tag:blogger.com,1999:blog-12596755493535616702024-03-14T02:52:46.899-05:00Preethi's online cookbookkittymattihttp://www.blogger.com/profile/08933104727276970574noreply@blogger.comBlogger258125tag:blogger.com,1999:blog-1259675549353561670.post-76011226726025027962020-05-02T12:08:00.000-05:002020-05-02T12:14:12.734-05:00Eggplant Parmesan (No egg, No onion garlic)<div class="separator" style="clear: both; text-align: center;">
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Ingredients<br />
Eggplant -1 large<br />
Basil -1/2 tsp<br />
Oregano -1/2 tsp<br />
5 sp all purpose flour mixed in water to make a thick paste<br />
Bread crumbs- 2-3 cups<br />
Oil for shallow frying<br />
Salt to taste<br />
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Recipe:<br />
<br />
Cut a large eggplant into thin slices. Sprinkle salt over it and after 10 minutes pat it with a paper tower to remove excess water from it.<br />
Make a paste with maida (all purpose flour) and water and keep aside. Add some oregano and basil to this paste.<br />
Next keep some bread crumbs ready.<br />
If you do not have ready-made bread crumbs. Toast bread and run it in a food processor till it is a powder.<br />
To bread the eggplant pieces, first coat the eggplant piece with maida (all purpose flour) paste and then coat it with the bread crumbs<br />
Now shallow fry the pieces in hot oil till the outer coating is golden and eggplant is tender.<br />
Arrange these breaded and fried pieces of eggplant on an oven safe dish.<br />
Pour some freshly made pasta sauce over it and then cover it with some shredded mozzarella cheese and Parmesan cheese.<br />
Decorate with freshly chopped basil and red chili flakes<br />
Bake till the cheese becomes golden and bubbly.<br />
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To make the sauce:<br />
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Crushed tomatoes a small can<br />
Sugar 2 tsp<br />
Salt 1/2 tsp<br />
Oregano 1 tsp<br />
Fresh basil chopped - a few leaves<br />
Dried basil - 1/2 tsp<br />
Black pepper 1/2 tsp<br />
Oil- 2 tsp<br />
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Add oil in a pan, add crushed tomatoes to it. Add sugar, salt, black pepper, fresh basil, oregano and simmer till fragrant.kittymattihttp://www.blogger.com/profile/08933104727276970574noreply@blogger.com0tag:blogger.com,1999:blog-1259675549353561670.post-25906823402751255092020-05-02T07:38:00.002-05:002020-05-02T07:38:43.956-05:00Bangalore Hotel style DosaThis dosa is crispy on the outside and soft and porous on the inside. It tastes very different from the dosa availble in other states of India. It is perfectly brown and crisp.<br />
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There are two methods of making this dosa<br />
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Method 1: (Inspired by<a href="http://www.paaka-shaale.com/2014/11/restaurant-style-masala-dosa.html" target="_blank"> Paakashale</a>)<br />
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Ingredients:<br />
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2 cup sonamasuri rice/ponni rice/ any short grain rice,<br />
1 cup urad dal,<br />
2 cups rice flour,<br />
1/2 cup poha,<br />
1 cup rava/sooji/semolina<br />
salt,<br />
2-3 tbsp sugar<br />
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Soak the rice and dal separately. First grind the urad dal to a smooth batter. Next grind the sonamasuri rice. Mix the urad dal batter and rice batter.<br />
Soak the rice flour and semolina with sufficient water till it absorbs the water and then mix this with the batter. If the semolina is very coarse you can grind these flours also.<br />
Once it is all mixed, add sufficient salt and sugar. Let it ferment for 12 hours.<br />
Make dosas on iron griddle for best flavor and color. Use ghee or butter while roasting.<br />
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Method 2: (inspired by <a href="https://www.youtube.com/watch?v=mnIdEoZ1Gkk" target="_blank">Bhagya TV</a>)<br />
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This is just a variation to the regular idli batter you have already made at home. Take your usual idli dosa batter which you have made. You could have made it in the ratio of 1:3 urad dal: idli rice or 1:4 of urad dal: idli rice, adding some poha /fenugreek/sabudana or any extra ingredient.<br />
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To this regular idli/dosa batter, suppose you have taken 10 cups of batter, add 1 cup of rice flour and 1/2 cup sooji/semolina, 1 tsp besan/gramflour and mix it well. Add water if needed to loosen the batter, add salt for the extra flours you have added and also add some sugar 2-3 tsp.<br />
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With this batter, you make like regular dosas, use ghee/butter to make the dosas. This will taste exactly like bangalore style restaurant dosa. For the pefect brown color use a well seasoned iron griddle.<br />
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In restaurants they add soda we can skip that. This dosa will be super crispy outside and porous and soft inside<br />
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I prefer method 2 as I can use the same batter for idlis and later for dosas. Also when the flours are mixed fresh just before making the dosas, the dosas turn out crispier and have the perfect taste and color.<br />
<br />kittymattihttp://www.blogger.com/profile/08933104727276970574noreply@blogger.com0tag:blogger.com,1999:blog-1259675549353561670.post-15772289309625946822019-05-02T14:02:00.002-05:002019-05-02T14:02:45.358-05:00Keera Vadai (Spinach Vada)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFUrgY7ouvxqlvY_EadvSDFSzknFlHXBxm9J1GchQmlhoyH75T66mXnYiYZed46_iCA8YhyAOPMEcamzMJ_8zw7WvKz2EU8UcM5oK9KVyKQWGGgCrAtbtYL1qxcZaPRPZwCQInMMpb8NQ/s1600/keera+vadai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFUrgY7ouvxqlvY_EadvSDFSzknFlHXBxm9J1GchQmlhoyH75T66mXnYiYZed46_iCA8YhyAOPMEcamzMJ_8zw7WvKz2EU8UcM5oK9KVyKQWGGgCrAtbtYL1qxcZaPRPZwCQInMMpb8NQ/s640/keera+vadai.jpg" width="640" /></a></div>
Recipe and picture courtesy: Padmini and Srinivasan( my parents)<br />
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This is one the crispiest and tastiest vadas ever<br />
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Ingredients:<br />
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1 cup whole urad dal ( Split urad dal will also work)<br />
1 tbsp rice flour<br />
1 pinch Baking soda<br />
A fistful of finely chopped spinach leaves ( or any variety of greens)<br />
Salt to taste<br />
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Soak the urad dal for about 4 hours and grind to a nice smooth batter with minimum water. The batter should be thick yet smooth. Add water sparingly while grinding.<br />
Now add salt to taste, the chopped spinach, pinch of soda, and rice flour<br />
Using a whisk beat the vada batter for about 2-3 min till it becomes light and airy<br />
Now use a plastic sheet to pat the vadas, make a nice round circle with a hole in the center<br />
