tag:blogger.com,1999:blog-29808274429525926932024-03-18T00:21:36.122-07:00Savitha's KitchenAnonymoushttp://www.blogger.com/profile/08388854154092757528noreply@blogger.comBlogger505125tag:blogger.com,1999:blog-2980827442952592693.post-1312272463482554252015-09-15T07:43:00.000-07:002015-09-15T09:35:54.883-07:00Modhagam - மோதகம் - Moong dal stuffed rice dumplings - Vinayagar Chathurthi special<div class="separator" style="clear: both; text-align: center;">
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Wishing my viewers, friends a very happy "Vinayagar Chathurthi". I was offline for almost 2 months. Was in a hibernation or a blog break. Thanks to everyone, who was keep on asking about my blog break. This motivated me to blog again. This vinayagar statue was gifted by my friend P.So happy to use it in my post.</div>
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When I was in India vacation ,bought this cute little mould for makign modhagam. Was happy to use it today. It made the job easier and perfect. The filling has moong dhal, which is good for kids too. If you don't have a mould, you can also make it using free hand technique. Don't overcook the modhagam, if not it may turn hard.</div>
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Check my other kozhukattai recipes here.</div>
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*<a href="http://savithakitchen.blogspot.com/2013/09/paal-kozhukattai-with-coconut-milk.html"> <b><span style="color: purple;">Paal Kozhukattai</span></b></a></div>
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* <b><a href="http://savithakitchen.blogspot.com/2012/09/thengai-poorna-kozhukattai-verkadalai.html"><span style="color: purple;">Coconut stuffed Kozhukattai</span></a></b></div>
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<b><span style="color: purple;">*<a href="http://savithakitchen.blogspot.com/2011/09/vinayagar-chathurthi-special-pidi.html"> <span style="color: purple;">Pidi Kozhukattai</span></a></span></b></div>
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<a href="http://4.bp.blogspot.com/-ntG9TwoZVig/VfgCKkimVjI/AAAAAAAAIDM/sgMFRE93dpY/s1600/pizap.com14419850487991.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-ntG9TwoZVig/VfgCKkimVjI/AAAAAAAAIDM/sgMFRE93dpY/s640/pizap.com14419850487991.jpg" width="408" /></a></div>
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<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Ingredients:</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1.Rice - 1 cup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2.Grated Jaggery - 3/4 cup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3.Cardamom pwr - a pinch</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4.Moong dhal - 1/2 cup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5.Boiling water - as needed</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6.Oil - for greasing</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">7.Turmeric powder - a pinch</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">8.Salt - a pinch</span></div>
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<a href="http://3.bp.blogspot.com/-2xUGG0RawmY/VfgCMBQDBNI/AAAAAAAAIDc/QUSCgZe86HA/s1600/pizap.com14419854758981.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-2xUGG0RawmY/VfgCMBQDBNI/AAAAAAAAIDc/QUSCgZe86HA/s640/pizap.com14419854758981.jpg" width="448" /></a></div>
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<b style="background-color: white; color: #274e13; font-family: Georgia, 'Times New Roman', serif; font-size: 13.2px; line-height: 18.48px;">Method:</b></div>
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* <span style="font-family: Georgia, Times New Roman, serif;">Let us prepare the rice flour as in my <b><span style="color: purple;"><a href="http://savithakitchen.blogspot.com/2013/10/home-made-rice-flour-step-by-step.html">tutorial</a> </span></b>. I prefer to use home made rice flour compared to the store bought ones. But you can also use store bought rice flour. While my rice was soaking, I prepared the filling.Cook the moong dhal ,with turmeric powder. When the pressure is released, mash it well.Take grated jaggery in a pan and melt.</span><span style="line-height: 18.48px; text-align: left;"> </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">* When jaggery is melted, add the cooked dhal and mix. Before adding dhal, we can also sieve jaggery to remove the impurities. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.48px;">* Mix the dhal with jaggery . Instead of moong dhal, we can use chana dhal. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">* At last add salt and cardamom powder to the mixture. Let the mixture cook, till it looses its moisture and forms as a mass. Let the filling get cooled well. Divide the mixture into equal sized balls. Cover and keep it ready.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">* Roast the rice flour in a pan, till it gives out nice aroma. Make sure the flour doesn't burn. This will remove the excess moisture from the flour. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">* Take water in a bowl and bring it to rolling boil. Pour it little by little to the roasted rice flour. Mix with a spoon or wooden spatula to make it a soft and pilable dough . Cover it with a wet cloth.</span><br />
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<a href="http://3.bp.blogspot.com/-ZrhYabE55U4/VfgCDq5hqpI/AAAAAAAAICg/j62LuhqgvsU/s1600/DSC_1330.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="http://3.bp.blogspot.com/-ZrhYabE55U4/VfgCDq5hqpI/AAAAAAAAICg/j62LuhqgvsU/s320/DSC_1330.JPG" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"> * Divide the rice dough equally . Now grease the mould with oil . Take a rice dough and press it on the mould evenly without any crack. Also prepare a disc of rice dough amd keep it ready. We are going to seal the modhagam at the bottom using this disc.</span><br />
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<a href="http://1.bp.blogspot.com/-xtGIX-Yq6_o/VfgCEkH5__I/AAAAAAAAICs/8PnoeiMhzDQ/s1600/DSC_1331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="http://1.bp.blogspot.com/-xtGIX-Yq6_o/VfgCEkH5__I/AAAAAAAAICs/8PnoeiMhzDQ/s320/DSC_1331.JPG" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">* You can see how the dough is pressed on the mould. Remove excess and close the mould . You can see prepared modhagam seen along with the disc, which is going to seal the modhagam.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">* Now take the filling and stuff it inside the modhagam. The filling should be more ,for a tasty modhagam. Now take the disc and seal it to the bottom of the modhagam. Slowl, open the mould and release the modhagam from the mould.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">* Prepare the remaining modhagams similarly . Steam them in a idli pan for 10 minutes. Serve hot .</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b> Modhagam is ready to serve.</b></span></div>
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<b>Notes:</b></div>
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* Preparing the rice flour at home makes the modhagam softer.</div>
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* We can also use chana dhal instead of moong dhal.</div>
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* Increase or decrease the amount of jaggery ,according to your taste.</div>
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* We can prepare modhaagam without the mould too.</div>
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* Adding little salt to the filling, makes it tastier.</div>
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* The outer covering should be bit thin, for the modhagam to be tastier.<br />
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Anonymoushttp://www.blogger.com/profile/09514760781069358329noreply@blogger.com2tag:blogger.com,1999:blog-2980827442952592693.post-21326470818726736342015-07-22T12:46:00.003-07:002015-09-15T04:36:43.774-07:00Opera Cake - French Pastry - Baking Partners<div dir="ltr" style="text-align: left;" trbidi="on">
Swathi of "<a href="http://zestysouthindiankitchen.com/" target="_blank">Zesty South Indian Kitchen</a>" , asked us to throw some dishes to try out for our baking partner's challenge. I suggested this beautifull, still labour intensive opera cake for the challenge. Prepared this cake for my husband's birthday, as it is worth the effort. The cake came out super delicious.<br />
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Opera Cake is a very famous French Pastry, where joconde or almond sponge is soaked in coffee syrup ,topped with french coffee buttercream and finally glazed with tempered chocolate. I wanted to make this cake for my H's birthday. As this cake is labour intensive , I prepared in 3 phases. First day I prepared the sponge,second day I prepared the butter cream and coffee syrup . Third day prepared ganache,chocolate glaze and assembled the cake. The taste was mind blowing. All enjoyed the luscious dessert. The key for a good opera cake is soaking the cake with coffee syrup and maintining the evenness of the cake. The taste was worth the effort.<br />
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<b><span style="color: #274e13;">Source : <a href="http://www.joepastry.com/category/pastry/opera-cake/" target="_blank">Joe Pastry</a></span></b><br />
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<b><span style="color: #274e13;">For the Almond Sponge (Joconde) :</span></b><br />
<span style="color: #666666; font-family: Georgia, Bitstream Charter, serif;"><span style="background-color: white; font-size: 18px; line-height: 24px;"> </span></span>1. Egg whites - 6 (room temperature)<br />
2.Sugar - 1 oz<br />
3.Blanched almonds - 8 oz<br />
4.Powdered sugar- 8 oz (sieved )<br />
5.Large eggs - 6<br />
6.All purpose flour - 2.5 oz<br />
7.Clarified butter - 1.5 oz (melted )<br />
8.Vanilla - 11/2 tsp<br />
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<b><span style="color: #274e13;">For French Coffee Buttercream:</span></b><br />
1.Coffee powder - 2 tbsp<br />
2.Boiling water - 2 tsp<br />
3.Egg yolks - 6<br />
4.Sugar - 1 cup<br />
5.Water - 1/4 cup<br />
6.Butter - 1 pound<br />
7.Vanilla - 2 tsp<br />
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<b><span style="color: #274e13;">For Ganache:</span></b><br />
1.Bittersweet Chocolate - 10 oz<br />
2.Cream - 8 oz<br />
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<b><span style="color: #274e13;">For Coffee flavoured syrup:</span></b><br />
1.Sugar - 1/2 cup<br />
2.Water - 1 cup<br />
3.Instant Coffee powder - 3 tbsp<br />
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<b><span style="color: #274e13;">For Tempered Chocolate :</span></b><br />
1.Callebaut chocolate - 6 oz<br />
2.Butter - 1 oz<br />
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<a href="http://3.bp.blogspot.com/-RF4Df0v6QEY/VX9CZVRYxfI/AAAAAAAAH-k/Vogk3Szealc/s1600/DSC_1256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-RF4Df0v6QEY/VX9CZVRYxfI/AAAAAAAAH-k/Vogk3Szealc/s640/DSC_1256.JPG" width="448" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Making of Joconde :</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>* Lets begin the process of making the almond sponge . I prepared 2 days before the birthday . We can powder the store bought blanched almonds or we can prepare the blanched almonds at home. I bought 8 oz of almonds ,soaked it in hot water for 30 mins and then peeled the skin off. I dried the almonds on a paper towel. Once it became dry, I powdered in my blender. I kept all my ingredients handy as shown. We can also prepare the sponge 1 week ahead and freeze it.The eggs has to be at room temperature.Melt the butter in microwave. Let it cool. Sieve the powdered sugar well ,without any lumps.</b></span></div>
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* Pre heat the oven 425 F. Grease a half sheet pan with melted butter. Cut parchment paper exactly to the size of the pan. If it is too long , it may make the corners jagged.Now take a mixing bowl ad add the eggs. To the eggs, add sieved powdered sugar. Start whisking the eggs with the sugar ,till it becomes pale yellow colour . The sugar should have been incorporated well with the eggs. The mixture would have increased in volume.<br />
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* Now add the powered almonds and all purpose flour to the egg mixture. The mix should not have any lump. While this is happening, separate egg whites from the yolk. The bowl has to be clean. Reserve the egg yolks for making buttercream. We can separate the egg whites ,while we are getting ready for the cake.</div>
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<a href="http://2.bp.blogspot.com/-7G9kqKSpzXE/VX9BsH8HA7I/AAAAAAAAH9M/XmcneIvnSGs/s1600/opera2.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-7G9kqKSpzXE/VX9BsH8HA7I/AAAAAAAAH9M/XmcneIvnSGs/s400/opera2.jpg" width="400" /></a></div>
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* While the almond mixture is incorporating , lets prepare the meringue. Beat the egg whites, till it reaches soft peak. Now add the granulted sugar and beat again, till it reaches stiff peak. Don't over beat the meringue ,then it may become flat. Now fold the meringue into the almond mixture. Take care not to flatten the mixture. At last add melted butter and vanilla to the batter. Now our batter is ready.</div>
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<a href="http://2.bp.blogspot.com/-2aleJaRbz7Q/VX9Btjs1nwI/AAAAAAAAH9c/tSUr4Ec_Gpo/s1600/opera3.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-2aleJaRbz7Q/VX9Btjs1nwI/AAAAAAAAH9c/tSUr4Ec_Gpo/s400/opera3.jpg" width="400" /></a></div>
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* Grease the parchment paper with melted butter again. Pour the batter into the pan and spread it using a spatula. Take care to spread the batter on the corners. Corners are the culprits for not getting even sized sponge. Bake the sponge for 5 - 7 mins ,or untill the sponge is springy to the touch. on't over bake ,then the spong will become hard. Turn the sponge over a parchment paper and let it cool. Once one side is cooled, turn it over and peel the parchment paper and let the other side cool completely. If you are going to freeze, then wrap it using a cling wrap and freeze. If you are going to prepare the cake within 2 days, then it can be covered completely and stored at room temperature.</div>
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<a href="http://1.bp.blogspot.com/-yfwQvmjTq-E/VX9BuYqScaI/AAAAAAAAH9k/pA3MGxE2ncM/s1600/opera5.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-yfwQvmjTq-E/VX9BuYqScaI/AAAAAAAAH9k/pA3MGxE2ncM/s400/opera5.jpg" width="400" /></a></div>
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<b><span style="color: #274e13;">Day 2 : </span></b></div>
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<b><span style="color: #274e13;">For making Coffee syrup:</span></b></div>
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Once the cake is made, let us make the simple coffee syrup for the cake. Take sugar and water in a pan aand let it get reduced to half the volume. Now add coffee powder and let it dissolve into the hot water. Turn off and let it cool.</div>
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<a href="http://1.bp.blogspot.com/-ezD4NxgS8wQ/VX9BvPDG1vI/AAAAAAAAH9s/sz7qCgTkduU/s1600/opera6.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-ezD4NxgS8wQ/VX9BvPDG1vI/AAAAAAAAH9s/sz7qCgTkduU/s400/opera6.jpg" width="400" /></a></div>
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<b><span style="color: #274e13;">For making French Coffee Buttercream:</span></b></div>
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* Dissolve the coffee powder in hot water and set it aside. Take the reserved egg yolks in a mixing bowl . Beat it till it becomes foamy ,for atleast 3 mins. </div>
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<a href="http://3.bp.blogspot.com/-ZtlpmzVnTkI/VX9BwvTuNoI/AAAAAAAAH98/7lFMstlvyGc/s1600/opera8.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-ZtlpmzVnTkI/VX9BwvTuNoI/AAAAAAAAH98/7lFMstlvyGc/s400/opera8.jpg" width="400" /></a></div>
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* While , the egg yolks are mixing, let us prepare the sugar syrup. Take sugar and water in a pan. Let it reach 238 degeree F. The mixture will be bubbling hot. Sorry I cannot take the picture ,as it was very hot.</div>
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<a href="http://3.bp.blogspot.com/-uItkANZAOSA/VX9BxA5uE-I/AAAAAAAAH-E/tSLdLJNtrmE/s1600/opera9.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-uItkANZAOSA/VX9BxA5uE-I/AAAAAAAAH-E/tSLdLJNtrmE/s400/opera9.jpg" width="400" /></a></div>
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* When the sugar is hot, immediately pour the syrup to the yolk little by little. Don't pour it in a hurry. It should not touch the walls of the mixer, if not the sugar will become crystal. So pour a tsp then mix and then pour again and mix. Let the beater ,whisk the egg yolk mixture ,till it becomes cold . This is very important for the butter cream. The egg ,sugar mixture has to be cooled down completely. Once it is cooled, remove the whisk attachment and insert the beater attachment to the mixer. Drop the butter one cube at a time to the mixer. The butter has to get incorporated well into the egg mixture. Mix with the spatula, in between for the butter to get incorporated well. </div>
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<a href="http://1.bp.blogspot.com/-qXtvkvbyIQE/VX9Bptj6dZI/AAAAAAAAH80/vYO1XK2BA8c/s1600/opera10.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-qXtvkvbyIQE/VX9Bptj6dZI/AAAAAAAAH80/vYO1XK2BA8c/s400/opera10.jpg" width="400" /></a></div>
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* Beat the butter at high speed for atleast 5 mins, till it becomes fluffy an pale .Now add the coffee and vanilla to the mixture and beat for a minute. This will make the buttercream rich in coffee flavour.</div>
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<a href="http://2.bp.blogspot.com/-PZ_1wNXrQWw/VX9Bru-zDtI/AAAAAAAAH9E/m4Ut7RVEVIg/s1600/opera11.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-PZ_1wNXrQWw/VX9Bru-zDtI/AAAAAAAAH9E/m4Ut7RVEVIg/s400/opera11.jpg" width="400" /></a></div>
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<b><span style="color: #274e13;">Preparing the ganache :</span></b></div>
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* I did not had time to take pictures, while preparing the ganache. Its so simple. Take the chocolate in a bowl. Hest cream, till it reaches boiling point. Pour immediately to the bowl. Let it stant for 5 minutes aand then mix the chocolate with a spoon , till it melts with the cream. Whisk the chocolate using a wire whisk. Leave the ganche for 5 mins .The ganache has to be spreadable consistancy. If not just heat it again on a double boiler or in a microwave.</div>
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<b><span style="color: #274e13;">Day 3 :</span></b></div>
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<b><span style="color: #274e13;">Assembly:</span></b></div>
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* Noe let us assemble the cake ,as we have all the basic components needed for the cake. Cut the sponge into 4 equal sized rectangles. Apply the ganache a thin layer on top of the cake board. This will make sure that the cake comes out clean, when we cut it ,without sticking to the board .But this is completely optional. Place the first rectangle on the board. Centre the cake so that we have enough space . The up side of the cake ,has to remain the upsie of the cake. As it has lot of pores,which will absorb the syrup.</div>
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<a href="http://4.bp.blogspot.com/-LNfWXIeBtr4/VX9BsiW5jcI/AAAAAAAAH9U/Zl_R7hEJ-ds/s1600/opera12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-LNfWXIeBtr4/VX9BsiW5jcI/AAAAAAAAH9U/Zl_R7hEJ-ds/s400/opera12.jpg" width="400" /></a></div>
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* Soak the sponge completely with coffee syrup. Be liberal in soaking, as the cake has to be melt in mouth. We can also pierce the sponge with fork and soak it with coffee syrup. Now apply a thick layer of coffee buttercream on top of the sponge. </div>
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<a href="http://3.bp.blogspot.com/-xoyDJOrtpeQ/VYBOTRSK_rI/AAAAAAAAH_M/c6tYxWakB50/s1600/opera13.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-xoyDJOrtpeQ/VYBOTRSK_rI/AAAAAAAAH_M/c6tYxWakB50/s400/opera13.jpg" width="400" /></a></div>
*Place the second rectangle of the almond sponge on top of the buttercream.Soak it again with coffee syrup.Now spread the ganache on top of the butter cream. Use an angled spatula to cover all the corners. <br />
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* Now place the 3rd sponge on top of the ganache and soak. Check for the evenness of the cake. If it is not even, press it using your palm. The ultimate goal is to make it flat. Apply buttercream on top of the sponge . Now place the 4 th sponge on top of the buttercream. Soak it again with coffee syrup. At last apply a thin layer of butter cream on the sponge. Now comes the glazing part. We can either glaze the cake with melted chocolate or we can temper the chocolate and pour it on top of the cake.I tempered the chocolate and poured it on top of the cake. Will show you how to temper now.<br />
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<a href="http://2.bp.blogspot.com/-I94WvVkQ2QE/VYBOTbGqcoI/AAAAAAAAH_I/1G0xPCvrd98/s1600/opera15.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-I94WvVkQ2QE/VYBOTbGqcoI/AAAAAAAAH_I/1G0xPCvrd98/s400/opera15.jpg" width="400" /></a></div>
<b><span style="color: #274e13;">Tempering the chocolate:</span></b><br />
* Prepare 2 bowls ,with ice water in one and cold water in the other. Take the chocolate in a microwave safe bowl, melt it in microwave one minute at a time ,till it is melted completely. Now the chocolate would have reached little over 100 degree F. Leaving the thermometer in the bowl .Pace it on top of the cold water bowl. The temperature would have dropped to 84 degree F. Now take the bowl out and place it on top of the hot water bowl, the temperature would have hiked to 89 degree F. Immediately, mix the butter to the chocolate . Pour the tempered chocolate on top of the cake.<br />
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<a href="http://2.bp.blogspot.com/-oGBYaWzhjA4/VX9Bwh1BWbI/AAAAAAAAH94/6A3C4APbwV4/s1600/opera7.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-oGBYaWzhjA4/VX9Bwh1BWbI/AAAAAAAAH94/6A3C4APbwV4/s400/opera7.jpg" width="400" /></a></div>
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<b><span style="color: #274e13;">Chilling :</span></b></div>
Let the chocolate set in room temperature for about 10 mins. Now trim the sides of the cake. We should have a neat rectangle part of the cake. Now mark the cake with a sharp knife with lines. These lines will help us to cut the cake after chilling, without breaking down the cake. Chill the cake for about 3 hrs or overnight. While serving, bring the cake to room temperature and cut it. Top the cake with chocolate garnishes and serve.<br />
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Anonymoushttp://www.blogger.com/profile/09514760781069358329noreply@blogger.com1tag:blogger.com,1999:blog-2980827442952592693.post-91553637887294307002015-06-05T19:38:00.002-07:002015-06-05T19:38:38.284-07:005 minute Banana Pancake - Four ingredients Fix - Step by step - Instant Breakfast Series <div style="text-align: left;">
<span style="background-color: white; font-family: Trebuchet MS, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"> For the last day of "Instant breakfast series", I chose pancake. As this is a kids favourite. This recipe is a keeper and whipped up in minutes.</span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"> Banana pancake is a very easy pancake,which involves just 4 ingredients. Those ingredients are readily available in our pantry. I saw this recipe in a viedo and tried immediately. It was so soft and fluffy.This can be prepared by a beginner very easily. The key to get a fluffy pancake is ,beating the eggs well.The recipe called for cinnamon, but you can substitute it with vanilla or almond extract.Try this easy pancake and let me know the feedback.</span></div>
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<span style="background-color: white; color: #274e13; font-family: Trebuchet MS, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><b>Preparation time : 10 mins</b></span><br />
<span style="background-color: white; color: #274e13; font-family: Trebuchet MS, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><b>Cooking time : 5 mins</b></span><br />
<span style="background-color: white; color: #274e13; font-family: Trebuchet MS, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><b>Serves : 2</b></span><br />
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<span style="background-color: white; color: #274e13; font-family: Trebuchet MS, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><b>Ingredients :</b></span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">1.Banana - 1 </span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">2.Eggs - 2</span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">3.All purpose flour - 2 tbsp</span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">4.Cinnamon pwdr - 1/4 tsp</span><br />
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<a href="http://4.bp.blogspot.com/-_b4u7R57CEw/VXGl8N5XlOI/AAAAAAAAH7s/jUXmS6rDjsY/s1600/pizap.com14335094997081.jpg" imageanchor="1" style="background-color: white; font-size: 13px; line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="640" src="http://4.bp.blogspot.com/-_b4u7R57CEw/VXGl8N5XlOI/AAAAAAAAH7s/jUXmS6rDjsY/s640/pizap.com14335094997081.jpg" width="492" /></span></a></div>
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<span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><span style="font-family: Trebuchet MS, sans-serif;">Method:</span></span></div>
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<b><span style="font-family: 'Trebuchet MS', sans-serif;">* Take the banana in a bowl. The banana has to be ripe. This banana ,gives the smooth texture to the pancake.</span></b></div>
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<a href="http://2.bp.blogspot.com/-Ce4KtZ7nhfI/VXGl8Dj0s3I/AAAAAAAAH7s/j-RLTavxjkI/s1600/pizap.com14335099541221.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="265" src="http://2.bp.blogspot.com/-Ce4KtZ7nhfI/VXGl8Dj0s3I/AAAAAAAAH7s/j-RLTavxjkI/s320/pizap.com14335099541221.jpg" width="320" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">* Mash the banana using a hand blender . There should not be any lumps .</span><br />
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<a href="http://3.bp.blogspot.com/-hdeP1SEkOO8/VXGl8IZj6oI/AAAAAAAAH7s/hPMv98tRwt4/s1600/pizap.com14335100265311.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="240" src="http://3.bp.blogspot.com/-hdeP1SEkOO8/VXGl8IZj6oI/AAAAAAAAH7s/hPMv98tRwt4/s320/pizap.com14335100265311.jpg" width="320" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">* Now add the eggs and beat it. whisk the eggs as fluffy as possible, this acts as a rising agent to the pancake.</span></div>
