tag:blogger.com,1999:blog-20544100483028791492024-02-07T02:24:03.436-08:00Ente PachakasalaJaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.comBlogger191125tag:blogger.com,1999:blog-2054410048302879149.post-27793714261239358242016-02-08T07:10:00.000-08:002016-02-08T07:12:58.772-08:00Unakka Chemmeen Charu Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<u><b><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></span></b></u><br />
<u><b><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Ingredients:</i></span></span></b></u><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Dried Chemmeen (Prawns): 200 gm</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Raw Banana: 1 small</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Small onion chopped: 5-6 nos</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Green chili slitted: 3-4nos</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Raw Mango: 1 small</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Cocum: 1 small</i></span><br />
<br />
<u><b><i><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">For Grinding</span></span></i></b></u><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Coconut Grated: 1cup </i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Red chilli powder: 2 tbsp</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Coriander Powder: 1/2 tbsp </i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Turmeric Powder: 1 tsp</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Salt: to taste</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i></i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span>
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<b><u><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Seasoning:</i></span></span></u></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Mustard Seeds: 1 tsp</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Oil</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Red chilli flakes: 2 nos</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Curry Leaves </i></span><br />
<br />
<b><u><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Method:</i></span></span></u></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Clean the shrimps and set aside. </i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Grind together coconut, red chili powder, coriander powder, turmeric powder and salt to a smooth paste. </i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Add the grinded paste in a manchatti, pour one cup water. </i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Add chemmeen, banana, small onion, green chili, mango and cocum to this and transfer this to stove. </i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Cover and cook in low flame for 10-15 minutes or till the gravy turns thick. </i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span class="Apple-style-span">Heat oil in a pan, add mustard seeds, then add red chili and curry leaves, fry well.</span></i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span class="Apple-style-span">Pour this seasoning over the curry.</span></i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span class="Apple-style-span">Serve with hot rice. </span></i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span class="Apple-style-span"> </span> </i></span><br />
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Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com2tag:blogger.com,1999:blog-2054410048302879149.post-58418884206727416272015-12-28T01:04:00.002-08:002015-12-28T01:04:26.444-08:00Chicken Cutlet<div dir="ltr" style="text-align: left;" trbidi="on">
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<u><i><b><span style="font-size: large;">Ingredients:</span></b></i></u><br />
Chicken: 500 gm<br />
Potato: 2 medium<br />
Onion: 2 big<br />
Ginger chopped: 2 tbsp<br />
Garlic chopped: 2 tbsp<br />
Green chilli chopped: 6 nos<br />
<br />
Garam masala: 2 tsp<br />
Fennel seed powder: 1/2 tbsp<br />
Pepper powder: 1 tbsp<br />
Turmeric powder: 1 tsp<br />
Salt: to taste<br />
Bread crumbs: 1 cup <br />
Egg white: 2 <br />
<br />
Oil: For frying<br />
Coriander leaves chopped: 1 tbsp<br />
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<u><i><b><span style="font-size: large;">Method:</span></b></i></u><br />
Pressure cook the potatoes till soft and peel the skin, mash them with a spoon.<br />
Cook the chicken with little bit water, pepper powder and salt. Cook untill all the water evaporates.<br />
Chop the chicken finely or mince in a food processor. <br />
Heat oil in a pan, add green chilli,
ginger, garlic and curry leaves saute for 2-3 minutes.<br />
Add onion, fry till it become golden color.<br />
Add garam masala, fennel seed
powder, pepper powder and turmeric powder.<br />
Add the chopped chicken pieces. saute for 2-3 minutes<br />
Remove from fire, Allow the mixture to cool.<br />
Add the mashed potatoes, mix well with your hands.<br />
Divide this mixture into small balls and flatten
it lightly with your hand or make any shapes you like.<br />
Beat the egg white with a fork, add a pinch of salt and pepper powder. <br />
Dip them in egg white and roll them into bread crumbs.<br />
Heat oil in a pan, Deep fry till golden color.<br />
Serve hot with sauce or salad. <br />
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Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com0tag:blogger.com,1999:blog-2054410048302879149.post-33200931776471149672015-12-12T06:44:00.000-08:002015-12-12T06:44:50.525-08:00Chocolate Eclairs<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;"><u><i><b>Pastry Cream</b></i></u></span><br />
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<u><i><b><span style="font-size: large;">Ingredients:</span></b></i></u><br />
Butter: 15 gm<br />
Egg Yolks: 4 nos<br />
Vanilla Essence: 1 tsp<br />
Sugar: 1/3 cup<br />
Cornstarch: 1/3 cup (40 gm)<br />
Milk: 2 cups<br />
<br />
<u><i><b><span style="font-size: large;">Method: </span></b></i></u><br />
Mix together egg and sugar till soft. Add cornstarch, mix with spatula.<br />
Pour milk to another pan, allow to boil.<br />
Pour about a third of the hot milk over the egg yolks mixture, mix well.<br />
Pour the whole mixture over the milk. Bring to a boil, stir until thickens.<br />
Add 2 tsp vanilla extract. Mix well. Allow to cool for 10 minutes.<br />
Add 1 tbsp unsalted butter. Mix well.<br />
Cover it with kling foil and set aside until ready to use.<br />
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<span style="font-size: x-large;"><u><i><b>Choux Pastry (Cream Puff)</b></i></u></span><br />
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<u><i><b><span style="font-size: large;">Ingredients:</span></b></i></u><br />
Egg: 4 nos<br />
Water: 100 ml<br />
Milk: 100 ml<br />
Salt: 1/2 tsp<br />
Flour: 125 gm<br />
Sugar: 2 tsp<br />
Butter: 80 gm (5 1/2 tbsp)<br />
<br />
<u><i><b><span style="font-size: large;">Method: </span></b></i></u><br />
Pre-heat the oven to 180 degree for 10 minutes.<br />
Pour milk to a pan, Add water to this followed by salt and sugar.<br />
Then add butter and bring to a boil.<br />
Remove from fire and add sifted flour. Mix well till the dough remove from sides.<br />
