tag:blogger.com,1999:blog-56613245803419585422024-03-28T00:34:22.964-07:00Adukala Vishesham(A peep into our kitchen)AdukalaVisheshamhttp://www.blogger.com/profile/17949032050016158418noreply@blogger.comBlogger187125tag:blogger.com,1999:blog-5661324580341958542.post-28578763665197279472014-03-06T16:26:00.002-08:002014-03-06T17:07:25.301-08:00 Mixed vegetable Khichdi <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, 'Times New Roman', serif;">Khichdi in hindi means hotchpotch, which is like a stew with lot of ingredients cooked in one big pot. There are many variations to the Indian khichdi. Here is our take on </span><span style="font-family: Georgia, 'Times New Roman', serif;">this wholesome meal with rice, lentils and vegetables that is perfect for the whole family. Also this is a great choice for babies about 8 months and older because it's mushy and easy to digest. </span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b>
<b>Prep Time: </b>20 mins</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients</b>:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5zFk4ZKgsB2yanBoLrIIAyQaquH96Pr7QDh2vkWHHZaZHRCc5XShvaJtees3NBXh2gcyrousamwzB1GSzcbObQgAqKhe_WhNSJ223tpGgIlS1FE_Zc-gy_zdHMryZc7nwiDFZolKybfE/s1600/IMG_3956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5zFk4ZKgsB2yanBoLrIIAyQaquH96Pr7QDh2vkWHHZaZHRCc5XShvaJtees3NBXh2gcyrousamwzB1GSzcbObQgAqKhe_WhNSJ223tpGgIlS1FE_Zc-gy_zdHMryZc7nwiDFZolKybfE/s400/IMG_3956.JPG" height="266" width="400" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Rice (basmati/sona masoori): 1 cup </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Moong Daal: 1/3 cup </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Mixed vegetables of your choice: 1/3 cup</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">( Carrot</span><span style="font-family: Georgia, 'Times New Roman', serif;">/Cauliflower/</span><span style="font-family: Georgia, 'Times New Roman', serif;">Peas )</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Onions (chopped): 3 tablespoons</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ginger (chopped): 1 teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Garlic (chopped): 1 teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Jeera: 1 teaspoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Turmeric powder: 1/2 teaspoon<br />
Green chillies (optional): 1-2
</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ghee: 2-3 tablespoons</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Water: 2 1/2 cups</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Heat some oil/ghee in a pressure cooker. Add the jeera, ginger, garlic, onions and saute. Add turmeric, salt, chopped vegetables and saute again for 2-3 mins. Add the moong dal and rice and stir for another minute before adding the water. Adjust the salt. Pressure cook for 2 whistles. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />
For babies you can over cook for about 3-4 whistles and mush it up with a spoon. Serve hot with ghee or even mix it up with yogurt.</span></div>
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AdukalaVisheshamhttp://www.blogger.com/profile/17949032050016158418noreply@blogger.com177tag:blogger.com,1999:blog-5661324580341958542.post-34528964215419087122014-02-24T16:35:00.001-08:002014-02-24T18:29:04.053-08:00Baked Salmon<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm7YhjP6RB1XafYX2CU9mKdsPkZZjLdFe65zJpNh5yqjyYKqk1fV6ALVFfVgfeqdJMLEYf1xH7byKj2s77yBt35OKErz0p2XzSnQ8y6knB_xv6LPfubhRn58KZd-zcuxWg4DJezmKIkos/s1600/IMG_5191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm7YhjP6RB1XafYX2CU9mKdsPkZZjLdFe65zJpNh5yqjyYKqk1fV6ALVFfVgfeqdJMLEYf1xH7byKj2s77yBt35OKErz0p2XzSnQ8y6knB_xv6LPfubhRn58KZd-zcuxWg4DJezmKIkos/s1600/IMG_5191.JPG" height="426" width="640" /></span></a></div>
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<span style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Salmon is abundant here in the Pacific Northwest and is a highly popular fish. It is full of omega-3 fatty acids which is known to improve heart health. We have attempted to make it to suit our spicy Indian palates. Absolutely healthy and delicious this dish makes a great appetizer or a side.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>
Prep Time: </b>20 mins</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzw0g45dZHja3NoD28veZoiJ0JaL-Bwxjk_Gdz1OX5V4WPwlK3ZEZQomEeujMJ-p5FXdtGvYD5-sTL8BtWjxv4DIb65sl1DnhdXSuz_lb2a5QlITkpQJzfYyXsJ5mA4RMSlLewKaRoqbg/s1600/IMG_5177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzw0g45dZHja3NoD28veZoiJ0JaL-Bwxjk_Gdz1OX5V4WPwlK3ZEZQomEeujMJ-p5FXdtGvYD5-sTL8BtWjxv4DIb65sl1DnhdXSuz_lb2a5QlITkpQJzfYyXsJ5mA4RMSlLewKaRoqbg/s1600/IMG_5177.JPG" height="325" width="400" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Salmon fillets (cubed): 10 pieces</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Chili Powder: 2 teaspoons</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Turmeric Powder: 1 teaspoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Coriander Powder: 2 teaspoons</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Pepper: 1 teaspoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Fenugreek powder: a pinch</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Curry Leaves: handful</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Olive oil: 3-4 tablesoons</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Lemon juice: 1/2 lemon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt to taste</span><br />
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<div style="text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif;">* You can use the fresh or frozen fillets. We used the frozen salmon fillets from costco.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">* You could also use any fish curry masala which is one step easier to make the marinade.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">* You can instead add 1 1/2 tablespoons of the fish masala, salt, pepper, olive oil, lemon juice and curry leaves.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">* The oil in the marinade is key to getting a moist fish when baking else it will get very dry and rubbery. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mix all the dry powders. Add the olive oil and lemon juice. Tear in the curry leaves. Make a smooth paste and rub it all over the fish cubes. It's best if you can marinate for more than 24 hours. Pre heat the oven to 500 F.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Take an oven proof flat baking tray or a pizza plate. Cover it in aluminium foil. Spray some cooking oil or rub some oil before you put the fish else it might stick to the aluminium foil. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Put the marinated fish cubes and bake for about 15 - 20 mins when it almost starts to brown, broil it on high for 2-3 mins and turn off the oven. It might take longer, keep a check on the fish while it bakes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Serve hot. Squeeze some more lemon if you like.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJG-vQQBs4i3PnOB7txhMCaV7RzyFRDpEqShyphenhyphenPn3oboi-ZTbqWCkjGj7OXLNRLMMDvi3-bAL6KaywqOS1y8_Z3TuJ6DyZMw3qLtKcYosfL2Vqv4HAKYPpK62dhKDiE9gAEhJAY48j9oc/s1600/IMG_5182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: justify;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJG-vQQBs4i3PnOB7txhMCaV7RzyFRDpEqShyphenhyphenPn3oboi-ZTbqWCkjGj7OXLNRLMMDvi3-bAL6KaywqOS1y8_Z3TuJ6DyZMw3qLtKcYosfL2Vqv4HAKYPpK62dhKDiE9gAEhJAY48j9oc/s1600/IMG_5182.JPG" height="426" width="640" /></a></div>
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AdukalaVisheshamhttp://www.blogger.com/profile/17949032050016158418noreply@blogger.com19tag:blogger.com,1999:blog-5661324580341958542.post-52308382993172943452014-02-05T12:00:00.000-08:002014-02-05T20:50:14.711-08:00Cabbage Spinach Fried Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-pMgUnut6ni2apN78MLXtMN3Giyjcv1gntwzIcFyJqQTsgTV04JzsSdhGVWYZ9pdNFw_bSkWU7iEZJYbBnhCckqHsEHOEEHVLr0Sm6vJzgEeSgT5osAqZpvg_nOzEghO8P9tQzgl4BU8/s1600/IMG_4075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-pMgUnut6ni2apN78MLXtMN3Giyjcv1gntwzIcFyJqQTsgTV04JzsSdhGVWYZ9pdNFw_bSkWU7iEZJYbBnhCckqHsEHOEEHVLr0Sm6vJzgEeSgT5osAqZpvg_nOzEghO8P9tQzgl4BU8/s1600/IMG_4075.JPG" height="426" width="640" /></a></span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">This is a quick fix meal with a few basic ingredients we usually have in the fridge. </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: left;">Interestingly </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">this combination of Spinach and Cabbage is really good and is a great way for kids to eat some greens and protein all in one meal.</span></div>
<span style="font-family: Georgia, Times New Roman, serif;">
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Prep Time: </b>20 mins</span><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjuf3X0Tb6JajiD3IYduNp0Zv-OUwa3zoKzeI37DCZyYvXF_9Hl971QYUg7i-CarLPgnEWVbHxM-dTf3x4rhem0BKl-3-ZB2gfbPTyz1VdCHzbllYC8NUPz8uA-wenR0MPvsBQMGv8qcY/s1600/IMG_4052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjuf3X0Tb6JajiD3IYduNp0Zv-OUwa3zoKzeI37DCZyYvXF_9Hl971QYUg7i-CarLPgnEWVbHxM-dTf3x4rhem0BKl-3-ZB2gfbPTyz1VdCHzbllYC8NUPz8uA-wenR0MPvsBQMGv8qcY/s1600/IMG_4052.JPG" height="266" width="400" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Cabbage (sliced): 1/4 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Spinach (chopped): 1/4 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Basmati Rice (cooked): 1 1/2 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Onions (chopped): 1/4 cup </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ginger (chopped): 1 tablespoon </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Garlic (chopped): 1 tablespoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Green Chili (chopped): 2-3</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Egg (optional): 1 scrambled</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt and pepper to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Oil: 2 tablespoons</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Heat oil in a wok or a deep heavy bottom dish. On medium to high flame add the chopped onions, ginger, garlic, green chilies and saute. Make sure you keep sauteing else it will burn. Add the cabbage and spinach and saute. Add salt and pepper to taste. Add the cooked rice and mix well. Scramble the egg in a different pan with some salt and pepper. Mix into the rice and serve hot.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijARsrrzD0btYNfpGE17thKFzgHGABKdVwt4H3eLX5MzMW9TJ0jUajOcCeUcV1-63abPoTMtRRRBtceR18m5PRZFdFEL3y22zAi0TupR8KOEIvFA8KGeiVVhyphenhyphenq57bIWF4G50HOblt26xg/s1600/IMG_4078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijARsrrzD0btYNfpGE17thKFzgHGABKdVwt4H3eLX5MzMW9TJ0jUajOcCeUcV1-63abPoTMtRRRBtceR18m5PRZFdFEL3y22zAi0TupR8KOEIvFA8KGeiVVhyphenhyphenq57bIWF4G50HOblt26xg/s1600/IMG_4078.JPG" height="426" width="640" /></span></a></div>
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AdukalaVisheshamhttp://www.blogger.com/profile/17949032050016158418noreply@blogger.com25tag:blogger.com,1999:blog-5661324580341958542.post-30044112673200440412014-02-01T10:45:00.000-08:002014-02-01T15:52:58.596-08:00Nachos <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI5nKK4HRk6JLMbxMOHFhblmDLUbYuWsnzF9O_HOoFPbLdMKRYHypQNui3JJnnARufsThkoJmYjffAxu505Onl3ejrGfRfkZhUFIq2hyIvmknrrcfBSCpHIcsgHNvf4PbrY4Zarb7GXcU/s1600/IMG_5130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI5nKK4HRk6JLMbxMOHFhblmDLUbYuWsnzF9O_HOoFPbLdMKRYHypQNui3JJnnARufsThkoJmYjffAxu505Onl3ejrGfRfkZhUFIq2hyIvmknrrcfBSCpHIcsgHNvf4PbrY4Zarb7GXcU/s1600/IMG_5130.JPG" height="426" width="640" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Superbowl is only a day away and this year the excitement has been crazy since our home team the Seattle Seahawks is playing. Go Hawks!!!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">To make it more fun this super bowl party, we decided to try Nachos. Its like chips and dip all together in one big dish. What more do you need than Chips, cheese and some heat to watch the big game.</span></div>
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<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">For those who want a non-veg appetizer you could give this super easy <a href="http://adukala.vishesham.in/2012/02/hot-n-spicy-chicken-wings.html" target="_blank">chicken wings recipe</a> a try.</span></div>