Deep fry till crispy and golden in medium flame<br />
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Enjoy vadas with sambar and chutney!<br />
<br />kittymattihttp://www.blogger.com/profile/08933104727276970574noreply@blogger.com0tag:blogger.com,1999:blog-1259675549353561670.post-42107365422316911762019-01-23T14:08:00.000-06:002019-01-23T14:08:09.849-06:00Sambhar podi/ Kozhambu Podi/ Sambhar powder<div>
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Photo by : Priya (my friend)</div>
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This is my grandmother's own recipe of Kozhambu podi. The aroma is sure to make you go crazy over sambhar/ vathakozhambu/ masiyal</div>
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Ingredients:</div>
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4 cups dhaniya</div>
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2 cups red dried chillies</div>
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1 tsp methi seeds2 tbsp channa dal1 tbsp toor dal1 tbsp urad dal2 tbsp peppercorns2 tbsp jeera1 tsp mustard1 tsp turmericRoast dry in a kadai for a few min. Just when the aroma of the ingredients unlock, grind to a fine dry powder and store in air tight containers. If you make podi in bulk, store them in fridge. Refill containers as and when required.</div>
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kittymattihttp://www.blogger.com/profile/08933104727276970574noreply@blogger.com0tag:blogger.com,1999:blog-1259675549353561670.post-42525550726623878942019-01-23T13:53:00.000-06:002019-01-23T13:53:52.200-06:00Navratan Korma / Navaratan Kurma<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYnq6xlGgfvHhyphenhyphenFy8ooNh8bWh02ubZyhozE5q6YoMVsFhICaRwaOhM_2POXLnD2X79LDk6ZhhUGiFpT3tWbyfCUI3-5LLO-EYa5BDfA6Ght88faegAF4DfO-VgtK6j1EIgX_fPjlQcb7N2/s1600/Navratankurma.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="766" data-original-width="977" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYnq6xlGgfvHhyphenhyphenFy8ooNh8bWh02ubZyhozE5q6YoMVsFhICaRwaOhM_2POXLnD2X79LDk6ZhhUGiFpT3tWbyfCUI3-5LLO-EYa5BDfA6Ght88faegAF4DfO-VgtK6j1EIgX_fPjlQcb7N2/s640/Navratankurma.jpg" width="640" /></a></div>
The sweet n sour curry...This is a fantastic recipe from my mom. Her Navaratan Korma is so addictive. My dad can eat it all day and so can I. You must certainly try it. She adds fresh fruits instead of dry fruits. However, you can add both.</div>
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<strong>Ingredients:</strong></div>
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1 medium onion</div>
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3 tomatoes pureed (you can use Hunts tomato sauce too)</div>
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3 tbsp cashews</div>
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2 tsp khus khus</div>
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salt to taste</div>
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Dhaniya powder 1/2 tsp</div>
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Jeera Powder 1/4 tsp</div>
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Garam masala 1 tsp</div>
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3-4 green chillies (or 1 tsp chilli powder)</div>
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ginger 1 inch</div>
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curds/ yogurt 3 tbsp</div>
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Milk 1 cup</div>
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Mixed veggies (peas, carrots, beans chopped) 2 1/2 cups</div>
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Mixed fruits (apple, pineapple, grapes chopped) 1/2 cup</div>
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Dry fruits (raisins, cashews) 1/4 cup</div>
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sugar 2 tsp</div>
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oil 2-3 tbsp</div>
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2 tsp ghee</div>
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50 gm paneer (cubed and fried)- optional</div>
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fresh coriander leaves for seasoning</div>
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Microwave the veggies with water and salt till soft. Fry the dry fruits with a little ghee and keep aside. Grind together onions, green chilli, ginger, cashews and khus khus with curds to a smooth paste. Puree the tomatoes. Keep aside. Add oil in a kadai, add a tsp of sugar. Allow it to caramelize. Add the onion paste and saute till oil separates or till dry. Add the tomato sauce/puree and continue to saute. Add jeera powder, dhaniya powder , chilli powder (if required) and garam masala. Saute till the raw smell goes and the paste becomes thick. Stir in the pre cooked veggies. Add enough salt. Add fried paneer cubes if you like. Mix well. Add milk and allow it come to a boil. Add another tsp of sugar and simmer till done. Now add the fresh fruits and mix well. Leave it for 2 more minutes till the flavours combine. Garnish with chopped coriander leaves and fried dry fruits. Yumm! Serve with rotis/ chapathis/ Tandoori butter naan or kulcha.</div>
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kittymattihttp://www.blogger.com/profile/08933104727276970574noreply@blogger.com0tag:blogger.com,1999:blog-1259675549353561670.post-61248828634801754062013-05-01T13:36:00.000-05:002013-05-01T13:54:09.357-05:00Vegetable Pickle<div dir="ltr" style="text-align: left;" trbidi="on">
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<b> Mixed Vegetable Pickle </b></div>
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Ingredients:<br />
1/2 cup lemon juice<br />
2 tsp salt<br />
2 cups carrots<br />
1 cup capsicum or french beans<br />
1 cup chow chow/chayote squash or cucumber<br />
4 tsp green peas <br />
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Oil <br />
Chilli powder<br />
Mustard seeds<br />
Asafoteda<br />
Methi powder<br />
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Method:<br />
Mix together the salt and lemon juice. Cut vegetables to long thin strips and add them. <br />
Put 3 tsp chilli powder on the surface. Grind 2 tsp mustard and make a coarse dry powder. Add the mustard powder on the vegetables. Add 1/4 tsp methi powder and 3-4 pinches of Asafoteda.<br />
Heat 6 tsp oil and splatter 1 tsp mustard seeds. Add the oil on top of the surface so that the chilli powder is well coated with oil. Mix well. Let the flavors soak in for about 1/2 hour. The pickle is now ready to be served!</div>
Aarthihttp://www.blogger.com/profile/15858488785484707382noreply@blogger.com0tag:blogger.com,1999:blog-1259675549353561670.post-89359596004064491272013-04-26T16:09:00.000-05:002019-01-28T09:49:31.361-06:00Baadusha<div dir="ltr" style="text-align: left;" trbidi="on">
Paadusha is like a mini donut. My mom made this sweet. It's a yummy treat with flaky and sweet layers!!<br />
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<span style="color: purple;">Ingredients:</span><br />
5 cups maida<br />
1/2 cup heavy cream or thick layer of milk +1/4 cup cream from yogurt<br />