Cook again for 3-4 in low flame.<br />
Add eggs one by one. Mix with wooden spoon.<br />
Fill the dough in piping bag. Pipe the dough into 4 or 5 inch long strips.<br />
Bake the choux in 180 degree C for 40 minutes.<br />
After the ten minutes open the oven door slightly to escape the steam.<br />
Bake the rest of 30 minutes with the oven door slightly ajar untill golden, remove from the oven and allow to cool completely.<br />
Prick with a skewer to release steam.<br />
Use a 1/2 inch tip (make a small hole with the tip in the top/bottom) and fill with cornstarch.<br />
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<u><i><span style="font-size: x-large;"><b>Chocolate Glaze</b></span></i></u><br />
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<u><i><b><span style="font-size: large;">Ingredients: </span></b></i></u><br />
Chocolate: 200 gm<br />
Whipping Cream: 155 gm<br />
<br />
<u><i><b><span style="font-size: large;">Method: </span></b></i></u><br />
Chop the chocolate to thin slices.<br />
Pour whipping cream in a pan.<br />
Place over medium heat for a few minutes to get hot.<br />
Pour this over the chocolate slices. Let rest for 1-2 minutes.<br />
Mix well with a spatula. stir until dissolved completely.<br />
Dip each choux in chocolate ganache.<br />
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Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com1tag:blogger.com,1999:blog-2054410048302879149.post-3519763827275978622015-11-03T12:15:00.000-08:002015-11-03T12:15:42.742-08:00Kathrikka (Brinjal) Mezhukkupuratti<div dir="ltr" style="text-align: left;" trbidi="on">
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<ul style="text-align: left;">
<li><u><i><b><span style="font-size: large;">Ingredients:</span></b></i></u></li>
</ul>
Brinjal/Vazhuthanaga: 4 medium cut into lengthwise<br />
Onion: 1 small<br />
Green chilli: 2-3 slitted<br />
Turmeric powder: 1/4 tsp<br />
Curry leaves: <br />
Salt: to taste <br />
Mustard seeds: 1/2 tsp<br />
Red chilli: 1 nos<br />
Oil: <br />
<br />
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<ul style="text-align: left;">
<li><u><i><b><span style="font-size: large;">Method: </span></b></i></u></li>
</ul>
Heat oil in a pan, splutter mustard seeds, add curry leaves and red chilli. Saute for few seconds. <br />
Add onion and green chilli, saute for 2-3 minutes.<br />
Add brinjal pieces.<br />
Then add turmeric powder and salt.<br />
Cover and cook for 2-3 minutes. Remove lid and cook uncovered till the brinjal turn soft.<br />
<br />
Note: Keep the brinjal in salt water for 05-10 minutes to avoid browning, water will turn brown color. Then drain all the excess water. <br />
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Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com2tag:blogger.com,1999:blog-2054410048302879149.post-64784281838347148062015-10-28T01:53:00.002-07:002015-10-28T01:53:52.589-07:00Thenga Aracha Fish Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<ul style="text-align: left;">
<li><span style="font-size: large;"><u><i><b> Ingredients:</b></i></u></span></li>
</ul>
Fish: 10-12 pcs (I used Sardines)<br />
Tomato chopped<span id="goog_1142644982"></span><span id="goog_1142644983"></span>: 1 no small<br />
Coconut Scrapped: 1/2 cup<br />
Shallots chopped: 1 tbsp <br />
Ginger chopped: 3/4 tbsp<br />
Garlic chopped: 1 tbsp<br />
Green chilli slitted: 2-3 nos<br />
Red Chilli Powder: 1 tbsp<br />
Coriander Powder: 1/2 tbsp <br />
Turmeric Powder: 1/2 tsp<br />
Kudumpuli/Cocum: 1 no<br />
Oil: <br />
Curry Leaves:<br />
<br />
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<br />
<ul style="text-align: left;">
<li><span style="font-size: large;"><u><i><b>Method:</b></i></u></span></li>
</ul>
Wash and soak kudumpuli in water.<br />
Grind together coconut, shallots, giner, garlic, turmeric powder, red chilli powder, coriander powder to a smooth creamy paste. Add 1 tbsp water while grinding.<br />
Pour oil in a manchatti/pan, add curry leaves.<br />
Add the ground paste, fry till the raw smell goes away.<br />
Add tomato, fry till the tomatoes turn mushy.<br />
Pour 1 cup water.<br />
Add cocum and slitted green chillis.<br />
When the gravy starts boiling, add fish pieces.<br />
Cook till the gravy turns thick. Remove from fire, add curry leaves.<br />
Serve with rice or appam.</div>
Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com6tag:blogger.com,1999:blog-2054410048302879149.post-87626817870839041082015-10-22T00:52:00.000-07:002015-10-22T00:52:02.549-07:00Royal Falooda<div dir="ltr" style="text-align: left;" trbidi="on">
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<ul style="text-align: left;">
<li><span style="font-size: large;"><u><i><b>Ingredients:</b></i></u></span></li>
<li><span style="font-size: large;"><u><i><b>Servings: 8-10 </b></i></u></span></li>
</ul>
Milk: 1/2 ltr + 1 cup<br />
Sugar: 2 tbsp<br />
Semiya/Vermicelli:1 cup<br />
Basil seed/ Sabja Seed: 2-3 tbsp<br />
Sago pearls/Chouvari: 2-3 tbsp (optional)<br />
Vimto/Rooh-Afza Syrup: 11/2 tbsp<br />
Strawberry Jelly: 200 gm<br />
Banana : 2 big cut into small cubes<br />
Green Apple chopped: 1 no<br />
Vanila/Pista Ice cream<br />
Crushed Cashew Nut: 10 nos<br />
Sliced Almond: 1 tbsp<br />
Corn Flakes: 1 tbsp<br />
Pinapple Essence: 2-3 dros <br />
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<br />
<ul style="text-align: left;">
<li><u><i><b><span style="font-size: large;">Method:</span></b></i></u></li>
</ul>
<ul style="text-align: left;">
<li> Make Jelly as per the instruction on the cover and refrigerate till set. </li>
<li>Soak the basil seed in luke warm water and set aside for 15-20 minutes. </li>
<li>Combine sugar and milk in a pan, bring to a boil, pour 1 1/2 tbsp vimto or rooh afza when the milk is completely cool, mix well n transfer to fridge.</li>
<li>In a pan fry vermicelli till golden brown, Boil 1/2 cup milk in a deep bottom pan, add vermicelli followed by sugar. Cook the vermicelli till soft. Pour the rest of the 1/2 cup milk to the vermicelli. Cook for 1-2 minutes. Remove from fire, add pineapple essence. Transfer to fridge. </li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-size: large;"><u><i><b>Assembling:</b></i></u></span></li>
</ul>
Take a tall glass and add 2 tbsp jelly on the
bottom. Place 1 tbsp Basil seed on the top followed by a hand full of banana and apple then next
layer add 1 tbsp sago pearls and 11/2 tbsp vermicelli. Next Pour 3-4 tbsp of milk. Finally add
1 or 2 scoop ice cream on the top. Garnish with pistachios, Cashews,
Almonds and Cornflakes. Serve immediately... Enjoyyy<br />
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Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com4tag:blogger.com,1999:blog-2054410048302879149.post-10446269505449212652015-10-18T01:05:00.000-07:002015-10-18T01:05:49.552-07:00Chembu Asthram<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><ul style="text-align: left;">
<li><span style="font-size: large;"><u><i><b>Ingredients: </b></i></u></span></li>
</ul>
Chembu/ Colocasia: 3 big<br />
Green chilli: 2 nos<br />
Chilli powder: 1 tsp<br />
Turmeric powder: 1/4 tsp<br />
Salt: to taste<br />
Kudumpuli/ Cocum: 1 no<br />
Water: <br />
<br />
<ul style="text-align: left;">
