tag:blogger.com,1999:blog-31483295863856772142024-03-13T09:35:01.120-07:00Prethika's Spaceprethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-3148329586385677214.post-22617681699285029472015-03-13T09:14:00.000-07:002015-03-13T09:29:46.284-07:00Peshawari Paneer<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Recently i came across this recipe,and got inspired to try this rich dish ,Peshawari Paneer.Known for its richness and creamy consistency i reduced the oil usage needed for this gravy to the atmost maximum,worrying about the extra calories i will end up eating .So to compensate the calorie intake i made phulkas to match this gravy.That was a fulfilled and satisfying dinner at home.If you are not concerned about the calories you could add extra oil while sauting the onion cashew gravy.I have also customized this gravy with less spice,i.e less chilli powder.People who love more spice could increase the amount of chilli powder accordingly.</span></div>
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Ingredients</div>
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<span style="font-family: Verdana, sans-serif;">Serves 2 - 3</span></h4>
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<span style="font-family: Verdana, sans-serif;">Paneer - 150 gm</span></div>
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<span style="font-family: Verdana, sans-serif;">Big Onion - 1 no</span></div>
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<span style="font-family: Verdana, sans-serif;">Cashew nuts - 1 Tbsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Fresh Curd - 5 Tbsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Fresh Cream - 2 Tbsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Red Chilli Powder - 1 to 2 tsp (Could increase spice accordingly,here i used less spice)</span></div>
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<span style="font-family: Verdana, sans-serif;">Coriander Powder - 1 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Gingergarlic paste - 1 Tbsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Oil - 2 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Green Cardomom -2 nos (crushed)</span></div>
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<span style="font-family: Verdana, sans-serif;">Cinnamon Sticks - 2 nos (1"inch each)</span></div>
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<span style="font-family: Verdana, sans-serif;">Kasuri Methi - a pinch</span></div>
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<span style="font-family: Verdana, sans-serif;">Sugar - 1/2 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Method</span></h3>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Take the onion,slice it.In a pan add the sliced onions ,cashew nuts and add 3/4 cup of water and place it under flame.Cook until the onions look translucent.Let it cool and once cooled down ground to a fine paste and keep it aside.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">In a kadai add some oil and saute the paneer,sauting the paneer is optional.I forgot to click the sauted paneer,please excuse me.Remove the sauted paneer ,keep aside.In the same pan add the crushed cardomom , cinnamon sticks,a pinch of jeera seeds and saute few seconds.Add the ginger garlic paste saute until raw smell goes off.Add kasuri methi i have not added it as i did not have it.Add the onion paste saute until the raw flavor goes off again.It might take atleast 4 minutes under medium flame.Then add the salt,chilli and coriander powder and pour some oil above the powders and saute them.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Once the gravy looks to be cooked well add the beaten curd ,fresh cream and little bit of water and mix the gravy.Add some sugar and simmer it . Before finishing off add the sauted paneer and cook for few minutes.Turn off the flame.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"> Its ready to be served with chapathi,phulka and naan.</span></li>
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prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com2tag:blogger.com,1999:blog-3148329586385677214.post-31169809804778001242015-03-13T05:25:00.000-07:002015-03-13T05:33:40.845-07:00Poondu Thakaali Thokku<div dir="ltr" style="text-align: left;" trbidi="on">
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Since the season of tomatoes are back and its available for a better price i store tomatoes as much as in my kitchen.We know that this veggie price may get even low during the peak summer time as to Rs 10/Kg.Generally we prepare tomato pickles and thokku when we get loads of them from the market.This time i would like to share a best and simple preserve ,called thokku.You could make this and store in your refrigerator for upto a month.This recipe helps you when are bored to cook something.It goes well with dosa,idlies,chappathi and even as an accompaniment for curd rice.So if you really want to make yourself easy in cooking just use this thokku.</div>
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<span style="font-family: Verdana, sans-serif;">Here i have used Naati/Country tomatoes which naturally gives a sour taste.If you have hybrid/bangalore tomatoes ,which are mildly sweetish in nature,increase the amount of chilli powder usage to a tsp.Both the tomatoes gives a variant taste.You could choose your choice of tomatoes for making this recipe.</span></div>
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<span style="font-family: Verdana, sans-serif;">Tomato - 1/2 kg</span></div>
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<span style="font-family: Verdana, sans-serif;">Garlic pods - a fistful</span></div>
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<span style="font-family: Verdana, sans-serif;">Red Chilli Powder - 2 to 4 tsp (according to your spice index) </span></div>
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<span style="font-family: Verdana, sans-serif;">Curry Leaves - few</span></div>
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<span style="font-family: Verdana, sans-serif;">Mustard Seeds - 1/2 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Gingelly Oil - 3 to 5 Tbsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Boiling water - 3/4 Cup</span></div>
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<span style="font-family: Verdana, sans-serif;">Salt - as per reqmt</span></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">First peel the garlic pods and chop them roughly and just give a pulse mode in your mixer for a coarse appearance.My final coarsely ground garlic measured 1.5 Tbsp.In a kadai add half of the gingely oil and splatter the mustard seeds.Then add the garlic and saute until raw flavor comes out.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Do not saute the garlic to brown color,which will spoil the flavor.Add the curry leaves saute again for few seconds.Add the chopped tomatoes give a mix and saute them.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Cook them until the juice of the tomatoes comes out and keep the flame in medium,it might take atleast 7 to 10 minutes for the oil to come up.Add the salt and chilli powder.Do not add all the chilli powder at once.Check for the spiciness and if needed add an extra tsp of chilli powder.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Add some boiling water to the gravy mix well the gravy and reduce the flame(the method of adding boiling water to your gravy doesnt change the taste of the dish ,whereas adding plain water could give a slight taste variation,and also helps cooking the dish faster and helps the oil to come soon.Thanks to Revathy Shanmugam Mam for sharing this tip in your Tv show).Stir occasionally until the gravy thickens to a thokku consistency.At last add remaining oil and stir a few seconds.Switch off the flame.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">It is ready to be served.</span></li>
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prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com1tag:blogger.com,1999:blog-3148329586385677214.post-13010067000592683332015-02-12T08:40:00.000-08:002015-02-12T08:40:26.350-08:00Paneer 65<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">For kids and adults those who love paneer ,here is a starter recipe with paneer,named Paneer 65.As the recipes contributing with the numerical like chicken 65,refers to give a spicy taste and generally represent a bright red colour,And so my paneer 65 also goes along with it as the name 65 suggests.It's so simple and quick snack to prepare ,also it can be positioned in starter's category too.Anyways,if you or your kid is fond of paneer recipes.Try out this easy snack for them afterschool.</span></div>
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<span style="font-family: Verdana, sans-serif;">Hope this is going to your favorite from now on.</span><br />
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<span style="font-family: Verdana, sans-serif;">Ingredients</span></h3>
<span style="font-family: Verdana, sans-serif;">Paneer - 100gms</span><br />
<span style="font-family: Verdana, sans-serif;">Red Chilli Powder - 1.5 tsp (increase or decrease the quantity of spice according to your tastebud)</span><br />
<span style="font-family: Verdana, sans-serif;">Jeera Powder - 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Ginger Garlic Paste - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Corn Flour - 2 to 4 tsp (depending upon the water added)</span><br />
<span style="font-family: Verdana, sans-serif;">Salt,Water - As reqd</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - to fry</span><br />
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<span style="font-family: Verdana, sans-serif;">Procedure</span></h3>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Cut the paneer into cubes.In a bowl add salt,ginger garlic paste mix well with your fingers.Add the paneer and mix well.</span></li>
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<li><span style="font-family: Verdana, sans-serif; text-align: justify;">Add the red chilli powder,jeera powder and mix well until the spices gets coated evenly.Add the corn flour and mix again.Sprinkle some water to get the paneer coated with spices.Donot add water all at once.Then you might end up adding more corn flour which eventually changes the flavor.Allow to sit for atleast 10 minutes and meanwhile heat a kadai with oil.Fry the paneer and drain them in a tissue paper to remove excess oil.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">Serve hot </span><span style="font-family: Verdana, sans-serif; text-align: justify;">with sliced onions and lemon wedges.</span></li>
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prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com1tag:blogger.com,1999:blog-3148329586385677214.post-8822798573806435102015-02-12T06:12:00.000-08:002015-02-12T06:12:33.292-08:00Ragi Drumstick Leave Adai<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">This is a healthy food for whomsoever looking for an iron and calcium rich food.By the way as many of us might know about the health benefits of ragi,which is rich in calcium and so the drumstick leaves too is rich in iron.It's easy to prepare excluding the cleaning process of drumstick leaves.If you are looking a change in your regular food, then ,why don't you try this?I made this adai for our morning breakfast accompanied with a sweet and hot chutney/dip.I have included the procedure of making this quick dip too.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Verdana, sans-serif;">For the Ragi Adai:</span></h4>
<span style="font-family: Verdana, sans-serif;">Ragi Flour - 1.5 Cup</span><br />
<span style="font-family: Verdana, sans-serif;">Drumstick Leaves - A Handful</span><br />
<span style="font-family: Verdana, sans-serif;">Big Onion - 1 no</span><br />
<span style="font-family: Verdana, sans-serif;">Jeera Seeda - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Mustard Seeds - few</span><br />
<span style="font-family: Verdana, sans-serif;">Salt ,Water & Oil - As Reqd</span><br />
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<span style="font-family: Verdana, sans-serif;">For the dip:</span></h4>
<span style="font-family: Verdana, sans-serif;">Tamarind - A small lemon size ball</span><br />
<span style="font-family: Verdana, sans-serif;">Grated Jaggery - As Reqd</span><br />
<span style="font-family: Verdana, sans-serif;">Red Chilli Flakes- 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Gingely Oil - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Water - As Reqd</span><br />
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<span style="font-family: Verdana, sans-serif;">Procedure</span></h3>
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<span style="font-family: Verdana, sans-serif;">For the dip</span></h4>
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<li><span style="font-family: Verdana, sans-serif;">In bowl add lukewarm water and drop the tamarind leave it for sometime and extract the tamarind juice.Transfer the juice to another bowl and add the grated jaggery .Mix well until the jaggery has completely dissolved.Finally add the chilli flakes and gingely oil .Its ready to go with the adai.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">For the Adai</span></li>
<li><span style="font-family: Verdana, sans-serif; font-weight: normal; text-align: justify;">First clean the drumstick leaves and wash throughout to remove the dirt.In a pan add some oil and splatter the mustard seeds .Add the leaves and saute until cooked.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Once cooked remove the drumstick leaves from fire and let it cool.In a separate bowl add the ragi flour,chopped onion,jeera,salt and mix once.Then add the cooked drumstick leaves and give a mix.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Add water little by little to form a dough.Keep a polythene sheet spread some oil on to it.Take a small sized ball from the dough and place it on the greased sheet.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Gently tap with your palm and fingers and spread the dough to form adai.Meanwhile heat the tawa pour some oil and transfer the prepared adai and cook both sides.Spread some oil to the outer surface of the adai.Serve hot with sweet dip/tomato thokku or coconut chutney.</span></li>
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prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com1tag:blogger.com,1999:blog-3148329586385677214.post-80348123340080035652014-10-15T06:17:00.000-07:002014-10-15T06:17:24.376-07:00Dates and Nut Roll<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Are you looking for a sugarfree sweet this diwali?.Then this would be the perfect choice.Recently i purchased chef <a href="http://en.wikipedia.org/wiki/Sanjeev_Kapoor">Sanjeev kapoor</a>'s book and found this interesting sweet,and started to give my try.This is an easy and interesting sweet to make.The good thing about this is we are not adding sugar ,which the date and fig's will give you a sugary taste.Also loaded with all nuts its a healthy one to make.You could use your choice of nuts like cashews,raisins,and even pumpkin seeds,but ensure that you are adding more dates compare to nuts.Dates is the binding agent here.Lets look into the recipe</span></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients</span></h3>
<span style="font-family: Verdana, sans-serif;">Dates - 2 Cup (chopped)</span><br />
<span style="font-family: Verdana, sans-serif;">Figs - 1 Cup (chopped)</span><br />
<span style="font-family: Verdana, sans-serif;">Almond - 1/2 Cup (chopped)</span><br />
<span style="font-family: Verdana, sans-serif;">Walnut - 1/2 Cup (chopped)</span><br />
<span style="font-family: Verdana, sans-serif;">Pista - 1/2 Cup (chopped)</span><br />
<span style="font-family: Verdana, sans-serif;">Edible Gum - 1.5 Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Poppy Seeds - 3 Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Ghee - 2 Tbsp</span><br />
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<span style="font-family: Verdana, sans-serif;">Method</span></h3>
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<li><span style="font-family: Verdana, sans-serif;">In a pan add a tsp of ghee and fry the edible gum.Fry them until they are puffed,as shown in the picture and keep aside to powder them in a mixer .to a fine powder and keep aside.</span></li>
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<span style="font-family: Verdana, sans-serif;"><a href="http://2.bp.blogspot.com/-V6A5gY-KHzo/VD5vI9GUgcI/AAAAAAAABrQ/xq4VL0y_sHY/s1600/1-d1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-V6A5gY-KHzo/VD5vI9GUgcI/AAAAAAAABrQ/xq4VL0y_sHY/s1600/1-d1.jpg" height="212" width="640" /></a> </span></div>
