tag:blogger.com,1999:blog-76507593137102372422024-03-09T18:46:32.365-08:00Desi MejwaniDesi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.comBlogger187125tag:blogger.com,1999:blog-7650759313710237242.post-32420869465673964692015-11-18T10:29:00.001-08:002015-11-18T10:29:04.657-08:00GREEN CAPSICUM CHUTNEY<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Tongue tickling spicy Capsicum chutney
is totally different than the regular chutney varieties like <a href="http://desimejwani.blogspot.com/2012/01/south-indian-style-coconut-chutney.html" target="_blank">Coconut Chutney</a>,
<a href="http://desimejwani.blogspot.com/2012/02/south-indian-onion-tomato-chutney.html" target="_blank">Onion Tomato Chutney</a>, <a href="http://desimejwani.blogspot.com/2012/12/ingredients-peanuts-14-cup-roasted.html" target="_blank">Peanut onion Red Chutney</a>. To check other interesting chutney varieties <a href="http://desimejwani.blogspot.com/search/label/Chutneys" target="_blank">click here</a>. This spicy chutney that can be served as side
dish to Dosa, Idli and it goes very well with steam rice. <span style="background: white;">It is very quick to prepare compromising taste. Simple yet yummy taste most satisfying
comfort chutney that you can mix with steam rice and it tastes divine in lunch box. </span></span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;"> </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">It could ease your busy morning routine.</span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;"> </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Recently I served this chutney with Idly in small get together party at home in Diwali Festival time, and it was instant hit by all our friends and they started asking for recipe. So, I thought to share it in my space. I bet this chutney will undeniably instant hit in your family too. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNi8x1J4ZQKQvnUcDgLN8Dmyjvnx7joHlSdn0UNHYSvMs-CNMdBi0EtArkkDj7O1_a_HHfDxG3nftuenCVKerdopDgrVApx2Vr0HUca-VE2YHqA4tRaHX1EFRh1TCLbkYDSVlJN69dUhC/s1600/CapsicumChutney02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="Capsicum Chutney recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNi8x1J4ZQKQvnUcDgLN8Dmyjvnx7joHlSdn0UNHYSvMs-CNMdBi0EtArkkDj7O1_a_HHfDxG3nftuenCVKerdopDgrVApx2Vr0HUca-VE2YHqA4tRaHX1EFRh1TCLbkYDSVlJN69dUhC/s1600/CapsicumChutney02.jpg" title="Capsicum Chutney recipe " /></span></a></div>
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<span style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients</b></span><span style="font-family: 'Trebuchet MS', sans-serif;">:</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Green Capsicum (Medium)– 1 no.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tamarind/ Imli/Puli – 1 inch piece<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Hing / Asafoetida – a pinch<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt to taste<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Masala items:</b></span><b><o:p></o:p></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Urud Dal/White Lentil – 3 tsp<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Channa Dal / Split Bengal Gram – 2 tsp<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Roasted Ground Nut – 1 tbsp<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Dhaniya/Coriander Seeds – 2 tsp<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Red Chili whole – 2 nos.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #3d85c6;">Seasoning</span></b>: <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mustard Seeds - 1 tsp<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Urud Dal/White lentil – 1 tsp<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Curry Leaves – Few<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Red chili – 1 no.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Method</b></span>:<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;">1 <span style="color: #3d85c6;"><b>Step 01)</b></span> Clean and
chop the capsicum and shell out the inner part and cut them into small pieces.
