaching about Motherhood once and one thing he told was striking, there are times when your kids will be fighting for you, they would fight within each other to get you and accomplish the statement that "you are their's" but there might be also a time when they will fight to get you away from them, that's sad but is the fact, I don't think this happens to everyone but is always good to equip yourself,<br />
that is trying to be a "Strong Mom"<br />
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Crepe is my all time favorite, so I decided to try "Crepe Cake" instead of the simple Crepe<br />
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<strong>Ingredients </strong><br />
<strong>For the Crepes </strong><br />
Wheat flour - 1 cup<br />
All purpose flour - 1 cup<br />
Sugar - 1/4 cup<br />
Eggs - 3 No's<br />
Milk - 2 cups<br />
Water - 1/2 cup to 1 cup<br />
Salt - 1/4 tsp<br />
Butter/Oil - to make crepes<br />
<br />
<strong>Filling </strong><br />
Nutella - as required<br />
Blueberries/strawberries - as required<br />
Whipping cream - 1/2 cup<br />
Confectionery Sugar - 2 tbsp<br />
<br />
<strong>Method </strong><br />
<br />
<strong>Prepare the batter </strong><br />
<ul>
<li> Mix flours, salt and sugar in a bowl keep aside. Mix Eggs and milk using a beater.</li>
<li>Add the liquid ingredients to the flour ingredients, add water little at a time to make thin consistency (Shouldn't be watery) Keep batter covered for sometime (1 hour to few hour's)</li>
<li> Heat a flat, round (7 inch diameter approx) - pan, drizzle few drops of oil/butter, wipe the pan using a tissue paper, pour (1/4 cup approx of batter) over the heated pan ,swirl the pan or spread the batter using the back of the ladle to make it round in shape.</li>
<li>Cook for approximately a minute and flip it to the other side, cook for few seconds, place them on a plate, make the rest of the crepes and allow to cool.</li>
</ul>
<strong>For the filling </strong><br />
<ul>
<li>Beat whipping cream until it starts to thicken, add powdered sugar, beat again for few seconds and keep aside.</li>
<li>Spread the whipped cream filling over the crepes and stack them one after the other, I added Nutella only in 3 layers ( as I didn't know that I had very little Nutella left) :(</li>
<li>Place berries on top and its all set to serve.</li>
</ul>
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Notes -<br />
Its good to make crepes with 1:1 ratio of wheat flour and All purpose flour, but I suggest making it with All purpose flour alone when making "Crepe Cake". For just the crepes its good to mix wheat flour as it makes your crepes dense in texture. I used to make crepe's with All purpose flour alone -<a href="http://theeatgallery.blogspot.com/2014/12/crepes-simple-breakfast-recipe.html">Simple Crepe Recipe</a> but learned that the one's with Wheat flour tastes better.<br />
To be honest I like the simple Crepes than the idea of Crepe Cake, but there's no harm in trying :) its little tedious and time consuming, is what I felt.<br />
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Wishing all Mother's a very happy and satisfying Motherhood. Keep inspiring :)<br />
Cheers<br />
Tara</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1467522735044753867.post-3181532159837683262019-04-11T20:55:00.004-07:002019-04-11T20:55:50.103-07:00Paalada Payasam <div dir="ltr" style="text-align: left;" trbidi="on">
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Happy New Year to all my friends in Kerala....I wish to see a Vishu Kani - the first thing that you see on this day which would be a treat to your eyes and heart. On this day I wait for pictures from my Hindu friends who would send this wonderful spread of hope along. Other than this I like to prioritize cleaning my house a day before <a href="https://en.wikipedia.org/wiki/Vishu" rel="noopener" target="_blank">Vishu</a> and New year for some reason a clean house gives me a sense of satisfaction.<br />
<br />
This Vishu is special for me because I have <a href="https://en.wikipedia.org/wiki/Jackfruit">Chakka/ Jackfruits</a> got it from China Town near Salt Lake city, I am not sure If I have posted about my love for this fruit before..I can eat it all day long, I know many people like me who loves the same, also have seen lot of people who hates it for some reason....<br />
I can't understand the reason though :D<br />
<br />
Went hunting for this fruit this weekend because for the last few weeks I was tempted seeing picture's of Chakka in whatapp, its the season there and I see in all my whatsapp family- group, pictures of Chakka :(<br />
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Thankfully I got it and it was super sweet. We are blessed to have a Jackfruit Tree/ Plaavu at our backyard in my house in Kerala, it bears very sweet chakka I must say, my Achachen/Dad planted it there as he was also in the chakka lover's club. Last week my Mom was saying she saw in a dream a thief who was stealing Chakka from our tree, the thief was bold and sincere enough to peep through the window of the bedroom where my mom was sleeping and tell her that he's taking one Chakka, she thought its a dream and she said "Okay" Lol !! but guess what ?? next day morning she realized that one chakka was indeed missing and it was not her dream....sounds scary?? I was scared too but for few minutes couldn't stop laughing...a "sincere thief" or a Chakka lover<br />
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<tr><td class="tr-caption" style="text-align: center;">Our own Plaavu / Jackfruit tree :) </td></tr>
</tbody></table>
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Since I like to celebrate with people their happiness, I made today a special Payasam/Kheer in Kerala made with "Ada" that's pieces of rice batter/ or may call it rice pasta bits, though I haven't tried making it from scratch as its available in any store in Kerala, but I haven't seen it in any Indian store here, so I bring "Ada" from Kerala every time when I visit my place.<br />
Usually Ada Pradaman is the most preferred Payasam/Dessert in Kerala but this one here is simple and easy to make with the fewer ingredients in the recipe.<br />
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Here's how I made it<br />
<br />
<strong>Ingredients</strong><br />
Paalada /Rice Pasta Bits - 3/4 cups<br />
Milk - 1 Liter<br />
Sugar - 1/2 cup<br />
Condensed Milk - 1/2 tin (Optional, use more sugar if not using condensed milk)<br />
Cardamom crushed - 2-3 no's<br />
Ghee/Clarified Butter - 1 tbsp<br />
Nuts and Dry grapes - (Optional) few<br />
<br />
<strong>Method</strong><br />
<ul>
<li>Wash and drain Paalada , soak in little warm water (for 10 minutes)</li>
<li>Boil milk and reduce heat to low, add the soaked paalada and stir to mix, boil milk with Paalada for 30 minutes in low until its cooked.</li>
<li>Add Sugar, condensed milk if adding and continue stirring to cook for another 10 minutes</li>
<li>Switch off the heat when paalada is fully cooked and payasam thickens a little bit.</li>
<li>Fry the dry fruits in ghee, and this to the cooked payasam along with cardamom powder.</li>
</ul>
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Shhhhh now a secret - follow the packet instructions in the Paalada mix packet like how I did :D I Just added some condensed milk to it and it tasted awesommmmm ....<br />
Wishing once again a prosperous and blessed Malayalam New Year<br />
Cheers<br />
Tara</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1467522735044753867.post-81416482666038948822019-04-11T20:46:00.000-07:002019-04-11T20:56:17.678-07:00Fish Mappas -Alappuzha Style <div dir="ltr" style="text-align: left;" trbidi="on">
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Happy Easter !<br />
Before I begin with Congratulations to me because its almost close to a year now that I have updated this space of mine. Many stories to be written about this past few months when I was hibernating from blogging, my job, toddler, Christmas in India and our nest to manage kept me so busy all these days. Hoping this season of spring brings with it all positive vibes yes " positivity " it is.<br />
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This recipe is one which never disappointed me ever, though I am not a fan of "Fish Mappas", I always received a very acceptable review from almost all, to whom I served it and hence thought to re start blogging with something I am very confident in making.<br />
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Please do try this dish, you may try it with any fleshy fish , Karimeen (Pearl spot) is what they use in Kerala to make it ,King fish, or Pomfret would be equally good.I tried it this time with Golden Pompano, that's what I could choose from the limited options of fishes here.<br />
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And this is how I made it<br />
<div style="text-align: justify;">
<strong>Ingredients </strong></div>
<strong>For marination </strong><br />
Pompano fish - 2 whole, sliced to big pieces<br />
Turmeric powder - 1 tsp<br />
Chili Powder - 1/ 2 tsp<br />
Vinegar - 2 tsp<br />
Salt to taste<br />
<strong>Other ingredients </strong><br />
Shallots - hand full sliced<br />
Green chili's - 2 -4 no's<br />
Crushed ginger and garlic - 1 tsp each<br />
Tomatoes - 3 no's ( I used few cherry tomatoes)<br />
Coconut milk - 1 cup each of thick milk and thin milk<br />
Curry leaves - few springs<br />
Coconut oil - 2 - 3 tbsp<br />
Coriander powder - 1 tsp<br />
Chili powder - 1 tsp<br />
Meat Masala powder - 1/2 tsp<br />
Salt to taste<br />
<br />
<strong>Masala /Spices - crushed </strong><br />
Cardamom - 4 no's<br />
Cinnamon - small piece<br />
Cloves - 5 no's<br />
<br />
<strong>Method</strong><br />
<br />
<ul>
<li>Marinate fish with the ingredients given under marination keep for 10 to 20 minutes, shallow fry these until just done.</li>
<li>To the same oil (that was used to fry fish) add the whole spices(given in the ingredients list) , crushed ginger, garlic, green chili's, shallots and curry leaves, saute and fry it until onion turns light brown, add 2 chopped tomatoes and continue sauteing until oil starts to separate</li>
<li>Add powders - coriander powder, turmeric powder and redchili powder (if using) saute for another 2 minutes in low heat and add enough water (about 2 cups)</li>
<li>When this starts to boil add shallow fried fish, thin coconut milk and salt, stir and cook in low heat for 7-10 minutes until everything combines</li>
<li> Add thick coconut milk cook for just a minute and switch off heat, arrange the sliced tomatoes over the prepared fish curry, curry and sprinkle meat masala powder, keep this closed for 1 to 2 hours before serving.</li>
<li>Serve Mappas with bread, Paalappom , Chapathi or Rice.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSfnzIMOfK1WQzKtFLulDZbhADV3tOhRMispxww67R8zqS62fsI4cxsnRNQ3dcqh9b_W50i9a-CnqJ5F3L8Y9w7SzW0kOo0VICoafcA6gwGgxZZZHWAlIz4AEUJaS6yJQEbQbvYy8XvVND/s1600/dsc_09792.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="453" data-original-width="680" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSfnzIMOfK1WQzKtFLulDZbhADV3tOhRMispxww67R8zqS62fsI4cxsnRNQ3dcqh9b_W50i9a-CnqJ5F3L8Y9w7SzW0kOo0VICoafcA6gwGgxZZZHWAlIz4AEUJaS6yJQEbQbvYy8XvVND/s640/dsc_09792.jpg" width="640" /></a></div>
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<strong>Notes</strong><br />
<ul>
<li>May use store bought Meat Masala powder instead of the whole spices listed here</li>
<li>Add thickness and enhance richness by adding ground cashews (soak few cashes in water and grind it to a thick paste, add this to the curry before adding thick coconut milk)</li>
<li>Make this recipe look greenish in color by substituting red chili powder with more green chili's in the gravy (I prefer green color, green chili's that I had in stock was super hot and hence I didn't want to take chance this time)</li>
</ul>
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I haven't correctly quantified the ingredients list (I never do it) and hence this might alter little bit, you would want make changes as per your taste ;)<br />
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Wishing you all again a very Happy Easter..<br />
