tag:blogger.com,1999:blog-43308833224397685612024-03-14T15:49:39.357+08:00samayal2Impressin a simple wayRevathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-4330883322439768561.post-23827118545159582472015-05-02T15:52:00.001+08:002015-05-02T15:52:11.344+08:00VANILLA GULAB JAMUN POPSICLE RECIPE/EGGLESS VANILLA GULAB JAMUN ICECREAM<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #222222; text-align: start;"><span style="font-family: inherit;">Their are many delightful combinations in cooking and food which I love. I just enjoy each and every bite of it and the combo just melts in mouth and one such combination is vanilla ice cream with gulab jamun. When I was a teen, dad often take us to Rotary meeting it would be a large get together.Lots of friends,fun and yummy yummy food, the most common dessert served that time was gulab jamun or carrot halwa with ice cream. I would just relish eating them any time of the day and would want for more and more. And to say RK is just me like when tasting desserts and he loves gulab jamun a lot, so when my MIL visited here last month she made a batch of gulab jamun,it was half over and I saved the rest half for this yummiest popsicles and ice cream. Everyone in my house loved it to the core and was over the same day,we went for 2 serving. So don't hesitate to give a try and u will all love it. You can use store bought gulab jamun also</span></span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px; text-align: start;">.</span></div>
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<b>Ingredients:</b></div>
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Heavy cream - 1&1/2 cup</div>
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Milk - 1/4 cup</div>
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Sweetened condensed milk - 1/4 cup</div>
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Vanilla extract - 3/4 tsp</div>
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Gulab jamun - 15 pieces</div>
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<b>Method:</b></div>
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Take heavy cream and condensed milk in a bowl,give a good mix.</div>
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Add in vanilla essence and milk and give a mix.<br />
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Then using a electric beater or hand whisk,whisk well till its all the cream and milk a bit thick.Then take a loaf pan or any freezer proof box,line it with a cling wrapper.<br />
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Pour in 1/4th the mixture into the pan then place the Gulab jamuns and fill again with 1/4th cream milk mixture and finally fill in some Gulab jamuns and freeze overnight.while serving remove the ice cream from the loaf pan,slice and serve.<br />
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For popsicles,slice the gulab jamuns into small pieces,then fill the popsicles mould with few pieces of gulab jamuns ,followed by cream mixture and then do it alternatively,then insert the popsicles stick and freeze overnight. Once the mould is all set show in running water and remove slowly.<br />
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Slice and serve the yummiest Vanilla gulaj jamun ice cream :)</div>
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<b>Notes:</b></div>
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Adjust the sweetness according to your taste.Adding milk is optional you can replace it with heavy cream.</div>
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Drain the syrup from gulab jamuns an hour before your going to assemble the ice creams.</div>
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Lining the loaf pan with cling wrapper helps to remove and slice the ice cream easily so don't skip that,but if you prefer scooping it out,you can skip that part.</div>
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Allow the ice cream to freeze over night, so that it would have been set well and easy to slice.</div>
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Keep Smiling:)</div>
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Revathi Ramkumar</div>
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Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com13Singapore1.352083 103.819836000000010.8441055 103.174389 1.8600605 104.46528300000001tag:blogger.com,1999:blog-4330883322439768561.post-9110120912409415542015-04-26T17:44:00.001+08:002015-05-02T15:47:21.981+08:00KERALA STYLE PRAWN CURRY RECIPE/PRAWN CURRY COOKED IN COCONUT MILK<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">Hi hope you all had a great weekend, cooked this delicious prawn curry for Sunday lunch and everyone in my family loved it.So din't wait to share this tastiest recipe with prawns. Give a try and you cant stop with 1 serving.</span></div>
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<b>Ingredients:</b></div>
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Onion - 2</div>
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Tomato - 1</div>
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Ginger garlic paste - 1 tsp</div>
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Red Chilly powder - 1/2 tsp</div>
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Coriander powder - 1 tsp</div>
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Turmeric powder - 1/2 tsp</div>
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Garam masala - 1/2 tsp</div>
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Pepper powder - 1/2 tsp</div>
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Thin coconut milk - 3/4 cup</div>
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Thick coconut milk - 1/3 cup</div>
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Tamarind - small lemon sized</div>
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Salt - to taste </div>
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Coriander leaves - few</div>
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<b>To Marinate:</b></div>
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Prawns - 1/2 kg</div>
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Salt - to taste </div>
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Turmeric powder - 1/4 tsp</div>
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Red chilly powder - 1/2 tsp</div>
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Coriander powder - 1/2 tsp</div>
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Garam masala - 1/4 tsp </div>
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Pepper powder - 1/4 tsp</div>
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<b>To Temper :</b></div>
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Oil - 1 tbs</div>
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Mustard - 1/4 tsp</div>
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Curry leaves - few</div>
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<b>Method:</b></div>
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Clean and de-vine the prawns, add the ingredients under "To Marinate" and keep aside for 1 hour,then take a pan pour in oil and add in the marinated prawns and sauté till its 3/4 Th cooked,take the prawns and keep aside.</div>
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In the same pan add in ingredients under "To Temper",then add in onions and sauté till translucent.<br />
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Add ginger garlic paste and sauté till the raw smell of ginger and garlic paste leaves off,then add in the masala powder<br />
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Saute well and tip in chopped tomatoes give a quick mix till the tomatoes are mushy,then add in thin coconut milk and allow it to boil well.<br />
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Pour in the tamarind extract ,allow the mix the boil well or till its slightly thickened,then add in half cooked prawns along with garam masala,allow to boil for 2 mins.<br />
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Then add in pepper powder followed by thick coconut milk,after you add in coconut milk allow it to boil for 2 mins and finally add in chopped coriander leaves give a mix and ready to serve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9d0TxRdQSjEhLyZ22BaizwusX3VPkQRQvaWZ9zLhrTJgFDsXulTHPd_lBPKivW7q7es1ZdoDGQCEMr4WxsSfIG0iGIo1bZTDZF1CXk-zSqa0KZdPowVuj_M_oMzM_4WL0QZzByqYWT4/s1600/IMG_3915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9d0TxRdQSjEhLyZ22BaizwusX3VPkQRQvaWZ9zLhrTJgFDsXulTHPd_lBPKivW7q7es1ZdoDGQCEMr4WxsSfIG0iGIo1bZTDZF1CXk-zSqa0KZdPowVuj_M_oMzM_4WL0QZzByqYWT4/s1600/IMG_3915.JPG" height="244" width="640" /></a></div>
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Yummy delicious Kerala style prawn is ready to serve:)</div>
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<b>Notes:</b></div>
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Marinating the prawns with masala gives a nice flavour, sautéing the prawns initially is optional, you can skip that and add the prawns after you add tamarind extract, and cook the prawns not more than </div>
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5-8 mins.</div>
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The original recipe called for kudampuli, i usually don't use that so replaced with tamarind.</div>
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Finally drizzle a tsp of coconut oil and allow the curry to rest for a while before serving.</div>
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Keep Smiling:)</div>
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Revathi Ramkumar.</div>
</div>
Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com2Singapore1.352083 103.819836000000010.8441055 103.174389 1.8600605 104.46528300000001tag:blogger.com,1999:blog-4330883322439768561.post-5735486683042542132015-04-18T15:01:00.001+08:002015-04-26T17:43:18.228+08:00POUND CAKE RECIPE/EASY POUND CAKE RECIPE<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVzy2psLKd9JVTr55T4MTJPU-IZCqLcfNRGbEZ2wTorcN2jugDP1-5sug6aNVoFE9wMbbLtB1H10-odXFm6U8YiNA12W61uRz-UJ-xYVO_EK0pDcKfWajjLv-r5idBkD4zWwzSZDWayu8/s1600/_DSC0587.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVzy2psLKd9JVTr55T4MTJPU-IZCqLcfNRGbEZ2wTorcN2jugDP1-5sug6aNVoFE9wMbbLtB1H10-odXFm6U8YiNA12W61uRz-UJ-xYVO_EK0pDcKfWajjLv-r5idBkD4zWwzSZDWayu8/s1600/_DSC0587.jpg" height="640" width="454" /></a></div>
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<span style="background-color: white; color: #222222; text-align: start;"><span style="font-family: inherit;">I had about 1/2 cup of leftover coconut cream in my fridge after making a yummy dessert. Was planning to finish it off soon and was searching to make some refreshing milkshake out of it.. I saw many recipes but one recipe,coconut tres leches milkshake caught my eye, I had all the ingredients for the milkshake, but the recipe suggested to serve the milkshake with few pieces of toasted pound cake. At first thought will skip that part, but was keen in knowing about and making of pound cake. So browsed for the recipe and found that it's all buttery yummy cake and decided to bake. Saw many recipes, but I'm a big fan of joy of baking recipes, I have tried many of her recipes and it was always a hit,dint have a second thought to try out and while baking,my house was full buttery buttery flavour and little one smelled and came knocking at the kitchen door with a big smile, she had a good enough slice and enjoyed every bite of it. The cake batter process is bit different form the normal one so follow each step to have a soft and crumble cake.</span></span></div>
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<b>Ingredients:</b></div>
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<b>Wet:</b></div>
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Eggs - 1&1/2 (at room temperature)</div>
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Milk - 1&1/2 tbs (at room temperature)</div>
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Unsalted butter - 7&1/2 tbs(92 grams)(at room temperature)</div>
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Vanilla extract - 3/4 tsp</div>
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<b>Dry:</b></div>
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Sifted cake flour - 3/4 cup(75 grams)</div>
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Baking powder - 1/2 tsp</div>
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Salt - 1/8 tsp</div>
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Granulated sugar - 1/4+1/8 cup(75 grams)</div>
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<b>Method:</b></div>
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Sift the cake flour twice and mix in baking powder,salt and powder the granulated sugar and add it to the cake flour mixture and mix well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDp2qx1z2TBDbpHv92jI6leWyfP6M4NIk6StaQUZcGVwVnp0Bl5UhoXHN_6_qnJePTQeuWBtHFRvOfyDdbe6vs8oj0a6o4md3c_L4kHnG7cJtbiDc8-uzXwCLakwLOfpkbyhPspjWg7Y/s1600/IMG_4305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDp2qx1z2TBDbpHv92jI6leWyfP6M4NIk6StaQUZcGVwVnp0Bl5UhoXHN_6_qnJePTQeuWBtHFRvOfyDdbe6vs8oj0a6o4md3c_L4kHnG7cJtbiDc8-uzXwCLakwLOfpkbyhPspjWg7Y/s1600/IMG_4305.JPG" height="246" width="640" /></a></div>
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Take a bowl add in all the wet ingredients except butter,give a good mix till the egg is completely mixed with milk and vanilla extract.</div>
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Take the dry ingredients in a bowl using a electric hand beater give a good mix,then add in butter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOnWP2HlQQOaMw5bYC9vy6_uPdGR0p40lXqXvQa3zQRj1SxPThKXii55H2j27eKOwgm_UR5SuQzbLCBCDa6w4m4HQUo5WC9TMyQ86_YQQF4AbImHzqi8JFVPQFI-k0lZuvG_v6gRTwrw/s1600/IMG_4307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOnWP2HlQQOaMw5bYC9vy6_uPdGR0p40lXqXvQa3zQRj1SxPThKXii55H2j27eKOwgm_UR5SuQzbLCBCDa6w4m4HQUo5WC9TMyQ86_YQQF4AbImHzqi8JFVPQFI-k0lZuvG_v6gRTwrw/s1600/IMG_4307.JPG" height="234" width="640" /></a></div>
Beat well at low speed for 2 mins till butter is mixed well with the flour,then divide the wet ingredients into 3 batch,add in the first batch of egg mixture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_7UzYjmVMSMggzRHAdMS-RCah5CzkzScaiVmlAiYcYhSQKLbGzr0gmxnGXiBZU6q67wY7ZVjFJCLJ8Js-5AGfk5LxIqq7XnaBVh6iDGcszfAlk4eNRB3rRMc9QPHNu1U-TJw12uLwy4U/s1600/IMG_4308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_7UzYjmVMSMggzRHAdMS-RCah5CzkzScaiVmlAiYcYhSQKLbGzr0gmxnGXiBZU6q67wY7ZVjFJCLJ8Js-5AGfk5LxIqq7XnaBVh6iDGcszfAlk4eNRB3rRMc9QPHNu1U-TJw12uLwy4U/s1600/IMG_4308.JPG" height="240" width="640" /></a></div>
Beat well at low speed,scrap down the sides add in the 2nd batch .<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwcjfrZTL7rkS2In5pRvNhW3nsUKsbZ7aPWo59ara-SGDEhc0Zog1xkWB5GlI76D3glKGcUdxyPAwQAdN_q18L_YEZ3S3rRYpHs5SIbGOUVCSBe0n52o_PuCLX23qGyGlpTYmDB2aOGHU/s1600/IMG_4309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwcjfrZTL7rkS2In5pRvNhW3nsUKsbZ7aPWo59ara-SGDEhc0Zog1xkWB5GlI76D3glKGcUdxyPAwQAdN_q18L_YEZ3S3rRYpHs5SIbGOUVCSBe0n52o_PuCLX23qGyGlpTYmDB2aOGHU/s1600/IMG_4309.JPG" height="244" width="640" /></a></div>
Beat well at low speed for 30 sec then add in the final batch,<br />
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When all the wet ingredients are added,scrap down the sides and beat well for good 30 sec. butter the cake pan dust with flour and line a parchment paper,add in the cake batter.<br />
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Sprinkle any nuts of your choice and bake for 45 mins or till tooth pic inserted comes out clean.de mould and cool in wire rack for 10 mins.</div>
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A fresh hot slice of cake is ready to serve,have bite and enjoy:)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV9_V7A0duNe4o4MwyNUPqQ5Yp8i_N3_EPSLmPYffP_JiiGOvtTpKEyecLTd1_SalztDMVURz9ODQ-Me1_6lQ3RoTWRkIkQhs-vpcEhQloCiZx3A5bhmI4_-qmH04QE2QBHD7UbOSRplc/s1600/_DSC0571.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV9_V7A0duNe4o4MwyNUPqQ5Yp8i_N3_EPSLmPYffP_JiiGOvtTpKEyecLTd1_SalztDMVURz9ODQ-Me1_6lQ3RoTWRkIkQhs-vpcEhQloCiZx3A5bhmI4_-qmH04QE2QBHD7UbOSRplc/s1600/_DSC0571.jpg" height="640" width="422" /></a></div>
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<b>Notes:</b></div>
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Make sure that butter,eggs,milk is all at room temperature or else the egg might curdle.</div>
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Due to butter the cake might tend to brown quickly, so after 20 mins of baking grease a aluminium foil with butter and cover the bake and continue baking. </div>
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Dividing the egg mixture into 3 batch and beating for good 30 sec will help to have a good cake structure.</div>
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Powder the granulated sugar before use,this will reduce the mixing time.</div>
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If you don't have cake flour,substitute for cake flour,for every 1 cup of all-purpose flour remove </div>
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2 Tbsp of flour and add 2 Tbsp of cornstarch and swift for good 3 to 4 times.</div>
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Sprinkling chopped nuts on top of cake batter is purely optional. </div>
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Keep Smiling:)</div>
