tag:blogger.com,1999:blog-52401899294668933162024-03-19T08:48:30.691+00:00Flavours and Tasteslata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.comBlogger473125tag:blogger.com,1999:blog-5240189929466893316.post-52496571403115471562020-07-26T09:37:00.000+00:002020-07-26T09:37:04.074+00:00Pineapple Rasam<div dir="ltr" style="text-align: left;" trbidi="on">
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The other day, I was watching a favourite web series that show cases most traditional dishes and it was rasam being done in that episode. I kept up with the flow and mentioned to my husband that there are so many varieties of rasam that one can make it with so many variations.</div>
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Rasam is an ancient recipe that dates back to several hundred years. it is a regular dish in all parts of south India.The show host suggested that looking into the history of food across the region, he had come across hundreds of varieties of rasams. Rasam is light and soup like; it is suggested as healing food because it is cooked with many ingredients that have medicinal value.</div>
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I counted out those rasams of which I had known or enjoyed. Then it did come to me that, while I like rasam and it is my to go comfort food, I stick to cooking basic and very regular rasam in my day to day cooking. For a change, I decided to make pineapple rasam and when we spotted four kilograms of fruit selling at a hundred rupees, my decision was sealed. Earlier, a few days into the lockdown,one of our neighbours sent across this rasam which had a very soup like texture. We drank it as is and it was delicious. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47qVw3_5MvYPJcxN2PWVDFawKomqaWQr1TkQ5gEmumxG6uxW2Q_Yk9Z465GXlOPMjFb0fuHOwJR5GNJvkUK9mLFcWqjUCVu68pnH2u-N1L9oM0_nCO8PjdXmMEvUZ10UzMaB-bommvATt/s1600/Pineapple+%252813%2529+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1194" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47qVw3_5MvYPJcxN2PWVDFawKomqaWQr1TkQ5gEmumxG6uxW2Q_Yk9Z465GXlOPMjFb0fuHOwJR5GNJvkUK9mLFcWqjUCVu68pnH2u-N1L9oM0_nCO8PjdXmMEvUZ10UzMaB-bommvATt/s400/Pineapple+%252813%2529+%25282%2529.jpg" width="297" /></a></div>
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My version may sound like the pineapple is just an extension to the normal tomato rasam, because I have used all ingredients that go into my regular fare. You can make it without tomatoes, cut off tamarind and can use simple black pepper and cumin powders instead of the rasam powder. </div>
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<b>Pineapple Rasam</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAM_iTIRmyiZDYIqZI5AustzqORAlLrWsF5WN7JzfORNaOzvzAgbtLSbLuS691YtNxyRI-a3sIUtrVHlklNrE0txQv8OogGbBkPfweOFr_bWQpFSswiyrtrpsn_y4VplCNVhqUPM6byXuU/s1600/Pineapple+rasam+%25287%2529+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1147" data-original-width="1600" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAM_iTIRmyiZDYIqZI5AustzqORAlLrWsF5WN7JzfORNaOzvzAgbtLSbLuS691YtNxyRI-a3sIUtrVHlklNrE0txQv8OogGbBkPfweOFr_bWQpFSswiyrtrpsn_y4VplCNVhqUPM6byXuU/s640/Pineapple+rasam+%25287%2529+%25282%2529.jpg" width="640" /></a></div>
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<i><b>Ingredients</b></i>:</div>
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<i><b>(serves four)</b></i></div>
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¼ cup cut pineapple pieces</div>
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1 cup pineapple juice (extracted from the fruit)</div>
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2 tablespoons thur dhal </div>
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1 big gooseberry size tamarind (as much as that would fill a
tablespoon while rolled)</div>
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1 medium tomato chopped</div>
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1 green chilli slit along the vertical</div>
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2 teaspoons rasam powder <span style="color: #990000;"></span></div>
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½ teaspoon turmeric powder</div>
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1 teaspoon coarsely pounded black pepper and cumin seeds</div>
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¼ teaspoon asafoetida</div>
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2-3 sprigs curry leaves</div>
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Salt to taste</div>
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<i><b>For tempering:</b></i></div>
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2 teaspoons ghee</div>
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1 &1/2 teaspoon mustard seeds</div>
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<i><b>For garnish:</b></i></div>
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Coriander leaves chopped</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcKcpgQmjrhm16D-kq-FnKP3wE5jc_q6s3E4Je6hFvuZn88nsTJhzoLopyRjlpVVtDHO8D0ghJoUWdyI4RN3a5dHvJKKcS5ozJUhnrxtxDK6_tgD4OsSV29lhVIPPxiv5Eb5xBzNu_Xx2C/s1600/Pineapple+rasam+%252810%2529+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1490" data-original-width="1600" height="593" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcKcpgQmjrhm16D-kq-FnKP3wE5jc_q6s3E4Je6hFvuZn88nsTJhzoLopyRjlpVVtDHO8D0ghJoUWdyI4RN3a5dHvJKKcS5ozJUhnrxtxDK6_tgD4OsSV29lhVIPPxiv5Eb5xBzNu_Xx2C/s640/Pineapple+rasam+%252810%2529+%25282%2529.jpg" width="640" /></a></div>
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<i><b>How to make rasam:</b></i></div>
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Wash and pressure cook the thur dhal with a pinch of
turmeric powder until very soft.<span style="mso-spacerun: yes;"> </span>Once it
has cooled down to room temperature, mash well (silky smooth texture). Add 1
cup of water and keep aside.</div>
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Extract the pulp from the tamarind adding ½ to a cup of
water. A thin, light extract will do as we do not want the tamarind to overpower
the taste.</div>
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Place a pan on the stove, add the tamarind extract, salt,
turmeric powder, green chilli, tomato, <a href="http://lata-raja.blogspot.com/2012/05/varuththa-rasam-podi-and-thakkali-rasam.html" target="_blank"><span style="color: #990000;"><i><b>rasam powder</b></i></span></a> and asafoetida. Bring this
mixture to a boil and simmer for ten minutes.</div>
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Drop the pineapple pieces in this simmering mixture. Also
add the pineapple juice. Allow them to cook for a few minutes. </div>
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Now add the thin dhal solution to the rasam and bring it to
a foaming stage. Add the black pepper and cumin seeds powder. Switch off the
heat.</div>
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<span style="mso-spacerun: yes;"></span>Remove the pan from
the heat. </div>
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Heat the ghee in a pan and add the mustard seeds. When the
seeds crackle switch the stove off and drop the curry leaves into this. Add the
tempering to the rasam.</div>
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Garnish with coriander leaves and close the rasam with a lid
to lock the flavours.</div>
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Pineapple rasam is ready.</div>
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Serve with hot rice and a dash of ghee.</div>
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lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com0tag:blogger.com,1999:blog-5240189929466893316.post-67608527630361755532020-06-29T07:56:00.000+00:002020-06-29T07:56:05.558+00:00Pachcha Maanga Sambhar<div dir="ltr" style="text-align: left;" trbidi="on">
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Living in a gated community has, among other many benefits, the interaction with like minded people and more importantly, sharing experiences, ideas and food. There are days when I am wondering what to cook for lunch or even breakfast, the solution comes from a neighbour who brings a bowl full of something, a variety rice or side dish. Sometimes the number of dishes are so many, that I save them in the refrigerator. As of now, inside my fridge are a variety of thokkus ,preserved chutneys and pickles from few of the people who put delicious food on their table everyday.</div>
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We have quite a few mango trees in the compound which are of different varieties of mangoes. Thus, come March, these trees yield fruits in different stages of ripening. One of our neighbours shared two tangy raw mangoes one day and asked me what I would be using those for, other than making a pickle. I requested her to suggest a recipe and she shared this Pachcha Maanga Sambhar. I made it the same day and we liked it very much. The following is the quick recipe that is a good side dish to go with hot, steamed rice.<br />
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Pachcha Maanga Sambhar.</div>
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(vegan and seasonal recipe)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTOeDqlnKRPqkN2_e0bNsC8IF736uv56UY6oSk7-pdxT7GRqgZysyeVhPiwONu1bT211y8O6bYiRTVrbo5Yow8OZlSyrdZcV5cf2r4WbUlQt2D6RdVe3fn-PWf_NJsdAul1bN3QrNSR6b/s1600/20200519_104256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1224" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTOeDqlnKRPqkN2_e0bNsC8IF736uv56UY6oSk7-pdxT7GRqgZysyeVhPiwONu1bT211y8O6bYiRTVrbo5Yow8OZlSyrdZcV5cf2r4WbUlQt2D6RdVe3fn-PWf_NJsdAul1bN3QrNSR6b/s320/20200519_104256.jpg" width="244" /></a></div>
<div dir="auto">
<br /></div>
<div dir="auto">
</div>
<div dir="auto">
Ingredients:</div>
<div dir="auto">
Serves 2 people</div>
<div dir="auto">
<br /></div>
<div dir="auto">
1 medium raw mango (sour mangoes are best)(otherwise use a tablespoon of tamarind extract for sourness)</div>
<div dir="auto">
1/2 cup thur dhal (pressure cook to soft and mash)</div>
<div dir="auto">
2 teaspoons sesame oil (any cooking oil)</div>
<div dir="auto">
2 teaspoons sambhar powder</div>
<div dir="auto">
2 green chillis </div>
<div dir="auto">
1/4 teaspoon turmeric powder</div>
<div dir="auto">
1/4teaspoon asafoetida powder</div>
<div dir="auto">
1/2 teaspoon fenugreek seeds (optional)</div>
<div dir="auto">
1 clove garlic crushed (optional)</div>
<div dir="auto">
Salt to taste</div>
<div dir="auto">
<br /></div>
<div dir="auto">
For tempering:</div>
<div dir="auto">
2 teaspoons sesame oil</div>
<div dir="auto">
1 teaspoon mustard seeds</div>
<div dir="auto">
2 sprigs of curry leaves</div>
<div dir="auto">
</div>
<div dir="auto">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgszvgmMLwQuXx59BuBNB4GcwdMkgLv7JHZh30X4ryV-KKoU29P21TkafqKd_bMavWSWlFT4ClD0Tlm-9wmJxeo6AfPtT2JBAG-Su-sb7KiXdihiO1nxL3EDi2WpnrPAtY3MuPwCkud0QJC/s1600/20200519_104306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgszvgmMLwQuXx59BuBNB4GcwdMkgLv7JHZh30X4ryV-KKoU29P21TkafqKd_bMavWSWlFT4ClD0Tlm-9wmJxeo6AfPtT2JBAG-Su-sb7KiXdihiO1nxL3EDi2WpnrPAtY3MuPwCkud0QJC/s320/20200519_104306.jpg" width="240" /></a></div>
<div dir="auto">
Method:</div>
<div dir="auto">
Cut the mango in big chunks. Use the stone also in cooking.</div>
<div dir="auto">
In
a pan add 2 teaspoons of oil. When the oil is moderately hot,
add turmeric powder, asfoetida powder, fenugreek seeds, garlic, slit
green chillis and salt. Saute for a minute or two.</div>
<div dir="auto">
To the above add sambhar powder and 2 cups of water. Let it boil for about 10 minutes.</div>
<div dir="auto">
Once
the raw feel of ingredients has subsided, add the mango. Bring to a
boil. Do not let it boil for long. The mango has to hold shape and let
the sourness blend with the liquid.</div>
<div dir="auto">
Add the cooked dhal and bring it all to a boil. Switch the heat off.</div>
<div dir="auto">
In another pan heat the oil for tempering.</div>
<div dir="auto">
Add the mustard seeds and let the crackle.</div>
<div dir="auto">
Switch the stove off and drop the curry leaves.</div>
<div dir="auto">
Add the tempering to the sambhar.</div>
<div dir="auto">
Serve with hot steamed rice.</div>
<div dir="auto">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFDBKMMCTgDjBh4QIYl2aCLpsJPsxSxNfAHaNg5eZwhBBp-sgQs7nsFAAv2VHDXOzuA0bPfyXr7Bmj0kIwb0PxOIHGJ3gNqQCbKT57Di8R88CcjS71XawqmcexHYy6ucWhYuHjLDk1bkh/s1600/20200519_104324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFDBKMMCTgDjBh4QIYl2aCLpsJPsxSxNfAHaNg5eZwhBBp-sgQs7nsFAAv2VHDXOzuA0bPfyXr7Bmj0kIwb0PxOIHGJ3gNqQCbKT57Di8R88CcjS71XawqmcexHYy6ucWhYuHjLDk1bkh/s320/20200519_104324.jpg" width="240" /></a></div>
<div dir="auto">
<br /></div>
<div dir="auto">
Note: If the mango is not sour enough and you are adding tamarind extract, boil the extract in the first stage itself.</div>
<div class="adL" dir="auto">
<br /></div>
</div>
lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com0tag:blogger.com,1999:blog-5240189929466893316.post-48421314899593876682020-05-10T10:47:00.001+00:002020-05-10T10:47:50.012+00:00Maravalli kizhangu Dosai<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
Years before Namakkal was into poultry farming, most of my
father’s clients were into agriculture. Tapioca cultivation was one of the
mainstream farming. Dad’s clients used to bring us bag loads of tapioca and other
stuff that my mother could bring some deliciously cooked meals to the table. She
and our then maid, Velamma Aaya, would team and work on the produce, cleaning, cooking mostly
and distributing the excesses. We have watched them work together and cook up
some stuff that we relished.</div>
<div class="MsoNormal">
Once the tapioca has been taken out and the bag has been returned, Velamma will drop the tapioca in a big drum-like utensil filled with water. She would rub them hard that along with the sticking soil, some skin of the tapioca will peel off. Then, a discussion will follow as to how many recipes to make, portion the vegetable accordingly and send the rest to neighbours.</div>
<div class="MsoNormal">
With tapioca, especially, they never tired to make crisps,
dry curries and other stuff. One of those were dosais that needed tapioca to be
grated and ground along with rice and dhal to make the batter. They would get to work together grating the tapioca and grind the soaked
ingredients for dosai or adai. She will also make vadai occasionally as
an evening snack. She could make dry vegetable roast kari, mashed podimas and some more.</div>
<div class="MsoNormal">
I had mentioned to amma that I intended to buy tapioca and make dosai. She shared her recipe with me. During the course of the next week, she dropped a few reminders that I should try the dosai. Then I picked up about a kilogram of tapioca from a vendor the other day. The root was farm fresh and both the skins came off easily with thorough washing. I made three dishes, dosai, roast kari and vadai over the next few days. Dosai turned out soft as that is how we like. I am sharing the recipe for the same.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<b>Maravallikizhangu Dosai</b></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA57mjUjpE532fva7vKz5p2MsnIx-F-KZt12ZxFMSx_xbFifCFLXvMC1eWAWJj79nsxkuT4TJAZJ-RGJr4SehfNwwI-ij1D2rse94kPBdImR2-gehyhzhJT2E8K-ZtITiI1IzFQTtKdb-I/s1600/Maravallikizhangu+dosai+%25286%2529+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1465" data-original-width="1600" height="586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA57mjUjpE532fva7vKz5p2MsnIx-F-KZt12ZxFMSx_xbFifCFLXvMC1eWAWJj79nsxkuT4TJAZJ-RGJr4SehfNwwI-ij1D2rse94kPBdImR2-gehyhzhJT2E8K-ZtITiI1IzFQTtKdb-I/s640/Maravallikizhangu+dosai+%25286%2529+%25282%2529.jpg" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><b>Ingredients:</b></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><b>Makes 10 dosais</b></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><b>Cup measures are 200ml </b></i></div>
<div class="MsoNormal">
1cup of idli rice</div>
<div class="MsoNormal">
1cup of cleaned and grated tapioca</div>
<div class="MsoNormal">
1/2 cup urad dhal</div>
<div class="MsoNormal">
2 teaspoons fenugreek seeds</div>
<div class="MsoNormal">
Salt to taste</div>
<div class="MsoNormal">
Oil to drizzle over the dosais</div>
<div class="MsoNormal">
Chutney of choice to serve with</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><b>How to go about:</b></i></div>
<div class="MsoNormal">
Wash rice clean and soak for about 5 hours </div>
<div class="MsoNormal">
Soak fenugreek seeds along with the rice.</div>
<div class="MsoNormal">
Clean and soak the urad dhal for 30 minutes. </div>
<div class="MsoNormal">
Meanwhile, prepare the tapioca ready and grated.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJHSCvmSLuRaur8r66iQWDhx2rusdL-o4N8LiEJ2UBkcVFMfntk4QMNfx7ETwxPFmt1E_X-DspYl1q9H4scwfSwMrF2R4zuMUWMpQ9wFElDluD3rbvxMiyK_mmsfM5RqzZNOPgeFEgCZLK/s1600/Maravalli+Kizhangu+thuruval+%25282%2529+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1162" data-original-width="1600" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJHSCvmSLuRaur8r66iQWDhx2rusdL-o4N8LiEJ2UBkcVFMfntk4QMNfx7ETwxPFmt1E_X-DspYl1q9H4scwfSwMrF2R4zuMUWMpQ9wFElDluD3rbvxMiyK_mmsfM5RqzZNOPgeFEgCZLK/s640/Maravalli+Kizhangu+thuruval+%25282%2529+%25282%2529.jpg" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Grind the soaked rice, dhal and tapioca to a smooth batter,
add the salt and leave it overnight or 8 hours to ferment.</div>
