tag:blogger.com,1999:blog-68328733335842021532024-03-05T12:19:02.861-08:00Abby's Spice KitchenThis is a blog where I spend my time experimenting types of ingredients and spices to create comfort and heart-warming food for the soul. Most of the recipes are tried and tested in our kitchen. Some recipes are produced after trial and error. Our family recipes are inherited and other recipes are from across the globe. Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-6832873333584202153.post-29134810730373561282022-12-27T21:31:00.134-08:002022-12-27T23:11:50.580-08:00Spicy Vegetable Biryani <p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibXkBn4SkSRX1DOuJgkM6MUKjvFIwDe4RNXhKJiMvrCBVAQNHQaSKRXwyKBEe_4q8EBxwjJ959ebyq8gJRtwIpoCQo_qmTmFKGIGeZ83AOQbDUYoNB7BdzP-IrFpAiAC-CbaQx97_xlI7fZqCgWyDhiMfeuAkpP8OPV3ANcVJBZdbYESUjamxu8ybOsA/s3264/IMG_20221228_132652.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3264" data-original-width="2448" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibXkBn4SkSRX1DOuJgkM6MUKjvFIwDe4RNXhKJiMvrCBVAQNHQaSKRXwyKBEe_4q8EBxwjJ959ebyq8gJRtwIpoCQo_qmTmFKGIGeZ83AOQbDUYoNB7BdzP-IrFpAiAC-CbaQx97_xlI7fZqCgWyDhiMfeuAkpP8OPV3ANcVJBZdbYESUjamxu8ybOsA/w480-h640/IMG_20221228_132652.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Dancing Script; font-size: large;">Spicy Vegetable Biryani</span></td></tr></tbody></table><br /><p><br /></p><p><br /></p><div style="text-align: justify;"><span style="font-family: verdana;"><i><b>INGREDIENTS : </b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Basmati or Seeraga Samba rice - 2 cups</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Water - 3 1/2 cups</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Oil - 3 tablespoons</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Ghee - 2 </span><span style="text-align: left;"><span style="font-family: verdana;">teaspoons</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Cumin - 1 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Fennel seeds - 1/2 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Cinnamon - 2 inches long stick</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Cloves - 6</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Bay leaf - 1</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Medium sized red onion - 4</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Medium sized ripe tomatoes - 6</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Ginger - 2 inches size</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Garlic - 5 cloves</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Coriander leaves - a small bunch ( 2 handfuls)</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Green chilies - 5</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Carrot - 1</span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;">French</span></span><span style="font-family: verdana;"> Beans - 15</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Frozen peas - 1/4 cup (optional)</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Sweet corn - 1/4 cup (optional)</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Red chili powder - 1/2 teaspoon to 1 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Turmeric powder - 1/2 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><a href="https://abbylakshmi.blogspot.com/2021/03/homemade-uttar-pradesh-garam-masala.html" target="_blank">Homemade Uttar Pradesh Garam Masala Powder - 1/2 teaspoon (Check my recipe</a> on the blog)</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Mint leaves - a handful for garnish</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Salt - a per liking</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><i style="font-family: verdana; font-weight: 700; text-align: left;">METHOD:</i></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">1. First, let's make the green paste. Blend ginger, garlic and coriander leaves till become a smooth paste. Keep that aside.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">2. Heat a wok or pan with some oil and ghee. Add, cumin, fennel seeds, bay leaf, cinnamon and cloves. Temper them lightly. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">3. Now, tip in sliced red onion. Sauté onion till slightly golden brown. Next, add diced tomatoes and green paste that we have prepared earlier. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">4. Give a quick mix. This is followed by turmeric powder, chili powder and salt. You can cook this for 5 minutes. That's enough because it will keep cooking in the rice cooker later. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">5. Wash 2 cups of basmati or Seeraga samba rice (smaller type of basmati rice) three times in clean water.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">6. Now, add the cooked items in the pan to a rice cooker, followed by the washed rice, diced length- wise carrot, beans and optional frozen vegetables like peas and sweet corn. To this you will need 3 1/2 cups of water. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">7. Cook the biryani in the rice cooker.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">8. In the middle of cooking in the rice cooker, you can add the <a href="https://abbylakshmi.blogspot.com/2021/03/homemade-uttar-pradesh-garam-masala.html" target="_blank">garam masala</a> and lavish sprinkle of mint or pudina leaves.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">9. Continue to cook the rice until done. Serve this vegetable biryani with your choice of curry or raita (yogurt and cucumber salad).</span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: "Dancing Script"; font-size: xxx-large;">Thank you</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><p style="font-family: "Times New Roman";"><span style="font-family: verdana;"></span></p><div style="font-family: "Times New Roman";"><span style="font-family: Dancing Script; font-size: x-large;">Abby </span></div></span></div><p><br /></p>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0tag:blogger.com,1999:blog-6832873333584202153.post-72586429868989697652022-12-27T00:45:00.001-08:002022-12-27T02:41:31.648-08:00Red Rice Puttu / Sivapu Arisi Puttu<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwnGMIayk9PEsq46NCJH-HI1EdMdmNrpjKopboKDmoLYIPZe61EEp-QeM8NjjgNWILlUWmB_-zLd37k7JNXib7NAp8WmrzxQVtqduyAnRaCIA-Pjbvsm4GDCAxHnywU3zlNsRLOnuZ-HYKiPzJ2D7HFaAlH_jN0kun9XG0hr6v-fG2sVjjkJEM-8vnQ/s3264/IMG_20221227_144459.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwnGMIayk9PEsq46NCJH-HI1EdMdmNrpjKopboKDmoLYIPZe61EEp-QeM8NjjgNWILlUWmB_-zLd37k7JNXib7NAp8WmrzxQVtqduyAnRaCIA-Pjbvsm4GDCAxHnywU3zlNsRLOnuZ-HYKiPzJ2D7HFaAlH_jN0kun9XG0hr6v-fG2sVjjkJEM-8vnQ/w400-h300/IMG_20221227_144459.jpg" width="400" /></a></div><br /><p><br /></p><div style="text-align: justify;"><span style="font-family: verdana;"><i><b>INGREDIENTS for making Homemade Puttu Flour : </b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Red rice - 1 cup<br />Raw rice - 1 cup</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Water</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i style="font-family: verdana; font-weight: 700; text-align: left;">METHOD:</i></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">1. First, wash the two types of rice in a clean water three times and let it soak for an hour.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">2. Then, drain the rice in a basket or colander until it has drip off the excess water.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">3. Now, lay a cotton cloth or wide towel on a table and spread the drained rice on the cloth. Let it dry for 30 minutes.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">4. Don't dry it under the sun, dry it on a table would be suffice. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">5. Grind the rice to fine powder.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">6. After that, you need to dry roast the powder in a wok under low flame. The rice powder should release nice nutty aroma and it will be ready when it resembles like sand. Let this flour to cool completely. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">7. Last step is to sieve or sift the flour and can be stored in a air-tight container for use.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b>INGREDIENTS for making Puttu : (serving for 5 people)</b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Prepared rice flour - 2 cups</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Water - as needed</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Salt - 1/2 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Grated coconut - 1 cup</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Organic brown sugar or jaggery - as needed</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Cooked yellow mung bean - 4 tablespoons (optional)</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i>METHOD:</i></b></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i><br /></i></b></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;">1. Take the prepared rice in a wide bowl. Sprinkle some water that has been mixed with little salt. Mix the flour using your hand with sprinkle of water to resemble like breadcrumbs. This should not neither be wet nor dry. When you clump the flour in your hand, you should be able to press together without falling apart. That should be ready to go to the next process.</span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;">2. Heat idli pan, puttu maker by adding water to it. </span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;">3. If using idli pan, you need to spread white cotton muslin cloth on the idli mould pan, then spread the prepared puttu flour on the cloth. Close the lid and steam it for a good 20 minutes.</span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;">4. If using puttu maker, alternate between puttu flour and freshly grated coconut forming layers of flour and coconut.</span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;">5. The steamed puttu is removed from the idli pan. You need to put this in a wide bowl. Next, mix freshly grated coconut, cooked yellow mung bean and brown sugar as per your liking and serve for breakfast. </span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;">6. This is a healthy and nutritious South Indian Breakfast menu.</span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKm1PqJ9lyshPhjCeOPCyynUINDdmKSdgLy1lQkyE4kQMSdzS5hViKMJqa6iT-zfCkAEGVio1BAFKULympMx5x7sXkZ-WkVOkV3lPC8jWhZIe8N0nVcvHOIsXkkJzmx-BkOswpcBk3fw9Q3v2_EDAOGfKQTIbiB1BxLTL2JPsHCGNZ9QYxE2jZA9r5A/s3264/IMG_20221227_144605.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKm1PqJ9lyshPhjCeOPCyynUINDdmKSdgLy1lQkyE4kQMSdzS5hViKMJqa6iT-zfCkAEGVio1BAFKULympMx5x7sXkZ-WkVOkV3lPC8jWhZIe8N0nVcvHOIsXkkJzmx-BkOswpcBk3fw9Q3v2_EDAOGfKQTIbiB1BxLTL2JPsHCGNZ9QYxE2jZA9r5A/w400-h300/IMG_20221227_144605.jpg" width="400" /></a></div><br /><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><span style="font-family: "Dancing Script"; font-size: xxx-large;">Thank you</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><p style="font-family: "Times New Roman";"><span style="font-family: verdana;"></span></p><div style="font-family: "Times New Roman";"><span style="font-family: Dancing Script; font-size: x-large;">Abby </span></div></span></div><p><br /></p>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0tag:blogger.com,1999:blog-6832873333584202153.post-75275174147073725552022-09-13T00:55:00.001-07:002022-09-13T00:55:20.215-07:00No- Frill Kala Chana or Black Chickpea curry <p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsie2v-dcQr_Prjk1xceRLuvgjszHO_80OQCjRe-a6WTcoPNqgNTkAl16dLRUI7GsRvFxmmFYWXSwrLprw0-Llcc5oQP4DQvTT1xlNue3zSxzw0kC1qGTKSNNqsApw6Mx5PMarTP4b3vP3v74Kq6LzLinNCWlUSrauv5OxEHuKqBFqgapTSBHnKpDqVg/s4160/IMG_20220913_071716.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black;"><img border="0" data-original-height="4160" data-original-width="3120" height="599" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsie2v-dcQr_Prjk1xceRLuvgjszHO_80OQCjRe-a6WTcoPNqgNTkAl16dLRUI7GsRvFxmmFYWXSwrLprw0-Llcc5oQP4DQvTT1xlNue3zSxzw0kC1qGTKSNNqsApw6Mx5PMarTP4b3vP3v74Kq6LzLinNCWlUSrauv5OxEHuKqBFqgapTSBHnKpDqVg/w463-h599/IMG_20220913_071716.jpg" width="463" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><span style="font-size: large;"> </span><span style="font-size: x-large;"><span style="font-family: Dancing Script;"> No- Frill Kala Chana or Black Chickpea curry </span><br /></span><p><br /></p><p><br /></p><p><i style="font-family: verdana; text-align: justify;"><b>INGREDIENTS: </b></i></p><div><span style="font-family: verdana; text-align: justify;"><br /></span></div><div><span style="font-family: verdana; text-align: justify;"><b><i>For soaking and cooking :</i></b></span></div><div><span style="font-family: verdana; text-align: justify;"><br /></span></div><div><span style="font-family: verdana; text-align: justify;">Black Chickpeas - 1 1/2 cups</span></div><div><span style="font-family: verdana; text-align: justify;">Water - enough to submerge the chickpeas</span></div><div><span style="font-family: verdana; text-align: justify;">Salt - 1/4 teaspoon</span></div><div><span style="font-family: verdana; text-align: justify;"><br /></span></div><div><span style="font-family: verdana; text-align: justify;"><b><i>For Curry :</i></b></span></div><div><br /></div><div style="text-align: justify;"><span style="font-family: verdana;">Medium sized onions - 3, finely chopped</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Tomato puree - 2 cups (blanched 4 ripe tomatoes and blended to puree)</span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;">Ginger garlic</span></span><span style="font-family: verdana;"> paste - 1 tablespoon</span></div><div style="text-align: justify;"><b><i><span style="text-align: left;"><span style="font-family: verdana;">Amchur</span></span><span style="font-family: verdana;"> or mango powder - 1/2 teaspoon</span></i></b></div><div><span style="font-family: verdana; text-align: justify;"><b><i><a href="https://abbylakshmi.blogspot.com/2021/03/homemade-uttar-pradesh-garam-masala.html" target="_blank">Uttar Pradesh Garam Masala </a>- 1/2 teaspoon</i></b></span></div><div><span style="font-family: verdana; text-align: justify;"><b><i>Turmeric powder - 1/2 teaspoon</i></b></span></div><div><span style="font-family: verdana; text-align: justify;"><b><i><span>C</span>hili powder - 1 tablespoon (adjust the heat accordingly)</i></b></span></div><div><span style="font-family: verdana; text-align: justify;"><b><i>Asafoetida - 1/4 teaspoon</i></b></span></div><div><span style="font-family: verdana; text-align: justify;"><b><i>Coriander powder - 2 teaspoons</i></b></span></div><div><span style="font-family: verdana; text-align: justify;"><b><i>Cumin powder - 1/2 teaspoon</i></b></span></div><div><span style="font-family: verdana; text-align: justify;"><div style="font-family: "Times New Roman";"><span style="font-family: verdana;">Salt - to taste</span></div></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Chopped coriander leaves - handful </span></div><div style="text-align: justify;"><span style="font-family: verdana;">Green chilly - 1</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Kasuri Methi or dry fenugreek leaves - 1 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><b><i><br /></i></b></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><b><i>TO TEMPER :</i></b></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;">Vegetable oil - 3 tablespoons</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Cinnamon - 1 inch</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Cloves - 6 </span></div><div style="text-align: justify;"><span style="font-family: verdana;">Star anise - 1</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Bay leaf - 1</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Cardamom - 1</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Cumin - 1 teaspoon</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><br /></div><p><i style="font-family: verdana; text-align: justify;"><b style="font-style: normal; text-align: left;"><i>METHOD:</i></b></i></p><p style="text-align: justify;"><span style="font-family: verdana;">1. Soak black chickpeas for 8 hours or overnight in water. </span></p><p style="text-align: justify;"><span style="font-family: verdana;">2. The next morning, rinse off the chickpeas in clean water and drain them. </span></p><p style="text-align: justify;"><span style="font-family: verdana;">3. Boil the chickpeas with enough water submerged in a stewpot with some salt to flavor the chickpeas. </span></p><p style="text-align: justify;"><span style="font-family: verdana;">4. After the chickpeas has boiled thoroughly, drain them in a colander. Reserve the chickpeas stock for making curry later.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">5. Now, in a frying pan or wok, add 3 tablespoons of vegetable oil, after it has heat up, now you may add all the ingredients under the 'TO TEMPER' section.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">2. Then, followed by the finely chopped onion. Sauté the onion until translucent. Then add in all the powder (</span><span style="font-family: verdana;">highlighted)</span><span style="font-family: verdana;">, keep the flame very low as you don't want the powder to burn. Sauté' for 1 minute and then add tomato puree and ginger garlic paste. Put a lid and keep the flame low. Allow the raw smell of the masala dissipates and you may see the oil separates. This takes about 10 minutes. </span></p><p style="text-align: justify;"><span style="font-family: verdana;">3. Now, blend half cup of boiled black chickpeas in a blender without any water or you may mash it with a masher. </span></p><p style="text-align: justify;"><span style="font-family: verdana;">4. Add the mashed chickpeas into the masala concoction and cook for another 10 minutes with the lid on.