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Revathi Ramkumar.</div>
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Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com8Singapore1.352083 103.819836000000010.8441055 103.174389 1.8600605 104.46528300000001tag:blogger.com,1999:blog-4330883322439768561.post-32489627990338058682015-04-12T12:44:00.001+08:002015-04-18T15:00:16.411+08:00COCONUT STRAWBERRY POPSICLES RECIPE/POPSICLES RECIPES<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #222222; text-align: start;"><span style="font-family: inherit;">Summer is at its peak in Singapore, always finding some drinks or ice-creams to keep me cool and hydrated, so made this fresh home made Popsicles with coconut and strawberry. When I first saw this recipe in Pinterest it caught my eye, being a coconut lover dint hesitate to give a try and to tell you it was a soooper hit and all just went for it. Even my little one had few licks:) and her expressions was out of the world,as first time tasting something cold, she totally loved it and wanted more:).The pops was over the next day I made so made a fresh batch again for photo and blog.Give a try and I'm sure your kids will and everyone in your family will love it.</span></span></div>
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<b>Ingredients:</b></div>
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Fresh strawberry purée - 1/2 cup</div>
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Coconut milk - 1&1/4 cup</div>
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Honey - 1 tbs</div>
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Condensed milk - 1 tbs</div>
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Vanilla extract - 1/2 tsp</div>
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<b>Method:</b></div>
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Add in the sliced strawberry with a tablespoon of honey and purée till smooth</div>
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Freshly squeeze the coconut by adding 3/4 cup of water to 1 cup coconut milk,then add in condensed milk and vanilla extract and give a quick mix.<br />
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Then arrange the strawberry puree and coconut milk in the popsicles mould .<br />
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Once popsicles mould is fill wrap it with a aluminium foil or cling wrapper then using a knife slit the centre and insert the stick and freeze it for 8 hours or over night.once the popsicles are completely frozen,show the mould in running tap water and un mould it carefully. <br />
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Yummy yummy Coconut strawberry popsicles is ready to eat:)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihOKybS0u6bQ0GY67QL_dIdyl6iFC4DZFsiRybR7u79h7g3ns6vBWGJ1jgAqXRrki7bfbGSkhQv2D-e94CqyV_ke94Wfws8zcv8Q1yZW2wk1Lqvpc0KrFsAvV5EzdGrWTof0gKRRvPmFc/s1600/_DSC0599-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihOKybS0u6bQ0GY67QL_dIdyl6iFC4DZFsiRybR7u79h7g3ns6vBWGJ1jgAqXRrki7bfbGSkhQv2D-e94CqyV_ke94Wfws8zcv8Q1yZW2wk1Lqvpc0KrFsAvV5EzdGrWTof0gKRRvPmFc/s1600/_DSC0599-2.jpg" height="640" width="422" /></a></div>
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<b>Notes:</b></div>
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Adjust the sweetness to suit your taste buds,you can replace condensed milk with 1&1/2 tbs of sugar.</div>
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I used freshly squeezed coconut milk,you can use store brought or can dilute 1/2 cup coconut cream with 3/4 th cup of water.</div>
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Keep Smiling:)</div>
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Revathi Ramkumar</div>
</div>
Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com4Singapore1.352083 103.819836000000010.8441055 103.174389 1.8600605 104.46528300000001tag:blogger.com,1999:blog-4330883322439768561.post-3762653691856414882015-04-06T22:52:00.001+08:002015-04-12T12:39:58.916+08:00CHICKEN CURRY RECIPE/EASY CHICKEN CURRY RECIPE<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWJ2K5oJkzwscjrsxSwNw7Nnpydc_5DizyTkxZ04OFr42d0-m0eqKLF6Rx7E_jHZD_A0Ar3w1N65e3dqY_txMH5h5KVXKppoqkZIpRBc-XeATXpuavs3VtP_f-25nv1m1d8Dvy345pAIU/s1600/DSC_0579.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWJ2K5oJkzwscjrsxSwNw7Nnpydc_5DizyTkxZ04OFr42d0-m0eqKLF6Rx7E_jHZD_A0Ar3w1N65e3dqY_txMH5h5KVXKppoqkZIpRBc-XeATXpuavs3VtP_f-25nv1m1d8Dvy345pAIU/s1600/DSC_0579.jpg" height="640" width="422" /></a></div>
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<span style="background-color: white; color: #222222; font-family: inherit; text-align: start;">A simple yet delicious chicken curry... RK is a kind of home lover, he loves to be at home on weekends, playing with little one,moving around and trying to help me in our cooking,rather than exploring outside, so most of our Sunday </span><span style="background-color: white; text-align: start;"><span style="color: #222222; font-family: inherit;">menus either breakfast or lunch will be elaborate, a much more relaxed time to chat, have a Heavy meal and a good afternoon nap... This curry can be made is less time if all ingredients on hand,and the curry goes a tasty </span><span style="color: #222222;">accompaniments<span style="font-family: inherit;"> with biryani or chappathi. So try out and let know, how you liked it.</span></span></span></div>
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<b>Ingredients:</b></div>
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Chicken - 1/2 kg</div>
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Onion - 1</div>
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Tomato - 2</div>
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Ginger Garlic paste -1 tbs</div>
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Turmeric powder - 1/2 tsp</div>
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Coriander leaves - few</div>
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<b>To Temper:</b></div>
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Oil - 1 tbs</div>
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Fennel seeds - 1/2 tsp</div>
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Cumin - 1/4 tsp</div>
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Pepper corns - 1/2 tsp</div>
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Bay leaf - 2</div>
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Star Anise - 2</div>
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Clove - 2</div>
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Cinnamon - 1</div>
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<b>To Grind:</b></div>
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Coconut - 1/3 cup</div>
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Khus Khus(poppy seeds) - 1&1/2 tsp</div>
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Green Chilly - 2</div>
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Cashews - 3</div>
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Chilly Powder - 1 tsp</div>
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Coriander Powder - 2 tsp</div>
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<b>Method:</b></div>
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Wash the chicken with salt and turmeric and set a side,then grind the ingredients under "To Grind" to a smooth paste.</div>
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Take a kadai pour in oil add the ingredients under "To Temper" sauté till aroma comes out,then add in onion and sauté till translucent.<br />
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Then add in ginger garlic paste sauté till the raw smell leaves out,add in tomatoes sauté till mushy<br />
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Add the ground masala with turmeric and sauté till oil oozes out,then add in cut chicken pieces and sauté till the chicken turns white.<br />
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Add in 2 cups of water and allow it to boil till the chicken is fully cooked and raw smell of masala leaves out.Then add in garam masala and allow it to boil for 2 mins and finally add in coriander leaves.<br />
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Serve this yummy chicken curry with briyani or plain rice and have a delicious meal:)</div>
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<b>Notes:</b></div>
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If you don't have khus khus you can replace with sunflower seeds or increase 2 cashews or skip it totally.</div>
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Sauté the masala well and allow it to boil for good 15 mins,this gives a nice flavour to the curry.</div>
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You can do the same with a pressure cooker for 3 whistle if you are in a hurry to save time.</div>
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Keep Smiling:)</div>
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Revathi Ramkumar</div>
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Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com1Singapore1.352083 103.819836000000010.8441055 103.174389 1.8600605 104.46528300000001tag:blogger.com,1999:blog-4330883322439768561.post-9053809861782109232015-03-30T13:28:00.001+08:002015-04-06T22:53:14.292+08:00BREAD PUDDING RECIPE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white;"><span style="color: #222222;"><span style="font-family: inherit;">A delicate delightful dessert, which can be made in no time... The ingredients used are so common, and sure we all will be using it regularly. Bread Pudding is an old fashioned dessert, and was also know as "poor man dessert" as it was made with stale moistened bread with some sugar and spices...now it's all updated and this dessert is made with full creamy richness and toppings of nuts or fruits. Many varieties of bread can be used and I have made it with a French loaf... Give it a try and U will totally love it... Will soon post an egg-less version</span><span style="font-family: arial, sans-serif; font-size: 12.8000001907349px;">.</span></span></span></div>
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<b>Ingredients:</b></div>
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Bread(French loaf) - 2 cups</div>
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Chopped almonds - 3 tbs</div>
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Chopped apple -1/2(optional)</div>
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Dry fruits - 2 tbs(optional)</div>
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<b>For Custard:</b></div>
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Large eggs - 1</div>
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White sugar - 1/4 cup</div>
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Vanilla extract - 1/2 tsp</div>
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Ground Cinnamon - 1/4 tsp</div>
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Unsalted Butter - 2 tbs(Melted)</div>
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Milk -1/2 cup</div>
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Full Cream - 1/2 cup</div>
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<b>Method:</b></div>
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Pre heat oven to 150° C,Take the bread and cut into small cubes and set a side.</div>
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Take a oven proof bowl or glass and grease it with melted butter on all sides,place the cubed bread and top it up with nuts and fruits and set a side.</div>
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In a bowl add in egg and sugar,using a electric beater or by whisk beat egg till they are pale and fluffy.</div>
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Add in ground cinnamon,milk and cream and whisk till all combined.</div>
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Then add in melted butter and mix well</div>
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Pour the egg milk mixture on top of the cubed bread and allow it to soak well for good 10 mins,if you have any left over egg milk mixture add in to the bread.Prepare a water bath(see notes)and pop it into the oven and bake for 30 mins or till the custard is cooked well.</div>
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Serve this delightful dessert warm or cold and enjoy each bite:)</div>
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<b>Notes:</b></div>
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Water bath prevent the eggs from curdling,so carefully pour in enough hot water so that the water is halfway to the bowl.I used my oven tray which was shallow enough to hold a good amount of water or you can use any large shallow pan,in this case place a clean kitchen towel at the bottom of the pan pour in some water and place the bread pudding pan on top,this way it can hold the pan well.</div>
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You can replace milk with cream and vice versa.And for a variation you can replace 1 tbs of milk with rum.</div>
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Adding nuts,apples its totally your choice.</div>
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I wanted individual servings so i used 2 small bowls but i suggest to use a single bowl so that i can hold a good amount of custard and gets soaked well.</div>
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Keep smiling :)</div>
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Revathi Ramkumar</div>
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Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com2tag:blogger.com,1999:blog-4330883322439768561.post-58416862038096682242015-03-11T12:04:00.002+08:002015-03-11T12:04:55.438+08:00GOAN FISH CURRY RECIPE/GOAN FISH CURRY WITH COCONUT<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white;"><span style="color: #222222; font-family: inherit;">Goan fish curry,another yummy fish curry in my list.. This s a delicious must try recipe for fish lovers.... I learnt this recipe from my bother,must admit he s a good cook,and he loves to try and taste many cuisines around the world.I rarely add coconut to my dishes, don't know y.... May be,I got this habit from amma... She seldom adds in coconut,but after tasting this curry. I'm in total love,with the </span><span style="color: #222222;">flavour</span><span style="color: #222222; font-family: inherit;"> of coconut,the smell and taste of it is so good and now a days I add coconut to most of my curries.I make this Goan curry in two ways,another is adding coconut milk with out the roasting and grinding part... Will soon post the another one.Till then try your hands on this delicious curry and let know..</span></span></div>
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<b>Ingredients:</b></div>
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Pomfret Fish - 3 pieces </div>
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Coconut oil - 1 tbs</div>
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Garlic -3</div>
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Curry leaves - few</div>
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Onion - 1/4 cup</div>
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Tomato - 1</div>
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Turmeric powder - 1 tsp</div>
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Tamarind - small lemon sized</div>
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Salt - to taste</div>
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<b>To Grind:</b></div>
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Dried red chilly - 8</div>
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Coconut - 3/4 cup</div>
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Fennel Seeds - 1 tsp</div>
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Garlic - 3</div>
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Ginger - small piece</div>
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Onion - 1/4 cup</div>
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Oil - 1 tsp</div>
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<b>To Temper:</b></div>
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Coconut oil - 1/2 tbs</div>
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Mustard - 1 tsp</div>
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Curry leaves - few</div>
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<b>Method:</b></div>
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Clean the fish with salt and pinch of turmeric,soak red chilly and tamarind separately in hot water for ten mins,and keep aside.Take a kadai pour in oil first add in fennel seeds and onion and sauté till onion is browned,</div>
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Add grated coconut to the browned onion and sauté in medium flame till the coconut s brown.<br />
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Then grind the browned coconut onion with rest of ingredients under "To Grind",grind to a smooth paste.</div>
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Take mun satti or kadai pour in coconut oil,add garlic then onion and curry leaves and sauté till onion is translucent.<br />
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Add in tomatoes sauté till mushy,then add in the ground paste sauté till oil oozes out.<br />
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Add turmeric powder and salt along with 1&1/2 cup of water and allow the curry to boil well.<br />