<div class="MsoNormal">
Place the dosai tawa on the stove and when it is hot , pour
a ladle of batter and spread. Drizzle oil and cook. Flip over and cook well
until both sides are well done.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkWHJidnNJVd7akx3GSiFHB77n1jou_inBJoib_gpZnShIPcUxOnDzUn1zkd4y_egfI9E-DJkF5bBmt_j3xf_EQWLVlR4pLxw6-m_oLQlgMwQdReX7IWNCKf5ryWLZInVa1ZqMZMtWlt2A/s1600/Maravallikizhangu+dosai+%25282%2529+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1037" data-original-width="1600" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkWHJidnNJVd7akx3GSiFHB77n1jou_inBJoib_gpZnShIPcUxOnDzUn1zkd4y_egfI9E-DJkF5bBmt_j3xf_EQWLVlR4pLxw6-m_oLQlgMwQdReX7IWNCKf5ryWLZInVa1ZqMZMtWlt2A/s640/Maravallikizhangu+dosai+%25282%2529+%25282%2529.jpg" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Repeat the process with the rest of the batter.</div>
<div class="MsoNormal">
Serve hot dosais with chutney of your choice or sambhar.</div>
<br />
<br />
<br />
<div class="MsoNormal">
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="FollowedHyperlink"/>
<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Document Map"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Plain Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="E-mail Signature"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Top of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Bottom of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal (Web)"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Acronym"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Cite"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Code"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Definition"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Keyboard"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Sample"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Typewriter"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Variable"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal Table"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation subject"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="No List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Contemporary"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Elegant"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Professional"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Balloon Text"/>
<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Theme"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" QFormat="true"
Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" QFormat="true"
Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" QFormat="true"
Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 5"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 6"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 6"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 6"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 6"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 6"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="46" Name="List Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="List Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="List Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 5"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 6"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 6"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 6"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 6"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 6"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Mention"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Smart Hyperlink"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Hashtag"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com0tag:blogger.com,1999:blog-5240189929466893316.post-23487951995424597032018-08-20T16:24:00.001+00:002018-08-20T16:24:25.224+00:00Mangalore Pundi<div dir="ltr" style="text-align: left;" trbidi="on">
The other day, I watched a cookery show where the host was making this dish, though she mentioned it as Undi, and a side dish to eat it with. I thought it was very similar to the pidi kozukkattai or the <a href="http://lata-raja.blogspot.com/2009/06/arisi-upma-kozhukkattai.html" target="_blank"><span style="color: #660000;"><i><b>Arisi upma kozukkattai </b></i></span></a>I make often. She ground some soaked rice with coconut and cooked the dish with that. I was mentioning that to my husband and he said that at home they used to make pundi or pundi gatti. I told him that I have never had it at his parents' home in all of these years. He said that I would not know, because his mother thought it was a huge effort to make these for breakfast. He also mentioned that they will taste good only if the texture is right. Many times they have ended up with somewhat hard pundis that will refuse to soak in the side dish, the gravy they make.<br />
It is curious that I have lived in Mangalore, have had friends who taught me a few simple specific Mangalore dishes, but nobody suggested this. So, I launched my "operation pundi" and went to read recipes/ watch vidoes of making this recipe. The search got me more confused because each person suggested different rice, different ratios of the two main ingredients.<br />
I decided to go with the video that set me on this project and made the dish. It turned out well and my husband gave his validation. I wanted to convince myself that this was indeed the recipe. We messaged my husband's uncle requesting his wife to share the recipe. She called me and over the conversation suggested using pounded rice or store bought coarse rice powder and what not. In the course of our chat, she suddenly decided to tell me exactly how she makes them. Wasn't I waiting for this only? It was a simple recipe that I did not have to write it down, but thought of having a record lest I do not make it for another n number of years.<br /><br /><b>MANGALORE PUNDI</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyd5arEZCRPIw8H54hmm_aICsmgdfWFhSKcOv-uQZdKFgKR6SWhZPw63nUhUgN4xuhUm1MK_IRWF67ejx7LjfuwsOf_OPlatpwy-yKvoA22kmZ7zfwKz2WmSAv5gDDpGmhUlWj-Kqoffx/s1600/Pundi+for+breakfast+%25286%2529+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1130" data-original-width="1600" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyd5arEZCRPIw8H54hmm_aICsmgdfWFhSKcOv-uQZdKFgKR6SWhZPw63nUhUgN4xuhUm1MK_IRWF67ejx7LjfuwsOf_OPlatpwy-yKvoA22kmZ7zfwKz2WmSAv5gDDpGmhUlWj-Kqoffx/s640/Pundi+for+breakfast+%25286%2529+%25282%2529.jpg" width="640" /></a></div>
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<i><b>Ingredients:<br />(Makes 15 dumplings)</b></i><br />
1/4 cup (heaped) Idli / dosa rice<br />
!/4 cup raw rice (Sona mansuri/ Kolam rice)<br />1/3 cup fresh grated coconut<br />2 tablespoons of coconut oil <br />
Salt to taste<br /><br /><i><b>For tempering:</b></i><br />(pundis can be made plain also without any extra condiments)<br />
2 teaspoons mustard seeds<br />
1 teaspoon urad dhal<br />
1/8 teaspoon asafoetida powder<br />
3-4 Byadagi variety (or any mildly spiced) dry red chillis broken in bits<br />
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Few fresh curry leaves<br /><br /><i><b>Method:</b></i><br />Wash both the rice clean and soak them together in water for a few hours.<br />Drain the soaked water and add them to the grinding jar. Add the coconut and grind them together to a coarse, thick paste. Add little water during the grinding process.<br />Transfer to a bowl, rinse the grinder jar with about 1/2 cup of water and add it to the ground batter. <br />Add the salt and mix well.<br />Heat the oil in a heavy bottom pan. If you are tempering the pundis, add the mustard seeds. When they crackle add the rest of the items listed under tempering, saute until the urad dhal is fried to a golden shade. <br />Add the batter to the pan, lower the heat to a minimum and cook the batter stirring constantly.<br />The batter will cook and gather in a dough like mass. <br />Wet the tips of your fingers, take a small amount of the dough and roll between fingers to test the consistency. <br />If you are able to roll well in a smooth looking ball, the batter has been done.<br />Switch the fire off and prepare a steamer ready to steam the dumplings.<br />Divide the cooked dough in small portions and roll them in desired shapes. Some make cylindrical shape and some make them rounded balls or, you may shape them as I did, slightly thick discs with a dent in the middle.<br />Place them in the steamer separator and steam the dumplings for 12-15 minutes.<br />Remove from the steamer to the serving dish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMEp0JiJnBCBpQ_Zq0WktzOBmKosYzyKTQVevmP0_DWQCA_tCI7KmtzJTexDGFwT_ghDm1ZVrmlM62HZYVlv8wJRK6QRWWAPX1jVD4NthDrDfxbB2IHf6CI1PswAanamzXtXjqmGkVwFiE/s1600/Pundi+for+breakfast+%25287%2529+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1266" data-original-width="1600" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMEp0JiJnBCBpQ_Zq0WktzOBmKosYzyKTQVevmP0_DWQCA_tCI7KmtzJTexDGFwT_ghDm1ZVrmlM62HZYVlv8wJRK6QRWWAPX1jVD4NthDrDfxbB2IHf6CI1PswAanamzXtXjqmGkVwFiE/s640/Pundi+for+breakfast+%25287%2529+%25282%2529.jpg" width="640" /></a></div>
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Serve them hot with coconut chutney, some vegetable stew or chutney of choice.<br /><br />
<i><b>Some points to have in mind for perfect pundis:</b></i><br />
The rice and coconut have to be ground only coarsely, more like large semolina. Grinding it to a smooth batter will make the pundis hard.<br />The mixed proportions of the idli rice and raw rice work well. Originally, the aunt asked me to use raw rice; I tried making the ratio that worked well for me.<br />The pundis can be made without adding any other tempering ingredients and they will look beautifully white. <br />Do not over soak the rice or steam longer than necessary.<br />
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lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com0tag:blogger.com,1999:blog-5240189929466893316.post-84705455356932939082018-06-20T15:30:00.000+00:002018-06-20T15:30:44.775+00:00Moar Canerik Oorugai - Canerik Fruit Pickle<div dir="ltr" style="text-align: left;" trbidi="on">
By the beginning of this year,<a href="https://www.mydiversekitchen.com/" target="_blank"><span style="color: #660000;"><i><b> Aparna</b></i></span></a> initiated the <a href="https://www.facebook.com/groups/456209918109517/?ref=bookmarks" target="_blank"><span style="color: #783f04;"><i><b>52 WEEKS OF FOOD PHOTOGRAPHY 2018 </b></i></span></a>group on Facebook to have interactive discussions on food photography. Members of the group post pictures under a given theme every week and share it on their social media networking spaces, blog, Instagram and such. I joined the group sometime later and keep sharing my pictures too for weekly themes. One such theme was <b>SEASONAL FRUIT/VEGETABLE</b>. It was around the beginning of summer season, so we had a variety of spring - summer produce to photograph.<br />On one of my weekly runs to the supermarket here, I found on their refrigerated vegetable aisle, small boxes of a very green fruit. The label read <span style="color: orange;"><b>JANEREK</b></span>. I did not know what the fruit was and quickly clicked a picture of the fruit and label with the phone to look it up later at home. I found that they were <span style="color: orange;"><b>Canerik</b></span> fruits, particularly short seasonal fruits. There was an informative <a href="http://natureofmymemories.blogspot.com/2015/03/canerik.html?m=1" target="_blank"><span style="color: blue;"><b>blog post</b></span></a> about the fruit that tempted me to purchase a box from the market.<br />
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It was very interesting to know that they were a special kind of plum, green in colour and is a native of Asia Minor region. My friend<a href="http://www.panfusine.com/" target="_blank"><span style="color: #660000;"><i><b> Niv </b></i></span></a>found that they are also called <i><b>greengage plums</b></i>. They had a tart taste and were consumed dipping the erik in salt in Turkey, very similar to the Indian gooseberry. They had a firm texture and a brighter green colour, with a plum like seed within. The taste was so similar to the gooseberry and left a cool after feel when you drank some water soon after eating the fruit.<br />Having bought the fruit that was so sharp in taste that you felt a shock running along the upper jaw right up to your ears, I was left to look for ways to use them. I was discussing this with my mother and she suggested that I could make canerik rice, just like amla rice or lemon rice. That gave me the idea of making a pickle with the fruit.<br />
When it comes to pickles, my selection is very limited and one of the pickles I really enjoy is the nellikkai oorugai, the Indian gooseberry pickle. One particular way of pickling is to cook the gooseberry to just about soft and add it to curds with other condiments. This way the pickle needs just a day or two for curing. It does not have a long shelf life and has to be finished quickly. So it is always made in small batches unlike the whole amla in brine and the thokku.<br />I made the rice as suggested by my mother and made this pickle too. I went back to purchase another lot just to make yet another batch soon after I had finished, lest the fruit goes off season.<br /><br /><b>Moar Canerik Oorugai - you will wonder if it is thayir nellikkai oorugai :)</b><br />
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<i><b>Ingredients:</b></i><br />
<i><b>(Makes a small batch about 150 grams pickle)</b></i><br />15 Canerik fruits <br />
1/2 cup curd whisked well <br />
3 green chillis<br />
2 tablespoons gingelly oil<br />
1 teaspoon mustard seeds<br />
Salt to taste (I use coarse Himalayan pink salt)<br /><br /><i><b>Method:</b></i><br />Wash the canerik fruits well and pat them dry. Let them dry on a spread cloth for a few minutes.<br />Chop each fruit roughly, leaving the seeds attached to some of the pieces.<br />
Wash, dry and chop the green chillis.<br />Whisk the curd well and smooth. Keep aside.<br />Heat the oil in a pan and add the mustard seeds. Once they crackle, add the green chillis and saute them for a while.<br />
Add the salt and the cut fruit pieces. Cook until the fruit is just about soft. When you try to press hard between your fingers, you should feel some resistance before the fruit breaks. Do not cook it to a mush.<br />Allow this to cool well.<br />Add the whisked curds to the cooled fruit and chilli mixture and mix well.<br />Transfer to a clean glass or ceramic bowl or bottle.<br />Allow a day for the flavours to blend and the pickle is ready.<br />
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<br />This pairs well with curd rice.<br />Try to consume the pickle within a week or can go up to another two days. If the curd gets consumed, you can top it with some more whisked curds to the pickle.<br />
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lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com0tag:blogger.com,1999:blog-5240189929466893316.post-85913912956127248322018-06-11T14:23:00.000+00:002018-06-11T14:23:23.900+00:00Poondu Mandi Kuzhambu - Spicy Garlic Gravy<div dir="ltr" style="text-align: left;" trbidi="on">
On our recent visit to our daughter, we chanced to have lunch in an Indian restaurant that listed many Chettinad type of dishes in their menu. While we all ordered, the staff who served tried to detail to us about their dishes. I had then wanted to try their Poondu Kuzhambu that he suggested to have with steamed rice. That tasted very good and they willingly adjusted the spice level to our liking. Their serving portion was quite large and we packed the same with us.<br />
This was a unique preparation that uses charred tomatoes as base and the water we usually discard after rinsing rice, the 'mandi' or 'kazhuneer' (as in rinsed starchy residue from cleaning rice) to tcook the gravy.<br />We liked it so much that we wanted to try making the same at home. I checked with a few friends who are from Chettinad, for the recipe. One of them guided me to a blog that had authentic Chettinad style poondu kuzhambu, but it was not the same. I found a video of the preparation, which was nearly the same; it had shallots in the recipe, which was not in the dish we had tasted. I then formulated my own recipe for the kuzhambu and tried to replicate the dish that we had tasted in the restaurant. I share that here today. This may not be an authentic recipe from the region, but a delicious dish, nonetheless.<br />
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Mandi is the residual water while rinsing and cleaning rice. Give one
brisk rinse in the first round, not removing much starch away. Wash your
second and third rinses thoroughly getting as much starch residue as
possible. You need to collect this rinse in a bowl. The residue of rice starch will settle on the bottom of the
bowl. You may not need all of the water. Carefully, strain some liquid
without pouring away the 'mandi’. I will refer to this liquid (kazhuneer) as <i><b>mandi</b></i> in the recipe.<br /><br />
<b>Poondu Mandi Kuzhambu</b><br /><br />
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<i><b>Ingredients:<br />
(makes 400 ml medium thick kuzhambu/ served us 4 good servings)</b></i><br />
15 cloves of garlic<br />
3 medium tomatoes<br />
(if possible, char the tomatoes over a low flame and remove the charred
skin. Not compulsory, but the taste is enhanced. I used the roti jali
