tag:blogger.com,1999:blog-61753796599548574182024-03-16T03:24:04.330-04:00COOK-EZEEFOR MY LOVE AND PASSION TO COOK CLICK AND WRITEPrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.comBlogger198125tag:blogger.com,1999:blog-6175379659954857418.post-3635398719192806522015-12-28T12:12:00.002-05:002015-12-29T21:34:50.250-05:00Aloo Paratha - Stuffed Indian Flat Bread - Kids Lunch Box Ideas<div dir="ltr" style="text-align: left;" trbidi="on">
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Hello lovely people ! Hope everyone is enjoying festive holidays with family and friends. Like many of you, for us its all about good food, family time and catching up with our buddies this vacation. Christmas had been wonderful especially since my parents were here. Also my sister and family flew down from Florida on X'mas day. Kids were so happy & had unlimited fun with their little cousin brother. I prepared <a href="http://cook-ezee.blogspot.com/2012/05/thalassery-chicken-biriyanimalabar.html">Malabar Chicken Biriyani</a>, Fruit and nuts cake - another variation of <a href="http://cook-ezee.blogspot.com/2011/12/christmas-fruit-cakekerala-plum-cake.html">Fruit Cake</a>(I'm hoping to post the recipe soon), <a href="http://cook-ezee.blogspot.com/2011/06/appam-and-spicy-egg-curry.html">Appam</a> & <a href="http://cook-ezee.blogspot.com/2014/10/kerala-egg-masala-restaurant-style.html">Egg Masala</a>. <br />
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Though I feel horrible sometimes not being very active on my favorite blog - my little space I used to utilize all my spare time, I convince myself it is just fine to post my favorite recipes whenever time permits. With a full time job, taking care of the studies and extra curricular activities of two hyper active monkeys and having a family who is actively involved in all Community activities, I kind of find it hard to spare some time to edit the pictures and compose a post on a regular basis. I'm sure many of you have this same dilemma as we all try to balance life as a whole, you miss your favorite hobbies little bit here and there but still you try to get back on track and try to implement them when ever you get chance. So let me set aside all these little hick-ups and make a new post, hoping to continue posting recipes more often and catching up with my fellow bloggers and readers on a regular basis. Mean while thank you all my wonderful readers, friends and family who always had been very supportive & encouraging ! <br />
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Wishing you all a Very Happy New Year in advance in case I couldn't make up my next post before New Year :-)<br />
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Now coming back to today's recipe, It's Aloo Paratha this time :-)<br />
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<a href="http://2.bp.blogspot.com/-nhI7DbsdYxU/VmZU8ye5xjI/AAAAAAAAX_0/8lPOKMDuq4E/s1600/IMG_4678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="524" src="http://2.bp.blogspot.com/-nhI7DbsdYxU/VmZU8ye5xjI/AAAAAAAAX_0/8lPOKMDuq4E/s640/IMG_4678.JPG" width="640" /></a><br />
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This is one among my kids favorite lunch/tiffin, especially for my son. He loves any stuffed flat bread with a side of yogurt and sugar dip. So I end up making Parathas at-least twice a week for their Lunch box. Parathas can be served for breakfast, lunch or dinner along with Raita or Yougurt & Pickle.<br />
You can make the dough ahead and refrigerate it until ready to use, this makes the dough soft and easy to roll out without sticking much on the rolling pin. Make sure you keep it outside at least 20-30 minutes before ready to roll them out. If I have to make the Parathas in the morning, I normally make the dough at night and use it next day morning, <br />
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<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><u><i><br /></i></u></span></b>
<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><u><i>Ingredients Used:</i></u></span></b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br /></span></b><b><i><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">For the Dough:</span></u></i></b><b><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></u></b></div>
<ul type="disc">
<li class="MsoNormal"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Whole-wheat flour – 2 Cups<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Water ~ 1 Cup(Enough to knead the dough)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Salt - ½ tsp<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Ghee/oil – ½ tbsp. (optional)<o:p></o:p></span></li>
</ul>
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<b><i><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">For the Potato Filling:</span></u></i></b><b><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></u></b></div>
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<li class="MsoNormal"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Potatoes - 2 medium<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Turmeric powder – ¼ tsp<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Salt – ½ tsp<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Green chili – 1 Finely chopped<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Cilantro/Coriander Leaves – 2 tbsp. Finely Chopped <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Chat masala - ½ tsp.<o:p></o:p></span></li>
</ul>
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<b><i><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Also needed:</span></u></i></b><b><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></u></b></div>
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<li class="MsoNormal"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Whole-wheat flour for rolling – ¼ cup<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Ghee/Butter <o:p></o:p></span></li>
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<b><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><i>Preparation Method:</i></span></u></b><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></u></div>
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<b><i><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br /></span></u></i></b>
<b><i><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Making the Dough:</span></u></i></b><b><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></u></b></div>
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<li class="MsoNormal"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Add flour and salt in a wide bowl. Add water little by
little and knead well to make soft dough.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Knead dough for a minute or two to make the dough soft,
smooth and pliable.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Cover the dough with a damp cloth and set aside for
twenty minutes OR refrigerate until ready to use. <b><i><u><o:p></o:p></u></i></b></span></li>
</ol>
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<b><i><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Filling:-</span></u></i></b><b><i><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></u></i></b></div>
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<li class="MsoNormal"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Wash potatoes, drop them in a pot of water and boil until done. Add a tsp of salt to help peel the skin easily.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Drain off the water and let them cool down completely. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Peel the skin off and put them in a wide bowl. Mash
them well with clean hands or fork.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Add turmeric powder, green chilies, cilantro, chat
masala and salt. Mix well to combine. <o:p></o:p></span></li>
</ol>
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<b><i><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Making paratha:</span></u></i></b><b><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></u></b></div>
<ul style="text-align: left;"><span style="font-family: 'times new roman', serif; font-size: 12pt;">
<li><span style="font-size: 12pt;">Divide the dough into equal parts and form into balls.</span></li>
<li><span style="font-size: 12pt;">Divide the potato filling into same number of equal
parts and shape into balls. </span></li>
</span></ul>
<a href="http://1.bp.blogspot.com/-OM72zK5DCDQ/Vnol0-qyvDI/AAAAAAAAYDo/B-fvJD--uhQ/s1600/IMG_4410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="326" src="http://1.bp.blogspot.com/-OM72zK5DCDQ/Vnol0-qyvDI/AAAAAAAAYDo/B-fvJD--uhQ/s640/IMG_4410.JPG" width="640" /></a><span style="font-family: times new roman, serif;"><br /></span><br />
<ul style="text-align: left;"><span style="font-family: 'times new roman', serif; font-size: 12pt;">
<li><span style="font-size: 12pt;">Roll down dough ball into a small circle. Place a
filling ball in the center. Pull the edges of the dough to wrap it around
the potato filling. </span></li>
<li><span style="font-size: 12pt;">Repeat the process with rest of the dough and filling
balls.</span></li>
<li><span style="font-size: 12pt;">Heat an iron griddle or non-stick pan and set the flame to medium high. To test, sprinkle water on the skillet. If the
water sizzles right away, the skillet is ready.</span></li>
<li><span style="font-size: 12pt;">Press the filled ball lightly on dry whole wheat flour
from both sides.</span></li>
<li><span style="font-size: 12pt;">Using a rolling pin, roll the balls lightly to make circles, keeping the sealed side of the balls on top. Lightly dust the
parathas with dry flour to make sure </span><span style="font-size: 12pt;">dough do not stick to the rolling pin.</span></li>
<li><span style="font-size: 12pt;">Place the paratha on the skillet, after few seconds, flip the paratha. Now use a spatula and press gently on all sides to see paratha start to change color and begins to puff up. Flip it over, you will notice
some golden-brown spots.</span></li>
</span></ul>
<a href="http://2.bp.blogspot.com/-CCqqYkKai0Q/VnomOhTydeI/AAAAAAAAYDw/J57y349PKuI/s1600/IMG_4946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="http://2.bp.blogspot.com/-CCqqYkKai0Q/VnomOhTydeI/AAAAAAAAYDw/J57y349PKuI/s640/IMG_4946.JPG" width="640" /></a><span style="font-family: times new roman, serif;"><br /></span><br />
<ul style="text-align: left;"><span style="font-family: 'times new roman', serif; font-size: 12pt;">
<li><span style="font-size: 12pt;">Drizzle ½ tsp of ghee/oil over the
paratha, flip the paratha again and lightly press the puffed areas with a
spatula </span><span style="font-size: 12pt;">making sure the
paratha is golden-brown on both sides. Repeat for the remaining parathas.</span></li>
<li><span style="font-size: 12pt;">Serve them hot with Yogurt or Raita and pickles</span></li>
<li><span style="font-size: 12pt;">For Kids lunchbox, I mix a tsp of sugar in plain yogurt and serve as side. They really love it :-)</span></li>
</span></ul>
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</span><a href="http://2.bp.blogspot.com/-kdjjxfWIjoc/VmZV2piWgsI/AAAAAAAAX_8/decKq-51-NE/s1600/IMG_4417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="http://2.bp.blogspot.com/-kdjjxfWIjoc/VmZV2piWgsI/AAAAAAAAX_8/decKq-51-NE/s640/IMG_4417.JPG" width="640" /></a><br />
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Chef's Note:<br />
<ul style="font-family: "times new roman", serif; font-size: 16px;">
<li><span style="font-size: 12pt;">Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.</span></li>
</ul>
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See y'all until next time :-)<br />
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PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com2tag:blogger.com,1999:blog-6175379659954857418.post-38302244727165170772015-11-10T23:03:00.001-05:002015-11-10T23:05:00.905-05:00Besan Ladoo ~ Wishing Everyone A Very Happy Diwali <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-luwatdLd1eY/VkK7p1pikaI/AAAAAAAAX8E/iqEGAyJm-qk/s1600/IMG_4777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="http://1.bp.blogspot.com/-luwatdLd1eY/VkK7p1pikaI/AAAAAAAAX8E/iqEGAyJm-qk/s640/IMG_4777.JPG" width="640" /></a></div>
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<b><i><u>Ingredients:-</u></i></b><br />
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1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Besan / Chickpea flour/ Kadala maavu – 1½ cup<br />
2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Powdered sugar – 1 cup + 1 tbsp<br />
3.<span class="Apple-tab-span" style="white-space: pre;"> Melted </span>Ghee/Clarified Butter – ½ cup + 1 tbsp.<br />
4.<span class="Apple-tab-span" style="white-space: pre;"> Cardamom/</span>Elakka - 3<br />
5.<span class="Apple-tab-span" style="white-space: pre;"> <span style="white-space: pre;">Slivered</span> </span>Almond/Any nuts(optional) To Garnish<br />
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<a href="http://3.bp.blogspot.com/-oulnFztFFSc/VkK8caoHqXI/AAAAAAAAX8M/uWe_MzSwSGA/s1600/IMG_4772.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="284" src="http://3.bp.blogspot.com/-oulnFztFFSc/VkK8caoHqXI/AAAAAAAAX8M/uWe_MzSwSGA/s640/IMG_4772.JPG" width="640" /></a></div>
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<b><u><i>Preparation Method: -</i></u></b><br />
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<a href="http://1.bp.blogspot.com/-zaNx22iR43M/VkK91NuDykI/AAAAAAAAX8c/FbVhtJak_XI/s1600/besan%2Bladoo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="http://1.bp.blogspot.com/-zaNx22iR43M/VkK91NuDykI/AAAAAAAAX8c/FbVhtJak_XI/s640/besan%2Bladoo.jpg" width="640" /></a></div>
<ul style="text-align: left;">
<li><span style="white-space: pre;">Sift the besan flour and remove all the lumps. Set aside</span></li>
<li><span style="white-space: pre;">Grind cardamom <span style="white-space: normal;">with 1 tbsp sugar. Set aside.</span></span></li>
<li><span style="white-space: pre;">Heat up a Kadai/pan, make sure the heat is in low-medium. </span></li>
<li><span class="Apple-tab-span" style="white-space: pre;">Add </span>¼ cup ghee to the pan, add besan flour slowly. Keep stirring as you add the flour fully.</li>
<li>Roast besan well in medium flame until it turns golden brown in color and start to get an aroma of the flour. Make sure not to burn the flour. </li>
<li>Move the ghee-besan mixture to a wide bowl or plate.</li>
<li>Add the powdered sugar, add 2 tbsp of warm ghee. Mix well with a spatula to combine everything. Add more ghee as needed. </li>
<li>Add cardamom powder. When it is warm enough to handle, mix well with hands to combine everything well. </li>
<li>Take small portion of the mix and press well with hands to form a ball size ladoo. </li>
<li>Repeat the process for rest of the mixture. </li>
<li>Wash the hands at the end and wipe well to dry.</li>
<li>Spread a quarter spoon of ghee in the hand. Take each ladoo and smoothen them by rotating it in the circular motion. </li>
<li>Garnish with slivered almonds or cashews or raisins. Serve them for this Diwali ! :) :)</li>
</ul>
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<a href="http://1.bp.blogspot.com/-6wfZaa3dJBo/VkK9IP2y8fI/AAAAAAAAX8U/954scAs7XOs/s1600/IMG_4779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="http://1.bp.blogspot.com/-6wfZaa3dJBo/VkK9IP2y8fI/AAAAAAAAX8U/954scAs7XOs/s640/IMG_4779.JPG" width="640" /></a></div>