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Pour in tamarind water,and allow to boil till the curry is bit thick.then add in fish pieces and allow to boil for till the fish is cooked.<br />
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Finally temper with the ingredients under "To Temper"and curry is ready to serve.<br />
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Serve this yummy fish curry with rice and have a tasty meal:)</div>
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<b>Notes:</b></div>
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Soaking red chilly in hot water,give a smooth paste.Adjust the amount of spiciness to suit your tastes buds.If you don't have red chilly can replace with 1 tbs of red chilly powder.</div>
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Don't reduce the amount of coconut,this amount will be correct for the chilly added.</div>
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Browning the coconut and onion s the key for the curry,so do not skip that.</div>
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The final tempering is purely optional,i usually like this way.</div>
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Keep Smiling:)</div>
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Revathi Ramkumar</div>
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Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com1Singapore1.352083 103.819836000000010.8441055 103.174389 1.8600605 104.46528300000001tag:blogger.com,1999:blog-4330883322439768561.post-24059292160263378222015-03-08T16:22:00.002+08:002015-03-30T13:19:18.205+08:00ALOO GOBI DRY RECIPE/POTATO CAULIFLOWER MASALA <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; text-align: start;"><span style="background-color: white; text-align: left;"><span style="color: #222222; font-family: inherit;">HAPPY </span><span style="color: #222222;">WOMEN'S</span><span style="color: #222222; font-family: inherit;"> DAY proud to a women:):).Wishing you a day filled with happiness and love. What's special in your home?...I made this simple side dish from my moms cook book.</span></span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px; text-align: left;">.</span><span style="color: #222222; font-family: inherit;">Aloo gobi,all time favourite side dish. This aloo gobi combination can be made in many ways and this is my mom's style,simple and flavourful. This recipe goes well with chappathi, sambar or mild pulao.Try out and let me know.</span></span></div>
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<b>Ingredients:</b></div>
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Potato -2</div>
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Cauliflower -1 small</div>
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Onion - 1</div>
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Tomato - 2</div>
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Ginger Garlic paste - 1&1/2 tsp</div>
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Turmeric powder - 1/2 tsp</div>
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Chilly Powder - 1 tsp</div>
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Garam Masala - 1 tsp</div>
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Coriander leaves - few</div>
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Salt - to taste</div>
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<b>To Temper:</b></div>
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Olive oil - 1 tbs</div>
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Jeera - 1 tsp</div>
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Fennel seeds - 1/2 tsp</div>
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Cinnamon - small piece</div>
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Cardamom - 2</div>
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Bay leaf - 1</div>
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<b>Method:</b></div>
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Cut and clean the cauliflower,boil the potato and keep aside.Take a kadai pour in oil,add the ingredients under "To Temper".Sauté till the nice aroma comes,then add in onion and sauté till translucent.</div>
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Then add in ginger garlic paste,sauté till the raw smell of ginger garlic paste goes off,add in tomatoes and fry till its mushy.</div>
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Add in the spice powders,fry for 2 mix till the spice is mixed well with onion tomato,then add in little water and allow it to boil for 1 min.<br />
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Add in cleaned cauliflower florets,with some water and salt,close with a lid and allow the cauliflower to cook.</div>
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Once the cauliflower is 3/4th done add in boiled potatoes,sauté till the masala is blended well.Check for salt and finally add in chopped coriander leaves. </div>
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Serve this delicious side dish with chappathi or meal:)</div>
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<b><span style="font-family: inherit;">Notes:</span></b></div>
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<span style="font-family: inherit;">This aloo gobi recipe is mild spiced,adjust to suit your taste buds.</span></div>
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<span style="font-family: inherit;">Always soak the cauliflower in salted hot water before cooking.This helps to remove worms. </span></div>
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<span style="font-family: inherit;">Don't add more water while cooking cauliflower,this will make the cauliflower mushy and will not taste good.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Cook potato with a piece of ginger this helps to relive gastric. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Keep Smiling:)</span></div>
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<span style="font-family: inherit;">Revathi Ramkumar</span></div>
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Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com2Singapore1.352083 103.819836000000010.8441055 103.174389 1.8600605 104.46528300000001tag:blogger.com,1999:blog-4330883322439768561.post-12959664589849019142015-03-06T12:49:00.000+08:002015-03-08T16:21:43.709+08:00APPAM RECIPE WITHOUT YEAST/APPAM RECIPE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; text-align: start;"><span style="color: #222222; font-family: inherit;">Appam is a </span><span style="color: #222222;">flavourful</span><span style="color: #222222; font-family: inherit;"> breakfast,best served with some spicy curry or sweetened coconut milk.This is our families favorite breakfast combination,right from kid to elder,loves this combo...So i make appams on weekends. It's,bit time consuming process and the key for Getting softer appam is,the batter should be fermented well...The traditional way of making appam is by adding "toddy" it's not easily available.So,it's been substituted with Yeast.. But I usually prefer making appam without yeast..I have,another appam recipe without adding coconut,will share that recipe in future.. Still then,try this appam recipe and I'm sure you will love it..</span></span></div>
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<b>Ingredients:</b></div>
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Raw rice(Pacharisi) - 1 cup</div>
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Coconut- 1/2 cup</div>
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Fenugreek - 1 tsp</div>
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Cooked rice - 1&1/2 tbs</div>
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Sugar -1 tbs</div>
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Salt - to taste</div>
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Baking Soda - 1/3 tsp</div>
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<span style="font-family: inherit;"><b>Method:</b></span></div>
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<span style="font-family: inherit;"><b><br /></b></span></div>
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Wash and soak rice,fenugreek in water for at least 3-4 hours.</div>
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Drain the water and add the soaked rice in a mixer or in a grinder.</div>
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Then add in coconut and grind it dry for few seconds,then add in cooked rice and some water.</div>
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Grind the batter to a smooth paste,and pour into a air tight container and allow it to ferment over night or at least 12 hours.</div>
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Once the batter is fermented well,add in salt,sugar,baking soda and mix well.<br />
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Take the appa kadai add in few drops of oil and rub with a sliced onion.Pour a ladle full of batter into the kadai.<br />
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And rotate the kadai in a circular motion leaving a good amount of batter in the middle.Close the kadai and allow to cook for 1 min.And flavourful appam s ready to serve.<br />
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Serve appam with a <span style="color: black;"><a href="http://samayal2impress.blogspot.sg/2013/05/mothers-chicken-curry.html" target="_blank">Spicy Chicken Curry</a> or sweetened coconut milk and have a yummy breakfast:)</span></div>
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<b>Notes:</b></div>
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Grind the batter to a smooth and thin paste for soft appams.</div>
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Allow the batter to ferment well for tasty appam ,if your planning for breakfast, make the batter,a day before and allow it to ferment well.</div>
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Don't skip sugar and baking soda it helps the appam to cook well,And add the correct amount of baking soda or the appam will stick to pan.</div>
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Rubbing with onion is purely optional,i like the smell of onion.</div>
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Keep Smiling:)</div>
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Revathi Ramkumar</div>
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Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com2Singapore1.352083 103.819836000000010.8441055 103.174389 1.8600605 104.46528300000001tag:blogger.com,1999:blog-4330883322439768561.post-17902839290106183812015-03-01T18:34:00.003+08:002015-03-06T12:46:56.982+08:00TOMATO FISH MASALA<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #222222; text-align: start;"><span style="font-family: inherit;">Tomato fish masala is a simple and easy recipe.If your bored of the same fish fry or curry,then this is definitely a must try one for fish lovers like me... Today Rk was asking me to cook something different with fish... I asked him whether he want curry r dry,then he said me you don't you try the fish masala which we tasted in Pattaya... It's really a long back trip and I totally forgot about that... But the fish masala we tasted their was really awesome. It was a simple gravy, which I could easily find out what ingredients was used in it. So planned to replicate the fish masala and this was our Sunday lunch.. The fish was really yummy and paired well with dhal and rasam... Give a try and you will also love it.</span></span></div>
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<b>Ingredients:</b></div>
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<b>For fish Marination:</b></div>
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Thread fin fillet - 1/2 kg</div>
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Sambar powder - 1 tsp</div>
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Pepper powder - 1/2 tsp</div>
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Turmeric powder - 1/2 tsp </div>
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Salt - to taste </div>
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<b>To Temper:</b></div>
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Oil - 2 tbs</div>
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Fennel seeds - 1/2 tsp</div>
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Cumin seeds - 1/2 tsp</div>
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Pepper corns - 1/2 tsp</div>
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Cardamom - 2</div>
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Bay leaf - 1</div>
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<b>For Masala:</b></div>
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Onion - 2</div>
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Tomato - 2</div>
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Ginger - 1 tbs</div>
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Garlic - 1 tbs</div>
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Turmeric powder - 1 tsp</div>
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Chilly powder - 1/2 tbs</div>
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Coriander powder - 1/2 tbs</div>
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Garam masala - 1 tsp</div>
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Warm water - 1/2 cup</div>
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Coriander leaves - few</div>
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Salt - to taste</div>
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<b>Method:</b></div>
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Clean and marinate the fish with salt,turmeric and sambar powder.Add in very little oil in a pan,and slightly sauté the fish till it cooked well.</div>
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Take a kadai pour oil and add in the ingredients under "To Temper".Then add onion,garlic and ginger.ginger. Sauté well till onion is translucent. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytCg9oLe85XZgivd6ZT0XgieuYZpqiAMIcr-V1n-_vH_pOVDeYLVe_VM8pRCZFQ_cL7R9EinryvkzXwRRUQvcmyb52ZXR4yt7mhw_Al6gzjoJR678_2_PYqBeGyY4mc3NcBOOE9AOcFk/s1600/image1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytCg9oLe85XZgivd6ZT0XgieuYZpqiAMIcr-V1n-_vH_pOVDeYLVe_VM8pRCZFQ_cL7R9EinryvkzXwRRUQvcmyb52ZXR4yt7mhw_Al6gzjoJR678_2_PYqBeGyY4mc3NcBOOE9AOcFk/s1600/image1.JPG" height="246" width="640" /></a></div>
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Add in tomato sauté for 2 mins,then add in the spice powders and give a nice mix and allow till spices are mixed well with onion and tomato </div>
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Once the masala is well fried add in 1/4 cup for warm water and allow to boil for 2 mins</div>
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Then with a help of hand blender mash the onion tomato masala to a coarse mixture </div>
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Then add in water depending on the amount and consistency of gravy you want,and allow it to boil for well. </div>
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Once the masala has reached the desired consistency add in fried fish give a nice mix close the kadai and cook for 2 mins or till the fish is coated with masala,finally add in chopped coriander leaves. </div>
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Serve with steaming hot rice or chappathi and have a hearty meal:)</div>
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<b>Notes:</b></div>
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<b><br /></b></div>
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Frying the fish separately is purely optional,you can skip that part and add in cleaned fish directly to the masala,but frying enhances the taste.</div>
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I like the masala to be bit coarse in texture, so i used a hand blender to mash it up,you can skip or use pulse option in your mixer.</div>
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Use any kind of fish for this,i prefer fillet because it have no bones,less job while eating:)</div>
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Instead of sambar powder you can use chilly powder for marination. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMvBYcaGKtsfJ9dQQkBNfFyhip8S_AXstRXjRjESwRUCwhzOqrmtYDEY4na7z04sUr3Fs7kWGt-g3yG6Q-8Q_8Phx163ixMveFgwG_LQZvEcNI_IG6bv388jvRhi8W8owb2TvCcW4JFLY/s1600/DSC_0320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMvBYcaGKtsfJ9dQQkBNfFyhip8S_AXstRXjRjESwRUCwhzOqrmtYDEY4na7z04sUr3Fs7kWGt-g3yG6Q-8Q_8Phx163ixMveFgwG_LQZvEcNI_IG6bv388jvRhi8W8owb2TvCcW4JFLY/s1600/DSC_0320.jpg" height="640" width="422" /></a></div>
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Thank You</div>
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Keep Smiling:)</div>
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<b>Revathi</b></div>
</div>
Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com1tag:blogger.com,1999:blog-4330883322439768561.post-76656885446877948912015-02-23T22:59:00.000+08:002015-03-01T18:47:37.767+08:00COCONUT CORIANDER CHUTNEY<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWzcaNqEq4QWAUnTOSzpFdaucWR84dwm49haOMd_6SKyBxH7Pcge0hVSBYMPzu7p7yLd-sCRvTkD4jGx-vSr4nurRIS5sMbPtJM02faUlaRyeAoAaZlHa9ZArhbD055T4dntR2Ao8JeJ8/s1600/DSC_0329-2-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWzcaNqEq4QWAUnTOSzpFdaucWR84dwm49haOMd_6SKyBxH7Pcge0hVSBYMPzu7p7yLd-sCRvTkD4jGx-vSr4nurRIS5sMbPtJM02faUlaRyeAoAaZlHa9ZArhbD055T4dntR2Ao8JeJ8/s640/DSC_0329-2-3.jpg" height="640" width="472" /></a></div>
