tag:blogger.com,1999:blog-21188611821926199392024-03-16T00:28:21.667-07:00A Tasty Challenge.....A Tasty Challenge <br>
An attempt @ 262 recipes (Completed on 09-May-2011)
<br> The journey continues......Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.comBlogger307125tag:blogger.com,1999:blog-2118861182192619939.post-31814440457683554092012-05-16T07:03:00.000-07:002012-05-16T07:03:35.625-07:00Swiss Chocolate Cream Cake<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Recipe No: 300</b><br />
On May 10th 2012 ‘A Tasty Challenge’ celebrated its 2nd birthday. I have a great satisfaction when I think of the very first post I published two years back. I thank all my friends and family who supported me in this venture….<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbY9aB2F0X8wJLL38rjL3FIHlZRkHfpe8SYYIKNj3XSA2lbbxNwinznBzNPSLA8c4GZJGBf81K4Kyq_HGQpz4azRq-j_hglw2Ag8EZFSvJtfxFd6MtaWEn7rwQCJKNAjWTccQ5Svmi14/s1600/DSC03016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbY9aB2F0X8wJLL38rjL3FIHlZRkHfpe8SYYIKNj3XSA2lbbxNwinznBzNPSLA8c4GZJGBf81K4Kyq_HGQpz4azRq-j_hglw2Ag8EZFSvJtfxFd6MtaWEn7rwQCJKNAjWTccQ5Svmi14/s400/DSC03016.JPG" width="338" /></a></div>This is also the 300th recipe I am posting, (Including the ones that I left uncounted when I did the 262 recipe challenge) and to make the occasion special I made this Swiss Chocolate Cream Cake. Even though the steps in making this Cake are simple, it takes a bit of time to reach the point where you can eat the Cake. But once you taste it you will feel like you are paid for your patience.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXy3YFzGWgRlSJUZGnNmUW78pCrUpluBmFqTmfgk_QoOu42qB39FwI_NILZaVconPnn4YLtVBHZbWgzuCdABMEedDoKQ-W-UB9oHyqqWDEa0M1N409G0KmTlOoS0wea3zWNJ_QJDF303c/s1600/DSC05854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXy3YFzGWgRlSJUZGnNmUW78pCrUpluBmFqTmfgk_QoOu42qB39FwI_NILZaVconPnn4YLtVBHZbWgzuCdABMEedDoKQ-W-UB9oHyqqWDEa0M1N409G0KmTlOoS0wea3zWNJ_QJDF303c/s400/DSC05854.JPG" width="400" /></a></div><b>Ingredients Serves 14-16</b><br />
<b>To make the Sponge Cake (You can use Sponge Fingers/ Lady fingers instead)</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Eggs………………........3</li>
<li>Sugar………………......1/2 Cup</li>
<li>Vanilla Essence……..1/2 Teaspoon</li>
<li>All Purpose Flour…..2/3 Cup (Maida)</li>
<li>Corn Starch/ Flour…2 Tablespoons</li>
<li>Salt………………….…...a pinch</li>
<li>Baking Powder….…..1/3 Teaspoon</li>
<li>Baking Soda……….…1/4 Teaspoon</li>
<li>Butter…………………..2 Tablespoons</li>
<li>Milk………………….….3 Tablespoons</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>To make the Chocolate Cream</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Chocolate Chips…............2/3 Cup (I used Semisweet Chocolate;100 grams/ 4 oz)</li>
<li>Instant Coffee Powder….1/4 Teaspoon </li>
<li>Milk…………………………...1/3 Cup </li>
<li>Butter………………………...6 Tablespoons (1/3 Cup)</li>
<li>Powdered/Icing Sugar...3/4 Cup</li>
<li>Egg Yolk………………….....1</li>
<li>Vanilla Essence…………...1/4 Teaspoon</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>To make the Whipped Cream</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Heavy Cream……………….1 ¼ Cup</li>
<li>Powdered/ Icing Sugar…1/4 Cup</li>
<li>Vanilla Essence…………....1/4 Teaspoon</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>For Decoration</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Sweetened Whipped Cream </li>
<li>Chopped Nuts or Grated Chocolate </li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Method of Preparation</b><br />
<b>To make the Cake</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Line a loaf pan with parchment paper and grease it. Alternately apply a thin layer of Butter and dust it with Flour.</li>
<li>Sift together All Purpose Flour, Corn Starch/ Corn Flour, Salt, Baking Powder and Baking Soda. Keep it aside till ready to be used.</li>
<li>Preheat the oven to 320˚F/ 160˚C.</li>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3eXZmTzQvav6RfMuKy7pvvL98Db06HYfTKeFgb5Vz4HDUKxInSfFAfo9-GQspwI9b7YM_VPIdF-jC4D35pJT5Fu5DcrciHf-GM8ZXf-VrEH4XoZp25VfzKZdEb7pGshPnBI8Zyc0B2Yc/s1600/DSC02984.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3eXZmTzQvav6RfMuKy7pvvL98Db06HYfTKeFgb5Vz4HDUKxInSfFAfo9-GQspwI9b7YM_VPIdF-jC4D35pJT5Fu5DcrciHf-GM8ZXf-VrEH4XoZp25VfzKZdEb7pGshPnBI8Zyc0B2Yc/s320/DSC02984.JPG" width="320" /></a></div><li>Beat together Eggs and Sugar till it is tripled in volume and attains a pale yellow color. (Please refer the picture to see the volume attained.) I did it in a stand mixer. But if you are using a hand mixer or an Egg Beater, please do this step on a double boiler as it makes the whipping easy (This is mentioned in the 'Notes' section for <a href="http://atastychallenge.blogspot.com/2010/12/jam-roll.html">Jam Roll</a>). Add the Vanilla Essence in between.</li>
<li>Heat Milk with Butter till it starts to simmer along the edges (I heated it in the microwave for 20 seconds.) and pour it into the Egg mixture while the beater is still on. Mix thoroughly.</li>
<li>Sift the Flour mixture once more on to the top of the whipped Egg mixture and fold/ mix very gently to combine. Do this process with utmost care as we don’t want to destroy the volume attained; but everything should be combined well. It is better to do this with a spatula.</li>
<li>Pour this mixer into the greased baking tray and bake in a preheated oven for 20-23 minutes.</li>
<li>Once the Cake is spongy and an inserted tooth pick comes out clean, remove it from the oven; tap it twice on the counter; keep the pan upside down on a cooling rack and leave it there to cool. </li>
<li>Once cooled, cut this horizontally into three equal parts and keep it aside till ready to be used.</li>
</ol><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Notes:</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li style="text-align: justify;">Corn Flour/ Corn Starch is different from Corn Meal and you cannot substitute Corn Flour with Corn Meal.</li>
<li style="text-align: justify;">When the Egg reaches its full volume it should be homogenous. The non aerated fluid like portion, if present in the bottom, will make the Cake hard.</li>
<li style="text-align: justify;">Tapping the baked Cake on the counter and leaving it upside down to cool can help the cake from falling.</li>
<li style="text-align: justify;">Don’t open the oven until the last few minutes of baking or the Cake might fall (sink in the middle).</li>
<li style="text-align: justify;">You can avoid the whole step of making this sponge Cake and use Lady Finger Cake/ Sponge fingers instead. (I just want to make sure that my readers can make this even if the Lady/ Sponge Fingers are not readily available in their place.)</li>
<li style="text-align: justify;">This Sponge cake recipe can be used for most of the pastries. </li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>To make the Chocolate Cream</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Melt the Chocolate Chips and Instant Coffee granules along with half of the Milk in a double boiler (the bowl containing the Chocolate Chips placed in a pan with simmering Water without its bottom touching the Water). When the Chips are melted, remove it from the double boiler and mix in the remaining Milk. Keep it aside till ready to be used.</li>
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmdqhuTR0losivDWxxBaTgsQMsoz-V-2Dh6KozoO6NxOLynrUL2Ua_3HEFmSXCyMai7FH37Uvr3T0TdunQ8yvZYkrERg0fA0NmDjdpk519UXU8nIwlFn2Ql3hMD76qIWXYR4w7VpWrDLw/s1600/New+folder+%284%2918.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmdqhuTR0losivDWxxBaTgsQMsoz-V-2Dh6KozoO6NxOLynrUL2Ua_3HEFmSXCyMai7FH37Uvr3T0TdunQ8yvZYkrERg0fA0NmDjdpk519UXU8nIwlFn2Ql3hMD76qIWXYR4w7VpWrDLw/s320/New+folder+%284%2918.jpg" width="320" /></a></div>
<li style="text-align: justify;">In the same double boiler, place a bowl with the Egg Yolk and a tablespoon of Water; keep on beating with a whisk until the Yolk is frothy and hot to touch. (Place a finger in the Yolk mixture and make sure it is nicely warm but not too hot; please refer the picture to see before and after.) Keep on stirring during this process or it will form lumps from the cooked Egg Yolk. Let this cool down a bit.</li>
<li style="text-align: justify;">Cream/ mix together Butter, Powdered Sugar and Vanilla Essence until smooth.</li>
<li style="text-align: justify;">Add the Egg Yolk mixture and the Chocolate mixture to the creamed Butter. Combine this mixture for 4-5 minutes on medium speed or until it is really smooth, creamy, thick and lighter in color. Keep this aside till you are ready to assemble the cake.</li>
<div style="text-align: justify;"></div></div></ol><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Notes:</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Let the Chocolate and the Egg mixture cool down before adding into the Butter mixture or the heat will start to melt the Butter making it soupy.</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>To Make Whipped Cream</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Whip together Cream, Sugar and Vanilla Essence till the Cream is stiff. (Meaning the Cream should hold the peak when you take the beater out.)</li>
</ol><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Notes:</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>It is good to use Icing/ Confectioner’s Sugar while whipping the Cream, as the Corn Starch present in the Icing Sugar can slightly stabilize (hold the shape) the Cream.</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>To Assemble the Cake</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Line a loaf pan (same one we made the Cake in) with Parchment paper in such a way that there is excess paper on both sides for easy lifting. (Don’t grease the paper now.)</li>
<li>Pour 1/3rd of the Chocolate mixture on the bottom of the tin and cover with a layer of sponge Cake/ fingers and then 1/3rd of the Sweetened Whipped Cream.</li>
<li>Repeat layering in the same order ending with Whipped Cream. Chill this thoroughly for at least 8 hours. (Overnight is the best.)</li>
<li>Turn the Cake upside down on a nice plate; peel off the parchment paper, cover with Sweetened Whipped Cream; decorate as you wish (with Chopped Nuts, Chocolate curls, Chocolate rectangles, Chocolate Wafer cookies or Chocolate Cylinder Cookies) and serve cold.</li>
</ol><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Notes:</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Chilling the Cake is important here, as it will give time for the moisture from the Chocolate filling and the Whipped Cream to sweep into the Cake, making it soft and moist. (I prefer to chill it overnight; finish decorating and Chill again for another 8 hours. The waiting period is the hardest in making this Cake, but it is totally worthy…)</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>To make the Decorations</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>It is up to you to decide what to decorate the Cake with. Here are some of the suggestions…</li>
</ol><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li style="text-align: justify;"> Sweetened Whipped Cream (Make it the same way we made Whipped Cream for layering) to cover the Cake with.</li>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAPinQZGaxCRJeLImdKbpooeJD-YmRMGW5D_7LT8CKhQeUQQ55cjk9MZ52GzLziBgorp8NCQAsjZDg3Pi6xCQGc0-w3_BRaJPeJmQSu0jRmCPMe-7uUnAlQHLMur9F_Xg1RggGZdILpI/s1600/DSC03006.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAPinQZGaxCRJeLImdKbpooeJD-YmRMGW5D_7LT8CKhQeUQQ55cjk9MZ52GzLziBgorp8NCQAsjZDg3Pi6xCQGc0-w3_BRaJPeJmQSu0jRmCPMe-7uUnAlQHLMur9F_Xg1RggGZdILpI/s320/DSC03006.JPG" width="320" /></a></div><li>Chocolate Curls. To make it, melt Semisweet Chocolate Chips until smooth and spread thinly (If it is thick it won't form curls) on the back of a parchment paper lined (use a tape to fix the paper) cookie sheet. Chill it for a few minutes (like 4-5 minutes) and scrape off the Chocolate curls with a knife as shown in the picture.</li>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YTJdqKUD6sv35s046lM0CeeIURgfSIw15oBaij0v-ZGi9v5e6rYKAXSAIGE-_X6p56gjhpXn0-WzpwN21oBQWsKDOeTUMO2TzPhUymxO1bwM22ixkpQXL1T0ioYExo46G30qdHfHCcU/s1600/DSC08436.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YTJdqKUD6sv35s046lM0CeeIURgfSIw15oBaij0v-ZGi9v5e6rYKAXSAIGE-_X6p56gjhpXn0-WzpwN21oBQWsKDOeTUMO2TzPhUymxO1bwM22ixkpQXL1T0ioYExo46G30qdHfHCcU/s320/DSC08436.JPG" width="320" /></a></div><li>Marbled Chocolate pieces. Spread the (spread it thicker than Chocolate curls) melted White and Semisweet Chocolate on the back of a parchment paper lined (use a tape to fix the paper) cookie sheet so that it makes a marbled design; (please refer the picture) chill it for 1 minute (not more); make cutting marks on the Chocolate with a knife (Make the cuts while the Chocolate is still soft) and let it cool completely in the fridge for at least an hour. Take it out and separate the pieces. (If you try to cut the pieces after the Chocolate solidifies, the Chocolate will break off easily; so make the marks before cooling the chocolate.)</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOR-IM7EQQG31mb6XvpSJ5Xmo3hyphenhyphenQYV2V0XTjcW9svoqfvnQODiHnHgzvRX7e0iliVVHfbFYxWhkv0HfiBax2hZrCnOK6XCIcnxxlf5nzApVpgQkb7WdD6wn9tWceQXyt-tfXX_WZYxY0/s1600/DSC03022.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOR-IM7EQQG31mb6XvpSJ5Xmo3hyphenhyphenQYV2V0XTjcW9svoqfvnQODiHnHgzvRX7e0iliVVHfbFYxWhkv0HfiBax2hZrCnOK6XCIcnxxlf5nzApVpgQkb7WdD6wn9tWceQXyt-tfXX_WZYxY0/s400/DSC03022.JPG" width="400" /></a><br />
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Make it, enjoy the deliciousness and<br />
serve it to your family with love…</div></div></div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com46tag:blogger.com,1999:blog-2118861182192619939.post-49938296074272532322012-05-09T19:20:00.001-07:002012-05-09T19:33:12.449-07:00Nadan/ Kerala Chicken Curry<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Recipe No: 299</b><br />
This is my 'everyday Chicken Curry' and the recipe comes from my Mother. Of course, there are some differences in the method of preparation between our dishes, but tastes almost the same. So here is it...<b> </b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPetTKMskpROQZIw2mLPFdIk7vwg1AvwQvbbYO72Wnd9-TIfPDIoD8cUtKDa7_lZacdg8unn3FTk6LOXrQHUNo0wN-V_htLxw0DNSAdmUlppWLYmq_uV1yzsgdX7xIoYpMimrb-zHILE/s1600/DSC02970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPetTKMskpROQZIw2mLPFdIk7vwg1AvwQvbbYO72Wnd9-TIfPDIoD8cUtKDa7_lZacdg8unn3FTk6LOXrQHUNo0wN-V_htLxw0DNSAdmUlppWLYmq_uV1yzsgdX7xIoYpMimrb-zHILE/s640/DSC02970.JPG" width="640" /></a></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div dir="ltr" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;" trbidi="on"><div class="separator" style="clear: both;"></div><b>Ingredients Serves 4</b><br />
<ul><li>Oil…………………………........4 Tablespoons</li>
<li>Red Chilly Powder….........1 ½ Teaspoons</li>
<li>Coriander Powder….........2 Teaspoons</li>
<li>Turmeric Powder…….......1/2 Teaspoon</li>
<li><a href="http://atastychallenge.blogspot.com/2010/05/garam-masala-powder.html">Garam Masala Powder…3/4 Teaspoon (Homemade is the best)</a></li>
<li>Ginger Garlic Paste……..2 Teaspoons (Instead use 6 big cloves of Garlic and an inch Ginger crushed)</li>
<li>Chicken…………………........650 Grams (Cut into medium sized pieces)</li>
<li>Onion sliced Thin……......1 ¼ Cup</li>
<li>Curry Leaves……………....2 Sprigs</li>
<li>Tomato sliced……………...½ Large/ 1 medium</li>
<li>Thick Coconut Milk……...1/4 Cup</li>
</ul><b>For Tempering</b><br />
<ul><li>Coconut Oil………………...1 Tablespoon</li>
<li>Mustard Seeds…………....1/2 Teaspoon</li>
<li>Shallots sliced thin……...2</li>
<li>Curry Leaves……………....1 sprig</li>
</ul><b>Method of Preparation</b><br />
<ol><li>Heat 2 Teaspoons of Oil in a pan on medium low heat and fry Red Chilly Powder, Coriander Powder, Turmeric Powder and <a href="http://atastychallenge.blogspot.com/2010/05/garam-masala-powder.html">Garam Masala Powder</a> for a minute or until fragrant. Do stir throughout to avoid burning. </li>
<li>Add the Ginger Garlic paste to the fried Masala Powder and cook well stirring continuously for about another minute or till the raw smell is gone.</li>
<li>Add the Chicken and Salt; mix well on high heat and let it fry for a minute. </li>
<li>Pour a cup of Water to the Chicken; mix well; cover the pan and let it boil. Once boiled, lower the heat to medium and cook for 15 minutes.</li>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHNLakG2VQuHQ9iX1nU-bZDwug72Kn32b0cOD7QwVykgBgwUj8S7cSL2Y5oSlTUqPYXEVeED4KxjntVvEGXysqdBxltLEwTLBrXGgG37VQboSWMwLhx2Iw_npV0xasygdjQ7pQSfOlrlU/s1600/New+folder+%284%2917.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHNLakG2VQuHQ9iX1nU-bZDwug72Kn32b0cOD7QwVykgBgwUj8S7cSL2Y5oSlTUqPYXEVeED4KxjntVvEGXysqdBxltLEwTLBrXGgG37VQboSWMwLhx2Iw_npV0xasygdjQ7pQSfOlrlU/s400/New+folder+%284%2917.jpg" width="400" /></a></div><li>During that time, heat 2 Tablespoons of Oil in another pan on medium high heat and saute the thinly sliced Onion and Curry Leaves till the Onion is golden brown. Stir only now and then in the beginning but do stir continuously towards the end to ensure even browning and to avoid burning. (Please check the picture to know the level of browning.)</li>
<li>Once the Onion is browned, mix it with the simmering Chicken together with the Tomato and let it continue cooking till the Chicken is tender for about another 15- 20 minutes.</li>
<li>Once the Chicken is nicely cooked and the gravy is reduced to a desired consistency, add the Coconut Milk and mix well. Check for Salt and add more if needed. </li>
<li>Switch off the heat and prepare the tempering.</li>
<li>Heat Coconut Oil in another pan on medium high heat and splutter the Mustard seeds.</li>
<li>Add the sliced Shallots and Curry Leaves; fry till they are golden brown and pour this on top of the prepared Curry along with the remaining Oil.</li>
<li>Sprinkle a pinch of <a href="http://atastychallenge.blogspot.com/2010/05/garam-masala-powder.html">Garam Masala Powder</a> and a sprig of Curry Leaf on top of the Curry and keep it covered for 30 minutes. Mix well before serving it warm with Rice, Flat Breads, <a href="http://atastychallenge.blogspot.com/2010/06/palappam-kerala-laced-rice-pancakes.html">Appam</a>, Idiyappam or <a href="http://atastychallenge.blogspot.com/2010/12/basic-white-bread.html">Bread</a>.</li>
</ol><b>Notes:</b><br />
<ul><li>Burning the Spice Powders or the Onion will ruin the taste of this dish. So do take extra care during those steps.</li>
<li>Sometimes the Tomato will not be able to give the necessary sourness to the Curry, especially if it is very ripe. In that case add a few drops of Vinegar towards the end. The Curry shouldn’t be sour but you will know that something is missing if a bit of sourness is not present. So adjust according to your taste.</li>
<li>The time you keep the prepared dish covered at the end is called ‘Pathrapakam’ as per the elders, which means the dish should sit in the pan in which it is made for some time to get the real taste.</li>
<li>Sauteing Onion side by side with Chicken will reduce the total time of preparation.</li>
<li>You can add cubed Potato to this curry along with the fried Onion if you like. In that case add some Salt together with the Potato . Also reduce the resting time at the end to 15 minutes to avoid Potatoes from being over cooked. Don’t let the Potato over cook or the taste of the Curry will change. (The picture at the end has Potatoes in it.)</li>
<li>You can avoid tempering at the end, but doing it, especially in Coconut Oil, gives a very desirable smell and taste to the dish. </li>
</ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioxWjACVEVZ8jOKN2UQmic-3_fV_HW-kYYuSI28Z1YTm7WhMmSO5pCiabhqU9H8V3-7fF4PDRrxhuw_W-03pTHUNw8ogGWFW15XHsfeEj_TyqKJdHCNkNOXbtx-qtKIAXxiff_o6mVctQ/s1600/DSC02816.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioxWjACVEVZ8jOKN2UQmic-3_fV_HW-kYYuSI28Z1YTm7WhMmSO5pCiabhqU9H8V3-7fF4PDRrxhuw_W-03pTHUNw8ogGWFW15XHsfeEj_TyqKJdHCNkNOXbtx-qtKIAXxiff_o6mVctQ/s400/DSC02816.JPG" width="400" /></a><br />
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Make it, enjoy the deliciousness and<br />
serve it to your family with love…</div><div dir="ltr" style="text-align: left;" trbidi="on"></div></div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com30tag:blogger.com,1999:blog-2118861182192619939.post-59615740101016338472012-05-07T05:47:00.000-07:002012-05-07T05:47:11.397-07:00Thakkali Pachadi/ Tomato in Yogurt<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Recipe No: 296</b><br />
This is not a traditional Pachadi recipe, but it is something like a Pachadi and a very easy recipe that goes well with warm Rice.<br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQo-ngmet8IhFTTZh6bX6aUwbgARHTbZXZbjkwCsII4VzniAYnm9q8H2VJysRvOG6U0XgrnryPaOy1J9Ecnjp787S7FDiIhdEmo91ipG8E5qx-Rk3_ns2PE6-cKk9rASmpK8k9-SgjdJ8/s1600/DSC02931.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQo-ngmet8IhFTTZh6bX6aUwbgARHTbZXZbjkwCsII4VzniAYnm9q8H2VJysRvOG6U0XgrnryPaOy1J9Ecnjp787S7FDiIhdEmo91ipG8E5qx-Rk3_ns2PE6-cKk9rASmpK8k9-SgjdJ8/s400/DSC02931.JPG" width="400" /></a></div><b>Ingredients Serves 3</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Oil…………………….....1 ½ Tablespoons</li>
<li>Mustard Seeds…......1/4 Teaspoon</li>