<li><u><i><b><span style="font-size: large;">For Grinding:</span></b></i></u></li>
</ul>
Coconut: 1 cup<br />
Cumin seed: 1 tsp<br />
Small onion: 2 nos<br />
<br />
<ul style="text-align: left;">
<li><u><i><b><span style="font-size: large;">Seasoning: </span></b></i></u></li>
</ul>
Mustard seeds: 1 tsp<br />
Small onion chopped: 1 no<br />
Dry red chili: 2-3 nos<br />
Curry Leaves:<br />
Oil: 1 tbsp <br />
<br />
<ul style="text-align: left;">
<li><u><i><b><span style="font-size: large;">Method: </span></b></i></u></li>
</ul>
<ul style="text-align: left;">
<li>Grind together coconut, cumin seed and small onion to a smooth paste and keep aside. </li>
</ul>
<ul style="text-align: left;">
<li>Clean and cut the colocasia into medium sized cubes. Cook the colocasia with green chilli, chilli powder, turmeric powder, salt, cocum and enough water. Cook till the colocasia turn soft. </li>
<li>Add the grinded paste to the colocasia. Cover and cook for 5-10 minutes. Remove from fire.</li>
<li>Heat oil in a kadai, splutter mustard seeds, small onion, red chilli and curry leaves. Add this seasoning over the curry. Serve with rice.</li>
</ul>
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Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com1tag:blogger.com,1999:blog-2054410048302879149.post-3670407910326443752015-10-11T03:40:00.000-07:002015-10-11T03:40:04.977-07:00Banana Stuffed Love Letter Crepes/ Kiliyappom<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><u><i><b>Ingredients:</b></i></u></span><br />
Maida/All purpose flour: 1 cup<br />
Egg: 1 no lightly beaten<br />
Water:1-1 1/4 cup<br />
Salt: to taste<br />
Sugar: 1/2 tbsp<br />
Oil<br />
<br />
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<br />
<u><i><b><span style="font-size: large;">Ingredients for Stuffing:</span></b></i></u><br />
Banana: 2 big cut into tiny pieces<br />
Scrapped coconut: 3/4 cup<br />
Sugar: 1tbsp<br />
Crushed Cardamom: 1-2 nos<br />
Salt: a small pinch<br />
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<br />
<u><i><b><span style="font-size: large;">Method: </span></b></i></u><br />
In a bowl mix together banana, coconut, sugar, salt and cardamom, keep aside.<br />
In other bowl mix all purpose flour, water, sugar, salt and egg. Transfer to a mixer, blend to a smooth paste. <br />
Heat a non stick pan, sprinkle little oil.<br />
Pour a big spoon full of batter to the center, spread lightly with the spoon.<br />
Flip the other side when one side cooked.<br />
Place 11/2 tbsp banana mix in the center and roll it. Cook until both sides turn golden brown. </div>
Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com1tag:blogger.com,1999:blog-2054410048302879149.post-87410730055025318762015-09-25T13:19:00.000-07:002015-09-25T13:21:51.847-07:00Semiya Payasam<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CNkOEN-jMarUXTJ8z3ZhOPXMTSKWOyIg2fPt_3isgztDGneDKliDURGGPYFCbORbKdp5luK16kkiZ2aYR-b4MyLJWK1kK4XA6CXEVGH8ITeNWJOBZNPzpzYuuGhRJN3lYzhSianhyZKF/s1600/27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CNkOEN-jMarUXTJ8z3ZhOPXMTSKWOyIg2fPt_3isgztDGneDKliDURGGPYFCbORbKdp5luK16kkiZ2aYR-b4MyLJWK1kK4XA6CXEVGH8ITeNWJOBZNPzpzYuuGhRJN3lYzhSianhyZKF/s640/27.jpg" width="640" /></a></b></span></div>
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<span style="font-size: large;"><u><i><b>Ingredients: </b></i></u></span><br />
Vermicelli: 250 gm<br />
Milk: 1 ltr + 1 cup<br />
Water: 3/4 cup <br />
Sugar: 1-2 tbsp<br />
Sago Pearl: 1/4 cup<br />
Ghee: 1 tbsp <br />
Condensed milk: 150 gm<br />
Salt: a small pinch<br />
<br />
<span style="font-size: large;"><u><i><b>For Garnishing</b></i></u></span><br />
Cashew nut: 2 tbsp<br />
Raisins: 2 tbsp<br />
Cardamom crushed : 3-4 pcs<br />
Ghee: 1 tbsp<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBus8JVpgPTISjU5L7ejfnSROL27Xr3dzCB1cew0tZUi7jg-sWqE_pBu6ZvggnPZe1wuEj_nvwZhAlccDduZ0OiPl6yIWAW52nB1m_386z2jXugMLjETKvWBg0XeZbusLJ9udtIasY9WS/s1600/29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBus8JVpgPTISjU5L7ejfnSROL27Xr3dzCB1cew0tZUi7jg-sWqE_pBu6ZvggnPZe1wuEj_nvwZhAlccDduZ0OiPl6yIWAW52nB1m_386z2jXugMLjETKvWBg0XeZbusLJ9udtIasY9WS/s640/29.jpg" width="640" /></a></div>
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<span style="font-size: large;"><u><i><b>Method</b></i></u></span><br />
Wash and drain the sago pearls. Cook the sago pearl with enough water, again drain all water and set aside.<br />
Heat ghee
in a pan, fry the vermicelli till light brown.<br />
Combine milk, water and condensed milk and sugar, Bring to a boil.<br />
Add the vermicelli to the milk. Lower the flame. Keep stirring.<br />
Add the cooked sago pearls. Turn off the flame when the payasam turned thick and vermicelli cooked well.<br />
Pour the remaining 1 cup milk to the payasam and cook for 4-5 minutes.<br />
Add the salt and crushed cardamom.<br />
Heat ghee in a pan, fry cashew nut and raisins till golden brown and add to the
payasam along with the ghee. Remove from fire. Serve hot.<br />
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Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com2tag:blogger.com,1999:blog-2054410048302879149.post-52865932386063635152015-09-16T02:32:00.004-07:002015-09-16T02:32:53.804-07:00Olan<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZ5KSblsBRd16ik4YOLOQA9pWaZOKCoB133cExCvQ9nn7i5uHOsgHKiFZn9ivA7ulYWPvx3JDvy4h78DceUkcEW4TCzDMoWMcWXD8fSu7uB7hyphenhyphenHK1bLEZ7X3nHdy6gLf1AnAhKoEsxdzR/s1600/21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZ5KSblsBRd16ik4YOLOQA9pWaZOKCoB133cExCvQ9nn7i5uHOsgHKiFZn9ivA7ulYWPvx3JDvy4h78DceUkcEW4TCzDMoWMcWXD8fSu7uB7hyphenhyphenHK1bLEZ7X3nHdy6gLf1AnAhKoEsxdzR/s640/21.jpg" width="570" /></a></div>
<span style="font-size: large;"><u><i><b>Ingredients: </b></i></u></span><br />
Yard Long beans/ Neelan payar: 4-5 nos<br />
Red Chouri/ Van payar: 1/4 cup<br />
Ash Gourd/ Kumbalanga: 1/2 cup, cut into thin slices<br />
Green chilli: 3-4 nos<br />
Thick Coconut milk: 1/2 cup<br />
Thin coconut milk: 1 cup<br />
Coconut oil: 1/2 tbsp<br />
Curry Leaves<br />
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<br />
<u><i><b><span style="font-size: large;">Method:</span></b></i></u><br />
Wash and soak the red
chouri beans in water for around one hour, cook with enough water and
salt. drain the excess water.<br />
Cook together ash gourd, long beans, thin coconut milk and salt, cover and cook in low flame for 10-15 minutes or till the vegetables cooked.<br />
Add the cooked vanpayar and stir well. Pour the thick coconut milk and cook for another 1-2 minutes, do not boil. Remove from fire.<br />
Add the curry leaves also pour 1/2 tbsp coconut oil over the curry. Serve with rice. <br />
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Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com1tag:blogger.com,1999:blog-2054410048302879149.post-78559276829027488342015-09-13T03:25:00.001-07:002015-09-13T03:34:20.937-07:00Ada Pradaman<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtEk7bgGRvLDm5mdCp7X1XQ7_slgOQhPJgxx9xO12h682Gm9pBBatwyOYXvL64eYQOKjI52mKrza51okM8YxyqfMs3z3645TjmkuQfuMIFOBhS4CBP9pIBZhjBPTVWwUSpGBrKGHiToHg2/s1600/124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtEk7bgGRvLDm5mdCp7X1XQ7_slgOQhPJgxx9xO12h682Gm9pBBatwyOYXvL64eYQOKjI52mKrza51okM8YxyqfMs3z3645TjmkuQfuMIFOBhS4CBP9pIBZhjBPTVWwUSpGBrKGHiToHg2/s640/124.jpg" width="640" /></a></div>