1/4 cup ghee<br />
2 tsp butter<br />
1/4 tsp soda<br />
1 pinch of salt<br />
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Oil for frying <br />
Sugar 3 cups<br />
Water as required <br />
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<span style="background-color: white; color: purple;">Method:</span><br />
Rub the heavy cream, ghee, butter, yogurt, soda and salt to form a paste. Pour maida little by little and form a dough like puri dough consistency. Roll the dough with a rolling pin. Make circle shapes. Deep fry the circle shapes.<br />
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Pour sugar and water till sugar is immersed in water. Boil the sugar and water till you get a 2 thread consistency. Dip the deep fried circles in the sugar syrup and take them out immediately and cool them. The sweet treat is ready to be served!</div>
Aarthihttp://www.blogger.com/profile/15858488785484707382noreply@blogger.com0tag:blogger.com,1999:blog-1259675549353561670.post-43296104828254260302013-04-23T15:08:00.000-05:002013-05-01T13:55:15.869-05:00Kara Kozhakattai<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: center;">
Kara Kozhakattai/ Uppu Kozhakattai</div>
<span style="color: purple;"></span><br />
<span style="color: purple;">Ingredients:</span><br />
<span style="color: purple;">for the outer covering</span><br />
1 cup Idiappam flour or rice flour<br />
1 1/2 cup water<br />
1 pinch salt<br />
1/4 tsp oil<br />
<span style="color: purple;"></span><br />
<span style="color: purple;">for the filling or poornam</span><br />
1 cup urad dhal<br />
green chillies<br />
salt to taste<br />
Oil and mustard for seasoning<br />
<br />
Soak urad dhal for 2 hrs. Grind coarsely with green chillies and salt.<br />
Steam the paste in idli cooker. Crumble the steamed paste. Splatter mustard in some oil and saute the crumbled pieces. Keep aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5uNjsSrlz8AEfJUBjAC5EYjAmc2830jFHfXWStrWHCFgWz5xlhCeVpxHIV4WJw75b9-M9CEeilgzyi5Y6AR_sZEtk_IV0cfsVrbECD6Wu4DwAS9iA-ytq4TL4iOTyYIWC4wDbr4m8J2lU/s1600/kuzhakattai2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5uNjsSrlz8AEfJUBjAC5EYjAmc2830jFHfXWStrWHCFgWz5xlhCeVpxHIV4WJw75b9-M9CEeilgzyi5Y6AR_sZEtk_IV0cfsVrbECD6Wu4DwAS9iA-ytq4TL4iOTyYIWC4wDbr4m8J2lU/s320/kuzhakattai2.png" width="320" /></a></div>
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Boil water with salt and oil. Pour the idiappam flour slowly in water and keep stirring <br />
to form a dough like consistency. Make cup shapes with the dough and fill the filling/poornam<br />
Close the cup to form kozhakattais. Steam the kozhakattais.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99loopA6aKoVqqDlfcH9wcgDJBFZfoX9bnkwEtFmYb8KFQjNH_-RZasu6yxf94Xa74nKnJQqW0lb4APODHjShVVg9xngA7rmZEF7n-lYrGWpVu0DFUQcT6ksoUSt4t_EdpptfRRV4Lcfr/s1600/kuzhakattai3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99loopA6aKoVqqDlfcH9wcgDJBFZfoX9bnkwEtFmYb8KFQjNH_-RZasu6yxf94Xa74nKnJQqW0lb4APODHjShVVg9xngA7rmZEF7n-lYrGWpVu0DFUQcT6ksoUSt4t_EdpptfRRV4Lcfr/s320/kuzhakattai3.jpg" width="320" /></a></div>
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Serve hot and enjoy!!<br />
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Aarthihttp://www.blogger.com/profile/15858488785484707382noreply@blogger.com1tag:blogger.com,1999:blog-1259675549353561670.post-51060694240750184142012-10-23T20:53:00.000-05:002012-10-30T11:37:51.895-05:00'Thirukoshtiyur' Thirumaalai Chamba<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUd4Ei7m7Qmgzd9Y_yppjzA-ialeOyZAmheROKSDWpvSw-ACPzDqiBKtlWoERUYVP3PHrjZR_gjiJn_TuBt8G3RQL6JQY4fDrjmdSf2Ejp8uUj9eIOmsdqW2IBSJT5ZsBfWMqzj8iIp5nQ/s1600/thirumalaichamba_zps1c8e24f6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="531" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUd4Ei7m7Qmgzd9Y_yppjzA-ialeOyZAmheROKSDWpvSw-ACPzDqiBKtlWoERUYVP3PHrjZR_gjiJn_TuBt8G3RQL6JQY4fDrjmdSf2Ejp8uUj9eIOmsdqW2IBSJT5ZsBfWMqzj8iIp5nQ/s640/thirumalaichamba_zps1c8e24f6.jpg" width="640" /></a></div>
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Thirumaalai Chamba</div>
<br />
Recipe of 'Thirumaalai Chamba' - a bhoga offering made with
rice, tamarind, black pepper, vada and vegetables, every night before
putting the deities to rest at the 'Thirukoshtiyur' Soumya Narayana
temple.<br />
<br />
A small note about the temple:<br />
Thirukoshtiyur was the meeting place of Brahma, Siva and other
devatas to discuss the atrocities of Hiranyaksha. They then approached
Narayana and implored Him to take the form of Varaha and finish him.
This temple is closely linked with the life of Sri Ramanuja who
established the Visishtadvaida philosophy. Sitting in the third tier of
the tower Sri Ramanuja preached the 8 lettered Om Namo Narayanaya Mantra
to the common people. The temple is built in 3 levels. In the Ground
floor as Krishna in dancing posture, in the next level He is in sayana
thirukolam, a sleeping posture resting on Adisesha. At the top most
level He is in standing posture as Sri Sowmya Narayana Perumal.<br />
<br />
Ref: Wikipedia<br />
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<a href="http://sphotos-a.xx.fbcdn.net/hphotos-prn1/548602_10151277789216189_422219421_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" class="photo_img img" src="http://sphotos-a.xx.fbcdn.net/hphotos-prn1/548602_10151277789216189_422219421_n.jpg" /></a></div>
<div style="text-align: center;">
Dancing Krishna in the first level at the temple</div>
<br />
Recipe of 'Thirumalai Chamba' (Vaguely translates to the sacred
evening rice offering)- It is a kind of 'molagu kuzhambu saadam'(pepper
flavored tamarind rice, but less spices)<br />
<br />
1/2 cup raw rice<br />
1 lemon sized ball of fresh tamarind<br />
2-3 tbsp pepper (you can adjust depending on the spice level you can take)<br />
1 tsp mustard seeds<br />
1 sprig curry leaves<br />
2 tsp oil for cooking +1 tsp ghee<br />
¼ tsp turmeric<br />
4-5 dashes of hing<br />
Salt to taste<br />
1 small bitter gourd, thinly sliced<br />
1 Raw banana-plantain, small<br />
4 small Indian eggplants (brinjal)<br />
4-5 little urad vadas<br />
To make the urad vada:<br />
Soak a handful of urad dal in water for about 3 hours. Grind it to a
smooth batter. Add salt and then deep fry little balls of the batter in
medium flame till golden brown. Generally no other spice or seasoning is
added to it. You should be able to get about 4-5 vadas. Keep them
aside.<br />
To cook rice:<br />
For ½ cup rice you can pressure cook it with 1 ¼ cups water (This is
for small grain rice like Ponni, Sona Masoori etc). If using Basmati,
cook the rice in a rice cooker. Very slightly mash it with a spoon. It
should not be too mashed up however.<br />
Slice the bitter gourd into thin slices and chop the eggplants and raw plantain into 1 inch chunks<br />
Add oil and ghee in the pan, add mustard seeds and curry leaves and wait for it to crackle.<br />
Add the veggies and sauté them for a while till soft<br />
Next extract the juice of the tamarind and add it to the pan. Let it
boil well. At this stage you could add turmeric, hing and salt. Let it
