tag:blogger.com,1999:blog-79088705932164056932024-02-21T11:00:21.641+04:00Madras Kitchen - Cooking with loveHaarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-7908870593216405693.post-72739989441903667752013-06-20T20:20:00.001+04:002013-06-20T20:25:05.305+04:00Orange Cake with Blueberry Cream<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">After a very long time!</span></div>
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<span style="font-family: Verdana, sans-serif;">I made this eggless cake for a Dessert Making Competition. This is nutritious, fiber rich and absolutely scrumptious!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRsf_6YTzgBMyco0YG1rGbDPVb3hkEqSzmhEMDKVxhQSk_8vNa6aAwwRz-KrgaoFgEPS07EMQo5_tl42cGly7GToHERH2iSB38DHw7OXRz3yV3GDWpMMDWZvIeeaXV-rsothYVdExb3Ka/s1600/DSC06867.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRsf_6YTzgBMyco0YG1rGbDPVb3hkEqSzmhEMDKVxhQSk_8vNa6aAwwRz-KrgaoFgEPS07EMQo5_tl42cGly7GToHERH2iSB38DHw7OXRz3yV3GDWpMMDWZvIeeaXV-rsothYVdExb3Ka/s320/DSC06867.JPG" width="320" /></a></div>
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<u style="font-family: Verdana, sans-serif;"><b>Orange Cake</b></u></div>
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<span style="font-family: Verdana, sans-serif;"><i>You Need:</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Self raising/all purpose flour – ¾ Cup</span></div>
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<span style="font-family: Verdana, sans-serif;">Whole Wheat flour – ¾ Cup</span></div>
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<span style="font-family: Verdana, sans-serif;">Butter – 30 gm (@ room temp)</span></div>
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<span style="font-family: Verdana, sans-serif;">Olive Oil - 70 ml </span></div>
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<span style="font-family: Verdana, sans-serif;">Light Brown Sugar – ¾ cup</span></div>
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<span style="font-family: Verdana, sans-serif;">Warm Water – 120 ml</span></div>
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<span style="font-family: Verdana, sans-serif;">Ground Cinnamon – 1/2 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Baking Powder - 1 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Baking Soda - 1/2 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Juice of Whole Sweet Orange - 1 (Big) </span></div>
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<span style="font-family: Verdana, sans-serif;">What to do...</span></div>
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<span style="font-family: Verdana, sans-serif;">1. Pre heat the oven to 200 C for 10 minutes</span></div>
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<span style="font-family: Verdana, sans-serif;">2. Grease a round cake pan line base with Parchment paper</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Beat the wet and dry ingredients separately</span></div>
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<span style="font-family: Verdana, sans-serif;">4. Then fold them gently together and mix them</span></div>
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<span style="font-family: Verdana, sans-serif;">5. Now, transfer the mixture to the prepared cake pan</span></div>
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<span style="font-family: Verdana, sans-serif;">6. Bake it for 10 minutes @ 200 C</span></div>
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<span style="font-family: Verdana, sans-serif;">7. Then reduce the temperature to 180 C and bake it for 5 - 10 more minutes (or till done)</span></div>
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<span style="font-family: Verdana, sans-serif;">8. Allow it to cool (I let it to cool for 3 hours).</span></div>
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<span style="font-family: Verdana, sans-serif;"><u><b>Blueberry Cream</b></u></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>You Need:</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Unsalted Butter Softened - 170 gm </span></div>
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<span style="font-family: Verdana, sans-serif;">Sifted Icing Sugar - 3 cups </span></div>
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<span style="font-family: Verdana, sans-serif;">Fresh Blueberry Puree - 1/4 Cup </span></div>
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<span style="font-family: Verdana, sans-serif;">Blueberry Juice - 4 Tbsp </span></div>
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<span style="font-family: Verdana, sans-serif;">Orange zest - 1/2 Tbsp </span></div>
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<span style="font-family: Verdana, sans-serif;">Vanilla Extract - 1 tsp </span></div>
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<span style="font-family: Verdana, sans-serif;">Kosher Salt - 1/8 tsp </span></div>
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<span style="font-family: Verdana, sans-serif;">Whipping Cream - 4-6 tbsp </span></div>
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<span style="font-family: Verdana, sans-serif;">What to do...</span></div>
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<span style="font-family: Verdana, sans-serif;">1. Puree blueberries and strain through a fine mesh sieve</span></div>
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<span style="font-family: Verdana, sans-serif;">2. Set aside berries and juice in separate small bowls</span></div>
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<span style="font-family: Verdana, sans-serif;">3. In an electric mixer, on medium speed, fold the cream, butter and salt until smooth</span></div>
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<span style="font-family: Verdana, sans-serif;">4. Now lower the mixer speed to medium-low and slowly add (in order) icing sugar, vanilla </span><span style="font-family: Verdana, sans-serif;">extract, blueberry puree, blueberry juice and orange zest</span></div>
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<span style="font-family: Verdana, sans-serif;">5. Now, adjust the mixer speed to medium and beat until light and fluffy</span></div>
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<span style="font-family: Verdana, sans-serif;">6. Finally, if needed, add 1 tbsp cream at a time until the frosting is in a spreadable </span><span style="font-family: Verdana, sans-serif;">consistency</span></div>
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<span style="font-family: Verdana, sans-serif;">Dress the cake, and enjoy!</span></div>
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Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com0tag:blogger.com,1999:blog-7908870593216405693.post-9384986902492555582012-03-21T09:47:00.002+04:002012-03-21T10:19:39.034+04:00Omani-Hyderabadi Dum Biriyani<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">My first attempt to make biriyani (5 years back), was a complete disaster! I had even thought i can never make it in my life time and i gaveup. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">After marriage, like all indian girls, came my turn to make biriyani...it was then i browsed, collected recipes from Omani friends and ended up with this simplified, easier and fusioned version. The blend of Omani richness and Desi spices, makes it a truely international recipe!</span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwj5-9ILCfYkoU8RVlZXcN7thcZBwSdSndzs1Jw8urikli52SFsLNEeWoUIwJ0xDAu6BtGeOFs3meNR_zqmp2cH3TGs5XGoZFxanu0WEHmLIB-yVPq8gr2RgGxYC_GFSSwHSDK3t1A6QiB/s1600/DSC01787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img aea="true" border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwj5-9ILCfYkoU8RVlZXcN7thcZBwSdSndzs1Jw8urikli52SFsLNEeWoUIwJ0xDAu6BtGeOFs3meNR_zqmp2cH3TGs5XGoZFxanu0WEHmLIB-yVPq8gr2RgGxYC_GFSSwHSDK3t1A6QiB/s320/DSC01787.JPG" width="320px" /></span></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><em><u>Ingredients:</u></em></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">2 Medium Onions, sliced lengthwise<br />
1-2 Tomatoes, finely chopped<br />
Saffron Powder diluted in 2-3 tbsp water<br />
1 tbsp - Lime Juice</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp Rosewater<br />
Ghee/Oil generous amount</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><em>For Chicken Marination:</em></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">1/2 kg chicken, cut into medium pieces<br />
3/4 tsp Turmeric Powder<br />
1 1/2 tsp Corriander Powder<br />
1 1/2 tsp Chilli Powder<br />
1/2 Cup Curd<br />
1 tsp Poppy Seeds<br />
1 tsp <a href="http://madraskitchen.blogspot.com/2012/03/go-handy-with-masalas.html" target="_blank">Garam Masala Powder / Omani Masala</a></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">4 tbsp Ginger-Garlic Crushed<br />
3-4 - Slitted Green Chillies<br />
1 Sprig Curry Leaves<br />
A Hand Few of Raisins, Cashew and Almond<br />
Spices - 5 Cloves, 2" Cinnamon Stick, 2 Bay Leaves, 1 tsp Fennel Seeds, 1 Star Anise, 4 Cardamoms and 2 Black Cardamoms<br />
Add salt keeping in mind the rice and chicken</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">Mix all of the above, marinade the chicken overnight in the mixture (always keep the chicken in the refrigerator during marination)</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><em>For Cooking the Rice:</em></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">1/2 kg Basmati Rice<br />
1 tsp Salt<br />
1 tsp Cumin Seeds<br />
1/4 tsp Carraway Seeds<br />
1 tsp Fennel Seeds<br />
1 tsp Cidar Vinegar/Lemon Juice<br />
2 tsp Oil</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><em>For Garnishing:</em></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">2-3 tsp ghee<br />
1/2 bunch coriander leaves, chopped<br />
1/4 bunch mint leaves, chopped<br />
Onion Chips (finely chopped onions deep fried in oil)<br />
(Omani style of garnishing will include deep fried egg plant pieces, fried eggs and/or french fries)</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><em><u>Method:</u></em></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">Step 1: Heat oil in a wide aluminum dish, fry onions, followed by tomatoes, and when done, add the marinated chicken and keep stirring </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">Step 2: (2nd step should be started simultaneously along with the 1st step) Wash, drain and cook the rice separately along with the above mentioned items and double quantity of water. Remove and drain the rice when it is 1/2 cooked</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">Step 3: Now, when the rice is done, it can be layered completely over the chicken masala</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">Step 4: Over the rice, pour saffron water in circular motion, then followed by rosewater and 1 tbsp lime juice (also in circular motion)</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">Step 5: Now dum the biriyani using a flour dough, or a heavy/tight lid for 10 minutes on medium flame </span><span style="font-family: "Trebuchet MS", sans-serif;"><em>(For the Dum, i usually cover the aluminum dish using a wet white cloth, place a pan filled with water over the cloth, and a huge/heavy stone on top of the pan to make it completely sealed and uniform distribution of heat)</em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">Step 6: End of ten minutes, open the coverings and pour the ghee and all the garnishing items, and without stirring or mixing leave the lid semi closed <em>(do not mix or stir for 10-15 minutes after opening, this will allow proper setting of the rice and chicken masala) </em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq2zgahUnBPYfyodmvD1DLAcaWTflifccxUDUcK1tPn9acFAXbxNzB2QAeNOKZtFDqFkZ4-_xgubNPlYFRiFvefvk-M_GMtDhqvC1XuUj853a01DPj3KCzNwoce3rX1FuxISGfnbh9R6Jc/s1600/DSC01777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img aea="true" border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq2zgahUnBPYfyodmvD1DLAcaWTflifccxUDUcK1tPn9acFAXbxNzB2QAeNOKZtFDqFkZ4-_xgubNPlYFRiFvefvk-M_GMtDhqvC1XuUj853a01DPj3KCzNwoce3rX1FuxISGfnbh9R6Jc/s320/DSC01777.JPG" width="320px" /></span></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>Serve hot with raitha, brinjal chops/chicken saloona and pickle.</em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>(Picture shows Biriyani, Raitha and <a href="http://mjskitchenthrills.blogspot.com/2012/02/pudhina-pepper-chicken.html" target="_blank">Pudhina Pepper Chicken</a>)</em></span></div></div>Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com0tag:blogger.com,1999:blog-7908870593216405693.post-71805206592962937992012-03-20T08:12:00.001+04:002012-03-20T08:16:31.478+04:00Aalu-Baingan Bartha (Potato & Egg Plant Curry)<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">Bhartha in Hindi means "mash". Bhartha Recipes are largely North-Indian origin and can be made from all types of vegetables. As the name suggests, this recipe is a combination of mashed potatoes and eggplant. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">First time when I made this dish, i was a bit skeptical about the taste, the smoky flavor, and the mushy consistency. Believe me, it was just awesome! Hubby and i enjoyed it with countless ghee-phulkas. From then it has become an often-recipe at home. Hope you all will like it too.</span></div><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMp8mZSLP5vV_QXeTJoJkZL4b07nzS0gXHtRMHn2V3nFP-snTXwoPdT9Os-aons1l0zie4Yzgey5SYoHzveJ5bqdXM73trZNBTJyydNbTjhXMRRwrg2XDjmJaqMoCiyOG7Mcnet6sHYzo-/s1600/DSC01765.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img aea="true" border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMp8mZSLP5vV_QXeTJoJkZL4b07nzS0gXHtRMHn2V3nFP-snTXwoPdT9Os-aons1l0zie4Yzgey5SYoHzveJ5bqdXM73trZNBTJyydNbTjhXMRRwrg2XDjmJaqMoCiyOG7Mcnet6sHYzo-/s320/DSC01765.JPG" width="320px" /></span></a></div><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><em><u>Ingredients:</u></em></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">1 - Big Baingan (Egg Plant)</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">1 - Big Potato, boiled and cut to medium pieces </span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">1 - Big Onion, finely chopped</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">2 - Tomatoes, finely chopped</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">2 - Green chillies, slitted</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp - Ginger-Garlic Paste </span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp - Cumin Seeds</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">3/4 tsp Turmeric Powder</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp - Garam Masala Powder</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">1 1/2 tsp - Corriander Powder</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">1 1/2 tsp - Chilli Powder</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">1/4 tsp - Aamchur Powder (Dry Mango Powder)</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">3 tbsp - Oil </span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">1/2 Lemon</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">A Bunch of Finely Chopped Corriander Leaves</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">A Sprig Curry Leaves (*optional)</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">Salt to Taste</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><em><u>Method:</u></em></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><em>Egg Plant Mash</em></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">1. Wash, brush oil over the whole eggplant and p</span><span style="font-family: "Trebuchet MS", sans-serif;">lace it directly on the gas burner on medium flame (Keep turning it every minute or two). Eggplant can be taken off the flame when the skin turns black and starts peeling</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">2. Allow it to cool to room temperature (approx. 15 minutes). Once cooled gently peel off the burnt skin, mash it and keep aside</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><em>Sauteing & Frying</em></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">3. In a frying pan, pour the oil, add the cumin seeds and onions</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">4. When onions are done, add the tomatoes followed by ginger-garlic paste and saute till the raw flavor is gone</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">5. Now, add all the powders and keep mixing for 2 minutes</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">6. Then add the potatoes, mashed baingan, salt and curry leaves</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">8. Gently mix it and cook (covered cooking on low flame) for 10 minutes </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><em>Garnishing</em></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">9. End of 10 minutes, put off the flame, sqeeze lemon juice and sprinkle the slitted chillies and corriander leaves </span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5Cd2-Gsm6H3Fuzx8JvzkPZ3dQG8VitUPWVmb18ofGk7uicSZjUGFht4-bElAJViLbH_Ij3PAYR2RmqxToj8KJtzAoJcg-9VI1Fa55lUl2j7lJbBgwQdU02-H47juwUVaGMyQ_dMRyFlt/s1600/DSC01768.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img aea="true" border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5Cd2-Gsm6H3Fuzx8JvzkPZ3dQG8VitUPWVmb18ofGk7uicSZjUGFht4-bElAJViLbH_Ij3PAYR2RmqxToj8KJtzAoJcg-9VI1Fa55lUl2j7lJbBgwQdU02-H47juwUVaGMyQ_dMRyFlt/s320/DSC01768.JPG" width="320px" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">10. Aalu-Baingan Bartha is ready to be served with phulkas and rotis</span></div><br />