Heat a pan with 3 tsp of oil and add the seasoning items let it splutter and
transfer them into a plate. In same pan in low flame add above Masala items ingredients<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhln9UTLIqcXFWU9X0Go8YYz1-RPabwxNBykV7j0L8Fqkg90xNBYQl_Z3j7DzU7qudg012HeJnPfp0fROURkYUZOKV2JHFlcf3kZTILGzTfnjvOvDxsI331yMmp_J5vm-5nPet2mSelGrkH/s1600/CapsicumChutneyiIngreStep01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Capsicum Chutney recipe step 01" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhln9UTLIqcXFWU9X0Go8YYz1-RPabwxNBykV7j0L8Fqkg90xNBYQl_Z3j7DzU7qudg012HeJnPfp0fROURkYUZOKV2JHFlcf3kZTILGzTfnjvOvDxsI331yMmp_J5vm-5nPet2mSelGrkH/s1600/CapsicumChutneyiIngreStep01.jpg" title="Capsicum Chutney recipe step 01" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -0.25in;"> </span><span style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif; text-indent: -0.25in;"><b> Step 02)</b></span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;"><span style="font-family: Trebuchet MS, sans-serif;">Nicely roast
all the Masala items till it turns to golden color and transfer it mixer jar
and allow them to cool. In same pan add 2 tsp of oil and fry the capsicum,
tamarind, hing/asafoetida, salt and saute till the capsicum shrinks. Switch off
the flame and allow them to cool</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTubSyWG0HXcsC7fjWZ4t1RYzyqBydqJbDPnYQ3ADTnVorybrF6X7YPhj-3S5ocGcvN2TIQQCjGDQj1uTWRDMH9rB4QRWFtwQCO66-0FyBHy_pl8tbkP58akCQFlS7vWl39Fdj9gwuyOND/s1600/CapsicumChutneyiIngreStep02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Capsicum Chutney recipe step 02" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTubSyWG0HXcsC7fjWZ4t1RYzyqBydqJbDPnYQ3ADTnVorybrF6X7YPhj-3S5ocGcvN2TIQQCjGDQj1uTWRDMH9rB4QRWFtwQCO66-0FyBHy_pl8tbkP58akCQFlS7vWl39Fdj9gwuyOND/s1600/CapsicumChutneyiIngreStep02.jpg" title="Capsicum Chutney recipe step 02" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -0.25in;"> </span><span style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif; text-indent: -0.25in;"><b>Step 03) </b></span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -0.25in;">Add the fried
capsicum in to mixer jar and then grind it as paste adding little water and
adjust the salt if any.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH93kiMlpDHgBp1kG0k4txFrG9-O_uurzs6d7tLIuOiRwCp2gToBf5HQTitPhT8ja41CUr7RScXjw0VR6gBXLM0aC2qqcEE4GleSJGMrkvPhWRNMwKyYoxzvNd6g_b8J-hbIObKJTfdqms/s1600/CapsicumChutneyiIngreStep03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Capsicum Chutney recipe step 03" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH93kiMlpDHgBp1kG0k4txFrG9-O_uurzs6d7tLIuOiRwCp2gToBf5HQTitPhT8ja41CUr7RScXjw0VR6gBXLM0aC2qqcEE4GleSJGMrkvPhWRNMwKyYoxzvNd6g_b8J-hbIObKJTfdqms/s1600/CapsicumChutneyiIngreStep03.jpg" title="Capsicum Chutney recipe step 03" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Serving</b></span>: This chutney goes very
well with Idli, dosa and other south Indian breakfast recipes. And most
importantly it taste divine with steam rice.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDf6DTp7xT_0ECi3AMULRqVaie-LRNR3uBdDIJWeJtV3fyzPDY4M2si85JttU5AFPNRtcf0Ic7MCSo0o7QBocgdjCU18E_JdjU5dWno8-LD4CkHNl4jG2Sg3sokAgZVOCwIqOAiK5rFuyO/s1600/CapsicumChutney03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Capsicum Chutney recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDf6DTp7xT_0ECi3AMULRqVaie-LRNR3uBdDIJWeJtV3fyzPDY4M2si85JttU5AFPNRtcf0Ic7MCSo0o7QBocgdjCU18E_JdjU5dWno8-LD4CkHNl4jG2Sg3sokAgZVOCwIqOAiK5rFuyO/s1600/CapsicumChutney03.jpg" title="Capsicum Chutney recipe" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Note</b></span>: <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">You can tweak this chutney into
lots of variations as per your taste buds. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Below are some variations:<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>01)</b></span> To increase the volume of the
chutney, you can add onion and tomato and fry them before adding capsicum. If you are adding tomato then reduce the tamarind quantity. Tomato itself gives tangyness to the chutney.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>02)</b></span> Adding garlic makes it more flavorful. Use it as per your family preference and taste buds<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>03)</b></span> You can also add coconut to
enhance more richness to the chutney. But, the shelf time is less<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>04)</b></span>The above chutney procedure gives
nice shelf time. Without any fear you
can pack this chutney rice for lunch box.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>05)</b></span> You can also replace green
capsicum with red or yellow. Or even combination of all 3 vegetable.</span></div>
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<p><a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="vertical-align:middle;border:0"/></a> <a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Desi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.com4tag:blogger.com,1999:blog-7650759313710237242.post-65814189905310506262015-11-08T08:26:00.000-08:002015-11-08T08:26:23.269-08:00Fried Banana with Sesame Seeds and Grated Coconut<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">How about enjoying something completely different varieties
of sweet dish other than regular<b> Diwali sweets</b>.