as mine had small perforations) (otherwise sauté the tomatoes in a pan
to a coarse pulp)<br />
1 medium red onion sliced finely<br />
1 &1/2 cup +1/4 cup mandi (divided)*<br />
2 tablespoons gingelley oil / nallennai<br />
1/2 tablespoon coriander powder<br />
1/8 teaspoon turmeric powder<br />
2 tablespoons raw peanuts (optional and you may replace by cooked chick peas)<br />
Salt to taste<br />
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<i><b>Grinding spices:</b></i><br />
Soak in the *1/4 cup mandi the following for 10 minutes and then grind
to a paste using the mandi (you may use some more from the 1&1/2
cups, if needed)<br />
4 cloves garlic<br />
4-5 dry red chillis (depending on heat of the chillis) (the kuzhambu is a slightly spicy dish)<br />
1 small gooseberry size tamarind ( if the tomatoes are too sweet, up this a little)<br />
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While grinding, half way through, add the coriander powder and the
tomatoes. Grind them to a smooth, thick liquid pulp. Keep aside.<br />
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<i><b>Tempering</b></i>:<br />
1/2 teaspoon cumin seeds and curry leaves ; no mustard seeds are added<br />
(since the cumin seeds are added in the beginning, it does not require extra oil)<br />
<i><b>Method:</b></i><br />
Heat the oil in a heavy bottom pan. Add the cumin seeds. Toss a bit and
add the cloves of garlic and sliced red onion. Sauté until onions are
transparent. <br />
Add the peanuts (or chick peas)<br />
Stir the mandi to mix the sedimented rice starch to a uniform liquid.<br />
Add salt , turmeric powder and 1 cup of the mandi, cover and cook until the garlic are soft.<br />
Add the ground pulpy mixture, adjust the liquid by adding some more mandi.<br />
Simmer the kuzhambu for about 15 minutes so the raw taste of garlic, tamarind and red chillis in the liquid subside. <br />
Add the rest of the mandi and cook further until the kuzhambu has thickened.<br />
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Add the curry leaves and chopped fresh coriander leaves to garnish.<br />
Serve with hot steamed rice or as a side dish for Dosais and Idlis. This kuzhambu can be kept over and had for another day also. If refrigerated it can be kept for up to three days. To reheat, you may add some more of the rice rinsed water or plain water which will thin the consistency a bit.<br />
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lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com0tag:blogger.com,1999:blog-5240189929466893316.post-35863519728800979312018-05-18T14:43:00.001+00:002018-05-18T14:43:18.664+00:00Vegetable Shikampuri Kebabs<div dir="ltr" style="text-align: left;" trbidi="on">
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Few days ago, <a href="https://www.mydiversekitchen.com/" target="_blank"><span style="color: orange;"><i><b>Aparna</b></i></span></a> had shared in her Instagram feed a picture of few of her cookbooks. She had mentioned that <a href="http://www.theroute2roots.com/" target="_blank"><span style="color: red;"><i><b>Sheetal bhat</b></i></span></a>t at Route to roots blog had initiated the idea of a virtual food enthusiasts group to cook dishes from our respective collection of cookbooks and share the pictures/ recipes where desired. </div>
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Most of us like to buy cookbooks, but hardly use them regularly. We might cook a few recipes every once in a while and then slowly put the book away and let it gather dust. </div>
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This virtual group will now bring those out and cook dishes twice a month, based on given themes. we would share the picture of the dish in our Instagram feeds with a hash tag '<b>thecookbookcollective</b>'. We may share them across other social network media also. We might share some of those recipes in our blog also.<br />The theme for the first dish was 'Regional'. I chose to make Shikampuri Kebabs that are famous in Hyderabad Mughal cuisine. These are rich and delicious with a filling of tender meat or equivalent vegetarian mix. The name literally means 'filled in the middle' as in 'tummy full'.<br />During one of my stay at The Gateway Hotel, Bengaluru, I found the book titled 'Vegetarian Fare at the Taj' that has so many vegetarian dishes that are cooked in the kitchens of the Taj group hotels across India. The management were generous to let me have that book. </div>
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I had this recipe from that book; this was shared by the executive chef of Taj Krishna, Hyderabad.</div>
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The same book has another recipe from the Taj Falaknuma Palace, Hyderabad that replaces potatoes with Elephant Yam and lentils. <br />I gave this recipe to my daughter as she had mostly all the ingredients with her. She decided to add lot of young beetroots and made a very pleasantly pink kebabs. </div>
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I am giving approximate measures for the outer cover
vegetables. I used potatoes, beans and carrots. Because ultimately
all vegetables are going to get mashed, you can add any more different
vegetables that will not taste off.<div dir="auto">
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I used two large potatoes, boiled until soft and grated. The yield of potatoes was 2 loosely packed cups.</div>
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<b>Vegetable Shikampuri Kebabs </b></div>
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<i><b>Ingredients: </b></i></div>
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<i><b>Makes 8 kebabs</b></i></div>
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<i><b>For the outer cover:</b></i></div>
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2 cups boiled and grated potatoes</div>
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1 cup boiled carrots (cut in very tiny bits and heaped cupful of raw carrots)</div>
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1 cup boiled beans (same as carrots)</div>
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Just about enough bread crumbs to bind the vegetables in a dough like texture.</div>
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1&1/2 teaspoon red chilli powder</div>
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1/4 teaspoon turmeric powder</div>
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1 blade of mace</div>
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3 green cardamoms</div>
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2 teaspoons caraway seeds/ ajwain</div>
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1 tablespoon chopped mint leaves</div>
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1 tablespoon chopped coriander leaves</div>
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Salt to taste</div>
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Oil
for shallow frying/ deep frying. (The book has a deep fried version, I
used the airfryer by basting a little ghee all around each kebab before
placing in the fryer.) (My daughter shallow fried the kebabs and said they tasted good)</div>
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<i><b>For the filling</b></i></div>
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1/3 cup khoya (I boiled 500 millilitres of milk down to get this quantity)</div>
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1/2 cup crumbled paneer</div>
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1 &1/2 teaspoon oil</div>
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1 medium red onion sliced very finely</div>
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1 green chilli finely chopped </div>
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1/2 teaspoon white pepper powder</div>
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1 teaspoon chopped mint leaves</div>
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1 teaspoon chopped coriander leaves</div>
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A pinch of salt</div>
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1/4 teaspoon sugar</div>
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<i><b>Method:</b></i></div>
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<i><b>Prepare the filling:</b></i></div>
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Heat oil in a pan.</div>
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Add the onions and green chillis. Saute until the onions are transparent.</div>
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Add the paneer and khoys and cook until they are soft and pink.</div>
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Add salt, sugar and white pepper powder. Toss to mix and turn the heat off.</div>
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Drop the chopped fresh leaves and mix.</div>
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Allow to cool and divide in 8 small portions rolled in balls.</div>
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If the quantity of the filling might feel more for 8 kebabs. You may store them and use in other dishes. </div>
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<i><b>Prepare the vegetable kebabs:</b></i></div>
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Crush the mace, cardamom and caraway seeds to a fine powder. This is a very aromatic spice powder mix<br /><b></b><i><b></b></i></div>
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Mash the carrots and beans ( other boiled vegetables if you are using ) to a pulp with only few bits left to show.</div>
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Add the grated potatoes, turmeric powder, red chilli powder, salt and prepared spice powder of cardamom, mace and caraway seeds.</div>
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Knead them together to a dough like mass. Add the bread crumbs and knead to a smooth dough. </div>
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Take a small portion and roll and pat to a disc to test if the dough is not cracking. Add little more bread crumbs if needed.</div>
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Divide into 8 portions, roll them in smooth balls.</div>
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Use
little oil or ghee to grease your palms and pat one dough ball in a
discs, place one portion of filling, gather the ends and cover the
filling with the vegetable dough.</div>
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Flatten it slightly to a round disc, like kebabs of uniform thickness of about 1 cm.</div>
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Repeat with the rest of vegetable dough and filling.</div>
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Heat oil in a pan and when hot place the kebabs as many will hold in the pan, not too close to each other.</div>
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Cook the kebabs well until crisp and golden all over. Remove from the pan. Transfer to a serving dish.</div>
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Repeat with all the kebabs.<br />While the book has a directions to deep fry the kebabs, I chose to do them in my airfryer and my daughter opted to shallow fry in a pan. Both turned out excellent. So how you want to have them cooked has these options.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbSMyGSKi2Cf4VzyNJZjDhYSTGPoAvpdhlyx452hwXYVTACXNPNwPmLvoJV0b4uChRsCMNAk05PobfHeFTKUgaKUAs-hMRz50ZejLm6qc5zMA4X477r5uK4T8oiUFcrwoaRTuBws6Z5hb/s1600/Shikampuri+Kebabs+%25287%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbSMyGSKi2Cf4VzyNJZjDhYSTGPoAvpdhlyx452hwXYVTACXNPNwPmLvoJV0b4uChRsCMNAk05PobfHeFTKUgaKUAs-hMRz50ZejLm6qc5zMA4X477r5uK4T8oiUFcrwoaRTuBws6Z5hb/s400/Shikampuri+Kebabs+%25287%2529.jpg" width="300" /></a></div>
<div dir="auto">
<br />For my airfryer version, I used a few drops of ghee over each kebab brushing it all over. I cooked them for 10 minutes at 180 degrees C and for a further 2 minutes after flipping them over.</div>
<div dir="auto">
Serve them hot with salad and green chutney or tomato sauce.<br />If you are planning to do them in more numbers, you may make ahead the kebabs, refrigerate them and fry them at your convenience. My daughter had made the quantity for 8 kebabs, but used only four on the first try. She refrigerated the uncooked kebabs and used them the next day.</div>
</div>
lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com0tag:blogger.com,1999:blog-5240189929466893316.post-36046831221455275392018-04-09T21:50:00.000+00:002018-04-09T21:50:01.411+00:00Spiced Mango Jam<div dir="ltr" style="text-align: left;" trbidi="on">
Every time we visit my daughter and son-in-law, she packs with us something for my parents. When we visited in Portland, strawberries were in season and she sent <b><span style="color: #660000;"><a href="http://lata-raja.blogspot.com/2015/07/strawberry-jam.html" target="_blank">strawberry jam</a></span></b>, then. This year, they waited for us, to go and buy a full crate of mangoes that their local Indian store had stocked.<br />
<br />
We had bought a book of jams and preserves, from which we adapted the recipe. The original was a mango cardamom jam, which used jamming sugar. Since we don't get that here in the US, we opted to use pectin along with granulated sugar. We also added to the cardamom, some nutmeg and saffron, along with chilli flakes to enhance the flavour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbltSA7FuxNIZvyf5JeM_cnXTW6uwV3xQuwUFTl8HxSe8MxBsE9s1HEuZSPOkpwgYlv-gQeaJDuUj_i0ohrK5VYyofJX9i6AsKr6cfAYjHwhNYmMFSG7wM9dPOZnk4BWSnqSNjOnFj_TU/s1600/mango+jam+%25282%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><b><br /></b>
<b>Spiced Mango Jam</b><br />
<b><br /></b>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFqIJ8jJWe4wqk5iU2qKt_Gl4kBURrZgKop82uJfNna4zXDRWYglaFdmlwuP504Iu2ZtCmKcR3y-B8P5BNuBRGPGW7gxJPiCJsPs26H7FIBdGeQ1SpCt20uQxbS7K_g5GUGc5YjNBmvXK/s1600/mango+jam+%25283%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFqIJ8jJWe4wqk5iU2qKt_Gl4kBURrZgKop82uJfNna4zXDRWYglaFdmlwuP504Iu2ZtCmKcR3y-B8P5BNuBRGPGW7gxJPiCJsPs26H7FIBdGeQ1SpCt20uQxbS7K_g5GUGc5YjNBmvXK/s1600/mango+jam+%25283%2529.JPG" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1600" data-original-width="1320" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFqIJ8jJWe4wqk5iU2qKt_Gl4kBURrZgKop82uJfNna4zXDRWYglaFdmlwuP504Iu2ZtCmKcR3y-B8P5BNuBRGPGW7gxJPiCJsPs26H7FIBdGeQ1SpCt20uQxbS7K_g5GUGc5YjNBmvXK/s640/mango+jam+%25283%2529.JPG" width="528" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFiIpuKAK6u8462J9locJ2ZvjR_xuGXkniDjyxAwAxCiWfaaRqJec5blSnlchMQ5sM-KCYxi76Z1G61IM2zIqQm5VneWPHl4zshMS0ixZkkIsJ499i-TV5V8DMvNxqF9WlLzq2h1Fx8HY/s1600/mango+jam+%25281%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><i><b><u><br /></u></b></i>
<i><b>Yield - 3x8oz jars </b></i><br />
<i><b><br /></b></i>
<i><b>Ingredients</b></i><br />
<i><b><br /></b></i>
1 kg mangoes (peeled and stone removed weight)<br />
450 grams granulated sugar<br />
1 tbsp. whole fruit pectin<br />
6 pods green cardamoms<br />
1/3 of a whole nutmeg<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbltSA7FuxNIZvyf5JeM_cnXTW6uwV3xQuwUFTl8HxSe8MxBsE9s1HEuZSPOkpwgYlv-gQeaJDuUj_i0ohrK5VYyofJX9i6AsKr6cfAYjHwhNYmMFSG7wM9dPOZnk4BWSnqSNjOnFj_TU/s1600/mango+jam+%25282%2529.JPG" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: right; color: #0066cc; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></a>a generous pinch of saffron<br />
1/2 tsp chilli flakes<br />
<br />
<b><br /></b>
<b><i>Method</i></b><br />
<br />
Put a ceramic plate into the freezer, ready for testing.<br />
Set a deep pan of water to simmer on the stove, ready to sterilize and process the jam jars.<br />
Pulp the peeled and stoned mangoes coarsely.<br />
Put it into a heavy bottom dutch oven, along with the rest of the ingredients, expect for the pectin.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbltSA7FuxNIZvyf5JeM_cnXTW6uwV3xQuwUFTl8HxSe8MxBsE9s1HEuZSPOkpwgYlv-gQeaJDuUj_i0ohrK5VYyofJX9i6AsKr6cfAYjHwhNYmMFSG7wM9dPOZnk4BWSnqSNjOnFj_TU/s1600/mango+jam+%25282%2529.JPG" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 1em; margin-right: 1em; orphans: 2; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbltSA7FuxNIZvyf5JeM_cnXTW6uwV3xQuwUFTl8HxSe8MxBsE9s1HEuZSPOkpwgYlv-gQeaJDuUj_i0ohrK5VYyofJX9i6AsKr6cfAYjHwhNYmMFSG7wM9dPOZnk4BWSnqSNjOnFj_TU/s1600/mango+jam+%25282%2529.JPG" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: left; color: #0066cc; float: left; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-right: 1em; orphans: 2; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></a><img border="0" data-original-height="1060" data-original-width="1600" height="419" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbltSA7FuxNIZvyf5JeM_cnXTW6uwV3xQuwUFTl8HxSe8MxBsE9s1HEuZSPOkpwgYlv-gQeaJDuUj_i0ohrK5VYyofJX9i6AsKr6cfAYjHwhNYmMFSG7wM9dPOZnk4BWSnqSNjOnFj_TU/s640/mango+jam+%25282%2529.JPG" width="640" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFiIpuKAK6u8462J9locJ2ZvjR_xuGXkniDjyxAwAxCiWfaaRqJec5blSnlchMQ5sM-KCYxi76Z1G61IM2zIqQm5VneWPHl4zshMS0ixZkkIsJ499i-TV5V8DMvNxqF9WlLzq2h1Fx8HY/s1600/mango+jam+%25281%2529.JPG" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: right; color: #0066cc; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 16px; margin-left: 16px; margin-right: 0px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFiIpuKAK6u8462J9locJ2ZvjR_xuGXkniDjyxAwAxCiWfaaRqJec5blSnlchMQ5sM-KCYxi76Z1G61IM2zIqQm5VneWPHl4zshMS0ixZkkIsJ499i-TV5V8DMvNxqF9WlLzq2h1Fx8HY/s1600/mango+jam+%25281%2529.JPG" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: right; color: #0066cc; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></a></div>