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PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com3tag:blogger.com,1999:blog-6175379659954857418.post-88436640399849984942015-08-27T23:11:00.000-04:002015-08-28T13:27:57.466-04:00HAPPY ONAM TO ALL FELLOW KERALITES AROUND THE GLOBE<div dir="ltr" style="text-align: left;" trbidi="on">
എല്ലാവർക്കും ഞങ്ങളുടെ ഹദയം നിറഞ്ഞ ഓണാശംസകൾ .<br />
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<a href="http://3.bp.blogspot.com/-S0bYPOvuyAE/Vd_Q_f2EVAI/AAAAAAAAXDA/SnE4_wCKU7s/s1600/ONAM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" src="http://3.bp.blogspot.com/-S0bYPOvuyAE/Vd_Q_f2EVAI/AAAAAAAAXDA/SnE4_wCKU7s/s640/ONAM.jpg" width="640" /></a></div>
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Below are some recipe links from cook-ezee for making Onam Sadya.</div>
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<a href="http://cook-ezee.blogspot.com/2012/04/puli-inji-ginger-in-sweet-and-sour.html">Puli Inji</a></div>
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<a href="http://cook-ezee.blogspot.com/2013/08/lime-pickle.html">Naranga Achar/Lime Pickle</a></div>
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<br /></div>
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<a href="http://cook-ezee.blogspot.com/2011/01/pineapple-pachadi.html">Pineapple Pachadi</a></div>
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<a href="http://cook-ezee.blogspot.com/2011/08/cucumber-pachadi-no-cooking-needed.html">Cucumber/Kakkiri Pachadi</a></div>
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<a href="http://cook-ezee.blogspot.com/2011/08/beetroot-pachadi.html">Beetroot Pachadi</a></div>
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<a href="http://cook-ezee.blogspot.com/2011/11/vendakka-pachadiokra-pachadi.html">Vendakka/Okra Pachadi</a></div>
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<a href="http://cook-ezee.blogspot.com/2012/02/pacha-mangaa-perakku-raw-mango-in.html">Pacha Manga Perakku</a></div>
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<a href="http://cook-ezee.blogspot.com/2011/10/sarkkara-upperi.html">Sarkkara Upperi</a></div>
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<a href="http://cook-ezee.blogspot.com/2009/02/cabbage-thoran-bhaji.html">Cabbage Thoran</a></div>
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<a href="http://cook-ezee.blogspot.com/2012/04/olan.html">Olan</a></div>
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<a href="http://cook-ezee.blogspot.com/2011/09/malabar-koottu-curry.html">Koottu Curry/Malabar Koottu Curry</a></div>
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<a href="http://cook-ezee.blogspot.com/2011/09/avial.html">Avial</a></div>
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<br /></div>
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<a href="http://cook-ezee.blogspot.com/2015/04/happy-vishu-to-all-keralites-kerala.html">Sambar/Varutharacha Sambar</a></div>
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<a href="http://cook-ezee.blogspot.com/2012/08/parippum-neyyumsplit-moong-dal-curry.html">Parippum Neyyum</a></div>
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<a href="http://cook-ezee.blogspot.com/2012/12/mathanga-vanpayar-erisseryyellow.html">Mathanga Vanpayar Erissery</a></div>
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<a href="http://cook-ezee.blogspot.com/2009/08/kaalan.html">Kaalan</a></div>
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<a href="http://cook-ezee.blogspot.com/2012/02/moru-currymoru-kachiyathu-spiced.html">Moru Curry</a></div>
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<br /></div>
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<a href="http://cook-ezee.blogspot.com/2011/08/dates-pradhamanpayasam.html">Dates Pradaman</a></div>
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<a href="http://cook-ezee.blogspot.com/2011/09/semiya-payasamvermicelli-payasam.html">Semiya Payasam</a></div>
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<a href="http://cook-ezee.blogspot.com/2011/12/semiyavermicelli-sabudana-kheer-and.html">Semiya-Sabudana Payasam</a></div>
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<a href="http://cook-ezee.blogspot.com/2011/04/parippu-pradaman.html">Parippu Pradaman</a></div>
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<a href="http://cook-ezee.blogspot.com/2013/04/gothambu-payasambroken-wheat-payasam.html">Godambu Payasam/Pradaman</a></div>
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<a href="http://cook-ezee.blogspot.com/2013/09/carrot-semiya-payasamcarrot-semiya-kheer.html">Carrot-Semiya Payasam</a></div>
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<a href="http://cook-ezee.blogspot.com/2012/08/aval-payasam-and-thiruvonashamsakal.html">Aval Payasam</a></div>
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<a href="http://cook-ezee.blogspot.com/2011/08/aravana-payasam.html">Aravana Payasam/Ney Payasam</a></div>
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PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com2tag:blogger.com,1999:blog-6175379659954857418.post-81198610206736600642015-07-07T17:36:00.001-04:002015-07-07T17:36:10.921-04:00Kerala Chicken Roast<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-P0Zk0B23DZs/VZxD1cHsz5I/AAAAAAAAWaw/2CA6d7pUuJs/s1600/IMG_1912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-P0Zk0B23DZs/VZxD1cHsz5I/AAAAAAAAWaw/2CA6d7pUuJs/s640/IMG_1912.JPG" width="640" /></a></div>
<b><i><u><br /></u></i></b>
<b><i><u>Ingredients:-</u></i></b></div>
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<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->One Chicken cut into medium size pieces<o:p></o:p></div>
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<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Onion chopped fine – 3 <o:p></o:p></div>
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<!--[if !supportLists]-->3.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Garlic pods -
6(crushed or chopped fine)<o:p></o:p></div>
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<!--[if !supportLists]-->4.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Ginger -
a small piece(crushed or chopped fine)<o:p></o:p></div>
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<!--[if !supportLists]-->5.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Green chilly - 5 sliced<o:p></o:p></div>
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<!--[if !supportLists]-->6.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Tomato chopped fine - 1 medium <o:p></o:p></div>
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<!--[if !supportLists]-->7.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Turmeric powder - ¾ + ¼ tsp<o:p></o:p></div>
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<!--[if !supportLists]-->8.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Chili powder- ½ tsp<o:p></o:p></div>
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<!--[if !supportLists]-->9.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Chicken masala - 1 tbsp.<o:p></o:p></div>
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<!--[if !supportLists]-->10.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Coriander powder – 1½ tbsp.<o:p></o:p></div>
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<!--[if !supportLists]-->11.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Pepper powder – ½ tsp<o:p></o:p></div>
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<!--[if !supportLists]-->12.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Mustard seeds : 1 tsp<o:p></o:p></div>
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<!--[if !supportLists]-->13.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Curry leaves a sprig or more<o:p></o:p></div>
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<!--[if !supportLists]-->14.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Coriander leaves chopped fine - 3 tbsp.<o:p></o:p></div>
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<!--[if !supportLists]-->15.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Salt to taste <o:p></o:p></div>
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<!--[if !supportLists]-->16.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Coconut Oil - 2 tbsp.<o:p></o:p><br />
<br />
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<a href="http://3.bp.blogspot.com/-Wk3GXNn2f-4/VZxEdrCo-JI/AAAAAAAAWa4/4TiOjFb8u-0/s1600/IMG_1913.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="438" src="http://3.bp.blogspot.com/-Wk3GXNn2f-4/VZxEdrCo-JI/AAAAAAAAWa4/4TiOjFb8u-0/s640/IMG_1913.JPG" width="640" /></a></div>
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<b><i><u>Preparation Method:-<o:p></o:p></u></i></b></div>
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<ul style="text-align: left;">
<li>Wash and clean the chicken pieces, drain the
water completely.</li>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span>Marinate the chicken with ¾ tsp turmeric powder,
chili powder and salt. Set aside.</li>
<li>Heat 1½ tbsp.
of coconut oil in a pan and add mustard seeds. When it splutters, add curry
leaves, chopped onion, garlic and green chilly.</li>
<li>Saute till onion turns golden in color. Reduce
the heat and add ¼ turmeric powder and saute.</li>
<li>Add coriander powder, pepper powder, Chicken
masala. Saute well. Check for the salt and add if required.</li>
<li>When oil starts to separate, add the finely
chopped tomato into this and roast it.</li>
<li>Finally add the chicken pieces and combine it
with the masala. Cover and cook well in medium heat for five to seven minutes
or until chicken is fully cooked.(make sure to open the lid and stir in between
making sure chicken do not burn)</li>
<li>Open the lid and add the chopped coriander
leaves. Stir until it turns dry.</li>
<li>Add more curry leaves and ½ tsp of coconut oil.
Keep it covered until ready to serve</li>
<li>Move to serving dish and serve warm with
Chappathi or Rice.</li>
</ul>
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<a href="http://2.bp.blogspot.com/-UcJkfv1FWfI/VZxFyFt6dRI/AAAAAAAAWbE/Zrqhh0XxX5c/s1600/IMG_1908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="516" src="http://2.bp.blogspot.com/-UcJkfv1FWfI/VZxFyFt6dRI/AAAAAAAAWbE/Zrqhh0XxX5c/s640/IMG_1908.JPG" width="640" /></a></div>
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<o:p></o:p></div>
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<o:p></o:p></div>
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<o:p></o:p></div>
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<o:p></o:p></div>
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PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com3tag:blogger.com,1999:blog-6175379659954857418.post-6913233870640779602015-05-22T13:29:00.000-04:002015-05-22T13:29:03.108-04:00Kerala Style Tuna Ularthu - Canned Tuna Stir Fry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-v3aGmOoXRa0/VV9m2FY42_I/AAAAAAAAWPs/R5UjVbvbQ2Y/s1600/IMG_1881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="http://1.bp.blogspot.com/-v3aGmOoXRa0/VV9m2FY42_I/AAAAAAAAWPs/R5UjVbvbQ2Y/s640/IMG_1881.JPG" width="640" /></a></div>
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<span style="font-family: Cambria;"><b><i><u>Ingredients Used:-</u></i></b></span><br />
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<ol style="text-align: left;">
<li><span style="font-family: Cambria;">Canned Tuna in Water - 3 tins</span></li>
<li><span style="font-family: Cambria;">Onions - 2 chopped fine</span></li>
<li><span style="font-family: Cambria;">Green chili - 3 slit into halves</span></li>
<li><span style="font-family: Cambria;">Ginger crushed or chopped fine ~ a small piece</span></li>
<li><span style="font-family: Cambria;">Curry leaves as needed </span></li>
<li><span style="font-family: Cambria;">Coriander powder - 2 tbsp</span></li>
<li><span style="font-family: Cambria;">Red chili powder - 1 tsp</span></li>
<li><span style="font-family: Cambria;">Turmeric powder - 1/2 tsp</span></li>
<li><span style="font-family: Cambria;">Fennel powder - 1/2 tsp</span></li>
<li><span style="font-family: Cambria;">Black pepper powder - 1/2 tsp</span></li>
<li><span style="font-family: Cambria;">Salt to taste</span></li>
<li><span style="font-family: Cambria;">Coconut oil - 2 tbsp</span></li>
</ol>
</div>
<a href="http://1.bp.blogspot.com/-FOKtDk-iClM/VV9m0Mn7gAI/AAAAAAAAWPk/P6Nz89CxWjg/s1600/IMG_1849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="http://1.bp.blogspot.com/-FOKtDk-iClM/VV9m0Mn7gAI/AAAAAAAAWPk/P6Nz89CxWjg/s640/IMG_1849.JPG" width="616" /></a><br />
<span style="font-family: Cambria;"><br /></span>
<span style="font-family: Cambria;">Preparation Method:-</span><br />
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<br />
<ul style="text-align: left;">
<li><span style="font-family: Cambria;">Open the Canned Tuna and drain off the water. Set aside.</span></li>
<li><span style="font-family: Cambria;">Heat up a deep Kadai/Pan and pour Coconut oil. </span></li>
<li><span style="font-family: Cambria;">Once the oil is hot enough, add few curry leaves and saute for few seconds.</span></li>
<li><span style="font-family: Cambria;">Add finely chopped onions, crushed
ginger, sliced green chilies and salt. Saute well till onions become translucent and light golden color.</span></li>
<li><span style="font-family: Cambria;">Reduce the heat and add coriander powder, turmeric
powder, red chili powder, fennel powder and saute till the spices are well blended with the onion. </span></li>
<li><span style="font-family: Cambria;">Now add the drained tuna, stir well until the tuna flakes are separated. </span><span style="mso-spacerun: yes;"> Check for the salt and add more if needed(Canned Tuna has Salt in the Ingredients list even though it do not say Salted Tuna in Water)</span></li>
<li><span style="font-family: Cambria;">Drizzle a tsp of coconut oil and let it cook covered in low
flame for another three-five minutes.</span></li>
<li><span style="font-family: Cambria;">Sprinkle the black pepper powder and generous amount of curry leaves and stir well in medium-high heat for another five minutes. Drizzle few drops of oil and stir well if it tend to stick to the bottom of the pan. Take off the stove.</span></li>
<li><span style="font-family: Cambria;">Serve Warm with Boiled Rice </span></li>
</ul>
<div>
<a href="http://1.bp.blogspot.com/-UL4cm_G5LCI/VV9m2s830NI/AAAAAAAAWPw/5e2X-bPnU9k/s1600/IMG_1868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="512" src="http://1.bp.blogspot.com/-UL4cm_G5LCI/VV9m2s830NI/AAAAAAAAWPw/5e2X-bPnU9k/s640/IMG_1868.JPG" width="640" /></a></div>
</div>
</div>
PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com2tag:blogger.com,1999:blog-6175379659954857418.post-72427882289377292202015-05-13T20:24:00.004-04:002015-05-13T20:25:38.868-04:00Kadala Parippyu Pradaman - Split Bengal gram Kheer<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-WK1qfwRxq3I/VVF8QytF1qI/AAAAAAAAV_s/qZ7EPFhmQFY/s1600/IMG_1574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" src="http://3.bp.blogspot.com/-WK1qfwRxq3I/VVF8QytF1qI/AAAAAAAAV_s/qZ7EPFhmQFY/s640/IMG_1574.JPG" width="640" /></a></div>
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<div class="MsoNormal" style="background: rgb(254, 253, 250); margin: 0in 0in 12pt;">