It is completely healthy, stomach filling sweet dish that can simply liven up
your taste buds. Today I am delighted to share Fried Banana recipe in Plantain. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Making Fried banana takes only three steps 1) make batter to dip 2) simply peel
and slice the banana into horizontal pieces 3) dip and deep fry. Let them cool
for several minutes before serving, it will turn extremely crispy you can literally
hear the sound of it. I bet it will be favorite snack for your family members of
all ages and perfect party food.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #3d85c6;"><b>Ingredients:</b></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Plantain |Banana – 1no.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Oil for frying</span></div>
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<span style="color: #3d85c6; font-family: Trebuchet MS, sans-serif;"><b>For Batter </b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Rice Flour – ½ cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sugar – ¼ cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Baking Powder – ½ tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt – 1 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Grated Coconut – 3 tbsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Toasted Sesame seeds – 2tbsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/3 cup water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><u><span style="color: #3d85c6;">Method</span></u></b>:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Step 01)</b></span> Take mixing bowl, add rice flour, sugar, salt, baking
powder, grated coconut, toasted sesame seeds mix well with spoon and add water
and stir until nicely combined batter. Consistency should be medium not too much
watery or solid.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikY3r8zoFwTydXdNAuUd2Da9I5gFfdcBbKYxlb_Huc2_gHz8-8mEPl_e4GZgpvY0Vqut-__EsNaBjwBGY_sRROuEbVZKteU9P66-sbDV1LvNIix12HjF9jstGLhRRDueClLuUea5Z_tqjw/s1600/BananaFryAiIngreStep01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikY3r8zoFwTydXdNAuUd2Da9I5gFfdcBbKYxlb_Huc2_gHz8-8mEPl_e4GZgpvY0Vqut-__EsNaBjwBGY_sRROuEbVZKteU9P66-sbDV1LvNIix12HjF9jstGLhRRDueClLuUea5Z_tqjw/s1600/BananaFryAiIngreStep01.jpg" /></a></div>
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<b style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;">Step 02) </b><span style="font-family: Trebuchet MS, sans-serif;">Chop the top and bottom portion of banana. Peel and slice
into 4 pieces and cut them horizontally into 3 pieces</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieV-HOhpClmUc5IBWC_5BUjbF-SlaFxk531oNDGAf9nS3z5VMi53iuXbBIANvW5jrC5lSaFK_0wdS9Gzzuj-fwVzJ6yjtunClUFVhNLknfMO867filq5AxC-dYKZVCITGWqNzgf51Li0O3/s1600/BananaFryAiIngreStep02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieV-HOhpClmUc5IBWC_5BUjbF-SlaFxk531oNDGAf9nS3z5VMi53iuXbBIANvW5jrC5lSaFK_0wdS9Gzzuj-fwVzJ6yjtunClUFVhNLknfMO867filq5AxC-dYKZVCITGWqNzgf51Li0O3/s1600/BananaFryAiIngreStep02.jpg" /></a></div>
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<b style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;">Step 03) </b><span style="font-family: Trebuchet MS, sans-serif;">Heat a pan with oil. Dip the banana pieces into the batter
and fry for about 4 minutes or until they turn to golden color. Transfer fried
banana to paper towel to drain the excess oil.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCibb0KYTNC2RcHZAl_X_W8LfrTJfWZsEVWjz-oQ2ryjz-_C2z1a-XAI8ufGGaIPYJP-6jEYlrpKLyaZWmLiWsfmDV4z3lWdo9mpi9Pc5Sfv_HDM5lv9ab2AfzeXULAVkFswC4_ZBMAoa5/s1600/BananaFryAiIngreStep03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCibb0KYTNC2RcHZAl_X_W8LfrTJfWZsEVWjz-oQ2ryjz-_C2z1a-XAI8ufGGaIPYJP-6jEYlrpKLyaZWmLiWsfmDV4z3lWdo9mpi9Pc5Sfv_HDM5lv9ab2AfzeXULAVkFswC4_ZBMAoa5/s1600/BananaFryAiIngreStep03.jpg" /></a></div>
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<span style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"><b>Serving Tip:</b></span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Let the fried banana cool for several minutes before serving,
this enhances more crispiness.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></div>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3Ic2ixmYPpUHr0fyHzn1VO53ImYUO4lYDdg1jQb1OLli0U0RP_KDolu0FOMKOOzsOtn0LSTbnc_ieSCY0GlEtnJsXHXjyvFC0v_diR6R8b7MNycfaIOiY_ZjdT_cYVPddvua_genqBPX/s1600/BananaFryRecipe03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3Ic2ixmYPpUHr0fyHzn1VO53ImYUO4lYDdg1jQb1OLli0U0RP_KDolu0FOMKOOzsOtn0LSTbnc_ieSCY0GlEtnJsXHXjyvFC0v_diR6R8b7MNycfaIOiY_ZjdT_cYVPddvua_genqBPX/s1600/BananaFryRecipe03.jpg" /></a></span></div>
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<p><a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="vertical-align:middle;border:0"/></a> <a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Desi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.com6tag:blogger.com,1999:blog-7650759313710237242.post-53536359682603906732015-11-05T12:58:00.001-08:002015-11-06T08:52:35.842-08:00Badusha | Balushahi - Diwali Sweet Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;">In southern part of India call as <b>Badusha</b> and northern part