continue to boil and wait till the raw smell of tamarind fades off.<br />
Add the fried vadas next.<br />
Dry roast the black pepper in another pan for a few minutes and then grind it to a powder in a mixie/blender.<br />
Add the fresh pepper powder to the mixture in the pan and allow it to
blend well and boil for another minute. Do not let it over boil as the
pepper could render a strong after taste if over-boiled with tamarind.<br />
Add the cooked rice and mix well. You could add more salt if required.<br />
Thirumalai Chamba is now ready to be offered :)<br />
Recipe Courtesy: Smt. Bhumalaxmi<br />
Thanks to my uncle Sriram and his parents Shantha, Chellu.<br />
I got this recipe from a couple whose parents served the deities at
the Thirukoshtiyur temple. I tried it today and it turned out great!<br />
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kittymattihttp://www.blogger.com/profile/08933104727276970574noreply@blogger.com3tag:blogger.com,1999:blog-1259675549353561670.post-88023914357290040032012-01-19T12:36:00.000-06:002019-01-22T20:30:06.972-06:00Rava Laddu<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PbVPGENawn7m9y9GY8m1zkbNaDP3DPh6qYaOnRHakOXkKsiV9-ItUUSzZvV5kykRVjzFCdxGWONJLWVjfGJTp0BWuFHeuNPvUxOXluwOhPmCGaWrRmAtWtBHsnsj_TrNaaIjL8YJl3IX/s1600/Rava+laddu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="766" data-original-width="980" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PbVPGENawn7m9y9GY8m1zkbNaDP3DPh6qYaOnRHakOXkKsiV9-ItUUSzZvV5kykRVjzFCdxGWONJLWVjfGJTp0BWuFHeuNPvUxOXluwOhPmCGaWrRmAtWtBHsnsj_TrNaaIjL8YJl3IX/s400/Rava+laddu.jpg" width="400" /></a></div>
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<b>Ingredients</b><br />
<br />
Rava/ Semolina 2 cups<br />
Sugar 2 cups<br />
Ghee 1/2 cup<br />
Cashews broken, a handful<br />
Cardamom powder 1/4 tsp<br />
<br />
Roast rava in a dry pan till it changes color by a few shades<br />
Grind it in a mixie into a fine powder<br />
Next, grind sugar into a fine powder.<br />
Mix rava, sugar and cardamom into a dry mixture<br />
Heat ghee in a pan and when hot drop the cashew pieces, when the cashews turn golden brown, remove from heat and pour it on the mixture. <br />
While still warm mix ghee evenly and in that heat roll out the mixture into balls/laddus.<br />
Store in an air-tight container or refrigerate.<br />
You can also a try a diabetic version of this recipe by substituting sugar with splenda. <br />
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<br />kittymattihttp://www.blogger.com/profile/08933104727276970574noreply@blogger.com5tag:blogger.com,1999:blog-1259675549353561670.post-56740918333909163012012-01-08T08:34:00.005-06:002019-01-22T20:31:39.082-06:00Paneer Tikka- grilled<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdLv5wGJ4aCgAJoV1xFIO3b4hPSCQY47MZfDStw-n32kWf1LWUZJMsumEr2uhswFydrnPy0XP_8dJtnB9ZwF9D8OfGazN3PPXw33GMj_9ljW2YqQEKo5rfH0ml1MGpqGvMAnPSFPgfpuvR/s1600/PannerrTikka2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="828" data-original-width="797" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdLv5wGJ4aCgAJoV1xFIO3b4hPSCQY47MZfDStw-n32kWf1LWUZJMsumEr2uhswFydrnPy0XP_8dJtnB9ZwF9D8OfGazN3PPXw33GMj_9ljW2YqQEKo5rfH0ml1MGpqGvMAnPSFPgfpuvR/s640/PannerrTikka2.JPG" width="616" /></a></div>
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrE-4bvbWeWrf9Vygvd0-rvVBEuylXjMu8dU6Rhp5pV45dufNZYBKbXxJIy3pqp10WrkeGvIU7el1BDGzQQ2aLy2dwJBhTGMY3dnffRq31m6IRSgFaYJF_2Oi_oznzQWgvVqxoixNyLlvw/s1600/PannerrTikka2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a><span style="font-weight: bold;">Panneer Tikka (grilled)</span></div>
<br />
Recipe and Photo courtesy: Padmini, Srinivasan (my parents)<br />
<a href="http://i562.photobucket.com/albums/ss61/kittymatti/PannerrTikka2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a>
Here is another wonderful recipe for Paneer Tikka. My mother cooked Paneer Tikka in the grill mode of the microwave oven and it turned out wonderful.<br />
<br />
<span style="font-weight: bold;">Ingredients</span><br />
<br />
<span style="font-style: italic;">For the marinade</span><br />
<br />
Thick yogurt 2 cups<br />
Turmeric powder 1/4 tsp<br />
Red chilli powder 3 tsp<br />
Salt to taste<br />
Ginger paste 1/2 tsp<br />
Green chilli paste 1/4 tsp<br />
Jeera powder 1 tsp<br />
Chat masala 2-3 tsp<br />
Garam masala 1/2 tsp<br />
Coriander powder 3-4 tsp<br />
Red color-a few pinches (optional, not used here)<br />
<br />
<span style="font-style: italic;">We also need</span><br />
<br />
Fresh paneer 1 slab<br />
Mixed vegetables to be set in the skewers like colored bell peppers, tomatoes, onions etc<br />
il or melted butter 3 tbsp<br />
<br />
Mix all the above mentioned marinade ingredients into a smooth paste.<br />
Cut paneer into cubes and cut the different colored vegetables into squares.<br />
Marinate the paneer and vegetables together in the yogurt paste atleast for 2 hours<br />
Arrange the paneer and vegetables in the skewers and drizzle more paste if desired<br />
Also drizzle some oil or melted butter on all sides and place the skewers in the grill<br />
Let it cook till there is a change in color, crispy on the outside and soft inside.<br />
Fresh paneer tikka is ready to be served.kittymattihttp://www.blogger.com/profile/08933104727276970574noreply@blogger.com7tag:blogger.com,1999:blog-1259675549353561670.post-18453367250877310132012-01-03T20:22:00.005-06:002019-01-22T20:32:54.803-06:00Coconut burfi<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYL_PN6gMulsGakaKhLSgRLygzb1UrOBVe5dYUsbXSw-ntV-WusmZzUISiQ_gS40e1KdrVMOaP82iKAy_16KtTGLuWHmt3POqiOME_bq_LHlRg4EyrqiOB5X3T-pDoPiDNoUUsqneTHOh0/s1600/DSCN0088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="766" data-original-width="963" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYL_PN6gMulsGakaKhLSgRLygzb1UrOBVe5dYUsbXSw-ntV-WusmZzUISiQ_gS40e1KdrVMOaP82iKAy_16KtTGLuWHmt3POqiOME_bq_LHlRg4EyrqiOB5X3T-pDoPiDNoUUsqneTHOh0/s640/DSCN0088.JPG" width="640" /></a></div>
Coconut Burfi (with condensed milk)</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EqeJJRj-D5aFyTfqNA8PzRGeQB7c0LyYC6PzYBFUnjMCCaLKpCybHBADMO2QhqlA_Edk2ccvZ61pggp3O63SgYlfks2feE1TWQbwTINRo0wIHUVOG8ZXfRWHZ_YRD67gWblzqWSYJfJT/s1600/DSCN0088.jpg"><br /></a>
Ingredients<br />
<br />
4 cups dry shredded coconut<br />
1 can condensed milk 14 oz<br />
2-3 drops of rose essence<br />
A handful of pistachios and almonds<br />
1/2 tsp cardamom powder<br />
1 tsp ghee for greasing the plate<br />
<br />
Roast the dry coconut in a dry pan for a few seconds<br />
Next mix together coconut powder, rose essence, condensed milk and cardamom powder and continue to heat till it is a solid dry mass.This takes a few minutes.<br />
Once the mixture is ready, pat the mixture by pressing with your hands on a greased plate<br />
Grind the nuts to a coarse powder and layer it on the burfi mixture.<br />
Freeze the mixture atleast for 1 hour.<br />
Make diamond shaped burfis using cookie cutter<br />
Burfi is ready to be served.kittymattihttp://www.blogger.com/profile/08933104727276970574noreply@blogger.com9tag:blogger.com,1999:blog-1259675549353561670.post-41443316820584474592011-11-18T16:27:00.003-06:002019-01-22T20:38:14.067-06:00Dhokli<div style="text-align: center;">