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<span style="font-size: large;"><u><i><b>Ingredients:</b></i></u></span><br />
Ada: 400-500 gm<br />
Jaggerry: 1 cup<br />
Sago/Chauvary: 3-4 tbsp<br />
Thick Coconut milk: 1 1/2 cup <br />
Thin Coconut milk: 3 1/2 cup<br />
Cashew Nut: 3-4 tbsp<br />
Raisin: 2-3 tbsp<br />
Tiny Coconut slices: 3 tbsp<br />
Dry Ginger:1/2 tsp<br />
Cardamom crushed: 1/2 tsp<br />
Jeerakom/Cumin seed: 1/4 tsp <br />
Ghee: 2 + 1+ 2 tbsp<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtIMrRYWK7GV3zdaYGuEcbcmXXofYH8AtjcRgivcoAENIjD-aSComlynthy0hVjniz1Bn5QqDlsa_988ItqQwb_X370e3UtunygOWiZsIcXBxDVhyQhJmBFb-0JTSfjUfPYZc159VHCwj/s1600/122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtIMrRYWK7GV3zdaYGuEcbcmXXofYH8AtjcRgivcoAENIjD-aSComlynthy0hVjniz1Bn5QqDlsa_988ItqQwb_X370e3UtunygOWiZsIcXBxDVhyQhJmBFb-0JTSfjUfPYZc159VHCwj/s640/122.jpg" width="552" /></a></div>
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<br />
<span style="font-size: large;"><u><i><b>Method:</b></i></u></span><br />
Dissolve jaggery in a pan, strain the impurities(you can adjust the sweetness according to your taste). Cook the ada with 2-3 cups water or cook as per the instructions shown in the cover. Drain the excess water, rinse the ada in cold water. Cook the sago with enough water. When the sago turned transparent, remove from fire. Drain and keep aside. Add 2 tbsp Ghee in a deep bottom pan/ Uruli, Fry ada in low flame for 05-10 minutes.Stir continuously. Pour the melted jaggery. stir well, add 1 tbsp ghee. Pour the thin coconut milk to the ada. Cook for around half n hour or till it becomes thick. Add the cooked sago pearls. Then pour the thick milk to this and stir well, do not boil. Add the crushed cardamom. Remove from fire. In another pan add 1-2 tbsp ghee, fry coconut slices till golden color, In the same pan, fry cashew till golden color, then fry raisin. Add the fried items along with the ghee into the cooked pradaman, mix well. Serve hot...<br />
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Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com1tag:blogger.com,1999:blog-2054410048302879149.post-77702745832728475012015-08-26T01:42:00.000-07:002015-08-26T01:42:00.136-07:00Thuvara Parippu Thoran<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><b><u><br /></u></b></span>
<span style="font-size: large;"><b><u>Ingredients:</u></b></span><br />
Toor dal/ Thuvara Parippu: 1 cup<br />
Grated coconut: 1/4 cup<br />
Garlic: 2-3 nos <br />
Red chilly: 6-8 nos<br />
Shallots: 10-12 nos<br />
Turmeric powder: 1 tsp<br />
Salt: to taste<br />
Mustard seeds; 1 tsp<br />
Curry leaves:<br />
oil: 1 tbsp<br />
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<b><u><span style="font-size: large;">Method:</span></u></b><br />
Coarsely grind Coconut, red chilli, shallots and garlic. Cook dal with enough water, add turmeric powder and salt. When all the water evaporates, add the grinded items and cover with cooked dal. cover it with lid and cook till the raw smell goes. Remove from fire. Pour some oil in another kadai, splutter mustard seeds, add curry leaves. Pour this seasoning over the dal. <br />
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Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com1tag:blogger.com,1999:blog-2054410048302879149.post-56644135093808705072015-07-20T05:18:00.000-07:002015-07-20T05:18:38.259-07:00Bread Sausage Rolls<div dir="ltr" style="text-align: left;" trbidi="on">
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<h2 style="text-align: left;">
<u><b><span style="font-weight: normal;"><i>Ingredients:</i></span></b></u></h2>
<i>Bread Slices: 5 Nos (Big Size/if it is small 2 pieces)</i><br />
<i>Sausage: 5 Nos</i><br />
<i>Bread Crumbs: 1 cup</i><br />
<i>Milk: 1 cup</i><br />
<i>Egg White: 2 egg</i><br />
<i>Salt: to taste</i><br />
<i>Oil: for frying </i><br />
<h2 style="text-align: left;">
<u><i><b>Method: </b></i></u></h2>
<i>Beat the egg white well, add a small pinch of salt to the mixture. Cut and remove the edges of the bread. Take bread, dip the bread slice lightly into the milk (it makes the bread soft and easy to roll). Roll the bread slices with sausage (you can fry the sausage before rolling). Dip each roll in egg white and then to the bread crumbs. Heat oil in a pan, fry till the roll turns golden color. Serve with ketchup...</i><br />
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Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com0tag:blogger.com,1999:blog-2054410048302879149.post-80508905815626549512015-06-03T01:39:00.000-07:002015-06-03T01:41:40.292-07:00Broccoli Thoran<div dir="ltr" style="text-align: left;" trbidi="on">
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<h2 style="text-align: left;">
</h2>
<h2 style="text-align: left;">
<span style="font-size: large;"><u><i><span style="font-weight: normal;">Ingredients: </span></i></u></span></h2>
Broccoli: 2 cup<br />
Grated Coconut: 3/4 cup<br />
Green chili: 4-5 nos<br />
Onion Medium sized: 1 no<br />
Curry Leaves: 1 no<br />
Salt: to taste<br />
Oil: 1 tbsp<br />
Mustard Seeds:1 tsp<br />
Red chili: 2-3 nos <br />
Turmeric powder: 1/2 tsp<br />
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<h2 style="text-align: left;">
<span style="font-size: large;"><u><i><b>Method: </b></i></u></span></h2>
Mix together broccoli, turmeric powder, salt and grated coconut. Heat oil in a pan, splutter mustard seeds, add red chili and curry leaves, when curry leaves turns crisp, add the onion, fry well. Add the broccoli mix, cover and cook the mixture on low flame for 5-10 minutes or till done. Open the lid and fry till the mixture turns dry. <br />
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Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com4tag:blogger.com,1999:blog-2054410048302879149.post-25812855530497131932015-02-20T22:40:00.000-08:002015-02-21T04:12:26.072-08:00Orange Milk Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuxpR7_xK7kTrqUBmpLZ8zQCOYjFdJVi8oMSYmQYV-RV23Vv3izOiOSqTMdlS3IGnwMplagXLUgByyyvT38TcZNHhL-e2MxSXsxVofmi5t9zaTFyPjMybm3uwWuCYvX8jSlrRcclK_gmov/s1600/0614f37cf01243f8b805fa93059e785c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuxpR7_xK7kTrqUBmpLZ8zQCOYjFdJVi8oMSYmQYV-RV23Vv3izOiOSqTMdlS3IGnwMplagXLUgByyyvT38TcZNHhL-e2MxSXsxVofmi5t9zaTFyPjMybm3uwWuCYvX8jSlrRcclK_gmov/s1600/0614f37cf01243f8b805fa93059e785c.jpg" height="428" width="640" /></a></div>
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<b><i><u><span style="font-size: large;">Ingredients: (For pudding Base)</span></u></i></b><br />
<div>
Milk: 1 ltr</div>
<div>
Condensed milk: 1 1/2 cup</div>
<div>
Agar Agar/ China Grass: 10 gm </div>
<div>
Vanilla Essence: 2 drops</div>
<div>
Orange Essence: 1 tsp</div>
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<div>
<span style="font-size: large;"><b><i><u>Method: </u></i></b></span></div>
<div>
Soak Agar Agar in water for 10 minutes, drain and keep aside. Combine milk and condensed milk, stir well. Place a heavy bottomed saucepan on medium heat, bring to boil. Add the soaked agar agar to the boiling milk. Keep stirring till the china grass fully dissolved in milk. Remove from fire, add vanila essence. Pour the milk to a glass dish, let the mixture cool down at room temperature. Transfer the bowl to refrigerator for 1 hr or till set. </div>