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">5. Next after 10 minutes, add the remaining boiled chickpeas and it's stock. Adjust the water to your preferred curry consistency. Add enough salt to season the curry. </span></p><p style="text-align: justify;"><span style="font-family: verdana;">6. I simmered this under the low flame reducing into semi-thick curry and the oil has started separating beautifully. Sprinkle a lavish amount of coriander leaves, a slit of green chili and a teaspoon of dry fenugreek leaves.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">7. The black chickpeas curry can be served as a side-dish for rice, pulao, biryanis, chapatis, rotis. </span></p><p style="text-align: justify;"><span style="font-family: verdana;"><br /></span></p><p style="text-align: justify;"><span style="font-family: verdana;"><i>Note : Please you the Uttar Pradesh Garam Masala for this recipe as it gives the curry a great robust flavor. Don't skip this suggestion.</i></span></p><p style="text-align: justify;"><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: "Dancing Script"; font-size: xxx-large; text-align: justify;">Thank you Beautiful People</span></p><p style="text-align: justify;"><span style="font-family: verdana;"></span></p><p><i style="font-family: verdana; text-align: justify;"><b style="font-style: normal; text-align: left;"></b></i></p><div style="text-align: justify;"><span style="font-family: Dancing Script; font-size: x-large;">Abby </span></div><div><span style="font-family: Dancing Script; font-size: x-large;"><br /></span></div>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0tag:blogger.com,1999:blog-6832873333584202153.post-62126739400901285332022-06-08T00:32:00.000-07:002022-06-08T00:32:20.540-07:00Vegetarian Fried Rice/ Vegetarian Nasi Goreng<p style="text-align: justify;"><span style="font-family: verdana;">This is a delicious fried rice full of the goodness of vegetables. It is spicy, sweet and salty without the usage of any sauces. The sweetness comes from the onion, sweet corn and carrots. The vinegar is replaced by the ripe tomato. Spiciness comes from the dry red chilies and ginger. If you are a non-vegetarian, you may add two eggs beaten with some salt and turmeric powder. This egg mixture is scrambled in a wok with hot oil. The scrambled egg is later added to the fried rice. I have also tried this method and it was very tasty. I hope what I share with you will be useful.</span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitS4EbI_aRomOe64iAmBsgsAZGNgSmI83GXV1vt0jWo1z20FTeqCKMrnPquhN6Gt2aWtPwdK9QqcYtat27yz3c1HdET0vzXC0m5syyVpu5YeKcguenFHitejSvt6LmPu4wpMpTTO11S8V804koxPGt-9H4mnVwCqAMbk5rOpokT6sWjL05zKmPqCBjFg/s3264/IMG_20220511_185137.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3264" data-original-width="2448" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitS4EbI_aRomOe64iAmBsgsAZGNgSmI83GXV1vt0jWo1z20FTeqCKMrnPquhN6Gt2aWtPwdK9QqcYtat27yz3c1HdET0vzXC0m5syyVpu5YeKcguenFHitejSvt6LmPu4wpMpTTO11S8V804koxPGt-9H4mnVwCqAMbk5rOpokT6sWjL05zKmPqCBjFg/w480-h640/IMG_20220511_185137.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Dancing Script; font-size: x-large;">Vegetarian Fried Rice/ Vegetarian Nasi Goreng</span></td></tr></tbody></table><br /><p style="text-align: justify;"><br /><br /></p><div><h3 style="text-align: justify;"><u><i><span style="font-family: verdana; font-size: medium;"><span face="Arial,Helvetica,sans-serif">I<span>ngredients</span></span><span>:</span></span></i></u></h3><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">Cooked Basmathi rice - 5 cups</span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">Big onion - 1 </span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">Garlic cloves- 4</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Big ripe tomato - 1</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Shredded cabbage - 2 cups cups</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Diced carrots - 1 1/2 cups</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Diced beans - 1 cup</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Frozen peas - 1/2 cup (optional)</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Sweet corn - 1/2 cup (optional)</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Chopped spring onion or scallions - a handful</span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">Salt : as needed</span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">Vegetable oil - 5 tablespoons</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: medium;"><b><i><u>To Make Sambal Paste:</u></i></b></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Dry red chilies - 8(soak in hot water for 15 minutes)</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Small onion - 4</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Ginger - 2 inches piece</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Garlic cloves - 4</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><i><u><span style="font-family: verdana; font-size: small;">Method :</span></u></i></div><div style="text-align: justify;"><span style="font-family: verdana;">1. First, we will make a red sambal paste. Add soaked dry red chilies, small onions, garlic cloves and ginger into a blender. Grind into a smooth paste. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="font-size: small;"><br /></span><span style="font-size: small;">2. Next, shred the cabbage, dice the carrots and dice or cut length wise the French beans. </span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="font-size: small;"><br /></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="font-size: small;">3. In a hot wok, add 5 tablespoons of vegetable oil, let the oil become smoking hot. Now, add chopped onion and finely chopped garlic cloves. Fry these items for 2 minutes and then add chopped tomato, followed by sambal paste about 4 to 5 tablespoons or as per your liking. Put a lid and allow the tomato become mushy and the oil starts floating on the sambal paste. This will dissipate the raw sambal smell. </span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVwg6OZv1NZSLUQJ3-rju55ScJSejrt-rjeZH5e568SbYzKwmxnhKh6Hh0xXbcIu4cU9q55fcjHDEr0duyX3xEKWPZn651G6zWwz0CJsYmcGqIAJ_6VtuzU-WiGpeMesgdBht63otFMRkyvnWYs9BGjbHATyLni_SUSU6DbBd2BkRjcmn6PFUkQv0Fg/s3264/IMG_20220511_184514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVwg6OZv1NZSLUQJ3-rju55ScJSejrt-rjeZH5e568SbYzKwmxnhKh6Hh0xXbcIu4cU9q55fcjHDEr0duyX3xEKWPZn651G6zWwz0CJsYmcGqIAJ_6VtuzU-WiGpeMesgdBht63otFMRkyvnWYs9BGjbHATyLni_SUSU6DbBd2BkRjcmn6PFUkQv0Fg/w300-h400/IMG_20220511_184514.jpg" width="300" /></a></div><br /><span style="font-size: small;"><br /></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">3. After that, add all the vegetables. Stir the vegetables well until coated in the sambal paste. Vegetables should only cook for 5 minutes. Don't over cook the vegetables.</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEir6icuUU4FBEA-WJ4SQI0fnyxciJdJtzRwkPOQySLkdB0K56iQuqyU-tM4TfV5ECMC5ZK9KAVeVFhQib9bGpg22aZ5GJ9PmhziFgU2fiI0wyw53QF1s0JrEdasIOvgHiTDEJRIBFIvVi-HPapmPMNTuPtInJ9s-jNaVQ1wRZf8DPrG4BoyAfF_ABQ/s3264/IMG_20220511_184830.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="3264" data-original-width="2448" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEir6icuUU4FBEA-WJ4SQI0fnyxciJdJtzRwkPOQySLkdB0K56iQuqyU-tM4TfV5ECMC5ZK9KAVeVFhQib9bGpg22aZ5GJ9PmhziFgU2fiI0wyw53QF1s0JrEdasIOvgHiTDEJRIBFIvVi-HPapmPMNTuPtInJ9s-jNaVQ1wRZf8DPrG4BoyAfF_ABQ/w300-h400/IMG_20220511_184830.jpg" width="300" /></span></a></div><span style="font-family: verdana;"><br /><span><br /></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;">4. Add in the cooked Basmathi rice and season with enough salt, give a good mix. Ensure all the ingredients get good coating of the sambal paste. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">5. Now, I put a lid to the wok, and allow the fried rice and vegetables to cook for another 10 minutes. The water in the vegetable will help to soften the rice a bit. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">4. Lastly, after witching off the flame, add handful of chopped scallions or spring onions. </span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj43YwmwTNn7zIHmQa5xB8xBHzFDsJQpXasaxekjHL7vsavM1T0kUEwfTaTVjNJmLmvZjaXa45jOBs6bXpcOqVudREdKPzAS43zGvoaQq2fz5w8maBwArQpgIAMkGZVx5V9xykWRbOU6A9qsG0i0tDoFg9JDH9oPGjBsc_TQIx_PEmWGaPFln-fWyN7Ew/s3264/IMG_20220511_190757.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="3264" data-original-width="2448" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj43YwmwTNn7zIHmQa5xB8xBHzFDsJQpXasaxekjHL7vsavM1T0kUEwfTaTVjNJmLmvZjaXa45jOBs6bXpcOqVudREdKPzAS43zGvoaQq2fz5w8maBwArQpgIAMkGZVx5V9xykWRbOU6A9qsG0i0tDoFg9JDH9oPGjBsc_TQIx_PEmWGaPFln-fWyN7Ew/w300-h400/IMG_20220511_190757.jpg" width="300" /></span></a></div><span style="font-family: verdana;"><br /><span><br /></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;">5. If you are non-vegetarian, you can add scrambled egg to the fried rice and give a toss. </span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><i><span style="font-family: Dancing Script; font-size: x-large;">Abby</span></i></b></div></div><div style="text-align: justify;"><b><i><span style="font-family: Dancing Script; font-size: x-large;">Thank you</span></i></b></div><div><b><i><span style="font-family: Dancing Script; font-size: x-large;"><br /></span></i></b></div>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0tag:blogger.com,1999:blog-6832873333584202153.post-45134344111146962052022-06-07T20:01:00.002-07:002022-06-07T20:01:38.227-07:00Sura Meen Puttu <p style="text-align: justify;"><span style="font-family: verdana;">This is my my mother's signature fish dish at home. Apart from making the best tasty fish curry, she prepares Sura Meen Puttu using shark or any flesh thick firm fish so that you get more of the puttu. It spicy, aromatic and rich from the coconut and spice powder. I know it is time-consuming and the process described here are lengthy, but I guarantee you, it is worth all your effort in the kitchen. I am sharing what we cook in our kitchen at home. We cook it with love. </span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvricYT7yuEyeqiaZicgLIyBISzuX4gY4FWkRM0G3qjx0KAaAstFP6SNReuKJyBA7P1Ii6AFeTtXO_d0v25eZ7gCDxp22jp20uc-eL7UAMZ0UrrIP-LRckz0qLjsGGaOz3kuHT7qYkkqnGRr8Zq8hIctsULCKEHaTFypOQ8XFFZzrPakjqWuxem02kw/s4160/IMG_20220427_123802.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4160" data-original-width="1952" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvricYT7yuEyeqiaZicgLIyBISzuX4gY4FWkRM0G3qjx0KAaAstFP6SNReuKJyBA7P1Ii6AFeTtXO_d0v25eZ7gCDxp22jp20uc-eL7UAMZ0UrrIP-LRckz0qLjsGGaOz3kuHT7qYkkqnGRr8Zq8hIctsULCKEHaTFypOQ8XFFZzrPakjqWuxem02kw/w300-h640/IMG_20220427_123802.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Dancing Script; font-size: x-large;">Sura Meen Puttu </span></td></tr></tbody></table><br /><p><br /></p><div><h3 style="text-align: justify;"><u><i><span style="font-size: medium;"><span face="Arial,Helvetica,sans-serif">I<span style="font-family: verdana;">ngredients</span></span><span style="font-family: verdana;">:</span></span></i></u></h3><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">Sura Meen - 1 kg</span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">Big onion - 3 </span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">Whole garlic - 2</span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">Green chilies - 2</span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">Ginger - 3 inches piece</span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">A few curry leaves</span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">Grated coconut - 1/ 2 cup</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Chopped coriander leaves - a handful</span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">Salt : as needed</span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">Vegetable oil or Indian gingerly oil - 4 tablespoons</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: medium;"><b><i><u>To Temper:</u></i></b></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Cinnamon - 1 inch piece (small piece is enough)</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Fennel seeds - 1 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Cloves - 3</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: medium;"><b><i><u>To Make Special Spice Powder:</u></i></b></span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: medium;"><b><i><u><br /></u></i></b></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Raw rice - 1/2 cup</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Dry red chilies (spicy one) - 8</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Fennel seeds - 1 1/2 tablespoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Cumin seeds - 1 tablespoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Turmeric powder - 2 teaspoons</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><h3 style="text-align: justify;"><i><u><span style="font-family: verdana; font-size: small;">Method :</span></u></i></h3><div style="text-align: justify;"><span style="font-family: verdana;"><span style="font-size: small;">1. First, we will make a special spice powder for making Sura Meen Puttu. You need to heat a pan over a medium flame, to that add raw rice. Fry the rice without any oil until it puffs and sputters. It has to become very crispy brown in colour and you know that when it breaks easily in your hand. Keep the puffed rice aside.</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="font-size: small;"><br /></span><span style="font-size: small;">2. Next, add the cumin, fennel and broken pieces of dry chilies. Fry for 1 or two minutes until you get nice roasted aroma. Make sure you don't burn the chilies. Grind puffed rice, cumin, fennel, dry red chilies and turmeric powder until they become fine powder. You can store this spice powder in an air tight container or a bottle in a fridge. </span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQ_IcSuetmriuYBG4EUfVVrZeiDDnTUUoEQyRhhjs34fr3l7Rt-ZPGowKLRVQChN-WPhHDEH3-FadeTXhGeDdeg_LtyDYk7PJYQiibCnqmuC205q5ge93Q-wzLfgAdd9UHXG16Dwn0Fd4oIbxWiXcPZaVilRzurP-5TzohgVUnM70VE4dXohfx1HZVg/s4160/IMG_20220427_120202.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4160" data-original-width="3120" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQ_IcSuetmriuYBG4EUfVVrZeiDDnTUUoEQyRhhjs34fr3l7Rt-ZPGowKLRVQChN-WPhHDEH3-FadeTXhGeDdeg_LtyDYk7PJYQiibCnqmuC205q5ge93Q-wzLfgAdd9UHXG16Dwn0Fd4oIbxWiXcPZaVilRzurP-5TzohgVUnM70VE4dXohfx1HZVg/w300-h400/IMG_20220427_120202.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Special Spice Powder</td></tr></tbody></table><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="font-size: small;"><br /></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="font-size: small;">3. You can use any fleshy fish for making this puttu. The fish should have thick firm flesh. I have used small variety of shark which I asked the fishmonger to peel off the skin and debone it. I marinated the pieces of fish with some salt and steamed until it cooked thoroughly.</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="font-size: small;"><br /></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="font-size: small;">4. The, flake off the steamed fish with a fork and remove any bones that may have stuck there. Now, to this cooked fish, add the special spice powder of about 7 tablespoons. (I like it spicy)</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">3. In a pan, pour four tablespoons of vegetable oil and when it's hot, add all the ingredients under the 'TO TEMPER' section, and then chuck in finely chopped onion, garlic, ginger and green chilies(all must be finely chopped) and a few curry leaves. You need to sauté lightly for 2 minutes.</span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;"><br /></span></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd4PsQWO5-1R_3fj1Ooc5gNepKctKW03ukhEn1g5liwEY5EofBRKLA2tOlBRPMSVZCY6G5wdF8WzfzZNIusLo3AcBvYsbItYSSlJ0Zy0N1WhTwaA-oqp03bqssTJcqY8MG8wOJS_TdfUVjo5pkKYEEesZzZh3HMrEA5uWo2rMpl1CWtsMx92fYimy8cA/s4160/IMG_20220427_120101.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4160" data-original-width="3120" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd4PsQWO5-1R_3fj1Ooc5gNepKctKW03ukhEn1g5liwEY5EofBRKLA2tOlBRPMSVZCY6G5wdF8WzfzZNIusLo3AcBvYsbItYSSlJ0Zy0N1WhTwaA-oqp03bqssTJcqY8MG8wOJS_TdfUVjo5pkKYEEesZzZh3HMrEA5uWo2rMpl1CWtsMx92fYimy8cA/w300-h400/IMG_20220427_120101.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;">Finely chopped onion, garlic, green chilies and ginger</span></td></tr></tbody></table><br /><span style="font-family: verdana; font-size: small;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">4. Next, add the steamed fish coated in spicy powder. Season it with salt as per your taste. Give a good stir and cook for another 5 minutes. The fish is already been cooked so here we are trying to mix the spices and other ingredients to bring them together. </span></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRF8pv47F8OXD5uRxs9fE1OFBf6e_w_rg3zqFUVJszLh7wmZf46RR7B3Nln-Zlz_2XNF6DNr1v-h3m8lEHwRqhT75dBn_RGrVywyiOetjYqt0HJaM9z4lSmeJvd2L99lN45J00Xv_q9rDlpPBFyM0yZ-De1UYrAmJYw9Dz6sTQMf4kA9_oxkwLUsXVQ/s4160/IMG_20220427_120229.