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<a href="http://2.bp.blogspot.com/-yOrZTlL7-a4/VXGl8FhUouI/AAAAAAAAH7s/xcCP2Nv2pH8/s1600/pizap.com14335101092681.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="298" src="http://2.bp.blogspot.com/-yOrZTlL7-a4/VXGl8FhUouI/AAAAAAAAH7s/xcCP2Nv2pH8/s320/pizap.com14335101092681.jpg" width="320" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">* Once the eggs are whisked, add the flour and cinnamon powder to the bowl.Adding flour is purely optional. I liked to add ,to give the pancakes a structure. But you can also cook the pancake without the flour.</span><br />
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<a href="http://1.bp.blogspot.com/-XG_jssID8h8/VXGl8J5X2nI/AAAAAAAAH7s/PeuqFeQLhd0/s1600/pizap.com14335106924981.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="280" src="http://1.bp.blogspot.com/-XG_jssID8h8/VXGl8J5X2nI/AAAAAAAAH7s/PeuqFeQLhd0/s320/pizap.com14335106924981.jpg" width="320" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">* Heat a pan and scoop a laddle full of batter. It will spread automatically.Let it cook well .</span><br />
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<a href="http://1.bp.blogspot.com/-mzxA71hiXO0/VXGl8HcVG0I/AAAAAAAAH7s/Yzz2LPJHVoc/s1600/pizap.com14335107737591.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="276" src="http://1.bp.blogspot.com/-mzxA71hiXO0/VXGl8HcVG0I/AAAAAAAAH7s/Yzz2LPJHVoc/s320/pizap.com14335107737591.jpg" width="320" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">* Now flip the pancake over and cook for another minute. But don't overcook the pancake, else it will become rubbery.</span><br />
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<a href="http://3.bp.blogspot.com/-Y8GgwqV6Vtg/VXGl8LaMLyI/AAAAAAAAH7s/x1rzERE3SOs/s1600/pizap.com14335108563901.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Y8GgwqV6Vtg/VXGl8LaMLyI/AAAAAAAAH7s/x1rzERE3SOs/s320/pizap.com14335108563901.jpg" width="320" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serve the pancake with maple syrup or honey.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b>Notes:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">* We can skip the addition of addition of all purpose flour to make it fluten free.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">* Adding eggs make the pancake fluffy.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">* It also replaces the addition of baking soda and baking powder.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">* We can also top the pancakes with some chopped fruits.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">* Instead of cinnamon ,we can add vanilla extract.</span><br />
* We can make the pancakes in batches and freeze it.<br />
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Anonymoushttp://www.blogger.com/profile/09514760781069358329noreply@blogger.com3tag:blogger.com,1999:blog-2980827442952592693.post-14450398168476218512015-06-04T20:08:00.001-07:002015-06-04T20:08:41.044-07:00Kaman Dhokla - Instant Breakfast Series - Step by step<div dir="ltr" style="text-align: left;" trbidi="on">
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For the 4 th day of "Instant breakfast Series" , I chose to prepare Dhokla. Its a very easy snck or breakfast.</div>
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Dhokla is a very famous Gujarati Snack.It can also be treated as a breakfast,as it is very filling. It is made up of besan flour. Baking soda and baking powder are used to make it rise. But some use fruit salt to make it rise.When I was browisng, this particular video caught my eyes, as the dhoklas were so soft and fluffy.Immediately, I decided to make it as all the ingredients are readily available. In my first try, I forgot to add tuermeric powder and I steamed in a rectangular pan. Since the steamer was not as tight as the idli cooker, the dhoklas too so much time to cook. So for the second try, I prepared the batter with turmeric powder. Also I steamed the dhoklas in a tight idli cooker. It made the dhokla to cook faster. Then I made the tempering. First time ,I poured the tempering on the dhoklas,when it was hot. So dhoklas become soggy. Second time, I poured the tempering ,when the dhoklas were cold. The right time to pour the tempering is ,while serving.</div>
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<a href="http://3.bp.blogspot.com/-mqKMHQZGvSQ/VXC2_6TAZII/AAAAAAAAH5c/ZUQSXgIJlK0/s1600/DSC_1166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-mqKMHQZGvSQ/VXC2_6TAZII/AAAAAAAAH5c/ZUQSXgIJlK0/s640/DSC_1166.JPG" width="484" /></a></div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b>Recipe Source : <a href="https://www.youtube.com/watch?v=7_YZtSsaYxo">Here</a></b></span><br />
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b>Preparartio time : 10 mins</b></span><br />
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b>Cooking time : 20 - 25 mins</b></span><br />
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b>Serves : 2</b></span><br />
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b><span style="color: #274e13;">For the dhokla:</span></b></span><br />
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<ol style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Besan - 1 cup</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">salt -1 tsp</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Lemon juice - 1 tsp</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Baking Soda - 1/4 tsp</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Baking Powder - 1 tsp</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Water - as needed</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Turmeric powder - a pinch (optional)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Fresh Coconut - 2 tbsp (to garnish)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Fresh Cilantro - to garnish</span></li>
</ol>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b>For tempering:</b></span><br />
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<ol style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Oil - 1 tbsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Mustard seeds - 1/2 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Urad dal - 1/2 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Curry leaves - few</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Green chilli - 1</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Cumin seeds - 1/2 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Hing - a pinch</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Water - 1/4 cup</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Sugar - 1 tbsp </span></li>
</ol>
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<a href="http://3.bp.blogspot.com/-tblZNzDEuV4/VXC2_1B2psI/AAAAAAAAH5c/ENKCkur4Dho/s1600/DSC_1164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-tblZNzDEuV4/VXC2_1B2psI/AAAAAAAAH5c/ENKCkur4Dho/s640/DSC_1164.JPG" width="466" /></a></div>
Method:<br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">* Take a bowl,add besan,salt,baking power and baking soda. Mix the dry ingredients well.At last add turmeric powder. I forgot to add it to my dhokla. So I prepared again another batch ,with turmeric powder. When we add turmeric powder, it reacts with the baking soda and gives a orange tint to the dhokla. So you can add tuermeric powder or skip it.</span></b></div>
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<a href="http://1.bp.blogspot.com/-mvY2_nfHAPA/VXD8rTpgwEI/AAAAAAAAH58/lrDV1TnNaxw/s1600/DSC_1142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><b><img border="0" height="320" src="http://1.bp.blogspot.com/-mvY2_nfHAPA/VXD8rTpgwEI/AAAAAAAAH58/lrDV1TnNaxw/s320/DSC_1142.JPG" width="244" /></b></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b> * Add water little by little to form a smooth flowing batter. Whisk it to form a smooth batter,without any lumps. Now add lemon juice to the batter. We can increase the lemon juice or decrease it, depending on your taste.</b></span><br />
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<a href="http://1.bp.blogspot.com/-DByW5MuTly4/VXD8q-TW1eI/AAAAAAAAH54/2a9TrKKcLCo/s1600/DSC_1143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><b><img border="0" height="320" src="http://1.bp.blogspot.com/-DByW5MuTly4/VXD8q-TW1eI/AAAAAAAAH54/2a9TrKKcLCo/s320/DSC_1143.JPG" width="240" /></b></span></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">* Grease a bowl with oil. We can use any kind of bowl,which is flat.I used my 6 inch cake pan.Pour the batter to the bowl. Tap the bowl, so the trapped air bubbles get released.</span></b></div>
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<a href="http://2.bp.blogspot.com/-rg3sHSSzBKU/VXC2_wD4xRI/AAAAAAAAH5c/3IH1AREUcBE/s1600/DSC_1169.JPG" imageanchor="1" style="font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><b><img border="0" height="282" src="http://2.bp.blogspot.com/-rg3sHSSzBKU/VXC2_wD4xRI/AAAAAAAAH5c/3IH1AREUcBE/s320/DSC_1169.JPG" width="320" /></b></span></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">* Take a idli cooker and pour water. Place the dhokla pan inside the idli cooker and steam it for 20 - 25 minutes or untill the tooth pick comes out clean.</span></b></div>
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<a href="http://1.bp.blogspot.com/-MW4w1d9JyK8/VXC2_4ysjuI/AAAAAAAAH5c/VaMFjvUFuac/s1600/DSC_1171.JPG" imageanchor="1" style="font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><b><img border="0" height="213" src="http://1.bp.blogspot.com/-MW4w1d9JyK8/VXC2_4ysjuI/AAAAAAAAH5c/VaMFjvUFuac/s320/DSC_1171.JPG" width="320" /></b></span></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">* While the dhokla is steaming, lets prepare the tepering. Take a pan, add oil.Temper with mustard seeds,urad dal,cumin seeds and hing.</span></b></div>
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<a href="http://3.bp.blogspot.com/-Ya9EIpcsMP0/VXC2_2rCdII/AAAAAAAAH5c/iRv3ShRmciI/s1600/pizap.com14334493089821.jpg" imageanchor="1" style="font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><b><img border="0" height="280" src="http://3.bp.blogspot.com/-Ya9EIpcsMP0/VXC2_2rCdII/AAAAAAAAH5c/iRv3ShRmciI/s320/pizap.com14334493089821.jpg" width="320" /></b></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>*When they splutter add curry leaves,and slit green chilli.</b></span></div>
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<a href="http://4.bp.blogspot.com/-Ksl0chIAW6o/VXC2_8ga14I/AAAAAAAAH5c/JGVFG5iId1I/s1600/pizap.com14334494255701.jpg" imageanchor="1" style="font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><b><img border="0" height="297" src="http://4.bp.blogspot.com/-Ksl0chIAW6o/VXC2_8ga14I/AAAAAAAAH5c/JGVFG5iId1I/s320/pizap.com14334494255701.jpg" width="320" /></b></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>* Add water an bring it to boil. At last add sugar . Now we can also add lemon juice .But I skipped that.Turn off the stove and let this syrup cool ,till the dhoklas are steamed.</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>*After 24 minutes, the dhoklas would have steamed well.You can see the oraange tint, which formed due to the turmeric powder. Let the dhoklas cool inside the pan for 5 minutes.</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small; line-height: normal; margin-left: 1em; margin-right: 1em;"><a href="http://1.bp.blogspot.com/-tqq6cyVAFB0/VXC2_x8iKrI/AAAAAAAAH5c/ZIGhtzDgk5M/s1600/DSC_1172.JPG" imageanchor="1" style="font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><b><img border="0" height="315" src="http://1.bp.blogspot.com/-tqq6cyVAFB0/VXC2_x8iKrI/AAAAAAAAH5c/ZIGhtzDgk5M/s320/DSC_1172.JPG" width="320" /></b></a></span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">* Invert a plate on top of the pan and flip the dhokla over to the plat</span><span style="font-family: 'Trebuchet MS', sans-serif;">e. Let it cool for some time.</span></b></div>
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<a href="http://4.bp.blogspot.com/-1HS_icoGmW0/VXC2_zR_WpI/AAAAAAAAH5c/fn7Q4SUPkcM/s1600/DSC_1174.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><b><img border="0" height="231" src="http://4.bp.blogspot.com/-1HS_icoGmW0/VXC2_zR_WpI/AAAAAAAAH5c/fn7Q4SUPkcM/s320/DSC_1174.JPG" width="320" /></b></a></div>
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<b><span style="font-family: 'Trebuchet MS', sans-serif;">* Now cut the dhoklas to your desired shape. See how the dhokla is soft with pores. </span></b></div>
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<a href="http://3.bp.blogspot.com/-MXqtePYxIks/VXC2_z_MVbI/AAAAAAAAH5c/NLHmpeQwbVE/s1600/DSC_1175.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><b><img border="0" height="237" src="http://3.bp.blogspot.com/-MXqtePYxIks/VXC2_z_MVbI/AAAAAAAAH5c/NLHmpeQwbVE/s320/DSC_1175.JPG" width="320" /></b></a></div>
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<b><span style="font-family: 'Trebuchet MS', sans-serif;">* While serving, place the dhokla in a plate. This was my first batch of dhokla,which was made without turmeric powder.It has no tint of orange .</span></b></div>
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<a href="http://3.bp.blogspot.com/-hZIS_Rp_wdo/VXC2_x2ZFTI/AAAAAAAAH5c/uQ7t39CBMG8/s1600/DSC_1155.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><b><img border="0" height="212" src="http://3.bp.blogspot.com/-hZIS_Rp_wdo/VXC2_x2ZFTI/AAAAAAAAH5c/uQ7t39CBMG8/s320/DSC_1155.JPG" width="320" /></b></a></div>
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<b>* Pour the tempering over the dhokla.Garnish with fresh coconut and cilantro . Serve with green chutney.</b></div>
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<b><span style="color: #274e13;">Notes</span></b>:<br />
* Always use fresh besan for a better taste.<br />
* If you are going to use turmeric powder, then add little.<br />
* Don't pour the tempering on the dhokla,when it is hot. If not it will become soggy.<br />
* Steam the dhokla in a tight steamer, if not it will not cook properly.<br />
* The sugar can be increased or decreased according to your taste.<br />
* We can skip the coconut ,if you don't like.<br />
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Anonymoushttp://www.blogger.com/profile/09514760781069358329noreply@blogger.com4tag:blogger.com,1999:blog-2980827442952592693.post-37701061002536167002015-06-03T14:24:00.003-07:002015-06-04T13:20:09.736-07:00Bread Upma - Instant Breakfast Series - Step by step<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;"><b> Under the "Instant Breakfast series", I chose today "Bread Upma". Its one of the easiest upma, I ever made. When we were studying, my sister used to make this upma as an instant tiffin. In this recipe, I have added tomatoes and lemon juice. But if you don't like too much tangyness to the upma, you can skip the lemon juice. Whenever I have leftover bread slices, I will prepare this upma. I prepared this dish ,last year. When I was browsing through my drafts, this recipe caught my attention. Hence the post today.Enjoy the recipes under "Instant Breakfast Series".</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="http://4.bp.blogspot.com/-iJu8vEi14bc/UzySPzt4idI/AAAAAAAAEYo/uRNtSGRoqok/s1600/DSC_6596.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" height="640" src="http://4.bp.blogspot.com/-iJu8vEi14bc/UzySPzt4idI/AAAAAAAAEYo/uRNtSGRoqok/s1600/DSC_6596.jpg" width="436" /></b></a></span></div>
<b><span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">Preparation time : 10 mins</span></b><br />
<b><span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">Cooking time :10 mins</span></b><br />
<b><span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">Serves : 2</span></b><br />
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<b><span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">Ingredients:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1.Bread Slices - 4</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>2.Onion - 1/2</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>3.Tomato - 1</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>4.Green Chillies - 2</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>5.<a href="http://savithakitchen.blogspot.com/2015/02/home-made-sambar-powder-how-to-make.html" target="_blank">Chilli powder</a> - 1 tsp</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>6.Ghee - a tbsp</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>7.Lemon juice - 1 tsp</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>8.Salt - to taste</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>9.Oil - 2 tbsp</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>10.Curry leaves - few</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>11.Cilantro - for garnish</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>12.Ginger garlic paste - 1 tsp</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>13.Water - as needed</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>14.Fennel seeds - 1/2 tsp</b></span><br />
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<a href="http://3.bp.blogspot.com/-JAYW59t8Mvw/UzySRLX_vPI/AAAAAAAAEY0/dterXMorOb4/s1600/DSC_6600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><b><img border="0" height="640" src="http://3.bp.blogspot.com/-JAYW59t8Mvw/UzySRLX_vPI/AAAAAAAAEY0/dterXMorOb4/s1600/DSC_6600.jpg" width="462" /></b></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">* For a good bread upma, toast the bread slices in ghee. We can also prepare bread upma with plain bread. But toasted bread tastes good. Take a pan, add oil and temper withfennel seeds ,curry leaves, chopped onion and green chillies . Let the onion get roasted well . Now add ginger garlic paste and saute. Add little ginger garlic paste, if not it will dominate the upma.</span></b></div>
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<a href="http://2.bp.blogspot.com/-DfAijkADZf4/U0BdSpWnOgI/AAAAAAAAEbs/ejEoV_iS0iE/s1600/PicMonkey+Collage34.jpg" imageanchor="1" style="font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><b><img border="0" height="200" src="http://2.bp.blogspot.com/-DfAijkADZf4/U0BdSpWnOgI/AAAAAAAAEbs/ejEoV_iS0iE/s1600/PicMonkey+Collage34.jpg" width="400" /></b></span></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">* Now add chopped tomatoes and sprinkle salt to the pan.Let the tomatoes get mashed well with the onion. Now add <a href="http://savithakitchen.blogspot.com/2015/02/home-made-sambar-powder-how-to-make.html" target="_blank">chilli powder</a> and saute.Let the raw smell of the chilli powder goes away.Sprinkle little water for the gravy to come together.</span></b></div>
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<a href="http://4.bp.blogspot.com/-RhJb-f0uZtw/U0BdSkH9zxI/AAAAAAAAEb0/W72jaLEIegA/s1600/PicMonkey+Collage35.jpg" imageanchor="1" style="font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><b><img border="0" height="200" src="http://4.bp.blogspot.com/-RhJb-f0uZtw/U0BdSkH9zxI/AAAAAAAAEb0/W72jaLEIegA/s1600/PicMonkey+Collage35.jpg" width="400" /></b></span></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">* Once the masala is ready, add shredded bread slices to the pan. Toss it well . Let the masala get coated well with the bread slices.Adjust salt to taste. Turn the stove off. t last sprinkle lemon juice for a sour taste .</span></b></div>
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<a href="http://4.bp.blogspot.com/-4s7c98qE6pw/U0BdTJ8y1BI/AAAAAAAAEb8/uVyHQaqLKG0/s1600/PicMonkey+Collage36.jpg" imageanchor="1" style="font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><b><img border="0" height="200" src="http://4.bp.blogspot.com/-4s7c98qE6pw/U0BdTJ8y1BI/AAAAAAAAEb8/uVyHQaqLKG0/s1600/PicMonkey+Collage36.jpg" width="400" /></b></span></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">At last garnish the upma with chopped cilantro .Serve it hot. We can also serve the upma with raita.</span></b></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b>Notes:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>* We can add any kind of masala like garam masala, biriyani masala to the upma.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>* If you don't like sourness, don't add lemon juice.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>* Toasting the bread slices,will give very good taste to the upma.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>* If you want dry upma, just skip the addition of tomato.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>* We can also add some cooked vegetables to the upma.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>* For a healthier option, use wheat bread.</b></span><br />
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Anonymoushttp://www.blogger.com/profile/09514760781069358329noreply@blogger.com0tag:blogger.com,1999:blog-2980827442952592693.post-71963710130353457712015-06-02T07:08:00.001-07:002015-06-02T07:19:04.691-07:00Mawa Gulab Jamun - Gulab Jamun using Khoya - My 500 th post - Step by step<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">Today I am reaching 2 mile stones. One is , this is my "<b><span style="color: #274e13;">500</span></b>" th post and the other is ,my blog has crossed 2 million views. This would not have happened ,without you all . Thanking all my friends, readers, for constantly supporting me with your comments and likes. Today ,I look back and revive my journey in the blogging world. It has so many struggles ,which I had ,in bringing the dishes. Both in cooking and clicking ,I have improved a lot.Constant blogging ,kept me occupied and has given me peace of mind.When I don't blog ,something,keeps stress me out. Now blogging became my part of life.Thank you once again, for keeping me as ME.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> Coming to the recipe, one of my friend asked this recipe, so I prepared it. The jamuns were very soft and melt in mouth. We can either prepare the khoya at home or can use store bought. Both works fine. I have given all the solutions for a perfect jamun. If you have questions, just shoot me to savitha.ganesan@gmail.com .</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Check my other gulab jamun recipes</span></div>
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<b><a href="http://savithakitchen.blogspot.com/2013/10/ricotta-cheese-gulab-jamun-diwali.html" target="_blank"><span style="font-family: Trebuchet MS, sans-serif;">* <span style="color: #274e13;">Ricotta Cheese Gulab Jamun</span></span></a></b></div>
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<a href="http://savithakitchen.blogspot.com/2014/10/gulab-jamun-using-milk-powder-diwali.html" target="_blank"><span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">* Gulab Jamun using milk powder</span></a></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">*<a href="http://savithakitchen.blogspot.com/2013/02/gulab-jamun-made-with-ready-made-mix.html" target="_blank"> <b><span style="color: #274e13;">Gulab jamun using ready made mix.</span></b></a></span></div>
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<b style="color: #274e13;"><span style="font-family: Trebuchet MS, sans-serif;">Preparation Time : 15 mins</span></b><br />
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b>Cooking time : 15 mins</b></span><br />
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b>Yield : 35 small jamuns</b></span><br />
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b>Recipe Source :<span style="color: #274e13;"><a href="http://www.rakskitchen.net/2013/10/gulab-jamun-recipe-gulab-jamun-with.html" target="_blank"> Rak's </a>Kitchen</span></b></span><br />
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<span style="color: #274e13;"><b>Ingredients:</b></span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1.<b><a href="http://savithakitchen.blogspot.com/2014/10/instant-khoya-recipe-made-with-3.html" target="_blank">Khoya</a></b> - 1 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2.Maida - 3 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3.Baking soda - 1/8 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4.Cardamom powder - a pinch</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5.Sugar - 1 1/2 cups</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6.Water - 1 1/2 cups</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">7.Oil - for frying</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8.Milk - as needed</span><br />
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<a href="http://1.bp.blogspot.com/-qzuh8uVunps/VHUuZI8VNkI/AAAAAAAAGaI/LJcs2kk3DlA/s1600/DSC_8358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="640" src="http://1.bp.blogspot.com/-qzuh8uVunps/VHUuZI8VNkI/AAAAAAAAGaI/LJcs2kk3DlA/s1600/DSC_8358.JPG" width="484" /></span></a></div>
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<b><span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">Method:</span></b><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">* I made Khoya at home, instantly. You can check the recipe <a href="http://savithakitchen.blogspot.com/2014/10/instant-khoya-recipe-made-with-3.html" target="_blank">here</a>. You can also use store bought khoya for your jamuns.Grate the khoya finely.The khoya has to be at room temperature. </span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>* Take a mixing bowl, add the grated khoya,maida and baking soda . Mix them well. Add little milk to the mixing bowl. Form a smooth and pilable dough. </b></span><br />
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<a href="http://4.bp.blogspot.com/-2MrbIfIhPbs/VWubHZZCk1I/AAAAAAAAH1g/NwRDGFiKbVM/s1600/DSC_8346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><b><img border="0" height="231" src="http://4.bp.blogspot.com/-2MrbIfIhPbs/VWubHZZCk1I/AAAAAAAAH1g/NwRDGFiKbVM/s320/DSC_8346.JPG" width="320" /></b></span></a></div>
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<span style="line-height: 18.4799995422363px;"><span style="font-family: Trebuchet MS, sans-serif;"><b>* Let the dough rest for atleast 5 mins. Meanwhile lets prepare the syrup for the gulab jamuns. Take sugar and water in a bowl. Heat it , till it reaches boiling point. The syrup should be sticky .Now turn off the flame and add cardamom powder . While dropping the jamuns ,the syrup should be warm. If it truns cold, just heat the syrup, so that its suitable for the jamuns. Always use ,a wide pan to prepare the syrup, as it will help the jamuns to absorb syrup properly.</b></span></span></div>
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<a href="http://1.bp.blogspot.com/-2AviwhMbJds/VWubIQdRtHI/AAAAAAAAH1s/jTnBmqdLvzg/s1600/IMG_4597.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><b><img border="0" src="http://1.bp.blogspot.com/-2AviwhMbJds/VWubIQdRtHI/AAAAAAAAH1s/jTnBmqdLvzg/s1600/IMG_4597.jpg" /></b></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>* Divide the dough into small equal parts . The balls has to be smooth, without any cracks. If not, it may break ,while frying.</b></span><br />
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<a href="http://3.bp.blogspot.com/-pNP2i6fxb5M/VWubHKDgb6I/AAAAAAAAH1c/xSWf47kbU3Q/s1600/DSC_8347.JPG" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><b><img border="0" height="243" src="http://3.bp.blogspot.com/-pNP2i6fxb5M/VWubHKDgb6I/AAAAAAAAH1c/xSWf47kbU3Q/s320/DSC_8347.JPG" width="320" /></b></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>* Here is the prepared dough balls. These should be equal sized . Cover the balls for 2 mins,using a muslin cloth.</b></span></div>