<li>Onion……………….....1/4 Cup (Cut into thin 2 cm. long slices)</li>
<li>Ginger………………….1/4 Teaspoon (chopped fine)</li>
<li>Green Chilly………….1 small (sliced thin; around ½ Teaspoon)</li>
<li>Curry Leaves…………1 Sprig</li>
<li>Red Chilly Powder…1/2 Teaspoon</li>
<li>Coriander Powder….1/2 Teaspoon</li>
<li>Turmeric Powder…..a Pinch (Optional)</li>
<li>Tomato…………………1/3 Cup (cut into cubes)</li>
<li>Curd/ Yogurt………...1/2 Cup</li>
<li>Salt and Sugar to taste</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Method of Preparation</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Heat Oil in a pan on medium heat and splutter the Mustard Seeds.</li>
<li>Add the Onion, Ginger, Green Chilly, Curry Leaves and Salt; saute till the Onion is wilted. (Don’t let it brown.)</li>
<li>Reduce the flame to low and add Red Chilly Powder, Coriander Powder and Turmeric Powder; fry for a few seconds till the raw smell is gone.</li>
<li>Add the Tomato and saute till it starts to mash. (Don’t let it mash too much.)</li>
<li>Switch off the heat and let it cool down completely.</li>
<li>Beat the Curd so that it is smooth and add the cooled Onion- Tomato mixture. Check for the Salt and add more if needed.</li>
<li>Mix in a pinch of Sugar so that the taste is balanced. (You will need a good pinch of Sugar if the Curd is too sour.)</li>
<li>Serve it with warm Rice.</li>
</ol><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Notes:</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Let the Tomato mixture cool thoroughly before mixing with the Yogurt or the Yogurt may separate spoiling the whole dish.</li>
<li>The balance of sourness, sweetness and saltiness is the beauty of this dish and adding a pinch of Sugar in the end brings all of them together. Please adjust the amount of Sugar depending on the sourness of the Yogurt and your taste.</li>
</ul><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwuQGN3MRJrC5bM6bbVhS5qunpU2Lr3d2FFBFjTh3huE13gSWs0tkKIK160nPo_lbVTfR-ye4Vh56qUpChjUe4krWfPOaYuqL-B_s_Nz-iwXuwAhHb5AzCQWl0MaUXR_qtHEKHRu4K-VM/s1600/DSC02933.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwuQGN3MRJrC5bM6bbVhS5qunpU2Lr3d2FFBFjTh3huE13gSWs0tkKIK160nPo_lbVTfR-ye4Vh56qUpChjUe4krWfPOaYuqL-B_s_Nz-iwXuwAhHb5AzCQWl0MaUXR_qtHEKHRu4K-VM/s400/DSC02933.JPG" width="270" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<br />
<br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Make it, enjoy the deliciousness and </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">serve it to your family with love…</span></div></div></div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com7tag:blogger.com,1999:blog-2118861182192619939.post-82998450350249710062012-05-04T07:35:00.000-07:002012-05-04T07:35:12.515-07:00Awards....<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Julie of <a href="http://erivumpuliyumm.blogspot.com/">Erivum Puliyum</a> Passed this award to me. Let me take this opportunity to say how honored I am...</div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjufpWzymd9LsCCVgWV_0ZRHatZHu4MJ6RV8RZMa09Mkx1t2codS_9yi43cIcrGdCO4BUUlRqqx1pRPo6H-ioOiYOTwzCHX9bsHrGo2rhzlzoDT9HwGEn-oKR9R3uDejmmuhun8YscDypk/s1600/liebster_award.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjufpWzymd9LsCCVgWV_0ZRHatZHu4MJ6RV8RZMa09Mkx1t2codS_9yi43cIcrGdCO4BUUlRqqx1pRPo6H-ioOiYOTwzCHX9bsHrGo2rhzlzoDT9HwGEn-oKR9R3uDejmmuhun8YscDypk/s1600/liebster_award.jpg" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">'Liebster' means favorite or dearest in German.<br />
<br />
I would like to pass this award to these amazing and talented fellow bloggers...<br />
Sojo of <a href="http://sojosmasala.blogspot.com/">My Culinary Experiments </a><br />
Bindu of <a href="http://bindukp2.blogspot.com/">Adukkalathalam</a><br />
<a href="http://www.yummyoyummy.com/">Yummy O Yummy</a><br />
Tina of <a href="http://kaipunyam.blogspot.com/">Kaipunyam</a><br />
Umm Mymoonah of <a href="http://tasteofpearlcity.blogspot.com/">Taste Of Pearl City</a><br />
<br />
In accepting the award,the recipient agrees to :</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">- Thank the person that gave the award and link back to their blog.<br />
-Copy and paste the award to your blog.<br />
-Reveal the 5 blogs you have chosen for the award and let them know by commenting on their blog.<br />
</div><div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Surabhi Nayak of <a href="http://bestofmykitchen.blogspot.in/">My Cook Book</a> passed on these awards a few days back... Let me take time to thank her...</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKemiEEOIph-PkxdXTen6_RgdPcFgdeeBbRdHz94__o29JqTqsM_NSZCKaxuuBzjdG7dtoavUmKv7KdSejgQrpj_6essxc2q2V-nKibTIdyiNlW6YnvJ3AaDCSHn3hORb5AHfi79BZxo/s1600/yfour.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKemiEEOIph-PkxdXTen6_RgdPcFgdeeBbRdHz94__o29JqTqsM_NSZCKaxuuBzjdG7dtoavUmKv7KdSejgQrpj_6essxc2q2V-nKibTIdyiNlW6YnvJ3AaDCSHn3hORb5AHfi79BZxo/s1600/yfour.png" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgYpLQpdCTUOo95oBtQ6IN6tgE7OQTqD15YjC_nZIRewnP7aAcvBJT_ATpd5EzQBmVoJn5sYDMVoz69MZxNX_3E7hF7t6EZxLXJ7AVTt6QUuazSYKmYWdTrMpni2KsjLBDSfJJczjiPw/s1600/ythree.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgYpLQpdCTUOo95oBtQ6IN6tgE7OQTqD15YjC_nZIRewnP7aAcvBJT_ATpd5EzQBmVoJn5sYDMVoz69MZxNX_3E7hF7t6EZxLXJ7AVTt6QUuazSYKmYWdTrMpni2KsjLBDSfJJczjiPw/s1600/ythree.jpg" /> </a> </div><div class="separator" style="clear: both; text-align: center;"><br />
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<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">I am supposed to write 7 random facts about me. As I already did that in <a href="http://atastychallenge.blogspot.com/2011/05/awards-and-thank-you-note.html">another post</a>..., I am avoiding the step...</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">I would like to pass these awards to these fellow bloggers...</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Reshmi of <a href="http://noelcollections.blogspot.com/">Noel Collections</a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Lavanya of <a href="http://lavanyasrecipes.blogspot.com/">Tickle Your Tastebuds And Make Your Life Delicious</a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Reshmi of <a href="http://funwidfud.blogspot.com/">EasY CooK</a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Faseela of <a href="http://faseelanoushad.blogspot.com/">Good Food Ends With Good Talk</a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Amina Khaleel of <a href="http://aminacreations.blogspot.com/">Amina Creations</a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Annz of <a href="http://anzzcafe.com/">Anzz Cafe</a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Priya of <a href="http://priyaeasyntastyrecipes.blogspot.com/">Priya's Versatile Recipes</a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Sayantani of <a href="http://ahomemakersdiary.blogspot.com/">A Homemaker's Diary</a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Julie of <a href="http://erivumpuliyumm.blogspot.com/">Erivum Puliyum</a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Vimitha Anand of <a href="http://vimithaa.blogspot.com/">My Culinary Trial Room</a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Maha of <a href="http://www.mahaslovelyhome.com/">Mahas Lovely Home</a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Vardhini of <a href="http://cooksjoy.com/blog/">Cooks Joy</a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Teena mary of<a href="http://teenzyummydelights.blogspot.com/"> Teenz' Yummy Delights</a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><a href="http://kitchenboffin.blogspot.com/">Kitchen Boffin</a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Poornima Nair of <a href="http://poornimastastytreats.blogspot.com/">Tasty Treats</a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Now this is what you have to do</div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Please accept the award and post it in your blog with the name of the person who has given you the award with his or her blog link.</li>
<li>Share 7 completely random pieces of information about you. </li>
<li>Include these set of rules.</li>
<li>Nominate 15 other bloggers for the award and let them know about the award by leaving a comment in their blog.</li>
</ol><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Thanks a lot once more for showering me with encouragement.... </div></div></div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com14tag:blogger.com,1999:blog-2118861182192619939.post-34092740022300432592012-05-02T04:41:00.000-07:002012-05-02T04:41:13.760-07:00Jujips<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Recipe No:</b> <b style="font-family: Georgia,"Times New Roman",serif;">295</b></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">I considered myself as one of the biggest consumers of Jujips back in India and have no idea that this can be made at home until this recipe aired on ‘Magic Oven’, a long time back. The original recipe is slightly changed so that it can be made by ingredients available here in United States. (I will mention the substitutes along the way.) Even though substituted with the available ingredients, this recipe came out perfect.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYbm9QcKHuo1zWl-4VZ85fMVm9JgIPCQi98hhrvdy_Kt_d-DaB6dGOQ36b_7pNSVYS4177g6ONtofAnDxSdW-tF3w2ljLpZAFMCHhlx9QT8W7h2NqbeRDuK7_eIEq8JfO2OPIpG2oq2M/s1600/DSC04388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="459" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYbm9QcKHuo1zWl-4VZ85fMVm9JgIPCQi98hhrvdy_Kt_d-DaB6dGOQ36b_7pNSVYS4177g6ONtofAnDxSdW-tF3w2ljLpZAFMCHhlx9QT8W7h2NqbeRDuK7_eIEq8JfO2OPIpG2oq2M/s640/DSC04388.JPG" width="640" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Ingredients</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Gelatin…………………..............3 Tablespoons (If using sachets, use 4)</li>
<li>Water………….........................1/2 + 3/4 Cup</li>
<li>Light Corn Syrup…................1 Teaspoon (Original recipe called for Liquid Glucose)</li>
<li>Sugar……………………..............1 ½ Cups</li>
<li>Salt………………………..............a dash</li>
<li>Lemon Juice……………...........1 ½ Tablespoons</li>
<li>Coarsely ground Sugar….....½ Cup </li>
<li>Food Colors and Essences….2-3 drops each</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Method of Preparation</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Soak Gelatin in ½ cup cold/ room temperature Water for at least 15 minutes.</li>
<li>Boil ¾ cup Water in a deep heavy bottom pan on high heat and add Sugar and Salt. Stir and let it dissolve.</li>
<li>When it comes to a boil, add the soaked Gelatin and let it melt. Wait till the mixture boils again.</li>
<li>Once boiled, lower the heat to medium and let it cook for 15 minutes. (This has a tendency to boil over, so please do keep an eye on it and stir often to avoid burning on the bottom. Don’t be shy to set your kitchen timer for 15 minutes during this process.)</li>
<li>Add the light Corn Syrup and continue stirring for another minute and a half.</li>
<li>Stir in the Lemon Juice and switch off the flame.</li>
<li>Pour this into another bowl and remove the foam as much as possible. (Divide this mixture now if you are making more than one flavor.)</li>
<li>Add Food Color and Essence to the Gelatin mixture. (Repeat this for the other portions also if you are making more flavors.)</li>
<li>Take a flat bottomed plate/ tray and spread 3-4 drops of Water and Oil each on the bottom. (This will help to remove the Jujips easily from the tray. Prepare one tray/ plate for each flavor.)</li>
<div class="separator" style="clear: both; text-align: center;"></div><li>Pour the Gelatin mixture into the prepared plate and let it cool for 12- 16 hours at room temperature. (overnight is the best) By this time the Gelatin mixture will be solidified.</li>
<div style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhijjMR-MZ8HroXp6spO7swI7F1X5WVMsFS2ch2ouA5_zAoF5nvTNOEhtO2C7BdFsI7TSu6SEvG7oi0ZuixVUQtRtJYPDxt6sIqo1ST2_aK8hpt-oUfkgq39K4FQ3oWWUZsmVHHDMKNpHI/s1600/New+folder+%284%2916.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhijjMR-MZ8HroXp6spO7swI7F1X5WVMsFS2ch2ouA5_zAoF5nvTNOEhtO2C7BdFsI7TSu6SEvG7oi0ZuixVUQtRtJYPDxt6sIqo1ST2_aK8hpt-oUfkgq39K4FQ3oWWUZsmVHHDMKNpHI/s640/New+folder+%284%2916.jpg" width="640" /></a></div></div><li>Once solidified, run the knife along the edges; sprinkle some Sugar on top (to avoid sticking) and take the whole thing out on to a cutting board. Sprinkle generous amounts of Sugar on top and cut it into small pieces. It may stick to the knife, but sugar will help you through.</li>
<li>Roll each piece in Sugar and serve. Do store the rest in air tight containers in a cool place. (Room temperature is the best, but if it is too high, do refrigerate. I prefer refrigeration only if the Sugar coating starts to melt.)<b> </b></li>
</ol><b style="font-family: Georgia,"Times New Roman",serif;">Notes: </b><br />
<ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Liquid Glucose, which is present in the original recipe is not available in United States and Light Corn Syrup is the best substitute.</li>
<li>Soaking Gelatin in Cold/ room temperature Water is extremely important or it may not thicken the Jujips as intended.</li>
<li>Keeping an eye throughout the preparation of Jujips and continuous stirring (as much as possible if not fully) is advised. </li>
<li>As the foam/ scum that forms on top of the Gelatin mixture ruins the appearance and texture of the Jujips, do remove it as much as possible.</li>
<li>The tray/ plate in which you cool the Gelatin mixture decide the thickness of the Jujips. So if you are not dividing the mixture, do take a larger plate. </li>
<li>Sugar that is available in US is finely granulated; so no need to grind it when used for coating. But if Sugar available in your area has bigger granules (like those available in India) do grind it a bit before using.</li>
<li>Customize the flavors of Jujips by using different Extracts and Essences; but do go for the fruit flavors. Don’t forget to pair it with matching food colors. (I mean, if you are using Banana Extract, do use Yellow Food Color.) </li>
<li>Here are some of the examples for the color-flavor combinations… Yellow Food Color and Banana Extract, Red Food Color and Strawberry Extract, Orange Food Color and Orange Extract, Mango Extract and a drop each of Yellow and Orange Food Color; Tonovin for Grape flavor (as Tonovin Essence itself give the color, no need to add separate food color), Lime/ Lemon Extract with no food color (this will have a cream color without any food color) etc: - Please be creative about the flavors...</li>
<li>Making Jujips in different flavors make it interesting.</li>
</ul><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ZOKos7a4tOVj0oyT2nnBKcoZEdctJUe82emHvFNg8MI2Nenv2JUCI76_Bor7vHtlP1To1fGP-mIsMCSI99k92Jxvk426QtKVVa1HiBO8S8pMgOKIl19T9YKozm69jYvnNA8grjyI7YQ/s1600/DSC00559.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ZOKos7a4tOVj0oyT2nnBKcoZEdctJUe82emHvFNg8MI2Nenv2JUCI76_Bor7vHtlP1To1fGP-mIsMCSI99k92Jxvk426QtKVVa1HiBO8S8pMgOKIl19T9YKozm69jYvnNA8grjyI7YQ/s400/DSC00559.JPG" width="400" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<br />
<br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Make it, enjoy the deliciousness and </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">serve it to your family with love…</span><br />
<br style="font-family: Georgia,"Times New Roman",serif;" /></div><div dir="ltr" style="text-align: left;" trbidi="on"></div></div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com15tag:blogger.com,1999:blog-2118861182192619939.post-5700950867033979112012-04-27T05:53:00.000-07:002012-04-27T05:53:17.387-07:00Vanpayar Mezhukkupuratti/ Sauteed Red Mung Beans<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Recipe No: 294</b><br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7FM7BLnjrMQyXqtsfkdLeaA0YU698Mg3QXSLPbhSZq0ngDVpkS3vDshsQ0rbERH6XWqrOqBqaYOtqeKgXqbiloCSqSVw8a-KFEK19ZoeCbwkWwppCez6a6WX8JUeQdOtbIrrU7ehTGk/s1600/DSC02823.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7FM7BLnjrMQyXqtsfkdLeaA0YU698Mg3QXSLPbhSZq0ngDVpkS3vDshsQ0rbERH6XWqrOqBqaYOtqeKgXqbiloCSqSVw8a-KFEK19ZoeCbwkWwppCez6a6WX8JUeQdOtbIrrU7ehTGk/s640/DSC02823.JPG" width="640" /></a></div><b>Ingredients Serves 3-4</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Vanpayar/ Red Mung Beans…1/2 Cup</li>
<li>Oil………………………………………2 Tablespoons</li>
<li>Shallots…………………………..…..5</li>
<li>Garlic cloves………………………..3 Big/ 6 small</li>
<li>Curry Leaves……………………...1 Sprig</li>
<li>Red Chilly………………………..…3-4 (substitute with crushed Red Chilly according to your taste)</li>
<li>Salt to taste</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Method of Preparation</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Wash the Beans thoroughly and boil it on high heat together with 1 ½ Cups of Water. Once boiled, reduce the flame to low and let it cook until tender.</li>
<li>When you feel that the Beans is almost cooked but a bit of Water still remains, add the necessary Salt; mix well and let the Water evaporate and the Beans finish cooking. (The best way to check whether the Beans are cooked is by biting into one of them. If it is soft, it is done and don’t wait for the skin to split open.)</li>
<li>Switch off the heat and keep aside until needed.</li>
<li>Crush together Shallots, Garlic and the Red Chilly (If you are using Chilly Flakes don’t crush it; just add it to the Oil while sauteing) in a Mortar and Pestle slightly. If you don’t have a mortar and pestle, do use a food processor (or just slice it thin in extreme cases), but please don’t make it too fine. (This process can be done while cooking the Beans.)</li>
<li>Heat Oil a pan or a wok on high heat and saute the crushed ingredients together with Curry Leaves for about 30 seconds. (Don’t let it burn; do stir)</li>
<li>Add the cooked Beans; mix well; reduce the heat to medium low and let it fry for about 8-10 minutes or till the required texture is attained. (I like it a bit on the crispy side.) Don't forget to stir now and then in order to avoid burning on the bottom.</li>
<li>Switch off the heat and serve it hot with Rice. </li>
</ol><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Notes:</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>The extent to which the Beans should be cooked for this recipe require special mention. It shouldn’t be mashed; but cooked well enough so that it remains soft. This process will take around 20-30 minutes, so please don’t try to rush the process.</li>
<li>Red Beans can be cooked in a Pressure cooker but take care not to overcook. You may have to drain the excess water in that case to prevent overcooking; but discarding the cooking liquid, which may contain the nutrition, can be avoided if cooked on stove top.</li>
<li>Don’t add Salt at the beginning of the cooking process as it will increase the cooking time of the Beans. But don’t forget to add Salt before it is done cooking; otherwise the Beans will not absorb Salt.</li>
<li>Coconut Oil is not a must for this recipe even though it tastes the best.</li>
</ul><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3A1iPcNTUMHWJtkPDX-pAX4HbadVcBRn1XowabkUpalMFUl5veq0056UvYik6ePyOC5aAtiIyuKkt81D-fdD3Pshs_EwjqbKgxMJTx9PwcpUrgIAg0PovQW9wXA9cqUpEXXJVYlDF6pw/s1600/DSC02826.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3A1iPcNTUMHWJtkPDX-pAX4HbadVcBRn1XowabkUpalMFUl5veq0056UvYik6ePyOC5aAtiIyuKkt81D-fdD3Pshs_EwjqbKgxMJTx9PwcpUrgIAg0PovQW9wXA9cqUpEXXJVYlDF6pw/s400/DSC02826.JPG" width="400" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<br />
<br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Make it, enjoy the deliciousness and </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">serve it to your family with love…</span></div></div></div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com5tag:blogger.com,1999:blog-2118861182192619939.post-10791472193576469082012-04-26T05:46:00.000-07:002012-04-26T05:46:47.476-07:00Stuffed Mushrooms<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Recipe No: 293</b><br />
This is the simplified vegetarian version of the <a href="http://atastychallenge.blogspot.com/2010/10/chicken-stuffed-mushrooms.html">Chicken Stuffed Mushrooms</a> that I posted earlier. It is easy, delicious and perfect for an appetizer.<br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Pxlzwa9TlXyRBDNWagquabL_Zjo_z0t8hDPWLcAnTP6YAYRxxGRcfdtSoW5JKn8Nq7lJ-mI7Bx8Bs7UgQLXTp8RaY4Cg8_DdXqf7bNb8vOCp_wio8KPZsmckoicitXku79l3yu4JSqk/s1600/DSC02904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Pxlzwa9TlXyRBDNWagquabL_Zjo_z0t8hDPWLcAnTP6YAYRxxGRcfdtSoW5JKn8Nq7lJ-mI7Bx8Bs7UgQLXTp8RaY4Cg8_DdXqf7bNb8vOCp_wio8KPZsmckoicitXku79l3yu4JSqk/s640/DSC02904.JPG" width="640" /></a></div><b>Ingredients Serves 3</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Mushrooms…………......8 oz/ 227 Grams/ 12 small Mushrooms </li>
<li>Oil……………………………1 Tablespoon</li>
<li>Onion chopped………....1/3 Cup</li>
<li>Garlic chopped fine…..1 big clove</li>
<li>Cream Cheese…………..4 oz/ ½ Cup/ 125 grams (At room temperature)</li>
<li>Bread Crumbs…………..1/4 Cup</li>
<li>Butter……………………...1 Teaspoon </li>
<li> Salt and Pepper to taste</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Method of Preparation</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Clean the Mushrooms and remove the stems taking care not to break the caps.</li>