<b><br /></b>
On a medium heat, cook till <span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">the sugar </span>dissolves and bring to a boil. Simmer for a further 15 minutes or so, till the fruit softens.<br />
Once the mangoes have cooked down, add the pectin, and stir it in.<br />
Boil rapidly for about 10 minutes, till the jam begins to thicken.<br />
As it gets up to a jam like consistency, put a little dollop of jam on the plate that you put in the freezer. If it is set, the jam shouldn't run.<br />
By now, the jam jars in the water should be ready to fill.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFiIpuKAK6u8462J9locJ2ZvjR_xuGXkniDjyxAwAxCiWfaaRqJec5blSnlchMQ5sM-KCYxi76Z1G61IM2zIqQm5VneWPHl4zshMS0ixZkkIsJ499i-TV5V8DMvNxqF9WlLzq2h1Fx8HY/s1600/mango+jam+%25281%2529.JPG" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1600" data-original-width="1060" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFiIpuKAK6u8462J9locJ2ZvjR_xuGXkniDjyxAwAxCiWfaaRqJec5blSnlchMQ5sM-KCYxi76Z1G61IM2zIqQm5VneWPHl4zshMS0ixZkkIsJ499i-TV5V8DMvNxqF9WlLzq2h1Fx8HY/s640/mango+jam+%25281%2529.JPG" width="419" /></a></div>
<br />
Once you fill the bottles, seal them while the jam is still hot.<br />
Once you open a bottle, put the jam in the fridge, and use a dry spoon to serve.<br />
Enjoy with hot toast, or straight out of the jar!<br />
<br />
<br /></div>
lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com1tag:blogger.com,1999:blog-5240189929466893316.post-15687529762814831622018-03-22T14:37:00.000+00:002018-03-22T14:37:04.717+00:00Chinna Vengayam Pulikaichchal<div dir="ltr" style="text-align: left;" trbidi="on">
Few days ago I picked up a big bunch of shallots, yes you heard it right, bunch - because the vendors gather them with lot of their dried stem roots still attached to the bulb and make a bunch. That is how they are sold in the local markets here. The shallots made a very colourful subject to photograph. I had just then got a wood carving man to make me a small container of sorts with a piece of broken tree branch. They both made a vibrant combination in the picture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgej3DjUZgA0V16TF0hkCoJXaopsU-zTKYluo4A0H7ueghTwf3bqJRgSaNBS5RPXN72PEYpQPpvGSVFVkuaWhlD4k-4hFdVZzkH_qy-rDlC37YJL6crKm9cG_2IOH-Qe7Nt857HcbbHvyoI/s1600/Ginger+and+onions+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgej3DjUZgA0V16TF0hkCoJXaopsU-zTKYluo4A0H7ueghTwf3bqJRgSaNBS5RPXN72PEYpQPpvGSVFVkuaWhlD4k-4hFdVZzkH_qy-rDlC37YJL6crKm9cG_2IOH-Qe7Nt857HcbbHvyoI/s640/Ginger+and+onions+%25281%2529.jpg" width="426" /></a></div>
<br />
I shared the same on my Instagram feed and many suggestions were there to use them in delicious dishes. I cooked them in a few and was left with a rather large batch that I cannot finish before leaving for my holiday. I ended up making this pulikaichchal that is more preserve like and would stay fresh for days if refrigerated. It was reminded of this by my sister, who does not like and will not have onions and garlic; she would smell it however much we mask the taste.<br />My father's clients would bring produce from their farms and crops like groundnuts, tapioca and shallots used to be brought soon as they have been harvested. They will still be wet and soil soaked and fresh. My mother would then simply spread them on a newspaper in the corner of a room and use them in batches. She cleaned them as and when she was cooking them. She would often make this dish because it works well as a side for dosais, idlies, pongal and also rice. Painful as it may seem to peel and cut those fresh pungent shallots, the taste of the dish makes it all worth the effort.<br />When we did not have a refrigerator also, this dish used to keep good for days together, provided we are not careless in the use of utensils and serving spoons. Cooking it in some stoneware utensil will add to the flavour and one might simply store in the same too. I have, with me here, a very heavy bottomed stainless steel pan that is ideal to cook on even heat and slow cooking happens easily.<br />
<br />
<br />
<br />
<br />
<b>Chinna Vengayam Pulikaichchal </b><br />
<b> </b><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4mdDgG5j00MASz-u4_OQ9cCKV3vBMaNRS93tvUT-h6zRNeZdnr9-KINV-S7CMw4DRCBNj3o6URu8oTtR-lDyPVlSXTHeFZ-V9QtqCJg6viCWrLosgxgIFeNx5R5SLzQvVonlgRuo9lBMe/s1600/Chinna+Vengayam+Pulikaichchal+%25286a%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1199" data-original-width="1600" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4mdDgG5j00MASz-u4_OQ9cCKV3vBMaNRS93tvUT-h6zRNeZdnr9-KINV-S7CMw4DRCBNj3o6URu8oTtR-lDyPVlSXTHeFZ-V9QtqCJg6viCWrLosgxgIFeNx5R5SLzQvVonlgRuo9lBMe/s640/Chinna+Vengayam+Pulikaichchal+%25286a%2529.jpg" width="640" /></a></div>
<br /><i><b>Ingredients:<br />Makes 300 ml of pulikaichchal</b></i><br />200 grams of shallots/ Madras onions/chinna vengayam<br />2&1/2 tablespoons tightly packed tamarind bits<br />
1/2 teaspoon turmeric powder<br />
1/4 teaspoon asafoetida powder (or a 1/2 centimeter square of asafoetida dissolved in little water)<br />1 heaped tablespoon coarse crystal salt (I use pink Himalayan salt) (adjust to taste)<br />
<br />
1/4 cup gingelly oil (divided - to saute the onions and for cooking)<br /> <br />
<i><b>For the spice powder:</b></i><br />
7-8 dry red chillis (adjusting to the level of heat tolerance and the heat of chillis)<br />
(+3 Kashmiri chillis for the colour, because my red chillis are very brown)<br />3 &1/2 teaspoons coriander seeds<br />
1 teaspoon channa dhal<br />
2 teaspoons sesame seeds (white or black, cleaned)<br /><br /><i><b>For the tempering: </b></i><br />
1 teaspoon gingelly oil<br />2 teaspoons mustard seeds<br />1 teaspoon channa dhal<br />
1 teaspoon urad dhal<br />
2 dry red chillis broken in small bits<br />15 curry leaves washed clean<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQnklu6iSHiotjMTIcqKE5p82A1nbQCHDKycYeAYAXpC2BGATl1dEG1Vv5_0t3dgYsz3iqP1UbLYy6ZCFh4sARmkYCRDHq3GowrkRn3COMCCz9x9Wz_rv2dccNzJ1DRUa8uBMd9PRvd5W4/s1600/Chinna+Vengayam+Pulikaichchal+%252811%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1115" data-original-width="1600" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQnklu6iSHiotjMTIcqKE5p82A1nbQCHDKycYeAYAXpC2BGATl1dEG1Vv5_0t3dgYsz3iqP1UbLYy6ZCFh4sARmkYCRDHq3GowrkRn3COMCCz9x9Wz_rv2dccNzJ1DRUa8uBMd9PRvd5W4/s640/Chinna+Vengayam+Pulikaichchal+%252811%2529.jpg" width="640" /></a></div>
<br /><i><b>Method:</b></i><br />
Soak the tamarind in water for about 20 minutes and extract the pulp. I repeat the process to extract all the pulp and the last batch of water does not even get the colour.<br />
Dry roast the ingredients given for the spice powder, each separately and on low heat so they are evenly done. Cool them and make a coarse powder. Keep aside.<br />Peel the shallots and cut them in small pieces.<br />
Heat a few spoons of the gingelly oil and add the onions. Saute them until they are translucent, not very brown.<br />Add the tamarind extract, turmeric powder and salt. Top up the water just a little more and cook on low heat, to remove the raw taste of tamarind.<br />
<br />
When this is simmering, heat the oil for tempering in another pan and add the ingredients listed under there. Once the mustard seeds have crackled and the dhals are golden, transfer this to the simmering mix.<br />
Add the rest of the oil and the spice powder.<br />Cook for some more minutes blending them well.<br />
Allow it to simmer and the oil will separate forming a layer over the pulikaichchal.<br />Remove from the stove and let it cool.<br />
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<br />Transfer to clean glass bottles or bowls with lids for storing.<br />Serve as a side dish with dosais, idlis, pidi kozukkattais and arisi upma. You can mix with steamed hot rice and eat as a dish by itself too.<br /><br />
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lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com0tag:blogger.com,1999:blog-5240189929466893316.post-16432053897581627222018-03-12T15:40:00.000+00:002018-03-12T15:42:03.401+00:00Kalasida Avalakki<div dir="ltr" style="text-align: left;" trbidi="on">
In general it would be easy for our friends to assume that I might have picked up traditional dishes from Managalore - Udupi cuisine having been married to a Mangalorean for 30+ years. Even more so because I have spent a good few years living with his parents. Sadly, that is not to be. On the contrary, they had adapted to living in Coimbatore and other than an occasional <a href="http://lata-raja.blogspot.com/2009/07/neer-dosa.html" target="_blank"><span style="color: #660000;"><i><b>neer dosa </b></i></span></a>and <a href="http://lata-raja.blogspot.com/2009/07/shavige.html" target="_blank"><span style="color: #660000;"><i><b>shavige</b></i></span></a>, on special weekends, I had not known traditional fare in that household.<br />
We were at our friends' place one evening when she had made this for tea and while serving mentioned that it may not be new to us and both my husband and myself would have had it many times. I did not even recognize the name of the dish, even when they gave other names by which people call it. Mangalore masala avalakki, avalakki oggarane, and so on....nope none of which I had heard of. My husband went on to discuss how it used to be a teatime snack in his office in Mangalore and I still drew a blank. However, it was one very tasty snack and I loved the crunch with so little oil added in the snack. My friend showed me how thin is paper avalakki and told me to find them in Bangalore where most stores stock them.<br />
I bought some red paper poha online and brought it here. I messaged her to share the recipe. In a few minutes my phone notified me with her message and that very evening, as luck would have it, having all the ingredients I tried the recipe. We enjoyed it and I promised myself that I need to post the recipe here, for my repository.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghBtNys2ZBmOSdTs7vqmwCai8KqQTjaHkgg7Tm02IE3zuxadh7RjxCjJMlj3Who1MoE2OqhV2kNjYPdN0dcZPXboSJXzMBiOcLgotR_kiea5GquJ7oP05zMtZ40vFiNr-DTCMZbmQa8IV8/s1600/Kalasida+avalakki+1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="902" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghBtNys2ZBmOSdTs7vqmwCai8KqQTjaHkgg7Tm02IE3zuxadh7RjxCjJMlj3Who1MoE2OqhV2kNjYPdN0dcZPXboSJXzMBiOcLgotR_kiea5GquJ7oP05zMtZ40vFiNr-DTCMZbmQa8IV8/s640/Kalasida+avalakki+1a.jpg" width="534" /></a></div>
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I looked up for more information on this dish and found that in the Udupi region it is called Bajil and mostly paired with sajjige as a filling breakfast during weddings and ceremonies. When I read out bajil, my husband said that he vaguely remembered that his father would mention it but he had never tasted the combination. <br />
It is a quick and easy recipe to make. The sweet and spice flavours mingle so well that one cannot resist picking just about a spoon more and more. Keeping the recipe basic, one can find ideas to serve this dish.<br />
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<b>Kalasida Avalakki</b><br />
<i><b>Recipe by my friend Ms. Lalitha Burde</b></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_T-WXK1lF_82Ha_zc3AlMXPv1CzLSRfImkGMK6y43cQehD2ohjgmnMeDhvEmtVPXw7v_cJ-X5eAWIMK2zeDcB0WnNE8cMKfAoIEqWmAn8oqXuKlvDrQd76RGghjQhY7iwtb5lejjnfUs5/s1600/Kalasida+avalakki+%252826%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1172" data-original-width="1600" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_T-WXK1lF_82Ha_zc3AlMXPv1CzLSRfImkGMK6y43cQehD2ohjgmnMeDhvEmtVPXw7v_cJ-X5eAWIMK2zeDcB0WnNE8cMKfAoIEqWmAn8oqXuKlvDrQd76RGghjQhY7iwtb5lejjnfUs5/s640/Kalasida+avalakki+%252826%2529.jpg" width="640" /></a></div>
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<i><b>Ingredients:</b></i><br />
<i><b>For 4 to 5 servings</b></i><br />
2 cups Paper thin poha/ aval /beaten rice flakes<br />
2 tablespoons roasted peanuts<br />
1 tablespoon coriander seeds<br />
4-5 dry red chillis that are low - medium in spice level (Byadagi or Kashmiri chillis)<br />
Salt to taste<br />
Jaggery powder to taste<br />
1/4 teaspoon asafoetida<br />
1/4 teaspoon turmeric powder<br />
2 tablespoons cooking oil<br />
1 &1/2 teaspoon mustard seeds<br />
2 teaspoons urad dhal<br />
Few curry leaves<br />
2 - 3 tablespoons fresh grated coconut<br />
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<i><b>Method:</b></i><br />
Dry roast the coriander seeds, two of the dry red chillis, few of the curry leaves until aromatic. Crush coarsely and reserve. <br />
heat the oil in a pan and add the mustard seeds, allow them to crackle.<br />
Add the peanuts and toss around so they are roasted to a crunch. <br />
Add to these the urad dhal and allow it to brown until they are golden.<br />
Quickly add the rest of the red chillis (broken in small bits), curry leaves, turmeric, asafoetida and salt.<br />
Add the crushed coriander mix.<br />
Toss them for a couple of minutes more and switch off the heat.<br />
Transfer this to a serving bowl and add the coconut and jaggery powder. Mix with your hand slightly crushing them so the flavours combine.<br />
Put in the paper avalakki and sprinkle some water. Bring them all together so the spices coat the avalakki while not crushing hard. Adjust the water, salt and jaggery according to taste.<br />
Serve this with hot tea.<br />
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This dish stays fresh for another day also at room temperature. If you find it too dry by then, Sprinkle some water and heat just a bit in a microwave.<br />
A very delicious snack to go with tea is ready with just about ingredients from your pantry.<br />
You may sprinkle mint chutney and top with some sev or pretty much serve like bhel.<br />
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lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com0tag:blogger.com,1999:blog-5240189929466893316.post-66040459629903756862018-03-01T14:08:00.001+00:002018-03-01T14:18:06.482+00:00Tomato and Pumpkin Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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Do you think that it is easier to cook a meal than it is to plan? I do, especially a light meal for those 'not so hungry, but I need to have something' days (and nights). Not again the regular fare of upma or noodles, shouts an inner voice and then I have to push myself to think something more appetizing. soups are my to go dish to put on the table.<br />
We started this exercise of having soup one night a week for some months now. That is, I made it an exercise to disguise all those 'resistance meeting' vegetables and make them a welcome dish. Pumpkins might be somewhere in the top of I listed those vegetables, while I like them in some good curry, not always. The other day in the market, I saw that my vendor had some nice looking tender and small in size pumpkins. I just picked one ignoring a pair of rolling eyes.<br />
Back from the market, I thought it out a bit hard and came up with this idea of adding tomatoes and nutritional yeast to the pumpkin and serve a soup. Then it struck me that I could make it vegan friendly and make a cream to top the soup. I happened to have in stock cashews and pumpkin nuts too. Little more thinking and a very flavoursome soup was ready.<br />
I had just joined a group of food photography enthusiasts who are doing weekly themed food photography. It was a coincidence that the theme of that week was soup and I was glad that I had a picture to share.<br />
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<b>Tomato Pumpkin Soup</b><br />
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<i><b>Ingredients:<br />Serves 4 hefty servings</b></i><br />
<i><b>For the soup:</b></i><br />
6 medium tomatoes (ripe and red)<br />
1 cup of diced pumpkin (skin, inner strands and seeds removed)<br />
2 tablespoons nutritional yeast<br />
1 teaspoon peepramul powder<br />
3 tablespoons olive oil<br />
Salt to taste<br />
Pepper to taste<br />
Water as required<br />
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<i><b>For the cashew pumpkin cream:</b></i><br />
2 tablespoons broken bits of cashew nuts<br />
1 tablespoon pumpkin seeds<br />
1/4 teaspoon sugar (optional) <br />
Warm water to soak and grind<br />
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<i><b>Garnish:</b></i><br />
Basil leaves<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7I3bERnsSAnP5_D5_HBqtcAc15knAWRXcdpV2RT-KaCkHMTAdG3gLYz_sgvX3j2TfUZgdrPPHj13-V2eFUoirhIBOT5Hq3BCx7IG5NADUed5B7dLIUFqkk-6TNQG4U5pK953hDZ6ytOS/s1600/Week+2+Soup+%25287a%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1027" data-original-width="1600" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7I3bERnsSAnP5_D5_HBqtcAc15knAWRXcdpV2RT-KaCkHMTAdG3gLYz_sgvX3j2TfUZgdrPPHj13-V2eFUoirhIBOT5Hq3BCx7IG5NADUed5B7dLIUFqkk-6TNQG4U5pK953hDZ6ytOS/s640/Week+2+Soup+%25287a%2529.jpg" width="640" /></a></div>
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<i><b>Method:<br />For the cashew pumpkin cream:</b></i><br />
Soak the nuts and seeds in warm water for about 30 minute. Drain and grind to a fine paste adding water as required.<br />
Transfer to a bowl and adjust the water to desired consistency. Add the sugar and refrigerate for use later.<br />
