tag:blogger.com,1999:blog-50639597731957911222024-03-16T00:22:32.823-07:00Yashodha's kitchenYashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.comBlogger167125tag:blogger.com,1999:blog-5063959773195791122.post-10865272003074916472017-08-02T20:24:00.000-07:002017-08-02T20:24:21.795-07:00KAAPPARISI - Aadi 18 SPECIAL<div dir="ltr" style="text-align: left;" trbidi="on">
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Hello all!!! Sorry for not updating my blog since 2014. After three years, I re-enter into blogging. Hope I will update my blog regularly. Today is Aadi18/aadi perukku! So I will restart with one of the Aadi18 special recipes - KAAPARISI.<br />
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<span style="font-size: large;">Serving size - 5 to 10 spoons </span></h3>
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<span style="font-size: large;"><br />Preparation Time - less than 10 minutes</span></h3>
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Kapparisi is usually prepare during the punniyachanam function for newborn and Aadi18 as well. Here is the recipe for Kaaparisi!<br />
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<a href="http://3.bp.blogspot.com/-WikShi9jYu4/U-cxpS21sFI/AAAAAAAACxk/ON5HiOHsYsA/s1600/Kapparisi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-WikShi9jYu4/U-cxpS21sFI/AAAAAAAACxk/ON5HiOHsYsA/s1600/Kapparisi.jpg" width="240" /></a></div>
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<h3 style="text-align: left;">
Ingredients</h3>
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Raw Rice - 2 tbsp<br />
Sesame seeds - 3/4 tsp<br />
Moong dal - 3/4 tsp<br />
Pottu Kadalai - 1 tsp (optional) I dint use<br />
Brown sugar - 1 tbsp (as per our wish)<br />
Coconut - just for garnishing<br />
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<h3 style="text-align: left;">
Method</h3>
<ul style="text-align: left;">
<li>Wash the rice, drain it and keep it aside.</li>
<li>Fry sesame seeds until it start splutter. Add the roasted sesame seeds into the washed rice.</li>
<li>Fry moong dal slightly until it comes golden color. Add the roasted moong dal into the washed rice.</li>
<li>Mix altogether well and add brown sugar, then mix well again.</li>
<li>Finally add coconut for garnishing.</li>
</ul>
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Yashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.com0tag:blogger.com,1999:blog-5063959773195791122.post-87045672508137276752014-08-01T12:20:00.000-07:002017-08-02T20:25:27.374-07:00AADI PERUKKU PRASADHAM RECIPES & LUNCH RECIPES<div dir="ltr" style="text-align: left;" trbidi="on">
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Aadi perukku is a festival celebrating in TamilNadu on the auspicious 18th day of the tamil month Aadi to honor ritual river Cauvery and married women worship her to keep our husband healthy and long life as like as young girls do pray to get good husband for their future. On this day, we tamil people, wash our thali, keep mangal, kunkum and flower. Create Lord ganesha using sand, then keep lemon on the kadola karukamani and then keep our thali on them. Once we finish worship with few prasadhams like Maavilaku, Ellu urundai, kaaparusi, Sweet pongal, and vadai, then we could wear our thali.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlvaKyXpWD7CRMPqcvivGM-OcOWopWrXkztMHnmaRNZUuyTl37Y5BNEDfTYp92M_l_mC8lPMkbggIrSDDNiYNK0nyJYbm97HQqMPZiocaT6d5sSw4SoE2l4dwm4qmOTCdvcKlqvtWiq8/s1600/aadi+18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlvaKyXpWD7CRMPqcvivGM-OcOWopWrXkztMHnmaRNZUuyTl37Y5BNEDfTYp92M_l_mC8lPMkbggIrSDDNiYNK0nyJYbm97HQqMPZiocaT6d5sSw4SoE2l4dwm4qmOTCdvcKlqvtWiq8/s320/aadi+18.jpg" width="240" /></a></div>
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<a href="http://yashodhaskitchen.blogspot.com/2013/08/easy-quick-maavilakku-maavu-in-minutes.html">MAAVILAKU </a> <a href="http://yashodhaskitchen.blogspot.com/2012/09/ellu-urundai-sesame-sweet-balls.html">ELLU URUNDAI</a> ULLUNDU VADAI SWEET PONGAL <a href="https://yashodhaskitchen.blogspot.com/2017/08/kaapparisi-aadi-18-special.html">KAPPARUS</a>I<br />
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Yashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.com1tag:blogger.com,1999:blog-5063959773195791122.post-89887656548145762962014-05-06T02:29:00.000-07:002014-05-06T02:29:00.467-07:00INSTANT CHOCOLATE PEDA - NO COOK NO BAKE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Serving size - 6 to 8 pieces</span></h3>
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<span style="font-size: large;"><br />Preparation time - 15 minutes</span></h3>
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Hi Friends,<br />
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Today's recipe is Instant Chocolate Peda. Hope there is lot of fans for this recipe. I do remember our childhood days, I and my brother use to powder the biscuits, then mix complan or maltova, sugar, either milk or water in a small bowl. Then mix them altogether well and have it as such or keep that in the fridge & had it chill. This is our childhood kitchen experience.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU1FzpRG4UmAcpUge84UG1cgZgeW7XWbSBAjJMUKaTxMh7hUOJ_udEWBUMTaQObh5w6MNVdQxGlo7Jh3J6Gkj6DAZlxeLc_M50VDaVMwQ6kIklb_LA1NoSQvoJCg9azFDSUycdc5RM1fc/s1600/Instant+chocolate+Peda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU1FzpRG4UmAcpUge84UG1cgZgeW7XWbSBAjJMUKaTxMh7hUOJ_udEWBUMTaQObh5w6MNVdQxGlo7Jh3J6Gkj6DAZlxeLc_M50VDaVMwQ6kIklb_LA1NoSQvoJCg9azFDSUycdc5RM1fc/s1600/Instant+chocolate+Peda.jpg" height="400" width="300" /></a></div>
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This recipe is more or less same. Kids too can try this recipe. This is a simple and quick dessert or sweet snack. Let us go to the simple recipe,<br />
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<h3 style="text-align: left;">
Ingredients</h3>
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Marie biscuits - 4<br />
Coco powder - 1 tbsp<br />
Milk powder - 4 tbsp<br />
Sugar - 1 tbsp<br />
Condensed milk - 2 tbsp<br />
Milk - 1 1/2 tbsp<br />
Ghee - 1/2 tsp<br />
Almond - for garnishing<br />
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<h3 style="text-align: left;">
Method</h3>
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<ul style="text-align: left;">
<li>Powder the biscuits in a dry blender. </li>
<li>Take a bowl, add the biscuit powder, coco powder, milk powder, sugar ans sieve well.</li>
<li>Then add condensed milk, milk and mix well until it turns into a dough.</li>
<li>Apply few drops of ghee on your hands, divide the mixture into small balls and make the shapes as you prefer.</li>
<li>Chocolate Pedas are ready now.</li>
</ul>
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<a href="http://4.bp.blogspot.com/-5pF1t9_eFUU/U2dZsCmicjI/AAAAAAAACuc/iTVr-elVupg/s1600/instant+chocolate+peda1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-5pF1t9_eFUU/U2dZsCmicjI/AAAAAAAACuc/iTVr-elVupg/s1600/instant+chocolate+peda1.jpg" height="320" width="240" /></a></div>
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Note</h3>
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<ul style="text-align: left;">
<li>Don't make the mixture watery. Then you could not make pedas.</li>
<li>If it went watery, try to adjust with biscuit powder or milk powder. Please don't add coco powder for adjustments, it will spoil the pedas taste.</li>
</ul>
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Yashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.com1tag:blogger.com,1999:blog-5063959773195791122.post-18446498545989587502014-05-05T02:08:00.000-07:002014-05-05T02:08:59.512-07:00PANEER TIKKA KATHI ROLL - SNC - 17<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Serving Size - 12</span></h3>
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<span style="font-size: large;">Preparation time - 30 minutes</span></h3>
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<span style="font-size: large;"><b>Cooking time - 30 minutes</b></span><br />
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SNC is a lovely event started by Divya Pramil from <a href="http://www.youtoocancook.net/">youtoocancook</a>. The theme of this event is to learn recipes between the two zones of India which are North & South. One member from North team challenge the south team friends and one member from south team challenge the North team friends to learn their traditional recipes. </div>
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Kathi roll is a bengali cuisine which originates from the street of Kolkata. Nowadays there are lot of varieties in the kathi roll, inwhich this month, we got the challenge as Bengali cuisine Paneer tikka kathi roll challenged by Minnie from <a href="http://www.thelady8home.com/2014/04/01/paneer-tikka-kathi-roll-snc-april-challenge-for-southern-team/">The Lady 8 Home</a><u> </u>belongs to North team. The south team member <a href="http://lakshmi17.blogspot.in/2014/04/aripathri-kerela-pattani-kootu-and.html">Lakshmi Vimala</a> from Kerela challenged our north team friends with Kerela platter. AS I am the member of south team, I made Paneer tikka kathi roll for this month challenge. If you would like to now more about this event and like to participate in this event, please visit this <a href="http://www.youtoocancook.net/2012/09/south-vs-north-challenge-learn-excel.html">SNC CHALLEGE</a></div>
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<img alt="South Vs North Challenge" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsOATVX-VTJOOR27CBv6GgjNRzroV7xEfts-s5iTgNHRc3iiHhSEDMuZDUQTi-19HNIRMTd_Xqt4Q9XOs9f9KA8CAcL0rUSVLoGPREBhnHwL66SPy5tDCMZnkMRUgIh79DXgxWGUWyJp0/s145/south+vs+north.png" /></div>
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I made this paneer kathi roll with the help of Minnie's recipe only. It came out very yummy and it is a filling and healthy lunch. Lets go to the recipe,<br />
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<h3 style="text-align: left;">
Ingredients</h3>
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Paneer - 2 cups (cut into 2 cm cubes)</div>
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Green bell peppers - 1 cup chopped</div>
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Onion - 1 (cut into quarters)</div>
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Tomato - 1 (cut into small cubes)</div>
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Kasoori methi - 1 tsp </div>
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Cilantro - 1/2 cup (optional)</div>
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Oil - 4 tbsp</div>
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<h4 style="text-align: left;">
For marinate the Paneer Pieces</h4>
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Red chilli powder - 1 tsp</div>
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Cumin powder - 1 tsp</div>
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Coriander powder - 1 tsp</div>
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Chat masala Powder - 1 tsp</div>
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Besan flour - 1 tsp</div>
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Pepper powder - 1/2 tsp</div>
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Whipped yogurt - 1/2 cup</div>
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<h4 style="text-align: left;">
Dry roast and Grind</h4>
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Cinnamon - 1/2 stick</div>
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Cloves - 2 </div>
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Green cardamom - 2</div>
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Cumin seeds - 1 tsp</div>
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Coriander seeds - 1 tbsp</div>
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Red chilly - 1</div>
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For Kuchumber</h4>
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Carrot - 1/2 (cut lengthwise)</div>
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Cucumber - 1 (sliced lengthwise)</div>
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Tomato - 1 (cut length wise)</div>
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Onion - 1/4 cup (thinly sliced)</div>
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Cilantro - for garnishing</div>
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Lemon juice - 2 tbsp</div>
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Salt - as needed</div>
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Sugar - just for taste </div>
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Roti </h4>
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Wheat flour - 3 cups</div>
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Warm Water - 1 3/4 cups</div>
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Salt - 1 tsp</div>
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Oil - 2 tsp</div>
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<b>For Stuffing</b></div>
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<b><br /></b></div>
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Spinach / cilantro - 1/2 cup<br />
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Method</h3>
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<h4 style="text-align: left;">
Paneer Tikka </h4>
<ul style="text-align: left;">
<li>Take paneer cubes in a bowl and add all the ingredients under the marination. Mix well until the paneer gets coated well. </li>
<li>Close the bowl with lid and allow it to get marinate for 15 minutes. But I left that for 25 minutes.</li>
<li>Dry roast all the spices under the heading <b>dry roast and grind</b>. Allow it to get cool, then grind altogether and keep it aside</li>
<li>Heat oil in a pan, add the ground powder, fry for few seconds. Then add green bell pepper and salute it for less than a minute.</li>
<li>Add the marinated paneer to the pan and fry until all the spices on the paneer gets cook. To avoid sticking, stir gently.</li>
<li>Add kasuri methi leaves, onion and tomatoes. Allow them to cook well. Once the onion turns transparent and tomatoes went mushy, switch off the stove.</li>