<span style="color: #333333; font-family: "Georgia","serif"; font-size: 10pt;">Ingredients: -</span><span style="color: #333333; font-family: "Georgia","serif"; font-size: 10pt;"> </span></div>
<span style="color: #333333; font-family: "Georgia","serif"; font-size: 10pt;"></span><br />
<div class="MsoNormal" style="background: rgb(254, 253, 250); margin: 0in 0in 12pt;">
<ol><span style="color: #333333; font-family: "Georgia","serif"; font-size: 10pt;">
<li>
Kadala Parippu/Split Bengal Gram – 1 ½ cups</li>
<li>Onnam Paal/Thick coconut milk -1 cup</li>
<li>Randam Paal/Thin coconut milk -3 cups</li>
<li>Cardamom pods -4(Grind them with a tsp of sugar or crush with pestle in a mortar)</li>
<li>Salt – a pinch</li>
<li>Brown Jaggery - 6 to 8 cubes or as needed</li>
<li>Water - 2 cups + more if needed</li>
<li>Ghee - 2tsp</li>
<li>Coconut pieces - 2tsp</li>
<li>Raisins and cashews – a handful<o:p></o:p></li>
</span></ol>
</div>
<span style="color: #333333; font-family: "Georgia","serif"; font-size: 10pt;">
</span>
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<div class="MsoNormal" style="background: rgb(254, 253, 250); margin: 0in 0in 12pt;">
<span style="color: #333333; font-family: "Georgia","serif"; font-size: 10pt;">Preparation Method:-<o:p></o:p></span></div>
<span style="color: #333333; font-family: "Georgia","serif"; font-size: 10pt;">
</span>
<br />
<div class="MsoNormal" style="background: rgb(254, 253, 250); margin: 0in 0in 12pt;">
<ul>
<li><span style="color: #333333; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #333333; font-family: "Georgia","serif"; font-size: 10pt;">Wash the Kadala parippu/Bengal gram and drain of the water completely. </span></li>
<li><span style="color: #333333; font-family: "Georgia","serif"; font-size: 10pt;">Dry roast the gram till it turns golden brown and let it cool a bit. </span></li>
<li><span style="color: #333333; font-family: "Georgia","serif"; font-size: 10pt;">Press cook the roasted gram with enough water for 6-7 whistles(keep the flame to medium after the first whistle comes). Put off the stove.</span></li>
<li><span style="color: #333333; font-family: "Georgia","serif"; font-size: 10pt;">Once the cooker cools downs completely, open the cooker. Mash <span style="font-family: "Calibri","sans-serif"; font-size: 14pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="color: black;">¾</span></span> quantity of the gram very well and leave <span style="font-family: "Calibri","sans-serif"; font-size: 14pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="color: black;">¼ </span></span>portion not mashed. </span></li>
<li><span style="color: #333333; font-family: "Georgia","serif"; font-size: 10pt;">Pour 2 cups of water in apot and add jaggery. Let the jaggery boil and melt completely. Take off the stove and strain into a diiffernt bowl to remove all the impurities.</span></li>
<li><span style="color: #333333; font-family: "Georgia","serif"; font-size: 10pt;">Add the jaggery to the mashed/cooked Kadala parippu/Bengal gram and stir well to combine.</span></li>
<li><span style="color: #333333; font-family: "Georgia","serif"; font-size: 10pt;">Put on the stove and let it cook for another three-five minutes stirring continuosly. </span></li>
<li><span style="color: #333333; font-family: "Georgia","serif"; font-size: 10pt;">Add the Randam Paal/thin coconut milk and bring it to boil. Reduce the heat to medium and let it boil for another three-five minutes till the Parippu is well combined with Jaggery and coconut milk. </span></li>
<li><span style="color: #333333; font-family: "Georgia","serif"; font-size: 10pt;">Add the Onnam Pal/thin coconut milk and keep stiring for few more
minutes. Take off the stove once they get to boil(If the payasam/pradaman is too thick, pour some hot water and get the payasam to boiling point and take off the stove) </span></li>
<li><span style="color: #333333; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #333333; font-family: "Georgia","serif"; font-size: 10pt;">Add in cardamom powder, a pinch of salt and mix well. </span></li>
<li><span style="color: #333333; font-family: "Georgia","serif"; font-size: 10pt;">Heat up a small pan, pour ghee into it add raisins, cashews and
coconut pieces fry for a minute until everything turns light brown. </span></li>
<li><span style="color: #333333; font-family: "Georgia","serif"; font-size: 10pt;">Add this to the pradaman along with the ghee. Keep it covered until ready to serve.</span></li>
<li><span style="color: #333333; font-family: "Georgia","serif"; font-size: 10pt;">Move to a serving dish. Serve warm. </span></li>
</ul>
</div>
</div>
PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com4tag:blogger.com,1999:blog-6175379659954857418.post-20492109611663693162015-04-14T09:38:00.000-04:002015-04-20T10:54:41.950-04:00Happy Vishu ~ Kerala Varutharacha Sambar / Sambar Made with Roasted and ground coconut <div dir="ltr" style="text-align: left;" trbidi="on">
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Hello Everyone. Wondering it had been a long break for Cook-Ezee Haa ?<br />
Its been a while being active in blogging, I wouldn't want to be a blabbermouth on listing the reasons for myself missing in action. We had been too busy with too many activities going on. <br />
I hope all of my fellow Keralites had a great Vishu this year. Though a bit late Wishing everyone a Very Happy Vishu and A beautiful Year ahead. <br />
<br />
I'm going to do the post on Kerala Style Varutharacha Sambar which had been pending in my draft from a very long time. I have grown up relishing this Varutharacha Sambar and always had Sambar this way till I left Kerala after marriage. Many of you might know I'm from Kannur and we always make sambar by roasting coconut along with roasted coriander powder and other ingredients. My grandma makes great Sambar and I never saw her using any Sambar powder for making this typical Kerala Sambar. Neither me used any kind of Sambar powder till I left my hometown Kannur. I remember one my college friend telling me 'Your Sambar exactly tastes like the Kalyana(Marriage) Sadya Sambar Whenever I make it and bring it to college. This Sambar which I make is very popular within my family and friend's. Onam/Vishu or any festival, whatever we celebrate with our friend's group here, I'm assigned for making Sambar and Pradaman and rest of the dishes is taken care by rest of the sweet ladies in the group. So by now you can understand this is a very trust worthy recipe for Varutharacha Sambar. So let's walk along the recipe. Try them and let me know the results :) <br />
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<strong><u><em>Ingredients:-</em></u></strong></div>
<ol>
<li><div style="text-align: justify;">
Toor Dal - 1 Cup</div>
</li>
<li><div style="text-align: justify;">
Turmeric powder - 1/2 tsp</div>
</li>
<li><div style="text-align: justify;">
Salt - 1 tsp + more as required</div>
</li>
<li><div style="text-align: justify;">
Winter Melon/Kumbalanga - 1 Cup cubed medium size</div>
</li>
<li>Mathanga/Yellow Pumpkin - 1 Cup cubed medium size
</li>
<li><div style="text-align: justify;">
Yam - 1/2 cup cubed medium size</div>
</li>
<li>Carrot sliced - 2 </li>
<li><div style="text-align: justify;">
Onion Sliced very thin - 1 Med Size</div>
</li>
<li><div style="text-align: justify;">
<div style="text-align: justify;">
Drumstick - 2 cut lengthwise </div>
</div>
</li>
<li><div style="text-align: justify;">
<div style="text-align: justify;">
Potato cut into cubes - 1 Medium(optional, I use it only if I run out of other veggies)</div>
</div>
</li>
<li><div style="text-align: justify;">
<div style="text-align: justify;">
Okra/Vendakka/Bhindi - 7 nos(cut lengthwise)</div>
</div>
</li>
<li><div style="text-align: justify;">
<div style="text-align: justify;">
Tomato Sliced - 2 medium</div>
</div>
</li>
<li><div style="text-align: justify;">
<div style="text-align: justify;">
Curry leaves - 2 sprigs</div>
</div>
</li>
</ol>
<div style="text-align: justify;">
<strong><u><em> To Dry Roast: -</em></u></strong></div>
<ol>
<li><div style="text-align: justify;">
Freshly Grated Coconut - 1 Cup</div>
</li>
<li><div style="text-align: justify;">
Roasted coriander powder - 2 tbsp</div>
</li>
<li><div style="text-align: justify;">
Curry leaves - 2 Sprigs</div>
</li>
<li><div style="text-align: justify;">
Fenugreek seeds - 1/4 tsp</div>
</li>
<li><div style="text-align: justify;">
Dry Red Chilies - 3 </div>
</li>
</ol>
<div style="text-align: justify;">
<strong><u><em>For Tempering:-</em></u></strong></div>
<ol>
<li><div style="text-align: justify;">
Coocnut Oil - 1 tbsp</div>
</li>
<li><div style="text-align: justify;">
Dry Red Chilies - 3</div>
</li>
<li><div style="text-align: justify;">
Curry Leaves a sprig</div>
</li>
<li><div style="text-align: justify;">
Fenugreek seeds - 1/4 tsp(optional)</div>
</li>
<li><div style="text-align: justify;">
Asefoetida powder -1/4 tsp</div>
</li>
</ol>
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<strong><u><em>Preparation Method:-</em></u></strong></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
<strong><em><u>Dry roast and grind:-</u></em></strong></div>
<ul>
<li><div style="text-align: justify;">
Heat up a Kadai/wok, keep in medium heat. Drizzle a tsp of coconut oil/oil, add curry leaves, dry red chilies, fenugreek seeds and saute for few seconds making sure they do not burn.</div>
</li>
<li>Add grated coconut and saute till coconut turn brown color making sure they don't turn into deep brown/black color and burn. </li>
<li>Add coriander powder and saute for a minute or two till it is well coated with roasted coconut. Take off the flame and let it cool down.</li>
<li>When the Roasted coconut mix reaches room temperature, grind them to a very smooth paste by adding water little by little. Set aside till the Dal-Vegetable mix is cooked enough.</li>
</ul>
<strong><u><em>Preparing the Sambar</em></u></strong><br />
<ul>
<li><div style="text-align: justify;">
Pressure cook the Toor Dal by adding salt and turmeric powder for two-three whistles. Take off the stove and let it cool down fully.</div>
</li>
<li><div style="text-align: justify;">
When the heat subsides, open the lid of the pressure cooker.</div>
</li>
<li><div style="text-align: justify;">
Add yam, drumstick, onion, carrot and potatoes to the cooked Dal. Stir well to mix in the Veggies and Dal.</div>
</li>
<li><div style="text-align: justify;">
Cover and cook in medium heat for around seven-ten minutes till Veggies are half cooked. Make sure to open the lid and stir one or two time to make sure Dal-veggies do not stick to the bottom of the pan.</div>
</li>
<li><div style="text-align: justify;">
Now add the second set of veggies(these veggies cook faster) - Okra/Venda/Lady's finger, Tomato, Pumpkin and winter melon. Stir gently to mix all the veggies together. Cover and cook for another five-seven minutes. Check for the salt and add if required.</div>
</li>
<li>Once the veggies are cooked enough, add the ground coconut and stir well. Add water if required depending on the thickness of gravy required.</li>
<li>Bring the gravy to boil. Simmer the heat to medium and let it boil for another two-three minutes so that the spices and veggies blend well. Check for the salt and adjust. Take off the stove</li>
<li>Heat up a small pan, pour cocnout oil. When the oil gets hot, add the mustard seeds. As they start to splutter, add currry leaves, dry red chilies, fenugreek seeds & some Asefoetida powder. Switch off the stove and pour over the Sambar. Add some more curry leaves. Keep the curry covered till ready to serve. </li>
<li>Your Super delicious Sambar is ready to Serve with Boiled Rice or Idli or Dosa.</li>
</ul>
</div>
PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com4tag:blogger.com,1999:blog-6175379659954857418.post-48543493199747033892015-02-06T13:58:00.000-05:002015-02-06T22:19:25.050-05:00Pazham Nirachathu/Stuffed Plantains - Yet Another traditional snack all the way fromThalassery/Malabar <div dir="ltr" style="text-align: left;" trbidi="on">
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Yet another delicious snack from my own homeland, Thalassery/Malabar - commonly known as Pazham Nirachathu/Stuffed Plantains. Pazham Nirachathu is normally served as a tea time snack and is very popular during Eid/Ifthar parties. This is little bit similar to <a href="http://cook-ezee.blogspot.com/2013/10/pazham-poriethakka-appamripe-plaintain.html">Pazham Pori/Plantain Fritters</a>, but has sweet filling stuffed inside.</div>
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<b><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><u>Ingredients:</u></span></b><br />
<ol style="text-align: left;">
<li><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Ripe Plantains – 3</span></li>
<li><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Grated Coconut – ¾ Cup</span></li>
<li><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Sugar – 4tbsp</span></li>
<li><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Broken Cashews few</span></li>
<li><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Raisins few(I didn’t
have them handy, so used only cashews)</span></li>
<li><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Ghee – 1 tsp</span></li>
<li><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Cardamom powder – ¾ tsp</span></li>
<li><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">All purpose flour – ¼ Cup </span></li>
<li><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Rice flour – 2 tbsp</span></li>
<li><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">A pinch of salt</span></li>
<li><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Water – ¼ cup(Just enough to make thick batter to coat the plantains)</span></li>
<li><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Oil to deep fry</span></li>
</ol>
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span><br /></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">
<a href="http://4.bp.blogspot.com/-xY-KKASYedg/VL8o21jc4aI/AAAAAAAAVXQ/O27bvVLJVT0/s1600/IMG_0325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-xY-KKASYedg/VL8o21jc4aI/AAAAAAAAVXQ/O27bvVLJVT0/s1600/IMG_0325.JPG" height="450" width="640" /></a><br />
<b><u><br /></u></b></span><br />
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><b><u>Preparation Method:</u></b><br /><b><i>
<u>Filling:-</u></i></b></span></div>
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<ul style="text-align: left;">
<li>Heat a frying pan, add
ghee and fry the chopped cashew until golden color, drain them out on a paper
towel.</li>
<li>Add the raisins, saute
for few seconds until puffy. Remove them and set aside with the cashews.</li>
<li>Add grated coconut to
the same pan and saute well till the cocnut turn golden brown and start
releasing nice aroma of the coconut. Add the crushed cardamom and stir well.</li>
<li>Add sugar to this and
saute tell till they blend. Set aside till ready to use.</li>
</ul>
</div>
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<b><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><i><u></u></i></span></b><br />
<b><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><i><u>Setting plantains:-</u></i></span></b></div>
<div class="MsoNormal" style="background: white; line-height: 19.2pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<ul style="text-align: left;">
<li>Peel the plantains.