<li>Chop the stems finely and keep aside till ready to be used.</li>
<li>Heat Oil in a pan on medium high heat and saute the Onion and Garlic till slightly translucent.</li>
<li>Add the chopped Mushroom stems and saute till it is cooked for about 2 minutes.</li>
<li>Add necessary Salt and pepper and switch off the heat. Let this mixture cool to a room temperature.</li>
<li>Once the mixture is cooled, mix in Cream Cheese and make sure the seasonings are on spot.</li>
<li>Preheat the oven to 400˚F/ 205˚C.</li>
<li>Lightly salt the Mushroom Caps and fill it with the Cream Cheese mixture. It is okay if some of the filling covers the top of the Mushrooms rims especially, if the space inside the Mushroom cap is very small. Repeat this with all the Mushroom and place them on a greased baking tray.</li>
<li>In another bowl, melt Butter and mix it with the Bread crumbs. </li>
<li>Sprinkle the Bread Crumbs over the stuffed Mushrooms and bake it in the preheated oven for 20 minutes or till the Bread crumbs are slightly brown and crispy.</li>
<li>Once the Mushrooms are cooked, remove from the oven and serve hot.</li>
</ol><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Notes:</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>I used Baby Bella Mushrooms (with a brown cap) in this recipe but regular white button Mushrooms will be good.</li>
<li>To clean the mushrooms, I give it a light rinse and wipe it thoroughly to remove the Water. Don’t let the Mushrooms absorb too much Water while rinsing.</li>
</ul><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEWIJjo4AaxVm-0gzkcwqGcDqUuHoTxwys1Lx0_Bq1yLqRbwkBR4EGNCx6lI8acyLCCVlk3Q8XO7Rst9rY-YdA_v8uEIBU8QuqJiFT4LqmgB8fXFvUYgVx41L80bFxDXfg6qZQwCMBIA/s1600/DSC02908.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEWIJjo4AaxVm-0gzkcwqGcDqUuHoTxwys1Lx0_Bq1yLqRbwkBR4EGNCx6lI8acyLCCVlk3Q8XO7Rst9rY-YdA_v8uEIBU8QuqJiFT4LqmgB8fXFvUYgVx41L80bFxDXfg6qZQwCMBIA/s400/DSC02908.JPG" width="400" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Make it, enjoy the deliciousness and </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">serve it to your family with love…</span></div></div></div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com16tag:blogger.com,1999:blog-2118861182192619939.post-42870171027163525852012-04-25T06:57:00.000-07:002012-04-25T06:57:24.944-07:00Baked Yogurt<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Recipe No: 292</b><br />
I ate this once from Thiruvananthapuram Taj during our last visit to Kerala a couple of years ago. It was one among the long array of desserts in the dinner buffet but, the best in my opinion. It took a while for me to get this correct but it sure is different, easy and delicious. Here it goes…<br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH-nb1-CWizEi-7tWUCQygoKWwQj9sHWGqgbOTmFDeiGGoNU_ld_SCd9PAtQvDkla280oG_p7JC0ZFxUA507gBYmqKO0h9O9_9ayxD4jnmFzPPyxKD1esFyEs2mj8Ci4_c0JvX6Qcthfg/s1600/DSC02837.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH-nb1-CWizEi-7tWUCQygoKWwQj9sHWGqgbOTmFDeiGGoNU_ld_SCd9PAtQvDkla280oG_p7JC0ZFxUA507gBYmqKO0h9O9_9ayxD4jnmFzPPyxKD1esFyEs2mj8Ci4_c0JvX6Qcthfg/s640/DSC02837.JPG" width="640" /></a></div><b>Ingredients Serves 4</b><br />
<ul><li>Greek Yogurt……….1 Cup (Substitute mentioned in ‘notes’)</li>
<li>Condensed Milk…..1/2 Cup (Sweetened; Milkmaid)</li>
<li>Saffron……………….a pinch</li>
<li>Sugar…………………1 Teaspoon</li>
<li>Cardamom…………3</li>
</ul><b>Method of Preparation</b><br />
<ol><li>Take the seeds out of the Cardamom pods and crush it finely in a mortar and pestle (or something in which you can powder stuff in small amounts.).</li>
<li>Add Saffron along with Sugar to the same Mortar with the crushed Cardamom seeds and crush finely.</li>
<li>Mix the crushed mixture with Sweetened Condensed Milk and Yogurt; mix till incorporated evenly. Keep it in the fridge for 5-10 minutes so that the Saffron can infuse properly. (Adjust the sweetness by adding more Milkmaid at this stage depending on the sourness of the Yogurt.)</li>
<li>Pour the Yogurt mixture equally into 4 Ramekins (small bowls that can withstand baking) and cover each of them with Aluminum foil.</li>
</ol><b>To make Baked Yogurt in the Oven</b><br />
<ol><li>Preheat the oven to 325˚F/ 162˚C.</li>
<li>Place the Ramekins in a big baking tray with hot Water till half way up the Ramekins. </li>
<li>Place this in the preheated oven and bake for 15-17 minutes. Remove it from the oven; take the Ramekins out of the water (be sure to use kitchen mittens to avoid burning) and let it cool. </li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXOy4BZHH8qaiTtzeUNszj6T6Hq9KTsj0bs191Eebgo2cAJDrmpAqolmXDPW2IiEvqj-Z2mKf_sRkv1l1f1A7bg0zNWTbbmuaM-hvgwTMC_JD12sc9nx9_xyLp1OiemqPjpDCxSNX9n-Q/s1600/New+folder+%284%2915.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXOy4BZHH8qaiTtzeUNszj6T6Hq9KTsj0bs191Eebgo2cAJDrmpAqolmXDPW2IiEvqj-Z2mKf_sRkv1l1f1A7bg0zNWTbbmuaM-hvgwTMC_JD12sc9nx9_xyLp1OiemqPjpDCxSNX9n-Q/s640/New+folder+%284%2915.jpg" width="640" /></a></div></div><b>To make Baked Yogurt on stove top</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Heat some Water in a pan (that can fit the Ramekins) to a point just below simmering and place a small kitchen towel in the bottom (The kitchen towel will help to bake the Yogurt evenly.). Place the Ramekins on the towel; close the pan and let it cook for 15-17 minutes. Once cooked, take the Ramekins out of the Water and let it cool.</li>
<li>Things to remember: If cooking on stove top please adjust the temperature of the Water so that it never boils but remains hot. I suggest heating the Water till it starts to form small bubbles on the sides; place the Ramekins and then reduce the temperature to low (not too low) and keep the Water hot throughout cooking. Higher temperature will spoil the texture of the Yogurt. (It will become grainier; but it will still be tasty.)</li>
<li>The level of the Water should be till half way up the Ramekins. Once cooked, take the ramekins out of the Water and let it cool.</li>
</ol><div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Chill the Yogurt for an hour in the Refrigerator. Serve Baked Yogurt in the same Ramekins or run the tip of a knife through the sides and turn it into another plate before serving.(The little yellow specks in the Yogurt is the Saffron.)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Notes:</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Please use Yogurt with minimum sourness for this dish. But it is possible to use whole, low fat or fat free Yogurt in this recipe. I used plain fat free Greek Yogurt.</li>
<li>I made this dessert with regular yogurt too, but I like it the most when made with Greek Yogurt which is really thick and smooth. But in case Greek Yogurt is not available in your place hang the Yogurt and get rid of all the moisture before making. </li>
<li>A very easy way to get rid of the water content in the Yogurt is by the following method. Place a large strainer on top of a bowl so that the bottom of the strainer does not touch the bottom of the bowl (You should leave the space for the straining Water.) Place a cheese cloth (or a cloth with slightly large meshes) on the strainer and put the Yogurt on the cloth. Cover this and let it stand in the fridge for 3-4 hours. By this time most of the Water will be collected at the bottom of the bowl. Discard the Water and use the thickened Yogurt.</li>
<li>Saffron is used in this dish for the taste and color. So it is recommended not to use Saffron food color instead. However you can change the flavor of the dish by substituting Saffron and Cardamom with Vanilla extract or Rose Essence if you like.</li>
<li>Crushing Saffron along with the Sugar makes the crushing process easy.</li>
<li>This dessert should be served slightly cold. If you keep it for longer time in the Refrigerator it will become a bit hard. In that case either keep it at room temperature for sometime or microwave it for 5-8 seconds to bring down the temperature before serving.</li>
</ul><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmLgdAVV7U9ZPNCCX2yCPo_IAO82mD88IMDmNVEDRRJRKLqwHJ7Qs8TXP8FOb6JpkDCj4ek99PY-8aGV9nEZk8Gq1FhFzw6DR3jZs-Lt7eYp-AolfqpXAkrByBJzvBIGnpUCi-PLjQpxY/s1600/DSC02844.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmLgdAVV7U9ZPNCCX2yCPo_IAO82mD88IMDmNVEDRRJRKLqwHJ7Qs8TXP8FOb6JpkDCj4ek99PY-8aGV9nEZk8Gq1FhFzw6DR3jZs-Lt7eYp-AolfqpXAkrByBJzvBIGnpUCi-PLjQpxY/s400/DSC02844.JPG" width="400" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Make it, enjoy the deliciousness and </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">serve it to your family with love…</span><br />
<br style="font-family: Georgia,"Times New Roman",serif;" /></div></div></div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com6tag:blogger.com,1999:blog-2118861182192619939.post-86561937249838575682012-04-19T06:01:00.000-07:002012-04-19T06:01:53.185-07:00Chicken Pakora/ Pakoda/ Bhaji<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<b>Recipe No: 291</b></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
There is a small restaurant near our home, here in Alpharetta, which serves these awesome Pakoras. Whenever we go by that area we stop at this restaurant and amazingly kids will never ask ‘are we eating from outside today?’ We all know that we will have Chicken Pakoras at any time of the day, even if we just had our food. This is the result of my desperate attempt to recreate its taste… I will never say that it taste the same but it is pretty close… (I think... I hope...)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-A4vp9440CVlG90JAnPD9rbTwMPJvPIrrdKOq3l3Tj70JNKnKzzP82vT1Oz7JRhqsbD_3D_ULLjIDVUp2HHlfqpbKhyphenhyphenHgnJYDRwLQbepCFBM_SunjOR7e8Pj0bb6Qj3wLemFMycPbYA/s1600/DSC02268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-A4vp9440CVlG90JAnPD9rbTwMPJvPIrrdKOq3l3Tj70JNKnKzzP82vT1Oz7JRhqsbD_3D_ULLjIDVUp2HHlfqpbKhyphenhyphenHgnJYDRwLQbepCFBM_SunjOR7e8Pj0bb6Qj3wLemFMycPbYA/s400/DSC02268.JPG" width="400" /></a></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<b>Ingredients Serves 6</b></div>
<ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<li>Boneless Chicken……......450 grams (thighs preferred; cut into bite (small) size pieces)</li>
<li>Oil for deep frying</li>
</ul>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<b>To Marinate</b></div>
<ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<li>Salt…………………………....1/2 Teaspoon</li>
<li>Pepper Powder………......1/4 Teaspoon</li>
<li>Lemon Juice…………….....1 Teaspoon</li>
</ul>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<b>To Make the Batter</b></div>
<ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<li>Besan/ Chickpea Flour….1/4 Cup (Kadala Mavu)</li>
<li>Maida………………………….2 Tablespoons (All Purpose Flour)</li>
<li>Rice Flour………………..…..2 Tablespoons </li>
<li>Baking Soda………………...1/4 Teaspoon</li>
<li>Red Chilly Powder………..1 Teaspoon</li>
<li>Salt……………………………..1/2 Teaspoon</li>
<li>Garam Masala Powder…1/2 Teaspoon</li>
<li>Ginger Garlic Paste……...1/2 Teaspoon</li>
<li>Curry Leaves ……………...1 Teaspoon (Cut into very small pieces; 6-8 leaves will do)</li>
<li>Coriander Leaves…….…..2 Teaspoons (Cut into very small pieces)</li>
<li>Lemon Juice………………..1 Teaspoon</li>
</ul>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<b>Method of Preparation</b></div>
<ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<li>Wash the Chicken pieces and drain thoroughly. Wipe off the excess Water as much as possible with a kitchen tissue.</li>
<li>Marinate Chicken with the ingredients mentioned in the ‘to marinate’ section and keep for at least 3-4 hours in the refrigerator. (If you don’t have so much time, please do keep it marinated for at least 1 hour at room temperature; but overnight in the fridge is the best.) Pakora that we eat from the restaurant has added food color; so if you are using it, please do add along with the marinade.) Let the Chicken come to the room temperature before mixing with the batter. </li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0hOcIg2klN8u-HwXK0Nqt1OnxXU30pTM3Y4VtXbuLY6aT5sj2r1k9G8PNyQVxxab-xBSR0Mh09k7upbXSDz7XWDpuaLAg0uTBlKtDGjyfPbCxcZZERDrbx6ESnh94ZC7y2mfD5-MPuS8/s1600/DSC02267.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0hOcIg2klN8u-HwXK0Nqt1OnxXU30pTM3Y4VtXbuLY6aT5sj2r1k9G8PNyQVxxab-xBSR0Mh09k7upbXSDz7XWDpuaLAg0uTBlKtDGjyfPbCxcZZERDrbx6ESnh94ZC7y2mfD5-MPuS8/s320/DSC02267.JPG" width="320" /></a></div>
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<li style="text-align: justify;">Mix all the ingredients to make the batter (adding a bit of Water if needed) and mix in with the marinated Chicken. (Don’t make the batter too thin as there will be some liquid in the marinated Chicken too. So if you feel it is too dry after mixing the batter with the marinated Chicken , do sprinkle some more Water.) Keep aside for 30 minutes at room temperature.</li>
<li style="text-align: justify;">Heat at least an inch of Oil in a frying pan on high heat. Once really hot, reduce the flame to medium or medium high (depending on your stove; too low heat will make the Chicken absorb too much Oil and too high heat will burn the Chicken without cooking) and deep fry the Chicken pieces. Do try to drop the pieces one by one to avoid clumping. Don't overcook and do stir now and then to ensure even cooking. If you are doubtful about the cooking time (which depends on size of the pieces and the heat of the stove), do take one piece out of the Oil and check.</li>
<li style="text-align: justify;">Repeat the process with all the Chicken pieces.</li>
<li style="text-align: justify;">Serve it hot with Ketch up or Mint or Tamarind Chutney.</li>
</div>
</ol>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<b>Notes:</b></div>
<ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<li>Adjust the amount of Salt, Coriander Leaves and Curry Leaves according to your taste.</li>
<li>If you dont have Maida, do use 4 Tablespoons of Rice Flour and vice-versa. </li>
<li>Don’t overcrowd the pan while frying as it will decrease the temperature of the Oil resulting in over absorption of Oil by the Pakoras.</li>
<li>I served this with a Chutney made of some Mint Leaves, Coriander Leaves, Green Chilly, Ginger, Salt and Yogurt.</li>
</ul>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTlW4Ulzt2YZjnQXvrefRIC9FiXCVnoJ6D299gbmLRousMOsRHE1gUkbRbtI1H-SZuhQaxjTWZ_uXvHfu0xY_RbeDEiuHIUCFKLyzj4fUuB5x7WdTc8N4eKqeExrLeIPEwi8rD4UZMHM/s1600/DSC02274.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTlW4Ulzt2YZjnQXvrefRIC9FiXCVnoJ6D299gbmLRousMOsRHE1gUkbRbtI1H-SZuhQaxjTWZ_uXvHfu0xY_RbeDEiuHIUCFKLyzj4fUuB5x7WdTc8N4eKqeExrLeIPEwi8rD4UZMHM/s400/DSC02274.JPG" width="400" /></a><br />
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Make it, enjoy the deliciousness and<br />
serve it to your family with love…</div>
</div>
<br /></div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com9tag:blogger.com,1999:blog-2118861182192619939.post-84224066630060238292012-04-13T05:52:00.002-07:002012-04-13T05:54:10.454-07:00Vazhuthananga Pulincurry (Brinjal/ Aubergine in Tamarind Gravy)<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><div style="font-family: Georgia,"Times New Roman",serif;"><b>Recipe No: 290</b></div>A few weeks before a good friend of mine gave me her Mother’s recipe for Prawn in Tamarind gravy (Konchu Puli pizhinjathu). Even though I am not a big fan of 'sourness', I like the dish so much that I started experimenting the same with many vegetables and this is one of them. Since a vegetarian loving friend of mine asked for its recipe after tasting and I promised her that I will post it in the blog, I am doing this… <br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPb1gQortiBZpFRLEfMPH-6z6HTGpXEix4RgQT5We68nLGhYNVbEdE7hlg6ohFYbMzAldpr8_El0I8jWtlYF6rxG5PwNxS-Tsh9ygD_ZHyaF9o5-B_VowLGsYS-9JwNqjKuPO0YMBOrw/s1600/DSC02745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPb1gQortiBZpFRLEfMPH-6z6HTGpXEix4RgQT5We68nLGhYNVbEdE7hlg6ohFYbMzAldpr8_El0I8jWtlYF6rxG5PwNxS-Tsh9ygD_ZHyaF9o5-B_VowLGsYS-9JwNqjKuPO0YMBOrw/s400/DSC02745.JPG" width="400" /></a></div><b>Ingredients Serves 4</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Oil………………………...2-3 Tablespoons (Coconut Oil preferred)</li>
<li>Ginger chopped…......1 teaspoon heap</li>
<li>Shallots………………....7-8 (Sliced big; about ½ cup)</li>
<li>Indian Green Chilly…2 (depending on the taste; I use long ones which are less spicy)</li>
<li>Curry Leaves…………..2 Sprigs</li>
<li>Tomato sliced………...1/2 medium</li>
<li>Brinjal…………………...2 medium (sliced into long medium sized pieces; about 2 cups)</li>
<li>Red Chilly Powder…..1 Teaspoon</li>
<li>Coriander Powder.….1 Teaspoon</li>
<li>Turmeric Powder……1/4 Teaspoon</li>
<li>Tamarind Water….…3/4 Cup (Squeeze a large Gooseberry sized Tamarind in hot Water)</li>
<li>Salt as needed</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Method of Preparation</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Heat Oil in a ‘Chatti’ (an earthen cooking vessel) or a stainless steel pan (please refer the notes) on high heat and saute the chopped Ginger for 30 seconds.</li>
<li>Add Shallots, Green Chilly, Curry Leaves and Tomato; saute till the Shallots turn translucent.</li>
<li>Add the Brinjal (squeeze off the excess Water if any) and fry in the Oil for two minutes or till the Brinjal pieces changes its color slightly.</li>
<li>Mix in the Chilly Powder, Coriander Powder and the Turmeric Powder; saute for a minute. Do stir often to prevent burning.</li>
<li>Add the Tamarind Water, Salt and more Water if needed (I used ½ Cup more); mix well. Let it boil and then lower the heat to medium low and cook till Oil starts to float on top and the gravy level is reduced to a desired consistency. (This will thicken a bit when cools down.)</li>
<li>Drizzle a bit of Coconut Oil and some Curry Leaves (Break it into pieces for a stronger smell) on top; switch off the heat and let it sit for 10 minutes before serving.</li>
</ol><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Notes:</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>The amount of Tamarind depends on your taste. So do taste in between adding rather than dumping everything at once.</li>
<li>Tamarind will sometimes be hard; so in that case use hot Water to squeeze the pulp and do discard the seeds (if present) and the hard fibrous parts after squeezing.</li>
<li>As Tamarind is extremely acidic, it can react with Aluminum and the non stick coatings; so please use a stainless steel pan or earthenware (the best) like the Chatti to make this curry. However, as prolonged contact of acid with steel is also not good, don’t store the leftovers in stainless steel containers.</li>
<li>It is necessary to wash and discard some seeds from the Brinjal if the ones available contains a lot of ripe seeds. In that case use a colander which will allow the seeds to flow out throw the holes while washing.</li>
<li>If you are not using Coconut Oil in the beginning, please do try to use it at the end for drizzling. This will give that appealing smell without using a lot of it.</li>
<li>A note regarding the two photos: Yes... They are both the same dish .The one on top gives the exact color of the dish when done, but for me the lighting was not so good and it came out a little blurry. The one below is over lighted (I am sorry for that) but not that blurry. So if you are looking for the color of the finished dish, do check the picture on top; but if you are looking for the size and shape of the pieces when done, do refer the picture below... I apologize for the inconvenience caused...</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACiRCtwIJhoB7l9QCUUz5mSAoqqF-8io_n-dqn54PFZLr4yAk5-jtVBe0anMzwXVZqlI-rAZ4kJ8ADeua7OkzRM_-hJKlqU2t1b2vT7-mztBgrzMtQWjZq_wpqP-hEVq1Ez4vURtx8Io/s1600/DSC02742.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACiRCtwIJhoB7l9QCUUz5mSAoqqF-8io_n-dqn54PFZLr4yAk5-jtVBe0anMzwXVZqlI-rAZ4kJ8ADeua7OkzRM_-hJKlqU2t1b2vT7-mztBgrzMtQWjZq_wpqP-hEVq1Ez4vURtx8Io/s320/DSC02742.JPG" width="320" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Make it, enjoy the deliciousness and </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">serve it to your family with love…</span><br />
<br />