</ul>
<h4 style="text-align: left;">
Roti</h4>
<ul style="text-align: left;">
<li>Mix all the ingredients and keep close it with the lid for half an hour.</li>
<li>Divide the dough into medium sized balls. Roll them into a small circle, keep few cilantro leaves and close all the edges together for stuffing.</li>
<li>Then, dust it with flour, roll them into thin rotis. </li>
<li>Cook them on both the sides and store them in the aluminium foil.</li>
</ul>
<h4 style="text-align: left;">
Kuchumber</h4>
<ul style="text-align: left;">
<li>Mix all the ingredients under the heading kuchumber and keep it aside.</li>
<li>I hate cucumber, so I din't use that one.</li>
</ul>
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Organize all of them together into Kathi Roll</h4>
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<ul style="text-align: left;">
<li>Place a roti first, keep kuchumber and then paneer tikka as much as you prefer. According to your taste you can fill the roti.</li>
<li>Wrap it tightly and again roll it with aluminium foil or butter paper. (I prefer foil)</li>
<li>Serve it for lunch or dinner.</li>
</ul>
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Minnie, thank you very much for this It got a big hit in my home as well as my friend's home too.</div>
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I am going to link this to <a href="http://www.thelady8home.com/2014/04/01/paneer-tikka-kathi-roll-snc-april-challenge-for-southern-team/">Minnie's place</a><br />
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Yashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.com3tag:blogger.com,1999:blog-5063959773195791122.post-63459529398487507962014-04-19T02:07:00.001-07:002014-04-19T02:07:27.822-07:00HOMEMADE HAKKA NOODLES SAUCE - NO COOK <div dir="ltr" style="text-align: left;" trbidi="on">
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Preparation Time - 10 minutes</span></h3>
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Serving Size - 1/3 cup</span></h3>
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<a href="http://1.bp.blogspot.com/-Wl130kNUWdE/U1DPTKor5yI/AAAAAAAACtQ/rovbGY3p4Bg/s1600/Hakka+noodle+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Wl130kNUWdE/U1DPTKor5yI/AAAAAAAACtQ/rovbGY3p4Bg/s1600/Hakka+noodle+sauce.jpg" height="400" width="300" /></a></div>
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This is my first try with hakka noodles. I din't see any sauces or spice packet for hakka noodles yet. I surfed many sites and finally I got this recipe for hakka noodle sauce from my co-blogger's space. It came out well and I altered slightly according to my taste buds. Its very yummy and so I want to share this to my readers and friends.<br />
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<h3 style="text-align: left;">
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Ingredients</h3>
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Sri racha Red chilli sauce - 2 tbsp<br />
Tomato ketchup - 1 1/2 to 2 tbsp<br />
Garlic - 5 pods<br />
Ginger - 1/2" grated<br />
Sesame seeds - 1 tsp<br />
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<h3 style="text-align: left;">
Method</h3>
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<ul style="text-align: left;">
<li>Grind all the ingredients and store it in the air tight box. Keep it in the refrigerator.</li>
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Yashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.com0tag:blogger.com,1999:blog-5063959773195791122.post-63419693499921510872014-04-16T00:46:00.001-07:002014-04-16T12:15:25.801-07:00Shhh Cooking Secretly Challenge - BASUNDHI / BASANTHI - TRADITIONAL GUJARATHI SWEET<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Serving size - 5 to 6 persons</span></h3>
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<span style="font-size: large;"><br />Preparation time - 5 minutes</span></h3>
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<span style="font-size: large;"><br />Cooking time - 2 hours</span></h3>
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Basundhi is an authentic rich and delicious dessert from Gujarat which is similar to Rabdi. I love this thickened milk dessert to the core. It is very simple to prepare and no way to go wrong. For the first time, I made this yummy cold dessert for my friend Gayathri on her birthday to make her day special.<br />
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Now coming to the Shhhhh Cooking Secretly Challenge (<b>SCSC</b>) which is started by Priya Suresh akka from <a href="http://priyaeasyntastyrecipes.blogspot.com/">Priya's versatile Recipes</a>. This is the first post of this challenge. My Partner for March month is Prathima Shivaraj from <a href="http://www.prathusfood.com/">Prathu's food</a>. She gave me 2 secret ingredients which are milk and cheese.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikd01tX6sfN2rFIX6ZuaF5HG8kExxXxpbKR5HL4XaGzXDoV1uWWZJ_apLbVFXc2-fBZxJjfZdavqzfRY3t2A-ayJDEGSg9H6NziDOnx0yjwi3kbmnQXiYzioa4p2A2732d6yVzdc7qOCY/s1600/basundhi3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikd01tX6sfN2rFIX6ZuaF5HG8kExxXxpbKR5HL4XaGzXDoV1uWWZJ_apLbVFXc2-fBZxJjfZdavqzfRY3t2A-ayJDEGSg9H6NziDOnx0yjwi3kbmnQXiYzioa4p2A2732d6yVzdc7qOCY/s1600/basundhi3.jpg" height="320" width="240" /></a></div>
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I have to choose any one or both. I have taken milk as my secret ingredient and also I want to start this challenge with sweet. So I made this wonderful creamy dessert as my first post of this <b>SCSC.</b> This is the logo for shhhhh cooking<br />
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<a href="http://priyaeasyntastyrecipes.blogspot.fr/p/shhh-cooking-secretly-challenge.html"><img height="320" src="https://scontent-a-sea.xx.fbcdn.net/hphotos-prn2/t1.0-9/10006593_777999525543565_7250607318512742179_n.jpg" style="text-align: center;" width="278" /></a><br />
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Let me share this delicious recipe which I got from my grand ma(Ilamathi Paatti). When I was pregnant, She made this favorite dessert specially for me.<br />
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<a href="http://2.bp.blogspot.com/-mco7tK-VT1o/U04wrP1BE_I/AAAAAAAACro/CMvUcInc_88/s1600/basundhi1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-mco7tK-VT1o/U04wrP1BE_I/AAAAAAAACro/CMvUcInc_88/s1600/basundhi1.jpg" height="320" width="240" /></a></div>
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Milk - 6 cups<br />
Sugar - 1/2 cup<br />
saffron - 10 to 12 strands<br />
Almond - 1 tbsp<br />
Pistachio - 2 tbsp<br />
Cashew - 1 tbsp<br />
Cardamom powder - 1/8 tsp<br />
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<a href="http://3.bp.blogspot.com/-fjvGS1ho5XQ/U0402ETqv2I/AAAAAAAACr8/2oDTrnhvMHA/s1600/basundhi2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-fjvGS1ho5XQ/U0402ETqv2I/AAAAAAAACr8/2oDTrnhvMHA/s1600/basundhi2.jpg" height="320" width="240" /></a></div>
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<span style="font-size: large;">Method</span></h3>
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<li>Take milk in a wide mouth and heavy bottomed vessel, allow it to boil.</li>
<li>Once the milk started to raise up, reduce the flame to low and stir occasionally.</li>
<li>In the mean time, chop all the nuts I have mentioned.</li>
<li>There is a thin layer formed on the top of the milk. You should remove those layers into a small bowl and keep it aside for future use. Repeat this step until the milk is reduced into 1/2 of its quantity.</li>
<li>Add all the nuts, cardamom powder and crushed saffron to the reduced 1/2 quantity.</li>
<li>After 5 minutes, just stir the milk and add the removed layers from the milk which are stored in the small bowl for the future use. </li>
<li>Keep on stirring occasionally and scraping the sides until the milk reduced to 1/3 of the quantity.</li>
<li>Basanthi is ready now. Allow it to get cool and store it in the refrigerator. </li>
<li>While serving, garnish it with nuts again and serve chill. It will be more delicious.</li>
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NOTE</h3>
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<li>Here I used the traditional method to made this delicious sweet. You can also use the combination of milk and condensed milk to prepare quickly.</li>
<li>But I always love this traditional method. It gives the fabulous taste than the quicker method.</li>
<li>Please make sure don't allow the milk to get burn in the bottom.</li>
<li>The flame must be low for the whole process. </li>
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Yashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.com8tag:blogger.com,1999:blog-5063959773195791122.post-81394625717919450752014-04-07T02:53:00.000-07:002014-04-16T12:15:54.830-07:00VAZHAI POO / BANANA FLOWER THUVAIYAL<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Preparation time - 30 minutes</span></h2>
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<br /><span style="font-size: large;">Cooking time - less than 5 minutes</span></h2>
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Vazhai poo is one of the healthiest veggie to eat. I usually do usuli, kootu and kola urundai kuzhambu using vazhaipoo. But I heard from my friend that we could also prepare thuvaiyal too. I got this recipe from my friend Gayathri. I love this thuvaiyal to the core. Even my little one likes to eat this thuvaiyal with white rice. I would really thank Gayathri for sharing this wonderful recipe with me.<br />
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This is the first time, I tried vazhaipoo thovaiyal. So that I made only little amount but it turns out very yummy.<br />
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Ingredients</h3>
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Vazhaipoo/ Banana flower - 1 cup<br />
Water -1/4 cup<br />
Red chillies - 2<br />
Urad dal -1 tsp<br />
Mustard seeds -1/4 tsp<br />
Hing powder - 1/2 tsp<br />
Tamarind - a bit<br />
Salt - as needed<br />
Oil -1 tsp<br />
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<a href="http://4.bp.blogspot.com/-LFZrAHxXhDM/U0Ei_6W8j2I/AAAAAAAACrE/LcppGbTZsXY/s1600/Vazhaipoo+thuvaiyal+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-LFZrAHxXhDM/U0Ei_6W8j2I/AAAAAAAACrE/LcppGbTZsXY/s1600/Vazhaipoo+thuvaiyal+1.jpg" height="320" width="240" /></a></div>
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Method</h3>
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<li>Add one cup of banana flower in the 1/4 cup of water and allow it to cook for few minutes. Once it has done, please keep it beside until it will get cool.</li>
<li>In the mean time, heat oil in a pan,add mustard seeds,urad dal, hing powder, red chillies one after one. Keep it beside for sometime or until they come to normal room temperature.</li>
<li>Its the time to take out the blender, add all the roasted ingredients, salt & tamarind and blend it for less than a minute. Finally add chopped vazhaipoo to that mixture and blend it nicely.</li>
<li>Vazhaipoo thovaiyal is ready and it will goes with rice rice as well as for idli dosa too. </li>
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Note</h3>
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<li>Please make sure that the banana flower taste good or bitter. If its bitter, please add urad dal, chillies and salt more.</li>
<li>While cleaning and cutting banana flower, please add small amount of buttermilk to the water and store the chopped banana flower in that water to avoid blackening.</li>
<li>You can also slightly fry vazhaipoo/banana flower in the pan with little oil. To avoid using excess of oil, I used to cook that in the boiling water.</li>
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Yashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.com0tag:blogger.com,1999:blog-5063959773195791122.post-24961929600734086222014-04-06T00:44:00.001-07:002014-04-16T12:16:28.176-07:00MAWA GHUJIYA - SNC -16<div dir="ltr" style="text-align: left;" trbidi="on">
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Serving size - 10 to 15 pieces</h2>
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<br />Preparation time - 30 minutes</h2>
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<br />Cooking time - 1 hour</h2>
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Mawa Ghujiya is a very popular north Indian sweet during their festive time. But it is also more famous in south India as somas. But the filling is different. I like this sweet very much , but I din't try this yet. Because in our families there is no habit of doing this kind sweets. I used to eat this sweet from my friend's home. I love this to the core. </div>
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This Mawa ghujiya is the 16th challenge of SNC from our north team friend Santhosh Bhangar from <a href="http://santoshbangar.blogspot.in/2014/02/mava-khoyaghujiy-snc-challenge.html">Santosh's Kitchen</a>. Actually SNC is the event run by Divya Pramil from <a href="http://www.youtoocancook.net/">YOU TOO CAN COOK</a>. IF you want to be the part of this event from now, please visit <a href="http://www.youtoocancook.net/2012/09/south-vs-north-challenge-learn-excel.html">SNC CHALLENGE</a>. </div>
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<img alt="South Vs North Challenge" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsOATVX-VTJOOR27CBv6GgjNRzroV7xEfts-s5iTgNHRc3iiHhSEDMuZDUQTi-19HNIRMTd_Xqt4Q9XOs9f9KA8CAcL0rUSVLoGPREBhnHwL66SPy5tDCMZnkMRUgIh79DXgxWGUWyJp0/s145/south+vs+north.png" /></div>
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Lets go to the recipe,</div>
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<br />Ingredients</h3>
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For Filling</h4>
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Milk solids/ khoya - 1/2 cup</div>
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Grated coconut - 1/4 cup</div>
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Almonds - 6 (grated into flakes)</div>
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Sugar - 1/3 cup</div>