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<i><b>For the soup: </b></i><br />
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Heat one and half tablespoon of olive oil in a pan and toss the pumpkin in the oil.<br />
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Cook the pumpkin just about soft not mushy.<br />
Boil some water in a pan and drop the tomatoes. Boil them just enough to remove the peel.<br />
Keep the water simmering while you clean the tomatoes. Put them back in the water and add the pumpkin to it. Cook further until both the vegetables are done.<br />
Allow to cool and blend in a blender to a smooth puree.<br />
Add some water and put the puree back on fire. Mix the nutritional yeast and the peepramul powder in water and pour into the soup. Add salt and pepper adjusting to taste.<br />
Simmer the soup for another 3 to 5 minutes.<br />
Transfer to a serving bowl. Top it with the rest of the olive oil.<br />
Take the soup in individual serving bowls and add the prepared cream. Garnish with basil leaves. <br />
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Serve hot and enjoy a warm bowl for yourself.<br />
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lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com0tag:blogger.com,1999:blog-5240189929466893316.post-82683587149819849862018-01-29T13:48:00.001+00:002018-01-29T13:48:35.508+00:00Narthangai Gojju<div dir="ltr" style="text-align: left;" trbidi="on">
At home, along with other pickles we had a stock of salt soaked and sun dried citron pickle, always in store. This was because, the fruit is said to have among many health benefits, high vitamin C content. Citrons are used to treat sickness, nausea and many more minor ailments. A small piece of the dry pickle is given with directions to chew and suck the juice in. This pickled citron pieces were dark brown in colour and leather like in texture. They preserved well as they were dry. So keeping stock of them was easy. <br />
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We were home in December when all my paternal uncles and aunts were also with us for ceremonies held at home. One aunty from the extended family had sent a few pickles and preserves for my mother sometime ago. Some powdered curry leaves that were added to other spices and rolled, Indian sarasaparilla root pickle and narthangai gojju/ citron preserve were all in bottles on the table handy. With every meal, I watched my aunts enjoying generous servings of the narthangai gojju. My curiosity was piqued and I tasted a small spoon of it. The blend of tangy tamarind, the slight bitterness from the citron rind, heat from the chillis and the sweet from the jaggery were all quite favourable.<br />
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My aunts were asking my sister to fetch the recipe as she was visiting the person who sent it. She relayed the recipe to all of us and I had a mental note of it.<br />When I returned to Accra, where you can pick citrons from every street vendor, I bought just one, medium fruit to try this recipe. I have used only part of the fruit in this recipe because we rarely consume pickles. I have used mostly the zest and rind having removed most of the pulp and all of the seeds.<br /><br />
Gojju is a dish in which certain vegetables like ladies finger/ okra, capsicum, onions, tomatoes and even green chillis. When I picked up loads of green chillis from my home garden I made the <a href="http://lata-raja.blogspot.com/2012/09/milagai-gojju.html" target="_blank"><span style="color: #660000;"><b>milagai gojju.</b></span></a><br />
Gojju is a sweet-sour and spice blend dish with any of these vegetables and few others too in it. It is often had as a side dish and goes well with kozukkattais, adai, dosais and also steamed hot rice with a generous spoonful of ghee or gingelly oil.<br />
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<b>Narthangai Gojju </b><br />
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<i><b>Ingredients: </b></i><br />
<i><b>Makes 1 and 1/2 cups gojju</b></i><br />
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1 cup finely chopped citron<br />
7-11 dry red chillis (depending on the heat and level of spice required)<br />
3 green chillis <br />
1 tablespoon tightly packed tamarind<br />
4-5 teaspoons of powdered jaggery<br />
1 &1/2 teaspoons coarse sea salt (I use Himalayan salt. You may use table salt also.)(adjust to taste)<br />
1/4 teaspoon asafoetida powder<br />
1/2 teaspoon turmeric powder <br />
5 tablespoons gingelly oil<br />
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<i><b>For tempering:</b></i><br />1 teaspoon gingelly oil reserved from the above<br />1 teaspoon mustard seeds<br />
10-12 fresh curry leaves<br />
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<i><b>Method:</b></i><br />
Wash the citron fruit well and pat it dry. Cut and squeeze out the juice which can be used in other cooking or making a drink. Remove seeds and some of the juice sacs. Chop the rest of the fruit finely to get 1 cup full of zest and rind.<br />
Reserve one teaspoon of gingelly oil for tempering later. <br />
Place a heavy bottomed utensil on heat and add 2 tablespoons of oil. When the oil is hot, drop the citron pieces and cook them, tossing them at regular intervals until they are soft and you are able to crush a piece to almost a pulp between fingers. Add the tturmeric powder and asafoetida powder.<br />While the narthangai is getting cooked, pulse the tamarind, salt, dry red chillis and the green chillis to a fine powder in a spice blender.When the narthangai is soft, the oil might separate. At this point add the powdered spices blend and top up with another tablespoon of oil. Cook this for a further 7 - 10 minutes in the oil. Then add half a cup of water and cook on low heat allowing it to simmer. The raw taste of the spices should go.<br />
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Meanwhile, dissolve the jaggery in little water and strain out the impurities.<br />Add this jaggery water to the cooking narthangai.<br />If required, add some more water, just so not to burn the mass.<br />When the gojju has thickened, add the rest of the oil and cook until oil separates and floats on the top.<br />
Remove from the heat. <br />In another bowl, heat the reserved one spoon of oil. Add the mustard seeds and when they crack, add the curry leaves. Toss them a bit and transfer this tempering to the gojju.<br />Allow the gojju to cool down and transfer to a clean storing bottle or bowl.<br />
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<br />This gojju stays well outside of refrigeration for a fortnight to 20 days and inside the fridge for longer.<br />Enjoy this hot, sour and sweet gojju just as you would any chutney or pickle.<br />
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lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com0tag:blogger.com,1999:blog-5240189929466893316.post-58624474323901953702018-01-22T14:31:00.000+00:002018-01-22T14:31:20.338+00:00Dry Fruits Laddoo for Bhogi<div dir="ltr" style="text-align: left;" trbidi="on">
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First, let me wish all of you a happy and prosperous new year 2018. Days are quickly passing by and we are almost closing the first month of this year. <br />
We celebrated Thai Pongal after missing celebrations for three years in a row. In these recent years, our celebrations are quite low key; to make ado for just two of us seems pointless. Nonetheless, to not celebrate, will never be my option. I love all the festivals and connected rituals and would not wish to skip. <br />
Nostalgia sets in when between our sisters and cousins we reminisce the elaborate festive arrangements that used to take place in our childhood.<br />
The other day, we were talking about the long hours we spent drawing the kolams for three nights in a row; the back breaking competition like effort we put in to show off our skills. One thing lead to another and we remembered helping arrange the flowers for the kaappu kattu on the Bhogi day and so on. Naturally we were asking each other about their choice of sweets and such.<br />
I decided to move away from my comfort and go to <a href="http://lata-raja.blogspot.com/2009/11/tirunelveli-halwa.html" target="_blank"><span style="color: #660000;"><b>Tirunrlveli halwa </b></span></a>that I repeatedly made over years. I wanted to try doing something more healthy and less-on-effort sweet. I zeroed in on this easy and very quick, almost no cooking involved, laddoo with dry fruits. Last year for Ugadi, my friend had made it for us and we spoke about the recipe which goes by eyeball measures. However, I decided to measure in volume so I can keep a staple basic recipe and play around if I fancied. I have been keeping stock of nuts, seeds and dry fruits to snack on. So, it was quick to pull out a few and combine them in a delicious mix. I have used a small list of these. One can always put any nut, seed and dry fruit in any number of combinations. You can make it vegan by using coconut oil in the place of ghee.<br />
<br />
<b>Dry Fruits Laddoo</b><br />
<br />
<br />
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<br />
<i><b>Ingredients:<br />Makes 20 laddoos , small in size - about 1'' in diameter</b></i><br />
2 cups roughly chopped fleshy dates ( packed somewhat tight )<br />
1/3 cup almonds in skin<br />
1/3 cups cashews broken in big pieces<br />
1/3 cups unsalted pistachios<br />
1 tablespoon white sesame seeds<br />
1 tablespoon pumpkin seeds<br />
1/4 teaspoon cardamom powder<br />
A pinch of nutmeg powder<br />
4-5 strands of saffron <br />
1 tablespoon ghee / clarified butter (divided)<br />
1/4 cup desiccated coconut<br />
<br />
<i><b>Method:</b></i><br />
Put a heavy and wide pan on heat. Dry roast the almonds until they are nicely warm, not browning quickly.<br />
Add the pistachios and pumpkin seeds to the same pan and toss them around on low heat.<br />
Add half of the ghee into this and drop the cashew nuts. Roast them until the cashews are golden in colour.<br />
Add the saffron and the sesame seeds. Allow the sesame seeds to pop and remove the pan from the heat.<br />
Allow the roasted nuts and seeds to cool down. Transfer them to a blending jar and pulse to a coarse powder that still has bits of the cashews and almonds that are not processed fully.<br />
Transfer this nut mix to a wide bowl.<br />
In the same blender jar pulp the dates roughly. Add to it the rest of the ghee and pulse further until it comes together in a mass. Few chucks of dates also left out in the process add a bite to the sweet.<br />
Transfer the pulp to the nuts mixture, add the cardamom and the nutmeg powders. <br />
Grease your palms, very lightly with ghee or coconut oil and gather the mixture in a slightly stiff dough like mass.<br />
Pinch out small portions and roll them in laddoos/ balls.<br />
Place the desiccated coconut in a flat dish and roll the laddoos in it to coat evenly on them.<br />
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Store in containers until need to use. <br />
These have long shelf life. We have only just finished consuming all of them, ten days later.<br />
<br /></div>
lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com1tag:blogger.com,1999:blog-5240189929466893316.post-46441858445565543802017-11-02T16:31:00.000+00:002017-11-02T16:51:28.530+00:00Battenberg Cake - No Eggs In the Cake<div dir="ltr" style="text-align: left;" trbidi="on">
I seem to have fallen into a pattern of neglecting this space and giving excuses for that. However, my husband and daughter do not agree and push me hard enough to post here once in a few months or so. They try hard to coax me to make an attempt to keep this going.<br />
My daughter, especially, goes that extra step to persuade me by sharing her cooking and baking. This is one such post that was 100% hers. She baked this cake a few days ago for their weekend snack and shared her photographs. They were so eye catching that I asked her to make a blog to be put up here.<br />
She said that when they moved to the new city and she was still getting her home in some order, she wanted to do something enough to break the boredom. While she was looking through recipes to bake, the Battenberg cake caught her fancy. Since they both like chocolate and the flavour of coffee, she alternated for the traditional bright colour layer with the brown checkers.<br />
Known by many names, like church or chapel window cake, chequerboard cake and domino cake, the Battenberg cake is said to have been named in honour of the marriage of Princess Victoria, grand daughter of Queen Victoria to prince Louis of Battenberg in 1884. However, there are some early examples of this that go by a variety of names. The Neapolitan roll, a similar cake contains more squares than four.<br />
The American version of the battenberg cake is the checkerboard cake that gets the name because while sliced it resembles the board of the game. a typical one alternates vanilla sponge and a chocolate cake and is covered with rich chocolate buttercream icing.<br />
My daughter made the cake as well as the marzipan without eggs. For the cake, she followed<a href="http://lata-raja.blogspot.qa/2009/06/eggless-cake-nikis-baking-attempt.html" target="_blank"><span style="color: #660000;"><i><b> this recipe</b></i></span></a> posted here sometime ago. she used the recipe for one cake but divided it in two half cakes to make the layers. She had used parchment to separate the cake batters and baked them in one cake tin. She said she was not able to take pictures of the process.<br />
I found <a href="http://www.mandymortimer.com/june-12-battenberg/traditional-battenberg.html" target="_blank"><span style="color: #20124d;"><b>Traditional Battenberg in Mandi Mortimer's Blog</b></span></a> very descriptive, with pictures of how to bake, layer and roll in the marzipan, the post is very helpful.<br />
<br />
<b>Battenberg Cake - No Eggs Recipe</b><br />
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<br />
The following is my daughter's mail that I have copied verbatim<br />
<br />
<div>
This recipe is a twist on the traditional Battenberg cake, which is
usually made with an almond white cake, and the pairing sponge is a
pink one made with a couple of drops of red food color in the white cake
batter. I didn't want to be using artificial food coloring, hence the
dark chocolate cake. </div>
<div>
You can use any cake recipe you'd like - as long as you can get the size of the cakes right.</div>
<div>
<br /></div>
<div>
<i><b>Ingredients: </b></i></div>
<div>
<i><b>For the cakes:</b></i></div>
<div>
All purpose flour - 200 grams.</div>
<div>
Cocoa powder - 2 tablespoons. heaped</div>
<div>
Sweetened condensed milk - 1 tin (13.6 oz)</div>
<div>
Butter - 100 grams</div>
<div>
Baking powder - 1 teaspoon</div>
<div>
Baking soda - 1 teaspoon </div>
<div>
Aerated soda - 150 ml (reserve an extra splash to slacken the chocolate batter if needed)</div>
<div>
Almond extract - 1/2 teaspoon </div>
<div>
<br /></div>
<div>
<i><b>For the marzipan:</b></i></div>
<div>
Almond flour/meal - 2 cups</div>
<div>
Granulated sugar - 1 cup</div>
<div>
Icing sugar - 1 cup </div>
<div>
Splash of milk (approx. 1/8 cup) to bind</div>
<div>
<br /></div>
<div>
<i><b>To assemble:</b></i></div>
<div>
A jam of your preferred flavor </div>
<div>
<br /></div>
<div>
<i><b>Method: </b></i></div>
<div>
- To start, make the marzipan. Sift into a big bowl, the almond flour and icing sugar, to get rid of lumps. </div>
<div>
- Add the granulated sugar and mix well </div>
<div>
- Add the milk and knead till the dough comes together</div>
<div>
(The marzipan may be quite sticky - if so, add a little more almond flour as you knead) </div>
<div>
- Store in an airtight container in the fridge until you are ready to use</div>
<div>
<br /></div>
<div>
<i><b>Making the cakes: </b></i></div>
<div>
-
Preheat the oven to 350F and grease an 8in square tin. Fold a long
piece of parchment paper in half along its width, and form a pleat the
same height as your tin, to partition your square tin into two equal
rectangles. You will be able to bake both cakes side by side.</div>
<div>
- In a big mixing bowl, beat together the condensed milk and the butter. </div>
<div>
- Add the almond extract </div>
<div>
- Sift together the flour, baking powder and the baking soda </div>
<div>
- Add the flour mixture and soda alternatively to the beaten butter and condensed milk, beating well after each addition </div>
<div>
-
Separate the mixture into two equal parts - use a weighing scale to do
this accurately, so that your cakes are even when baked </div>
<div>
- Fill one half of your prepared tin with the white cake mix </div>
<div>
-
To the remaining half, fold in the cocoa powder. If your mixture feels a
bit stiff, add a little splash of the remaining soda to slacken (you
could also add a tbsp. or two of espresso instead, if you'd like -
dissolve instant coffee in hot water and add it once it is cool)</div>
<div>
- Fill the second half of your tin with the chocolate mixture </div>
<div>
- Bake the cakes for 45-50 minutes, until a skewer comes out clean </div>
<div>
- Cool the cake slightly in the tin, and transfer on to a wire rack to cool completely </div>
<div>
<br /></div>
<div>
<i><b>To assemble the Battenberg:</b></i></div>
<div>
</div>
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<div>
<br /></div>
<div>
- Trim the cakes, and stack them one on top of the other. </div>
<div>
-
Using a serrated knife, slice the cakes along their lengths into