<br style="font-family: Georgia,"Times New Roman",serif;" /></div></div></div></div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com5tag:blogger.com,1999:blog-2118861182192619939.post-8207039381786590192012-03-28T07:28:00.000-07:002012-03-28T07:28:22.306-07:00My baby girl was born yesterday....but now she is 9!!!<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">My little girl celebrated her 9th birthday a few weeks before. Let me invite you guys to a small conversation that happened a few days before her birthday…</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Me----- “Hey Leah, what do you want for your birthday?”</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Leah--- “I can’t believe that you forget… You promised me that I can cook all by myself on my 9th birthday”</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Me-----(In my mind) Yes, that promise happened a few months back… I said those words just to avoid her disturbing me in the kitchen while I was experimenting something… But I really thought that she will forget it until someone else, possibly her pesky little brother who selectively remembers and reminds everyone of anything that shouldn't be remembered and reminded, reminds her… </div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">“Oh… are you sure that you want to do it? I will not help… I will not come near the kitchen… you will have to do everything by yourself…” (I have to make sure that I tried my best to make her drop the decision.)</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Leah--- That’s exactly what I want… I don’t want anyone in the kitchen…. I want to cook by myself.</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Me----O………….k…. (does that sound as unconvincing as I was then?)</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">So together we decided on the recipe… It is going to be a <a href="http://atastychallenge.blogspot.com/2010/06/brownie.html">Brownie… from ‘A Tasty Challenge’.</a> Together we made this Brownie a number of times in the past… But still I tried to impart a bit of hesitation in her mind…, mainly because I just can’t admit that my little girl has grown so much… I just can’t… It is not fair… she was born just yesterday…. I changed her diapers and put her to bed very recently… But as the conversation proceeded she convinced me that all these things happened 9 years ago…</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Me----“So there is baking involved… you have to switch on the Oven… Will you do it?”</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Leah---“Yes I will… You just stay there and see whether I am doing it right. That's it”</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Me----O…..k… (I am still not sure about this whole idea; but it wont cost anything after all...)</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Sure or not that day came and Leah was as determined as ever… And I have to say she pulled it off quite well…</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">I took a print out of my Brownie recipe and showed her where all the ingredients are…; left everything to herself and checked our smoke detector for proper functioning… you know.. just in case…)</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">I sat on the dining table, which is next to the kitchen and listened to Leah reading each and every sentence from the print out and making her own comment on the sentence as if she is 'The Next Food Network Star'… She even fired her little brother once, when he tried to sneak into the kitchen to swipe some Chocolate chips….<br />
She measured, she mixed... I sat there at the table browsing....listening and smiling to the commentary from the kitchen....<br />
<span style="font-family: Georgia,"Times New Roman",serif;">She used a parchment paper on the bottom….</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifHWFamMwTTBOePc24gtecpEKAN-uFYs86y4_oD_lBn-aLf6QiIEyNeNIicKwX0sXUAq5f0amdR-rw99cAOTWkiBWQF9-VA_AVh9eze9YZ9IK1058b-SYCn-Q4Q98xYyPG08E8WL7Dg3A/s1600/DSC02401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifHWFamMwTTBOePc24gtecpEKAN-uFYs86y4_oD_lBn-aLf6QiIEyNeNIicKwX0sXUAq5f0amdR-rw99cAOTWkiBWQF9-VA_AVh9eze9YZ9IK1058b-SYCn-Q4Q98xYyPG08E8WL7Dg3A/s320/DSC02401.JPG" width="240" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;">She poured the batter….</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuadqQAMnFGw_MFX3WUODEEPHkaNUrrFMIZI2fiHOvOlbAbnR3KJpIffXX1JuOXB-f1D41Y19c1pPVStqu9YT7-PQgmcZ8boqFrCpt5FZIf78e84LMbErEc5xf7YsRTEWd8oEuIoGtPaM/s1600/DSC02402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuadqQAMnFGw_MFX3WUODEEPHkaNUrrFMIZI2fiHOvOlbAbnR3KJpIffXX1JuOXB-f1D41Y19c1pPVStqu9YT7-PQgmcZ8boqFrCpt5FZIf78e84LMbErEc5xf7YsRTEWd8oEuIoGtPaM/s320/DSC02402.JPG" width="320" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;">Her pesky brother volunteered to do the 'quality control'….</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2scyFrpSGTQNjqxd15P6AL-Wk5RbdIeMXfnbXSp-Rm9AHCFvFANhIBmw5QQnBWCiUdkAEEvV9lxdeiu4EuA2B6ewD6PuQcFCHqtcfHbaPEp_D82mua9UAtjb5iNydyNX6Nx0PlNNCAdg/s1600/DSC02405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2scyFrpSGTQNjqxd15P6AL-Wk5RbdIeMXfnbXSp-Rm9AHCFvFANhIBmw5QQnBWCiUdkAEEvV9lxdeiu4EuA2B6ewD6PuQcFCHqtcfHbaPEp_D82mua9UAtjb5iNydyNX6Nx0PlNNCAdg/s320/DSC02405.JPG" width="320" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;">But I interfered when what started as a simple 'quality control' went wild….</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHR_1b72M0PjspzOY8iQMGjvJ8xiTH-VaFDS8m-58UxPRkYnx2yiXmAkrHSfEr83JVJ1bROpi9dX1xWMc_vWmMxLnpeQfH19-9m0JSCkcPL4Oqqrylz9otyYO5VR25K6iDqxVBx5Uf-M/s1600/DSC02406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHR_1b72M0PjspzOY8iQMGjvJ8xiTH-VaFDS8m-58UxPRkYnx2yiXmAkrHSfEr83JVJ1bROpi9dX1xWMc_vWmMxLnpeQfH19-9m0JSCkcPL4Oqqrylz9otyYO5VR25K6iDqxVBx5Uf-M/s320/DSC02406.JPG" width="320" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;">After baking it came out good… But I was too skeptical about taking the brownies out of that pan… So I took a photo of it in the pan itself… </span><span style="font-family: Georgia,"Times New Roman",serif;">I went back for more browsing while Leah let the Brownie cool down a bit….</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi55xfHFEqcXxY9N5wZ8bNke8SaJr8W-_wYjH2clhBcJ-Bz7aZX8h81d1FURMRcXAymLHUVH3UKmKpsNBDxQ-9rCOPa_A7omttFZf3QrBmekeVESRNLsvsnYFPgMgndbm92j-Aqufw5kq4/s1600/DSC02407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi55xfHFEqcXxY9N5wZ8bNke8SaJr8W-_wYjH2clhBcJ-Bz7aZX8h81d1FURMRcXAymLHUVH3UKmKpsNBDxQ-9rCOPa_A7omttFZf3QrBmekeVESRNLsvsnYFPgMgndbm92j-Aqufw5kq4/s320/DSC02407.JPG" width="320" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;">But after sometime she came with this….</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcYIFxXuW-JlNHzoCgmyJThDJiNAzB7tw7-IITfKTC1KxVQkZVaBhd_3btkUvDgGm6peej_xg5z2i8csL3LpTO1I43mnAMZvGcGxcK537WtcMzpMkebvT9I5tkVki5o6THg2tXtRtcnI/s1600/DSC02408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcYIFxXuW-JlNHzoCgmyJThDJiNAzB7tw7-IITfKTC1KxVQkZVaBhd_3btkUvDgGm6peej_xg5z2i8csL3LpTO1I43mnAMZvGcGxcK537WtcMzpMkebvT9I5tkVki5o6THg2tXtRtcnI/s320/DSC02408.JPG" width="320" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;">Then she cut it…; shared with her brother and us…. </span><br />
<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbr-Ic-Sjyf4cDEUgDy66M85eGDimuUwKv6gZJlQpdMW6RoHN8Z-XPaZTNTGmFBrUNXD8b9eDvZ2T8EqK8XrWKpp1tHNIqdB-WJgqip0iE3ucDRFPh5SZ0407-64meECQrVrzel949KaI/s1600/DSC02414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbr-Ic-Sjyf4cDEUgDy66M85eGDimuUwKv6gZJlQpdMW6RoHN8Z-XPaZTNTGmFBrUNXD8b9eDvZ2T8EqK8XrWKpp1tHNIqdB-WJgqip0iE3ucDRFPh5SZ0407-64meECQrVrzel949KaI/s320/DSC02414.JPG" width="320" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;">Oh forgot to mention… during this time, news went out that Leah is baking by herself and two of our friends with their families came to taste her Brownie… (Brownie tasting ended up in dinner and a long time of unlimited chatting!!!) Oh.. by the way....that painting on the table... Leah did it... I thought at least some of you would love to know...</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Even though I started writing this post to portrait my daughter’s first attempt at cooking by herself, I would love you guys to sneak into her party too…</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Usually we celebrate our kid’s birthday at home with some of our good friends, their kids, some home cooked food and a homemade cake of there preference… This time was also no difference…</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">For the first time in her life when Leah said she don’t want a Princess or a Fairy Tale character Cake, I realized with shock that my little princess is growing up… Her choice was a ‘swimming pool’ Cake... I sighed as she made her choice... she did not ask for a ‘High-Heeled Shoe Cake’ or a ‘Louis Vuitton Hand Bag’ Cake…. At least she is not a diva yet!!!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk5WLmZTMAlpmPV8ap-HjUyjqs9MUrc7NbF8eF81BGkUe1NhH0lnCJYt58qwsRyr4RiXt0j9wKuMbOHHlq1RwFL3TKu5NeeZNlBm0b57bKI3B_-Q-6yLMtRQoUw405PKXuIYzFLSDxW1c/s1600/DSC02418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk5WLmZTMAlpmPV8ap-HjUyjqs9MUrc7NbF8eF81BGkUe1NhH0lnCJYt58qwsRyr4RiXt0j9wKuMbOHHlq1RwFL3TKu5NeeZNlBm0b57bKI3B_-Q-6yLMtRQoUw405PKXuIYzFLSDxW1c/s320/DSC02418.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvuhLzrbP4pxIH5iTcQItTzY2xCbyKRradLG3h_449MCGJaXGrA-Rr19Z1fFMylag6KZB-OQHjNDPJ6cCOh9Rg5I1MQ8xNe5XD3bE82iDAxAkatEszTjLsnI-lc_V0g4ky3lNFNEyERc/s1600/DSC02422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvuhLzrbP4pxIH5iTcQItTzY2xCbyKRradLG3h_449MCGJaXGrA-Rr19Z1fFMylag6KZB-OQHjNDPJ6cCOh9Rg5I1MQ8xNe5XD3bE82iDAxAkatEszTjLsnI-lc_V0g4ky3lNFNEyERc/s320/DSC02422.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoIom5sWAj7cjJ6QGnZoOkhXtdk-rCANOTokvS7cHstXxkXdAWdpPZPesxJufcmm2O1p-wjWFlfISx5WdU1_RDXe8LgzsxrNMc65aB-FOKb-p76rJPtqaRFRPBp3Z_NIJg_eBk6wVj1k/s1600/DSC02441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoIom5sWAj7cjJ6QGnZoOkhXtdk-rCANOTokvS7cHstXxkXdAWdpPZPesxJufcmm2O1p-wjWFlfISx5WdU1_RDXe8LgzsxrNMc65aB-FOKb-p76rJPtqaRFRPBp3Z_NIJg_eBk6wVj1k/s320/DSC02441.JPG" width="316" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;"> It was a Rev Velvet Cale with a Cream Cheese filling and Butter Cream frosting... As you can see, I ended up covering the cake with fondant... Birthday Girl was more than happy to see my creation... and so were the guests...</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Both of us were excited with the idea of an ‘all starters’ party’, as appetizers and soups being her favorite… And this was the menu….</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://atastychallenge.blogspot.com/2010/06/smoked-salmon-tea-sandwiches.html">Smoked Salmon Tea Sandwiches</a> and Egg Tea Sandwiches… (Most of our guests were not familiar with Smoked Salmon and hence we made an alternative too…)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsJc2YIrUUCKF-FPJnyoQF6FLRzP123D1ieje3FbEccfP-hGCzew5b7UPn9nTafzqK-qHLDnKoZKSpyfjlEtdNholQBmDaEzY-u_tLpql9Iww38mXg46wU3LX35PHMw3dWXxIyJo5JBk/s1600/DSC02425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsJc2YIrUUCKF-FPJnyoQF6FLRzP123D1ieje3FbEccfP-hGCzew5b7UPn9nTafzqK-qHLDnKoZKSpyfjlEtdNholQBmDaEzY-u_tLpql9Iww38mXg46wU3LX35PHMw3dWXxIyJo5JBk/s320/DSC02425.JPG" width="320" /> </a> <span style="font-family: Georgia,"Times New Roman",serif;"> </span></div><div class="separator" style="clear: both; text-align: left;"><a href="http://atastychallenge.blogspot.com/2010/06/cream-of-mushroom-soup.html"><span style="font-family: Georgia,"Times New Roman",serif;">Cream of Mushroom Soup…</span></a> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmgQSN0Q-Ea45sVR5ETS8aKoKlkcsNKipRCfA8-XVbwx8MDpazzVsiC-x4pmqk7K9LdZ2mASsemcQgIsJY30W5ebT7wc6yn0YyShVEL0xl2lJ1SpIJUOoqFTRr3Jx1QuC6nSRd7xQGoA/s1600/DSC02448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmgQSN0Q-Ea45sVR5ETS8aKoKlkcsNKipRCfA8-XVbwx8MDpazzVsiC-x4pmqk7K9LdZ2mASsemcQgIsJY30W5ebT7wc6yn0YyShVEL0xl2lJ1SpIJUOoqFTRr3Jx1QuC6nSRd7xQGoA/s320/DSC02448.JPG" width="320" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;">Alligator Samplers… (It was actually fired Alligator with Indian spices…; It was my husband’s idea to incorporate something adventurous and he simply hated when I called them ‘Alligator Samplers’… he told everyone ‘Cheenkanni Varuthathu’!!!)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Amazingly it tasted just like Chicken and a four year old girl in the party went crazy (in a good manner) over it and ate right from the bowl where I kept it in bulk. (See, I got some good foodie friends!!)</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrf9TKtenDXXIo8UE2dWjRYESui1GQWFSUhk5eON8VhX2TARtqUGL8G69I3jQXGGXIlFBgvGDfC_4wqzTYRhawEi8F2PGwHyQG_vHzndvC_kTMFmfB0zJT3fptr0C4ElUFxJKQ0_qUWU/s1600/DSC02450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrf9TKtenDXXIo8UE2dWjRYESui1GQWFSUhk5eON8VhX2TARtqUGL8G69I3jQXGGXIlFBgvGDfC_4wqzTYRhawEi8F2PGwHyQG_vHzndvC_kTMFmfB0zJT3fptr0C4ElUFxJKQ0_qUWU/s320/DSC02450.JPG" width="320" /></a></div><a href="http://atastychallenge.blogspot.com/2012/02/chicken-chili.html"><span style="font-family: Georgia,"Times New Roman",serif;">Chicken Chilly…</span></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3nXLal3Y181Tqx6K7RfRSkVieqOmFG9TVqOyhw5N_CrGeYSF6NTo3ifxmDl8O0XaHbIpm4qCmqJqz6Clvo-Pi462xeYQwzeC4TEeYZv8i2K57kCKBxvbuj32HIg_jBPEpV50sb2cGF6I/s1600/DSC02452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3nXLal3Y181Tqx6K7RfRSkVieqOmFG9TVqOyhw5N_CrGeYSF6NTo3ifxmDl8O0XaHbIpm4qCmqJqz6Clvo-Pi462xeYQwzeC4TEeYZv8i2K57kCKBxvbuj32HIg_jBPEpV50sb2cGF6I/s320/DSC02452.JPG" width="320" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;">Pav Bhaji…. (For easy handling I substituted Pav with Bread…)</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SIEXfwG2oFzKFI7ldBG3AoXgmCjlIkWVWPKNVOw9r2QtQX_bq40VwCcDpRBbolWcGSUI2r_W20taJEM67QK8-oCNXrNz9tvjAZfH5tfKB08cZsjNqpTke0jtrVok2fhMICzVLQbybi8/s1600/DSC02517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SIEXfwG2oFzKFI7ldBG3AoXgmCjlIkWVWPKNVOw9r2QtQX_bq40VwCcDpRBbolWcGSUI2r_W20taJEM67QK8-oCNXrNz9tvjAZfH5tfKB08cZsjNqpTke0jtrVok2fhMICzVLQbybi8/s320/DSC02517.JPG" width="320" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;">Chemmeen Kozhukatta…</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh077rAMTo-OaY03HY4qW-d0RUYDoP_kLJxDwbUI9uWDVOqj4o7G14dRxox7BNCmpQEalHmg_nV5olK6Jf6ir1VQ1lUnDw5mcIXI2Xkje1LvGjZ_p1Dij0DASD4FGlP3WNSh64LjEsObt0/s1600/DSC02454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh077rAMTo-OaY03HY4qW-d0RUYDoP_kLJxDwbUI9uWDVOqj4o7G14dRxox7BNCmpQEalHmg_nV5olK6Jf6ir1VQ1lUnDw5mcIXI2Xkje1LvGjZ_p1Dij0DASD4FGlP3WNSh64LjEsObt0/s320/DSC02454.JPG" width="320" /></a></div><br />
Salad with Vinegar, Salt and Pepper dressing... I think this goes well with Chicken Kebab<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqytBvfxaJoidSgvpXfuUc_LO8hmZ7rZJE9tFQztdDyfIjNeoIsN5Wqqgo8sgqM3AobAIQfQCRwgG_w8SnZ9je149j-Jm3LFGvbbD3QaG7pzHEfqZxBkBMaTffJ0swQa63lkgL07Wt-rQ/s1600/DSC02457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqytBvfxaJoidSgvpXfuUc_LO8hmZ7rZJE9tFQztdDyfIjNeoIsN5Wqqgo8sgqM3AobAIQfQCRwgG_w8SnZ9je149j-Jm3LFGvbbD3QaG7pzHEfqZxBkBMaTffJ0swQa63lkgL07Wt-rQ/s320/DSC02457.JPG" width="320" /></a></div>Chicken Kebeb<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHYJUWArjLttDN_egd3Ma-gWVcS8BqTB5P4Vrw1nhqpnrbxEZp3uJJqhTnFgOEbpBnGfqdQhH47wttWnA2BnpV8gYHuqyYBUg0TrqR6JKTDQgJWDlhsdv2Dz_R_qYpGUwaIKz5bnkMEyY/s1600/DSC02458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHYJUWArjLttDN_egd3Ma-gWVcS8BqTB5P4Vrw1nhqpnrbxEZp3uJJqhTnFgOEbpBnGfqdQhH47wttWnA2BnpV8gYHuqyYBUg0TrqR6JKTDQgJWDlhsdv2Dz_R_qYpGUwaIKz5bnkMEyY/s320/DSC02458.JPG" width="320" /></a></div>Fruit Trifle<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4UQvWB87z9oiQqEyWYuVJkYqTYXMCGILnH64-nduOCXwj4RNwgPbAFP9gOk5pfqSB0U8TKGua0VRoGMf4NPMrEOM8Hl4bPN0uLPKmt6znh2ILM1nd-Sxt1cfP3xhjYDcxqdeEbZd70c/s1600/DSC02461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4UQvWB87z9oiQqEyWYuVJkYqTYXMCGILnH64-nduOCXwj4RNwgPbAFP9gOk5pfqSB0U8TKGua0VRoGMf4NPMrEOM8Hl4bPN0uLPKmt6znh2ILM1nd-Sxt1cfP3xhjYDcxqdeEbZd70c/s320/DSC02461.JPG" width="320" /></a></div><br />
If God allows, there will be more fabulous birthdays for my daughter, but I know I will never forget her 9th Birthday… when she convinced me that she can cook all by herself…<br />
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And I hope she will never forget it either…. Love you Leah... love you a lot....</div></div></div></div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com12tag:blogger.com,1999:blog-2118861182192619939.post-55191624327504354982012-03-14T07:27:00.001-07:002012-03-14T19:46:41.154-07:00Chicken Sliders<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Recipe No: 289</b><br />
This is a very easy and tasty appetizer that can be converted to a full meal with the addition of some Fries and a Salad. I made this with Chicken, but you can substitute it with any meat of your choice. With a hint of Chinese taste, this will satisfy any non vegetarian palate.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiEcoAkn_EynBYJr1Igco0S4ZwANhSXjkm00OrcUrIIDJWyCRDYL7n8Legy-pXuC5qEvdhXM9xmj54SF-fjVm4f4yV5N6XVrPN2czQbzKE2vNXNd0Np3YefaR4WfrauMHlP0AmMRBWfmQ/s1600/DSC02393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiEcoAkn_EynBYJr1Igco0S4ZwANhSXjkm00OrcUrIIDJWyCRDYL7n8Legy-pXuC5qEvdhXM9xmj54SF-fjVm4f4yV5N6XVrPN2czQbzKE2vNXNd0Np3YefaR4WfrauMHlP0AmMRBWfmQ/s640/DSC02393.JPG" width="640" /></a></div><b>Ingredients Makes 8</b><br />
<b>To make the Patties</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Ground Chicken………...1 lb/ 450 grams (raw Chicken is a must)</li>
<li>Red Chilly Powder….....1/2 Teaspoon</li>
<li>Black Pepper powder...1/4 Teaspoon</li>
<li>Ginger Garlic Paste……1 Teaspoon</li>
<li>Coriander Leaves………1 Tablespoon (chopped fine)</li>
<li> Salt to taste</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>To fry and make the sliders</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Butter………………………2 + 2 Tablespoons</li>
<li>Oil…………………………..2 Tablespoons</li>
<li>Dinner Rolls………….…8 (I used Potato Rolls; but any small buns will do)</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>To make the Sauce</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Onion chopped fine…..1/2 Cup</li>
<li>Garlic chopped fine…..2 big cloves</li>
<li>Ketchup…………………..2 Tablespoons</li>
<li>Chilly Garlic Sauce….1 Tablespoon (If not available, please use 1/2 Teaspoon Sambal Oelek.)</li>
<li>Worcestershire Sauce...1/2 Teaspoon</li>
<li>Dark Soy Sauce…….…..1 Teaspoon</li>
<li>Water……………………....1/4 Cup</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Method of Preparation</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Mix all the ingredients to make the patties thoroughly. Divide it into 8 equal sized portions.</li>
<li>Make each portion into a patty approximately the diameter of your buns. Keep them aside.</li>
<li>In a wide pan on high heat, melt Butter and Oil together. Once heated, place the patties in a single layer and cook for 3-4 minutes or until the patties are nicely browned on one side.</li>
<li>Turn them over and let the other side also brown for about 3 minutes. (By this time the patties will be mostly cooked through.)</li>
<li>Once browned on both sides, remove the patties from the pan and keep them aside.</li>
<li>To the remaining Oil (add a bit more if needed) add the chopped Onion and Garlic; sauté till slightly wilted.</li>
<li>Add Ketchup, Chilly Garlic Sauce, Worcestershire Sauce, Soy Sauce and Water; mix well and slide the patties back into the sauce. (Add the liquid oozed out of the patties (if any) too.)</li>
<li>Let it cook for a minute on both sides in the sauce or till the sauce is reduced considerably. (A bit of the remaining sauce is good.) </li>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig_fdvxkTr3topxztlllYgT8avQi0xP0Tq7dItxEIfpPqjtVQ1IQ9cFnUAol23yS4adjB_lgnVZtWk7010cDje13bzCc9PJ5-pyKbDL_HTbXqkR5NmVhvRUY6s7VmnRhkvcbHThXfLhy0/s1600/New+folder+%284%2914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig_fdvxkTr3topxztlllYgT8avQi0xP0Tq7dItxEIfpPqjtVQ1IQ9cFnUAol23yS4adjB_lgnVZtWk7010cDje13bzCc9PJ5-pyKbDL_HTbXqkR5NmVhvRUY6s7VmnRhkvcbHThXfLhy0/s640/New+folder+%284%2914.jpg" width="640" /></a></div><li>In the mean time, cut the dinner rolls horizontally into two, apply a light pat of Butter on the cut sides of both halves and toast them in another pan on high heat. (You have to toast them only on the cut sides.) Once slightly browned, take and keep them on a plate ready for the patties. Repeat this with all the Rolls.</li>
<li>Place the patties on the bottom half of the Rolls and spoon the remaining sauce equally on top of the patties.</li>
<li>Place the other half of the bun on top of the patty and serve hot.</li>
</ol><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Notes</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Water is an enemy in making patties. So make the minced Chicken as dry as possible. (Meaning remove all the Water content with a kitchen tissue.)</li>
<li>The minced Chicken mixture is usually on the sticky side; so please rub your palms with Oil to reduce sticking.</li>
<li>The patties will be mostly cooked during frying itself, but by putting them in the sauce you can ensure that it is fully cooked. Before taking it off the stove, please check at least one patty for 'doneness'. The color of the meat will change from pink to almost white when fully cooked.</li>
<li>If you don't have a pan to fry all patties at one time, please do it in batches.</li>
</ul><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNuBB6tUIPvmNYeMrl_DvKZ4BC9TGGOfdNPxmXHtplqHjoen8vRLRFthEdlIfvtX2waNKPM2TQSlCUy_ZRU3dZ9H8nNLGLOsZq6ZQ8Ho7I8lRcbs_U1bdYy3qRpUVubSze91MnjOEBRLU/s1600/DSC02396.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNuBB6tUIPvmNYeMrl_DvKZ4BC9TGGOfdNPxmXHtplqHjoen8vRLRFthEdlIfvtX2waNKPM2TQSlCUy_ZRU3dZ9H8nNLGLOsZq6ZQ8Ho7I8lRcbs_U1bdYy3qRpUVubSze91MnjOEBRLU/s400/DSC02396.JPG" width="333" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Make it, enjoy the deliciousness and </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">serve it to your family with love…</span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNuBB6tUIPvmNYeMrl_DvKZ4BC9TGGOfdNPxmXHtplqHjoen8vRLRFthEdlIfvtX2waNKPM2TQSlCUy_ZRU3dZ9H8nNLGLOsZq6ZQ8Ho7I8lRcbs_U1bdYy3qRpUVubSze91MnjOEBRLU/s1600/DSC02396.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a></div></div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com6tag:blogger.com,1999:blog-2118861182192619939.post-57450534989092443052012-03-06T05:17:00.001-08:002012-03-14T07:26:32.857-07:00Devil’s Food Cake with Chocolate Ganache<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Recipe No: 288</b><br />