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<a href="http://2.bp.blogspot.com/-2Bp_5UM3rP8/VWubKMfLLxI/AAAAAAAAH2E/zl-aKdmdosM/s1600/DSC_8350.JPG" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><b><img border="0" height="244" src="http://2.bp.blogspot.com/-2Bp_5UM3rP8/VWubKMfLLxI/AAAAAAAAH2E/zl-aKdmdosM/s320/DSC_8350.JPG" width="320" /></b></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>* Heat a pan of oil . The oil should not be too hot. If not the jamuns will cook in the outer side and will be raw inside.<span style="line-height: 18.4799995422363px;">If the oil is cold,t</span><span style="line-height: 18.4799995422363px;">hen the jamuns will break while frying. Drop the balls into the oil, While they are cooking, use a spoon and mix the oil, so they rotate while frying. This will make the jamuns to have golden colour throughout. </span></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>* Remove the jamuns from oil. The jamuns ahould be uniformly coloured like that of the picture. Strain the oil completely ,by keeping it on the laddle for atleast 1 minute. Immediately, drop the jamuns into the syrup. The syrup should be warm, while dropping the jamuns.</b></span></div>
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<a href="http://1.bp.blogspot.com/-r96Ox7bziDg/VWubJ8S_RbI/AAAAAAAAH2A/Mkq5zmjMzok/s1600/IMG_4603.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><b><img border="0" src="http://1.bp.blogspot.com/-r96Ox7bziDg/VWubJ8S_RbI/AAAAAAAAH2A/Mkq5zmjMzok/s1600/IMG_4603.jpg" /></b></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>* Similarly fry all the jamuns and drop them into the warm syrup. Let the jamuns get syrup completely for atleast 30 mins. Serve the jamuns warm or cold. We can refrigerate the jamuns for later use. Since ,we have used khoya, the jamuns were melt in the mouth.</b></span></div>
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<a href="http://1.bp.blogspot.com/-yOeVjYrvKKU/VWubLe3Q06I/AAAAAAAAH2M/Tj1w5Qldk2k/s1600/DSC_8355.JPG" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><b><img border="0" height="238" src="http://1.bp.blogspot.com/-yOeVjYrvKKU/VWubLe3Q06I/AAAAAAAAH2M/Tj1w5Qldk2k/s320/DSC_8355.JPG" width="320" /></b></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b> Serve jamuns with ice cream and enjoy !!!</b></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b>Notes:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">* Jamuns has to be rolled smoothly, without any crack.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">* The syrup has to be warm, while dropping the jamuns.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">* The oil has to be medium hot, for frying the jamuns.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">* We can also add saffron or rose essence to the syrup.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">* We can also garnish the jamuns with crushed nuts.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">* Since, we have used khoya in the jamuns, it has to be consumed immediately, within 2 days.Always refrigerate the jamuns.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">* Adding khoya makes the jamuns soft.</span></div>
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Anonymoushttp://www.blogger.com/profile/09514760781069358329noreply@blogger.com3tag:blogger.com,1999:blog-2980827442952592693.post-39408096580816318162015-06-01T00:00:00.000-07:002015-06-01T04:26:38.902-07:00Instant Oats Idli - Instant Breakfast Series - Step by step<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;"> Its been more than 10 days, aince I posted something. Have been busy with long weekend. Also ,my parents are going to visit us , next week. So got myself busy with the preparations. For this month's "Instant breakfast " series, I thought of oats idli ,as it is easy to prepare in no time. I have made a tempering and added to the batter. But you can just cook the idlies ,without any tempering. For these kind of idlies, spicy chutneys will go very well.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Check my other varieties of idlies,</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="text-align: center;"> * </span><a href="http://savithakitchen.blogspot.com/2013/12/rava-idli-step-by-step.html" style="text-align: center;" target="_blank">Rava Idli</a></span></div>
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<a href="http://savithakitchen.blogspot.com/2013/03/soft-and-silky-idlies-version-2.html" style="text-align: center;" target="_blank"><span style="font-family: Georgia, Times New Roman, serif;">* Soft idlies</span></a></div>
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<a href="http://3.bp.blogspot.com/-GcxasPkSrVo/VV0-Ujj32uI/AAAAAAAAHyE/xfyD33yES-M/s1600/DSC_1132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="http://3.bp.blogspot.com/-GcxasPkSrVo/VV0-Ujj32uI/AAAAAAAAHyE/xfyD33yES-M/s640/DSC_1132.JPG" width="436" /></span></a></div>
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<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Preparation Time - 10 mins</span></b><br />
<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Cooking time : 10 mins</span></b><br />
<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Yield - 12 idlies</span></b><br />
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<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Ingredients :</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.Insant Oats - 1 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.Rava - 1/2 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.Yogurt - 1 or 3/4 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.Carrot - 1/2 cup (shredded)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5.Salt - to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6.Water - as needed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">7.Baking soda - a fat pinch</span><br />
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<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">To temper :</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.Onion - 1/4 (chopped)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.Green chillies - 3 (chopped)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.Chana dal - 1/2 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.Mustard seeds - 1/2 sp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5.Urad dal - 1/4 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6.Beans - 1/4 cup (finely chopped)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">7.Oil - 2 tbsp</span><br />
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<a href="http://3.bp.blogspot.com/--diFdmZ6ALg/VV0-TOjktHI/AAAAAAAAHx4/byJydpxSH4s/s1600/DSC_1135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="http://3.bp.blogspot.com/--diFdmZ6ALg/VV0-TOjktHI/AAAAAAAAHx4/byJydpxSH4s/s640/DSC_1135.JPG" width="384" /></span></a></div>
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<b><span style="color: #274e13; font-family: Georgia, 'Times New Roman', serif;">Method:</span></b></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Take the oats in a blender. We can either ground the oats as such or roast it and grind it. Pulse the oats to a fine powder.</b></span></div>
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<a href="http://1.bp.blogspot.com/-gXX1wQiCcUk/VV54A7kjGOI/AAAAAAAAHz0/3Vzbjt4jhQo/s1600/DSC_1108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><b><img border="0" height="257" src="http://1.bp.blogspot.com/-gXX1wQiCcUk/VV54A7kjGOI/AAAAAAAAHz0/3Vzbjt4jhQo/s320/DSC_1108.JPG" width="320" /></b></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>* Take rava and mix with oats.Add salt to the bowl.</b></span><br />
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<a href="http://2.bp.blogspot.com/-IL4mb56SZD8/VV53LTULmfI/AAAAAAAAHy4/pUAAf0nRfYg/s1600/DSC_1109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><b><img border="0" height="261" src="http://2.bp.blogspot.com/-IL4mb56SZD8/VV53LTULmfI/AAAAAAAAHy4/pUAAf0nRfYg/s320/DSC_1109.JPG" width="320" /></b></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>*Take a pan and heat it . Add oil and splutter with mustard seeds,urad dal and chana dal. I didn't have curry leaves, so skipped it. You can use it , if you have.</b></span><br />
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<a href="http://1.bp.blogspot.com/-HMOxI9nIuS8/VV54G5-szPI/AAAAAAAAH0I/PMyn5s5goss/s1600/DSC_1113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><b><img border="0" height="230" src="http://1.bp.blogspot.com/-HMOxI9nIuS8/VV54G5-szPI/AAAAAAAAH0I/PMyn5s5goss/s320/DSC_1113.JPG" width="320" /></b></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>* Now add chopped onion, green chillies and saute. Sprinkle little salt to the pan.</b></span><br />
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<a href="http://1.bp.blogspot.com/-aFbOvYdsw5o/VV53Q8ZEGsI/AAAAAAAAHzI/I_gj-F2eaE8/s1600/DSC_1114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><b><img border="0" height="226" src="http://1.bp.blogspot.com/-aFbOvYdsw5o/VV53Q8ZEGsI/AAAAAAAAHzI/I_gj-F2eaE8/s320/DSC_1114.JPG" width="320" /></b></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>* Now add chopped green beans and saute. The beans will take time to cook, so chop it finely. Let the mixture cool for some time.</b></span><br />
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<a href="http://2.bp.blogspot.com/-MWyJnO1s9G8/VV54Im1eYLI/AAAAAAAAH0U/RyLfQI4EXgY/s1600/DSC_1115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><b><img border="0" height="269" src="http://2.bp.blogspot.com/-MWyJnO1s9G8/VV54Im1eYLI/AAAAAAAAH0U/RyLfQI4EXgY/s320/DSC_1115.JPG" width="320" /></b></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>* Once the mixture is cooled, add it to the mixing bowl. Now add shredded carrots . Mix them well.</b></span><br />
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<a href="http://3.bp.blogspot.com/-h1e2r_f6tUg/VV53X7zTq1I/AAAAAAAAHzg/Q3gNsY813yY/s1600/DSC_1117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><b><img border="0" height="256" src="http://3.bp.blogspot.com/-h1e2r_f6tUg/VV53X7zTq1I/AAAAAAAAHzg/Q3gNsY813yY/s320/DSC_1117.JPG" width="320" /></b></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>* Now dump the beaten yogurt to the mixture and beat. The consistancy should be of idli batter. If you fine the batter is too thick, then we can add some water to thin it. Yogurt gives the required sourness to the idli. </b></span><br />
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<a href="http://4.bp.blogspot.com/-EgNRFcUmxN0/VV53X-AbWUI/AAAAAAAAHzc/-Q5criuPb1Q/s1600/DSC_1118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><b><img border="0" height="230" src="http://4.bp.blogspot.com/-EgNRFcUmxN0/VV53X-AbWUI/AAAAAAAAHzc/-Q5criuPb1Q/s320/DSC_1118.JPG" width="320" /></b></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>*This is the right consistancy. Now add baking soda. and mix . The bking soda will make the idli fluffy. </b></span></div>
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<a href="http://2.bp.blogspot.com/-7EU6WOs-e0Y/VV53Zafr82I/AAAAAAAAHzo/UlQLJSUHRAU/s1600/DSC_1119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><b><img border="0" height="241" src="http://2.bp.blogspot.com/-7EU6WOs-e0Y/VV53Zafr82I/AAAAAAAAHzo/UlQLJSUHRAU/s320/DSC_1119.JPG" width="320" /></b></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>* Grease the idli plates with oil. Pour a laddle full of batter to the plates .Steam the oats idli for 5 to 7 mins or untill toothpick comes out clean.</b></span><br />
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<a href="http://1.bp.blogspot.com/-HE0Fw-RA6rk/VV54RAGS2XI/AAAAAAAAH00/ziagRBXrnMU/s1600/DSC_1120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><b><img border="0" height="258" src="http://1.bp.blogspot.com/-HE0Fw-RA6rk/VV54RAGS2XI/AAAAAAAAH00/ziagRBXrnMU/s320/DSC_1120.JPG" width="320" /></b></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Let the idlies ool for some time in the plates. Once cooled, take them out using a spoon and store in a hot pack. Serve these idlies with<a href="http://savithakitchen.blogspot.com/2013/11/spicy-garlic-chutney-tamizhar-samayal.html" target="_blank"> garlic chutney</a> or onion chutney.</b></span></div>
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<a href="http://4.bp.blogspot.com/-znHhQKNLOjY/VV0-TL0vWAI/AAAAAAAAHx8/MwHStQkNrso/s1600/DSC_1134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="http://4.bp.blogspot.com/-znHhQKNLOjY/VV0-TL0vWAI/AAAAAAAAHx8/MwHStQkNrso/s640/DSC_1134.JPG" width="404" /></span></a></div>
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<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Notes:</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">* We can any kind of vegetables to the idli.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">* Instead of sauting, we can just dump the vegetables to the batter and cook.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">* Instead of baking soda, we can lso use fruit salt.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">* Don't skip the addition of yogurt. It acts as a fermenting agent for the idlies.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">* We can also roast the oats and powder it ,for a good aroma.</span></div>
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<a href="http://4.bp.blogspot.com/-pKHKdKoFD5Y/VV0-WRaXh5I/AAAAAAAAHyM/zvFWjoUOxqA/s1600/DSC_1136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="http://4.bp.blogspot.com/-pKHKdKoFD5Y/VV0-WRaXh5I/AAAAAAAAHyM/zvFWjoUOxqA/s640/DSC_1136.JPG" width="416" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Linking this to "<b>Friendship 5 Series</b> ", started by "<b><span style="color: #274e13;"><a href="http://savithakitchen.blogspot.com/" style="color: #2288bb; text-decoration: none;" target="_blank">Savitha Ramesh</a></span></b>" and "<a href="http://geethaachalrecipe.blogspot.com/" style="color: #888888; text-decoration: none;" target="_blank"><b><span style="color: #274e13;">Geetha Achal</span></b>"</a></span></div>
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Anonymoushttp://www.blogger.com/profile/09514760781069358329noreply@blogger.com2tag:blogger.com,1999:blog-2980827442952592693.post-58626443229825498842015-05-13T20:22:00.000-07:002015-05-13T20:22:07.040-07:00Charlotte Fair 2015 - A fun filled Saturday Afternoon<div class="separator" style="clear: both; text-align: left;">
<b> Charlotte Fair: </b></div>
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We recently went for "Charlotte Fair". It was a fun filled day for kids and adults. There were so many rides for kids and for us. There were few shows like circus,pirate shows and magic shows.I just captured those moments for my readers and wanted to write an article .It is also as a future reference for me. Intially, we were hesitant in buying a fun pass to take unlimited rides. But after entering the carnival, we felt very bad. Because ,there were many rides ,which we couldn't resist to ride. So we kept this in mind and planned to buy fun pass next year. This was a 10 day fair. We went on the second day. The below picture shows the entrance to the fair.You can see the holiday spirit. While I was writing this post, the days, where I went to Fair in "Chennai " , came flashing in my mind. My dad used to take us to these exhibitions . Those were fun days.</div>
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Check my other articles about trips .</div>
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* <b><a href="http://savithakitchen.blogspot.com/2012/12/chinese-lantern-festival-history-facts.html">Chinese Lantern Festival</a></b></div>
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* <b><a href="http://savithakitchen.blogspot.com/2013/03/a-trip-to-canyon-lake-trip-to-break-all.html">Trip to Canyon Lake</a></b></div>
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*<b> <a href="http://savithakitchen.blogspot.com/2012/10/navarathri-golu-detailed-post-about.html">Golu at my friend's house.</a></b></div>
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<b>Entry:</b></div>
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This is the ticket counter. All our kids are waiting eagerly to enter the fair. These tickets are for the rides. </div>
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<b><span style="color: #274e13;">Shops:</span></b></div>
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This was next to the Statfarm booth. This shop is just a kids stop, which offers variety of balloons and toys. Statefarm booth gave all registered members, a lunch box,glasses and bags.There were snack shops, Souvenir shops,</div>
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<b><span style="color: #274e13;">Rides:</span></b></div>
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There were rides like these small elephants, monkeys, roller coaster ,scary monster rides,cute bug rides,mini train rides. There were also mega monster trucks, which you can rent and drive . Kids would love theserides. Initially Rohith was hesitant, but after some time, he started to explore the ries with Ashwath.Each ride had ticket system, where you have to give tickets not money. The tickets has to be bought at the entrance.</div>
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This was the mini train ride,I was talking about.The whole carriage was occupied by our friends. Rohith got a seat at the front.</div>
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This is a cute little caterpillar ride, where Rohith and Ashwath took a ride. Cute looking ride though :)</div>
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Here comes the monkey ride. Where the riders are seated inside the monkey and it rotates through a cycle and also rotates itself. There is a steering wheel, which the kids has to rotate to turn fast.</div>
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Here comes the most exciting water boat ride for kids. The water was not so deep. Kids should turn the wheel to steer the boat. There were help in every corner for the safety of the kids.Look ,who is driving through the water ? </div>
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<b><span style="color: #274e13;">Helicopter ride :</span></b></div>
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This was my unforgettable - first - helicopter ride in my life time.The helicopter was carrying me and Rohith to the sky. The take off was very smooth. Intereting thing bout this helicopter is ,they don't have doors.I asked the Cashier, she told me that "Its time consuming, for us to open and close the doors. So we took the doors off" . The view was spectcular. Charlotte was fully green ,from the aerial view.</div>
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<b>Activities:</b></div>
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There were so many activites, like water shooting. We need to aim to the centre of the board and spray water. Which will int turn, raise the lever to touch the monkey. This is actully a competition. The winner will get a stuffed animal. We didn't get any prize though :(</div>
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* This is balloon bursting game.,where we have to target a balloon. With three 3 arrows, if we burst all the 3 balloons, then "Ta - Da. we are gifted with these small gifts.</div>
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This is another intersting ride. We were given a basket full of balls. We need to throw the balls right into the cups, which are revolving.Its tricky to target the bowls ,as they were revolving.</div>
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<b><span style="color: #274e13;">Shows:</span></b></div>
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<b><span style="color: #274e13;"> Circus:</span></b></div>
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There were three shows, which we watched. The first one was the "Circus ". The mexican girls were flying in the sky .performing gymnastics.</div>
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*Next was this little girl, who performed hoola loops .She was able to rotate her body and balanced around 8 loops. That was spectacular. So talented too.</div>
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The third even was this girl, performing aome gymnastics. Watching this ,will bring you goose bumps. It was that incredible. You can see the posture of the girl.</div>
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In this picture, she is just balancing her head on a flower stand. This action is so dangerous also, challenging too. She ,surely need an standing ovation. So talented.</div>
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* At last, there were 4 bikers,who were just riding inside this ,without crashing each other. Such a daring act .</div>
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<span style="text-align: left;"><b><span style="color: #274e13;">Pirates show:</span></b></span></div>
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This enacted the story of pirates , in a comical way. These pirates performed some classy shoots too.</div>
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<b><span style="color: #274e13;">Mini Petting Zoo:</span></b></div>
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This is the petting zoo ,which had sheeps,goats,cows .There were food,which we can buy and feed those hungry animals. There were sanitizers,everywhere,so we can clean our hands,after touching the animals.We decided to pet the animals,after finishing all the rides.</div>
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<span style="text-align: start;">They were really fun to pet. There was a Texas ox, which was giant and scary.</span></div>
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Most important part, we witnessed the milking of the cow. Where we can use our hands and milk the cow. Both Rohith and Ashwath happy to milk the cows.This is normal in India, but here it was very new to the kids. The lady was very kind .</div>
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Here we all - to the end of the "Charlotte Fair ". Thank you all, who travelled with me, throught the fair. Hope you enjoyed viewing and reading. This rticle was pending for a week now. Since , I was down with fever and cold, couldn't write it. Now I am back with an interesting article. Share it with your friends and let them know what is there in "Charlotte Fair ".</div>
Anonymoushttp://www.blogger.com/profile/09514760781069358329noreply@blogger.com1tag:blogger.com,1999:blog-2980827442952592693.post-5318000768969836192015-05-08T00:00:00.000-07:002015-05-09T19:47:27.460-07:00Easy Mango Kulfi - Summer Special - Step by step<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;"> Mangoes are in season now. We bought case full of mangoes. Rohith and I would have anything with mangoes. Since I had excess, wanted to try this kulfi. In the recipe , the thickening agent is corn flour . Initially , I used 1 tbsp of corn flour. But that made my kulfi so stiff. So I reduced it to 2 tsp and then the consistancy was perfect. My mangoes were moderately sweet, so used 1 cup of sugar. If you are going to use canned mango puree, then reduce the sugar, as canned mango puree will be sweeter. Coming to an end of this "<b><span style="color: #274e13;">Summer Special Series</span></b>".</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> Check my <span style="color: purple;">Kesar badam Kulfi</span> recipe <a href="http://savithakitchen.blogspot.com/2014/01/kesar-badam-kulfi-quick-and-easy.html" target="_blank">here</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I took the pictures of kulfi easily, but couldn't capture my son with his kulfi properly. He started wandering with the kulfi. A blogger's life is not easy :) He is my future model . </span></div>
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<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Preparation Time : 10 mins</span></b><br />
<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Cooking time : 5 mins</span></b><br />
<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Chilling time : 4 hrs</span></b><br />
<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Serves : 7</span></b><br />
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<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Ingredients:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.Whipping Cream - 1 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.Mango pulp - 1 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.Sugar- 1 cup or to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.Corn flour - 3 tsp or 1 tbsp</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* We are going to puree the mango. You can also use store bought mango puree. Scoop out the pulp from the mango and put it in the blender. I used 2 small mangoes. I got about 1 cup of pulp.</b></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Blend the mango puree finely without any lumps.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b> * Take whipping cream in a bowl. Take a small bowl, mix corn flour with water and mix.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Mix sugar with whipping cream and mix. If your mangoes are too sweet, we can alter the amount of sugar.</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Now slowly add the corn flour mixture to the whipping cream and mix. </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Take the mixing bowl and cook it in medium flame. We are just heating mixture for the corn flour to mix with the whipping cream. At one point, the mixture will become thick .Turn off the heat and leave it for 5 mins or untill it cools .</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Add powdered cardamom powder and mix.</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Now add blened mango puree to the whipping cream mixture. Use a whisk to blend the mango into the whipping cream mixture.</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Add crushed pistachios to the mango mixture. We can add any nuts to the kulfi. But they have to be chopped finely.</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Pour the kulfi mixture to the moulds and cover them with lids or a piece of aluminium foil. If you are going to pour the kulfi mixture to glasses, just insert a ice cream stick to the glass . This will help us to take the kulfi out easily. Alternatively, we can freeze the mixture in a bowl . While we are about to serve, un mould the kulfi and cut .Serve them with nut garnish.</b></span></div>
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* Freeze them for atleast 4 hrs or overnight. When we are about to serve, just run the kulfi moulds in hot water . This will loosen it a bit. Serve the kulfi with the stick.</b></span></div>