batons. Depending on the size of your tin, each cake can be sliced into 2
or 3 pieces </div>
<div>
- Line up the batons, alternating the colors to form a checkerboard, and stick them together with a slathering of the jam </div>
<div>
-
To roll out the marzipan, sprinkle your work surface generously with
icing sugar, and roll into an approximate rectangle. It needs to be wide
enough to cover the length of the cake, and long enough to wrap
completely around. </div>
<div>
- To ensure the outside of the marzipan is
clean and free of icing sugar, once rolled, I flipped it over so the
sugar dusted side is on the inside of the cake </div>
<div>
- Place the cake in the center, and slather on more jam, to help the marzipan to stick </div>
<div>
- Bring the marzipan up from both ends, to meet at the top of the cake, and join the ends. </div>
<div>
- Trim off any overhangs, and flip the cake so that the seam is at the bottom. </div>
<div>
</div>
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<div>
</div>
<div>
- And you have a beautiful checkered cake with a mildly sweet marzipan icing.</div>
<div>
</div>
<div>
- The cake is best stored in the fridge, and will keep well for about a week in an airtight container.</div>
<div>
<br /></div>
<div>
Enjoy the cake with your favourite cup of tea.</div>
<br />
<br />
<div>
<br /></div>
</div>
lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com1tag:blogger.com,1999:blog-5240189929466893316.post-82753226687763461942017-08-16T10:59:00.000+00:002018-05-07T16:01:28.409+00:00Ready To Make - Moar Kuzhambu - Powdered Mix<div dir="ltr" style="text-align: left;" trbidi="on">
Sometimes when I travel and my husband has to manage his meals, I try to make it easier for him to fix something, lest he skips his meal. I had tried part cooking and freezing foods which seemed quite handy. Then he found that if I post instructions, that might help him cook a few dishes. Thus, my counter top and refrigerator door would be filled with notes. He had managed very well that he would even grind his batter, make dhal and sambhar. <br />
While I wrote some recipes for my daughter, she still had to juggle time with the demanding coursework and assignments; it was getting harder to cook something elaborate. Soon both of my nephews were also going away from home and were left to manage cooking for themselves.<br />
It was then, my mother tried to coax us to make some ready to cook meals ideas. We had found that making the packaged dosa, upma mixes were easy to make at home. It took us some trials and misses to make them have longer shelf life. Thus, our<a href="http://lata-raja.blogspot.qa/2015/04/almost-instant-puliogere-ready-to-mix.html" target="_blank"><span style="color: #660000;"><b> puliogere ready mix</b></span></a> and adai mix took shape. Little more experimenting lead to moar kuzhambu mix and an 'all - in - one - sambhar mix'. This moar kuzhambu mix is a very quick dish that you cook the vegetable and mix this powder to the whisked curd. Give it a boil and add some tempering. So easy!<br />
<br />
<b>Update:</b> <i><b>(Updated on 7th May 2018)</b></i><br /><i><b>This powder stays fresh over a year even at room temperature. We had made this batch last year in May and I had carried with me a portion. i just finished my last tablespoon full ready mix powder today.</b></i><br />
<br />
<b>Ready To Make - Moar Kuzhambu - Powdered Mix</b><br />
<br />
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<i><b>Ingredients: </b></i><br />
<i><b>Makes 5 standard cups of powder</b></i><br />
200 ml / heaped 3/4 cup+1 tablespoon fresh grated coconut<br />
125 ml / heaped 1/2 cup raw rice<br />
250 ml / heaped 1 cup / 250grams pack channa dhal / Bengal gram / split chickpeas<br />
250 ml / heaped 1 cup / 250 grams pack thuvar dhal / split pigeon peas<br />
70 ml / heaped 1/4 cup cumin seeds<br />
30 ml/ 2 tablespoons coriander seeds<br />
16 -20 dried green chillis* (1&1/2 inches long and slightly high on heat)<br />
60 ml / level measured 1/4 cup salt<br />
5 ml / 1 teaspoon asafoetida<br />
About 1/3 cup dried curry leaves** <br />
<br />
<i><b>Method:</b></i><br />
*To get dry green chillis, wash them, remove the stem and pat them dry. Spread them on a very flat dish / paper / cloth and leave them to dry for a few days. Once they are dry, they become brittle, but the green colour is just about faded. They stay well for over a month and will retain the spice level.<br />
<br />
** The curry leaves can be dried after separating them, washed and spread between layers of cloth in the sun. Or you may choose to oven roast dry leaves until they are brittle.<br />
<br />
To make the powder, dry roast over a low the coconut until the moisture is gone and the coconut is dry. Do not roast it to turn shade over the white. transfer to a dish and allow to cool.<br />
Then dry roast separately over low - medium heat the dhals, rice, coriander seeds and cumin seeds until they are just about hot. Take care that they do not over roast. (When grinding for moar kuzhambu normally the ingredients are soaked and ground raw, so we do not over do the roasting here).<br />
Transfer them to another dish.<br />
Finally roast the sea salt until it turns pink and transfer to this dish.<br />
Allow them all to cool.<br />
Pulse all the said ingredients leaving out the coconut until they are a coarse powder, add the coconut and grind further to a powder that is not very fine.<br />
<br />
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<br />
Cool this and store in airtight containers. You may refrigerate this powder if the quantity is more. Usually, the mix stays well for two moths outside of refrigeration.<br />
<br />
<i><b>To make Moar Kuzhambu:</b></i><br />
2 tablespoons of above powder<br />
3 - 4 tablespoons thick, slightly sour curd<br />
Vegetable of choice<br />
2 teaspoons ghee /coconut oil for tempering<br />
1/2 teaspoon mustard seeds<br />
Few fresh curry leaves and fresh coriander leaves<br />
<br />
Cook the vegetable and keep ready.<br />
Mix the powder to the curd and whisk to blend them. Add another 1/3 cup of water.<br />
Add the cooked vegetable and bring the moar kuzhambu to a boil.<br />
Remove from the stove.<br />
<br />
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Heat the ghee / coconut oil in a small pan and add the mustard seeds. Allow them to crackle and add the tempering to the moar kuzhambu.<br />
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Let the kuzhambu cool down a bit before adding the curry leaves and the coriander leaves.<br />
Enjoy the kuzhambu with steamed white rice or as a side dish for ven pongal.<br />
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lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com1tag:blogger.com,1999:blog-5240189929466893316.post-6071841607988692372017-07-24T10:34:00.000+00:002017-07-24T10:34:53.937+00:00Pachchai Milagai Elumichchai Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
When we intended to have a garden in our home in Coimbatore, we arranged with a landscape outfit to help us. Once we had put some plants and a small vegetable patch, we were enjoying some home grown beans, greens and few other vegetables. Soon we moved to a project in Qatar and hence hired a gardener to take care of the garden. Just before leaving home, while emptying stuff I dropped some chilli seeds from the pack of dry red chillis I had, in a small patch. Those have grown and were yielding when I visited last month. I plucked out about half of a kilo of green chillis.<br />
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After sharing some, I wanted to bring them and use here. <br />
I shared some pictures on Instagram and took suggestions from friends on many ways to use them. Pickles seem to be a favourite. I made the<a href="http://lata-raja.blogspot.qa/2012/09/milagai-gojju.html" target="_blank"><i><b><span style="color: #660000;"> milagai gojju</span></b></i></a> and some <a href="http://lata-raja.blogspot.qa/2011/10/pachchai-milagai-chutney.html" target="_blank"><span style="color: #660000;"><i><b>pachchai milagai chutney. </b></i></span></a><br />
While I spoke to my mother, she gave me this simple recipe for a chutney that did not need a curing period more than a couple of days. She suggested that if I had some limes in brine, they can be used for immediate use. Otherwise, it takes about three days when the lime pieces absorb the flavours and the chutney can be used.<br />
This is a very simple recipe that can be combined in few minutes.<br />
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<b>Pachchai Milagai Elumichchai Chutney</b><br />
<i><b>Makes about 150 ml</b></i><br />
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<i><b>Ingredients:</b></i><br />
30-35 fresh green chillis<br />
6 small size limes<br />
1/3 tablespoon salt (to be adjusted according to heat of the chillis)<br />
1 teaspoon sugar<br />
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<i><b>Method:</b></i><br />
Wash the chillis and dry them on a towel. Remove their stalks.<br />
Cut the limes and partly squeeze their juice into a bowl. Add the sugar and keep aside.<br />Cut the limes in small bits and mix the salt.<br />
Blend the chillis in a blender to a smooth paste using the lime juice.<br />Transfer to the bowl and add the lime pieces to this. <br />Mix well and store in a clean glass or ceramic jar.<br />
Keep the chutney at room temperature for a few days, giving it a stir twice or thrice a day.<br />
In a couple of days, the lime bits will soften and lose any bitter taste.<br />
The chutney is ready to serve.<br />
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This stays well at room temperature for about a week, in refrigeration for a month.<br />
This can be served as pickle with rice or as chutneys with idli, dosai and such.<br />
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<i><b>Notes:</b></i><br />
If you have available some lime/lemon that has been cured in salt, you may substitute them for the lime bits. Thus, the chutney can be enjoyed immediately.<br />
The heat and humidity in my country is high this summer that the chutney was fermenting by the fourth day even as the limes were still crunchy. I had to refrigerate the chutney then.<br />
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lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com1tag:blogger.com,1999:blog-5240189929466893316.post-12162559623047407552017-07-18T12:28:00.001+00:002017-07-18T12:28:31.712+00:00Besan Laddoo<div dir="ltr" style="text-align: left;" trbidi="on">
The first time I had tasted besan laddoo was when, for my daughter's school International Fest, we had to represent India by displaying our culture, history and food. We prepared a few dishes that other parents, teachers and the students can sample. One of our friends had then made besan laddoo.<br />
At home, we only made the boondhi laddoo which also has the same ingredients but prepared differently in an elaborate process. That has to be another post in future.<br />
The other day, my friend mentioned that she made besan laddoo as her daughter wanted to learn to make it. Then I requested that she makes for me and I shall put a post on the dish. <br />July, in my home, is a month dotted with frequent occasions to celebrate, through the month. It happened to be my daughter's birthday on the weekend and my friend suggested that we can celebrate with the sweet. We drove down to their home and after a leisurely meal, she set out to prepare them while I only watched. It seemed easy enough to prepare, the hardest part being roasting the chickpea flour/ besan in ghee until it is aromatic and shining without allowing it to burn. That takes quite a while and after that it the mix has to cool sufficiently in order that the sugar will not melt while added to it. She made it seem easy as she rolled out about 25 laddoos in minutes.They are mildly sweet and fragrant from the ghee and the roasted flour, a good sweet dish to prepare anytime.<br />
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<b>Besan Laddoo</b><br /><i><b>Recipe: Lalitha Burde</b></i><br />
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<i><b>Ingredients:<br />Makes 25 ping-pong ball sized laddoos.</b></i><br />
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4 cups besan/ gram flour / chick peas flour<br />
2 cups sugar (we have used very fine granulated sugar as is. You may powder the sugar, if desired)<br />
( Usually Boora sugar /Tagar is favourable)<br />
1 cup melted ghee<br />
2 - 3 tablespoons mixed, slivered nuts ( We used almonds and pistachios)<br />
2 teaspoons cardamom powder<br />
Few strands of saffron, slightly roasted and crushed<br />
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<i><b>Method:</b></i><br />Sift the flour and removes the grainy lumps.<br />
Reserve a little amount of ghee and heat the rest in a heavy bottom wide pan. <br />Add the sifted flour and on low heat roast it in the ghee. Initially the flour mix may seem to be dry.<br />
Keep roasting the flour and carefully break any lump that forms. The flour has to lose the raw taste and get very aromatic.<br />
Halfway through the roasting add mixed nuts, cardamom and the saffron. Mix well and continue to cook. If you find the mix dry, add the reserved ghee.<br />As it cooks, the flour will blend with the ghee and become a mass that will have a shiny coat of ghee.<br />
Remove from the heat and allow the flour mix to cool down.It has to be warm to touch but not hot that you cannot hold.<br />
Add the sugar or powdered sugar and mix thoroughly.<br />
Pinch out small portions of the dough like mix and roll them in a smooth ball.<br />
Arrange the rolled out laddoos on a dish slightly apart from each other.<br />
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Cool and store them.<br />
The laddoo may feel sticky on the day of preparation and be very soft. The ghee gets absorbed and the laddoos also firm up by the next day.<br />
They taste good whether served warm or stored.<br />
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lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com0tag:blogger.com,1999:blog-5240189929466893316.post-73809878016165595572017-07-09T14:44:00.000+00:002017-07-09T14:44:04.191+00:00Sundaikkai Gothsu - Turkey Berries and Onions Stew<div dir="ltr" style="text-align: left;" trbidi="on">
It had been many years ago that I may have last tasted some of the vegetables that we had often been given in our childhood and until little older too. Most times greens, spinach and few other vegetables were grown in the home garden. Some yielded abundantly and my grandmother would share with the neighbours. They encouraged us to help around; we have helped making trellis for the beans and spinach, water the plants and such.The home patch yielded few varieties of vegetables that were locally easy to grow and many flowers. It now seems like ages ago and I had lost touch with such pleasures. Once we had a huge turkey berry plant and I remember that my mother cooked the berries in a stir fry kind of dish with lot of coconut and condiments.<br />
When we set our house in Coimbatore, we laboured a bit and have a garden to show. The area has fertile soil and hence the garden thrives. few of the neighbours have fruit trees and flowering plants all in their glory. One of them has the turkey berry planted nearer to their front wall and thus as we pass by we get to see bunches of them in the plant. They have generously shared those with any of us who would cook them.<br />
During the few months, I slowly settled in, the neighbours have pampered me to the point of being spoilt. Sometimes, most unexpectedly, someone would send me piping hot food just so I can cook only rice and such. That was when one of them sent me this tangy and spicy stew. It was lip smacking, finger licking delicious.<br />
You might well imagine my delight when the other evening I spotted in the shop assistant's trolley these small packs of these berries labelled green eggplant. I read up later that these are the same family.<br />
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I picked up one pack and soon as I reached home, I shot a message to the lady to share her recipe. She promptly messaged the next morning and I waited for today to cook them.<br />
I was chatting with my mother and gave her the small details in the recipe. she then informed me that her grandmother would cook the berries in similar dish adding her touch. That has to be another day and post to share that.<br />
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<b>Sunadaikkai Gothsu</b><br />
<i><b>Recipe: Mrs. Padma Balu, my neighbour </b></i><br />
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<i><b>Ingredients:</b></i><br />
<i><b>Serves 4</b></i><br />
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1 cup / 250 ml Turkey berries/ Sundaikkai<br />
1 cup finely chopped onions<br />
6 tablespoons thick tamarind extract<br />
Salt to taste<br />
1/2 teaspoon turmeric powder<br />
2 tablespoons coriander seeds<br />
1 teaspoon cumin seeds<br />
6-8 dry red chillis<br />
4 tablespoons fresh coconut scrapes<br />
1&1/2 teaspoon powdered jaggery <br />
1&1/2 teaspoon white sesame seeds<br />
3 tablespoons gingelley oil or any cooking oil (divided)<br />
2 teaspoons mustard seeds<br />
Few fresh curry leaves<br />
Coriander leaves ( I did not have any, so had not added)<br />
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<i><b>Method:</b></i><br />