Make a long vertical slit on each bananas that reaches the center of the
plantains(near black seeds).</li>
<li>With the sharp edge of
the knife remove the black seeds of the bananas. Use your finger to make a
proper opening to fill in the stuffing.</li>
<li>Now take the filling, stuff
the filling using spoon or fingers and press them tight. Repeat the process for
rest of the bananas Keep them aside.</li>
</ul>
</div>
<br />
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">
<b><i><u>Batter Preparation to coat the plantains: </u></i></b></span></div>
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<ul style="text-align: left;">
<li>In a bowl mix
together, Maida/All purpose plain flour, rice flour, sugar and salt. Add water little
by little and mix well using a wire whisk to make a lump free thick batter</li>
</ul>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://4.bp.blogspot.com/-qw2-ZJBSinI/VNGaQojXLGI/AAAAAAAAVYc/IxH1xqXnNbM/s1600/detailed%2Bpic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-qw2-ZJBSinI/VNGaQojXLGI/AAAAAAAAVYc/IxH1xqXnNbM/s1600/detailed%2Bpic.jpg" height="314" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Pictorial Process Of Making Pazham Nirachathu</td></tr>
</tbody></table>
</div>
</div>
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<b><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><u><i>Final Assembling:-</i></u><o:p></o:p></span></b></div>
<ul style="text-align: left;">
<li><div class="MsoNormal" style="background: white; line-height: 19.2pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Heat a deep frying pan and fill it with oil</span><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">.</span></div>
</li>
<li><div class="MsoNormal" style="background: white; line-height: 19.2pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Dip the plantains in the batter completely and slowly place them in the oil using tongs or <strong>very carefully</strong> with your hands. </span></div>
</li>
<li><div class="MsoNormal" style="background: white; line-height: 19.2pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">When one side turns golden, turn over the plantains slowly. Fry other side also until golden brown. Drain them on kitchen towel and serve warm in slices along with tea. </span></div>
</li>
</ul>
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<b><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Notes:</span></b></div>
<ol style="text-align: left;">
<li><div class="MsoNormal" style="background: white; line-height: 19.2pt; margin-bottom: .0001pt; margin-bottom: 0in;">
At many households, the sweet <span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">filling
is also made using scrambled egg and sugar instead of coconut, so you swap coconut for egg and make the filling as well.</span></div>
</li>
<li><div class="MsoNormal" style="background: white; line-height: 19.2pt; margin-bottom: .0001pt; margin-bottom: 0in;">
While coating the bananas you can either dip the stuffed bananas in the batter and deep fry or you can coat only the area where the slit was made to stuff the bananas. I prefer to dip the bananas in the batter and deep fry.</div>
</li>
</ol>
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PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com6tag:blogger.com,1999:blog-6175379659954857418.post-31648580930256607172015-01-25T22:11:00.001-05:002015-01-25T22:11:23.042-05:00Happy Republic Day Wishes Dear Mother India and all Fellow Indians <div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Wishing All My Fellow Indians Around The World A Very Happy Republic Day</b></div>
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<b>Saare Jahan Se Acha Hindustan Hamara</b></div>
<b><span style="color: #38761d;">Hum Bulbulain hai Iski, Ye Gulsitan Hamara Hamara..</span></b></div>
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PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com0tag:blogger.com,1999:blog-6175379659954857418.post-26226919286153148112015-01-12T22:01:00.001-05:002015-01-12T22:03:58.526-05:00Mixed Berry Breakfast Smoothie <div dir="ltr" style="text-align: left;" trbidi="on">
What is your breakfast option on weekdays? I'm a breakfast person and mostly make typical Indian breakfasts in the morning, especially for kids. But I hardly get time to sit and have my breakfast during busy morning. These smoothies are real rescuers as they are quick to blend together and sip up as I pack our tiffins/lunch. So this is for all of you, especially for the busy mom's to have great kick start of the day and pack up the energy for the entire day. Try them and Enjoy !!<br />
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<b><u><i>Ingredients:-</i></u></b><br />
<ol style="text-align: left;">
<li>Frozen Organic Mixed Berries - 2 Cups</li>
<li>Low fat Milk - 2 Cups</li>
<li>Vanilla Ice cream - 3 scoops</li>
</ol>
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<a href="http://3.bp.blogspot.com/-e166DIsF2g0/VLSJGkk8KCI/AAAAAAAAVV0/-bJlSF1mKUw/s1600/IMG_0199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-e166DIsF2g0/VLSJGkk8KCI/AAAAAAAAVV0/-bJlSF1mKUw/s1600/IMG_0199.JPG" height="640" width="382" /></a></div>
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<b><u><i>Preparation Method:-</i></u></b></div>
<ul style="text-align: left;">
<li>Blend everything together in a juice blender and serve immediately.</li>
</ul>
Note: You can replace sugar or honey for ice cream as sweetener.<br />
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PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com6tag:blogger.com,1999:blog-6175379659954857418.post-54116374865182048572015-01-04T22:44:00.002-05:002015-01-04T22:49:01.412-05:00Thayir Vada - Dahi Vada <div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="color: #990000;">Wishing Everyone a Very Happy New Year 2015</span></b></h2>
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Hope Everyone had a great New Year Celebration. Guys, New Year resolution anyone?</div>
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I took a break from blogging and many activities to get four day long weekend and be with my kids and best-est buddies. The holidays were really fun filled with New Year Celebration with our small group of close knit friends here, potluck food, dance and Masti. Kids enjoyed the most, dancing on '<a href="https://www.youtube.com/watch?v=a3UNpjnYquI">Thudakkam Maangalyam</a>' song and many more. This was followed by our very close friends visit from New Jersey, catching up with them after so long was so happy and exciting :) </div>
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Holidays are over, kids have to get back to schools and we are looking ahead for an exciting year ahead. So here I'm wishing you all a Very Happy, Prosperous and Fulfilled New Year 2015. Let the Almighty bless everyone with peace and Happiness on Earth.</div>
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Now let us get back to today's Recipe Dahi Vada or Thayir Vada. </div>
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I made them recently as a starter on my son's birthday party. This is pretty quick and ezee option for snack/starter for parties, the only longest time taken is the four hours soaking time for Urad Dal. </div>
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So here is how I made it. Do give it a try and let me know the results !</div>
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Thayir Vada Aka Dahi Vada is an Indian chaat made with Urad Vada doused in thick yogurt. The deep fried Vadas are immersed in water and then transferred to thick Yogurt. Vadas remain soaked in yogurt for a couple of hours before serving to make them soft and spongy. So Make them for sure and enjoy with your loved ones :-)</div>
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<b><i><u>For Urad Vada/Medhu Vada:- </u></i></b></div>
<div>
<ol style="text-align: left;">
<li>Urad daal - 1 Cup </li>
<li>Whole Pepper slightly crushed - 1 tbsp</li>
<li>salt to taste ~ 1 tsp</li>
<li>Oil to deep Fry </li>
</ol>
</div>
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<b><i><u>Yogurt/Dahi Mix:-</u></i></b></div>
<div>
<ol style="text-align: left;">
<li>Yogurt - 2 Cups</li>
<li>Coriander Chutney - ½ cup(** Recipe Below)</li>
<li>Water - ¼ cup to make the yogurt Mix a little thin if it is too thick(add only if needed)<div class="MsoNormal">
<o:p></o:p></div>
</li>
<li>Salt to taste</li>
</ol>
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<b><u><i>For Garnishing:-</i></u></b></div>
<div>
<ol style="text-align: left;">
<li>Chilly powder</li>
<li>Chaat Masala - 1 tsp</li>
<li>Coriander Chutney (** Recipe Below) - 3 tbsp</li>
<li>Finely chopped coriander leaves - 1 tbsp</li>
</ol>
</div>
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<b><u><i>Coriander chutney for garnishing: </i></u></b></div>
<div>
<ol style="text-align: left;">
<li>Curry leaves few(~ 5 Leaf )</li>
<li>Green chilies chopped 1-2 Numbers </li>
<li>Salt - 1/4 tsp</li>
<li>Cumin 1 Tablespoons </li>
<li>Finely chopped coriander leaves 1 Bunch</li>
</ol>
</div>
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<b><u><i>For Urad Vada/Medu Vada: - </i></u></b></div>
<div>
<ul style="text-align: left;">
<li>Wash the Urad dal and soak them for four hours.</li>
<li>Grind it into a thick paste, add water little by little as you grind only if and as needed. Add salt and crushed black pepper, mix well with a spoon. </li>
<li>Heat oil in a pan and drop a spoonfuls of batter. Deep fry till golden brown. Continue the procees until all the batter is done. Switch off the stove</li>
<li>Put the hot vadas in cold water, few at a time, and keep for two-three minutes. Take them off the water, squeeze out any excess water and set aside. </li>
</ul>
<b><u><i>Coriander Chutney For Garnishing:-</i></u></b><br />
<ul style="text-align: left;">
<li>Add cumin, green chilies, coriander leaves, curry leaves and salt in a mixer and grind well. Set aside.</li>
<li>Divide the chutney for Garnishing and </li>
</ul>
</div>
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<b><u><i>For Yogurt/Dahi Mix: -</i></u></b></div>
<div>
Add ½ cup of Coriander Chutney and salt to the yougurt and Mix well. Set Aside till ready to serve.</div>
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<b><u><i>Assembling and Serving: -</i></u></b></div>
<div>
In a flat dish or tray, arrange the Urad Vada and pour dahi mix over them. Garnish with coriander Chutney, chilly powder, chat powder and coriander leaves. Set aside for an hour before serving. </div>
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Move into serving dish and serve. </div>
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Note:-</div>
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You can serve them chilled by refrigerating it no more than 30 minutes which is how I love them, but I don't prefer doing this in the cold winter here. If you live in a zone where it is not cold go ahead and serve them cold :-)</div>
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PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com5tag:blogger.com,1999:blog-6175379659954857418.post-46364023670607600502014-12-25T01:21:00.003-05:002020-12-29T13:57:12.312-05:00Ezee Fruit Cake/Non Alcoholic Fruit Cake - Merry Christmas Wishes<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Wishing all my Friends & Readers a Very Merry Christmas & A Happy New Year!</b></div>
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I would like to take a moment this Holiday season to Thank all my wonderful readers and fellow bloggers, who has always been very encouraging and very supportive through out. </div>
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Anyone prepping up for a last minute Christmas Fruit cake bake? Do not worry if you do not have dry fruits soaked in alcohol. I promise you can still bake a great fruit cake - A non alcoholic, ezee breezy one. I've a traditional Kerala Plum Cake recipe <a href="http://cook-ezee.blogspot.com/2011/12/christmas-fruit-cakekerala-plum-cake.html">here</a>, posted some time back if you would like to make it the authentic way. </div>
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So let's proceed with the making of this Non-alcoholic Fruit Cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmiBCkh0JwPGmSJZHzkOu5MrFX186AmN2QpjzVh8r3VuWtVamBsBXvhjPMRlNT4NQpXol5DPc52CPp9aNA1Mw7lvOjafmRbFeb-WEYVGEWCeFpsi-lt8gMq5aYNZmUHM7T1s6zXFkyJKu/s1600/IMG_5222.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmiBCkh0JwPGmSJZHzkOu5MrFX186AmN2QpjzVh8r3VuWtVamBsBXvhjPMRlNT4NQpXol5DPc52CPp9aNA1Mw7lvOjafmRbFeb-WEYVGEWCeFpsi-lt8gMq5aYNZmUHM7T1s6zXFkyJKu/s1600/IMG_5222.JPG" width="448" /></a></div>
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<b><u><i>Ingredients:</i></u></b></div>
<div class="MsoNoSpacing" style="margin-left: 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal;"> </span>All-purpose flour - 1 ½ cups + 1 tbsp to coat the dry fruits<o:p></o:p></div>
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<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal;"> </span>Baking powder – 1 tsp</div><div class="MsoNoSpacing" style="margin-left: 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="text-indent: -0.25in;">3.</span><span style="font-size: 7pt; font-stretch: normal; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Salt – a pinch</span><span style="font-size: 7pt; font-stretch: normal;"></span></div><div class="MsoNoSpacing" style="margin-left: 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="text-indent: -0.25in;">4.</span><span style="font-size: 7pt; font-stretch: normal; text-indent: -0.25in;"> </span>Pumpkin Pie Spice – 1 tsp <span style="text-indent: -0.25in;">(or Ground cinnamon – ½ tsp +Ground cloves – ½ tsp.)</span></div><div class="MsoNoSpacing" style="margin-left: 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt; font-stretch: normal;"> </span><span style="text-indent: -0.25in;">Ground ginger - 1 tsp(optional)</span></div><div class="MsoNoSpacing" style="margin-left: 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="text-indent: -0.25in;">6. </span>Butter – ½ cup (diced)</div><div class="MsoNoSpacing" style="margin-left: 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><o:p></o:p></div>
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<!--[if !supportLists]-->7.<span style="font-size: 7pt; font-stretch: normal;"> </span><o:p></o:p><span style="text-indent: -0.25in;">Light brown sugar - </span><o:p style="text-indent: -0.25in;"></o:p><span style="text-indent: -0.25in;">½ cup to caramelize + ¾ cup for cake</span></div>
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<!--[if !supportLists]-->8.<span style="font-size: 7pt; font-stretch: normal;"> </span>Eggs – 2 </div>
<div class="MsoNoSpacing" style="margin-left: 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]-->9.<span style="font-size: 7pt; font-stretch: normal;"> </span>Water - 1 cup</div>
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<!--[if !supportLists]-->10.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Pure vanilla extract - 1tsp<o:p></o:p></div>
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<!--[if !supportLists]-->11.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Raisins - ½ cup<o:p></o:p></div>
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<!--[if !supportLists]-->12.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Dates chopped – ½ cup<o:p></o:p></div>
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<!--[if !supportLists]-->13.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Tutti frutti – ½ tsp<o:p></o:p></div>
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<!--[if !supportLists]-->14.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Add more dry fruits like cashews, glazed cherries