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<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Notes:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">* We can use store bought mango puree for the kulfi.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* Don't add too much corn flour, then the kulfi will not have perfect consistancy.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* We can also grind the nuts and add it to the whipping cream mixture.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* Adjust the amount of sugar ,according to the sweetness of the mangoes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* While taking the kulfi out, gently roll them with your hands and then dip in hot water.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* Blend the mangoes to the chipping cream, when it is cold.</span><br />
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Anonymoushttp://www.blogger.com/profile/09514760781069358329noreply@blogger.com4tag:blogger.com,1999:blog-2980827442952592693.post-90876045434022776632015-05-07T00:00:00.000-07:002015-05-07T03:11:54.434-07:00Buttermilk Chillies - மோர் மிளகாய் - Side dish for curd rice - Step by step<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;"> Buttermilk chillies are best condiment for curd rice. The sourness from the curd ans the spice from the chillies ,go well with each other. This is one of my mom's summer special condiments. For good mor milagai, the chillies has to be small and spicy. Since I couldn't get hold of those chillies,</span><span style="background-color: rgba(255, 255, 255, 0);">So used less spicier ones, for mor milagai.</span><span style="font-family: Georgia, 'Times New Roman', serif;">Thai green chillies , has been banned in our area. Don't know, when the ban is going to be taken. They were also good, except for the spiceness. The process involves, soaking the green chillies in buttermilk during the night and drying them in hot sun during day time. This process will take place, till all the buttermilk is used up. Then they are dried for 3 more days for the chillies to become crisp. Totally it took about 7 -8 days for me. But it depends on, where you live and how much sun light you get . Totally happy , making this buttermilk chillies.</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><b>Preparation time : 10 mins</b></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><b>Drying time : 7 to 10 days</b></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><b>Yield : 100 gms (approx)</b></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><b>Ingredients :</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1.Green Chillies - 200 gm</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2.Buttermilk - 2 cups</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">* Select small and spicy green chillies for mor milagai . I couldn't get Thai green chillies. So used slightly less spicy chillies. My green chillies were long ,so took time to dry .In the middle of the drying process,I cut the chillies into half, to dry them fast. But if you could find small spicy chillies, then go ahead and use it. Wash the chillies and dry them.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">* Take a tooth pick and make slits in the green chillies. My mom used to do this using blade. Don't remove the head of the chillies. These slits will make the buttermilk to enter the chillies easily.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">* Take a mixing bowl, big enough to hold the chillies. Pour the buttermilk into the bowl.Add salt and mix. </span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">* Drop the chillies in the buttermilk and shake the bowl, so that they are immersed in the buttermilk. Let the chillies stay in the buttermilk for about a day. This will make the chillies absorb the buttermilk very much.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">* On day - 2 , take the chillies out and dry them on a plate. Let it dry under the sun till evening. In the evening, drop the green chillies in the buttermilk. Let the chillies gets soaked in the buttermilk throught the night. The point here, is we are going to make the chilies absorb buttermilk as much as possible. When the green chillies are drying in the sun, the water content both in chillies and buttermilk will be evaporated. But the chillies will retain the sourness of the buttermilk.At night, the chillies will again absorb the buttermilk.</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Day - 5 </span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">* There were 3 days of rain in my area, so it took much time for the chillies to dry. So I cut the chillies into two, to quicken the drying process.In the morning, dry the green chillies in the sun. Again in the night , drop the chillies in the buttermilk. You can see, the colour of the chillies are slowly turning to pale yellow. This is because of the buttermilk.</span></b></div>
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<a href="http://1.bp.blogspot.com/-4-ctFG4RLaA/VUqPC4kbBkI/AAAAAAAAHoc/KKY31Bow8c4/s1600/DSC_0985.JPG" imageanchor="1" style="font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="266" src="http://1.bp.blogspot.com/-4-ctFG4RLaA/VUqPC4kbBkI/AAAAAAAAHoc/KKY31Bow8c4/s1600/DSC_0985.JPG" width="320" /></span></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">* We have to carry on this process, till all the buttermilk in the bowl is absorbed by the chillies. Don't keep the buttermilk under the sun. It has to be inside. If your place is hot and humid, the green chillies will dry quickly than mine. Once the buttermilk is completely absorbed by these chillies, then dry the chillies in sun, till they are crisp, without any moisture.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">* If the chillies has moisture, then they may go stale soon. Once the chillies are ried completely, store them in air tight container. When needed, just fry them in oil.</span></b></div>
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<a href="http://2.bp.blogspot.com/-8-KUFuXSmm4/VUrYSXXR5gI/AAAAAAAAHpY/xrThtAMw16U/s1600/pizap.com14309680660961.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="256" src="http://2.bp.blogspot.com/-8-KUFuXSmm4/VUrYSXXR5gI/AAAAAAAAHpY/xrThtAMw16U/s1600/pizap.com14309680660961.jpg" width="320" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"> <b>* Serve them with curd rice or any rice. The sourness from the buttermilk and spice from the chillies will give you a very good taste to the chillies.</b></span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Notes:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">* Select spicy chillies for mor milagai.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* Small size makes it to dry fast and quick.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* The buttermilk has to be sour ,for a good mor milagai.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* Soak the chillies in buttermilk, till the bowl becomes empty. Once the buttermilk is over, </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* If you are in tropical region, then these chillies will dry quickly.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* We can also add grinded methi seeds to the buttermilk to balance the sourness,</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* Some will also add grinded urad dal, for the chillies to have a coating.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* If these chillies are dried properly, they can be stored till a year.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Linking this to "<b>Friendship 5 Series</b> ", started by "<b><span style="color: #274e13;"><a href="http://savithakitchen.blogspot.com/" style="color: #2288bb; text-decoration: none;" target="_blank">Savitha Ramesh</a></span></b>" and "<a href="http://geethaachalrecipe.blogspot.com/" style="color: #888888; text-decoration: none;" target="_blank"><b><span style="color: #274e13;">Geetha Achal</span></b>"</a></span></div>
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Anonymoushttp://www.blogger.com/profile/09514760781069358329noreply@blogger.com5tag:blogger.com,1999:blog-2980827442952592693.post-74775786548712974142015-05-06T00:00:00.000-07:002015-05-06T06:44:31.485-07:00Killu Vadam - Fryums made using leftover rice - Step by step<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;"> Killu vadam or killu vathal is made using left over rice. The name comes after the dough is pinched (Killu) and then dried . My great grand mother, would grind the left over rice with green chillies or red chillies in the stone grinder.We can also use chilli powder.And dry it under the sun. We would be sitting and watching for crows. Since the rice is cooked the day before, it has a unique taste, which cannot be got from the store bought ones. Our days during holidays were so happy ,with these vadam making process. The vadams has to be dried completely, to have a longer shelf life.Here in Charlotte, the sun light is good, but it has occasional rains too. So I was preparing everything in the midst of this not trustwprthy weather.So what are you waiting for, prepare this yummy fryums .</span></div>
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<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Soaking Time : 2 hrs</span></b><br />
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<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Preparation time : 20 mins</span></b></div>
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<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Drying time : 3 days</span></b></div>
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<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Yield : about 2 cups of vadam</span></b></div>
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<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Ingredients:</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1.Cooked Rice - 2 cups</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2.Green Chillies - 6 green chillies or more</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3.Cumin seeds - 1 tbsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4.Pearl onion - 1 cup ( chopped)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5.Salt - to taste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6.Water - to soak the rice</span></div>
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<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Method:</span></b><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">* Take the cooked rice in a bowl and soak it in water for atleast 2 hrs.This will increase the volume of the rice. So this step is very essential . If we have left over rice we can also soak it overnight. I cooked the rice fresh and soaked it in water. But traditionally it is prepared using left over rice.</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b> * Strain the rice well and add it to the blender. Throw the green chillies, and grind them well. I have used green chillies for the spice, but you can use red chillies or even chilli powder.</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b> * Chop the pearl onion ,cumin seeds and salt to the bowl . Mix all the ingredients well. Adjust the salt according to your taste.</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b> * Now take a plastic bag and spread it on a table. Start dividing the mixture and place the vadam in equal interval. Place some weights on all the corners. This is Day - 1. We can also keep the vadam on a dhothi or cotton saree, but it will take much time to dry ,compared to the plastic. In the evening brin the vadam inside and let it dry under a fan.</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b> Day - 2:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>* Now again place the vadam under hot scorching sun. Now the vadam would have dried 40 % . Again in the evening, bring the vadam inside and dry it under the fan.</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b> Day - 3 </b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>* On day -3 , the vadam would have shrink . So we can transfer them to plates and start drying them. At the end of the evening, the vadam would have dried completely. At my place, the sun is not that scorching, so it took me around 3 days. But if your place is so hot and humid, then it will dry quickly.</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Once the vadams are dried completely, then store them in air tight container . If the vadam is dried properly, it will stay fresh for years.If not it may go stale.When your vadams are ready, heat a pan of oil .</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Fry the vadams in medium hot oil. don;t fry them in very hot oil. Because, the vadams may not cook completely.Strain the vadams and serve.</b></span></div>
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<a href="http://3.bp.blogspot.com/-RcmvqbVLanQ/VUjovLerPXI/AAAAAAAAHmQ/uTtCvK0AUts/s1600/DSC_0923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><b><img border="0" src="http://3.bp.blogspot.com/-RcmvqbVLanQ/VUjovLerPXI/AAAAAAAAHmQ/uTtCvK0AUts/s1600/DSC_0923.JPG" height="227" width="320" /></b></span></a></div>
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<a href="http://4.bp.blogspot.com/-vBG60Laodzs/VUjpHUirbeI/AAAAAAAAHnQ/N7teY1ld9O4/s1600/DSC_0918.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://4.bp.blogspot.com/-vBG60Laodzs/VUjpHUirbeI/AAAAAAAAHnQ/N7teY1ld9O4/s320/DSC_0918.JPG" height="640" width="416" /></span></a></div>
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<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Notes:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">* Instead of green chillies, we can use red chillies or chilli powder, but the colour of the vadam will change.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* Adding onion, will make the vadam to dry late, if you want you can skip the onion to dry the vadam quickly.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* If the vadams are not dried well, then they may go stale.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* Adjust the spice level according to your taste.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* Since ,we are adding green chillies, it may change the colour of the vadam. But while frying it will be golden brown.</span><br />
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<a href="http://3.bp.blogspot.com/-wcnAe-1rpDY/VUjpHVHkVFI/AAAAAAAAHnU/hAyI_jY5RL4/s1600/DSC_0927.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://3.bp.blogspot.com/-wcnAe-1rpDY/VUjpHVHkVFI/AAAAAAAAHnU/hAyI_jY5RL4/s320/DSC_0927.JPG" height="640" width="490" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Linking this to "<b>Friendship 5 Series</b> ", started by "<b><span style="color: #274e13;"><a href="http://savithakitchen.blogspot.com/" style="color: #2288bb; text-decoration: none;" target="_blank">Savitha Ramesh</a></span></b>" and "<a href="http://geethaachalrecipe.blogspot.com/" style="color: #888888; text-decoration: none;" target="_blank"><b><span style="color: #274e13;">Geetha Achal</span></b>"</a></span></div>
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Anonymoushttp://www.blogger.com/profile/09514760781069358329noreply@blogger.com5tag:blogger.com,1999:blog-2980827442952592693.post-33338481702479723642015-05-05T08:00:00.003-07:002015-05-05T08:00:43.827-07:00Eggless Strawberry Ice Cream - 5 ingredients Ice Cream - Step by Step<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;">Who doesn't like ice creams ? Every one does. What if we prepare it at home, with healthy option ? Yes it will be very good. For the day 2 of "Summer Special " series, I prepared strawberry ice cream. Strawberry is in season now. So I bought s box of strawberry and prepared this ice cream. This is a no cook method and one bowl method too. This can be prepared in no time. Just with the available ingredients,we can create magic. The ice cream tasted very good, after 2 nd and 3 rd day. Too good to serve for our kids. Rohith was praising me for this treat. Any one can prepare this easy ice cream.Prepare this simple ice cream and send me a picture.:)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Check my Mango ice cream recipe <a href="http://savithakitchen.blogspot.com/2013/04/easy-mango-ice-cream-with-just-3.html" target="_blank">here </a></span></div>
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<a href="http://3.bp.blogspot.com/-V2BvBaqLddc/VSv1-4DWSEI/AAAAAAAAHVU/HFeL2ufWkcc/s1600/DSC_0576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="http://3.bp.blogspot.com/-V2BvBaqLddc/VSv1-4DWSEI/AAAAAAAAHVU/HFeL2ufWkcc/s1600/DSC_0576.JPG" width="354" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b><span style="color: #274e13;"><br /></span></b>
<b><span style="color: #274e13;">Preparation Time : 20 mins</span></b></span><br />
<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Freezing time : 12 hours</span></b><br />
<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Yield : 3 cups ( approx)</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><span style="color: #274e13;"><br /></span></b>
<b><span style="color: #274e13;">Ingredients:</span></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.Whipping Cream - 1 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.Whole milk - 1 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.Sugar - 1/2 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.Strawberries - 10</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5.Lemon juice - 1 tsp</span><br />
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<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Method:</span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Wash and hull the strawberries.I have used fresh strawberries, as it is very necessary for a tasty ice cream. I have used about 1 lb ( 450 gm) of strawberries.</b><span style="color: #274e13;"><br /></span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Chop the strawberries finely and add it to the bowl. Add sugar and lemon juice to the strawberries. Keep it aside for 5 mins. The amount of sugar depends on how sweet is the strawberry. So adjust it accordingly. The lemon juice will balance the sweetness,so don't skip it.</b></span></div>
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<a href="http://3.bp.blogspot.com/-tP6uiqLHSPI/VTxMPyDF-JI/AAAAAAAAHes/ucrdhgZVduw/s1600/pizap.com14300014188191.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="276" src="http://3.bp.blogspot.com/-tP6uiqLHSPI/VTxMPyDF-JI/AAAAAAAAHes/ucrdhgZVduw/s1600/pizap.com14300014188191.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* The strawberries would have released the juices.Mix it well.so that the sugar melts with the strawberry juice.</b></span><br />
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<a href="http://2.bp.blogspot.com/-l-KF0SzWNv0/VTxMQ9YSp0I/AAAAAAAAHe4/ZwjkxygpJuM/s1600/pizap.com14300015265291.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="255" src="http://2.bp.blogspot.com/-l-KF0SzWNv0/VTxMQ9YSp0I/AAAAAAAAHe4/ZwjkxygpJuM/s1600/pizap.com14300015265291.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">* Reserve some strwaberry pieces and transfer it to a blender. Now pour the whole milk and whipping cream to the blender .I didn't have 2 cups whipping cream,so I replaced 1 cup of whipping cream with 1 cup of whole milk. The more whipping cream, you use, the creamier the ice cream will be. But still, there's no offence in using whole milk.</span><br />
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<a href="http://2.bp.blogspot.com/-pAEggOVZFxE/VTxMQVxSwDI/AAAAAAAAHe0/OdjFScS0Cy0/s1600/pizap.com14300016304301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="http://2.bp.blogspot.com/-pAEggOVZFxE/VTxMQVxSwDI/AAAAAAAAHe0/OdjFScS0Cy0/s1600/pizap.com14300016304301.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Now grind the mixture and pour it into a glass bowl. Sprinkle the reserved strawberry pieces to the bowl.Its completely optional to sprinkle some reserved strawberry pieces. If you don't like chunky ice cream, then blend all the pieces.</b></span><br />
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<a href="http://2.bp.blogspot.com/-k3nHeEMOvWU/VTxMR52p7lI/AAAAAAAAHfA/GEEtnzDYGIc/s1600/pizap.com14300019869791.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="304" src="http://2.bp.blogspot.com/-k3nHeEMOvWU/VTxMR52p7lI/AAAAAAAAHfA/GEEtnzDYGIc/s1600/pizap.com14300019869791.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Cover the bowl with a lid. Freeze the strawberry mixture in the freezer for atleast 2 hours.</b></span><br />
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<a href="http://1.bp.blogspot.com/-465vRSesleY/VTxMSFKvYZI/AAAAAAAAHfI/P1aztdCqZO0/s1600/pizap.com14300020746191.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="314" src="http://1.bp.blogspot.com/-465vRSesleY/VTxMSFKvYZI/AAAAAAAAHfI/P1aztdCqZO0/s1600/pizap.com14300020746191.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* After 2 hours, take the ice cream out .The ice cream would have almost set, but there will be icicles on it. We are going to break the ice. So we are going to churn the ice cream.</b></span><br />
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<a href="http://2.bp.blogspot.com/-gBRCIba-J4U/VTxMS640VXI/AAAAAAAAHfQ/PSNF3lqtuMA/s1600/pizap.com14300021730281.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><b><img border="0" height="269" src="http://2.bp.blogspot.com/-gBRCIba-J4U/VTxMS640VXI/AAAAAAAAHfQ/PSNF3lqtuMA/s1600/pizap.com14300021730281.jpg" width="320" /></b></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Whisk the ice cream well and return to the freezer. Again, churn the ice cream again for every 2 hours. I churned the ice cream for 4 times ,every 2 hours.</b></span></div>
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<a href="http://3.bp.blogspot.com/-o_Y3ygUrKWc/VTxMUWIPwBI/AAAAAAAAHfc/2t5IonXcTNo/s1600/pizap.com14300022596861.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="300" src="http://3.bp.blogspot.com/-o_Y3ygUrKWc/VTxMUWIPwBI/AAAAAAAAHfc/2t5IonXcTNo/s1600/pizap.com14300022596861.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Serve the ice cream for your guests. The ice cream doesn't have any preservative, so try to finish it off asap. Mine got over within a week.</b></span></div>
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<a href="http://4.bp.blogspot.com/-r_IkUSIJ-CI/VSv1-XysQaI/AAAAAAAAHVM/LUNd7jdZ8ZM/s1600/DSC_0588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="http://4.bp.blogspot.com/-r_IkUSIJ-CI/VSv1-XysQaI/AAAAAAAAHVM/LUNd7jdZ8ZM/s1600/DSC_0588.JPG" width="386" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Notes:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* Adjust the amount of sugar according to your sweetness of the strawberries.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* We can also use all whipping cream ,instead of whole milk.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* Adding strawberry chunks is purely optional.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* The acid from lemon juice balances the sweetness.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* We can replace strawberry with any fruit.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* Instead of whipping cream, we can use coconut cream too.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* Aluminium tins will freeze fast. Since I didn't had aluminium, didn't use it.</span><br />
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<a href="http://1.bp.blogspot.com/-K9wD_BA7No4/VSv2B6Ho0pI/AAAAAAAAHVg/XpYc2eJegHI/s1600/DSC_0598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="http://1.bp.blogspot.com/-K9wD_BA7No4/VSv2B6Ho0pI/AAAAAAAAHVg/XpYc2eJegHI/s1600/DSC_0598.JPG" width="414" /></span></a></div>
<div style="background-color: white; font-size: 13px; line-height: 31px;">
<span style="font-family: Georgia, Times New Roman, serif;">Linking this to "<b>Friendship 5 Series</b> ", started by "<b><span style="color: #274e13;"><a href="http://savithakitchen.blogspot.com/" style="color: #2288bb; text-decoration: none;" target="_blank">Savitha Ramesh</a></span></b>" and "<a href="http://geethaachalrecipe.blogspot.com/" style="color: #888888; text-decoration: none;" target="_blank"><b><span style="color: #274e13;">Geetha Achal</span></b>"</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><img height="277" src="http://3.bp.blogspot.com/-QxtPAtBW8o8/U4uMzg4zqxI/AAAAAAAAIJ8/Ts9Zv34mUOA/s320/1422592_668955799806342_1873417855777779143_n.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px;" width="320" /></span></div>
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Anonymoushttp://www.blogger.com/profile/09514760781069358329noreply@blogger.com6tag:blogger.com,1999:blog-2980827442952592693.post-53722671928949687752015-05-04T07:51:00.001-07:002015-05-05T06:28:47.096-07:00Tomato Pickle - தக்காளி ஊறுகாய்- Summer special - Step by step<div dir="ltr" style="text-align: left;" trbidi="on">
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Tomato pickle is my favourite among others. My mom used to prepare this in batches always. During March and April, my mom will gear to preapare vadagam,vathal and pickles. These condiments will last for a year and again, when its all over, she will prepare it again for the next year.This is our tradition for almost 3 decades.During our schooling, we used to sit in the terrace and guard these thing from crows.Fond memories. When my sister and I got married, she used to prepare more and send it to us.So whenever I go to India for vacation, I would pack everything and bring it here. This year,since we have moved to sunny state, I wanted to try my hands in preparing my favourite pickle. Noted all the points my mom gave and prepared this wonerfull pickle. This pickle tastes great, a day after it is prepared. </div>
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Chekc my Travel time Tomato thokku recipe <a href="http://savithakitchen.blogspot.com/2014/05/easy-tomato-thokku-travel-special.html" target="_blank"><b>here</b></a></div>
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<a href="http://2.bp.blogspot.com/-jizDSGEI2Ns/VTxNyBzCOzI/AAAAAAAAHhw/TkOawZEuq7Q/s1600/pizap.com14300132124001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-jizDSGEI2Ns/VTxNyBzCOzI/AAAAAAAAHhw/TkOawZEuq7Q/s1600/pizap.com14300132124001.jpg" width="410" /></a></div>
<b><span style="color: #274e13;">Preparation Time : 32 hours</span></b><br />
<b><span style="color: #274e13;">Cooking time : 30 mins</span></b><br />
<b><span style="color: #274e13;">Yield: 500 gm (approx)</span></b><br />
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<b><span style="color: #274e13;">Ingredients:</span></b><br />
<b><span style="color: #274e13;">For drying:</span></b><br />
<b>1.Tomatoes - 9 ( About 2 lbs)</b><br />
<b>2. Tamarind - goose berry size</b><br />
<b>3.Salt - 1 tsp</b><br />
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<b><span style="color: #274e13;">To temper:</span></b><br />
<b>1.Methi seeds - 1 tsp</b><br />
<b>2.Hing - a fat pinch</b><br />
<b>3.Mustard seeds - 1 tsp</b><br />
<b>4.Sesame oil - 1/2 cup</b><br />
<b>5.Red chillies - 20</b><br />
<b>6.Salt - to taste</b><br />