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Cardamom powder - 1/4 tsp</div>
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For Ghujiyas</h4>
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All Purpose flour - 2 cups</div>
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Water - 1 + 2tbsp( I used)</div>
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Hot oil - 1 tbsp</div>
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Salt - 1/4 tsp</div>
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Oil - for deep frying</div>
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For Sealing</h4>
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All purpose flour - 1 tsp</div>
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Water - 1 1/2 tsp</div>
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Method </h3>
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For Filling </h4>
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<li>Fry Khoya in a pan until it gets brown color. </li>
<li>Add grated coconut, almond flakes, sugar and cardamom powder into the brown khoya and mix well.</li>
<li>Keep it aside for filling.</li>
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For Ghujiyas</h4>
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<li>Mix the flour, salt and hot oil and then add water to knead a smooth dough.</li>
<li>Cover the bowl and keep it for atleast half an hour.</li>
<li>In the mean time, make a paste for sealing the ghujiyas by mixing flour and water in a small bowl.</li>
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<a href="http://2.bp.blogspot.com/-CY5fY1U9x9A/U0EE-Jd4TjI/AAAAAAAACq0/dYsVAitFmQI/s1600/mawa+ghujiya1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-CY5fY1U9x9A/U0EE-Jd4TjI/AAAAAAAACq0/dYsVAitFmQI/s1600/mawa+ghujiya1.jpg" height="320" width="240" /></a></div>
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MAWA GHUJIYAS</h4>
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<li>Make the dough into small balls and make them into thin round using rolling pin.</li>
<li>Keep enough filling on the center of the round and apply the flour paste on one side of the thin round sheet, then fold it.</li>
<li>close it strong and press it using fork for more strong.</li>
<li>Do the remaining dough balls into ghujiyas and keep them under the wet cloth.</li>
<li>Heat oil in a pan, pls don't over heat because the ghuijays will be in light brown not dark brown.</li>
<li>Once the oil gets ready, please add 3 or 4 ghujiyas and fry until light brown. Do the rest as the same and store them in the air tight container.</li>
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Note</h3>
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<ul style="text-align: left;">
<li>Actually I made thicker sheets, so it went bit harder not much. </li>
<li>It also takes much time to get cook, so it turns dark brown color. Please keep these points in your mind while doing this sweet.</li>
<li>But this is the first time I tried this kind of sweet, so hope I will be better while making somas. Let me share that experience with you in the future. </li>
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I am going to link this to SNC host of this month from north team<a href="http://santoshbangar.blogspot.in/2014/02/mava-khoyaghujiy-snc-challenge.html"> Santosh's Kitchen</a><br />
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Yashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.com2tag:blogger.com,1999:blog-5063959773195791122.post-35761415119342714922014-03-22T00:39:00.000-07:002014-03-23T14:19:45.917-07:00RAW RED CHILLIES & LEMON CHUTNEY/ PULIPPU KARA CHUTNEY<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Preparation time - 5 minutes</span></h3>
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Hi friends, </div>
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I skipped lot of events in the past 2 weeks. I will try to participate in the following events. I made this Kara chutney for viji's SYS-W SERIES. My secret ingredient of this month is RED color veggies, so I have used Red chillies. </div>
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I love this chutney very much. Even when I was pregnant I ate this chutney very often until 4 months. It will be very good with idli, dosa and even with chappathis too. Will go to the recipe now.</div>
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Ingredients</h3>
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Red chillies - 5 or 6<br />
Lemon - 1/4 or as you need<br />
Water - small amount as needed<br />
Salt - as needed<br />
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<h4 style="text-align: left;">
Seasoning </h4>
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Mustard seeds - 1/4 tsp<br />
Curry leaves - 2 or 3<br />
Sesame oil - 2 to 3 tsp<br />
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Method</h3>
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<li>First grind red chillies and salt. Then add little water as needed. Don't make it watery. </li>
<li>Make the red chillies powder into smooth paste. Then remove it to the bowl.</li>
<li>Add fresh lemon juice to the chutney and mix well.</li>
<li>Heat oil for seasoning, add mustard seeds and curry leaves. Add seasoning to the chutney.</li>
<li>Chutney is ready now.</li>
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Note</h3>
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<li>This chutney is too spicy, please be sure before you use this chutney.</li>
<li>It goes well with idly & dosa. If you would like, you could also use this as a thin spread for bread sandwich.</li>
<li>I actually use to mix curd and sugar with this chutney while eating with dosa or idly. It will help you to reduce the risk of too much spicy. </li>
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<span style="background-color: white; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14.44444465637207px; font-weight: bold; line-height: 18.600000381469727px; text-indent: 2px; white-space: nowrap;">SYS-W SERIES SHOW YOUR STYLES TO THE WORLD by Viji</span></div>
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<a href="http://www.vijisvirunthu.com/2014/03/hi-dear-friends-i-posted-on-sunday.html"><img height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-oGqE6mSqCp5jWxnkXxIVetx_GmX0JRf3ho-KSyRHsmq9uJSTMNWO0oLMeLmaIGdwV8meqx4D8TuonF87nWoiJfWpTB2Tu9c5br3Zycfxc-0NUj6qcBXib4oWSphPWHOOYP_vPp_EEIM/s320/sys+copy.jpg" width="320" /></a></div>
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Yashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.com2tag:blogger.com,1999:blog-5063959773195791122.post-9318477919048633032014-03-09T18:07:00.001-07:002017-08-06T00:27:17.334-07:00ARACHA KUZHAMBU / COCONUT GRAVY WITH CABBAGE AND PEAS/MOCHAI - EASY & QUICK TANJORE DISTRICT SPECIAL<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Serving size - 2</span></h3>
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<span style="font-size: large;">Preparation time - 10 minutes</span></h3>
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Aracha Kuzhambu is one of the best gravy in our region especially Tanjore district. I love to have this from my childhood to now and forever. I learned this recipe from my mom. </div>
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I do remember that my mom got fresh Mochai in the particular season, cooked and feed that until before marriage. Even when I was pregnant, she did the same though she had a heart surgery during that time. She never use spoon for feeding, always use her hand. I love the taste of her hands too. MOM is always special with LOVE,CARE and EVERYTHING right ?<br />
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<a href="http://4.bp.blogspot.com/-TUE7bQ3fRLM/Uw1TWXQyqsI/AAAAAAAACoI/LoB_kcnNCZ8/s1600/Aracha+Kuzhambu2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://4.bp.blogspot.com/-TUE7bQ3fRLM/Uw1TWXQyqsI/AAAAAAAACoI/LoB_kcnNCZ8/s1600/Aracha+Kuzhambu2.jpg" width="240" /></a></div>
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It is a very easy and tasty recipe. You can give a try friends. If you will taste it, then you will be mad of this gravy. It will goes well with rice as well as idli, dosa or any Indian flat bread. Let us go to the recipe.<br />
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Ingredients</h3>
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Cabbage - 1/3 cup<br />
Peas - 2 tbsp (I used frozen )<br />
Red chilli powder - 1/4 tsp (optional) - I din't use<br />
Water - 3/4 or 1 cup<br />
Salt - as needed<br />
Oil - 1 tbsp<br />
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<a href="http://4.bp.blogspot.com/-OkmXbuIUnWE/Uw1T3m5AksI/AAAAAAAACoo/G4ZiW8nFMJE/s1600/Aracha+Kuzhambu4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://4.bp.blogspot.com/-OkmXbuIUnWE/Uw1T3m5AksI/AAAAAAAACoo/G4ZiW8nFMJE/s1600/Aracha+Kuzhambu4.jpg" width="240" /></a></div>
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To Grind</h4>
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Coconut - 1/3 cup<br />
Shallot - 1<br />
Garlic - 1<br />
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<b>Toast in the direct fire</b><br />
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Shallot - 1<br />
Garlic - 1<br />
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<b>To fry slightly</b><br />
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Coriander seeds - 1 tsp<br />
Channa dal - 1 tsp<br />
Green chilly - 1<br />
Red chillies - 3<br />
Oil - 1 tsp<br />
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Seasoning</h4>
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Mustard seeds - 1/2 tsp<br />
urad dal - 1/2 tsp<br />
Curry leaves - 4 or 5<br />
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Method</h3>
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<li>You must toast shallot and garlic in the direct fire. IF you have only coil on the stove top, you could use the tava for toasting. Sometimes, I toast on the coil too. IT works wells and keep it aside.</li>
<li>Add all the ingredients under the heading <b>To fry slightly </b>into the pan and fry slightly. Don't fry much, then the taste will get spoil.</li>
<li>Grind all the ingredients coconut, toasted shallot & garlic and fried ingredients together and keep it aside.</li>
<li>Heat oil in a pan for seasoning, add mustard seeds, urad dal, curry leaves and then finally ground paste. Fry for a minute or 2 in a low flame.</li>
<li>Add water to the pan and allow it to boil until the raw smell goes.</li>
<li>In the mean while, boil cabbage and peas in the microwave for 2 or 3 minutes. Else you can also boil these veggies on the stove top too.</li>
<li>Finally add the veggies to the gravy and allow it to boil for 5 to 10 minutes or the gravy and veggies get well together.</li>
<li>Aracha Kuzhambu is ready now. It will go very good with white rice and even to idli, dosa and chappathis. </li>
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Tips</h3>
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<li>You must be very careful while frying. That will change the whole gravy's taste.</li>
<li>Instead of dry coriander seeds, you can use fresh coriander leaves too. It is more tastier than coriander seeds.</li>
<li>The most speciality in this gravy is toast and un toast shallot and garlic. In tamil, we use to say sutta pondhu sudhatha pondu, sutta vengayam, sudhath vengayam gives special taste to this gravy.</li>
<li>you can also use either red chillies or green chillies too. Its totally upto your preference.</li>
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Red shallot chutney is the most common chutney in south India. It goes well with idli, dosa or even as spread for bread sandwich or to chapathi rolls.</div>
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I specially made this chutney for sending this recipe to my friend Viji's - Show your styles to the world SYS-W SERIES MARCH 2014. WE have to choose a number between 1 to 6 before 5th of every month, on the 5th of every month she revealed the secret ingredients behind the each numbers. According to that, my son picked number 4. The secret ingredient behind the number 4 is Red. So that I made this red shallot chutney to link it up :)</div>
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Red shallots peeled - 1 small bowl</div>
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Red chillies - 2 or 3</div>
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Tamarind - little amount</div>
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oil - 1 tsp</div>
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Seasoning</h4>
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Mustard seeds - 1/4 tsp</div>
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Urad dal - 1/8 tsp</div>
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Curry leaves - 4 or 5</div>
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Oil - 1 tsp<br />
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<li>Heat oil in a pan, add shallots and fry until slightly transparent. </li>
<li>Add red chillies and tamarind at the final stage, fry for few seconds. </li>
<li>Allow them to get cool for grinding.</li>
<li>Grind all the ingredients with salt and make a paste. Keep it in the bowl</li>
<li>Heat oil for seasoning, add curry leaves, mustard seeds and urad dal in the same order as I told.</li>
<li>Add the seasoning to the shallot chutney.</li>
<li>IF you want that to use as sauce for any dish, please avoid seasoning.</li>
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<a href="http://1.bp.blogspot.com/-OR-uCxp11vs/UxgJmDxFMfI/AAAAAAAACqA/9bBWNBV0AeY/s1600/Red+shaloot+chutney2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-OR-uCxp11vs/UxgJmDxFMfI/AAAAAAAACqA/9bBWNBV0AeY/s1600/Red+shaloot+chutney2.jpg" height="320" width="240" /></a></div>
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<li>We can also use Red onions instead of Red shallots.</li>
<li>Be sure, don't burn or make it brown color while frying shallots or onions.</li>
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I am going to link this chutney to<br />