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<span style="font-family: inherit;">First simple post after a long long break..And im excited to kick off...Stay tuned for new recipes and stories...:)</span></div>
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<b><span style="font-family: inherit;">Ingredients: </span></b></div>
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<span style="font-family: inherit;">Coconut - 4 tbs</span></div>
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<span style="font-family: inherit;">Coriander leaves - few</span></div>
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<span style="font-family: inherit;">Roasted gram dal - 1 tbs</span></div>
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<span style="font-family: inherit;">Tamarind - a pinch</span></div>
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<span style="font-family: inherit;">Ginger - a small piece</span></div>
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<span style="font-family: inherit;">Garlic -1</span></div>
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<span style="font-family: inherit;">Green Chilly - 3</span></div>
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<span style="font-family: inherit;">Salt - to taste</span></div>
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<b><span style="font-family: inherit;">To Temper:</span></b></div>
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<span style="font-family: inherit;">Gingelly oil- 1/2 tbs</span></div>
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<span style="font-family: inherit;">Mustard - 1/4 tsp</span></div>
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<span style="font-family: inherit;">urad dal - 1/4 tsp</span></div>
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<span style="font-family: inherit;">Curry leaves - few</span></div>
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<b>Method:</b></span><br />
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In a kadai add in little oil and saute the green chilly,ginger and garlic for few seconds,then take all ingredients to blender</span><br />
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<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="http://1.bp.blogspot.com/-1JbfQbzMtqM/UlNwkAQPffI/AAAAAAAAF6g/ZBm4RCA3Zcg/s1600/coriander+coconut+chutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-1JbfQbzMtqM/UlNwkAQPffI/AAAAAAAAF6g/ZBm4RCA3Zcg/s1600/coriander+coconut+chutney.jpg" height="242" width="640" /></a></span></div>
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<span style="font-family: inherit;">First blend it dry then add in little water and blend to a smooth paste,then temper with the listed ingredients.</span></div>
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<a href="http://2.bp.blogspot.com/-IlDv_mYzI4Q/UlNwk3eX-lI/AAAAAAAAF6o/bRYSc4YhXVw/s1600/coriander+coconut+chutney1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://2.bp.blogspot.com/-IlDv_mYzI4Q/UlNwk3eX-lI/AAAAAAAAF6o/bRYSc4YhXVw/s1600/coriander+coconut+chutney1.jpg" height="252" width="640" /></span></a></div>
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<span style="font-family: inherit;">Drizzle a good amount of gingelly and serve with hot hot idly </span></div>
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<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXod7GaDynBSyOGMS0Bv1yzOkGEqwF5CHLcGtXYv4gHDI1wTPuFYQOWwwrnTehum6HAGpZ-f40UciQ4oygMStiDoas5dLrF0qTO4_pWoJk4jLl3JfFs8eRu9FC95Kz_szsO52Nb2EK6Xc/s1600/DSC_0314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXod7GaDynBSyOGMS0Bv1yzOkGEqwF5CHLcGtXYv4gHDI1wTPuFYQOWwwrnTehum6HAGpZ-f40UciQ4oygMStiDoas5dLrF0qTO4_pWoJk4jLl3JfFs8eRu9FC95Kz_szsO52Nb2EK6Xc/s1600/DSC_0314.jpg" height="640" width="422" /></a></span></div>
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<b><span style="font-family: inherit;">Notes:</span></b></div>
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<span style="font-family: inherit;">Don't skip garlic and ginger this gives a nice flavour to chutney.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Use fresh coconut scrapped coconut for good tasting,this chutney cannot be done with dried coconut.</span></div>
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<span style="font-family: inherit;">Blend it dry first,so that you wont get the bits of ginger.And while grinding don't use your hand,so this will keep the chutney fresh.</span></div>
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<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhah19aP6ctEfN414Llt9wg7vdAm3XEG2DEz0t8RqzSN9uDjG5gNUew8662ywJBLhWLpuo4mhi7_5h3DrZvvG2wrm7jq_aduHHWyw6Eh6p3TNlvcSjVJr6F-s_LajeF6Eq8HyhscKKEmfk/s1600/DSC_0323.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhah19aP6ctEfN414Llt9wg7vdAm3XEG2DEz0t8RqzSN9uDjG5gNUew8662ywJBLhWLpuo4mhi7_5h3DrZvvG2wrm7jq_aduHHWyw6Eh6p3TNlvcSjVJr6F-s_LajeF6Eq8HyhscKKEmfk/s1600/DSC_0323.jpg" height="640" width="480" /></a></span></div>
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<span style="font-family: inherit;">Keep Smiling:)</span></div>
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<span style="font-family: inherit;"><b>Revathi</b></span></div>
</div>
Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com1tag:blogger.com,1999:blog-4330883322439768561.post-4893123562274760842014-04-14T20:40:00.000+08:002015-03-01T18:48:10.857+08:00PANEER STUFFED PARATHA<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large; font-weight: bold; text-align: left;">இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள் </span></div>
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<span style="font-family: inherit; font-size: large;"><b>Wishing you all a happy Tamil New Year</b></span></div>
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<b><span style="font-family: inherit;">Ingredients:</span></b></div>
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<b><span style="font-family: inherit;">For Paratha:</span></b></div>
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<span style="font-family: inherit;">Wheat flour - 3/4 cup</span></div>
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<span style="font-family: inherit;">Salt - to taste</span></div>
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<b><span style="font-family: inherit;">For Stuffing:</span></b></div>
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<span style="font-family: inherit;">Crumbled paneer - 1 cup</span></div>
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<span style="font-family: inherit;">Green chilly - 2</span></div>
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<span style="font-family: inherit;">Coriander leaves - 1&1/2 tbs</span></div>
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<span style="font-family: inherit;">Ajwain - 1/4 tsp</span></div>
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<span style="font-family: inherit;">Dry mango powder - 1/4 tsp</span></div>
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<span style="font-family: inherit;">Coriander & Cumin powder - 1/2 tsp</span></div>
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<span style="font-family: inherit;">Grated ginger - 1/2 tsp</span></div>
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<span style="font-family: inherit;">Ghee - 1 tbs</span></div>
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<b><span style="font-family: inherit;">Method:</span></b></div>
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<span style="font-family: inherit;">Take wheat flour in a bowl add in salt and oil mix well and knead it to a soft dough cover the dough with a wet cloth and set aside for 15 mins.</span></div>
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<a href="http://2.bp.blogspot.com/-wmVyGx069V0/Uz7WSd9RHTI/AAAAAAAAWAU/qMrfyHYSyMw/s1600/paneer+paratha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://2.bp.blogspot.com/-wmVyGx069V0/Uz7WSd9RHTI/AAAAAAAAWAU/qMrfyHYSyMw/s1600/paneer+paratha.jpg" height="244" width="640" /></span></a></div>
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<span style="font-family: inherit;">Then prepare for paneer stuffing add all the ingredients needed for the stuffing and mix it well and divide the stuffing and dough into equal sizes.</span></div>
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<a href="http://4.bp.blogspot.com/-EY2NJnMCMYg/Uz7WTQwErhI/AAAAAAAAWAc/h4to9m2pfsg/s1600/paneer+paratha1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/-EY2NJnMCMYg/Uz7WTQwErhI/AAAAAAAAWAc/h4to9m2pfsg/s1600/paneer+paratha1.jpg" height="242" width="640" /></span></a></div>
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<span style="font-family: inherit;">Roll the dough in to a small disc with ends thin and centre slightly thick, place the paneer filling and seal all sides well to a ball shaped.</span></div>
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<a href="http://3.bp.blogspot.com/-RdG9mXcJ2AA/Uz7WUor_Q_I/AAAAAAAAWAk/YkbzUc5UUjE/s1600/paneer+paratha2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://3.bp.blogspot.com/-RdG9mXcJ2AA/Uz7WUor_Q_I/AAAAAAAAWAk/YkbzUc5UUjE/s1600/paneer+paratha2.jpg" height="236" width="640" /></span></a></div>
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<span style="font-family: inherit;">Roll dough stuffing slowly to a flat thin disc and take care that the stuffing doesn't come out,Apply ghee on both sides and cook the paratha in a hot tawa till it turns slightly brown and paratha puff on both sides.</span></div>
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<a href="http://1.bp.blogspot.com/-mMQ3ZUHCfSo/Uz7WVr6bYcI/AAAAAAAAWAs/OhYrP1PWfok/s1600/paneer+paratha3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://1.bp.blogspot.com/-mMQ3ZUHCfSo/Uz7WVr6bYcI/AAAAAAAAWAs/OhYrP1PWfok/s1600/paneer+paratha3.jpg" height="242" width="640" /></span></a></div>
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<span style="font-family: inherit;">Serve hot with tomato pickle or just curd and enjoy a happy meal :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_mtT91CKVyFwJYasfH6UGjOZvDhvLS6HEYc-cMWiEM6yl3kcH-6fVD47zw0xrwodTUx1AY9u6Ygxrif2znQ_bm0pSAnWYm9tVpwgaXX8sSe6lXP2ZQBx_vbxmAelnzn3zV1hBsyW4vI/s1600/DSC_0326-2+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_mtT91CKVyFwJYasfH6UGjOZvDhvLS6HEYc-cMWiEM6yl3kcH-6fVD47zw0xrwodTUx1AY9u6Ygxrif2znQ_bm0pSAnWYm9tVpwgaXX8sSe6lXP2ZQBx_vbxmAelnzn3zV1hBsyW4vI/s1600/DSC_0326-2+(2).jpg" height="640" width="460" /></span></a></div>
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<b><span style="font-family: inherit;">Notes:</span></b></div>
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<span style="font-family: inherit;">If your using frozen paneer add the paneer pieces in hot water for 10 mins, then crumble and prepare the stuffing,this will help the paneer to retain its softness.</span></div>
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<span style="font-family: inherit;">You can also tawa roast the paneer with little ghee and sprinkle garam masala,this gives a unique flavor.</span></div>
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<span style="font-family: inherit;">Covering dough with a wet cloth gives softness to paratha.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCGU1QqFAuKkTzTImkCjuiYw610IiHANYbgBGMMInWxtW0afDXgLTcT_KpzplmCpGhHKRK2rp5hVIlFDhJMOJFXlPZQxSUp_31hjv6ab1w_Cd3yLjOgniFIo2_3e2cPWFj3qEWLV0w684/s1600/DSC_0335.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCGU1QqFAuKkTzTImkCjuiYw610IiHANYbgBGMMInWxtW0afDXgLTcT_KpzplmCpGhHKRK2rp5hVIlFDhJMOJFXlPZQxSUp_31hjv6ab1w_Cd3yLjOgniFIo2_3e2cPWFj3qEWLV0w684/s1600/DSC_0335.jpg" height="640" width="528" /></span></a></div>
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<span style="font-family: inherit;">Keep Smiling :)</span></div>
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<b><span style="font-family: inherit;">Revathi</span></b></div>
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Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com6tag:blogger.com,1999:blog-4330883322439768561.post-55763729302426715412014-04-07T00:46:00.000+08:002015-03-01T18:48:39.550+08:00CARAMEL PUDDING(CARAMEL CUSTARD PUDDING)/FLAN RECIPE<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-bR05JP_YTOAk8BIf2DOHdYS32RcJbNxDNVWvOpadTpcSpdI8MeLhyphenhyphen2w-hyW2L3ZYWGRBhdTIcPLv4G5RjaVn9vARhEVnrwMCcIkLHPeFMffTva3gVq0LjTmn0yapTL-ZOqrViBgEmc/s1600/DSC_0318.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-bR05JP_YTOAk8BIf2DOHdYS32RcJbNxDNVWvOpadTpcSpdI8MeLhyphenhyphen2w-hyW2L3ZYWGRBhdTIcPLv4G5RjaVn9vARhEVnrwMCcIkLHPeFMffTva3gVq0LjTmn0yapTL-ZOqrViBgEmc/s640/DSC_0318.jpg" height="640" width="422" /></a></div>
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<span style="font-family: inherit;">Caramel pudding, i just start to drool by hearing this word and this s such a delightful dessert. I first tasted this dessert in fruit shop on Creams road in chennai and fell in love with this dessert at the first taste itself. From then i was wondering what would be the ingredients in it, as i was not aware of food blogging i dint have the intention to search.</span></div>
<a name='more'></a><span style="font-family: inherit;"> Then when i started cooking and searching for recipes my first search was for caramel custard. As i dint have an oven, i tried it many times on stove top method,but all the time it was a failure. And now when we shifted to a new home it had built in oven and with no wonder caramel pudding was the first dish i baked in.And finally got it right and tasted great.And now im sharing it with you all so give a try and enjoy each bite.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpoS8eOp8Aud7Ugf1bvCgdFWP2qfXS-2sM3fcJvBxmNOtDwWkvkqyqjDyoKSIK6u9YQ30BMPUZC34hEh77tEoSzVrPI8E0Ag74DhYSfFt-xsEeFOtho_ld0q-v1qMwxnWWcgY0_Mk6QBc/s1600/DSC_0321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpoS8eOp8Aud7Ugf1bvCgdFWP2qfXS-2sM3fcJvBxmNOtDwWkvkqyqjDyoKSIK6u9YQ30BMPUZC34hEh77tEoSzVrPI8E0Ag74DhYSfFt-xsEeFOtho_ld0q-v1qMwxnWWcgY0_Mk6QBc/s1600/DSC_0321.jpg" height="640" width="422" /></span></a></div>
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<b><span style="font-family: inherit;">Ingredients:</span></b></div>
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<b><span style="font-family: inherit;">For Caramel:</span></b></div>
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<span style="font-family: inherit;">Sugar - 1&1/2 tbs</span></div>
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<span style="font-family: inherit;">Hot water - 2 tsp</span></div>
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<b><span style="font-family: inherit;">For Custard:</span></b></div>
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<span style="font-family: inherit;">Milk - 8 tbs</span></div>
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<span style="font-family: inherit;">Sugar - 1&1/2 tbs</span></div>
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<span style="font-family: inherit;">Vanilla essence - 1/4 tsp</span></div>
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<span style="font-family: inherit;">Egg - 1/2</span></div>
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<span style="font-family: inherit;">Egg yolk - 1</span></div>
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<b><span style="font-family: inherit;">Method:</span></b></div>
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<span style="font-family: inherit;">Take a small non pan add in the sugar needed for caramel and heat up in a low flame and you will see browning of sugar give a light swirl and when sugar is browned completely add in a tsp of hot water. </span></div>
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<a href="http://4.bp.blogspot.com/-FNXPNatZYcI/Uz1vfXaICLI/AAAAAAAAV-U/R52sS1rA1Vc/s1600/caramel+custrad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/-FNXPNatZYcI/Uz1vfXaICLI/AAAAAAAAV-U/R52sS1rA1Vc/s1600/caramel+custrad.jpg" height="262" width="640" /></span></a></div>
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<span style="font-family: inherit;">Mix up well and till you see bubbles and this is caramel sauce.Pour in the sauce to desired cups you planning bake and allow them to set till you make the custard.</span></div>
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<a href="http://4.bp.blogspot.com/-vln9mdHDjig/Uz1vgv46rNI/AAAAAAAAV-c/Sq6clMVjaOE/s1600/caramel+custrad1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/-vln9mdHDjig/Uz1vgv46rNI/AAAAAAAAV-c/Sq6clMVjaOE/s1600/caramel+custrad1.jpg" height="234" width="640" /></span></a></div>
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<span style="font-family: inherit;"> Pre heat oven at 190°C,take a cup with warm milk add in sugar,vanilla essence and mix it well.</span></div>
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<a href="http://3.bp.blogspot.com/-VfLjXx_4U8s/Uz1vhDEXP6I/AAAAAAAAV-k/bJBYGCe3Jyc/s1600/caramel+custrad2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://3.bp.blogspot.com/-VfLjXx_4U8s/Uz1vhDEXP6I/AAAAAAAAV-k/bJBYGCe3Jyc/s1600/caramel+custrad2.jpg" height="226" width="640" /></span></a></div>
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<span style="font-family: inherit;">Then in a bowl add in half egg and yolk mix it well till its blended.</span></div>