<b>7.Garlic pods - 20</b><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Try to use juicy tomtoes for the pickle.I used these juicy tomatoes.Wash and pat dry the tomatoes. Remove the stems and keep them ready.<span style="color: #274e13;"><br /></span></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Cube the tomatoes using your knife.The cubes can be big or small. </b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Take the cubed tomatoes in a mixing bowl, add tamarind and salt. Shake them well . Cover the bowl with a muslin cloth and keep it in the sun ,during day time. At night, keep it inside . By the end of the day, tomatoes would have started releasing its juices.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* On day - 2. we are going to strain the tomatoes and tamarind from its juices and arrange them on a clean plate. Place the tomatoes under the sun. We are going to de hydrate the tomatoes. This will increase the shelf life of this pickle.</b></span></div>
<a href="http://3.bp.blogspot.com/-F78qMFm0DsA/VTxMY0-diCI/AAAAAAAAHgE/uzR62Aom47o/s1600/pizap.com14300138411751.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><b><img border="0" height="295" src="http://3.bp.blogspot.com/-F78qMFm0DsA/VTxMY0-diCI/AAAAAAAAHgE/uzR62Aom47o/s1600/pizap.com14300138411751.jpg" width="320" /></b></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* When the tomatoes are sin dried, keep the red chillies uner the sun too. This will make the red chillies crisp and will make the red chillies into fine powder ,while grinding.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* On the evening of day 2 , the tomatoes would have de- hydrated and ready for making pickle. Lets start making the powder for the pickle. Dry roast methi seeds to golen brown. Turn off the heat and add hing to the pan. The heat is enough for the hing to get roasted. Let it cool.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Take the sun ried red chillies,dry roasted methi seeds and hing in a blender and make it into a fine powder. This is the only spice powder,we are going to add it to the pickle. So alter the amount of red chilles accoring to your taste.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Now take the sun dried tomatoes,tamarind and grind it into a fine paste. (My mom would also add some ginger and garlic to the tomatoes and grind. This will give a good flavour to the pickle. But I have skipped it. Also, my mom, will not marinate the tomatoes with tamarind. She will just pulse the tamarind with the tomatoes.) </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Grind the tomatoes to fine paste. There should not be any lumps. Now mix the grinded puree and the tomatoe juices together. Keep them ready to be cooked.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Now lets start making the pickle. Take a heavy bottomed pan. Add oil .Let it get heated. We need more oil ,as it acts as a reservative.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Temper with mustard seeds. The mustard seeds should be lot ,which will give good flavour to the pickle. Now throw the peeled garlic pods to the oil. The garlic should be small in size. Bigger garlic pods will not give flaour to the pickle. Saute the garlic pods well.</b></span></div>
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<a href="http://4.bp.blogspot.com/-eSWQrP0n9AM/VTxMdxjJ7XI/AAAAAAAAHgw/Xht-RDDqB7M/s1600/pizap.com14300146237911.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><b><img border="0" height="253" src="http://4.bp.blogspot.com/-eSWQrP0n9AM/VTxMdxjJ7XI/AAAAAAAAHgw/Xht-RDDqB7M/s1600/pizap.com14300146237911.jpg" width="320" /></b></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Now add the grinded tomato puree to the pan and mix. Start mixing the tomato puree well. Cook the puree in medium flame. Because the tomato puree will start splashing .</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Once the tomatoes are loosing their moisture, add the powdered pickle masala to the pan. Start mixing again. Now check for the spice level. If you want more spice, then just add plain chilli powder ,because we cannot go and dry the red chillies again. ( My mom always asks me to sun dry more red chillies, than needed. so when we want to make the pickle spicier, just grind the extra red chillies in the blender).</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* The mixture will start oozing out oil and the pickle will gather like a mass. This is the right consistancy for the pickle.Now adjust salt to taste.Turn off the flame and cool the pickle. </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Before starting the pickling process, sterilize a glass jar with hot water and dry it completely under sun.This step is essential for the pickle to stay fresh. Once the pickle is cooled completely, transfer it to the glass jar and store. The pickle will stay fresh on the kitchen counter for a week. If you have very bad humidity in your house, then refrigerate the pickle. Serve the pickle with rotis,idli,dosai or even curd rice. My pickle got over within a week.</b></span></div>
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<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Notes:</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">* Pat dry the tomatoes ,if not it will reduce the shelf life of the pickle.</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">* We have not used turmeric powder, the colour of the pickle is from the tomatoes.</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">* We can also grind some garlic and ginger long with tomatoe mixture for a good flavour.</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">* Instead of marinating the tomatoes with tamarind,we can also grind the tamarind directly along with tomatoes.</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">* Already the tomatoes are sour so add tamarind according to it. If not the pickle will become too sour.</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">* If your pickle masala is less spicy, then we can add plain red chilli powder .</span></b><br />
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Linking this to "<b>Friendship 5 Series</b> ", started by "<b><span style="color: #274e13;"><a href="http://savithakitchen.blogspot.com/" style="color: #2288bb; text-decoration: none;" target="_blank">Savitha Ramesh</a></span></b>" and "<a href="http://geethaachalrecipe.blogspot.com/" style="color: #888888; text-decoration: none;" target="_blank"><b><span style="color: #274e13;">Geetha Achal</span></b>"</a></div>
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Anonymoushttp://www.blogger.com/profile/09514760781069358329noreply@blogger.com2tag:blogger.com,1999:blog-2980827442952592693.post-61709291051901821792015-04-30T19:30:00.000-07:002015-04-30T19:33:14.407-07:00Creamy Corn Soup - Step by step<div class="separator" style="clear: both; text-align: left;">
Soups and salads ,has become part of my family now a days.Whenever, I run out of ideas, soups come handy.It has less calories compared to other greasy food. The key ingredient is broth. Never try to prepare soup without broth. The soup will not taste good,without broth.Yesterday, I prepared this soup along with some moist grilled chicken. It went very well.We can also add some chopped carrots,beans and peas. Add the corn flour accoring to the consistancy you want.Adjust the spice level according to your taste.I have still more soups in the to do list. Egg drop soup ,is one among them. Will try to psot it next week.</div>
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Check the other soup recipes here </div>
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<b><a href="http://savithakitchen.blogspot.com/2012/10/tomato-soup-with-home-made-croutons.html">* Tomato Soup </a></b></div>
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<b><a href="http://savithakitchen.blogspot.com/2011/01/chicken-soup-kozhi-soup.html">* Chicken Soup</a></b></div>
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<b><a href="http://savithakitchen.blogspot.com/2015/02/broccoli-soup.html">* Broccoli Soup</a></b></div>
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<b><a href="http://savithakitchen.blogspot.com/2013/04/cauliflower-and-cheese-soup-guest-post.html">* Cauliflower Soup</a></b></div>
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<b><a href="http://savithakitchen.blogspot.com/2014/11/creamy-chicken-soup-using-rice-cooker.html">* Creamy Chicken Soup</a></b></div>
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<a href="http://3.bp.blogspot.com/--XNFrXmx6nE/VUJA2Rj61tI/AAAAAAAAHjs/IfbbpMQOcXU/s1600/pizap.com14304025642651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/--XNFrXmx6nE/VUJA2Rj61tI/AAAAAAAAHjs/IfbbpMQOcXU/s1600/pizap.com14304025642651.jpg" height="640" width="469" /></a></div>
<b><span style="color: #274e13;">Preparation time : 5 mins</span></b><br />
<b><span style="color: #274e13;">Cooking time : 10 mins</span></b><br />
<b><span style="color: #274e13;">Serves : 4</span></b><br />
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<b><span style="color: #274e13;">Ingredients:</span></b><br />
1.Sweet Corn - 1 cup<br />
2.Ginger - 2 tbsp ( finely chopped)<br />
3.Garlic - 2 tbsp ( finely chopped)<br />
4.Spring onions - hand full (chopped)<br />
5.Chicken / Vegetable broth - 2 cups<br />
6.Water - 1 cup<br />
7.Pepper power - to taste<br />
8.Corn flour - 1 tsp<br />
9.Salt - to taste<br />
10.Sesame oil - 1 tsp<br />
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Take all the ingredients for soup. We can either use chicken broth or vegetable broth. Even you can make the broth at home. Just throw some cilantro stems,carrot,onion,pepper corns,garlic to a cooker and add water. Pressure cook for atleast 3 whistles. Strain the water and use.Chop the white part of the spring onion and keep it separately.</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Take a pan, add oil and saute chopped ginger and garlic pods. When it is sautee, add the white part of the spring onion and stir. </b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Now pour the chicken broth and bring it to boil. Since I had less broth I used water. </b></span></div>
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<a href="http://1.bp.blogspot.com/-GhvaNMHz5Q8/VUJA6EqeSHI/AAAAAAAAHkE/Vq5l3QTtO44/s1600/pizap.com14304042003171.jpg" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-GhvaNMHz5Q8/VUJA6EqeSHI/AAAAAAAAHkE/Vq5l3QTtO44/s1600/pizap.com14304042003171.jpg" height="274" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>*</b></span><b style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.4799995422363px;">If you want, you can skip water completely and use broth alone. Broth will give good taste to the soup.</b></div>
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<a href="http://1.bp.blogspot.com/-VKoDXS_KyVs/VUJA7CoZNVI/AAAAAAAAHkM/v1ZHTwXbRhs/s1600/pizap.com14304042898011.jpg" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-VKoDXS_KyVs/VUJA7CoZNVI/AAAAAAAAHkM/v1ZHTwXbRhs/s1600/pizap.com14304042898011.jpg" height="264" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Now ad the sweet corn and cook. The sweet corn will cook within 3 minutes.</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Remove 3/4 of the corn and belnd it in a blender. Give it a mix. The mixture should be fine.</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Pass the grinded corn through a sieve. This will make sure that the soup has a smooth texture.</b></span></div>
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<a href="http://2.bp.blogspot.com/-6w3aG5KxmuU/VUJA9EiMl-I/AAAAAAAAHkk/k9M3W49lXII/s1600/pizap.com14304047251521.jpg" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-6w3aG5KxmuU/VUJA9EiMl-I/AAAAAAAAHkk/k9M3W49lXII/s1600/pizap.com14304047251521.jpg" height="271" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>*Take corn flour in a cup and mix it with water. Now pour the corn starch mixture to the soup and mix. If you think, that your soup is thin,add more corn flour mixture to the soup.If it becomes thick, add some more broth to make it thin.</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Adjust salt and pepper powder to your taste.At last garnish with choppe spring onions.</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Serve the soup hot with some garlic toast!!!</span></b></div>
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<b><span style="color: #274e13;">Notes:</span></b></div>
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* Always use broth to make any soup. It gives unique taste to the soup.</div>
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* Use amount of corn flour accoring to your wish.</div>
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* We can also use little carrots, beans and peas to the soup. They have to be chopped finely.</div>
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*While blending the corn, make sure it grins finely.</div>
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* We can also add milk or heavy cream at the end to give a creamy texture.</div>
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Anonymoushttp://www.blogger.com/profile/09514760781069358329noreply@blogger.com3tag:blogger.com,1999:blog-2980827442952592693.post-36221222041132202322015-04-28T08:42:00.002-07:002015-04-28T08:48:41.018-07:00Chicken sheek Kabab - A healthy starter - Step by Step<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;"> Kababs are usualy grilled in skewers either on a charcoal grill or in a oven. The grilling will make the meat tender and moist. Lamb or mutton minced meat is popularly used in sheek kabab. I have already prepared veg sheek kabab. Wanted to try with meat this time. I shallow fried the kababs in a pan. But we can also grill the kababs in the oven. While grilling it in the oven soak the skewers in water for atleast 10 mins. Then shape the minced meat around the skewers and bake them along with the skewers. Prepared these simple and healthy kababs , for a lunch party . Guests enjoyed these kababs. Try these simple kababs and share the pictures with me.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> Check my vegetable Sheek Kabab recipe<b><a href="http://savithakitchen.blogspot.com/2011/01/vegetable-sheek-kabab.html" target="_blank"> here</a></b>.</span></div>
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<span style="text-align: left;"><b><span style="color: #274e13;">PreparationTime : 15 mins</span></b></span></div>
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<b><span style="color: #274e13;">Marinating Time : 20 mins</span></b></div>
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<b><span style="color: #274e13;">Cooking time : 10 mins</span></b></div>
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<b><span style="color: #274e13;">Yield: 16 approx</span></b></div>
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<b><span style="color: #274e13;">Ingredients:</span></b><br />
<b><span style="color: #274e13;">To Roast and grind:</span></b><br />
1.Fennel seeds - 1 tsp<br />
2.Coriander seeds - 1 tsp<br />
3.Cumin seeds - 1/2 tsp<br />
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<b><span style="color: #274e13;">For the kabab:</span></b><br />
1.Boneless Chicken - 1lb<br />
2.Onion - 1/2<br />
3.Green Chillies - 3<br />
4.Ginger garlic paste - 1 tsp<br />
5.Pepper Powder - 1 tsp<br />
6.Garam Masala powder - 1/2 tsp<br />
7.Cilantro - handfull<br />
8. Chaat Powder - 1/2 tsp<br />
9.Salt - to taste<br />
10.Corn flour - 1 tbsp<br />
11.Oil - to grease<br />
12.Lemon juice - 2 tbsp<br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Wash the chicken. Dry the chicken on top f the paper towel.Take the dried chicken in a blender and mince it.</b></span><b style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.4799995422363px;">The minced chicken should not be minced 100% . 25 % of the chicken should be coarse . This is up to you. </b></div>
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<a href="http://3.bp.blogspot.com/-NNYGiVSNjys/VTxUhCiEzKI/AAAAAAAAHiY/-w458rt2wpk/s1600/DSC_0664.JPG" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NNYGiVSNjys/VTxUhCiEzKI/AAAAAAAAHiY/-w458rt2wpk/s1600/DSC_0664.JPG" height="211" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>*Roast the fennel seeds,coriander seeds ,cumin seeds and grind them. Finely mince the onion and green chillies. Chop the cilantro finely.Take a mixing bowl, add onion,green chilli,cilantro,ginger garlic paste and all the dry powders . </b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">* Now add the minced chicken to the bowl. Add salt and lemon juice. Add cornflour at the end. Mix them well. Leave it aside for 10 to 20 mins or overnight. Divide the mix into equal sized balls. Take a skewer,grease with oil. </span></b><b style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.4799995422363px;">The cornflour will make the kabab to have a coating.</b><br />
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<a href="http://1.bp.blogspot.com/--zE4N8iiHhM/VTxUd4pF9VI/AAAAAAAAHiQ/O91GJG-0Xmk/s1600/DSC_0681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--zE4N8iiHhM/VTxUd4pF9VI/AAAAAAAAHiQ/O91GJG-0Xmk/s1600/DSC_0681.JPG" height="211" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>* Pat the minced chicken mixtrue around the skewer. Flatten it . The kabab should be thin,for it to cook evenly.Carefully,remove the chicken patty from the skewers .This will make a kabab to have a hole. This hole will ensure the kabab to cook evenly.</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Similarly,prepare the kababs out of the meat mixture.</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Take a pan,add oil , saute the kabab in medium flame.Alternatively, we can bake the chicken kabab in preheated oven.But don't deep fry the kabab. Chicken will trun rubbery.</b></span></div>
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<a href="http://2.bp.blogspot.com/-OuKHUUvoB-U/VTxVKFk_13I/AAAAAAAAHi4/eWF9N12meSo/s1600/DSC_0685.JPG" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-OuKHUUvoB-U/VTxVKFk_13I/AAAAAAAAHi4/eWF9N12meSo/s1600/DSC_0685.JPG" height="211" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Flip the kabab other side. Cook till it reaches golden brown colour. Similarly,shallow fry the kababs in the tawa.</b></span></div>
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<a href="http://2.bp.blogspot.com/-12hcSr1Z26E/VTxVRlxbLII/AAAAAAAAHjA/MmULRtaQxLQ/s1600/DSC_0686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-12hcSr1Z26E/VTxVRlxbLII/AAAAAAAAHjA/MmULRtaQxLQ/s1600/DSC_0686.JPG" height="211" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>* Once cooked, drizzle lemon juice on top of the kababs and sprinkle chaat masala and serve. Serve it along with green chutney or tamarind chutney.</b></span></div>
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<b><span style="color: #274e13;">Notes:</span></b></div>
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* The boneless chicken should have little fat ,for the kabab to be moist.</div>
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* We can also add some chilli powder, but it will change the colour of the kabab.</div>
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* Instead of lemon juice, we can add little soy sauce.</div>
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* Instead of ginger garlic paste,we can add minced garlic and ginger.</div>
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* If we are going to bake the sheek kabab, soak the skewers in water for atleast 15 mins. Then shape the kababs and bake it along with the skewers.</div>
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* Mince the onion and green chillies finely.If not it will come out of the chicken ,while shaping.</div>
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Anonymoushttp://www.blogger.com/profile/09514760781069358329noreply@blogger.com7tag:blogger.com,1999:blog-2980827442952592693.post-84473732851332250932015-04-25T13:25:00.001-07:002015-04-25T13:25:27.571-07:00Kerala Parotta Recipe - கேரளா பரோட்டா - Step by Step<div dir="ltr" style="text-align: left;" trbidi="on">
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Parotta is an Indian flat bread, which is made using maida or all purpose flour. I have tried different recipes for a perfect parotta, but this recipe is a winner in my home. The parottas are soft and flaky.I have a habit of noting down interesting recipes, which come in my life. Like the others,noted down in NDTV food . It is a foolproof recipe. The recipe gives the trick to get flaky parotta. By sprinkling flour on top of the rotis. This the roti non sticky. The dough has to be rested before we roll them.The longer it rests, the softer it becomes. Since we are adding egg, it has that cream colour, if not it would have been white. Serve parottas with any one of these side dishes.</div>
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<b><a href="http://savithakitchen.blogspot.com/2010/10/parotta-kuruma.html">1.Parotta Kuruma</a></b></div>
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<b><a href="http://savithakitchen.blogspot.com/2010/11/spicy-chana-kuruma.html">2.Chana Kuruma</a></b></div>
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3.<b><a href="http://savithakitchen.blogspot.com/2015/03/restaurant-style-cauliflower-kuruma.html">Cauliflower Kuruma</a></b></div>
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<a href="http://3.bp.blogspot.com/-bdwgGz1mWtw/VQDutNggx9I/AAAAAAAAG5U/t48TX_opjQg/s1600/DSC_9967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-bdwgGz1mWtw/VQDutNggx9I/AAAAAAAAG5U/t48TX_opjQg/s1600/DSC_9967.JPG" height="640" width="418" /></a></div>
<b><span style="color: #274e13;"><br /></span></b>
<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Preparation time : 10 mins</span></b><br />
<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Resting time : 1 hr</span></b><br />
<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Cooking time : 10 mins</span></b><br />
<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Source : NDTV Food</span></b><br />
<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Ingredients:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;"><em style="background-color: white; color: #333333; font-size: 16px; line-height: 24px;">2 </em><span style="background-color: white; color: #333333; font-size: 16px; line-height: 24px;">cups </span><em style="background-color: white; color: #333333; font-size: 16px; line-height: 24px;">Maida + 1/2 cup extra for dusting</em></span></li>
<li><span style="background-color: white; color: #333333; font-size: 16px; line-height: 24px;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup milk</span></span></li>
<li><span style="background-color: white; color: #333333; font-size: 16px; line-height: 24px;"><span style="font-family: Georgia, Times New Roman, serif;">2-3 tsp Sugar</span></span></li>
<li><span style="background-color: white; color: #333333; font-size: 16px; line-height: 24px;"><span style="font-family: Georgia, Times New Roman, serif;">1 Egg </span></span></li>
<li><span style="background-color: white; color: #333333; font-size: 16px; line-height: 24px;"><span style="font-family: Georgia, Times New Roman, serif;">1 tsp Salt</span></span></li>
<li><span style="background-color: white; color: #333333; font-size: 16px; line-height: 24px;"><span style="font-family: Georgia, Times New Roman, serif;"> Oil - to grease, shape and cook with</span></span></li>
<li><span style="background-color: white; color: #333333; font-size: 16px; line-height: 24px;"><span style="font-family: Georgia, Times New Roman, serif;">Water - as needed</span></span></li>
<li><a href="http://4.bp.blogspot.com/-ZmOYTTUGQSQ/VQDuolf6UNI/AAAAAAAAG5M/QsEgeWjn3oc/s1600/DSC_9954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-ZmOYTTUGQSQ/VQDuolf6UNI/AAAAAAAAG5M/QsEgeWjn3oc/s1600/DSC_9954.JPG" height="640" width="436" /></a></li>
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<em style="background-color: white; font-family: Roboto, sans-serif; font-size: 16px; line-height: 24px;"><b><span style="color: #274e13;">Method:</span></b></em><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Take a mixing bowl, add flour,salt,sugar and mix. Mix the bowl ,let the flour incorporate the salt and sugar.</b></span><span style="color: #274e13;"><br /></span>
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<a href="http://2.bp.blogspot.com/-ycEeh5j8itk/VTsEvKUq7kI/AAAAAAAAHc4/wy0QhUupuRQ/s1600/pizap.com14299309736581.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ycEeh5j8itk/VTsEvKUq7kI/AAAAAAAAHc4/wy0QhUupuRQ/s1600/pizap.com14299309736581.jpg" height="274" width="320" /></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Make a well in the centre and drop the egg in the middle. Mix the egg well and let it get crumbled with the flour. Since we are adding egg, the parotta will not be pure white. If you didn't want egg, then skip it and add a fat pinch of baking soda. The baking soda will make the parotta flaky.</b></span></div>
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<a href="http://4.bp.blogspot.com/-uazFI8AdRvE/VTsEuVP-d8I/AAAAAAAAHc0/9RmlnBaWIWw/s1600/pizap.com14299308634911.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-uazFI8AdRvE/VTsEuVP-d8I/AAAAAAAAHc0/9RmlnBaWIWw/s1600/pizap.com14299308634911.jpg" height="227" width="320" /></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Now pour 1/2 cup of milk and mix . Now add needed water to the dough and make it pilable. Initially, the dough was sticky. Now pour oil over the dough and cover it. Let it sit on the counter for atleast 30 mins. The longer the dough sits, the softer the parotta will be.</b></span></div>
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<a href="http://3.bp.blogspot.com/-dcKVPQ8hsFY/VTsEuf5-7-I/AAAAAAAAHcs/LWIkj8Pc7Ds/s1600/pizap.com14299307882001.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-dcKVPQ8hsFY/VTsEuf5-7-I/AAAAAAAAHcs/LWIkj8Pc7Ds/s1600/pizap.com14299307882001.jpg" height="262" width="320" /></a><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">* After 30 mins, dust the working area with flour. Start working on the dough for atleast 10 mins and knead it , till the dough becomes soft . The longer you knead the dough, the softer your parotta will be. By now, gluten would have reacted with the dough and when you spread the dough, there will be thin layer formed and then it results in to a hole. This is called window pane test.</span></b></div>
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<a href="http://4.bp.blogspot.com/-4yhX-CUJrL4/VTsEtC9uk2I/AAAAAAAAHcg/QT2lK3UP1IU/s1600/pizap.com14299307109041.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-4yhX-CUJrL4/VTsEtC9uk2I/AAAAAAAAHcg/QT2lK3UP1IU/s1600/pizap.com14299307109041.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Divide the dough into 6 equal parts and roll them again into soft and smooth balls. Drizzle oil over the balls.Again cover the dough and let it sit for atleast 10 mins. This resting time,will make the balls to absorb the oil and turn them into soft dough.</b></span></div>
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<a href="http://3.bp.blogspot.com/-bJ0tC8ii_n8/VTsErireNwI/AAAAAAAAHcU/iOd6lE0MbRo/s1600/pizap.com14299306167471.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-bJ0tC8ii_n8/VTsErireNwI/AAAAAAAAHcU/iOd6lE0MbRo/s1600/pizap.com14299306167471.jpg" height="242" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* After 10 mins, again knead the dough. ( I know, it sounds crazy to tell you again and again to knead. Because ,kneading will make the parotta soft. Grease the work area with oil. Roll the dough into thin roti. The size doesn't want to be even. It can tear also, don't worry, our motto is to get the roti thin as possible.</b></span></div>