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<span style="background-color: white; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; font-weight: bold; line-height: 18.600000381469727px; text-indent: 2px; white-space: nowrap;">SYS-W SERIES SHOW YOUR STYLES TO THE WORLD by Viji</span><br />
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<a href="http://www.vijisvirunthu.com/2014/03/hi-dear-friends-i-posted-on-sunday.html"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-oGqE6mSqCp5jWxnkXxIVetx_GmX0JRf3ho-KSyRHsmq9uJSTMNWO0oLMeLmaIGdwV8meqx4D8TuonF87nWoiJfWpTB2Tu9c5br3Zycfxc-0NUj6qcBXib4oWSphPWHOOYP_vPp_EEIM/s320/sys+copy.jpg" height="213" width="320" /></a></div>
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Yashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.com4tag:blogger.com,1999:blog-5063959773195791122.post-81115784303534755732014-03-05T16:19:00.000-08:002014-03-05T23:56:47.985-08:00MALAI KOFTA - SNC CHALLENGE 15<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: left;">Today's post is long awaited challenged recipe from my draft lists, its none other than Malai Kofta which is challenged by Napur of <a href="http://www.ukrasoi.com/2014/02/malayi-kofta-and-visit-to-taj-mahal.html">UK RASOI</a> who is the north team member of SNC. SNC event is run by Divya Pramil from youtoocancook and theme of the challenge is </span><span style="text-align: left;">to exchange their regional recipes</span><span style="text-align: left;"> between the north and south teams . If you want to know more details about this SNC event, please go to the following link. <a href="http://www.youtoocancook.net/2012/09/south-vs-north-challenge-learn-excel.html#.UxBilPldVc4">SouthVSNorth Challenge</a>. As I am from south team of SNC, I have to use the following logo</span></div>
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<span style="text-align: left;"><img alt="South Vs North Challenge" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsOATVX-VTJOOR27CBv6GgjNRzroV7xEfts-s5iTgNHRc3iiHhSEDMuZDUQTi-19HNIRMTd_Xqt4Q9XOs9f9KA8CAcL0rUSVLoGPREBhnHwL66SPy5tDCMZnkMRUgIh79DXgxWGUWyJp0/s145/south+vs+north.png" /></span></div>
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<span style="text-align: left;">Malai Kofta is a very popular north Indian side dish. So I don't want to give more intro about it.It is a fried cottage cheese balls in the spiced thick creamy gravy. It will go with any Indian flat bread or rice varieties. I made this challenge on the first week of feb. But due to my laziness I din't post this recipe until before the last day of the challenge. I should link this recipe today unless I won't link it up. So that I am writing this post today. </span></div>
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<span style="text-align: left;">I would like to say another one thing, actually we don't like malai kofta but after we tried Napur's malai kofta, we really love to have this with indian flat breads. Thank you very much for sharing this wonderful recipe Napur. </span></div>
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<span style="text-align: left;">Let us go to the recipe... I din't change anythi0ng from Napur's recipe. I followed her in each and every steps.</span></div>
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<span style="text-align: left;">Paneer - 100 gms</span></div>
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<span style="text-align: left;">Boiled peeled grated potato - 2</span></div>
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<span style="text-align: left;">Red chillipowder - 1/4 tsp</span></div>
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<span style="text-align: left;">Corn flour - 1 tbsp</span></div>
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<span style="text-align: left;">Garam masala - 1/4 tsp</span></div>
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<span style="text-align: left;">Milk powder - 1 tbsp</span></div>
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<span style="text-align: left;">Salt - as needed</span></div>
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<span style="text-align: left;">oil - as required for deep or shallow fry.</span></div>
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<span style="text-align: left;">Onion - 1/2 no. (I used US red onion)</span></div>
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<span style="text-align: left;">Ginger - 1/2 piece grated</span></div>
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Garlic cloves - 3 roughly sliced</div>
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Tomatoes - 2 (Prepare fresh tomato puree)</div>
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Cashew paste - 1/4 cup</div>
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Red chilli powder - 3/4 tsp</div>
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Garam masala - 1/4 tsp</div>
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Water - 2 cups</div>
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Fresh cream - 3/4 cup (or full cream milk - 1 cup)</div>
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Kasuri methi - 1 tsp ( I din't used)</div>
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Salt - as needed</div>
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Whole Spices</h4>
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Bay Leaf - 1</div>
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Cinnamon - 1 inch</div>
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Black cardamom - 1</div>
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Green cardamom - 2 or 3</div>
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Mace - a pinch</div>
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Cloves - 2</div>
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For Garnish</h4>
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Cilantro - 1/2 cup</div>
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Cream - 2 tbsp</div>
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Grated paneer - 1 tbsp<br />
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Method</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeKJIjlE5Wn9Aorfp_jhhcyE2VIzHIaL0bLbA3DODleBRflS0CiHe-o5IMEDhoeCu61wHdm4-CzanR8ZXpQlk0-c2HGg0xxTFUBR6IjKiiJBJBgWfK3BJukJx1NxchF86TmyW36q6kTw/s1600/malaikofta1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeKJIjlE5Wn9Aorfp_jhhcyE2VIzHIaL0bLbA3DODleBRflS0CiHe-o5IMEDhoeCu61wHdm4-CzanR8ZXpQlk0-c2HGg0xxTFUBR6IjKiiJBJBgWfK3BJukJx1NxchF86TmyW36q6kTw/s1600/malaikofta1.jpg" height="320" width="240" /></a></div>
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For Kofta</h4>
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<li>In a bowl, mix all the ingredients under the kofta heading. Make 8 to 10 heart-shaped koftas gently and keep it aside.</li>
<li>Heat oil in a large pan for deep frying koftas. Take corn flour in a plate to coat the koftas before deep frying.</li>
<li>After coating corn flour on the koftas, deep fry all the koftas, drain its oil and keep it aside.</li>
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<b>NOTE</b> : Instead of deep fry, you can also do shallow fry the koftas and keep it aside.You could see the difference in the below picture.</div>
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<a href="http://3.bp.blogspot.com/-Ma86k0RwOp8/Uxe9r64IqsI/AAAAAAAACpc/BBamLfRUKFQ/s1600/deep+malai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Ma86k0RwOp8/Uxe9r64IqsI/AAAAAAAACpc/BBamLfRUKFQ/s1600/deep+malai.jpg" height="320" width="240" /></a></div>
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For Gravy</h4>
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<li> Heat 2 tbsp of oil in a pan, add all the whole spices until the fragrance comes out. </li>
<li>Add ginger and garlic pieces and fry for half a minute. Then add onions and fry until it turns transparent. Switch off the stove and allow it to cool.</li>
<li>Once it gets cool, transfer it to the blender and pulse it to the coarse paste. </li>
<li>Add little oil and ground onion paste to the pan, then switch on the stove.</li>
<li>Now add the tomato puree too in the same pan and cook for 5 minutes.</li>
<li>Add the rest of the spices - turmeric powder, red chilli powder, garam masala powder and mix well.</li>
<li>Cook this mixture for 10 minutes on covered for 10 minutes and uncovered for 8 minutes or until the oil leaves its side.</li>
<li>Now, reduce the flame to medium, add cashew paste and water to the mixture and allow it to gets thicker. It will take 10 to 15 minutes approximately.</li>
<li>Finally turns the flame to low, add the cream or milk to the mixture. While adding the cream or milk, stirring the gravy and add gradually. <b>NOTE</b> <b>: Cream or milk must be in room temperature to avoid curdle.</b></li>
<li>Again turns the flame to medium or less than medium and allow it to cook for 5 minutes. If you would like, you could add little sugar to gets rich taste with mild sweetness and crushed dry methi leaves and cook for a minutes. Switch of the flame.</li>
<li>Gravy is ready now.</li>
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For Assembling and garnishing</h4>
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<li>Heat the gravy slightly before serving. Arrange koftas in the serving dish. </li>
<li>Pour the gravy gently on the koftas and garnish it with chopped cilantro, grated paneer and cream of your choice.</li>
<li>Malai Kofta is ready now and serves with any flavored rice or white rice or with any indian flat bread.</li>
<li>I served this malai kofta with peas pulao.</li>
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I once again thank Napur for sharing this wonderful recipe. I love this dish to the core, Napur. Thank you Divya pramil. </div>
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Yashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.com3tag:blogger.com,1999:blog-5063959773195791122.post-4607755877377539412014-02-25T17:26:00.002-08:002014-02-25T17:27:42.345-08:00MAANGAI THOKKU / MANGO PICKLE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Serving size - 3/4 cup</span></h3>
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<span style="font-size: large;"><br />Preparation time - 15 minutes</span></h3>
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<span style="font-size: large;"><br />Cooking time - 20 minutes</span></h3>
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Today's post is Mango Thokku which is one of my all time favorite thokku. I love raw mangoes as well as mango fruit. I bought raw mongoes most of the time, but before cooking I use to finish it off as such :<b>) LOL... </b>But this time I strictly keep my mouth tight and asked my mom how to make Mango Thokku. She taught me this recipe through phone yesterday. I made this recipe immediately it turns out yummy. Butt will come only for 2 days I believe.<br />
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I do remember the days before my marriage. IF summer comes, my mom and chithies have lot of works like making vathal, vadam, thokkus etc. As we are in the town side, we will get lot of mangoes from all the nearby villages where our relatives are there. Oh my god, I am missing all these fun. Here its very hard to find mangoes as like as our Indian mangoes. Anyhow, at least we are getting mangoes right. We should feel happy for it. </div>
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Let us go to the easy and tasty Mango thokku recipe....<br />
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<a href="http://3.bp.blogspot.com/-e7yXtyCz_ZU/Uw09FFAU6cI/AAAAAAAACn8/_AEvft6yIU4/s1600/manga+thokku3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-e7yXtyCz_ZU/Uw09FFAU6cI/AAAAAAAACn8/_AEvft6yIU4/s1600/manga+thokku3.jpg" height="320" width="240" /></a></div>
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Ingredients</h3>
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Fresh Shredded Raw Mango - 1 cup<br />
Jaggery - 2 tsp (optional) See Tips<br />
Gingelly Oil - 2 to 3 tbsp<br />
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Dry Roast & To Grind</h4>
Byadagi red chillies - 4 (optional) see Tips<br />
Red chillies - 2 or 3<br />
Fenugreek seeds - 20 seeds<br />
Hing powder - 1/4 tsp or less<br />
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Seasoning </h4>
Gingelly oil - 1 or 1 1/2 tsp<br />
Mustard seeds - 1/4 tsp<br />
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<a href="http://3.bp.blogspot.com/-yQDeSHfI-EI/Uw086tYjzrI/AAAAAAAACnk/cySkVAPMHaI/s1600/Manga+thokku1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-yQDeSHfI-EI/Uw086tYjzrI/AAAAAAAACnk/cySkVAPMHaI/s1600/Manga+thokku1.jpg" height="320" width="240" /></a></div>
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Method</h3>
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<li>Wash the mango and tap it with clean cloth or paper towel.</li>
<li>Peel its outer green skin to trash. Grate the inner fleshy skin until the seed seems clean. Discard the seed.</li>
<li>Dry roast fenugreek seeds first and keep it aside. Then dry roast the red chillies. Allow them to cool completely and grind the dry roast ingredients with hing powder into nice powder.</li>
<li>Heat oil in a sauce pan, add turmeric powder and shredded mangoes. Then add salt and fry for 2 or 3 minutes and close the lid. </li>
<li>Mangoes should get half cook. Then add the ground powder to the mangoes and fry for few minutes.</li>
<li>Then,If you need, you can add less than or 1/8 cup of water to mangoes to get cook.</li>
<li>Once mangoes are cooked well, open the lid, add jaggery, mix and fry until the oil leaves its sides. Switch off the flame and keep it in the stove which is off or aside.</li>
<li>Heat the oil in the small pan for seasoning, once its heated, add mustard seeds and wait until the seeds are splutter.</li>
<li>Allow the pickle and seasoning completely cool and add the seasoning to the pickle.</li>
<li>Mango thokku is ready now. Keep it in the clean and dry air tight container. It will comes for a long time if you keep it in the refrigerator. </li>