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Dal Dhokli<br />
<div style="text-align: left;">
Recipe and Photo Courtesy: Bhuvana</div>
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<div>
My Sister went to <span class="yshortcuts" id="lw_1321655310_0" style="border-bottom: 2px dotted rgb(54, 99, 136); cursor: pointer;">SFO</span> for a break. Her husband's cousin's wife Bhuvana cooked Dal Dhokli on a cold rainy day. My sister said it was a warm and comforting meal (similar to a soup). Here's the recipe.<br />
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<div>
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<div>
<span style="font-weight: bold;">Ingredients:</span></div>
<div>
Green moong dal 1/2 cup</div>
<div>
Yellow moong dal 1/2 cup (both <span class="yshortcuts" id="lw_1321655310_1" style="border-bottom: 2px dotted rgb(54, 99, 136); cursor: pointer;">dals</span> in equal proportions)</div>
<div>
Cloves 2-3<br />
Saunf 1/2 tsp,<br />
Finely chopped green chillies 5-6 (according to taste and variety)<br />
Ginger garlic paste 1 tsp<br />
Hing- 3 dashes<br />
Cinnamon 1 inch stick</div>
<div>
Onions - 1 cut into samll pieces</div>
<div>
Tomato puree from 3 tomatoes</div>
<div>
Corriander powder 1/2 tsp<br />
Jeera powder 1/4 tsp,<br />
Turmeric powder 1/4 tsp</div>
<div>
Peanuts shelled and coarsely powdered-6-10<br />
Chilli powder-1/4 tsp<br />
Salt to taste<br />
Wheat flour -2 cups</div>
<div>
</div>
<div>
<br />
Grind green moong dal and little bit of yellow moong dal coarsely (into half).<br />
Cook together in a pressure cooker.<br />
Add some oil, to that add cloves, cinnamon, saunf, green chillies, ginger garlic paste and onion and fry.<br />
Add some peanuts and roast well.<br />
Add tomato puree and then add coriander powder, jeera powder,turmeric, chilli powder, salt to taste. Fry for sometime.<br />
Take the cooked dal (mash it thoroughly). Add enough water to this. Add it to the mixture and let it boil.<br />
<br />
To make the Dhokli:<br />
Mix wheat flour, a little turmeric, chilli powder to taste and salt. Make chappatis and cut it into diamond pieces. When the dal boils, add this diamond shape dhokli to it . You can put this entire thing into cooker, cook it with two whistles.<br />
Optionally you can also add tamarind or jaggery for an added flavor.<br />
Serve with a nice North Indian meal.</div>
kittymattihttp://www.blogger.com/profile/08933104727276970574noreply@blogger.com4tag:blogger.com,1999:blog-1259675549353561670.post-89597203179426624862011-11-18T16:27:00.000-06:002013-05-01T13:56:24.697-05:00Dhokli<div>My Sister went to <span style="border-bottom: 2px dotted rgb(54, 99, 136); cursor: pointer;" class="yshortcuts" id="lw_1321655310_0">SFO</span> for a break. Her husband's cousin's wife Bhuvana cooked Dal Dhokli on a cold rainy day. My sister said it was a warm and comforting meal (similar to a soup). Here's the recipe.</div> <div> </div><div>Ingredients:</div><div> Green moong dal</div><div> Yellow moong dal (both <span style="border-bottom: 2px dotted rgb(54, 99, 136); cursor: pointer;" class="yshortcuts" id="lw_1321655310_1">dals</span> in equal proportions)</div><div>Lavang, saunf, green chillies, ginger garlic paste</div><div>onions - 2 cut into samll pieces</div> <div>tomato puree</div><div>corriander powder, jeera powder, turmeric powder</div><div>peanuts </div><div> </div><div>Grind green moong dal and little bit of yellow moong dal into half. Cook it in a pressure cooker. As usual take some hing lavang, dal chini, sauf green chillies ginger garlic paste onion . Add tomatoes and tomato puree to add colour, Add coriander powder zeera powder haldi mirchi and salt to it. Fry for sometime. Add some peanuts and fry it. Take the cooked dal (mash it thoroughly). add enough water to this. now for Dokli take atta add haldi mirchi and salt powder. Bind it. Make chappati and cut it into diamond pieces. When the dal boils add this diamond shape dokli to it . You can put this entire thing into cooker with two whistles. You can also add tamrind and vellam to add taste. </div> <br />kittymattihttp://www.blogger.com/profile/08933104727276970574noreply@blogger.com0tag:blogger.com,1999:blog-1259675549353561670.post-82340947952364699452011-06-29T14:31:00.002-05:002019-01-22T20:39:16.946-06:00Beans Masala Curry<div style="text-align: center;">
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Beans Masala<br />
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<span style="font-weight: bold;">Ingredients:</span><br />
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1 lb beans finely cut<br />
3 tbsp shredded coconut<br />
1 tbsp broken cashews<br />
1 tsp Jeera (cumin)<br />
4-5 dried red chillies<br />
Salt to taste<br />
1 tsp mustard seeds<br />
1/2 tsp urad dal<br />
2 tsp oil<br />
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Grind together cumin, cashews, coconut, red chillies to a fine paste and keep aside.<br />
Pre-cook chopped beans in boiling water with salt till well cooked.<br />
Add oil in a kadai, splutter mustard seeds and then add urad dal<br />
When the urad turns golden brown, add the paste and saute well till oil separates or the paste just gets dry.<br />
Add the cooked beans and mix uniformly<br />
Simmer for 2 more minutes.<br />
Beans is now ready to be served.<br />
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kittymattihttp://www.blogger.com/profile/08933104727276970574noreply@blogger.com7tag:blogger.com,1999:blog-1259675549353561670.post-43007612384352164882011-05-14T14:12:00.001-05:002019-01-22T20:43:29.623-06:00Inji Rasam / Ginger Rasam (Repost)<div style="text-align: center;">
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<span style="font-weight: bold;">Inji Rasam</span></div>
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Another recipe from Premama...<br />
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This is a wonderful rasam to have especially when you are sick...<br />
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<span style="font-weight: bold;">Ingredients:</span><br />
<span id="formatbar_Buttons" style="display: block;"><span class=" on down" id="formatbar_JustifyCenter" onmousedown="CheckFormatting(event);FormatbarButton('richeditorframe', this, 11);ButtonMouseDown(this);" onmouseout="ButtonHoverOff(this);" onmouseover="ButtonHoverOn(this);" onmouseup="" style="display: block;" title="Align Center"><img alt="Align Center" border="0" class="gl_align_center" src="https://www.blogger.com/img/blank.gif" /></span></span><br />
Red dried chillies 2-3<br />
Curry leaves 1-2 sprigs<br />
Urad dal 1/2 sp<br />
Dhaniya 1 1/2 tsp<br />
Channa dal 1 sp<br />
1/2 sp peppercorns<br />
1/2 sp jeera<br />
1 inch ginger<br />
Fry the above together and grind to a paste. Keep aside..<br />
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Other ingredients:<br />
3 tbsp toor dal<br />
Mustard seeds 1 sp,<br />
Oil 2 tsp<br />
Curry leaves 1 sprig/ coriander leaves<br />
2 tomatoes roughly chopped<br />
1 big gooseberry sized tamarind extract<br />