etc. if you have them handy.<o:p></o:p></div>
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<b><u><i> How I made It: - </i></u></b><br />
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<ul style="text-align: left;">
<li>Preheat your oven to 350 degree Fahrenheit.</li>
<li>Take a baking pan and butter them or spray with a nonstick vegetable spray and set aside.</li>
<li>Sift the flour, baking powder, pumpkin pie spice, ground ginger and salt into a bowl. Mix well with a wire whisk. Set aside</li>
<li>Add all the dry fruits to a wide bowl, add 1 tbsp. of flour over. Blend the dry fruits with flour using a spoon (This is done so that the dry fruits do not sink in the bottom of the batter)</li>
<li>To make Black Caramel: Boil water in a pan and set aside. Heat up a thick bottom pan and add ½ cup sugar to it. Keep the stove heat between medium-high heat and stir the sugar. As you keep stirring, you can see first it start to stick, and then they caramelize to brown sauce. Gradually it will start to get black. When they turn black, slowly add boiled water and mix well. Switch off the stove. Stir well till the black caramel is melted and set aside.(Please be cautious when you pour hot water in to the caramelize sugar)</li>
<li>In a bowl, add butter and beat well with a hand mixer or wire whisk till it becomes creamy. Add rest <span face=""Calibri","sans-serif"" style="font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¾ cup of</span> sugar and beat well. </li>
<li>Add eggs one at a time and beat well till it becomes creamy. </li>
<li>Slowly pour the black caramel little by little and run the hand mixer to get a thin batter</li>
<li>Fold in the flour mix, add vanilla extract and dry fruits and combine everything well. </li>
<li>Pour into the prepared pan and bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack. </li>
<li>Enjoy with a cup of coffee or Tea !</li>
</ul>
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PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com2tag:blogger.com,1999:blog-6175379659954857418.post-91507851250883621112014-11-15T23:26:00.002-05:002015-08-03T09:31:36.814-04:00Vattayappam - Steamed Rice Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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Is there anyone out there who don't like Vattayappam??Vattayam also follows the similar process of other Appam that is made by fermenting the rice batter. It is Keralites favorite breakfast/snack, can be eaten as it is or can be served with spicy Chicken/Egg Curry. So let us go the process of making the simple yet delicious Vattayappam. Try it out at home for sure and see the smiles of your friends and family. Enjoy !!</div>
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<a href="http://4.bp.blogspot.com/-Ye__KSQAXn0/VGgmtTZg1jI/AAAAAAAAVIU/gra8isglpY8/s1600/IMG_4749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-Ye__KSQAXn0/VGgmtTZg1jI/AAAAAAAAVIU/gra8isglpY8/s1600/IMG_4749.JPG" width="640" /></a></div>
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</div>
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<strong><em><u>Ingredients:-</u></em></strong></div>
<ol style="text-align: left;">
<li><div class="separator" style="clear: both; text-align: left;">
Long Grain Rice or Raw rice (pachari) - 2 cups </div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Grated coconut - <span style="font-family: "Calibri","sans-serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">½</span> cup (or coconut milk - <span style="font-family: "Calibri","sans-serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">½</span> Cup)</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Parboiled rice cooked - <span style="font-family: "Calibri","sans-serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">½ </span>cup</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Salt - a pinch</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Sugar - Cup</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Yeast - <span style="font-family: "Calibri","sans-serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">½</span> tsp</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Cashews and Raisins ghee fried - A handful</div>
</li>
</ol>
<div class="separator" style="clear: both; text-align: left;">
<strong><u><em>Preparation Method:-</em></u></strong></div>
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</div>
<ul style="text-align: left;">
<li><div class="separator" style="clear: both; text-align: left;">
Wash the rice twice and drain the water. </div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Soak the rice in water for four-six hours. Grind the soaked rice along with cooked rice, grated coconut, salt and sugar by adding water. </div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
The batter should of the consistency of Idli batter. Pour the batter into a wide bowl.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Add yeast to the batter and mix well. Check for the sugar and salt and adjust. </div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Let it ferment overnight or for six-eight hours.</div>
</li>
</ul>
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<a href="http://3.bp.blogspot.com/-xcPLZ0nsdsc/VGgnLdvOYzI/AAAAAAAAVIk/NwsuopVTDS0/s1600/IMG_4744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="438" src="http://3.bp.blogspot.com/-xcPLZ0nsdsc/VGgnLdvOYzI/AAAAAAAAVIk/NwsuopVTDS0/s1600/IMG_4744.JPG" width="640" /></a><br />
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<ul style="text-align: left;">
<li><div class="separator" style="clear: both; text-align: left;">
Grease a round plate or cake pan, pour the fermented batter in the plate. Top it with ghee fried cashews and raisins.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Steam it for about seven-ten minutes or a till a sharp knife or tooth pick inserted into the center comes out clean.</div>
</li>
<li>Slice it and serve warm as it is or with some spicy <a href="http://cook-ezee.blogspot.com/2014/10/kerala-egg-masala-restaurant-style.html">Egg Masala</a>/<a href="http://cook-ezee.blogspot.com/2013/08/quick-and-ezee-chicken-curry-in-sauteed.html">Chicken Curry</a></li>
</ul>
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PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com8tag:blogger.com,1999:blog-6175379659954857418.post-90905352668435022382014-11-01T00:01:00.004-04:002014-11-14T11:00:44.319-05:00Koyikkal Aka Kozhikkal - Tapioca/Yuca Fritters <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: black; mso-bidi-font-size: 12.0pt;"><span style="font-family: Calibri;">So are
you checking out for some Chicken Legs/Kozhikkal. Do not get fooled by the name</span></span><span style="color: black; mso-bidi-font-size: 12.0pt;"><span style="font-family: Calibri;">. Even though in Malayalam Kozhikkal means Checken Legs, t</span></span><span style="color: black; mso-bidi-font-size: 12.0pt;"><span style="font-family: Calibri;">here is
no Chicken or any meat in this recipe. This is Malabar’s own snack known as Kozhikkal or Tapioca/Yuca Fritters .</span></span><br />
<br />
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<span style="color: black; mso-bidi-font-size: 12.0pt;"><span style="font-family: Calibri;">So here
is the Recipe for this delicious Malabar Snack, Koyikkal Aka Kozhikkal aka Tapioca/Yuca Fritters, Enjoy!!<o:p></o:p></span></span></div>
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<a href="http://1.bp.blogspot.com/-RZednTGVcIA/VFRZaFg7c6I/AAAAAAAAU8M/JGACnVn3TDY/s1600/kozhikkal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RZednTGVcIA/VFRZaFg7c6I/AAAAAAAAU8M/JGACnVn3TDY/s1600/kozhikkal.jpg" height="458" width="640" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="color: black; mso-bidi-font-size: 12.0pt;"><span style="font-family: Calibri;">Ingredients:-<o:p></o:p></span></span></u></b></div>
<ul style="text-align: left;">
<li><div style="text-align: left;">
<span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: Calibri;">Tapioca/Yuca – 2 lbs</span></span></div>
</li>
</ul>
<div style="text-align: left;">
<span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: Calibri;"><u>For Batter:-</u></span></span></div>
<ul style="text-align: left;">
<li><div style="text-align: left;">
<span style="mso-bidi-font-size: 12.0pt;"></span><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: Calibri;">Gram flour/Besan – ¾ Cup</span></span><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: Calibri;"> </span></span></div>
</li>
<li><div style="text-align: left;">
<span style="mso-bidi-font-size: 12.0pt;"></span><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: Calibri;">Rice Flour – ¼ up</span></span></div>
</li>
<li><div style="text-align: left;">
<span style="mso-bidi-font-size: 12.0pt;"></span><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: Calibri;">Garlic crushed – 6 to 8 cloves </span></span></div>
</li>
<li><div style="text-align: left;">
<span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: Calibri;">Red chili powder - 3 tbsp </span></span></div>
</li>
<li><div style="text-align: left;">
<span style="mso-bidi-font-size: 12.0pt;"></span><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: Calibri;">Turmeric powder – ½ <span style="mso-spacerun: yes;"> </span>Tsp</span></span></div>
</li>
<li><div style="text-align: left;">
<span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: Calibri;">Green chilly finely chopped - 4 </span></span></div>
</li>
<li><div style="text-align: left;">
<span style="mso-bidi-font-size: 12.0pt;"></span><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: Calibri;">Asafoetida - a pinch </span></span></div>
</li>
<li><div style="text-align: left;">
<span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: Calibri;">Salt - to taste </span></span></div>
</li>
<li><div style="text-align: left;">
<span style="mso-bidi-font-size: 12.0pt;"></span><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: Calibri;">Curry Leaves chopped - 3 Sprigs</span></span></div>
</li>
</ul>
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<a href="http://4.bp.blogspot.com/-ml-xT7Nul7k/VFRZ6MmFW3I/AAAAAAAAU8U/2ojU6uH-a1w/s1600/IMG_8653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ml-xT7Nul7k/VFRZ6MmFW3I/AAAAAAAAU8U/2ojU6uH-a1w/s1600/IMG_8653.JPG" height="306" width="400" /></a></div>
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<span style="font-family: Calibri;"><br /></span></div>
<div style="text-align: left;">
<span style="mso-bidi-font-size: 12.0pt;"></span><b style="mso-bidi-font-weight: normal;"><u><span style="color: black; mso-bidi-font-size: 12.0pt;"><span style="font-family: Calibri;">Preparation Method:-<o:p></o:p></span></span></u></b></div>
<ol style="text-align: left;">
<li>
<span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: Calibri;">Peel the skin of tapioca. </span></span><span style="font-family: Calibri;">Cut into half first. From the first half slit them into thin strips. Repeat for the rest of the tapioca</span></li>
<li><span style="font-family: Calibri;">Pour water in a bowl and add tapioca strips. Wash it once and drain in a colander</span></li>
<li><span style="mso-bidi-font-size: 12.0pt;"></span><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: Calibri;">Mix all the items under 'For the batter', by adding water to a consistency of dosa batter.</span></span></li>
<li><span style="mso-bidi-font-size: 12.0pt;"></span><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: Calibri;">Heat oil for deep frying, keep it in medium flame.<o:p></o:p></span></span> </li>
<li><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: Calibri;">Add a palm full of tapioca strips to the batter. Take less than a handful of the mixture, shape it in the form of chicken legs, and deep-fry it in oil. </span></span></li>
<li><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: Calibri;">Drain the kozhikkal/tapioca fritters to a paper towel to drain any excess oil.</span></span></li>
<li><div class="MsoNormal" style="color: black; margin: 0in 0in 12pt; mso-list: l1 level1 lfo2;">
<span style="mso-bidi-font-size: 12.0pt;"></span><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: Calibri;">Serve immediately with a Cup of Chai/tea!<o:p></o:p></span></span></div>
</li>
</ol>
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</ul>
</div>
PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com6tag:blogger.com,1999:blog-6175379659954857418.post-48659460709604914612014-10-23T00:52:00.000-04:002014-10-23T00:52:03.585-04:00Rava Ladoo | Rava Laddu | Happy Diwali Wishes !!<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://3.bp.blogspot.com/-ICZV_cKf548/VEiH66uxm-I/AAAAAAAAUT0/kydoXTDfWAU/s1600/IMG_8634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-ICZV_cKf548/VEiH66uxm-I/AAAAAAAAUT0/kydoXTDfWAU/s1600/IMG_8634.JPG" height="640" width="530" /></a><br />
<br />
Cook-Ezee Wishes all the Fellow Indians around the globe a Very Happy Diwali !! Hope everyone is having a great time celebrating Diwali with Family and friends :-)<br />
Here I'm with a very simple, yet delicious sweet for you to cook up for any occasion. So what are you guys waiting for, make them for your loved ones and Enjoy !!<br />
<br />
<b><i><u>Ingredients:- </u></i></b><br />
Yields ~ 20 to 22 Ladoos<br />
<br />
<ol style="text-align: left;">
<li>Coarse Rava / sooji / semolina - 1 ½ Cup</li>
<li>Raisins, cashew nuts or chopped almonds - A handful</li>
<li>Grated coconut - ½ Cup ((optional)</li>
<li>Milk - ¼ Cup </li>
<li>Sugar - <span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¾</span> Cup </li>
<li>Cardamom powder - 1 tsp(grind 4 cardamom pode with 1 tbsp sugar)</li>
<li>Ghee - 1 tbsp</li>
</ol>
<div>
<a href="http://1.bp.blogspot.com/-i8EN5SJlC2I/VEiFObt7VaI/AAAAAAAAUTs/cclYHCumg7E/s1600/IMG_8627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-i8EN5SJlC2I/VEiFObt7VaI/AAAAAAAAUTs/cclYHCumg7E/s1600/IMG_8627.JPG" height="426" width="640" /></a></div>
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<b><u><i>How to Make Rava Ladoo:-</i></u></b><br />
<br />
<ul style="text-align: left;">
<li>Dry roast the Rava until golden color(just like roasting for rava upma). Move to a plate and keep aside</li>
<li>Heat ghee in a pan and add the cashew nuts(or raisins or almonds) and roast till golden brown. Keep aside</li>
<li>Add the coconut to the same ghee and roast for two minutes or till raw smell goes off. </li>
<li>Add the roased rava and stir, stir for two-three minutes. </li>
<li>Add sugar and stir well till sugar is well combined with the Rava. Add cardamom powder and stir again for another one minute. Turn off the flame.</li>
<li>Pour the milk slowly stiring continuously as you do so. Continue to mix until the ladoo mixture comes together. Add roasted cashews and stir to mix</li>
<li>When the ladoo mixture is warm enough to handle, make into lemon-sized balls and gently set aside.</li>
<li>Soft, smooth and melt in mouth Rava Ladoo is Ready to Serve !! </li>
</ul>
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<a href="http://3.bp.blogspot.com/-6ikiB5TOWRU/VEiIzT6zxoI/AAAAAAAAUT8/jBY0JGpxR2o/s1600/IMG_8648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-6ikiB5TOWRU/VEiIzT6zxoI/AAAAAAAAUT8/jBY0JGpxR2o/s1600/IMG_8648.JPG" height="640" width="492" /></a></div>
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PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com6tag:blogger.com,1999:blog-6175379659954857418.post-83377792381876919062014-10-08T09:57:00.002-04:002014-11-14T11:01:48.893-05:00Kerala Egg Masala ~ Restaurant Style<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Calibri;">Wondering where had I been lost? I myself is not sure
;-).<span style="mso-spacerun: yes;"> </span>Had been lost in the woods? No, not
in the woods though<span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span>.