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<b style="font-family: Georgia, 'Times New Roman', serif;">Prep Time</b><span style="font-family: Georgia, 'Times New Roman', serif;">: 20 mins</span><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9atB5HsVu3tNkglq_BsZD5NrlIptcyuunWEY1plz4b8zK8axsrmPvdFijMruJcs7vPc5LboZiu59MCarvlKBVvPjRtgSPSfI-O2uI924dregzMAQ3a2kyQO_Qq96OpYD8QMSJNKmzCVM/s1600/IMG_5095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9atB5HsVu3tNkglq_BsZD5NrlIptcyuunWEY1plz4b8zK8axsrmPvdFijMruJcs7vPc5LboZiu59MCarvlKBVvPjRtgSPSfI-O2uI924dregzMAQ3a2kyQO_Qq96OpYD8QMSJNKmzCVM/s1600/IMG_5095.JPG" height="261" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Tortilla Chips: 1 bag (we used little more than half )</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Black Beans or Refried beans or chilli with beans: 1 can</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Salsa (we used the hot chunky): 1/2 bottle</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Sour Cream: 4-5 tablespoons</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Guacamole: 4-5 tablespoons</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Sliced black olives (canned or fresh): 4 tablespoons</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Jalapenos (pickled): 3-4 tablespoons</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Tostitos Salsa Con Queso / Cheesy sauce: 1/2 bottle or more </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">(we used the store bought one for convenience sake) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mexican shredded cheese: 1/4 cup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Scallions/ Green onions (optional): 1 bunch chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">*We used homemade Guacamole, for the recipe click <a href="http://adukala.vishesham.in/2014/01/guacamole.html" target="_blank">here</a>.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In a flat bottom oven safe dish spread a layer of tortilla chips. Sprinkle a layer of cheese on top of it. Meanwhile heat the beans for two minutes in the microwave. Preheat the oven for 375 F. Once the oven is ready bake for 5-7 minutes or until the cheese melts slightly. Spread the beans on top it. Add the rest of the chips. Spread a layer of chunky salsa, olives, jalapenos. Drizzle the cheesy sauce and bake again for 5 mins. Take it out and add the guacamole and sour cream. Garnish with the scallions if you like.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Serve hot and we bet it will vanish off in minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwruq_m-pGBiQMIbrTL2MBg4Avz0Tcom5Fkg1LUe3SZwR6dC1x_x2298v4WPWZk1_ziLEWJN1qdY7CkSTdjdDGqAlz-dmmbdfDVakSQSmWvt_Q7hxLI6Nqm_lYWfsgKWk-1_fKjKHGPr4/s1600/IMG_5126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwruq_m-pGBiQMIbrTL2MBg4Avz0Tcom5Fkg1LUe3SZwR6dC1x_x2298v4WPWZk1_ziLEWJN1qdY7CkSTdjdDGqAlz-dmmbdfDVakSQSmWvt_Q7hxLI6Nqm_lYWfsgKWk-1_fKjKHGPr4/s1600/IMG_5126.JPG" height="344" width="640" /></a></div>
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AdukalaVisheshamhttp://www.blogger.com/profile/17949032050016158418noreply@blogger.com13tag:blogger.com,1999:blog-5661324580341958542.post-26730152001586082732014-01-23T15:52:00.000-08:002014-01-23T15:52:01.078-08:00Guacamole<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWlTfCP__ofinoaeOD9038XIhVblNYJijvOpjN6jqLWwV0qSid-ytinutiCVakO3O2Pl5ZoEeS-hjXwk_HZcta6aJxUX59Xs_qSkbkDQ3BYN7XdKxvi4hCCs3QAalV4QIIrIMRv-usFk4/s1600/IMG_1112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWlTfCP__ofinoaeOD9038XIhVblNYJijvOpjN6jqLWwV0qSid-ytinutiCVakO3O2Pl5ZoEeS-hjXwk_HZcta6aJxUX59Xs_qSkbkDQ3BYN7XdKxvi4hCCs3QAalV4QIIrIMRv-usFk4/s1600/IMG_1112.JPG" height="426" width="640" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Guacamole is a great Mexican dip that is made of avocados. Avocado on its own is very plain tasting but jumps to life mixed with these spices. Serve them with tortilla chips and we bet you wont stop the munching.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Prep Time: </b>10 mins</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRjMKjxnWGTvG_RMCIo8-lL6RCOQF1J5_-yyB_P3HAPgJkTQZSbZbDbPh61LZmrC6gpR1nxzJjCzv1_wsDGkmfBG1XDYap2ZzCgjPq4nDutF6D3KkG5R0X-ev1CiVpMQyvoY39h8WhRaI/s1600/IMG_1104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRjMKjxnWGTvG_RMCIo8-lL6RCOQF1J5_-yyB_P3HAPgJkTQZSbZbDbPh61LZmrC6gpR1nxzJjCzv1_wsDGkmfBG1XDYap2ZzCgjPq4nDutF6D3KkG5R0X-ev1CiVpMQyvoY39h8WhRaI/s1600/IMG_1104.JPG" height="266" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Avocado: 1</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Onion (finely chopped): 2 tablespoons</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Garlic (finely chopped): 1 pod</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Green Chilies (chopped): 2</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Lemon Juice: 1/2 lemon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Salt to taste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">* The trick with good guacamole is getting a good avocado. You should press and check to see if its slightly ripe. Overripe ones when you open are more brown than green. The key is to find the flesh all green and soft.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Finely chop the onions, garlic and green chilies. We usually do it in the food chopper on one single run. Cut the avocado and deseed it. Scoop the flesh out and run it in the mixer just once to get it all smooth.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">You could even mix it with a spoon and add it to the chopped onions, garlic and green chilies. Finally add the salt and lemon juice to your taste. You could even add some chopped fresh cilantro leaves if you like.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The dip is ready to be served.</span></div>
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AdukalaVisheshamhttp://www.blogger.com/profile/17949032050016158418noreply@blogger.com6tag:blogger.com,1999:blog-5661324580341958542.post-35838196129150087242014-01-14T19:01:00.001-08:002014-01-14T19:01:54.861-08:00Khara Pongal and Sakkarai Pongal<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwAKkDjePtoWlaA2_ahXOTuj9IwVXfKh7-i8ckIDjU7n8u5-KCA0cb0wV4c8RZMPqh4GB_Hh9MT9LU0dyDEZYlaNMJCGDZLDhCBSuq4PrLKJhJ11IinQyARMhSDGtWh3xYBwDD9QjKiQ/s1600/IMG_4889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwAKkDjePtoWlaA2_ahXOTuj9IwVXfKh7-i8ckIDjU7n8u5-KCA0cb0wV4c8RZMPqh4GB_Hh9MT9LU0dyDEZYlaNMJCGDZLDhCBSuq4PrLKJhJ11IinQyARMhSDGtWh3xYBwDD9QjKiQ/s640/IMG_4889.JPG" width="640" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Wishing all our dear readers abundance of happiness and prosperity on this Pongal. Pongal is a harvest festival mainly celebrated by the people of Tamil Nadu. It also coincides with MakaraShankaranthi which is also the harvest festival for many other states. On this special day they make the two versions of this rice and lentil dish, one sweet and one spicy i.e, Sharkara Pongal and Khara pongal.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<b style="text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;"> <span style="font-size: large;">Ven Pongal/ Khara Pongal</span></span></b></div>
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<b style="text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRi0YU3gsubgwGXJxoHBikVPUQZzj_guB4WAT34VBWSiEqUhgNQbiOPbrSzBF1fwu1XqLTK5bnbiSYrdXwiZ1Nmq03Jclp6U6GLK6-Tgo9uTkB-ddH-W3DkG0KxD4aciTdUA7OkfCuGSw/s1600/IMG_4901.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRi0YU3gsubgwGXJxoHBikVPUQZzj_guB4WAT34VBWSiEqUhgNQbiOPbrSzBF1fwu1XqLTK5bnbiSYrdXwiZ1Nmq03Jclp6U6GLK6-Tgo9uTkB-ddH-W3DkG0KxD4aciTdUA7OkfCuGSw/s640/IMG_4901.JPG" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Prep Time: 30 mins</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPP3GRwJFzU-gW1y1N22fZFM0_6Gr7T_iNyaG_ibrTB8iDcG7ZRpqAUBN-Tz9xB6NQfAMKRxufCMbVhvU2ecsaB7l2rVnUsnUQdHoJYp4FIor_eXRVX7iHo7TkdLLR0ivOdKek1mm6dL4/s1600/IMG_4837.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPP3GRwJFzU-gW1y1N22fZFM0_6Gr7T_iNyaG_ibrTB8iDcG7ZRpqAUBN-Tz9xB6NQfAMKRxufCMbVhvU2ecsaB7l2rVnUsnUQdHoJYp4FIor_eXRVX7iHo7TkdLLR0ivOdKek1mm6dL4/s400/IMG_4837.JPG" width="400" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Sona Masuri Rice: 3/4 cup</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Yellow Split Moong Dal: 1/4 cup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Jeera: 1 teaspoon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Black Peppercorn: 1 teaspoon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ginger (grated): 1 teaspoon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Green Chili (chopped): 1</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Turmeric Powder: 1/2 teaspoon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ghee: 3-4 tablespoons</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Curry Leaves: 2-3</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Water </span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><div style="text-align: justify;">
<br /></div>
</span><span style="font-family: Georgia, Times New Roman, serif;"><div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Heat some ghee in a pressure cooker. Add jeera, black pep</span>percorns and the grated ginger and saute. Add the moong dal and saute for a minute. Add the rice. Put the turmeric powder and saute for 5 mins. Add 3 cups of water. Put salt to taste. Stir and cover and cook for about 3-4 whistles.</div>
</span><div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Turn off the heat. Open and check to see if its all cooked and should look little mushy. If you think its still thick and lumpy. Boil some water and add it little by little while continuously stirring. Heat little more ghee and fry some cashews and add on the top. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Serve hot plain or along with some steaming sambhar.</span></div>
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<b style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b></div>
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<b style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"> <span style="font-size: large;"> Sakkarai Pongal</span></span></b></div>
<b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVI-8jf8ZBjWaJUF4gMx911fn9llYo-upr165jPWTCHqQBJieFFl5vgXo9tNvkXQT8vrGrP8XptmlT8QDDnGgjZ6H_8hS5II6MVfveud533BUfoxTIH2_PQ_mZSD1zDPM9npSeo4mpvXo/s1600/IMG_4912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVI-8jf8ZBjWaJUF4gMx911fn9llYo-upr165jPWTCHqQBJieFFl5vgXo9tNvkXQT8vrGrP8XptmlT8QDDnGgjZ6H_8hS5II6MVfveud533BUfoxTIH2_PQ_mZSD1zDPM9npSeo4mpvXo/s640/IMG_4912.JPG" width="640" /></a></div>
<b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Prep Time: </b>30 mins</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV3OL8tp0ce3SC6yyfROkVbNdngnKIJ3p_uuWILEIaJXb0PNsDEML83rnW-PitXSGgkaHd8WPiLgRZTenRPeBFLdrAj_Jaf6Aosn9bzVbhnWX8UwfLbAjzAOQ3sMXAeZNbt_d2Bde1tJU/s1600/IMG_4833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV3OL8tp0ce3SC6yyfROkVbNdngnKIJ3p_uuWILEIaJXb0PNsDEML83rnW-PitXSGgkaHd8WPiLgRZTenRPeBFLdrAj_Jaf6Aosn9bzVbhnWX8UwfLbAjzAOQ3sMXAeZNbt_d2Bde1tJU/s400/IMG_4833.JPG" width="400" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Sona Masuri Rice: 3/4 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Yellow Split Moong Dal: 1/4 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Jaggery: 1/2 cup or more </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cashew nuts: 1 tablespoon'</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Raisins: 1 tablespoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cardamom: 2 pods powdered</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ghee: 1/3 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Milk: 1/2 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Water : 3 cups</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">* You can fully cook it in low fat milk or do half - half ratio of milk and water.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Lightly toast the moong dal in a pressure cooker without any ghee. Add the rice. Pour the milk and water and pressure cook for 3 -4 whistles until fully soft and cooked. Melt jaggery with 2-3 tablespoons water until syrupy. Open the pressure cooker and add in the melted jaggery and stir well and let it thicken on low heat. Add the ghee and cardamom powder. Stir well. Turn off the heat. Fry some raisins and cashews in one tablespoon of ghee and garnish. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Serve warm.</span></div>
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AdukalaVisheshamhttp://www.blogger.com/profile/17949032050016158418noreply@blogger.com6tag:blogger.com,1999:blog-5661324580341958542.post-37396466178460858672014-01-13T17:39:00.001-08:002014-01-13T17:39:34.090-08:002014 Calendar <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;">We are so delighted to share with our dear readers that our recipes and photos have been featured in the annual Malayalam calendar created and sponsored by Boney Mathew, a friend and a realtor who has been a favorite in the Malayalee community in Seattle. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Thank you very much once again Boney Mathew. For detailed recipes please use the links below.</span></div>