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<span style="font-size: large;"><b><i><u>Ingredients: (For Topping)</u></i></b></span></div>
<div>
Orange: 3 big</div>
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Cornflour: 1tbsp</div>
<div>
Orange Essence: 2 drops</div>
<div>
Sugar: 2 tbsp</div>
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Water</div>
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<span style="font-size: large;"><b><i><u>Method:</u></i></b></span></div>
<div>
Squeeze orange juice. Dissolve sugar in orange juice, strain through a strainer. Place a heavy bottomed saucepan on medium heat, bring to boil in low flame. When the juice starts boiling, pour the cornflour mixture. Remove from fire when the mixture turns thick. add orange essence. Let the mixture cool at room temperature, pour the mixture over the milk pudding. Chill in the refrigerator for 1hr or till set.</div>
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Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com3tag:blogger.com,1999:blog-2054410048302879149.post-24532629651922423182015-01-22T22:44:00.000-08:002015-01-22T11:45:17.673-08:00Chocolate Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-size: large;"><b><i><u><br /></u></i></b></span>
<span class="Apple-style-span" style="font-size: large;"><b><i><u>Ingredients:</u></i></b></span><br />
Al purpose flour: 1 1/2 cup<br />
Powdered sugar: 1 1/4 cup<br />
Coca powder: 1 cup<br />
Coffee powder: 1/2 tbsp<br />
Boiled water: 1/4 cup<br />
Baking powder: 11/2 tsp<br />
Baking soda: 1 1/2 tsp<br />
Salt: 1 tsp<br />
Vegetable oil: 3/4 cup<br />
Vanilla essence: 1+ 2 drop<br />
Egg: 3 nos<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbD0HmrKOCtAiN_2h-Ct1cpQ1tI4lSFnJHuuBor5Jdrj7pX77DAWyW_jQ2xucr9VjUQVWqOQso3A4cOyTZT5ANLSZlp5S300_KuZviuxxA51mZOdIGr71fO7neIMFdcWw40Q_TyiuEzDc/s1600/j2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbD0HmrKOCtAiN_2h-Ct1cpQ1tI4lSFnJHuuBor5Jdrj7pX77DAWyW_jQ2xucr9VjUQVWqOQso3A4cOyTZT5ANLSZlp5S300_KuZviuxxA51mZOdIGr71fO7neIMFdcWw40Q_TyiuEzDc/s640/j2.jpg" height="640" width="624" /></a></div>
<span class="Apple-style-span" style="font-size: large;"><b><i><br /></i></b></span>
<span class="Apple-style-span" style="font-size: large;"><b><i><u>Method: </u></i></b></span><br />
Pre-heat the oven to 175 degree. Grease the baking pan with butter or place the butter paper on the bottom off the cake tin. Sift together flour, coca powder, salt, baking powder and baking soda. Pour boiling water over coffee powder and keep aside. Beat eggs in a bowl untill smooth, add 1 drop vanilla essence on the mix to avoid the smell of eggs. Add sugar, oil and coffee, beat well. Add the sifted flour to the mix, add two drops vanilla essence, beat well with a wooden spatula. Pour batter into the prepared cake tin and bake for 30-40 minutes or till the skewer come out clean.<br />
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Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com2tag:blogger.com,1999:blog-2054410048302879149.post-20708597321715068802013-09-27T06:23:00.000-07:002013-09-27T06:29:14.033-07:00Kachiya Moru<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: black; color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: large; line-height: 18px;"><b><i><u><br /></u></i></b></span><span style="color: white; font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 18px;"><b><i><u style="background-color: black;">Ingredients:</u></i></b></span><br />
<span style="background-color: black; color: white;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 18px;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">Buttermilk: 1/2 ltr</span></span><br />
<span style="background-color: black; color: white; font-family: Georgia, Times New Roman, serif; line-height: 18px;">Shallots chopped: 3-4 nos</span><br />
<span style="background-color: black; color: white; font-family: Georgia, Times New Roman, serif; line-height: 18px;">Garlic chopped: 2 tsp</span><br />
<span style="background-color: black; color: white; font-family: Georgia, Times New Roman, serif; line-height: 18px;">Ginger chopped: 2 tsp</span><br />
<span style="background-color: black; color: white; font-family: Georgia, Times New Roman, serif; line-height: 18px;">Green chilly slitted: 2-3 nos</span><br />
<span style="background-color: black; color: white; font-family: Georgia, Times New Roman, serif; line-height: 18px;">Dry red chilly: 2-3 nos</span><br />
<span style="line-height: 18px;"><span style="background-color: black; color: white; font-family: Georgia, Times New Roman, serif;">Turmeric powder: 1/2 tsp</span></span><br />
<span style="background-color: black; color: white; font-family: Georgia, Times New Roman, serif; line-height: 18px;">Chilly powder: 1 tsp</span><br />
<span style="background-color: black; color: white; font-family: Georgia, Times New Roman, serif; line-height: 18px;">Cumin seed powder: 1 tsp</span><br />
<span style="background-color: black; color: white; font-family: Georgia, Times New Roman, serif; line-height: 18px;">Mustard seeds: 1/2 tsp</span><br />
<span style="background-color: black; color: white; font-family: Georgia, Times New Roman, serif; line-height: 18px;">Fenugreek seeds: 1/4 tsp</span><br />
<span style="line-height: 18px;"><span style="background-color: black; color: white; font-family: Georgia, Times New Roman, serif;">Oil: 1 tbsp</span></span><br />
<span style="line-height: 18px;"><span style="background-color: black; color: white; font-family: Georgia, Times New Roman, serif;">Curry leaves: 1 spring</span></span><br />
<span style="line-height: 18px;"><span style="background-color: black; color: white; font-family: Georgia, Times New Roman, serif;">Salt: to taste</span></span><br />
<span style="background-color: white; color: #323232; font-size: 13px; line-height: 18px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
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<span style="background-color: white; color: #323232; font-size: 13px; line-height: 18px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 18px;"><b><i><u>Method: </u></i></b></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 18px;"><b><i><u><br /></u></i></b></span></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px;">Heat oil in a pan, splutter mustard and fenugreek seeds, fry dry red chilly and curry leaves. Add chopped ginger, garlic and green chilly, saute for 2-3 minutes. Add turmeric powder, chilly powder and cumin powder. Reduce the flame to low, Pour buttermilk, stir continuously till the buttermilk turns warm, do not allow to boil. Add enough salt.Remove from fire. Stir again for 2-3 minutes. serve with rice..</span></span></div>
Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com3tag:blogger.com,1999:blog-2054410048302879149.post-17716591040955926532013-08-30T06:15:00.000-07:002013-08-30T06:15:09.488-07:00Cauliflower Cherupayar Thoran<div dir="ltr" style="text-align: left;" trbidi="on">
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<u><i><b><span style="background-color: black; font-size: medium;"><span style="color: white;"><br /></span></span></b></i></u></div>