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4160" data-original-width="3120" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRF8pv47F8OXD5uRxs9fE1OFBf6e_w_rg3zqFUVJszLh7wmZf46RR7B3Nln-Zlz_2XNF6DNr1v-h3m8lEHwRqhT75dBn_RGrVywyiOetjYqt0HJaM9z4lSmeJvd2L99lN45J00Xv_q9rDlpPBFyM0yZ-De1UYrAmJYw9Dz6sTQMf4kA9_oxkwLUsXVQ/w300-h400/IMG_20220427_120229.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;">Steamed fish pieces</span></td></tr></tbody></table><br /></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">5. Lastly, add freshly grated white part of the coconut and stir for another 5 minutes. You can sprinkle lavish amount of chopped coriander leaves in the end after switching off the flame. </span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">6. This dish is a best combo with sambar and piping hot rice. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><b><i><span style="font-family: Dancing Script; font-size: x-large;"><br /></span></i></b></div><div style="text-align: justify;"><b><i><span style="font-family: Dancing Script; font-size: x-large;">Abby</span></i></b></div></div><div style="text-align: justify;"><b><i><span style="font-family: Dancing Script; font-size: x-large;">Thank you</span></i></b></div><div><b><i><span style="font-family: Dancing Script; font-size: x-large;"><br /></span></i></b></div>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0tag:blogger.com,1999:blog-6832873333584202153.post-29132375404343141302022-05-12T04:51:00.001-07:002022-06-07T19:14:45.663-07:00Malaysian Style Vegetarian Fettucine Goreng/ Fried Vegetarian Fettucine <p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2LKVm9gp4xA-qh7wqQnZoUsLbzXNrc8qvKHAenaackrBXS-hmVAy3F1BJhAdRkralCBUNQ0GR8ZzjCMbWlK4AYs8c4ozEmVscPYNd-y9Vyrl7XG00qcuezaiIfpBBTPWDfnyF8eb2OmhXkxgciXLLyVtheDflZE4qTNd4lQmrnM5dAxVMtJ_V_7nerw/s4160/IMG_20220421_135914.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4160" data-original-width="3120" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2LKVm9gp4xA-qh7wqQnZoUsLbzXNrc8qvKHAenaackrBXS-hmVAy3F1BJhAdRkralCBUNQ0GR8ZzjCMbWlK4AYs8c4ozEmVscPYNd-y9Vyrl7XG00qcuezaiIfpBBTPWDfnyF8eb2OmhXkxgciXLLyVtheDflZE4qTNd4lQmrnM5dAxVMtJ_V_7nerw/w480-h640/IMG_20220421_135914.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Dancing Script; font-size: x-large;">Malaysian Style Vegetarian Fettucine Goreng/ Fried Vegetarian Fettucine </span></td></tr></tbody></table><br /><p></p><div><br /></div><div><h3 style="text-align: justify;"><u><i><span style="font-size: medium;"><span face="Arial,Helvetica,sans-serif">I<span style="font-family: verdana;">ngredients</span></span><span style="font-family: verdana;">:</span></span></i></u></h3><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">Fettucine - 1/2 packet</span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">Shredded cabbage : 4 handfuls</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Carrot - 1 (cut length wise)</span></div><div style="text-align: justify;"><span style="font-family: verdana;">French beans - 15 ( cut in big pieces)</span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">Fresh bean sprouts: 1 handful</span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">Large ripe tomato : 1</span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">Medium sized onion - 1 </span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">Garlic : 4 cloves</span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">Salt : as needed</span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">Spring onion - some</span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">Vegetable oil - 4 tablespoons</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: medium;"><b><i><u>Sambal Paste :</u></i></b></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Dry red chilies - 10</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Garlic - 7 cloves</span></div><div style="text-align: justify;"><span style="font-family: verdana;">small onion - 1</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Ginger - 1 inch piece</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="font-size: small;"><br /></span></span></div><h3 style="text-align: justify;"><i><u><span style="font-family: verdana; font-size: small;">Method :</span></u></i></h3><div style="text-align: justify;"><span style="font-family: verdana;"><span style="font-size: small;">1. Finely shred the cabbage and soak in salted hot water for 5 min and discard the water. Rinse off the bean sprouts. </span><span style="font-size: small;">Keep everything aside separately.</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="font-size: small;"><br /></span><span style="font-size: small;">2. In a deep bottom pan, enough water is added along with salt and 1 tsp of oil. Bring the water to boil and start adding the fettucine. Cook until it is al dente or cooked to be firm to the bite. Drain off the excess water by using a colander and rinse the pasta under the running cold water. </span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">3. In a pan, pour four tablespoons of vegetable oil and when it's hot, add finely sliced shallots or onion and finely chopped garlic. Fry them till translucent. Now is the time to add diced tomato and 3 to 4 tablespoons of sambal paste. Fry till the raw smell of chili disappears and diced tomato turns mushy.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">4. Next, add shredded cabbage, length wise cut carrot and beans. Sauté lightly for 10 minutes as you don't want to over cook the vegetables. Keep the vegetables crunchy. Season your mixture with salt. </span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana; font-size: small;">5. Next, add cooked fettucine. Stir the vegetables and fettucine until the sambal paste brings all together. Lastly, add beans sprouts and chopped spring onion. Mix for 5 minutes and serve hot. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><b><i><span style="font-family: Dancing Script; font-size: x-large;"><br /></span></i></b></div><div style="text-align: justify;"><b><i><span style="font-family: Dancing Script; font-size: x-large;">Abby</span></i></b></div></div><div style="text-align: justify;"><b><i><span style="font-family: Dancing Script; font-size: x-large;">Thank you</span></i></b></div><div><b><i><br /></i></b></div>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0tag:blogger.com,1999:blog-6832873333584202153.post-45108728100272397312022-04-28T04:59:00.002-07:002022-04-28T04:59:55.993-07:00South Indian Lime Rice <p style="text-align: justify;"> <span style="font-family: verdana;">This is our simple lunch today. It is lime rice with potato roast. This rice has tangy, salty and spicy flavor which brings out our appetite. Do not skip the asafoetida because it gives nice aroma and it is also good for bloated stomach too. </span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZLGAFtG7cVIGhDS7KYo0560fqW1LtQ5wcOQycE0kRou-2Lxdt6mk6zw3kT5QZ2xFyA6lSDc_99AQmd3S_XsUqp5P5JCqwfKju5S6RPrraiKgtxjALy2RnRtGrHWj2wosY-uPilDG12Q57apIc0OyTNKmttn9juRqtr5fABJjG-A9b3Rd9mjtWsDgag/s3264/IMG_20220428_133050.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3264" data-original-width="2448" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZLGAFtG7cVIGhDS7KYo0560fqW1LtQ5wcOQycE0kRou-2Lxdt6mk6zw3kT5QZ2xFyA6lSDc_99AQmd3S_XsUqp5P5JCqwfKju5S6RPrraiKgtxjALy2RnRtGrHWj2wosY-uPilDG12Q57apIc0OyTNKmttn9juRqtr5fABJjG-A9b3Rd9mjtWsDgag/w480-h640/IMG_20220428_133050.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Dancing Script; font-size: x-large;">South Indian Lime Rice </span></td></tr></tbody></table><br /><p><br /></p><div style="text-align: justify;"><span style="font-family: verdana;"><i><b>INGREDIENTS: </b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Cooked raw rice or basmati rice - 2 1/2 cups</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Gingerly oil - 2 tablespoons</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Green Lime - 1</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Mustard seeds - 1/2 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Urad dal - 1/2 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Dry red chilies - 6 (broken into pieces)</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Asafoetida - 1/4 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Turmeric powder - 1/4 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Curry leaves - a sprig</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Salt - to taste</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><br /></div><div><br /></div></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i>METHOD:</i></b></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i><br /></i></b></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;">1. First, cook rice by adding little salt to flavor it lightly.</span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;">2. Heat a pan with 2 tablespoons of gingerly oil, add mustard and allow it to sputter. Then, add urad dal, allow it to become light brown colour. After that, add broken pieces of dry chilies, asafoetida and curry leaves. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">3. Switch off the flame. To the pan, now add turmeric powder and squeeze out the juice of 1 lime.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">4. This mixture is added to the cooked rice. Give a gentle stir by adding enough salt as per your taste. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">5. Lime rice is best served with potato roast or potato chips or French fries.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;"> </span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: "Dancing Script"; font-size: xxx-large;">Thank you</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><p style="font-family: "Times New Roman";"><span style="font-family: verdana;"></span></p><div style="font-family: "Times New Roman";"><span style="font-family: Dancing Script; font-size: x-large;">Abby </span></div></span></div><p><br /></p>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0tag:blogger.com,1999:blog-6832873333584202153.post-83804607125217442992022-04-27T04:38:00.005-07:002022-04-28T04:28:21.504-07:00Chickpeas Masala /Garbanzo Masala for Chapati, Rice, Pulao or Poori<p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUQDrsXcTy6h_hFrdkqs9kXTyqSaLPuUwHuwRRPWm8BKDybPA59JvZ16SJZ0IgREjEIg34Fs4TnoBEDr-sbT8g7tnKti6ENVh1JYhFHJw4xojCebfDgZv5rYv12c9xDYNHe4VUY78vE3N6q8-2B_XDHRHl6toiVJz-CjE5VJMmau4-Q28-lY5k-Q-cQ/s2684/IMG_20220426_094512.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2684" data-original-width="1952" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUQDrsXcTy6h_hFrdkqs9kXTyqSaLPuUwHuwRRPWm8BKDybPA59JvZ16SJZ0IgREjEIg34Fs4TnoBEDr-sbT8g7tnKti6ENVh1JYhFHJw4xojCebfDgZv5rYv12c9xDYNHe4VUY78vE3N6q8-2B_XDHRHl6toiVJz-CjE5VJMmau4-Q28-lY5k-Q-cQ/w233-h320/IMG_20220426_094512.jpg" width="233" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Dancing Script; font-size: x-large;">Chickpeas Masala /Garbanzo Masala for Chapati, Rice, Pulao or Poori</span></td></tr></tbody></table><br /><p><br /></p><p><i style="font-family: verdana; text-align: justify;"><b>INGREDIENTS: </b></i></p><div><span style="font-family: verdana; text-align: justify;"><span>Dry Chickpeas/ Dry </span>Garbanzo - 1 cup</span></div><div><span style="font-family: verdana; text-align: justify;">Turmeric powder - 1/4 teaspoon</span></div><div><span style="font-family: verdana; text-align: justify;"><span>C</span>hili powder - 1 1/2 teaspoon (adjust the heat accordingly)</span></div><div><span style="font-family: verdana; text-align: justify;"><div style="font-family: "Times New Roman";"><span style="font-family: verdana;">Medium sized onion - 1</span></div><div style="font-family: "Times New Roman";"><span style="font-family: verdana;">Ripe tomato - 1</span></div><div style="font-family: "Times New Roman";"><span style="font-family: verdana;">Salt - to taste</span></div></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Chopped coriander leaves - handful (optional)</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><b><i>TO TEMPER :</i></b></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><b><i><br /></i></b></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Fennel seeds - 1/2 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Oil - 1 tablespoon</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><b><i>FOR PASTE :</i></b></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><b><i><br /></i></b></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Grated coconut - 1/2 cup<br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Medium sized onion - 1</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Ginger - 2 inches size</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Fennel - 1 teaspoon</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><p><i style="font-family: verdana; text-align: justify;"><b style="font-style: normal; text-align: left;"><i>METHOD:</i></b></i></p><p style="text-align: justify;"><span style="font-family: verdana;">1. Soak the chickpeas for 8 hours or overnight. </span></p><p style="text-align: justify;"><span style="font-family: verdana;">2. The next morning, rinse off the chickpeas in clean water and drain them. </span></p><p style="text-align: justify;"><span style="font-family: verdana;">3. Boil the chickpeas with enough water submerged in a stewpot with some salt to flavor the chickpeas. </span></p><p style="text-align: justify;"><span style="font-family: verdana;">4. After the chickpeas has boiled thoroughly, drain them in a colander. Reserve the chickpeas stock for making soup later.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">5. Now, in a frying pan or wok, add a tablespoon of vegetable oil, after it has heat up, now you may add all the ingredients under the 'TO TEMPER' section.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">2. Then, followed by the chopped onion. Sauté the onion until translucent. Then add in chopped tomato and salt. Cook until tomato is slightly soften.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">3. Make a smooth paste by adding enough water with all the ingredients under the 'FOR PASTE' section. Add the masala paste after the tomatoes have become mushy. At this stage, you can add turmeric powder and chili powder. Mix well.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">4. Now, add the boiled and </span><span style="font-family: verdana;">drained chickpeas into the masala paste mixture. </span></p><p style="text-align: justify;"><span style="font-family: verdana;">5. You need to add some 1/ 2 cup of water to further cook the raw smell of the paste. You will notice the gravy has thicken slightly. </span></p><p style="text-align: justify;"><span style="font-family: verdana;">5. I simmered this under the low flame reducing into thick dry masala gravy. That should be the sign to switch off the flame. Sprinkle a lavish amount of coriander leaves. I didn't use coriander leaves as I didn't have some at home.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">6. Thus chickpeas masala can be served as a side-dish for rice, pulao, biryanis, chapati, rotis. </span></p><p style="text-align: justify;"><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: "Dancing Script"; font-size: xxx-large; text-align: justify;">Thank you</span></p><p style="text-align: justify;"><span style="font-family: verdana;"></span></p><p><i style="font-family: verdana; text-align: justify;"><b style="font-style: normal; text-align: left;"></b></i></p><div style="text-align: justify;"><span style="font-family: Dancing Script; font-size: x-large;">Abby </span></div><div><span style="font-family: Dancing Script; font-size: x-large;"><br /></span></div>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0tag:blogger.com,1999:blog-6832873333584202153.post-53590493738585088972022-04-26T02:37:00.004-07:002022-04-26T02:37:23.781-07:00Badam Burfi/ Almond Burfi<p> <span style="font-family: verdana;">Don't get alarmed by the uninteresting photo that I have captured. It was wee last minute that I thought of sharing the recipe with my readers. I was only left with some so I didn't bother to present it in a nicer way. Sorry.. I guarantee you the taste of this sweet is fantabulous. It is an addictive kind of an Indian sweet. If you like almonds, you will love this...This is a simple recipe which does not require you to check for sugar string consistency. It is sweet, fudgy, soft and melts in your mouth..</span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBVneZ7VyDkPfWODNqRY-yie4KI58r9c4rc-w27MFPyKVluw1Rr9onvlz57vI8Xmm4cxKk1CNH6uVniTd0d6y5R767Usruma6eZgd5w05DwRaUoV8s4sD6PJVV11VDzD_kadIGNn7boHT98gbv8wX5OYnMVUnyu0twOA4eGLd8OD5VqoIH7Pi5KjX2Xg/s2473/IMG_20220426_095411%20(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2473" data-original-width="1952" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBVneZ7VyDkPfWODNqRY-yie4KI58r9c4rc-w27MFPyKVluw1Rr9onvlz57vI8Xmm4cxKk1CNH6uVniTd0d6y5R767Usruma6eZgd5w05DwRaUoV8s4sD6PJVV11VDzD_kadIGNn7boHT98gbv8wX5OYnMVUnyu0twOA4eGLd8OD5VqoIH7Pi5KjX2Xg/w316-h400/IMG_20220426_095411%20(1).jpg" width="316" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Dancing Script; font-size: x-large;">Badam Burfi/ Almond Burfi</span></td></tr></tbody></table><br /><p><br /></p><div style="text-align: justify;"><span style="font-family: verdana;"><i><b>INGREDIENTS: </b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Raw almonds - 1 cup</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Fresh milk - 1/2 cup</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Brown sugar - 1 1/4 cup</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Clarified butter - 7 to 8 tablespoons</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Saffron - a pinch</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><br /></div><div><br /></div></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i>METHOD:</i></b></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i><br /></i></b></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;">1. First, soak the raw almond in one cup of hot water for few minutes. This way it will be easier to peel the skins.