<ul style="text-align: left;">
<li><a href="http://adukala.vishesham.in/2013/12/varutharacha-kozhi-curry-kerala-style.html" target="_blank">Varutharacha Kozhi Curry / Kerala style Chicken Curry</a></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoohXTJpJnJ3QtgQcTxCNPaCwHqUmq73k3ZI6JCLIQ6kvyTlfEYTnyEUJrYPPhpIlK37X8FOgRwSHD5lntEwaOvgwNrJsW0UtFTYd2MRBR7AYJexZnAifBlU8r0FhqLAehWM4FfJNSlI4/s1600/Calendar-2014_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoohXTJpJnJ3QtgQcTxCNPaCwHqUmq73k3ZI6JCLIQ6kvyTlfEYTnyEUJrYPPhpIlK37X8FOgRwSHD5lntEwaOvgwNrJsW0UtFTYd2MRBR7AYJexZnAifBlU8r0FhqLAehWM4FfJNSlI4/s320/Calendar-2014_2.jpg" width="206" /></a></div>
<ul style="text-align: left;">
<li><a href="http://adukala.vishesham.in/2014/01/uppillitta-naranga-salted-lemon-pickle.html" target="_blank">Uppillitta Naranga / Salted lemon pickle</a></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQt1swIO6PgJAiwVOmHhSq1tkjCIHkuFBNyOidn3ZvTPL2DhZFh_80YAs8J0_ZUGs7iSzv4BVlrzuuqWBji1k0OIR97LMXK0s-_xp8iY1QNk-bNnVlhi4jJhqbm3Nyn9rSMWL6bmWoL-c/s1600/Calendar-2014_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQt1swIO6PgJAiwVOmHhSq1tkjCIHkuFBNyOidn3ZvTPL2DhZFh_80YAs8J0_ZUGs7iSzv4BVlrzuuqWBji1k0OIR97LMXK0s-_xp8iY1QNk-bNnVlhi4jJhqbm3Nyn9rSMWL6bmWoL-c/s320/Calendar-2014_4.jpg" width="207" /></a></div>
<ul style="text-align: left;">
<li><a href="http://adukala.vishesham.in/2010/02/kanji-rice-porridge.html" target="_blank">Kanji / Rice porridge</a></li>
</ul>
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<ul style="text-align: left;">
<li><a href="http://adukala.vishesham.in/2010/08/nei-payasam-thiruvonam-special.html" target="_blank"> Nei Payasam - Thiruvonam Special</a></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bYI2iU533IQ3mKo0eXNSMD8O_gEf1duwe1ufVfeHmZ9FQ8CxDCDpG0bEjQflCuv2JOy1PTDGB1vZDMDRFM0UP7Gp7-NAhg-Pxt8HuBsPTV_09mMX4jUBous__xpxSxbAmOQ1cT5ibd4/s1600/Calendar-2014_8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bYI2iU533IQ3mKo0eXNSMD8O_gEf1duwe1ufVfeHmZ9FQ8CxDCDpG0bEjQflCuv2JOy1PTDGB1vZDMDRFM0UP7Gp7-NAhg-Pxt8HuBsPTV_09mMX4jUBous__xpxSxbAmOQ1cT5ibd4/s320/Calendar-2014_8.jpg" width="206" /></a></div>
<ul style="text-align: left;">
<li><a href="http://adukala.vishesham.in/2009/07/chettinad-style-prawn-fry.html" target="_blank">Chettinad Style Prawn Fry</a></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5UwOjkU8YagDfNzeT-Hd6xxO8pApqbtVRdyqTWI0-l3WHA-adb9hjthc-poQ4ZELNVJX-1__SbgRUzsECEMJ-2fs10fEXO_2KvHs0loRH2lhw29oS5-XyNYshM6Js0xnGeSf4tTag0Ls/s1600/Calendar-2014_10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5UwOjkU8YagDfNzeT-Hd6xxO8pApqbtVRdyqTWI0-l3WHA-adb9hjthc-poQ4ZELNVJX-1__SbgRUzsECEMJ-2fs10fEXO_2KvHs0loRH2lhw29oS5-XyNYshM6Js0xnGeSf4tTag0Ls/s320/Calendar-2014_10.jpg" width="206" /></a></div>
<ul style="text-align: left;">
<li> <a href="http://adukala.vishesham.in/2013/12/caramel-cake.html" target="_blank">Caramel Cake</a></li>
</ul>
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AdukalaVisheshamhttp://www.blogger.com/profile/17949032050016158418noreply@blogger.com16tag:blogger.com,1999:blog-5661324580341958542.post-33041036527860884312014-01-09T20:03:00.001-08:002014-01-09T20:03:45.687-08:00Uppillitta Naranga / Salted lemon pickle <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-F97D6S1u34V87yXgs6S7qxzFcwLlysm98-589-ABJwI09Prz5VfaEvmSNFYzZPT9VuNRTv6l3Xx63KBTI-F_YD4bSG-tA1GUb7rpuUbsBnZ71FbHLoWTsDw-K38dITBpjQN-Eq9coo/s1600/IMG_6825.JPG" imageanchor="1" style="font-family: Georgia, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-F97D6S1u34V87yXgs6S7qxzFcwLlysm98-589-ABJwI09Prz5VfaEvmSNFYzZPT9VuNRTv6l3Xx63KBTI-F_YD4bSG-tA1GUb7rpuUbsBnZ71FbHLoWTsDw-K38dITBpjQN-Eq9coo/s640/IMG_6825.JPG" height="480" width="640" /></a><span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Uppiliitta Naranga which literally means salted lemon is a very delicious pickle. It is simplicity at its best. Usually this is served with Kanji (Rice Porridge) or plain curd rice to awaken your dead taste buds either during nausea or just any flu. The longer it stays the better it tastes.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Prep Time: </b>10 mins</span><br />
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrys2Rh3-hoVFyZ2iwb90o0oZpcvI4iZQNFE4qLzUHr8pbNvwLBcsdjqLYczPHoB2KFpkUnkKiKVJIYd5kSnyww4PkRZjcOs92Mq9v2DoQ62ufAkSbF-jcaE20AsOFZPTt2MVdgG-3owU/s1600/IMG_6839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrys2Rh3-hoVFyZ2iwb90o0oZpcvI4iZQNFE4qLzUHr8pbNvwLBcsdjqLYczPHoB2KFpkUnkKiKVJIYd5kSnyww4PkRZjcOs92Mq9v2DoQ62ufAkSbF-jcaE20AsOFZPTt2MVdgG-3owU/s400/IMG_6839.JPG" height="300" width="400" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lemon (chopped): 5 small - medium sized ones</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Lemon juice: from 2 lemons</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Green Chilies (slit): 2-3</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ginger ( chopped): 1 teaspoon</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Garlic (chopped): 2 pods</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Salt: 1 teaspoon or more according to taste and preference</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chop the lemons into small pieces. Add the chopped ginger, green chilies and garlic. Add the salt and lemon juice. Mix everything really well and store it in a air tight container. Let it sit outside for 2 days. Keep it refrigerated at least one week before you use it. </span><span style="font-family: Georgia, 'Times New Roman', serif;">The lemon will become nice and soft, soaked in all the juice and spices. Like wine, older it gets better it tastes.</span></span></div>
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AdukalaVisheshamhttp://www.blogger.com/profile/17949032050016158418noreply@blogger.com9tag:blogger.com,1999:blog-5661324580341958542.post-83497287728372727902014-01-02T19:30:00.001-08:002014-01-02T19:30:04.967-08:00 New Year's Special - Quinoa with stir fried veggies <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEY_HPBE7Hy6QXr5OVxojTRHSkC_-Rn1ARZ80_yvxmyrGmCiTZosEKxap-VmOpYcrYGPo7jDUXet-gSBwCu5I5FhThEksPTZohtoEmhPdqylGFCOUJ66HdEHHvGJ1Ls1BIA0szBmx3YYU/s1600/IMG_4796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEY_HPBE7Hy6QXr5OVxojTRHSkC_-Rn1ARZ80_yvxmyrGmCiTZosEKxap-VmOpYcrYGPo7jDUXet-gSBwCu5I5FhThEksPTZohtoEmhPdqylGFCOUJ66HdEHHvGJ1Ls1BIA0szBmx3YYU/s640/IMG_4796.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Wishing all our dear readers a very happy, peaceful and prosperous New Year.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">New resolutions are always talked about during New years. One of ours is to include more healthy choices in the diet. Quinoa is a high protein low gluten grain that is very popular these days. So here's our first recipe with this power packed grain.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Prep Time</b>: 30 mins</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b>:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjcs8VSJbol22d1jX1ytvd_XA-k4M9BG3VyzYbWYmXGEXXzm4JIbCOR4gFB54vcE1rnf-gys-krWHfr9bKqgZf5825eErbsvyRUjGSyIeidZyNXULd-HkCNde06k1fF6JU6ClumfG_ds/s1600/IMG_4793+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjcs8VSJbol22d1jX1ytvd_XA-k4M9BG3VyzYbWYmXGEXXzm4JIbCOR4gFB54vcE1rnf-gys-krWHfr9bKqgZf5825eErbsvyRUjGSyIeidZyNXULd-HkCNde06k1fF6JU6ClumfG_ds/s400/IMG_4793+(2).JPG" width="400" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Quinoa: 1 cup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Water: 2 cups</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Vinegar (optional): 1/2 teaspoon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Chilli garlic sauce: 1 teaspoon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ginger (chopped): 1 teaspoon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Garlic: 1 teaspoon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Green chillies: 2</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Onion: 1/4 cup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mixed veggies of your choice: 1/2 cup</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Salt and pepper to taste</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">* We have used some chopped cabbage, carrots, broccoli, bell peppers, corn, edamame beans and peas.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Boil the quinoa in water with a pinch of salt. Boil for about 15 mins until you can almost start to see little threads that looks like a sprout to the seed. You can do a taste check and see if it has become soft. If you have extra water, drain it off. Keep the cooked quinoa aside.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Heat oil in a deep wide-mouth pan or even a wok. On medium to high flame saute the onion, ginger, ga</span><span style="font-family: Georgia, 'Times New Roman', serif;">rlic and green chillies. Add the chopped veggies and stir fry continuously on high flame. This is done to retain its crispness. But make sure you dont get it all burnt. Add the vinegar, chilli garlic sauce and pepper. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Toss in the drained quinoa and saute for another minute. Turn off the heat. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Serve it hot. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">We have given a vegetarian low calorie version, however you could add some cooked chicken or scrambled egg to make it more interesting.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Once again we wish all our readers happy new year.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlsrc46YUmRsqYhb6S85ZAqX7iw4c2XGjI0o7ODYgSheK-5g1i-ugSFGkiZX90dQV-QVMhkSnlfXxWnJAagvEJ8ygulvSVMs7x1J2N4URUB98OsJfqvz03LaHHUe6zSuowIk3-cdWvY_c/s1600/fireworks_and_happy_new_year_2014_266945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlsrc46YUmRsqYhb6S85ZAqX7iw4c2XGjI0o7ODYgSheK-5g1i-ugSFGkiZX90dQV-QVMhkSnlfXxWnJAagvEJ8ygulvSVMs7x1J2N4URUB98OsJfqvz03LaHHUe6zSuowIk3-cdWvY_c/s320/fireworks_and_happy_new_year_2014_266945.jpg" width="320" /></a></div>
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AdukalaVisheshamhttp://www.blogger.com/profile/17949032050016158418noreply@blogger.com4tag:blogger.com,1999:blog-5661324580341958542.post-68308865242790454302013-12-23T17:25:00.001-08:002013-12-23T17:25:37.560-08:00Caramel Cake <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxY55VyDtfnRD2bsXjb8ZJpns_TR70EWWnSF4elvwvv03gr9xyk5pohBMgf-yA0PCBhN3_6NezzOYTuhJ3GQhF6XDpHk6gRXKMDwcvvRUnsGn12h0e8l7-pKEcIzjQ-VrFSWs2Le0nGI8/s1600/IMG_4206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxY55VyDtfnRD2bsXjb8ZJpns_TR70EWWnSF4elvwvv03gr9xyk5pohBMgf-yA0PCBhN3_6NezzOYTuhJ3GQhF6XDpHk6gRXKMDwcvvRUnsGn12h0e8l7-pKEcIzjQ-VrFSWs2Le0nGI8/s640/IMG_4206.JPG" width="426" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 25px; text-align: left;">Wishing all our dear readers a Merry Christmas and Happy Holidays!</span></div>
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<span style="text-align: left;"><span style="line-height: 25px;"><span style="font-family: Georgia, Times New Roman, serif;">Christmas is a wonderful celebratory time of the year. It's also the time for baking goodies and eating delicious elaborate feasts or just spending some cozy time with the family. </span></span></span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 25px; text-align: left;">Here is a simple cake to brighten your holiday spirits. </span></div>
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<b style="font-family: Georgia, 'Times New Roman', serif; text-align: left;">Prep Time: </b><span style="font-family: Georgia, 'Times New Roman', serif; text-align: left;">40 mins</span></div>
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPUfO0G0sfXuKKfmqDq9j6J5WvWVXrwzPUEFAejujErzyYPr7PGw4v4wxrp4wjYOWGHScb18rFOUaTTFgFWa2YybtDkk84VuO0_GE9XBohX9ICIUFhK2euKZiq5zNEJdtBGeQ3wCpQ4HA/s1600/IMG_4188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPUfO0G0sfXuKKfmqDq9j6J5WvWVXrwzPUEFAejujErzyYPr7PGw4v4wxrp4wjYOWGHScb18rFOUaTTFgFWa2YybtDkk84VuO0_GE9XBohX9ICIUFhK2euKZiq5zNEJdtBGeQ3wCpQ4HA/s400/IMG_4188.JPG" width="400" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">All purpose flour: 1 cup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Baking powder: 1 teaspoon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Butter: 1 stick</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Eggs: 2</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Sugar: 1 cup (1/2 cup for caramel + 1/2 cup beating)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Vanilla Essence: 1 teaspoon</span></div>