Wash the turkey berries, place them in a plastic bag and give a few vigorous taps with a rolling pin. Alternately, place them in a stone mortar and crush the berries. they will break open and few seeds will be strewn. transfer the berries to a colander and clean wash the seeds away under running water.<br />
In a heavy pan, dry roast the sesame seeds until golden brown and they start to pop. Cool and make a fine powder. Keep aside.<br />
In the same pan dry roast the red chillis, cumin and coriander seeds until well roasted.<br />
Add this to the coconut and grind to a slightly coarse paste. Keep aside.<br />
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Keep reserve about 2 teaspoons of the oil for the tempering. Add the rest of the oil to the cooking pan and heat. When the oil is hot, add the sliced onions and the berries. Cook them until the onions are transparent and the berries change to a pale green colour. Add the salt and turmeric powder and cook a bit longer.<br />
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Add the tamarind extract and cook on low flame until the raw taste of the tamarind subsides.<br />
Add the jaggery and let it cook fora further 3 minutes. <br />
Dilute the ground paste with some water and add to the stew.<br />
Mix well, adjust the water and cook until a thick gravy is obtained.<br />
Transfer to a serving dish.<br />
To temper heat the reserved 2 teaspoons oil, add the mustard seeds and allow them to crackle. Toss the curry leaves and add the tempering to the gothsu.<br />
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Sprinkle the roasted sesame powder on top. This enhances the flavour.<br />
Garnish with curry leaves and coriander leaves if you have them.<br />
serve the hot gothsu with steamed rice. It makes a good side for<a href="http://lata-raja.blogspot.qa/2014/09/adai-basic-version-and-kunukku-with.html" target="_blank"><span style="color: #660000;"><i><b> adai</b></i></span></a> and venpongal also.<br />
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lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com0tag:blogger.com,1999:blog-5240189929466893316.post-70595831683998489662017-06-27T05:29:00.000+00:002017-06-27T05:29:46.578+00:00Red Currant Thokku<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">There is so much joy to see your garden bloom and yield. During my recent visit to my home in Coimbatore there was a large bunch of bananas which my gardener said would ripen during the month. Few days later, I was already back in Doha while he informed me that he had removed the bunch and distributed the fruits to my neighbours in the community. There were also green chillis that I have plucked and shared with my mother and my sister.</span><br />
<span style="font-size: large;">My daughter also has a good area of patch in here home and grows a variety of flowering plants and seasonal vegetables and fruits. She grows herbs, beans, peas, beets and more some of which are feast for the squirrels that lodge in their fence. She had to recently, remove a small branch from her red currant plant which was bowing down owing to the weight of its produce. These were unripe and green. Usually she gives away the ripened fruits not being aware of how to use them. These, she wondered were not going to fetch the same appreciation.</span><br />
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<span style="font-size: large;">She shared photos with me and while chatting we wondered if they are good for pickling. When my mother saw her pictures, she said they can be substituted for lime in lemon rice, the squeezed juice can be substituted for tamarind extract and some more ideas. We tried few of such and gauged the tartness of the unripe fruits. Then finally, the idea of making a thokku came in.</span><br />
<span style="font-size: large;">I detailed her how we go about the gooseberry thokku and she went by her instinct for measurements. I woke up to her pictures and mail this morning and thus this post.</span><br />
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<b><span style="font-size: large;">Red Currant Thokku</span></b><br />
<i><b><span style="font-size: large;">Following measures make about 150 milil litres Thokku</span></b></i><br />
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<i><b><span style="font-size: large;">Ingredients:</span></b></i><br />
<span style="font-size: large;">Unrepentant red currants 3 US standard cups</span><br />
<span style="font-size: large;">Gingelley oil 1/4 cup</span><br />
<span style="font-size: large;">Salt 1 tablespoon</span><br />
<span style="font-size: large;">Turmeric powder 1/4 teaspoon</span><br />
<span style="font-size: large;">Red chilli powder 1 tablespoon</span><br />
<span style="font-size: large;">Mustard seeds 1 tablespoon</span><br />
<span style="font-size: large;">Asafoetida powder a generous 2 pinches - about 1/8 teaspoon</span><br />
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<i><b><span style="font-size: large;">Method:</span></b></i><br />
<span style="font-size: large;">Rinse the berries, and drop them in a pan of hot water for a few minutes.</span><br />
<span style="font-size: large;">Drain and spread them on a dry cloth to dry.</span><br />
<span style="font-size: large;">Heat oil in a heavy pan and add the mustard seeds. Allow them to crackle and add the turmeric powder, asafoetida powder and the red currants. Cook the red currants until soft and mushy. You may press them down to mash.</span><br />
<span style="font-size: large;">Add the salt and red chilli powder.</span><br />
<span style="font-size: large;">Cook the pickle on medium heat until it reduces to a thick pulp and most moisture has been evaporated. The oil will separate and the pickle would leave the sides off the pan.</span><br />
<span style="font-size: large;">Remove from the heat and allow the pickle to cool before storing.</span><br />
<span style="font-size: large;">This thokku can stay good for a few weeks only.</span><br />
<span style="font-size: large;">This tastes good with the sour, salt and heat blended well with the oil and makes a great side dish for curd rice.</span><br />
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lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com1tag:blogger.com,1999:blog-5240189929466893316.post-45237023763518614482017-05-01T13:41:00.001+00:002017-05-01T13:41:45.090+00:00Maa Inji Oorugai - Pickled Mango Ginger<div dir="ltr" style="text-align: left;" trbidi="on">
One can put it very generally that Indians love pickles, no matter which part of India one is from and this may be true also. With seasonal produces and a combination of spice blends pickles seem to form an essential part of a meal. They can be had with any dish if one chooses so.While I do not recall my mother going on a pickle curing ritual, I know my aunt does, each year after one. As I type this, I am wondering if she has already done with her vadu mangai, avakkai oorugai for this summer. If mangoes are for summer winter brings a whole variety of other produce. Though nowadays pickles can be picked up from any store, home made pickles have their charm.<br />I have a vague memory of walking down the streets in the evening with my uncle in Trichy to pick up tender Makali Kizhangu, which it is famous for. There would be vendors who spread their ware over neatly placed gunny bags in mounds. the light from a petromax lamp will light these mounds in a warm glow. In the later years while the scene has only slightly changed, I have been enchanted with the trade in Mylapore market in Chennai.<br />My mother always made the <a href="http://lata-raja.blogspot.qa/2011/10/uraippu-elumichchai-oorugai-indian-lime.html" target="_blank"><span style="color: #660000;"><i><b>elumichchangai ooruga</b></i></span></a>i, Indian lime pickle at home. When on rare occasions we did get good quality gooseberries they were also done. Otherwise we had those 'ready to use immediately' manga oorugai mostly. Very rarely did we get the manga inji in our town and whenever we did, my mother treated it as a rare find. She would scrape the peel with the blunt edge of a small plate so carefully that the fleshy immediate part will not be wasted. She was disappointed once when I used a peeler and shaved off a bit of the ginger along with the peel.<br />Between my husband and myself, we are not keen on pickle. If we can put it on a scale I would fare under 4 and his would go in the negative. I keep stock of one tiny bottle purely not to disappoint someone who would like to have with their meal. However, I may have been dreaming pickle when I spotted fresh manga inji in the store the other day. I picked up some and the fresh peppercorns. Now they have been pickled, though in quantity they will last a week. Thus, they are not made with utmost care to last over many days. This is almost for instant use.<br />
Mango ginger, is a part of the ginger family and related to turmeric.The rhizomes are similar to ginger and these have a milder mango like taste. they have some medicinal properties as is common with herbs. These can be made in a variety of pickles. The pickle i have put here today can stay good for a week at its maximum and needs refrigeration.<br />
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<span style="font-size: large;"><b>Maa Inji Oorugai - Pickled Mango Ginger</b></span><br />
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<i><b>Ingredients:<br />Makes 2 cups</b></i><br />A dozen mango ginger rhizomes of 2" length each<br />
1 &1/2 teaspoon crystal sea salt<br />1/4 teaspoon turmeric powder<br />
1 tablespoon lime juice/ juice from one large lime <br />
1/2 teaspoon asafoetida<br />
1 &1/2 tablespoons gingelly oil<br />
1 teaspoon mustard seeds<br />
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<i><b>Method:</b></i><br />
Wash the mango ginger clean. Remove the peel. If the ginger is tender, I have been able to just slide my hand over giving some pressure and it peels off.<br />
Cut thin slices and place them in a glass or ceramic bowl.<br />Add the turmeric powder and salt.<br />Squeeze the juice out of the lime and add to the bowl.<br />
Heat the gingelly oil in a pan, add the mustard and allow them to crackle. Switch off the heat and mix the asafoetida.<br />
Transfer this tempering to the pickle.<br />
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With the tender ginger the pickle is ready to consume immediately. <br />Allow a few minutes for the flavours to blend and serve.<br />Refrigerate after use. <br />Stays well for a week.<br />I add it to my salads and thus it gets consumed quickly.<br />
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lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com0tag:blogger.com,1999:blog-5240189929466893316.post-90358710012550423042017-04-19T10:56:00.000+00:002017-04-19T10:56:22.591+00:00Pudina podi<div dir="ltr" style="text-align: left;" trbidi="on">
My parents and grandparents were not in the habit of having breakfast in the true sense. A second dose of filter coffee around 8 A.M. would help them go until their 10 o'clock lunch time. It was not a practice to make breakfast, lunch and dinner everyday. This was a practice for adults and the children were fed rice before school, pack a tiffin box with rice for the noon and ate rice in the night too.<br />
Mostly all the cooking was done in the morning in quantities to suffice for the dinner too, but rice. Rice would be cooked just before dinner for the night, but the sambhar, rasam and other accompaniments would have to make do. Most times there is a shortfall of these and the stock of various podis come handy. It is very likely that there will be a good sized jar with <a href="http://lata-raja.blogspot.qa/2015/07/paruppu-podi.html" target="_blank"><span style="color: blue;"><i><b>paruppu podi </b></i></span></a>is available in the pantry. <a href="http://lata-raja.blogspot.qa/2011/06/thengai-podi.html" target="_blank"><span style="color: blue;"><i><b>Thengai podi</b></i></span></a> does not store for long so it shall be consumed quickly. When in season, mint and coriander are available in abundance, we make thokku, thogaiyal and podis.<br />
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Mint is one of those herbs that has high antioxidant properties and has health benefits ranging from oral health, skin care, digestion to prevention of cancer. It is widely used in many cuisines. Mint is used in ice creams, chocolates and in beverages. It is common to find chutney with pudina in many households in India. Typically, we make thogaiyal, chutney and pudina podi with lentils in my home.<br />This podi stays fresh and flavourful for weeks together at room temperature and since it is dry does not require refrigeration. Give it a try with hot steamed rice and a generous spoon of gingelly oil or ghee.<br />
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<span style="font-size: large;">Pudina Podi</span><br />
<i><b>Makes 200 ml in volume</b></i><br />
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<i><b>Ingredients:</b></i><br />
3 cups packed mint leaves (stalks removed)<br />
1/4 cup urad dhal<br />
1 tablespoon channa dhal<br />
8-10 dry red chillis (adjusted according to heat an d taste)<br />
1/4 teaspoon asafoetida (optional) <br />
2 teaspoons oil to roast the ingredients<br />
Salt as required (I use crystal sea salt and measured 1 &1/4 tablespoons)<br />
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<i><b>Method:</b></i><br />Wash the mint well and pat them dry before separating the leaves from the stalks.<br />Dry the leaves between two layers of cloth until moisture has dried. Measure the leaves. From a very large bunch of mint, I got 3 cups of leaves.<br />Heat the oil in a heavy and large pan.<br />
Add the chillis and roast for a couple of minutes.<br />Add to this the channa dhal and continue to roast.<br />When the chillis are slightly brittle, add the urad dhal, salt and asafoetida. Roast until both the dhals are golden brown and crunchy.<br />
Put the mint leaves in and keep tossing them around until the leaves are wilted with the heat and turning just about dry.<br />
Cool the mix. transfer to the jar of a dry grinder and grind to a coarse powder.<br />
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<br />Transfer the podi to a dish and allow to cool.<br />Store in clean, tight lid jars to use when required.<br />Serve with hot rice and oil to mix.<br />The same can be ground with enough water and be made as thogaiyal.<br />
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lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com1tag:blogger.com,1999:blog-5240189929466893316.post-48971260685350419242017-04-12T09:21:00.002+00:002017-04-12T09:21:24.397+00:00Thai Roasted Butternut Squash Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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Soup is my go to dinner option on days I feel lazy to even consider other options. But my husband's choice of vegetables are limited and thus restrictive to try more adventurous versions. Sqaush and melons are not his favourite choices. On the other hand my daughter and son-in-law are very exploring in terms of other cuisines. They often pick up fresh vegetables whenever they have the farmers market in their town and cook dishes looking up cookbooks or the internet.</div>
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Few days ago she had bought these young tender butternut squash from the market and had shared the picture on her instagram account. </div>
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Later while chatting she mentioned that she had the idea of making a soup with Thai flavours using those. On a follow up she suggested that it was a great tasting soup and asked if I wanted to share the recipe. She sent me the following recipe and the pictures too so I can post it here.<br />The sweet nutty taste of the squash blended well with the flavours of the Thai ingredients and the lemongrass. Roasting being one of the most common cooking methods to use this vegetable, this soup also calls for roasting the vegetable. <br />This squash has a good amount of fibre and other nutritional value. So the soup makes for a sumptuous wholesome meal by itself of as a starter course for an elaborate meal.</div>
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<span style="font-size: large;"><b>Thai roasted butternut squash soup </b></span></div>
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<i><b> </b></i></div>
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<i><b>Ingredients:</b></i></div>
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<i><b>Serves 2 people </b></i></div>
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<i><b>Recipe as shared by my daughter</b></i></div>
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Butternut squash - 2 small young ones (or 1 large mature one)</div>
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Thai red curry paste - 2 to 3 tbsp. divided (Look out for the ones which are vegetarian friendly)</div>
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Onion - 1, chopped finely (optional - I didn't put it in today)</div>
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Ginger - to taste, grated</div>
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Garlic - 3 cloves, chopped finely </div>
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Cumin seeds1 teaspoon</div>
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Coriander seeds1 teaspoon</div>
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Chili flakes - to taste</div>