<li>It will goes with curd rice or any rice varieties you prefer, Parathas or chapattis too.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrRIgTVcFJpbeVmrart3m9cSzv3g1Gtw9voSJjVC11PUzzFmmqRQbOrPpOvn99aBIwCOLrhsR2k0iJL-S1Wulq4pR9QIPnDaKBXtU0EM7KLvWNvaz8wdNy7aqgWPrllZ_OSaWrithPbjo/s1600/Manga+thokku2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrRIgTVcFJpbeVmrart3m9cSzv3g1Gtw9voSJjVC11PUzzFmmqRQbOrPpOvn99aBIwCOLrhsR2k0iJL-S1Wulq4pR9QIPnDaKBXtU0EM7KLvWNvaz8wdNy7aqgWPrllZ_OSaWrithPbjo/s1600/Manga+thokku2.jpg" height="320" width="240" /></a></div>
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Tips</h3>
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<li>Gingelly oil gives more taste to pickles, if you want you can use any cooking oil.</li>
<li>Don't add fenugreek seeds much, then it will give bitter taste.</li>
<li>While roasting, be careful. It should not burn otherwise it will spoil the whole pickle.</li>
<li>Jaggery will give you additional taste. I used Byadagi red chilli for rich red color. Instead you could add our normal red chillies too.</li>
<li>Be sure the container must be clean, otherwise it won't come for long time. It will get spoil soon.</li>
<li>Use the clean spoon while serving, to keep for long standing.</li>
<li>If you are doubted that it is going to get spoil, take the pickle out. Heat oil in a pan, once it is heated, add pickle to it and fry for sometime. After it gets cool, keep it in the air tight container.</li>
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Yashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.com3tag:blogger.com,1999:blog-5063959773195791122.post-15109549211752299642014-02-24T19:10:00.001-08:002014-02-24T23:47:35.173-08:00HOMEMADE EGG FREE SOFT SPONGY ORANGE CAKE <div dir="ltr" style="text-align: left;" trbidi="on">
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Preparation Time - 15 minutes</span></h2>
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Hi Friends,<br />
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As I told in my earliers posts, I am very slow in blogging due to lot of diversions. I made this wonderful spongy yummy cake as VALENTINE'S DAY SPECIAL, but I couldn't post this on that special day. I din't participate in the LOVE 2 BAKE event which falls on every monday.<br />
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<a href="http://1.bp.blogspot.com/-QDTFPF1VKc0/Uwv-ExLogAI/AAAAAAAACnE/8gL3dsbNdfY/s1600/Orange+cake+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" src="http://1.bp.blogspot.com/-QDTFPF1VKc0/Uwv-ExLogAI/AAAAAAAACnE/8gL3dsbNdfY/s1600/Orange+cake+6.jpg" height="400" width="300" /></a></div>
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I am just pushing me to write this recipe for linking this recipe to 2 of the important events. One is <b>LOVE2BAKE</b> by spicy treats and the other<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJrhCa8pNE6Af4_ClZcbzZ9_TH59YU9yQ7fOV4_DUWtQMrZCbD1FrwjrljiVhPj39mqY8rtOehxkp1uRZJfg99Fd39Xf5a7MJNCiNLNUSMFjvSy-zesz-OahyphenhyphenDkvGCTHNNq9PL10Jkvk/s1600/Orange+soft+cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJrhCa8pNE6Af4_ClZcbzZ9_TH59YU9yQ7fOV4_DUWtQMrZCbD1FrwjrljiVhPj39mqY8rtOehxkp1uRZJfg99Fd39Xf5a7MJNCiNLNUSMFjvSy-zesz-OahyphenhyphenDkvGCTHNNq9PL10Jkvk/s1600/Orange+soft+cake+2.jpg" height="320" width="240" /></a></div>
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is <span style="background-color: white; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; font-weight: bold; line-height: 18.600000381469727px; white-space: nowrap;">SYS-W SERIES SHOW YOUR STYLES TO THE WORLD </span>which is run by my lovely blogger friend Viji from Viruthu unna vanga. This is my first entry in SYS-W SERIES. So Viji asked me to pick my choice of secrete ingredient . I picked Orange Fruit and I made this eggless orange soft cake. Another one special thing in this recipe is, I grab the recipe to make this tasty cake from Viji's space. I really thank her to share this wonderful recipe on her space. I am proud that I got lot of appreciation from my friends. IT really made me so happy. I thanked viji immediately through email, but I want to thank her in my space. SO that I mentioned. THANK YOU VERY MUCH DEAR !<br />
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Ingredients</h3>
All purpose flour - 1 cup<br />
Soften unsalted butter - 3/4 stick<br />
Baking powder - 1 tsp<br />
Baking soda - 1/2 tsp<br />
Condensed milk - 7 oz<br />
Orange zest - 1 tsp<br />
Orange juice - 1/2 cup<br />
ENO Fruit salt - 1/2 tsp (Fresh packet for best result)<br />
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<a href="http://2.bp.blogspot.com/-tQnAvXeXrBk/Uwv9ROKrQsI/AAAAAAAACm4/P-rnbgChdUA/s1600/Orange+soft+cake+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-tQnAvXeXrBk/Uwv9ROKrQsI/AAAAAAAACm4/P-rnbgChdUA/s1600/Orange+soft+cake+5.jpg" height="320" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6S88gGrLzg8r_MtGXJKry4HpxHIUUtSsJt3eEaZ32d0H4hs9Rz7IkiWoAC6XqYmv7ibqk7fCt7LDSKqdcQik9NxOIyUMWRCvCOHXgBoCg1GFrFBPMqIKdRFxApkxJVxhjjybtxKISiR8/s1600/Orange+soft+cake+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6S88gGrLzg8r_MtGXJKry4HpxHIUUtSsJt3eEaZ32d0H4hs9Rz7IkiWoAC6XqYmv7ibqk7fCt7LDSKqdcQik9NxOIyUMWRCvCOHXgBoCg1GFrFBPMqIKdRFxApkxJVxhjjybtxKISiR8/s1600/Orange+soft+cake+3.jpg" height="320" width="230" /></a></div>
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Method</h3>
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<li>Grease the cake pan with butter and dust it with flour to get a smooth bottom, of the cake.</li>
<li>Sieve the all purpose flour, baking powder and baking soda well and keep it aside.</li>
<li>Bake the oven to 350 degrees F.</li>
<li>Add soften butter and condensed milk in a large bowl to beat well until it comes smooth and creamy. I used electric blender, you could also use hand whisk too. </li>
<li>Add orange zest and orange juice to the creamy mixture. To get a fluffy texture, add ENO fruit salt to the mixture and mix well. (zzzzz - sizzling sound is coming while adding the salt)</li>
<li>Add flour to the mixture and mix gently with flat spatula until it comes smooth and mixed well.</li>
<li>Pour the mixture into the baking pan and bake for 20 minutes.</li>
<li>Once the cake is done, allow it to cool completely. Check whether the cake is done or not by inserting the tooth pick. IF it comes clean, cake has done else it comes with sticky the cake has to be in the oven for few more minutes.</li>
<li>Now,the yummy spongy soft orange cake is ready. Icing is optional. we all had it as such. </li>
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<a href="http://4.bp.blogspot.com/-EdYxrxhCulc/UwwCgV7IUDI/AAAAAAAACnQ/GnBOf6xzNRI/s1600/orange+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-EdYxrxhCulc/UwwCgV7IUDI/AAAAAAAACnQ/GnBOf6xzNRI/s1600/orange+cake.jpg" height="155" width="400" /></a></div>
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Tips</h3>
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<li>Please remove the cake from the oven once it has done. Otherwise it goes hard.</li>
<li>Don't use the already opened ENO fruit salt packet.</li>
<li>Check the oven temperature with your manual, because the oven to oven lot of variations. SO take care of temperatures for getting best result.</li>
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I am sending this to<a href="http://www.spicytreats.net/p/love2bake-event.html" style="color: #0b5394; text-decoration: none;"> <span style="font-size: medium;">Love2Bake</span></a> event </h3>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHpJB7nmHpMx-zKOJbn2sQQcxaRIBSy_9ebjOGBcKd6NM95_3mqBEsVAx6UickROglWaol6KbK1tLYjUUZaAZCzhN6h5vtF2wN80hUAgPwpcEBWJfTZtjdG1BOl9FsAF02kDvV0neRIxt6/s1600/1557599_739552792736738_1703048081_n.jpg" /></div>
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<span style="background-color: white; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14.44444465637207px; font-weight: bold; line-height: 18.600000381469727px; text-indent: 2px; white-space: nowrap;">SYS-W SERIES SHOW YOUR STYLES TO THE WORLD by Viji</span><br />
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<a href="http://www.vijisvirunthu.com/2014/02/sys-w-series-february-hidden-ingredients.html"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrd5oPJ9a1HQ2SjdzZiIf8eNLZAuOrZIhDxA0Kyv6oZ4y-8gjW2linREsahyaGOMweAd9SETKJ3_Jli2CmWgqCduYUHzIDiVuTCkEv1sIjljGwp-Ti5xclQoW6CpaYEKfrgexZwgWZipgb/s320/Feb.jpg" height="240" width="320" /></a></div>
Yashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.com5tag:blogger.com,1999:blog-5063959773195791122.post-45813771394908591082014-02-19T12:59:00.003-08:002014-02-19T13:02:02.144-08:00LEFT OVER TOMATO GRAVY AND RICE TURNS INTO - CRUNCHY CAULIFLOWER RICE / GOBI RICE - WITH NO MASALA<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Preparation time - 5 minutes</span></h3>
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<span style="font-size: large;">Soaking time - 15 minutes</span></h3>
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<span style="font-size: large;">Cooking time - less than 10 minutes</span></h3>
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<a href="http://4.bp.blogspot.com/-f3992JD7djg/UwTzXpjXr1I/AAAAAAAAClM/CIRI5lMgnlk/s1600/Cauliflower+rice+with+no+masala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-f3992JD7djg/UwTzXpjXr1I/AAAAAAAAClM/CIRI5lMgnlk/s1600/Cauliflower+rice+with+no+masala.jpg" height="400" width="277" /></a></div>
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Cauliflower is very good for health, especially heart disease and cancer. It has lots of fiber and vitamin C. The born story of this recipe, I have two left over items, rice and tomato gravy. I want to finish it off. So I planned to prepare this delicious cauliflower rice. Because my kid loves rice with any tomato flavored gravies, so that I had mixed them and turns out yummy. I was very happy while my little picky eater enjoyed it. Let us go to the recipe.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiox_faO-30rl1_F-30yeu6nrim1TYc1WO3IyfAyemhYsPallET3A2TejzQu-GvhbjbXgw5_7XlpLNKv3qsc8yzLocS5qxKEfjtrXzi0jfaLp29BhDMTYA8cut7karuUeaDDDxeBfEt16o/s1600/cauliflower+rice+with+no+masala1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiox_faO-30rl1_F-30yeu6nrim1TYc1WO3IyfAyemhYsPallET3A2TejzQu-GvhbjbXgw5_7XlpLNKv3qsc8yzLocS5qxKEfjtrXzi0jfaLp29BhDMTYA8cut7karuUeaDDDxeBfEt16o/s1600/cauliflower+rice+with+no+masala1.jpg" height="320" width="194" /></a></div>
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Ingredients</h3>
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Rice - 1 cup<br />
Tomato gravy - 1/4 bowl<br />
Cauliflower - sliced - 1 small bowl<br />
Red chilli powder - 1/4 tsp<br />
Turmeric powder - 1/8 tsp<br />
Coriander powder - 1/2 tsp<br />
Salt - as needed<br />
Oil - 2 to 3 tsp<br />
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Method</h3>
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<a href="http://1.bp.blogspot.com/-sQHrZa9FjPg/UwUZPqt6vEI/AAAAAAAAClc/E3kCmtirD-I/s1600/Cauliflower+rice+with+no+masala2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-sQHrZa9FjPg/UwUZPqt6vEI/AAAAAAAAClc/E3kCmtirD-I/s1600/Cauliflower+rice+with+no+masala2.jpg" height="320" width="315" /></a></div>
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<li>Wash and sliced the cauliflower. Add cauliflower, red chilli powder, turmeric powder, coriander powder, salt in a bowl and mix well. Keep it aside for 15 minutes.</li>
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<li>Heat oil in a pan and fry these marinated cauliflower slightly. Don't over cook. Cauliflowers must have the cruchy taste. So half cook with sprinkle of water. Just close the lid for 2 or 3 minutes. Not more than that.</li>
<li>Once the cauliflower is done with its crunchiness, remove it from the heat.</li>
<li>Take a bowl, add rice, tomato gravy ( I used the left over gravy which I made for poori) and mix well gently without smash the rice. Then add the crunchy cauliflower into the mixed gravy rice and mix gently.</li>
<li>Left over rice and gravy turns into yummy crunchy cauliflower rice with no masala. Serve it with raita or as such or as you wish.</li>
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<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">I am sending this to cutchi kitchen's LeftoverMakeover giveaway</span><br />
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<a href="http://cutchikitchen.com/LeftOverMakeOverGiveAway.html" style="background-color: white; color: #0b5394; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px; text-decoration: none;"><img src="http://cutchikitchen.com/images/98451eb298fcaf3cc8736b105bf9c85f_gwri.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" /></a><br />
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Yashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.com4tag:blogger.com,1999:blog-5063959773195791122.post-23576680801419853282014-02-10T16:29:00.000-08:002014-02-19T12:59:58.260-08:00SIMPLE & YUMMY SNACK - VEGETABLE PINWHEELS / WHEEL PUFF <div dir="ltr" style="text-align: left;" trbidi="on">
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Most of them like to have Vegetable puff, I too comes under that list. But I could not get my favorite puff in my surroundings. Four years ago, one fine day my husband told about pastry sheets. We immediately went to our regular grocery store for getting ready made pastry sheets. We bought it and tried this recipe very next day. It came out well. I was flying and no words to express my happiness. From that day, I always keep this pastry sheets handy.<br />
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It is a very simple and grand starter for parties. I kept this yummy snack as a starter in my home parties. I thought of sharing this recipe for the past one year but could not. But it is up today for Love2bake event. I would like to participate in the Love2bake event which falls on every monday. It is a weekly event which is started recently by our co-blogger Sangeetha from Spicy treats.<br />
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You could make these sheets into either or as your desired pinwheel shapes. It is totally upto your wish.<br />
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FOR CURRY </h3>
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Preparation Time - 15 minutes<br />
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Cooking time - 20 minutes<br />