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<a href="http://3.bp.blogspot.com/-EzMqGI-SluA/VTsEriAK7cI/AAAAAAAAHcY/WU3k0JM1O8A/s1600/pizap.com14299305221761.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-EzMqGI-SluA/VTsEriAK7cI/AAAAAAAAHcY/WU3k0JM1O8A/s1600/pizap.com14299305221761.jpg" height="320" width="298" /></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Here is the trick for the parotta to get the flaky texture. Grease the roti with oil. Now sprinkle flour on top of the roti. This flour will make the layers to stand non sticky. That is the layers will not stick with each other.That is the trick here. The parotta when cooked, will come out flaky. So don't forget to sprinkle flour on top of the roti. That is the key for a flaky parotta.</b></span></div>
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<a href="http://2.bp.blogspot.com/-e6SZqXc3kw4/VTsErbQvRvI/AAAAAAAAHcQ/ol2ztK6tbVg/s1600/pizap.com14299304299521.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-e6SZqXc3kw4/VTsErbQvRvI/AAAAAAAAHcQ/ol2ztK6tbVg/s1600/pizap.com14299304299521.jpg" height="320" width="298" /></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Now fold the roti into a fan like structure. And stretch the fan like structure into thin roll.</b></span></div>
<a href="http://4.bp.blogspot.com/-yt4O6kxt8zI/VTsEoypdyeI/AAAAAAAAHb4/JyiMGKu-Qco/s1600/pizap.com14299303588421.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-yt4O6kxt8zI/VTsEoypdyeI/AAAAAAAAHb4/JyiMGKu-Qco/s1600/pizap.com14299303588421.jpg" height="185" width="320" /></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Roll the roti into a circle .Similarly ,prepare all the dough balls into this kind of disc. Let it rest for 5 mins.</b></span></div>
<a href="http://1.bp.blogspot.com/-F0oxPwLsE1k/VTsEpIj6v9I/AAAAAAAAHb8/5NPKeZaQsak/s1600/pizap.com14299302780731.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-F0oxPwLsE1k/VTsEpIj6v9I/AAAAAAAAHb8/5NPKeZaQsak/s1600/pizap.com14299302780731.jpg" height="240" width="320" /></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Heat the tawa, Meanwhile, roll the discs into thin parotta. If our parotta is thick, then it will not cook evenly. So roll the disc into parotta. Now cook the parotta in medium hot tawa. The tawa should not be smoking hot. The parotta has to be cooked in medium flame throughout. </b></span></div>
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<a href="http://3.bp.blogspot.com/-YXReXcgpwaI/VTsEloIHSeI/AAAAAAAAHbk/wwKtnZIp4KM/s1600/pizap.com14299300655491.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-YXReXcgpwaI/VTsEloIHSeI/AAAAAAAAHbk/wwKtnZIp4KM/s1600/pizap.com14299300655491.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Drizzle oil generously. Flip the parotta and cook till it has golden brown spots on the parotta. Once the parotta is cooked completely, take the parotta and crush it with our hands. This will make the parotta soft and flaky. You can see in the picture, the parotta has come out ,while crushing it with my hands.</b></span><br />
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<a href="http://2.bp.blogspot.com/-ihAjfdZCTSo/VTsElf2YYuI/AAAAAAAAHbg/GCWxrTmxoNs/s1600/pizap.com14298936569811.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ihAjfdZCTSo/VTsElf2YYuI/AAAAAAAAHbg/GCWxrTmxoNs/s1600/pizap.com14298936569811.jpg" height="301" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Serve the parotta with salna. Enjoy this super soft and flaky parotta with your guests. See the below pic, it shows the layers of the parotta .</span></b></div>
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<b><span style="color: #274e13;">Problem areas:</span></b><br />
* The dough for the parotta has to be kneaded well.If not you will not get soft and smooth parotta.<br />
* Resting the dough will make it absorb the oil and turn into super soft parotta.<br />
* Cook the parotta in medium flame, if not the parotta will not cook evenly.<br />
* While cooking parotta, drizzle oil generously, if not it will not be perfect.<br />
* The egg and milk are star ingredients in the recipe, so try to use them.<br />
* Roll the parotta into thin roti, this is very important.<br />
* Sprinkling flour on the parotta ,while rolling will make the folds non sticky, resulting in flaky parotta.<br />
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Anonymoushttp://www.blogger.com/profile/09514760781069358329noreply@blogger.com2tag:blogger.com,1999:blog-2980827442952592693.post-83619889961848595892015-04-21T13:28:00.003-07:002015-04-21T13:28:57.969-07:00Tomato Kurma for Idiyappam - Tomato Salna - Step by step<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;">It was 10 days of rain here in Charlotte. It was fully drenched with water .Now it started to sun shine slowly. I started preparing recipes for"Summer Series". Have started with ice cream, kulfi and vathal. I had a friend named P in Irving. She was very good friend of mine. She cooks very good and she hails from Southern part of Tamilnadu. She gave me some ofher favourite recipes. I have noted it down. This kuruma is one of it .This is a creamy side dish for idiyappam. Loved this very much. But I felt it should have been bit thin. This kuruma ,asks for blanching the tomatoes. A unique ingredient is adding ginger along with coconut and cashews. Its something new to me and it worked very good.Try this different kuruma for your idiyappam .</span></div>
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<a href="http://2.bp.blogspot.com/-KYg9jHYGdmA/VS1vmuGoVZI/AAAAAAAAHWA/pgiYLu0UMLk/s1600/DSC_0646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-KYg9jHYGdmA/VS1vmuGoVZI/AAAAAAAAHWA/pgiYLu0UMLk/s1600/DSC_0646.JPG" height="640" width="436" /></a></div>
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<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Preparation Time : 15 mins</span></b><br />
<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Cooking time : 15 mins</span></b><br />
<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Serves : 5</span></b><br />
<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Ingredients:</span></b><br />
<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">To Grind:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.Coconut pieces - 3</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.Roasted chana dal- 2 tbsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.Coriander seeds - 1 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.Ginger - 1/4 inch</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5.Cashews - 4 pieces</span><br />
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<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">For the Salna:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.Tomatoes - 3 (big)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.Onion - 2 (big)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.Green Chillies - 3</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.Sambar Powder - 1 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5.Garam masala - 1/2 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6.Curry Leaves - few</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">7.Cilantro - few</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">8.Oil - 2 tbsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">9.Fennel seeds - 1/2 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">10.Cinnamon sticks -1/2 inch</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">11.Salt - as needed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">12.Water - as needed</span><br />
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<a href="http://2.bp.blogspot.com/-kUhDruAz4bE/VS1vm25U7DI/AAAAAAAAHWE/eaJkuyuQHbA/s1600/DSC_0637.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kUhDruAz4bE/VS1vm25U7DI/AAAAAAAAHWE/eaJkuyuQHbA/s1600/DSC_0637.JPG" height="640" width="440" /></a></div>
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<b><span style="color: #274e13;"> Method:</span></b><br />
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<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="background-color: white; border-collapse: collapse; border: none; color: black; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18.4799995422363px; text-align: justify;"><tbody>
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<b><span style="font-family: Georgia, Times New Roman, serif;">* Boil a pan of water . Turn the stove off. Drop the tomatoes, and cover the pan. The tomatoes would have blanched and the skin would have peeled. Remove the skin and blend it in to a fine puree.</span></b></div>
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<a href="http://1.bp.blogspot.com/-wmMFq1hPGhM/VTZyGgnLh5I/AAAAAAAAHY4/kbBEYwXclOQ/s1600/DSC_0612.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-wmMFq1hPGhM/VTZyGgnLh5I/AAAAAAAAHY4/kbBEYwXclOQ/s1600/DSC_0612.JPG" height="294" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Take the grinding ingredients coconut,cashews,roasted chana dal,ginger and coriander seeds. Alwaysadd less ginger , it should not dominate the kuruma. Don't add too much roasted chana dal, if not the kurma will become too thick.</b></span></div>
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<a href="http://3.bp.blogspot.com/-_YRykslaDyk/VTZyGk6grAI/AAAAAAAAHZA/WKULBIPI5-4/s1600/DSC_0614.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-_YRykslaDyk/VTZyGk6grAI/AAAAAAAAHZA/WKULBIPI5-4/s1600/DSC_0614.JPG" height="297" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Slice the onion and green chillies. Finely mince the cilantro .</b></span></div>
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<a href="http://1.bp.blogspot.com/-4HMajXoYnYI/VTZyG6AIX4I/AAAAAAAAHY8/R0EZva8hj8A/s1600/DSC_0615.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-4HMajXoYnYI/VTZyG6AIX4I/AAAAAAAAHY8/R0EZva8hj8A/s1600/DSC_0615.JPG" height="228" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Take a pan, add oil and temper with fennel seeds,cinnamon and cloves.</b></span></div>
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<a href="http://3.bp.blogspot.com/-1TKdQ9tf_kk/VTZyNIlSmxI/AAAAAAAAHZI/LPLbKgKS4R4/s1600/DSC_0617.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-1TKdQ9tf_kk/VTZyNIlSmxI/AAAAAAAAHZI/LPLbKgKS4R4/s1600/DSC_0617.JPG" height="293" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Now, throw the finely chopped onion and slit green chillies. Let them turn translucent.Sprinkle salt to the onion. Add the sambar powder and saute. It will give a good colour to the kuruma. Don't add too much sambar powder, then it will not taste good.</b></span></div>
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<a href="http://4.bp.blogspot.com/-J0iQhCrpbJg/VTZyREvt4KI/AAAAAAAAHZY/jq1lUJ9zkZo/s1600/DSC_0618.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-J0iQhCrpbJg/VTZyREvt4KI/AAAAAAAAHZY/jq1lUJ9zkZo/s1600/DSC_0618.JPG" height="208" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Now add the tomato puree to the pan. Let the puree blend with the onion. </b></span></div>
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<a href="http://2.bp.blogspot.com/-JoM-B8Rlhf0/VTZyOzj5WaI/AAAAAAAAHZQ/TWOq2mUGKzs/s1600/DSC_0619.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-JoM-B8Rlhf0/VTZyOzj5WaI/AAAAAAAAHZQ/TWOq2mUGKzs/s1600/DSC_0619.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Once the tomatogetsblended with the onion, addthe grinded paste to the pan. Now add desired amount of water to the pan and bringit to boil.</b></span></div>
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<a href="http://2.bp.blogspot.com/-g1TLFYQbXN4/VTZykk9jQlI/AAAAAAAAHZw/a5Ceb4GP98g/s1600/DSC_0620.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-g1TLFYQbXN4/VTZykk9jQlI/AAAAAAAAHZw/a5Ceb4GP98g/s1600/DSC_0620.JPG" height="211" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*<span style="line-height: 18.4799995422363px;"> </span><span style="line-height: 18.4799995422363px;">The kuruma will thicken quickly as it has cashews,coconut and coriander seeds. So adjust the water according to the consistancy you need. I felt, that I should have added more water to the kuruma, because, it thickened .</span></b></span></div>
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<a href="http://4.bp.blogspot.com/-6WcTEe9zpF8/VTZyWeIEs1I/AAAAAAAAHZg/TYq3IdGeWkk/s1600/DSC_0621.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-6WcTEe9zpF8/VTZyWeIEs1I/AAAAAAAAHZg/TYq3IdGeWkk/s1600/DSC_0621.JPG" height="225" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* At last, add garam masala and chopped coriander leaves to the kuruma. Adjust salt to taste. Turn the flame to low and cover the kuruma. Let it sit in low flame for atleast 5 mins. Then turn off.</b></span></div>
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<a href="http://3.bp.blogspot.com/-BAo9598n4Hs/VTZyZf7ZxKI/AAAAAAAAHZo/buwq71Ohzl4/s1600/DSC_0622.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-BAo9598n4Hs/VTZyZf7ZxKI/AAAAAAAAHZo/buwq71Ohzl4/s1600/DSC_0622.JPG" height="233" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b> Serve this with idiyappam, idli or dosai. We can serve this with chapathi or roti too.</b></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><b>Notes:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">* Blanching the tomatoes will make sure it blends with the kuruma or salna.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">* Adjust the consistancy according to your wish.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">* We can also add yogurt or fresh cream to the kuruma for a richer taste.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">* Add less ginger, if not it will domiante the flavour of the kuruma.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">* While sauting onion, we can also add some crushed garlic for a good aroma.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">* For a less calorie, we can skip cashew too.</span></div>
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<a href="http://1.bp.blogspot.com/-VmDC-orhkIM/VS1vs0gp8vI/AAAAAAAAHWM/04-fy3RmpuY/s1600/DSC_0649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-VmDC-orhkIM/VS1vs0gp8vI/AAAAAAAAHWM/04-fy3RmpuY/s1600/DSC_0649.JPG" height="640" width="486" /></a></div>
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Anonymoushttp://www.blogger.com/profile/08388854154092757528noreply@blogger.com3tag:blogger.com,1999:blog-2980827442952592693.post-41733503694620965542015-04-16T13:32:00.000-07:002015-04-16T13:54:47.062-07:00Chocolate Truffle Cake - Baking Partner's Challenge<div class="separator" style="clear: both; text-align: center;">
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For this month's <b><a href="http://zestysouthindiankitchen.com/">"Baking Partner's</a></b>"challenge, Swathi gave "Chocolate Truffles with chocolate cake". Initially, I thought to make it as cupcake, but changed my mind and made it into a normal cake. Topped the cake with chocolate truffles.One of my friend gave me thisorchid plant. I wasvery much attracted by its purple colour. Loved it. So used to garnish the cake with the flowers.The purple colour complemented the cake very much.The cake is not like our basic chocolate cake.Its moist but dense like the brownie. This recipe was suggested by Suja of "<a href="http://kitchencorner.blogspot.com/" target="_blank">Kitchen Corner</a>".<br />
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<a href="http://1.bp.blogspot.com/-ZEtGArDE8XM/VS6GbSctFxI/AAAAAAAAHW8/Mb5H0tnx9bo/s1600/DSC_0514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZEtGArDE8XM/VS6GbSctFxI/AAAAAAAAHW8/Mb5H0tnx9bo/s1600/DSC_0514.JPG" height="640" width="420" /></a></div>
<b><span style="color: #274e13;">Recipe Source :</span></b><br />
<span style="font-family: Arial; font-size: 15px; font-weight: bold; vertical-align: baseline; white-space: pre-wrap;">Death by Chocolate Cakes: An Astonishing Array of Chocolate Enchantments</span><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"> By Marcel Desaulniers</span><br />
<span id="docs-internal-guid-9d7fc590-c402-ac91-966c-3032e88ade26"><br /></span>
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><b>For the Truffle :</b></span><br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><b>Whipping Cream - 1/2 cup</b></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><b>Semi Sweet Chocolate - 8 oz</b></span></li>
</ul>
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><b>For the Chocolate Cake:</b></span><br />
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<li><span style="font-size: 15px; line-height: 1.38; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Butter - 5 ounce cut into pieces 2 tsp melted</b></span></span></li>
<li><span style="font-size: 15px; line-height: 1.38; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;"><b>All purpose flour - 2/3 cup</b></span></span></li>
<li><span style="font-size: 15px; line-height: 1.38; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Unsweetened cocoa - 1/2 cup</b></span></span></li>
<li><span style="font-size: 15px; line-height: 1.38; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Semi sweet baking chocolate - 8 ounce</b></span></span></li>
<li><span style="font-size: 15px; line-height: 1.38; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Egg-3 large</b></span></span></li>
<li><span style="font-size: 15px; line-height: 1.38; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Egg yolk- 2</b></span></span></li>
<li><span style="font-size: 15px; line-height: 1.38; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Granulated sugar- 1/2</b></span></span></li>
<li><span style="font-size: 15px; line-height: 1.38; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Vanilla extract- 1 tsp</b></span></span></li>
<li><span style="font-size: 15px; line-height: 1.38; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Salt - 1/4 tsp</b></span></span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #274e13; font-size: 15px; line-height: 20.7000007629395px; white-space: pre-wrap;"><b>For Chocolate Ganache:</b></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small; line-height: 20.7000007629395px; white-space: pre-wrap;"><b>* Semi Sweet Chocolate - 8 oz</b></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small; line-height: 20.7000007629395px; white-space: pre-wrap;"><b>* Whipping Cream - 1 cup</b></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: 15px; line-height: 20.7000007629395px; white-space: pre-wrap;"><br /></span></span></div>
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<a href="http://2.bp.blogspot.com/-3wiv8rDMApE/VS6GaHTjoKI/AAAAAAAAHWs/PFzGy3kj0as/s1600/DSC_0509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-3wiv8rDMApE/VS6GaHTjoKI/AAAAAAAAHWs/PFzGy3kj0as/s1600/DSC_0509.JPG" height="640" width="408" /></a></div>
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<b><span style="color: #274e13;">Method:</span></b><br />
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<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="background-color: white; border-collapse: collapse; border: none; color: black; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18.4799995422363px; text-align: justify;"><tbody>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><b>Preparing the Chocolate truffle:</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">* Take a pan, add the whipping cream. Bring it to boil. Pour the cream to the mixing bowl. Close the lid and mix it properly</span>.<span style="font-size: small;">Freeze the chocolate mixture, for atleast 15 mins. Take them out, roll them into small balls and dust with cocoa powder.Freeze them ,till we need .</span></b><br />
<b><span style="font-size: small;"><br /></span></b>
<b><span style="color: #274e13; font-size: small;">Preparing the Cake :</span></b><br />
<b><span style="font-size: small;"> Melt the chocolate and butter in double boiler. We can melt the chocolate and butter in microwave. Let the mixture cool . Preheat the oven at 325 degree F.</span></b></div>
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<a href="http://3.bp.blogspot.com/-x4GbW28LIxo/VS_u689psUI/AAAAAAAAHXg/w397zzn2wWc/s1600/DSC_0457.JPG" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-x4GbW28LIxo/VS_u689psUI/AAAAAAAAHXg/w397zzn2wWc/s1600/DSC_0457.JPG" height="250" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-weight: bold;">* Sift the cocoa powder,salt and flour. Mix them well. Try to sieve the dry ingredients, atleast twice, this will incorporate air to the mixture.</span></div>
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<a href="http://1.bp.blogspot.com/-rfo5tEs1opg/VS_6JOoXXbI/AAAAAAAAHYM/mwkd7UFq0sU/s1600/DSC_0458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-rfo5tEs1opg/VS_6JOoXXbI/AAAAAAAAHYM/mwkd7UFq0sU/s1600/DSC_0458.JPG" height="211" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-weight: bold;">* Take eggs in a bowl and whisk it till it is frothy.</span></div>
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<a href="http://2.bp.blogspot.com/--FMrZrd-NXQ/VS_u6WuoQSI/AAAAAAAAHXc/V5tkkligeQw/s1600/pizap.com14291972238031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/--FMrZrd-NXQ/VS_u6WuoQSI/AAAAAAAAHXc/V5tkkligeQw/s1600/pizap.com14291972238031.jpg" height="286" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-weight: bold;"> * Now slowly add sugar and mix the egg mixture. The sugar should have dissolved into the egg mixture.</span></div>
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<a href="http://3.bp.blogspot.com/-b9e724e8ghg/VS_u8PFZFoI/AAAAAAAAHXo/TWtEuMMNYII/s1600/pizap.com14291979561791.jpg" imageanchor="1" style="line-height: 18.4799995422363px; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-b9e724e8ghg/VS_u8PFZFoI/AAAAAAAAHXo/TWtEuMMNYII/s1600/pizap.com14291979561791.jpg" height="240" width="320" /></a></div>
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* Slowly dump the melted chocolate mixture to the bowl and beat. The egg should have been incorporated into the chocolate mixture.Now slowly add the dry ingredients to the bowl . Scrape the mixture in equal intervals.</div>
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*Butter a 8 inch tin and place a round parchment into the pan. Butter the parchment too.<br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-weight: bold;">* Slowly pour the chocolate mixture to the pan and levelthe mixture using a spoon. Drop the tin 3 times to get rid of the air bubbles.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-weight: bold;">* Bake the Cake for at least 30 minutes or untill the skewers comes out clean. Place the tin on a wire rack for atleast 10 mins. Loosen the sides of the cake, by running a knife.Now turn the cake upside down and let it cool. The cake is soft and dense. It appears like a mud cake. Torte the cake .</span><br />
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<span style="color: #274e13; font-family: Georgia, 'Times New Roman', serif; font-weight: bold;">Preparing the ganache:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-weight: bold;">* Bring the whipping cream to boil and add it to the chocolate chips. Let it sit for 10 mins.Now mix the chocolates, till turns into a silky smooth ganache. Let it sit in the counter for atleast 30 minsor untill it is thick . Now frost the cake using the ganache. Chill the cake. While serving, take the chocolate truffles out of the freezer and top the cake with the truffles.</span></div>
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<b><span style="color: #274e13;">Notes:</span></b><br />
* Freeze the truffles till we need them.<br />
* The cake will not rise like our normal cake.ITs kind of mud cake.<br />
* We can melt the chocolates with butter in microwave too.<br />
* Refrigerate the cake ,as it is frosted with ganache.<br />
* We can also keep the truffles in refrigerator. But it will take time to firm.</div>
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Anonymoushttp://www.blogger.com/profile/09514760781069358329noreply@blogger.com5tag:blogger.com,1999:blog-2980827442952592693.post-31243291303859312132015-04-12T08:23:00.001-07:002015-04-12T12:18:47.469-07:00Easy Caramel Rice Kheer - கேரமல் பாயசம் - Tamil New Year / Vishu Special - Step by Step<div dir="ltr" style="text-align: left;" trbidi="on">
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Wishing all my readers, a very happy "<b><span style="color: purple;">Tamil New Yea</span></b>r "and "<b><span style="color: purple;">Vishu</span></b>". No festival is fulfilled without kheers. Its an easy dessert and everyone's favourite too. I have made many kheers, but this stays very close to my heart. When we were in MN, for a New Year potluck,we planned for a "Kheer Competition". We got almost 6 participants who prepared Sago- mango kheer, Bottle guard kheer,coconut kheer,sago kheer,vermicelli kheer and caramel kheer.We made the kheer secretly, that is our husbands didn't know what kheer ,we are cooking. The judges were our Husbands. It was fun to be part of a competition. Bottle Guard kheer won the first prize,Sago mango kheer got the second place and my caramel kheer got third prize. Winning doesn't matter, but the competition was full of fun. We had a blast. We got cute little cups as gifts .Most memorble new year party ever. Everyone was sportive and cool.Will post the kheer recipes,which participated on that day soon.</div>
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Coming to the kheer, the kheer is pretty easy,but tricky too. If you don't get the caramel right, then the kheer will not be good. If the caramel burns it will become bitter and will have a bad colour. When we make caramel, at first it will become hard, but it will dissolve, so don't panick. Adjust the sweetness of the kheer to your taste. The kheer will thicken quickly ,so cook it accordingly. Add little rice, if not the kheer will not have pouring consistancy. It will become like a pudding.</div>
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Check my other kheer recipes</div>
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<a href="http://savithakitchen.blogspot.com/2014/03/pasta-kheer-pasta-payasam.html"><b><span style="color: purple;">1. Pasta Kheer</span></b></a></div>
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<a href="http://savithakitchen.blogspot.com/2012/04/paal-payasam-semiya-payasam-vermicelli.html"><b><span style="color: purple;">2.Vermicelli Kheer</span></b></a></div>
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<a href="http://savithakitchen.blogspot.com/2013/04/javvarisi-payasam-sago-kheer-sabudhana.html"><b><span style="color: purple;">3.Sago Kheer</span></b></a></div>
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<a href="http://savithakitchen.blogspot.com/2012/08/paasi-paruppu-payasam-moong-dal-kheer.html"><b><span style="color: purple;">4.Moong Dal Kheer</span></b></a></div>
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<a href="http://savithakitchen.blogspot.com/2010/10/microwace-rice-kheer.html"><b><span style="color: purple;">5.Microwave Rice Kheer</span></b></a></div>
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<b><span style="color: #274e13;">Preparation time : 10 mins</span></b><br />
<b><span style="color: #274e13;">Cooking time : 25 mins</span></b><br />
<b><span style="color: #274e13;">Serves : 2</span></b><br />
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<b><span style="color: #274e13;">Ingredients:</span></b><br />