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Cheers<br />
Tara<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1467522735044753867.post-79271968111911662722017-06-24T11:13:00.001-07:002017-06-24T11:29:18.097-07:00Chatti Pathiri (Meat filled layered Pancakes)<div dir="ltr" style="text-align: left;" trbidi="on">
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Wishing all my Muslim friends a very Happy and Blessed Ramadan.<br />
This time I could make it on time :D<br />
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Have something here to share other than the recipe for "Chatti Pathiri"<br />
Its about this Frankincense/ Kunthirikkam which is part of a good Christian prayer as its burned in Churches, also in my State (Kerala) we burn this at home to clear the air inside from any insects or bugs (that's my best guess)<br />
We also burn this when a child is born, so I associate this smell with new born babies 👶 😛<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbwEeDRALE7gvGds7bMWD3O5QepOKXWg4w_ajkwzr-1fvFMhmzEJ4BoIc5VtJ7lmA50lVUvJJQTJmMiaY8hXlyNsOSmUFpG52b3fCnlAx5trcG5angV54JZYb9brplKb3y57PzW9gKt11/s1600/IMG_9322.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbwEeDRALE7gvGds7bMWD3O5QepOKXWg4w_ajkwzr-1fvFMhmzEJ4BoIc5VtJ7lmA50lVUvJJQTJmMiaY8hXlyNsOSmUFpG52b3fCnlAx5trcG5angV54JZYb9brplKb3y57PzW9gKt11/s640/IMG_9322.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTkZ7YNaiAKuQIg6g0BttwGolEYcbATymtn8w2trIZIMcE9qvYMduTYmf4qC3CCnw6cBsfpRyW_4SfZ20rilxS8A6ilbWq2EmO9k2JTaQ7eHj0zcCRSPgzES6poi24A1-jwPBmkCJZE9N/s1600/DSC_0812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTkZ7YNaiAKuQIg6g0BttwGolEYcbATymtn8w2trIZIMcE9qvYMduTYmf4qC3CCnw6cBsfpRyW_4SfZ20rilxS8A6ilbWq2EmO9k2JTaQ7eHj0zcCRSPgzES6poi24A1-jwPBmkCJZE9N/s640/DSC_0812.JPG" width="640" /></a></div>
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<span style="text-align: left;">The reason why I write about this here is ....I don't know why .....Do I expect Jinn from this smoke like the one Aladdin had ??</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOCYv_4cVRk9rydhI0-2vryltZy7RrSgFhGc7hDdfUWyne_USOnL0F8ApUV28poQwB-OnIrpCSk5Oj0UWQNLIFU80_EkoftxWdlatiHbzUw5oPtJnPp4LY081nMMvGXPptMDzobRYg5dQA/s1600/IMG_9321.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOCYv_4cVRk9rydhI0-2vryltZy7RrSgFhGc7hDdfUWyne_USOnL0F8ApUV28poQwB-OnIrpCSk5Oj0UWQNLIFU80_EkoftxWdlatiHbzUw5oPtJnPp4LY081nMMvGXPptMDzobRYg5dQA/s200/IMG_9321.JPG" width="150" /></a><span style="text-align: left;">I burn this in my home once in a week, just trying to follow the traditions , also that light sweet smell inside my home makes me feel good, though Soccer Man hates it for some reason , he says this gives him headache so I sometimes burn it purposely when I need a break from him then runs out and I enjoy siting idle at home 😂 how's that idea ?</span><span style="text-align: left;"> 😉</span></div>
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<span style="text-align: left;">There's one more reason why I write about it here, that's because I usually get the charcoal and the incense burner from UAE, my sister in law is my supplier, they get really good incense from Dubai and this has something to do with the Middle eastern tradition too, </span></div>
I am not sure though.<br />
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Now to the Chatti Pathiri recipe, honestly I am no expert in making this dish, this is just my<strike> first trial </strike> second trial but it came out really well for me.Though have heard much about this dish, never ever tried making it because I haven't tasted it too and by its looks it seems complicated to me.<br />
I got to taste it in an Iftar party hosted by my good friend this time, and I decided to give it a try.<br />
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<b>Ingredients </b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwb88XcwiBLPJl94jm0DsHIZ1-gWOb8bFMHUw93o0toZONsAhoWIAh5DCYcw3HEwl5SOhsKGPVL2DBYmazenXHDTQp1MFK5o9nSpMkFPVHay9NZVehhAbWeYu57N6AO2LgsC_MCojDtamT/s1600/DSC_0781.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwb88XcwiBLPJl94jm0DsHIZ1-gWOb8bFMHUw93o0toZONsAhoWIAh5DCYcw3HEwl5SOhsKGPVL2DBYmazenXHDTQp1MFK5o9nSpMkFPVHay9NZVehhAbWeYu57N6AO2LgsC_MCojDtamT/s200/DSC_0781.JPG" width="200" /></a><b><br /></b>
<b>For the Crepes </b><br />
<br />
All purpose flour - 2 cups approx<br />
Egg - 1 no<br />
Water - as needed to make crepe's batter(Dosa Batter)<br />
Salt to taste.<br />
<br />
<br />
<b>For Filling </b><br />
<b><br /></b>
Minced Meat - I tried it with minced chicken the first time & Beef this second time.<br />
Crushed ginger and garlic - 1 tsp each<br />
Green chili's - 2 no's finely chopped<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimj6uGR0umkLBhgR-WqLE612rpUuk6EFe6U9r_K_9xRwlH_jHCr52MCCGcFidimPqCYH-Bh1hkOY239tx-kamHwTc7jTMM6f7_exj3LkklBz8JkQzT63DPOrEAFbL-45z2Sn7eg3qvq-dD/s1600/DSC_0758.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimj6uGR0umkLBhgR-WqLE612rpUuk6EFe6U9r_K_9xRwlH_jHCr52MCCGcFidimPqCYH-Bh1hkOY239tx-kamHwTc7jTMM6f7_exj3LkklBz8JkQzT63DPOrEAFbL-45z2Sn7eg3qvq-dD/s200/DSC_0758.JPG" width="200" /></a>Onion - 1 medium finely chopped<br />
Oil - 2 tbsp<br />
Salt to taste<br />
Coriander powder - 1 tsp<br />
Red chili powder - 1 tsp<br />
Meat Masala powder - 1 /2 tsp<br />
Curry Leaves - 1 spring<br />
Pepper Powder - 1/4 tsp (Optional)<br />
Fennel seeds - 1 tsp<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk0qCnZ6LbezR9igXIdCiFR6OxHwqYrFZe-xKMUC0yb85H7UAlDDNTwlF4FMpnduFZOdmIiDjlrZfJrbV8-e1ZvZT2uXj-ngtxSe4HPXDGvHZV0zkWEfCIn4Yd3xelB_dLOl6P-1LOS_DT/s1600/DSC_0761.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk0qCnZ6LbezR9igXIdCiFR6OxHwqYrFZe-xKMUC0yb85H7UAlDDNTwlF4FMpnduFZOdmIiDjlrZfJrbV8-e1ZvZT2uXj-ngtxSe4HPXDGvHZV0zkWEfCIn4Yd3xelB_dLOl6P-1LOS_DT/s200/DSC_0761.JPG" width="200" /></a><b>Other Ingredients </b><br />
<b><br /></b>
Eggs - 2 no's<br />
Milk - 1 & 1/2 cup<br />
Cashew nuts & some Cilantro - to decorate (Optional)<br />
Ghee / Butter - 1 tbsp.<br />
A pinch of Salt and Pepper<br />
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<b>Method</b><br />
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* Marinate meat with pepper powder, salt & turmeric powder , cook the same until water dries off.<br />
* In a pan, add oil (Coconut oil is what I used) add fennel seeds, ginger, garlic, green chili's, onion fry until almost brown, then add red chili powder, coriander powder and curry leaves, add cooked meat , mix well and fry in low flame until this looks dry, add meat masala , final mix and switch off heat, allow to cool.<br />
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* Make crepe's with the ingredients listed for making crepe's, mix all ingredients well (add water to make the batter thick as for Dosa batter,lighter than pan cake batter) and try making it the same size, use same quantity and try making it thin and same size (try making it in a small round pan) keep each pan cakes aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwb88XcwiBLPJl94jm0DsHIZ1-gWOb8bFMHUw93o0toZONsAhoWIAh5DCYcw3HEwl5SOhsKGPVL2DBYmazenXHDTQp1MFK5o9nSpMkFPVHay9NZVehhAbWeYu57N6AO2LgsC_MCojDtamT/s1600/DSC_0781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwb88XcwiBLPJl94jm0DsHIZ1-gWOb8bFMHUw93o0toZONsAhoWIAh5DCYcw3HEwl5SOhsKGPVL2DBYmazenXHDTQp1MFK5o9nSpMkFPVHay9NZVehhAbWeYu57N6AO2LgsC_MCojDtamT/s640/DSC_0781.JPG" width="640" /></a></div>
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* Mix 2 eggs with 1 and 1/2 cup milk , salt and pepper , beat it nicely , keep aside.<br />
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<b>To Assemble </b><br />
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When everything is kept ready to assemble, heat a thick bottom flat pan (Chapathi Tava) , keep heat in medium. We'll be keeping the pathiri pan on this heated pan for cooking the same.<br />
Almost like the double boiling method, no water here, its just the heat from the bottom pan which cooks the Pathiri or else it burns on the outside and doesn't gets cooked or set inside.<br />
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Drizzle ghee/Butter on the pan in which you plan to assemble the Pathiri/pancakes.<br />
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Dip Each pancakes in the egg-milk mixture, and place it in the pan , spread some minced meat milling on top and place the next dipped pancakes, I layered only 5 pancakes accordingly, may layer more but it tends to break while flipping them over, so didn't want to take chance here.<br />
When done layering , drizzle ghee/butter over and , pour the rest of the egg-milk mixture on top, it floats to the sides & that's what we need.cover and keep this pan over the heated heavy bottom pan.<br />
Cook for 10 minutes (do not try flipping it before its all set as then it breaks, do give it time to set)<br />
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Before flipping it over, may place few cashew nuts and cilantro leaves(optional) . I flipped it to a plate then slowly turned it into the same pan, for the other side to get cooked , takes another 5 minutes in medium heat.<br />
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Switch off the heat, allow to cool a bit before you cutting it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHKRMhSDr8kTzJZPhvZukH-5mqHz3fShhUPATPeZasG40fqmsQI9nJOz4aHgeBtd99xczeEOAaFmymbH2LX0DV96i121OsomWVwaec23es9AwSf_r7GxtpS27USTi0Av_90-Zo8rZTiAJG/s1600/DSC_0799.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHKRMhSDr8kTzJZPhvZukH-5mqHz3fShhUPATPeZasG40fqmsQI9nJOz4aHgeBtd99xczeEOAaFmymbH2LX0DV96i121OsomWVwaec23es9AwSf_r7GxtpS27USTi0Av_90-Zo8rZTiAJG/s640/DSC_0799.JPG" width="640" /></a></div>
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Serve warm!!<br />
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Picture here is the first time that I made it, the top was little burned also because it had more layers the inexperienced me couldn't flip it smoothly over.But it tasted awesome 😁<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd7BE8mbzzp6fT3RxA48MyO-m7DmNwV7FpAYKG3zl18Oy6Nbldg-JmqqNr3Ndp29e9D7TUFWm2vuKtb-qwYYK1Ox3-UmlIQFn3T3tmX3XdWU-8GBgq2mF301Hu0pkowQIsjvVu4ROjDIYK/s1600/DSC_0818.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd7BE8mbzzp6fT3RxA48MyO-m7DmNwV7FpAYKG3zl18Oy6Nbldg-JmqqNr3Ndp29e9D7TUFWm2vuKtb-qwYYK1Ox3-UmlIQFn3T3tmX3XdWU-8GBgq2mF301Hu0pkowQIsjvVu4ROjDIYK/s640/DSC_0818.JPG" width="640" /></a></div>
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Notes :<br />
<br />
I have here picture of this recipe making process captured at 2 different times, first time I tried making it with minced chicken and this time its with beef,this can be layered with different filling in each layer if you like.<br />
<br />
First time when I made it, heat on the lower pan was little high and it burned the top part, though it tasted good the it never looked appealing. Trick is to patiently wait for this Pathiri to slowly set in 10 to 15 minutes in medium to low heat would be good.<br />
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And some extra notes , if you plan to burn this "Kundirikam"/incense, please do not keep it near a smoke alarm ,like the crazy me.<br />
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Thanks for reading guys!!<br />
Ramadan Kareem to all<br />
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Cheers<br />
TN</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1467522735044753867.post-39799063557421106332017-05-20T08:57:00.000-07:002017-05-20T09:22:12.891-07:00Pineapple Basundi <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8qQjOqBh2aGmNrydZrA5pom952c683NibNtL3IGBjf9wPGwVrir6O6simrUlvaYg3l5l-5G4lx1OoX61VsSiHO0uMBuFAGA6ONGMFVzYaN4QBDtD2W2OY_Mdw96trBwwrQuBzc7OL6Tle/s1600/DSC_0710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8qQjOqBh2aGmNrydZrA5pom952c683NibNtL3IGBjf9wPGwVrir6O6simrUlvaYg3l5l-5G4lx1OoX61VsSiHO0uMBuFAGA6ONGMFVzYaN4QBDtD2W2OY_Mdw96trBwwrQuBzc7OL6Tle/s640/DSC_0710.JPG" width="640" /></a></div>
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Please scroll down for recipe :) heads up just in case.<br />