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Ingredients</h3>
Cinnamon - 1/2 inch<br />
Potato - 1/2 or 1 (I used 3/4 potato - chopped)<br />
Carrot - 1 cup (chopped)<br />
Beans - 1 cup (chopped)<br />
Onion - 1 1/4 cup (chopped)<br />
Bell pepper - 1/2 (chopped) (optional)<br />
Ginger garlic paste - 1 1/2 tbsp<br />
Garam masala - 1 tsp<br />
Red chilli powder - 1/2 tsp (or upto your spice level)<br />
Water - less than 1/4 cup<br />
Oil - 2 to 3tbsp<br />
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Method</h3>
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<li>First boil carrot, potato and beans with salt separately. I used microwave for boiling. (It must be cooked but not mashy consistency) Keep it aside.</li>
<li>Heat oil in a pan, once it gets heated, add cinnamon, then add onions. Fry until the color of the onion turns transparent.</li>
<li>Add ginger garlic paste and fry until the raw smell goes. Add bell pepper, fry for less than a minute.</li>
<li>Add garam masala and red chilli powder, mix well and add little water immediately. </li>
<li>Add boiled vegetables into the fried mixture and keep it in the flame until the water completely goes dry.</li>
<li>Veggie mixture is ready to keep inside the pastry sheets. Please remove the cinnamon stick before using this veggie mixture.</li>
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<a href="http://2.bp.blogspot.com/-rUasKl85OHU/UviY4w9IXkI/AAAAAAAACk8/5zXzh4tvag0/s1600/veg+pinwheels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-rUasKl85OHU/UviY4w9IXkI/AAAAAAAACk8/5zXzh4tvag0/s1600/veg+pinwheels.jpg" height="320" width="240" /></a></div>
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How to make Pinwheels using pastry sheets?</h3>
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Thaw time - 40 minutes or until to handle the sheets</h3>
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<br />Preparation time - 15 minutes</h3>
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<br />Cooking time - 30 minutes</h3>
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<br />Serving size - 20 pinwheels for 1 sheet</h3>
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First you must thaw the pastry sheet for 40 minutes by remove it from the freezer to room temperature. If you want to thaw both the sheets, keep the box at the room temperature else take one sheet and wrap the unused sheet and place it back to the freezer. You could also thaw it for overnight by transfer the sheets from freezer to refrigerator.</div>
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Ingredients</h3>
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Pastry sheets - 2<br />
Milk - 2 tbsp or as needed<br />
Water - 1 tbsp or as needed<br />
Brush - 1<br />
Knife - 1<br />
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Method</h3>
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<li>Heat oven to 400 degrees F. Grease the baking sheets or line with parchment paper.</li>
<li>Mix milk and water in a small bowl for brushing the outer layer of the pastry sheets</li>
<li>Unfold the pastry sheet in the lightly floured surface. Brush it with milk mixture.</li>
<li>Spread the veggie mixture on the sheet. While spreading veggie mixture please leave 1/4" space around its sides.</li>
<li>Start rolling from one side until the pastry sheet ends. Seal the sheets at its end. Brush it up with milk on the outer surface too.</li>
<li>Cut into 1/2" slices. Place the cut- pieces on the baking sheets and brush it up with milk mixture.</li>
<li>Bake them for 15 minutes or until it get golden color. </li>
<li>Serve it warm.</li>
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Tips</h3>
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<li>Please keep it in the oven to get warm before serving.</li>
<li>Please don't thaw the unused pastry sheets.</li>
<li>Don't forget to seal the edges of the pastry sheet while finishing your scroll.</li>
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I am sending this to<a href="http://www.spicytreats.net/p/love2bake-event.html"> <span style="font-size: large;">Love2Bake</span></a> event</h3>
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Yashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.com5tag:blogger.com,1999:blog-5063959773195791122.post-12528419547705643902014-02-05T16:20:00.002-08:002014-02-19T13:00:38.655-08:00LAVANGA LATIKA - BENGALI SWEET - SNC CHALLENGE - 14 <div dir="ltr" style="text-align: left;" trbidi="on">
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Hi SNC Friends,<br />
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I am back to SNC challenges. Sorry friends.. As I told earlier in my post, due to some personal reasons I could not come to the blogging world. So I really missed this wonderful event SNC challenges. From this month, I will try to do all the challenges and also try to do the missed out challenges too. Though Divy (our baby boss) already gave chances to all of us to do the missed out recipes, I could not do them on that time. But some of our friends done a very good job by posting the missed out recipes. Sorry for not commenting on your spaces too. I will try to visit all your space for sure.</div>
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We all know that SNC is the event conducted by Divya pramil from <a href="http://www.youtoocancook.net/">youtoocancook</a>. She successfully completed the first anniversary of the SNC two months ago. I am really happy for this brilliant event and wish her to get more and more success. I am very proud to be a member of this event. Thank you Divy for this awesome idea to learn recipes and get to know different people in this blogging world.<br />
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To learn the regional recipes, Divya cleverly introduced this SNC event. The members of this group is divided into two groups. One is North team and another is the south team. The members are grouped according to their origin. Every month one member from each of the team will challenge the opponent team with their regional recipes. IF you want to know more about SNC, please click on the below image.<br />
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<a href="http://www.youtoocancook.net/2012/09/south-vs-north-challenge-learn-excel.html"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjRFJzEqNAxewmLm5rQ1YOaO_d2w0UaxJV7r1N3ggpKptuke2k26tkceWNY0-PHD0xA-M3BOi3noQt9Fkhej5U7jl8j60qp2ZFc262CkdAylnh5cxRm-MMOKQ_Tu-bZuL8bTmXQ_ELz8/s1600/south-noerth-challenge.png" /></a></div>
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This month Sanoli from Sanoli's kitchen challenged this awesome bangali sweet <a href="http://sanolisrecipies.blogspot.in/2014/01/labongo-latika-south-vs-north-challenge.html">Lavanga Latika</a> for us.</div>
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Shama Nagarajan from easy to cook recipes challenged with our traditional sweet <a href="http://easy2cookrecipes.blogspot.in/2014/01/surul-poli-traditional-sweet-to-mark-3.html">Surul boli</a> for the the North team members.</div>
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I am a member of the southern team.</div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsOATVX-VTJOOR27CBv6GgjNRzroV7xEfts-s5iTgNHRc3iiHhSEDMuZDUQTi-19HNIRMTd_Xqt4Q9XOs9f9KA8CAcL0rUSVLoGPREBhnHwL66SPy5tDCMZnkMRUgIh79DXgxWGUWyJp0/s1600/south+vs+north.png" /></div>
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Lavanga latika is a Bengali sweet which is the challenge for SNC event of this month. This is also known as labongo latika. Clove is called as labongo in Bengali and lavanga in tamil. Surya kala, chandra kala and lavanga latika are same but the folding are different. I made few changes from the original recipe of lavanga latika. Because surya kala and chandra kala sweet recipes are in my draft list. So I want to show some difference in this recipe. I used<br />
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<li> wheat flour, instead of all purpose flour. All purpose flour is not good for health.</li>
<li> instant home made khoya instead of dry khoya.</li>
<li> din't use baking soda.</li>
<li>Originally, they use ghee for deep frying. But I used oil for deep frying.</li>
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I kept the oil in high heat. So its color came darker but its taste is good.</div>
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I would like to tell you one truth. All purpose flour is always gives the rich taste, but it is not good for health. Wheat flour is very good for health but tastes is not as rich as the all purpose flour.</div>
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<span style="font-size: large;">Ingredients</span></h3>
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Oil - for deep frying</div>
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For outer Crust</h4>
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Wheat flour - 1/2 cup</div>
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Sugar - 3/4 tsp</div>
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Salt - a pinch</div>
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Water - 1/4 cup </div>
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For Stuffing</h4>
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Khoya - 1/2 cup (Sweet)</div>
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Cashew - 2 (shred them)<br />
Almond - 2 (shred them)<br />
Cardamom powder - a pinch (optional, I din't use)<br />
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For Sugar syrup</h4>
Sugar - 1/4 cup<br />
Water - 2 tbsp<br />
Cardamom powder - a pinch<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-IOjB50QnmTE/UvLQzysJaGI/AAAAAAAACkM/UJaFBu-CJhM/s1600/lavanga+latika+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-IOjB50QnmTE/UvLQzysJaGI/AAAAAAAACkM/UJaFBu-CJhM/s1600/lavanga+latika+2.jpg" height="314" width="320" /></a></div>
</div>
<div>
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<h3 style="text-align: left;">
<span style="font-size: large;">Method</span></h3>
</div>
<h4 style="text-align: left;">
<span style="font-size: large;"><br /></span>For Stuffing</h4>
<div>
<div>
<ul>
<li>Add the crushed moist khoya, cashews and almonds in a bowl. Mix well.</li>
<li>Then divide them into five parts and keep it aside for filling.</li>
</ul>
</div>
<div>
</div>
</div>
<h4 style="text-align: left;">
For sugar syrup</h4>
<div>
<ul style="text-align: left;">
<li>Add sugar and water in a pan, Mix well and heat that in a medium flame.</li>
<li>Once it started boiling, add cardamom powder and switch off the flame once it gets one string consistency. </li>
</ul>
<h4 style="text-align: left;">
For Outer crust</h4>
<div>
<ul style="text-align: left;">
<li>Mix all the ingredients under the outer crust heading. Make a soft dough.</li>
<li>Divide the dough into 5 equal sized parts.</li>
</ul>
<div>
<br /></div>
<h4 style="text-align: left;">
How to make Lavanga Latika with all together?</h4>
<ul style="text-align: left;">
<li>Take one ball of the dough, dip both the sides with wheat flour and start rolling it using the rolling pin to make a thin round.</li>
<li>Keep one part of the filling in the middle of the round, fold it like envelope and seal the middle point with clove. See the below pictures for the clear understanding.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-eyotnFzbkR8/UvKiHqupZmI/AAAAAAAACjc/L3RrWWzZFEE/s1600/Lavanga+latika+fold.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-eyotnFzbkR8/UvKiHqupZmI/AAAAAAAACjc/L3RrWWzZFEE/s1600/Lavanga+latika+fold.jpg" height="252" width="400" /></a></div>
<div>
<br /></div>
<ul style="text-align: left;">
<li>Do the rest of the dough balls and fillings as same as the above procedure.</li>
</ul>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6BmcG3RP_pLE3iK2SvPYMLR7yNRyTl0OJdtO-5luHaYsG1374v_wzojJ9ZDXgz-ZksK42QIie3DquRO4_J_z3kjiU3YrkR_jcH_zuWimTGzM1avolyN0iLQrohT0N5LuTE_omIotwwD8/s1600/lavanga+latika+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6BmcG3RP_pLE3iK2SvPYMLR7yNRyTl0OJdtO-5luHaYsG1374v_wzojJ9ZDXgz-ZksK42QIie3DquRO4_J_z3kjiU3YrkR_jcH_zuWimTGzM1avolyN0iLQrohT0N5LuTE_omIotwwD8/s1600/lavanga+latika+1.jpg" height="243" width="320" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<ul style="text-align: left;">
<li>Heat oil in a pan for deep frying, once the oil gets heated, add all the folded latikas into the oil and fry them until both the sides are well cooked. (<a href="http://yashodhaskitchen.blogspot.com/2013/08/important-tips-of-how-to-keep-oil-for.html">Tips for heating the oil</a> )</li>
<li>Remove them from the oil and pour them into the sugar syrup. Allow them to stand in the sugar syrup for 1 or 2 mins.</li>
<li>Then take them out and keep them in the plate or air tight box. </li>
</ul>
</div>
</div>
<h4 style="text-align: left;">
</h4>
<div>
It is very yummy and thanks to sanoli for giving us to cook this delicious recipe and enjoy to the core. </div>
</div>
Yashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.com7tag:blogger.com,1999:blog-5063959773195791122.post-56987793495528072502014-02-04T02:33:00.000-08:002014-02-19T13:01:10.396-08:00INSTANT HOMEMADE KHOYA - WITH NO COOKING - 150 th post<div dir="ltr" style="text-align: left;" trbidi="on">
Hi friends,<br />
<br />
I am happy to share this useful recipe INSTANT HOMEMADE KHOYA as my 150th post.<br />
<br />
Khoya is a dairy product which is used by Indians for most of their sweets. There are types of khoya which are classified according to their moisture level. Here I am giving the recipe for 50% of moist on the khoya. If you preserve it in the fridge with air tight box, this will stand only for 2 or 3 days. If the khoya is dry, it will stand for years.<br />
<br />
Born story of the recipe is.. I want to make lavanga latika for SNC event. But I don't have khoya in my pantry. All of the sudden I thought of trying this recipe to make khoya. It tastes same as khoya and so I used for lavanga latika. Hope you all guess my next post... Yes! it is Lavanga Latika.<br />