<div style="font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px;">
<u><i><b><span style="background-color: black; font-size: medium;"><span style="color: white;">Ingredients:</span></span></b></i></u></div>
<div style="font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px;">
<span style="background-color: black; color: white;">Cauliflower chopped: 1cup</span></div>
<div style="font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px;">
<span style="background-color: black; color: white;">Cherupayar/Green Gram: 1/4 cup</span></div>
<div style="font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px;">
<span style="background-color: black; color: white;">Turmeric powder: 1tsp</span></div>
<div style="font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px;">
<span style="background-color: black; color: white;">Green chili chopped: 2-3 nos</span></div>
<div style="font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px;">
<span style="background-color: black; color: white;">Salt: to taste</span></div>
<div style="font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px;">
<span style="background-color: black; color: white;">Sliced shallots: 4-5 nos</span></div>
<div style="font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px;">
<span style="background-color: black; color: white;">Curry leaves: few</span></div>
<div style="font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px;">
<span style="background-color: black; color: white;">Grated coconut: 1/2 cup</span></div>
<div style="font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px;">
<span style="background-color: black; color: white;">Oil – 1 tbsp</span></div>
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<u><i><span style="background-color: black; font-size: medium;"><b><span style="color: white;">Method:</span></b></span></i></u></div>
<div style="font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px;">
<span style="background-color: black; color: white;">Cook green gram with enough water,turmeric powder, salt and set aside. Cobine cauliflower turmeric powder, green chilli, shallots and grated coconut. Heat oil in a pan, splutter mustard seeds, add curry leaves. Add the preapred mix, saute well. Cover and cook for 5-10 minutes. Add the cooked greengram and cook for another 2-3 minutes. Serve with rice.</span></div>
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Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com4tag:blogger.com,1999:blog-2054410048302879149.post-50930787742600854552013-08-17T04:19:00.000-07:002015-11-18T01:18:28.337-08:00macaroni pizza<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="background-color: white;"><b><i><u><span class="Apple-style-span" style="font-size: large;"></span></u></i></b></span></span></span><br />
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<b><span class="Apple-style-span" style="font-size: large;"><i><u>Pizza Dough:(2 Base)</u></i></span></b></div>
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Alpurpose flour: 2 cups</div>
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Yeast: 1/2 tbsp</div>
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Sugar: 1/2 tbsp</div>
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Salt: to taste</div>
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Warm water: 11/4 cup</div>
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Olive oil: 1 tbsp</div>
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<b><span class="Apple-style-span" style="font-size: large;"><i><u>For Topping:</u></i></span></b></div>
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Pasta cooked: 1/2 cup</div>
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Cooked chicken: 1/4 cup</div>
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Onion chopped: 1 small</div>
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Green olive chopped: 2 tbsp</div>
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Black olive chopped: 2 tbsp</div>
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Capsicum chopped: 3 tbsp</div>
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Mushroom sliced: 3 tbsp</div>
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Mozrella Cheese: 1/2 cup</div>
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Tomato Sauce: 4 tbsp</div>
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Pizza Sauce: 3 tbsp</div>
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Garlic: 1 tsp</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPFoR3LTPIVf3cpiCqZrKw-agBmk8HKBKE0_8-N9XDwi1RxA_GnskFAlmBj3xfXZ8PeQArkId0dN9BiC41VigMNQ16d_9YJ1lcMG0hFeo8UdTF1HC-5KQJrE4HX1OXzwenGxBQXd-mJB3Y/s1600/102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPFoR3LTPIVf3cpiCqZrKw-agBmk8HKBKE0_8-N9XDwi1RxA_GnskFAlmBj3xfXZ8PeQArkId0dN9BiC41VigMNQ16d_9YJ1lcMG0hFeo8UdTF1HC-5KQJrE4HX1OXzwenGxBQXd-mJB3Y/s640/102.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-size: large;"><i><u>Method: </u></i></span></div>
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Pre-heat oven to 170 degree. Cook pasta as per the direction on the cover. Mix yeast in warm water and rest for 3-4 minutes. Combine al purpose flour and salt. Pour the water to the flour and knead well till the dough turns soft. Add the olive oil and knead again for 2-3 minutes. cover the dough with wet cloth or kling foil, allow to ferment for 2 hrs. Divide the dough into 2 equal balls and spread into circle shape.</div>
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Grease the pizza tray with little oil. Fry garlic till golden color, in same oil, saute capsicum for 1-2 minutes. Place the base on pizza tray, pour pizza sauce over the base and spread well with a spoon. Add chicken, onion, fried capsicum, garlic, olives, tomato slices and pasta. Finally add mozrella cheese over the pasta. Bake the pizza for 10 minutes or till done..serve hottt......</div>
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Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com5tag:blogger.com,1999:blog-2054410048302879149.post-77920773019592970412013-08-13T07:49:00.001-07:002013-08-13T07:51:29.383-07:00Mango Yogurt Shake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQu5dv-ZKTZLGAwdGbhtNE9-C8F6Q2KHxzv8zQNUwm7BwNqbOPN1a6VnnCcDEvIxUBBlQqwWr_Ocpo1K5sEOIzi6X4boa_CuGaGLzn9vdRuc20pgsRoMAPlMhejHqEUCom4AMMzXJWWcJ/s1600/jais33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQu5dv-ZKTZLGAwdGbhtNE9-C8F6Q2KHxzv8zQNUwm7BwNqbOPN1a6VnnCcDEvIxUBBlQqwWr_Ocpo1K5sEOIzi6X4boa_CuGaGLzn9vdRuc20pgsRoMAPlMhejHqEUCom4AMMzXJWWcJ/s640/jais33.jpg" width="468" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><i><u>Ingredients:</u></i></b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mango: 1 small</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Milk: 1/2 cup</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Milk powder: 1 tbsp</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Honey: 2 tsp</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ground Cinnamon: 1 pinch</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Yogurt: 1 cup</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ice cube: 1 no</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><i><u><br /></u></i></b></span>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><i><u>Method:</u></i></b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Blend all the ingredients together in a blender..njoyyyy</span></div>