Turmeric 1/4 sp, hing 4 dashes, salt to taste<br />
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Pressure cook toor dal.<br />
In a deep vessel , add tomatoes, tamarind, hing, turmeric, salt, water (enough to just submerge the ingredients) let it boil till the raw smell goes and the tomato juices are extracted.<br />
Add 1 cup water. Add the paste. Boil for 3-4 min.<br />
Add more water and dilute to rasam consistency.<br />
Add cooked dal. Boil for another 2 minutes.<br />
Garnish with fried mustard seeds and curry leaves/coriander leaves.kittymattihttp://www.blogger.com/profile/08933104727276970574noreply@blogger.com13tag:blogger.com,1999:blog-1259675549353561670.post-60641846407570676532011-04-25T15:10:00.005-05:002019-01-22T20:44:58.356-06:00Nombu Kuzhakattai<div style="text-align: center;">
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Nombu Kozhakattai</div>
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Photo and Recipe courtesy: Padmini, Srinivasan (my parents)</div>
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This kind of kuzhakattai is generally prepared once a year for the nombu festival. The recipe is very simple and these kuzhakattais can be made very quickly.<br />
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Ingredients:<br />
<br />
1 cup rice flour<br />
1 cup powdered Jaggery (Gur)<br />
2 1/2 cups water<br />
1 tbsp ghee<br />
1 tsp karamani (cowpea)<br />
1/2 tsp broken cashews<br />
1 tsp tiny coconut pieces<br />
1/2 tsp raisins( optional)<br />
1/2 tsp elachi powder (cardamon)<br />
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Soak cowpea and pressure cook till soft (just sprinkle water and cook)<br />
Fry the cashews and raisins together in ghee and keep aside.<br />
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Dry roast rice flour in a kadai. Keep aside<br />
Now in an empty kadai, add jaggery, water and let it come to a boil till the jaggery just dissolves.<br />
Add cashews, raisins (along with the ghee), coconut pieces, cowpea, cardamom to this mixture next.<br />
Add the roasted rice flour quickly stirring the mixture with your other hand to prevent the formation of tiny lumps<br />
The mixture gets cooked very fast.<br />
Turn off the heat and let it cool<br />
Apply oil in your hands and roll out into elongated balls and steam it in a pressure cooker for about 12-15 min.<br />
Kuzhakkatais are now ready. Serve with yummy butter!kittymattihttp://www.blogger.com/profile/08933104727276970574noreply@blogger.com12tag:blogger.com,1999:blog-1259675549353561670.post-21547078251544692472011-04-12T13:23:00.000-05:002019-02-02T21:10:56.743-06:00Paruppu urundai kozhambu / Lentil Dumpling Sambar<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaWUX9Zwus6NR-DLXwWhRu1N-zNoXG7yT9pIMaH_SgB7lqelKPXk_qdS0Z0XdSCWS2C_Wjr4pBajwM-DbxDQk2fTJHjGn7UWx7160txFDeoH-UZpySDQ1mQrH2unVQieQKJ5ksf_6od-em/s1600-h/parupu+urundai+kozhambu.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a><span style="font-weight: bold;">Paruppu Urundai Kozhambu</span></div>
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Parupu urundai Kozhambu tastes best with potato curry. I am re-posting this recipe coz I didn't share it with most of my blogger friends previously....<br />
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<span style="font-weight: bold;">Ingredients:</span><br />
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<span style="font-weight: bold;">For the lentil balls:</span><br />
3/4 cup toor dal<br />
3 red chillies<br />
hing 2 dashes<br />
1/8 sp turmeric, salt<br />
oil 4 tbsp, mustard seeds 1 sp<br />
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<span style="font-weight: bold;">For the Kozhambu:</span><br />
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Tamarind (1 lemon sized ball extract)<br />
turmeric 1/4 sp, hing 4 dahes<br />
Masala of Arachu vitta sambhar (refer arachu vitta sambhar recipe) </div>
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<a href="http://authentic-food-treasures.blogspot.com/2009/02/arachu-vitta-sambhar-with-fresh-podi.html">http://authentic-food-treasures.blogspot.com/2009/02/arachu-vitta-sambhar-with-fresh-podi.html</a><br />
1 sp kozhambu/ Sambar podi<br />
1/8 sp jaggery, salt to taste<br />
mustard seeds 1 sp, coriander leaves.<br />
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1. Soak dal with red chillies for atleast 45 min. </div>
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2. Grind dal with turmeric, hing and salt. Make a smooth paste.<br />
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3. Add oil in a kadai. Splutter mustard seeds, add the paste. Continue to saute till most of the moisture is gone. It should be soft but not excessively moist. The consistency should be such that you should be able to roll it out in your hand, without sticking too much to your hands (it has to be just steamed).<br />
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4. Roll it out into balls. Keep aside.<br />
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In a kadai, add mustard seeds, curry leaves, extract tamarind, hing ,salt, turmeric, plain sambar podi, arachu vitta sambar podi. Let it boil till it thickens. </div>
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Pop in the balls and simmer for 2-3 min. Add 1/8 sp jaggery. Garnish with coriander leaves.<br />
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Note: If the parupu mixture is overcooked, the balls become hard, if it is undercooked, the balls may break. <br />
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kittymattihttp://www.blogger.com/profile/08933104727276970574noreply@blogger.com18tag:blogger.com,1999:blog-1259675549353561670.post-24731025407392051322011-04-04T14:07:00.004-05:002019-01-22T20:49:35.674-06:00Kozhukattai (sweet)<div class="separator" style="clear: both; text-align: center;">
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Purana Kozhukattai<br />
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Recipe and Photo Courtesy: Padmini, Srinivasan (my parents)<br />
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<span style="font-weight: bold;">Ingredients:</span><br />
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To make the outer covering:<br />
<br />
1 cup processed rice flour (idiappam rice flour)<br />
2-3 tsp oil<br />
1/8 tsp salt<br />
1 1/4 cup water<br />
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For the filling:<br />
<br />
1 cup freshly shredded coconut<br />
3/4 cup powdered jaggery (gur)<br />
1/4 tsp elachi powder (cardamom)<br />
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Add water in a kadai and bring it to a boil.<br />
Add salt, oil. Reduce the flame<br />
Next add the rice flour while quickly mixing with the other hand<br />
Once it comes together like a mass of ball, take it off the flame and keep aside.<br />
While it is still warm, pinch out a small ball of dough.<br />
Push in your thumb at the center and make a cup-like shape.<br />
Place the filling (recipe follows) in the center and close the ends to either make a kozhukattai or modagam like shape.<br />