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*<span style="font-family: Georgia, Times New Roman, serif;">Making the caramel is the trickiest part. If you don't make it right it will crystallize very soon and this cake totally depends on the caramel. Of course the experienced cooks out there have no problems with that. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Heat half cup of sugar with one teaspoon of water and let it melt until completely golden brown and bubbling. Microwave little water and add 2 teaspoons of water. </span><span style="font-family: Georgia, 'Times New Roman', serif;">It will bubble up, but stir continuously. Turn off the heat and keep aside.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Beat butter and the 1/2 cup sugar until smooth. Add one egg at a time and beat thoroughly until ivory in color. Add the vanilla essence. Sieve the flour and baking powder together a few times. Add the flour little by little and beat well. Pour in the caramel syrup slowly and beat the batter until all smooth. Sometimes, there is a chance the caramel will still crystallize looking like tit bits of caramel which is completely okay (Notice our picture of the cake batter).</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Butter the dish and dust 1 teaspoon of flour so that the sides don't stick. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Pour in the batter and bake at 350 F for 30 mins.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Take it out and cut the cake into slices.</span></div>
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AdukalaVisheshamhttp://www.blogger.com/profile/17949032050016158418noreply@blogger.com5tag:blogger.com,1999:blog-5661324580341958542.post-23699121306728477862013-12-17T10:26:00.003-08:002013-12-17T13:37:52.049-08:00Ari Pathiri<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyU4icl15RxjYxM4dmhq_0AsPHTnjd5aa8eMPUcaPjoKpJS5v-GBiQCXVVZg11KI0UVKS8GdAPEKVJvraMbdrssgQTz8ktZRx0Icu5pq2xVRNtj_YnELezTLXKNSZDDQlFgvJ-NsGwh0U/s1600/IMG_4049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyU4icl15RxjYxM4dmhq_0AsPHTnjd5aa8eMPUcaPjoKpJS5v-GBiQCXVVZg11KI0UVKS8GdAPEKVJvraMbdrssgQTz8ktZRx0Icu5pq2xVRNtj_YnELezTLXKNSZDDQlFgvJ-NsGwh0U/s640/IMG_4049.JPG" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Pathiri is like a pancake or phulka made of rice flour. It's a very popular dish from the local north Malabar region in Kerala. The word pathiri traces its origin to the Arabic word "fateerah" meaning "pastry". It's so thin and soft that it melts in your mouth and usually served with side of a non veg curry.</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Prep Time</b>: 30 mins</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients:</b> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAIVU3RPMJB-IeArvpepNSTDVftKPEPgJ6BEJwjq9rQlecagYJRVY7otCVqNLdn2F_5Fb2JUFW4hb9PzIejwW9EzkF6vV7yUUaCXjSEh27jhAXSWbp0uZ9LnFKxISHOjsHSpEfKQz_pCU/s1600/IMG_4015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAIVU3RPMJB-IeArvpepNSTDVftKPEPgJ6BEJwjq9rQlecagYJRVY7otCVqNLdn2F_5Fb2JUFW4hb9PzIejwW9EzkF6vV7yUUaCXjSEh27jhAXSWbp0uZ9LnFKxISHOjsHSpEfKQz_pCU/s400/IMG_4015.JPG" width="400" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Rice Powder (Very finely powder) *: 1 1/4 cups </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Water: 1 cup </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt: to taste </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Oil/ghee: 1/2 teaspoon (optional) </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Rice flour: to dust and roll </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">*We usually use the Double horse or nirapara pathiri powder. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Boil the water. Add salt and the rice flour and continuously stir. It will be little lumpy. Turn off the heat and cover it for about 10 mins. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Knead it thoroughly in one single stretch with your hands into a smooth dough. Most important, don't add more water or more flour because that will change the texture of the pathiri. It will roll out into a big ball which is not sticky, that's when you know you have the right dough. Heat a pan/tava. Roll into small lemon size balls. Dust in little rice flour and flatten with a rolling pin. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">You can use a small round plate to cut out perfect circles. Put it on the tava and cook on medium heat. Keep rotating with a tissue and then flip and you will see that it rises just like a phulka. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Eat them fresh and hot with your favorite curry. Some people prefer to soak the pathiri in warm light coconut milk while serving.</span><br />
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AdukalaVisheshamhttp://www.blogger.com/profile/17949032050016158418noreply@blogger.com6tag:blogger.com,1999:blog-5661324580341958542.post-61762762623366509772013-12-06T20:10:00.000-08:002013-12-07T14:25:18.368-08:00Varutharacha Kozhi Curry / Kerala style Chicken Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_PfS01yf-BYOiBKypPxOUf-uZ9_LsyKckjTjdIg9SiR0I8lNNvStAjbORoasz4ovgv25wvV-caWjC71ero3_tKxdnJsg7AtwwexXWQvxydb5N9KPoAPCyglNLd9cpmSePg-6BUf5CMKI/s1600/IMG_4027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_PfS01yf-BYOiBKypPxOUf-uZ9_LsyKckjTjdIg9SiR0I8lNNvStAjbORoasz4ovgv25wvV-caWjC71ero3_tKxdnJsg7AtwwexXWQvxydb5N9KPoAPCyglNLd9cpmSePg-6BUf5CMKI/s640/IMG_4027.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">This is the most traditional way chicken curry is made in Kerala and we bet that every malayali who loves non veg has eaten this once or more. The gravy has a base of roasted coconut with some flavorful spices making it a terrific combination for rice, chappathi, idiyappams or appams. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Prep Time: </b>40 mins</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients:</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Chicken (chopped): 1 lbs </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Onions (Sliced): 1 big
</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Shallots: 3-4</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Tomatoes (chopped): 2 medium </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Potatoes (cubed): 2 medium</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ginger-Garlic paste: 1 1/2 teaspoons </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Green Chilies: 3-4 </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Curry leaves: 1 sprig or more </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Grated Coconut: 1/3 cup </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Turmeric powder: 1 teaspoon </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Red chilli powder: 1 1/2 teaspoons </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Coriander powder: 2 teaspoons </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Garam Masala</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">*<i>Dry roast on low flame and powder the following </i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Fennel seeds: 1/2 teaspoon </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cumin seeds: 1/2 teaspoon </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cloves: 3-4 </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Peppercorn: 1/2 teaspoon </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cardamom: 1 pod </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cinnamon Stick: 1</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Dry roast the grated coconut and shallots on low-medium heat. When it starts to turn golden brown, add chilli powder, coriander powder and stir. Turn off the heat. Grind it all together. Add little warm water and make it into a smooth paste. In a deep dish, heat some oil and add the slit green chillies, curry leaves and sliced onions and saute. Add the ginger-garlic paste, turmeric powder and little bit of salt and mix it well. Add the chopped potatoes and tomatoes and saute. Add the cut chicken pieces and saute everything on medium heat. Add the ground garam masala. Cover and let it cook for 10-15 mins. When the chicken is almost cooked ,it becomes almost like a gravy. Do not add any water at this time. First add the ground coconut paste now .OnlyiIf you think its too thick, you can add warm-hot water and let it all come to a good boil. Adjust the salt and spice levels according to your taste.Serve hot.</span></div>
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AdukalaVisheshamhttp://www.blogger.com/profile/17949032050016158418noreply@blogger.com8tag:blogger.com,1999:blog-5661324580341958542.post-83753892065425667972013-11-25T11:05:00.000-08:002013-11-25T16:28:14.057-08:00Mini Cheese Cups<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwiekR4f3Sa4UqvD65p_U0x8FD0Jsd5gHuHkEzITU9XIzAQ68BBcGS9thVoLo00h1mlkHxkJ4Ki5nCQ7R2CmKk9ClTbfsngVOPEZFZLbJzV4avDXUGXdVeTWQSbB2IKS4T7G67MgQcWuA/s1600/IMG_3777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwiekR4f3Sa4UqvD65p_U0x8FD0Jsd5gHuHkEzITU9XIzAQ68BBcGS9thVoLo00h1mlkHxkJ4Ki5nCQ7R2CmKk9ClTbfsngVOPEZFZLbJzV4avDXUGXdVeTWQSbB2IKS4T7G67MgQcWuA/s640/IMG_3777.JPG" width="426" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Mini cheese cups are a super easy appetizer you can get absolutely creative to suit your taste buds. We have shared one of the most basic and simple still so yummy that it will vanish off in a jiffy.</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span id="goog_895055157"></span><span id="goog_895055158"></span><b>Prep Time</b>: 20 mins</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients</b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">*Mini Phyllo shells: 1 box (contains 15 shells</span><span style="font-family: Georgia, 'Times New Roman', serif;">)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Sour cream: 2 tablespoons</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cream cheese (preferably flavored): 2 tablespoons</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Mozzarella cheese (shredded): 4 tablespoons</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Onions (chopped): 1/4 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Corn kernels: 2 tablespoons</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Chopped spinach: 2 tablespoons</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Garlic (chopped): 1 pod</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt and pepper to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">*Jalapenos (chopped): 1 teaspoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif;">* Athens brand Mini phyllo shells are most commonly available and can be found in the frozen dessert section in the regular American groceries.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">* This is a basic recipe for the filling. You can vary it with ingredients of your choice and things available in your pantry. Get creative. Sometimes we like to add the sun-dried tomatoes to this mixture. You could even add some chicken/mushroom/bell peppers to the spinach and corn. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">* Fresh/canned/pickled Jalapenos or just plain green chillies could be used . </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">*Note that the cream cheese is already salted, so keep a check on the salt.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;">In a pan, heat little oil. Saute the onion and garlic with little salt and pepper. If you have the sun dried tomatoes, add it at this stage. Add jalapenos, spinach and saute till the spinach gets soft and cooked. Add the corn kernels and then turn off the gas. In another bowl using a spoon mix the cream cheese and sour cream. Once the veggie mix has cooled off slightly, add it to the cream cheese mix. Finally add the mozzarella</span><span style="font-family: Georgia, 'Times New Roman', serif;"> and mix well.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven at 350 F. while the oven is getting preheated, place the thawed empty shells in a muffin tray. This is to just slightly toast the shells. When the oven is</span><span style="font-family: Georgia, 'Times New Roman', serif;"> ready, fill the shells with the mixture and bake for another 10 mins or more until the cheese melts fully.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Serve hot.</span><br />
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AdukalaVisheshamhttp://www.blogger.com/profile/17949032050016158418noreply@blogger.com4tag:blogger.com,1999:blog-5661324580341958542.post-26864298198735065542013-11-14T15:01:00.001-08:002013-11-14T15:01:20.584-08:00Aloo Methi<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUQqpcunQTAicNsX2pQ-mqLuO_39XP2pLDYmj97WhalIKN6HWcbfg_hprHw2Z5SbvQGBZP5wWl3jfRew4XlETyk8HP1SXhQ7SK-hEC0H9mK5age41-PhEutmpF1zLJYV80qMyaDb9Sn1I/s1600/IMG_5724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUQqpcunQTAicNsX2pQ-mqLuO_39XP2pLDYmj97WhalIKN6HWcbfg_hprHw2Z5SbvQGBZP5wWl3jfRew4XlETyk8HP1SXhQ7SK-hEC0H9mK5age41-PhEutmpF1zLJYV80qMyaDb9Sn1I/s640/IMG_5724.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Aloo methi is a great combination of potatoes and fenugreek leaves stir fried with the Indian masala. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Methi which are fresh fenugreek leaves is supposedly known to have anti diabetic</span><span style="font-family: Georgia, 'Times New Roman', serif;"> effects along with increasing metabolism. Though they are slightly bitter on their own they taste good in this combo.</span></div>