We were on summer vacation for a month and half to my very own hometown - Kannur,
Kerala. Had an awesome trip this time, with family and friends, good food and
lots of travelling.<span style="mso-spacerun: yes;"> </span>Time passed so fast,
but the memories remain fresh<span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span>.<o:p></o:p></span></div>
<span style="font-family: Calibri;"><span style="font-family: Times New Roman;"></span> </span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;"><div class="MsoNormal" style="margin: 0in 0in 12pt;">
<div class="MsoNormal" style="margin: 0in 0in 12pt;">
It had been a while we are back to US and everyone had
adjusted back to the daily routine. It took me a while to restart my blogging
episodes, as I was Indulge in our Association Onam programs. Had sleepless
nights with arrangement of the programs, but again as I always believe your hard work will never
go in vain. The results were amazing with 25 + programs and 200 + kids and
adults participating in the program. I was so happy at the end of the program
since everything went as scheduled in a very organized way. <span style="mso-spacerun: yes;"> </span>Every single program turned out great, with
lots of appreciation from everyone around.<o:p></o:p></div>
<span style="font-family: Times New Roman;">
</span>So coming back to today’s recipe, I am posting one from the
archives, which had been sitting there for long. Kerala Style Egg Masala ~
Typical Restaurant style. It pairs very well with Appam, Chappathi, Fulkas,
Naan, Puttu, Dosa and even boiled Rice. Definitely give it a try and please let
me know the results. Enjoy with your loved ones <span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span></div>
</span><br />
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<span style="font-family: Calibri;"><br /></span>
<span style="font-family: Calibri;"><br /></span>
<span style="font-family: Calibri;">Ingredients:-<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 12pt;">
<span style="font-family: Calibri;">1. Hard Boiled eggs - 4(slice into halves or make slit on all sides)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 12pt;">
<span style="font-family: Calibri;">2. Finely sliced onions - 3(~3 Cups)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 12pt;">
<span style="font-family: Calibri;">3. Finely Sliced Tomato -2(~1 ½ Cups<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 12pt;">
<span style="font-family: Calibri;">4. Green chilies -4 split into halves<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 12pt;">
<span style="font-family: Calibri;">5. Fresh Ginger finely chopped ~ 1 tbsp.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 12pt;">
<span style="font-family: Calibri;">6. Fresh Garlic finely chopped ~ 1 tbsp. (or use 2 tbsp. freshly ground ginger-garlic paste or crushed ginger-garlic)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 12pt;">
<span style="font-family: Calibri;">7. Turmeric powder- ¾ tsp<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 12pt;">
<span style="font-family: Calibri;">8. Chili powder - 1 tsp<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 12pt;">
<span style="font-family: Calibri;">9. Pepper powder - 1/2 tsp (optional, I prefer pepper instead of chili powder)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 12pt;">
<span style="font-family: Calibri;">10. Coriander powder -1 tsp<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 12pt;">
<span style="font-family: Calibri;">11. Chicken masala - 2 tsp</span><br />
<span style="font-family: Calibri;"><span style="font-family: Times New Roman;">
</span></span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;"><div class="MsoNormal" style="margin: 0in 0in 12pt;">
12. Thin Coconut Milk – 1 Cup</div>
</span><br />
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<span style="font-family: Calibri;">13. Thick Coconut milk - 3 tbsp. (If using canned milk, add 1/4 cup water and mix well)<o:p></o:p></span></div>
</div>
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<span style="font-family: Calibri;">14. Oil- 2tbsp<o:p></o:p></span></div>
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<span style="font-family: Calibri;">15. Mustard seeds - 2 tsp<o:p></o:p></span></div>
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<span style="font-family: Calibri;">16. Chopped Coriander leaves few<o:p></o:p></span></div>
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<span style="font-family: Calibri;">17. Curry leaves few</span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;"><a href="http://2.bp.blogspot.com/-HttdvFuqS58/VCOCfGgyo-I/AAAAAAAAUTE/hjzKYhrpfII/s1600/IMG_5442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-HttdvFuqS58/VCOCfGgyo-I/AAAAAAAAUTE/hjzKYhrpfII/s1600/IMG_5442.JPG" height="640" width="592" /></a><o:p></o:p></span></div>
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<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Preparation Method:-<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 12pt;">
<span style="font-family: Calibri;">•Heat up a kadai or pan, pour oil, splutter mustard seeds, add ginger-garlic and saute for a minute or till raw smell is gone. </span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">•Add green chillies, onion, curry leaves and stir till onion is translucent (don't get it to dark brown), add tomatoes and stir well till tomatoes starts to break and release the juice. <o:p></o:p></span></div>
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<span style="font-family: Calibri;">•Add in masala powders and stir in med flame for 1 min and mix everything well. <o:p></o:p></span></div>
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<span style="font-family: Calibri;">•Add in the boiled eggs and stir gently to mix. </span></div>
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<span style="font-family: Calibri;">•Add the thick coconut milk and let it cook for another min. Bring it close to boil. Switch off the stove. <o:p></o:p></span></div>
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<span style="font-family: Calibri;">•Garnish with chopped coriander leaves and curry leaves and leave it covered for 30 minutes.</span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">•Serve warm with Chappathi/Appams/Rice or anything of your choice.</span></div>
</div>
PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com4tag:blogger.com,1999:blog-6175379659954857418.post-62194756300858693312014-06-07T10:36:00.000-04:002014-06-07T10:36:07.036-04:00Whole Wheat Banana Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-CmLebctpLOk/U4Uo4Gk2XKI/AAAAAAAAUEY/n7-zJoa2XzE/s1600/IMG_6567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-CmLebctpLOk/U4Uo4Gk2XKI/AAAAAAAAUEY/n7-zJoa2XzE/s1600/IMG_6567.JPG" height="396" width="640" /></a></div>
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<strong><u><em>Ingredients:-</em></u></strong></div>
<ol style="text-align: left;">
<li><div class="separator" style="clear: both; text-align: left;" trbidi="on">
Whole Wheat Flour – 1½ Cups </div>
</li>
<li>Bread Flour -1 Cup</li>
<li>Baking powder – 1 tsp</li>
<li>Baking soda – ½ tsp</li>
<li>Salt – ½ tsp</li>
<li>Overripe Bananas – 6 </li>
<li>Brown Sugar/Sugar – 1 ½ Cups</li>
<li>Eggs – 3 (at room temperature) </li>
<li>Melted Butter – ½ cup </li>
<li>Walnuts or Pecan or Any nuts roasted and chopped - ½ Cup(I mostly add it but did not use it this time)</li>
<li>Luke Warm Water – ½ Cup(only if required i.e. if batter is too think)</li>
</ol>
<br />
<a href="http://1.bp.blogspot.com/-qOJZ9zHfau8/U4Uw7tSdU1I/AAAAAAAAUEw/2yVqoL5irmQ/s1600/IMG_6555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-qOJZ9zHfau8/U4Uw7tSdU1I/AAAAAAAAUEw/2yVqoL5irmQ/s1600/IMG_6555.JPG" height="640" width="252" /></a>
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<strong><u><em>How I made It:-</em></u></strong></div>
<ul style="text-align: left;">
<li>Pre-heat the oven to 350 degree F. </li>
<li>Grease a bread tin or cake pan with butter or cooking spray</li>
<li>In a wide bowl add Wheat flour, bread flour, baking powder, baking soda and salt. Either sieve or mix very well with a wire whisk to remove lumps if any.</li>
<li>In another bowl, add the melted butter and sugar. Use a hand mixer or electric mix to beat them well until creamy.</li>
<li>Add Eggs one at a time beat well again till it becomes creamy. </li>
<li><div class="separator" style="clear: both; text-align: left;">
Add quarter portion of the flour and blend well with a spatula or run the hand mixer in low speed. Keep adding the flour and blending them together.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Now grind or mash the bananas very well and add it to the batter little by little and gently blend the whole mix till everything is incorporated well.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Pour into the pan and bake it for 40-45 minutes or until a tooth pick/tester inserted comes out clean.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Serve warm for breakfast or with a cup of coffee</div>
</li>
</ul>
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<a href="http://2.bp.blogspot.com/-AZYNSKQZHkY/U4Upf_P6CpI/AAAAAAAAUEg/Y-akopWr1Ug/s1600/IMG_6575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-AZYNSKQZHkY/U4Upf_P6CpI/AAAAAAAAUEg/Y-akopWr1Ug/s1600/IMG_6575.JPG" height="626" width="640" /></a></div>
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PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com6tag:blogger.com,1999:blog-6175379659954857418.post-55386859823470001902014-05-19T10:57:00.000-04:002014-11-14T11:02:46.849-05:00Green Beans Thoran/Stir Fried Green Beans <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-2Tsp-Arqokw/UkDzRL2gcQI/AAAAAAAAQPQ/GCH3f8qRc_I/s1600/IMG_3226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2Tsp-Arqokw/UkDzRL2gcQI/AAAAAAAAQPQ/GCH3f8qRc_I/s640/IMG_3226.JPG" height="640" width="478" /></a></div>
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<span style="font-family: Calibri;">Ingredients Used: <o:p></o:p></span></div>
<ol style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="margin: 0in 0in 12pt; mso-list: l1 level1 lfo1;"><span style="font-family: Calibri;">Beans – I bunch<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 12pt; mso-list: l1 level1 lfo1;"><span style="font-family: Calibri;">Onion – 1 chopped fine<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 12pt; mso-list: l1 level1 lfo1;"><span style="font-family: Calibri;">Green chilies – 3<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 12pt; mso-list: l1 level1 lfo1;"><span style="font-family: Calibri;">Mustard seeds – 1 tsp<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 12pt; mso-list: l1 level1 lfo1;"><span style="font-family: Calibri;">Urad daal – 1 tsp(optional)<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 12pt; mso-list: l1 level1 lfo1;"><span style="font-family: Calibri;">Dry red chilies – 4 <o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 12pt; mso-list: l1 level1 lfo1;"><span style="font-family: Calibri;">Curry leaves – 2 sprigs<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 12pt; mso-list: l1 level1 lfo1;"><span style="font-family: Calibri;">Turmeric Powder – ¾ tsp<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 12pt; mso-list: l1 level1 lfo1;"><span style="font-family: Calibri;">Salt to taste<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 12pt; mso-list: l1 level1 lfo1;"><span style="font-family: Calibri;">Coconut Oil/Vegetable Oil – 1 tbsp.<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 12pt; mso-list: l1 level1 lfo1;"><span style="font-family: Calibri;">Grated Coconut – ¼ cup(optional)</span></li>
</ol>
<div class="MsoNormal" style="margin: 0in 0in 12pt; mso-list: l1 level1 lfo1;">
<span style="font-family: Calibri;"><a href="http://2.bp.blogspot.com/-ciwyiMBigxQ/UkDzV8g9z2I/AAAAAAAAQPY/vLIiPHxkK0Q/s1600/IMG_3223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ciwyiMBigxQ/UkDzV8g9z2I/AAAAAAAAQPY/vLIiPHxkK0Q/s640/IMG_3223.JPG" height="534" width="640" /></a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 12pt;">
<span style="font-family: Calibri;">Preparation Method:<o:p></o:p></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="margin: 0in 0in 12pt; mso-list: l0 level1 lfo2;"><span style="font-family: Calibri;">Wash and drain the beans, pat dry them with towel/paper towel. Chop them fine and set aside. Finely chop onion and green chilies<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 12pt; mso-list: l0 level1 lfo2;"><span style="font-family: Calibri;">Heat up a wide pan or Kadai, pour Oil to the pan. Add mustard seeds and wait till they splutter. Reduce the heat to medium<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 12pt; mso-list: l0 level1 lfo2;"><span style="font-family: Calibri;">Add urad daal, curry leaves, dry red chilies and stir for a minute or till the urad daal turns golden color<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 12pt; mso-list: l0 level1 lfo2;"><span style="font-family: Calibri;">Add Onion, green chilies and sauté till the onion turns translucent. Add turmeric powder and stir for few seconds<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 12pt; mso-list: l0 level1 lfo2;"><span style="font-family: Calibri;">Add chopped beans, sprinkle the salt and stir well. Cover with a tight lid and keep the heat in low-medium.<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 12pt; mso-list: l0 level1 lfo2;"><span style="font-family: Calibri;">Let it cook for five-seven minutes, make sure you lift the covered lid and stir well couple of times making sure the beans do not stick on to the bottom of the pan and burn.<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 12pt; mso-list: l0 level1 lfo2;"><span style="font-family: Calibri;">Open the pan and check if the beans are cooked enough by gently pressing them, beans will turn soft as you press them</span></li>
<li class="MsoNormal" style="margin: 0in 0in 12pt; mso-list: l0 level1 lfo2;"><span style="font-family: Calibri;">If they are not cooked enough cover and cook for another three-five minutes. Open the lid, </span><span style="font-family: Calibri;">check for the salt and adjust accordingly. Switch off the stove when they are cooked enough.</span></li>
<li class="MsoNormal" style="margin: 0in 0in 12pt; mso-list: l0 level1 lfo2;"><span style="font-family: Calibri;">Add the grated coconut and stir well to combine. Add more curry leaves and keep it covered till they are ready to serve.<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 12pt; mso-list: l0 level1 lfo2;"><span style="font-family: Calibri;">Move to a serving bowl and serve warm with Rice or Roti !!<o:p></o:p></span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-ciwyiMBigxQ/UkDzV8g9z2I/AAAAAAAAQPY/vLIiPHxkK0Q/s1600/IMG_3223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ciwyiMBigxQ/UkDzV8g9z2I/AAAAAAAAQPY/vLIiPHxkK0Q/s640/IMG_3223.JPG" height="534" width="640" /></a></div>
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PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com7tag:blogger.com,1999:blog-6175379659954857418.post-71206854998107463162014-05-14T07:43:00.000-04:002014-11-14T11:03:57.202-05:00Kozhi Nirachathu Malabar Style/Stuffed Chicken Roast in Spicy Gravy Malabar Style<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfC4SOo_0mrAppkQa1QD9C7f0zAV3sppxmhAFNEvfAPXZ5ETP7VU7dAzcLQQHNleLLBtBFhJuEeTwCA_B-6NwkN0w7ydQllXoc0G4eF0SQ3K0GJNn64AsLiYSfqw-vIifiwvNWT10aBq2/s1600/IMG_5314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfC4SOo_0mrAppkQa1QD9C7f0zAV3sppxmhAFNEvfAPXZ5ETP7VU7dAzcLQQHNleLLBtBFhJuEeTwCA_B-6NwkN0w7ydQllXoc0G4eF0SQ3K0GJNn64AsLiYSfqw-vIifiwvNWT10aBq2/s1600/IMG_5314.JPG" height="426" width="640" /></a></span><br />
<br />
<span style="font-family: Calibri;">I had been planning to post the recipe of this wonderful dish from not sure how long, every single time I make this delicious Kozhi Nirachathu/Stuffed Chicken, I take pictures and save them but then compiling and editing pictures and composing this post took me for ever. Better late than never right?? </span><br />
<br />
<span style="font-family: Calibri;">Kozhi Nirachathu is one of the most popular dishes of Malabar region of Kerala (Northern Kerala). The whole chicken is first marinated in spices and then either braised or broiled(even pressure cooking works). The broiled chicken is then stuffed with some boiled eggs well coated with sauteed onions, raisins and cashews. OK.. mouthwatering isn't it? The process is not done yet.. The whole chicken is then cooked in spicy onion tomato sauce to perfection. Now without delaying further let me go ahead a post this very delicious, Malabar Special Recipe - Kozhi Nirachathu - Akka Stuffed Chicken in Spicy gravy. </span><br />
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<span style="font-family: Calibri;">Ingredients Used : -</span></div>
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<span style="font-family: Calibri;"><em><u>To Marinate:</u></em></span></div>
<div class="MsoNoSpacing" dir="ltr" style="margin: 0in 0in 0pt; text-align: left;" trbidi="on">