This was the cake I made for the Valentine’s Day… The Cake together with frosting has a deep, rich Chocolate flavor, but the cake alone is very mild and on the less sweet side. I personally prefer the Cake alone with a light dusting of Powdered Sugar on top but as it was for an occasion, I dressed it up with this Chocolate Ganache.<br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzZXkDwBTRnG2YTcRkBiX7vkI_fj5N-z_SAhnxvW4kPjkuClZwVmbrB6vXBQSlzfYjIVHxPue8MI68_xMaPL5l5R1qz3yn1FTTp6b6HL7-BInyToqB2r25M5kT0E1vSIfnmZo623CAQM/s1600/DSC02227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzZXkDwBTRnG2YTcRkBiX7vkI_fj5N-z_SAhnxvW4kPjkuClZwVmbrB6vXBQSlzfYjIVHxPue8MI68_xMaPL5l5R1qz3yn1FTTp6b6HL7-BInyToqB2r25M5kT0E1vSIfnmZo623CAQM/s640/DSC02227.JPG" width="640" /></a></div><b>Ingredients Makes one 8 inch Cake</b><br />
<b>For the Cake</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Cocoa Powder………………....1/4 Cup</li>
<li>Instant Coffee Powder……...1 Teaspoon </li>
<li>Boiling Water…………………..1 Cup</li>
<li>All purpose Flour/ Maida….1 Cup</li>
<li>Baking Powder…………………1/4 Teaspoon</li>
<li>Baking Soda…………………….3/4 Teaspoon</li>
<li>Salt…………………………………a pinch (Avoid if using salted Butter)</li>
<li>Unsalted Butter……………….1/2 Cup/ 1 Stick </li>
<li>Sugar………………………………1 ¼ Cup</li>
<li>Eggs……………………………..…2</li>
<li>Vanilla Essence………………..1 Teaspoon</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>For Chocolate Ganache</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Semisweet Chocolate Chips…7 oz/ 1 cup</li>
<li>Instant Coffee Powder………..1/8 Teaspoon</li>
<li>Heavy Cream…………………….1/2 Cup</li>
<li>Vanilla Essence/ Extract…….1/2 Teaspoon</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Method of Preparation</b><br />
<b>To Make the Cake</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Dissolve Cocoa Powder and Coffee Powder in the Boiling Water and keep aside till it cools to room temperature.</li>
<li>Sift together Flour, Baking Powder, Baking Soda and Salt well; keep aside till ready to be used.</li>
<li>Preheat the oven to 350˚F/ 180˚C.</li>
<li>Keep an 8 inch baking pan (I used a heart shaped pan) ready by applying a light coating of Butter and dusting it with some Flour. Alternatively line the pan with parchment paper and apply a light coating of cooking spray.</li>
<li>Beat Butter and Sugar together until creamy.</li>
<li>Add Eggs one at a time, beating thoroughly after each addition and mix in Vanilla during the addition of the second Egg.</li>
<li>Add the Flour mixture and the Cocoa- Coffee solution alternating with each other, starting and ending with the Flour. </li>
<li>Pour the batter to the prepared pan; level the top and bake in the middle of a preheated oven for 30-35 minutes or till an inserted toothpick comes out clean.</li>
<li>Once the Cake is out of the oven, let it cool in the pan for 5 minutes; take it out and finish cooling on a rack before icing.</li>
</ol><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>To make the Ganache</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Heat Cream and Coffee Powder in a pan till it starts to simmer along the edges. (Do stir often to avoid skin from forming.)</li>
<li>Pour this over the Chocolate Chips in a bowl and let it sit for 2 minutes. (Please be patient and let it sit. Stirring before that will make the Ganache grainy from partially melted Chocolate. If this happens accidentally, reheat it in a double boiler until smooth.)</li>
<li>Stir to a make a smooth, glossy Ganache and mix in the Vanilla Essence.</li>
<li>Let it refrigerate for 5-8 minutes before frosting.</li>
</ol><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>To frost the Cake</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Spread the Ganache all over the Cake (I opted to spread it only on the top of the Cake.) and decorate it as you wish. (I used Powdered Sugar, some homemade sugar flowers and leaves and some store bought edible beads.)</li>
<li>Serve it at room temperature. </li>
</ol><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Notes:</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>The quality of Cocoa Powder is very crucial for this recipe. So use a Dutch Processed Cocoa Powder or a really good Natural Unsweetened Cocoa Powder. I used Natural Unsweetened Cocoa Powder from Scharffen Berger. (Unlike the Dutch processed variety, this is slightly acidic and when used in recipes calling for baking Soda, which is an alkali, reacts together to create a leavening effect. So if in case you are using the Dutch processed Cocoa (which is neutral) please increase the amount of baking Soda to 1 teaspoon.</li>
<li>As Water has a tendency to expand when heated, measure it only after boiling.</li>
<li>Beat the Flour only till it is mixed. Over beating can result in a tough Cake.</li>
<li>Sudden lowering in temperature can cause the Cake to fall, so open the oven only during the last stage of the baking. Touch the top of the cake to feel the doneness and insert the toothpick only if you feel that it is done. (If you feel it is still watery, please don’t take chance by inserting the toothpick.)</li>
<li>Over baking can result in a dry Cake, so please don’t do it. </li>
<li>Increase the amount of Heavy Cream for a thin Ganache that can be poured over the Cake.</li>
<li>Refrigerating the Ganache for longer time will make it hard. So be careful with the time. If in case it hardens warm it slightly to make it soft again. (Don’t use high heat in this case as it may separate the Chocolate.)</li>
<li>As this Ganache is made in a spreadable consistency (thicker than the normal Ganache), it will become very hard on refrigeration. So if you are using Ganache to decorate, please don't refrigerate the Cake. If you don't feel like finishing the Cake within a day or two, do refrigerate; but let it thaw well and come to the room temperature before serving. </li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-JxC8FYuRnN45R1dpMmXWoUkNGJL2_9XaH0AgadgDXuEY5O1O6hIZgdnN1lMKOgwZ3Dec-ubg9Rg-gvALrAmRcah1lg86NHxZk3E5fcBn0j1oSz8ZR-T6acLUJTPqVRVfr1564mw5Tk/s1600/DSC02222.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-JxC8FYuRnN45R1dpMmXWoUkNGJL2_9XaH0AgadgDXuEY5O1O6hIZgdnN1lMKOgwZ3Dec-ubg9Rg-gvALrAmRcah1lg86NHxZk3E5fcBn0j1oSz8ZR-T6acLUJTPqVRVfr1564mw5Tk/s400/DSC02222.JPG" width="400" /></a><br />
<br />
<br />
<br />
<br />
<br />
Make it, enjoy the deliciousness and<br />
serve it to your family with love…</div></div></div><br />
</div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com10tag:blogger.com,1999:blog-2118861182192619939.post-69654537730416449892012-02-21T19:43:00.000-08:002012-02-21T19:43:12.265-08:00Chicken Chili<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Recipe No: 287</b><br />
This is my version (also Chicken) of the American dish ‘Chili’ which is usually made with Beef. This recipe is a combination of Chicken and Red Kidney Beans (Rajma) with an outstanding Cumin flavor. Well, if you are not a Beef person, you can try this… Here is Chicken Chili that suits an Indian palate...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWGkn0JWb6ohHjQGZip_ThIh1KZbjNRbdZcXiTAsaCTKvVcyj16NwjalPYeX_Jy7acbhlrWKkOSoQ0HR9J4bos0F5ArOd7RwpsNZGDCL9R816lZVBYjx6w2mkVYAv7V6MQANm0gpla2o/s1600/DSC02105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWGkn0JWb6ohHjQGZip_ThIh1KZbjNRbdZcXiTAsaCTKvVcyj16NwjalPYeX_Jy7acbhlrWKkOSoQ0HR9J4bos0F5ArOd7RwpsNZGDCL9R816lZVBYjx6w2mkVYAv7V6MQANm0gpla2o/s640/DSC02105.JPG" width="640" /></a></div><b>Ingredients Serves 4-5</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Oil………………..................……2 Tablespoons</li>
<li>Ground Chicken….................1 lb</li>
<li>Onion chopped fine……........2/3 cup</li>
<li>Garlic chopped fine….....……4 big ones</li>
<li>Green Chilly chopped fine….1</li>
<li>Bell peppers chopped fine….1/2 cup (Capsicum; I used red and green ones)</li>
<li>Rajma……………………………...1/2 Cup (Red Kidney Beans; washed and soaked overnight in 2 cups water)</li>
<li>Tomato chopped…………....…1 medium</li>
<li>Tomato Sauce……………….....1/2 Cup</li>
<li>Red Chilly Powder…………....1 Teaspoon (Use more if you want)</li>
<li>Cumin Powder………………....1/2 Teaspoon</li>
<li>Oregano……………………….....1/2 Teaspoon (If you don’t have this please skip; but I see them in Kerala cooking shows now a days.)</li>
<li>Corn Starch…………………......1 Teaspoon</li>
<li>Salt as needed</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Method of Preparation</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Heat Oil in the pan of a pressure cooker (If you want to wash more dishes, please feel free to use another pan!!!) on high heat and fry the minced Chicken with Salt, stirring and separating the Chicken.</li>
<li>Once the Chicken changes its color, add Onion, Garlic, Green Chilly, Bell Peppers/ Capsicum and the soaked Rajma (reserve the soaking liquid) and sauté for 2-3 minutes.</li>
<li>Add Tomato, Tomato Sauce, Red Chilly Powder, Cumin Powder and Oregano; add 2 ½ Cups of Water (Use the Rajma soaking Water now); mix well; close the pan and cook till 2 whistles.</li>
<li>Once the pressure subsides, open the cooker; switch on the heat again (put the flame on medium ) and adjust the seasonings and the level of the liquid. (You need some gravy, but not too much. With the amount mentioned in the recipe, I didn’t add more; but it depends on the Pressure Cooker too.)</li>
<li>Mix the Corn Flour in ¼ cup Water and add to the Chili once it is boiled. Mix well and let it boil and thicken for a minute.</li>
<li>Off the heat and serve hot with desired toppings. (I used chopped Onion, Grated Cheese and sliced Green Onions.</li>
</ol></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Notes:</b></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjraV1JD4mPbZyQp2bq-7cHPfhe2Wq9lxCJbYAQTbOWPkM4SR3XEz6hWUP3AN_Y2Fbn7vGDeS-Yf2pmI571QGg7GqIDpGu0NFI4zE-0L2CJmIF93Zt4NJ9eUvwvDV-zN2kOqQ4FfPA_skQ/s1600/DSC02093.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjraV1JD4mPbZyQp2bq-7cHPfhe2Wq9lxCJbYAQTbOWPkM4SR3XEz6hWUP3AN_Y2Fbn7vGDeS-Yf2pmI571QGg7GqIDpGu0NFI4zE-0L2CJmIF93Zt4NJ9eUvwvDV-zN2kOqQ4FfPA_skQ/s200/DSC02093.JPG" width="193" /></a></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Tomato sauces generally come in cans and are different from Ketchup. It is not sweet and in case you don’t have it, please blend 2 Tomatoes without the seeds (Seeds increases its sourness) and use. But the canned Tomato Sauce gives a nice color and texture.</li>
<li>Cooking Rajma/ Kidney Beans and Chicken together in the Pressure Cooker works only if the Rajma is soaked properly. So it is advised to do that. Otherwise you have to cook the Beans separate (or use canned Beans) and add it to the Chili once the Chicken is cooked and let them cook together for about 10 minutes. </li>
<li>If you are cooking the Kidney Beans/ Rajma separate, please cook it only till soft. Over cooked Beans (It will be a bit slimy) are not good in this preparation.</li>
<li>You can use any kind of Beans for this preparation but adjust the cooking time accordingly.</li>
<li>Chili can be eaten by itself, serve over Chips or even Rice, over Burgers or hot dogs…. Let your imagination work...</li>
</ul><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEite2B6v5Z_L3ngYA-Hqx5BeFqhqFkSdQGTusB-XicIFQsdBKGEtJLOPWIj0nmNffmFsdYkO3kvDm0VWQEe91i89cLJE5QqEl_0_UsBA0K9xcr7zH5U6wM-I4beDaVwJZdAFZSXmSGbQ7c/s1600/DSC02112.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEite2B6v5Z_L3ngYA-Hqx5BeFqhqFkSdQGTusB-XicIFQsdBKGEtJLOPWIj0nmNffmFsdYkO3kvDm0VWQEe91i89cLJE5QqEl_0_UsBA0K9xcr7zH5U6wM-I4beDaVwJZdAFZSXmSGbQ7c/s400/DSC02112.JPG" width="400" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<br />
<br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Make it, enjoy the deliciousness and </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">serve it to your family with love…</span></div></div><br />
</div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com7tag:blogger.com,1999:blog-2118861182192619939.post-44421447045255588482012-02-16T05:49:00.000-08:002012-02-16T05:49:52.234-08:00Vegetable Stew<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Recipe No: 286</b><br />
This is the vegetarian/ vegan version of the Stew (<a href="http://atastychallenge.blogspot.com/2010/06/chicken-stew-mooli-curry.html">For Chicken Stew recipe click here</a>) which we just love. Even though the best combination for this is <a href="http://atastychallenge.blogspot.com/2010/06/palappam-kerala-laced-rice-pancakes.html">Palappam</a>, <a href="http://atastychallenge.blogspot.com/2010/12/basic-white-bread.html">Bread</a> is also an option.<br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIw7_KQ8q31YRMoYoTXhcWjrI8Bv-aYiL7mr5C6MmfRAWCUsKfFkVVJp8-Hsdl3Ajn33cH7Mye7yIlmUtbejAfU76zylxEVruf_KkFSRnSf8QSknVb788Z1oGTrz92o0y5pFHSdeHmok4/s1600/DSC02152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIw7_KQ8q31YRMoYoTXhcWjrI8Bv-aYiL7mr5C6MmfRAWCUsKfFkVVJp8-Hsdl3Ajn33cH7Mye7yIlmUtbejAfU76zylxEVruf_KkFSRnSf8QSknVb788Z1oGTrz92o0y5pFHSdeHmok4/s640/DSC02152.JPG" width="640" /></a></div><b>Ingredients</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Vegetables cubed…………......2 – 2 ¼ Cup (I used Carrots, Beans, Potatoes and Fresh Green Peas)</li>
<li>Oil…………………………………...1 Tablespoon</li>
<li>Whole spices……………….......3 Cardamom pods, 6 Cloves, 1 one inch Cinnamon piece and ½ of a Star Anise; all crushed fine) </li>
<li>Onion sliced thin……………....1/3 cup</li>
<li>Ginger chopped fine...……....1 Tablespoon</li>
<li>Garlic chopped fine...…….....1 Tablespoon</li>
<li>Indian Green chilly…………..2 split into halves (Depending on your taste)</li>
<li>Curry Leaves……………………2 Sprigs</li>
<li>Tomato sliced…………………...1/2 small</li>
<li>Thin coconut milk……………..1 1/3 cup (mix 1/3 cup canned thick coconut milk with 1 cup water)</li>
<li>Thick coconut milk…………....3/4 cup</li>
<li>Pepper powder……………….....1/4 Teaspoon</li>
<li><a href="http://atastychallenge.blogspot.com/2010/05/garam-masala-powder.html">Garam Masala Powder</a>.........1/4 Teaspoon (Homemade preferred)</li>
<li>Vinegar…………………………….1/4 Teaspoon </li>
<li>Coriander leaves chopped…..2 Tablespoons</li>
<li>Salt as per taste</li>
<li>Oil…………………………………….1 Tablespoon</li>
<li>Shallot sliced………………….....1 </li>
<li>All Purpose Flour……………....1 Teaspoon (Maida)</li>
<li>Water……………………………….1/4 cup (Can use thin Coconut Milk instead)</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Method of Preparation</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Heat 1 Tablespoon of Oil in a pan on medium heat, add the crushed whole Garam Masala and saute till fragrant.</li>
<li>Add chopped Onion, Ginger, Garlic, Green Chilly and a sprig of Curry Leaf; saute till everything is wilted for about 2 minutes.</li>
<li>Add the Vegetables and continue sautéing for 2 minutes on high heat.</li>
<li>Add thin Coconut Milk. Once it is boiled, reduce the heat to medium low; add the Salt and cook till the Vegetables are almost done. </li>
<li>Add sliced tomato and continue cooking.</li>
<li>In another shallow pan add 1 Tablespoon of Oil and saute the Shallots and a sprig of Curry Leaf till brown.</li>
<li>Adjust the heat to low and add 1 teaspoon of Flour and fry till its raw smell is gone for about 45 seconds. Do stir continuously at this stage.</li>
<li>Add ¼ cup water and mix till everything is combined well without any lumps. Add this to the already cooked stew and mix well. (This will thicken the stew and give a nice taste.)</li>
<li>After a minute of boiling, add the thick Coconut Milk, Pepper Powder, <a href="http://atastychallenge.blogspot.com/2010/05/garam-masala-powder.html">Garam Masala Powder</a>, Vinegar and Coriander Leaves. Check the seasonings and add more Salt if needed.</li>
<li>Once the stew starts to simmer along the edges, switch off the heat and let it sit for 10 minutes before serving hot or warm with <a href="http://atastychallenge.blogspot.com/2010/06/palappam-kerala-laced-rice-pancakes.html">Palappam</a> or<a href="http://atastychallenge.blogspot.com/2010/12/basic-white-bread.html"> Bread</a>.</li>
</ol><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Notes:</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>If you are using dried Green Peas in this recipe, precook it and then use towards the middle of cooking. (Cook properly, but avoid mashing.)</li>
<li>Don't use too much of Carrots (Use one medium sized) for this curry, as it gives an undesirable sweetness to the dish.</li>
<li>Don’t let the Stew boil once the thick Coconut Milk is added to avoid the Coconut Milk from separating.</li>
<li>You can use Rice Flour instead of All Purpose Flour too.</li>
</ul><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-BIEckXtQ0pU9Si0eMjwC3STjberLED-kD2u5CkTaJEf4TnGwxIiEpKp1h9xZKbBiWfuwvKhj7W9yHZ0L-xPXb5Z32ATwNt2Qp9unkmNVqeKjuCiUx3hnjWbnsHBGQGX4bhLR4qMcMM/s1600/DSC02163.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-BIEckXtQ0pU9Si0eMjwC3STjberLED-kD2u5CkTaJEf4TnGwxIiEpKp1h9xZKbBiWfuwvKhj7W9yHZ0L-xPXb5Z32ATwNt2Qp9unkmNVqeKjuCiUx3hnjWbnsHBGQGX4bhLR4qMcMM/s400/DSC02163.JPG" width="400" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<br />
<br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Make it, enjoy the deliciousness and </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">serve it to your family with love…</span><br />
<br style="font-family: Georgia,"Times New Roman",serif;" /></div></div></div></div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com5tag:blogger.com,1999:blog-2118861182192619939.post-5433915045241099592012-02-14T08:32:00.001-08:002012-02-15T04:17:25.267-08:00Coconut Macaroons with Chocolate drizzle<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Recipe No: 285</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdL4pBOe9QoaSodlIzZHJmOVWetSkZu468hGKqutJPJqziqo8_CM_wvMhwvMQwScYBIvXQMj28WDTNzh7cJ3kf60Kmg6oRoLmu1vGjayocDjkR_cORMWQbGRvY7xJX5qSHuSWOdIQOuw/s1600/DSC02190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdL4pBOe9QoaSodlIzZHJmOVWetSkZu468hGKqutJPJqziqo8_CM_wvMhwvMQwScYBIvXQMj28WDTNzh7cJ3kf60Kmg6oRoLmu1vGjayocDjkR_cORMWQbGRvY7xJX5qSHuSWOdIQOuw/s400/DSC02190.JPG" width="400" /></a></div><div style="text-align: justify;"><b style="font-family: Georgia,"Times New Roman",serif;">Ingredients Makes 12 </b></div><div style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Sweetened Coconut….............6 oz/ 155 grams/ 2 ¼ Cups</li>
<li>All Purpose Flour………...........1/3 Cup (Maida)</li>
<li>Sweetened Condensed Milk…7 oz/ ½ Cup and 2 Tablespoons/ ½ of a 396 Gram tin</li>
<li>Vanilla Essence…………………..1/4 Teaspoon</li>
<li>Pinch of Salt</li>
<li>Semisweet Chocolate Chips….1/2 Cup</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Method of Preparation</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Preheat the oven to 325˚F/160˚C.</li>
<li>Mix together Coconut, Flour, Condensed Milk, Salt and Vanilla Essence well. </li>
<li>Using an ice-cream scoop, scoop the mixture onto a greased, parchment paper lined baking tray. (I used a medium sized Ice cream scoop to make 12 scoops.) </li>
<li>Place it in the middle of a preheated oven and bake for 15 – 20 minutes or till the top of the Macaroons become light brown here and there. (The time to bake depends on the size of the scoops; so adjust it accordingly.) </li>
<li>Let it cool completely on the baking tray itself. </li>
<div style="text-align: left;" trbidi="on"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JRn6Ay2COTN1FQ0KSS2ryFUm0lnyW_C7URCnZrPUfEEVh4YpejfOSDFJJk9Hj05_WBRHRYO6WBOv_hrXuKvpuT5KtyhZeb8iK_mlSHfAhV21xIsSvP5QoAGMSYhTM7_gyyEEDginZl0/s1600/New+folder+%284%2913.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JRn6Ay2COTN1FQ0KSS2ryFUm0lnyW_C7URCnZrPUfEEVh4YpejfOSDFJJk9Hj05_WBRHRYO6WBOv_hrXuKvpuT5KtyhZeb8iK_mlSHfAhV21xIsSvP5QoAGMSYhTM7_gyyEEDginZl0/s640/New+folder+%284%2913.jpg" width="640" /></a></div><li>In a double boiler on low flame, (A dish with the Chocolate placed on top of a deep pot of simmering Water, taking care to avoid Water from coming in contact with the dish with the Chocolate.) melt Chocolate until smooth.</li>
<li>Dip the bottom of the Macaroons in the melted Chocolate and place them on a parchment paper and press slightly so that the Chocolate spreads evenly. Repeat this with all the macaroons.</li>
<li>Scrape all the remaining Chocolate into a small zip lock bag and make a hole on one end.</li>
<li>Squeeze the Chocolate and drizzle it onto the Macaroons to make pretty patterns.</li>
<li>Let it cool completely (so that the Chocolate hardens) and serve at room temperature. Store the left over in air tight containers.<b> </b></li>
</ol><b><span style="font-family: Georgia,"Times New Roman",serif;">Notes:</span></b><br />
<ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></ol><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li style="text-align: justify;">Almond extract can be used instead of Vanilla Essence.</li>