<b><span style="color: #274e13;">For the Caramel :</span></b><br />
1.Sugar - 2 tbsp<br />
2.Water - 1 tbsp<br />
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<b><span style="color: #274e13;">For the kheer:</span></b><br />
1.Basmati rice - 2 tbsp<br />
2.Whole milk - 2 cups<br />
3.Sugar - 2 tbsp<br />
4.Cardamom powder - a pinch<br />
5.Salt - a pinch<br />
6.Ghee - 2 tsp<br />
7.Cashews - 1 tsp (chopped)<br />
8.Raisins - 2 tsp<br />
9.Water - as needed<br />
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<b><span style="color: #274e13;">Method:</span></b><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-weight: bold;">* Soak basmati rice in water for atleast 10 mins. The rice when cooked , will double in volume. So use less rice for the kheer. If not the kheer will thicken and will be in pudding consistancy. Soaking the rice, will prevent it from breaking down.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-weight: bold;">* Lets make the caramel. Heat a pressure pan to high. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Add the sugar to the hot pressure pan. Let it get caramalised to golden brown. Don't use spoon to mix the carmel.Make sure it doesn't turn dark.</b></span></div>
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* When the sugar is carmalised, add the 1 tbsp of water and swirl. The caramel will sieze and turn hard. But don't worry, it will get dissolved in the water. Mix well, without any lumps. Alternatively, we can add sugar and water together and wait till it turns golden brown. This way, the caramel will not turn hard and sieze.</div>
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* Now dump the soaked rice and 1/4 cup water to the pan. The amount of water can be altered ,accoding to your wish. If you want the kheer to be bit thick,add less water. If you want to be bit thin,add more water. But don't forget to add water. Because,we are adding rice ,it will thicken the kheer. </div>
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* Now dump the milk to the pressure pan and close the lid. Cook in medium flame for about 2 whistle.</div>
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* While the kheer is pressure cooking, fry raisins in ghee. The raisins will blow like balloons. Strain them .</div>
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* Fry the broken cashews in ghee and keep it aside. We are going to use the same ghee for kheer.</div>
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* When the whistle subsides, the rice would have cooked and the kheer would have turned to light pink or golden brown. </div>
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* Now turn the flame on and add sugar. The sugar will melt . Keep the flame low and cook the kheer,till the consistancy you need. Beware after cooling, the kheer will thicken . So cook the kheer accordingly. At last add salt and cardamom powder and mix.</div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Dump the fried cashews,raisins and ghee to the kheer and serve.</b></span></div>
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<b><span style="color: #274e13;">Notes:</span></b></div>
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<b>* Always use less rice, if not the kheer will not have right consistancy. It will thicken.</b></div>
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<b>* Using whole milk will give a good taste.</b></div>
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<b>* Adjust the amount of sugar according tou your taste.</b></div>
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<b>* While cooking the caramel, make sure we don't blacken them, if not it will have bitter taste.</b></div>
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<b>* Adding salt will balance the sweetness of the kheer.</b></div>
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<b>* Don't overcook the rice, if not it will turn mushy.</b></div>
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<b>* The kheer will thicken, after it is cooled, so adjust the consistancy according to your wish.</b></div>
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<b>* If the kheer becomes thick, add boiled milk and cook. If it is thin, then cook the kheer for few more minutes.</b></div>
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<a href="http://1.bp.blogspot.com/-5H8a7tS1JGs/VSgPfBShd-I/AAAAAAAAHS8/SYa6KTciYdw/s1600/pizap.com14286883139751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-5H8a7tS1JGs/VSgPfBShd-I/AAAAAAAAHS8/SYa6KTciYdw/s1600/pizap.com14286883139751.jpg" height="640" width="460" /></a></div>
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Anonymoushttp://www.blogger.com/profile/09514760781069358329noreply@blogger.com4tag:blogger.com,1999:blog-2980827442952592693.post-35325349236144391722015-04-10T00:00:00.000-07:002015-04-10T06:23:43.739-07:00Instant Dahi Vada - Bread Dahi Vada - No Cook Version - Step by step<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;"> </b><span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Today is the final day of our "No Cook "series, where all the recipes are prepared without any heating element. Today's recipe is a fusion of our famous north Indian recipe "Dahi vada". Dahi vada is prepared by soaking urad dal vada in thick yougurt and often served with green chutney and tamarind chutney ,along with sev.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> Instant dahi vada is a quick version of our traditional dahi vada. Here bread is used instead of our urad dal vada. Thick yogurt is whipped and poured on top of it. This is pretty much easy ,with all the available ingredients. The stuffing of cashews and raisins will make this snack a royal dish :) Prepare this easy snack and let me know.</span></div>
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Check my other chaat varieties here</div>
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<b><a href="http://savithakitchen.blogspot.com/2011/02/paani-poori.html" target="_blank"><span style="color: purple;">* Paani Puri</span></a></b></div>
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<b style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px; text-align: justify;">*<span style="color: purple;"> <a href="http://savithakitchen.blogspot.com/2011/03/bhel-puri-day-1-of-blogging-marathon.html" style="color: #888888; text-decoration: none;" target="_blank">Bhel Puri</a> Chaat</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* <a href="http://savithakitchen.blogspot.in/2013/07/channa-samosa-chaat.html" style="color: #888888; text-decoration: none;" target="_blank">Channa Samosa Chaat</a></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* <a href="http://savithakitchen.blogspot.com/2013/12/moong-dal-kachori-ifc-step-by-step.html" style="color: #888888; text-decoration: none;" target="_blank">Moong Dhal Kachori</a></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*<a href="http://savithakitchen.blogspot.com/2014/07/onion-samosa-step-by-step-friendship-5.html" style="color: #888888; text-decoration: none;" target="_blank"> Onion Samosa</a></b></span></div>
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<span style="color: #888888; font-family: Georgia, Times New Roman, serif; text-decoration: none;"><b><a href="http://savithakitchen.blogspot.com/2013/03/punjabi-samosa-blogging-marathon-27.html" style="color: #888888; text-decoration: none;" target="_blank">* Punjabi Samosa</a></b></span></div>
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<a href="http://4.bp.blogspot.com/-hUf4IzrMYwo/VRWNolybRyI/AAAAAAAAHLk/fmKfn0j0f2k/s1600/DSC_0287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-hUf4IzrMYwo/VRWNolybRyI/AAAAAAAAHLk/fmKfn0j0f2k/s1600/DSC_0287.JPG" height="640" width="436" /></a></div>
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Preparation time : 10 mins</div>
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Serves : 2</div>
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Ingredients:</div>
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1.Bread slices - 2</div>
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2.<b><a href="http://savithakitchen.blogspot.com/2015/02/home-made-tamarind-chutney-sweet.html" target="_blank">Tamarind Chutney</a></b> - 1/4 cup</div>
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3.Green chutney - 1/4 cup</div>
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3.Cashews - 2 tbsp ( chopped)</div>
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4.Raisins - 2 tbsp ( chopped)</div>
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5.Sev - 1/4 cup</div>
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6.Cilantro - 2 tbsp (chopped)</div>
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7.Yogurt - 1/2 cup</div>
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8.Water - as needed</div>
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9.Salt - to taste</div>
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10.Chaat masala - to taste</div>
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<b><span style="color: #274e13;">For the green chutney:</span></b></div>
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1.Cilantro - handfull</div>
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2.Mint leaves -hand full</div>
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3.Green chilli - 1</div>
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4.Ginger - 1/4 inch</div>
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5.Yogurt - 1/4 cup</div>
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6.Lemon juice - 1 tbsp</div>
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7.Salt - to taste</div>
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<a href="http://2.bp.blogspot.com/-mOJXQuJEBPI/VRdK92TBKoI/AAAAAAAAHME/ata3WKXguN0/s1600/DSC_0299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-mOJXQuJEBPI/VRdK92TBKoI/AAAAAAAAHME/ata3WKXguN0/s1600/DSC_0299.JPG" height="640" width="436" /></a></div>
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<b><span style="color: #274e13;">Method :</span></b></div>
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<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="background-color: white; border-collapse: collapse; border: none; color: black; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18.4799995422363px; text-align: justify;"><tbody>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Whip yogurt with salt and keep it aside. Take all the ingredients and keep them ready. I made the green chutney instantly.Just throw some cilantro,mint, 1 green chilly,ginger,into a blender and made paste. To that ,added whipped yogurt,salt and lemon juice. Mixed them to form a chutney.</b></span></div>
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<a href="http://1.bp.blogspot.com/-lrGF-fn0GH0/VRWM4VvrXCI/AAAAAAAAHKE/vyqzszcLPWc/s1600/DSC_0266.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-lrGF-fn0GH0/VRWM4VvrXCI/AAAAAAAAHKE/vyqzszcLPWc/s1600/DSC_0266.JPG" height="274" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">* Cut the corners of the bread . We don't need those brown parts in our vada.</span></b></div>
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<a href="http://1.bp.blogspot.com/-I6vWQExcWyE/VRWM4TXOpXI/AAAAAAAAHKA/mA426V3It1Y/s1600/DSC_0267.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-I6vWQExcWyE/VRWM4TXOpXI/AAAAAAAAHKA/mA426V3It1Y/s1600/DSC_0267.JPG" height="308" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Take a bowl of water.Drop the bread slices into the bowl. Take the soaked bread out and squeeze the bread slices. Make sure you take the moisture out of the bread completely.</b></span></div>
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<a href="http://4.bp.blogspot.com/--QxqdvNJgTg/VRWM4I-zOiI/AAAAAAAAHJ4/y5R5_COvAkI/s1600/DSC_0270.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/--QxqdvNJgTg/VRWM4I-zOiI/AAAAAAAAHJ4/y5R5_COvAkI/s1600/DSC_0270.JPG" height="283" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">* Take the serving plate and place the squeezed bread slice on it.</span></b></div>
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<a href="http://2.bp.blogspot.com/-aOmMeSlQ6cI/VRWM6OWxoHI/AAAAAAAAHKM/Np-JeFMQSCo/s1600/DSC_0271.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-aOmMeSlQ6cI/VRWM6OWxoHI/AAAAAAAAHKM/Np-JeFMQSCo/s1600/DSC_0271.JPG" height="281" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Place the chopped cashews,raisins into the bread. We can add any kind of filling inside the bread. Like paneer ,cheese or even cooked potatoe. If we want spicy, we can add finely chopped green chillies.</b></span></div>
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<a href="http://2.bp.blogspot.com/-Dw3bnI6ipdo/VRWM9oY15SI/AAAAAAAAHKc/9XUKsHK6nb0/s1600/DSC_0272.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Dw3bnI6ipdo/VRWM9oY15SI/AAAAAAAAHKc/9XUKsHK6nb0/s1600/DSC_0272.JPG" height="291" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Bring the corners of the bread and seal them to form a small ball out of it.</b></span></div>
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<a href="http://1.bp.blogspot.com/-Fi2aAvS6kNE/VRWM7iTROzI/AAAAAAAAHKU/jlGFuCi0waA/s1600/DSC_0273.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Fi2aAvS6kNE/VRWM7iTROzI/AAAAAAAAHKU/jlGFuCi0waA/s1600/DSC_0273.JPG" height="316" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Place the seam side down of the bread. Now get ready to add the chutneys.</b></span></div>
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<a href="http://2.bp.blogspot.com/-N4rtkcSwCyk/VRWNAJ5iUoI/AAAAAAAAHKo/jooVbcQ14iM/s1600/DSC_0274.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-N4rtkcSwCyk/VRWNAJ5iUoI/AAAAAAAAHKo/jooVbcQ14iM/s1600/DSC_0274.JPG" height="266" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Pour the whipped yogurt on top of the bread vada.The amount depends on how much yogurt you want on your vada.</b></span></div>
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<a href="http://4.bp.blogspot.com/-vWZRCgki35g/VRWNASaiKMI/AAAAAAAAHKs/E2RZbgD21PI/s1600/DSC_0275.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-vWZRCgki35g/VRWNASaiKMI/AAAAAAAAHKs/E2RZbgD21PI/s1600/DSC_0275.JPG" height="234" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Drizzle green chutney on top of the vada. This is the only spicy sauce for the vada, so be generous in pouring.</b></span></div>
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<a href="http://3.bp.blogspot.com/-YD62vJlAKZI/VRWNBTAegpI/AAAAAAAAHK0/-phLt0Y76gU/s1600/DSC_0277.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-YD62vJlAKZI/VRWNBTAegpI/AAAAAAAAHK0/-phLt0Y76gU/s1600/DSC_0277.JPG" height="263" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Next pour the tamarind chutney on top. </b></span></div>
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<a href="http://3.bp.blogspot.com/-hQK9I14YaVI/VRWNDftXsUI/AAAAAAAAHK8/r_ZQx8QhXek/s1600/DSC_0278.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-hQK9I14YaVI/VRWNDftXsUI/AAAAAAAAHK8/r_ZQx8QhXek/s1600/DSC_0278.JPG" height="275" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Finally, garnish with some chopped cilantro,sev and chaat masala.</b></span></div>
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<a href="http://2.bp.blogspot.com/-6YC79EQbrZw/VRWNEMir1mI/AAAAAAAAHLE/SV922ycLhyw/s1600/DSC_0281.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-6YC79EQbrZw/VRWNEMir1mI/AAAAAAAAHLE/SV922ycLhyw/s1600/DSC_0281.JPG" height="292" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Serve your guests with this humble dahi vada. Serve them along with the bowls of green chutney and tamarind chutney. They can add the amount of chutneys according to thier wish.</span></b></div>
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<b><span style="color: #274e13;">Notes:</span></b></div>
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<b>* Use your imagination to create this healthy snack.</b></div>
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<b>* Instead of shaping into balls,we can cut the bread slices using a cirlce cutter and sump yogurt,chutneys on top of it.</b></div>
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<b>* We can also add some chilli powders to give a kick.</b></div>
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<b>* We can use low fat yogurt to cut down the fat.</b></div>
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<b>* Make sure to squeeze the bread slices completely, if not it may become soggy.</b></div>
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<b>* We can use some dried ginger powder to the dahi vada.</b></div>
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<a href="http://3.bp.blogspot.com/-9KdaLz1pXvY/VRWNn_-QyxI/AAAAAAAAHLY/aCge3PDlUR8/s1600/DSC_0290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-9KdaLz1pXvY/VRWNn_-QyxI/AAAAAAAAHLY/aCge3PDlUR8/s1600/DSC_0290.JPG" height="640" width="504" /></a></div>
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Linking this to "<b>Friendship 5 Series</b> ", started by "<b><span style="color: #274e13;"><a href="http://savithakitchen.blogspot.com/" style="color: #2288bb; text-decoration: none;" target="_blank">Savitha Ramesh</a></span></b>" and "<a href="http://geethaachalrecipe.blogspot.com/" style="color: #888888; text-decoration: none;" target="_blank"><b><span style="color: #274e13;">Geetha Achal</span></b>"</a></div>
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<img src="http://3.bp.blogspot.com/-QxtPAtBW8o8/U4uMzg4zqxI/AAAAAAAAIJ8/Ts9Zv34mUOA/s320/1422592_668955799806342_1873417855777779143_n.jpg" height="277" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px;" width="320" /></div>
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Anonymoushttp://www.blogger.com/profile/09514760781069358329noreply@blogger.com4tag:blogger.com,1999:blog-2980827442952592693.post-49812091943784638142015-04-09T09:08:00.004-07:002015-04-09T09:08:47.961-07:00 Eggless Vanilla Cheese Cake - No Cook Version - Step by Step<div dir="ltr" style="text-align: left;" trbidi="on">
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Cheese cakes usually has a cookie base and creamy filling. Also it can have a fruit glaze. For the 4 th day of "No Cook" series, I chose eggless vanilla cheese cake . Its very easy to make and uses very less ingredients. The outcome was a very pleasing cheese cake. It takes less time to make too. The Cream Cheese has to be chilled,while whipping it, if not it may become runny. Try this no cook cheese cake and enjoy your meal.</div>
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Check my <b><span style="color: #274e13;">Eggless Mango Cheese Cake</span></b> recipe <a href="http://savithakitchen.blogspot.com/2013/04/mango-cheese-cake-no-bake-version.html">here</a></div>
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<a href="http://2.bp.blogspot.com/-rb9ML0LZMbo/VQrquMhLUdI/AAAAAAAAHAs/SJo0yB4a0ww/s1600/DSC_0038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-rb9ML0LZMbo/VQrquMhLUdI/AAAAAAAAHAs/SJo0yB4a0ww/s1600/DSC_0038.JPG" height="640" width="498" /></a></div>
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<b><span style="color: #274e13;">Preparation time : 10 mins</span></b></div>
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<b><span style="color: #274e13;">Chilling time : 2 hrs</span></b></div>
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<b><span style="color: #274e13;">Serves : 10</span></b></div>
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<b><span style="color: #274e13;">Source : Martha Stewart</span></b></div>
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<b><span style="color: #274e13;">Ingredients:</span></b></div>
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<b><span style="color: #274e13;">For the base:</span></b></div>
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1.Graham crackers - 1 package ( 10 biscuits)</div>
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2.Sugar - 1 tbsp</div>
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3.Melted butter - 6 tbsp</div>
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<b><span style="color: #274e13;">For the filling:</span></b></div>
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1.Cream Cheese - 1 pck (8 oz)</div>
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2.Condensed milk - 1/2 tin of 14 oz can (1/2 cup + 2 tbsp)</div>
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3.Lemon juice - 2 tbsp</div>
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4.Vanilla extract - 1/2 tsp</div>
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<a href="http://2.bp.blogspot.com/-r3AESh-esy8/VQrqu325UwI/AAAAAAAAHA4/Q9A_VNq0dSc/s1600/DSC_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-r3AESh-esy8/VQrqu325UwI/AAAAAAAAHA4/Q9A_VNq0dSc/s1600/DSC_0028.JPG" height="640" width="410" /></a></div>
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<b><span style="color: #274e13;">Method:</span></b><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">* Take the digesive biscuits in a ziploc bag. Take a rolling pin and smash the biscuits to a powder. If you cannot find digestive biscuits, then you can use marie biscuit or graham crackers. There should not be any lumps in the mixture.</span></b></div>
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<a href="http://2.bp.blogspot.com/-AXK9SbaUj_w/VSaaUt9ATjI/AAAAAAAAHSg/7olgE13YzGY/s1600/biscuit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-AXK9SbaUj_w/VSaaUt9ATjI/AAAAAAAAHSg/7olgE13YzGY/s1600/biscuit.jpg" height="335" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Add sugar to the crushed biscuit and mix. Now slowly add melted butter to the bowl. Make it like a crumble. Take a hand full of the mixture and try to make shape out of it. If you can make a shape, then this is the right consistancy. If not add some more melted butter to make it pilable.</b></span></div>
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<a href="http://1.bp.blogspot.com/-r2rAR_Uo4a0/VQruhVpSMKI/AAAAAAAAHBg/3MRhZd2UhQo/s1600/DSC_0018.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-r2rAR_Uo4a0/VQruhVpSMKI/AAAAAAAAHBg/3MRhZd2UhQo/s1600/DSC_0018.JPG" height="275" width="320" /></a><br />
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<span style="color: #274e13; font-family: Georgia, 'Times New Roman', serif;"><b>* Take 8 inch pan and over it with cling wrap. If you have a spring form pan, it can be used. Now press the biscuit mixture on all the sides of the pan. If we don' t have the mixture without any lumps, then the biscuit cannot be pressed evenly. Freeze the pan for atleast 20 mins. This will make the base firm.</b></span></div>
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<a href="http://3.bp.blogspot.com/-5HXnPIOLVv4/VQrukkJ_h1I/AAAAAAAAHBo/NcS8T5mYK4A/s1600/DSC_0019.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-5HXnPIOLVv4/VQrukkJ_h1I/AAAAAAAAHBo/NcS8T5mYK4A/s1600/DSC_0019.JPG" height="212" width="320" /></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* Take mixing bowl add the chilled cream cheese to it.Whisk the cream cheese well.</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Dump the condesed milk to the bowl. If you want, you can add 2 tbsp more condensed milk. But don't add too much, then the cake will not set firm. Whisk again for the mixure to blend well.</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Now add the lemon juice and vanilla extract to the bowl. The lemon juice will balance the sweetness of the condensed milk. So don't skip it.</b></span></div>
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<a href="http://2.bp.blogspot.com/-A5ElwaP3NFA/VQruqOYeeCI/AAAAAAAAHCA/2uprCmOkgm4/s1600/DSC_0025.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-A5ElwaP3NFA/VQruqOYeeCI/AAAAAAAAHCA/2uprCmOkgm4/s1600/DSC_0025.JPG" height="312" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Now ,take the cheese cake out of the freezer. Pour the cream cheese filling to the base. Smooth out the mixture evenly. Again cover the pan with a cling wrap and refrigerate for altes 2 hours. You can set the cheese cake overnight too.</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* When you are about to serve, slice the cheese cake and serve. Garnish with a sprig of mint leaves.We can also add any glaze on top of the cheese cake and serve.</b></span></div>
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<b><span style="color: #274e13;">Notes:</span></b><br />
* The cheese cake base has to be froze for atleast 20 mins , to set.<br />
* Adding lemon juice will balance the sweetness.<br />
* The biscuit mixture has to be crumbled well ,to set properly.<br />
* Don't add too much of condensed milk, then the cheese cake will not set properly.<br />
* We can add any fruit glaze on top of the cheese cake.<br />
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<span style="background-color: white; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 31px; text-align: left;">Linking this to "</span><b style="background-color: white; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 31px; text-align: left;">Friendship 5 Series</b><span style="background-color: white; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 31px; text-align: left;"> ", started by "</span><b style="background-color: white; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 31px; text-align: left;"><span style="color: #274e13;"><a href="http://savithakitchen.blogspot.com/" style="color: #2288bb; text-decoration: none;" target="_blank">Savitha Ramesh</a></span></b><span style="background-color: white; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 31px; text-align: left;">" and "</span><a href="http://geethaachalrecipe.blogspot.com/" style="background-color: white; color: #888888; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 31px; text-align: left; text-decoration: none;" target="_blank"><b><span style="color: #274e13;">Geetha Achal</span></b>"</a></div>
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Anonymoushttp://www.blogger.com/profile/09514760781069358329noreply@blogger.com2tag:blogger.com,1999:blog-2980827442952592693.post-10367525615175382942015-04-08T00:00:00.000-07:002015-04-08T04:21:31.942-07:00Chettinad Red Chilli Chutney - செட்டிநாடு மிளகாய் சட்னி - Step by Step <div dir="ltr" style="text-align: left;" trbidi="on">
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This red chilly chutney is a instant chutney, which can be prepared in no time. This is served with idlies and dosais. This is an instant chutney,which can be prepred in no time. I choose this recipe for the "No Cook" series,as it doesn't involve any cooking process. If you want, you can temper this chutney.Alternatively, we can also add red chilli powder,salt and crushed garlic to a bowl. Add salt and sesame oil to your taste.This is my mom's instant chutney powder for idli and dosai.</div>
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Check my other idli podi recipes </div>
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1.<b><a href="http://savithakitchen.blogspot.com/2011/05/idli-milagai-podi.html" target="_blank">Idli podi</a></b></div>
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2.<b><a href="http://savithakitchen.blogspot.com/2014/05/spicy-idli-podi-side-dish-for-idli-and.html" target="_blank">Poondu milagai podi</a></b></div>
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3.<b><a href="http://savithakitchen.blogspot.com/2011/01/peanut-and-sesame-podi-very-apt-for.html" target="_blank">Peanut powder</a></b></div>