</span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;">2. Then, wash the peeled almond in water and put them in a blender with 1/2 cup milk. Grind it to smooth paste. </span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;">3. In a heavy bottom pan, add the almond paste, brown sugar and a pinch of saffron.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">4. Keep the flame as low as possible as you don't want the mixture to turn brown easily. The mixture will start becoming a bit watery as the sugar starts to dissolve.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">5. Keep stirring continuously until the mixture is semi- thick, at this point you can keep adding the ghee little by little. The almond mixture will tend to absorb clarified butter easily. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">6. Keep stirring until the mixture has turn to a thick consistency that you can it coming together as a dough. if you take some and roll in your hand, that is the right stage to switch off the flame. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">7. Grease a tray with some clarified butter and pour the mixture into the tray.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">8. Smoothen the surface with a spatula or any flat bottom of a stainless steel container. This will give an even, non-cracking surface.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">9. Let the sweet cool slightly, start cutting into any desirable sizes using a pizza cutter.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><br /></div></div></span></div><div style="text-align: justify;"><span style="font-family: verdana;">7. Separate the pieces and keep them in a stainless steel container in the fridge.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;"> </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: "Dancing Script"; font-size: xxx-large;">Thank you</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><p style="font-family: "Times New Roman";"><span style="font-family: verdana;"></span></p><div style="font-family: "Times New Roman";"><span style="font-family: Dancing Script; font-size: x-large;">Abby </span></div></span></div><p><br /></p>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0tag:blogger.com,1999:blog-6832873333584202153.post-10010124192476953302022-04-21T00:10:00.002-07:002022-04-22T03:28:10.870-07:00Kalyana Pulikaichal (Indian Style Spiced Tamarind Paste for Rice)<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvgDI1q440iuCXGb8v5sN-UTBbUh1J9OhVRi6L8sYI7E11rV2UQ26PW3FaxC28a8Du8srNo7CYssCLV_LFp2QOo6VoruZ_RxQZCPvcTKpE2DvffYXPiJX9qKeXtRaqGGvPOyIIhL8LByslZp8MNTh5eUJ0QA5mNzs_fWUKih6gi_Ffp8OmjzvivnGfYg/s1965/IMG_20220412_172329.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1965" data-original-width="1952" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvgDI1q440iuCXGb8v5sN-UTBbUh1J9OhVRi6L8sYI7E11rV2UQ26PW3FaxC28a8Du8srNo7CYssCLV_LFp2QOo6VoruZ_RxQZCPvcTKpE2DvffYXPiJX9qKeXtRaqGGvPOyIIhL8LByslZp8MNTh5eUJ0QA5mNzs_fWUKih6gi_Ffp8OmjzvivnGfYg/w398-h400/IMG_20220412_172329.jpg" width="398" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Dancing Script; font-size: x-large;">Kalyana Pulikaichal</span></td></tr></tbody></table><br /><p><br /></p><p><br /></p><div style="text-align: justify;"><span style="font-family: verdana;"><i><b>INGREDIENTS: </b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Tamarind - one small lime size ball</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Turmeric powder - 1 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Water - 2 cups</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Jaggery/ brown sugar - 1 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><b><i>TO MAKE SPICE POWDER:</i></b></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;">Coriander seeds - 1 tablespoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Fenugreek seeds - 1/2 teaspoon</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;"><b><i>TO TEMPER:</i></b></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><span style="font-family: verdana;">Gingerly oil - 1/4 cup</span></div><div><span style="font-family: verdana;">Mustard - 1 teaspoon</span></div><div><span style="font-family: verdana;">Urad dal - 1 tablespoon</span></div><div><span style="font-family: verdana;">Channa dal - 2 tablespoons</span></div><div><span style="font-family: verdana;">Dry red chilies - 18 to 20 (broken to small pieces) (reduce it if you don't like spicy food)</span></div><div><span style="font-family: verdana;">Asafoetida/ Hing powder - 1 teaspoon</span></div><div><span style="font-family: verdana;">Curry leaves - 2 sprigs</span></div><div><br /></div><div><br /></div><div><br /></div></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i>METHOD:</i></b></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i><br /></i></b></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;">1. First, take tamarind into the size of lime. Adding 2 cups of water to the tamarind and let it soak for 5 minutes. After that, squeeze tamarind in the water, and strain the tamarind water and discard the pulp.</span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;">2. In a pan, dry roast 1 tablespoon of coriander seeds and 1/2 teaspoon fenugreek seeds. Roast the ingredients until golden brown. Grind them to fine powder. </span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;">3. Heat a pan with 1/4 cup gingerly oil, add mustard and allow it to sputter. Then, add urad dal and channa dal, allow them to become light brown colour. After that, add broken pieces of dry chilies, asafoetida and curry leaves. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">4. Immediately, add the tamarind water into the tempered ingredients. Let the tamarind water boil and reduce to half.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">5. When it has reduce to half, add salt (I added 2 teaspoons), jaggery or brown sugar and turmeric powder. Let the concoction boil and thicken further. At this stage, add another 2 tablespoons of gingerly oil. Boil for 5 minutes after adding oil. When oil starts floating on the surface and it has become semi- thick paste, switch off the flame. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">6. Last but not least, after switching off the stove, add the ground spice powder and give a quick mix. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><br /></div></div></span></div><div style="text-align: justify;"><span style="font-family: verdana;">7. Cool this paste and store it in an air-tight container. Keep in the refrigerator.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"> </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: "Dancing Script"; font-size: xxx-large;">Thank you</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><p style="font-family: "Times New Roman";"><span style="font-family: verdana;"></span></p><div style="font-family: "Times New Roman";"><span style="font-family: Dancing Script; font-size: x-large;">Abby </span></div></span></div><p><br /></p>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0tag:blogger.com,1999:blog-6832873333584202153.post-18848176269668701772022-04-20T23:41:00.012-07:002022-04-22T03:36:30.848-07:00Eggless Buttermilk Fruitcake<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoC4DINvfY3Zjx7wtLTXWbQSWzzKMkpc2uHg82_sL-1gGLwiLlG6DZ7tE_l4VVwpRLbCJg_yB5y_guqL4mq5KikzBo8ldi6eJg0WImJzJEmWy1NlgVLtrl9BRAihBWjVp9IVQBMWHgTChTAfEAXVT9H5SiyCimjnFiJDh-lZ8zRNjQFJPBB47egcJX5Q/s3903/IMG_20211231_204141.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3001" data-original-width="3903" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoC4DINvfY3Zjx7wtLTXWbQSWzzKMkpc2uHg82_sL-1gGLwiLlG6DZ7tE_l4VVwpRLbCJg_yB5y_guqL4mq5KikzBo8ldi6eJg0WImJzJEmWy1NlgVLtrl9BRAihBWjVp9IVQBMWHgTChTAfEAXVT9H5SiyCimjnFiJDh-lZ8zRNjQFJPBB47egcJX5Q/w400-h308/IMG_20211231_204141.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Dancing Script; font-size: x-large;">Eggless Buttermilk Fruitcake</span></td></tr></tbody></table><br /><p><br /></p><p><br /></p><div style="text-align: justify;"><span style="font-family: verdana;"><i><b>INGREDIENTS: </b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Good quality unsalted butter, melted - 1/2 cup or 113g</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Premium molasses powder/ Muscovado dark sugar - 3/4 cup or 150g</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Plain flour - 1 1/2 cups or 200g</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Baking soda - 1 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Buttermilk - 1 cup or 240ml</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Black Raisins - 1 cup</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Chopped cranberries - 1/2 cup</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Chopped dates - 1/2 cup </span></div><div style="text-align: justify;"><span style="font-family: verdana;">Chopped toasted almond - 1/4 cup</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Vanilla essence - 1/2 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Salt - 1/2 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Ground ground cinnamon - 1/2 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Ground cloves - 1/2 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Ground nutmeg - 1/2 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Orange zest of 1 orange (You can add 2 tablespoons of fresh orange juice)</span></div><div style="text-align: justify;"><span style="font-family: verdana;">**DRY FRUITS AND NUTS CAN BE FROM 300 GRAM TO 350 GRAM**</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><br /></div><div><br /></div></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i>METHOD:</i></b></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i><br /></i></b></span></span></div><div style="text-align: left;"><span style="font-family: verdana;">1. Preheat your oven to 350 degree F (180 degree C) and place the oven rack in the center of the oven. Butter and flour or spray with a non- stick vegetable spray, a 9x5x3 inch (23x13x8 cm) loaf pan.</span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><span><br /></span></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><div style="text-align: justify;"><span style="font-family: verdana;">2. First, sift plain flour, baking soda, salt and spice powder. To the flour mixture, add all your chopped dry fruits and nuts, and give a good mix to coat well.</span></div><div><span style="font-family: verdana;"><br /></span></div></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;">3. In another bowl, whisk melted butter at room temperature, molasses/ muscovado brown sugar and buttermilk.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">4. Now, combine the wet ingredients into the dry ingredients. Give a gentle fold. Immediately pour into the prepared pan, smoothing the top with an offset spatula or with the back of a spoon. Give a tap.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;">5. Bake the cake in the oven for 50 to 60 minutes or the cake is golden brown and just starting to pull away from the sides of the pan.</span></div><span style="font-family: verdana;"><br /></span><div style="text-align: justify;"><span style="font-family: verdana;">6. You know this when you insert a skewer to top of the cake. If it comes clean, then your cake has baked properly. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">7. Remove the baking tin from the oven and let it cool for 10 minutes.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">8. Finally, gently remove the cake from the pan and let it sit in a wire rack until it is completely cool.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">9. I have transferred the cooled fruitcake into the fridge by storing it in a stainless steel container. The next day, in the morning, when the cake is still firm, I cut them into desirable pieces(It was an easy cutting process when the cake is chilled).</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="text-align: justify;"><span style="font-family: "Dancing Script"; font-size: xxx-large;">Thank you</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><p style="font-family: "Times New Roman";"><span style="font-family: verdana;"></span></p><div style="font-family: "Times New Roman";"><span style="font-family: Dancing Script; font-size: x-large;">Abby </span></div></span></div>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0tag:blogger.com,1999:blog-6832873333584202153.post-11055544823644182062021-12-25T00:29:00.004-08:002021-12-25T00:35:48.512-08:00Eggless Fruit Cake Without Alcohol<p style="text-align: justify;"><span style="font-family: verdana;">Merry Christmas to all my family, friends and viewers. In conjunction to the most awaited long holiday season of the year, and well-cherished Christmas goodies, gifts and Santa Claus stories among kids and grown-ups, this year is never been whole without the making of fruit cake. Our family loves eggless bakes, and this cake recipe is adapted from Bincy Chris of Merry Boosters website </span></p><p style="text-align: justify;"><a href="https://www.youtube.com/watch?v=K53PwJo_U5s&t=99s" style="font-family: verdana;">https://www.youtube.com/watch?v=K53PwJo_U5s&t=99s</a><span style="font-family: verdana;">...I tweaked the recipe a bit. My cake is very dark as I have used molasses sugar or muscovado brown sugar and I used lots of dark raisins. This is a keeper recipe and the fruit cake was so lovely and tasty. We couldn't believe it was made without eggs. I hope you guys would give a try for this Christmas. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmnqsIXVQ_o_3ay8o9DPssNprwfG2WbptrXlI6MzyBn3MUCIPSJnBLKrF8MagBv3LWBqbhPHBJi3BeJi3pi5e4yYjbdS0YvoX-5EIlI_hoeaOtwVO2umITpQQL2XWqRSlXJdMlkCjkh8t7/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="4160" data-original-width="1952" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmnqsIXVQ_o_3ay8o9DPssNprwfG2WbptrXlI6MzyBn3MUCIPSJnBLKrF8MagBv3LWBqbhPHBJi3BeJi3pi5e4yYjbdS0YvoX-5EIlI_hoeaOtwVO2umITpQQL2XWqRSlXJdMlkCjkh8t7/w300-h640/IMG_20211225_092755.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Dancing Script; font-size: x-large;">Eggless Fruit Cake Without Alcohol</span></td></tr></tbody></table><br /></div><p></p><div style="text-align: justify;"><span style="font-family: verdana;"><i><b>INGREDIENTS: </b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Good quality salted butter - 150g</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Premium molasses powder/ Muscovado dark sugar - 150g</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Plain flour - 225g</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Baking soda - 1 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Thick yoghurt (strain it to discard the excess water) - 240ml</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Raisins - 1/2 cup and 1/3 cup</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Chopped cranberries - 1/2 cup</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Chopped dates - 1/2 cup </span></div><div style="text-align: justify;"><span style="font-family: verdana;">Chopped almond - 1/2 cup</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Vanilla essence - 1/2 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Ground ground cinnamon - 1/2 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Ground cloves - 1/2 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Ground nutmeg - 1/2 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Orange zest of 1 orange (You can add 2 tablespoons of fresh orange juice)</span></div><div style="text-align: justify;"><span style="font-family: verdana;">**DRY FRUITS AND NUTS CAN BE FROM 350 GRAM TO 375 GRAM**</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><br /></div><div><br /></div></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i>METHOD:</i></b></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i><br /></i></b></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;">1. First, add a good quality salted butter and molasses/ muscovado brown sugar in a baking bowl. Cream until fluffy and pale. Then, stir in the thick yoghurt that has been strained to remove the excess water.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;">2. On the other hand, sift plain flour, baking soda and spice powder. To the flour mixture, add all your chopped dry fruits and nuts, and give a good mix to coat well.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">3. Now, combine the dry ingredients into the wet ingredients. Give a gentle fold and mix until the fruits and nuts are well coated.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">4. Pre-heat your oven for 5 minutes at 170 degree Celsius.