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<b>Prep Time</b>: 20 mins</div>
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<b>Ingredients</b></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Potato (cubed): 3 medium </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Methi Leaves: 1 bunch </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Onion (chopped): 1/2 a big onion</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Ginger (chopped): 1 teaspoon</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Green Chili (chopped): 2</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Chili Powder: 1 teaspoon</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Turmeric Powder: 1/2 teaspoon</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Coriander powder: 1 1/2 teaspoon</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Jeera: 1 teaspoon</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Kasoori Methi (crushed): 1 teaspoon</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Chaat masala (optional): 1/2 teaspoon</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Salt to taste</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Heat oil in a deep pan. Add jeera, ginger, green chillies and onions and saute until they get a little translucent. Add salt and turmeric. Add the methi leaves and saute for 2 mins. Now add the cubed potatoes. Cover for 10 mins until the potatoes are cooked. Add the chilli powder, coriander powder and saute well. Add the crushed kasuri methi and chat masala. Mix everything well on low heat. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Adjust the salt. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Aloo methi is ready to be served with hot phulkas. Note if you have leftovers of this sabzi/dish, mash them up a little more and stuff between your chapatti dough and make paranthas.</span></div>
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AdukalaVisheshamhttp://www.blogger.com/profile/17949032050016158418noreply@blogger.com2tag:blogger.com,1999:blog-5661324580341958542.post-2989500778156683892013-11-07T12:27:00.002-08:002013-11-07T16:46:23.484-08:00Baklava<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Baklava is known to have turkish roots and is developed on their tradition of layered breads. Its a rich sweet pastry made of <a href="http://en.wikipedia.org/wiki/Phyllo" target="_blank">phyllo/filo</a> sheets filled with assorted nuts and sweetened with honey or sugar syrup. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This recipe is shared by a dear friend who inspired us to make some of these desserts we thought could never be homemade. </span><span style="font-family: Georgia, 'Times New Roman', serif;">So go and get these ingredients and you'll be surprised how easily this mouthwatering pastry can be made in your own little kitchen.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Prep Time</b> : 1 hr + soaking time</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients</b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Phyllo pastry sheets: 1 box</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Butter (melted): 1 cup</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Filling</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Nuts (chopped): 2 1/2 cups in total</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* You can use different combination of your favorite nuts (Walnuts/Pistachios/Hazelnuts /Almonds)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i>We used the below</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;">Walnuts (chopped): 1 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Pistachios (shelled & chopped): 1 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Almonds (though not common, we used it in our mix): 1/2 cup</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ground clove (based on taste): 1 - 1 1/2 teaspoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ground cinnamon (based on taste): 1-2 teaspoons</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cardamom pods (ground): 2</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Powdered sugar :</span><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup or less </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br style="background-color: white;" /></span><i>Syrup</i><br />
<span style="font-family: Georgia, Times New Roman, serif;">Water: 1 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Sugar: 1 cup <br style="background-color: white; color: #222222;" />Honey: 1/2 cup <br style="background-color: white; color: #222222;" />Cinnamon stick: 1</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">* 1 phyllo box contains 2 rolls. These sheets are enough to make about 30 pieces in a 9 x 13 inches baking dish.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Boil the syrup ingredients on low heat until thick and syrupy. Turn off the gas and let it cool.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chop the nuts together in the food processor. Add the powdered cinnamon, clove, cardamom and </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">sugar until mixed well. Do a taste check. It should just be slightly sweet. Set aside. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grease a 9 x 13 in baking dish with butter.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Phyllo dough sheets can be tough to work with. Be gentle while you peel them as it tears off easily.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />Layer each phyllo dough sheet and brush with melted </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">butter. Do not saturate, only lightly brush. If you overdo the butter, the baklava might get soggy. Continue the process till you have used 1/3rd of the total sheets. Layer half the nut </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">mix. Continue layering the sheets. At 2/3rd of the sheets, layer the second </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">half of the nut mix, but set aside a small portion for decorating the </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">top. Finish layering with the remaining sheets. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cut the sheets diagonally </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">to make diamond shapes with a sharp knife before you bake. Else it will become too crispy and will crumble when you cut after baking. Do not put the nuts to garnish until the baking is done else the nuts on top will get burnt.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bake at 350 F degrees until </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">the baklava is golden brown. Take it out and garnish with the remaining nuts. Let it cool and then pour the </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">sugar-honey syrup all over. Let</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> it sit for at least 4 hours so that the </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">syrup soaks in completely. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Enjoy! </span><br />
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AdukalaVisheshamhttp://www.blogger.com/profile/17949032050016158418noreply@blogger.com12tag:blogger.com,1999:blog-5661324580341958542.post-54897719931339322872013-05-14T16:03:00.000-07:002013-05-14T16:03:46.167-07:00Tandoori Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjSL_ljLyZxQXa3C02ddvOHz3CrickaY9iEZ6wpHGv3l_FFZrOITQwyviEk0gnIEoXPmbf-ZJeeo9geBpR8yMEiD25GevSjHYkxtAECVhYzWn1Wx0hwekd36P1oi0SYDU0-kbQPRF_NQ/s1600/IMG_1191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjSL_ljLyZxQXa3C02ddvOHz3CrickaY9iEZ6wpHGv3l_FFZrOITQwyviEk0gnIEoXPmbf-ZJeeo9geBpR8yMEiD25GevSjHYkxtAECVhYzWn1Wx0hwekd36P1oi0SYDU0-kbQPRF_NQ/s640/IMG_1191.JPG" width="640" /></a>Tandoori chicken doesn't really call for an elaborate introduction.Originating from the royal Mughal kitchens this dish is now an everyday name in Indian restaurants. Marinated in spices and yogurt it is baked in a traditional clay oven called the 'tandoor'. The chicken can be baked as whole or in cut pieces. We have managed to recreate these royal flavors in our home and hope you enjoy doing the same.</div>
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<b><span style="font-family: Georgia,"Times New Roman",serif;">Prep Time</span></b><br />
<b><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5zgxJ1z8Pf8e35LU5aNwYU66YT1JKVIhaGA3gN0It2pTh4kSXUgEBpfdr4dRdJM7tTKYGJYf0CniofsBArKys4CpMuSZF53BkeZKcvHi6nyze6jaPNPHt5BP8jFjcSIta_Ti9tlyL5Js/s1600/IMG_1081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5zgxJ1z8Pf8e35LU5aNwYU66YT1JKVIhaGA3gN0It2pTh4kSXUgEBpfdr4dRdJM7tTKYGJYf0CniofsBArKys4CpMuSZF53BkeZKcvHi6nyze6jaPNPHt5BP8jFjcSIta_Ti9tlyL5Js/s400/IMG_1081.JPG" width="400" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;">Whole Chicken: 1 </span><br />
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<i><span style="font-family: Georgia,"Times New Roman",serif;">Marinade</span></i><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Ginger garlic paste: 1 tablespoon</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Turmeric powder: 1 1/2 teaspoons</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Chilli powder: 5 teaspoons</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Coriander powder: 2 teaspoons</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Cumin powder: 1 teaspoon</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Kasuri Methi /Dried fenugreek leaves: 2 teaspoons</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Pepper: 1 teaspoon</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Chat masala: 1 teaspoon</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Garam masala*: 1 teaspoon</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Oil: 4tablespoons</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Yogurt: 1/4 cup</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Lemon juice: 2 tablespoons</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Salt to taste. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">*Garam masala: Grind 2 cardamom pods, 1 small bark of cinnamon, 1/4 star anise and a pinch of saunf.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">* We used Kashmiri chilli powder which isn't very spicy but adds the color.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">* If you are making it with a whole chicken, we also suggest you make deep cuts through the thighs, legs and breast so the marinade seeps through well.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">*</span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;">If you are using cut chicken pieces, couple hours of marination will do. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Mix all the ingredients listed under the marinade to a smooth paste. Marinate the whole chicken and keep it overnight. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Just before you put the chicken in, drizzle few more drops of oil.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Pre heat the oven to 475 F. Place the chicken in a tray placed in a deeper dish with water and leave it to bake. This to prevent the chicken from burning. Bake for about an hour or more until the meat is all tender and cooked. Remember to turn it around at least once for even cooking.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Serve with some sliced onions and lemon pieces.</span><br />
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AdukalaVisheshamhttp://www.blogger.com/profile/17949032050016158418noreply@blogger.com7tag:blogger.com,1999:blog-5661324580341958542.post-82208742543585510602013-04-08T19:05:00.000-07:002013-04-08T19:05:00.819-07:00Tres Leches Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Tres Leches is a popular Spanish cake which literally means "three milk cake". Its a basic sponge cake soaked in three kinds of milk. Every bite of this cake is so moist and creamy yet so light making you crave for another big bite. So hurry up and get your baking supplies to try this out.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Prep Time</b>: 1 hour + 12 hours soaking time</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6HTiFCaIF4Ccjilpl1zIBnhmgdfSiw4l5me6YIiRMxtDfIJCDPJgJjvFJbBC-TJN__7xtdWtUeP0zQdZnraeGUWbKIInZwYLwqdT-80PnzJgTwHkUcTuyZLaUALUSUfuQnzCEztpjn6E/s1600/IMG_1070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6HTiFCaIF4Ccjilpl1zIBnhmgdfSiw4l5me6YIiRMxtDfIJCDPJgJjvFJbBC-TJN__7xtdWtUeP0zQdZnraeGUWbKIInZwYLwqdT-80PnzJgTwHkUcTuyZLaUALUSUfuQnzCEztpjn6E/s320/IMG_1070.JPG" width="320" /></a></div>