<div style="text-align: justify;"><br />
</div><br />
<div style="text-align: justify;"><br />
</div></div>Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com0tag:blogger.com,1999:blog-7908870593216405693.post-63656320314798341282012-03-17T13:49:00.002+04:002012-03-17T13:55:44.993+04:00Oats-Rava Express Payasam/Kheer<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">A quick n yummy dessert to serve your guests, especially when you are in short of time, or do not have enough items handy to go for a complicated one. </span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Just a grab of the regular stuff availabe in your kitchen...the Payasam is ready!</span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA1z95f3qiFpPM0Gakj4Ba7d8yuN9bulBBQWagSHCXwNaSANyUmC1Gd4-qWmVn1Qwpuef6caGiH7YhLvnIjVVwqJ_J_S32pro2IG0K-XJ5dgJKlMmwarWVb5JDNyU6IXdu3eU8TyZYYUi2/s1600/DSC01781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img aea="true" border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA1z95f3qiFpPM0Gakj4Ba7d8yuN9bulBBQWagSHCXwNaSANyUmC1Gd4-qWmVn1Qwpuef6caGiH7YhLvnIjVVwqJ_J_S32pro2IG0K-XJ5dgJKlMmwarWVb5JDNyU6IXdu3eU8TyZYYUi2/s320/DSC01781.JPG" width="320px" /></span></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><em><u>You Need:</u></em></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">Full Fat Milk - 1 1/2 Cups<br />
Water - 1 Cup<br />
Sugar - 1/2 Cup<br />
Honey - 4 tbsp<br />
Ghee - 2 tbsp<br />
Cardamom Powder - 1/4 tsp<br />
Nuts (Cashew/Almond) & Raisins - Hand Few<br />
Saffron - a Pinch<br />
2-3 drops of essence of your choice (i used almond essence)<br />
Sooji (Rava)/Burgol (Broken Wheat/Gothumai Rava) - 4 tbsp<br />
Quick Oats - 4 tbsp</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><em><u>Method:</u></em></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">1. Bring all the above ingredients together</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">2. Cook for 15 minutes on low flame</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">3. Rava-Oats Express Payasam is ready</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><u><em>Note: </em></u></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>Cooking time can me extended, based on preferred thickness. The more you cook, all the more thick the payasam becomes.</em></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
<em>Tastes good when chilled.</em></span></div></div>Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com0tag:blogger.com,1999:blog-7908870593216405693.post-10244702587647912492012-03-14T11:43:00.001+04:002012-03-14T13:18:29.570+04:00Wheat Germ Muffins<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">One more healthy, nutritious edition to my Muffins Basket.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">This tastes different and absolutely scrumptious!</span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjav2D2Mg4x3IKBPaVB4pPLv6yvYjMCPOJhcxPOT3xcea-Tluo4js_pBn2Vj2TjZNmPTTRsEUIMzxVtSyW61Q9-kvTPIcjQsTJUMz0W0B9bpq_XPUX02NeUycVm_Wu4xjCP20kykP80W7i1/s1600/DSC01629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img aea="true" border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjav2D2Mg4x3IKBPaVB4pPLv6yvYjMCPOJhcxPOT3xcea-Tluo4js_pBn2Vj2TjZNmPTTRsEUIMzxVtSyW61Q9-kvTPIcjQsTJUMz0W0B9bpq_XPUX02NeUycVm_Wu4xjCP20kykP80W7i1/s320/DSC01629.JPG" width="320px" /></span></a></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><em><u>Ingredients:</u></em></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">Self raising/all purpose flour – 1/2 Cup<br />
Wheat Germ – 1 1/2 Cups<br />
Light Brown Sugar – 1/4 Cup<br />
Salt - 1/2 tsp<br />
2 to 3 ripe, mashed bananas<br />
Milk - 1/2 cup<br />
Crushed wall nuts - little (or as you wish)<br />
Baking Powder - 2 tsp<br />
Baking Soda - 1/4 tsp<br />
Melted Butter – 1/4 Cup<br />
Almond or Vanilla Essence - 3/4 tsp<br />
Egg - 1<br />
Cream Cheese - 1 Cup</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><em><u>Method:</u></em></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">1. Pre heat the oven to 180 C for 10 minutes</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">2. Line the muffins tray with muffins paper (I made 6 large muffins)</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">3. <strong><em>Mixing</em></strong> - Combine flour, baking soda, baking powder and salt, and set </span><span style="font-family: "Trebuchet MS", sans-serif;">aside</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">4. Beat together mashed bananas and egg. Then add milk, butter, </span><span style="font-family: "Trebuchet MS", sans-serif;">sugar, wheat germ, wall nuts and the essence</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">5. Now, add the the flour mixture and </span><span style="font-family: "Trebuchet MS", sans-serif;">mix well</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">6. <strong><em>Filling the cups</em></strong> - Divide the mixture between the prepared </span><span style="font-family: "Trebuchet MS", sans-serif;">muffin tray by placing one small amount of batter at the bottom of each </span><span style="font-family: "Trebuchet MS", sans-serif;">muffin cup, followed by 1-2 teaspoon of cream cheese and topping each </span><span style="font-family: "Trebuchet MS", sans-serif;">cup again with enough batter</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">7. <strong><em>Baking</em></strong> - Bake for 15-20 minutes at 180 C </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">8. Cool for few minutes, and enjoy! </span></div></div>Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com0tag:blogger.com,1999:blog-7908870593216405693.post-21599979024444722172012-03-13T11:36:00.002+04:002012-03-13T11:40:11.376+04:00Egg Curry<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">Of the many egg recipes I have tried, this one is the best! Just one </span><span style="font-family: "Trebuchet MS", sans-serif;">slurp with appam or dosai, (like me) you too will fall in love with </span><span style="font-family: "Trebuchet MS", sans-serif;">this curry. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">(This recipe is from the down south of Tamil Nadu)</span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt2XnI2S69uzZEwgy5VEE_iJuX0WaQWWpRW81ndalRFb3v2gcbWIhnuvvLZ_i_N2h1mkpEJ_lEc18TCCfTq-LrD7FJGuEM0iUBYL69K2YEuyJp2EYkfgnrtUg-lQAdIjCXSH8qb490Jw6r/s1600/DSC01609.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt2XnI2S69uzZEwgy5VEE_iJuX0WaQWWpRW81ndalRFb3v2gcbWIhnuvvLZ_i_N2h1mkpEJ_lEc18TCCfTq-LrD7FJGuEM0iUBYL69K2YEuyJp2EYkfgnrtUg-lQAdIjCXSH8qb490Jw6r/s320/DSC01609.JPG" width="320px" yda="true" /></span></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><em><u>Ingredients:</u></em></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">6 Eggs (Boiled & slightly slitted around)<br />
2 onions sliced<br />
2 big tomatoes finely chopped<br />
1 large potato (chopped in big pieces)<br />
2 Inch piece of ginger crushed<br />
5-6 cloves of garlic 1/2 tsp turmeric powder<br />
2 tsp chilly powder <br />
2 tsp coriander powder<br />
1 inch piece of cinnamon<br />
5 cloves<br />
1 bay leaf<br />
2 tbsp coconut oil<br />
3 sprig curry leaves</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><em><u>To roast and grind:</u></em></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">1 cup grated coconut<br />
3-4 shallots<br />
1 tsp fennel seeds </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">Fry the coconut along with shallots and fennel seeds till the coconut turns brown in color. Then, cool and grind this well, adding as little water as you can.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><em><u>For the Tempering:</u></em></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">2 tsp coconut oil<br />
3 shallots sliced round wise<br />
2 green chillies slitted lengthwise<br />
2 sprig curry leaves</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><em><u>Method:</u></em></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">1. Heat coconut oil in a pressure cooker, throw the whole spices (cinnamon, cloves and bay leaf) and allow them to splutter</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">2. Now, add the sliced onions and reduce the flame. Sauté well for a minute</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">3. Now, add the crushed ginger and garlic. Fry till the raw smell leaves and the onions turn light brown</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">4. Now add all the powders and mix well. Drop-in the curry leaves and fry till the powders are well roasted and raw smell disappears</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">5. Then add the potato pieces, salt and mix well till the masala covers the potato properly</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">6. After 5 minutes, add the eggs, tomatoes and mix well again and add 1/4 cup water</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">7. Cook for 5 minutes and add the ground coconut mixture</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">8. Now, add water if you want your curry to be less thick, or adjust as you require</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">9. Close the cooker lid and cook (on medium flame) for 1 whistle</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">10. Meantime, for the tempering, heat coconut oil in a small skillet </span><span style="font-family: "Trebuchet MS", sans-serif;">and fry the shallot pieces, green chillies and curry leaves, keep aside</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">11. Wait for the pressure to be released, then open the lid, and pour-</span><span style="font-family: "Trebuchet MS", sans-serif;">in the tempering</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">12. Switch-off the flame, cover the cooker with the lid and let it stand for sometime (this will allow the flavours to merge for a better taste).</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>The fried coconut gives a dominating flavor, while the drizzled coconut oil makes the curry all the more rich and aromatic!</em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>Enjoy with Idly, Dosai or Appam (like me).</em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>Note: You can even substitute chicken instead of egg.</em></span></div></div>Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com0tag:blogger.com,1999:blog-7908870593216405693.post-74611725468333181122012-03-12T14:57:00.002+04:002012-03-21T09:52:02.163+04:00Malabari Chicken Biryani<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">Biryani is by far the most popular and preferred rice recipe around the </span><span style="font-family: "Trebuchet MS", sans-serif;">globe. Chicken Biryani is the king of all, and a favorite of many. </span><span style="font-family: "Trebuchet MS", sans-serif;">Among the umteen versions of biryani, my specialisation is a fusioned-</span><span style="font-family: "Trebuchet MS", sans-serif;">version of <a href="http://madraskitchen.blogspot.com/2012/03/omani-hyderabadi-dum-biriyani.html" target="_blank">Omani-Hyderabadi Dum Biryani</a>. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">Recently, i wanted to try </span><span style="font-family: "Trebuchet MS", sans-serif;">something new apart from my regular style, so ended up with the </span><span style="font-family: "Trebuchet MS", sans-serif;">'Malabari Chicken Biryani'. The Malabari Chicken Biryani, as the name </span><span style="font-family: "Trebuchet MS", sans-serif;">suggests, is a form of biryani cooked in the Malabar region of India. </span><span style="font-family: "Trebuchet MS", sans-serif;">It has a lengthy, laborious preparation, but the work is definitely </span><span style="font-family: "Trebuchet MS", sans-serif;">worth it! This royal dish is sure to draw you in with its </span><span style="font-family: "Trebuchet MS", sans-serif;">lingering aroma and lip-smacking taste.</span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-jhUbLzRYD-Hlk691QKLbW4z3cep6cvPJj5N7QgBkwkaQOXLlOTF5No9lLEadoJmE6gncGbKI2E23E1iP3J4F4w49FS6nkT94xXhgwNwxb_YaA1MBZ1pDTxOcCq-N037XNrGkAXp3M3p/s1600/DSC01673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-jhUbLzRYD-Hlk691QKLbW4z3cep6cvPJj5N7QgBkwkaQOXLlOTF5No9lLEadoJmE6gncGbKI2E23E1iP3J4F4w49FS6nkT94xXhgwNwxb_YaA1MBZ1pDTxOcCq-N037XNrGkAXp3M3p/s320/DSC01673.JPG" width="320px" yda="true" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><em><u>Ingredients:</u></em></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">1/2 kg chicken, cut into medium pieces<br />
1/2 kg basmati rice<br />
250 gm onion, sliced finely<br />
2 big tomatoes,finely chopped<br />
1 1/2 tsp <a href="http://madraskitchen.blogspot.com/2012/03/go-handy-with-masalas.html" target="_blank">Malabari biryani Masala</a></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp Corriander Powder<br />
1/2 tsp Chilli Powder<br />
1/2 cup curd<br />
1/2 bunch coriander leaves, chopped<br />
1 small bunch mint leaves, chopped<br />
Lime Juice - 1 tbsp<br />
ghee/oil as needed<br />
salt to taste</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><em>Chicken Marination</em></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp kashmiri chilly powder<br />
1/4 tsp Garam Masala<br />
1/2 tsp turmeric powder<br />
salt</span></div><div style="text-align: justify;"><em><span style="font-family: Trebuchet MS;">(Note: </span><span style="font-family: Trebuchet MS;">Marination should be done for 2-3 hours. Marinating overnight will enhance the taste)</span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Trebuchet MS;"><strong><em>To grind to a fine paste</em></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">25 gm ginger<br />
25 gm garlic<br />