I was in the grocery store as usual a Friday thing to do, grocery shopping is something that makes me satisfied...I know its weird when people would be listening to music , relaxing or spending quality time with family and friends, I write about being in a grocery store on Friday 😆<br />
but I just enjoy this, as much as I enjoy cooking....<br />
Came across this cute couple and their little angel in the store , they were in some conversation as when I saw them from far, I could see them playing with their kid may be to keep her occupied.<br />
had to walk closer to them to pick something and realized that both of them were deaf and dumb, I couldn't keep myself from watching their baby girl, curious to know if she could speak or hear,<br />
their girl was also quite not sure if she is quite with her quite parents ? if she cries could her parents hear ?<br />
I was sure they weren't noticing me, as they were in their world, would have tasks to accomplish together, and wouldn't waste time to get sympathized.<br />
I could see the love and closeness within them when they converse in sign language,<br />
they don't have a problem, they seemed so happy.<br />
I felt very sad though, tried my best to hide the tears starting to roll down my face and at that point realized how nagging I am when I complaint for silly reasons .... why do I keep forgetting the blessings in life, would blame it to the "human" in me, for animals wouldn't complaint,<br />
they wouldn't keep account of times they get hurt or they don't have a heated nest to keep'em warm during those cold snowy days.<br />
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Not sure if you enjoy reading my usual sentiments....<br />
I love to talk about life & people 😊<br />
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Coming to Pineapple Basundi , I had no idea that something like this (pineapple and condensed milk -mix ) exited in India , have heard about Rabri , that's a similar recipe , when milk is boiled to make it thick and condensed, but this recipe is served with pineapple, flavor & texture of which makes this a perfect dessert. Thanks to my whatsapp friend Jaya for this recipe and to all the food lovers and cooking experts for those inspiring photos, I also see love they serve with food :) </div>
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Its late for a Mother's day wish but Mothers should be appreciated not just one day for all the sacrifices and pain...</div>
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This is not the traditional way, as it would take more time to condense the milk,</div>
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instead I used the store bought condensed milk and evaporated milk (love the taste of evaporated milk hence used it here) </div>
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Here's how I made this quick dessert </div>
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<b>Ingredients </b></div>
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Condensed milk - 1 tin</div>
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Evaporated milk - 1 tin </div>
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Whole milk - 2 cups</div>
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Pineapple small chunks - 2 cups </div>
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Sugar - 1 tbsp </div>
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Cardamom powder - 1/4 tsp</div>
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Saffron - few threads </div>
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Pistachios & Almonds - 1/4 cup </div>
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* Boil whole milk, evaporated milk and condensed milk in low flame until it starts to thicken (about 20 minutes) add cardamom powder, saffron threads and nuts.Allow to cool before refrigerating. </div>
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* Heat pineapple with sugar in low for sometime (15 to 30 minutes) This step is optional,Pineapple pieces are added to the cooled milk without cooking the same.(I like the pineapples chunks to be little thicker in consistency so cooked it with little sugar) </div>
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*When serving , add pineapple pieces(cooked or uncooked) Pour cold milk mixture & top with some nuts.</div>
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And I will call this a cool summer dessert</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq2nl0GslbMUypsrYV2onkw8Jg2ttbs41jBNpH7NA-8otK-YAz038SI6wExvaARyUHQOli6xmeDaIKPaLF7f2RNGufCWYmFFXgTR3ex9ds6OIr8iE3O1Fm_pEX-b401jOAj-Y7LmOJcmIi/s1600/DSC_0705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq2nl0GslbMUypsrYV2onkw8Jg2ttbs41jBNpH7NA-8otK-YAz038SI6wExvaARyUHQOli6xmeDaIKPaLF7f2RNGufCWYmFFXgTR3ex9ds6OIr8iE3O1Fm_pEX-b401jOAj-Y7LmOJcmIi/s640/DSC_0705.JPG" width="640" /></a></div>
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<b>Notes :</b></div>
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Use whole milk , boil the same to make it half the quantity and add enough sugar to sweeten it, I believe that's how its traditionally made, but as you know I haven't mastered patience yet so made it quick, adding evaporated milk gives it slight pink color and a very milk-ish taste which is optional. </div>
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Try Basundi with different combinations , dry fruits (dates, almonds and pistachios alone ) or any other fruit that you prefer , keep fruits and milk separate, if you plan to keep this for more than a day in the fridge. </div>
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Send your reviews to taramuricken@gmail.com </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1467522735044753867.post-73414777354602799682017-04-18T18:25:00.002-07:002017-04-18T18:30:23.789-07:00Mutton Curry / Goat curry with a Kerala touch <div dir="ltr" style="text-align: left;" trbidi="on">
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Was supposed to post this before Easter, but things mostly never happen as planned for me these days...<br />
Am glad that I could post this at least 2 days after 😁<br />
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I look forward to get organized and save some time & energy and thus attain satisfaction,<br />
that means am trying to spent extra time for myself and my space here as this keeps me very happy.<br />
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<span style="text-align: left;">Mutton/Goat meat is a delicacy, make some thick gravy and you'll love it ...</span></div>
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Here's how I made it<br />
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<b>Ingredients </b><br />
<div>
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<div>
<b>To Marinate </b></div>
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<div>
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Shallots - few (5 to 8 No's)<br />
Garlic - 2 heads<br />
Ginger - 1 medium piece<br />
Green chili's - 2 No's<br />
Curry Leaves - 2 springs<br />
Cilantro/Coriander Leaves - 1/4 cup chopped<br />
Mint leaves - few leaves<br />
Vinegar - 2 tbsp<br />
Peppercorns - 1 tsp<br />
Cinnamon - 1 small piece<br />
Cloves - 3-4 no's<br />
Cardamom - 5-7 No's<br />
Salt<br />
Turmeric powder<br />
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<b>Other Ingredients</b><br />
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Goat meat - 1 pound (cleaned and cut to small pieces)<br />
Red Onion - 1 medium sliced<br />
Red Chili powder - 3 tsp (or more)<br />
Coriander powder - 2 tsp<br />
Meat Masala Powder - 1 tsp (Optional)<br />
Mustard Seeds - 1 tsp<br />
Fennel seeds - 1 tbsp<br />
Coconut Oil/Vegetable Oil - 3 tbsp<br />
Curry leaves - few springs<br />
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<b><br /></b>
<b>Method</b><br />
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* Grind all the ingredients given under marination (except turmeric powder and salt) with little water, rub goat pieces with the ground ingredients, add salt & turmeric powder, keep for at least 1/2 an hour<br />
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* Transfer to a pressure cooker , cook in medium heat till 1 whistle heard, turn heat to medium-low , cook for another 1/2 an hour ( 2-3 whistles are heard)<br />
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* In an other pan, heat oil, add mustard seeds and fennel seeds, add sliced onion when the mustard seeds crackles.Saute onion till brown, add coriander powder and red chili powder then lower the heat.<br />
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* Add the cooked meat to the fried onion , pour any leftover stock from the pressure cooker, may add some water (or coconut milk) to this and cook for another 15 minutes in low heat.<br />
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* Add curry leaves , sprinkle meat masala powder (if using) , stir and switch off heat.<br />
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* Serve hot with Appom, Rice, Roti or Bread.<br />
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Enjoy!<br />
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That's my little bunny 😊<br />
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Belated Vishu and Easter wishes to all !<br />
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Cheers,<br />
TN</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1467522735044753867.post-3663374381790127892017-03-20T17:22:00.001-07:002017-03-20T17:26:15.382-07:00Fish Mango Curry (Meen Manga Curry)<div dir="ltr" style="text-align: left;" trbidi="on">
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Kind of status update for me after 7 years 😂 this new job that I got makes it so, been a month now & am overflowing with happiness and sadness of course is inevitable when you send your baby to a day care. All in the family is getting immunized naturally to fight all trendy viruses now...counting all these as experiences...may help in long run :/<br />
However I am really very happy to start working after a long break.Since sharing my life events and experiences in this space has become my habit, am at present super excited !<br />
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So the news in my husbands hometown (Angamaly) is the release of a Malayalam movie called<br />
"Angamaly Diaries" We were watching the movie-trailer and I got stuck with this "Meen -Manga Curry (Fish-Mango in coconut milk gravy) which is one of the best dish I have had in their place and Ammamma (Nithin's Granny) used to make it so very deliciously..<br />
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I didn't wait to make this fish -manga curry 😊<br />
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This is a must try recipe if you are a fan of fish cooked in tenga-paal (Coconut milk), raw mango gives this a classic tangy twist....<br />
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& this curry with some Kerala rice...for the Malayalaies - this is Yumminess overloaded !!<br />
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Note - I didn't have fresh Manga (Raw mango) so I used the salted Mango pieces(uppu manga)<br />
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Manga - Uppilittathu (Raw mango in brine) this is one of the treasures that I have in my kitchen.<br />
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Here's the Recipe<br />
<br />
<b>Ingredients </b><br />
<br />
<b>Marinate</b> - Fish with the following ingredients for 15 minutes<br />
<br />
Fish - 1 pound (45 grams) Approx<br />
Raw mango pieces - 1 whole mango sliced (1/2 cup -i used salted mango pieces)<br />
Green chili's - 1 no's slit<br />
Onion- 1/2 medium sliced<br />
Ginger - 1 tsp crushed<br />
Garlic - 1 no crushed<br />
Turmeric Powder - 1/2 tsp<br />
Coriander Powder - 1 and 1/2 tsp<br />
Red Chili Powder - 2 tsp ( Use more as per your preference)<br />
Salt to taste (Use less if using mangoes in brine)<br />
Vinegar - 1 tbsp<br />
Coconut Oil - 1 tbsp<br />
<br />
<b>Other Ingredients </b><br />
<br />
Thin Coconut Milk (randampaal) - ( less concentrated 2 cups )<br />
Thick Coconut Milk - 1/2 to 1 cup<br />
Shallots - few no's sliced<br />
Curry leaves - few springs<br />