call as <span style="background: white; line-height: 115%;"><b>Balushahi</b></span> - This sweet dish is so soft and
flaky in texture and melts in your mouth. Its must have sweet dish during
<b>festival like Diwali</b>. This recipe requires simple ingredients which are always
available in our kitchen and you can able to prepare this dish very easily. Small balls are
prepared from all purpose flour which are deep fried and dipped in sugar syrup
to give it a sweet flavor.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsM9d-5L40We3uDg8thACOKKYEOrXDDYbjAhcCDLoB7e50RVmHy855r9kCaGNniPobQV248C8P72TD1wHFVzHJilmZAlA3ElZnGApU_WizTTHdcr71Lv0Pavm8NgA0LppVkJoHLD-W1iNr/s1600/BadushaRecipe04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img alt="Badusha | Balushahi Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsM9d-5L40We3uDg8thACOKKYEOrXDDYbjAhcCDLoB7e50RVmHy855r9kCaGNniPobQV248C8P72TD1wHFVzHJilmZAlA3ElZnGApU_WizTTHdcr71Lv0Pavm8NgA0LppVkJoHLD-W1iNr/s1600/BadushaRecipe04.jpg" title="Badusha | Balushahi Recipe" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">This Badusha always reminds my childhood days. Usually in
our city, light cuts off at 6 to 8 pm every 3 days and my father brings this
sweet dish for us. We enjoyed the light cuts because of this sweet dish. Is it
funny! Those were care free days and guilt freely we were gulping this wonderful sweet!
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<span style="color: #3d85c6; font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b></span></div>
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<span style="color: #3d85c6; font-family: "trebuchet ms" , sans-serif;"><b>For Dough</b>:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">All Purpose Flour / Maida – ½ cup</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Baking Powder – ¼ tsp</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Baking Soda – a Pinch </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Butter – 2 tbsp</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Yogurt/Curd – 2 tbsp</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Salt - a pinch (optional)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Oil for deep frying</span></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #3d85c6;">Sugar Syrup:</span><o:p></o:p></span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Sugar – ½ cup</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Water – ¼ cup</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Lemon Juice – 2 tsp</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: #3d85c6;">Garnishing</span>:</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Chopped Almonds - 5 to 6nos</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Chopped Pistachios – 6 to 7 nos.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #3d85c6;"><b>Method</b></span>:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #3d85c6;"><b>Step 01)</b></span> Take a bowl add all purpose flour, baking soda and baking
powder sieve together to mix it well. Add butter and crumble it.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2fAaaFrNG_9u6n-VvHjZ9L6Dac-Z8Vjew5p5Xb9s52RfuqyK7eNtymco6FEIWMo9KQOBqLUXWGKFrCq7TOpSXTItjnnAlTe_Brs4Es2W8AFbBlaEL_ywk2sJBWyAO4NS0L7WgEkrvapFD/s1600/BadushaRecipeStep01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Badusha | Balushahi Recipe Step 01" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2fAaaFrNG_9u6n-VvHjZ9L6Dac-Z8Vjew5p5Xb9s52RfuqyK7eNtymco6FEIWMo9KQOBqLUXWGKFrCq7TOpSXTItjnnAlTe_Brs4Es2W8AFbBlaEL_ywk2sJBWyAO4NS0L7WgEkrvapFD/s1600/BadushaRecipeStep01.jpg" title="Badusha | Balushahi Recipe Step 01" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #3d85c6;"><b>Step 02)</b></span> Add curd and mix it lightly. </span><b style="font-family: 'Trebuchet MS', sans-serif;">Do not</b><span style="font-family: "trebuchet ms" , sans-serif;"> knead like a dough at this step (because at this step we
don’t want to make gluten to form) Dough should look like flaky see the picture
below. Cover the dough with lid and let the dough rest for 10 to
15 minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WSFHOekh_RL0c8LtQ4m20x7-H2lePN9l__67dnOAYIwc76n4eY1-jsVho-YFu-jG2vKsfeUmbtXiTQF5PDMuRFf2RMr4M3NP7EwL5zHPkafCMagUxMgqQ3NhrDGPfMO0L8KGRl8s2Waz/s1600/BadushaRecipeStep02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Badusha | Balushahi Recipe Step 02" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WSFHOekh_RL0c8LtQ4m20x7-H2lePN9l__67dnOAYIwc76n4eY1-jsVho-YFu-jG2vKsfeUmbtXiTQF5PDMuRFf2RMr4M3NP7EwL5zHPkafCMagUxMgqQ3NhrDGPfMO0L8KGRl8s2Waz/s1600/BadushaRecipeStep02.jpg" title="Badusha | Balushahi Recipe Step 02" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #3d85c6;"><b>Step 03)</b></span> In low flame heat a pan add sugar little bit of water cook
it till you get one string consistency syrup. Add little bit of lemon juice.