<span style="font-size: large;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-QAxFenKKOR0/UvDBZAw4kNI/AAAAAAAACjI/dYnxsyVbAM0/s1600/Instant+homemade+khoya.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-QAxFenKKOR0/UvDBZAw4kNI/AAAAAAAACjI/dYnxsyVbAM0/s1600/Instant+homemade+khoya.jpg" height="400" width="313" /></a></div>
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<h4 style="text-align: left;">
</h4>
<h4 style="text-align: left;">
<b><span style="font-size: large;">Ingredients</span></b></h4>
<br />
Milk powder -1/2 cup<br />
Sugar - 1 or 1.5 tsp (optional)<br />
Water - 3 1/2 tsp<br />
Ghee - for greasing fingers<br />
<br />
<h4 style="text-align: left;">
<span style="font-size: large;">Method</span></h4>
<ul style="text-align: left;">
<li>Add sugar, then add water little by little to the milk powder and mix well with spoon.</li>
<li>Then grease your fingers with ghee and mix them with fingers to get soft dough.</li>
<li>Wrap the soft ball with cloth or keep it in the air tight box for 5 to 10 minutes.</li>
<li>Take the dough ball and crush it. Khoya is ready. </li>
</ul>
</div>
Yashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.com2tag:blogger.com,1999:blog-5063959773195791122.post-16511032427779190552014-02-04T02:18:00.000-08:002014-02-25T15:33:07.785-08:00MOR KOOZH WITH CARROT GARNISHING<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
<span style="font-size: large;">
Serving size - 2 </span></h3>
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<h3 style="text-align: left;">
<span style="font-size: large;">
Preparation time - 10 minutes</span></h3>
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<h3 style="text-align: left;">
<span style="font-size: large;">
Cooking time - 15 minutes</span></h3>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVNIFBI6e9Fy9DPfH_jQUaXMWBx9EJimFabxBi9gf3ShQYo6DOCpXbEwK-Q1E7YDWcA89xgL9KG_HdaHOM3RmQ-GnFjGqT3iWmSYok5V5h6XiBntNd5afjSKpevmYk3Im4VsIbtY31Sg/s1600/Mor+Koozh.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVNIFBI6e9Fy9DPfH_jQUaXMWBx9EJimFabxBi9gf3ShQYo6DOCpXbEwK-Q1E7YDWcA89xgL9KG_HdaHOM3RmQ-GnFjGqT3iWmSYok5V5h6XiBntNd5afjSKpevmYk3Im4VsIbtY31Sg/s640/Mor+Koozh.JPG" height="640" width="480" /></a></div>
<div style="text-align: left;">
It is my favorite snack. I have learned this recipe from my great grand ma. She is a wonderful cook. More over, this mor koozh is very good for health. You can take it as snacks as well as dinner/breakfast. I made this mor koozh from the left over white rice. We can also make this mor koozh from rice flour.</div>
<h3 style="text-align: left;">
Ingredients</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP7S7ZngEfSNhPi39QzWEsFEy2kQlH_APDCRYuRzddxEeC_Axx8wp08f1XGbdi_JCcw17AjAuFhwkGKt0Vgk-rbgLmyfLwDC_G2gVDbdBQyq8F9KN5mJc-bzkomhAgsT0lUxLbkHgNa7g/s1600/Mor+koozh4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP7S7ZngEfSNhPi39QzWEsFEy2kQlH_APDCRYuRzddxEeC_Axx8wp08f1XGbdi_JCcw17AjAuFhwkGKt0Vgk-rbgLmyfLwDC_G2gVDbdBQyq8F9KN5mJc-bzkomhAgsT0lUxLbkHgNa7g/s320/Mor+koozh4.JPG" height="240" width="320" /></a></div>
<h3 style="text-align: left;">
</h3>
<div>
<br /></div>
<div>
Rice flour / Ground cooked rice - 1 cup</div>
<div>
Butter milk - 1/4 cup</div>
<div>
Water - 1/4 or 1/3 cup</div>
<div>
</div>
<div>
</div>
<div>
Mustard seeds - 1/4 tsp<br />
Curry leaves - 4 or 5 (optional) <br />
Green/Red chillies - 2</div>
<div>
Hing powder - a pinch</div>
<div>
Cilantro - 2 tbs</div>
<div>
Carrot - 2 tbs<br />
Oil - 3 tsp <br />
Salt - as required <br />
<br />
<h3 style="text-align: left;">
Method</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-DTLQmC1MjQQ/UGa6YwB6rbI/AAAAAAAAAkA/YTQTpoMk5bs/s1600/Mor+koozh3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-DTLQmC1MjQQ/UGa6YwB6rbI/AAAAAAAAAkA/YTQTpoMk5bs/s320/Mor+koozh3.JPG" height="240" width="320" /></a></div>
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<a href="http://1.bp.blogspot.com/-6IYdermDl84/UGa6WqPuPoI/AAAAAAAAAj4/YltIMGy3Omk/s1600/Mor+koozh2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6IYdermDl84/UGa6WqPuPoI/AAAAAAAAAj4/YltIMGy3Omk/s320/Mor+koozh2.JPG" height="240" width="320" /></a></div>
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<a href="http://3.bp.blogspot.com/-LM_Cp1ybj-A/UGa6Us0ZifI/AAAAAAAAAjw/R2UP9ToDmao/s1600/Mor+koozh1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-LM_Cp1ybj-A/UGa6Us0ZifI/AAAAAAAAAjw/R2UP9ToDmao/s320/Mor+koozh1.JPG" height="240" width="320" /></a></div>
<h3 style="text-align: left;">
</h3>
<ol style="text-align: left;">
<li>Add rice flour, buttermilk, water and salt together. Mix them thoroughly without any lumps.</li>
<li>Heat oil in a pan, seasoning with mustard seeds, curry leaves, green chillies and hing powder.</li>
<li>Add rice flour mixture to the seasoning. Stir continuously until the mixture becomes thicker.</li>
<li>If the mixture comes out from the sides and not sticky in the pan, pour it to the oil greased plate or tray.</li>
<li>Garnish it with carrot and cilantro. </li>
<li>Allow it to cool until it sets well. Apply little oil on the knife and cut it into desire shaped pieces. Remove pieces carefully.</li>
<li>Mor koozh is ready.</li>
</ol>
<b>Tips</b><br />
<ol style="text-align: left;">
<li>Instead of green chillies, you can add mor millagai / dried buttermilk chillies.</li>
<li>If you have left over boiled white rice, grind it with little water or buttermilk. You can use this ground rice paste, instead of rice flour mixture.</li>
</ol>
<div>
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">I am sending this to cutchi kitchen's LeftoverMakeover giveaway</span><br />
<br style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" />
<br style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" />
<a href="http://cutchikitchen.com/LeftOverMakeOverGiveAway.html" style="background-color: white; color: #0b5394; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px; text-decoration: none;"><img src="http://cutchikitchen.com/images/98451eb298fcaf3cc8736b105bf9c85f_gwri.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" /></a></div>
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Yashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.com7tag:blogger.com,1999:blog-5063959773195791122.post-62544006566373277712014-01-30T05:08:00.000-08:002014-02-05T17:26:58.777-08:00LEFT OVER IDLIES INTO YUMMY TASTY IDLIES - MASALA IDLI <div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
<span style="font-size: large;">Serving size - 1</span></h3>
<h3 style="text-align: left;">
<span style="font-size: large;"><br />Preparation time - 10 minutes</span></h3>
<h3 style="text-align: left;">
<span style="font-size: large;"><br />Cooking time - 10 minutes</span></h3>
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<span style="font-size: large;"><br /></span></div>
<div>
WE always use to make idli upma with the left over idlies. But I am not a big fan of idli upma but my hubby and kid are ardent lover of idli upma. I thought of making something different with these idlies according to my taste buds. SO I just tried this recipe and turned out delicious. My kid loves this very much. Please do this recipe using butter. Then only you would get better taste. IF you are not suppose to use butter, go with any cooking oil. I am sure that will reduce the taste than butter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46EXqxfUMW41Mw75TNisZX24Cs4WKMyjSh2YuldOVJgdjzydxz7OKBtxePm3nA4iZeHXQC_sCP3CFiR7PVs_c0KthYJpIwNHhtWI4ypyNQptGT32wQxxg6dnK5_gPS0IT10Vl6O7GO8M/s1600/Masala+idlies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46EXqxfUMW41Mw75TNisZX24Cs4WKMyjSh2YuldOVJgdjzydxz7OKBtxePm3nA4iZeHXQC_sCP3CFiR7PVs_c0KthYJpIwNHhtWI4ypyNQptGT32wQxxg6dnK5_gPS0IT10Vl6O7GO8M/s1600/Masala+idlies.jpg" height="400" width="378" /></a></div>
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<h3 style="text-align: left;">
Ingredients</h3>
<br />
Left over idlies - 3 or 4<br />
Onion - 1/4 cup chopped<br />
Salt - as needed<br />
Butter - 1 or 2 tbsp (I used only one tbsp)<br />
Cilantro - finely chopped (to garnish)<br />
<h4 style="text-align: left;">
To grind</h4>
<br />
Coconut - 3 tbsp<br />
Roasted gram - 1 1/2 tsp<br />
Red chilli powder - 1/2 tsp<br />
Tomato - 1/2 no.<br />
Garam masala - 1 tsp<br />
<br />
<h3 style="text-align: left;">
Method</h3>
<div>
<ul style="text-align: left;">
<li>Cut the idlies into small pieces.</li>
<li>Grind all the ingredients under the heading 'To grind'. Keep it aside.</li>
<li>Heat the pan, add butter, once it melts, add onion and fry until its transparent. </li>
<li>Then add the ground masala to the same pan and fry until the raw smell goes.</li>
<li>Finally add idli pieces to the masala and mix well. </li>
<li>Remove it from the heat and serve it as such. Simple and quick masala idlies are ready to eat </li>
</ul>
</div>
I am sending this to cutchi kitchen's LeftoverMakeover giveaway<br />
<br />
<br />
<a href="http://cutchikitchen.com/LeftOverMakeOverGiveAway.html"><img src="http://cutchikitchen.com/images/98451eb298fcaf3cc8736b105bf9c85f_gwri.png" /></a><br />
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Yashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.com4tag:blogger.com,1999:blog-5063959773195791122.post-5566284584708049922014-01-29T03:40:00.000-08:002014-01-29T03:40:00.542-08:00HOME MADE BAJJI, BONDA AND PAKODA MIX<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: left;">
Bajji and pakoda are my kid's and hubby's favorite. SO I would like to make these recipes often. Most of the time, I feel lazy to mix all the ingredients. So that I prepare this home made healthy mix in the air tight container. IF it is handy, you could do any of these snacks with tension free to your unexpected guest. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
For the healthy recipe, I won't use the optional ingredients. But if you want more tasty like store bought bajji, bonda and pakoda mix, please include the optional ingredients too. If you want colorful snack, please add food colors. I never use food colors with any of these snacks. It is not good for health. SO please avoid using food colors.</div>
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<a href="http://1.bp.blogspot.com/-kZtU1BcolWo/UuT0NcQVhNI/AAAAAAAAChg/SrCgMHc2BKw/s1600/Homemade+bajjimix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-kZtU1BcolWo/UuT0NcQVhNI/AAAAAAAAChg/SrCgMHc2BKw/s1600/Homemade+bajjimix.jpg" height="400" width="271" /></a></div>
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<h3 style="text-align: left;">
<span style="font-size: large;"><br /></span></h3>
<h3 style="text-align: left;">
<span style="font-size: large;">Ingredients</span></h3>
<br />
Besan flour - 2 cup<br />
Rice flour - 3 tbsp<br />
Red chilli powder -2 or 3 tsp<br />
Hing powder - 1/2 tsp<br />
Cooking soda - a pinch (optional)<br />
All purpose flour - 1 1/2 tbsp (optional)<br />
<h3 style="text-align: left;">
<span style="font-size: large;"><br /><br />Method</span></h3>
<br />
<br />
<ul style="text-align: left;">
<li>Mix all the ingredients well.</li>
<li>Preserve it in the air tight container. It may last for 6 months, but I would finish it off within 3 months. My aunt is always keep this mix in the fridge but I never.</li>
</ul>
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Yashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.com1tag:blogger.com,1999:blog-5063959773195791122.post-43239512959073643922014-01-27T04:42:00.000-08:002014-01-27T04:42:00.125-08:00BLACK CHANNA SUNDAL / KARUPPU KONDAKADALAI SUNDAL<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
<span style="font-size: large;">Serving size - 2</span></h3>
<h3 style="text-align: left;">
<span style="font-size: large;"><br />Preparation time - 10 minutes</span></h3>
<h3 style="text-align: left;">
<span style="font-size: large;"><br />Cooking time - 20 minutes</span></h3>
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<span style="font-size: large;"><br /></span></div>
<h3 style="text-align: left;">
<span style="font-size: large;">Soaking time - over night or 5 to 6 hours</span></h3>
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<div>
Black channa is more healthier than the white channa. But most of them like white channa. If you add this spicy masala to the black channa, it is very tempting and yummy to eat. This would play a vital role during Navarathiri and Vinayakar chathurthi days. This is a simple and healthiest evening snack which contains lot of proteins. It is one of my hubby's favorite sundal. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimX5gvp5oqpjFWDvx2lRertuurtUh4P0ti9Qi7ZQM7SWKpLOfNFBlT6jBLlZlolUyWCtsHm_2-BxBgUifNsyaM9NmHA-2Vmac_eI8jYI9nLlQcXHrbn7M5eHkz9EsCvjRVVvytaBLcgIY/s1600/black+channa+sundal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimX5gvp5oqpjFWDvx2lRertuurtUh4P0ti9Qi7ZQM7SWKpLOfNFBlT6jBLlZlolUyWCtsHm_2-BxBgUifNsyaM9NmHA-2Vmac_eI8jYI9nLlQcXHrbn7M5eHkz9EsCvjRVVvytaBLcgIY/s1600/black+channa+sundal.jpg" height="400" width="266" /></a></div>
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Ingredients</span></h3>
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Black channa - 1 cup<br />
Water - 1 1/2 cup<br />
Salt - as needed<br />
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For Seasoning</h4>
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Mustard seeds - 1/2 tsp<br />
Urad dal - 1/2 tsp<br />
Hing powder - less than 1/4 tsp<br />
Curry leaves - 4 or 5<br />
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To grind</h4>
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Red chilli - 1 or 2<br />
Grated Coconut - 2 to 3 tbsp<br />
Cumin seeds - 1/3 tsp<br />
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<span style="font-size: large;">Method</span></h3>
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<ul style="text-align: left;">
<li>Soak black channa overnight. Wash the channa in the next morning and pressure cook it with 1 1/2 cup water for2 to 3 whistles or until its well cooked. (It should not be mashy )</li>
<li>Once the pressure gets down, remove it from the cooker and strain the water. Show the channa in the cold water to avoid getting smash.</li>
<li>Grind all the ingredients under the heading 'To grind'. Keep it aside.</li>
<li>Heat oil in a pan, once it gets heated, add mustard seeds. Wait until it splutter, then add urad dal, hing powder and curry leaves. Salute it for less than a minute.</li>