<i style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Sponge Cake</i><br />
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<span style="font-family: Georgia, Times New Roman, serif;">All purpose flour: 1 cup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Eggs: 4</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Vanilla Essence: 1 1/2 teaspoons</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Sugar: 1 cup </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Milk: 1/3 cup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Baking powder: 2 teaspoons</span></div>
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<i style="font-family: Georgia, 'Times New Roman', serif;">Milk mixture</i></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Condensed Milk: 1 can ( of which only less 3/4 gets used up)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Whole Milk/Heavy whipping Cream/half and half: 1/2 cup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Evaporated milk: 3/4 cup</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Heavy Whipping cream: 1 pint box</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Fresh fruits for garnish (We like berries and bananas)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">* </span><span style="font-family: Georgia, 'Times New Roman', serif;">We used the deep rectangle disposable aluminium foil tray to bake the cake and set everything in the same dish.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 350 F. Lets begin m</span><span style="font-family: Georgia, 'Times New Roman', serif;">aking the sponge cake.</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, Times New Roman, serif;">Separate the egg yolks and whites. Beat the sugar and yolks until smooth and ivory in color. Add the vanilla essence and milk and beat well. Sieve the flour with the baking powder. Add the flour into the yolk mixture. Beat well. Now whip up the egg whites until stiff and forms peaks. Fold the whipped egg whites into the cake batter. Do not over do the mixing else the cake will be flat. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Bake the cake until the center comes out clean when poked.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Take the cake out and let it cool for about 10-15 mins. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Mix the condensed milk, evaporated milk and whole milk. Let the cake cool down before you use the milk mix. Pour the mix little by little all over the cake. The cake will drink it all up. So usually 3/4 of the mixture gets used up. But if you feel it needs more, continue to add the milk. Cover and refrigerate.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiRhjBiRLgafBcJw_92PFkvxnxK2DH9vwchcOtULy20Ge2ZUYvQZzbkAqS4NkAzLaWeVwg5t16456lU7BYpuJjckpV-Zao0mc4H9W_jGSLhAvU5lUZCI-c0sjK2I91NDOy6DuCXP66vR4/s1600/IMG_1086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiRhjBiRLgafBcJw_92PFkvxnxK2DH9vwchcOtULy20Ge2ZUYvQZzbkAqS4NkAzLaWeVwg5t16456lU7BYpuJjckpV-Zao0mc4H9W_jGSLhAvU5lUZCI-c0sjK2I91NDOy6DuCXP66vR4/s320/IMG_1086.JPG" width="320" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">This cake needs to be made at least 12 hours ahead of serving. So that the cake soaks up all the mixture. Usually works well if you make it previous night. After the 12 hours just poke through with fork in all corners to see if the milk has seeped</span><span style="font-family: Georgia, 'Times New Roman', serif;"> in. If you find any dry area just drizzle some more milk. Couple of hours before serving, beat the whipping cream with about 3 tablespoons sugar until stiff and spread over the cake well.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Serve with cut berries and bananas.</span><br />
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AdukalaVisheshamhttp://www.blogger.com/profile/17949032050016158418noreply@blogger.com6tag:blogger.com,1999:blog-5661324580341958542.post-57446360736232468112013-03-19T17:16:00.002-07:002013-03-19T17:21:37.605-07:00Pepper Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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Pepper chicken is a famous dish from the Chettinad cuisine and giving all justice to its name this is sure to blow your senses away.</div>
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<b>Prep Time</b>: 45 mins</div>
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<b>Ingredients</b></div>
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Chicken<b> </b>(medium sized cubes): 1 cup</div>
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Onions (chopped): 1/2 cup</div>
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Tomato (pureed): 2<br />
Pepper powder: 2 teaspoons</div>
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Chili Powder: 1 1/2 teaspoon</div>
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Turmeric Powder: 1 teaspoon<br />
Coriander Powder: 2 teaspoon</div>
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Bay Leaves: 4-5</div>
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Curry Leaves: handful<br />
Lemon Juice: 1 tablespoon<br />
Ginger garlic paste: 1 tablespoon<br />
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<i><b>Masala (we ground the following)</b></i></div>
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Cloves: 4-5</div>
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Pepper pods: 1 tablespoon</div>
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Dried red chili: 4-5</div>
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Cardamom: 2 pods</div>
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Nutmeg powder: 1/4 teaspoon</div>
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Jeera: 1/2 teaspoon<br />
Saunf: 1/2 teaspoon</div>
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* Dry roast the above spices on low heat for 5 mins and then grind it into a fine powder.</div>
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<span style="font-family: Georgia, Times New Roman, serif;">Marinate the cubed chicken in salt, little turmeric, chilli powder, pepper powder and lemon juice for 20 mins. Heat about 5-6 tablespoons of oil in a deep dish. Fry the marinated chicken till about 75% cooked. Take it out and keep aside. You can use the same pan. Heat some oil. Add the bay leaves, ginger-garlic paste and saute. Add onions, curry leaves and keep frying until the onions turn slightly brown. Add turmeric powder, chilli powder and coriander powder. Keep sauteing on medium heat. Now add the spice powder. Adjust the salt. Add the tomatoes and cook until it becomes all brown. Add the cooked chicken and keep sauteing. Everything will coat up on the chicken and slowly oil should start to come out. You can adjust the spice levels to your liking.</span></div>
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Absolutely delicious with hot parathas.</div>
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AdukalaVisheshamhttp://www.blogger.com/profile/17949032050016158418noreply@blogger.com13tag:blogger.com,1999:blog-5661324580341958542.post-59036933595021188262013-02-12T15:48:00.000-08:002013-02-14T15:01:26.155-08:00Bagara Baingan <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1ytzhcE6i3ccwkfYaAQQIWwE30YUN0G5wy86z2RmUKfbgaW0eWVVfARBcZhmBok_uLfQSjYP6jQfHBAegEAl_6suudBy_YsMwOWaU9khNgG7dBrxyfX8HXMd5L8595VhvWK_FW9BqJo/s1600/IMG_8759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1ytzhcE6i3ccwkfYaAQQIWwE30YUN0G5wy86z2RmUKfbgaW0eWVVfARBcZhmBok_uLfQSjYP6jQfHBAegEAl_6suudBy_YsMwOWaU9khNgG7dBrxyfX8HXMd5L8595VhvWK_FW9BqJo/s640/IMG_8759.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Bagara baingan is a dish that brings back memories of the wonderful city of Hyderabad and the great cuisine it offers. Even though eggplant is referred to as not so likable vegetable, here it's cooked in a perfectly balanced gravy that makes you thinking again. So have no glitch and try this recipe soon, its sure to be a hit.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Prep Time</b>: 30 mins</span><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6v5UUDJ7DuCmfWNZQqVDxXlS2zjqJLzxfuFTpyPvdN6PU8f82_U8ry-9Jbo24lc0GZgSNtBBEMDowPT5FFU23Q6Q4We0ktzocAvR_oUr1Fv3xFx00650HF11FlIp7ZDHBo_rQmhgjpNY/s1600/IMG_8727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6v5UUDJ7DuCmfWNZQqVDxXlS2zjqJLzxfuFTpyPvdN6PU8f82_U8ry-9Jbo24lc0GZgSNtBBEMDowPT5FFU23Q6Q4We0ktzocAvR_oUr1Fv3xFx00650HF11FlIp7ZDHBo_rQmhgjpNY/s400/IMG_8727.JPG" width="400" /></a></div>
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<span style="text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">Smal Indian Eggplants: 6-7</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Onions: 1/2 cup (finely chopped)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Green chillies: 2-3</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ginger-garlic paste: 1/2 teaspoon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Curry leaves: few</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Grated coconut: 1/3 cup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Peanuts: 1/4 cup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Sesame seeds/Til (white): 1 tablespoon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Tamarind pulp: 1/4 cup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Water: about 1 cup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Turmeric powder: 1 teaspoon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Chilli powder: 1 1/2 teaspoons</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Coriander powder: 2 teaspoons </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Oil: 3-4 tablespoons</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Salt to taste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">* you can add 3-4 cashews to the peanuts to make it a little richer.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">* You can add a 1 teaspoon of grated jaggery to the gravy when it is boiling. This enhances the taste. Those who don't prefer the sweetish ting can skip this step.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Slightly roast the the peanuts and sesame seeds on low heat. </span><span style="font-family: Georgia, 'Times New Roman', serif;">In a mixer grind the peanuts, coconut, sesame seeds with the tamarind pulp into a smooth paste and keep aside.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Wash and dry the eggplants and give partial slits on the eggplants all around. Don't slit it in full, this is just for the masala to seep in.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Heat oil in a deep dish. Shallow fry the eggplants with a dash of salt until almost cooked on all sides. Take it out and keep aside .</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">If you wish you could add tempering of mustard seeds and jeera. We skipped the step because we didn't miss the flavor much .</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In the same oil add the ginger garlic paste, chopped green chillies and onions. Saute well until the rawness fully goes away. Add salt, turmeric powder, chilli powder and coriander powder. Keep mixing on low to medium heat for 5 more mins. Now add the ground paste. Dilute it with water and let it simmer. Add the fried eggplant and let it all come to a nice boil on low heat. If you think the gravy has gotten very thick you can dilute it with little water. Adjust the spices. This curry is meant to be little thickish. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Garnish with fresh coriander leaves. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Serve with rice or rotis.</span></div>