<li style="text-align: justify;">The dish to melt the Chocolate should be absolutely dry or the Chocolate will separate. (It becomes a thick mass that won’t melt; if it happens, do start with a fresh batch of Chocolate.)</li>
</ul><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOYnRSzVSAhT2EuB4N4yamfSj1w_n_PVkTV6Y6omg1iKsNLeiXOvMIjZP5dJmVrJCA8YlzVdYcgJLny2gf-lLNVDA_LuiNLKmIA1CQg5S49ZPBpFhZVORspWGOnuB0lyWBs0ZpYHb71vI/s1600/DSC02207.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOYnRSzVSAhT2EuB4N4yamfSj1w_n_PVkTV6Y6omg1iKsNLeiXOvMIjZP5dJmVrJCA8YlzVdYcgJLny2gf-lLNVDA_LuiNLKmIA1CQg5S49ZPBpFhZVORspWGOnuB0lyWBs0ZpYHb71vI/s400/DSC02207.JPG" width="400" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<br />
<br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Make it, enjoy the deliciousness and </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">serve it to your family with love…</span></div></div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Sending this to </span><a href="http://vimithaa.blogspot.in/2012/02/announcing-mctrs-first-event-love-n.html" style="font-family: Georgia,"Times New Roman",serif;">Love and Chocolate Fest</a><span style="font-family: Georgia,"Times New Roman",serif;"> by </span><a href="http://vimithaa.blogspot.in/" style="font-family: Georgia,"Times New Roman",serif;">My Culinary Trial Room</a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><a href="http://teenzyummydelights.blogspot.com/2012/01/sending-lil-valentine-love-your-way.html" style="font-family: Georgia,"Times New Roman",serif;">Valentines Day Event </a><span style="font-family: Georgia,"Times New Roman",serif;">by </span><a href="http://teenzyummydelights.blogspot.com/" style="font-family: Georgia,"Times New Roman",serif;">Teenz' Yummy Delights</a><span style="font-family: Georgia,"Times New Roman",serif;"> and </span><a href="http://anzzcafe.com/event-valentines-special/" style="font-family: Georgia,"Times New Roman",serif;">Valentines Day Special</a><span style="font-family: Georgia,"Times New Roman",serif;"> by </span><a href="http://anzzcafe.com/"><span style="font-family: Georgia,"Times New Roman",serif;">Annz Cafe</span></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdypDhOMKQgUrjbKxBYkrB8BFpI4qKbI8RUJ6kFzgkQL0yCShXxuVt-wDedn0ZuqG5Dpp21WUqMFoCZWN-Zx1GY7oWlI5VaEkFlG-CxhzwmyKnscEHvoJYgjcJyw7bHsiad5PcKKqqvI4/s1600/valentine-event.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdypDhOMKQgUrjbKxBYkrB8BFpI4qKbI8RUJ6kFzgkQL0yCShXxuVt-wDedn0ZuqG5Dpp21WUqMFoCZWN-Zx1GY7oWlI5VaEkFlG-CxhzwmyKnscEHvoJYgjcJyw7bHsiad5PcKKqqvI4/s200/valentine-event.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKW6SvG4lIjnpLUPI3hyUk519E1Oo-m4srqpvKmNU0ZlbKZYEVORH1ytQeMeLXGX7Pq9LIwxF-lq5iMFnUiixVKblw3LnvGL5-2_H-_rOwutFnbiHRofC_sOVfWhTLcYqnYnolOnCDvbg/s1600/Contests1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKW6SvG4lIjnpLUPI3hyUk519E1Oo-m4srqpvKmNU0ZlbKZYEVORH1ytQeMeLXGX7Pq9LIwxF-lq5iMFnUiixVKblw3LnvGL5-2_H-_rOwutFnbiHRofC_sOVfWhTLcYqnYnolOnCDvbg/s200/Contests1.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHHMgPkW-BV55GPoChOeNMeElyQfefiS5OiDjGRB-G4sJtnH4wiFnMkgaWnTnYBMFh2apJbZtirc1WxlXtx3saT7OMzs0tfSHp4LSJ7Z9R9pX_567i5qpReNfq-qvQjUi2CK8Uy37Se0/s1600/Lovenchocfest-logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHHMgPkW-BV55GPoChOeNMeElyQfefiS5OiDjGRB-G4sJtnH4wiFnMkgaWnTnYBMFh2apJbZtirc1WxlXtx3saT7OMzs0tfSHp4LSJ7Z9R9pX_567i5qpReNfq-qvQjUi2CK8Uy37Se0/s200/Lovenchocfest-logo.jpg" width="200" /></a></div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
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</div></div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com7tag:blogger.com,1999:blog-2118861182192619939.post-70671149381397749602012-02-08T07:39:00.000-08:002012-02-08T07:39:51.410-08:00Kappa Veyichathu/ Mashed Yuca/Cassava/Tapioca<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Recipe No: 284</b><br />
Does this need an introduction? No matter how much we, Keralites, eat this, our mouth still waters when we see a picture or hear someone speaks about it. Every household makes a version of Kappa Veyichathu and this is mine…<br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhClPaWV6zTiJh2_VUrIRGJoPJe5TdBgnPJRRVWA1-NLE7Xx8gKgz7F8L8b02cwNkhHkVe4tOe2qRZoApQOuQYvmVha8VsuzzBK7bVIiTSdjXl7vUxCdPOa2cfxPph9GDYQ1CVYIKOlrkM/s1600/DSC02082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhClPaWV6zTiJh2_VUrIRGJoPJe5TdBgnPJRRVWA1-NLE7Xx8gKgz7F8L8b02cwNkhHkVe4tOe2qRZoApQOuQYvmVha8VsuzzBK7bVIiTSdjXl7vUxCdPOa2cfxPph9GDYQ1CVYIKOlrkM/s640/DSC02082.JPG" width="640" /></a></div><b>Ingredients Serves 6</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Yucca/ Tapioca…….......1 Kilo (Weighed after cleaning and cutting)</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>To Grind</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Grated Coconut…………2/3 Cup (Unsweetened of course)</li>
<li>Turmeric Powder…...…1/2 Teaspoon</li>
<li>Onion Sliced……………..1/3 Cup</li>
<li>Garlic……………………….3 Big Cloves</li>
<li>Indian Green Chilly…..3-4</li>
<li>Cumin Powder………….1/2 Teaspoon (Use 1 Teaspoon Cumin Seeds instead)</li>
<li>Salt…………………….……1 Teaspoon</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>For tempering</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Coconut Oil………………2 Tablespoons</li>
<li>Mustard Seeds………….1/2 Teaspoon</li>
<li>Shallots…………………...3 (sliced thin)</li>
<li>Curry Leaves…………...1 Sprig</li>
<li>Grated Coconut………..2 Tablespoons </li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Method of Preparation</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Grind all the ingredients given in the ‘to grind’ section to a course consistency. Keep aside till ready to be used. (This step can be done while the Tapioca is cooking.)</li>
<li>Peel the Tapioca and split it lengthwise into two. Take off the hard root like thing that runs through its middle. Slice it into thin pieces. (Making it into thin slices helps it cook fast and mash easily.) Wash them at least three to four times and drain.</li>
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCa29zJ0xfLcisWbFKjEFHFZwvEDSMvuZ8gFfeo4CKUB5sPwqgxUqBfTCfTG3EAZhoiOn43Ll3ys5bmPIYtJCdRPC8syit15BeQ8hnCtO0C3W8RBlpd80K-8_RHLbB_5yfWKHRNfGc37I/s1600/New+folder+%284%299.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCa29zJ0xfLcisWbFKjEFHFZwvEDSMvuZ8gFfeo4CKUB5sPwqgxUqBfTCfTG3EAZhoiOn43Ll3ys5bmPIYtJCdRPC8syit15BeQ8hnCtO0C3W8RBlpd80K-8_RHLbB_5yfWKHRNfGc37I/s640/New+folder+%284%299.jpg" width="640" /></a></div>
<li>Place the sliced Tapioca in a large pot and cover it with plenty of cold/ room temperature Water. (Pieces will not cook evenly if warm Water is used; please refer the picture to see the amount of Water used.)</li>
<li>Let it come to a boil on high heat and continue boiling till the Tapioca is cooked properly. When cooked, the pieces will become slightly translucent. (This has a tendency to boil over, so remove the lid of the vessel once it is boiled.)</li>
<li>Drain it into a Colander and immediately transfer it back to the pot. (Don’t drain it really well as the residual water is needed to cook the ground ingredients; refer the picture below (the one on the upper right hand side) to see the moisture at the bottom of the vessel.)</li>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghbq8-fajpC4xNOmO25z8CN8nkxreFgl2dEKHn-tm6rdRVrWTzeOR9vyoA4G0OrljnKNL51RKUzVJIWyv9VjnUM9N8GHF5_xRalL6xMg63gVBJpOnoMrXBg1qkpnwJd0svF5uzVEJA9qc/s1600/New+folder+%284%2912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghbq8-fajpC4xNOmO25z8CN8nkxreFgl2dEKHn-tm6rdRVrWTzeOR9vyoA4G0OrljnKNL51RKUzVJIWyv9VjnUM9N8GHF5_xRalL6xMg63gVBJpOnoMrXBg1qkpnwJd0svF5uzVEJA9qc/s640/New+folder+%284%2912.jpg" width="640" /></a></div></div><li>Make a well in the middle of the Tapioca and place the ground ingredients. Cover it with the Tapioca pieces from the sides; close the vessel; lower the heat to minimum and cook for another 3-5 minutes or till the residual Water is all absorbed.</li>
<li>While this is happening, make the tempering. Heat the Coconut Oil in a small pan on medium heat and splutter the Mustard Seeds.</li>
<li>Add the Shallots and Curry Leaves; fry till the Shallots are golden brown.</li>
<li>Add the grated Coconut and fry again till the Coconut is golden brown.</li>
<li>Add this together with the remaining Oil, if any, to the prepared Tapioca and mash everything together until it is uniformly mashed. Check for Salt and add more if needed. (Salt should be enough so that it can be eaten alone.)</li>
<li>Serve hot/ warm with <a href="http://atastychallenge.blogspot.com/2011/02/meen-kudampuliyittu-veyichathu-fish.html">Fish Curry</a> or <a href="http://atastychallenge.blogspot.com/2011/12/beef-veyichathu-ularthiyathu.html">Beef Veyichathu</a>, <a href="http://atastychallenge.blogspot.com/2011/09/chicken-veyichathu.html">Chicken Veyichathu</a> or simply with Chutney.</li>
</ol></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Notes:</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>It is advised to use good and fresh Tapioca as possible. If you see any blackened areas in it while cleaning, it is better to discard them. </li>
<li>Tapioca contains a small amount of cyanide (Cyanogenic glucosides; ‘Kattu’ as it is called locally in Kerala which is responsible for illness in animals like Cows,if eaten in huge amounts), so it is advised to cook them in plenty of Water (and the excess water should be discarded).</li>
<li>Frying the grated Coconut while tempering is traditionally done for raw Jackfruit preparation, but I love it for Tapioca too. </li>
<li>It will be difficult to mash the Tapioca if cooled, so do it while hot.</li>
<li>Don't keep the Tapioca for a long time after slicing and wash them only just before cooking.</li>
<li>If you are buying fresh Tapioca with skin, then, you will have to buy at least 1 1/4 Kg from the store in order to get approximately 1 Kg of cleaned Yucca/ Tapioca. Peeled Tapioca is also available in the frozen section of Indian/ international stores.</li>
</ul><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0psyl8DwIN6F4e63ZcHPEjA-oUxWkX2MANgzxNoIxIA1pI-RV7J-u5HE5K2adHduwmm18fn98b8XupcDw9GcgAx57S7xkQ7j51ljrTCykjjSG63NL-5jiCDhdGnBPSx1BpH64SlQ_ME/s1600/DSC02084.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0psyl8DwIN6F4e63ZcHPEjA-oUxWkX2MANgzxNoIxIA1pI-RV7J-u5HE5K2adHduwmm18fn98b8XupcDw9GcgAx57S7xkQ7j51ljrTCykjjSG63NL-5jiCDhdGnBPSx1BpH64SlQ_ME/s400/DSC02084.JPG" width="332" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Make it, enjoy the deliciousness and </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">serve it to your family with love…</span><br />
<br style="font-family: Georgia,"Times New Roman",serif;" /></div></div></div><br />
</div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com12tag:blogger.com,1999:blog-2118861182192619939.post-76854753600792815432012-01-30T19:26:00.000-08:002012-01-30T19:26:19.668-08:00Unniyappam<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Recipe No: 283</b><br />
Traditionally Unniyappam is made with fresh Rice Flour. But as making/ getting fresh Rice Flour is a bit hard here in US, this is the best alternative. Well, I don’t think that the word ‘alternative’ do justice to these Unniyappams as it is far too easy to make and at the same time tastier and softer than the traditional ones. Oh… forgot to mention one important thing… I consider this as one of the best ways to use those black skinned overripe Bananas… Isn’t it wonderful? My friend who is from the North of Kerala says they call this ‘Kara Appam’ (As these are made in a ‘Kara’/ ‘Unniyappa Kara’). <br />
<div style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2vCoIS3IkVD2CWdLBs07dW3kl7ZpZLCeiNq7izDc8IBY3RnOM38S_Jn50GCTK4CejTdcQozddlZPdoqdCQtfmcN89cBN2ixMYV8BLpLUL17wgjkD9TDkTrVDvQYW_e6GwrmjBeVpIjPE/s1600/DSC00948.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2vCoIS3IkVD2CWdLBs07dW3kl7ZpZLCeiNq7izDc8IBY3RnOM38S_Jn50GCTK4CejTdcQozddlZPdoqdCQtfmcN89cBN2ixMYV8BLpLUL17wgjkD9TDkTrVDvQYW_e6GwrmjBeVpIjPE/s640/DSC00948.JPG" width="640" /></a></div><b>Ingredients Makes around 40 small ones</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Long Grain Rice……1 Cup (Pachari)</li>
<li>Banana………………..1 Big/ 2 small (1/2 cup mashed)</li>
<li>Jaggery……………….1 Cup (cut into small pieces)</li>
<li>Ghee……………………1 1/2 Tablespoons</li>
<li>Coconut Pieces…….2 Tablespoons (Cut into very small pieces)</li>
<li>Cumin Seeds………..1/2 Teaspoon (Optional)</li>
<li>Sesame Seeds………1/2 Teaspoon</li>
<li>Oil for frying</li>
<li>Unniyappa Kara or Paniyaram pan for making the Unniyappam.</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Method of Preparation</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Wash and soak the Rice for 5-6 hours.</li>
<li>Melt Jaggery in ¼ Cup Water on a medium low flame until the pieces are melted thoroughly. Strain it twice to remove the impurities. Let it cool completely.</li>
<li>Drain the Rice well and grind it together with Banana and the melted Jaggery into a course batter. (The consistency requires special mentioning… It doesn’t have to be smooth; if we touch the batter and rub it between fingers we should feel the small bits in it.) </li>
<li>Pour it into a container and let it rest/ soak for about 6 hours. (I keep this overnight. This step is very important and read the 'notes' part to know more.)</li>
<li>Heat Ghee in a shallow pan on medium heat and fry the Coconut pieces till it starts to brown. Add the Cumin Seeds; stir and off the heat immediately. Pour this into the soaked batter together with the Sesame Seeds and mix well. (Adjust the thickness of the batter at this stage; if poured from a height it should flow down easily; you may not have to add any more Water if you follow the recipe carefully.)</li>
<li>Heat an Unniyappam/ Paniyaram pan on a medium heat and add the Oil up to 3/4th of the indentations. (Please refer the picture) Let it heat up.</li>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGXvc3Af12mcto66tw6zuqHr28kbTxDgBTs8jaHyBMmejSUTAiM5Yym-xKQ1yIcn7owpWFpZVaJCZvm5j5u2O8t7kf7KeofMr5rtwTbrPyZAmjYy2RYhOrubCr0nt083o1RkSn5cneHuA/s1600/New+folder+%284%298.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGXvc3Af12mcto66tw6zuqHr28kbTxDgBTs8jaHyBMmejSUTAiM5Yym-xKQ1yIcn7owpWFpZVaJCZvm5j5u2O8t7kf7KeofMr5rtwTbrPyZAmjYy2RYhOrubCr0nt083o1RkSn5cneHuA/s640/New+folder+%284%298.jpg" width="640" /></a></div><li>Pour a tablespoon full of batter into each indentation and let it cook on the bottom. Once cooked, the sides will detach from the pan and will start to rotate in the Oil. (Please refer the picture.)</li>
<li>Turn the Unniyappam so that the other side is also cooked. (I pour 1 Tablespoon batter each and it took a minute on one side and 30 seconds on the other…yes very fast…)</li>
<li>Remove it from the Oil and let the excess Oil drain on a paper towel.</li>
<li>Serve warm or at room temperature. This will stay good at room temperature for 3-4 days; but will stay good for a longer period in the refrigerator. In the case of refrigeration, let it come to a room temperature or slightly warm it up before serving.</li>
</ol></div></div><span style="font-family: Georgia,"Times New Roman",serif;"> </span> </div><div style="font-family: Georgia,"Times New Roman",serif;"><b>Notes:</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>I used the dark Kerala type Jaggery, so using alternatives can reduce the color of the Unniyappam. Also it was broken into small pieces. Grating may change the level of sweetness of the dish.</li>
<li>I used the common Robusta type Banana that is available in US. These are big ones, so if you are using small variety you may have to use 2 or 3 depending on the size.</li>
<li>This batter will be a little bit thinner than the Dosa batter. </li>
<li> Letting the batter rest for at least 6 hours is very important, as it helps the Rice particles soak making the Unniyappam rise; take into consideration that we are not adding any Baking Soda. Please note the bottom picture to see how much it rises without any leavening agents; this will happen only if you allow the batter to rest.</li>
<li>To reduce the amount of batter sticking on to the 'Kara', let the pan heat up a bit before adding the Oil. Let the Oil heat again before adding the batter. </li>
<li>The level of the Oil in the pan will rise with the addition of the batter; consider this when you pour Oil into the pan.</li>
<li>Using a wooden skewer or an elongated rod with a pointed end is better to turn the Unniyappam and to take them out of the Oil.</li>
<li>I put the gas stove on medium heat (on 5) throughout the whole process of making Unniyappam.(No increasing or decreasing the heat) Find a suitable moderate heat level on your stove for the process. Too high heat will burn the Unniyappam without cooking the inside and too low heat will make the Unniyappam absorb a lot of Oil.</li>
<li>This recipe can be easily doubled.</li>
</ul><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_k7yt3MkcbUqU9ygZm_IQi4l9YMTHs1D3T3ppBTX2OvC61xCWmz4JC1bkv6uwT-lNgElcl2j5JVX7wo_66ImNZXvjAMSRMAOw31AR6cuYr7WRohDAlfdDIBX_1a1XD4M4cOLPn5ne4x8/s1600/DSC00954.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_k7yt3MkcbUqU9ygZm_IQi4l9YMTHs1D3T3ppBTX2OvC61xCWmz4JC1bkv6uwT-lNgElcl2j5JVX7wo_66ImNZXvjAMSRMAOw31AR6cuYr7WRohDAlfdDIBX_1a1XD4M4cOLPn5ne4x8/s400/DSC00954.JPG" width="400" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<br />
<br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Make it enjoy the deliciousness and </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">serve it to your family with love…</span></div></div></div><br />
</div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com18tag:blogger.com,1999:blog-2118861182192619939.post-39193779298380305012012-01-25T06:51:00.000-08:002012-01-25T06:51:37.372-08:00Radish Pickle<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Recipe No: 282</b><br />
This is one of those recipes that came into life as a desperate attempt to save some Radishes that were left behind in my vegetable bin just before we moved to Atlanta. It stayed good for a long time and was a real help during the movement.<br />
The inspiration for this recipe is the <a href="http://kitchenmishmash.blogspot.com/2010/12/carrot-achaar-pickled-carrots-simple-is.html">Carrot Pickle</a> featured in one of my favorite blog <a href="http://kitchenmishmash.blogspot.com/">Mishmash</a>. As Radish contains lot more Water, it requires a different treatment than that of Carrots. So here is it… <br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9S4v56F-0ftYfd0wUe_fznu4QrhZ2HIlt303GYuhA_iHz6aNZIDyDXEOdiWnvRagbdhHZmXPu9FRyjp8aMf-oN7cT4LkYCQK9RQ6WpvH914fLhNkcGBmoG6qr1WCRDpCJxIozltg7cA/s1600/DSC00983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9S4v56F-0ftYfd0wUe_fznu4QrhZ2HIlt303GYuhA_iHz6aNZIDyDXEOdiWnvRagbdhHZmXPu9FRyjp8aMf-oN7cT4LkYCQK9RQ6WpvH914fLhNkcGBmoG6qr1WCRDpCJxIozltg7cA/s640/DSC00983.JPG" width="640" /></a></div></div><b>Ingredients</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Radish……...............3 Cups (wash; cut off both ends and slice into thin long pieces)</li>
<li>Salt……………………..1 Teaspoon</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>To Saute</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Oil……………………….2 Tablespoons (I used Vegetable Oil)</li>
<li>Mustard Seeds……..1/2 Teaspoon</li>
<li>Garlic…….…….........2 Tablespoons (cut into thin, long slices)</li>
<li>Ginger……...............1 Tablespoon (cut into thin, long slices)</li>
<li>Green Chilly……......3 Tablespoons (cut into thin, long slices)</li>
<li>Vinegar……………....1/4 Cup</li>
<li>Sugar………………….1/4 Teaspoon</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Method of Preparation</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Mix Radish and Salt; keep aside for 20 minutes. (By this time Water from the Radish will be oozing out.)</li>
<li>Squeeze the Radish really good; discard the excess liquid and keep aside.</li>
<li>Heat Oil in a pan on medium high flame and splutter the Mustard Seeds.</li>
<li>Add Garlic, Ginger and Green Chilly; sauté for a minute or till slightly wilted.</li>
<li>Add the Radish; mix well and off the heat immediately.</li>
<li>Mix in the Vinegar and Sugar. (Add Salt only if needed; most of the Salt that was added to the Radish will go while squeezing them and the remaining will give enough Saltiness to the pickle.)</li>
<li>When cooled, store in an airtight container.</li>
</ol><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Notes:</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Even though this pickle is good to serve the day it is made, I think it tastes better the second day.</li>
<li>Don't leave the Radish in the heat for a long time as it may reduce its crunchiness. </li>
<li>Do adjust the amount of Vinegar according to your taste. (But the amount given in the recipe is good for mine.) </li>
</ul><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9S4v56F-0ftYfd0wUe_fznu4QrhZ2HIlt303GYuhA_iHz6aNZIDyDXEOdiWnvRagbdhHZmXPu9FRyjp8aMf-oN7cT4LkYCQK9RQ6WpvH914fLhNkcGBmoG6qr1WCRDpCJxIozltg7cA/s1600/DSC00983.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9S4v56F-0ftYfd0wUe_fznu4QrhZ2HIlt303GYuhA_iHz6aNZIDyDXEOdiWnvRagbdhHZmXPu9FRyjp8aMf-oN7cT4LkYCQK9RQ6WpvH914fLhNkcGBmoG6qr1WCRDpCJxIozltg7cA/s400/DSC00983.JPG" width="400" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<br />
<br />