<li>Add the boiled channa into the same pan and mix well with the seasoning.</li>
<li>Add the ground spicy masala to it and allow it on the heat for 2 or 3 minutes or until the raw smell goes from the masala. </li>
<li>Then remove it from the heat and serve as such as a wonderful healthiest snack.</li>
</ul>
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Yashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.com5tag:blogger.com,1999:blog-5063959773195791122.post-88384355706350569102014-01-26T03:48:00.004-08:002014-01-26T03:48:59.412-08:00HEALTHY SPICY MULTIGRAIN PANCAKE / KARA ADAI <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Serving size : 5 to 6 mini pieces</span></h2>
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<span style="font-size: large;">Preparation time - 5 minutes</span></h2>
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<span style="font-size: large;">Cooking time - 7 to 10 minutes</span></h2>
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Hello friends,<br />
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Its been a very long time since I came to blog space. Hope from this month I will try to upload recipes regularly. After a long time, I am coming with a healthy recipe Multigrain Adai. I bought Pearl millet flour for Bajiri ki roti which is introduced by Manjula Bharath from DESI FIESTA for our SNC challenge. After that I din't use that flour for any dishes. I thought of finish it off soon. This afternoon all of the sudden, I thought of making this recipe. DO you know how I got this recipe into my mind? During my childhood days, my mom and chithi made kara adai with rice flour as winter snack. By that way I thought of making this yummy dish with all of these flours. It came out very yummy. I love that to the core. SO I want to share this healthy and yummy recipe with you all.<br />
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This is also very simple and quick dish to prepare.<br />
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<a href="http://3.bp.blogspot.com/-eAlsc_XKc_s/UuOBSFvGT_I/AAAAAAAAChM/iH1PV_8SqCY/s1600/Multigrain+Adai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-eAlsc_XKc_s/UuOBSFvGT_I/AAAAAAAAChM/iH1PV_8SqCY/s1600/Multigrain+Adai.jpg" height="400" width="300" /></a></div>
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<span style="font-size: large;">Ingredients</span></h3>
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Pearl Millet flour - 1 tbsp<br />
Finger millet flour - 1 tbsp<br />
Wheat flour - 1.5 tbsp<br />
Rice flour - 1.5 tbsp<br />
Red chilli powder - 1/4 tsp<br />
Onion - 1/3 cup chopped<br />
Curry leaves - 1 bunch<br />
Cilantro - 3 or 4 stalks<br />
Oil - 1 or 2 tsp to mix<br />
Oil - as needed for cooking on tava.<br />
Salt - as needed.<br />
Water - 1/2 cup<br />
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<span style="font-size: large;">Method</span></h3>
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<ul style="text-align: left;">
<li>Mix all the ingredients except oil for cooking on the tava.</li>
<li>Dough should be soft but not hard. If it would be hard, then the adai would be hard.</li>
<li>Heat the tava, once it is heated, place a small ball on the tava and flatten it using our fingers. Do the same for the rest. If there is enough space in the tava, you could do 2 or 3 adais.</li>
<li>Apply oil around the adais and allow it to get cook on the bottom side. Once its well cooked, just flip to the other side and allow it to cook well.</li>
<li>If both the sides are cooked well, remove them from the tava.</li>
<li>Serve it as such or with raita as side dish. I love eating as such !</li>
</ul>
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Yashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.com4tag:blogger.com,1999:blog-5063959773195791122.post-52992612988460711502013-10-30T02:34:00.000-07:002013-10-30T02:37:48.620-07:00RIBBON PAKODA / OLA PAKODA / NADA THENKUZHAL - DIWALI SNACK<div dir="ltr" style="text-align: left;" trbidi="on">
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Preparation time - less than 10 minutes</h3>
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<br />Cooking time - 30 minutes</h3>
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<br />Serving size - 8 to 10 persons</h3>
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<a href="http://3.bp.blogspot.com/-YDtx9ULeNWM/UnDMVJA_abI/AAAAAAAACds/e8ps4qS8tB4/s1600/Ribbon+pakoda2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-YDtx9ULeNWM/UnDMVJA_abI/AAAAAAAACds/e8ps4qS8tB4/s400/Ribbon+pakoda2.jpg" width="317" /></a></div>
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Ribbon Pakoda is a very famous Indian spicy snack. It is also known as ola pakoda and Nada thenkuzhal. This is one of the most important snacks on Diwali and krishna jayanthi. My mom won't do this on the day of krishna jayanthi but my MIL always makes this on Krishna Jayanthi. I often make this snack(my husband's favorite) in the regular days too. I never fail to do this snack during diwali :)</div>
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Ingredients</h3>
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Besan - 1 cup<br />
Rice flour - 2 cups<br />
Hing powder - less than 1/4 tsp<br />
Ghee - 1 tbsp, if you wish you can add more<br />
Red chilli powder - 1 1/2 to 2 tsps (According to your spice level)<br />
Salt - 3/4 tbsp or as needed<br />
Water - as needed (I used 1 3/4 cups)<br />
Oil - for deep frying<br />
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Method</h3>
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<li>Heat oil in a pan for deep fry.</li>
<li>Sieve both the flours in a large vessel. Mix all the above ingredients except oil into fine dough.</li>
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<b>NOTE : </b>Dough must be non-sticky and solid. If the dough is not in correct consistency, either it is hard to press or it won't get ribbons continuously.<br />
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<a href="http://4.bp.blogspot.com/-Qea_x8T4680/UnDQda2EXII/AAAAAAAACd8/xV4DzmQkwsA/s1600/Ribbon+pakoda4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Qea_x8T4680/UnDQda2EXII/AAAAAAAACd8/xV4DzmQkwsA/s320/Ribbon+pakoda4.jpg" width="320" /></a></div>
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<li>Take enough dough into the murukku maker and keep it aside. Use two lined plate in the murukku maker.</li>
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<li>Once the oil gets ready, press dough continuously with a single layered ribbon into the oil using murukku maker. Don't press dough layer by layer, it will get more time to cook and sometimes it fails to get full cook. But the color might be go darker.</li>
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<li>Cook until the bubbles in the oil gets subside. You can adjust the flame according to the need.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA52HYFiMZSWg0jIeN5WHBa0eVr1dcAKUi9EASt3bvDDKw1ud6tdmTLhHc_BtQ72dvrqmnd9AtA-cSAmG0EX_oB7iAFpso2-QxEYsDstePbXxZEeUAuS1jafPD2du07m8idSZmwybaygM/s1600/Ribbon+pakoda3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA52HYFiMZSWg0jIeN5WHBa0eVr1dcAKUi9EASt3bvDDKw1ud6tdmTLhHc_BtQ72dvrqmnd9AtA-cSAmG0EX_oB7iAFpso2-QxEYsDstePbXxZEeUAuS1jafPD2du07m8idSZmwybaygM/s320/Ribbon+pakoda3.jpg" width="320" /></a></div>
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<li>Remove it from the oil to the paper towel.</li>
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<a href="http://1.bp.blogspot.com/-e8axYN2dcYY/UnDQdRIYrCI/AAAAAAAACeI/AbwZ5E_KH9w/s1600/Ribbon+pakoda1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-e8axYN2dcYY/UnDQdRIYrCI/AAAAAAAACeI/AbwZ5E_KH9w/s320/Ribbon+pakoda1.jpg" width="320" /></a></div>
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<li>After it cools completely, break them into pieces and finally place it into the air tight container.</li>
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Yashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.com3tag:blogger.com,1999:blog-5063959773195791122.post-68680531943510896882013-10-29T01:37:00.000-07:002013-10-30T02:35:48.026-07:00THENKUZHAL / PLAIN MURUKKU - DIWALI SNACK<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Preparation time - 10 minutes</span></h3>
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<span style="font-size: large;"><br />Cooking time - 1 hour</span></h3>
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<span style="font-size: large;"><br />Serving size - 50 to 60 pieces</span></h3>
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<a href="http://3.bp.blogspot.com/-BPsSNJxoogI/UnDAvSQE9qI/AAAAAAAACcc/FAnz5Wk9erg/s1600/Thenkuzhal+(10).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-BPsSNJxoogI/UnDAvSQE9qI/AAAAAAAACcc/FAnz5Wk9erg/s400/Thenkuzhal+(10).jpg" width="400" /></a></div>
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Thenkuzhal is a very easy and tasty recipe. Even babies could eat this murukku once they get their new teeth. It is the most important snacks on festive days especially during Diwali. We all know, during festive time we use to share sweets and snacks to friends and relatives. By that time, we could see thenkuzhal is the common snack from every ones home :) I often make this thenkuzhal in my home and keep it in the air tight large container. The reason is, it is my kid's favorite snack.<br />
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There is one more interesting thing in the thenkuzhal - "Araivekkadu" which means half cooked murukku. It is very soft and tastes yummy. I am remembering my childhood days... My brother loves this type of thenkuzhal very much. My hubby too :) You could eat this type of murukku within 1 or 2 hours, after that it won't tastes good.<br />
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Diwali is nearing ... only 2 more days... I started making snacks, but I couldn't find time to upload recipes in my blog. I know that I am not active in blogging :( Will try to upload recipes from now. </div>
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Ingredients</h3>
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urad flour - 1 cup<br />
Rice flour - 4 cups<br />
Hing powder - 1/3 tsp<br />
Ghee - 1/4 cup, if you wish you can add more<br />
Cumin seeds - 1 tbsp<br />
Salt - as needed<br />
Water - as needed<br />
Oil - for deep frying<br />
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Method</h3>
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<ul style="text-align: left;">
<li>Heat oil in a pan for deep fry.</li>
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<ul style="text-align: left;">
<li>Sieve both the flours in a large vessel. Mix all the above ingredients except oil into fine dough.</li>
</ul>
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<b>NOTE : </b>Dough should not be either too hard or too watery. It should be as like as in the below picture. Then only, it is easy to press.IF IT IS HARD, it is too hard to press. IF IT IS WATERY, it will be either separate or break into pieces. Dough must be soft and non-sticky.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9DIURIgzx-FbzwgxtKi1e4L2cELVQXCrRx23hG_iAPwDianAcA95Nd13uyuL06J2ia5B0eJ5wUttCO6IwgjMNMpSNQcXEEZ5G-aybdlX1IaJpIebTxCiw0XWvwVhT6dsLdrGQa6F7Hec/s1600/Thenkuzhal+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9DIURIgzx-FbzwgxtKi1e4L2cELVQXCrRx23hG_iAPwDianAcA95Nd13uyuL06J2ia5B0eJ5wUttCO6IwgjMNMpSNQcXEEZ5G-aybdlX1IaJpIebTxCiw0XWvwVhT6dsLdrGQa6F7Hec/s320/Thenkuzhal+%25283%2529.jpg" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Put 2 big spoons full into the murukku maker and keep it aside. Use 3 plain wholes plate in the murukku maker for thenkuzhal.</li>
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<a href="http://4.bp.blogspot.com/-IaGUM1nr4UA/UnDCmqDItfI/AAAAAAAACdA/LwobfU3CUjg/s1600/Thenkuzhal+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-IaGUM1nr4UA/UnDCmqDItfI/AAAAAAAACdA/LwobfU3CUjg/s320/Thenkuzhal+%25284%2529.jpg" width="320" /></a></div>
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<a href="http://2.bp.blogspot.com/-OMk94Ymd3zk/UnDCmw9XnOI/AAAAAAAACdE/7UsEgbkPAkY/s1600/Thenkuzhal+%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-OMk94Ymd3zk/UnDCmw9XnOI/AAAAAAAACdE/7UsEgbkPAkY/s320/Thenkuzhal+%25285%2529.jpg" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-ujtk9NQjLs8/UnDCqaMEGFI/AAAAAAAACdQ/MJ92DPElzbE/s1600/Thenkuzhal+%25287%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-ujtk9NQjLs8/UnDCqaMEGFI/AAAAAAAACdQ/MJ92DPElzbE/s320/Thenkuzhal+%25287%2529.jpg" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-24ZrcUKIqaY/UnDCqzIS22I/AAAAAAAACdY/WZRYInuFb0A/s1600/Thenkuzhal+%25288%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-24ZrcUKIqaY/UnDCqzIS22I/AAAAAAAACdY/WZRYInuFb0A/s320/Thenkuzhal+%25288%2529.jpg" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Once the oil gets ready, press dough into the oil using murukku maker. Make 3 or 4 murukkus at a time. Then only it will get cook with enough spaces.</li>
</ul>
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<a href="http://2.bp.blogspot.com/-2UbnOU_-Ntk/UnDCrp3-qXI/AAAAAAAACdc/Pi7tEpqnCZw/s1600/Thenkuzhal+%25289%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-2UbnOU_-Ntk/UnDCrp3-qXI/AAAAAAAACdc/Pi7tEpqnCZw/s320/Thenkuzhal+%25289%2529.jpg" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Cook both the sides well in a medium flame. If you need adjust flame from medium to low and vice verse, unless murukku will get burn or with color differences.</li>
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<ul style="text-align: left;">
<li>Remove it from the oil to the paper towel.</li>
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<a href="http://1.bp.blogspot.com/-c5Y6bY4Fy9Y/UnDCk59Yz_I/AAAAAAAACc0/xdrlnRmNy2U/s1600/Thenkuzhal+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="http://1.bp.blogspot.com/-c5Y6bY4Fy9Y/UnDCk59Yz_I/AAAAAAAACc0/xdrlnRmNy2U/s320/Thenkuzhal+%25281%2529.jpg" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Once it gets cool, shift them into the air tight container.</li>
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Yashodhas Kitchenhttp://www.blogger.com/profile/03718383127511729816noreply@blogger.com1