1-3 green chillies<br />
1/2 tsp poppy seeds, soaked in hot water for half an hour</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Trebuchet MS;"><strong><em>For Garnishing</em></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">Cashews<br />
Almonds<br />
Raisins<br />
Finely chopped Onion (fry a handful of onions)</span><br />
<span style="font-family: Trebuchet MS;">(I used some fresh green peas too)</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Trebuchet MS;"><strong><em><u>Method:</u></em></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">1. Shallow fry the chicken pieces till light brown (this will keep the chicken pieces intact in Biriyani)</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">2. Heat oil/ghee in a kadai and fry the cashews, almonds, raisins and onion, keep aside</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">3. Heat oil/ghee in a deep vessel and fry the remaining onion till light brown, then add tomatoes and ginger paste to this and fry till the raw smell disappears</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">4. Now, add curd and salt, followed by the chicken pieces and mix well</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">5. Cover and cook on medium flame</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">6. When it is half cooked, add the lime juice, corriander powder and chilli powder</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">7. Now, add the <a href="http://madraskitchen.blogspot.com/2012/03/go-handy-with-masalas.html" target="_blank">malabari chicken masala</a>, mix well and cook till the water is absorbed</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">8. Now, Wash and drain the rice. Heat ghee in a heavy bottomed deep vessel and roast the rice till soft and water is dried</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">9. Now, cook the rice separately, with salt and double quantity of water. Remove and drain the rice when it is 3/4th cooked</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">10. Now the layer assembling can be started</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">11. Take a wide aluminum dish, spread a layer of the cooked chicken masala, then spread the rice over the first layer of chicken and sprinkle little biryani masala, fried cashews, raisins and onion over this and layer again with chicken and continue the whole process</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">12. The final layer should be rice with garnish</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">13. Now dum the biryani using a flour dough, or a heavy lid for 10-15 minutes (depends upon your rice texture and chicken tenderness)</span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxibif2yVT19sdYthzNj90VRT7damUm42b2Lqiz0k0ZQLWFYoJp8dn2M8Cn5EDob1n_4dArRBLFJmVYQ9T6n7eM8ZuKbwFBsF7Re4dQl35_idxynuJv7gtpBkZPEfyXr3dZVx_WpovUOxA/s1600/DSC01674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxibif2yVT19sdYthzNj90VRT7damUm42b2Lqiz0k0ZQLWFYoJp8dn2M8Cn5EDob1n_4dArRBLFJmVYQ9T6n7eM8ZuKbwFBsF7Re4dQl35_idxynuJv7gtpBkZPEfyXr3dZVx_WpovUOxA/s320/DSC01674.JPG" width="320px" yda="true" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">14. Open the lid and allow to set (without mixing), then serve hot with raita and brinjal chops.</span></div></div>Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com0tag:blogger.com,1999:blog-7908870593216405693.post-65526828108938266412012-03-12T08:56:00.025+04:002012-03-15T00:48:55.608+04:00Go handy with Masalas!<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;"></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Dear visitors, Iam back! The long gap was not just because i was busy with my work at home and office, but the truth is (must confess) that i have become the laziest person on Earth!</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Now, Iam here after my dear ones request on not to bring my blog to Extinction.</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">To make this re-entry an interesting one, iam gona share recipes of magic creators that would make your dish mesmerising. Yes, this come-back post is for Masalas!</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWmM_QTFeOZkVCxtvpJyWvp8oDG_Xyh3ItegkcyRCqCD8bJ1BfyhGEPFaGJweJWWWudLX7iqdR4IZ21Fs-vYeKksAcGXCLEYWesh0KMuFNM0JUi3ebCz-o4pXBklBh7R_m2-LAzrRbEpQp/s1600/DSC01771.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWmM_QTFeOZkVCxtvpJyWvp8oDG_Xyh3ItegkcyRCqCD8bJ1BfyhGEPFaGJweJWWWudLX7iqdR4IZ21Fs-vYeKksAcGXCLEYWesh0KMuFNM0JUi3ebCz-o4pXBklBh7R_m2-LAzrRbEpQp/s320/DSC01771.JPG" width="320px" yda="true" /></span></a></div><span style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Though iam a contemporary cook, i would love to go the traditional way by making & using my own masalas. Blending the spices and making masalas at home is not only economical and presevative-free, at the same time it is a best way to carry your tradition.</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
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Presenting you a variety of selective, tried and in-use Masalas and Spice Pastes that will make your recipes delightful and would remain close to your heart forever!</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><strong><em><u><span style="font-family: 'Trebuchet MS', sans-serif;">Madras Masala</span></u></em></strong><br />
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<strong><em><span style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span></em></strong><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp black mustard seeds</span></span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 sprigs of curry leaves</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp coriander seeds</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 tsp cumin seeds</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp turmeric</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 tsp dried chillies</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">3cm length ginger, grated</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><strong><em>Method:</em></strong></span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1. Add a little oil to a large pan or wok and fry the mustard seeds until they begin to splutter and crack then stir-in the curry leaves, ginger and the chillies. Allow to cool for few minutes then tip into a spice blender</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">2. Dry roast the coriander and cumin seeds until they become aromatic then combine with the spices already in the blender</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">3. Blend the spices to a fine powder then add all the remaining spices</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">4</span><span style="font-family: 'Trebuchet MS', sans-serif;">. Store in an air-tight container</span><br />
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<strong><em><u><span style="font-family: 'Trebuchet MS', sans-serif;">Madras Curry Paste</span></u></em></strong><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><strong><em>Ingredients:</em></strong></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">8 tablespoons coriander seeds</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">4 tablespoons cumin seeds</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon black peppercorns</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon black mustard seeds</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">11 tablespoons ground turmeric</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">4 tablespoons chili powder</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon salt</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">8 garlic cloves, crushed</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">3 inches piece fresh ginger, peeled and shredded</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">cider vinegar for mixing</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup oil (sunflower/mustard)</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><strong><em>Method:</em></strong></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">1. Heat up wok and dry stir-fry the coriander, cumin, and peppercorns for 1-2 minutes on medium-low heat, stirring constantly</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2. Add the black mustard seeds and toss constantly until they start to pop (Do not allow the spices get too dark or burnt)</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3. Transfer the spices to cool on a plate</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">4. Grind the cooled spices into a fine powder</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">5. Add the turmeric, chili powder, crushed garlic, shredded ginger and salt</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">6. Stir in enough vinegar to make a paste</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">7. Heat the oil in a frying pan at medium heat, fry the paste, stirring constantly until the oil begins to separate</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">8. Remove the pan from heat and allow the paste to cool completely</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">9. Store the paste in a clean airtight container, in refrigerator and use it within 3 weeks</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">(</span><em><span style="font-family: 'Trebuchet MS', sans-serif;">Note: Vinegar is not part of any authentic Madras recipes. Traditionaly tamarind juice was used for the sour taste or tanginess, and the usage of vinegar is just a contemporary version.</span></em><br />
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<em><span style="font-family: 'Trebuchet MS', sans-serif;">This paste is very aromatic and spicy. Use about a tablespoon of this paste for each 500 g (1 lb) of meat, fish or poultry.)</span></em><br />
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<br />
<strong><em><u><span style="font-family: 'Trebuchet MS', sans-serif;">Andhra - Kobbari Karam Podi</span></u></em></strong><br />
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<strong><em><span style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span></em></strong><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp oil/ghee</span></div><div style="text-align: justify;"><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup black gram dal</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup bengal gram dal</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">8-10 dried red chillies, tear into two and de-seed (adjust as per your spice level)</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">half coconut (dried)</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">8-10 garlic cloves</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Salt to taste</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><strong><em>Method:</em></strong></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">1. Grate or slice the dried coconut into thin pieces</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">2. Heat oil in a heavy bottomed vessel and roast the dals and fry till light brown</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">3. Now, add the red chillis and fry till done</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">4. Remove from flame and allow to cool</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">5. In the same vessel add the grated coconut and roast (on low flame) for 3-4 minutes (Do not add any more oil to roast the coconut pieces)</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">6. Now, when all items are cooled, grind them along with garlic cloves and salt (Grind to crumbly consistency)</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">7. Store in an air tight containerThis will be a great option for flavoring your brinjal fry, potato fry, Okra (Bendi) fry, Karela fry and more! Or, simply serve with idlis, dosas with generous ghee or oil.</span><br />
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<strong><em><u><span style="font-family: 'Trebuchet MS', sans-serif;">Simple Garam Masala</span></u></em></strong><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><strong><em>Ingredients:</em></strong></span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Cummin seeds – 5 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Fennel seeds – 3 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Black peppercorns – 3 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Cloves - 15</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Cardomom pods – 6, deseeded</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Cinnamon sticks – 4 inch piece, made into smaller pieces</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Oil – 1 teaspoon</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><strong><em>Method:</em></strong></span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1. Fry spices in oil on low heat</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">2. Do not let them turn brown</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3. When cooled, grind at high speed to a fine powder</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">4. Store in an air-tight container</span><br />
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<br />
<u><em><strong><span style="font-family: 'Trebuchet MS', sans-serif;">Punjabi Garam Masala</span></strong></em></u><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><strong><em>Ingredients:</em></strong></span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">15 gms cinnamon</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">20 gms cloves</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">75 gms cardamom</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">100 gms cumin seeds/jeera</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">65 gms peppercorn</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">35 gms coriander seeds/dhania</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">35 gms fennel seeds</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">20 gms mace</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">20 gms shahjeera/caraway seeds</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">15 gms bay leaves</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">3 nutmeg</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">15 gms ginger powder</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><strong><em>Method</em></strong></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">1. Dry roast all the spices except ginger powder</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">2. Grind them to powder in a mixer grinder</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">3. Now you can add the ginger powder to this and mix well</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">4. Store in an air-tight container</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Enjoy for your Punjabi recipes!</span><br />
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<br />
<strong><em><u><span style="font-family: 'Trebuchet MS', sans-serif;">Malabari Biriyani Masala</span></u></em></strong><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><strong><em>Ingredients:</em></strong></span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2gm cinnamon</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 gm cardamom</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 gm cloves</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/4 nutmeg</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">half tsp fennel seed</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">half tsp cumin seed</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">half tsp shah jeera/cake seed</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 gm mace</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><strong><em>Method:</em></strong></span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1. Fry spices in oil on low heat</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2. Do not let them turn brown</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3. When cooled, grind at high speed to a fine powder</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">4. Store in an air-tight container</span><br />