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Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com6tag:blogger.com,1999:blog-2054410048302879149.post-90694413080983767652013-08-07T01:42:00.003-07:002013-08-30T03:23:57.956-07:00Vanilla Buttermilk Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZnBD_VeCds4LUmxBDVZqTjwwSYviqewXgJMIZ2pPgR7Nl7_nG3grZ8SWjXif7clG_QOz2vocVfiq6DumJmHRZeKa3FYC1IuXs9P-TGoUrHHPytHnERl2qLvGOsWFxbxX4XEhg7s45ogh8/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZnBD_VeCds4LUmxBDVZqTjwwSYviqewXgJMIZ2pPgR7Nl7_nG3grZ8SWjXif7clG_QOz2vocVfiq6DumJmHRZeKa3FYC1IuXs9P-TGoUrHHPytHnERl2qLvGOsWFxbxX4XEhg7s45ogh8/s640/12.jpg" width="530" /></a></div>
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<span class="Apple-style-span" style="color: #444444; line-height: 19px;"><span class="Apple-style-span" style="font-size: large;"><b><i><u><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span></u><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></i></b></span></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">Plain flour: 2 cups</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">Eggs: 4 nos<br />Vanilla essence: 11/2 tsp</span></div>
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">Buttermilk: 1 cup</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">Sugar: 1 1/2 cup</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">Baking powder: 3 tsp</span><br />
<span class="Apple-style-span" style="color: #444444; line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Salt: 1/2 tsp</span></span><br />
<span class="Apple-style-span" style="color: #444444; line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Veg oil: 1/2 cup</span></span><br />
<span class="Apple-style-span" style="color: #444444; line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lemon juice: 3 tsp</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOZ-TcVQgLSZG8jRqEF2EDxR_92Uyzv1mV0JUZ0uDw53kDjkSW9l8bVYEDBapvv3VRw9o-BAb12bGhd_5kI6tis3z0uDUF2jlILqGpQNKem37jx1tACzwHaQ5T7XvlnEP7oSguujkZBPEQ/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="558" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOZ-TcVQgLSZG8jRqEF2EDxR_92Uyzv1mV0JUZ0uDw53kDjkSW9l8bVYEDBapvv3VRw9o-BAb12bGhd_5kI6tis3z0uDUF2jlILqGpQNKem37jx1tACzwHaQ5T7XvlnEP7oSguujkZBPEQ/s640/11.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large; line-height: 19px;"><b><i><u>Method:</u></i></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #444444; line-height: 19px;">Preheat the oven to 170 degree. Grease the baking pan with butter or oil. </span><span class="Apple-style-span" style="color: #444444; line-height: 19px;">Sift flour, baking powder and salt together and set aside. In a large mixing bowl, Beat egg and sugar together with an electric mixer at medium speed until fluffy. Add vanilla essence, lemon juice, oil and buttermilk. B</span><span class="Apple-style-span" style="color: #444444; line-height: 19px;">eat for another 2 minutes. Add sifted flour to the batter, combine well with a wooden spoon. Pour batter into the greased pan, Bake for 30-35 minutes. Remove from oven and transfer to a cooling rack.</span></span></div>
Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com8tag:blogger.com,1999:blog-2054410048302879149.post-86787498786865136202013-07-18T01:47:00.000-07:002015-10-17T22:39:12.027-07:00Unakkameen-Pachakkaya-Vazhutananga Charu Curry<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><i><u>Ingredients:</u></i></span></b><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Unakkameen/Dry fish: 250 gm</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Raw banana: 1 small</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Tomato: 1 medium</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Shallots: 10 Nos</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Green chilli: 3 Nos</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Brinjal: 2 small</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Muringakkaya/Drumstick: 2 Nos</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Red chilli powder: 2 tbsp</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Turmeric powder: 1 tsp</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Coriander Powder: 1 tbsp</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Kudampuli: 1 no</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i><u>To Grind</u></i></b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grated coconut: 1 cup</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Salt: 1 tsp</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i><u>For Seasoning</u></i></b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mustard seeds: 1 tsp</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Red chilli flakes: 2-3 nos</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Curry Leaves: 1 nos</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><i><u>Method: </u></i></b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Soak dry fish in water for 1-2 hrs, Clean and cut the fish. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Marinate the fish with little red chilli powder and turmeric powder, fry till half done, do not fry till crisp. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Combine banana, shallots, green chilli, brinjal, Tomato, drumstick, Kudampuli, red chilli powder, turmeric powder and coriander powder in a manchatti/vessel, cook for 5-10 minutes or till half cooked. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add the fried fish to this, cover and cook till cooked. Grind the grated coconut to a smooth paste, add to the curry, then cook for another 3-5 minutes in low flame. Remove from fire.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Heat oil in a pan, add mustard seeds, when its starts splutter, add red chilli and curry leaves, pour it over the curry...</span></div>
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Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com4tag:blogger.com,1999:blog-2054410048302879149.post-76525464637195611962013-07-16T04:06:00.001-07:002013-07-16T04:06:38.085-07:00Ulli (Shallots) Theeyal<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i><u><span class="Apple-style-span" style="font-size: large;">Ingredients</span></u></i></b></div>
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Small Onion - 1 Cup </div>
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Turmeric Powder – 1/4 tsp</div>
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Tamarind – Gooseberry sized ball</div>
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Salt – to taste</div>
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Grated Coconut – 1/2 cup</div>
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Coriander Powder- 1 tbsp</div>
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Red Chilly Powder – 1 1/2 tbsp</div>
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Oil – 1 tbsp</div>
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Mustard Seeds – 1/4 tsp</div>