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">5. Line your round baking tin with parchment paper. There is a link to teach you precise way to line your tin</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">6. Pour the cake batter into the tin and give a tap. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">7. Bake the cake in the oven for 1 hour or until it is baked well. You know this when you insert a skewer to top of the cake. If it comes clean, then your cake has baked properly. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">8. Remove the baking tin from the oven and let it cool for 10 minutes.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">9. Finally, gently remove the cake from the pan and let it sit in a cooling rack until it is completely cool.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">10. I have transferred the fruitcake into the fridge by storing it in a stainless steel container. The next day, in the morning, when the cake is still firm, I cut them into desirable pieces(It was an easy cutting process when the cake is chilled).</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="text-align: justify;"><span style="font-family: "Dancing Script"; font-size: xxx-large;">Thank you</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><p style="font-family: "Times New Roman";"><span style="font-family: verdana;"></span></p><div style="font-family: "Times New Roman";"><span style="font-family: Dancing Script; font-size: x-large;">Abby </span></div></span></div>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0tag:blogger.com,1999:blog-6832873333584202153.post-26637709348450315992021-12-15T18:28:00.004-08:002022-01-14T22:46:53.847-08:00Pepparkakor 'SWEDISH GINGER SNAPS' - VERSION 1<p style="text-align: justify;"><span style="font-family: verdana;">Pepparkakor is the Swedish name for ginger snap that they usually bake during Christmas, and these cookies are so traditional and full of aromatic spices that give warmth in the cold winter time. These are not your conventional gingerbread cookies or English ginger snaps as they are made thin and crunchy. I have never heard of the cookies before, and when I stumbled across some sites, I found this unique cookies. The dough is slightly wet and sticky, and that's how it should be, and that's why it is kept in the fridge to rest overnight. The rolling of the dough has to be thin so that the cookies are crisp and crunchy. I made a mistake by rolling my second batch to normal sugar cookie thickness that took me more baking time. I recommend you to roll it thin so that it becomes like eating crackers. Give a try for this Christmas.</span></p><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQ_k9mJLs-FH0JOUPx9YwbXmmQkjLIwHaSZXhv90bqBCX86qX-D04UZXPHWAn2ATddNVmzDchzwINetvkupRTCu6ZdYmWhPtcVkUjfXru4hTgFYj0R80gVK_FZ-n57Homv3N08eHHrTWo/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="3264" data-original-width="2448" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQ_k9mJLs-FH0JOUPx9YwbXmmQkjLIwHaSZXhv90bqBCX86qX-D04UZXPHWAn2ATddNVmzDchzwINetvkupRTCu6ZdYmWhPtcVkUjfXru4hTgFYj0R80gVK_FZ-n57Homv3N08eHHrTWo/w480-h640/IMG_20211214_200851.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Dancing Script; font-size: large;">Pepparkakor 'SWEDISH GINGER SNAPS' - VERSION 1</span></td></tr></tbody></table><br /><p><br /></p><div style="text-align: justify;"><span style="font-family: verdana;"><i><b>INGREDIENTS: </b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Good quality salted butter - 150g</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Premium molasses powder - 250g</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Plain flour - 450g</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Baking soda - 1 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Plain room temperature water - 100ml</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Ground ginger - 1 tablespoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Ground ground cinnamon - 1/2 tablespoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Ground cloves - 1 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Ground cardamom - 1 teaspoon</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><br /></div><div><br /></div></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i>METHOD:</i></b></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i><br /></i></b></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;">1. First, add a good quality salted butter and molasses powder(not syrup) in a heavy bottom saucepan, and keep the flame very low. Allow everything to melt and well combine. Then, set it aside to cool. </span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;">2. In a big bowl, sift all purpose or plain flour and baking soda. Now add in all of the spice mix powder into the flour and give it a good stir. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">3. Pour in the cooled butter-molasses concoction into the dry ingredients in the big bowl and 100 ml of water. By using a wooden spoon, give it a good mix. If you find your dough dry, add little bit more water. The cookie dough will be fairly wet and sticky at this stage. Don't worry. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">4. Wrap the wet and sticky dough with a cling films plastic and keep it refrigerated for overnight.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">5. The next day, knead the dough lightly and cut the dough to 4 parts. Roll out first part of the dough on a floured surface of a wooden board. Roll it thin to about 1/8 inch or 3mm. Cut desired shapes using cookie cutter.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">6. Bake in the oven for 8 to 10 minutes, watching closely, until the cookies are baked crisp and have started to darken slightly.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">7. Cool in a rack, and store in an air tight container. </span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;"><div class="separator" style="clear: both;"><br /></div></span></div><div style="text-align: justify;"><span style="font-family: "Dancing Script"; font-size: xxx-large;">Thank you</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><p style="font-family: "Times New Roman";"><span style="font-family: verdana;"></span></p><div style="font-family: "Times New Roman";"><span style="font-family: Dancing Script; font-size: x-large;">Abby </span></div></span></div>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0tag:blogger.com,1999:blog-6832873333584202153.post-8810738496357135482021-11-26T02:08:00.004-08:002021-11-26T02:08:52.506-08:00Indian Style Tamarind Rice Paste or Puli Kaichal<p style="text-align: justify;"><span style="font-family: verdana;">At home, mother often makes Tamarind rice paste that can be stored and kept in the refrigerator for weeks. It is like a pickled spice paste with all the wonderful spicy tangy ingredients that can be prep up when you are in a hurry. When this paste is made a head, it can often be mixed with piping hot rice. It is a must to use gingerly oil or '<b><i>Nallanai</i></b>' which we call in Tamil. This type of oil is available in any Indian store. The amount of oil, red chilies and salt used may seem to be quite a lot, but they work as a preservative and flavor enhancer that keeps well in the fridge without getting spoilt. Here I have given ingredients and method to make the paste. Some other day, I will post how to mix the paste with the rice with other extra ingredients. You may also like to visit my YouTube video on how to make this paste </span><span style="text-align: left;"><span style="font-family: verdana;"><a href="https://youtu.be/1vbXTq23UPs.">https://youtu.be/1vbXTq23UPs.</a> </span></span><span style="font-family: verdana;">I hope you will try this at home. </span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQ4gDQ8Lh_CFvgWVkXuv7Q7lrDKEvuK6OhHpCEk88eXEvha7hO0CeGOvMpwUbqdHylzDUrbBcDq7rtrlGJYZSfhGxZpNLaucioA2RwMR9PoUNCusWQEkQtRSCYijeEd4BQbK2nDXtGsGc/" style="margin-left: auto; margin-right: auto;"><span style="font-family: Dancing Script;"><img alt="" data-original-height="2589" data-original-width="1215" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQ4gDQ8Lh_CFvgWVkXuv7Q7lrDKEvuK6OhHpCEk88eXEvha7hO0CeGOvMpwUbqdHylzDUrbBcDq7rtrlGJYZSfhGxZpNLaucioA2RwMR9PoUNCusWQEkQtRSCYijeEd4BQbK2nDXtGsGc/w301-h640/IMG_20211124_123815.jpg" width="301" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Dancing Script; font-size: large;">Indian Style Tamarind Rice Paste or Puli Kaichal</span></td></tr></tbody></table><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b>INGREDIENTS: </b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Tamarind - lime size</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Turmeric powder - 1 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Water - 3 cups</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Jaggery/ brown sugar - 1 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><b><i>TO MAKE SPICE POWDER:</i></b></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;">Channa dal - 1 tablespoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Fenugreek seeds - 1/2 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Dry red chili - 1</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;"><b><i>TO TEMPER:</i></b></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><span style="font-family: verdana;">Gingerly oil - 1/4 cup</span></div><div><span style="font-family: verdana;">Mustard - 1 teaspoon</span></div><div><span style="font-family: verdana;">Urad dal - 1 teaspoon</span></div><div><span style="font-family: verdana;">Channa dal - 2 tablespoons</span></div><div><span style="font-family: verdana;">Dry red chilies - 15 (broken to small pieces) (reduce it if you don't like spicy food)</span></div><div><span style="font-family: verdana;">Asafoetida - 1/2 teaspoon</span></div><div><span style="font-family: verdana;">Curry leaves - 2 sprigs</span></div><div><br /></div><div><br /></div><div><br /></div></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i>METHOD:</i></b></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i><br /></i></b></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;">1. First, take tamarind into the size of lime. Adding 3 cups of water to the tamarind and let it soak for 5 minutes. After that, squeeze tamarind in the water, and strain the tamarind water and discard the pulp.</span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;">2. In a pan, add a drop of gingerly oil, 1 tablespoon of channa dal, 1/2 teaspoon fenugreek seeds. Roast the ingredients until golden brown. Lastly, add 1 dry red chili and fry for 1 minute only as you don't want to burn the chili. Grind it to fine powder. </span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;">3. Heat a pan with gingerly oil, add mustard and allow it to sputter. Then, add urad dal and channa dal, allow them to become light brown colour. After that, add broken pieces of dry chilies, asafoetida and curry leaves. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">4. Immediately, add the tamarind water into the tempered ingredients. Let the tamarind water boil and reduce to half.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">5. When it has reduce to half, add salt (I added 1 tablespoon), jaggery or brown sugar, turmeric powder and all the grind spice powder. Let the concoction boil and thicken further. At this stage, add another 2 tablespoons of gingerly oil. Boil for 5 minutes after adding oil. When oil starts floating on the surface and it has become semi- thick paste, switch off the flame. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC1NbG5tuqnzuvLtQJKz5vSK_ToZ8GKNpV39vAZqa8sIX_UC9uTGv7TmWSXaGihQ9o_OtYD4wpCLLNjb1ny0vpLZ7AlbUZ0ZTujaH-Rv02wl0l8OctWrwdi9unoVz5mu6fyufl0_mXuIRF/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC1NbG5tuqnzuvLtQJKz5vSK_ToZ8GKNpV39vAZqa8sIX_UC9uTGv7TmWSXaGihQ9o_OtYD4wpCLLNjb1ny0vpLZ7AlbUZ0ZTujaH-Rv02wl0l8OctWrwdi9unoVz5mu6fyufl0_mXuIRF/w400-h300/IMG_20211124_122825.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: justify;"><span style="font-size: medium;">semi- thick paste</span></span></td></tr></tbody></table><br /><br /></div></span></div><div style="text-align: justify;"><span style="font-family: verdana;">6. Cool this paste and store it in an air-tight container. Keep in the refrigerator. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: "Dancing Script"; font-size: xxx-large;">Thank you</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><p style="font-family: "Times New Roman";"><span style="font-family: verdana;"></span></p><div style="font-family: "Times New Roman";"><span style="font-family: Dancing Script; font-size: x-large;">Abby </span></div></span></div><p><br /></p>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0tag:blogger.com,1999:blog-6832873333584202153.post-88073353892620147862021-11-22T01:04:00.007-08:002021-11-22T02:38:21.748-08:00Homemade Clarified Butter / Ghee<p style="text-align: justify;"><span style="font-family: verdana;">One of my friends requested to teach her how to make clarified butter or ghee at home. This method has been followed by my mother for many years to make clarified butter or ghee at home. Give a try and leave your comment here. Thanks.</span></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxIxl_4Vxy8bUk46K4WD4biVdWbm7KszUgWXDbyWWqvQmRBmVFwlWo5Lr01PV8LuLW0FN07WniN57UWPg9shg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15nBsHWCYWg8NyHMYCokMJNxbjqatpWEtWhS51WDEt0B6sin04NR2njju07A7osw1_EmJXKAfWxcAXCxkZ_gdNlJ7rh42MJgpKc-EMG53hzBRQuTh-5W8B9jbwQzADsRsnqrwMXJmJU1B/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="2589" data-original-width="1215" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15nBsHWCYWg8NyHMYCokMJNxbjqatpWEtWhS51WDEt0B6sin04NR2njju07A7osw1_EmJXKAfWxcAXCxkZ_gdNlJ7rh42MJgpKc-EMG53hzBRQuTh-5W8B9jbwQzADsRsnqrwMXJmJU1B/w301-h640/IMG_20211121_054732+%25281%2529.jpg" width="301" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Dancing Script; font-size: large;">Homemade Clarified Butter / Ghee</span></td></tr></tbody></table><br /><br /><p></p><p><br /></p><div style="text-align: justify;"><span style="font-family: verdana;"><i><b>INGREDIENTS: </b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Good quality salted butter - 1 block</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Black peppercorns - 1 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Cumin seeds - 1 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Curry leaves - a sprig</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Moringa leaves - a sprig (optional)</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><br /></div><div><br /></div></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i>METHOD:</i></b></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i><br /></i></b></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;">1. First, add a block of good quality salted butter, a teaspoon of each cumin and black peppercorns in a heated pan. Keep the flame low and gently stir it. </span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;">2. It will take some time for the butter to melt, and start boiling and sizzling. Keep the flame low as you don't want the ghee to burn. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">3. When you see the the clarified butter is changing into light brown colour, you can add curry leaves or moringa leaves. You hear the sputtering noise, and when the sound has settled, and the leaves have wilted, you may switch off the flame. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">4. Remember to remove the pan from the heat after the clarified butter reach golden brown colour, and you may find the residue underneath the clarified butter has become brown in colour too.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">5. Last step is to strain the clarified butter, and store in a bottle. You may keep this at room temperature or in the refrigerator.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;"><div class="separator" style="clear: both;"><br /></div></span></div><div style="text-align: justify;"><span style="font-family: "Dancing Script"; font-size: xxx-large;">Thank you</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><p style="font-family: "Times New Roman";"><span style="font-family: verdana;"></span></p><div style="font-family: "Times New Roman";"><span style="font-family: Dancing Script; font-size: x-large;">Abby </span></div></span></div>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0tag:blogger.com,1999:blog-6832873333584202153.post-58862832423849011992021-11-21T23:32:00.000-08:002021-11-21T23:32:25.799-08:00Beetroot Soup<p style="text-align: justify;"><span style="font-family: verdana;">This is a simple comforting beetroot soup. I have already posted beetroot soup in my blog before. But, the only difference is in the type of lentils that I used and the way I cut the beetroot. The procedure is almost the same. This soup is very light and refreshing. It can be taken with piping hot rice or even on it's own. Either way, it is still the best, especially in rainy days. </span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPI7L9ZfHxqG01V352dz-WAEwofkhTgAQBO_o9f1WVG0nzmVZ6e-T5gF6HVAzCxJlYG9yWiSvWdrZVVZn63cVaviL1D1jVP5HO8qWKjERmUeweVgZkikMEnqaGyDAe_Yed7lpMC6t7OLtv/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="1215" data-original-width="2589" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPI7L9ZfHxqG01V352dz-WAEwofkhTgAQBO_o9f1WVG0nzmVZ6e-T5gF6HVAzCxJlYG9yWiSvWdrZVVZn63cVaviL1D1jVP5HO8qWKjERmUeweVgZkikMEnqaGyDAe_Yed7lpMC6t7OLtv/w400-h188/IMG_20211118_144739+%25285%2529.