Coconut Oil - 1 tbsp<br />
<br />
<b>Method </b><br />
<b><br /></b>
<b>*</b> Marinate fish with the ingredients given under marination , keep for at least 15 minutes<br />
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* Pour Thin coconut milk to the marinated fish, cover with a lid and cook for 10 to 15 minutes until fish looks cooked, reduce the heat.<br />
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* Add thick coconut milk to the cooked fish and switch off the heat (if you are cooking this in a Chatti/Madka).If using any other pan , keep heat in low.<br />
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* Heat 1 tbsp coconut oil to prepare seasoning, fry shallots and curry leaves until brown. pour this to the fish curry & its ready.<br />
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Like any other fish curry, this tastes best when it sits for some time<br />
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Cheers<br />
TN</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1467522735044753867.post-44627959127647831072017-02-01T08:23:00.001-08:002017-02-01T08:23:43.658-08:00Bombay Toast (Like French Toast) <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
I didn't have big plans when I started this year and <strike>as usual</strike> didn't make any New year resolution too , other than to post at least one recipe every month ,<br />
so I tried many interesting recipes to start but most of it didn't turn up good to post it here :(<br />
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So posting another simple breakfast recipe today :(<br />
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I like the word "simple" than "Complicated"<br />
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<b>Ingredients </b><br />
<br />
Bread Slices - 5 No's (white ,brown or anyother)<br />
Milk - 2 cups<br />
Eggs (large) - 1 No<br />
Sugar - 1/2 cup (Or more if your like)<br />
Vanilla essence - few drops (or a pinch of Cardamom powder or Nutmeg) what ever you prefer.<br />
Butter to toast - 2 tbsp (or more if serving these for kids)<br />
<br />
For decoration - Added some chocolate chips, syrup & Confectioners sugar<br />
(That's how I try to tempt my fuzzy eater )<br />
<br />
<b>Method </b><br />
<br />
* Beat well Eggs & sugar , slowly add milk and essence (or powder), keep aside when well combined.<br />
<br />
* Heat a pan (preferably non stick pan , or coat the surface with some oil, when pan is hot enough, reduce the temperature to medium.<br />
<br />
* Dip both the sides of bread slices in the beaten Egg- milk mixture,<br />
<br />
* Toast each sides of the bread with some butter in the heated pan for not more than 4 minutes, until the sides starts to turn brown.<br />
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For those who haven't had a great start, its never late , keeping positive spirit is the best thing we can do to ourselves.<br />
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Cheers<br />
TN</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1467522735044753867.post-2424282358630008542016-10-05T10:38:00.003-07:002016-10-05T10:43:14.300-07:00Egg Burji <div dir="ltr" style="text-align: left;" trbidi="on">
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I know its kinda kiddish to blog recipe of Egg Burji( Scrambled Eggs) but this is for the novice - that's what I'll say but the truth is, am trying to help myself get back to blogging after a break ....<br />
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<br />
<div>
This year was hectic for me so far, my new baby keeps me busy all the time , we moved to our first home here and then there's this never ending renovation happening, making my surrounding messy and dusty :( hope it gets over soon. </div>
<div>
Sad demise of our Amamma (Hubby's Granny) was the worst part,I don't know how many times I have described about her in this blog, as she was an absolute Gem, wise and graceful , am not sure if I'll be able to achieve fineness of character she had anytime in my life, even if I live 92 years (to live 92 years ? question mark very necessary here ) that was her age... but she lived her life feeding others with love, she's my role model. </div>
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We traveled to India for her funeral , myself and kids were lucky to stay there for 2 months and then we reached back here few weeks ago.<br />
My experience travelling 32 hours alone with 2 kids is worth sharing...hhmm... may be later.<br />
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Many obstacles for me to continue blogging :(<br />
another thing , pictures I post wouldn't be so good, ( I don't think it was so good before too) but it may go worse :( as I lost my camera charger...</div>
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ssshhhhhh its a secret, will remain a secret till my hubby reads this (it never happens) or till I let my sponsor know that I lost it, while shifting, or renovation or baby and bla bla .....anyways am sure my readers would adjust as you guys have been so good to me. so all these pics are from my phone.<br />
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<br />
Here's the recipe of Anda Burji AKA Indian style scrambled eggs.<br />
you know what,<br />
Cilantro / Coriander leaves and Cumin powder makes it Indian :D<br />
<br />
You'll need<br />
<br />
Eggs - 4 No's<br />
Onions - 1 medium sized finely chopped<br />
Tomatoes - 2 no's<br />
Cilantro - half bunch<br />
Garlic and ginger - finely chopped - 1/2 tsp<br />
Green chili's - 2 to 4 No's (adjust as per your preference)<br />
Oil - 2 tbsp<br />
Cumin powder - 1/4 tsp<br />
salt to taste<br />
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and 15 minutes is more than enough to make these<br />
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<b>Method </b><br />
<br />
Beat Egg's with some salt , keep aside.<br />
<br />
Heat oil , add ginger , garlic , onion and green chili's and saute till onion looks golden brown , add then tomatoes and continue sauteing till oil starts to separate , add finely chopped cilantro , salt and cumin powder. Stir and add beaten eggs , cook in medium to high heat , stirring constantly for another 4 to 6 minutes. Switch off the heat.<br />
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Serve with Roti , Rice or Bread.<br />
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Cheers<br />
TN</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1467522735044753867.post-25501800766244650772016-02-24T09:36:00.003-08:002016-02-24T09:42:01.502-08:00Tiramisu Cake <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
A "Bundle of Joy" my gift from Santa is here by my side now, named her Tania Maria.<br />
of-course not easy as I always take time to get adapted to the new changes in life, and time is flying in jet speed for me, no matter how much ever I plan and prepare myself, an initial fighting phase is always there and this is one among the many things I am yet to learn to manage.<br />
Anyways am enjoying it though I miss cooking, which is therapeutics for me, a stress relieving exercise too :(<br />
<br />
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<br />
Have a very easy Tiramisu Cake recipe, coincidentally a sweet dish as the first post this New year, after the break :D<br />
Made this for Soccer man's Birthday.<br />
He being a fan of Tiramisu said he loved it.<br />
<br />
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I am sure You'll not be disappointed if you try making this, if you are a fan of Coffee.<br />
Recipe adapted from <a href="http://allrecipes.com/recipe/25639/tiramisu-layer-cake/" target="_blank">Allrecipes.com</a> - I used cake mix which makes it super easy,<br />
may also make this with any <a href="http://theeatgallery.blogspot.com/2014/01/hot-milk-sponge-cake.html" target="_blank">Sponge Cake</a>.<br />
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<b>Ingredients </b><br />
<br />
<b>For Cake </b><br />
<b><br /></b>
White or Yellow Cake Mix - 1 package<br />
Instant Coffee Powder - 1 tsp<br />
Hot Coffee - 1/4 cup<br />
Coffee Liqueur (Rum or Vodka) -2 tbsp (Optional) <br />
Sugar - 2 tbsp<br />
<br />
<b>For Filling </b><br />
<b><br /></b>
Mascarpone Cheese - 1/2 container (4 oz)<br />
Cream Cheese - 1/2 package (4 oz)<br />
Confectioners Sugar - 1/2 cup<br />
Coffee Liqueur (I used Vodka) - 2 tbsp<br />
<br />
<b>Frosting & Decorating </b><br />
<b><br /></b>
<b><br /></b>
Whipping Cream - 2 cups<br />
Confectioners Sugar - 1/2 cup<br />
Instant Coffee - 1 tsp<br />
Semi Sweet Chocolate - 1 square <br />
Cocoa Powder - for dusting<br />
<br />
<br />
<b>Method </b><br />
<b><br /></b>
<b>Prepare Cake </b><br />
<b><br /></b>
<b>* </b>Preheat Oven to 350 Degree F, Grease 3 small round Pans, keep aside.<br />
<b>* </b>Prepare Cake batter as per package instructions, divide the batter in to 3 portions, add 1 tsp instant Coffee powder to one portion. Pour the prepared batter to the pans and bake for 20 to 25 minutes till a tester comes out clean. Let Cool.<br />
* Mix Liqueur to the prepared hot coffee , add in sugar and stir. Keep aside.<br />
<br />
<b>For Filling</b><br />
<b><br /></b>
<b>* </b>Mix Cream cheese & Mascarpone (keep outside to soften) ,sugar and Liqueur, stir well till everything combines.<br />
<br />
<b>For Frosting </b><br />
<b><br /></b>
<b>* </b>Beat the cream until it starts to thicken, add sugar and instant coffee and beat again until stiff. Refrigerate for sometime.<br />
<b><br /></b>
<b>Assemble the Cake </b><br />
<b><br /></b>
<b>* </b>Place 1 plain player cake on a serving plate , poke holes in the cake using a thin skewer or tooth pick, pour little of the prepare hot coffee over and spread some of the prepared filling over this cake.<br />
<br />
* Top this with the coffee layered cake , poke holes in this cake (as done with the first layer) , pour little hot coffee over and spread the rest of the filling over this second layer.<br />
<br />
* Top this again with the third cake (Plain cake) , poke holes in it as done above and pour the rest of the hot coffee.<br />
<br />
<b>Frost the Cake</b><br />
<br />
* Spread the sides and top of the cake with frosting, Place Cocoa powder in a sieve and lightly dust the top with it. Garnish with grated semi sweet chocolate.<br />
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<br />
<b>Notes: </b><br />
<br />
Do not pour more hot Coffee to the cake as then it may get too soft to frost the same.<br />
<br />
Click the link- <a href="http://allrecipes.com/recipe/25639/tiramisu-layer-cake/" target="_blank">Allrecipes.com</a> to see the video presentation of this cake.<br />
<br />
<br />
Cheers<br />
TN<br />
<br />
<br />
<br />
<br />
<br />
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<br />
<br /></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1467522735044753867.post-18390760397320399762015-12-09T09:23:00.000-08:002015-12-10T07:54:48.777-08:00Vegetable Upma Recipe <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Am getting carried away seeing the happiness and smiles on familiar around,<br />
"Joy" which comes with December.....though I have a big task in front of me, probably this month :/<br />
Anyways its time to forget all worries/anxieties, thanking Almighty for another year in our life that we complete this month and hope to have a wonderful New-year.<br />
We should go in pace with the celebration and enjoy :) no matter what as "December" comes again only after a year :D<br />
<br />
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<br />
"Upma" is a very popular, easy to make South Indian Breakfast,<br />
Recipe here has a creamy twist which will make your Upma extra rich and flavorful,<br />
Do give it a try and you'll never be disappointed :)<br />
<br />
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<br />
<b><br /></b>
<b>Ingredients </b><br />
<br />
Rava/Semolina - 1 cup<br />
Onion - 1/2 of One medium sized, finely chopped<br />
Green Chili's - 3 No's<br />
Tomato - 1/2 of one medium sized, finely chopped<br />
Carrot - 1 medium sized - finely chopped<br />
Beans - 4-6 no's chopped (Optional)<br />
Ginger - 1/2 inch size Piece - finely chopped<br />