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<a href="http://2.bp.blogspot.com/-oPjvisKg6bc/Uz1vmlqTyVI/AAAAAAAAV-s/CKRR5l9Wosg/s1600/caramel+custrad3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://2.bp.blogspot.com/-oPjvisKg6bc/Uz1vmlqTyVI/AAAAAAAAV-s/CKRR5l9Wosg/s1600/caramel+custrad3.jpg" height="236" width="640" /></span></a></div>
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<span style="font-family: inherit;">To the egg mixture add in milk mixture and mix it well till its totally blended.</span></div>
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<a href="http://1.bp.blogspot.com/-7R4Ln8vVNTM/Uz1vnJpCNNI/AAAAAAAAV-0/Tx77D4p_d4I/s1600/caramel+custrad4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://1.bp.blogspot.com/-7R4Ln8vVNTM/Uz1vnJpCNNI/AAAAAAAAV-0/Tx77D4p_d4I/s1600/caramel+custrad4.jpg" height="242" width="640" /></span></a></div>
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<span style="font-family: inherit;">Then strain the milk egg mixture divide into half and fill in the caramel layered cups and bake 40 mins.Once done cool down and refrigerate for at least 3 hr </span></div>
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<a href="http://4.bp.blogspot.com/-3YYRVgBAZFw/Uz1vn0agIMI/AAAAAAAAV-8/c6VwUQzNwvg/s1600/caramel+custrad5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/-3YYRVgBAZFw/Uz1vn0agIMI/AAAAAAAAV-8/c6VwUQzNwvg/s1600/caramel+custrad5.jpg" height="220" width="640" /></span></a></div>
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<span style="font-family: inherit;">Serve chilled and enjoy each bite as i do:)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5ncuumQOJFTorsy6VYT4_pxE5fQ9jJRCWQvWve1L0xL5g-jRE8MSvmQM3_qfh2mOKuhBlx9IDm74iulKqF_1dVYgnEWOXW2vG1QJ5Q-KluU1r3faqqZ0B6SjvLmdjc9H-xR6iIz_PQI/s1600/DSC_0324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5ncuumQOJFTorsy6VYT4_pxE5fQ9jJRCWQvWve1L0xL5g-jRE8MSvmQM3_qfh2mOKuhBlx9IDm74iulKqF_1dVYgnEWOXW2vG1QJ5Q-KluU1r3faqqZ0B6SjvLmdjc9H-xR6iIz_PQI/s1600/DSC_0324.jpg" height="640" width="454" /></span></a></div>
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<b><span style="font-family: inherit;">Notes:</span></b></div>
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<span style="font-family: inherit;">Egg yolk and half egg will taste good don't think you will feel lot of egg smell once baked it will taste great,I have just made it for two you can double the quantity for many.</span></div>
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<span style="font-family: inherit;">Take care not to burn the sugar else the it will taste bitter and the taste will diff a lot water will to prevent sugar from burning.</span></div>
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<span style="font-family: inherit;">The sugar i have added is prefect sweetness so just do the same.</span></div>
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<span style="font-family: inherit;">Before you bake pour in hot water to the pan you bake the custard,this will prevent the custard from burning on top.</span></div>
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<span style="font-family: inherit;">keep smiling:)</span></div>
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<span style="font-family: inherit;"><b>Revathi </b></span></div>
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Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com10tag:blogger.com,1999:blog-4330883322439768561.post-89340539963809724092014-04-02T11:23:00.000+08:002015-03-01T18:49:03.733+08:00MY NEW LOVE KRATHI SRI<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #222222; font-family: inherit;">The reason behind the long break is my little one, born on jan 4th, Krathi Sri is keeping me busy and Life is getting busier with my little one and I'm loving this stage of my life as a mom. And enjoying each and every moment with her...She just turned 3 months old and I'm trying to get back to my routine.. So will try my level best to keep my blog updated. Till then stay tuned......</span><br />
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Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com3tag:blogger.com,1999:blog-4330883322439768561.post-33518474927837354892013-10-02T15:16:00.000+08:002014-04-07T00:43:29.507+08:00BADAM(ALMOND) KHEER/BADAM(ALMOND) MILK<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyizah7yVXUQXfxOz74pUD9VVviz3Ugel7eqf-JwnkCTg33VwE3yV32yBmS5mnUPBO1vZ6WckpJjkznS_NhQhR3LamXmmxJZzemhfODC1__b5JD1CHYugIqwQcNMSsozxYPVy8tpGFrnc/s1600/DSC_0328-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyizah7yVXUQXfxOz74pUD9VVviz3Ugel7eqf-JwnkCTg33VwE3yV32yBmS5mnUPBO1vZ6WckpJjkznS_NhQhR3LamXmmxJZzemhfODC1__b5JD1CHYugIqwQcNMSsozxYPVy8tpGFrnc/s640/DSC_0328-2.jpg" height="640" width="462" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Delicious healthy yummy drink, badam drink is my all time favorite,this drink <span style="background-color: white;">reminds me my college days... Our college canteen had many flavored drink but the most popular and yummy one among was thirumala badam milk...</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">If I'm correct the price of the drink was Rs.10 four years back, I'm not sure whether the brand exist, so just tried to recreate the taste. The taste was not that perfect but the milk tasted great and really great as a refreshing drink for sunny evening.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Milk - 2 cups(I used full cream)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Badam - 25 + 2 tbs(finely chopped)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sugar - 3&1/2 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Saffron - 4 strands + 1 tbs milk</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cardamom powder - 1/8 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ghee - 1/8 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">First soak badam in hot water for 5 mins, peel the outer skin and set a said.</span></div>
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<a href="http://2.bp.blogspot.com/-N2v9IuoNu_U/UkUmxHc8GvI/AAAAAAAAF3Q/i94E2ZmDj6Y/s1600/badam+milk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-N2v9IuoNu_U/UkUmxHc8GvI/AAAAAAAAF3Q/i94E2ZmDj6Y/s640/badam+milk.jpg" height="266" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then soak saffron strands in warm milk for 15 mins.</span></div>
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<a href="http://4.bp.blogspot.com/-1gPn7AMsr5A/UkUmx0mROnI/AAAAAAAAF3U/hs9LZpXoDmM/s1600/badam+milk1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1gPn7AMsr5A/UkUmx0mROnI/AAAAAAAAF3U/hs9LZpXoDmM/s640/badam+milk1.jpg" height="260" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Grind the soaked and peeled badam with little milk to smooth paste </span></div>
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<a href="http://3.bp.blogspot.com/-j3cpbDOxWjo/UkUmyo5ANmI/AAAAAAAAF3c/-E6GvQfJ8rM/s1600/badam+milk2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-j3cpbDOxWjo/UkUmyo5ANmI/AAAAAAAAF3c/-E6GvQfJ8rM/s640/badam+milk2.jpg" height="240" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Chop roughly about 4 peeled badam and fry in ghee till golden and set a said, both badam and ghee. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Take a milk pan add in 2 cups of milk allow it to boil for 5 mins,then add in the ground paste and mix in well</span><a href="http://1.bp.blogspot.com/-WvLREEkzLz0/UkUm0ZLkidI/AAAAAAAAF3w/UxrtQuk75Us/s1600/badam+milk4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-WvLREEkzLz0/UkUm0ZLkidI/AAAAAAAAF3w/UxrtQuk75Us/s640/badam+milk4.jpg" height="256" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then add in fried ghee and sugar mix well,boil till slight thick.</span></div>
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<a href="http://1.bp.blogspot.com/-LFtySvlljYA/UkUm1fiTU5I/AAAAAAAAF30/OUmXkBBtdnE/s1600/badam+milk5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-LFtySvlljYA/UkUm1fiTU5I/AAAAAAAAF30/OUmXkBBtdnE/s640/badam+milk5.jpg" height="232" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Finally add in saffron milk and pinch of cardamom mix in will and boil for 1 min and switch off the flame mix in fried badam and serve.</span></div>
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<a href="http://3.bp.blogspot.com/-u7BqxA0kvzY/UkUm2LcqwyI/AAAAAAAAF38/QQoyAQRddkI/s1600/badam+milk6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-u7BqxA0kvzY/UkUm2LcqwyI/AAAAAAAAF38/QQoyAQRddkI/s640/badam+milk6.jpg" height="238" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serve hot or cold and enjoy refreshing healthy drink</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Notes:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The amount sugar which i have mentioned would be perfect.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Frying badam in ghee is purely optional,but i love the hint of ghee in my badam milk.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-VW9H25t4oAgKINpC7nJ95zNLtFyOYYH4OEtD9ld7a96uHZ3zC7G0UDZQwQhOOLRsSxbjTVP6VNFgWtFzXbGXHgBgpZWsN4Mc1sU4jkWDOiHfQ_fqUDo3A2aR5byhQI-LI4BDN4UALM/s1600/DSC_0315-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-VW9H25t4oAgKINpC7nJ95zNLtFyOYYH4OEtD9ld7a96uHZ3zC7G0UDZQwQhOOLRsSxbjTVP6VNFgWtFzXbGXHgBgpZWsN4Mc1sU4jkWDOiHfQ_fqUDo3A2aR5byhQI-LI4BDN4UALM/s640/DSC_0315-3.jpg" height="640" width="482" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Linking this badam kheer to <span style="color: #b45f06;"><a href="http://sweettoothraf.blogspot.sg/2013/10/favorite-recipes-payasams-kheers-event.html" target="_blank">Favorite Recipes Payasams Kheers(THE BIG SWEET TOOTH)</a></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Keep Smiling:)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Revathi</b></span></div>
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Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com24tag:blogger.com,1999:blog-4330883322439768561.post-7178255957249514892013-09-15T22:18:00.000+08:002013-09-27T15:14:11.826+08:00IDLI UPMA<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">Sorry for the long break, had good rest for a good cause. Hope and praying things should be fine,it will. Missed my blog a lot and sorry for all the readers who returned empty with out lasted updates in posts,but all for some good reasons and from now on will try to give some frequent post's.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Coming to the recipe, Idli upma is my all time favorite,the easiest yummy breakfast recipe which can be done in no time.Some like it to be plain, but i like the taste of podi added in it.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBYHnN0T0s2vzGpmP30t8lBClgxYIBWU7xahxY5Rq9GUtvbkp0RkEVypbT3cqhCzSI4RObqsoST_70fOhADRDyS4cd12iiWaHqiHkITgsGq30Nb3D_m5u_8ctV4BYSx9sKh9zl18iMQ6A/s1600/DSC_0374-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBYHnN0T0s2vzGpmP30t8lBClgxYIBWU7xahxY5Rq9GUtvbkp0RkEVypbT3cqhCzSI4RObqsoST_70fOhADRDyS4cd12iiWaHqiHkITgsGq30Nb3D_m5u_8ctV4BYSx9sKh9zl18iMQ6A/s640/DSC_0374-2.jpg" width="456" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Idli - 4</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Idli podi - 3/4 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Gingelly oil - 3/4 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Shallots/onion - 4(r)1/2</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">More Milagai - 5</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Turmeric powder - pinch</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>To Temper:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oil - 1/2 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Urad dal - 1/4 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mash idli into small pieces add in some idli podi and gingelly oil,mix well</span></div>
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<a href="http://4.bp.blogspot.com/-uCQoOlkml2Q/Ui3NSlNg3VI/AAAAAAAAF1g/oIuU8a_ki-4/s1600/idly+upma.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-uCQoOlkml2Q/Ui3NSlNg3VI/AAAAAAAAF1g/oIuU8a_ki-4/s640/idly+upma.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mix well and set a said for 10 mins</span></div>
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<a href="http://4.bp.blogspot.com/-o0T6J9y20oI/Ui3NTtEnKJI/AAAAAAAAF1o/hmgy0of-Pyo/s1600/idly+upma1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-o0T6J9y20oI/Ui3NTtEnKJI/AAAAAAAAF1o/hmgy0of-Pyo/s640/idly+upma1.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Take a kadai pour in little oil saute salted chilly(More milagai) till golden and set a said </span></div>
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<a href="http://1.bp.blogspot.com/-ranympYa1io/Ui3NUZqDAbI/AAAAAAAAF1w/aLzQmCCM5FA/s1600/idly+upma2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="http://1.bp.blogspot.com/-ranympYa1io/Ui3NUZqDAbI/AAAAAAAAF1w/aLzQmCCM5FA/s640/idly+upma2.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Use the same kadai add in ingredients under "To Temper" and saute well till slight golden,then add in onion and saute well</span></div>
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<a href="http://2.bp.blogspot.com/-oKamflaugkc/Ui3NVeanK3I/AAAAAAAAF14/c8HEK1Bz8C0/s1600/idly+upma3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="http://2.bp.blogspot.com/-oKamflaugkc/Ui3NVeanK3I/AAAAAAAAF14/c8HEK1Bz8C0/s640/idly+upma3.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then add in more milagai, pinch of turmeric and saute well</span></div>
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<a href="http://2.bp.blogspot.com/-L1H9NZDxXWs/Ui3NWeRBUFI/AAAAAAAAF2A/dnM26O64iHc/s1600/idly+upma4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="http://2.bp.blogspot.com/-L1H9NZDxXWs/Ui3NWeRBUFI/AAAAAAAAF2A/dnM26O64iHc/s640/idly+upma4.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then add in podi idli mix in well and saute for 2 mins till onions and chilly is coated well</span></div>
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<a href="http://4.bp.blogspot.com/-pSZBXjgkyxI/Ui3NYt0RbMI/AAAAAAAAF2I/V5NwgPY-B58/s1600/idly+upma5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="http://4.bp.blogspot.com/-pSZBXjgkyxI/Ui3NYt0RbMI/AAAAAAAAF2I/V5NwgPY-B58/s640/idly+upma5.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Notes:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I din<b>'</b>t have shallots,so used big onion but i recommend to use shallots it gives an unique taste.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Adding turmeric is purely optional,but don't skip idli podi it gives nice flavor.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Keep Smiling :)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Revathi</span></div>
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Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com21tag:blogger.com,1999:blog-4330883322439768561.post-84319382918034331622013-06-08T22:01:00.000+08:002013-06-08T22:01:38.437+08:00MY FIRST GUEST POST ALOO CHEESE KURKURE<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVU0ui2JrirU-8NsO2H0xlOucYlXO_DSfijzr2UWOwJjzfunfkzGOQyg6hC1pxj7MOCONlsfKKIEAfUs_mka3aDRFbGAr7TVh49qjsGEDA3RLZ6TsG802Kek9NaF1kXaAw7RFWdRgHwdw/s1600/DSC_0347-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVU0ui2JrirU-8NsO2H0xlOucYlXO_DSfijzr2UWOwJjzfunfkzGOQyg6hC1pxj7MOCONlsfKKIEAfUs_mka3aDRFbGAr7TVh49qjsGEDA3RLZ6TsG802Kek9NaF1kXaAw7RFWdRgHwdw/s640/DSC_0347-2.jpg" width="506" /></a></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Trebuchet MS, sans-serif;">Hi this is my first guest post for</span></span><span style="background-color: white; color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 13px; line-height: 18px;"> </span><span style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 21px;">Rafeeda the writer,photographer and cook of <a href="http://sweettoothraf.blogspot.sg/" style="color: #1155cc; text-decoration: none;" target="_blank">THE BIG SWEET TOOTH</a> is a person that,you all must be familiar with. I came to know about her, through her blog and the lovely comments she drop in my space. I have always enjoyed her recipes,write up and the way she simplify recipes is nice. You will find a wide variety of recipes in her space and onc</span><span style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 21px;"><span style="line-height: 18px;">e you are there, you will be lost with her interesting write up.</span></span><span style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 18px;">When she approached me to be her guest in the event she conducted I accepted and I’m happy to be her guest and be a part of the lovely space she has.I haven't met her and we got to know each other through e-mails.But i must tell she is a wonder full person to move with.And check out my </span><span style="background-color: white; color: black; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 18px;"><a href="http://sweettoothraf.blogspot.ae/2013/06/be-my-guest-aloo-cheese-kurkure.html" style="font-weight: bold;" target="_blank">Aloo cheese kurkure</a><b> </b>on her beautiful space.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Keep Smiling!:)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Revathi</b></span></div>
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Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com24tag:blogger.com,1999:blog-4330883322439768561.post-54116885698286573302013-06-06T22:01:00.001+08:002013-09-09T19:03:46.391+08:00IDLI PODI RECIPE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #222222; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">I'm not a big fan of idly podi. But to my