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Dry Red Chillies – 02-04<br />
Green chilli: 1-2 nos</div>
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Curry Leaves – few<br />
Coconut Slices: 3-4 tbsp</div>
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<span class="Apple-style-span" style="font-size: large;"><b><i><u>Method:</u></i></b></span></div>
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Heat a pan and dry the roast grated coconut till brown color. Add red chilli powder, turmeric powder and coriander powder, Saute well. Add little water, Grind the roasted coconut to a smooth paste. Soak tamarind in 1/2 cup water and extract the juice and keep aside. Heat oil in a pan, add small onion, green chilli and coconut slices. Sauté well. Add 2 cup water into this, pour tamarind extract. Cover and Cook for 10 minutes or till onion turns soft. Add the ground paste. Reduce the flame to low and allow to cook for another 4-5 minutes. Heat 1 tbsp of oil in a pan. splutter mustard seeds, red chilli and curry leaves. Pour the seasoning over the curry. Serve hot with rice....<br />
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Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com3tag:blogger.com,1999:blog-2054410048302879149.post-53829043492882137172013-02-02T02:54:00.002-08:002013-02-02T02:55:38.252-08:00Homemade Gulab Jamun<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="font-size: x-large;"><i><u><br /></u></i></b>
<b style="font-size: x-large;"><i><u>Ingredients: </u></i></b><br />
Plain Flour: 3/4 cup<br />
Milk Powder: 1 cup<br />
Milk: 4-5 tbsp<br />
Baking Powder: 1 tsp<br />
Ghee: 1 tbsp<br />
Oil: For Frying<br />
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<span style="font-size: large;"><b><i><u>Method: </u></i></b></span><br />
Mix together plain flour, milk powder and baking powder. Add milk little by little to the flour, add ghee and make a stiff n smooth dough.Divide the dough into 35-40 small balls. Heat oil in a pan and fry the the balls until golden brown. Add the fried balls to the hot sugar syrup.<br />
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<span style="font-size: large;"><b><i><u>For Sugar Syrup</u></i></b></span><br />
Sugar: 2 cup<br />
Water: 2 cup<br />
Cardamom: 4-5 nos<br />
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<span style="font-size: large;"><b><i><u>Method: </u></i></b></span><br />
Take a heavy bottom vessel, mix sugar and water, allow the mixture to boil for 10-15 minutes. Stir well. add the fried jamuns to the sugar syrup. Keep aside for minimum 2 hrs. Add cardamoms. Serve with vanilla ice cream....enjoyyyy</div>
Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com5tag:blogger.com,1999:blog-2054410048302879149.post-51083537446065081122013-01-03T01:05:00.001-08:002013-01-04T21:15:24.007-08:00Kerala Fruit Cake <div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i><u><span style="font-family: Verdana, sans-serif;">i am back.......Happy new year to all my blogger friends.... </span></u></i></b></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><u><i>Ingredients:</i></u></span><br />
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<span style="font-family: Verdana, sans-serif;">Flour: 11/2 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Powdered Sugar: 1 cup /+ 1/4 cup sugar</span><br />
<span style="font-family: Verdana, sans-serif;">Water: 3-4 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Orange juice: 1/2 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Egg: 4 nos</span><br />
<span style="font-family: Verdana, sans-serif;">Margarine: 1/2 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Baking powder: 1 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Baking soda: 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Orange Zest: 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Lemon juice: 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt: 1 pinch</span><br />
<span style="font-family: Verdana, sans-serif;">Vanilla essence: 2-3 drops</span><br />
<span style="font-family: Verdana, sans-serif;">Pineapple essence: 2 drops</span><br />
<span style="font-family: Verdana, sans-serif;">Rum: 1/2 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Tutti fruity: 4 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Cherry: 3 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Cashew nut: 4 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Raisin: 2 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Dry orange peel: 2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Cinnamon stick: 2 small</span><br />
<span style="font-family: Verdana, sans-serif;">Clove: 3 nos</span><br />
<span style="font-family: Verdana, sans-serif;">Cardamom: 5 nos</span><br />
<span style="font-family: Verdana, sans-serif;">Fennel seed: 1 tsp</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD89wTddM6-_FPQXqItV07gz_rlY6a7MqhRCu_JWUSsxBLkYHmnzU2uyPq8GF4uZf74v5cWbK5qyqR2M09oOSlHe08yJ_eixMSx_XmwZYArXpKkM3FUXnKrUps2TtrAq3JTsmrGQyxY_J7/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD89wTddM6-_FPQXqItV07gz_rlY6a7MqhRCu_JWUSsxBLkYHmnzU2uyPq8GF4uZf74v5cWbK5qyqR2M09oOSlHe08yJ_eixMSx_XmwZYArXpKkM3FUXnKrUps2TtrAq3JTsmrGQyxY_J7/s640/6.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><i><u>Method:</u></i></span></div>
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<span style="font-family: Verdana, sans-serif;">Preheat the oven to 170 degree c. Soak cherry, raisin, cashew nut, orange peel, tutti fruity in rum and keep aside for 2 or 3 days or at least one day before. Grind cinnamon, clove, cardamom and fennel seed together and keep aside. </span></div>
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<span style="font-family: Verdana, sans-serif;">In a deep pan add 1/4 cup sugar and stir it continuously until the sugar turn dark color, reduce the flame and pour water to this n stir for 5-6 minutes. Switch off the flame and leave it aside to cool completely </span></div>
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<span style="font-family: Verdana, sans-serif;">Sieve together flour baking powder, baking soda and salt. </span><span style="font-family: Verdana, sans-serif;">Beat </span><span style="font-family: Verdana, sans-serif;">margarine</span><span style="font-family: Verdana, sans-serif;"> and powdered sugar</span><span style="font-family: Verdana, sans-serif;"> until smooth. add egg one by one to the mixture and beat well till the mixture completely incorporated. add vanilla essence, pineapple essence, lemon juice and orange zest, mix well. </span></div>
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<span style="font-family: Verdana, sans-serif;">Add the caramelized sugar and spice powders to this and beat well. add the sifted flour, mix with wooden spatula. drain the soaked dry fruits and add to the mixture, mix well. </span></div>
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<span style="font-family: Verdana, sans-serif;">Grease a cake mould with little butter n sprinkle some flour. Pour the prepared mixture to the cake tin and bake for 1 hr 45 minutes. </span></div>
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Jaisy Jameshttp://www.blogger.com/profile/16477117726632035111noreply@blogger.com12