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<li><span style="font-family: Verdana, sans-serif;">Chop the dates,figs and the other nuts.Now in a mixer powder the edible gum and keep separately. </span></li>
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<li><span style="font-family: Verdana, sans-serif;">In the same mixer coarsely grind the dates and figs separately(If you have food processor chop dates and figs using them) and keep aside. In the same kadai which was used to fry the gum add the remaining ghee and heat.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">Add the chopped nuts,then the dates and figs .Add the powdered gum and mix them under heat for a minute</span></li>
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<a href="http://1.bp.blogspot.com/-UxiJD_M6lr8/VD5vKs0IAvI/AAAAAAAABrs/0p9KLqG3sE8/s1600/1-d4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-UxiJD_M6lr8/VD5vKs0IAvI/AAAAAAAABrs/0p9KLqG3sE8/s1600/1-d4.jpg" height="212" width="640" /></span></a></div>
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<li><span style="font-family: Verdana, sans-serif;">Transfer the mixture to a wide plate and allow to cool.Knead the mixture with your hands and form a ball.And gently make the ball to a roll of 2.5" width.Place a foil below the roll to cover.</span></li>
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<a href="http://2.bp.blogspot.com/-ZSQgCrtX-Ik/VD5vK5Qn4yI/AAAAAAAABr4/byA1IYUEifQ/s1600/1-d5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-ZSQgCrtX-Ik/VD5vK5Qn4yI/AAAAAAAABr4/byA1IYUEifQ/s1600/1-d5.jpg" height="212" width="640" /></span></a></div>
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<li><span style="font-family: Verdana, sans-serif;">Wrap the roll covering the sides.Once wrapped, with the help of both hands mildly roll the date roll in a table and make them even allover.Place them in refrigerator and wait for an hour.After an hour take the roll out of your refrigerator ,keep a knife ,poppy seeds and a box ready.</span></li>
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<a href="http://3.bp.blogspot.com/-_VXr5eYbP78/VD5vLLUzeLI/AAAAAAAABsI/wjOXOBsgFW8/s1600/1-d6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-_VXr5eYbP78/VD5vLLUzeLI/AAAAAAAABsI/wjOXOBsgFW8/s1600/1-d6.jpg" height="212" width="640" /></span></a></div>
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<li><span style="font-family: Verdana, sans-serif;">Remove and unwrap the foil carefully bring out the roll.With the help of a knife cut the roll of 1/2" thickness each.(After cutting the date roll i shaped them again to a perfect round shape)Dip the roll in the poppy seeds and cover allover the edge's and place them in a box.</span></li>
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prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com7tag:blogger.com,1999:blog-3148329586385677214.post-36788221917967908072014-10-10T02:33:00.000-07:002014-10-10T02:33:23.633-07:00Sweet Aloo Mixture<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">I have tasted this sweet aloo mixture in Adyar Ananda Bhavan ,and tried to recreate this mixture which came out to be a success in my first attempt.Its simple to make provided you have a readymade aloo mash to lighten the process.I had a huge stock of aloo mash at my home and gave it a try using them.It was good and less messy when compared to the fresh preparation,where it needs potatoes to be boiled and finely mashed.If you find the aloo mash in stores you could give a try using my method.I found this mixture to be heavy and filling one,as it contains aloo starch and nuts.But for a special occasion it gives a rich appeal.</span></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients</span></h3>
<span style="font-family: Verdana, sans-serif;">Aloo Mash (Readymade) - 1 Cup</span><br />
<span style="font-family: Verdana, sans-serif;">Rice Flour - 1/2 Cup</span><br />
<span style="font-family: Verdana, sans-serif;">Sugar(powdered) - 1/4 Cup (Can increase/decrease according to your taste bud)</span><br />
<span style="font-family: Verdana, sans-serif;">Nuts and raisins- less than 1/4 Cup (I used badam,cashew and raisins)</span><br />
<span style="font-family: Verdana, sans-serif;">Water - as needed</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - a pinch</span><br />
<span style="font-family: Verdana, sans-serif;">Ghee- 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - for frying</span><br />
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<span style="font-family: Verdana, sans-serif;">Method:</span></h3>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">In a vessel add the aloo mash and add some water,leave it for a minute and work on the aloo mash to form a dough.Then add rice flour,salt and make a soft dough out of it,sprinkle water if needed while forming the dough.Do not add water all at once. Meanwhile heat oil in a frying pan.Using the dough press take a small amount of dough and fry them.</span></li>
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<a href="http://3.bp.blogspot.com/-LUtlIJj8Q1k/VDU9p9pB4jI/AAAAAAAABpY/Bq10MsJXjGk/s1600/1-a2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-LUtlIJj8Q1k/VDU9p9pB4jI/AAAAAAAABpY/Bq10MsJXjGk/s1600/1-a2.jpg" height="320" width="640" /></span></a></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Fry the aloo sev in a medium flame.Turn the sides and fry them.Once done remove it from the oil and place them in a tissue paper to drain out the excess oil.Repeat this for the remaining dough.</span></li>
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<a href="http://4.bp.blogspot.com/-LubZtuibt6U/VDU9rnx_bHI/AAAAAAAABp0/vJrzpVsOeQk/s1600/1-a3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-LubZtuibt6U/VDU9rnx_bHI/AAAAAAAABp0/vJrzpVsOeQk/s1600/1-a3.jpg" height="320" width="640" /></span></a></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">In a mixer grind the sugar to a fine powder and keep aside.In a kadai add oil or ghee roast the cashews.</span></li>
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<a href="http://3.bp.blogspot.com/-M-2PbQufqT8/VDYNSMiCXII/AAAAAAAABqY/JoDeZyNgAcs/s1600/1-a4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-M-2PbQufqT8/VDYNSMiCXII/AAAAAAAABqY/JoDeZyNgAcs/s1600/1-a4.jpg" height="320" width="640" /></span></a></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">In the same kadai roast the badam and raisins and keep it along with cashews.In a separate vessel add the fried aloo sev ,roasted nuts mix well.</span></li>
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<a href="http://2.bp.blogspot.com/-BeBL2VEErNQ/VDYNSazECII/AAAAAAAABqc/uL6aliwVmUM/s1600/1-a5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-BeBL2VEErNQ/VDYNSazECII/AAAAAAAABqc/uL6aliwVmUM/s1600/1-a5.jpg" height="320" width="640" /></span></a></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Add the powdered sugar and mix well.</span></li>
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<a href="http://4.bp.blogspot.com/-RjKu3AhrOr4/VDYNTCu_sYI/AAAAAAAABqo/YOUuzfQXPcA/s1600/1-a6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-RjKu3AhrOr4/VDYNTCu_sYI/AAAAAAAABqo/YOUuzfQXPcA/s1600/1-a6.jpg" height="320" width="640" /></span></a></div>
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<li><span style="font-family: Verdana, sans-serif;">Transfer to an airtight container.</span></li>
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<a href="http://3.bp.blogspot.com/-ISoXZSSV7VE/VDYNSVBfB-I/AAAAAAAABqg/hO4P53kXiCE/s1600/1-DSCN3607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-ISoXZSSV7VE/VDYNSVBfB-I/AAAAAAAABqg/hO4P53kXiCE/s1600/1-DSCN3607.JPG" height="296" width="400" /></span></a></div>
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prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com5tag:blogger.com,1999:blog-3148329586385677214.post-57266205986103881792014-10-08T21:45:00.001-07:002014-10-08T21:45:26.642-07:00Thinai Vennai Murukku / Foxtail Millet Butter Murukku<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Are you looking for something healthy and a traditional recipe ? If yes,then you are on the right track.Yes today my post is going to be a simple twist in the regular murukku.In the regular murukku flour we add rice flour,here iam going to replace the rice flour with homemade thinai/foxtail millet flour.Eventhough there is not going to be a much variation in taste compared to the regular rice flour one's,but you will get a satisfaction of consuming something even more healthier ,since foxtail millet is said to be a good source of protein,minerals an iron.Also it has a good quantity of betacarotene compared to rice and wheat.So why not give a try with a healthy millet?</span></div>
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<a href="http://2.bp.blogspot.com/-98cx2GwfgFA/VDUsmqsz1UI/AAAAAAAABos/sWVgoB4I0nM/s1600/1-DSCN4225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-98cx2GwfgFA/VDUsmqsz1UI/AAAAAAAABos/sWVgoB4I0nM/s1600/1-DSCN4225.JPG" height="480" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">This murukku came out so crispier and tastier.The flour is yellowish by nature so by default this murukku came out in golden color.</span></div>
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<a href="http://2.bp.blogspot.com/-lmZdJ-6FT40/VDUsmm3HwCI/AAAAAAAABow/4_TRBjPGjWY/s1600/1-DSCN4229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-lmZdJ-6FT40/VDUsmm3HwCI/AAAAAAAABow/4_TRBjPGjWY/s1600/1-DSCN4229.JPG" height="480" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Verdana, sans-serif;">Thinai Flour - 1 Cup (Click<i><b> <a href="http://aromatic-recipes.blogspot.in/2014/10/how-to-make-your-own-thinai-and-rice.html">Here for Homemade flour version</a></b></i> )</span><br />
<span style="font-family: Verdana, sans-serif;">Urad dal - 3 Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Jeera Seeds - 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Hing - a pinch</span><br />
<span style="font-family: Verdana, sans-serif;">Butter - 1Tbsp (softened)</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - as needed</span><br />
<span style="font-family: Verdana, sans-serif;">Water - as needed</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - for frying</span><br />
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<span style="font-family: Verdana, sans-serif;">Method</span></h3>
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<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">In a vessel add the thinai and urad flour,salt ,hing ,softened butter and jeera seeds.Mix well with your fingers so that the butter is incorporated well with the flour.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-zSvDXq4_a0Q/VDUsmfOJd0I/AAAAAAAABoo/6QdGC5o7OTQ/s1600/1-m1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-zSvDXq4_a0Q/VDUsmfOJd0I/AAAAAAAABoo/6QdGC5o7OTQ/s1600/1-m1.jpg" height="260" width="640" /></span></a></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Add water little by little to make a dough.The dough should be soft and loose.Meanwhile heat oil in a frying pan.Take out a small portion of the dough and fill it in the murukku press.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">For convenience you can make murukku's on back of a ladle .If you can manage the heat you can simply shape out the murukku's directly in frying oil.Flip the sides of the murukkus to get fried in the other side too.Take out once fried or golden in color.Keep the flame in medium only.Do not keep it either in low or high flame.</span></li>
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<a href="http://2.bp.blogspot.com/-aBBh6U3S3cU/VDUsni7B8CI/AAAAAAAABo4/bF2aemSX7aY/s1600/1-m3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-aBBh6U3S3cU/VDUsni7B8CI/AAAAAAAABo4/bF2aemSX7aY/s1600/1-m3.jpg" height="260" width="640" /></span></a></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Store the murukku's in airtight container once it's cooled down.Its shelf life time is upto 3 weeks.</span></li>
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prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com4tag:blogger.com,1999:blog-3148329586385677214.post-82337714083238315742014-10-08T01:50:00.002-07:002014-10-08T01:50:51.555-07:00How to Make your own Thinai and Rice Murukku Maavu / Flour <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">During diwali almost most of them would make murukku/chakli at home.Some people would make this snack using the store brought flour,as making your own flour at home would be little bit time consuming.But anyways homemade's are best at anytime.Until my last preparation of murukku was with the store brought flour,but i got excited to make my own flour when my mom visited my place and she said about the thinai murukku which would taste better.Since i couldn't find any foxtail millet/thinai flour around my place.I have to get in to the process of preparing it myself.It is so easy to enroll yourself ,and the tedious thing for me was to get it ground in flour mill.But once the four is ready and you taste the snack you can figure out the mean difference between the store bought and healthy hygienic home made one's.</span></div>
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<a href="http://1.bp.blogspot.com/-WZJfDoxlMqw/VDT42sFl4RI/AAAAAAAABnk/GFwr8JgNRSc/s1600/1-m10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-WZJfDoxlMqw/VDT42sFl4RI/AAAAAAAABnk/GFwr8JgNRSc/s1600/1-m10.jpg" height="362" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Its not only you could make this only for murukku ,you could also make idiyappam and puttu out of this flour,i have tried with the rice flour puttu and idiyappam which came out to be good.And thinai puttu also was excellent.Just take your time to make this homemade flour and enjoy your festive snacks.</span></div>
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<span style="font-family: Verdana, sans-serif;">I have given both the rice and thinai/foxtail millet flour making below.</span></div>
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<h3 style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Ingredients</span></h3>
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<li><span style="font-family: Verdana, sans-serif;">Thinai / Foxtail Millet - 7 Cup (you can take as much as you have)</span></li>
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<span style="font-family: Verdana, sans-serif;">OR</span></h4>
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<li><span style="font-family: Verdana, sans-serif;">Idli Rice - 1 Cup</span></li>
<li><span style="font-family: Verdana, sans-serif;">Raw Rice - 4 Cup (You can add omit Idli rice if only using for snack making-For multpurpose use like Idiyappam/Puttu and snack you can add Idli Rice)</span></li>
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<li><span style="font-family: Verdana, sans-serif;">Urad dal - 5 Cup (Apart from snack making i use this urad flour for making urad ladoos. )</span></li>
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<span style="font-family: Verdana, sans-serif;">Method:</span></h3>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Method for making Thinai and Rice Flour:</span></h4>
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<li><span style="font-family: Verdana, sans-serif;">In a wide vessel add the thinai and wash it until the dirt is removed and soak it in enough maount of water for atleast 2 hours.To check for the millet is soaked enough,you can take some soaked millet and munch it, if you are able to chew the millet easily its done.,else allow to soak for another 1/2 hour.Then drain the water completely.</span></li>
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<span style="font-family: Verdana, sans-serif;">For Thinai</span></h4>
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<a href="http://4.bp.blogspot.com/-xiZ6slruJ7I/VDT42pqH5MI/AAAAAAAABng/-ZynBcma6BE/s1600/1-m1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-xiZ6slruJ7I/VDT42pqH5MI/AAAAAAAABng/-ZynBcma6BE/s1600/1-m1.jpg" height="212" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">For Rice</span></h4>
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<a href="http://2.bp.blogspot.com/-a-TOYGMEtm4/VDT43esDaEI/AAAAAAAABnw/dVssdUp014g/s1600/1-m4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-a-TOYGMEtm4/VDT43esDaEI/AAAAAAAABnw/dVssdUp014g/s1600/1-m4.jpg" height="212" width="640" /></span></a></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">In a wide plate or tambalam spread a clean white cloth and spread the millet evenly across the plate and place it under sun for drying.If yu donot have a wide plate dont worry ,Take a mat and place the white cloth above the mat and spread the soaked and drained millet and dry it under sun.With the help of your fingers make lines around the millet ,to help the millets dry faster.</span></li>