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For the filling:<br />
Add the jaggery and sprinkle some water on it. Heat it till the jaggery dissolves. Do not boil.<br />
Add shredded coconut and cardamom to the jaggery and mix well.<br />
The mixture should neither be too watery nor too hard.<br />
Use this mixture to fill the kozhukattais.<br />
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Steam these kozhukattais for about 12 min and serve steaming hot!kittymattihttp://www.blogger.com/profile/08933104727276970574noreply@blogger.com22tag:blogger.com,1999:blog-1259675549353561670.post-84541414310795229022011-03-22T15:13:00.002-05:002019-01-22T20:57:14.850-06:00Elai vadam / Yelai Vadam/Ilai Vadam<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYM_8OgrmtXNYdSrSzili5sIOUpmHhLrANUxOHSw4z6x6WDvfmX0zJEopb6bHYYiM7U7hTbZo5vhZAac2aOW3SnhVwYZHlW9RVYfNzdiK8WNudo1MwUsSYJNJSQEE9QvmpiDOsQlmAhf1J/s1600/elavadam6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="766" data-original-width="977" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYM_8OgrmtXNYdSrSzili5sIOUpmHhLrANUxOHSw4z6x6WDvfmX0zJEopb6bHYYiM7U7hTbZo5vhZAac2aOW3SnhVwYZHlW9RVYfNzdiK8WNudo1MwUsSYJNJSQEE9QvmpiDOsQlmAhf1J/s640/elavadam6.jpg" width="640" /></a></div>
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Recipe Courtesy: Kamala (my grandma)<br />
Photo Courtesy: Padmini, Srinivasan (my parents)<br />
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Back again after a long break :) :)<br />
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This is my Kamala paati's vadam recipe. I love them and prefer eating them when just steamed. It is very hard for me to wait till they dry up and then eat deep fried vadams!<br />
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1 cup raw rice<br />
1 tsp khus khus / jeera<br />
3-4 green chillies (optional)<br />
salt to taste<br />
hing 4 dashes (optional)<br />
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Soak raw rice for 4-5 hours. Drain and grind to a smooth paste. Add salt and allow to ferment for 2 days. Once it is fermented, mix with a little water and bring to a thin dropping consistency, something like a aapam batter. Pour and spread on the steam plate. Steam it in vadam plates for 2 minutes each. Once steamed, it will separate from the plate. Pull them out. Eat them fresh or just sun dry them for a day. They dry up fast. Dry again on the other side. Store the dried vadams in air tight containers. Deep fry when you want!<br />
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Thanks to my paati, she taught me to set up my own vadam steamer! Take a kadai add water for about 3-4 inches in the bottom. Keep a plate with holes ( you can even use the pressure cooker base plate which has tiny holes) on top of the water. This is your vadam plate. Use a cover plate to cover the kadai.kittymattihttp://www.blogger.com/profile/08933104727276970574noreply@blogger.com26tag:blogger.com,1999:blog-1259675549353561670.post-92098639501338515842010-07-06T09:07:00.005-05:002019-01-22T21:04:45.332-06:00Karuvepalai thokku<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKBns9baSo2NfT3BzADn_EciHpIKBj00SfsMdvCMeYyhvhkd5VzoZ-zycv65HZvl_8ip63qp-SsYo4ZtJYPhWbGE5S1EbszgWsjnUl1PAFvh2LH195qhhi1M0kb3xuNng1iE-cl951wzdQ/s1600/Curry-leaf-Thoku3.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="498" data-original-width="640" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKBns9baSo2NfT3BzADn_EciHpIKBj00SfsMdvCMeYyhvhkd5VzoZ-zycv65HZvl_8ip63qp-SsYo4ZtJYPhWbGE5S1EbszgWsjnUl1PAFvh2LH195qhhi1M0kb3xuNng1iE-cl951wzdQ/s640/Curry-leaf-Thoku3.gif" width="640" /></a></div>
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Recipe and Photo Courtesy: Padmini, Srinivasan (my parents)</div>
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It has been sometime since I posted any recipe here...My mom sent this recipe and photo of Karuvepalai thokku today..<br />
<strong></strong><br />
<strong>Ingredients</strong><br />
1 cup curry leaves<br />
1/2 onion for consistency<br />
1 lime sized ball of jaggery<br />
1 lime sized ball of tamarind<br />
1 inch ginger, red chillies to taste<br />
Hing-3 dashes<br />
Salt to taste<br />
3 tbsp gingely oil<br />
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Add oil in a kadai<br />
Roughly chop the onions and add them, add the curry leaves and red chillies<br />
Roast till crisp. Grind together dry with ginger, hing and salt.<br />
Soak tamarind and jaggery together in water. Extract the juice<br />
Add this extract to the mixture and continue to grind to a thin paste.<br />
Add some more oil in a kadai, add this paste and saute till oil separates.<br />
Store in an airtight container once it cools. kittymattihttp://www.blogger.com/profile/08933104727276970574noreply@blogger.com18tag:blogger.com,1999:blog-1259675549353561670.post-12622168215139463082010-01-14T12:03:00.003-06:002019-01-22T21:05:06.257-06:00Pal Poli<div align="center">
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Hey guys! Wish u a very Happy Pongal. Here we are after a huge break. Check out this Pal Poli recipe from Priya</div>
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<a href="http://i629.photobucket.com/albums/uu14/priyakiyer/DSC09402-2-1.jpg"><img alt="" border="0" src="https://i629.photobucket.com/albums/uu14/priyakiyer/DSC09402-2-1.jpg" style="cursor: hand; height: 542px; width: 626px;"></a></div>
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<strong>Pal Poli</strong></div>
Recipe and Photo Courtesy: Priya (my friend)<br />
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This proportion makes 12 small polis.<br />
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Ingredients<br />
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All Purpose Flour -1 cup<br />
Rava -1/4 cup<br />
Ghee-1 tsp+ 1/4 tsp<br />
Salt- a pinch<br />
Water- to make firm dough<br />
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Evaporated milk (fat free)- 11/4 cup<br />
Water-1/2 cup<br />
Condensed milk (non fat)-1/2 cup<br />
MTR badam feast- 21/2 tsp<br />
Cardamom powder-1/4 tsp<br />
Saffron strands- a few<br />
Oil for frying (around 11/2 cups)<br />
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Cooking Directions<br />
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-Make firm dough with all purpose flour (maida), rava, ghee, salt and water. Knead well. Coat the surface with half a tsp of oil to prevent from getting dry. Cover with a damp wash cloth and set aside for half an hour.<br />
-Soak saffron strands in a little milk.<br />
-Meanwhile, in a thick bottomed vessel, add evaporated milk, water, condensed milk, cardamom powder and badam mix. Gradually bring to a boil on a low medium flame. When it is about to boil over, reduce the heat to low and continue to boil for 6-7 min stirring continually. Turn off the heat. Add the soaked saffron strands. Keep the milk mixture aside. (If you have a sweet tooth, add sugar to taste)<br />
-Heat oil in a kadai until its smoking hot.<br />