<ol>
<li><span style="font-family: Calibri;">One Whole Chicken ~ 2.2lbs/1 Kg (or use two small Cornish hens)</span></li>
<li><span style="font-family: Calibri;">Turmeric powder - 3/4 tsp</span></li>
<li><span style="font-family: Calibri;">Chilly powder - 1 tbsp</span></li>
<li><span style="font-family: Calibri;">Black Pepper powder - 1 tsp</span></li>
<li><span style="font-family: Calibri;">Salt - 1tsp</span></li>
<li><span style="font-family: Calibri;">Lemon/Lime juice from 1 lemon/lime</span></li>
</ol>
</div>
<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Calibri;"><u><em>For Filling:</em></u></span></div>
<div dir="ltr" style="text-align: left;" trbidi="on">
<ol>
<li><span style="font-family: Calibri;">Boiled Eggs - 2</span></li>
<li><span style="font-family: Calibri;">Raisins few (optional)</span></li>
<li><span style="font-family: Calibri;">Cashews few(optional)</span></li>
<li><span style="font-family: Calibri;">Onion sliced fine - 2</span></li>
<li><span style="font-family: Calibri;">Greens chilly chopped fine - 2 </span></li>
<li><span style="font-family: Calibri;">Freshly crushed Ginger-garlic - 1tsp</span></li>
<li><span style="font-family: Calibri;">Raisins, cashews - 1 tbsp each (optional)</span></li>
<li><span style="font-family: Calibri;">Turmeric powder - 1/2 tsp</span></li>
<li><span style="font-family: Calibri;">Black Pepper powder - 1/2 tsp(or red chili powder)</span></li>
<li><span style="font-family: Calibri;">Coriander powder - 1/2 tsp</span></li>
<li><span style="font-family: Calibri;">Garam Masala - 3/4 tsp</span></li>
<li><span style="font-family: Calibri;">Curry leaves few</span></li>
<li><span style="font-family: Calibri;">Coriander leaves chopped - 2 tbsp</span></li>
<li><span style="font-family: Calibri;">Coconut Oil/Veg Oil - 2 tbsp</span></li>
</ol>
</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;"><em><u>For Gravy:</u></em></span><o:p><span style="font-family: Calibri;"> </span></o:p></div>
<ol style="text-align: left;">
<li><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Red Onion Sliced fine – 3 (~3 Cups)<o:p></o:p></span></div>
</li>
<li><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Tomato – 2(~2 Cups)<o:p></o:p></span></div>
</li>
<li><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Ginger chopped fine - 1tbsp<o:p></o:p></span></div>
</li>
<li><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Garlic chopped fine –1 tbsp<o:p></o:p></span></div>
</li>
<li><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Green Chilly slit into halves – 3<o:p></o:p></span></div>
</li>
<li><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Curry leaves – 3 to 4 sprigs<o:p></o:p></span></div>
</li>
<li><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Turmeric powder – ½ tsp<o:p></o:p></span></div>
</li>
<li><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Chili powder – ¾ tsp (optional)<o:p></o:p></span></div>
</li>
<li><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Crushed fennel seed – ½ tsp<o:p></o:p></span></div>
</li>
<li><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Coriander powder - 1 tsp<o:p></o:p></span></div>
</li>
<li><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Garam Masala – 1tsp <o:p></o:p></span></div>
</li>
<li><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Coconut Oil/Veg Oil </span></div>
</li>
</ol>
<span style="font-family: Calibri;"><a href="http://2.bp.blogspot.com/-8WstK_TSqiI/U3GT8XZ59HI/AAAAAAAASgY/cVuZFcxELWo/s1600/IMG_5293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-8WstK_TSqiI/U3GT8XZ59HI/AAAAAAAASgY/cVuZFcxELWo/s1600/IMG_5293.JPG" height="360" width="640" /></a><o:p></o:p></span><br />
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<o:p><span style="font-family: Calibri;"> </span></o:p><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Calibri;">Preparation Method:-</span></u></b></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<ol style="text-align: left;">
<li><span style="font-family: Calibri;">First step is making the chicken ready for the preparation. Take out the chicken parts/giblets packet that comes with whole chicken from the cavity and set aside.</span></li>
<li><span style="font-family: Calibri;">Peel off the skin and make incisions on the whole chicken especially on chicken breast and legs.</span></li>
<li><span style="font-family: Calibri;">Squeeze a lemon/Lime, add a spoon off salt and apply all over the chicken. Wash the whole chicken one or two times and pat dry with paper towel.</span></li>
<li><span style="font-family: Calibri;">Make a marinade of items listed under marinate list. Marinate the whole chicken by rubbing all parts of the chicken and making sure the marinate get inside the incisions. Set aside for 1 or 2 hours.</span></li>
<li><span style="font-family: Calibri;">Now you can either braise(fry or slow cook in reduced heat) the chicken or pressure cook it according to the time availability. Pour coconut oil in a deep and wide pan big enough to hold the whole chicken. Add Curry leaves and saute. Now add the whole chicken </span></li>
<li><span style="font-family: Calibri;">Reduce the heat to medium and Cover with a lid. Let it cook for seven-nine minutes. Open the lid and turn over the chicken slowly making sure the chicken don't stick onto the pan and start breaking.</span></li>
<li><span style="font-family: Calibri;">Cover and cook again for another five-seven minutes or until chicken is well cooked inside. Take off the stove and set aside.</span></li>
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<span style="font-family: Calibri;"><em><u>Egg Masala for Stuffing:-</u></em></span><br />
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<li><span style="font-family: Calibri;">Heat up another frying pan, add coconut oil to it, add raisins and saute till it pop up, strain and set aside. Add cashews saute till golden, strain and set aside.</span></li>
<li><span style="font-family: Calibri;">Add curry leaves and saute for few secs, add onion, ginger, garlic and salt and saute till onion turns light brown. </span></li>
<li><span style="font-family: Calibri;">Add turmeric powder, chilly powder, coriander powder and saute well to blend everything. Add the garam masala and saute well to combine.</span></li>
<li><span style="font-family: Calibri;">Add the boiled egg, fried raisins, cashews and combine well to coat the boiled egg with masala. Set aside to cool completely</span></li>
<li><span style="font-family: Calibri;">Stuff this egg masala into the braised chicken cavity.</span></li>
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<span style="font-family: Calibri;"><u><em>Chicken Gravy:-</em></u></span><br />
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<li>Heat up a kadai, preferably the same one used for braising so that the gravy gets all the chicken flavor. Add more oil if required, add curry leaves, onions, ginger-garlic, green chilies and saute well till onion turns golden color.</li>
<li>Add chopped tomatoes and saute till they are fully mashed up. </li>
<li>Add turmeric powder, crushed fennel, chili powder, coriander powder, garam masala and saute well till everything is combined.</li>
<li>If the masala is very dry add some water or coconut milk to add gravy and let it come to boil</li>
<li>Now add the braised whole chicken and spread the gravy on the whole chicken. Cover and cook on medium heat for three-five minutes.</li>
<li>Open the lid and turn the whole chicken over. Stir the gravy making sure not to stick on the bottom of the pan. Cover and cook again for three-four minutes. Remove from the stove. Sprinkle some more curry leaves and keep it closed until ready to serve</li>
<li>Drizzle some lime/lemon juice just before serving. </li>
<li>Serve warm with Rice/Roti/Chappathi. Enjoy !!</li>
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PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com5tag:blogger.com,1999:blog-6175379659954857418.post-72148633403033836692014-05-06T00:42:00.000-04:002014-11-14T11:05:13.951-05:00Whole Wheat Banana Pancakes ~ Soft and Fluffy <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Calibri;">So, which is your favorite kinda pancake? And how do you make soft and fluffy? My pancakes are mostly wheat ones as I try to make a better and healthy breakfast/meal. I do a lot of fruity ones and banana pancakes are default when I see the overripe bananas sitting on counter-top crying for my </span><br />
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<a href="http://1.bp.blogspot.com/-M3aWV_SKuQQ/U2hnZmMHTlI/AAAAAAAASe4/Vi4VXufrAu4/s1600/IMG_6445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-M3aWV_SKuQQ/U2hnZmMHTlI/AAAAAAAASe4/Vi4VXufrAu4/s1600/IMG_6445.JPG" height="640" width="464" /></a><br />
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<span style="font-family: Calibri;">My friend Manju gets vegetables and fruits from a near by store. On a Saturday evening she brought me a lot of banana which was really overripe and asked me to make some something out of it. Next day I made banana pancakes for breakfast and baked some banana bread in the evening. I served the pancakes topped with butter and whipped cream. Kids loved them with whipped cream</span></div>
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<a href="http://2.bp.blogspot.com/-42wUdf4qQNQ/U2cIXxNPPzI/AAAAAAAASeg/ZN6n6I0IBEM/s1600/IMG_6491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-42wUdf4qQNQ/U2cIXxNPPzI/AAAAAAAASeg/ZN6n6I0IBEM/s1600/IMG_6491.JPG" height="640" width="480" /></a></div>
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<span style="font-family: Calibri; text-align: left;">Ingredients: -</span></div>
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<span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Whole wheat flour – 2 Cups<o:p></o:p></span></div>
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<span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Eggs – 3<o:p></o:p></span></div>
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<span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Milk – ½ Cup<o:p></o:p></span></div>
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<span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Water ~ 2 ½ Cups<o:p></o:p></span></div>
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<span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">5.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Overripe/Ripe bananas – 4<o:p></o:p></span></div>
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<span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">6.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Salt a pinch<o:p></o:p></span></div>
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<span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">7.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Sugar – 2 tbsp.<o:p></o:p></span></div>
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<span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">8.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Baking<span style="mso-spacerun: yes;"> </span>Powder – ½ tsp.(optional)<o:p></o:p></span></div>
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<span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">9.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Butter as needed(to spread and top the pancakes<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Preparation Method: <o:p></o:p></span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Add flour, salt, sugar and baking powder to a wide bowl and mix well using a wire whisk.<o:p></o:p></span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">In another bowl, beat eggs very well.<span style="mso-spacerun: yes;"> </span>Pour the beaten eggs to the flour mix and stir slowly with the whisk.<o:p></o:p></span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Add milk and gently mix. Make sure there are no lumps.<o:p></o:p></span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Grind the bananas in a mixer or Mash them very well using the whisk or fork.<o:p></o:p></span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Add the banana to the batter, combine well again. Add water if the batter is too thick, batter should be of pouring consistency. Set aside for 15-20 mins.<o:p></o:p></span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Wash a non-stick pan or griddle, wipe clean with a clean cloth/towel. Put on the stove to heat up the pan, make sure the stove is kept in medium heat. Butter the pan. <o:p></o:p></span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Mix the batter with a ladle/spoon. Pour a small ladle of batter, <b style="mso-bidi-font-weight: normal;">do not</b> spread the batter. As the pancake gets cooked, y</span><span style="font-family: Calibri; text-indent: -0.25in;">ou will see</span><span style="font-family: Calibri; text-indent: -0.25in;"> </span><span style="font-family: Calibri; text-indent: -0.25in;">the bubbles forming on top of the pancake.</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Turn the pancake upside down before the base gets darker. Let it cook for a minute or two. Take off the pan.<o:p></o:p></span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Wipe the pan with a damp cloth and repeat the process. <o:p></o:p></span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Serve the pan cakes topped with butter. Pair them with whip cream, strawberries and maple syrup. Enjoy!!!<o:p></o:p></span><br />
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<span style="font-family: Calibri;">Notes:- <o:p></o:p></span></div>
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<span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">For the best tasting pancake, make sure the base of the pancake do not turn dark, it should be of golden brown color. For this maintain the stove temperature to medium or if it electric figure out the best temperature to make sure the pancakes are slow cooked.<o:p></o:p></span></div>
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PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com10tag:blogger.com,1999:blog-6175379659954857418.post-84564706747386082082014-04-16T00:12:00.000-04:002014-11-14T11:07:17.232-05:00Ambalapuzha Paal Payasam and Happy Vishu Wishes/അമ്പലപുഴ പാൽപായസവും വിഷു ആശംസയും <div dir="ltr" style="text-align: left;" trbidi="on">
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Wishing Everyone A Very Happy Vishu !!</div>
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എല്ലാവർക്കും വിഷു ആശംസകൾ </div>
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<span style="font-family: Calibri;"><br /></span><span style="font-family: Calibri;">I agree, I had always been on and off throughout. But this phase of my life seemed the busiest ever. Family, Work and more work had kept me away from blogging for few months. I go through my fellow bloggers blog posts randomly but never get more than five minutes to sit infront of my laptop. I always feel guilty seeing my blog hybernating but did not have the time, energy and mindset to do blog post which needs a bit of compiling on write up and picture edits. I didn't want to do a random post which will not do justice to the recipe and myself. </span></div>
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<span style="font-family: Calibri;">Starting this year I have been actively involved in a Malayalee Association here in Washigton DC and is the Entertainment chair for Year 2014. We have a lot of events lined for year 2014 of which Vishu celebrtion was one of the most important one. <a href="http://www.nsgw.info/">NSGW</a> celebrated Vishu 2014 on Saturday, April 12th for which we had in store a list of cultural programs. </span><span style="font-family: Calibri;">I had been co-ordianting for all the programs, finalizing the program chart, co-ordinating with choreographers, staging the kids group, conference calls on delegating tasks etc etc whick took most of my evenings and weekends. And at the proffessional end it is crazy busy with Release deadline coming up by end Of this month. </span><br />
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<span style="font-family: Calibri;">Even though the past 3 months had been hectic, the end result was really sweet and memorable one which I will cherish in my entire lifetime. The Whole Vishu celebration was purely Vishu theme based. We didnt have any cinematic dance kind of programs, instead we had a pure cultural event where the kids and adults performed on Vishu related themes/skits and songs. At the end of cultural programs we had a proffessional Drama 'Viradam' based on M.T Vasudevan Nair's Novel 'Randamoozham' performed by a 'Akkarakazhchakal' serial fame Haridev and Sanjeev's proffessional drama team from NJ. We were all excited meeting the team and working with the group, I also participated in a folk dance as part of the drama and also our ladies dance team including me from Maryland, USA performed a semi-classical dance.</span><br />