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<span style="font-family: Verdana, sans-serif;">For Thinai</span></h4>
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<a href="http://1.bp.blogspot.com/-owkZrV3mjTs/VDT42ixJyoI/AAAAAAAABno/GsLLf0dlVWE/s1600/1-m3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-owkZrV3mjTs/VDT42ixJyoI/AAAAAAAABno/GsLLf0dlVWE/s1600/1-m3.jpg" height="212" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">For Rice</span></h4>
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<span style="font-family: Verdana, sans-serif;">Keep checking the millets/rice at some intervals.If you take a handful of millets/rice it should be completely dried ,thats the phase where you have to proceed for the next process in making the flour.Collect the dried millets and process them in the flour mill and get it fine powdered.Once the flour is ready ,spread the flour in a wide plate and allow it to cool .If you omit this step then the flour would tend to form lumps.Allow it to cool inside the room for atleast 1hour and then store the cooled flour in an airtight container.</span></div>
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<span style="font-family: Verdana, sans-serif;">Thinai and Rice flour after ground:</span></h4>
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<a href="http://3.bp.blogspot.com/-hrN_ZwrRMgE/VDT430r8lkI/AAAAAAAABn4/kxdXRrei9_U/s1600/1-m6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-hrN_ZwrRMgE/VDT430r8lkI/AAAAAAAABn4/kxdXRrei9_U/s1600/1-m6.jpg" height="212" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"><br />Method for making the urad flour:</span></h4>
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<span style="font-family: Verdana, sans-serif;">Take the requird amount of urad dal and dry roast it.No need to roast it until golden brown.Switch of the flame once you get the aroma of urad dal.Allow it to cool and grind them in flour mil.Once the flour is done ,as said for the millet/rice flour above,spread the ground flour inside the room and store it after cooled down.</span><br />
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<span style="font-family: Verdana, sans-serif;">Urad Flour after ground:</span></h4>
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prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com2tag:blogger.com,1999:blog-3148329586385677214.post-59842288316480664062014-09-30T22:41:00.000-07:002014-09-30T22:42:49.477-07:00Thattai / Nipattu<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Diwali around the corner,after this pooja functions the process of making sweets and savories would gear up everywhere.There are lot of savories that capture the diwali season and one among them is thattai or nippatu.Nippatu is the name called around karnataka and also even around dharmapuri region,which belongs to Tamilnadu.But apart these places it's called as thattai within Tamilnadu.Thattai ,a mild spicy savory is made with gram dal,rice and roasted dal.There are lots of varieties in making this.This is the one of the most tasty and honestly perfect savory.Its one of my favorite.During each diwali season my mother had never missed to make this wonderful savory.Its a little bit time consuming effort,by the result will be absolutely delicious.</span></div>
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<span style="font-family: Verdana, sans-serif;">This is my basic version which we usually make at home.For variations you could add broken peanuts also for even more crispness and also til seeds also.Make this healthy homemade snack at home and enjoy your festival.Am giving a small portion amount which yields about 12 to 18 thattai.You could double the quantity as per your need.</span></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Verdana, sans-serif;">Yields - 12 to 18</span></h4>
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<span style="font-family: Verdana, sans-serif;">Idli Rice - 1 Cup (Soaked for 2 hour)</span><br />
<span style="font-family: Verdana, sans-serif;">Roatsed gram dal (powdered finely) - 3/4Cup (it may require more or less depending upon water in the batter)</span><br />
<span style="font-family: Verdana, sans-serif;">Channa dal- 1 Tbsp (Soaked in water for 1 hour)</span><br />
<span style="font-family: Verdana, sans-serif;">Red Chilly - 2 no's</span><br />
<span style="font-family: Verdana, sans-serif;">Curry Leaves - few</span><br />
<span style="font-family: Verdana, sans-serif;">Coconut slices - 1 Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Hing / Asafoetedia - 1/4 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - as needed</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - for frying</span><br />
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<span style="font-family: Verdana, sans-serif;">Method</span></h3>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Soak the idli rice and channa dal in water for 2 hours and 1 hour respectively.After 2hours drain the rice from water and grind them along with red chillies and salt.Add little water and grind.Do not add water all at once.And keep aside the ground batter.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">Transfer the rice batter to a bowl.Add the soaked and drained channa dal.Add the sliced coconut bits,hing and curry leaves.Mix well And the add half the portion of gram dal powder and see that you get a soft dough.If needed you could even more dal powder.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">The dough consistency should be neither too hard nor to loose.Keep the dough ready.Take a polythene sheet.Keep some oil nearby.Apply oil to the polythene sheet.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">Heat oil in a pan aside.Take a small pinch from the dough ,make it a ball and keep it on the polythene sheet ,apply your fingers with little oil and make small disc shaped thattai out of it.Dip your fingers with oil and mildly tap it around to get the shape.You can 4 to 5 such small thattai in a single sheet.And once the oil is hot enough.(To check the oil temperature put a small dough it should pop up immediately after adding it to the oil) gently flip the thattai one by one and fry them.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">Turn the other side of the thattai once the one side is well cooked.Keep the flame in medium high.Once done transfer the thattai to a bowl and store them in an airtight container when its cooled down.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">You could use mixer or grinder for making the rice batter.Grinder would be a better option.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">In the middle of grinding process,check to the spiciness of the chilli in the batter.If you need more spicy add 1 or 2 chillies to the grinding batter.Salt is added for this purpose to find the correct spiciness.Without salt you could not judge the correct amount of spiciness.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">To make the roasted dal powder take the required amount of dal and grind in mixer.The dal should be finely done.Then sift the dal and keep aside.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">Once the dough is ready check to the salt and spiciness.These both should be little more extra in final dough,because the frying process will minimize the salt and spice.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">This stays good for more than 2 weeks.</span></li>
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prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com7tag:blogger.com,1999:blog-3148329586385677214.post-90785866138742396822014-09-29T02:44:00.000-07:002014-09-29T02:44:21.945-07:00Mushroom Biriyani<div dir="ltr" style="text-align: left;" trbidi="on">
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What's gonna be a better way to start your weekend,without a special lunch menu.?!!! No ways isn't it ?And ofcourse no weekends will get fulfilled without a special food.Agree !!! Here's my post which would make your weekend or your special day even more special.Nowadays across India Biriyani's are a mass hit.Be it a simple birthday party or a grand marriage occasion,biriyani will definitely occupy the menu.There are lots of varieties in biriyani,from veg to non-veg and from state to state there are variations in making them.But whatever might be any biriyani is simply awesome to me.Its a comforting food for sure,just a biriyani with a raita would make fulfilling combo.I present here a tasty mushroom biriyani and its my simple method to make this biriyani.To make this biriyani even more rich i add cashew paste and saffron milk too,but my today's post will follow a simple method..</div>
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<span style="font-family: Verdana, sans-serif;">Make this yummy biriyani and make your meal special.</span></div>
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<span style="font-family: Verdana, sans-serif;">Serves - 3</span></h4>
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<span style="font-family: Verdana, sans-serif;">Mushroom - A handful</span></div>
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<span style="font-family: Verdana, sans-serif;">Onion - 1 big</span></div>
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<span style="font-family: Verdana, sans-serif;">Tomato - 1 big</span></div>
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<span style="font-family: Verdana, sans-serif;">Ginger garlic paste - 2 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Lime juice - 1/2 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Pudhina/Mint Leaves - few</span></div>
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<span style="font-family: Verdana, sans-serif;">Coriander Leaves - few</span></div>
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<span style="font-family: Verdana, sans-serif;">Green Chillies - 3 no's</span></div>
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<span style="font-family: Verdana, sans-serif;">Yogurt - 2Tbsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Turmeric powder - 1/4 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Red Chilly Powder - 1.5 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Garam Masala - 1/2 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Bread slices - 4 no's (optional)</span></div>
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<span style="font-family: Verdana, sans-serif;">Zeera Samba Rice - 1.5 Cup</span></div>
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<span style="font-family: Verdana, sans-serif;">Water - as needed</span></div>
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<span style="font-family: Verdana, sans-serif;">Salt - as needed</span></div>
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<span style="font-family: Verdana, sans-serif;">Oil - as needed</span></div>
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<span style="font-family: Verdana, sans-serif;">Ghee - 2 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Spices </span></h3>
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<span style="font-family: Verdana, sans-serif;">Bay Leaf - 2 no's (small)</span></div>
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<span style="font-family: Verdana, sans-serif;">Cinnamon - 3 sticks (1")</span></div>
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<span style="font-family: Verdana, sans-serif;">Cardamom - 2 no's</span></div>
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<span style="font-family: Verdana, sans-serif;">Cloves - 2 no's</span></div>
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<span style="font-family: Verdana, sans-serif;">Star anise - 1 petal </span></div>
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<span style="font-family: Verdana, sans-serif;">Method</span></h3>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Chop the tomatoes,slice the onions,slit 2 green chillies (from the 3no's),Clean the pudhina and coriander leaves.clean and slice the mushrooms.Keep the ginger garlic paste ready.In a mixer add few pudhina and coriander leaves and 1 green chilly(my chilly was too hot so i took 1no) and grind them without adding water,keep aside.Wash and keep the rice separately.In a pressure cooker add oil and add the spices when the oil is heat enough.Saute until the spices flavor arise.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Add sliced onions and saute until the onions turns golden brown.Add the ginger garlic paste and saute for awhile.Then add the pudhina-coriander paste and saute again.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Add the chopped tomatoes and saute until the tomatoes are well cooked.To cook the tomatoes fast add some salt.Then add mushrooms and saute again.Wait until the mushroom leaves the water from it and when the water gets evaporated add the red chilly and turmeric powder.Add salt.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Add the yogurt and mix well and saute until the oil leaves from it.Then add the water for 1 cup add 3cup water,If adding basmati add 2 cup for 1 cup rice.Allow the water to boil.Add the soaked rice and mix well.Check for the salt and spice now.You can add salt or spice at this time if its not sufficient.Allow to cook in open ,without placing the cooker lid.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Cook until the rice is 3/4th cooked and the water is almost absorbed.Spread few pudhina laeaves and garam masala and the ghee and mix well.Close the cooker with the lid.Cook for 7 to 10 minutes under low flame.After 10 minutes remove the lid and mix the biriyani with the ladle.If you wish to finish off the process you can stop at this stage.If you wish to add bread slices you can proceed the next step.</span></li>
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<a href="http://3.bp.blogspot.com/-3n1QCpeooHo/VCknlaByIsI/AAAAAAAABmM/ctjepqKrfxA/s1600/1-mb5-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-3n1QCpeooHo/VCknlaByIsI/AAAAAAAABmM/ctjepqKrfxA/s1600/1-mb5-001.jpg" height="196" width="400" /></span></a></div>
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<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Take the bread slices and cut the corners and cut them in cubes and saute them in a pan with ghee.Add the fried bread to the biriyani when its hot enough.</span></li>
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<a href="http://1.bp.blogspot.com/-xvExPKDFi-Q/VCkl4Gui7LI/AAAAAAAABl0/DoNgXQVdRG4/s1600/1-mb6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-xvExPKDFi-Q/VCkl4Gui7LI/AAAAAAAABl0/DoNgXQVdRG4/s1600/1-mb6.jpg" height="212" width="640" /></span></a></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Serve with onion raitha and any gravy.</span></li>
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prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com6tag:blogger.com,1999:blog-3148329586385677214.post-47341916145287683772014-09-22T07:07:00.000-07:002014-09-22T07:07:30.386-07:00Paal Bun / Jeera Bun<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">This is a very peculiar and not usually found in many sweet shops.Only few shops would make this ,and too, it would get sold in minutes.Its rarely found in city shops,in truth i haven't ever seen this major cities,but in village surrounded places you could find this bun very frequently.Just like donuts they are fried in oil and dipped in sugar syrup.This bun is so airy inside ,with a crystallized sugar coating outside.Just a one bite will never let you stop asking for one more.I have tasted this bun at my native place and to say, am a die hard fan for this paal bun.I have tried many times to recreate this recipe at my home but each time either the dough mixing will go wrong or my sugar syrup will go bad,after many attempts am finally up with this recipe and am so happy to make this recipe a success at last.</span></div>
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<a href="http://4.bp.blogspot.com/-RULhpX3YwFo/VCAqnXUCJ4I/AAAAAAAABkU/zpTXBTsmpD0/s1600/1-DSCN3976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-RULhpX3YwFo/VCAqnXUCJ4I/AAAAAAAABkU/zpTXBTsmpD0/s1600/1-DSCN3976.JPG" height="518" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Also called as jeera bun in some places,where jeera is the sugar syrup.This bun is so soft and airy you could find this in the below pic.</span><br />
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<a href="http://4.bp.blogspot.com/-6JS_RnsFoBI/VCAqnb26BNI/AAAAAAAABkQ/zpXxv1zBsZY/s1600/1-DSCN3980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-6JS_RnsFoBI/VCAqnb26BNI/AAAAAAAABkQ/zpXxv1zBsZY/s1600/1-DSCN3980.JPG" height="640" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Verdana, sans-serif;">Maida - 1 1/4 Cup</span><br />