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<a href="http://4.bp.blogspot.com/-y0oJPADF-DQ/VQrqyDjz6hI/AAAAAAAAHBA/SjGxU5FU9yU/s1600/DSC_0058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-y0oJPADF-DQ/VQrqyDjz6hI/AAAAAAAAHBA/SjGxU5FU9yU/s1600/DSC_0058.JPG" height="640" width="414" /></a></div>
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<b><span style="color: #274e13;">Preparation time : 10 mins</span></b></div>
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<b><span style="color: #274e13;">Serves : 3</span></b></div>
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<b><span style="color: #274e13;">Ingredients:</span></b></div>
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<b>1.Red chillies - 8 to 10</b></div>
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<b>2.Garlic pods - 2</b></div>
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<b>3.Tamarind - small gooseberry size</b></div>
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<b>4.Sesame oil - as needed</b></div>
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<b>5.Salt - to taste</b></div>
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<b>6.Water - as needed</b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>* This chutney is very spicy,as we are going to grind raw chillies. So adjust the number of chillies according to your taste. Peel the garlic pods . The addition of tamarind, will some how balance the spiceness of the chutney.</b></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Pulse the ingredients with salt in a blender. The mixture will be coarse initially. Add water little by little and grind it into a smooth paste.</b></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* It will take few pulses for the mixture to be smooth. Make sure all the ingredients are grinded together.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Take the chutney in a bowl, add plenty of sesame oil and serve. We can store the chutney in the fridge. When needed, just mix with sesame oil and serve. Serve this chutney with idli or dosai.</b></span></div>
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<b><span style="color: #274e13;">Notes:</span></b><br />
<b>*Adjust the amount of red chillies according to your taste.</b><br />
<b>* Don't add too much garlic pods, then the garlic will dominate the flavour .</b><br />
<b>* If we have excess of this chutney, we can dump it in spicy curries and bring it to boil.</b><br />
<b>* Adding sesame oil will balance the spicness to the chutney.</b><br />
<b>* We can also add few pearl onions to the mixture.</b><br />
<b>* We can also temper with mustard seeds,urad dal ,curry leaves and add it to the chutney.</b><br />
<b>* Take care ,while grinding this chutney, our hands will become itchy.</b><br />
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Linking this to "<b>Friendship 5 Series</b> ", started by "<b><span style="color: #274e13;"><a href="http://savithakitchen.blogspot.com/" style="color: #2288bb; text-decoration: none;" target="_blank">Savitha Ramesh</a></span></b>" and "<a href="http://geethaachalrecipe.blogspot.com/" style="color: #888888; text-decoration: none;" target="_blank"><b><span style="color: #274e13;">Geetha Achal</span></b>"</a></div>
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Anonymoushttp://www.blogger.com/profile/09514760781069358329noreply@blogger.com6tag:blogger.com,1999:blog-2980827442952592693.post-6233164008810690352015-04-07T07:15:00.003-07:002015-04-07T07:23:19.514-07:00Eggless Buttersotch Mousse - 2 Ingredients Fix - Instant mousse recipe - No Cook - Step by Step<div dir="ltr" style="text-align: left;" trbidi="on">
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For the second day of "No Cook" series, I am going to give you the recipe of Eggless butterscotch mousse. This is a instant recipe, with not much effort. This mousse can be used as the filling for your cakes. </div>
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Mousse is a creamy dessert,which can be prepared in n number of variations. Few weeks back, the whole blogging world was filled with instant mousse recipes. I want to give it a try with caramel . So prepared caramel . The first time I prepared the butterscotch by mixing all the ingredients together and cook. The result was bit colourless . The second time I caramalised the brown sugar first and then added other ingredients. This time the butterscotch had that beautifull amber colour. But be very carefull in preparaing the butterscotch. If it takes too much time to caramalize, then it may taste bitter. You can check the recipe to prepare butterscotch <a href="http://savithakitchen.blogspot.com/2015/03/home-made-butterscotch-sauce-step-by.html" target="_blank">here</a>. Once you have the butterscotch handy, then the mousse can be prepared in no time. Enjoy this mousse. Serve your guests with these beautifull mousse and surprise your them.</div>
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<a href="http://1.bp.blogspot.com/-44R6punyP8g/VRGxgYYfkqI/AAAAAAAAHHA/cRL_4KU0XVI/s1600/DSC_0189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-44R6punyP8g/VRGxgYYfkqI/AAAAAAAAHHA/cRL_4KU0XVI/s1600/DSC_0189.JPG" height="640" width="418" /></a></div>
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<b><span style="color: #274e13;">Preparation time : 10 mins</span></b></div>
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<b><span style="color: #274e13;">Setting time : 2 hours</span></b></div>
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<b><span style="color: #274e13;">Serves : 3</span></b></div>
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<b><span style="color: #274e13;">Ingredients:</span></b></div>
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1.<b><a href="http://savithakitchen.blogspot.com/2015/03/home-made-butterscotch-sauce-step-by.html" target="_blank">Home made butterscotch</a> - 1/4 cup</b></div>
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<b>2.Whipping cream - 1/2 cup</b></div>
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<b>3.Vanilla essence - 1/2 tsp</b></div>
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<a href="http://2.bp.blogspot.com/-gE0Yu-cHgzI/VRGxxcpfUAI/AAAAAAAAHHs/uAxgk_K3kkY/s1600/DSC_0182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-gE0Yu-cHgzI/VRGxxcpfUAI/AAAAAAAAHHs/uAxgk_K3kkY/s1600/DSC_0182.JPG" height="640" width="476" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Take the chilled butterscotch out. Now the butter scotch will be thick as in picture. My butterscotch was little less colourfull. So I added a tbsp more for my mousse.</b></span></div>
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<a href="http://3.bp.blogspot.com/-JT9oESnxBcY/VRGw3kogRlI/AAAAAAAAHFE/lSPcmjHrKT4/s1600/DSC_0150.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-JT9oESnxBcY/VRGw3kogRlI/AAAAAAAAHFE/lSPcmjHrKT4/s1600/DSC_0150.JPG" height="260" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Chill the bowl and blades of the hand blender in the refigerator for atleast 30 mins. Or put them in the freezer for atlest 15 mins. Now pour the chilled whipping cream in the bowl.</b></span></div>
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<a href="http://3.bp.blogspot.com/-P_lq_6KbNBM/VRGw3Vl1niI/AAAAAAAAHFA/UV2urs9GlhQ/s1600/DSC_0152.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-P_lq_6KbNBM/VRGw3Vl1niI/AAAAAAAAHFA/UV2urs9GlhQ/s1600/DSC_0152.JPG" height="212" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Whip till it reaches soft peak. Add little vanilla essence and whip it till it reaches stiff peak.</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* The whipped cream will be like this after reaching stiff consistancy.</b></span></div>
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<a href="http://2.bp.blogspot.com/-FFidqslF2WQ/VRGw6-Guo9I/AAAAAAAAHFM/rsf2BhLLbRQ/s1600/DSC_0154.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-FFidqslF2WQ/VRGw6-Guo9I/AAAAAAAAHFM/rsf2BhLLbRQ/s1600/DSC_0154.JPG" height="212" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Now fold in the butterscotch using a spoon or a spatula. Take care not the over beat. Then the cream will become flat. Scoop 2 tbsp of whipped cream and reserve it for serving on top of the mousse.</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* At this point, I felt that the colour was little less, so I added 1 tbsp more to the bowl. Mix till the mixture becomes light brown colour.</b></span></div>
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<a href="http://3.bp.blogspot.com/-bwm-Cw2KCmc/VRGw805hDRI/AAAAAAAAHFc/pg2YyzrVZHM/s1600/DSC_0156.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-bwm-Cw2KCmc/VRGw805hDRI/AAAAAAAAHFc/pg2YyzrVZHM/s1600/DSC_0156.JPG" height="212" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Scoop the mousse in three serving glasses .Cover them with cling wraps and refrigerate for atleast 2 hrs or overnight.</b></span></div>
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<a href="http://1.bp.blogspot.com/-uqwl9hWYy1o/VRGw-NIt2OI/AAAAAAAAHFo/OjPMpaq0drQ/s1600/DSC_0158.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-uqwl9hWYy1o/VRGw-NIt2OI/AAAAAAAAHFo/OjPMpaq0drQ/s1600/DSC_0158.JPG" height="254" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* While serving, scoop the reserved whipped cream on top of the mousse and drizzle with caramel syrup.</b></span></div>
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<b>Notes:</b></div>
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<b>* We can prepare chocolate mousse by replacing caramel with nutella in the same ratio.</b></div>
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<b>* If you want the mousse to have dark amber colour then add more caramel. But it will sweeten the mousse to some extent, so take care.</b></div>
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<b>* The mousse has to be refrigerated atleast 2 hrs for it to set.</b></div>
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<b>* We can also freeze them for future use.</b></div>
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<b>* We can also garnish the mousse with some fresh cut fruits.</b></div>
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Linking this to "<b>Friendship 5 Series</b> ", started by "<b><span style="color: #274e13;"><a href="http://savithakitchen.blogspot.com/" style="color: #2288bb; text-decoration: none;" target="_blank">Savitha Ramesh</a></span></b>" and "<a href="http://geethaachalrecipe.blogspot.com/" style="color: #888888; text-decoration: none;" target="_blank"><b><span style="color: #274e13;">Geetha Achal</span></b>"</a></div>
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<img src="http://3.bp.blogspot.com/-QxtPAtBW8o8/U4uMzg4zqxI/AAAAAAAAIJ8/Ts9Zv34mUOA/s320/1422592_668955799806342_1873417855777779143_n.jpg" height="277" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px;" width="320" /></div>
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Anonymoushttp://www.blogger.com/profile/09514760781069358329noreply@blogger.com1tag:blogger.com,1999:blog-2980827442952592693.post-6762495875526428452015-04-06T00:00:00.000-07:002015-04-06T00:00:10.502-07:00Home made Mayonnaise - No Cook Recipe - Step by step <div dir="ltr" style="text-align: left;" trbidi="on">
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<b>From today we are posting our recipes under the theme " No Cook " recipes for "Friendship Series".That is there are no heating elemnt used in these recipes. They are prepared in no time.</b></div>
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<b> Mayonnaise or mayo is a spread,which is used in sandwiches or a dressing in salads. Mayo is made with egg and oil. The egg yolk emulsifies with oil, to turn into a thick spread. The mustard powder acts as a emulsifier too. But I didn't had it , so skipped the mustard powder. We can also put all the ingredients in a blender and blend well. Nut I used my hand whisk to make the mayo. Store this in a clean and dry container in the refriegrator. When needed just scoop and spread the mayo on your sandwiches.</b></div>
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<a href="http://1.bp.blogspot.com/-o2XPEWm0hK8/VRQzDmi-xlI/AAAAAAAAHII/pMKjj1IlKNw/s1600/DSC_0254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-o2XPEWm0hK8/VRQzDmi-xlI/AAAAAAAAHII/pMKjj1IlKNw/s1600/DSC_0254.JPG" height="640" width="400" /></a></div>
<b><span style="color: #274e13;">Preparation Time : 15 mins</span></b><br />
<b><span style="color: #274e13;">Yields : 1 1/2 cup approx</span></b><br />
<b><span style="color: #274e13;">Source : Alton Brown</span></b><br />
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<b><span style="color: #274e13;">Ingredients:</span></b><br />
1.Egg Yolk - 1<br />
2.Salt - 1/2 tsp<br />
3.Dry mustard - 1/2 tsp (optional )<br />
4.Sugar - 1/2 tsp<br />
5.Lemon Juice - 2 tsp<br />
6.Vinegar - 1 tbsp<br />
7.Olive oil - 1 cup ( 250 ml)<br />
8.Pepper powder - 1/2 tsp<br />
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<b><span style="color: #274e13;">Method:</span></b><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">* Take a mixing bowl, place the egg yolk into the bowl. The egg should be at room tempeerature. We are going to make mayo with raw eggs. To avoid food poisoning, always use fresh eggs. We can also make mayo using our electric whisk. But I have used hand beater, for a change. You can also put all the ingredients into a blender and blend everything together.</span></b></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Take half of lemon juice,salt and vinegar to the bowl. We are going to add the other half of the liquid ,towards the end.</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Whisk for a minute, the mixture will be like this. It will be just frothy. </b></span></div>
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<a href="http://1.bp.blogspot.com/-b8-732TwZtc/VRQzzDPt9LI/AAAAAAAAHI4/glCCLkzLpQA/s1600/DSC_0240.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-b8-732TwZtc/VRQzzDPt9LI/AAAAAAAAHI4/glCCLkzLpQA/s1600/DSC_0240.JPG" height="351" width="400" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* After 5 minutes, the mixture would have started to turn pale yellow. the egg yolk mixes with the oil . This process is called emulsification.Add oil little by little. If you pour the entire content initially,then the mixture may curdle. So introduce oil in small proportions.</b></span></div>
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<a href="http://3.bp.blogspot.com/-FYK8E6qpRwk/VRQz730yZdI/AAAAAAAAHJU/oZghBImeXrE/s1600/DSC_0241.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-FYK8E6qpRwk/VRQz730yZdI/AAAAAAAAHJU/oZghBImeXrE/s1600/DSC_0241.JPG" height="341" width="400" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Once the mixture has turned into a thick mixture, add the other half amount of the vinegar,salt and lemon juice. Beat it again. From now on, we can add oil like that of a stream. Here after the mayo will not curdle.</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* After we dumped the entire amount of oil in a steady stream, the mixture will turn thick and creamy. </b></span></div>
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<a href="http://1.bp.blogspot.com/-0xGmmEEAwdw/VRQz62m3XwI/AAAAAAAAHJE/H53KHY_OJN4/s1600/DSC_0245.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0xGmmEEAwdw/VRQz62m3XwI/AAAAAAAAHJE/H53KHY_OJN4/s1600/DSC_0245.JPG" height="349" width="400" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* At last, add the pepper powder and mustard powder. I didn't have mustard powder, so I have skipped it. Transfer the mayo to a clean and dry bottle and refrigerate.</b></span><br />
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<a href="http://1.bp.blogspot.com/-KF_BAKW8KxU/VRQ0Aug8XPI/AAAAAAAAHJc/tAC7Tmidy_g/s1600/DSC_0246.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KF_BAKW8KxU/VRQ0Aug8XPI/AAAAAAAAHJc/tAC7Tmidy_g/s1600/DSC_0246.JPG" height="330" width="400" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b> Initially, the mayo will look thin. But after refrigerating, it will become thick. Spread the mayo in your sandwishes or add it to your salads. </b></span></div>
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<b><span style="color: #274e13;">Notes:</span></b><br />
<b>* For a good mayo, use fresh eggs.</b><br />
<b>* Always add oil little by little, if not the mixture may curdle.</b><br />
<b>* We can use a blender or electric whisk to make mayo.</b><br />
<b>* Always add pepper powder at the end.</b><br />
<b>* Refrigirate the mayo to last longer.</b><br />
<b>* Don't over beat the mayo mixture , then it will flatten.</b><br />
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<a href="http://2.bp.blogspot.com/-EAP_ulJ_Tww/VRQzHTsNBmI/AAAAAAAAHIg/-kfGkGHYuq8/s1600/DSC_0265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-EAP_ulJ_Tww/VRQzHTsNBmI/AAAAAAAAHIg/-kfGkGHYuq8/s1600/DSC_0265.JPG" height="640" width="406" /></a></div>
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Linking this to "<b>Friendship 5 Series</b> ", started by "<b><span style="color: #274e13;"><a href="http://savithakitchen.blogspot.com/" style="color: #2288bb; text-decoration: none;" target="_blank">Savitha Ramesh</a></span></b>" and "<a href="http://geethaachalrecipe.blogspot.com/" style="color: #888888; text-decoration: none;" target="_blank"><b><span style="color: #274e13;">Geetha Achal</span></b>"</a></div>
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Anonymoushttp://www.blogger.com/profile/09514760781069358329noreply@blogger.com5tag:blogger.com,1999:blog-2980827442952592693.post-62239713552084142572015-04-01T13:14:00.000-07:002015-04-03T17:32:59.106-07:00Fish Moilee - Kerala Fish Stew - Step by Step<div class="separator" style="clear: both; text-align: justify;">
Fish moilee is a traditional fish stew from the state of "Kerala". This is a coconut milk based stew, where fish is part fried and added to the stew. This goes very well with plain rice of kushka. We can either use fresh coconut milk or canned coconut milk. This stew is prepared using coconut oil, for a trditional taste and aroma. If you feel the coconut oil is fat, then you can replace half amount of coconut oil with regular oil.</div>
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Check my other kind of fish curries </div>
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<b><a href="http://savithakitchen.blogspot.com/2014/04/salem-fish-curry-guest-post-from-my.html" target="_blank">1.Salem Fish Curry</a></b></div>
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<b><a href="http://savithakitchen.blogspot.com/2010/10/fish-curry-keluthi-meen-kuzhambu.html" target="_blank">2.Fish Curry</a></b></div>
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<a href="http://4.bp.blogspot.com/-YbrgroFUHaA/VRwrmqQgFgI/AAAAAAAAHPc/GTwHWUt5UMw/s1600/DSC_0389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-YbrgroFUHaA/VRwrmqQgFgI/AAAAAAAAHPc/GTwHWUt5UMw/s1600/DSC_0389.JPG" height="640" width="428" /></a></div>
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<b><span style="color: #274e13;">Preparation Time : 10 mins</span></b></div>
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<b><span style="color: #274e13;">Cooking time : 20 mins</span></b></div>
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<b><span style="color: #274e13;">Serves : 4</span></b></div>
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<b><span style="color: #274e13;">Ingredients:</span></b></div>
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To marinate the fish :</div>
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1.Tilapia slices - 20 pieces</div>
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2.Lemon juice - 2 tsp</div>
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3.Salt - to taste</div>
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4.Pepper powder - to taste</div>
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5.Turmeric powder - 1/4 tsp</div>
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<b><span style="color: #274e13;">For the Stew :</span></b></div>
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1.Onion - 1/2 (big) chopped</div>
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2.Green chillies - 5 to 6</div>
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3.Ginger grlic paste - 1/2 tsp</div>
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4.Tomatoes - 1/2 cubed</div>
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5.Thin coconut milk - 1 cup</div>
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6.Thick coconut milk - 1/2 cup</div>
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7.Coconut oil - 1/4 cup</div>
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8.Fennel seeds - 1/2 tsp</div>
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9.Turmeric powder - 1/4 tsp</div>
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10.Salt - to taste</div>
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11.Cilantro - few (chopped)</div>
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<a href="http://3.bp.blogspot.com/-MHs-Fy8hMdg/VRwrmYQmhfI/AAAAAAAAHPY/bXxRAA2XzSc/s1600/DSC_0394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-MHs-Fy8hMdg/VRwrmYQmhfI/AAAAAAAAHPY/bXxRAA2XzSc/s1600/DSC_0394.JPG" height="640" width="476" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Wash the fish slices and marinate it with lemon juice,turmeric powder,salt and pepper powder. If you don't have lemon juice,we can replace it with vinegar. But add less vinegar compared to the lemon juice. LEt it sit in the kitchen counter for atleast 10 mins. If you have time, we can refrigerate the fish overnight.</b></span></div>
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<a href="http://4.bp.blogspot.com/-xteYIJwODKE/VRwrEh8SgQI/AAAAAAAAHOQ/iL2-KnkbbE8/s1600/DSC_0367.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-xteYIJwODKE/VRwrEh8SgQI/AAAAAAAAHOQ/iL2-KnkbbE8/s1600/DSC_0367.JPG" height="295" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Take a pan, add little coconut oil and shallow fry the marinated fish slices. Dont fry the fish till crisp. The fish should be partly fried.</b></span></div>
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<a href="http://3.bp.blogspot.com/-xi9AsUV7uy4/VRwrD9uPVmI/AAAAAAAAHOE/-Tp9YT7Ps9I/s1600/DSC_0368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-xi9AsUV7uy4/VRwrD9uPVmI/AAAAAAAAHOE/-Tp9YT7Ps9I/s1600/DSC_0368.JPG" height="264" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Strain the partly fried fish slices on a plate. Now lets start making the curry. The oil,remaining after frying the fish will have so much flavour, so try to cook the stew in the same oil.</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Add the remaining coconut oil and temper with fennel seeds ,green chillies and sliced onion. Sprinkle salt to the onion and let it turn translucent.If you have curry leaves,we can add it to the tempering.</b></span></div>
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<a href="http://4.bp.blogspot.com/-fMvrgEdDvBs/VRwrGt1zK8I/AAAAAAAAHOc/H5Tdc4sFYRc/s1600/DSC_0370.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-fMvrgEdDvBs/VRwrGt1zK8I/AAAAAAAAHOc/H5Tdc4sFYRc/s1600/DSC_0370.JPG" height="245" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Add ginger garlic paste to the pan and saute. Let the raw smell of the ginger garlic paste goes off. Add turmeric powder to the onion and let it saute for a while.</b></span></div>
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<a href="http://3.bp.blogspot.com/-NX2rayPWAvk/VRwrH9_qfcI/AAAAAAAAHOk/CFgNLVHju9s/s1600/DSC_0371.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NX2rayPWAvk/VRwrH9_qfcI/AAAAAAAAHOk/CFgNLVHju9s/s1600/DSC_0371.JPG" height="264" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Now add thin coconut milk. If you are going to use fresh coconut milk, then pour the second milk to the paan. If you are going to use canned coconut milk, then take 1/2 cup of thick coconut milk and add water to make it thin. Let the mixture come to boil. This will make the stew to blend all the ingredients. </b></span></div>
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<a href="http://2.bp.blogspot.com/-PkTvNGUhvtY/VRwrJX4opbI/AAAAAAAAHOs/4rhG0ykoVHI/s1600/DSC_0372.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-PkTvNGUhvtY/VRwrJX4opbI/AAAAAAAAHOs/4rhG0ykoVHI/s1600/DSC_0372.JPG" height="249" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Add the cubed tomatoes and bring it to boil. the tomatoes should not cook completely , it should be just cooked ,it will give a different colour combo to the stew. Now dump in the fried fish slices to the pan.</b></span></div>
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<a href="http://3.bp.blogspot.com/-hqk1T39lGaw/VRwrMDvKO3I/AAAAAAAAHO0/g9RLMWhaqkU/s1600/DSC_0374.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-hqk1T39lGaw/VRwrMDvKO3I/AAAAAAAAHO0/g9RLMWhaqkU/s1600/DSC_0374.JPG" height="250" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* When the fish is blended with the stew, add the thick coconut milk to the pan. The stew should not boil after the thick coconut milk is added. Adjust the thickness of the stew according to your wish. If you want the stew to be more thick, add some more thick coconut milk to the stew.</b></span></div>
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<a href="http://1.bp.blogspot.com/-SsqmnNJmFmw/VRwrNljbggI/AAAAAAAAHO8/XKMY62pS0uk/s1600/DSC_0375.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-SsqmnNJmFmw/VRwrNljbggI/AAAAAAAAHO8/XKMY62pS0uk/s1600/DSC_0375.JPG" height="238" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>* Cover the pan and let it sit in low flame for atleast 10 mins. At last add salt,pepper powder and chopped cilantro to the stew and turn it off.</b></span></div>
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<a href="http://2.bp.blogspot.com/-D5CCK1lhU8E/VRwrY-vAJsI/AAAAAAAAHPE/fTDf6GvyHn4/s1600/DSC_0378.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-D5CCK1lhU8E/VRwrY-vAJsI/AAAAAAAAHPE/fTDf6GvyHn4/s1600/DSC_0378.JPG" height="211" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b> Serve the fish moilee with steamed rice or kushka.</b></span></div>
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<b><span style="color: #274e13;">Notes:</span></b></div>
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* You can use any kind of fish for this stew.If it is boneless it will be fine, but not necessary.</div>
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* We can also add some corinader powder to the stew for thickness.</div>
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* If you don't want to use coconut oil completely, you can use half coconut oil and half olive oil.</div>
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* While frying the fish, take care not the make it crispy.</div>
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* If you don't have lemon juice,we can use vinegar.</div>
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* Use less tomatoes,as we have lemon juice in the stew.</div>
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* Don't mash the tomatoes, just let it float in cubes in the stew for a colourfull combo.</div>
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