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AdukalaVisheshamhttp://www.blogger.com/profile/17949032050016158418noreply@blogger.com12tag:blogger.com,1999:blog-5661324580341958542.post-2747875831566621762012-12-03T17:07:00.000-08:002013-02-11T20:40:51.019-08:00Chemeen Theeyal/ Prawns in a roasted coconut gravy<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;">Theeyal is a very common dish to every household in Kerala. Its when Wikipedia defined it as a burnt dish, we also realized that it does mean that in literal terms ("Thee -Fire"). Theeyal can be made with several combination of vegetables, but this one is our favorite.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Prep Time: </b>30 mins</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTAq9EsymkBbXzXp8zDVSPnUkglWi7hTH75gi8z2nJ8RJ6YPAWKgSFeNXm-RKGmezHUlembYOeKljg_ytLnxjrz5xuUoMUt3PtGphENbyUmt-EzU1EPsbzbk6alc1QFW8aV15Z9LvQ63A/s1600/IMG_8680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTAq9EsymkBbXzXp8zDVSPnUkglWi7hTH75gi8z2nJ8RJ6YPAWKgSFeNXm-RKGmezHUlembYOeKljg_ytLnxjrz5xuUoMUt3PtGphENbyUmt-EzU1EPsbzbk6alc1QFW8aV15Z9LvQ63A/s400/IMG_8680.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Grated Coconut: 1/3 cup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Shallots/Pearl onions: 6-7</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Drumstick : 1</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Tomato: 1</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Potato: 1 (small chopped)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Tamarind pulp: 1 tablespoon </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Water: 1 cup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Prawns: 15-20</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Green chillies: 3-4(slit)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Curry leaves: 1 sprig</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Chilli powder: 2 teaspoons</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Coriander powder : 2 teaspoons</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Fenugreek seeds: 5-6</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Salt to taste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Oil to saute</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">* Vegetarians can make this theeyal with a combination of Ladyfinger(okra), shallots and potatoes or bitter-guard and shallots or eggplant and shallots.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Roast the coconut and fenugreek seeds on medium heat until coconut turns brown. Keep stirring and make sure you don't burn the coconut. Then add chili powder and coriander powder and stir for 5 mins. The key to a good theeyal is browning the coconut with the masala without burning it. After this has slightly cooled, grind it to a smooth paste without adding any water. The oil will come out to make it a thick paste. Keep aside.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Heat some oil in a deep pan. Saute the shallots, green chillies, drumsticks, potatoes and curry leaves for about 5-10 mins. Add the chopped tomatoes and tamarind pulp mixed with water and let it come to a boil. Add the ground coconut paste. Adjust the salt. Now let it boil and check if the drumstick and potato has cooked. Then add the prawns in the very end because they take very little time to cook. Boil on low- medium heat until the oil starts to show on the top. Theeyal is ready and serve with rice.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pbioa1Crue3rzAK63TwA93qTMeTI9_E-E_GzGHoZl7De2A7lN_-15WtAW98vXateav9_EcmKWHNSVh8PI7HMpD1mwFnYY0R_Dviik7gHElv_rD4GD1Jpo68AcI-PYRoOh_nOgO9twkE/s1600/IMG_8701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pbioa1Crue3rzAK63TwA93qTMeTI9_E-E_GzGHoZl7De2A7lN_-15WtAW98vXateav9_EcmKWHNSVh8PI7HMpD1mwFnYY0R_Dviik7gHElv_rD4GD1Jpo68AcI-PYRoOh_nOgO9twkE/s640/IMG_8701.JPG" width="443" /></a></div>
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AdukalaVisheshamhttp://www.blogger.com/profile/17949032050016158418noreply@blogger.com8tag:blogger.com,1999:blog-5661324580341958542.post-668777098363770252012-09-03T16:38:00.000-07:002012-09-03T16:38:13.897-07:00Mexican Veg Samosa<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeVqrWkuiWJQYhZelbG2vqkRpLvt_r9ozux8qjc4kTyJC9HfrB9JyU9sSy8sj7tW-EGFAw3bCiVwU3sCxmzKMDkHHdlzeD0ayNvGIDPgrimh8BtFN3CZ5GvHq6TVBoZzLeWas-p3Imqr4/s1600/IMG_5821.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeVqrWkuiWJQYhZelbG2vqkRpLvt_r9ozux8qjc4kTyJC9HfrB9JyU9sSy8sj7tW-EGFAw3bCiVwU3sCxmzKMDkHHdlzeD0ayNvGIDPgrimh8BtFN3CZ5GvHq6TVBoZzLeWas-p3Imqr4/s640/IMG_5821.JPG" width="640" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Make any night a fiesta with this great appetizer and entertain in true </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Mexican</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;"> style. </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">The beans and cheeses blend together in a spicy seasoning to make these delicious triangles. The taste is very close to enchiladas </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">but we just like to call them samosas for its look. </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Definitely</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;"> give this one a try !</span><br />
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<b><span style="font-family: Georgia,'Times New Roman',serif;">Prep Time:30 mins</span></b><br />
<b><span style="font-family: Georgia,'Times New Roman',serif;">Ingredients</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPIghJ2G18NAghCL03hklV2yZSCeScHh8YgVOkcp3QLGEcRI5dIwkfn-RIjYPlAaYpNiU_We7Hh6s6gcF_eadLUrLGDVnyGOaY1QbUZ5V7vooszH76VOdNhFa-9xO-A2lRnEwk8CPfJu4/s1600/IMG_4620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPIghJ2G18NAghCL03hklV2yZSCeScHh8YgVOkcp3QLGEcRI5dIwkfn-RIjYPlAaYpNiU_We7Hh6s6gcF_eadLUrLGDVnyGOaY1QbUZ5V7vooszH76VOdNhFa-9xO-A2lRnEwk8CPfJu4/s400/IMG_4620.JPG" width="400" /></a></div>
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<span style="font-family: Georgia,'Times New Roman',serif;">Flour tortillas: 3 (cut in half)</span><br />
<span style="font-family: Georgia,'Times New Roman',serif;">Onions (chopped): 1/2 cup</span><br />
<span style="font-family: Georgia,'Times New Roman',serif;">Jalapenos (chopped): 1-2 tablespoons</span><br />
<span style="font-family: Georgia,'Times New Roman',serif;">Red & Green peppers (chopped): 1/4 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Corn: 4 tablespoons</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Black beans: 1/3 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Taco seasoning: 1 1/2 tablespoons</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Picante sauce/Regular marinara sauce: 1/3 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Mozzarella cheese+Mexican cheese blend: 1/2 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt and pepper to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Oil to brush</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Sticky paste: Mix 1 table spoon of flour with little water to make a smooth paste.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b style="font-weight: bold;">* </b>We have made a vegetarian version, you could even add beef/shredded chicken to this.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9tVSiV3SbRxXSOowUL1GrjRjCMgg2xY5x_wD4MmfCI1Zq56DsAlbezxNoXGhZnajw_EfPu2iVxdJiBsgXGKYpqCQudMILLiagBnsaDw8YNG_sk2danUEoawvlcKeUx7ZJrAlig-YWVo/s1600/Mexican+Samosa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9tVSiV3SbRxXSOowUL1GrjRjCMgg2xY5x_wD4MmfCI1Zq56DsAlbezxNoXGhZnajw_EfPu2iVxdJiBsgXGKYpqCQudMILLiagBnsaDw8YNG_sk2danUEoawvlcKeUx7ZJrAlig-YWVo/s400/Mexican+Samosa.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Heat oil in a deep pan. Saute the onions until golden pink. Add jalapenos, colored peppers and the corn niblets. Saute again. Add the black beans. Throw in the taco seasoning. Also add the marinara sauce and mix well. Turn off the heat and add all of the cheese.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Make sure the cheese doesn't fully melt.</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br />
Cut the tortilla into two halves. Make a cone and seal the edges with the sticky paste. Fill it with the stuffing and close the end, slightly overlapping it.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
Brush oil all over and let it bake in the oven at 375</span><span style="font-family: Symbol; text-align: justify;">°</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;"> F</span><span style="font-family: Georgia, Times New Roman, serif;"> until it looks toasty.</span><br />
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Serve warm.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFoTqHcqd25VES0ZzPrHSwSPs9eukS-BqcwmTbbrLvT0aVYdbGmEYMzsTjJWSSDLMdy-EnsXQaAVDMTvhFH_TMiFGRyU875s5Y_vgTvVaZCgMaKwQbUNTtf9Y031Iu5fNht8zykQXBXMY/s1600/IMG_5807.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFoTqHcqd25VES0ZzPrHSwSPs9eukS-BqcwmTbbrLvT0aVYdbGmEYMzsTjJWSSDLMdy-EnsXQaAVDMTvhFH_TMiFGRyU875s5Y_vgTvVaZCgMaKwQbUNTtf9Y031Iu5fNht8zykQXBXMY/s640/IMG_5807.JPG" width="464" /></a></div>
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AdukalaVisheshamhttp://www.blogger.com/profile/17949032050016158418noreply@blogger.com17tag:blogger.com,1999:blog-5661324580341958542.post-46055360438451830612012-08-25T13:14:00.000-07:002012-08-26T11:27:32.762-07:00എല്ലാവര്ക്കും ഓണമാശംസകള്!! Happy Onam!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUW4ougJnMNORi6m-lLii2tpsiQGrYmI45MeAemnKVZwElYJm5Nno22J7PGEnys2hmaBsq8oVZL4IZO5DXrkZWc17AiA3dY7lZl0XUqIsfs0_n5GdIOHlzDJhoc_eIuF7lMcRzkK7QwKr/s1600-h/onam.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5373606271284335074" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUW4ougJnMNORi6m-lLii2tpsiQGrYmI45MeAemnKVZwElYJm5Nno22J7PGEnys2hmaBsq8oVZL4IZO5DXrkZWc17AiA3dY7lZl0XUqIsfs0_n5GdIOHlzDJhoc_eIuF7lMcRzkK7QwKr/s400/onam.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-family: Georgia, Times New Roman, serif;">Onam is the biggest festival in Kerala celebrating the harvest season and its plentiful yields. It is that time of the year where malayalees across the state, nation and world come together to rejoice the fun of the festival in all its colorful splendor. The festival is like a ten day carnival filled with games, music, dance and lots of food that ends on the grand day of Thiruvonam.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJrX2Ouf3nfGrDukl6L7YixyU6vHForVoXExChxjFiNrQ6fqxPiwu8c4FmPOCVxdfkpnHDIGs8lGqmy7QVierl56owZ3xVJsqpy5lOaG3QMSv6w991obOt1ygcY-blTcpoecvMFtbj_RM/s1600-h/kerala55.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5373606252766002994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJrX2Ouf3nfGrDukl6L7YixyU6vHForVoXExChxjFiNrQ6fqxPiwu8c4FmPOCVxdfkpnHDIGs8lGqmy7QVierl56owZ3xVJsqpy5lOaG3QMSv6w991obOt1ygcY-blTcpoecvMFtbj_RM/s400/kerala55.jpg" style="cursor: pointer; display: block; height: 298px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-family: Georgia, Times New Roman, serif;">The legend marks this day as the homecoming of King Mahabali who visits his kingdom of Kerala every year. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Pookalam, which is a beautifully designed flower carpet is made at the entrance of homes to welcome the King. Like any other festival, it is a common tradition to buy new clothes for everyone in the family which is called the Onakodi. Thiruvathirakali, a traditional dance is performed by all the ladies around this time to lighten up the festive spirits.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjyucx0LHEhnitlUIU5x3bNBThpNNNp6n7pxZ5mhu604ZzcNxUOoFUrmjrOS_ZuezhMzHBbT6ZKRWOKLtFr4KYZ88xmxDN7NbldUEn_Fsno_GO72hgAJkRa2657DunpEn4Xczt4onbvVYS/s1600-h/IMG_2578.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5373606245664072690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjyucx0LHEhnitlUIU5x3bNBThpNNNp6n7pxZ5mhu604ZzcNxUOoFUrmjrOS_ZuezhMzHBbT6ZKRWOKLtFr4KYZ88xmxDN7NbldUEn_Fsno_GO72hgAJkRa2657DunpEn4Xczt4onbvVYS/s400/IMG_2578.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-family: Georgia, Times New Roman, serif;"> And finally the most inevitable part of this festival is the Onam Sadhya or the grand feast that is served on a banana leaf. Ranging from different kinds of chips to curries to payasams, each of the item on this well crafted vegetarian menu is a masterpiece by itself.</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif;">Shopping for the sadhya can be equally exciting and just seeing such a wide array of colorful vegetables and lentils can be a true treat to the chef's eye.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiorN6UmKGJ7fvUjz5Ggs7mfVcascHRTJWLw2R6shClBN-O3rNvc8DBSoQxI_enyCfh4SZHQ8z2Jxee-Ww-ndwXXjkfkmxdw7v2jevvpshtMNatzEyRe7xW0_jEkaDCtYjtYgeadqP3v8t/s1600-h/IMG_2295.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5373650680277345442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiorN6UmKGJ7fvUjz5Ggs7mfVcascHRTJWLw2R6shClBN-O3rNvc8DBSoQxI_enyCfh4SZHQ8z2Jxee-Ww-ndwXXjkfkmxdw7v2jevvpshtMNatzEyRe7xW0_jEkaDCtYjtYgeadqP3v8t/s400/IMG_2295.JPG" style="cursor: pointer; display: block; height: 271px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-family: Georgia, Times New Roman, serif;">The taste and style of cooking these Sadhya vibhavangal (items) vary from home to home and region to region. Here, we have made an attempt to recreate the flavors and essence of the Onam memories we have grown up on. The list comprises of <span style="color: #fff2cc;"><a href="http://adukalavishesham.blogspot.com/2009/08/avial.html" target="_blank">Avial</a>, <a href="http://adukalavishesham.blogspot.com/2009/08/cabbage-thoran.html" target="_blank">Cabbage thoran</a>, <a href="http://adukalavishesham.blogspot.com/2009/08/erisserri.html" target="_blank">Erisseri</a>, <a href="http://adukalavishesham.blogspot.com/2009/08/kootu-curry.html" target="_blank">Kootu curry</a>, <a href="http://adukalavishesham.blogspot.com/2009/08/kitchadi.html" target="_blank">Kitchadi</a>, <a href="http://adukalavishesham.blogspot.com/2009/08/kalan.html" target="_blank">Kalan</a>, <a href="http://adukalavishesham.blogspot.com/2009/08/manga-curryachaar.html" target="_blank">Manga curry</a>, <a href="http://adukalavishesham.blogspot.com/2009/08/mampazha-pulissery.html" target="_blank">Mampazha pulisseri</a>, <a href="http://adukalavishesham.blogspot.com/2009/08/nendrakai-and-muringha-parippu-curry.html" target="_blank">Nendrakai muringha curry</a>, <a href="http://adukalavishesham.blogspot.com/2009/08/olan.html" target="_blank">Olan</a>, <a href="http://adukalavishesham.blogspot.com/2009/08/parippu.html" target="_blank">Parippu</a>, <a href="http://adukalavishesham.blogspot.com/2009/08/pachadi.html" target="_blank">Pachadi</a>, <a href="http://adukalavishesham.blogspot.com/2009/08/puli-inji.html" target="_blank">Puli inji</a>, <a href="http://adukalavishesham.blogspot.com/2009/08/rasam.html" target="_blank">Rasam</a>, <a href="http://adukalavishesham.blogspot.com/2009/08/sambhar.html" target="_blank">Sambhar</a>, <a href="http://adukalavishesham.blogspot.com/2009/08/sambharam.html" target="_blank">Sambharam</a>, <a