<span style="font-family: Verdana, sans-serif;">Fresh Curd - 1/8 Cup</span><br />
<span style="font-family: Verdana, sans-serif;">Water - 1/8 Cup</span><br />
<span style="font-family: Verdana, sans-serif;">Sugar - 1/8 Cup</span><br />
<span style="font-family: Verdana, sans-serif;">Baking soda - 1/4 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - a pinch</span><br />
<span style="font-family: Verdana, sans-serif;">Refined oil - 3 Tbsp + for frying</span><br />
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<span style="font-family: Verdana, sans-serif;">For Sugar Syrup </span></h3>
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<span style="font-family: Verdana, sans-serif;">Sugar - 2Cups</span><br />
<span style="font-family: Verdana, sans-serif;">Water - 3/4 Cup</span><br />
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<span style="font-family: Verdana, sans-serif;">Method</span></h3>
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<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">In a mixer add sugar and curd,mix it until the sugar gets dissolved and keep aside.In a vessel add curd-sugar,baking soda and,salt,water and mix well.Leave the mixture for atleast 15 minutes,you can find a frothy layer on top.Add the half of the oil and mix well and add the maida little by little and form a dough.</span></li>
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<a href="http://4.bp.blogspot.com/--c54yv3UoiA/VCAqkr1Ry9I/AAAAAAAABkE/78rubnOFwik/s1600/1-pb1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/--c54yv3UoiA/VCAqkr1Ry9I/AAAAAAAABkE/78rubnOFwik/s1600/1-pb1.jpg" height="212" width="640" /></span></a></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">If you find the dough to be too sticky add little amount of maida.The final dough should be loose and sticky.Finally add the remaining oil and cover the dough with a lid and leave aside for atleast 7 hours.Alternatively you could leave the dough overnight also.</span></li>
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<a href="http://4.bp.blogspot.com/-ayDQ8Q6Fy6s/VCAqnOxQNZI/AAAAAAAABkM/pCmOVNVSlZw/s1600/1-pb2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-ayDQ8Q6Fy6s/VCAqnOxQNZI/AAAAAAAABkM/pCmOVNVSlZw/s1600/1-pb2.jpg" height="212" width="640" /></span></a></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">The next day you can start with making sugar syrup.Take the required sugar and water in a pan and boil for 5 to minutes or until you get a string consistency.You can check this by touching the sugar syrup between your index finger and thumb finger ,you can find a string/thread like structure,by that time you can switch off the flame and allow your sugar syrup to cool.Alternatively ,you can also check this without harming your fingers by taking a bowl filled with water.Then with the help of a spoon drip the syrup into the bowl if you find the syrup settling at the bottom of the bowl then its ready.You could see my syrup which has started forming crystals when it is getting cooled down.</span></li>
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<a href="http://4.bp.blogspot.com/-L0UL6h3GYM0/VCAqot_3H5I/AAAAAAAABks/qaCjYaP0Kf4/s1600/1-pb3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-L0UL6h3GYM0/VCAqot_3H5I/AAAAAAAABks/qaCjYaP0Kf4/s1600/1-pb3.jpg" height="212" width="640" /></span></a></div>
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<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Take the dough,knead the dough by adding a tsp of oil and divide the dough into equal sized balls and with the help of the chapathi rolling pin,for small disc out of the balls with 1/8" thickness.Or just the thickness of a puri could do.</span></li>
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<a href="http://4.bp.blogspot.com/-3ICmt2bUQ9o/VCAqouKoiiI/AAAAAAAABkc/KuF2xdFKNl8/s1600/1-pb4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-3ICmt2bUQ9o/VCAqouKoiiI/AAAAAAAABkc/KuF2xdFKNl8/s1600/1-pb4.jpg" height="212" width="640" /></span></a></div>
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<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">In a pan add oil and heat it.Fry the small puri's in oil by turning it sides.And dip the fried buns in sugar syrup for 5 to 10 seconds only.Repeat to all the buns and keep them aside.You might see the sugar crystals on top the buns.</span></li>
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<a href="http://4.bp.blogspot.com/-VbbqZ_3Wky4/VCAqpXcoozI/AAAAAAAABko/Zg0pVZ4GKhw/s1600/1-pb5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-VbbqZ_3Wky4/VCAqpXcoozI/AAAAAAAABko/Zg0pVZ4GKhw/s1600/1-pb5.jpg" height="212" width="640" /></span></a></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Its ready to serve now.</span></li>
</ul>
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<h4 style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Note</span></h4>
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<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Depending upon the flour it may require more or less quantity of maida while forming the dough,so try to keep atleast 1/2 cup of flour reserve.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Once done try to consume it on the same day.</span></li>
</ul>
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prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com15tag:blogger.com,1999:blog-3148329586385677214.post-28210235115428903952014-09-17T00:34:00.000-07:002014-09-17T00:34:02.685-07:00Manathakkali Vathal Kuzhambu<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">There are lots of healthy benefits from manathakkali ,also said to be as European black nightshade or simply as black nightshade plant.The leaves are this plant are used for treating mouth ulcers and stomach pains,which is cookied like greens along with dal.This plant also yields small berries or fruits,they can either be used fresh or dried and used in gravies.Even more medicinal benefits are with manathakali plant.</span><br />
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<a href="http://3.bp.blogspot.com/-SqTpjen6otg/VBk3OTxnBKI/AAAAAAAABjg/ELtRY9IvH-M/s1600/1-mvk2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-SqTpjen6otg/VBk3OTxnBKI/AAAAAAAABjg/ELtRY9IvH-M/s1600/1-mvk2.JPG" height="400" width="365" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The dried berries of this plant can be used in gravies or simply fried in oil and made as a sidedish for rasam or curd rice.The dried berries are said as vathal in tamil language.I have made a gravy,vathal kuzhambu, using these dried berries,there are many varieties of vathal kuzhambu,its a one of these.This healthy and simple gravy recipe comes below as...</span><br />
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<span style="font-family: Verdana, sans-serif;">Ingredients</span></h3>
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<h4 style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">serves 2-3</span></h4>
<span style="font-family: Verdana, sans-serif;">Manathakkali Vathal (dried) - 2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Small Onion - a handful</span><br />
<span style="font-family: Verdana, sans-serif;">Tomatao - 1 small</span><br />
<span style="font-family: Verdana, sans-serif;">Tamarind juice/pulp - (small lemon size)</span><br />
<span style="font-family: Verdana, sans-serif;">Garlc pods - few (optional)</span><br />
<span style="font-family: Verdana, sans-serif;">For the Vathal Kuzhambu Powder</span><br />
<span style="font-family: Verdana, sans-serif;">Fenugreek Seeds - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Coriander Seeds - 3.5 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Dried Red Chilli - 2 nos</span><br />
<span style="font-family: Verdana, sans-serif;">Pepper - 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Curry Leaves - few</span><br />
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<span style="font-family: Verdana, sans-serif;">For Tempering</span></h4>
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<span style="font-family: Verdana, sans-serif;">Fenugreek Seeds - few</span><br />
<span style="font-family: Verdana, sans-serif;">Mustard Seeds - few</span><br />
<span style="font-family: Verdana, sans-serif;">Curry Leaves - few</span><br />
<span style="font-family: Verdana, sans-serif;">Gingely Oil - as needed</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - as needed</span><br />
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<h3 style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Method</span></h3>
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<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">In a heavy bottomed kadai dry roast the ingredients mentioned under vathal kuzhambu powder.Transfer to a bowl allow to cool .In the same kadai add some oil and roast small onions and allow to cool.Also add some oil and fry the dried manathakkali berries.Meanwhile extract the tamarind juice and keep aside.In a mixer grind the masala for vathal kuzhambu ,keep it separate and also grind the small onions to a paste and keep it aside.In a kadai add some oil and temper with mustard and fenugreek seeds,then add the garlic pods.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-J5rrTdhd14E/VBk3M-QGS4I/AAAAAAAABjU/BntyJOC0eA4/s1600/1-mvk3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-J5rrTdhd14E/VBk3M-QGS4I/AAAAAAAABjU/BntyJOC0eA4/s1600/1-mvk3.jpg" height="212" width="640" /></a></div>
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<ul>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Add the onion paste and add some oil and saute them.Then add tomato ,salt and curry leaves again saute them until the tomato looks well cooked.</span></li>
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<a href="http://4.bp.blogspot.com/-4jFvcl-mvS0/VBk3OlyvRfI/AAAAAAAABjo/v9-a8TdSaCw/s1600/1-mvk4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-4jFvcl-mvS0/VBk3OlyvRfI/AAAAAAAABjo/v9-a8TdSaCw/s1600/1-mvk4.jpg" height="212" width="640" /></a></div>
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<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Then add the vathal kuzhambu powder ,saute for a while and add the tamarind pulp and some boiling hot water.Add the fried manathakkali berries.The gravy should be watery after adding water.When the gravy starts boiling add some gingely oil and allow the gravy to reduce to 1/4th its volume and when you find the oil separating from the gravy the garvy is done.</span></li>
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<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Serve with hot rice along with pappad.</span></li>
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prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com4tag:blogger.com,1999:blog-3148329586385677214.post-81778713895154618212014-09-10T23:09:00.000-07:002014-09-10T23:09:00.573-07:00Mocha Marble Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">This cake is absolutely a chocolicious treat to my readers.Over a week i got bored in my kitchen i wanted to try out something new and since its been long time i baked any stuff ,i decided to bake.And what to bake ? this question revolved my head like anything...Then what to do ? I took my recipe collections to find out something interesting and ,finally sort out 3 cake recipes .I felt problematic in choosing the right recipe.If given a chance i would go out and work in my kitchen till late night to finish off the 3 bakes ...Really...Am enthusiastic towards baking!! .As am not good enough in selecting one from three ,so i left this duty of choosing a recipe to my dear H,and he selected this recipe. Initially i was not much impressed to start making this cake,since am not much impressed towards any chocolate cake I've ever tasted I am die hard person towards Chocolates,but not a chocolate cake fan ever before that.But all my opinions turned down after tasting the final slice. Omg ...really it was so impressing and i could taste the heavenly chocolaty flavor with this final glazing too.</span></div>
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<span style="font-family: Verdana, sans-serif;">I became a fan for Mocha flavor from now on!!.I guess the addition of chocolate bars enhanced the taste ,rather than a cocoa powder if added.To get the original flavor of this cake ,i suggest you to go with chocolate bars.And i think this cake could go places even for special occasions.Until tasting this cake i had a mindset of marble cakes coming under the category of tea cake,but my conclusion was misunderstood and I've changed it ,that this marble cake could be used both as tea cake and celebration process.Agree !!! Readers please excuse me of not clicking the cake slice as I didn't get my perfect marbled effect..Since it was my first attempt in trying marble cake.I will update my perfect marbled effect the next time when i make this recipe.</span></div>
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<span style="font-family: Verdana, sans-serif;">Lets look into the baking method.</span><br />
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<h3 style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Verdana, sans-serif;">All Purpose Flour - 1 Cup (150 gms) (My 1 Cup measured to 150 gms)</span><br />
<span style="font-family: Verdana, sans-serif;">Butter (softened at room temperature) - 1/2 Cup</span><br />
<span style="font-family: Verdana, sans-serif;">Castor Sugar - 1/2 Cup (heap measurement)</span><br />
<span style="font-family: Verdana, sans-serif;">Milk powder - 1/2 Cup</span><br />
<span style="font-family: Verdana, sans-serif;">Eggs - 2 no</span><br />
<span style="font-family: Verdana, sans-serif;">Instant Coffee Powder - 1/2 Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Chocolate - 28 gm (semi-sweet or dark compound,broken into small pieces)</span><br />
<span style="font-family: Verdana, sans-serif;">Baking Powder - 3/4 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Lukewarm Water /Milk - 3 Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Vanilla extract - 1/2 tsp</span><br />
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<h3 style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">For Chocolate Glaze</span></h3>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Chocolate - 60 gm (semi-sweet or dark compound,broken into small pieces)</span><br />
<span style="font-family: Verdana, sans-serif;">Butter - 1 Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Water - 1 Tbsp</span><br />
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<h3 style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Method:</span></h3>
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<div style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: Verdana, sans-serif;">Preheat Oven to 200</span><span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; line-height: 16.1200008392334px;">°C / 390 </span><span style="background-color: white;"><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="line-height: 16.1200008392334px;">° F .Grease the pan with butter and dust with a little amount of all purpose flour ,or place you parchment/butter paper in the pan.Sieve the flour with baking powder and keep aside.</span></span></span></li>
<li><span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; line-height: 16.1200008392334px;">In a Heatproof bowl take the broken chocolate bars along with the coffee powder,If you are using a microwave for melting the chocolate keep it 30 seconds first,at the end take them out and finely mix them break any unsolved chocolates and again keep it under 10 or 20 secondn.You should get the mocha in a running consistency.</span></li>
<li><span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; line-height: 16.1200008392334px;">Alternatively you could follow this simple method if your oven is in preheat mode.Take a pan fill with water allow to boil ,when it starts boiling place your mocha mix kept in a heatproof bowl and mild keep on mixing until all the chocolate has solved and it reaches a flowing consistency.</span><span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; line-height: 16.1200008392334px;">keep aside in a warm place.Note depending on the temperature in your place the melted mocha chocolate may again get hard.so better keep it under hot water .(My melted mocha started to get hard near the edges when i was about to mix half of the batter ,so keep in note to keep the mocha mix under hot water.)</span></li>
<li><span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; line-height: 16.1200008392334px;">In a bowl add the softened butter and sugar and blend them for a while ,don't over do them ,else the butter would curdle.</span></li>
</ul>