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<br />
<strong><em><u><span style="font-family: 'Trebuchet MS', sans-serif;">Omani spice paste</span></u></em></strong><br />
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<strong><em><span style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span></em></strong><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 cloves of garlic </span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 Tablespoon of cumin seeds (15 ml) </span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 Tablespoon of coriander seeds </span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 Tablespoon of cardamom </span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoons of cayenne pepper </span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon of turmeric </span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 Tablespoons of vinegar</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><strong><em>Method:</em></strong></span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1. Place all the spices in a blender and process until a thick paste is formed, adding more vinegar if needed</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2. Store in a air-tight container in the fridge for two weeks</span></div></div></div>Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com0tag:blogger.com,1999:blog-7908870593216405693.post-3402066947241599942011-12-31T15:48:00.003+04:002011-12-31T15:54:23.075+04:00HAPPY NEW YEAR - 2012<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">When the clock strikes twelve on December 31st, people all over the </span><span style="font-family: "Trebuchet MS", sans-serif;">world cheer and wish each other a very Happy New Year. For some, this </span><span style="font-family: "Trebuchet MS", sans-serif;">event is no more than a change of a calendar. For others, the New Year </span><span style="font-family: "Trebuchet MS", sans-serif;">symbolizes the beginning of a better tomorrow. So, if you look forward </span><span style="font-family: "Trebuchet MS", sans-serif;">to a good year ahead, start the New Year with happiness and Love</span><span style="font-family: "Trebuchet MS", sans-serif;">.</span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><em>I wish you Good Health... <br />
So you may enjoy each day in comfort. </em></span></div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>I wish you the Love of friends and family... <br />
And Peace within your heart. </em></span></div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>I wish you the Beauty of nature... <br />
That you may enjoy the work of God. </em></span></div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>I wish you Wisdom to choose priorities... <br />
For those things that really matter in life. </em></span></div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>I wish you Generosity so you may share... <br />
All good things that come to you. </em></span></div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>I wish you Happiness and Joy... <br />
And Blessings for the New Year. </em></span></div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>I wish you the best of everything... <br />
That you so well deserve. </em></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Trebuchet MS;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsISr7jD0Tn5oQQMKMRqQlV-EY7nG-tr-Ig6UE8kI9dXZqhQne4sG4_jcL6im6v0hVyslPwdrfjOyXyEdD67IDQLxLcrKCXL1CKb39tumIEN341k5-IHqrWUm8b0cFmBrsXUHpWqtlgnlx/s1600/New_Year07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsISr7jD0Tn5oQQMKMRqQlV-EY7nG-tr-Ig6UE8kI9dXZqhQne4sG4_jcL6im6v0hVyslPwdrfjOyXyEdD67IDQLxLcrKCXL1CKb39tumIEN341k5-IHqrWUm8b0cFmBrsXUHpWqtlgnlx/s320/New_Year07.jpg" width="320px" /></a></span></div><span style="font-family: "Trebuchet MS", sans-serif;"><div style="text-align: center;"><br />
<strong>Wish all my visitors a Wonderful, Healthy, Prosperous & Happy New Year, 2012!</strong></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: x-small;">(Picture & Message Courtesy: Unknown Fwd. Mail)</span></div></span></div>Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com0tag:blogger.com,1999:blog-7908870593216405693.post-14269626005646235962011-12-29T10:44:00.012+04:002012-03-14T13:33:02.386+04:00Tea!<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">If you ask me Dog or Cat? I would say Dog,</span><br />
<div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">If you ask me Action or Romance? I would say Romance,</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">But, if you ask me Filter Coffee or Instant Coffee, I would say Tea always! Not just for the benefits it posses, but also for its taste.</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
<br />
A cup of Tea, a morning opener, a stress buster, a companion and many more...to make our moments perfect! On a drizzly day or a winter evening, sitting amidst a greeny lawn with your favorite book in one hand and a cup of hot tea in the other...what more can you ask for!</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8e3k4lTX2zl-9sQV5-XaoyvGURX9rQ1R6nT5eiskmPOZYczuxkh-YA2FVoPsmh0W5ZjZ5vcnXly0mqB4uNpP0wZYgebbmdymPOF3wxXF7sDrynsFKjpGv5nMtA2BJuwBXqtcobpLmjp3/s1600/DSC01602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8e3k4lTX2zl-9sQV5-XaoyvGURX9rQ1R6nT5eiskmPOZYczuxkh-YA2FVoPsmh0W5ZjZ5vcnXly0mqB4uNpP0wZYgebbmdymPOF3wxXF7sDrynsFKjpGv5nMtA2BJuwBXqtcobpLmjp3/s320/DSC01602.JPG" width="240px" /></a></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
From the 3-Roses Ad. endorsed by Trisha-Vikram, we know that Tea-Drinking is not just a habit, but healthy as well. Believe or not, Tea by nature is rich in flavanoids, amino acids, vitamins (C, E and K), caffeine and polysaccharides. Also, tea drinking has proven to be helpful in cell-mediated immune function of the human body.</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
<br />
With few intricacies added to our regular-tea-making (boil water, add tea dust, milk and sugar), we can make it medicinal for healthy living!</span><b style="font-family: 'Trebuchet MS', sans-serif;"><u><br />
<br />
<br />
A. Perfect Masala Chai</u></b><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
<br />
Its not just chai...but the timely infusion of the leaves in hot water, with the blending of the grounded masala along with milk and sugar, makes it a perfect 'Masala Chai'!</span><b style="font-family: 'Trebuchet MS', sans-serif; font-style: italic;"><br />
<br />
Benefits:</b><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
<br />
High in Antioxidants</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Helps Protect Against Cold & Flu<br />
Helps Restore Mental Alertness or Wakefulness When Experiencing Fatigue <br />
Promotes Healthy Digestion<br />
Alleviates Abdominal Bloatedness, Fullness and Pressure<br />
Aids in Weight Control<br />
<i style="font-weight: bold;"><br />
For the Masala, you need:</i></span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
<br />
1/4 cup cinnamon, cut into small pieces</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/8 cup cloves </span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup black peppercorns</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup cardamom </span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">6 black cardamoms</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup mace (javantri), broken into pieces</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 nutmeg (grated)</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup dried ginger powder (Chukku)</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
a pinch of fennel seeds</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj03Xmo3zKqfpr16D-KxJuambdpTzFM4SaoKJTL2BFOdj1YuTHt4O-H1Z-3-WHOekCtvRoWm5wpFeyMxUcmeGh8hNmOpVte-Hqpwk2voyNdhk-g9nmRhyphenhyphenxICaYVRZOuDFuiUFuop3w_arBS/s1600/DSC01604.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj03Xmo3zKqfpr16D-KxJuambdpTzFM4SaoKJTL2BFOdj1YuTHt4O-H1Z-3-WHOekCtvRoWm5wpFeyMxUcmeGh8hNmOpVte-Hqpwk2voyNdhk-g9nmRhyphenhyphenxICaYVRZOuDFuiUFuop3w_arBS/s320/DSC01604.JPG" width="320px" /></a></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;"><i style="font-weight: bold;"><br />
Method:</i><br />
<br />
1. Mildly roast all the above for a minute, cool and grind to powder form</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
2. Store in air tight container, in refrigerator</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
3. Life time upto 3 months.<br />
<br />
<b><i>Making the Chai - </i></b><br />
<i style="font-weight: bold;"><br />
Ingredients:</i></span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
<br />
Milk - 1cup</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Water - 1 1/2 cups</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Tea Leaves - 2 1/2 tsp</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Chai Masala - 1/2 tsp</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Sugar to taste<br />
<i style="font-weight: bold;"><br />
Method:</i><br />
<br />
1. Bring Water to boil and add the tea leaves</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
2. Now, when the leaves are infused, add the milk and chai masala</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
3. When tea raises in the pot, add sugar and simmer for 2 minutes and filter to cup</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
4. Masala Chai is ready to be served</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
<br />
<i>(Pour tea back and forth between the pot and the cup once, to make the froth)</i><br />
<b><u><br />
<br />
B. Pudhina (Mint) Tea</u></b><br />
<br />
<b><i>Benefits:</i></b> <br />
<br />
Improves digestion, helps recover indigestion, and daily intake after meals helps Weight Control<br />
<i style="font-weight: bold;"><br />
Method:</i><br />
<br />
1. Bring Water to boil and add the tea leaves</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
2. Now, when the leaves are infused, add the milk and fresh mint leaves</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
3. When tea raises in the pot, add sugar and simmer for 2 minutes and turn it off</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
4. Allow it to stand in the pot for 1 more minute and then filter to the cup<br />
<i><br />
(Note: Pudhina Tea wihout Tea leaves, milk and sugar is more effective i.e. only the pudhina leaves infused in hot water)</i><b><u><br />
C. Ginger & Pepper Tea</u></b><br />
<br />
<b><i>Benefits:</i></b><br />
<br />
Good for digestion, helps recover from common cold, and acts soothing on the affected throat<br />
<i style="font-weight: bold;"><br />
Method:</i><br />
<br />
1. Bring Water to boil and add 1-2 cm sized peeled-crushed ginger/ or 3 crushed pepper corns/ or a combination of both</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
2. Now add the tea leaves and 1 crushed cardamom</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
3. When the leaves are fully infused, add milk</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
4. When tea raises in the pot, add sugar and simmer for 2 minutes and turn it off and serve<br />
<b><u><br />
<br />
D. Omani Tea</u></b><br />
<br />
Omani Cuisine means richness, in all its recipes. Whether it be a simple bread or rice, each recipe will be rich in its own kind. Likewise, their tea has no exception! The Omani Tea with its unique aroma and ditinguishing flavor redefines the usual or original taste of tea.<br />
<i style="font-weight: bold;"><br />
Benefits: </i><br />
<br />
Presence of Oregano makes it high in Antioxidant vitamins and antibacterial as well<br />
Saffron is a golden spice that provides numerous medicinal benefits<br />
Helps Restore Mental Alertness or Wakefulness<br />
<i style="font-weight: bold;"><br />
Ingredients: </i></span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
<br />
Milk - 1cup</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Water - 1 1/2 cups</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Tea Leaves - 2 1/2 tsp (Preferably Mumtaz Tea, Omani)</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Saffron - a pinch</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Rose Water - 1/4 tsp</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Oregano - a pinch</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Cardamom - 2 Nos.</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Sugar to taste<br />
<i style="font-weight: bold;"><br />
Method:</i><br />
<br />
1. Bring Water to boil and add the tea leaves</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
2. Now, when the leaves are infused, add the milk and crushed cardamom</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
3. When tea raises in the pot, add sugar, saffron, Rose Water and Oregano, and simmer for 2 minutes & turn it off</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
4. Allow it to stand in the pot for 1 more minute and then filter to the cup</span><span style="font-family: 'Trebuchet MS', sans-serif;"><i><br />
<br />
(Note: Like all other beverages/medicines, even tea has its own negative effects. So for better results and healthy living, consume Tea in limited & controlled quantities, without becoming addicted to it!)</i></span></div></div>Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com0tag:blogger.com,1999:blog-7908870593216405693.post-43426240596654926682011-12-28T17:22:00.001+04:002011-12-28T17:25:39.397+04:00Kozhi Kozhumbu (Chicken Curry)<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">May there be a flower without fragrance, or a movie without heroine...but can there be a food blog without a chicken recipe?...incomplete right!</span><br />
<div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;"> <br />
Here is my first chicken recipe, to make it complete!</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqkX8zQsoFKGIo3I1UorDHOb2aXO5W1Pr5LQEMJ9JafF1JMXROes8uS4l3Vz7WOS5yFFbjp_cNktzvyc-6KTJrocQIaxxU1b0xKDOQSALthoEJItC3P_NdkAXF1ZS4W_8ug3E_thIJ5ffh/s1600/DSC01600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqkX8zQsoFKGIo3I1UorDHOb2aXO5W1Pr5LQEMJ9JafF1JMXROes8uS4l3Vz7WOS5yFFbjp_cNktzvyc-6KTJrocQIaxxU1b0xKDOQSALthoEJItC3P_NdkAXF1ZS4W_8ug3E_thIJ5ffh/s320/DSC01600.JPG" width="320" /></a></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
(Warning! Prepare yourself with adequate Idly/Dosa batter, or be ready to slurp uncountable Appams...as this Kozhi Kozhumbu is sure to deplete all your batter with its incredible taste and mesmerizing aroma)<br />
<br />
<b><i><u>Ingredients: </u></i></b><br />
<br />