Garlic - 2 No's finely chopped<br />
Ghee/ Vegetable Oil - 3 Tbsp<br />
Mustard Seeds - 1 tsp<br />
Cumin Seeds - 1/4 tsp<br />
Split Urad Dal - 1/2 tsp (Optional)<br />
Split Gram Dal - 1 tsp (Optional)<br />
Cashew nuts or Peanuts - 1 tbsp (Optional)<br />
Cilantro/Coriander leaves - 1tbsp chopped (Optional) -avaoid if you dislike its taste.<br />
Ghee - 1 tsp (Optional)<br />
Salt to taste.<br />
<br />
<br />
<b>And the secret ingredient -</b><br />
<b>Cooking cream or Whole fat boiled - Milk - 1 cup </b><br />
<b><br /></b>
<b>Method </b><br />
<b><br /></b>
* Dry roast Rava in a heated Kadai/Pan for 5 minutes in medium heat, transfer roasted rava to an other plate.<br />
<br />
* Heat Ghee/Oil in the kadai, add mustard seeds and allow to splutter, then add cumin seeds and the grams - Urad dal & Gram dal (if using), saute for a minute and add Ginger, garlic and chilies, followed by onion, carrots and Beans (If using) saute in medium heat for 5-10 minutes till the vegetables looks almost cooked.<br />
<br />
* Then add Cashew-nuts/Peanuts (If using) , cilantro (If using) and tomato, cook for another 2- 3 minutes stirring vigorously<br />
<br />
* Pour 2 cups of water to this and add salt , then pour 1 cup Heavy cream or whole fat Milk, allow to boil.<br />
<br />
* Add 1 tsp of Ghee (optional) to the boiling water + milk and slowly add in the roasted Rava, keep heat to medium-low and stir it while it gets slowly thickened.<br />
<br />
*When the Rava looks soaked with the water and it starts to thicken a bit,<b> switch off the heat</b> and allow to get cooked and thicken with the heat within it for 2-3 minutes.<br />
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<br />
<br />
* Serve this creamy, delicious Upma immediately while its still hot, with ghee and Sugar.<br />
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<b>Notes :</b><br />
<br />
I like my Upma to be soggy, so I added 3 cups of liquid for 1 cup of Rava, In Kerala Upma is made dry with less water and its enjoyed with Banana/Plantain and sugar.<br />
If you need it dry add just 1 cup water and 1/2 cup Milk or cream (if adding) , and cook the same in low heat stirring vigorously till the Upma looks dry.<br />
<br />
*Do try adding milk as it gives a very creamy texture and flavor to the Upma, but do add <b>boiled</b> milk only if using.<br />
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<br />
Cheers<br />
TN </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1467522735044753867.post-22830753120307557532015-11-20T11:41:00.003-08:002020-12-27T14:37:23.052-08:00Achappam (Kerala Rosette Cookies) <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
My pregnancy this time reminded me of many things that I loved to eat while I grew up. Fried Sardine-eggs , Jackfruit & many snacks made with the it & Indian Coffee House special "Masala Dosa"<br />
I am grateful to all my dear friends who brought special food for me all these 8 months, I didn't miss my home much because of you guys & am so glad that I have you all :)<br />Since Achappom is my all time favorite snack decided to try making it , I haven't made it before. </div><div dir="ltr" style="text-align: left;" trbidi="on">Glad it came out really good for me, though It didn't come out well the first batch was wasted. Correct temperature of Oil and Achu/ mold is the key. </div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
To make "Achappam" you'll need this special "Achu" specially designed mold, I brought it from Kerala, but it came out really well, these are available in Amazon, there's variations of these and Non stick varieties too which would be great especially if its your first try <br />
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Yes , again it tested my patience initially while frying'em, but was determined to make it alright until I mastered some tricks while making the same,<br />
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Temperature of the oil while frying, getting used to some "<i>not so good</i>" properties of Iron mold "Achu" , the consistency of batter etc are important, we learn with experience, may be I found it difficult because I haven't seen the way its made.<br />
But I must write it tasted better than any Achappam that I had anytime in my life :)<br />
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<b><i>Please note the lines given in "Bold" in the description given below, if planning to make these. </i></b><br />
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<b>Ingredients </b><br />
<br />
Rice flour - 2 cups<br />
Maida / All purpose flour - 1 tbsp (Optional)<br />
Thick Coconut Milk - 3/4 cup (Approx, adjust as per need)<br />
(may use full fat Cow's milk too though its not used traditionally)<br />
Egg - 1 small beaten<br />
Sugar - 3/4 cup<br />
Black Sesame seeds - 1 tbsp<br />
Cumin seeds - 1 tsp<br />
A pinch of Salt<br />
<br />
Oil for frying<br />
<br />
<b>Method </b><br />
<b><br /></b>
* Mix all ingredients listed above for the batter, in a bowl , adjust the quantity of coconut milk to <b>make batter thin in consistency</b>, thinner than Dosa batter (or pan cake batter). Keep this for 20 to 30 minutes.<br />
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* Heat oil in a deep wok or saucepan, <b>dip and keep the "Achu" Iron mold in the oil while its gets heated (at least for 5 minutes) until the oil</b> and the "Achu" is really hot, bring down the heat to medium high.<br />
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* <b>Transfer a small amount of the batter to another steel or aluminium bowl, so that each time you dip the hot "Achu"in to the batter, it doesn't make any changes to the whole batter</b>, also its good to make these in batches especially if making these for the first time. You may make any changes to the next batch if its not coming out well with the first attempt.<br />
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* Check if the oil is really heated by frying few drops of batter in to the oil and it should bubble up fast. Once the oil is ready, take out the "Achu"/Iron Mold from the oil, shake off excess oil from the "Achu" and dip it to the prepared batter, immediately drop this "Achu" to the oil.<br />
<b>Do not dip the whole Achu/iron mold into the batter , then the batter wouldn't come out of it while frying. </b><br />
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* Once the Achu/iron mold is in the oil, wait for few seconds and then shake it lightly so that the Achappam comes out of it and gets fried, turn to the other side after few more seconds. Should be light brown in color on both sides.<br />
If the Achappam doesn't get separated from the mold, use a fork to help separate it slowly,<br />
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* <b>Ensure that the Mold/Achu is really hot every time you dip it to the batter </b>or else the batter wouldn't get stick to it, <b>also shake off excess oil from it before dipping the same in to the batter each time,</b> its good to keep the Achu/Mold dipped in the heated oil after each Achappom is made, so that its temperature is maintained.Fry the rest of the Achappam's similarly.<br />
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* These Achappam's would be soft just after frying , place the fried Achappam's on to a tissue-paper and allow to cool and get crispy. Once cooled, transfer'em to an air tight container or Ziploc bag, it stays for a few weeks.<br />
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Enjoying Crispy Achappoms<br />
:D<br />
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Notes : Please note the lines given in "Bold" in the description above if planning to make "Achappom"<br />
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Cheers<br />
TN<br />
<br />
<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1467522735044753867.post-2006546448092630202015-11-11T13:03:00.001-08:002015-11-12T07:35:25.490-08:00Home made (Yellow) Jalebi Recipe & Happy Diwali <div dir="ltr" style="text-align: left;" trbidi="on">
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Since India is celebrating one of her biggest festival "Diwali" today,<br />
I was determined to make some thing sweet, which is compulsorily made in all houses celebrating "Diwali" This being my second Diwali after I started blogging in full pace, I decided to make Yellow Jalebi" making of which is little tricky I must write :/<br />
and am not very satisfied by the way it looks :(<br />
last year I made <a href="http://theeatgallery.blogspot.com/2014/10/boondi-ladoo.html" target="_blank">Boondi Ladoo</a>, which I felt was far easier to make.<br />
To make these all you need is patience, but am sure If I can make it, any body else can do it easily :D<br />
as I believe I am among the list of impatient people,<br />
though am trying to improve :(<br />
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Referred many blogs and you-tube links before making these,<br />
found the recipe in <a href="http://www.vegrecipesofindia.com/jalebi-recipe-how-to-make-jalebi/" target="_blank">vegrecipesofindia.com</a> very descriptive, click link for her Jalebi recipe.<br />
I made some changes to the recipe above to reduce the fermentation time.<br />
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<br />
Here's how I made it.<br />
<br />
<b>Ingredients </b><br />
<br />
Maida/All purpose flour - 1 cup<br />
Corn flour - 1 tbsp<br />
Besan /Gram flour - 2 tbsp<br />
Fast acting Yeast - 1/2 tsp (Optional, instead use Soda powder)<br />
Sugar - 1 tsp (use only if using yeast)<br />
Salt - a pinch<br />
Turmeric Powder - 1/4 tsp<br />
Thick curd - 1/2 cup<br />
Water - 1/2 cup + 2 tbsp (Approx, I used 2-3 tbsp more) <br />
Oil - for frying<br />
<br />
<b>For Sugar syrup </b><br />
<br />
Sugar - 2 cups<br />
Water - 2 cups<br />
Lime juice - 1/2 tsp<br />
Cardamom or saffron threads - few<br />
<br />
<b>Method </b><br />
<b><br /></b>
<b>Optional - * </b>Heat 2 tbsp water till warm and add 1 tsp sugar to it, mix well and then add yeast, keep for 5 to 7 minutes in warm place to activate yeast. This step is for those who intend to use Yeast, may add Soda powder instead.<br />
<br />
* Mix together Maida + Besan + Corn Flour + turmeric powder + curd + 1/2 cup water+activated Yeast mixture (if using) Mix well using a spoon for 4-6 minutes until the batter looks smooth (not too thick not too thin in consistency) If using Soda Powder instead of yeast, add it just before frying.<br />
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* keep these for fermentation for at least 6 hour's, (taste best if kept for longer time)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BeoEdiFZ37lbKMkF_b3aH5A9QedJdA348G1DdVtBRVOj2kWiRpTepLosOzeFg9NutzEHm5sOmrXNzuv9FHUBD4r8uw9wH58lXaxU4TbTAoDy7AJD-s1vRhkC8-0h6Iv0z39RoriA6bMs/s1600/DSC_3445.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BeoEdiFZ37lbKMkF_b3aH5A9QedJdA348G1DdVtBRVOj2kWiRpTepLosOzeFg9NutzEHm5sOmrXNzuv9FHUBD4r8uw9wH58lXaxU4TbTAoDy7AJD-s1vRhkC8-0h6Iv0z39RoriA6bMs/s640/DSC_3445.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Batter after its kept for 6 hour's to ferment. </td></tr>
</tbody></table>
<br />
<br />
* To make Sugar syrup, boil water and sugar, to bring it to one string consistency, when it reaches the required thickness add lime juice & crushed cardamom. May add color or Saffron to this syrup, saffron would give a light yellow color naturally, but I didn't have the same so used color, which made my Jalebi look brown :(<br />
<br />
* Heat Oil in a frying pan, bring to high heat initially then turn the heat to medium-high heat, temperature of the oil determines how your jalebi's would look like (color and shape) as its hard to make those shapes if the oil is really hot, hence regulate the temperature accordingly.<br />
<br />
* Beat the batter once again,add 1 to 3 tbsp water to the batter if it looks thick after fermentation (Batter shouldn't be too thin) transfer'em to a piping bag/ or use any squeezable ketchup bottle's,try piping'em to a paper before frying. Start frying the same 2 to 3 minutes on both sides, I like my jalebi's to be little crispy so I fried it for little more time.<br />
<br />