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<span style="background-color: white;"><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="line-height: 16.1200008392334px;"><br /></span></span></span></div>
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<a href="http://4.bp.blogspot.com/-lnO7zwqQmYI/VA_8BwSL-YI/AAAAAAAABiQ/ti_8zzU8a50/s1600/1-mmc3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-lnO7zwqQmYI/VA_8BwSL-YI/AAAAAAAABiQ/ti_8zzU8a50/s1600/1-mmc3.jpg" height="212" width="640" /></span></a></div>
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<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Add the milk powder and beat for few seconds.Then add the eggs and beat them until they are incorporated,say 1minute.Remove the blender.Take a wooden spoon / ladle,Add the flour, mildly fold the flour and ensure the batter is well mixed without any lumps.If you find the Batter to be thick add upto 3 Tbsp of warm water or milk.If not omit adding water./milk.</span></li>
</ul>
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<span style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="http://1.bp.blogspot.com/-2PfM5EYUb0w/VA_8DdBPSjI/AAAAAAAABik/5CQ9qyVq_b0/s1600/1-mmc4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-2PfM5EYUb0w/VA_8DdBPSjI/AAAAAAAABik/5CQ9qyVq_b0/s1600/1-mmc4.jpg" height="212" width="640" /></a></span></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Divide the batter into portions and add half of the batter to the mocha mix and bind them well.In the other half batter add vanilla essence and mix well.Take your pan ,place spoonfuls of the two batters alternatively.</span></li>
</ul>
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<span style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="http://4.bp.blogspot.com/-Z6TP5lg8F_w/VA_8D63oWRI/AAAAAAAABis/N2uL8DhpBSo/s1600/1-mmc5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Z6TP5lg8F_w/VA_8D63oWRI/AAAAAAAABis/N2uL8DhpBSo/s1600/1-mmc5.jpg" height="226" width="640" /></a></span></div>
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<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">With the help of a skewer drag through to create a marble effect.Bake in the preheated oven under 200</span><span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; font-size: 13px; line-height: 16.1200008392334px;">°</span><span style="font-family: Verdana, sans-serif;">C for 10 minutes and at 180</span><span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; font-size: 13px; line-height: 16.1200008392334px;">°</span><span style="font-family: Verdana, sans-serif;">C for 20 minutes.Check for the cake by inserting a wooden skewer at the center,if it comes out clean then remove the cake from the oven allow to cool ,invert the cake tin and remove the cake .Place the cake under a wire rack to cool.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-PYxoGg6G6vo/VA_8E9-K9gI/AAAAAAAABi4/QGmMRjVrCWE/s1600/1-mmc6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-PYxoGg6G6vo/VA_8E9-K9gI/AAAAAAAABi4/QGmMRjVrCWE/s1600/1-mmc6.jpg" height="226" width="640" /></span></a></div>
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<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">For chocolate glazing ,place the broken chocolate bars,butter and water and keep under microwave for 30 - 40 seconds.The glaze should be free flowing.Immediately spread the glaze on the top and on the sides of the cake ,working quickly.Let it set .</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-9Kr8LsYgeBY/VA_8FCiYjPI/AAAAAAAABi8/RH8uKVnF6lM/s1600/1-mmc7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-9Kr8LsYgeBY/VA_8FCiYjPI/AAAAAAAABi8/RH8uKVnF6lM/s1600/1-mmc7.jpg" height="212" width="640" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Serve once the glaze is set.</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;">I welcome you all to try out this recipe and leave your beloved comments in my comment box .Thank you readers.</span></div>
prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com13tag:blogger.com,1999:blog-3148329586385677214.post-34032106039499084302014-09-09T05:55:00.000-07:002014-09-09T05:55:13.192-07:00Potato Cheese Balls<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Inspired by its name I decided to try it by myself in a simple way.I framed a picture of cheesey strands coming out of the potato balls in my mind...OMG.., my imagination tempted me more to get soon into this recipe.My process started soon,and all the things needed for making balls are ready and my cheese cubes are cut ...The one lovely thing i liked much while making the potato chesese balls ,that's... stuffing the cheese cubes with mashed potato.I really enjoyed while covering the cheese with mashed stuff,also done it carefully.But when coming to frying stage i wanted to try it to be less caloried so i planed to shallow fry them using the paniyaram pan.This was so easy and you will get satisfied for using less amount of oil.Alternatively i tried half a portion of the balls deep frying, using the regular frying method.Compared to the taste,both tasted to be alike but personally i felt the balls fried using regular method was bit more tastier.But its left to you to choose the frying method.</span></div>
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<a href="http://4.bp.blogspot.com/-Vr1SCkyLx2M/VA73iFs7hKI/AAAAAAAABiA/aEqycKIGsbk/s1600/1-pc5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-Vr1SCkyLx2M/VA73iFs7hKI/AAAAAAAABiA/aEqycKIGsbk/s1600/1-pc5.JPG" height="568" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"> Cheese are always kids favorite at anytime and when presenting them in their most likely way ,makes them have more.This dish could be done under 30 minutes ,having all the things handy.Here i have used potato mash got from store,for reducing my work time.You can also boil potatoes,peel ,grate and mash them finely.My recipe goes like this...</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<h3 style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Ingredients</span></h3>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<span style="font-family: Verdana, sans-serif;">Potato Mash - 1 Cup</span><br />
<span style="font-family: Verdana, sans-serif;">Corn flour - 1/2 Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Chilli Powder - 1/2 Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Ginger Garlic Paste - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Grated Garlic - 1 tsp (optional)</span><br />
<span style="font-family: Verdana, sans-serif;">Cheese Cubes - 6 - 8 (cut them in cubes)</span><br />
<span style="font-family: Verdana, sans-serif;">Maida - 3 Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Bread Crumbs - 1/2 Cup</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - as needed</span><br />
<span style="font-family: Verdana, sans-serif;">Water - as needed</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<h3 style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Method</span></h3>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">In a bowl add the potato mash,corn flour,chilli powder and ginger garlic paste and grated garlic and salt.If you are using fresh boiled and mashed potatoes no need to add water.If you are using store brought mash potato add upto 1/4 C water and leave it for few minutes and then manually mix all ingredients to get a dough.If you find the dough forming to be difficult add little bit of water,say 1 Tbsp at a time and mix it.Once you attain the dough make equal(small lemon size) sized balls out of the dough,Meanwhile in another bowl add maida and water to form a running consistency batter and in another bowl keep the breadcrumbs.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-hg9NcuudIn8/VA73fVArDjI/AAAAAAAABhg/5cSrIx8U6Xs/s1600/1-pc1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-hg9NcuudIn8/VA73fVArDjI/AAAAAAAABhg/5cSrIx8U6Xs/s1600/1-pc1.jpg" height="236" width="640" /></span></a></div>
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<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Now take each balls and with help of your palm and fingers form a small cup and place the cubed cheese and gently cover the cheese with potato dough.Once you get a ball shape ,press firmly using your palm and keep it a plate.Do it for all the remaining balls.</span></li>
</ul>
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<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Then take each ball and dip it in the maida batter and coat with breadcrumbs.</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;"><div style="text-align: justify;">
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</span><br />
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<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Repeat for all the cheese balls.(You could store this cheeseballs after this stage in your refridgerator for a week.)Next comes the frying part you could choose anyone option to fry either using paniyaram pan or using your kadai for deep frying.Fry them ...</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-vp2xl24ZnMQ/VA73ghOjsQI/AAAAAAAABhw/U6SZCbJWNSo/s1600/1-pc4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-vp2xl24ZnMQ/VA73ghOjsQI/AAAAAAAABhw/U6SZCbJWNSo/s1600/1-pc4.jpg" height="212" width="640" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif; text-align: justify;">Serve with tomato sauce/ketchup.</span></li>
</ul>
</div>
prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com4tag:blogger.com,1999:blog-3148329586385677214.post-2110240447364226432014-09-04T09:52:00.000-07:002014-09-05T08:39:51.268-07:00FoodPanda - Order Food Online - A Review<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Are you really tired of driving to your favorite restaurant?,or Do you wanna sit back at home and the enjoy your favorite match / TV program ? Have you got guests at home and you really want to spend time with them instead of cooking for a day?,or ,Are you bored of cooking?...Whatever might be,no worries here is a solution for that.Foodpanda is going to be a one such solution.Recently i came across this online food ordering portal and found it be useful.This post is going to be a review on Foodpanda's online portal.</span></div>
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<h3 style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">About <a href="http://www.foodpanda.in/">FoodPanda</a></span></h3>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">FoodPanda is a global online food delivery sector operating in 4 continents with more than 45 countries(Asia,Europe,Africa,Latin America and the Middle East) headquartered in Berlin,Germany.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">It's known as FoodPanda in Asia and Europe and as HelloFood in the rest continents.It covers more than 25,000 restaurants worldwide ,and more than 4000 restaurants in India.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<h3 style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">How they work</span></h3>
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<span style="font-family: Verdana, sans-serif;">They get the menu order from the customers and forward to the specified restaurants, and get delivered the food at your doorsteps. </span></div>
<h3 style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">How to avail their service</span></h3>
<div style="text-align: justify;">
<ul>
<li><span style="font-family: Verdana, sans-serif;">With their largest list of restaurants and varied cuisine's ,one can order food through online or using their mobile app .To do this just enter foodpanda.in and click the Login/Register button on the top right corner of the page and get registered,providing the necessary details.</span></li>
</ul>
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<span style="font-family: Verdana, sans-serif;"><a href="http://4.bp.blogspot.com/-yNj-2Wv3FI8/VAVzlE_ocAI/AAAAAAAABfc/3fMWYhzfbTE/s1600/1-fp4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-yNj-2Wv3FI8/VAVzlE_ocAI/AAAAAAAABfc/3fMWYhzfbTE/s1600/1-fp4.jpg" height="380" width="640" /></a></span></div>
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<li><span style="font-family: Verdana, sans-serif;">Next you will receive a FoodPanda Order Verification code to the your mobile via SMS.Use that verification code while confirming your order.</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<ul>
<li><span style="font-family: Verdana, sans-serif;">In the homepage you can choose your city,then choose your locality or pin code, and click on Find Food Now! button ,to initialize your search.</span></li>
</ul>
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<ul>
<li><span style="font-family: Verdana, sans-serif;">You can select your desired restaurant and their menu and <b>Proceed to checkout</b>. You can also find your total bill amount and the estimated time for your food delivery.</span></li>
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<span style="font-family: Verdana, sans-serif;"><a href="http://4.bp.blogspot.com/-0sDbypMr9Ac/VAV4hvnFWhI/AAAAAAAABf4/nw8rj8NyxTs/s1600/1-fb7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-0sDbypMr9Ac/VAV4hvnFWhI/AAAAAAAABf4/nw8rj8NyxTs/s1600/1-fb7.jpg" height="288" width="640" /></a></span></div>
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<ul>
<li><span style="font-family: Verdana, sans-serif;">Then Click on <b>Place your Order</b> Now in the next page,You are allowed to choose the <b>Delivery type</b>(Pickup/HomeDelivery),along with a <b>Preorder </b>option and <b>Cash On Delivery</b>,you can also choose <b>Pay online</b> if you wish .</span></li>
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<span style="font-family: Verdana, sans-serif;"><a href="http://2.bp.blogspot.com/-nyaylwYDTDk/VAV4h4sll0I/AAAAAAAABf8/sK--cegLOlQ/s1600/1-fp8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-nyaylwYDTDk/VAV4h4sll0I/AAAAAAAABf8/sK--cegLOlQ/s1600/1-fp8.jpg" height="456" width="640" /></a></span></div>
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<div style="text-align: justify;">
<ul>
<li><span style="font-family: Verdana, sans-serif;">Once your order is placed you will receive an SMS ,stating your order and ,later the specified restaurant will contact you with your order summary.</span></li>
</ul>
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<ul><span style="font-family: Verdana, sans-serif;">
<li>And thats all ..All done ..just wait for your food and Pay for the food once you get delivered.</li>
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<span style="font-family: Verdana, sans-serif;">Here is a simple and easy flowchart of FoodPanda's process.</span></div>
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<a href="http://2.bp.blogspot.com/-dGeYqveZh-Y/VAVqD9cp7fI/AAAAAAAABe8/_XblXpFa8Vg/s1600/foodpanda_comic1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-dGeYqveZh-Y/VAVqD9cp7fI/AAAAAAAABe8/_XblXpFa8Vg/s1600/foodpanda_comic1.jpg" height="416" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">They do have app for mobile,which is a great way right...,Their app creates the convenience of ordering the food, sitting from anywhere.You can download the free Foodpanda app for iOS and Android through this<a href="http://www.foodpanda.in/contents/apps" target="_blank"> link</a>.</span></div>
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<span style="font-family: Verdana, sans-serif;">you can find the QR code for scanning and downloading the app.</span></div>
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<a href="http://1.bp.blogspot.com/-RkB_BBcUMeY/VAVxSqgPzJI/AAAAAAAABfM/r8HRo5Mm8NQ/s1600/unnamed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RkB_BBcUMeY/VAVxSqgPzJI/AAAAAAAABfM/r8HRo5Mm8NQ/s1600/unnamed.png" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Highlights about FoodPanda:</span></h3>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Foodpanda supports many cities ,covering a list of restauarants in <a href="http://delhi.foodpanda.in/" target="_blank">Delhi</a>,<a href="http://bangalore.foodpanda.in/" target="_blank">Mumbai</a>,<a href="http://mumbai.foodpanda.in/" target="_blank">Bangalore</a>,Chennai and even more....</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Only one time registration is needed the next time you login your account you can view your previous order details.</span></li>
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<li><span style="font-family: Verdana, sans-serif; text-align: justify;">They have a Live support team to help the customers with their queries,which operates between 11am - 11 pm.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">For new emerging restaurant's,If you want to get listed your restauarant with FoodPanda do contact them ,which will fetch you more customers.</span></li>
</ul>