Chicken: 1/2 kg (washed and marinaded in 1 tsp lemon juice, 2 tbs curd and little turmeric powder)</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Sesame Oil - Adequate (sesame oil gives the traditional taste of kozhikozhumbu; you can even use oil of your choice)</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Onion: 1 cup</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Tomato: 1 cup</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Ginger-Garlic Paste - 3 tsp</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Turmeric Powder - 1/2 tsp</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Chilli Powder - 1 1/2 tsp</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Corriander Powder - 2 tsp</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Garam Masala/Meat Masala - 1 tsp</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Aromatic Spices - Cardamom - 3 nos, Clove - 3 Nos, Cinnamon - 2 medium sticks, Bay Leaf - 1 medium, Fennel Seeds - 1/2 tsp</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Poppy Seeds - 3/4 tsp (freshly roasted)</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Bengal Gram (Potukadalai) - 2 tsp</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Cashewnuts - 6 Nos.</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Coconut Scrapped - 1/2 cup</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Curry Leaves - a bunch</span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Cilantro - as required </span></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Water - 1-2 cups</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
<br />
<u style="font-style: italic; font-weight: bold;">Preparation:</u></span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
<br />
1. In 1/4 cup water soak the cashews and roasted poppy seeds for a while</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
<br />
2. Marinade chicken as mentioned above for 1-2 hours</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
<br />
3. Using less oil finely saute the chopped onion, tomato, Ginger-Garlic Paste, followed by fennel seeds. Cool, grind and keep aside</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
<br />
4. Make a fine paste of the coconut scrap, soaked cashews, poppy seeds and potukadalai</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
<br />
<u style="font-style: italic; font-weight: bold;">Method:</u></span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
<br />
1. Heat oil in a thick bottomed wok, fry the aromatic spices</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
<br />
2. Now add the grounded onion-tomato paste and cook till done</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
<br />
3. Now add the chicken, and after 5 minutes add the turmeric powder, chilli powder and corriander powder along with required quantity of water</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
<br />
4. Now, when the masalas and spices have blended well with the chicken (takes approx. 10 minutes), add the garam masala powder and give a good mix</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
<br />
5. Add the coconut paste at this stage, and cook till the oil starts to separate</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
<br />
6. Now add salt, curry leaves and drizzle 2 tsps of oil on top, and cook for 2 more minutes</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
<br />
7. Garnish with finely chopped cilantro; Kozhi Kozhumbu is ready!</span></div></div>Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com0tag:blogger.com,1999:blog-7908870593216405693.post-7703604874854655202011-12-27T08:44:00.007+04:002012-01-01T08:21:59.412+04:00Burgol Kesari<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-LuFRs3UM91qSptNZx_2ZMtrQsiXY8R5Rw_qv-dLSZ0pU6OxfkotEpE8Jmo0VJWalLC44EZ7U40zUVMpC_NhyTLUgXemFnCFVfiKAHhoealGt6GJRErIkHygGh92WgbdO2wHixc84Z8Z/s1600/DSC01590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-LuFRs3UM91qSptNZx_2ZMtrQsiXY8R5Rw_qv-dLSZ0pU6OxfkotEpE8Jmo0VJWalLC44EZ7U40zUVMpC_NhyTLUgXemFnCFVfiKAHhoealGt6GJRErIkHygGh92WgbdO2wHixc84Z8Z/s320/DSC01590.JPG" width="240px" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">For those who want a change, who want something new!...Heres a new "Kesari"!<br />
<br />
Unlike the usual kesari made from Semolina (Sooji/Rava), i have used Burgol for this discovery of mine. Yes, it is easy to make, simple to eat, all the more palatable and healthy too!<br />
<br />
<u><em><strong>You Need:<br />
</strong></em></u><br />
Burgol (Broken Wheat/Wheat Rava/Gothumai Ravai): 1 cup<br />
sugar: 3/4 - 1 cup (as per your taste)<br />
Water - 2 1/2 cups<br />
Saffron/Kesar Powder - a pich for the color & aroma<br />
Ghee - 3 tbs<br />
Fennel Seed Powder - a pinch (optional, you can even use clove powder/ or aniseed powder)<br />
Cardamom - 3 pcs<br />
Cashew Nuts - 4-5 pcs<br />
Raisins - 4-5 pcs<br />
a pinch of salt<br />
<br />
<em><u><strong>Method:<br />
<br />
</strong></u></em>1. Using 1 tsp of ghee, roast the bargol, cashew nuts, raisins, cardamom along with Fennel Seeds Powder, and keep aside<br />
<br />
2. Now bring water to boil along with the saffron powder and salt<br />
<br />
3. Now, add the roasted bargol along with other items<br />
<br />
4. stir well without any lumps<br />
<br />
5. close the lid and allow the burgol to cook (process similar to rava kesari/ or rava upuma)<br />
<br />
6. Now, when burgol is fully cooked with all water being absorbed, add the sugar and rest of the ghee<br />
<br />
7. Turn-off stove after 3 minutes, or when sugar/ghee separates in the pan (when reaches the kesari consistency)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEELGi8qU4OxDTSZuxTMvH6B7nKzVxXBy0PgvhV2xsxGmc_hCKRntYK0tJWrL8hvi6V7hyphenhyphenXuT2aB729eKt9ZJDCaJ53CtXKPgHhuM9PfVxYwF4ZiU2SfFqcRW4id7TyUwOt-NcAq8E2ik-/s1600/DSC01588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEELGi8qU4OxDTSZuxTMvH6B7nKzVxXBy0PgvhV2xsxGmc_hCKRntYK0tJWrL8hvi6V7hyphenhyphenXuT2aB729eKt9ZJDCaJ53CtXKPgHhuM9PfVxYwF4ZiU2SfFqcRW4id7TyUwOt-NcAq8E2ik-/s320/DSC01588.JPG" width="320px" /></a></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">8. Top-it-up with few more ghee-roasted nuts (optional) and enjoy!</span></div></div>Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com1tag:blogger.com,1999:blog-7908870593216405693.post-1458875334579870052011-12-18T10:48:00.004+04:002011-12-18T10:57:51.757+04:00Time to bake some buns!<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">I love exploring about food, cooking them, blogging about them, and...not surprisingly, my food list has buns too!<br />
<br />
Well...Iam still an amateur when it comes to baking buns. I tried baking these delicious ones...and believe me, nobody can now stop me from baking them again or eating them! Though it leaves behind a messy kicthen with alot of dishes in your sink...it is all the more fun, with little patience involved!<br />
<br />
Click on, for the Recipes!</span><br />
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<a href="http://www.videojug.com/film/how-to-make-morning-buns" target="_blank"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong><em>Morning Buns</em></strong></span></a><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong><em> & </em></strong></span><a href="http://www.wikihow.com/Make-Croissants" target="_blank"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong><em>Croissants</em></strong></span></a><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-zQir_P2ozNSiVBxniIPIbr3v5vfQ43JAKdgNa0X8zMmqsdXUywg7OzvBkN-4irmJinz2h-JUIfKFZHEMKXSX-HVGMLBD1QNbWYgIa6jmTmQokF0yFmR2S90HK7FwXH78wnJdxZq2Zrz/s1600/DSC01029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><img border="0" height="240px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-zQir_P2ozNSiVBxniIPIbr3v5vfQ43JAKdgNa0X8zMmqsdXUywg7OzvBkN-4irmJinz2h-JUIfKFZHEMKXSX-HVGMLBD1QNbWYgIa6jmTmQokF0yFmR2S90HK7FwXH78wnJdxZq2Zrz/s320/DSC01029.JPG" width="320px" /></span></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cSYUrL3At7TdWdtvzZt-t1KwbXluhaKq92DQE5RcJBc7OBs7PRzNVgDCuCx1gGaXqbV7XmivcYg1QKTGXvXcusn-KPGm0PUunlc0-eQmJQ_C1B2IZJWmRaLeCzZEcGrqJsKSZR-10nBn/s1600/DSC01022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><img border="0" height="240px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cSYUrL3At7TdWdtvzZt-t1KwbXluhaKq92DQE5RcJBc7OBs7PRzNVgDCuCx1gGaXqbV7XmivcYg1QKTGXvXcusn-KPGm0PUunlc0-eQmJQ_C1B2IZJWmRaLeCzZEcGrqJsKSZR-10nBn/s320/DSC01022.JPG" width="320px" /></span></a><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span></div><div style="text-align: justify;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><br />
<a href="http://www.videojug.com/film/how-to-make-cinnamon-rolls" target="_blank"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong><em>Cinnamon Rolls</em></strong></span></a><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong><em> & </em></strong></span><a href="http://allrecipes.com/video/107/make-poppy-seed-rolls/detail.aspx" target="_blank"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong><em>Poppy Seed Rolls</em></strong></span></a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0RxL8i13Y8TYhbhHGMpxBOBz38hRlNa8e1vmRnvPgCwfl-lFytgUcMw8LZMuusm_nFhlGIZLyrGlx-FoI59CgPHlZ6ak5mrLgi0W0dI9krqs8IYw378XfVHTGBkMBP2FTPLZKJOhcgQb/s1600/DSC01585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><img border="0" height="240px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0RxL8i13Y8TYhbhHGMpxBOBz38hRlNa8e1vmRnvPgCwfl-lFytgUcMw8LZMuusm_nFhlGIZLyrGlx-FoI59CgPHlZ6ak5mrLgi0W0dI9krqs8IYw378XfVHTGBkMBP2FTPLZKJOhcgQb/s320/DSC01585.JPG" width="320px" /></span></a></div></div></div>Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com0tag:blogger.com,1999:blog-7908870593216405693.post-15586581328447818072011-12-13T10:19:00.017+04:002011-12-14T07:40:39.502+04:00Karamani (Black-Eyed-Beans) Kozhumbu<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJaYl8RS125vdnmBc_NmxdhDTBqMMWHoWpRfa2QDKM-aYJ4pqu6GHzDZgV9XBn9qcXYWZzfzSzFOlrVN8uUdtBxd9MtR9JMbJ3arQKETTIJdvsH4xixKlchLl1ATsrh039Y1cfVjNdjbHn/s1600/DSC01576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Courier New", Courier, monospace;"><img border="0" height="240px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJaYl8RS125vdnmBc_NmxdhDTBqMMWHoWpRfa2QDKM-aYJ4pqu6GHzDZgV9XBn9qcXYWZzfzSzFOlrVN8uUdtBxd9MtR9JMbJ3arQKETTIJdvsH4xixKlchLl1ATsrh039Y1cfVjNdjbHn/s320/DSC01576.JPG" width="320px" /></span></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
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<div align="justify" style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">I know its been a real long time since i posted any Madras Recipes...heres one!<br />
<br />
The difference between other Karaikozhumbu and Authentic-Madras-Karakozhumbu is, we strictly do not use sambar podi, roasted kadali parupu powder and any other aromatic spices cinnamon/clove/fennel) or their masala (garam masala) for our kozhumbu. Also, our karakozhumbu is much spicier and will have a thick consistency compared to the other avatars of the same family.<br />
<br />
If you visit any house (bearing nativity) in Chennai, you will not be surprised to see a traditional-thick-black-wok full of freshly-prepared or a day or couple of days older karakozhumbu...yes, it is always there for the simple reasons: <br />
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* It goes well with any thing (rice/idly/dosai)<br />
<br />
* Stays for longer days (without refrigerating...but requires reheating twice a day...and yes it becomes more thicker and tastes like honey)<br />
<br />
* Is economical! compared to sambar that needs dal, which many of our people cannot afford.<br />
<br />
Each time I prepare this, I try to keep up my mom's and paati's (Vembuli paati) taste...Am still trying!<br />
<br />
Here i go!<br />
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</span><span style="font-family: "Courier New", Courier, monospace;"><em><u><strong>You Need:<br />
<br />
</strong></u></em>Karamani/Black-Eyed-Beans - 1 1/2 cups (soaked in water for 3-4 hrs), Pressure cooked for 3-4 whistles <br />
Small Lemon Sized Tamarind - soaked in 1/2 cup water<br />
Sesame oil - adequate<br />
Mustard seeds - 1/2 tsp<br />
Channa dal - 1/2 tsp<br />
Fenugreek seeds - 6 seeds<br />
Onion - 1 (medium sized, finely chopped)<br />
Tomato - 2 (medium sized, finely chopped)<br />
Garlic - 6-7 (crushed)<br />
Curry leaves - a bunch<br />
Turmeric powder - 1/4 tsp<br />
Chilli Powder - 2 tsp<br />
Cumin seeds Powder - 1/2 tsp<br />
Pepper Powder - 1/4 tsp<br />
Corriander Powder - 2 tsp<br />
Asfoetida - a pinch<br />
Salt - as per your taste<br />
Water - 1 1/2 cups<br />
<br />
<strong><em><u>Method:<br />
<br />
</u></em></strong>1. Heat oil, fry mustard, channa dal, fenugreek seeds, and when done add the onions<br />
<br />
2. Meantime, extract tamarind juice from the soaked tamarind without using much water (keep in mind it should be thick, so use only 2 cups of water for the entire recipe). Now, to the extracted tamarind water add turmeric powder, chilli powder, corriander powder, asofetida and little curry leaves, mix well and keep aside<br />
<br />
3. Now when onions are nicely fried, add the tomatoes and garlic, close the lid and cook till the tomatoes are finely cooked without being watery<br />
<br />
4. When tomatoes are done, add the cooked karamani (if you wish to use vegetables, you can add them at this step) cook for 2 minutes (or till the vegetables are fried enough)<br />
<br />
5. Now, add the tamarind-masala water, mix well, add salt and close the lid<br />
<br />
6. Cook till the oil is left separately (this will take app. 10 - 15 minutes)<br />
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7. Now, add the remaining curry leaves and sprinkle over the cumin seeds powder and pepper powder, (without stirring) cook for 2 more minutes and it is done<br />
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8. Keep the lid closed for sometime...when opened, the aroma is sure to float around your kitchen!</span></div><div align="center"><span style="font-family: "Courier New", Courier, monospace;"></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYtQtFJvHEE1PlcyPY5xHXMncgma6Mq8RLDYq3myYLhJFdX8PFXe0qtvIYKFRNKFGnvXu_azWTWFK21tvN83x6Uo3oQZ4k5j8L9lgL8cRGOf0N38In7BILGQYFiQAHcG_cT_F83FmvSyv/s1600/DSC01580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Courier New", Courier, monospace;"><img border="0" height="240px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYtQtFJvHEE1PlcyPY5xHXMncgma6Mq8RLDYq3myYLhJFdX8PFXe0qtvIYKFRNKFGnvXu_azWTWFK21tvN83x6Uo3oQZ4k5j8L9lgL8cRGOf0N38In7BILGQYFiQAHcG_cT_F83FmvSyv/s320/DSC01580.JPG" width="320px" /></span></a></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">This Kozhumbu has no limitations for the choice of vegetable to be used...you can use any vegetable (brinjal, potato, pumpkin, drumstick, yam), or any dry seed/sprout (karamani, mochai, kondakadalai), or even karuvadu (dry fish)...its your creativity & taste!</span></div></div>Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com0tag:blogger.com,1999:blog-7908870593216405693.post-50263001313918184422011-12-11T13:38:00.013+04:002012-01-01T08:23:36.997+04:00Ven Pongal & Rava Pongal<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><strong><u><span style="font-size: large;">Ven Pongal/Pongal</span></u></strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy6u-VZvOf0dgfneUu5T45t2hZZB4fnA89ti43WwOJ7Vwd-oF7nUb2mpm2SO47QiJ48DJTVjM8fPrrRzWNcHxfzir_xjevL1eV5bqChrXXbLjtP9w9_DpGhdu1-eM2DOx-GWkO-hngfafy/s1600/DSC01569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy6u-VZvOf0dgfneUu5T45t2hZZB4fnA89ti43WwOJ7Vwd-oF7nUb2mpm2SO47QiJ48DJTVjM8fPrrRzWNcHxfzir_xjevL1eV5bqChrXXbLjtP9w9_DpGhdu1-eM2DOx-GWkO-hngfafy/s320/DSC01569.JPG" width="320px" /></a></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"></span></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Iam sure this dish will be a favorite for many of us. Though the main </span><span style="font-family: "Courier New", Courier, monospace;">ingredient of this recipe is rice, we would not hesitate to have it for </span><span style="font-family: "Courier New", Courier, monospace;">breakfast or dinner! This one among the VIP (Vadai-Idly-Pongal) combo, </span><span style="font-family: "Courier New", Courier, monospace;">is a staple in all our South Indian Hotels' menu, festivals, auspicious </span><span style="font-family: "Courier New", Courier, monospace;">days, as 'prasadam' in temples, marriages...and the list goes on!<br />