* Making perfect round shapes for these jalebi's was not easy, but after frying few shapeless jalebi's,<br />
I learned the trick, anyways shapeless jalebi's also taste equally good so its fine ;)<br />
<br />
* Dip these fried Jalebi's in sugar syrup for 1 to 2 minutes and place them on to a flat plate. If planning to keep for more days, store in air tight containers and refrigerate.<br />
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Enjoy !<br />
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Wishing you all a very Happy and Blessed Diwali :)<br />
<br />
Cheers<br />
TN<br />
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<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1467522735044753867.post-19920279431495661352015-10-21T07:58:00.002-07:002015-10-21T08:04:24.368-07:00Vegetable Pulao Recipe ( Veg Pilaf) <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Orange tint and scent of pumpkin pie "Fall" is here & am loving this time of the year like never before, enjoying the rain which I missed this year. <br />
Hope all in US is getting ready with kids for Halloween. I have 4 large pumpkins here :(<br />
that's how Dad pamper their kids :/<br />
now its my turn & NA already started nagging to start carving :(<br />
Anyways that's a fun thing to do with kids.....Love it when I see her eyes sparkle with excitement.<br />
<br />
Here's a picture of one that I carved last year.<br />
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NA excused that asymmetrical face, was convinced with a happy looking Witch :D<br />
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<br />
Busy days with my in-laws who are here for a month, roaming in and around Salt lake and exploring new places here is of-course fun,though I miss my blog :(<br />
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A good DIL is not supposed to serve experimented dishes's to her in-laws was my Mom's advice, so today I made something which I am confident in making, a very popular Indian rice dish, more popular in the Northern states of India.<br />
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<br />
Everyone would have their own way of making it, I usually pressure cook it to save time. But if you are fast in cutting vegetables, a scrumptious meal is ready under half an hour. <br />
<br />
Recipe here doesn't need a pressure cooker though you may cook it in the same if you wish.<br />
Pressure cooked Pulao/Pilaf is my favorite for some reason, though it wouldn't give you that appealing look.<br />
<br />
<b>Ingredients </b><br />
<br />
Basmati Rice (Long Grain Rice) - 2 cups<br />
Ginger and Garlic paste/crushed - 1 tbsp (together)<br />
Onion - 1 medium chopped<br />
Mixed vegetable's - 1 cup chopped (carrots,beans ,peas ,cauliflower etc) <br />
Tomato - 2 large chopped<br />
Green chili's - 4 to 6 no's (Use as per your preference)<br />
Cilantro chopped - 1/4 cup<br />
Mint Leaves chopped - few springs (Optional)<br />
Juice from 1 lime<br />
Water - 4 cups - double the amount of rice taken (differs with variety of rice used)<br />
Salt to taste<br />
Vegetable Oil / Ghee - 3 tbsp<br />
<br />
<b>Whole spices </b><br />
<br />
Cumin Seeds - 1 tsp<br />
Cardamom - 2 no's<br />
Bay leaves - 1<br />
Cloves - 3 no's<br />
Cinnamon stick - 1/2 inch size piece<br />
<br />
<b>To Decorate (Optional)</b><br />
<b><br /></b>
1 medium size Onion, sliced and fried to golden brown color<br />
1 Tbsp each Cashew nuts and Raisins (I didn't use)<br />
<br />
<br />
<b>Method </b><br />
<br />
* Soak Rice in water first before starting to cook. Heat oil in a pot / Pressure cooker or rice cooker.<br />
<br />
* Add to the heated oil lightly crushed whole spices (given above) add then Ginger-Garlic paste and saute for a minute, followed by chopped onion.<br />
<br />
* When onion looks golden brown, add the other vegetable's and half portion of the chopped tomatoes.<br />
<br />
* Saute the vegetables for 2- 4 minutes and then add the drained rice, continue stirring for another 5 minutes.<br />
<br />
* Add in the leaves (Cilantro and Mint-if using) and stir to combine. Add salt , lime juice, the rest of the chopped tomatoes & water.<br />
<br />
* Cover and cook the same in low heat (if using an open pot) till the water is absorbed and rice is cooked. Do stir rice in between to check if the water is enough, sprinkle water in between if necessary.<br />
<br />
* Once the rice looks cooked, let this sit for 5-7 minutes (Keep this open) , then use a fork to fluff up the rice.Decorate with fried Onions, Cashew-nuts and Raisins.<br />
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<br />
* Serve Pulao/Pilaf hot with Raita, Mint Chutney, Pickle and/or any Curry.<br />
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<br />
<b>Notes </b><br />
<br />
* If using a pressure cooker, cook till 1 whistle heard, immediately transfer the cooker to a cool place, once the pressure is released open the lid and use a fork to fluff up the rice, transfer rice to a flat tray/dish and keep this open for 5 to 7 minutes before serving.<br />
<div>
<br /></div>
Cheers<br />
TN<br />
<br />
<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1467522735044753867.post-83674020202577680232015-09-14T10:13:00.002-07:002015-09-15T08:26:47.625-07:00Dragon Chicken (Indo-Chinese Recipe) <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Its September again, this is the first time that I am happy to welcome this month since the time I started realizing that I am getting old, as this is the month that completes one another year of my life on earth.But I want time to fly with this same pace till another 3 months as am waiting for a surprise the Almighty is molding inside me :)<br />
Another reason for my happiness this month is the happening of State fair and Cultural Fair's, marking the end of Season....<br />
Like last year this time also did I participate for a Honey Recipe Contest, baked some Baklava Rolls for the same and went to the fair ground with no much confidence as Baklava is not really an accepted dessert by the American taste buds :)<br />
But this was One name which came into my mind when thinking of a dish with Honey, honey glazed chicken was the next option, though I decided to go ahead with Baklava & ended up tasting 5 other variety Baklava's the other contestants presented, the fun part was that none of the Baklava entries won any prize :D<br />
Anyways glad that my NA didn't cry after hearing the result, I expected the same to happen, as I saw her super happy, jumping with excitement not minding her surroundings when my <a href="http://theeatgallery.blogspot.com/2014/09/cream-cheese-filled-chcocolate-cups.html" target="_blank">Cream cheese filled Chcocolate Cupscakes in Chocolate Cups</a> won 2nd prize for a Cup cake contest in the same venue last year.<br />
<br />
I console myself thinking that participation is the best part and winning is just the next level ;)<br />
<br />
<br />
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<br />
May be its the wish of the lil-one getting baked inside my tummy, that I crave extraordinarily for some specific dishes which I sometimes dream in my deep sleep, and this day its "Dragon chicken"<br />
I have had it couple of times from some restaurants in Mumbai, the reason why its called "Dragon" might be because of the bright red tint the dish would have and that long strips of chicken pieces.<br />
<br />
Do give it a try if you like Indo chinese dishes, a mixture of Indian ingredients to a typical Chinese recipe. <br />
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<br />
Here's how I made it<br />
<br />
<h3 style="text-align: left;">
Ingredients </h3>
<b>For shallow frying </b><br />
<b><br /></b>
Chicken Breast - 2 medium Breast pieces(cut in to long thin strips)<br />
Soy Sauce - 2 tsp<br />
Kashmiri Red chili powder (Or paprika) - 2 tsp (Adjust as per your preference)<br />
Salt - to taste (Use less as all the sauces used here would have salt in it)<br />
White Pepper powder - 1/2 tsp (More or less)<br />
Chili Sauce (I used Homemade Chili Garlic sauce- Recipe given below) - 1 tbsp<br />
Corn flour - 2 tbsp<br />
Oil - for frying (2 to 4 Tbsp Approx) <br />
<br />
<b>Other Ingredients </b><br />
<b><br /></b>
Onion - 1 medium - thinly sliced)<br />
Whole Red chili's - 2 to 3 no's (crushed)<br />
Paprika or Kashmiri Red chili powder - 1 tsp (Or more)<br />
Garlic - 2 to 4 No's - chopped<br />
Ginger - a small piece finely chopped<br />
Green or Red Bell Pepper (Capsicum) - thinly sliced.<br />
Cashew Nuts - few no's<br />
Green Onion - few tbsp's chopped (Optional)<br />
Soy Sauce - 1 tsp<br />
Chili Sauce (or home made Chili Garlic Sauce) - 2 tbsp<br />
Tomato Sauce - 1 tbsp<br />
Sugar - 2 tsp (Use more if you like this dish less spicy)<br />
Salt to taste - Use only if required (as all the sauces would have salt in it)<br />
<br />
<br />
<b>For Homemade Chili Garlic sauce </b>- soak 6 to 8 whole red chili's and 3-5 Garlic pieces in 2 to 3 tbsp vinegar for 15 to 30 minutes, blend the same using a small blender to make a sauce,this would have thin consistency when compared to the store bought Chili sauce but would definitely taste better.<br />
this<b> isn't </b>stored for more than a day since it doesn't have any heating. I make it in small quantity usually for the preparation of certain Indo Chinese Dishes.<br />
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<br />
I prefer making chili garlic sauce at home as it gives a slight tangy flavor to the dish with the addition of vinegar, hence if you are using store bought chili sauce, add few drops of vinegar or lime juice to the recipe here - Only if you like slight sour taste in your dish :)<br />
(This is entirely optional as its not included anywhere in the original recipe )<br />
<br />
<h4 style="text-align: left;">
<b>Method </b></h4>
<div>
* Marinate the chicken pieces with all the ingredients given under Frying except corn flour for 10 to 15 minutes. Heat Oil in a <b>Non-stick pan (as we haven't used egg for binding, this tends to stick)</b> sprinkle corn flour to the marinated chicken (for coating) just before frying the same.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin2H5qaUl0mlh1QRXPawlqhRx-e3YyGvxxl_uuiUF6CBKCJZvRPMJ5ksCcJ-VOyHzKvJbS1X0U5FyLZiVa9ERX0Af9Lv_dAnqWASboSoqSuQn1Z0YEfjCCzBGMSKBtBd-FXcwRs-aGYx7U/s1600/DSC_3343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin2H5qaUl0mlh1QRXPawlqhRx-e3YyGvxxl_uuiUF6CBKCJZvRPMJ5ksCcJ-VOyHzKvJbS1X0U5FyLZiVa9ERX0Af9Lv_dAnqWASboSoqSuQn1Z0YEfjCCzBGMSKBtBd-FXcwRs-aGYx7U/s320/DSC_3343.JPG" width="320" /></a></div>
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<div>
* Shallow fry the marinated chicken pieces till its all cooked and looks golden brown in color. </div>
<div>
Remove from heat.</div>
<div>
<br /></div>
<div>
* In the same pan with the left over oil (Remove some oil if it seems excess), add garlic first to induce its flavor to the fried oil, followed by ginger, sliced onion & dry whole chili's , saute the same till brown (should be nicely done) then add the fried Chicken pieces & sliced bell pepper's to it,cook stirring the same for 2-4 minutes.</div>
<div>
<br /></div>
<div>
* Add Paprika (Kashmiri Powder) , Cashew nuts , all the sauces and salt (If required) and stir fry for another 5 to 7 minutes until everything is coated nicely to the chicken pieces. May sprinkle some water (if you think that the dish is looking dry) </div>
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<br /></div>
<div>
* Finally add sugar, stir again and switch off the heat. Serve topping the dish with some chopped spring-onions. <br />
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Enjoy with Fried rice or any Noodle's. </div>
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Notes :<br />
<br />
In all the original recipes the chicken pieces are deep fried, I decided to shallow fry the same and use the same oil to make the gravy. Hence you may deep fry the chicken pieces to make it nice and crispy.<br />
<br />
Use a Non stick pan to fry the chicken pieces as this recipe doesn't add egg to the marinade which creates a binding. If not using a Non stick pan to shallow fry, use half of 1 egg to give the chicken pieces nice coating. <br />