<br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Make it, enjoy the deliciousness and </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">serve it to your family with love…</span><br />
<br style="font-family: Georgia,"Times New Roman",serif;" /></div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
</div></div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com6tag:blogger.com,1999:blog-2118861182192619939.post-69429084522050310632012-01-18T05:59:00.000-08:002012-01-18T05:59:45.649-08:00Pazham/ Banana Varattiyathu – Nurukku Gothambu/ Broken Wheat Pradhaman<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Recipe No: 281</b><br />
Jack fruit or Chakka Varattiya Pradhaman is one of my favorites (I had this Pradhaman more than one time from a friend of ours at Indianapolis) and as Jack fruit is not available in this part of the world (my friend used to bring Chakka Varattiyathu from Kerala), I settle with Pazham/ Banana instead of Jack fruit. Along with its tempting an addictive taste, this is a good way to use the overripe Bananas (with black/ dotted skin) that most of your family members may ignore. This Pradhaman should be thick so that it can be easily poured on to a Banana leaf without running for a traditional Sadhya/ Feast.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuTURuQl1DJxQKdwzPI9LKqupKXLbfiPjUjPGu5ACVSzZO9-DMifFzsJ2gF2OsZE5AJvVtdDzWNJKTyKjUppB0kLnx4ftz7LvBlzKbO112-PAZSuv_enGQPBcWHlX1BIH97ms9VMWcCXY/s1600/DSC01650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuTURuQl1DJxQKdwzPI9LKqupKXLbfiPjUjPGu5ACVSzZO9-DMifFzsJ2gF2OsZE5AJvVtdDzWNJKTyKjUppB0kLnx4ftz7LvBlzKbO112-PAZSuv_enGQPBcWHlX1BIH97ms9VMWcCXY/s640/DSC01650.JPG" width="640" /></a></div><b>Ingredients Serves 6-8</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Broken Wheat……......1/4 Cup (Nurukku Gothambu)</li>
<li>Jaggery………………....1 ½ Cups (broken into small pieces)</li>
<li>Mashed Banana……..2 Cups (4 large ones)</li>
<li>Ghee……………………...3 Tablespoons</li>
<li>Cashew nuts…………..2 Tablespoons (broken into small pieces)</li>
<li>Raisins…………………..2 Tablespoons</li>
<li>Milk……………………….1 Cup</li>
<li>Cardamom Powder…1/4 Teaspoon (homemade; if not, add a bit more)</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Method of Preparation</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Add a cup of Water to the washed Broken Wheat and cook till soft. If you are doing this in a regular pan let it boil on high heat; reduce the heat to minimum and let it cook covered (There are chances of boiling over if this is allowed to boil at high temperature for a longer time.). If you are using Pressure cooker, cook it for one whistle. (I used a regular pan method.)</li>
<li>Melt Jaggery in ½ Cup Water on a medium flame and strain it twice to remove the impurities.</li>
<li>Heat Ghee in a pan on medium heat and fry the Cashew pieces till it starts to brown along the edges. Add the Raisins to the Ghee along with the Cashews and fry till plump. Remove this from the Ghee and keep aside till ready to be used.</li>
<li>To the remaining Ghee and the Mashed Banana and the strained Jaggery and cook till most of the Water is absorbed. </li>
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj346EPvV4s08hJnl_kDxmznc4BsrZnL8TTBrrKfL1vrrq0xEp5lloDV1U7QbAcL6DGWuwG51CFKTyQvaC9xnW8blAbcf1MzOV48nMv_8WKg4TMqM8emO0i6YFV0KVXF5kQyCkpkosl25s/s1600/DSC01643.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj346EPvV4s08hJnl_kDxmznc4BsrZnL8TTBrrKfL1vrrq0xEp5lloDV1U7QbAcL6DGWuwG51CFKTyQvaC9xnW8blAbcf1MzOV48nMv_8WKg4TMqM8emO0i6YFV0KVXF5kQyCkpkosl25s/s320/DSC01643.JPG" width="320" /></a></div>
<li style="text-align: justify;">Add the cooked Broken Wheat (I add the remaining Water too as it was only a little.) and most of the Cashews and Raisins (keep some for garnish); cook till the mixture starts to leave the sides. Stir occasionally to avoid burning at the bottom. Once the mixture starts to reduce considerably, do stir almost continuously. (Please refer the picture to know the stage at which you can proceed to the next stage).</li>
<li style="text-align: justify;">Add the Milk and let it start to simmer along the edges. </li>
<li style="text-align: justify;">Add Cardamom Powder and switch off the heat. Mix well and serve hot or cold.</li>
</div></ol><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Notes:</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>This Pradhaman is on the sweeter side; but it is meant to be eaten only in very less amounts. If you wish to make it less sweet, do reduce the amount of Jaggery. (Well I don't prefer that at all...)</li>
<li>I used the most commonly available (in US) Robusta type banana (Not plantains) for this preparation and only 4 of them. If you are using small variety Banana, you should mash at least 8 of them to make 2 cups of mashed Banana.</li>
<li>I used the dark Kerala style Jaggery and hence the dark color. The color of the dish will be a bit on the lighter side if lighter colored Jaggery is used.</li>
<li>If you are using already roasted Cashews, add both Cashews and Raisins together to the Ghee. But if you have to settle with raw Cashews, do give it a head start. </li>
<li>Don't let the milk boil vigorously in the Pradhaman or it may separate. Also do stir continuously at this stage.</li>
<li>I like this Pradhaman on the thick side; if you want it thin, add a bit more of Milk. But I don’t recommend adding too much Milk in order to preserve the uniqueness of this Pradhaman.</li>
</ul><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNOP49bwGz5z4BcumBuGo_vVbCEr8K4Zr0c9VfdhFEZQNSiT4G8upXa9uYU-xQl0_4o58vr8KLDV7Rn7tRT5nezMH3yt00rJ1DVgiTY3fHo8EN-yOPGEtyWvy2drGQ1tPc0MXS18VS1lg/s1600/DSC01652.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNOP49bwGz5z4BcumBuGo_vVbCEr8K4Zr0c9VfdhFEZQNSiT4G8upXa9uYU-xQl0_4o58vr8KLDV7Rn7tRT5nezMH3yt00rJ1DVgiTY3fHo8EN-yOPGEtyWvy2drGQ1tPc0MXS18VS1lg/s400/DSC01652.JPG" width="320" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Make it, enjoy the deliciousness and </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">serve it to your family with love…</span><br />
<br style="font-family: Georgia,"Times New Roman",serif;" /></div></div><br />
</div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com11tag:blogger.com,1999:blog-2118861182192619939.post-73876269959350273642012-01-13T06:17:00.000-08:002012-01-13T06:17:46.337-08:00Date Cookies<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Recipe No: 280</b></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">When 'Our Santa' secretly sent me a message to change the usual Sugar or Ginger Bread Cookies to something new and exciting this year, this suddenly came into my mind. So when 'Santa' was busy finishing the last minute Christmas shopping, me and my daughter whipped up this Cookies on the Christmas Eve.</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuPJlmhnG4lSIjNqw3e3NJCmowqJmL55O-sud18_FF3QqwROKsGWnsdCdpJoHFHbzh0sd9gfMlGpx9BN8rbIrEo6G_r1M7HjX0bhYFzd_nDjwvnSL1UZqhjZuVDzN9r6mY6R7W82EI3FY/s1600/DSC01859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuPJlmhnG4lSIjNqw3e3NJCmowqJmL55O-sud18_FF3QqwROKsGWnsdCdpJoHFHbzh0sd9gfMlGpx9BN8rbIrEo6G_r1M7HjX0bhYFzd_nDjwvnSL1UZqhjZuVDzN9r6mY6R7W82EI3FY/s640/DSC01859.JPG" width="640" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Ingredients Makes 14-16</b></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>To make the Pastry dough</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>All Purpose Flour/ Maida……1 Cup</li>
<li>Cold Butter…………………….….6 Tablespoons (unsweetened; cubed)</li>
<li>Sugar……………………………..…1/4 Cup</li>
<li>Baking Soda……………………...1/8 Teaspoon</li>
<li>Salt……………………………….….a pinch (Avoid if you are using salted Butter)</li>
<li>Rose Essence…………………....1/3 Teaspoon</li>
<li>Cold Water……………………….3-4 Tablespoons</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>For the filling</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Dates Chopped…………………..1 Cup </li>
<li>Water………………………….……1/3 Cup</li>
<li>Sugar……………………...……….3 Tablespoons</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Method of Preparation</b></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>To make the Covering/ Pastry</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>In a Food Processor/ electric mixer, pulse together Flour, Sugar, Salt, Baking Soda, Rose Essence and Butter (cubed) for a few times till the Flour resembles wet sand or bread crumbs. (Don’t make it very fine; there should be small pieces of Butter left in the Flour.) Alternatively you can mix Butter into the Flour using your fingertips just like you would moisten the Flour for Puttu.</li>
<li>Add 3-4 tablespoons of Water into the mixture to make a very crumbly dough. (At this stage the Flour will stick together if pressed but very crumbly.)</li>
<li>Dump the dough onto a floured board/ work surface and pat all the dough mixture together into one mass; cover with a plastic or Aluminum foil and keep in the refrigerator for 20 minutes or till the filling is ready.</li>
</ol><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>To make the Filling</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Heat chopped Dates, Sugar and Water on medium heat till it comes to a boil and the Sugar is melted. Switch off the heat and let it cool a bit. Pulse it once or twice in a food processor or the dry grinder of a Mixer Grinder. The filling should not have any big pieces and don’t make it too dry as this mixture will continue to tighten up as it cools.</li>
<li>Let the filling cool down completely before filling the cookie. If needed, add one or two tablespoons more of Water if the filling becomes too dry on cooling.</li>
</ol><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>To make and bake the Dates filled Cookie</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li style="text-align: justify;">Preheat the oven to 325˚F/ 163˚C.</li>
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTT6lwhTklLYIuteTP36W00jv1kTYZZCpErLe2M3dgAObU4UvhH797LG6USUDN3gGJMpO7pwiH1lNUt7yELczZTpCA0HgdS2fsQU1gYxVWlUnPSy3yL6djWusKMAJqOnyqF2nfTEixUhs/s1600/New+folder+%25284%25294.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTT6lwhTklLYIuteTP36W00jv1kTYZZCpErLe2M3dgAObU4UvhH797LG6USUDN3gGJMpO7pwiH1lNUt7yELczZTpCA0HgdS2fsQU1gYxVWlUnPSy3yL6djWusKMAJqOnyqF2nfTEixUhs/s400/New+folder+%25284%25294.jpg" width="400" /></a></div><div style="text-align: justify;"></div>
<li style="text-align: justify;">Roll out the pastry into 1/8 inch thickness and make 14 - 16 squares 2 1/2 -3 inch squares. (I used a 2 3/4 inch square cookie cutter with a pretty edge.) Bring all the scraps together and make more. If it becomes sticky, do refrigerate the dough for a while.</li>
<li style="text-align: justify;">Divide the filling between the cut out squares taking care to place them along the middle of the pastry, leaving some space on the sides. (Please refer the picture.) </li>
<li style="text-align: justify;">Fold both sides of the pastry over the Dates filling, so that, most of the filling is covered showing only a thin line along the middle. Press slightly on top of the cookie so that the filling and the pastry stick together.</li>
<li style="text-align: justify;">Place it on a baking tray and continue with the rest.</li>
<li style="text-align: justify;">Bake the filled Pastry in the middle of the oven for 25-30 minutes. (The Cookie should be slightly crispy with light coloration along the edges, but not fully brown.)</li>
<li style="text-align: justify;">Serve warm or at room temperature with a glass of Black Coffee or Green Tea as a snack or as a dessert after dinner.</li>
<div style="text-align: justify;"></div></div></ol><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Notes:</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li style="text-align: justify;">While mixing Butter into the Flour, there should be small pieces of Butter left and don’t knead this dough too much as it will melt the Butter. Just pat the dough together and roll it out. In a hot oven, the small pieces of Butter will melt creating steam that will help the dough rise making it flaky, which is very essential for this cookie. </li>
<li style="text-align: justify;">Apply Flour on the board/ work surface and the rolling pin to avoid the dough from sticking. </li>
<li style="text-align: justify;">If you don't have the time for the dough to chill in the refrigerator, do put it in the freezer for 6-8 minutes.</li>
<li style="text-align: justify;">You can make this pastry without Rose Essence, but its addition gives a very special taste. </li>
<li style="text-align: justify;">If in case the Date mixture is too tight when cold, do add a tablespoon or two of Water and mix well to incorporate. Don’t make it very wet or it will be make the cookie soggy when cooked.</li>
<li style="text-align: justify;">Let the Date filling cool completely before filling the Pastry or the heat from the filling will make the dough too soft to handle.</li>
<li style="text-align: justify;">The low temperature setting of the oven will crisp up the cookie without browning it too much.</li>
<li style="text-align: justify;">Store the leftovers in an airtight container at room temperature. Don’t refrigerate.</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaEBBMiqSak3fRdE9Gwkd-18xXFquSGdrRnatuqOWg7DRnHM2pbd6vQiWJSKwegkx-IarYPNhti5z7EVTQ2lhhKZ81t_gzJ943mCBsUIQwBmMfP9Th9NnSUwgTWJbgDYmBSeKZd665Ut4/s1600/DSC01864.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaEBBMiqSak3fRdE9Gwkd-18xXFquSGdrRnatuqOWg7DRnHM2pbd6vQiWJSKwegkx-IarYPNhti5z7EVTQ2lhhKZ81t_gzJ943mCBsUIQwBmMfP9Th9NnSUwgTWJbgDYmBSeKZd665Ut4/s400/DSC01864.JPG" width="400" /></a> </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Make it, enjoy the deliciousness and </div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">serve it to your family with love... </div></div><div class="separator" style="clear: both; text-align: center;"></div></div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com5tag:blogger.com,1999:blog-2118861182192619939.post-27775864298271385422012-01-10T06:15:00.000-08:002012-01-10T06:15:48.218-08:00Orange Pudding<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Recipe No:279</b><br />
By Christmas, I had a basket full of Oranges sitting on the counter ideally, without being eaten and totally thrown into shadows by all the Cookies, Cakes and other festive items… So this pudding came as my desperate attempt to rescue those Oranges from not ending up in the garbage and I have to say that all of us who ignored those Oranges before, treated the pudding with respect and love!!!<br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5BOsK3RaP7Zrhp89pqHS9EwHJ3bROuMpMRYfLHrs8QFTfiS6Z9XPaD-e_zZqPtkls0cejBCE0p08m2HanpKm2DfL37tvmYuuI3-5VVhx5jNt2SJCNgA_Rb29eb2dsY-ZUhqHGW-GsSiU/s1600/DSC01921.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5BOsK3RaP7Zrhp89pqHS9EwHJ3bROuMpMRYfLHrs8QFTfiS6Z9XPaD-e_zZqPtkls0cejBCE0p08m2HanpKm2DfL37tvmYuuI3-5VVhx5jNt2SJCNgA_Rb29eb2dsY-ZUhqHGW-GsSiU/s640/DSC01921.JPG" width="640" /></a></div><b>Ingredients Serves 8-10</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Milk…………….....….1 Cup</li>
<li>Sugar…………….......2/3 Cup +3 Tablespoons</li>
<li>Eggs…………….....….2 Large</li>
<li>Gelatin…………........1 Tablespoon (Flavorless)</li>
<li>Corn Flour…….........1 Teaspoon</li>
<li>Orange Juice…........1 Cup (Freshly squeezed; will need 3 large-5 small oranges)</li>
<li>Orange Segments…1/2 Cup (Take off the skin and seeds; cut into small pieces)</li>
<li>Heavy Cream……….1/2 Cup</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Method of Preparation</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Soak Gelatin in 3 Tablespoons of Cold Water and keep aside for 5 minutes.</li>
<li>Dissolve Corn Flour in 2 Tablespoons of Water and keep aside till ready to be used.</li>
<li>Take the Orange segments out either by peeling and removing the skin, seeds and the thin membranes around the segments. (If it is hard to peel the Oranges, please go through the ‘Notes’ section to find an alternative.) Break/ cut them into small pieces and keep aside till ready to be used.</li>
<li>Beat the Eggs thoroughly and keep aside till ready to be used.</li>
<li>Heat Milk and 2/3 cup of Sugar on medium heat till the Sugar is melted thoroughly and the Milk is heated through.</li>
<li>Pour ¼ Cup of this hot Milk into the Egg and mix well (This is called tempering, which is important; more info in the ‘Notes’ section). Pour the Egg- Milk mixture back into the remaining Milk, together with the soaked Gelatin (which will now be plump) and let the mixture start to simmer on medium low heat. Do stir often at this stage or the mixture will separate.</li>
<li>Once it shows the signs of a gentle simmer, add the Corn flour mixture and cook for a few more seconds or till thickened. (Not more than 30 seconds) Do stir continuously.</li>
<li>Switch off the heat and let it cool down completely. This process can be quickened by placing the Custard in a bowl of Ice/ Cold Water. If you have, add 2-3 drops of Orange essence at this stage. (I did not have it on hand and the taste of the pudding was perfectly fine without.)</li>
<li>Once the Custard is cooled, strain it (to remove the solid pieces, if any) and then mix in the fresh Orange Juice and the Orange segments.</li>
<li>Whip the cream with 3 Tablespoons of Sugar till thickened or soft peaks are formed. Fold/ mix this whipped cream into the pudding as gentle as possible so that most of the air incorporated while whipping stays. Mix till everything is evenly incorporated. (No whipped cream here and there)</li>
<li>Pour it into a pan (you can decide that shape and size of the pudding, I used an 11 x 7 pan) and refrigerate for at least 8 hours (overnight is better). Cut it into desired shapes; add suitable decorations and serve cold.</li>
</ol><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Notes:</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Even though Gelatin is the component that solidifies this pudding, Corn flour gives it a soft nature so that your pudding can be cut easily into any shapes yet very soft and smooth.</li>
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div></div><li>It won’t take a long time to squeeze 3-5 oranges; so try to use freshly squeezed Orange Juice. Ready- made/ bottled orange juices are not advised. </li>
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY9dAJn-k1iEYEPAy1Pe2zNbDq88udZ7J7eQFdBgnW9uv2NpyQt0N5Qsu88yXrYMmK3ng6AKCaNzQqld8NWipKj-mXvzwj7FJVD2JY9BlhEQMNYvLGezgr45t-SYAR-YVlkIVW8DPeAqU/s1600/New+folder+%25284%25293.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY9dAJn-k1iEYEPAy1Pe2zNbDq88udZ7J7eQFdBgnW9uv2NpyQt0N5Qsu88yXrYMmK3ng6AKCaNzQqld8NWipKj-mXvzwj7FJVD2JY9BlhEQMNYvLGezgr45t-SYAR-YVlkIVW8DPeAqU/s400/New+folder+%25284%25293.jpg" width="400" /></a></div></div><li>This is how I took the Orange segments out of these Oranges which are nearly impossible to peel. Cut the top and the bottom of the Orange; place it on a flat surface and run the knife through the sides, so that the Peel along with the membrane is removed exposing the flesh. Once this is done all around the Orange, get the segments out by cutting on both sides of the flesh leaving all the membranes attached and all the flesh out. By doing this some juice will be coming out; do reserve that for the juice needed for the recipe. After taking the flesh out, do squeeze the remaining membranes to extract the remaining juice.</li>
<li>If you add Egg directly to the hot Milk, the sudden rise in temperature will cook the Eggs fast to make some sort of a ‘scrambled Egg’ mess. Adding a bit of hot Milk to the Egg first will raise the temperature of the Eggs slightly, so that it will not separate/ cook too fast when it hits the rest of the hot Milk. So this step, called tempering, is very crucial in making smooth Custards.</li>
<li>Corn Flour/ Starch when dissolved in water has a tendency to settle with time. So do stir it just before adding. Don't confuse Corn flour with Corn meal...they are different. The type I mentioned in this recipe is called Corn Starch in US and Corn Flour in India.</li>
<li>Please let the Custard cool thoroughly before adding the Orange Juice and segments; otherwise the acid in the Oranges will curdle the Custard. </li>
<li>As this pudding is Gelatin based, it may melt if you keep it at room temperature for a long time.</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQnHtMtPuEiOz-uyvOuGwBUW59ZlmllKz7iTEltJcMv2OIvprIe9Y2GohJtWD6arajiIIQ6x_RPR96iEK2ajmdu7F4LIv9vXvKFROFyNM4RWEFrpyd4HTEUCEJvsGem-hKpvlcCmua0Y/s1600/DSC01928.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQnHtMtPuEiOz-uyvOuGwBUW59ZlmllKz7iTEltJcMv2OIvprIe9Y2GohJtWD6arajiIIQ6x_RPR96iEK2ajmdu7F4LIv9vXvKFROFyNM4RWEFrpyd4HTEUCEJvsGem-hKpvlcCmua0Y/s400/DSC01928.JPG" width="393" /></a><br />
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Make it, enjoy the deliciousness and<br />