<br />
This festive food is easy to make and rich in taste as well! The blend of finely cooked lentils with mashed rice and some fried nuts, spices along with the magical aroma of ghee makes it all the more delicious and lip-smacking!<br />
<br />
<em><u>Ingredients:<br />
<br />
</u></em>Raw rice - 1 cup </span></div><div align="justify" style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Moong dal - 1/4 cup </span></div><div align="justify" style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Grated ginger - 1 teaspoon </span></div><div align="justify" style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Green chilli - 1 split</span></div><div align="justify" style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Black pepper corns - 1 teaspoon </span></div><div align="justify" style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Cumin seeds - 1 teaspoon </span></div><div align="justify" style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Ghee - 3-4 tablespoons </span></div><div align="justify" style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Bunch of curry leaves for seasoning </span></div><div align="justify" style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Roasted cashewnuts - 12 </span></div><div align="justify" style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Asafoetida - 1/4 tsp </span></div><div align="justify" style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Water - 4 cups normal water, 1 cup hot water</span></div><div align="justify" style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Boiled Milk - 1 cup</span></div><div align="justify" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Salt to taste<br />
<br />
<u><em>Method:<br />
<br />
</em></u>1. Wash rice and moong dal and rinse completely. Cook the rice and moong dal with 4 cups of water, cumin seed and salt in the pressure cooker for upto 6 whistles<br />
<br />
2. Meantime, heat ghee in a small wok, fry the pepper corns, curry leaves, ginger, chilli and finely when done add the asafoetida<br />
<br />
3. Now, add the hot water and milk to the cooked rice and dal, and mash-mix well (more hot water can be added depending upon the pongal consistency)<br />
<br />
4. Now, add the fried items to this and mix gently<br />
<br />
5. Pongal is ready!</span></div><div align="justify" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div align="justify" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><span style="font-family: "Courier New", Courier, monospace; font-size: large;"><strong><u>Rava/Sooji (Semolina) Pongal</u></strong></span><br />
<br />
</div><div align="justify" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><div align="justify" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">1. For this pongal, substitute rice with 1 cup of ghee roasted rava<br />
<br />
2. Cook the roasted rava in 3 cups of boiling water<br />
<br />
3. Pressuse cook 1/4 cup moong dal <br />
<br />
4. Mix the cooked rava and dal along with the fried items (same as above) and salt<br />
<br />
5. Rava Pongal is ready! (the taste of this pongal is as good as Ven Pongal made of rice) <br />
<br />
<em>Pongal goes well with many sidedishes, whether it be a simple coconut chutney or kathirikai gotsu (egg plant curry), it tastes like heaven!</em></span></div><div align="justify" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZvCRc9e74LJfUvE5HgIx9QBCT9Jv7VgLN1rT3Qct2amnLJp4BJokCIJBlRVqc2zpUkDFB7e2kU4g8hbgYRte5ujMyfuHDT7x939TTpNhDSvtYorc5Q8yFzKUQT9xd5Bm7KrIYROwTeBPX/s1600/DSC01571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZvCRc9e74LJfUvE5HgIx9QBCT9Jv7VgLN1rT3Qct2amnLJp4BJokCIJBlRVqc2zpUkDFB7e2kU4g8hbgYRte5ujMyfuHDT7x939TTpNhDSvtYorc5Q8yFzKUQT9xd5Bm7KrIYROwTeBPX/s320/DSC01571.JPG" width="320px" /></a></span></div><div align="justify" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"></div><div align="justify" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>My personal choice is kathirikai sambar, along with medhu vadai!</em></span></div></div></div>Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com0tag:blogger.com,1999:blog-7908870593216405693.post-22245028686585098592011-12-07T12:07:00.005+04:002011-12-10T13:09:51.337+04:00Tomato Rice (Thakali Sadam)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaFpqU0BZDwru2RU5Z3SHsHc4gdbmIthYRnktlEs0RIvkAWAvE3WzhzH2-1WV9dz6dZn-PEaT2HhgNt8IJJuJU6-4yIWMQCF3jCvqx1WLCJs1ZwO09247uMSE2a77kms6d1RabAPyDfXN_/s1600/DSC01524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaFpqU0BZDwru2RU5Z3SHsHc4gdbmIthYRnktlEs0RIvkAWAvE3WzhzH2-1WV9dz6dZn-PEaT2HhgNt8IJJuJU6-4yIWMQCF3jCvqx1WLCJs1ZwO09247uMSE2a77kms6d1RabAPyDfXN_/s320/DSC01524.JPG" width="320px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Courier New", Courier, monospace;"><br />
Like every Tom, Dick & Harry will love bread...every one of us from the south would love to open our lunch boxes filled with 'Lemon Rice & Potato fry' or 'Pulisadam & Masalvadai'...Drooling right!<br />
<br />
The 'Thakalisadam & Muttai' combo sharing one such chemistry is equally good! We (hubby & I) love it!<br />
<br />
Out of the myriads of methods and recipes for making tomato rice, this is my fav!<br />
<br />
<em><u>Ingredients:<br />
<br />
</u>Rice:</em> Basmati/Ponni - 2 cups<br />
<br />
Freshly prepared coconut milk - 2 cups <br />
<br />
Mustard seed: 1/2 tsp, Channa dal/Kadalai parupu: 1/2 tsp, Urid dal/ulundu: 1/2 tsp<br />
<br />
<em>Spices:</em> Fennel Seeds (sombu/saunf), Bay leaf (biryani elai), Cloves (lavangam), Cinnamon stick (pattai) - as per your spice level<br />
<br />
<em>Masala:</em> Chilli powder - 1 tsp, Corriander powder (dhaniya) - 1 tsp, Turmeric powder - 1/4 tsp, Garam masala - 1/4 tsp<br />
<br />
<em>Vegetables:</em> Onion (Big) - 1, Tomatoes - 3 (or 4 depending upon the size), Garlic - 4 pcs, Corriander & Mint leaves, Curry leaves - All finely chopped<br />
<br />
Oil & Salt for taste<br />
<br />
<em><u>Method:<br />
<br />
</u></em>1. Heat oil in pressure cooker and fry mustard seeds, channa dal, urid dal and all the spices<br />
<br />
2. Now, add the chopped onions<br />
<br />
3. Then when onion is done, add the chopped tomatoes followed by garlic, cover the cooker with a plate and allow it to fry till the tomatoes are done withoit raw flavor<br />
<br />
4. At this level you can wash the Basmati rice and drain the water and keep aside<br />
<br />
5. Now, add all the masala and cook for 2 minutes<br />
<br />
6. Now, you can add the rice into the cooker and gently stir it for 1-2 minutes without breaking the rice<br />
<br />
7. Now add salt, coconut milk and then 1 cup water<br />
<br />
8. Close the cooker with its lid and cook for 2 - 3 whistles (my rice got cooked in 2 whistles), wait and open the lid<br />
<br />
9. Finaly, garnish with finely chopped corriander and mint leaves<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDpvM8deYkHwEeDOEQ6UqrgglWeWmSq7S119riSw7M2UupPBbuQG05rfHQXpocN7xcNAtYc_cB655JAPQhZSG0r6Irjb9QrrFz3FbFoUxqa_1-SaUN2xWjNpunh24fEe1oXa_8ngRRoocN/s1600/DSC01530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDpvM8deYkHwEeDOEQ6UqrgglWeWmSq7S119riSw7M2UupPBbuQG05rfHQXpocN7xcNAtYc_cB655JAPQhZSG0r6Irjb9QrrFz3FbFoUxqa_1-SaUN2xWjNpunh24fEe1oXa_8ngRRoocN/s320/DSC01530.JPG" width="240px" /></a><br />
<br />
10. Ready to go!<br />
<br />
<em>Tastes heaven with raitha, or boiled egg!</em><br />
<br />
<em>(Note: for pressure cooking 2 cups of basmati rice you normally need 3 cups of water, but since you are using 2 cups of coconut milk, reduce water to 1 cup (if your rice needs more cooking, then increase the water level)</em></span></div></div></div>Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com0tag:blogger.com,1999:blog-7908870593216405693.post-6133319980677018342011-12-03T12:54:00.010+04:002012-01-01T08:17:50.492+04:00Ragi-Choco Muffin<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtcBrCysY8Xc3cYHWU59jF0B7l0KIsNfRaEDJDilvGQi0z3zGVFceaf4G9FO7L50dpepVZwVoIpuJq-jBfbEJAv2NJwXbzrG9BLQIqt1PYl3-EFx4C2p4JM3sSggiN6uENjHzW5DBMaLPx/s1600/DSC01484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtcBrCysY8Xc3cYHWU59jF0B7l0KIsNfRaEDJDilvGQi0z3zGVFceaf4G9FO7L50dpepVZwVoIpuJq-jBfbEJAv2NJwXbzrG9BLQIqt1PYl3-EFx4C2p4JM3sSggiN6uENjHzW5DBMaLPx/s320/DSC01484.JPG" width="320px" /></a></div><span style="font-family: "Courier New", Courier, monospace;"><br />
I know its been a long time since i last blogged!<br />
<br />
</span><span style="font-family: "Courier New", Courier, monospace;">A lot of Islamic-and-National holidays, along with mom-dad's visit to Muscat, the lovely rain, cold weather and some paintings...kept me busy and lazy all these days!<br />
<br />
</span><span style="font-family: "Courier New", Courier, monospace;">Now that Mom-Dad have left to India, and work also had resumed...iam back in tune with my daily chores and blogging as well.</span><span style="font-family: "Courier New", Courier, monospace;">Day-before-yesterday when i was getting bored and had nothing interesting to do...just felt like baking something new!<br />
<br />
The result was this nutritious, protien rich Muffin!<br />
<br />
</span><span style="font-family: "Courier New", Courier, monospace;"><em><u>Ingredients:<br />
<br />
</u></em></span><span style="font-family: "Courier New", Courier, monospace;">Self raising/all purpose flour – 1 Cup<br />
Ragi flour – 1/2 Cup<br />
Light Brown Sugar – 3/4 cup<br />
Ground Cinnamon – 1/4 tsp<br />
Crushed wall nuts - 1/4 cup<br />
Baking Powder - 1 tsp<br />
Butter – 30 gms (@ room temp)<br />
Vanilla Essence - 1 tsp<br />
Veg Oil - 3-4 tsps (i used olive oil)<br />
Milk (@ room temperature): 120 ml<br />
Eggs - 2<br />
Cooking chocolate - 4 pieces</span></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Choco chips - as required for the topping<br />
<br />
</span><span style="font-family: "Courier New", Courier, monospace;"><em><u>Method:<br />
<br />
</u></em></span><span style="font-family: "Courier New", Courier, monospace;">1. Pre heat the oven to 180 C for 10 minutes</span></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">2. Line the muffins tray with muffins paper</span></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">3. Beat the wet and dry ingredients separately</span></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">4. Then combine them gently together and mix them</span></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">5. Divide the mixture between the prepared muffin tray, and top them with choco chips (i used some white chocolate chips too)</span></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">6. Bake for 20 minutes at 180 C</span><br />
<span style="font-family: "Courier New", Courier, monospace;"></span></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-XoDX8vtiZ7caJ4DjFYqEUcNGzHPkQNxNGiC0dPNQZVUvryLZl4KqPnx0Ckz0d4unsjjmA0Hs8kxrIwW0tBYxBqIFJswRQreV6o2N247yo7immQ8lIj2gW6I0sETf42qe9Hmo8J22ioE/s1600/DSC01487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-XoDX8vtiZ7caJ4DjFYqEUcNGzHPkQNxNGiC0dPNQZVUvryLZl4KqPnx0Ckz0d4unsjjmA0Hs8kxrIwW0tBYxBqIFJswRQreV6o2N247yo7immQ8lIj2gW6I0sETf42qe9Hmo8J22ioE/s320/DSC01487.JPG" width="320px" /></a></div></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">7. cool for 20 minutes, and enjoy it simply or with butter.</span></div></div>Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com0tag:blogger.com,1999:blog-7908870593216405693.post-70108511949225721222011-10-30T11:15:00.009+04:002011-10-30T14:40:49.730+04:00Orange Cake (Eggless)<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCHH-IcV4X7uUF6gHx-6a0HjqebybO8DaInQSke2re0uh6UwNiJOS5qq6HEUcNlhk6xA03en9VA7-zdQyP1-2mod6Knj58FX1mygOfribiAYBGEMJLbqT_DFc8HvVZWFU1RtnXTXkkQ-b/s1600/DSC01159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCHH-IcV4X7uUF6gHx-6a0HjqebybO8DaInQSke2re0uh6UwNiJOS5qq6HEUcNlhk6xA03en9VA7-zdQyP1-2mod6Knj58FX1mygOfribiAYBGEMJLbqT_DFc8HvVZWFU1RtnXTXkkQ-b/s320/DSC01159.JPG" width="320px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><span style="font-family: "Courier New", Courier, monospace;">Today i will be travelling to UAE for a 3-days audit program,...so yesterday I made this orange treat for my akka who lives there. I actually wanted to bake something new (apart from the choco series i usualy make) and healthy as well, for her. This recipe is again a customised-newer version of the Eggless Orange Cake shown on <a href="http://fatafeat.com/">FATAFEAT</a> (one of my favs., Arabic Food Channel).<br />
<br />
</span><span style="font-family: "Courier New", Courier, monospace;">I absolutely have no patience, when it comes to baking. As i would always want to see the result even before it is fully done. But...somehow i managed to wait till the end and slurped a big piece then. Wow!...we (hubby & I) liked it. Eagerly looking forward to meet my sister & family, and hope they like it too!</span><span style="font-family: "Courier New", Courier, monospace;"><em><strong><u><br />
<br />
Ingredients:<br />
<br />
</u></strong></em></span></div><div style="text-align: justify;"><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Self raising/all purpose flour – 1/2 Cup</span></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Whole Wheat flour – 1 Cup</span></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Butter – 20 gms (@ room temp)</span></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Veg Oil - 3-4 tsps (i used olive oil)</span></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Light Brown Sugar – 1/4 cup</span></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Honey - 1/4 cup</span></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Warm Water – 200 ml</span></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Ground Cinnamon – 1/2 tsp</span></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Baking Powder - 1 tsp</span></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Baking Soda - 1/2 tsp</span></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Whole Sweet Orange - 1 (Big)</span></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Ripe Banana - 1</span></div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Courier New", Courier, monospace;">Crushed nuts (of your choice) - 1/4 cup<br />
<br />
<strong><em><u>The orange:<br />
<br />
</u></em></strong>Gently grate the rind of the orange and keep aside (can be added during the folding process)<br />
<br />
Use only the juice, if your orange is full of seeds and skin. I used a seedless orange, so i cut the pulps into tiny pieces and whipped them with the wet ingredients.<br />
<br />
<strong><em><u>Method:<br />
</u></em></strong><br />
1. Pre heat the oven to 200 C for 10 minutes<br />
<br />
2. Grease a round cake pan line base with Parchment paper<br />
<br />
3. Beat the wet and dry ingredients separately<br />
<br />
4. Then fold them gently together and mix them<br />
<br />
5. Now, transfer the mixture to the prepared cake pan<br />
<br />
6. Bake it for 15 minutes @ 200 C<br />
<br />
7. Then reduce the temperature to 180 C and bake it for 5 - 10 more minutes (or till done)<br />
<br />
8. cool for 20 minutes, and enjoy it with butter.<br />
</span><br />