(I didn't use egg here as it tends to make the batter/marinate little loose in consistency and would need more corn flour)<br />
<br />
This dish is slightly spicy (Home made chili garlic sauce makes it more spicy) hence use less red chili's for the sauce (if preparing at home) to make it less spicy.<br />
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<br />
Cheers<br />
TN<br />
<br /></div>
Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-1467522735044753867.post-19009376535130658772015-08-27T21:14:00.001-07:002015-09-01T07:34:52.730-07:00Happy Onam , Cherupayar Payasam Recipe <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
When I was a kid,the most exciting thing during Onam was to collect flowers to make Pookalam (Flower Carpet), now that I am grown up, it has been replaced by the preparation of Sadhya (Feast), there was a time in between when I was in my teens that I used to wait for Onam only because I could wear Kerala Set-Saree - which is slightly different from the normal Saree, dress like a "Malayalee" (Keralite)<br />
<br />
Onam is a festival beyond any religious boundaries ,though the believes related to the same and the traditions are typically followed by the Hindus in our place, but most of our homes would have a Sadhya (Feast) prepared on that day & also would have a "Pookalam" (Flower Carpet) in front of our house.<br />
I wish I was in Kerala,I could help my NA make a "Pookalam" & make Sadhya, sit with my family and enjoy the same after which we would lie down watching TV as all you can do after this grand feast is to just rest :D<br />
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Here's a video I made :)<br />
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<object class="BLOG_video_class" contentid="UPLOADING" height="266" id="BLOG_video-UPLOADING-0" width="320"></object><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyJ9kbKgcdOZov8tUyYGjOD46bR-dKewLRjH_-qDh0HKcN6P5if3hAu796SywhnOoW62mrUCKXbqwIo6QY82A' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
Photo Courtesy - Sadhya Pic <a href="http://www.hungryforever.com/11-places-for-a-hearty-onam-sadhya-in-chennai/" target="_blank">www.hungryforever.com</a><br />
- Pulikali Pic <a href="http://www.flickriver.com/photos/kirangb/4935277612/" target="_blank">http://www.flickriver.com</a><br />
- Pookalam Pic <a href="http://webneel.com/pookalam-designs-onam" target="_blank">http://webneel.com</a><br />
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<div>
<br />
Following are links to some of the recipe's of Side dishes posted in this blog , which are usually prepared for Sadhya - yet to post all the side dishes for a Kerala Sadhya :( </div>
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<br /></div>
<div>
<br /></div>
<div>
<a href="http://theeatgallery.blogspot.com/2014/04/kerala-style-dal-curry-parippu-curry.html" target="_blank">Parippu Curry / Kerala Style Dal</a><br />
<a href="http://theeatgallery.blogspot.com/2013/12/sambar-kerala-style-without-masala.html" target="_blank">Kerala Sambar</a></div>
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<a href="http://www.theeatgallery.blogspot.com/2014/03/inji-curry-ginger-curry-sweet-and-sour.html" target="_blank">Inji Curry / Ginger curry with Tamarind </a></div>
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<a href="http://theeatgallery.blogspot.com/2014/02/mathanga-erissery-traditional-kerala.html" target="_blank">Mathanga Erissery</a><br />
<a href="http://theeatgallery.blogspot.com/2014/07/olan-for-kerala-sadya-curry-with-ash.html" target="_blank">Olan </a> (Central Kerala Style)<br />
<a href="http://theeatgallery.blogspot.com/2014/09/kalan-for-onam-sadhya-yam-raw-plantain.html" target="_blank">Kalan</a></div>
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<a href="http://theeatgallery.blogspot.com/2014/02/vellarikka-pachadi-cucumber-with-yogurt.html" target="_blank">Vellarikka Pacha</a></div>
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<a href="http://theeatgallery.blogspot.com/2013/12/beetroot-kichadi.html" target="_blank">Beetroot Pachadi</a></div>
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<a href="http://theeatgallery.blogspot.com/2014/06/cauliflower-carrot-thoran-stir-fry-with.html" target="_blank">Thoran</a> with Cabbage or Cauliflower </div>
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<a href="http://theeatgallery.blogspot.com/2014/04/achinga-payar-kaya-mezhukkupuratti-long.html" target="_blank">Mezhukkupurattiathu</a> With Achinga Payar /Long Beans </div>
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<a href="http://theeatgallery.blogspot.com/2014/04/palpayasam-rice-kheer-rice-based.html" target="_blank">Paalpayasam</a> - Rice Payasam<br />
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<br />
Sharing a very special Kerala Dessert recipe , made during all festive occasions<br />
"Cherupayar Payasam"<br />
To be honest I haven't made it much,as someone in my family doesn't appreciate it :(<br />
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I miss that Dark Brown color in my payasam here, which is possible only with the extra brown Jaggery/Brown Sugar or Palm sugar that we get in our place.<br />
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<br />
<h3 style="text-align: left;">
Ingredients </h3>
<div>
Cherupayar/ Green Gram - 3/4 cup </div>
<div>
I made it with whole gram instead of split gram & used a pressure cooker to make it easier.</div>
<div>
Jaggery/Raw Brown sugar/Sharkkara - 1 and 1/2 cups ( used about 7 pieces) </div>
<div>
Thick Coconut Milk (Onnampaal) - 1/2 cup to 3/4 cup </div>
<div>
Thin Coconut Milk (Randampaal) - 2 - 3 cups (I made it with store bought coconut milk, diluted the same with some water) </div>
<div>
Dry ginger powder/ Chukku podi - 1/4 tsp</div>
<div>
Cumin powder - a pinch </div>
<div>
Coconut pieces - 2 tbsp </div>
<div>
Cashew-nuts & Raisins - 2 tbsp (more or less) </div>
<div>
Cardamom - 4-6 no's crushed. </div>
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Ghee/ Clarified Butter - 1 to 2 tbsp</div>
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<br /></div>
<div>
<b>Method </b></div>
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<br /></div>
<div>
* In a pressure cooker, heat some ghee(2-3 tsp), saute Green gram's in this for 4-6 minutes in medium heat, let cool for sometime (10 -15 minutes) and give this a pulse in the blender. (Do not powder the same, it just needs to get broken lightly) </div>
<div>
<br /></div>
<div>
* Pour Thin coconut milk (Randampaal) to this shallow fried Green gram & cover with the lid, wait for 2 whistles and switch off the heat. Allow to cool for some time.</div>
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<br /></div>
<div>
* In the mean time, melt Jaggery with some water (1/4 to 1/2 cup) water , strain and keep aside.</div>
<div>
I use the microwave to melt the same,it is much easy to melt it this way. </div>
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<br /></div>
<div>
* Once the pressure is gone, add the melted Jaggery and bring to boil, add crushed cardamom, Dry ginger powder(Chukku podi) & a pinch of cumin powder. </div>
<div>
<br /></div>
<div>
* When the payasam reaches the required consistency, add the thick Coconut milk and switch off the heat.(It is better to make it thin as this tends to become thick when allowed to sit for a while) </div>
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<br /></div>
<div>
* In another pan, heat the rest of the ghee, fry Coconut bits, then add cashewnuts and,raisins,fry till everything looks brown.Add this to the prepared Payasam and Serve. </div>
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Enjoy :) </div>
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<b>Notes :</b></div>
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<br /></div>
<div>
I made this payasam initially by mixing jaggery/sugar & pulses together but payar/Green gram didn't get cooked even after pressure cooking the same for 3-5 whistles, that is the science I haven't learned ;) Addition of sugar delays the cooking process. </div>
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Hence while preparing Payar Payasam, add sugar/Jaggery only after its cooked in Milk, that's how its done :) </div>
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<br />
Now that Sadhya is the main attraction, sharing with you few tips that I learned from my mistakes, am sure I have much to learn while preparing a grand Sadhya :)<br />
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<br />
<ul style="text-align: left;">
<li> Different vegetables have varied cooking time, while cooking recipes with the combination of root vegetables and other vegetable's (with less cooking time) like Kalan, Avial, Sambar etc , care should be taken when you cut the vegetable's, let the root vegetable's be little bigger in size than the other vegetable's.</li>
</ul>
<ul style="text-align: left;">
<li> I made an Alleppey style Errishery last week and was very disappointed with its taste, as this is one dish I will ask my Mom to make when I am at home and it never tasted this bad :( After researching I realized that the vegetable's weren't cooked properly. Flavors of vegetable's get released only if it is cooked nicely for certain dishes (Errisheri, Kalan etc) the vegetable's need to be nicely cooked and mashed, then alone would it contribute to the authentic taste.</li>
</ul>
<ul style="text-align: left;">
<li>Salt shouldn't be added initially to those dishes which need legumes (Pulses, like sambar, Errisery, Parippu Curry etc) as the addition of salt to the legumes/Pulses would delay its cooking process. Hence add salt only after cooking pulses well, also some starchy vegetable's (Chena / suran , Kaya /Raw banana etc) also tend to have the same property. </li>
</ul>
While all other Vegetable's like Onion, tomato's, cucumber - those vegetable's which has more water content in it tend to cook faster when salt is added to'em.<br />
<br />
<ul style="text-align: left;">
<li> Cook and keep dishes like Rasam , Inji puli etc , a day before the Sadhya as it taste best when its allowed to sit for some time. Also if you are inviting people for sadhya, its better to cook and keep the legumes/pulses/Parippu for parippu curry, sambar etc a day before, this would make cooking easier.</li>
</ul>
<ul style="text-align: left;">
<li> Do not cook vegetable's for more time after the addition of ground coconut and curd. This is the first thing everyone learns while preparing any dish with coconut, as high temperature tends to curdle and would contribute a "not-very pleasing texture" :) </li>
</ul>
<ul style="text-align: left;">
<li> Make dishes with Coconut Oil for all Kerala Sadhya dishes as everything tastes authentic only with Coconut oil in it :). </li>
</ul>
<br />
Also addition of Coconut pieces for Mezhukkupurati (Payar, beans etc which doesn't need grated coconut) would make it extra rich and flavorful.<br />
<br />
<ul style="text-align: left;">
<li> Do not forget to store Dry red chili's, curry leaves, coconut pieces while planning to prepare Sadhya, as it plays a major role in seasoning the dishes. these not only contributes to the look of the curry, also gives extra flavor's and makes the dish complete. </li>
</ul>
<ul style="text-align: left;">
<li> While preparing white payasams, take correct measurements of Semiya, rice etc as the addition of more would make the Payasam thick and ruin the dessert. Hence take accurate measurements while make the same.</li>
</ul>
<ul style="text-align: left;">
<li> While preparing Payar Payasam, Rice Payasam etc, add sugar/Jaggery only after the rice, Payar etc is cooked in Milk (at last) as the addition of sugar initially delays the cooking process. Add less sugar initially and the rest after everything is nicely cooked. </li>
</ul>
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Wishing you all a very Blessed and Happy Onam :) </div>
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Cheers</div>
<div>
TN </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1467522735044753867.post-42762548045038714902015-08-12T11:41:00.002-07:002015-08-12T13:20:15.507-07:00Goan Fish Curry with Ground Coconut<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