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<li><span style="font-family: Verdana, sans-serif;">They have Star Rating based on the customers review,which will help customers while choosing new restaurants.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">You can avail discounts and deals.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">Pre Order,a new and appreciated service, is available,but not all the restaurants have this facility,do check while making your order.Or simply check the Pre Order Available in the left side of your foodpanda search page .</span></li>
</ul>
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<li><span style="font-family: Verdana, sans-serif;">They have a secure payment gateway for online payment services.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">Regarding the delivery charges ,some restaurants go with the extra delivery charges,if your locality is far away from the restaurant,while most of them do not.</span></li>
</ul>
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<li><span style="font-family: Verdana, sans-serif;">You can submit your feedback to Foodpanda's </span><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; line-height: 18.571430206298828px;">customer care department at 011-3071 5375 (11AM to 11PM) .</span></li>
</ul>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">A Final Note</span></h3>
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<span style="font-family: Verdana, sans-serif;">The method of combining the orders from more than one restaurant is not available right now.Each restaurant order will be taken as a separate order, hope that option would be added soon.And finally with this review post, to conclude, i was satisfied with their service and hope anyone who wishes to take a quick and easy delivery process they can opt for FoodPanda's service ,and am sure you will be impressed.</span></div>
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prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com0tag:blogger.com,1999:blog-3148329586385677214.post-9932744198478459852014-09-04T03:39:00.000-07:002014-09-04T03:39:32.835-07:00Uzhuntha Kazhi<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Uzhuntha Kazhi is a traditional dish of tamil's.Urad/Uzhuntha Kazhi is a very good source of energy that provides stamina and strength to our bones,and it is given esp to ladies and puberty attained girls to compensate the loss occured in their body.This food is a fullfilling food ,if you have 2 medium balls of uzhuntha kazhi that will make you feel full till the next meal.Gingely oil is added while making this kazhi which gives a nice aroma and taste ,as well as healthy nutrients.</span></div>
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<span style="font-family: Verdana, sans-serif;">All foods like made with Urad/Uzhunthu like <a href="http://aromatic-recipes.blogspot.in/2014/07/uzhunthu-laddoo-urad-dal-laddoo.html" target="_blank">ladoo</a>,payasam,kanji,rice and this kazhi gives a good source of energy to humans.Instead of preferring fastfood menu's make this simple yet a healthy food at home atleast once in a month.</span></div>
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<span style="font-family: Verdana, sans-serif;">There is a preprocess in making this food,its a simple thing which does not consume much of your useful time.This is nothing but getting the flour ready for the dish.Its just simple.But the only thing for you is to ,grind them in your mixer or ,approach your nearby flour mill.But once you get them ground as fine powder ,your 90% of work is finished.Happy now... </span></div>
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<span style="font-family: Verdana, sans-serif; text-align: justify;">Lets see how i made the flour,Readers please excuse me as i didnt click pics while making this flour.Just go through my instructions you will be able to make it yourself.</span><br />
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<span style="font-family: Verdana, sans-serif;">Ingredients Needed for making the flour:</span></h3>
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<span style="font-family: Verdana, sans-serif;">Urad Dal - 2 Cups</span><br />
<span style="font-family: Verdana, sans-serif;">Elaichi / cardamom - 3 no's</span><br />
<span style="font-family: Verdana, sans-serif;">Dry Ginger Stick - 1" inch stiick - 1no</span><br />
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<li><span style="font-family: Verdana, sans-serif;">Take 2 Cups of urad dal and dry roast in a heavy bottomed kadai.Roast them until all the dal has turned into golden brown color and transfer the dal to a wide plate and allow to cool.</span></li>
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<li><span style="font-family: Verdana, sans-serif; text-align: left;">Next in the same kadai dry roast the cardamom and dry ginger for few seconds and transfer them to the same wide plate for cooling.(Alternatively if you have dry ginger powder,instea of the dry ginger stick, add about 1/4 tsp)</span></li>
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<li><span style="font-family: Verdana, sans-serif;">If you prefer grinding in flour mill ,grind them once cooled,But if you do not have an option for flour mill nearby,no worries ,take your mixer and add the dal along with cardomom and dry ginger and grind them when they are warm enough.If you leave them completely</span><span style="font-family: Verdana, sans-serif;"> cool then grinding would become a tedious process.So grind when they warm , grind atleast 3 times for getting a fine powder and finally sieve them and store it in an airtight container.For those who grnd through flour mill,no need to sieve the flour as it would be already fine powder.</span></li>
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<li><span style="font-family: Verdana, sans-serif; text-align: justify;">You can store this flour for 2 to 3 months ,if handled properly,ie use only dry spoon/cup to take the flour.</span></li>
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<span style="font-family: Verdana, sans-serif;">Now its over ,next is my kazhi recipe.</span><br />
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<span style="font-family: Verdana, sans-serif;">Ingredients </span></h3>
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<span style="font-family: Verdana, sans-serif;">Serves - 2 </span></h4>
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<span style="font-family: Verdana, sans-serif;">Urad/Uzhunthu Flour - 1 C</span><br />
<span style="font-family: Verdana, sans-serif;">Gingely Oil - 1/4 C or as needed</span><br />
<span style="font-family: Verdana, sans-serif;">Palm Jaggery - 1/2 C</span><br />
<span style="font-family: Verdana, sans-serif;">Water - 1 C</span><br />
<span style="font-family: Verdana, sans-serif;">Coconut pieces - few (optional)</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Method</span></h3>
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<li><span style="font-family: Verdana, sans-serif;">Take the palm jaggery, pound them and add jaggery pieces to a vessel/kadai along with water and let it to boil.Once all the jaggery has been dissolved switch off flame and pass the jaggery syrup through a sieve to remove the dust and sand particles.</span></li>
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<li>In a heavy bottomed kadai add the jaggery syrup and let it boil .If you notice your syrup to be watery allow it to boil for sometime until it has thickned.Add some gingely oil while the syrup is boiling.</li>
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<li>Keep your flour ready nearby,Minimize the flame and add the flour and mix well.</li>
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<li><span style="font-family: Verdana, sans-serif;">Add oil in between stiring the flour with the syrup,Switch off the flame.No need to keep the flame on after adding all the flour.Mix well with the wooden ladle and add the remaining oil.No need to worry of lump formation ,you will get any lumps ,some illusion like lumps will appear.Just keep on mixing until the flour has well incorporated with the syrup.Finally you get a ball like consistency ,if you didnt get such an outcome dont worry ,you can stop it once all has mixed well.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">Close with a lid and once it reaches warm temperature .Apply some Gingely oil to your palms and make small balls out of them.Serve warm.You can eat along with coconut pieces ,it enhances the taste too.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">Serve Warm.You can also store in your refrigerator for 3 to 4 days for reheating and consuming it.</span></li>
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prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com3tag:blogger.com,1999:blog-3148329586385677214.post-10290148378217692172014-08-22T02:41:00.000-07:002014-08-25T01:34:11.551-07:00Coconut / Thengai Burfi<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Hope many of us would have seen and tasted this coconut/thengai burfi from small/peti shops during their childhood.These burfi's remain stored in a huge glass bottle covered with a steel type of lid.I could recollect these kinda stuff ,thengai burfi ,thean mittai,javu mittai,those are memorable collections.Even still i could see these stuff's in small scale shops ,which makes me feel excited. Eventhough lots of changes happened around us ,these little stuff's remain same,which keeps me happy from a corner of my heart.I would like to share one more thing,each time when i visit my grandma's place during my summer holidays ,its my periamma who gets this burfi esp for me from a old grandma who makes and sells it.That taste still scrolls in my mind.All those childhood events comes back when start composing this post. I think am boring my beloved readers ...sorry ,am back to the post.</span></div>
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<span style="font-family: Verdana, sans-serif;">This burfi is again a simple and yummy one,once made this can be stored for a period of 10-14days and consumed,if properly handled.It means store them in an airtight container,and each time opening the bottle pick the burfi's with a clean dry hand.By this way it stays even longer.The main thing is grate the coconut using the coconut scrapper,do not put in your mixer for getting the gratings,it will not give you the actual taste.The recipe is as follows.</span></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Verdana, sans-serif;">Coconut (grated) - 1 Cup</span><br />
<span style="font-family: Verdana, sans-serif;">Sugar - 1 Cup</span><br />
<span style="font-family: Verdana, sans-serif;">Elaichi - 1 to 2 </span><br />
<span style="font-family: Verdana, sans-serif;">Ghee - 2 tsp </span><br />
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<span style="font-family: Verdana, sans-serif;">Method</span></h3>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Grease a wide plate with the ghee and keep aside.In a pan add the grated coconut and sugar .Switch on the flame and starting stirring.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">In some time the sugar would melt and starts combining with the coconut.Keep on mixing with the ladle.Add elaichi powder.Bubbles start to come and later it will settle down after that the burfi starts to form a thick mass ,it will start leaving the pan,i.e the burfi comes unsticking to the pan.Atlast add the ghee for flavor.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">It is the right time to transfer the burfi to the greased plate.Group them evenly with same thickness allover the plate and allow to cool.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Once the burfi is half cooled using a knife greased with ghee,run through the burfi and mark slices .And when completely cool take the slices and store in an airtight container.</span></li>
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<a href="http://3.bp.blogspot.com/-IiLMOwH6Hb0/U_cNUlPTdRI/AAAAAAAABb4/DrA6dwmUVO8/s1600/1-cb4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-IiLMOwH6Hb0/U_cNUlPTdRI/AAAAAAAABb4/DrA6dwmUVO8/s1600/1-cb4.jpg" height="252" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Tip</span></h3>
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<li><span style="font-family: Verdana, sans-serif;">When the burfi starts unsticking to the pan transfer to the greased plate for cooing,Do not over cook ,it would turn harder.</span></li>
<li><span style="font-family: Verdana, sans-serif;">No need to add water, and the ratio is 1:1 for sugar and coconut,you can double or triple the quantities.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Use only coconut gratings got from a scrapper.If you use mixer for getting the gratings you will loose the moisture in the coconut and the burfi would take a little longer time to reach the unsticky consistency.</span></li>
</ul>
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prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com6tag:blogger.com,1999:blog-3148329586385677214.post-43822231679854528732014-08-21T23:19:00.003-07:002014-08-21T23:19:57.373-07:00Fish Fingers <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Dear readers for those who are fond of Fish fingers,here is my recipe.Fish Fingers ,are always prioritized for kids as it is less spicy ,boneless and crispy .It occupies in most of the restaurant menu.While it's simple to make at home,although lots of frozen sections have this well packed and soled.Its a wiser choice to make it at home which satisfies our heart as well as our pocket.Here comes this wonderful snack, as well as a starter.</span></div>
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<span style="font-family: Verdana, sans-serif;">This crispy fries are loved by all.Preparing these fish fingers are absolutely simple And once the preparation is over you can store it in refrigerator for a couple of days,some may store under refrigeration for atleast a week,but generally i don't prefer storing it for a long period.Use it as soon as possible,esp with the non-veg items.The fish fillets i have used here is basa ,which is said to be a fresh water fish.Get them cut as 3'-4' inch sticks.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br />Ingredients</span></h3>
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<span style="font-family: Verdana, sans-serif;">Basa Fish Fillets - 600 gm </span><br /><span style="font-family: Verdana, sans-serif;">Ginger Garlic Paste - 2 Tbsp</span></div>
<span style="font-family: Verdana, sans-serif;">Egg(whites)- 3 No's</span><br />
<span style="font-family: Verdana, sans-serif;">Chilli Powder - 1.5 Tbsp (according to the spice increase or decrease)</span><br />
<span style="font-family: Verdana, sans-serif;">Maida - 3 Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Black Pepper - 2 Tbsp (crushed/powdered)</span><br />
<span style="font-family: Verdana, sans-serif;">Bread Crumbs - 1.5 Cup</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - as needed</span><br />
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<span style="font-family: Verdana, sans-serif;">Method</span></h3>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Wash the fish fingers and marinate in ginger garlic paste along with salt for 10 minutes.In a bowl get the egg whites separated .With the help of a mixer just beat it under pulse mode 4 to 5 times.And transfer the beaten egg whites to a bowl.Add required amount of salt ,chilli powder,pepper,maida and wisely mix with a spoon.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">The batter should be thick and of flowing consistency.Add the spice batter to the marinated fish and mix well to ensure all the fillets are coated with the batter..Allow it to marinate for about to 20 to 40 minutes ,you can transfer the marination to the refrigerator.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Remove the marination from refrigerator.In a wide plate spread the bread crumbs and take single fish finger and coat it with bread crumbs and keep it a plate or box.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Repeat it for all the fish fingers.Once done it is ready to be fried.Or you could transfer the box closed with a lid, in the freezer section of your refrigerator and when needed you can immediately fry .</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">No need to thaw them before frying.</span></li>
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<a href="http://1.bp.blogspot.com/-ezRe0YDJxb8/U_bYC_k4MXI/AAAAAAAABaY/2bFy0upeENs/s1600/1-ff5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-ezRe0YDJxb8/U_bYC_k4MXI/AAAAAAAABaY/2bFy0upeENs/s1600/1-ff5.jpg" height="260" width="640" /></span></a></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Serve with tomato sauce/ketchup.</span></li>