<span style="font-family: "Courier New", Courier, monospace;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKlX_WN3GX78llocDMGkg2vybbJOJ8fb63x0HGhJ48YdfnDdhWEy_TtmMZhY9tvBAgUPAwRB1t9vsXaQZokeGTEWwZOg7nAXlT_37B9DlxbXLARbGuj_e2Fu3FsCCrC5acQ1KsvQZK3wS/s1600/DSC01164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKlX_WN3GX78llocDMGkg2vybbJOJ8fb63x0HGhJ48YdfnDdhWEy_TtmMZhY9tvBAgUPAwRB1t9vsXaQZokeGTEWwZOg7nAXlT_37B9DlxbXLARbGuj_e2Fu3FsCCrC5acQ1KsvQZK3wS/s320/DSC01164.JPG" width="320px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div></div></div></div>Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com0tag:blogger.com,1999:blog-7908870593216405693.post-66277696740430930592011-10-22T09:54:00.002+04:002011-10-22T10:11:59.853+04:00Cinnamon-Banana Cake with Nuts<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFjoj7L9uKj8zuFSHqMOOYd_zCA-bVVqXXOWIshVFVfgghDFmtKQlRcQ-JfX8YLBP2vbl-kBV9LqHvZyk9oYotSW8CeD04pCkRWevlpGsLMXmEIyYG93-aNz2usgjfVGMdZtoJU6YM2gLj/s1600/DSC01062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFjoj7L9uKj8zuFSHqMOOYd_zCA-bVVqXXOWIshVFVfgghDFmtKQlRcQ-JfX8YLBP2vbl-kBV9LqHvZyk9oYotSW8CeD04pCkRWevlpGsLMXmEIyYG93-aNz2usgjfVGMdZtoJU6YM2gLj/s320/DSC01062.JPG" width="320px" /></a></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><br />
After the depletion of choco-fudge i baked for the guests last week, i was thinking to bake a simple yet rich one to give my new neighbors. A simple tea cake recipe (i once watched in the local arabic channel) with some of my own touches is the "Cinnamon-Banana Cake with Nuts".</span> </div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Courier New", Courier, monospace;"><strong><em><u>Ingredients:<br />
</u></em></strong><br />
Self raising/all purpose flour – 1 3/4 Cups<br />
Butter – 100 gms (@ room temp)<br />
Veg Oil - 3-4 tsps (i used olive oil)<br />
Vanilla Essence – 1 tsp<br />
Sugar – 1 cup<br />
Eggs – 2<br />
Milk – 120 ml<br />
Ground Cinnamon – 1 tsp<br />
Baking Powder - 1 tsp<br />
Ripe Banana - 1<br />
Broken nuts (of your choice) - 1/4 cup (i used almonds)<br />
<br />
<u><em><strong>Method:<br />
<br />
</strong></em></u>1. Pre heat the oven to 180C for 15 minutes<br />
<br />
2. Grease a round cake pan line base with baking paper<br />
<br />
3. Beat all the ingredients using hand or an electric mixer until light and fluffy (this would take some minutes)<br />
<br />
4. Now, transfer the mixture to the prepared cake pan and sprinkle the nuts and some sugar over the cake top<br />
<br />
5. Bake it for 30-45 minutes.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMSuqkixpkHcTrDax_3TxbNPRJ56bNhn1iVcJFw6Ag0yzvQWFyMSKM1PTH3jpwgdIMximjASCawpuFPjEOtMsIGbBTC3kweauJUxoRZBFl8tMlMXgV5phAw4igbt04G8oLE9isKd6Kn78/s1600/DSC01067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMSuqkixpkHcTrDax_3TxbNPRJ56bNhn1iVcJFw6Ag0yzvQWFyMSKM1PTH3jpwgdIMximjASCawpuFPjEOtMsIGbBTC3kweauJUxoRZBFl8tMlMXgV5phAw4igbt04G8oLE9isKd6Kn78/s320/DSC01067.JPG" width="320px" /></a><br />
<br />
Indulge yourself with this fluffy cake with a scoop of </span><span style="font-family: "Courier New", Courier, monospace;">vanilla ice cream, or just a cup of hot tea!</span></div><span style="font-family: "Courier New", Courier, monospace;"><br />
(Note: i usually don't use my hand or an electric mixer, instead i put all the ingredients into a blender jar and whip them for 5-10 seconds...it comes out perfectly, without any physical strain!)</span></div></div>Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com0tag:blogger.com,1999:blog-7908870593216405693.post-86684753622281183352011-10-18T08:17:00.010+04:002011-10-18T14:25:23.485+04:00Poondu (Garlic) Chutney<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">I just love this Poondu Chutney, which mom makes when she is bored of </span><span style="font-family: "Courier New", Courier, monospace;">cooking the whole day, or when coconut or potu kadali (to make the </span><span style="font-family: "Courier New", Courier, monospace;">regular chutney) is out of stock in her kitchen. I still remember we </span><span style="font-family: "Courier New", Courier, monospace;">(sisters & I) would fight for the nadir portion of this chutney, since </span><span style="font-family: "Courier New", Courier, monospace;">oil stays at the bottom only...when dipped, makes your idli even more </span><span style="font-family: "Courier New", Courier, monospace;">tastier!</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3_8FfZsIwa7pLlveFJTehAhjIoyaCMYszB_NANs8c8V-bQfqgpFCvxnKLlAPqdcm-XGyB1UI5Woa9yHyglEcNRWhhlt64GY0mf0cK09ClkE8a9UrlJjh6OgGCT2xHesnBMf18qS9qWl-/s1600/DSC01059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3_8FfZsIwa7pLlveFJTehAhjIoyaCMYszB_NANs8c8V-bQfqgpFCvxnKLlAPqdcm-XGyB1UI5Woa9yHyglEcNRWhhlt64GY0mf0cK09ClkE8a9UrlJjh6OgGCT2xHesnBMf18qS9qWl-/s320/DSC01059.JPG" width="320px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Courier New", Courier, monospace;"><strong><em><u><br />
<br />
Ingredients:<br />
<br />
</u></em></strong></span><span style="font-family: "Courier New", Courier, monospace;">Poondu/Garlic clove: 10</span><br />
<div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Chilli Powder: 1 tsp (or as per your comfort)</span></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Salt to taste</span><span style="font-family: "Courier New", Courier, monospace;">Oil: 4-5 tsp</span></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">a sprig of curry leaves, finely chopped</span></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">a pinch of turmeric powder<br />
a pinch of asfoetida<br />
<br />
</span><span style="font-family: "Courier New", Courier, monospace;"><strong><em><u>Method:<br />
<br />
</u></em></strong></span><span style="font-family: "Courier New", Courier, monospace;">1.Pound-crush the garlic and keep aside<br />
<br />
</span><span style="font-family: "Courier New", Courier, monospace;">2.Heat oil, add the </span><span style="font-family: "Courier New", Courier, monospace;">crushed garlic and fry<br />
<br />
</span><span style="font-family: "Courier New", Courier, monospace;">3.When the garlic is fully fried, add the rest of the ingredients, fry for few seconds and then switch off the </span><span style="font-family: "Courier New", Courier, monospace;">stove<br />
<br />
</span><span style="font-family: "Courier New", Courier, monospace;">4.The Chutney is ready to be served with idly/dosa.<br />
<br />
</span><span style="font-family: "Courier New", Courier, monospace;"><em>I personally like to spread this chutney over my idlies, leave it for <span style="font-family: "Courier New", Courier, monospace;">few minutes and then love to slurp them!<br />
<br />
</span>Since this chutney stays as fresh for 3 days, this is a good travel </em><em><span style="font-family: "Courier New", Courier, monospace;">food too!</span></em></span></div></div></div>Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com2tag:blogger.com,1999:blog-7908870593216405693.post-71800545313666977102011-10-17T15:07:00.009+04:002011-10-18T14:26:27.029+04:00Kande Pohe<div dir="ltr" style="text-align: left;" trbidi="on"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvEQAKReE1aUTIW_TWZp9tbeC6UQZp_S3cXlnc5FFSkv4o0WhGbhse5o31fjbdlJa3rh8r21-3GWdThyphenhyphenL6AsPTLyZcvZykI389sarvS65h-SJL_vveyrXd9VLX92_X3oqw10YtgNM6Jv59/s1600/DSC01037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvEQAKReE1aUTIW_TWZp9tbeC6UQZp_S3cXlnc5FFSkv4o0WhGbhse5o31fjbdlJa3rh8r21-3GWdThyphenhyphenL6AsPTLyZcvZykI389sarvS65h-SJL_vveyrXd9VLX92_X3oqw10YtgNM6Jv59/s320/DSC01037.JPG" style="cursor: move;" unselectable="on" width="320px" /></a><span style="font-family: "Courier New", Courier, monospace;"><br />
<br />
Ever since i heard about this tiffen in 'Pavitra Rishta' (PR) (a Hindi </span><span style="font-family: "Courier New", Courier, monospace;">Serial aired on Zee TV, which is also a partial remake of Sun TV's '</span><span style="font-family: "Courier New", Courier, monospace;">Thirumathi Selvam') i was craving to taste it!<br />
<br />
Kande means </span><span style="font-family: "Courier New", Courier, monospace;">onion in marathi and Pohe is the beaten rice or rice flakes (aval in tamil)...nothing </span><span style="font-family: "Courier New", Courier, monospace;">complicated! simple and easy to make, like our very own rava upuma (of </span><span style="font-family: "Courier New", Courier, monospace;">course tastes much better than upuma.<br />
<br />
(in PR more than the characters </span><span style="font-family: "Courier New", Courier, monospace;">they keep talking about Kande Poha...and its Maharashtrian </span><span style="font-family: "Courier New", Courier, monospace;">authenticity)<br />
<br />
Thanks to yesterdays guests (Yashica and her mom)! I </span><span style="font-family: "Courier New", Courier, monospace;">actually wanted to make something very easy and with the stuff </span><span style="font-family: "Courier New", Courier, monospace;">available in my kitchen. Since i was expecting them in the evening i </span><span style="font-family: "Courier New", Courier, monospace;">did not have much time to opt for a complicated snack/tiffen. So this </span><span style="font-family: "Courier New", Courier, monospace;">recipe, which i came across in some unknown food blog flashed in my mind </span><span style="font-family: "Courier New", Courier, monospace;">and finally i cooked this Maharashtrian Nashtah (Tiffen) for my evening </span><span style="font-family: "Courier New", Courier, monospace;">guests...guess what, everybody liked it!<br />
<br />
<em><u><strong>Ingredients:<br />
<br />
</strong></u></em>2 cups Thick Poha (</span><span style="font-family: "Courier New", Courier, monospace;">beaten/flaked rice) <br />
1 chopped onion <br />
1 Chopped potato <br />
1 tsp chopped green chillies <br />
a pinch of hing <br />
1/2 tsp Turmeric powder <br />
1/2 tsp Mustered seeds <br />
1/2 tsp coriander powder<br />
1/2 tsp Red chilli powder<br />
1/4 cup crushed groundnuts<br />
1/2 tsp sugar <br />
Salt to taste<br />
Finely chopped coriander, & grated coconut for garnishing <br />
oil for seasoning<br />
1 tsp Lemon juice<br />
<br />
<strong><em><u>Directions:<br />
<br />
</u></em></strong>1. Wash the poha using a </span><span style="font-family: "Courier New", Courier, monospace;">colander<br />
<br />
2. Drain water such that Poha is moist but not mashed (leave a</span><span style="font-family: "Courier New", Courier, monospace;">side for 5- 10)<br />
<br />
3. Heat oil in a pan add mustered seeds, hing, green </span><span style="font-family: "Courier New", Courier, monospace;">chillies, onion, potato and groundnuts<br />
<br />
4. After a while add turmeric powder </span><span style="font-family: "Courier New", Courier, monospace;">and cook until the potatoes are cooked well<br />
<br />
5. Now add red chilli </span><span style="font-family: "Courier New", Courier, monospace;">powder, coriander powder, salt and sugar, and cook for 2 minutes<br />
<br />
6. Now </span><span style="font-family: "Courier New", Courier, monospace;">add the poha and mix well, last add lemon juice<br />
<br />
7. Finally when done, </span><span style="font-family: "Courier New", Courier, monospace;">garnish with coriander leaves & grated coconut<br />
<br />
<em>Note: As shown in PR </em></span><em><span style="font-family: "Courier New", Courier, monospace;">this tiffen can be had for breakfast and evening snack as well.<br />
<br />
Tastes </span><span style="font-family: "Courier New", Courier, monospace;">good with fresh curd, or with tea. </span></em><img height="72px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvEQAKReE1aUTIW_TWZp9tbeC6UQZp_S3cXlnc5FFSkv4o0WhGbhse5o31fjbdlJa3rh8r21-3GWdThyphenhyphenL6AsPTLyZcvZykI389sarvS65h-SJL_vveyrXd9VLX92_X3oqw10YtgNM6Jv59/s320/DSC01037.JPG" style="filter: alpha(opacity=30); left: 382px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 175px; visibility: hidden;" width="96px" /></div></div>Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com0tag:blogger.com,1999:blog-7908870593216405693.post-31991153970992514492011-09-12T11:47:00.006+04:002011-10-18T10:25:21.290+04:00Easy Oat Cake<div dir="ltr" style="text-align: left;" trbidi="on"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Want to bake your own cake...but scared that your baking would become a disaster? Don't worry! For even i had the same feel when i wanted to bake my first cake, and at then i didn't even have the conventional oven for doing it.<br />
<br />
Now i know cake baking is no chemistry or magic. All you need to have is the right ingredients, proper meauring & mixing, good practise and the confidence to do it. With all these you can make it. Reason? even i can bake a proper cake!<br />
<br />
<em>(Small Trivia! Cake making began in ancient Egypt as round, flat, unleavened breads cooked on hot stone. Their evolution had travelled over many centuries, along with new ingredients, technology, innovation and creativity.)<br />
<br />
</em>Here I have given the recipe of Easy<em> Oat Cake</em>. The name itself would justify it is easy to make, and the taste and health facts are amazing...as you must be knowing the value of oats!<br />
<br />
This oats cake does not require any skills, unusual ingredients or a conventional oven. This has a dead easy recipe that can made from the stuff already available in your kitchen.<br />
<br />
<em><u>You Need:</u></em><br />
<br />
1/2 - 3/4 cup sugar (as per your taste)<br />
1/4 teaspoon salt<br />
1/2 cup butter<br />
1/4 cup vegetable oil<br />
1 whole egg (if you like to add only egg white, then take 2 nos.)<br />
1 teaspoon vanilla extract<br />
1 1/4 cup oats<br />
1 teaspoon baking powder<br />
1/4 cup milk<br />
a pinch of cinnamon powder (to give a lovely aroma when baked)<br />
<br />
<u><em>Directions:<br />
<br />
</em></u>1. Coarse grind oats and keep aside<br />
<br />
</span><span style="font-family: "Courier New", Courier, monospace;">2. Add the rest of the ingredients (sugar, salt, butter, vegetable oil, egg, vanilla extract, baking powder, cinnamon powder and milk) in a mixer jar/food processor and whip for 3 - 4 seconds<br />
<br />
3. Now mix this well with the grounded oats (dry nuts and other flavorings are optional, and can be added at this stage)</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"></span></div><span style="font-family: "Courier New", Courier, monospace;"></span><span style="font-family: "Courier New", Courier, monospace;"></span><br />
<div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">4. Grease in a baking tray with butter and pour the mixture<br />
</span></div><span style="font-family: "Courier New", Courier, monospace;"></span><br />
<div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">5. Microwave it for 5 minutes<br />
</span></div><span style="font-family: "Courier New", Courier, monospace;"></span><br />