-Uncover the dough. Give it a final knead. Divide into 12 equal portions and make little roundels. (Smear a quarter tsp of ghee in your palms to help get smooth roundels)<br />
-Dust the rolling surface with a little flour. Roll out each roundel into about a 3 inch diameter circle with a rolling pin. Carefully drop into the hot oil and fry until both sides are golden brown.<br />
-Dab excess oil with a paper towel and drop polis into the milk mixture. Let them soak for about half an hour<br />
-Garnish with nuts or dry fruits if desired.<br />
-Serve warm or chilled. Yummy! </div>
kittymattihttp://www.blogger.com/profile/08933104727276970574noreply@blogger.com42tag:blogger.com,1999:blog-1259675549353561670.post-19153925013100610462009-10-26T21:28:00.003-05:002019-01-22T21:06:22.303-06:00Gulab Jamun<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8hyphenhyphencZFJwRH5IOdgxgydaqD0qE4bkwvbLGmyYUOpAmlE-cbTgaXgkaZTTjy88GneRq_UA15u7_bp7VYlq22Xj8yW8LEe8f28gZM0apQ6HNLCXefMadWktiTPbKTn5UFr75hP217CMyyR5/s1600/Jamun20GIF-2.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8hyphenhyphencZFJwRH5IOdgxgydaqD0qE4bkwvbLGmyYUOpAmlE-cbTgaXgkaZTTjy88GneRq_UA15u7_bp7VYlq22Xj8yW8LEe8f28gZM0apQ6HNLCXefMadWktiTPbKTn5UFr75hP217CMyyR5/s640/Jamun20GIF-2.gif" width="640" /></a></div>
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<span class="Apple-style-span" style="font-weight: bold;">Gulab Jamun</span></div>
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Recipe and Photo Courtesy: Padmini, Srinivasan (my parents)<br />
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Yummy yummy!!! My favourite sweet! Amma makes the best jamuns. she made it for this diwali and here is the recipe<br />
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<strong>Ingredients:</strong><br />
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250g Khoa<br />
3 tbsp Maida (all purpse flour)- if needed<br />
2 1/2 cups sugar<br />
11/2 cups water<br />
oil for dep frying<br />
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<b>Cooking Directions:</b></div>
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Start kneadig fresh khoa in a singke drection using your palm.<br />
Add maida if the khoa is very sticky. The amount of maida depends on how sticky the khoa is. After adding the maida,to the khoa, you should be able to roll it into small balls or finger like shape.<br />
Adding too much maida might make the khoa very dry and hard. So be careful<br />
Meanwhile heat sufficient oil for deep frying.<br />
In another kadai, add sugar and water. Allow it boil till the solution is sticky. You do not have to boil it to a string consistency. Sticky sugar solution should be fine. Now keep it on low flame.<br />
Fry the khoa balls in oil on low-medium heat till all the jamuns are brown and well cooked<br />
Allow them to soak in the sugar solution and after 2min put off the heat in the sugar solution.<br />
Wait for a few min il the jamuns are well soaked. It is now ready to be served hot!<br />
Enjoy it with a scoop of vanilla ice-cream!!!</div>
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kittymattihttp://www.blogger.com/profile/08933104727276970574noreply@blogger.com27tag:blogger.com,1999:blog-1259675549353561670.post-51344754871840846942009-10-14T21:51:00.003-05:002019-01-22T21:06:50.334-06:00Chettinadu Kara Kozhambu<div align="center">
<a href="http://i629.photobucket.com/albums/uu14/priyakiyer/chettinadukarakozhambu-1.jpg"><img alt="" border="0" src="https://i629.photobucket.com/albums/uu14/priyakiyer/chettinadukarakozhambu-1.jpg" style="cursor: hand; height: 517px; width: 595px;"></a></div>
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<strong>Chettinadu Kara Kozhambu</strong></div>
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Recipe and Photo Cpurtesy: Priya (my friend)<br />
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Ingredients:<br />
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Oil 4-5 Tbsp<br />
Mustard seeds 1 tsp<br />
Asafoetida 2-3 dashes<br />
Tomato 2 medium sized<br />
Onion 1/2 medium sized (or 10 pearl onions)<br />
Garlic 5 pods<br />
Fennel seeds 1/2 tsp<br />
Shredded coconut 2 Tbsp (optional)<br />
Cloves 2<br />
Cinnamon 1 inch stick<br />
Red Chilies 5 (or to taste)<br />
Canned chick peas 1/4 cup (washed and drained) or any other kozhambu vegetable of choice<br />
Tamarind (extract from one lemon sized)<br />
Curry leaves 1 sprig<br />
Turmeric powder 1/2 tsp<br />
Kozhambu powder 1 tsp<br />
Salt (to taste)<br />
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Method of preparation<br />
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-Add oil in a kadai<br />
-When hot,add mustard seeds.When it begins to splutter,add chick peas and piched curry leaves.<br />
-Add tamarind powder, red chilly powder, kozhambu powder, asafoetida and saute for 2 min.<br />
-Add tamarind extract and let the mixture boil for 7-8 min.<br />
-Meanwhile grind together tomato, onion, garlic, fennel seeds, cinnamon, cloves, shredded coconut (optional) and red chilies.<br />
-Add it to the boiling kozhambu mixture.<br />
-Add salt.Lower the heat and continue boiling till the mixture thickens and reduces to a third of the original.<br />
-Serve this spicy kozhambu with rice and a dollop of ghee!<br />
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<a href="http://i629.photobucket.com/albums/uu14/priyakiyer/chettinadukarakozhambu-1.jpg"></a>kittymattihttp://www.blogger.com/profile/08933104727276970574noreply@blogger.com31tag:blogger.com,1999:blog-1259675549353561670.post-6055845213450194212009-10-06T11:36:00.003-05:002019-01-22T21:07:39.104-06:00Badam Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5kKIJaBbiQ0stTzgt6cAWcLlQL0u93XUlTjKA0sdbEvNywCRiNzsrQuR3TYn0952ihyphenhyphendl5QmVlXYQW9fYxXU2i5uLaBuaKQaOv4g4al6HIe0KU4IS6ZT8z2QTFH96UrMNCGJ2EyhdsGZ3/s1600/Badam-cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="617" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5kKIJaBbiQ0stTzgt6cAWcLlQL0u93XUlTjKA0sdbEvNywCRiNzsrQuR3TYn0952ihyphenhyphendl5QmVlXYQW9fYxXU2i5uLaBuaKQaOv4g4al6HIe0KU4IS6ZT8z2QTFH96UrMNCGJ2EyhdsGZ3/s640/Badam-cake2.jpg" width="640" /></a></div>
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<strong>Badam Cake</strong></div>
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Photo Courtesy: Padmini, Srinivasan (my parents)</div>
Recipe Courtesy: Sriram (my uncle)<br />
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<strong>Ingredients:</strong><br />
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1 cup skinned powdered Badam (almonds)<br />
3/4 cup powdered sugar<br />
1/2 cup water<br />
1 tsp ghee<br />
Saffron 2 strings<br />
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Add water in a kadai and get it going on a medium flame.<br />
Add the sugar and starting. Reduce to low flame.<br />
When a single string consistency is achieved, add the badam powder and mix well.<br />
Continue stirring till it leaves the wall and thickens. Add a tsp of ghee and the saffron strings.<br />
Pour on a greased plate and cut into squares.kittymattihttp://www.blogger.com/profile/08933104727276970574noreply@blogger.com25