href="http://adukalavishesham.blogspot.com/2010/08/nei-payasam-thiruvonam-special.html"
target="_blank">Nei payasam</a>, <a
href="http://adukalavishesham.blogspot.com/2009/08/palada-payasam.html"
target="_blank">Palada payasam</a>, <a
href="http://adukalavishesham.blogspot.com/2009/08/parippu-pradhaman.html"
target="_blank">Parippu Pradhaman</a>
</span></span>
<span style="font-family: Georgia, Times New Roman, serif;"> and Papadam </span>.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5XQnesroOA2tWRrPXw81Dk9Rdh8idQN8Xxl8ksELZdbw1ztLL4j2p0sBhMr0unsi0m2wjNrmGkE8TTkNvAgA3bZ3Qc4c95qLflPGUC0nNr1ZCeETncHcTj3pJzS2FRbmobPOs1pyUd8r/s1600-h/IMG_2586-Final.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5373606282352624962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5XQnesroOA2tWRrPXw81Dk9Rdh8idQN8Xxl8ksELZdbw1ztLL4j2p0sBhMr0unsi0m2wjNrmGkE8TTkNvAgA3bZ3Qc4c95qLflPGUC0nNr1ZCeETncHcTj3pJzS2FRbmobPOs1pyUd8r/s400/IMG_2586-Final.JPG" style="cursor: pointer; display: block; height: 228px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>Unknownnoreply@blogger.com24tag:blogger.com,1999:blog-5661324580341958542.post-33698165750384209362012-07-26T08:31:00.000-07:002012-07-26T08:33:53.192-07:00Thepla<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxaWNjS5w0L92pSJU97MIEgW5jO4pwNArCbswZonHzc_ndpifaTtipHGa7RmuXwabKFxwVeAb0lAHYQRU1-3vlK7lZ33lXGXRqB_ZKNuc_zEaRkjxYIIogxCX52dN5d5I5BbzgbAcuqn4/s1600/IMG_6969+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxaWNjS5w0L92pSJU97MIEgW5jO4pwNArCbswZonHzc_ndpifaTtipHGa7RmuXwabKFxwVeAb0lAHYQRU1-3vlK7lZ33lXGXRqB_ZKNuc_zEaRkjxYIIogxCX52dN5d5I5BbzgbAcuqn4/s640/IMG_6969+(2).JPG" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Theplas are a wholesome part of a Gujarati meal. These rotis are more like snacks which can be eaten any time of the day. Usually served with chunda (a sweet mango chutney) and curd these rotis are intensely flavorful. And don't you worry, all this fenugreek doesn't make it a wee bit bitter. And with all medicinal properties fenugreek has, this is a great way to add it to your weekly diet.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Prep Time</b>: 15 mins</span><br />
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHGmdEXfIxWv6bYJuf6HJQTD1I0n23j5gA1C87zGVZWSoaCnb_VvbD2oGZy1KNSss5RVs9RKKVrBSfvUL6CUftOfqniWmk0EBeg4NvU-3aIBGVsSszVjKcwZea7Pzwj_-um2_HWwFaxY/s1600/IMG_6965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHGmdEXfIxWv6bYJuf6HJQTD1I0n23j5gA1C87zGVZWSoaCnb_VvbD2oGZy1KNSss5RVs9RKKVrBSfvUL6CUftOfqniWmk0EBeg4NvU-3aIBGVsSszVjKcwZea7Pzwj_-um2_HWwFaxY/s400/IMG_6965.JPG" width="400" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Whole wheat flour/Atta: 1 cup</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Fresh fenugreek/methi leaves </span><span style="font-family: Georgia, 'Times New Roman', serif;">(chopped)</span><span style="font-family: Georgia, 'Times New Roman', serif;">: 1 bunch </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Dried fenugreek leaves (kasuri methi): 1 tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Turmeric powder: 1/2 teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Chilli powder: 1-2 teaspoons</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cumin seeds: 1 teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Curd: 3/4 Cup or little less</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Oil: 2 tablespoons</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Mix all the dry ingredients in the flour well. Remember always to crush and powder the kasuri methi leaves in your hands before you put them. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Add methi leaves, yogurt and oil and knead everything into a smooth dough. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Leave it for 10 mins. Flatten them out into circles and fry them on a tava with little oil like rotis. Take them out when done on both sides.</span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Enjoy them warm.</span></div>AdukalaVisheshamhttp://www.blogger.com/profile/17949032050016158418noreply@blogger.com15tag:blogger.com,1999:blog-5661324580341958542.post-64521257529065982332012-07-18T13:37:00.000-07:002012-07-18T13:37:23.911-07:00Pazhampori<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNFjABHJ2PihGQKo440Ct1iFrjQIjQphx4FNae-Z0S1gfHFFlIHWiUO5a47lISPSTrYwbyF7-eRPSEOCqvTeiIaLnGy5QklEsy4JArgqvxnIOM5Y-Atf8W-DPRnMnt78EWNw-Sh5T9uM/s1600/IMG_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNFjABHJ2PihGQKo440Ct1iFrjQIjQphx4FNae-Z0S1gfHFFlIHWiUO5a47lISPSTrYwbyF7-eRPSEOCqvTeiIaLnGy5QklEsy4JArgqvxnIOM5Y-Atf8W-DPRnMnt78EWNw-Sh5T9uM/s640/IMG_0024.JPG" width="640" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Pazhampori is a favorite snack all year round for most “mallu” (Slang for all those lovely people who belong to Kerala) folks. This popular delicacy from Kerala stirs nostalgic memories of our darling mothers making it at teatime or even just hearing to the vendors chime at the railway platforms. For all those who have never tried it, here’s the recipe as simple as it could get because you don’t want to miss this for anything.</span><o:p></o:p><br />
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<span style="font-size: 100%;"><span style="font-family: Georgia, 'Times New Roman', serif; font-weight: bold;">Ingredients</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktQ7RTqWMykezRvp1HQPwa8HV-EtTp4ydIH0QHjAy82Rl-95PvPgHR-zH7lnDHOIK966FtoRCfkZLR8AEm4haLQRmacmsB1OYh5bBvvYU1wzPPGZLHhk2JVZPjjNgdp3aWnBiscy4dsU/s1600/IMG_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktQ7RTqWMykezRvp1HQPwa8HV-EtTp4ydIH0QHjAy82Rl-95PvPgHR-zH7lnDHOIK966FtoRCfkZLR8AEm4haLQRmacmsB1OYh5bBvvYU1wzPPGZLHhk2JVZPjjNgdp3aWnBiscy4dsU/s400/IMG_0017.JPG" width="400" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: 100%;">Ripe Plantains: 2-3 (Not the squishy ones)<br />All purpose flour (Maida): 1 Cup<br />Rice Flour: 1 table spoon<br />Sugar: 1/2 cup<br />Turmeric powder: A pinch for color<br />(Cardamom: 2 Pods+ Cumin seeds (Jeerakam): 1/2 teaspoon) + a pinch of sugar to be powdered in the coffee bean grinder)<br />Water: 1 cup (Adjust the water to make a semi-liquidy batter)<br />Oil for deep frying</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLZNqol8mYz6eXK-lOAEIfbYJ02Uohrp-n1wRbOIBHdN8K8-GDpaRub4fHkThyhyphenhyphenBvzM9mHFlZzkeJdNtj1r6b64Tq7cBCZR8Ki8VEI3moQ_Fsb_AK2AJZn-dd3tQXdTs7lKVzRcYO_Z0/s1600-h/IMG_0619.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5346198149995363426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLZNqol8mYz6eXK-lOAEIfbYJ02Uohrp-n1wRbOIBHdN8K8-GDpaRub4fHkThyhyphenhyphenBvzM9mHFlZzkeJdNtj1r6b64Tq7cBCZR8Ki8VEI3moQ_Fsb_AK2AJZn-dd3tQXdTs7lKVzRcYO_Z0/s400/IMG_0619.JPG" style="cursor: pointer; display: block; height: 322px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 100%;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: 100%;">Start by mixing the all purpose flour (maida), rice flour, turmeric powder and sugar with water to make a fine batter. Rice flour is added for crispness. Corn flour can also be used instead of rice flour. Add the powdered mix (cardamom+ cumin). Slice the plantain length wise into rectangular pieces. Coat the pieces with the batter and deep fry it until almost golden. <o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Make these fritters and don't forget to share it with your loved ones..</span><span style="font-size: 0pt;"><o:p></o:p></span></div>
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</div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-5661324580341958542.post-45764215972281121452012-07-11T12:32:00.000-07:002012-07-11T12:32:19.842-07:00Falooda<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmwKCU4s9qz6_EX_XP_Sgl9CeHXRNdMCguoGPFXIaimiLOCQT_91PbezmSH1Odvto4A_DhbvPWt0eKnS3yTOX1igWi9U2RR_NyDxcbSoQn0IxyEnWtGCh6KYMJZmQwlyexASM3S9yYsZc/s1600/IMG_7731.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmwKCU4s9qz6_EX_XP_Sgl9CeHXRNdMCguoGPFXIaimiLOCQT_91PbezmSH1Odvto4A_DhbvPWt0eKnS3yTOX1igWi9U2RR_NyDxcbSoQn0IxyEnWtGCh6KYMJZmQwlyexASM3S9yYsZc/s640/IMG_7731.JPG" width="430" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Falooda is a super delicious refreshing dessert drink, which has always been a popular choice among street food lovers. As we understand it was a very Bombay thing to have Falooda, but now its caught on big time nation wide. The best part is that with just a few ingredients and few minutes, Falooda can be whipped up anywhere anytime. So let your next get together end on a sweet note with this.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Prep Time</b>: 1/2 hour</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFyl645UVvtXRXrC3zK8XAtHKEcdk-Wn-s5LP6TBMCURzopnN9Ja3hwbKsKrdR0VCvkR7vurGI2NREDL-J2zhfj3lUGDwAATNZR4kQpsfWhhZQN24j5jW4AP3MnbL0HFvgWfnIxglzkL0/s1600/IMG_7680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFyl645UVvtXRXrC3zK8XAtHKEcdk-Wn-s5LP6TBMCURzopnN9Ja3hwbKsKrdR0VCvkR7vurGI2NREDL-J2zhfj3lUGDwAATNZR4kQpsfWhhZQN24j5jW4AP3MnbL0HFvgWfnIxglzkL0/s400/IMG_7680.JPG" width="400" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Milk*: 1/2 Cup + 1/4 Cup</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Roohafza/Rose syrup: 3-4 Tablespoons</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Sugar: 2-3 teaspoons</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Falooda Sev/Roasted vermicelli : 1 tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Basil seeds/Tukmaria: 1 tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Flavored Jelly: 1/4 cup*</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ice Cream*: 2 scoops</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Nuts(Slivered almonds and pistachios): 2 teaspoons</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>Please note the above measurement is to make one tall glass of Falooda
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<span style="font-family: Georgia, 'Times New Roman', serif;">*If you use whole milk, its more richer, but we made ours with regular 2% fat free milk. 1/2 cup is for rose milk and 1/4 cup is to cook the vermicelli.</span></div>
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*<span style="font-family: Georgia, 'Times New Roman', serif;">We made the strawberry flavored jello as per instructions on the pack.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">*We like to use Pista/kulfi flavoured icecreams. We used an Indian brand called Taaza. For those who can't find it the best option would be beat up vanilla icream with little cardamom and refreeze it.</span>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cook the roasted vermicelli in milk adding a little bit of sugar on low heat until soft. Keep aside. Soak the basil seeds in water for atleast an hour. These will enlarge and become very gelatinous.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Disslove the rose syrup in cold milk or beat it in the mixer. Add sugar if you like it to be little more sweeter. Keep it in the fridge. However do not add too much sugar because all the other ingredients also add up some sugar.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Set the jelly and keep aside.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Note: You can assemble the falooda only before you serve else it wil be all melted and slushy.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Serving. </b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Take a tall glass. Put the soaked basil seeds. Add a teaspoon of Roohafza. Now add the vermicelli. Then add the jelly. Pour half the glass with the cold rose milk. Add in two or more scoops of ice cream. Give it a light stir. Garnish the top with the chopped nuts.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Serve chilled with a straw and a spoon.</span></div>
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</div>AdukalaVisheshamhttp://www.blogger.com/profile/17949032050016158418noreply@blogger.com17