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Dancing Script; font-size: large;">Beetroot Soup</span></td></tr></tbody></table><br /><br /><p></p><h3 class="separator" style="clear: both; text-align: justify;"><span style="font-size: small;"><span style="font-family: verdana;"><u><i>Ingredients:</i></u></span></span></h3><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;">Medium sized onions : 2</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;">Medium sized ripe tomatoes : 5</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;">Medium sized beetroot : 1</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;">Small green chilies : 3</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;">Toor dal : 1/4 cup</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;">Curry leaves : a sprig</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;">Turmeric powder : 1/4 tsp</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;">Water 4 cups or more</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;">Salt : as needed </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;"><br /></span></div><h3 class="separator" style="clear: both; text-align: justify;"><span style="font-size: small;"><span style="font-family: verdana;"><u><i>To Temper :</i></u></span></span></h3><div><span style="font-size: small;"><span style="font-family: verdana;">Oil : 3 teaspoons</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;">Cinnamon stick : 1 (3 inches long)</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;">Cloves : 6</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;">Star anise : 1</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;">Fennel seeds : 1 tsp</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;">Whole black peppercorns : 1/2 tsp</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;"><br /></span></div><h3 class="separator" style="clear: both; text-align: justify;"><span style="font-size: small;"><span style="font-family: verdana;"><u><i>Method :</i></u></span></span></h3><h3 class="separator" style="clear: both; text-align: justify;"></h3><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana;">1.<span style="font-size: small;"> First, rinse the toor dal 3 times until the water is clear. Cook the washed dal by adding 1/4 teaspoon of turmeric powder and 1 teaspoon of vegetable oil. You can add 4 cups water to cook the dal. Then, mashed the dal. Excess dal water will be used as a stock in the soup.</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: small;"><span style="font-family: verdana;"></span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;">2. In a pan, add 3 teaspoons of oil. After the oil is slightly hot, temper all the ingredients under "To Temper" section. The color of fennel seeds should change to light brown.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;">3. Then, fry sliced onions till translucent and immediately continue the frying process with slitted green chilies, curry leaves, roughly diced beetroot, finely chopped tomatoes and salt.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: small;"><span style="font-family: verdana;"></span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;">4. After the tomatoes turn mushy and well cooked, now mix cooked toor dal or lentils which has been mashed well and 4bcups of dal water or more if you want thinner soup.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;">5. Let it simmer for 15 minutes.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;">6. Switch off the flame and garnish with finely chopped coriander leaves.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><div><span style="font-family: verdana;"><span style="font-family: "Dancing Script"; font-size: xxx-large;">Thank you</span></span></div><div><span style="font-family: verdana;"><div style="font-family: "Times New Roman";"><span style="font-family: verdana;"><p style="font-family: "Times New Roman";"><span style="font-family: verdana;"></span></p><div style="font-family: "Times New Roman";"><span style="font-family: Dancing Script; font-size: x-large;">Abby</span></div></span></div></span></div></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRqVcpIjwOV7-3H1D-lvjXAjuMQ17IE0hKZsYUPmyyYqQOkPSN4TAIqysYLYYDWzW7q6XGT0qjoVh-ZA11AuU0S1BiMgXLMft174f1Xdt3ft8caNFbpyJXNupZelyzOm8_0-IFKv_Ln2gM/s1600/page.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0tag:blogger.com,1999:blog-6832873333584202153.post-24156404082861057502021-11-18T02:05:00.003-08:002021-11-18T02:05:53.534-08:00Mung bean flour, Cashew nuts and Clarified butter SWEET Balls (Nei Urundai)<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKM_DjJHqE8HnNexNmy2rNgmGkSEi6hId7d8H9H8pmY0QadRV6EdPLvl34Q-UwSyjTDUnN8XP2yuPhGJP1i4RCgt3EwyqTMcHIZA_uIeR12oLl1ufHBNiIvOUMWomWbBY9iRplif-R-_bf/" style="font-family: verdana; margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKM_DjJHqE8HnNexNmy2rNgmGkSEi6hId7d8H9H8pmY0QadRV6EdPLvl34Q-UwSyjTDUnN8XP2yuPhGJP1i4RCgt3EwyqTMcHIZA_uIeR12oLl1ufHBNiIvOUMWomWbBY9iRplif-R-_bf/w400-h300/IMG_20211118_144910.jpg" width="400" /></a><span style="font-family: "Dancing Script"; font-size: large;">Mung bean flour, Cashew nuts and Clarified butter SWEET Balls (Nei Urundai)</span></p><p style="text-align: justify;"><span style="font-family: verdana;"><br /></span></p><p style="text-align: justify;"><span style="font-family: verdana;">We made Nei Urundai for Diwali, and it was delicious with the nice nutty smell of homemade clarified butter and bits and pieces of cashew nuts here and there. The sweetness of the balls are just nice for us as we don't have sweet tooth. The process of making this sweet balls is as easy as ABC. The only thing that I would emphasis is that please roast your store bought Mung Bean flour though it's stated roasted in the packet. The raw smell of the flour will never give you that impeccable divine aftertaste. I strongly suggest that you should never substitute cashew nuts with other nuts because Mung Bean and cashews are marriage made in heaven. They work magic in the sweet balls. My elaboration will raise the eyebrows of many, doubting the result of this too simple ingriedients based sweet. But, don't judge a book by it's cover, give a try. The only trouble you may face is while clumping the flour mixture into balls, and that's why the clarified butter has to be heated until it's hot enough. Practice makes a man perfect is well-said. Good Luck!!</span></p><p style="text-align: justify;"><span style="font-family: verdana;"><br /></span></p><div style="text-align: justify;"><span style="font-family: verdana;"><i><b>INGREDIENTS: </b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Green Mung Bean flour - 2 cups</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Homemade clarified butter or Ghee - as needed to bind into balls</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Organic brown sugar - 1 cup</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Roasted cashew nuts pieces - a few</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i>METHOD:</i></b></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i><br /></i></b></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;">1. Here I am using store bought Mung Bean flour(BABAS brand). Although it is stated roasted in the packet, I kept the flame on low and started roasting it for a good 20 minutes to reduce the raw smell from the flour. This step is crucial.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">2. Take 1 cup of sugar and powdered it fine. Mix the roasted Mung Bean flour and powdered sugar in a wide bowl. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">3. I am using homemade clarified butter which has been made into this form using Emborg Salted Butter. You can also opt for store bought ghee which is readily available in any Indian grocery. Remember to heat the clarified butter until it is hot enough, but need not be boiling. Just heat it up until it's hot. In the same ghee, fry chopped cashew nut bits until golden brown. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">4. Pour this ghee along with the cashew pieces slowly into the flour sugar mixture. Keep mixing it with your hand, and try to clump or press it together into balls using one hand. I can't give you precise measurement for the ghee, but the thumb rule is to pour ghee little by little, along with the the process of clumping it into balls. If you pour a lot of ghee at one time, then it will become soggy and watery. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">4. The balls are then kept in an air-tight container at room temperature for a week time. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="font-family: "Dancing Script"; font-size: xxx-large;">Thank you</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><div style="font-family: "Times New Roman";"><span style="font-family: verdana;"><p style="font-family: "Times New Roman";"><span style="font-family: verdana;"></span></p><div style="font-family: "Times New Roman";"><span style="font-family: Dancing Script; font-size: x-large;">Abby</span></div></span></div></span></div>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0tag:blogger.com,1999:blog-6832873333584202153.post-8370371993736323562021-10-05T01:52:00.000-07:002021-10-05T01:52:58.853-07:00Sweet Dessert with Bottle Gourd (Bottle Gourd Halwa)<p> </p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6j2pzDieXr6E5d8GmQYQXZxtGZXCoRfmSEXvU_6rqu9wvE5XNc4-m8FdCcfvo12HD1CNKeewVLGmWYaBk4iBNIA594r_Qywvkh80w_NwovdvKIlx3o4quJb77Gsi7DqvXspSDaMw630R/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6j2pzDieXr6E5d8GmQYQXZxtGZXCoRfmSEXvU_6rqu9wvE5XNc4-m8FdCcfvo12HD1CNKeewVLGmWYaBk4iBNIA594r_Qywvkh80w_NwovdvKIlx3o4quJb77Gsi7DqvXspSDaMw630R/w400-h300/IMG_20211002_122236.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Dancing Script; font-size: large;">Sweet Dessert with Bottle Gourd (Bottle Gourd Halwa)</span></td></tr></tbody></table><span style="font-family: Dancing Script;"><br /></span><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b>INGREDIENTS: </b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Full cream milk powder - 3/4 cup</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Fresh milk - 1 1/2 cup</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Finely grated fresh young bottle gourd - 3 cups tightly packed</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Brown sugar - 3 tablespoons + 2 teaspoons</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Saffron - a small pinch</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Cardamom - 4 pods</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Chopped nuts - 2 tablespoons (optional)</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Clarified butter or ghee - 5 tablespoons</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i>METHOD:</i></b></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i><br /></i></b></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;">1. First, rinse, peel and grate bottle gourd finely. Before you cook, taste the bottle gourd, if it has sour or bitter taste, discard it and don't cook it. Sour bottle gourd will curdle the milk and bitter bottle gourd will toxify your body. Always choose freshly harvested young bottle gourd and taste it before using.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">2. In a heavy pan, add 4 tablespoons of ghee, after it has become warm, add grated bottle gourd. Using medium flame, keep stirring until all the moisture from the bottle gourd has evaporated. You have to cook bottle gourd in ghee until you don't taste the raw smell of the vegetable and also it has soften to perfection. This stage is crucial and don't take any short cut. It took me approximately 15 - 20 minutes. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">3. While frying the bottle gourd, I use another heavy deep bottom pan to cook the fresh milk, cardamom pods, saffron and I diluted 3/4 cup of full cream milk powder for extra richness and creaminess. I used low flame and continuously stirring the milk because I didn't want the milk to have any burnt taste at the bottom. I did the sautéing and boiling of milk simultaneously. The milk has to thicken and become half in quantity. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">4. So now, I have hot thickened milk and piping hot well-cooked bottle gourd. Now, pour the milk into the bottle gourd. Keeping both milk and bottle gourd hot is really necessary as to prevent the milk from curdling. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">5. Keep stirring the milk mixture on low flame until it thickens further and some moisture evaporates. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">6. Lastly, add the remaining 1 tablespoon of ghee and allow it to marry all the wonderful creamy flavor. The consistency of the halwa is slightly thick and it has to be eaten by spoon. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">7. Last step is optional. Scatter some silvered almonds and roughly chopped pistachio for extra goodness of nuttiness. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">8. Serve hot or cold. I like the combination of chocolate ice cream, potato chips and this halwa. It's a weird combo, but cocoa and salt work perfectly well as they cut down the creaminess of the halwa.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifBWGm-nRYxBl0UmWTQ8lWwPZPcmoYaaTl-lc1G0FxQ4RWpLvoEOObO4MrHwD9xp64I5j0z0QDugZUrQzwiNVT3TsxEY2ahO3-o2JADSLV3LyDWaqLQEto3QYa2O_r-Yv4KLFn9JZgUKZ0/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="2589" data-original-width="1215" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifBWGm-nRYxBl0UmWTQ8lWwPZPcmoYaaTl-lc1G0FxQ4RWpLvoEOObO4MrHwD9xp64I5j0z0QDugZUrQzwiNVT3TsxEY2ahO3-o2JADSLV3LyDWaqLQEto3QYa2O_r-Yv4KLFn9JZgUKZ0/w188-h400/IMG_20211002_122202.jpg" width="188" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></td></tr></tbody></table><br /><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><div style="font-family: "Times New Roman";"><span style="font-family: "Dancing Script"; font-size: xxx-large;">Thank you</span></div><div style="font-family: "Times New Roman";"><span style="font-family: verdana;"><p style="font-family: "Times New Roman";"><span style="font-family: verdana;"></span></p><div style="font-family: "Times New Roman";"><span style="font-family: Dancing Script; font-size: x-large;">Abby</span></div></span></div></span></div>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0tag:blogger.com,1999:blog-6832873333584202153.post-82932014327260413972021-10-05T00:53:00.002-07:002021-11-25T00:42:50.104-08:00Simple Stir Fried Shredded Cabbage with Cured Indian Chilies ( Stir Fried Cabbage with Mor Milagai)<p style="text-align: justify;"><span style="font-family: verdana;">This has to be the simplest and tastiest side dish that you can ever whip up a storm in no time. It's quick, hassle-free and simply budget friendly. What makes it so Indian is that we are using Indian pickled or cured dry chilies or we call 'Mor Milagai' in Tamil. You can buy it with all other tempering ingredients from the Indian grocery stores in your place. Pickled dry chilies are nothing but fresh green chilies like Jalapeno type to be mixed with curd/yoghurt and lots of salt, and later sun-dried for a couple of days. That's why it has to be fried in the oil until it changes to dark brown colour to release that exquisite pungent heat from the chilies. They can be pretty daunting spicy and salty, so you need to season with salt only if needed. As you cook, taste your food for salt and if you are mild spice eater go slow with the chilies. If you don't have that pickled dry chilies, you can substitute with normal dry red chilies. The taste would be slightly different, but that doesn't matter. My recipes are just providing an idea for you to come up with your innovative dishes. You can always improvise the recipes as per your taste. You just have to follow your instinct and stick to your gun when you are cooking in the kitchen. Good luck.</span></p><p style="text-align: justify;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7fDhvIlWX-GIxd9dEeEHABu0fiMyQmE0YyASwTYDfY87fQEJdp4qziZgEc4R_ySRzrZTSbUJSAYNCg3P_dVjD0Q3STFHHhKDaRXcIvwQsRQWFLsUiOv8kgdjoaUV5z4YBH7zFjiB6uxzP/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="2589" data-original-width="1215" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7fDhvIlWX-GIxd9dEeEHABu0fiMyQmE0YyASwTYDfY87fQEJdp4qziZgEc4R_ySRzrZTSbUJSAYNCg3P_dVjD0Q3STFHHhKDaRXcIvwQsRQWFLsUiOv8kgdjoaUV5z4YBH7zFjiB6uxzP/w301-h640/IMG_20210919_105304.jpg" width="301" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Dancing Script; font-size: large;">Stir Fried Cabbage with Mor Milagai</span></td></tr></tbody></table><br /><br /><p></p><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b>INGREDIENTS: </b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Finely shredded cabbage - 10 cups</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Finely sliced big red onion - 1</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Chopped garlic - 1 clove</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Grated coconut - 6 tablespoons (optional)</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Salt to taste</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><b><i><br /></i></b></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><b><i>TO TEMPER:</i></b></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><span style="font-family: verdana;">Oil - 1 tablespoon</span></div><div><span style="font-family: verdana;">Mustard - 1 teaspoon</span></div><div><span style="font-family: verdana;">Urad dal - 1 1/2 teaspoons</span></div><div><span style="font-family: verdana;">Curry leaves - a few</span></div><div><span style="font-family: verdana;">Pickled dry chili (Indian Mor Milagai) - 3 broken into pieces</span></div><div><br /></div><div><br /></div></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i>METHOD:</i></b></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i><br /></i></b></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;">1. Heat a pan with vegetable oil, add mustard and allow it to sputter, then add urad dal and broken pieces of pickled dry chilies (Indian Mor Milagai). Wait for the urad dal and pickled dry chilies to change to brown colour. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGcpTqS23PDm442gyXuqjnUAojgmj_fD2BkC0dxgh0JQIIeUI7N_et5JXHEJj4IhArUtx8lJ_Cxb_hcHaJ4Fa-HY8f3ISwosNRruImgx8CsHvkhLMg58Ip53b8mYJDnLoUGx_o-ZCXzcq/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="2589" data-original-width="1215" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGcpTqS23PDm442gyXuqjnUAojgmj_fD2BkC0dxgh0JQIIeUI7N_et5JXHEJj4IhArUtx8lJ_Cxb_hcHaJ4Fa-HY8f3ISwosNRruImgx8CsHvkhLMg58Ip53b8mYJDnLoUGx_o-ZCXzcq/w301-h640/IMG_20210919_103255+%25282%2529.jpg" width="301" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: justify;">pickled dry chilies (Indian Mor Milagai)</span></td></tr></tbody></table><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;">2. Next, chuck in sliced onion, chopped garlic and curry leaves. Sauté lightly and add shredded cabbage. </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIoxkyFGs_t9P9IeCW4BNE9VCU8oUlwijpOIS_JjJUyky-3E-QmJMGek-7POxn9gFgGDuOfFvv_PWclO5rQR_ysJTJ-n4ucHuvxWqAzXhR-ACuFv-K2ludc9HwwUi0jLnHDKxJUozQBu8A/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="2589" data-original-width="1215" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIoxkyFGs_t9P9IeCW4BNE9VCU8oUlwijpOIS_JjJUyky-3E-QmJMGek-7POxn9gFgGDuOfFvv_PWclO5rQR_ysJTJ-n4ucHuvxWqAzXhR-ACuFv-K2ludc9HwwUi0jLnHDKxJUozQBu8A/w188-h400/IMG_20210919_103245.jpg" width="188" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sliced onion and curry leaves<br /><br /></td></tr></tbody></table><div style="text-align: justify;"><span style="font-family: verdana;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKyzP6hmoXSdG4j6R1klJOQ7qTOtpFm5wg58cY0MNcVfMH8Q1iCSPJYe1TQ0apmSJyrqkkERN_G6R6dxqoq07iQYknbzUxiP1oezwKlQwE3jtI32N33zBqgGLQSq13O6Af3MAzdmc0ar3u/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="2589" data-original-width="1215" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKyzP6hmoXSdG4j6R1klJOQ7qTOtpFm5wg58cY0MNcVfMH8Q1iCSPJYe1TQ0apmSJyrqkkERN_G6R6dxqoq07iQYknbzUxiP1oezwKlQwE3jtI32N33zBqgGLQSq13O6Af3MAzdmc0ar3u/w301-h640/IMG_20210919_103320+%25281%2529.jpg" width="301" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Shredded Cabbage<br /><br /><br /><br /></td></tr></tbody></table></span><span style="font-family: verdana;">3. Give a stir with some salt added. Once, the cabbage has cooked well. Switch off the flame and sprinkle some freshly grated coconut. Mix together and serve as a side dish with any of your favorite meal.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;"><div class="separator" style="clear: both;"><br /></div></span></div><div style="text-align: justify;"><span style="font-family: "Dancing Script"; font-size: xxx-large;">Thank you</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><p style="font-family: "Times New Roman";"><span style="font-family: verdana;"></span></p><div style="font-family: "Times New Roman";"><span style="font-family: Dancing Script; font-size: x-large;">Abby </span></div></span></div>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0tag:blogger.com,1999:blog-6832873333584202153.post-59345642153700151722021-10-01T01:34:00.001-07:002021-10-01T06:21:21.037-07:00Yoghurt with Full Cream Milk Powder <p style="text-align: justify;"><span style="font-family: verdana;">My mother has been making yoghurt from Full Cream Milk Powder for forty years now. She has never run to the grocery to get a carton of yoghurt. It's always available in our fridge. This is a staple food for us. We never liked thick and creamy yoghurt as we are using it almost everyday. Our yoghurt is neither too thick nor too runny. But, this is never like the Greek yoghurt. This is just a simple rustic homemade version of yoghurt which is always tastier than the store bought one. Plus, I personally find store bought yoghurt to be having artificial thickness, you know, like added flour... Once you start making yoghurt at home, you will find the yoghurt making process to be fun, easier and satisfying. This is also a budget friendly food to make at home. The milk powder has to be Full cream not skimmed or low fat. When you add more milk powder and less water, you get thick and luscious yogurt. When the water is more and milk powder is less, the yoghurt is a bit runny.. </span></p><p style="text-align: justify;"><span><span style="font-family: verdana;">Yoghurt making may sound too simple, but I warn you it is never the way it seems to be. I have tried this for many times, sometimes, I succeed and some other times I flop very badly. The amount of starter used, </span></span><span style="font-family: verdana;">the right warm temperature and frothiness of the milk make lots of difference. This recipe works for me. Besides that, when I measure milk powder and other ingredients, I use the measuring spoons and cup measurement for precision. For this recipe, I have taken a heap of milk powder for every tablespoon. I wasn't skimping on that. The water has to be boiling. The pouring and pulling method is necessary to give the frothiness and volume to the yoghurt. Too many rules to follow? No. You just have to play with the ingredients and follow your intuition. Do give a try and let me know..</span></p><p style="text-align: justify;"><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: verdana;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xYbVFO09SEwjdLUCD2s2nnuHO5igPNfBNfe2gj26IE_SSND8nHzSiMpl8AhiUtRF1kHZTdqeBOSKGtOfhVfrZuDuxFDo_QpseTkdE2H4f7CBtJc5pphJazxdukvYBA9U0GYOr-xRw5WP/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="2589" data-original-width="1215" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xYbVFO09SEwjdLUCD2s2nnuHO5igPNfBNfe2gj26IE_SSND8nHzSiMpl8AhiUtRF1kHZTdqeBOSKGtOfhVfrZuDuxFDo_QpseTkdE2H4f7CBtJc5pphJazxdukvYBA9U0GYOr-xRw5WP/w301-h640/IMG_20211001_162550.jpg" width="301" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Full Cream Milk Powder Yoghurt</td></tr></tbody></table></span><p style="text-align: justify;"><br /></p><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b>INGREDIENTS: </b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Full cream milk powder - 10 tablespoons (heaped)</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Boiling water - 1 1/2 cups</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Starter Yoghurt - 2 teaspoons</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i>METHOD:</i></b></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i><br /></i></b></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;">1. In a bowl, measure out 10 tablespoons of full cream milk powder.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGRga6_MhmcxVVhoFZ5fm8T9O-sGfvsWyV_yzZm0PPNhA_GXJ07snE2dDnxe27Jg9VgQQKZ-EEH7MuBmkY1kFazbDXbOIHGPG21eN6ohXuqgAkSEroyEpeyJQ0nSny-BheWVQoVfGPiAtN/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="2589" data-original-width="1215" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGRga6_MhmcxVVhoFZ5fm8T9O-sGfvsWyV_yzZm0PPNhA_GXJ07snE2dDnxe27Jg9VgQQKZ-EEH7MuBmkY1kFazbDXbOIHGPG21eN6ohXuqgAkSEroyEpeyJQ0nSny-BheWVQoVfGPiAtN/w189-h400/IMG_20210928_154802.jpg" width="189" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Full cream milk powder</td></tr></tbody></table><br /><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><div class="separator" style="clear: both;"><br /></div></span></div><div style="text-align: justify;"><span style="font-family: verdana;">2. Gradually, pour 1 1/2 cups of hot boiling water onto the milk powder. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">3. Quickly, use the pouring and pulling method with two bowls or cups. You can do this process five times, and this form frothy milk which is really good for making super yoghurt.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTttTEyOVUVjKb6kuJqhh-OjA4Ml9JgYedhPQvACRxO33tZt3CzWiJwo2pehmR2QqDWAUfsqNF3n5_s8ef0XuoFI9QqTtRwrDxspafRenCyIwYh99v21asqe3k-v3BU0CtzFBxBqX2lAtG/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="2589" data-original-width="1215" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTttTEyOVUVjKb6kuJqhh-OjA4Ml9JgYedhPQvACRxO33tZt3CzWiJwo2pehmR2QqDWAUfsqNF3n5_s8ef0XuoFI9QqTtRwrDxspafRenCyIwYh99v21asqe3k-v3BU0CtzFBxBqX2lAtG/w188-h400/IMG_20211001_103537.jpg" width="188" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Milk after the pouring and pulling method</td></tr></tbody></table><br /><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">4. Then transfer the milk into a glass bowl, ensure the milk in neither too hot nor cold. It has to be warm to touch when we add starter yoghurt. The warm heat helps to active the yeast in the starter. You may add 2 teaspoons of the starter yoghurt. If you add a lot of the starter yoghurt then your yoghurt will become too sour.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">5. This milk will turn into yoghurt within 8 hours time. Put a lid to the glass bowl and leave it outside at room temperature. But sometimes, if you live in hot and humid country, it takes less than that hour for it to set. Once, after it has become yoghurt, keep it in the fridge. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWddcFs24ymeRCrE2dMNx7d2qQEwNwVHg9Xs3HvALLgzJ7ok9AKgf-3QKEl_aCLWcgoPMBOXvBx2fn4NmYyP49A0gQ_OKEnI8ghfnZQX8f6dNFpoIrYL3PxEvcnp7qiCn-61GggypfN3qI/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2589" data-original-width="1215" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWddcFs24ymeRCrE2dMNx7d2qQEwNwVHg9Xs3HvALLgzJ7ok9AKgf-3QKEl_aCLWcgoPMBOXvBx2fn4NmYyP49A0gQ_OKEnI8ghfnZQX8f6dNFpoIrYL3PxEvcnp7qiCn-61GggypfN3qI/w301-h640/IMG_20211001_162636.jpg" width="301" /></a></div><br /><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><div style="font-family: "Times New Roman";"><span style="font-family: "Dancing Script"; font-size: xxx-large;">Thank you</span></div><div style="font-family: "Times New Roman";"><span style="font-family: verdana;"><p style="font-family: "Times New Roman";"><span style="font-family: verdana;"></span></p><div style="font-family: "Times New Roman";"><span style="font-family: Dancing Script; font-size: x-large;">Abby</span></div></span></div></span></div><div style="text-align: justify;"><br /></div><p><span style="font-family: verdana;"><br /></span></p><p><br /></p>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0tag:blogger.com,1999:blog-6832873333584202153.post-4331264217381983842021-05-25T02:45:00.004-07:002021-05-25T02:45:38.985-07:00Indian Style Mini Semolina Dumplings - Rava Ammani Kolukattai<p style="text-align: justify;"><span style="font-family: verdana;">I find this breakfast to be the cutest and further more it's healthy because they are steamed dumplings. Of course, frying them with little bit of oil will take it to the next level. The dumplings are infuse in Indian tempering spices that gives nuttiness, spice and salty flavor. Sometimes, I also add shredded carrot into the dough so that it adds color and nutrient to the dish. </span></p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEo05nELCrurbPtUDdLlEJizlW-t7AjTnPjST7U0iXgtLGX3GJ_DmSgQGUV-okzvi5VdIMRgU48tHPLe93M0Ny-2aRae8bzCu6KejwdnBDvwDIWqehsjAJPLCRU-bfKQyyLCNsZYKPKiBJ/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEo05nELCrurbPtUDdLlEJizlW-t7AjTnPjST7U0iXgtLGX3GJ_DmSgQGUV-okzvi5VdIMRgU48tHPLe93M0Ny-2aRae8bzCu6KejwdnBDvwDIWqehsjAJPLCRU-bfKQyyLCNsZYKPKiBJ/" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Dancing Script; font-size: large;">Indian Style Mini Semolina Dumplings - Rava Ammani Kolukattai</span></td></tr></tbody></table><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><p></p><p style="text-align: justify;"><br /></p><div style="text-align: justify;"><span style="font-family: verdana;"><i><b>INGREDIENTS: </b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Fine semolina/ Bombay rava - 1/2 cup</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Rice flour/ Idiyappam flour - 1 cup</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Butter - 1 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Red chili powder - 1/2 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">White sesame seeds - 1/2 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Shredded carrot - 1/8 cup (optional)</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Water - 1 cup plus 1/2 cup</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Green chilies - 2 to 3</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Ginger - 1/2 inch</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Salt to taste</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><b><i>TO TEMPER:</i></b></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;">Oil - 2 teaspoons</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Mustard - 1/2 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Urad dal - 1/2 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Asafoetida - 1/4 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Curry leaves - 2 sprigs</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Grated fresh coconut - 2 </span><span style="text-align: left;"><span style="font-family: verdana;">tablespoons</span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i>METHOD:</i></b></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i><br /></i></b></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;">1. Heat a pan, add a cup of water, red chili powder, butter, white sesame seed and salt to taste. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">2. Let the water boil. Then, gradually add the semolina or Bombay rava. Stir vigorously until there is no lumps. If you find the rava is still uncooked, you may add a bit more water. Make sure the semolina is cooked well. Let it cool slightly.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">3. When the semolina is warm to touch, mix rice flour, chopped green chilies, shredded carrot (optional) and chopped ginger. Knead well into a non sticky pliable dough with enough water. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzrANZDtYKguwY0onR09SxLAZQ1_fxOKUqULWLN2QSOTwR9xXbUTJDGmPV5iEtx_8tEBXuWCRLCOjjzE-AEBLE9N4c8TxSeWHjBPjS0Ly3zsOKzF52uhcs82_a-k5tFfYW8eu5Bf5lUR_J/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzrANZDtYKguwY0onR09SxLAZQ1_fxOKUqULWLN2QSOTwR9xXbUTJDGmPV5iEtx_8tEBXuWCRLCOjjzE-AEBLE9N4c8TxSeWHjBPjS0Ly3zsOKzF52uhcs82_a-k5tFfYW8eu5Bf5lUR_J/w300-h400/image.png" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pliable dough</td></tr></tbody></table><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">4. Next, oil your hand and shape the dough into mini size balls. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3HQgu9_iQAj4LjkXrYmGHFy2ZDveRB-QvoELrqjH5j1h7gJQIEqVEGe13aDjVKcMyO2lpYla8KVgcBAPy8_PyQekmFBYus1qQ0pH_CTHuw7qc6nzf30X61KWkuf4WqRgWjW8e7vwDC0yD/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3HQgu9_iQAj4LjkXrYmGHFy2ZDveRB-QvoELrqjH5j1h7gJQIEqVEGe13aDjVKcMyO2lpYla8KVgcBAPy8_PyQekmFBYus1qQ0pH_CTHuw7qc6nzf30X61KWkuf4WqRgWjW8e7vwDC0yD/w400-h300/image.png" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mini size balls</td></tr></tbody></table><br /><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">5. Later, steam the mini balls in a steamer until the balls are cooked to perfection.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">6. In pan heat two teaspoons of oil, temper all ingredients under the 'TO TEMPER' section. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">7. Add in steamed mini dumplings into the pan, and start frying the balls until the tempering ingriedients have coated the ball well for 5 minutes. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">8. Lastly, after switching off the flame, sprinkle some fresh grated coconut and give a light toss.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">9. Serve hot for breakfast. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;"><div class="separator" style="clear: both;"><br /></div></span></div><div style="text-align: justify;"><span style="font-family: "Dancing Script"; font-size: xxx-large;">Thank you</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><p style="font-family: "Times New Roman";"><span style="font-family: verdana;"></span></p><div style="font-family: "Times New Roman";"><span style="font-family: Dancing Script; font-size: x-large;">Abby </span></div></span></div>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0tag:blogger.com,1999:blog-6832873333584202153.post-68535830504270492252021-05-25T02:30:00.003-07:002021-05-25T02:30:23.337-07:00Healthy Carrot Kheer a Refreshing and Revitalizing Drink <p style="text-align: justify;"><span style="font-family: verdana;">Carrots are full of beta carotene and they are good for your eyes. Children and adult sometimes detest carrot in their dishes, but everyone will be fond of this carrot juice or Kheer. It is a creamy refreshing beverage that's healthy and has lots of calcium too. Once in a while why not try something different to satisfy our palate. Go a head and try this drink in your kitchen with your lovely kids. </span></p><div class="separator" style="clear: both; text-align: center;"><div style="text-align: justify;"><br /></div></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7bOqBFHRfb2oex4lRSeUFo6_kYx9cDizfdjqls2OcbevOhvCPyRsbDcczt0V-dbvH8fOIPmq296_yGDBGubHD5CcC9gXz6Iy_Xx9xnQtt0WdxOCdVSyewaN1jslNynbn3agqwn1ylBvd/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="1724" data-original-width="1839" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7bOqBFHRfb2oex4lRSeUFo6_kYx9cDizfdjqls2OcbevOhvCPyRsbDcczt0V-dbvH8fOIPmq296_yGDBGubHD5CcC9gXz6Iy_Xx9xnQtt0WdxOCdVSyewaN1jslNynbn3agqwn1ylBvd/w400-h375/image.png" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Dancing Script"; font-size: x-large;">Healthy Carrot Kheer a Refreshing and Revitalizing Drink </span><br style="font-family: "Dancing Script"; font-size: x-large;" /><br style="font-family: "Dancing Script"; font-size: x-large;" /></td></tr></tbody></table><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b>INGREDIENTS: </b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Medium sized fat carrots - 3</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Full cream milk powder - 1 cup<br />Boiling water - 5 cups</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Raw almonds - 10 pieces</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Brown sugar to taste</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Cardamom - 5 pods</span></div><div style="text-align: justify;"><span style="font-family: verdana;">A pinch of saffron (optional) </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i>METHOD:</i></b></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i><br /></i></b></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;">1. Peel the skin of the carrots and wash thoroughly. Chop roughly.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: justify;"><br /></div></span></div><div style="text-align: justify;"><span style="font-family: verdana;">2. Set deep bottom pan with enough water to submerge the chopped carrots. Boil the carrots with 3 cardamom pods which I have just scrapped seeds inside leaving out the skin. This adds nice aroma to the carrot at this stage.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">3. Insert a fork to the carrot to check whether it has become nice and soft. Now when it is ready to go, place them in a jar and give a blend to form smooth orange colored paste.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvrvzGKmpYAUTK9BMgT8tCtmnpO5ZfRn5qVif2-JJrHjceCSFLKCs1yzelw0JWt1ir0ZeFugXgjyKpIO3jpRkUK9F5ZK2EVBjhqMmgdu78ntiYhYkBoWnnN_Lz0wOwONVcEHC1WTGjf5b3/" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvrvzGKmpYAUTK9BMgT8tCtmnpO5ZfRn5qVif2-JJrHjceCSFLKCs1yzelw0JWt1ir0ZeFugXgjyKpIO3jpRkUK9F5ZK2EVBjhqMmgdu78ntiYhYkBoWnnN_Lz0wOwONVcEHC1WTGjf5b3/w400-h300/image.png" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;">Brown sugar, milk and carrot paste</span></td></tr></tbody></table><div style="text-align: justify;"><span style="font-family: verdana;"></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">4. By using 5 cups of water, mix full cream milk powder and allow the milk to boil for 10 minutes. After that, add the carrot paste, a pinch of saffron and two crushed cardamom pods. Stir and let it boil for another 10 minutes.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">5. Switch off the flame. The kheer or Indian beverage can be taken hot or cold. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: "Times New Roman"; margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWUzSPwk-_S8XIwRy-hcgJH1M6ACvif7uswlaJBS9epFcMQW-g8haNOt0mn5Ps794VGYu2u9s46vmzQwizruq_1iohmowvkkd2XqAWfz1oGbAmzWZbX3eC8eoRZ9OC27C70uubNbWYtjrf/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWUzSPwk-_S8XIwRy-hcgJH1M6ACvif7uswlaJBS9epFcMQW-g8haNOt0mn5Ps794VGYu2u9s46vmzQwizruq_1iohmowvkkd2XqAWfz1oGbAmzWZbX3eC8eoRZ9OC27C70uubNbWYtjrf/w300-h400/image.png" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;">Carrot Kheer</span></td></tr></tbody></table><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;"><div class="separator" style="clear: both;"><br /></div></span></div><div style="text-align: justify;"><span style="font-family: "Dancing Script"; font-size: xxx-large;">Thank you</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><p style="font-family: "Times New Roman";"><span style="font-family: verdana;"></span></p><div style="font-family: "Times New Roman";"><span style="font-family: Dancing Script; font-size: x-large;">Abby </span></div></span></div>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0tag:blogger.com,1999:blog-6832873333584202153.post-85859070302668486122021-05-25T02:24:00.005-07:002021-05-25T02:24:52.235-07:00Arisi Upma With Basmati Rice <p style="text-align: justify;"><span style="font-family: verdana;">This dish is really apt for breakfast, and it is very commonly prepared by Indians. It's basically made of rice and Toor dal that are turn into semi-coarse grits along with other ingredients such as black peppercorns and cumin seeds. Pepper and cumin are really good for digestion and to increase your immune system. It soothes your throat infection and increase your appetite. Fresh coconut is added in the end to elevate the flavor of upma to another level. Every ingredient has it's own benefit, so using it in our breakfast will be a guarantee to a healthy lifestyle.</span></p><p style="text-align: justify;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6hZEaKeW3Ec9Yb_SwXYWODEqOaSJzhv3jVxtWwEfFbMT9vMLJiHrZ6rb4bYGXoiicyj0TNq6VRAbB81688ALsua3Q_3UBRePO72DroZSBwJBvtDVBdwHl5Xuu1zSkStjhV22l1im2AsN/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6hZEaKeW3Ec9Yb_SwXYWODEqOaSJzhv3jVxtWwEfFbMT9vMLJiHrZ6rb4bYGXoiicyj0TNq6VRAbB81688ALsua3Q_3UBRePO72DroZSBwJBvtDVBdwHl5Xuu1zSkStjhV22l1im2AsN/w400-h300/image.png" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Dancing Script; font-size: large;">Arisi Upma With Basmati Rice </span></td></tr></tbody></table><br /><p style="text-align: justify;"><br /></p><div style="text-align: justify;"><span style="font-family: verdana;"><i><b>INGREDIENTS: </b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Basmati rice - 1 cup</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Toor dal - 1 tablespoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Cumin - 1/2 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Black peppercorns - 1/2 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Water - 5 cups </span></div><div style="text-align: justify;"><span style="font-family: verdana;">Grated white coconut - 1 big handful</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Salt to taste</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b>TO TEMPER:</b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Gingerly oil - 3 tablespoons</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Mustard - 1 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Cumin - 1 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Urad dal - 1 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Channa dal - 1 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Green chili - 1</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Dry red chili - 1</span></div><div style="text-align: justify;"><span style="font-family: verdana;">A sprig of curry leaves</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Asafoetida - 1/2 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i>METHOD:</i></b></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i><br /></i></b></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;">1. First, wash rice and toor dal thoroughly for three to four times. Drain them in a colander for 15 minutes, and after that spread them onto to a clean white cotton towel to air dry leaving no water. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">2. Now, we can move to the grinding process. Take the dry rice and toor dal along with 1/2 teaspoon of cumin and black pepper into a jar and grind into a slightly coarse but not too coarse just like the semolina texture. This you can store in an air tight container for an instant upma anytime for breakfast.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ8N0VlWHosli6-9yaWSgbzKVDZX_tu2o8xivXFAVZagxkWC1HvwxVOhPlZ_5xSS11MNCjUqbz6_RWq9lzA2dmvuT6jVCp2qfXnJvpaOVHp1O9kMYmQItEXecgz-kXbKvayEJq71xVHQ-l/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ8N0VlWHosli6-9yaWSgbzKVDZX_tu2o8xivXFAVZagxkWC1HvwxVOhPlZ_5xSS11MNCjUqbz6_RWq9lzA2dmvuT6jVCp2qfXnJvpaOVHp1O9kMYmQItEXecgz-kXbKvayEJq71xVHQ-l/w400-h300/image.png" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Coarse upma grits</td></tr></tbody></table><br /></div></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">3. This is prepared for three people, so I used all the ground rice-dal grits. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">4. Heat a deep bottom pan, and start pouring 3 tablespoons of gingerly, and temper all ingredients under the 'TO TEMPER' section.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">5. Add 5 cups of water, salt to taste and grated coconut and allow the water to boil. At this stage, gradually sprinkle all the ground rice-dal mixture into the rolling water. Start stirring vigorously and continuously in order to avoid lump formation. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">6. Allow this grit to cook by closing the pan with a lid. This will make the cooking process faster. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">7. Switch off flame when the grit has absorbed all the water and seemed to be semi-dry. You can see the edges has developed oil, and it's good. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">8. Serve this hot with <a href="https://abbylakshmi.blogspot.com/2021/04/tomato-chutney-version-2.html" target="_blank">tomato chutney</a></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: justify;"><br /></div><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "Dancing Script"; font-size: xxx-large;">Thank you</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><p style="font-family: "Times New Roman";"><span style="font-family: verdana;"></span></p><div style="font-family: "Times New Roman";"><span style="font-family: Dancing Script; font-size: x-large;">Abby </span></div></span></div>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0tag:blogger.com,1999:blog-6832873333584202153.post-1806412768299562432021-05-25T02:17:00.003-07:002021-05-25T02:17:41.945-07:00Gooseberry Juice - Mulu Nellikai Juice<p><span style="font-family: verdana;">Looking for thirst quenching and yet refreshing healthy beverage to drink. Here</span><span style="font-family: verdana;"> is Gooseberry juice that is full of vitamin C that increase your immune system or I should say it's your immune booster during this pandemic. I like to add Vellam/ Jaggery/ brown sugar to sweeten the tartness in the juice. </span></p><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZTfzGOo38LSeootm-fCkJQNrZ3MOzjRmH62FLO6MeecEU-595LAJZ2PwrqjgbrTIWKqQ8IONINhMvtlWvWsyTKpT8KF6WFJFeW01G72zrOOZ4TucrkyhrFKkJ1gP4hcggcM88Ckp2L_K3/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZTfzGOo38LSeootm-fCkJQNrZ3MOzjRmH62FLO6MeecEU-595LAJZ2PwrqjgbrTIWKqQ8IONINhMvtlWvWsyTKpT8KF6WFJFeW01G72zrOOZ4TucrkyhrFKkJ1gP4hcggcM88Ckp2L_K3/w400-h300/image.png" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Dancing Script; font-size: large;">Gooseberry Juice - Mulu Nellikai Juice</span></td></tr></tbody></table><br /><br /><p></p><div style="text-align: justify;"><span style="font-family: verdana;"><i><b>INGREDIENTS: </b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Big Gooseberry - 1</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Water - 1 cup</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Vellam/ Jaggery/ brown sugar as per your taste</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i>METHOD:</i></b></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i><br /></i></b></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;">1. First wash the Gooseberry in turmeric and salt water to clean any dirt. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">2. Deseed and chop the Gooseberry into small pieces, and then add to the blender jar.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">3. Give a blend with a cup of water. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">4. Strain the juice with a filter to remove the pulp.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">5. Now you have clear juice that you can sweeten up with Vellam/jaggery/brown sugar.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: "Dancing Script"; font-size: xxx-large;">Thank you</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><p style="font-family: "Times New Roman";"><span style="font-family: verdana;"></span></p><div style="font-family: "Times New Roman";"><span style="font-family: Dancing Script; font-size: x-large;">Abby </span></div></span></div>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0tag:blogger.com,1999:blog-6832873333584202153.post-57023367004855222782021-05-25T02:09:00.002-07:002021-05-25T02:09:46.912-07:00Savory Fenugreek Coconut Milk Porridge - Vendeya Kanji<p style="text-align: justify;"><span style="font-family: verdana;">This is a delicious, warming savory coconut milk porridge that is good as a cooling agent during heatwave or summer. You can eat this porridge with a Horsegram tuvayal or Vellam or jaggery.</span></p><p></p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiohqyIYMOohgku8PGyT7Sgjo-oBEZbM1GqWbLqqjx1XbsTd-mkLyRX0p5J-0GlwR21g5cAJivK0WNxpEzPGrvdpGoShANXZG2pZbJNoZ9JQu3Ls5lw4UC7nv2jv9mav6g4oZi_c7ZMx68A/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiohqyIYMOohgku8PGyT7Sgjo-oBEZbM1GqWbLqqjx1XbsTd-mkLyRX0p5J-0GlwR21g5cAJivK0WNxpEzPGrvdpGoShANXZG2pZbJNoZ9JQu3Ls5lw4UC7nv2jv9mav6g4oZi_c7ZMx68A/w400-h300/image.png" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Dancing Script; font-size: large;">Savory Fenugreek Coconut Milk Porridge - Vendeya Kanji</span></td></tr></tbody></table><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><p></p><div style="text-align: justify;"><span style="font-family: verdana;"><i><b>INGREDIENTS: </b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><i><b><br /></b></i></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Raw rice or pacharasi - 1 cup</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Yellow moong bean/ pasiparuppu - 1 tablespoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Fenugreek - 1 teaspoon</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Garlic - 1 whole pod(Peeled and no need to chop)</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Water - 5 to 6 cups of water</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Grated coconut from 1/2 coconut</span></div><div style="text-align: justify;"><span style="font-family: verdana;">Salt to taste</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i>METHOD:</i></b></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="font-family: verdana;"><b><i><br /></i></b></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;">1. Rinse the rice thoroughly for three times. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">2. Dry roast the yellow moong bean and fenugreek. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">3. In a deep bottom pan, cook rice, fenugreek, garlic and roasted yellow moong bean with 5 to 6 cups of water until the rice is slightly mushy. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">4. There will be some water in the rice and this dish has to be semi flowing consistency. At this stage, after the rice is done switch off the flame and add salt as per your taste.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">5. Lastly, using 1/2 coconut, grate and extract thick coconut milk from it. You may use 1 cup of water to extract coconut milk. </span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">6. This coconut milk is added after switching off the flame. Stir well to combine. This porridge is served best with <a href="https://abbylakshmi.blogspot.com/2021/05/horsegram-chutney-kollu-tuvayal.html" target="_blank">horsegram chutney</a>.</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8miQM1MhFl6MnJWasYHaUbdLvGDqsn7ShjDbERsSkNdShyphenhyphenbMFc6bKV0SiADN33fU79AeiNdqNKLfP-ph7hvx2cZNXNgQGwixPCTEw9elp-H3Fvo4RrPsBWmhJkgQ73vfx3Fq4DAPt1eE/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="2589" data-original-width="1215" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8miQM1MhFl6MnJWasYHaUbdLvGDqsn7ShjDbERsSkNdShyphenhyphenbMFc6bKV0SiADN33fU79AeiNdqNKLfP-ph7hvx2cZNXNgQGwixPCTEw9elp-H3Fvo4RrPsBWmhJkgQ73vfx3Fq4DAPt1eE/w188-h400/image.png" width="188" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Savory Fenugreek Coconut Milk Porridge - Vendeya Kanji</td></tr></tbody></table><br /><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><div class="separator" style="clear: both;"><br /></div></span></div><div style="text-align: justify;"><span style="font-family: "Dancing Script"; font-size: xxx-large;">Thank you</span></div><div style="text-align: justify;"><span style="font-family: verdana;"><p style="font-family: "Times New Roman";"><span style="font-family: verdana;"></span></p><div style="font-family: "Times New Roman";"><span style="font-family: Dancing Script; font-size: x-large;">Abby </span></div></span></div>Abby Lakshttp://www.blogger.com/profile/06038432218678111436noreply@blogger.com0