We have a Goan friend "Richie" who's a <strike>chroooonic </strike>bachelor ;)<br />
A typical Goan who loves food and cooking. We were lucky to have him as guest once when we were just married , he taught me about Goan food, also shared some useful tricks in kitchen, during his 1 week stay.<br />
He's one of a kind "Party Man" I must say, who led a life I haven't even imagined till then. He follows a unique lifestyle by starting his day very healthy,an hour or two he would spent for jogging , exercise , Yoga and good Break fast then enters the kitchen to start cooking but he could do it only with the help of his cocktails hence by the end of the day he's not very healthy ;)<br />
I must thank him for the friendliness and the way he took over my kitchen, the food and flavors he created was amazing.<br />
Thanks to Richie, glad that he's now the first person whom I would call when ever I think of preparing a Goan specialty dish.<br />
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This Goan specialty Fish curry with coconut paste is one of the dish that he prepared,<br />
I fell in love with its flavors the first time I had it. <br />
Recipe is similar to the Kerala Fish curry with Coconut gravy, but the addition of some spices like whole coriander seeds, dry red chili's & pepper corns make it extra flavorful.<br />
A must try recipe for all those who are fish lovers like me.<br />
<br />
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<br />
I used Salmon here but King fish or Pomfret would be the best, if its available in your place.<br />
<br />
<b>Ingredients </b><br />
<br />
Fish - Salmon 1 pound (Approx) sliced or cubed<br />
Tamarind / Sambar -puli - 1 and 1/2 tbsp<br />
* Mango 1 whole sliced or Tomato (1/2 finely chopped )- (Optional) adjust the sour taste as per your preference, add more tamarind if you aren't using mango or tomato slices here.<br />
Onion - 1 small - sliced<br />
Oil - 2 tbsp (I used Coconut oil)<br />
Green chili's - 2 no's slit<br />
Salt to taste<br />
Turmeric Powder - a pinch (or more)<br />
Kashmiri Chili Powder - 1 tsp<br />
<br />
<b>Grind to Paste </b><br />
<br />
Coconut - 2 cups<br />
Shallots - 5 to 8 no's<br />
Coriander seeds - 1 tbsp<br />
Cumin seeds - 1 tsp<br />
Pepper corns - 4 to 6 no's (Do not use more)<br />
Dry whole red chili's - 6 to 10 no's (Adjust as per your preference)<br />
Ginger - small piece<br />
Garlic - 3 no's<br />
Turmeric Powder - 1/2 tsp<br />
Methi seeds (Fenugreek seeds) - a pinch<br />
Salt & little water to grind.<br />
<br />
<br />
<b>Method </b><br />
<br />
* Clean and slice Fish, rub the same with a pinch of turmeric powder and salt. Keep aside.<br />
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* Grind to a very smooth paste the ingredients given above for grinding.<br />
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* Heat 2 tbsp oil in a Madka or any Kadai/pot , saute sliced onions & finely sliced tomatoes (if using) Add Kashmiri Red chili powder when the onion looks brown.<br />
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<br />
<br />
* Then add the nicely ground coconut paste, and cook until the raw taste of ginger and garlic is gone (almost takes 10 to 15 minutes in medium heat) <b>cover and cook </b>this as it tends to bubble and decorate the surroundings ;) stir in between.<br />
Add little water if it tends to stick to the bottom.<br />
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* When the paste is completely cooked and the oil starts to separate add 1 cup water(give or take) and add thetamarind pulp (or tamarind diluted with little water) & slit green chili's , allow to boil.<br />
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* When the gravy starts to boil, add marinated fish and *mangoes (if using) Allow to cook for 5 to 7 minutes until the fish is completely done.<br />
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<br />
Switch off the heat and let rest for 2 to 4 hour's (if possible) as fish curry taste best when its allowed to sit for sometime.<br />
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Serve with steamed rice.<br />
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Enjoy !<br />
<br />
Cheers<br />
TN<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1467522735044753867.post-12791985793409115732015-07-20T13:24:00.002-07:002015-07-20T13:34:19.003-07:00Chicken Kabsa (A traditional Arabic Chicken & Rice Recipe) Step By step Recipe <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
While I was waiting inside the car in the parking-lot of a grocery store,the sight of a a very old couple walking together caught my attention, they were slowly walking with the help of their walking sticks on one side and their hands held each other on the other side.<br />
Grandma seemed very sick and could barely walk while Grandpa looked little more healthy, and walked right by the Grandma's side, held her hand, carried her handbag along with the walking stick he used for himself and their grocery bag. I saw him open the door for her, made her sit comfortably,closed the doors for her and walked to the drivers side & I couldn't take my eyes off from them until their car drove away far from my visibility.<br />
I realized the worth of companionship, love and care.<br />
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I tend to forget but am glad that instances like these reminds me to do so :)<br />
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<br />
Since Muslims around the World celebrated Eid last week, I decided to make something special to post in my blog today :)<br />
Celebrating along with my Muslim friends, partaking the happiness & joy that they enjoy during this season. Dedicating this post to all my Muslim friends near and far.<br />
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<b><br /></b>
During my India Visit this year, I heard much about Kabsa, which is a recent entry to the menu list there especially in the restaurants which were famous for Biriyani till then.<br />
Though its a big hit in all the famous Muslim restaurants in my place, I was not lucky to taste it this time.Sad that I couldn't taste it there but was determined to try making it here once I reach back home. <br />
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<br />
This recipe is adapted from the YouTube video here<br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/sN63an-d1BA/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/sN63an-d1BA?feature=player_embedded" width="320"></iframe></div>
<br />
<br />
And here's how I made it.<br />
<br />
<b>Ingredients </b><br />
<br />
<b>For Rice and Gravy </b><br />
<b><br /></b>
Long-grain Rice - 2 cups<br />
Tomatoes - 3 No's (Medium) finely chopped<br />
Tomato paste - 1 Tbsp (I used home made Tomato Sauce)<br />
Dried Lime - 1 no (I sun-dried one lime until nicely dried) Otherwise buy'em from any Mediterranean stores.<br />
Onion - 2 no's finely chopped<br />
Ginger - 2 tsp chopped<br />
Garlic - 2 tsp Chopped<br />
Vegetable Oil - 2 tbsp (May use Butter instead)<br />
Juice of 1 lime<br />
Salt to taste<br />
<br />
<b>Spices</b> - 3 cloves, 1 small stick Cinnamon , 1/2 tsp Cumin powder, 4 Cardamom , 1 tsp Pepper crushed , 2 tsp Red Chili Powder, 1 tsp Coriander Powder.<br />
<br />
<br />
<b>For Marination & Shallow frying </b><br />
<br />
Chicken - 1 pound ( .45 Kg Approx) With bones and Skin preferred -cut into large pieces.<br />
Lime Juice - from 2 Limes<br />
Salt to taste<br />
Pepper powder - 1 tsp (or more,adjust as per your preference)<br />
Coriander Powder - 3 tsp<br />
Red chili powder - 1 tsp <br />
Butter - 2 tbsp<br />
<br />
<b>For Serving </b><br />
<b><br /></b>
Nuts (I used cashew nuts, traditionally they use Pine-nuts ) - 2 Tbsp<br />
Raisins - 2 Tbsp<br />
Parsley - few springs (I used Cilantro/Coriander Leaves)<br />
Boiled Eggs - 2 to 4 No's (I didn't use)<br />
Lemon ridges<br />
<br />
<br />
<b>Method </b><br />
<b><br /></b>
<b>Marination & Shallow frying</b><br />
<b><br /></b>
<b>* </b>Marinate the chicken pieces with the ingredients given under marination (other than the butter), keep at least for half an hour.<br />
<br />
<b>* </b>Melt butter(2 tbsp) in a frying pan, keep the heat to medium and shallow fry the chicken pieces skin side down first ( if using chicken pieces with skin) Fry Until the skin looks brown and crispy)<br />
I didn't use chicken with skin, so shallow fried it till the outside looked brown.<br />
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<br />
* Remove the chicken pieces and then fry the long grain rice in the left over butter & Chicken fat (in the same frying pan) fry stirring vigorously until for 3 to 5 minutes in low heat).<br />
Keep aside the fried rice and the chicken pieces.<br />
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<b> Gravy </b><br />
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* In an other pot, heat vegetable oil (2 tbsp) and saute onion,garlic and ginger until onions looks translucent.<br />
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* Add the chopped tomatoes and tomato paste (I used Sauce), cook till everything is combined and looks mushy.<br />
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* Add then the shallow fried chicken pieces, and the freshly ground spices and powders (Given under Rice and Gravy), stir and combine, cook for another 5 minutes stirring continuously. (May transfer these then to a rice cooker but I cooked'em in the same pot)<br />
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* Add 3 and 1/2 cups of water to the gravy (Add little less than double the quantity of rice taken)<br />
Add dried lime and salt, cook'em covered for another 10 minutes until the chicken pieces are well done.<br />
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* Remove the chicken pieces from the gravy, and add the fried rice to this gravy for cooking the same,add extra salt and lime juice for the rice. (Add extra water if you think the water is less)<br />
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* Cook the rice in the gravy until , water is completely dried and rice well done.<br />
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* Broil the chicken pieces (for 5 minutes in the oven) or dry roast the chicken pieces in a nonstick frying pan (in low heat) until the outside looks brown and crispy. (its better to broil if you have a bake oven)<br />
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* Once the rice is done, its ready to serve.<br />
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(I cooked the rice and then transferred them to another baking pan,covered it with aluminium foil and baked it in 350 degree preheated oven for 10 minutes, this helps the rice to open up a bit ) <br />
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Serve hot rice, topped with the chicken pieces, sprinkle the fried nuts, raisins and few springs of parsley (or coriander leaves), traditionally they keep boiled eggs while serving them.<br />
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Enjoy a very flavorful and scrumptious Arabic meal :) <br />
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Notes :<br />
- Rice to water ratio should be accurate in the recipe, otherwise the rice tends to get overcooked. I am still not confident in cooking rice perfectly, hence I baked the rice after cooking the same in the chicken gravy. Cover and bake until the rice is nicely done.<br />
If the water seems more in the rice, bake uncovered for 10 minutes, this helps to easily dry off any extra water in the rice.<br />
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- In some recipes they prick the dried lime using a fork, to help extract its flavor easily.<br />
If you do not have any dried lime, add fresh lime rind (of 2 or 3 Lime's) to get its flavor. Though only dried lime would contribute the authentic flavors needed.<br />
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Belated Eid wishes to all my friends and readers.<br />
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Cheers<br />
TN<br />
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