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<a href="http://2.bp.blogspot.com/-va3053Rd5WI/U_bYEkDHgKI/AAAAAAAABaw/eYXiZTUBICs/s1600/1-ff8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-va3053Rd5WI/U_bYEkDHgKI/AAAAAAAABaw/eYXiZTUBICs/s1600/1-ff8.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Tip</span></h4>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">While frying do not keep the flame in high ,just try to keep the flame in low-medium one for the even colored and well cooked fish fingers.</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">While coating with breadcrumbs try to give a press with your fingers to the pieces so that the breadcrumbs would tightly catch the batter,this will help the breadcrumbs not coming out while frying.</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Chilli powder can be increased o decreased according to your taste buds.Can also you kashmiri chilli powder.</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Mine was two full fillets which weighed 600 gms approx,if you are using lesser quantity of fish reduce the ingredients accordingly.</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Instead of breadcrumbs coating i tried crushed oats and cornflakes coating which also turned out to be so crispy but little bit harder than the breadcrumb ones.I missed to click those pieces.If you wish you could give it a try for few pieces.</span></li>
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prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com8tag:blogger.com,1999:blog-3148329586385677214.post-59578511331999098392014-08-12T00:30:00.000-07:002014-08-12T00:30:43.457-07:00Carrot Walnut Cake - A Perfect Tea Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana,sans-serif;">This is been in my mind for a long time,but somehow posting this cake recipe was delayed due to some reasons.Finally i committed myself today ,to not skip it at any cost.This cake can be categorized under tea cakes,but not only under that category.You can also use this cake as specialized cakes for your party needs ,just do a simple butter-cream icing or do a rich cream cheese frosting and delight your loved ones.Instead of the regular sponge cake base try this one ,i promise you will fall in love with it.</span></div>
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<span style="font-family: Verdana,sans-serif;"><a href="http://4.bp.blogspot.com/-NJqliRcvXRQ/U-nAEZemW8I/AAAAAAAABZU/0hfyGq97WjE/s1600/1-cc5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-NJqliRcvXRQ/U-nAEZemW8I/AAAAAAAABZU/0hfyGq97WjE/s1600/1-cc5.jpg" height="484" width="640" /></a></span></div>
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<span style="font-family: Verdana,sans-serif;">This carrot cake is a simple, yet a rich cake too,Does it sounds to be contradictory.....Oh!!! No confusions ,i meant simple in the sense,there is no need to do extra works like ,crushing for the orange/pineapple juice.And rich in the sense ,the addition of nuts and grated carrots,which is the best way to be served for kids who discard veggies and nuts.</span></div>
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<span style="font-family: Verdana,sans-serif;">This best cake recipe comes down...</span><br />
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<span style="font-family: Verdana,sans-serif;"><a href="http://2.bp.blogspot.com/-sqE3Liz_9aA/U-nAGd32edI/AAAAAAAABZo/-OyqmCZEReI/s1600/1-cc7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-sqE3Liz_9aA/U-nAGd32edI/AAAAAAAABZo/-OyqmCZEReI/s1600/1-cc7.jpg" height="518" width="640" /></a></span></div>
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<h3 style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">Ingredients</span></h3>
<span style="font-family: Verdana,sans-serif;">All Purpose Flour - 1.5 Cup</span><br />
<span style="font-family: Verdana,sans-serif;">Eggs - 3 </span><br />
<span style="font-family: Verdana,sans-serif;">Castor/Powdered Sugar - 1 1/4 C</span><br />
<span style="font-family: Verdana,sans-serif;">Carrots (grated) - 1 3/4 Cup</span><br />
<span style="font-family: Verdana,sans-serif;">Cardamom - 3 to 4 pods</span><br />
<span style="font-family: Verdana,sans-serif;">Cinnamon - 2 "sticks (2 no's)</span><br />
<span style="font-family: Verdana,sans-serif;">Refined Oil - 3/4 Cup</span><br />
<span style="font-family: Verdana,sans-serif;">Baking Powder - 1 1/2 tsp</span><br />
<span style="font-family: Verdana,sans-serif;">Chopped nuts - 1/2 Cups (I used walnuts)</span><br />
<span style="font-family: Verdana,sans-serif;">Water/Milk - 2 Tbsp (Optional) </span><br />
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<span style="font-family: Verdana,sans-serif;">Method</span></h3>
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<li><span style="font-family: Verdana,sans-serif;">Measure the sugar and reserve a Tbsp of it and powder the remaining using the mixer,keep aside.Now take the reserved 1Tbsp of sugar along with cardamom and cinnamon stick, powder it finely using the mixer.Mix it to the powdered sugar.The sift flour along with the baking powder and keep aside.Chop the nuts of your choice,I have used Walnuts .You can also add mixed combination of nuts like cashews,raisins,almonds and walnuts.Preheat oven to 200<b>° C</b>.Grease the tray and keep aside.</span></li>
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<li><span style="font-family: Verdana,sans-serif;">Now in a wide bowl add the eggs and beat them in high speed until it is light and frothy.It might take atleast 2-3 minutes.Then add the powdered sugar along with the spices(Cardamom and cinnamon powder).Beat them for another 2 minutes and add the refined oil and once again beat them for a minute.</span></li>
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<li><span style="font-family: Verdana,sans-serif;">Keep aside the beater/hand mixer,now with the help of a wooden spatula,add the all purpose flour in a 3-4 batches and fold them with the spatula without forming lumps.</span></li>
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<span style="font-family: Verdana,sans-serif;">Before the last addition
add half the quantity of grated carrots and fold well again.This is done
because during each addition of flour the batter gets thick and it will
tend to form a dough like appearance,if you add the grated carrots
after that it will be difficult to mix so to avoid that,we add the
carrots before the last addition of the flour batch.Finally add the
chopped nuts and fold to ensure the nuts are mixed evenly throughout the
batter.Now check to the batter consistency,If the batter looks like a
pouring or a dropping consistency you can proceed to the next step,Else
add 2 Tbsp of water/milk and fold again.This should be done only if the
batter looks too thick .</span></div>
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<li><span style="font-family: Verdana,sans-serif;">Transfer the batter to the greased tray and bake under 180<b>° C </b>for 40 -50 minutes,or until it is done.Insert a tooth pick to the center of the cake ,if it comes out clean remove the cake tin from the oven and allow it cool for a couple of minutes and demould from the cake tray and allow it to cool on a wire rack and serve .</span></li>
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prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com7tag:blogger.com,1999:blog-3148329586385677214.post-84724887371159231872014-07-24T02:57:00.000-07:002014-07-24T02:57:00.541-07:00Uzhunthu Laddoo / Urad Dal Laddoo<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Urad/Uzhunthu laddoo is my post today.This laddu can be made and stored for atleast a month.Really a healthier snack for all age group people,esp it is intended for girls/ladies.It strengthens their pelvic area,having dishes made out of urad helps women to strengthen their back and pelvic area during their mensuration time.Its our India and its our culture were we see" Food as Medicine and Medicine as Food".I didn't mean the capsule's / tablets..i meant the food on our plate.Having on and off foods prepared with urad/uzhunthu, like urad vada,urad porridge and laddoos particularly during their needy time, will help women in future to lead a healthier and a pain free life.Hope the people who doesn't knew the values of Urad/Uzhunthu will try to include it from this day onwards to their female child.</span></blockquote>
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<span style="font-family: Verdana, sans-serif;">This is a simple and easy ladoo to make with,no need of preparing sugar syrup and all...Just you can roast the dal whenever convenient for you and make a fine powder or alternatively you can give it to your flour mill and get a superfine urad/uzhunthu flour.If you prefer to use flour mill kindly avoid the sugar to grind along with.Because if you keep the flour for a long time ,added with sugar powder,it may go hard with lump formation.</span></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients</span></h3>
<span style="font-family: Verdana, sans-serif;">Urad/Uzhunthu - 1 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Sugar - 1 to 1.5 Cup</span><br />
<span style="font-family: Verdana, sans-serif;">Ghee - 1 Cup</span><br />
<span style="font-family: Verdana, sans-serif;">Elaichi - 3 no's</span><br />
<span style="font-family: Verdana, sans-serif;">Cashew - broken few (optional)</span><br />
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">In a heavy bottomed kadai add the urad dal and dry roast them until they turn golden brown in color.Ensure all of them are evenly roasted.Keep on stirring the dal for even roasting and coloring.Keep the flame in medium.While in the middle of roasting them add the elaichi and along with them keep on roasting.Once the color has come turn off the flame and allow the dal to cool .Once cooled grind them in mixer/in flour mill.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">While grinding them add sugar and grind and keep it aside.In the same pan or in a different pan add ghee and roast the cashews.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Take the ground flour in a wide plate and add the roasted cashews.Meanwhile add the remaining ghee and heat until all the ghee grains have turned to a oil like texture.Switch off flame .Now take a laddle and a spoon.With the help of a laddle pour the hot ghee from the pan ,over the flour and mix evenly with the help of a spoon.Shape the ladoos with the halp of your palms and allow the ladoos to cool.Once they are cool transfer them to an airtight container.</span></li>
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prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com13tag:blogger.com,1999:blog-3148329586385677214.post-36687285821997327472014-06-18T00:04:00.000-07:002014-06-18T00:04:35.407-07:00Kovaikkai Fry <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">This was one of my favorite recipe ,recently ,after having a lunch in an AndhraCuisine restaurant.Generally am not much interested in choosing this Tindoora/Kovaikkai/Ivy Gourd veggie ,but after tasting this veggie i setup myself to recreate the same recipe in my kitchen.The taste was matching the restaurant serve,but its not a wonder to recreate at home,because this dish carries simple ingredients ,really simple.The only time consuming thing would be frying of those veggies.But if you wish to half finish the dish also,it would be tastier because the fried stuff carries the veggie's own taste.</span></div>
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<span style="font-family: Verdana, sans-serif;">It could also be a wonderful and ofcourse a healthier snack option for kids from back-school.I would suggest this for parents to mark this recipe in their list for making a healthier snack.Lets come to the recipe.</span></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients</span></h3>
<span style="font-family: Verdana, sans-serif;">Kovaikaai - 200 gm</span><br />
<span style="font-family: Verdana, sans-serif;">Corn Flour - 1 Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Rice Four - 1 Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - as reqd</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - for frying</span><br />
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<span style="font-family: Verdana, sans-serif;">For Tempering</span></h4>
<span style="font-family: Verdana, sans-serif;">Oil - 3 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Mustard seeds - 1/4 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Jeera seeds - 1tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Big Onion - 1 Big</span><br />
<span style="font-family: Verdana, sans-serif;">Green Chilly - 2 no</span><br />
<span style="font-family: Verdana, sans-serif;">Red chilli powder - 1tsp (optional)</span><br />
<span style="font-family: Verdana, sans-serif;">Curry Leaves - few</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - as reqd</span><br />
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<span style="font-family: Verdana, sans-serif;">Method</span></h3>
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<span style="font-family: Verdana, sans-serif;">Wash the kovaikkai/Ivy gourd in wash and slice them lengthwise , Also slice the onions and green chillies lengthwise.Ensure the onions and ivy gourd are sliced thin.To the ivy gourd add the flours along with salt and mix the flours to get the coating. Do not add water.Do not keep standing time for this, after mixing the flours immediately fry them in oil.</span></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Keep the flame in medium and fry the veggies in medium flame.once the veggies got fried transfer them to a plate ,place tissue paper to absorb excess oil.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Once all the veggies are fried in a kadai add oil and temper with mustard seeds ,then add the onions,green chillies and curry leaves saute them.Once the onion got well cooked and looks like a golden brown texture ,add the jeera seeds saute for few seconds and add the fried veggies .Give a stir.Turn off the flame and its ready to be served now.If you wish to add red chilli powder you can add after adding jeera.</span></li>
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<span style="font-family: Verdana, sans-serif;">Ready to serve now</span><br />
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<span style="font-family: Verdana, sans-serif;">Note:</span></h4>
<span style="font-family: Verdana, sans-serif;">Can add roasted peanuts and dry coconut at the last stage for a variation.</span></div>
prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com4tag:blogger.com,1999:blog-3148329586385677214.post-66064591242729806392014-04-27T23:57:00.000-07:002014-04-28T00:59:49.105-07:00Small Onion PuliKuzhambu - Virtual Bday Treat for SangeethaVijay<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">This is a special post for one of blog buddy ,SangeethaVijay,who writes for <a href="http://www.spicytreats.net/" target="_blank"><b>Spicytreats</b></a> , where you can find a varied list of recipes in her blog she is a wonderful blogger and a friendly personality.Happy to be your friend sis.</span></div>
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<span style="font-family: Verdana, sans-serif;">Celebrating her birthday virtually myself, along with few of my fellow blog bluddies planned to give her a v-treat based on the theme of kongu cuisine.But due to some personal commitments i could not accomplish my task and that was the delay in posting and also this month i lacked posting few recipes.Having less time i decided to make this quick recipe for her.Hope Sangeetha sis will like my treat.</span></div>
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<span style="font-family: Verdana, sans-serif;">Happy Birthday <b><a href="http://www.spicytreats.net/" target="_blank">Sangeetha</a></b> sis,you've been such a great friend and an inspirational person to me...Here is my small treat for you..</span><br />
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<span style="font-family: Verdana, sans-serif;">Coming to my recipe,this is a simple and a quick gravy to make with less ingredients.Small Onion or Sambar onion adds a peculiar flavor to this dish,so don't skip replacing regular large onions in the place of small ones.Its self-life is maximum one week you can preserve and use it ,with proper refrigeration.You should ensure that the onions are completely well cooked ,if you plan to store them and use it.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Ingredients</span></h4>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Serves - 2</span></h4>
<span style="font-family: Verdana, sans-serif;">Small Onion - Handful</span><br />