<div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">6. Now switch on the oven to grill mode and cook it for 2 minutes (increase the time to 1 - 2 minutes if necessary, but never leave it unattended...as microwave would easily dehydrate and scorch your food)</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUpNKjCcSbIhx5av7ONJUu-aApg_Y8Q1oH8BkewvxmizNKrntNALi7ChjxZljaxwu01uaKduXooAcVgYTr4xSwmhy7c2zJ1E0rgHPNEDtvZKdox-eq05Ac_cgcj27rM9O-D9AwWtisD75v/s1600/DSC00258.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180px" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUpNKjCcSbIhx5av7ONJUu-aApg_Y8Q1oH8BkewvxmizNKrntNALi7ChjxZljaxwu01uaKduXooAcVgYTr4xSwmhy7c2zJ1E0rgHPNEDtvZKdox-eq05Ac_cgcj27rM9O-D9AwWtisD75v/s320/DSC00258.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">7. Now you can indulge yourself with this heavenly soft oats cake</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4yA7f5UkY9-H8ny9jyYIcPkqHren7arnRG8b7vMNXdlymI3X3lATge8F_C8lzVHqKuPElgLK_l-D5BtanVzUfuaXYGDRgQpWlQ30_VxCtNtABjmRgMJS3yWsbyfmqD25xHMpr6KS021C9/s1600/DSC00321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180px" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4yA7f5UkY9-H8ny9jyYIcPkqHren7arnRG8b7vMNXdlymI3X3lATge8F_C8lzVHqKuPElgLK_l-D5BtanVzUfuaXYGDRgQpWlQ30_VxCtNtABjmRgMJS3yWsbyfmqD25xHMpr6KS021C9/s320/DSC00321.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: "Courier New", Courier, monospace;">(Note: Cake is done when it springs back to the touch)</span></em></div></div></div>Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com1tag:blogger.com,1999:blog-7908870593216405693.post-62893891604005837192011-09-07T16:32:00.003+04:002012-01-01T08:05:40.694+04:00Aatu Kaal Paya (Madras Style)<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LXjtLvyPTbs5ZZuzYBIXFQG1NLxgjL3qLPM3OzXNTbmQi683YZjfeNpWbVtCJTNRRCrNblv2FAST4V3-205lYTk4r3EugR9sEWYt5cMmgeCes3Ex025rtPsepPk_u9Cm_soTzmKPnvUL/s1600/DSC00416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180px" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LXjtLvyPTbs5ZZuzYBIXFQG1NLxgjL3qLPM3OzXNTbmQi683YZjfeNpWbVtCJTNRRCrNblv2FAST4V3-205lYTk4r3EugR9sEWYt5cMmgeCes3Ex025rtPsepPk_u9Cm_soTzmKPnvUL/s320/DSC00416.JPG" width="320px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgStw5vE5-vORS9bZD34B0FK3rh8hxLAGdqI7wqWYc4XEL7TirSterJLfIzwJhmxMF7lvVUs8yOAZlFrY5SlBINsZS5gqCGxp18WR4zwQrpGPywgaSt2EYSWUDj9WQ1dLm0T4qD7wRXkcsq/s1600/DSC00419.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180px" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgStw5vE5-vORS9bZD34B0FK3rh8hxLAGdqI7wqWYc4XEL7TirSterJLfIzwJhmxMF7lvVUs8yOAZlFrY5SlBINsZS5gqCGxp18WR4zwQrpGPywgaSt2EYSWUDj9WQ1dLm0T4qD7wRXkcsq/s320/DSC00419.JPG" width="320px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Aatu Kaal Paya is a very delicious curry made from goat/lamb legs. Paya curry is believed to have its origin in the asian culinary tradition. This spicy-scrumptious 100% non-vegetarian dish is my all time favourite (dad's too!), and no wonder i always insist my mom to make it. Even during my recent visit to mom's place...i had it three times!<br />
<br />
I'm not sure how the name paya originated, but heard Paya means the feet of Lamb. It is considered a delicacy for breakfast in Southern Part of India, Pakistan and Bangladesh. During olden days when wood or coal was used as a cooking fuel, it is believed that women would start this dish at night and slow cook it in until the morning.<br />
<br />
Recipes for this dish vary slightly from region to region. In madras we usually eat it with appam, iddiappam, idly, dosa, kal dosa and similar varieties for breakfast, other avatars of paya can be had with naan, roti, phulka...<br />
<br />
Mom usually makes paya during the winter months, as it is believed that consumption of peppered paya removes phlegm/sputum from the chest and heats the body. If you love to discover something new on your table, then it's time to try this dish. It is a much enjoyed side dish, but still if you are not comfortable in eating the skin or chewing the bones, you can still enjoy the taste by eating only the curry!<br />
<br />
Here I have given the recipe of Aatu Kaal Paya (Madras Style). </span><span style="font-family: "Courier New", Courier, monospace;"><em><u><br />
<br />
Ingredients:</u></em><br />
<br />
Paya: (Lamb's/Goat's Legs) - a dozen<br />
Onions: 4<br />
Tomato: 1<br />
Oil: 2 tbsp<br />
Ginger-Garlic Paste: 5 tsp<br />
Turmeric Powder: 1/4 tsp<br />
Green Chilly: 3<br />
Poppy Seeds: 1 tsp<br />
Chilli Powder: 1 tsp<br />
Coriander powder: 1 tsp<br />
Cumin Seeds: 1 tsp<br />
Fennel Seeds: 2 tsp<br />
Bay Leaves: 1 or 2<br />
Cinnamon: 1<br />
Cloves: 4-5<br />
Garam Masala: 2 tsp<br />
Coconut Milk: 1 cup<br />
Curry Leaves: handfull<br />
Freshly Ground Pepper Powder: 1 tsp<br />
Salt to Taste</span><span style="font-family: "Courier New", Courier, monospace;"><em><u><br />
<br />
Method:<br />
</u></em>1. Clean, wash and pressure cook the washed Lamb Legs with little turermic powder and water on simmer flame for about an 1 hour (usually takes more time to cook. So my mom pressure cooks it the previous night and would reheat the cooker the next day morning and would use the cooked legs for the next day morning's breakfast)<br />
<br />
2. For the masala: grind Sauted onions and tomato, ginger-garlic paste, cumin seeds, poppy seeds, fennel seeds, chilli powder, coriander powder and garam masala<br />
<br />
3. Now heat oil in a pan, fry Bay Leaves, Cinnamon and Cloves...Now add the grounded masala and cook for a while<br />
<br />
4. Now add the cooked Lamb legs to this mixture, mix it well and add required amount of water and close the pan, allow it to cook for atleast 10 min on low flame<br />
<br />
5. At this stage add the pepper powder, sliced green chillis and salt to taste and cook for another 5 minutes<br />
<br />
6. Sprinkling curry leaves is the last step before switching off the flame<br />
<br />
7. Now you can relish this wonderful curry with appam, idly, dosa or anything of your choice.</span></div></div>Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com0tag:blogger.com,1999:blog-7908870593216405693.post-22676153563354519252011-07-27T16:57:00.003+04:002012-01-01T08:04:38.873+04:00Spicy Madras Mutton Sukha (dry)<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"></div><div closure_uid_25p98i="141" style="text-align: justify;"><div closure_uid_57mp0k="90"><span closure_uid_25p98i="140" closure_uid_hbww6e="90" closure_uid_qceifg="90" style="font-family: "Courier New", Courier, monospace;"><u><em>Facts About Mutton..</em></u><br />
<br />
Mutton is a common red meat, which is not only delicious in biryani, kurma and kebab but also has a high nutritional value and is a good source of easily absorbed zinc and iron. <br />
<br />
It has unsaturated fat, which is good for our body and Palmitoleic acid, a 16-carbon monounsaturated fatty acid that possesses strong antimicrobial properties. My mommy always insists that taking them at least once a week would strengthen our bones and infact the whole body.<br />
<br />
Mutton enables tissue repair, formation of red blood cells and a healthy immune system. Lamb is rich in B vitamins, especially B12. One serving can provide 74-100% of the daily requirement for Vitamin B12, which is essential for the body's metabolic reactions. Lamb is also nature's best source for an amino acid called carnitine, which is needed to generate energy from fatty acids.<br />
<br />
Trace elements such as copper, manganese, and selenium are also found in this meat, and it contains a rich supply of high quality protein.<br />
<br />
The diet conscious ones need not worry about putting extra pounds, as these days there are low fat Lamb too!<br />
<br />
<u><em>Ready to Cook..</em></u></span></div><div closure_uid_57mp0k="90"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUF1EQiW3Prnkyfh9aimco26DF6cB7PD1h6H68FrLfLrvEk4q1oSdVE6vZYAMHA4AnzzPPL8IHpvnecO-rxFb5mog6Nq-BeJkj4CtB-mQehfWZ3jvoNDAyAQV1aQ5k2kBYRZKTATGbMY51/s1600/06082009710.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUF1EQiW3Prnkyfh9aimco26DF6cB7PD1h6H68FrLfLrvEk4q1oSdVE6vZYAMHA4AnzzPPL8IHpvnecO-rxFb5mog6Nq-BeJkj4CtB-mQehfWZ3jvoNDAyAQV1aQ5k2kBYRZKTATGbMY51/s320/06082009710.jpg" t$="true" width="320px" /></a></div><div closure_uid_57mp0k="90"><br />
</div></div><div closure_uid_g5hq7y="122"><br />
</div><div closure_uid_g5hq7y="91" style="text-align: justify;"><div closure_uid_57mp0k="112"><div closure_uid_yvqxe8="90"><div closure_uid_8n9n70="90"><span closure_uid_8n9n70="92" closure_uid_d3jv9u="90" closure_uid_fgto0k="90" closure_uid_g5hq7y="123" style="font-family: "Courier New", Courier, monospace;">As the name suggests, this is one of our traditional dish made from fresh mutton. Think of the name, my mouth starts watering! Learnt this recipe from Udaya akka (my mama's wife), who is one of the best cooks in our family. Though everyone compliments my Mutton Sukha, but i really feel this is not the best like how akka makes. I know...only practice makes one perfect!<br />
<br />
<u><em>You Need:</em></u><br />
<br />
Boneless Mutton: 250g (chopped into tiny pieces)<br />
<br />
Onion & Tomato finely chopped<br />
<br />
Ginger (as desired), Garlic (4-5 cloves), 3 green chilies, 3 tsp Cumin Seeds and 2 tsp fennel seeds: Grounded into a paste<br />
<br />
Turmeric powder, pepper powder (3 tsp), garam masala (1 tsp) and salt to taste<br />
<br />
Cashew nuts: 8-10<br />
<br />
Curry leaves: Handful<br />
<br />
<u><em>Method:</em></u><br />
<br />
1. Pressure cook the mutton along with turmeric powder, chopped onion, chopped tomato, grounded paste, 1 tsp garam masala and sufficient water (for the mutton to be cooked)<br />
<br />
2. Close the cooker lid and allow it to cook for 6 – 8 whistles (depending upon the mutton texture) and keep aside<br />
<br />
3. Now take a non-stick pan, heat 4 tsp oil in it. (keep the pan in simmer till the end of the process)<br />
<br />
4. Now pick only the mutton pieces from the cooker (keep the stock aside), put the pieces into the pan and keep tossing<br />
<br />
5. Now add 3-4 tsp (or as desired) freshly ground black pepper powder, salt and 3 tsp stock from the cooker, and allow it to cook for 3 minutes<br />
<br />
6. At the end of the 3rd minute, again add another 3 tsp of stock and keep tossing. (Repeat this 3 times, after every 3 minutes)<br />
<br />
7. Now add the curry leaves and cashew nuts, and keep tossing for another 10 minutes or until the mutton pieces become very dry after absorbing all the poured stock. (Total cooking time in pan will be 20-25 minutes)</span></div></div><div class="separator" closure_uid_yvqxe8="137" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHaT158RvqODBAPXP6qJXtge3TwslE1Oj4S_T_6ITPILdJ6Fxa3DbRhU7S-TFZGRJ3sq2ciagdxulD_C9UnIYbwQrfVUISjPaAg3j8lat_3B5cn3QJBNkfoBHm6rEX6stCgItCifVBXQkL/s1600/06082009711.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHaT158RvqODBAPXP6qJXtge3TwslE1Oj4S_T_6ITPILdJ6Fxa3DbRhU7S-TFZGRJ3sq2ciagdxulD_C9UnIYbwQrfVUISjPaAg3j8lat_3B5cn3QJBNkfoBHm6rEX6stCgItCifVBXQkL/s320/06082009711.jpg" t$="true" width="320px" /></a></div><div closure_uid_yvqxe8="90"><br />
</div></div><div closure_uid_yvqxe8="113"><span closure_uid_g5hq7y="123" style="font-family: "Courier New", Courier, monospace;"></span></div></div><div closure_uid_yvqxe8="114" style="text-align: justify;"><span closure_uid_u2w77i="90" style="font-family: "Courier New", Courier, monospace;">Serve with plain rice, roti or as a snack (tastes best with rasam rice).<br />
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This tastes just as good even after a week (refrigerated).</span></div></div>Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com1tag:blogger.com,1999:blog-7908870593216405693.post-28368957998124021212011-07-20T16:35:00.004+04:002012-01-01T08:03:51.546+04:00Madras Filter Coffee/Degree Kaapee<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLbTHk0SDBw8kzUve1SRkwwrBRvNhhTK1S2OYbKZymGOpVPzCcefXHhMXsbiSukrk8lsFMp1zI2aa8oudR4eaKWrOEV_2qi06w9f-gWrQF3RDQXyKvR1adgIcYAnF1AtBqjAOQN-RR8Tzm/s1600/Foaming_filter_coffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLbTHk0SDBw8kzUve1SRkwwrBRvNhhTK1S2OYbKZymGOpVPzCcefXHhMXsbiSukrk8lsFMp1zI2aa8oudR4eaKWrOEV_2qi06w9f-gWrQF3RDQXyKvR1adgIcYAnF1AtBqjAOQN-RR8Tzm/s320/Foaming_filter_coffee.jpg" t$="true" width="244px" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">"Madras Filter Coffee" also known as "Degree Kaapee" is made from first decoction.<br />
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Most of the Madrasis are coffee lovers, each day is started only with the </span><span style="font-family: "Courier New", Courier, monospace;">cup of a filter coffee. </span><span closure_uid_8ee3t3="119" closure_uid_m70eeg="120" style="font-family: "Courier New", Courier, monospace;">The aroma of traditional-authentic "Madras Filter Coffee" is magical and will take you to the heaven!<br />
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My akka is an avid coffee </span><span style="font-family: "Courier New", Courier, monospace;">lover who would never compromise her first cup of coffee for anything, and believes that her day is incomplete without coffee. For many people like my </span><span style="font-family: "Courier New", Courier, monospace;">akka coffee means everything for them and feel time is no barrier for having it.<br />
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The traditional Degree Kaapee is brewed using a metal coffee filter that has </span><span style="font-family: "Courier New", Courier, monospace;">two containers, the upper container with perforated bottom and lower container to hold the decoction.<br />
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<em><u>Serve:</u></em> 2 cups<br />
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<u><em>All you need is:</em></u><br />
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1. Filter Coffee </span><span style="font-family: "Courier New", Courier, monospace;">powder - 3 tbsp<br />
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2. Water - 3/4 cup<br />
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3. Milk - 1 - 1/2 cup<br />
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4. Sugar - as desired<br />
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<em><u>How to make it?</u></em><br />
1.Add the coffee powder to the upper container<br />
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2.Boil water and pour it slowly on top of coffee powder in the upper container till it is 3/4th<br />
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3.Allow decoction to drip in lower conatiner (a slow process </span></div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">that would take around 20 to 30 mins, then allow it to cool down to room temperature)<br />
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4.Boil milk and Mix 1/3 cup of dripped coffee decoction with 2/3 cup </span><span style="font-family: "Courier New", Courier, monospace;">of boiled milk and sugar as desired<br />
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5.The mixed coffee is traditionally served in stainless steel tumbler and cup called the dabarah set<br />
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6.Now, pour coffee </span><span style="font-family: "Courier New", Courier, monospace;">back and forth between the dabarah and the tumbler in arc-like motion to make the froth</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Ngdgwqe3jd45lev6bVQS2W4PJD9O5NvU116zOKEagcAXgzML0cc24uFwmb4GM-FGGkSiPjeRwBLyA3Yly5_gxT2dHbdEWDyBFdVHAIbDeywTTpMLuxR6w6cnuEoLKAM2QHH9AOcXN9g8/s1600/Madras+Coffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Ngdgwqe3jd45lev6bVQS2W4PJD9O5NvU116zOKEagcAXgzML0cc24uFwmb4GM-FGGkSiPjeRwBLyA3Yly5_gxT2dHbdEWDyBFdVHAIbDeywTTpMLuxR6w6cnuEoLKAM2QHH9AOcXN9g8/s1600/Madras+Coffee.jpg" t$="true" /></a></div><span style="font-family: "Courier New", Courier, monospace;"><br />
7.Once the required froth is formed, Serve hot and enjoy each </span><span style="font-family: "Courier New", Courier, monospace;">sip<br />
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<em><u>Points to remember:</u></em><br />
1. Preparing decoction is a technique which is perfected only by practice<br />
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2. Vivekanandha/Narasus coffee powder are good choices </span><span style="font-family: "Courier New", Courier, monospace;">for the original taste<br />
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3. customise your coffee powder by choosing the right proportion (i like my Filter Coffee powder to be in the proportion 70% coffee + 3</span><span style="font-family: "Courier New", Courier, monospace;">0% chicory...coz i don't like much caffeine)<br />
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4. Do not boil after mixing, or reheat the coffee (as the aroma and taste will be lost when reheated)</span></div>Haarika Gopalhttp://www.blogger.com/profile/08968691238065037377noreply@blogger.com0