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<span style="font-family: Calibri;">Okk, I think thats enough about the stories, now let me share with you the recipe of this Ambalapuzha paalpayasam which is very apt for making on Vishu day to be served to Lord Sree Krishna. Ambalapuzha Palpaayam is considered as the most favorite payasam of Sree Krishna in Ambalapuzha temple, Alapuzha. There is a very beautiful story tale behind the evolution of this very famous and delicious payasam. You can refer to this <a href="http://en.wikipedia.org/wiki/Ambalappuzha">link</a> to read more.</span><br />
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<span style="font-family: Calibri;">Ambalapuzha paal paayasam Recipe as follows</span><br />
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<span style="font-family: Calibri;">Ingredients:-</span><br />
<ol style="text-align: left;">
<li><span style="font-family: Calibri;">Unakkalari/Broken Matta Rice - <span style="font-family: 'Calibri','sans-serif'; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">¼</span> Cup(If they are not available you can use Basmathi Rice)</span></li>
<li><span style="font-family: Calibri;">Milk - <span style="font-family: 'Calibri','sans-serif'; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">1 ½</span> Litre</span></li>
<li><span style="font-family: Calibri;">Sugar - <span style="font-family: 'Calibri','sans-serif'; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">½ </span>Cup</span></li>
<li><span style="font-family: Calibri;">Raisins few </span></li>
<li><span style="font-family: Calibri;">Cashews few </span></li>
<li><span style="font-family: Calibri;">Ghee - 1 tsp</span></li>
<li><span style="font-family: Calibri;">Cardamom pods -6</span></li>
<li><span style="font-family: Calibri;">Sugar - ½tsp</span></li>
</ol>
<span style="font-family: Calibri;">Preparation Method:-</span><br />
<ul>
<li><span style="font-family: Calibri;">Pour milk into a pressure cooker, add sugar and stir well. Bring the milk to boiling point.</span></li>
<li><span style="font-family: Calibri;">Rinse the rice one or two times and add to the milk. Stir well again till the bottom making sure rice is not sticking to the bottom.</span></li>
<li><span style="font-family: Calibri;">Cover with the lid, put on the whistle. Reduce the heat to the lowest and let it cook for 20-25 minutes.</span></li>
<li><span style="font-family: Calibri;">Put off the flame. Let it cool down completely to open the lid.</span></li>
<li><span style="font-family: Calibri;">Heat up a small Wok/pan, add ghee, saute cashews and saute till golden brown. Remove and add to the payasam. Add raisins to the same ghee and saute till it pop. Add tot he payasam.</span></li>
<li><span style="font-family: Calibri;">Crush/grind the cardamom with <span style="font-family: 'Calibri','sans-serif'; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">½ </span>tsp of sugar and add to the payasam. Stir well and serve warm. Enjoy!!</span></li>
</ul>
<span style="font-family: Calibri;">Note: The smallest jar of the Indian Mixer is very handy to grind the cardamom pods and sugar to get the cardamom powdery, it smells awesome and blend well with the payasam without any tiny lumps.</span><br />
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<a href="http://2.bp.blogspot.com/-aviGGXHyRjY/U1C_VDbS7rI/AAAAAAAARMs/PjzVb_LZFpw/s1600/IMG_6297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-aviGGXHyRjY/U1C_VDbS7rI/AAAAAAAARMs/PjzVb_LZFpw/s1600/IMG_6297.JPG" height="640" width="362" /></a></div>
PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com11tag:blogger.com,1999:blog-6175379659954857418.post-1014565007034244362014-01-09T21:14:00.003-05:002014-01-13T15:02:05.225-05:00Kerala Fish Molee / Kerala Meen Molee (Meen Moilee) <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-CxG6UWqgXUo/Us9SxqsY--I/AAAAAAAAQXE/mxC2T5AMmXg/s1600/IMG_5011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="592" src="http://2.bp.blogspot.com/-CxG6UWqgXUo/Us9SxqsY--I/AAAAAAAAQXE/mxC2T5AMmXg/s1600/IMG_5011.JPG" width="640" /></a></div>
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<strong><u><em>Ingredients Used:-</em></u></strong><br />
<ol style="text-align: left;">
<li>Fish - 1lbs(I used Tilapia Fillet)</li>
<li>Salt - 1 tsp + 1 tsp + more as required </li>
<li>Turmeric powder - 3/4 tsp + 1/4 tsp</li>
<li>Chilly powder - 1/2 tsp (optional)</li>
<li>Onion - 3 Med size very thinly sliced</li>
<li>Tomatoes - 3 thinly sliced in round shapes</li>
<li>Green Chilly - 8 to 10 count slit into halves</li>
<li>Finely chopped fresh Ginger - 2 tbsp</li>
<li>Curry leaves - 2 sprigs</li>
<li>Coconut Oil/Oil - 2 tbsp</li>
<li>Mustard Seeds - 1tsp</li>
<li>Thin Coconut milk - 2 Cup</li>
<li>Medium thick Coconut Milk - 1 Cup</li>
<li>Thick Coconut Milk - 1 Cup</li>
</ol>
<div>
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<div>
<a href="http://1.bp.blogspot.com/-hl4yBXYGRHQ/Us9Uu8cWQNI/AAAAAAAAQXQ/zc6rEK17oO4/s1600/IMG_4989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="396" src="http://1.bp.blogspot.com/-hl4yBXYGRHQ/Us9Uu8cWQNI/AAAAAAAAQXQ/zc6rEK17oO4/s1600/IMG_4989.JPG" width="640" /></a></div>
<strong><u><em><br /></em></u></strong><strong><u><em>Preparation Method:-</em></u></strong><br />
<ul>
<li>Cut the fish into medium bite size pieces. Wash them clean and pat dry.</li>
<li>Marinate the fish with salt, turmeric powder and chilly powder for at-least 30 minutes</li>
<li>Heat up an earthen ware/Clay pot/Manchatti and add coconut oil. Add mustard seeds and let it splutter.</li>
<li>Add few curry leaves, chopped ginger, onion and saute well till translucent. </li>
<li>Add turmeric powder and a tsp of salt, stir well to mix. Add the thin coconut extract(moonnam paal) and let it boil.</li>
<li>Add the marinated fish pieces and stir gently with a spatula. Keep in medium heat and bring to boiling point. </li>
<li>Add the Medium thick coconut milk and give a quick and gentle stir. Top the gravy with tomato rings and green chilies.</li>
</ul>
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<a href="http://2.bp.blogspot.com/-vWQPtY0yXeU/Us9WZirJ0mI/AAAAAAAAQXk/kAgv4cDBUwQ/s1600/IMG_4979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="http://2.bp.blogspot.com/-vWQPtY0yXeU/Us9WZirJ0mI/AAAAAAAAQXk/kAgv4cDBUwQ/s1600/IMG_4979.JPG" width="640" /></a></div>
<div>
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<ul>
<li>Cover with a lid and let it cook. Let the gravy boil for three-five mins till the tomatoes become soft</li>
<li>Now pour the thick milk and stir gently so that gravy mix up evenly. </li>
<li>When the curry starts to boil from the edges of the pan, put off the stove. Add more curry leaves and keep it covered until ready to Serve.</li>
<li>Serve with boiled rice/Appam/Dosa/Fried Rice or anything of your choice</li>
</ul>
<div>
<a href="http://2.bp.blogspot.com/-I6vWshKrUNg/Us9WMbeJTnI/AAAAAAAAQXc/TziQK8zHfhA/s1600/IMG_5008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="http://2.bp.blogspot.com/-I6vWshKrUNg/Us9WMbeJTnI/AAAAAAAAQXc/TziQK8zHfhA/s1600/IMG_5008.JPG" width="510" /></a></div>
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Cooks Note:-<br />
<ol style="text-align: left;">
<li>This Curry tastes better kept for couple of hours before serving.</li>
<li>You can shallow fry the fish pieces in coconut oil before adding to the curry which will not let the fish to break. This will add more taste as well.</li>
</ol>
</div>
PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com6tag:blogger.com,1999:blog-6175379659954857418.post-84377203823438194992013-12-31T15:16:00.002-05:002013-12-31T15:18:03.279-05:00Happy New Year 2014<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Calibri;"><span style="font-size: small;">Dear All,</span></span></div>
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<span style="font-family: Calibri;"><span style="font-size: small;">Wishing my friends, family and all the wonderful blog readers A Very Happy New Year 2014 !!</span></span></div>
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<span style="font-size: small;"><span style="font-family: Calibri;">May this Year bring peace and joy in your life and take you towards Excellence </span><span style="font-family: Wingdings;">J</span><span style="font-family: Calibri;"> </span></span></div>
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<span style="font-family: 'Bookman Old Style', 'serif';"><span style="font-size: small;"><a href="http://4.bp.blogspot.com/-iujHG3aOeFM/UsMjcv2XrHI/AAAAAAAAQWg/Wi6pAvR99_s/s1600/New+year+wishes.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gua="true" height="384" src="http://4.bp.blogspot.com/-iujHG3aOeFM/UsMjcv2XrHI/AAAAAAAAQWg/Wi6pAvR99_s/s640/New+year+wishes.png" width="640" /></a></span></span></div>
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<span style="font-family: 'Bookman Old Style', 'serif';"><span style="font-size: small;">Kind Regards </span></span></div>
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<span style="font-family: 'Bookman Old Style', 'serif';">Cook-Ezee Team</span></div>
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PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com4tag:blogger.com,1999:blog-6175379659954857418.post-57300309820240273942013-11-25T18:22:00.002-05:002014-11-14T11:08:10.615-05:00Peechinga Chemmeen Curry/ Ridge Gourd Shrimp Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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I make various combination of Peechinga or Ridge Gourd either Vegan and Non-Veg. Shrimp-Ridge Gourd curry is one of our most favorite combination with this Veggie. If you get to buy some tender ridge gourd try making it with Shrimp, I bet it is a wonderful combo. I make the dry version of this combo as well, but curried shrimp and ridge gourd tastes equally great!! So here you go for the Recipe </div>
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<a href="http://3.bp.blogspot.com/-hQDCwz9yD60/Uo685KyaX0I/AAAAAAAAQUM/8s2ayUUuibQ/s1600/IMG_4674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-hQDCwz9yD60/Uo685KyaX0I/AAAAAAAAQUM/8s2ayUUuibQ/s640/IMG_4674.JPG" height="542" width="640" /></a></div>
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<strong><u><em>Ingredients Used:-</em></u></strong><br />
<ol>
<li>Peechinga/Ridge Gourd - 2 Medium(Tender one's)</li>
<li>Shrimp - 1lb</li>
<li>Turmeric Powder - <span style="font-family: 'Calibri','sans-serif'; font-size: 16pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">½</span> tsp</li>
<li>Chilly Powder - 1 tbsp</li>
<li>Salt - 1 tsp(add more if required)</li>
<li>Slit Green Chilies - 5 </li>
<li>Ginger chopped fine - 1 tbsp</li>
<li>Curry Leaves a sprig</li>
<li>Water - <span style="font-family: 'Calibri','sans-serif'; font-size: 16pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">½</span> Cup</li>
</ol>
<strong><u><em>To Grind:-</em></u></strong><br />
<ol>
<li>Grated Coconut - <span style="font-family: 'Calibri','sans-serif'; font-size: 16pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">½ </span>Cup</li>
<li>Cumin Seeds/Jeera - 1 tsp</li>
<li>Dry Red chilies - 2</li>
<li>Turmeric Powder - <span style="font-family: 'Calibri','sans-serif'; font-size: 16pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">½</span> tsp</li>
</ol>
<strong><u><em>To Season/For Tempering:-</em></u></strong><br />
<ol>
<li>Coconut Oil/Oil - 1 tbsp</li>
<li>Mustard Seeds - 1 tsp</li>
<li>Curry leaves a sprig</li>
<li>Shallots chopped fine - 2(or <span style="font-family: 'Calibri','sans-serif'; font-size: 16pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">½ </span>onion chopped fine) </li>
<li>Dry Red Chilies - 3</li>
</ol>
<a href="http://2.bp.blogspot.com/-sz4hNtM4Q00/Uo7EOrfP1QI/AAAAAAAAQUs/Sje9I2i_QLk/s1600/IMG_4679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-sz4hNtM4Q00/Uo7EOrfP1QI/AAAAAAAAQUs/Sje9I2i_QLk/s640/IMG_4679.JPG" height="516" width="640" /></a><br />
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<strong><em><u>How I made It:-</u></em></strong><br />
<ul>
<li>Peel off the hard edges of the Ridge gourd with a peeler. Cut it into half and scrape off the inner seed section(If the veggie is very tender there will not be hard seeds, you do not need to remove the middle part in that case) </li>
<li>Cut it into small pieces and set aside.</li>
<li>Peel and <span style="background: yellow; font-family: 'Calibri','sans-serif'; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">deveine</span> the shrimp, wash and clean twice. Marinate with turmeric powder, Chilly powder and Salt and keep aside for 30 minutes</li>
<li>Meanwhile grind together 'To Grind' ingredients and reserve.</li>
<li>In an earthen ware/manchatty, add the marinated shrimp, chopped ridge gourd, green chilies, ginger and water. Cover and cook for ten minutes or till the ridge gourd and shrimp is cooked and soft.</li>
<li>Add the ground coconut paste and add it to the cooked shrimp and veggie and bring to boil.</li>
<li>Simmer the heat to medium and let it boil for another three-five minutes. Take off the stove and add few curry leaves.</li>
<li>Heat up a small pan, add coconut oil, add mustard seeds and let it splutter. Add dry red chilies, curry leaves, chopped shallots/onion. Saute till shallots/onion turn light brown.</li>
<li>Pour over the curry and keep it covered till ready to serve.</li>
</ul>
<a href="http://2.bp.blogspot.com/-_BV2SYwF8aY/Uo7Cw2eG8eI/AAAAAAAAQUc/WADWNwZLH6c/s1600/111120131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_BV2SYwF8aY/Uo7Cw2eG8eI/AAAAAAAAQUc/WADWNwZLH6c/s640/111120131.jpg" height="440" width="640" /></a><br />
<ul>
<li>Curry tastes better after couple of hours of making. Serve it with boiled Rice/Roti.</li>
</ul>
<a href="http://3.bp.blogspot.com/-psP3ax8to6o/Uo7DeoUE4BI/AAAAAAAAQUk/HR54FVr4V9I/s1600/IMG_4713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-psP3ax8to6o/Uo7DeoUE4BI/AAAAAAAAQUk/HR54FVr4V9I/s640/IMG_4713.JPG" height="426" width="640" /></a><br />
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PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com13tag:blogger.com,1999:blog-6175379659954857418.post-76373150603377091132013-10-17T09:41:00.004-04:002013-10-17T09:41:38.396-04:00Carrot Beetroot Mezhukkupuratti - Carrot Beetroot Stir Fry<div dir="ltr" style="text-align: left;" trbidi="on">
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Carrot Beetroot Stir Fry(Mezhukkupuratti) is one of my favorite stir fry from school days. I could finish off a bowl of rice just like that with this stir fry and some curd/yogurt. I love the color of carrot beetroot stir fry when combines with yogurt, transformation from deep red to pretty pink and they taste marvelous!!!! I would always suggest to use fresh beetroots as they are soft and tender. They are very easy to slice and dice and cooks up quick unlike aged ones which are hard to cut, takes longer to cook. So make this easy breezy stir fry for your lunch/dinner to serve with Rice/Roti!!!!<br />
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<span id="goog_1873677239"></span><span id="goog_1873677240"></span><br />
<strong><u><em>Ingredients Used:-</em></u></strong><br />
<ol>
<li>Beetroot - 3 (~ 2 Cups When chopped into strips)</li>
<li>Carrot - 2(~1<span style="background-color: #fefdfa; color: #333333; font-family: Calibri, sans-serif; font-size: 15px; line-height: 17px;">½ </span>Cups when chopped into strips)</li>
<li>Onion finely sliced - 1</li>
<li>Green Chilies - 4 slit into halves</li>
<li>Turmeric powder - <span style="background-color: #fefdfa; color: #333333; font-family: Calibri, sans-serif; font-size: 15px; line-height: 17px;">½ </span>tsp</li>
<li>Salt - <span style="background-color: #fefdfa; color: #333333; font-family: Calibri, sans-serif; font-size: 15px; line-height: 17px;">½ </span>tsp</li>
<li>Curry Leaves few</li>
<li>Coconut Oil/Oil - 1 tbsp + <span style="background-color: #fefdfa; color: #333333; font-family: Calibri;">½</span>tsp</li>
</ol>
<div>
<strong><u><em>How I Made It:-</em></u></strong></div>
<div>
<div>
<ul>
<li>Heat a Kadai, pour coconut Oil/Coconut Oil. Add onions and green chilies and saute till onion turns translucent. </li>
<li>Add few curry leaves and saute for few seconds. Add salt, turmeric powder and stir to mix and combine.</li>
<li>Add the chopped carrot and beetroot and stir well to combine. Cover with the lid and let it cook in low-medium flame for five-seven minutes stirring one or two times in between.</li>
<li>Open the lid and check if beetroot is cooked enough, if not cover and cook for another three-five minutes.</li>
<li>If there is more moisture set the heat on high and stir for a minute or two.</li>
<li>Turn off the heat and drizzle <span style="background-color: #fefdfa; color: #333333; font-family: Calibri;">½ </span>tsp of coconut oil(only if using coocnut oil, dont add oil if you are using normal oil) and few curry leaves and keep it covered until ready to serve.</li>
<li>Give a gently stir before serving to blend in the flavor of coconut oil and curry leaves. Move to a serving dish and serve warm with Rice/Roti</li>
</ul>
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PrathibhaSreejithhttp://www.blogger.com/profile/10824483466550157819noreply@blogger.com19