surprise my FIL’s every day dinner accompaniment for dosa is idly podi... Even if
we have many sides-dishes like sambar or chutney the first request he asks is
can I have podi with peanut oil... I have teased him many times but he loves and comfort that combination... </span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #222222; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">I will not tell that I
don't like podi and dosa, but not all time once in a week is ok for me. So when
ever my in laws come here. My MIL first packs idly podi... But this time they
had a long stay, so podi was over and luckily I learnt this recipe from my MIL
and here is the version if podi we use in...</span></span><span style="background: white;"><o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Urad dal - 1/2 cup(Heaped)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Chana dal - 1/4 cup(leveled)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Red dried chilly - 21</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Asafoetida - 3/4 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Curry leaves - 1/3 cup(tightly packed)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cumin seeds - 1/2 tsp</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Fx5DiF4PiVaS4B0VIRpvbPk3Pd9e9yzYH7Kd2UF2oSpgR9XSpOibZcgRlVzdyaq_8pj35zK97DNF2M9EeIaE4qTfv8pv629tGWaXAASG5922taJzpTBUBqYnWr1UWhyphenhyphen6jTQtbxb2ozk/s1600/IMG_2710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Fx5DiF4PiVaS4B0VIRpvbPk3Pd9e9yzYH7Kd2UF2oSpgR9XSpOibZcgRlVzdyaq_8pj35zK97DNF2M9EeIaE4qTfv8pv629tGWaXAASG5922taJzpTBUBqYnWr1UWhyphenhyphen6jTQtbxb2ozk/s400/IMG_2710.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Take a kadai pour in 1/4 tsp of oil add in urad dal and saute till its golden and crisp and set a side</span></div>
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<a href="http://4.bp.blogspot.com/-3R9SuFt55rg/UbAQBHFrodI/AAAAAAAAFyM/gMCzkrLr7Mg/s1600/idly+podi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="http://4.bp.blogspot.com/-3R9SuFt55rg/UbAQBHFrodI/AAAAAAAAFyM/gMCzkrLr7Mg/s640/idly+podi.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then add in chana dal and saute till golden and crispand set a side.</span></div>
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<a href="http://4.bp.blogspot.com/-9bklyucvIro/UbAQB4s0UEI/AAAAAAAAFyY/VTUPQ1weckU/s1600/idly+podi1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="http://4.bp.blogspot.com/-9bklyucvIro/UbAQB4s0UEI/AAAAAAAAFyY/VTUPQ1weckU/s640/idly+podi1.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">when chana dal turns golden add in cumin seeds and saute for a mins till it splutters and set a side.Then add in few drop of oil add in curry leaves </span></div>
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<a href="http://2.bp.blogspot.com/-Gv2J-LUytlg/UbAQCmhWMbI/AAAAAAAAFyc/WUyglkWa7HY/s1600/idly+podi2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="http://2.bp.blogspot.com/-Gv2J-LUytlg/UbAQCmhWMbI/AAAAAAAAFyc/WUyglkWa7HY/s640/idly+podi2.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Saute curry leaves till crisp then add in few drops of oil the add in dried chilly and saute for 2 mins.</span></div>
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<a href="http://2.bp.blogspot.com/-nCJzXu3Kphg/UbAQDfOFrGI/AAAAAAAAFyk/HAxSU_t6Sto/s1600/idly+podi3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="http://2.bp.blogspot.com/-nCJzXu3Kphg/UbAQDfOFrGI/AAAAAAAAFyk/HAxSU_t6Sto/s640/idly+podi3.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then allow all the ingredients for cool down completely then add in asafoetida grind to a dry smooth fine powder.</span></div>
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<a href="http://1.bp.blogspot.com/-6Wo0oFo17rc/UbAQEIugUGI/AAAAAAAAFys/HTLFz5Hkpd8/s1600/idly+podi4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="http://1.bp.blogspot.com/-6Wo0oFo17rc/UbAQEIugUGI/AAAAAAAAFys/HTLFz5Hkpd8/s640/idly+podi4.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serve podi with hot hot idly or dosa </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Notes:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Saute all the ingredients till golden or till smell comes out,so this will give nice aroma to podi and podi will not get spoiled soon.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Adding curry leaves is purely optional,but i like the flavor of curry leaves.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4qqUBHH8k8HLA-Li3fBY4WSovf-e7CYNPhJ323UR1TyVjKRzejTGiOR3LRnwyHRdembQSWC_GxRPxrHPRswKEVvUcc2jJcfbRO6mS2CVtsQI59PSo-SL7nJCDUe3xNQSQz4cQLVAY8w/s1600/DSC_0355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4qqUBHH8k8HLA-Li3fBY4WSovf-e7CYNPhJ323UR1TyVjKRzejTGiOR3LRnwyHRdembQSWC_GxRPxrHPRswKEVvUcc2jJcfbRO6mS2CVtsQI59PSo-SL7nJCDUe3xNQSQz4cQLVAY8w/s640/DSC_0355.jpg" width="428" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Keep Smiling!:)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Revathi</b></span></div>
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Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com18tag:blogger.com,1999:blog-4330883322439768561.post-48431733508966701832013-06-02T22:35:00.000+08:002013-06-02T22:35:15.556+08:00INSTANT TAMARIND RICE/ INSTANT PULI SADHAM<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1MeCPJ3IwLTF_bhIkfLq6JoeuxkW_wmJ2rit-pSidsKS30QIWGTihYSx4ZLDHMXeqyY7zfiMFeCqHQknIcsUW4J4Z6VzeF1XIoFcnw4qeyQh0vMkOm6Us0ZH1BvmP_ag__0PewpvHmo/s1600/DSC_0346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1MeCPJ3IwLTF_bhIkfLq6JoeuxkW_wmJ2rit-pSidsKS30QIWGTihYSx4ZLDHMXeqyY7zfiMFeCqHQknIcsUW4J4Z6VzeF1XIoFcnw4qeyQh0vMkOm6Us0ZH1BvmP_ag__0PewpvHmo/s640/DSC_0346.jpg" width="448" /></a></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #222222; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">This version of puli sadham I learnt from my
mother in law... She does this often with left over rice... My in laws family
is a joint family, so they prepare food for 10 people every day. Though they
know the exact amount of rice to be cooked, some days they have lots of left
over rice...And my cousin sister is a very big fan of this type of tamarind
rice...</span></span></div>
<a name='more'></a><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #222222; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">So whenever she knows rice has been left over,
she informs the previous night that she was instant puli sadham for tomorrow's
lunch box menu... So my MIL plays a trick so she replaces the left over rice
with freshly cooked rice... But the taste differs so my sister will find out,
and when is back from school she will tell my MIL that u cheated... And the
main reason is they soak the leftover rice with tamarind and turmeric the day
before and leave in Fridge and do the tempering for lunch... But freshly
prepared rice doesn't have equal taste to that soaked rice...</span></span><div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSdoUOQwJjPRbmypW1lr0Qvc-7NvqrthxyaF0YQuc7RacMLmdMyFi63FbaITZfMIWqe42Vud_VRkTxnhRAUIm7pln2bCe0frUwIGboYGrtQ6_JUb5UCHhJ_XENsKXVjikCkNW_Ragim2w/s1600/DSC_0332-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSdoUOQwJjPRbmypW1lr0Qvc-7NvqrthxyaF0YQuc7RacMLmdMyFi63FbaITZfMIWqe42Vud_VRkTxnhRAUIm7pln2bCe0frUwIGboYGrtQ6_JUb5UCHhJ_XENsKXVjikCkNW_Ragim2w/s640/DSC_0332-2.jpg" width="422" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cooked rice - 3 cups</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tamarind pulp - 2&1/2 tbs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Turmeric powder - 1/4 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt - to taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>To Temper:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oil - 1 tbs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mustard - 1/4 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Chana dal - 2 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Urad dal - 1 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Dried red chilly - 4</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Asafoetida - 1/4 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Roasted peanuts - 3 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Shallots - 5</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Curry leaves - few</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mix in boiled rice with tamarind pulp,turmeric powder and salt and mix well and soak for 30 to 1 hour.</span></div>
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<a href="http://3.bp.blogspot.com/-0a5SzZ5NKbE/UatRUhiniII/AAAAAAAAFw8/psYWnFCWyKs/s1600/instant+puli+rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="http://3.bp.blogspot.com/-0a5SzZ5NKbE/UatRUhiniII/AAAAAAAAFw8/psYWnFCWyKs/s640/instant+puli+rice.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Take a kadai pour in oil add urad and chana dal and asafoetida and saute till golden then add in dried chilly and curry leaves</span></div>
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<a href="http://4.bp.blogspot.com/-7jP8PtlvvRU/UatRVb1bSyI/AAAAAAAAFxE/E2uOJLhUetk/s1600/instant+puli+rice1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-7jP8PtlvvRU/UatRVb1bSyI/AAAAAAAAFxE/E2uOJLhUetk/s640/instant+puli+rice1.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then add in peanuts saute till golden and add the soaked rice rice and mix well and keep the lid closed for 4 mins and saute well.</span></div>
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<a href="http://3.bp.blogspot.com/-nzECshabgbw/UatRWfBRHtI/AAAAAAAAFxM/Hi_ZRP-ppa4/s1600/instant+puli+rice2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="http://3.bp.blogspot.com/-nzECshabgbw/UatRWfBRHtI/AAAAAAAAFxM/Hi_ZRP-ppa4/s640/instant+puli+rice2.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Finally add in sauteed shallots and mix in well </span></div>
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<a href="http://2.bp.blogspot.com/-4JAH0bdziBM/UatRXBYppzI/AAAAAAAAFxU/_neQTmTwYKA/s1600/instant+puli+rice3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="http://2.bp.blogspot.com/-4JAH0bdziBM/UatRXBYppzI/AAAAAAAAFxU/_neQTmTwYKA/s640/instant+puli+rice3.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serve warm with egg omelet or curd and enjoy each tangy bite </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQcT-vhPPssJ8eSkbkXmghIbF2zKaze1XwNwAS86EuCriSdilVmwASosZFcxeqxfH_Hu5s4l8JFiOdP_C6FTaIUPg5mX9O5bUDQK9sbNJ5WO0yjMD2jmjzi0TzYvv9GITzRyh4SJcqk2Y/s1600/DSC_0343-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQcT-vhPPssJ8eSkbkXmghIbF2zKaze1XwNwAS86EuCriSdilVmwASosZFcxeqxfH_Hu5s4l8JFiOdP_C6FTaIUPg5mX9O5bUDQK9sbNJ5WO0yjMD2jmjzi0TzYvv9GITzRyh4SJcqk2Y/s640/DSC_0343-2.jpg" width="422" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Notes:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">If your using left over rice soak with tamarind and turmeric powder over night or if fresh rice soak at least for 15 mins.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I like the crunchiness of onion at the last when added so its purely optional</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Keep Smiling!:)</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Revathi</span></b></div>
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Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com17tag:blogger.com,1999:blog-4330883322439768561.post-17301409003171246822013-05-28T19:41:00.001+08:002013-05-28T19:41:30.423+08:00APPLE CINNAMON CAKE/NO EGG NO BUTTER APPLE CINNAMON CAKE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #222222; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">I had a half dozen of apples in my fruit rack peeping out r asking me
when you’re planning to take me out... Rk always does this he gets lots of fruits,
loads in the fridge telling will eat now and then... But touch them rarely... Then
i will the one to finish them off. I like to much on fruits for snack... But
when it comes to apples I always stay away to taste them raw...But like apples
in my breakfast cereals...</span></span><span style="background: white; color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"> </span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #222222; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">In that too I hardly
finish half apple and keep the other for some other day... Then thought this
will not work out and baked them to a yummiest cake ever...I just love the
combination of apples and cinnamon they work really well in cakes, pie and
sweet pastry... I have tasted pies with apple cinnamon combo. But when it comes
to cake with the 2 combination, I taste for the first time... It was absolutely
delicious and wanted for more. My house was filled with the aroma of cinnamon
and apple when the cake was done... Dint wait to have a slice of warm and fresh
cake from the oven, before this click. </span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Wheat flour - 3/4 cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Baking powder - 3/4 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ground cinnamon powder - 1/3 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt - a pinch</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sugar - 1/4 cup + 1 tbs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Honey - 1 tbs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Soy milk - 5 tbs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oil - 4 tbs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">cubed sliced apple - 1 cup + 1/4 tsp (Cinnamon powder) + 1 tsp (Sugar) </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sliced apple - 8 + 1/2 tbs sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Peal the apple and cube to equal size and add in cinnamon powder and sugar toss well and set a side.</span></div>
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<a href="http://1.bp.blogspot.com/-Rf1h8zdqrgY/UaSOuZTpppI/AAAAAAAAFtw/wF9yfr_r9pE/s1600/apple+cinna+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="http://1.bp.blogspot.com/-Rf1h8zdqrgY/UaSOuZTpppI/AAAAAAAAFtw/wF9yfr_r9pE/s640/apple+cinna+cake.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Take a bowl add in wet ingredients milk,oil and sugar and honey.whisk in well till sugar is dissolved completely.</span></div>
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<a href="http://2.bp.blogspot.com/-NM2QFkBVDrU/UaSOvI7KgBI/AAAAAAAAFt0/tZywaJGVEy8/s1600/apple+cinna+cake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://2.bp.blogspot.com/-NM2QFkBVDrU/UaSOvI7KgBI/AAAAAAAAFt0/tZywaJGVEy8/s640/apple+cinna+cake1.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Take a bowl add in wheat flour,baking powder,cinnamon sieve well so that the ingredients get incorporated air and mix well,then add the cinnamon coated apple,mix well.</span></div>
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<a href="http://3.bp.blogspot.com/-GiHUSP8MBzI/UaSOv50PS5I/AAAAAAAAFt8/Psii3LtX3X0/s1600/apple+cinna+cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-GiHUSP8MBzI/UaSOv50PS5I/AAAAAAAAFt8/Psii3LtX3X0/s640/apple+cinna+cake2.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pour in wet ingredients use a wooden spoon and mix gentle so that all the ingredients are mixed well.</span></div>
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<a href="http://2.bp.blogspot.com/-iXvvLNsg6Iw/UaSOwhVYViI/AAAAAAAAFuE/j9gZPwlyJP4/s1600/apple+cinna+cake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://2.bp.blogspot.com/-iXvvLNsg6Iw/UaSOwhVYViI/AAAAAAAAFuE/j9gZPwlyJP4/s640/apple+cinna+cake3.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pre-heat oven to 175°C, apply cake tin with oil and dust with flour and line with a parchment paper,pour in the batter tap gently and finally arrange the apple slice and bake for 40 mins.</span> </div>
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<a href="http://1.bp.blogspot.com/-uUcfDGWYrHQ/UaSOxVgk7kI/AAAAAAAAFuM/bBafuKjGHD8/s1600/apple+cinna+cake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="http://1.bp.blogspot.com/-uUcfDGWYrHQ/UaSOxVgk7kI/AAAAAAAAFuM/bBafuKjGHD8/s640/apple+cinna+cake4.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Notes:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I preferred a healthy version so used whole wheat flour you can replace the same with all-purpose flour.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Coating the cube apple slice will give nice flavor to apple chunks when you bite it.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I like a bit of honey taste so i have included you can skip and add in 1 tbs of sugar.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serve a warm slice of apple cinnamon cake with a cup of coffee or milk and enjoy the flavor</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_r3kLlMjQ8DWww99DBhtDQGHt7_Juu2XZrKJ8QROqo5PpiIvUESccJFrpTvCer3NP5YmVfBJiywsI59bwrkEMMfNnzeV5jpdreNv4meRAbQCQ6yzRGVdgi4JzPNvyNn1SYarsYUtCSI/s1600/DSC_0317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_r3kLlMjQ8DWww99DBhtDQGHt7_Juu2XZrKJ8QROqo5PpiIvUESccJFrpTvCer3NP5YmVfBJiywsI59bwrkEMMfNnzeV5jpdreNv4meRAbQCQ6yzRGVdgi4JzPNvyNn1SYarsYUtCSI/s640/DSC_0317.jpg" width="454" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Keep Smiling!:)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Revathi</b></span></div>
</div>
Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com22tag:blogger.com,1999:blog-4330883322439768561.post-34295554407617763822013-05-25T18:19:00.001+08:002013-05-25T18:19:15.282+08:00DAHI PANEER SABZI RECIPE/CURD PANEER CURRY<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLk8bkB8eWNlGO9Y_LFbcUOS4X3G8sZwdk5iejiQtXGhhqjdwzStNt5rzPT_7gCrpnqRjA7IcqKcnhHXTxETl3C-YKo_jmmGcAq3bLfHszWsRsgFw_B96U5oFRk-rHRpZZbkKqsgJjZzM/s1600/DSC_0310-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLk8bkB8eWNlGO9Y_LFbcUOS4X3G8sZwdk5iejiQtXGhhqjdwzStNt5rzPT_7gCrpnqRjA7IcqKcnhHXTxETl3C-YKo_jmmGcAq3bLfHszWsRsgFw_B96U5oFRk-rHRpZZbkKqsgJjZzM/s640/DSC_0310-2.jpg" width="422" /></a></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #222222; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">This is simple, yet delicious paneer curry blended in a great
combination of yogurt and the curry helps to improve in digestion... I saw this
recipe in a cook book of paneer recipes and this one was simple... And all the
ingredients were readily found in my pantry... So gave a try... And i cooked
the dish in 15 mins time and just loved the taste...</span></span></div>
<a name='more'></a><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #222222; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">As I said you I'm in my diet plan... So I cook
separately and it had been 3 months I tasted rice... But this is nice,
sometimes I tempt eating biryani but rk stops me... Then with a pity face I say
k k u all eat nicely... In life this always happen want something strive till u
get it…And Singapore is really getting sunnier these days so always wanted
something to cool the summer and this a one recipe perfect for summer and
tastes nice with Chapatti.So give a try...</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzoPYc3F8YtXPCwYkB2L4oMwk_jiQso9ABEUaLnGYbR0x5x580CRcrdNZwYGNx1R0McanA4uDQHLM1LeH5nlInBM_XTzWkefJ1RVGfA86fnep4jd3IWhRmY91JfhDuhIr2kmkt6nAlFQU/s1600/DSC_0314-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzoPYc3F8YtXPCwYkB2L4oMwk_jiQso9ABEUaLnGYbR0x5x580CRcrdNZwYGNx1R0McanA4uDQHLM1LeH5nlInBM_XTzWkefJ1RVGfA86fnep4jd3IWhRmY91JfhDuhIr2kmkt6nAlFQU/s640/DSC_0314-4.jpg" width="492" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Paneer - 200 grams</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Whisked curd - 1 cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Gram flour - 1&1/2 tbs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ginger green chilly paste - 1 tbs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Turmeric powder - 1/2 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Red chilly powder - 1/2 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Coriander powder - 1&1/2 tbs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Garam masala - 1/8 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sugar - 1&1/2 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Coriander leaves - few</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>To Temper:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Olive oil - 1 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Asafoetida - 1/4 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mustard seeds - 1/4 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Fennel seeds - 1/4 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cumin seeds - 1/4 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ajwain - 1/4 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Fenugreek seeds - 1/4 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Take a bowl add in curd with gram flour and whisk till no lumps,smooth and creamy and set aside.</span></div>
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<a href="http://2.bp.blogspot.com/-2ryTarnLwq8/UaBglgs1z5I/AAAAAAAAFsE/qXZ0yghORgs/s1600/dahi+sabzi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="http://2.bp.blogspot.com/-2ryTarnLwq8/UaBglgs1z5I/AAAAAAAAFsE/qXZ0yghORgs/s640/dahi+sabzi.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Take a kadai pior in oil,then add in mustard seeds allow it to splutter then add in all the ingredients under "To Temper" and saute till light golden </span></div>
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<a href="http://4.bp.blogspot.com/-m9W9q7zZHeQ/UaBgmdJn4xI/AAAAAAAAFsM/sX-D_zP7gUM/s1600/dahi+sabzi1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-m9W9q7zZHeQ/UaBgmdJn4xI/AAAAAAAAFsM/sX-D_zP7gUM/s640/dahi+sabzi1.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then add in green chilly ginger paste saute till raw smell leaves out,then add in all the spice powders and give a mix.</span></div>
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<a href="http://4.bp.blogspot.com/-FRCU4viicOs/UaBgnTSG8bI/AAAAAAAAFsU/hMjTmnQqmt8/s1600/dahi+sabzi2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="http://4.bp.blogspot.com/-FRCU4viicOs/UaBgnTSG8bI/AAAAAAAAFsU/hMjTmnQqmt8/s640/dahi+sabzi2.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Saute the mixture till is leaves oil by its sides,then add in curd mixture.</span></div>
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<a href="http://2.bp.blogspot.com/-I02H1kEAMB0/UaBgoARVjvI/AAAAAAAAFsg/oljWXi2KzHU/s1600/dahi+sabzi3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="http://2.bp.blogspot.com/-I02H1kEAMB0/UaBgoARVjvI/AAAAAAAAFsg/oljWXi2KzHU/s640/dahi+sabzi3.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Saute till the curd and spice is mixed in well,then add in enough water with sugar and boil for 2 mins.</span></div>
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<a href="http://2.bp.blogspot.com/-_mfZl1yLPT0/UaBgo8DYKjI/AAAAAAAAFso/0E5UHKQLYNM/s1600/dahi+sabzi4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="http://2.bp.blogspot.com/-_mfZl1yLPT0/UaBgo8DYKjI/AAAAAAAAFso/0E5UHKQLYNM/s640/dahi+sabzi4.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then add in paneer to the curd curry and mix well add enough salt allow it to bowl for 2-4 mins and finally add in chopped coriander leaves and mix in well.</span></div>
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<a href="http://4.bp.blogspot.com/-rTdS9m1QQhQ/UaBgpZUKiqI/AAAAAAAAFss/N4uSiMxwet8/s1600/dahi+sabzi5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="http://4.bp.blogspot.com/-rTdS9m1QQhQ/UaBgpZUKiqI/AAAAAAAAFss/N4uSiMxwet8/s640/dahi+sabzi5.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serve warm with chapatti or rice and have a wholesome meal </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Notes:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Gram flour is main part of the sabzi this prevent the curd from curdling so don't skip it.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Adjust the spice according to your taste buds,but the amount of spice i have added is correct.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Don't burn the temper ingredients,this will turn the sabzi bitter,so take care.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Soak the paneer in hot water for 15 mins or till you add in to the gravy,this will retain to have softer paneer.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Keep smiling!:)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Revathi</b></span></div>
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Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com18tag:blogger.com,1999:blog-4330883322439768561.post-5364254827921942362013-05-21T15:48:00.003+08:002013-05-21T15:48:54.342+08:00ONION OATS ROTI/OATS RECIPE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #222222; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Onion oats roti, when I
first here'd this dish it sounded interesting and at the same Way a very
healthy twist added to whole wheat... I like oats in any form as porridge sweet
or savory, dosa, idly .So this is a newly learnt dish which I can include in my
regular diet...The combination of spring onion and oats works out so well. But
I suggest you to finish off once you make this roti or else it turning bit
hard... But when served hot its utterly delicious.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Wheat flour - 1/2 cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oats flour - 1/2 cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Curd - 1 tbs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt - to taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oil - 1/2 tbs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Water - to knead</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>To Temper:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Olive oil - 1 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Jeera - 1/3 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ajwain - 1/4 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Green chilly - 2(finely chopped)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Yellow onion - 1/2(finely chopped)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Spring onion - 2 stalk(finely chopped)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Coriander leaves - 1 tbs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Take a kadai pour in olive oil add in jeera,ajwain seeds and saute till it turns light brown then add in green chilly and yellow onion and saute till translucent.</span></div>
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<a href="http://3.bp.blogspot.com/-HWuxQ44OwAo/UZsG9qHF32I/AAAAAAAAFqE/pdfS6TdgbCY/s1600/Onion+oats+roti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-HWuxQ44OwAo/UZsG9qHF32I/AAAAAAAAFqE/pdfS6TdgbCY/s640/Onion+oats+roti.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then add in chopped spring onion and saute for a min then add in chopped coriander and give a mix.</span></div>
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<a href="http://3.bp.blogspot.com/-I4MfScBP2So/UZsG-uDRLbI/AAAAAAAAFqQ/TFWfEOqalkw/s1600/Onion+oats+roti1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="http://3.bp.blogspot.com/-I4MfScBP2So/UZsG-uDRLbI/AAAAAAAAFqQ/TFWfEOqalkw/s640/Onion+oats+roti1.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Take 1/2 cup of oats and grind to fine powder and set a said.</span></div>
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<a href="http://2.bp.blogspot.com/-Y0eyIU0NYHE/UZscVnv9ROI/AAAAAAAAFq8/YVwH05SupGw/s1600/Onion+oats+roti6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="http://2.bp.blogspot.com/-Y0eyIU0NYHE/UZscVnv9ROI/AAAAAAAAFq8/YVwH05SupGw/s640/Onion+oats+roti6.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Take a bowl add in wheat flour,oat flour with salt and 1 tbs of curd and mix in well,then add in sauteed spring onion mixture . </span></div>
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<a href="http://3.bp.blogspot.com/-iyN92QdHj54/UZsG_OdGbxI/AAAAAAAAFqY/n_yAjQveclw/s1600/Onion+oats+roti2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="http://3.bp.blogspot.com/-iyN92QdHj54/UZsG_OdGbxI/AAAAAAAAFqY/n_yAjQveclw/s640/Onion+oats+roti2.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pour in some water and knead the mixture to a smooth and soft dough finally apply in some oil and rest the dough for 20 mins then divide the mixture into equal balls. </span></div>
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<a href="http://3.bp.blogspot.com/-cSz3_eq4wq8/UZsG_9FO4VI/AAAAAAAAFqc/GqxoqDyhrPE/s1600/Onion+oats+roti3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="http://3.bp.blogspot.com/-cSz3_eq4wq8/UZsG_9FO4VI/AAAAAAAAFqc/GqxoqDyhrPE/s640/Onion+oats+roti3.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Dust the surface with little flour and roll into a thin and medium size roti.</span></div>
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<a href="http://4.bp.blogspot.com/-R6xa3pvpxoo/UZsHArHH_zI/AAAAAAAAFqk/tMygvNrjKYM/s1600/Onion+oats+roti4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="http://4.bp.blogspot.com/-R6xa3pvpxoo/UZsHArHH_zI/AAAAAAAAFqk/tMygvNrjKYM/s640/Onion+oats+roti4.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Take a pan drizzle in some oil and cook the roti on both sides.</span></div>
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<a href="http://4.bp.blogspot.com/-elEGJJlhyAU/UZsHBSxkIsI/AAAAAAAAFqs/8xPQdPR_GYo/s1600/Onion+oats+roti5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-elEGJJlhyAU/UZsHBSxkIsI/AAAAAAAAFqs/8xPQdPR_GYo/s640/Onion+oats+roti5.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serve hot with <span style="color: black;"><a href="http://samayal2impress.blogspot.sg/2013/04/keerai-thandu-raitaspinach-stem-mixed.html" style="font-weight: bold;" target="_blank">Keerai Thandu raita</a><b> </b>or <span style="color: black;"><a href="http://samayal2impress.blogspot.sg/2013/01/tomato-prawn-masala.html" style="font-weight: bold;" target="_blank">Tomato Prawn</a> and have a healthy and wholesome meal.</span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Notes:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sauteing the onion and spring onion is purely optional,i don't like the raw smell of onion so i saute.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">And the chop the onion very finely so it will easy to roll out.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">If you don't like to add in curd, you can replace it with 1/2 tsp of Dry mango powder and it also adds in slight tangy flavor to roti.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Keep Smiling!:)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Revathi</b></span></div>
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Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com19tag:blogger.com,1999:blog-4330883322439768561.post-62204373320629352122013-05-19T22:14:00.000+08:002013-10-05T12:29:43.868+08:00EGGLESS BUTTER COOKIES RECIPE<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXsaRs1uKR-ai5coH8Qtib8tcIgkUpHGhjFz1VPQThDqwwKnFI0j3BjyulnCaw2g0VgDjfexpBj5zcj9wORY50TAVjxzn36cF65oBqEidKKkGmDHXgBRdBrE2PtAB2eggokh0zOELOLoo/s1600/DSC_0311-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXsaRs1uKR-ai5coH8Qtib8tcIgkUpHGhjFz1VPQThDqwwKnFI0j3BjyulnCaw2g0VgDjfexpBj5zcj9wORY50TAVjxzn36cF65oBqEidKKkGmDHXgBRdBrE2PtAB2eggokh0zOELOLoo/s640/DSC_0311-4.jpg" width="462" /></a></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #222222; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">My dad’s friend worked in Singapore when i was a
kid, we used to call him KK uncle...whenever he comes home from Singapore, he
gets me a box of Danish butter cookies... I just love the flavor of butter and the
sooper flaky biscuits... I like the plain ones and give the sugar topped ones
to my brother... He never fights because he likes that r else mom will break
her head to divide among two... The cookies have a great mellow of butter and sugar...</span></span><span style="background: white; color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"> </span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #222222; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">If I like something in
food and if i have only few in my hands.I will just bite it bit by bit and enjoy each
flavor of it... But I never thought that I will bake my own butter cookie. And
after tasting them I was overwhelmed with joy..I saw this recipe in a cookbook
named baking for beginners which i got from my library this recipe was simple with
few ingredients and I had stock of all ingredients so didn't wait to give a
try... I was apprehensive on how well it will turn out, but at the end the
cookies tasted great and just melted in my mouth. It was bit difficult to
Handel with butter... As the day was hot and it was bit difficult to shape out
the cookies other than that it’s a fata fut version... Sure give a try and your
kids will ask for more...</span></span><span style="background: white;"><o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="color: #222222; font-family: Trebuchet MS, sans-serif;"><span style="line-height: 18px;">All purpose flour - 6 tbs</span></span></div>
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<span style="color: #222222; font-family: Trebuchet MS, sans-serif;"><span style="line-height: 18px;">Icing sugar - 3 tbs</span></span></div>
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<span style="color: #222222; font-family: Trebuchet MS, sans-serif;"><span style="line-height: 18px;">Unsalted butter - 6 tbs</span></span></div>
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<span style="color: #222222; font-family: Trebuchet MS, sans-serif;"><span style="line-height: 18px;">Vanilla essence - 2 drop</span></span></div>
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<span style="color: #222222; font-family: Trebuchet MS, sans-serif;"><span style="line-height: 18px;"><b>Method:</b></span></span></div>
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<span style="color: #222222; font-family: Trebuchet MS, sans-serif;"><span style="line-height: 18px;">Pre-heat oven to 180</span><span style="line-height: 18px;">°C,</span></span><span style="color: #222222; font-family: 'Trebuchet MS', sans-serif; line-height: 18px;">Slice butter into small pieces,and take butter in a bowl, sieve the incing sugar to the</span><span style="color: #222222; font-family: 'Trebuchet MS', sans-serif; line-height: 18px;"> butter and make sure their are no lumps in it.</span></div>
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<a href="http://1.bp.blogspot.com/-DltsUqd0HVE/UZOjtQw1X6I/AAAAAAAAFnc/4O0r4X3VUO8/s1600/butter+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="http://1.bp.blogspot.com/-DltsUqd0HVE/UZOjtQw1X6I/AAAAAAAAFnc/4O0r4X3VUO8/s640/butter+cookies.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then blend the butter,icing sugar and salt mixture to a creamy texture using a electric blender or try using a whisk to blend,then pour in 2 drop of vanilla essence and blend in again till the essence is combined well.</span></div>