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Lemongrass - 3 sticks, about 5in long (This one can be decreased to taste)</div>
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The juice of 1 small lime (again, to taste - as my lemongrass had good strong flavor, I didn't put this in today) </div>
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Coconut milk - to drizzle on top of the soup, in the bowl</div>
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Cilantro - a good couple of sprigs, for garnish</div>
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<i><b>Method:</b></i></div>
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Prep the butternut squash - peel, deseed and slice them into cubes.</div>
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In a big mixing bowl, mix the squash with a couple of teaspoons of oil, some salt and a tablespoon of the red curry paste </div>
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While this mixture sits, line a baking tray with aluminum foil and preheat the oven to 400F/200C </div>
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Tip the squash into the prepared tin, and roast for about 40 minutes, till soft </div>
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Once cooled slightly, blend to a puree with a little water in a blender </div>
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In a dutch oven or any heavy pan, heat a little oil </div>
<div>
Sauté the onion, garlic and ginger with the cumin and coriander seeds, till the onion is translucent </div>
<div>
Add a tablespoon of the red curry paste and cook for a minute or two, till everything is coated.</div>
<div>
Tip in the pureed squash, and top up with water to thin it. Add enough to bring it to a consistency you like. </div>
<div>
Using the back of a knife blade, bash the lemongrass sticks to bring
out the aroma. </div>
<div>
Add this to the soup with the chili flakes. </div>
<div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzF8M3BrbN1hEgZ8NK5siYREKGNHvOOXiD0JynYyUFmblETWWHOp-zvfYLD-BAIELsjz8NrbpluwhTs3B0lZYtNxHeP2qfrnzDZ7yOsS6sc8zGRDLEFTE7zg6P9NDtWuuxgaZc9dvVmlM9/s1600/Thai+Roasted+Butternut+Squash+soup+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzF8M3BrbN1hEgZ8NK5siYREKGNHvOOXiD0JynYyUFmblETWWHOp-zvfYLD-BAIELsjz8NrbpluwhTs3B0lZYtNxHeP2qfrnzDZ7yOsS6sc8zGRDLEFTE7zg6P9NDtWuuxgaZc9dvVmlM9/s640/Thai+Roasted+Butternut+Squash+soup+%25281%2529.jpg" width="640" /></a></div>
<div>
</div>
<div>
Check the seasoning - you may only need the last tablespoon of red curry
paste, if the flavour isn't strong enough for your tastes.</div>
<div>
Heat the soup through</div>
<div>
To serve, top the soup with some chopped cilantro, a squeeze of lime, and a drizzle of coconut milk</div>
<div>
<br /></div>
<div>
It seems like a lengthy procedure, but it was a simple enough soup to make, and was really worth it! </div>
<br />
<br />
<div>
</div>
</div>
lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com1tag:blogger.com,1999:blog-5240189929466893316.post-27514865087263049232017-04-04T11:25:00.000+00:002017-04-04T11:25:15.568+00:00Kaima Rotti - Bread Upma dressed up<div dir="ltr" style="text-align: left;" trbidi="on">
About three decades ago, when my hometown was only part of the larger Salem district, my father would travel often to Salem to appear for his clients in the higher courts. There used to be a particular favourite shop from where he could purchase for us candies and dry fruits. Those days we were very fond of the coin size coconut candy wrapped in a transparent paper with Parrys written in white on it. Those and dried apricots were mostly in stock at home.<br />
He would also visit the famous bakery there and bring large loaves of soft white bread.<br />
Bread was not part of regular meals in a family that ate rice for every meal. We, him, three of us, his daughters and my grandmother were all fond of bread that two large loaves can be finished quickly. On some rare occasion all the bread is not consumed by the 'sell by' date and we have a day or two old bread threatening to go stale. My mother would quickly get into action giving it a makeover with the bread upma and save it.<br />
Sometime ago I had purchased a good 9"X5" loaf tin and my daughter gifted me a bread baking book at the same time. I had wanted to put both to use and baked a regular white bread with a recipe in the book. It turned out well with just an ugly gash like cut in the crust. I wondered what could have gone wrong when I followed the recipe fully and even liked that I kneaded it well. I put out a query in the <a href="https://www.facebook.com/groups/387162251378640/?ref=bookmarks" target="_blank"><span style="color: blue;"><b>We Knead To Bake Group</b></span></a> and friends had suggested possibilities. So, I baked yet another of the same with these tips, thus having on hand two loaves, which possibly between the two of us, would last longer than I might relish. My one option was to follow my mother and get the upma done.<br />
Bread upma being somewhat staple in my home, I needed to make it more interesting. I had a good stock of <a href="http://lata-raja.blogspot.qa/2011/06/thakkali-vengayam-chutney-tomatoes-and.html" target="_blank"><span style="color: #990000;"><i><b>my thakkali vengayam chutney </b></i></span></a>in my refrigerator; that gave me the idea to make the Kaima rotti. With few ingredients and leftovers that need attention, this is a good recipe to go for it.<br />
<br />
<b>Kaima Rotti</b><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPiBnVbOkEnGunckkjm2S8q-yPvYrJwau1EBqRmH6IYqQPc6sPogsi9oQ9X3G4nATP_nXi7kF72QkLxT-UmA_7IzVWhmPYyzOudrZwhA60zf6GhuW_0CoDlspXLac3L9MGhlU26U3Ns2Tt/s1600/Bread+upma+%25289%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPiBnVbOkEnGunckkjm2S8q-yPvYrJwau1EBqRmH6IYqQPc6sPogsi9oQ9X3G4nATP_nXi7kF72QkLxT-UmA_7IzVWhmPYyzOudrZwhA60zf6GhuW_0CoDlspXLac3L9MGhlU26U3Ns2Tt/s640/Bread+upma+%25289%2529.JPG" width="640" /></a></div>
<br />
<i><b>Ingredients:</b></i><br />
<i><b>Serves 4</b></i><br />
12 slices of a day or two old bread<br />
2 tablespoons butter to pan toast the bread <br />
2 medium red onions sliced finely<br />
4-5 green chillis cut finely<br />
1/2" ginger chopped<br />
1/2 cup <a href="http://lata-raja.blogspot.qa/2011/06/thakkali-vengayam-chutney-tomatoes-and.html" target="_blank"><i><b>thakkali vengayam chutney</b></i></a> or anything that may add flavour to the bread<br />
1/4 teaspoon salt<br />
1/4 teaspoon turmeric powder<br />
2 tablespoons cooking oil<br />
2 teaspoons mustard seeds<br />
1 teaspoon channa dhal/ Bengal gram<br />
Few curry leaves<br />
A little amount of water for sprinkling as required<br />
2 tablespoons fresh coriander leaves for garnish<br />
<br />
<i><b>Method:</b></i><br />
Apply butter on both sides of the bread slices. Toast them slightly until just about crisp in a pan.<br />
Generously spread the thakkali vengayam chutney on the slices.<br />
Cut about an inch square cubes of the bread. <br />
Heat 2 teaspoons of oil in a large, heavy pan. When heated add the tempering ingredients - mustard seeds, channa dhal, ginger and green chillis. Add the salt, some more of the oil and the sliced onion. Cook until the onion is transparent.<br />
Toss them well and then add the rest of the oil.<br />
Reduce the heat to medium and drop the cubed bread pieces.<br />
Cook them together tossing them well until the breads absorb the flavours. Sprinkle a teaspoon or two of water at intervals to make it moist.<br />
Turn and toss gently so as to not break the bread or cook it to a mash.<br />
The bread will just about get moist and combine well.<br />
<br />
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Take it off the heat and transfer to a serving dish.<br />
Garnish with fresh chopped coriander leaves.<br />
Serve warm with hot coffee.<br />
<br />
<br />
<br />
<br />
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lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com3tag:blogger.com,1999:blog-5240189929466893316.post-33299008316182002612017-03-22T08:11:00.000+00:002017-03-22T16:42:15.170+00:00Beetroot Chappathi<div dir="ltr" style="text-align: left;" trbidi="on">
A throwback from the past, on beetroots, is having a glass of beet juice. I used to live with my uncle and aunt for a few years. Every time that she cooked beetroot, she would reserve the cooking liquid and have me drink it. I am sure I drank it without much ado though I am not able to recall that I relished it then. However, beetroot has otherwise been among other favourite vegetables that I choose to cook it often.<br />
At home we cook it dry in poriyal, in the form of kootu with some legumes, pacchidi and even beetroot rice. I had on a whim tried adding left over beetroot kari to the grinding batter and have made <a href="http://lata-raja.blogspot.qa/2015/08/beetroot-pesarattu.html" target="_blank"><i><b><span style="color: #660000;">beetroot pesarattu</span></b></i></a> also. The <a href="http://lata-raja.blogspot.qa/2015/11/beetroot-and-roasted-tomato-soup.html" target="_blank"><span style="color: #660000;"><i><b>beetroot with tomato soup</b></i></span></a> is another dish we relished much.<br />
Given that these are such versatile vegetables, it was not surprising when my daughter sent me photographs of beetroot chappathis she made one night for dinner. She has been urging me since to post it here. I was sifting through the pictures folders and her colourful pictures just popped on the screen and here I am hoping to do justice by posting.<br />
You do not have to meticulously measure out ingredients and for most of us who make chappathis regularly it is all eye ball measures. Still I think that it is good to be a bit precise and am putting down a list of ingredients and a preparation.<br />
<b>Beetroot Chappathi</b><br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgevWyK5G-7hri-ojGuuJKQZXoN7a9BofJnZc_6hIRugkDC2_xrbY7w8u29RpBivs-KHd-xav4lPTfHxzGidFbMILyqBSWWUG00rZ5nefaR3Ox42diAMmkmSLcWOKWdfz4WmZiDsUFZ_11Z/s1600/beetroot+chappathi+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgevWyK5G-7hri-ojGuuJKQZXoN7a9BofJnZc_6hIRugkDC2_xrbY7w8u29RpBivs-KHd-xav4lPTfHxzGidFbMILyqBSWWUG00rZ5nefaR3Ox42diAMmkmSLcWOKWdfz4WmZiDsUFZ_11Z/s640/beetroot+chappathi+%25283%2529.jpg" width="640" /></a></div>
<br />
<i><b>Makes 8 chappathis</b></i><br />
<i><b>Ingredients:</b></i><br />
250 ml/ 1cup whole wheat flour<br />
1/3teaspoon salt<br />
2 teaspoons ghee/ sesame oil<br />
1 slightly large beetroot to make 1/3 cup of puree<br />
1 &1/2 teaspoon red chilli powder<br />
Water as required to mix the dough<br />
More flour for dusting <br />
Ghee/ Oil to cook<br />
<br />
<i><b>Method:</b></i><br />
Wash the beetroot and peel. Boil it in water until soft enough and puree adding the chilli powder and salt to a smooth texture. Add just small quantities of water to grind lest it is too runny.<br />
Take the flour in a large bowl and mix the 2 teaspoons of ghee or oil.<br />
Add the puree to the flour mixing it to a dough which is pliable and smooth. If required add flour or some water to achieve this.<br />
Make a ball of the dough, apply a little oil so as to not let it dry on the surface. Place the dough in a bowl and rest it for about 30 minutes.<br />
Take out the dough and divide in 8 equal parts. Roll each in a ball.<br />
<br />
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<br />
Have some flour in a flat plate to use for dusting while rolling out the chappathis.<br />
Work on one portion at a time while keeping the rest of the portions covered.<br />
Flatten and roll the ball out in chappathis that are neither too thin not thick.<br />
<br />
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<br />
If you work quickly, you might roll all of the dough and then cook the chappathis on a griddle.<br />
If you are making more numbers, it will be good to pause the rolling to cook the ones that are ready. Leaving the dough to dry may not result in soft chappathis.<br />
Heat a heavy griddle and place one chappathi on it. Cook on one side until small spots appear. Flip it over and the steam within will puff the chappathi. <br />
Cook until both sides are done well.<br />
Remove and transfer to a serving dish.<br />
Brush some ghee on the surface.<br />
Work with the rest of them similarly and stack up in the serving dish.<br />
Serve warm with any gravy of your choice.<br />
<br />
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lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com2tag:blogger.com,1999:blog-5240189929466893316.post-31237826313384193332017-02-28T10:33:00.000+00:002017-02-28T10:33:06.952+00:00Macarons<div dir="ltr" style="text-align: left;" trbidi="on">
It has been over a year that I posted last. The year 2016 was a busy year with moving from Lome to home and again back to Qatar. The whole year went past in a buzz around my head. I began to relax so much that it became habit. <br />My daughter kept pushing me to keep this space active so much so that she even sent pictures of what she had cooked and further on recipes. she would write it up and tell me all it takes to copy from mail and hit the publish button. I just did not.<br />
She is now visiting us in Doha and has finally succeeded in her mission to get me started back.<br />From my earlier posts readers may have understood that I do not use eggs in my cooking. I have relished cakes and such, only I am not happy to try handling eggs. I am certain to be a failure with baking with eggs.<br />This post is my daughter's success in baking macarons, pictures and the recipe below are hers.<br />She had tried the recipe from the link given <a href="http://www.telegraph.co.uk/foodanddrink/recipes/8311555/Macarons-recipe.html" target="_blank">here</a>, stopping short at not making sandwich macarons.<br />
<br />
Macarons:<br />
<br />
Yields: approx. 35 shells (slightly bigger than the original resipe) or about 17 sandwiches<br />
<br />
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<br />
Ingredients:<br />
<ul class="storylist">
<li><span class="inner-li">Icing sugar - </span><span class="inner-li">150g (5½oz) </span></li>
<li><span class="inner-li">Ground almonds - </span><span class="inner-li"><span class="inner-li">75g (2¾oz)</span> </span></li>
<li><span class="inner-li">Egg whites - 2 large </span></li>
<li><span class="inner-li">pinch of salt </span></li>
<li><span class="inner-li">Caster sugar - </span><span class="inner-li">35g (1¼oz)</span></li>
<li><span class="inner-li">Cardamom powder - a hefty pinch </span></li>
<li><span class="inner-li">pink, green, yellow or lilac food colouring paste (optional)</span></li>
</ul>
<span class="inner-li">Method:</span><br />
<ul style="text-align: left;">
<li><span class="inner-li"> </span><span class="inner-li">Preheat the oven to 170°C/325°F and line two solid baking-sheets with non-stick baking-parchment.</span></li>
<li><span class="inner-li">Sift together the almond powder, cardamom powder and icing sugar into a bowl.</span></li>
<li><span class="inner-li">Place the egg whites in the metal bowl of a stand mixer (or a large metal mixing bowl, if using a hand mixer) and whisk on high speed till soft peaks are formed.</span></li>
<li><span class="inner-li">Add the caster sugar, a teaspoon at a time, whisking well after each addition. </span><span class="inner-li">Continue whisking until the mixture is stiff and glossy.</span></li>
<li><span class="inner-li">Fold in the sifted dry ingredients, using a large metal spoon, taking care to not deflate the meringue. Fold till everything is just combined - do not overmix.</span></li>
<li>Fit a piping bag with a 1cm (½in) plain nozzle. Stick the parchment down on the corners using a little bit of the meringue to prevent it from rolling up or flapping around. Pipe 5cm (2in) discs on to the baking-parchment.</li>
<li>Dampen the tip of your finger and gently flatten the top of any macarons
that are peaky, then give the tray a sharp tap on the work surface to
knock out air bubbles. </li>
<li>Allow the meringues to rest for about half an hour, then bake in the preheated oven for about 9 to 10 minutes. </li>
<li>Cool the macarons on a wire rack. Once completely cool, these can be filled with buttercream, ganache or jam, and sandwiched.</li>
</ul>
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Some notes that she shared with me on her mail:<br />
<br />
<i>Make sure, when separating the eggs, to not get any of the yolk in with
the whites, as the fat messes up the meringue pretty badly. With the egg
whites, I beat them with my hand mixer itself.. make sure to use a
steel bowl, not a plastic one - plastic tends to have a film that
inhibits the development of the meringue. The same with the folding in
process... use a metal spoon, and fold gently, so as to not break up the
air we built into the egg whites. <br />
Before the addition of sugar, the egg whites are whipped to soft peak
stage. It is a bit hard to tell, because the peaks are tiny. But, when
the egg whites begin to look like a fluffy floating cloud, start adding
the sugar.. and when it is finally done, you should be able to pick up a
big dollop on the metal spoon, flip it upside down and not have it fall
back down into the bowl. At this stage, you can fold in the sifted
almond powder and icing sugar.. definitely sift this mixture, my icing
sugar had little limps in it and the sifting really helped to make the
mix less grainy.</i><br />
<br />
<br /></div>
lata rajahttp://www.blogger.com/profile/06191406327573400432noreply@blogger.com1