serve it to your family with love…</div></div></div></div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com8tag:blogger.com,1999:blog-2118861182192619939.post-72269615986269455542012-01-05T18:20:00.000-08:002012-01-05T18:20:50.643-08:00Stove top Whole Chicken with Vegetables and Caramelized Onion<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Recipe No: 278</b><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">‘Mom, are you happy that our break is going to be over? You know, we still get time to annoy you in the evening’. </span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">My dear daughter was having a conversation with me yesterday… Even though I put a sad face to satisfy her, inside I was like… </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: justify;">'When and where did my sweet little daughter study this mind reading technique?' </div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Yes, the winter break is over, I have time to breath and yes of course, some time for blogging… I didn’t get a chance to write about our Christmas lunch yet… so here is the main dish, a whole Chicken made entirely on the stove top…<br />
Many whole roasted Chicken recipes call for cooking in an Oven, which may be a bit difficult, to at least some of us sometimes, so I decided to go entirely on stove top and the only thing needed is a big pan/ wok/ Chenachatti. So here it is…..<br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-5ZNt9ZyiRu0/TwYWcmckkuI/AAAAAAAAC70/qu-lNKhQDQw/s1600/DSC01888.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="http://2.bp.blogspot.com/-5ZNt9ZyiRu0/TwYWcmckkuI/AAAAAAAAC70/qu-lNKhQDQw/s640/DSC01888.JPG" width="640" /></a></div><b>Ingredients Serves 6-8</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Chicken…………....…...1 (1 ½ - 1 ¾ Kg; without the skin)</li>
<li>Oil………………………...2-3 Tablespoons</li>
<li>Boiling Water….……..1 ½ Cups</li>
<li>Cubed Vegetables…..4 Cups (I used Potato, Carrot and Cauliflower; Green Beans are also good for this)</li>
<li>Onion sliced thin…....2 Cups</li>
<li>Sugar……………….……1/2 Teaspoon</li>
<li>Salt to taste; Coriander Leaves for garnish</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>To marinate the Chicken</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Red Chilly Powder……….1 Teaspoon</li>
<li>Coriander Powder…….....1/2 Teaspoon</li>
<li>Turmeric Powder……......1/2 Teaspoon</li>
<li>Pepper Powder…………….1/4 Teaspoon</li>
<li><a href="http://atastychallenge.blogspot.com/2010/05/garam-masala-powder.html">Garam Masala Powder</a>...1/2 Teaspoon</li>
<li>Fennel Powder………….…1/2 Teaspoon (Peringeerakam Podi/ Anise seed Powder)</li>
<li>Ginger Garlic Paste……...1 Teaspoon</li>
<li>Salt………………………….....2 Teaspoons</li>
<li>Vinegar…………………..…..1 ½ Teaspoons</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Method of Preparation</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Mix all the ingredients in the ‘to marinade’ section into a thick paste (Can use a bit of Water if needed, but keep it on the dry side; the residual Water from the Chicken will make it thin later.) and keep aside till ready to be used.</li>
<li>Wash and clean the Chicken; remove the giblets from the inside and wipe it dry with a paper towel. (Make it as dry as possible.)</li>
<li>Spread the marinade on the Chicken (inside the cavity also) as even as possible; keep aside for at least 2 hours. (Overnight in the refrigerator is better.) Tie the legs of the Chicken together (I used kitchen twin and don't forget to take it off before serving) and tuck the tips of the wings (if using; I didn't) behind the neck.</li>
<li>Boil the Vegetables in Water till just cooked. Drain and keep aside till ready to be used. (Alternatively you can also steam the Veggies; this can be done while the Chicken is cooking.) </li>
<li>Heat 1-2 Tablespoons of Oil in a pan on medium low heat and saute the sliced Onion, a pinch of Salt and Sugar till caramelized. We are not looking for crispy fried Onion, but slightly brown, sweet and nicely wilted Onion. This will take 20-25 minutes, but can be done while the Chicken is cooking. Keep aside till ready to be used.</li>
<li>Heat 2-3 Tablespoons of Oil in a deep pan on high heat. Swirl the pan so that the Oil spreads evenly on all sides (even the edges).</li>
<li>Place the Chicken in the pan and fry till slightly brown on all the four sides. </li>
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-yEfad-UOeAU/TwYXqfS7EPI/AAAAAAAAC8I/Af54P6p0WLA/s1600/New+folder+%25284%25291.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" src="http://3.bp.blogspot.com/-yEfad-UOeAU/TwYXqfS7EPI/AAAAAAAAC8I/Af54P6p0WLA/s640/New+folder+%25284%25291.jpg" width="640" /></a></div>
<li>Once browned on all the sides, place the Chicken, breast side down and add 1 ½ cups of boiling Water. (Cold Water not allowed as it reduces the temperature as a whole.)</li>
<li>Shake the pan once; close it and let it cook for 3o minutes on medium low heat. (The liquid should be visibly simmering at all times; adjust the temperature accordingly.)</li>
<li>After 30 minutes, turn the Chicken once so that the breast side is up and let it continue cooking for another 20 minutes, covered. It is advised to shake the Chicken once in a while to avoid sticking at the bottom.</li>
<li>Once the Chicken is cooked, (the leg meat will pull up and look as if it is gonna fall off) carefully remove the Chicken to a plate and let the gravy reduce on high heat. Usually I used to reduce it till I can see the bottom of the pan clearly when I stir the gravy. (The thickness is according to your preference; I like it on the thicker side.)</li>
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CaI9M9DIy1k/TwYXsSSwVAI/AAAAAAAAC8Q/e0w505i7vW0/s1600/New+folder+%25284%25292.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="http://2.bp.blogspot.com/-CaI9M9DIy1k/TwYXsSSwVAI/AAAAAAAAC8Q/e0w505i7vW0/s640/New+folder+%25284%25292.jpg" width="640" /></a></div></div><li>Take 2-3 Tablespoons of the thickened gravy out and keep aside for later use (to coat the Vegetables). Reduce the heat to low; place the cooked Chicken in the pan with rest of the gravy; let the Chicken gets heated through and the gravy is coated well on all sides (turn once or twice in between, carefully).</li>
<li>Remove the Chicken to a serving plate and slather it with the remaining gravy from the pan (if any). Garnish it with chopped Coriander Leaves and Caramelized Onion.</li>
<li>To the same pan (which already has the gravy sticking), add the cooked Vegetables and the reserved gravy (2-3 Tablespoons). Mix, so that the vegetables are coated well with the gravy. Add more Salt and Pepper if needed. </li>
<li>Once the Vegetables are heated through, serve it hot, garnished with some Caramelized Onion,along with Chicken. </li>
</ol></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Notes:</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>As this recipe is made entirely on the stove top with the cooking liquid, the skin will not crisp up. So it is better to avoid skin in this preparation. (I usually remove the skin from a whole Chicken at home; it is not a painful process at all… try it if you can’t get a skinned Chicken.)</li>
<li>Don’t use regular/ cold Water while cooking Chicken as it reduces the temperature of the pan and the Chicken, which in turn increases the time of cooking.</li>
<li>Do swirl the Chicken now and then while it is cooking to prevent sticking on the bottom, especially if you are not using a non stick pan or a seasoned wok. Mine is a seasoned Carbon Steel Wok... well it doesn't have a pleasing look but it is well seasoned and acts almost like a non stick without any non stick coating!!! ( If you have a wok looking like this, dont even think about making it pretty by getting rid of all those brown color as it will take all its non stick/ seasoned nature with it.)</li>
<li>Don't cook the Vegetables too much or it will break apart when mixed in the pan later. </li>
<li>Cook the Vegetables and saute the Onion while the Chicken is cooking in order to save the time.</li>
</ul><div style="text-align: justify;"><a href="http://4.bp.blogspot.com/-o5JZv_iK6vA/TwYWdoJeFDI/AAAAAAAAC78/jfS0BQI2G24/s1600/DSC01901.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="323" src="http://4.bp.blogspot.com/-o5JZv_iK6vA/TwYWdoJeFDI/AAAAAAAAC78/jfS0BQI2G24/s400/DSC01901.JPG" width="400" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Make it, enjoy the deliciousness and </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">serve it to your family with love….</span><br />
<br style="font-family: Georgia,"Times New Roman",serif;" /></div><div style="text-align: left;"></div></div></div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com10tag:blogger.com,1999:blog-2118861182192619939.post-75664095960117446252011-12-19T06:53:00.000-08:002011-12-19T06:53:37.656-08:00Pazhutha Thakkali/ Ripe Tomato Curry<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Recipe No: 277</b><br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3xtl0OVZ-lf3zcJ5RBAF1cH3hx9G969o389x7ADhr96qVSjAlbMByyAUGajMRdQpC3F189jXaFjx1PktgfI7cbDElFkz4-22J0XWp_Bo9bbXSvlIoLY05F8hRDTL9XnlnyrFdXafaLOg/s1600/DSC01628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3xtl0OVZ-lf3zcJ5RBAF1cH3hx9G969o389x7ADhr96qVSjAlbMByyAUGajMRdQpC3F189jXaFjx1PktgfI7cbDElFkz4-22J0XWp_Bo9bbXSvlIoLY05F8hRDTL9XnlnyrFdXafaLOg/s400/DSC01628.JPG" width="400" /></a></div><b>Ingredients Serves 4</b><br />
<b>To cook</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Tomato…………….....2 Big/ 3 medium (cut into big pieces)</li>
<li>Onion sliced.………..2/3 Cup (cut into slightly big pieces)</li>
<li>Green Chilly slit…...2-3</li>
<li>Curry Leaves………..1 sprig</li>
<li>Water…………………..2/3 Cup</li>
<li>Turmeric Powder….1/4 Teaspoon</li>
<li>Red Chilly Powder...1/2 Teaspoon</li>
<li>Coriander Powder…1 ½ Teaspoons</li>
<li>Salt as needed</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>To Grind</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Grated Coconut……..1/2 Cup (fresh preferred; of course,unsweetened)</li>
<li>Garlic……………………2 Big/ 3 Small</li>
<li>Shallots…………………2</li>
<li>Ginger chopped….....1 teaspoon (1 small piece)</li>
<li>Cumin Powder……....1/4 teaspoon (can use Cumin seeds instead)</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>For Tempering</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Coconut Oil……………1 Tablespoon</li>
<li>Mustard Seeds……….1/4 Teaspoon</li>
<li>Dry Red Chilly....……2 (broken into two)</li>
<li>Shallots sliced……..…1</li>
<li>Curry Leaves……….…1 Sprig</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Method of Preparation</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Grind all the ingredients mentioned in the ‘to grind’ section into a smooth paste using ½ Cup Water. Keep it aside till ready to be used.</li>
<li>Combine all the ingredients mentioned in the ‘to cook’ section in a ‘Chatti’ (an earthen cooking vessel) or a deep pan. Let it boil on high heat.</li>
<li>Once boiled thoroughly, add the ground Coconut mixture and allow it to boil once more. Reduce the heat to medium low and let it continue cooking for 2-3 minutes or until the raw taste of the ground Coconut mixture is gone.</li>
<li>Adjust the Salt and the level of gravy at this stage. If you add more Water, let the curry boil once more before switching it off.</li>
<li>In another small pan prepare the tempering. Heat Coconut Oil on medium high heat and splutter the Mustard seeds.</li>
<li>Add the broken Dry Red Chilly, sliced Shallots and Curry Leaves. Let it fry till the Shallots are golden brown.</li>
<li>Switch off the heat and pour the tempering (Oil and all) on top of the prepared Tomato Curry.</li>
<li>Mix well and keep the pan closed for 10 minutes before serving it hot with Rice.</li>
</ol><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Notes:</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>The Onion for cooking is sliced a bit big as it should hold its shape once the Curry is done. I like a bit of crispiness to the Onion slices in the prepared Curry. If you don’t prefer that, do slice it thin.</li>
<li>Don’t cook the Curry until the Tomato mashes up. Some of those Tomato pieces should be present in the Curry without disintegrating.</li>
<li>This gravy has a tendency to thicken as it cools down. So adjust the thickness accordingly. (Use only boiling Water to dilute the Curry if it went too thick.)</li>
</ul><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZ3r87oPymb0PBDHAYO0HcWtowX4qthPX2Dkeq5sHjjD5dWJob40bkvE_4X5eugnPVSFDiuxTAdoftzRlSkVkY0r9DBP1KeSLEk4YAOfGFb7v0xiRYufMD2yM1JEjoBsBM615IL5oFns/s1600/DSC01634.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZ3r87oPymb0PBDHAYO0HcWtowX4qthPX2Dkeq5sHjjD5dWJob40bkvE_4X5eugnPVSFDiuxTAdoftzRlSkVkY0r9DBP1KeSLEk4YAOfGFb7v0xiRYufMD2yM1JEjoBsBM615IL5oFns/s400/DSC01634.JPG" width="400" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Make it, enjoy the deliciousness and </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">serve it to your family with love…</span></div><div style="text-align: left;"></div></div></div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com13tag:blogger.com,1999:blog-2118861182192619939.post-18636724442117948572011-12-06T04:48:00.000-08:002011-12-08T16:23:17.382-08:00Beef Veyichathu/ Ularthiyathu<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Recipe No: 276</b><br />
I have a lot to say about Irachi Veyichathu…, a dish that was prepared by my Mother and both of my Grandmothers… Well, I don’t know a single Christian household around my place that doesn’t have a recipe for this preparation. A lot of my friends asked me for this recipe… so for all of them… friends, here it is… enjoy…<br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWdOeW0fHxWqJR0OFdpfNykl_J49hZeFSuePiMScFaHQ1rv2s1V_W0RLSjI2iat9pCAg6Fh-go-Um8fcBc0JDuFybTfXdH7Xr8L6ethzfZDgBmQMN8A6WDYXO1YYXYqKYrmo7AKnTeudo/s1600/DSC01570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWdOeW0fHxWqJR0OFdpfNykl_J49hZeFSuePiMScFaHQ1rv2s1V_W0RLSjI2iat9pCAg6Fh-go-Um8fcBc0JDuFybTfXdH7Xr8L6ethzfZDgBmQMN8A6WDYXO1YYXYqKYrmo7AKnTeudo/s640/DSC01570.JPG" width="640" /></a></div></div><b>Ingredients Serves 6-8</b><br />
<b>To Pressure Cook</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Beef……………….............900 Grams (cut into small pieces; washed and drained)</li>
<li>Salt………………..............1 Teaspoon</li>
<li>Pepper Powder…..........1/4 Teaspoon</li>
<li>Water………………...........1 Cup</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>To Saute</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Oil……………………..............2-3 Tablespoons (Preferably Coconut Oil)</li>
<li>Mustard Seeds…...….........1/2 Teaspoon (Optional)</li>
<li>Coconut slices………..........1/2 Cup (Thengakothu; use more if you prefer)</li>
<li>Onion sliced thin……........1 Cup </li>
<li>Shallots sliced thin…........1/3 Cup (If not available, add the same quantity of Onion)</li>
<li>Curry Leaves…………........2-3 Sprigs</li>
<li>Ginger Garlic Paste.........1 ½ Tablespoons (Instead use a big piece Ginger and 10-12 Garlic; crushed)</li>
<li>Tomato sliced thin…........1 small (Optional)</li>
<li>Turmeric Powder…….......1/2 Teaspoon</li>
<li>Red Chilly Powder………..2 Teaspoons</li>
<li>Coriander Powder………..4 Teaspoons</li>
<li><a href="http://atastychallenge.blogspot.com/2010/05/garam-masala-powder.html">Garam Masala Powder</a>...1 Teaspoon</li>
<li>Vinegar……………………….a few drops </li>
<li>Salt as needed</li>
<li>¼ Teaspoon <a href="http://atastychallenge.blogspot.com/2010/05/garam-masala-powder.html">Garam Masala Powder</a>, 1 sprig Curry Leaf and ½ Teaspoon Coconut Oil to sprinkle on top</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Method of Preparation</b></div><ol style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Put all the ingredients given in the ‘to Pressure Cook’ section in a Pressure Cooker and cook till almost (don't cook till it falls off, as we cook them later) done. (I kept the cooker on high till the first whistle, then lower the heat to medium low and cooked for 10 minutes.) Once cooked, off the heat and let the Pressure subside.</li>
<li>While that is happening, heat Oil in a pan on medium high heat and splutter the Mustard Seeds.</li>
<li>Add Coconut slices and fry, stirring, till it is slightly brown.</li>
<li>When the Coconut Pieces are brown, add ¼ teaspoon Salt followed by Onion, Shallots and Curry Leaves. Saute, stirring now and then, till the Onion is golden brown in color. (By golden brown, I mean it should be reduced considerably and attain a slightly crispy nature.) Do stir often to avoid uneven browning and burning. </li>
<li>Add Ginger Garlic paste and saute till the raw smell is gone for a minute.</li>
<li>Lower the heat to low and add Turmeric Powder, Red Chilly Powder, Coriander Powder and <a href="http://atastychallenge.blogspot.com/2010/05/garam-masala-powder.html">Garam Masala Powder</a>. Fry on low heat for a minute to get rid of the raw smell. Do stir to avoid burning.</li>
<li>Add the Tomato slices and stir till it mashes lightly.</li>
<li>Add the cooked Beef together with the remaining liquid; stir well and add 1-1 ½ cup Water (depending on the Water left behind after cooking the Beef; Water should level the Beef pieces; don’t reduce the amount of Water at this stage as it helps to spread the Masala properly and cooking in so much gravy for some time will help the Beef absorb the flavors.)</li>
<li>Increase the heat to high and let it boil. Once boiled, lower the heat to medium low; close the pan and let it simmer till most of the Water is absorbed and the gravy starts to coat the Beef pieces. (Oil will start to float at this stage too, but it depends on how much Oil you use and the amount of fat in the Beef; hence it is not a must.)</li>
<li>Once the desired gravy level is achieved, do a taste test and add Salt if necessary (Don’t add it before as the Salt will concentrate when the gravy is reduced). At this stage if you need a bit more of sourness (and your Tomato was not able to give that) do add a few drops of Vinegar. (Believe me sometimes 2-3 drops of Vinegar do magic to your dish!!!)</li>
<li>Mix well; off the heat; sprinkle some <a href="http://atastychallenge.blogspot.com/2010/05/garam-masala-powder.html">Garam Masala Powder</a>, a sprig of Curry Leaf and some Coconut Oil on top; cover the pan and let it sit for at least 30 minutes before serving. (Oh... it taste better the second day) But if you are planning to take this for a trip or you want to keep this for sometime in the fridge, don’t close the pan at the end after sprinkling the Masala and Curry Leaves to avoid vapor from falling back into the meat which can reduce the life of the dish. </li>
<li>Serve warm with <a href="http://atastychallenge.blogspot.com/2010/07/vellayappam-rice-pancakes-with-coconut.html">Appam</a>, Rice, Flat breads or Bread rolls. We love it with Rice and Moru Curry (A yogurt based Curry) and oh... how did I mange myself from mentioning <a href="http://atastychallenge.blogspot.com/2010/11/kerala-parotta-porotta-borotta.html">Parotta</a> while talking about Beef Veyichathu for such a long time!!! </li>
</ol><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Notes:</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li>Mustard Seeds are optional in this recipe. Some people use it, some don’t. Anyway, I use it as I like it a lot. </li>
<li>Tomato was not used in olden days as it reduce the time this dish stays good at room temperature (There was no fridge then!!!). But as we have fridge now to keep the left overs and because I like thick gravy in this (Tomato increases the thickness) dish, I use them. </li>
<li>I used Kashmiri Chilly Powder (sometimes Piriyan Chilly Powder also) in this and most of the other recipes. If you are using that deadly hot Red Chilly Powder, please adjust the amount accordingly. But I think Kashmiri or Piriyan Chilly Powder gives that dark color without a lot of heat.</li>
<li>The time taken for cooking the meat depends on the type, age (cow's!!) of the Meat used and the efficiency of the Pressure Cooker. So adjust the time accordingly. If you don’t have a Pressure Cooker simmer it till done, but you may need to add some additional water. The Meat should be cooked but not falling off as we cook then later.</li>
</ul><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bnBQlyEbo8BlUFMt4g2JYTm6Xkve0f7repl0Z2Lo-kY0oiDryTL2oWQeLzKE_E9eB04BNEdnxuz-gvqT5d6VrkMGis4bBCXVcnAxyhkkk6UGCySXREJihFtNVuEtJ_fsToV4osMZg-o/s1600/DSC01571.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bnBQlyEbo8BlUFMt4g2JYTm6Xkve0f7repl0Z2Lo-kY0oiDryTL2oWQeLzKE_E9eB04BNEdnxuz-gvqT5d6VrkMGis4bBCXVcnAxyhkkk6UGCySXREJihFtNVuEtJ_fsToV4osMZg-o/s400/DSC01571.JPG" width="400" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Make it enjoy the deliciousness and </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">serve it to your family with love….</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFi_YhhA-uPHkUdGPfWMYOC4Iu1dIMITu1KfoMwqtmW6dRrlFf1unf1sZoBrCwTPsUJRaMtF_GMoN8-hng0gqfgsFMEOE_DP2W3qNw6ItZmHtCaSU86YWVoRM2Q2uVy3Wjc0uYqHheCTs/s1600/med_100420a5785.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFi_YhhA-uPHkUdGPfWMYOC4Iu1dIMITu1KfoMwqtmW6dRrlFf1unf1sZoBrCwTPsUJRaMtF_GMoN8-hng0gqfgsFMEOE_DP2W3qNw6ItZmHtCaSU86YWVoRM2Q2uVy3Wjc0uYqHheCTs/s320/med_100420a5785.jpg" width="240" /></a><br />
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I am linking this post to the event <br />
<a href="http://erivumpuliyumm.blogspot.com/2011/11/announcing-my-first-blog-event.html">Christmas delicacies hosted by Julie</a> of <a href="http://erivumpuliyumm.blogspot.com/">Erivum Puliyum</a><br />
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</div></div>Ashahttp://www.blogger.com/profile/04361769181644800434noreply@blogger.com10