<span style="font-family: Verdana, sans-serif;">Tamarind - small lemon size</span><br />
<span style="font-family: Verdana, sans-serif;">Kuzhambu Powder - 1.5 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - as required</span><br />
<span style="font-family: Verdana, sans-serif;">Curry Leaves - few</span><br />
<span style="font-family: Verdana, sans-serif;">Gingely oil - as required.</span><br />
<span style="font-family: Verdana, sans-serif;">Jaggery - 1tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Water - As required</span><br />
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<span style="font-family: Verdana, sans-serif;">To Temper</span></h4>
<span style="font-family: Verdana, sans-serif;">Mustard seeds - 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Fenugreek seeds- 1/4 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Gingely oil - as required.</span><br />
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<span style="font-family: Verdana, sans-serif;">Method</span></h4>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Peel the skin of onions and wash them.No need to slice the onions,you can use it as such.Soak the tamarind in lukewarm water and extract the tamarind pulp.In a pan add oil and temper using the ingredients mentioned under to temper.Add the small onions and curry leaves and saute until the onions are cooked.Keep the flame in medium.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Once they are cooked add the kuzhmabu powder ,salt and mix them.Immediatly add the tamarind juice and add required amount of water and allow to boil.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Later you can add jaggery and 2 tsp of gingely oil to give a wonderful flavor to the gravy.When the water has reduced to a while and when the gravy looks thick switch off the flame.</span></li>
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prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com4tag:blogger.com,1999:blog-3148329586385677214.post-91564443111662708912014-04-04T01:08:00.001-07:002014-04-07T04:49:04.397-07:00WaterMelon Cooler <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Summer season is up already.Its steaming everywhere in India.Year by year the temperature is increasing,to keep us cool during this season we need to have extra glasses of water daily.Consuming more water would help us safe during this season.And this wonderful nature has given us a lot of supplements to keep us cool,may it be cucumber,chickoo/sapota,watermelon ,we get the fruits in plenty during this season and these fruits are meant for cooling effect.Cucumber and watermelon has high content of water in it,so we say them as water fruits.Consuming these fruits and buttermilk/lassi are good during this season.Here is a simple and easy cool recipe for this summer.</span></div>
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<span style="font-family: Verdana, sans-serif;">Watermelon,mint and ginger along with pepper powder will make a perfect cool drink for you.Just cut the watermelon add all the ingredients and grind them,finally strain it...Thats all...its over in just two steps...Here i have added country jaggery as a sweetener instead of sugar.If you lack jaggery you can add sugar.</span></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients</span></h4>
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<span style="font-family: Verdana, sans-serif;">WaterMelon - 2 cup</span></div>
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<span style="font-family: Verdana, sans-serif;">Ginger - 1/2 " inch stick (1 No)</span></div>
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<span style="font-family: Verdana, sans-serif;">Mint Leaves - few (hardly 5 to7)</span></div>
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<span style="font-family: Verdana, sans-serif;">Pepper Powder - 1/4 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Country Jaggery / Sugar - as reqd</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>OR </b></span></div>
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<span style="font-family: Verdana, sans-serif;">Salt - as reqd</span></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">In a mixer jar add watermelon ,ginger,mint leaves and grind them.</span></li>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Add country jaggery / sugar and give a pulse grind in your mixer.Strain the contents and collect in a vessel.People avoiding sugar / jaggery can add salt after straining them.Finally add pepper powder.</span></li>
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<a href="http://4.bp.blogspot.com/-_w0_EDMvm7w/Uz5meG-sg2I/AAAAAAAABT4/mOHGafBfozc/s1600/1-DSCN3005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-_w0_EDMvm7w/Uz5meG-sg2I/AAAAAAAABT4/mOHGafBfozc/s1600/1-DSCN3005.JPG" height="300" width="400" /></a></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Transfer the juice to your glass and top with some pepper powder for decoration and serve.</span></li>
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<a href="http://3.bp.blogspot.com/-YuHgubikpKc/Uz5masD2iPI/AAAAAAAABTg/ZhMJjO_Ry7A/s1600/1-wmc1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-YuHgubikpKc/Uz5masD2iPI/AAAAAAAABTg/ZhMJjO_Ry7A/s1600/1-wmc1.jpg" height="640" width="468" /></a></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">You can make this both sweet and salt.For salt version replace the sugar with salt.Which will be helpful for diabetic people.</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Adding pepper helps to prevent phlegm formation ,for people who are easily subjected to get cold.</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Mint is also a cooling agent.Ginger helps in easy digestion and increases appetite.</span></li>
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prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com4tag:blogger.com,1999:blog-3148329586385677214.post-34408797236090534152014-04-03T22:40:00.000-07:002014-04-03T22:56:19.430-07:00Eggless Vanilla Cupcake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">This is a one such recipe which i planned to try it out, on the note to present my MIL who is a pure vegetarian.I was looking for a fool-proof recipe and finally landed on <a href="http://www.dishesfrommykitchen.com/" target="_blank">Pavithra's </a>space.Looking at the outcome of her cupcakes made me feel comfort.It looked airy,moist and overall it has no egg's and ofcourse no butter too.How good it sounds..."Eggless,Butterless" looks fatless right.I have made a quite few eggless cake.But this time i wanted to try out with cupcakes.More than a cake, a cupcake is even more attractive.</span></div>
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<span style="font-family: Verdana, sans-serif;">To say about the outcome,it was fab..A must try out cake recipe for pure veggies.And at last you will get their applause for sure...Since i made it for a special occasion at my home.I gave buttercream-icing and simple glaze icing on the top of these cupcakes. I will post the buttercram-icing recipe my future posts.So friends if you are searching for an eggless,butterless cake/cupcake you can definitely follow this post and surprise your pals.The one important thing before proceeding is the cake flour,which is used in this post.Cake flour is easier to make at home.</span></div>
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<span style="font-family: Verdana, sans-serif;">Cake Flour</span></h3>
<span style="font-family: Verdana, sans-serif;">All purpose flour / Maida - 1Cup</span><br />
<span style="font-family: Verdana, sans-serif;">Corn flour - 2 Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">For every one cup of maida remove 2 Tbsp of maida from it.</span><br />
<span style="font-family: Verdana, sans-serif;">And replace the 2 Tbsp with 2Tbsp of corn flour</span><br />
<span style="font-family: Verdana, sans-serif;">Sift the flour 3 times.</span><br />
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<span style="font-family: Verdana, sans-serif;">You can store this flour use for all your cupcakes.</span><br />
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<span style="font-family: Verdana, sans-serif;">I have made this cake preparation in a slightly deviated way from the original recipe,where the dry ingredients are mixed at once and sifted.And then mixed to the wet ingredients.In my method i have added the yogurt,where the original recipe calls for buttermilk,and sugar and added baking soda allowed them to form bubbles and mixed my flour.Both the methods will give a good result of cupcakes.I have tried the two methods and for posting purpose i have shared my method.</span></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients</span></h4>
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<span style="font-family: Verdana, sans-serif;">Recipe Source:<a href="http://www.dishesfrommykitchen.com/2012/11/EgglessVanillaCake.html" target="_blank">Dishesfrommykitchen</a></span></h4>
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<span style="font-family: Verdana, sans-serif;">Makes 6 - 8 cupcakes</span></h4>
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<span style="font-family: Verdana, sans-serif;">Cake Flour - 120 gm </span><br />
<span style="font-family: Verdana, sans-serif;">Castor Sugar - 60 gm</span><br />
<span style="font-family: Verdana, sans-serif;">Baking powder - 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Baking Soda - 1/4 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Yogurt - 1/2 Cup (Can use homemade yogurt-I used homemade)</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - 1/2 Cup </span><br />
<span style="font-family: Verdana, sans-serif;">Vanilla Essence- 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - 1/4 tsp (I didn't use)</span><br />
<span style="font-family: Verdana, sans-serif;">Food Color - 1 tsp (optional)</span><br />
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<span style="font-family: Verdana, sans-serif;">Method</span></h4>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Grease the cupcake liners.Preheat 180C.</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">In a wide bowl add the yogurt,sugar mix well.Then add the baking soda,baking powder mix well and leave it aside for 5 minutes.</span></li>
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<a href="http://2.bp.blogspot.com/-a7MJgqi_xrI/Uz5CcU4Q_-I/AAAAAAAABSI/-rNbOK1uNbM/s1600/1-evc1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-a7MJgqi_xrI/Uz5CcU4Q_-I/AAAAAAAABSI/-rNbOK1uNbM/s1600/1-evc1.jpg" height="244" width="640" /></span></a></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">After 5 minutes you will find the bubbles on the top layer.Then add oil mix well.Add the four ,essence mix well.</span></li>
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<a href="http://2.bp.blogspot.com/-rPbCc-eLCQI/Uz5C4Ej5gbI/AAAAAAAABSQ/aUz8ZcEmtDo/s1600/1-evc2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-rPbCc-eLCQI/Uz5C4Ej5gbI/AAAAAAAABSQ/aUz8ZcEmtDo/s1600/1-evc2.jpg" height="246" width="640" /></span></a></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"> Add the food color finally and mix evenly in one direction.Then scoop out the batter and pour a spoonful amount of batter to the cupcake liners.Note to pour only 3/4 of the cupcake liner,not more than that.</span></li>
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<a href="http://2.bp.blogspot.com/-4MEv4Gd_QIs/Uz5C5UcpRNI/AAAAAAAABSc/9acU_mhVdJo/s1600/1-evc4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-4MEv4Gd_QIs/Uz5C5UcpRNI/AAAAAAAABSc/9acU_mhVdJo/s1600/1-evc4.jpg" height="246" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">I did buttercream and glaze icing to the cupcakes.</span><br />
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prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com11tag:blogger.com,1999:blog-3148329586385677214.post-31475786841421661112014-03-31T22:02:00.000-07:002014-03-31T22:02:12.891-07:00How to Clean Grapes - Naturally<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">This is the season of grapes everywhere.The old classical method of cleaning the grapes is just to wash it under tap water.Nowadays most of,not almost all of the grapes in the market are coated with pesticide sprays.It looks like dipped in pesticide pool.When we intake them ,with a single or double wash with tap water,we also consume the pesticide that's sprayed.On persistent consumption of these type of goodies we are in danger to health.Yes these pesticide sprayed grapes are hazardous to health in due course.Is there any other way to clean these traces of sprays from the grapes.Yes of-course,the method i have shared here is a tip said in a health program.I followed this method and would like to share this small tip with you.I have shown this simple method with pictures,so that it may be helpful.</span></div>
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<span style="font-family: Verdana, sans-serif;">Essentials</span></h3>
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<li><span style="font-family: Verdana, sans-serif;">Grapes </span></li>
<li><span style="font-family: Verdana, sans-serif;">Salt - For 1litre 1 to 1.5 tsp of salt (can use rock salt also)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Turmeric powder - 1 tsp</span></li>
<li><span style="font-family: Verdana, sans-serif;">Water - as required</span></li>
<li><span style="font-family: Verdana, sans-serif;">Small towel/ White cloth</span></li>
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<span style="font-family: Verdana, sans-serif;">Method</span></h3>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Take the grape bunch and remove them from the stalk/stem.Wash them one under tap water.</span></li>
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<a href="http://4.bp.blogspot.com/-HgHrxSn-ufA/UzpEQGKyP6I/AAAAAAAABRU/1OzbQ2n-dsc/s1600/1-DSCN2994.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-HgHrxSn-ufA/UzpEQGKyP6I/AAAAAAAABRU/1OzbQ2n-dsc/s1600/1-DSCN2994.JPG" height="300" width="400" /></span></a></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Strain the grapes ,keep aside.In a bowl add required amount of water (Mineral or Good water).Water level - just to immerse the fruits.Add salt.</span></li>
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<a href="http://2.bp.blogspot.com/-mlbSt76dkqs/UzpEK2sf9CI/AAAAAAAABQw/EDLtPJg7NFw/s1600/1-DSCN2985.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-mlbSt76dkqs/UzpEK2sf9CI/AAAAAAAABQw/EDLtPJg7NFw/s1600/1-DSCN2985.JPG" height="300" width="400" /></span></a></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Add the grapes to the water and leave it aside for 5-7 minutes.</span></li>
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<a href="http://4.bp.blogspot.com/-wDx48HN13zk/UzpEQDF6-pI/AAAAAAAABRI/zOaA2dSOJrc/s1600/1-DSCN2995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-wDx48HN13zk/UzpEQDF6-pI/AAAAAAAABRI/zOaA2dSOJrc/s1600/1-DSCN2995.JPG" height="300" width="400" /></span></a></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">After the specified time.Wipe the grapes with a towel with mild pressure.Collect the wiped grapes in the strainer.</span></li>
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<a href="http://4.bp.blogspot.com/-rZvGIGRUwSA/UzpEQ8lFIcI/AAAAAAAABRQ/wOA9usSO4Tw/s1600/1-DSCN2996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-rZvGIGRUwSA/UzpEQ8lFIcI/AAAAAAAABRQ/wOA9usSO4Tw/s1600/1-DSCN2996.JPG" height="300" width="400" /></span></a></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Again take some water(Mineral or Good water) add the turmeric powder and soak the grapes in turmeric water for 5 minutes.</span></li>
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<a href="http://4.bp.blogspot.com/-reZNH9XxXOA/UzpEVPkIroI/AAAAAAAABRo/psQqwZ5eiQE/s1600/1-DSCN2997.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-reZNH9XxXOA/UzpEVPkIroI/AAAAAAAABRo/psQqwZ5eiQE/s1600/1-DSCN2997.JPG" height="300" width="400" /></span></a></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">At the end strain the grapes from the water.Its ready for consuming now.</span></li>
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<a href="http://3.bp.blogspot.com/-xkCNFgJHeMU/UzpEWe9vnuI/AAAAAAAABRk/69vZng-ZJ7w/s1600/1-DSCN2999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-xkCNFgJHeMU/UzpEWe9vnuI/AAAAAAAABRk/69vZng-ZJ7w/s1600/1-DSCN2999.JPG" height="300" width="400" /></span></a></div>
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<li><span style="font-family: Verdana, sans-serif;">You can clearly find the difference in Before - After Pictures.</span></li>
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prethikahttp://www.blogger.com/profile/02126167643847089163noreply@blogger.com15