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<a href="http://4.bp.blogspot.com/-hBpfgVIZCi4/UZOjuHBVkzI/AAAAAAAAFnk/tI1cDu6zzaU/s1600/Collages3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="http://4.bp.blogspot.com/-hBpfgVIZCi4/UZOjuHBVkzI/AAAAAAAAFnk/tI1cDu6zzaU/s640/Collages3.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then sieve all purpose flour and rice flour together in a separate bowl.</span></div>
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<a href="http://3.bp.blogspot.com/-d6VhY1lEGOU/UZOjumwKHaI/AAAAAAAAFns/3WYQD2LYfWs/s1600/butter+cookies1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-d6VhY1lEGOU/UZOjumwKHaI/AAAAAAAAFns/3WYQD2LYfWs/s640/butter+cookies1.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then add the flour mixture to butter and blend again with electric mixture to a smooth and creamy texture.</span></div>
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<a href="http://2.bp.blogspot.com/-eHtmMEsxp98/UZOjvQDsPmI/AAAAAAAAFn0/dXtEWdzNISU/s1600/butter+cookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="http://2.bp.blogspot.com/-eHtmMEsxp98/UZOjvQDsPmI/AAAAAAAAFn0/dXtEWdzNISU/s640/butter+cookies2.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Use your hand and gather the mixture to a big mass,and cover the mixture with a cling wrapper and refrigerate for 2 hours.</span> </div>
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<a href="http://2.bp.blogspot.com/-N-yOXL16IG8/UZOjwQno7fI/AAAAAAAAFn8/IWmVJGEXwo0/s1600/butter+cookies3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="http://2.bp.blogspot.com/-N-yOXL16IG8/UZOjwQno7fI/AAAAAAAAFn8/IWmVJGEXwo0/s640/butter+cookies3.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then divide the mixture into 2 half,use the 1st half,take a small scoop,scoop out the mixture and pat them and shape into small cookies. And do the same with the 2nd of mixture.</span></div>
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<a href="http://1.bp.blogspot.com/-5jW5h2MWnl4/UZOjw9nCMgI/AAAAAAAAFoE/HzbaK1-LuIE/s1600/butter+cookies4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://1.bp.blogspot.com/-5jW5h2MWnl4/UZOjw9nCMgI/AAAAAAAAFoE/HzbaK1-LuIE/s640/butter+cookies4.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Line the baking tray with a parchment paper and place the cookie in a criss - cross way and bake the cookie in a pre-heated oven for 12 mins.And once done cool the cookie in a wire rack.</span></div>
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<a href="http://4.bp.blogspot.com/-9w1eC7LydVY/UZOjxtKh5KI/AAAAAAAAFoM/xhGpuz25Mgo/s1600/butter+cookies5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="http://4.bp.blogspot.com/-9w1eC7LydVY/UZOjxtKh5KI/AAAAAAAAFoM/xhGpuz25Mgo/s640/butter+cookies5.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serve warm or chill with a cup of coffee and have a great evening snack</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Notes:</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Make sure the butter is in room temperature,so this will make the icing sugar and butter to blend a creamy texture.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I have used electric mixer,but you can use a whisk also to do the same.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Make sure that you sieve icing mixture well,or the lumps will remain and you wont get a smooth mixture.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">After dividing the mixture into 2,make sure you refrigerate 1 half mixture so that it will be easy for you to handle to shape out the cookies.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Place the cookie in criss-cross manner,so that it will have enough space to melt,when it's baked.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I used a scoop to shape the cookies or you can use a weighing scale to measure each portion to have equal sized cookies.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Some tips for sugar coated or nuts coated cookies:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>For sugar coated</b>: Reduce the icing sugar to 2&1/2 tbs and before you bake just sprinkle some crystal sugar on top.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>For nut's coated</b>: Just use any nuts of your choice slice to small pieces and sprinkle on top and bake. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4F90gy-HfP-YJbE8qmeFtoEcqYaaKPLF8KnpFOugZMQ2KjR30U1o7G9upHTY8qADS9X9DMYWvm4JiHS6F_NpsYJGe63uJ91W6dx-fk7MljOnwn7toqEu8n9OkE-Gm-5E0GZbs_yG38iI/s1600/DSC_0318-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4F90gy-HfP-YJbE8qmeFtoEcqYaaKPLF8KnpFOugZMQ2KjR30U1o7G9upHTY8qADS9X9DMYWvm4JiHS6F_NpsYJGe63uJ91W6dx-fk7MljOnwn7toqEu8n9OkE-Gm-5E0GZbs_yG38iI/s640/DSC_0318-2.jpg" width="438" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Keep Smiling:)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Revathi</b></span></div>
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Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com21tag:blogger.com,1999:blog-4330883322439768561.post-34789870660559372472013-05-17T22:37:00.001+08:002013-05-17T22:37:04.051+08:00ONION TOMATO CHUTNEY RECIPE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #222222; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Chutneys always make a great accompaniment or
side dish for idly, dosa or Chapatti... Everyone have different version of
making onion tomato chutney... And this is my version, which I learnt from my
sister during college days. I always prefer chutneys without coconut and that's
because of my laziness. So no de frosting the scraped coconut and this is a
quick version too. The flavor of ginger and mint goes well and the chutney has
mild sweetness because of tomatoes.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #222222; line-height: 115%;">When my sister thought me
this recipe, she sautéed all the ingredients except Mint and finally she added
mint leaves, gave a mix and closed lid… I asked why, and she explained me, that
by closing the lid the flavor of mint remains and when ground it gives a nice
aroma. And till now I do the same, close the lid wait for 5 mins, then open it
to cool down…</span><span style="color: #222222; line-height: 115%;"><span style="background-color: white;">I don't know whether she is right or wrong, but
after adding mint leaves you have a nice flavor from the dish, which reminds my
sister, so without any hesitant I close lid...</span></span></span><span style="background: white;"><o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Onion - 1(small seized)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tomato - 1 (small seized)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oil - 1/2 tbs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Dried red chilly - 4</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Coriander seeds - 1/3 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ginger - small inch</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mint leaves - 15</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Curry leaves - few</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt - to taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>To Temper:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cooking oil(or)Gingeely oil - 1/2 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mustard seeds - 1/8 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Urad dal - 1/8 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Take a kadai pour in oil first add in coriander seeds and ginger saute till the raw smell of ginger leaves out,then add in dried red chilly saute for a min and remove the chilly and set a said then add in onion saute till translucent followed by tomato.</span></div>
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<a href="http://3.bp.blogspot.com/-oYYqHQ-QRxY/UZYVPUGa_9I/AAAAAAAAFpM/WQp6f79favg/s1600/onion+tomato+chutnry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="http://3.bp.blogspot.com/-oYYqHQ-QRxY/UZYVPUGa_9I/AAAAAAAAFpM/WQp6f79favg/s640/onion+tomato+chutnry.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Saute tomato till mushy then add in mint leaves give a mix add the red dried chilly and close the kadai with a lid and allow to cool.</span></div>
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<a href="http://4.bp.blogspot.com/-pgpaChlycoo/UZYVQGuDkyI/AAAAAAAAFpU/oBklLCwfHG8/s1600/onion+tomato+chutnry1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="http://4.bp.blogspot.com/-pgpaChlycoo/UZYVQGuDkyI/AAAAAAAAFpU/oBklLCwfHG8/s640/onion+tomato+chutnry1.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Once cooled add the mixture to the mixer add in salt and grind to a smooth paste.</span></div>
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<a href="http://3.bp.blogspot.com/-y1fE4bfQ6yM/UZYVQ8zy1TI/AAAAAAAAFpc/R8KuCEUQOJk/s1600/onion+tomato+chutnry2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-y1fE4bfQ6yM/UZYVQ8zy1TI/AAAAAAAAFpc/R8KuCEUQOJk/s640/onion+tomato+chutnry2.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Temper the ingredients under 'To Temper" add to the ground chutney and mix well.</span></div>
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<a href="http://2.bp.blogspot.com/-rd0OEaEuNoA/UZYVRikzXZI/AAAAAAAAFpk/HOQ7kQTTJnU/s1600/onion+tomato+chutnry3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="http://2.bp.blogspot.com/-rd0OEaEuNoA/UZYVRikzXZI/AAAAAAAAFpk/HOQ7kQTTJnU/s640/onion+tomato+chutnry3.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Notes:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Once dried red chilly is fried take out or else the chilly will turn out dark and will add in bitter taste to chutney.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Adjust the spice to suit your taste bud,the chilly i have added is mild.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Close the lid one you add in mint leaves and don't skip mint leaves,it adds in more flavor to chutney. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_XgpZLR_gQEvWLDS3_zNaXVf-zKl_eniJe53XaF4deNjdznlZ5J1DSUCtYCL6lyGnNOy8vK3235VkFKnxvR4hb1r4MKZNizDH4pRL-rEUTpe7cPlTOLVXv7KHVIKz7AIR0bi4GXfDCE/s1600/DSC_0338-2-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_XgpZLR_gQEvWLDS3_zNaXVf-zKl_eniJe53XaF4deNjdznlZ5J1DSUCtYCL6lyGnNOy8vK3235VkFKnxvR4hb1r4MKZNizDH4pRL-rEUTpe7cPlTOLVXv7KHVIKz7AIR0bi4GXfDCE/s640/DSC_0338-2-2.jpg" width="426" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Keep Smiling!:)</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Revathi</span></b></div>
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Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com20tag:blogger.com,1999:blog-4330883322439768561.post-69859667067487580242013-05-15T13:13:00.001+08:002013-05-15T14:44:06.437+08:00MOTHER'S(CHAMU) CHICKEN CURRY<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj74_L33ysjftoeliPx_aaYmlQe_fME7-3l88Or3viInisOJCZOoQ3If_exNbuZiwTdPHrdP2bvIUem0Vb0jrQNTTL1UzsI1XTmzch87wT3X9JvnWJWsHEffPqER4D5iVsx2gxXvNTRN10/s1600/DSC_0318.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj74_L33ysjftoeliPx_aaYmlQe_fME7-3l88Or3viInisOJCZOoQ3If_exNbuZiwTdPHrdP2bvIUem0Vb0jrQNTTL1UzsI1XTmzch87wT3X9JvnWJWsHEffPqER4D5iVsx2gxXvNTRN10/s640/DSC_0318.jpg" width="422" /></a></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #222222; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Mother's chicken curry... This is my mom’s
traditional way to cooking chicken... She doesn't cook this often I just don't
know why... But this is my families all time favorite as I said you before; dad
has a good critic on tasty foods... He doesn't see who cooks just sees the
taste... And love to try out different cuisines and eat a lot...</span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #222222; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Mom makes sure that every<span class="apple-converted-space"> </span><span class="aqj">Sunday</span><span class="apple-converted-space"> </span>we have chicken and when does this
curry dad just drinks the curry and my brother keeps telling it’s a side dish
not a main course... So now you would have understood how tasty the curry would
be so don't wait to give a try...This curry is simple with its own great
flavors, and the main taste to this curry is it’s dry ground masala. So get
started!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtIuMTlUqh1Vb_Sl8_tosPZxus8i6JDaZCUo7Ar6E7srHWhJcQ7dgpJTYd2Mh6OKNMoFzEYmmI5NI4m07Loh25fakfG-vJnffJv2yEolOCeX6gEaOZNvVtrmzdevy5wefUOHLVDBA5Qv8/s1600/DSC_0311-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtIuMTlUqh1Vb_Sl8_tosPZxus8i6JDaZCUo7Ar6E7srHWhJcQ7dgpJTYd2Mh6OKNMoFzEYmmI5NI4m07Loh25fakfG-vJnffJv2yEolOCeX6gEaOZNvVtrmzdevy5wefUOHLVDBA5Qv8/s640/DSC_0311-3.jpg" width="450" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Chicken - 1 kg</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Onion - 3(medium seized)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tomato - 3(medium sized)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Green chilly - 2</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ginger garlic paste - 3 tbs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Red chilly powder - 2 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Turmeric powder - 1/2 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Hot water - 1 cup - 1&1/2 cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Coriander leaves - 1/8 cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt - to taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Dry Roast & Grind:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Coriander seeds - 1&1/2 tbs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cumin seeds - 1/2 tbs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Green cardamom - 2</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cinnamon - 2(1 inch)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Clove - 2</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Bay leaf - 1</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Take a pan add in all the dry ingredients and dry roast it for 30 secs,allow to cool and grind it to a fine powder.</span></div>
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<a href="http://4.bp.blogspot.com/-ukp5bSKCxeA/UZJLeThAMJI/AAAAAAAAFlo/sWUwGXbJFiM/s1600/mother+chicken+curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="164" src="http://4.bp.blogspot.com/-ukp5bSKCxeA/UZJLeThAMJI/AAAAAAAAFlo/sWUwGXbJFiM/s640/mother+chicken+curry.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Take a deep heavy bottom pan pour in oil,then add in onions and green chilly and saute till they are translucent, Then add in ginger garlic paste saute till the raw smell leaves out then add in 1/2 of chopped tomato and saute till tomato is mushy.</span></div>
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<a href="http://2.bp.blogspot.com/-q1tW8uFJ66E/UZJLfUP8XiI/AAAAAAAAFlw/9eAQhnj3_OA/s1600/mother+chicken+curry1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="http://2.bp.blogspot.com/-q1tW8uFJ66E/UZJLfUP8XiI/AAAAAAAAFlw/9eAQhnj3_OA/s640/mother+chicken+curry1.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then add in cleaned chicken and saute till the color of chicken turns pale,then add in turmeric and red chilly powder and saute till the masala is coated well.</span></div>
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<a href="http://4.bp.blogspot.com/-piz1x4Enzug/UZJLgABblfI/AAAAAAAAFl4/916Jl4gG-4U/s1600/mother+chicken+curry2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="http://4.bp.blogspot.com/-piz1x4Enzug/UZJLgABblfI/AAAAAAAAFl4/916Jl4gG-4U/s640/mother+chicken+curry2.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then add in ground masala with coriander leaves and saute well for 3-5 mins.</span></div>
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<a href="http://2.bp.blogspot.com/-zSL62mjXL-4/UZJLhb89SrI/AAAAAAAAFmA/h83noCczMnk/s1600/mother+chicken+curry3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="http://2.bp.blogspot.com/-zSL62mjXL-4/UZJLhb89SrI/AAAAAAAAFmA/h83noCczMnk/s640/mother+chicken+curry3.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then add in hot water to the chicken,allow it to boil for 3 mins then add in the remaining portion of tomato,close and cook till the chicken is fully done and gravy is thick.</span></div>
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<a href="http://3.bp.blogspot.com/-D_LAtd43rPA/UZJLiL6DmlI/AAAAAAAAFmI/3jjQVUp5Ovk/s1600/mother+chicken+curry4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-D_LAtd43rPA/UZJLiL6DmlI/AAAAAAAAFmI/3jjQVUp5Ovk/s640/mother+chicken+curry4.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serve hot hot with steamed rice or chapatti and enjoy each bite </span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Notes:</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Don't roast the ingredients for more time,this will change the aroma and taste of curry.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pour in hot water,this will maintain the softness of chicken or his if you add in tap water this will make the chicken tough.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Dividing the tomato is purely optional,i like the softness and tangy flavor so i add in half at the last.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Keep Smiling!:)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Revathi</b></span></div>
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Revathi Ramkumarhttp://www.blogger.com/profile/06834225754534723210noreply@blogger.com16