Lemon juice helps the sugar syrup to avoid crystallization. Switch off the
flame</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgtrqnPxn0GJ1lvcza2Tg80dxBWbYRGOUT243mRVaz91ZTAOF6LEq70zO10t9l90Ylej56vEIchMHsJ-DMeZAc3qgwLe6z93WDBUIx8FbSPl3jtgrGSeB2gPs5TH20crBsUJgKXv0wzgO/s1600/BadushaRecipeStep03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Badusha | Balushahi Recipe Step 03" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgtrqnPxn0GJ1lvcza2Tg80dxBWbYRGOUT243mRVaz91ZTAOF6LEq70zO10t9l90Ylej56vEIchMHsJ-DMeZAc3qgwLe6z93WDBUIx8FbSPl3jtgrGSeB2gPs5TH20crBsUJgKXv0wzgO/s1600/BadushaRecipeStep03.jpg" title="Badusha | Balushahi Recipe Step 03" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #3d85c6;"><b>Step 04)</b></span> Take the flaky dough and knead it once again as smooth dough
(Do not mix it </span><span style="font-family: "trebuchet ms" , sans-serif;">too</span><span style="font-family: "trebuchet ms" , sans-serif;"> much, just all the dry flour is to be evenly mixed. </span><span style="font-family: "trebuchet ms" , sans-serif;">Take the dough in to small size give a shape like ball
and flat little bit and in the center make a dent from your thump ( ball should
have rough edges when you fry and put it in sugar syrup, the syrup will go into
all the small holes) So make sure balls should not have smooth edges</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYoDczvcFx8sxNvwJl9UFK88w2iw1W2KCZrZIgBwEMJm9Hd73rJQbXYKhoNNg3iX3d1vBi-X_UVJFPZwGqHWom4z48lzHkRto-Wpp-N_U9Qoz8SJU_NNq5RXfAmvQhXqnppHqY_T8D_c_4/s1600/BadushaRecipeStep04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Badusha | Balushahi Recipe Step 04" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYoDczvcFx8sxNvwJl9UFK88w2iw1W2KCZrZIgBwEMJm9Hd73rJQbXYKhoNNg3iX3d1vBi-X_UVJFPZwGqHWom4z48lzHkRto-Wpp-N_U9Qoz8SJU_NNq5RXfAmvQhXqnppHqY_T8D_c_4/s1600/BadushaRecipeStep04.jpg" title="Badusha | Balushahi Recipe Step 04" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #3d85c6;"><b>Step 05)</b></span> Heat oil and fry them in medium heat <span style="background: white; line-height: 115%;">till you get the golden color patches appear on both sides. </span></span><span style="font-family: "trebuchet ms" , sans-serif;">Add them to sugar syrup. Let them to sit in the sugar syrup
for couple of minutes and then put it in a serving plate and garnish with
chopped almonds and pistachios.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvinOK90D29p_EhLqyU7lP9KqwXcoqGFI0jv1VqFDDt74RuHOi9tIAuwkUIg9C1SCHlSZxqqiWezuwmk_b0b0fTsKF4egbvjeaFydSfJG2wIO2WlWtqkUl_-7gPfAq7d3l51wWPRnljTR/s1600/BadushaRecipeStep05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Badusha | Balushahi Recipe Step 05" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvinOK90D29p_EhLqyU7lP9KqwXcoqGFI0jv1VqFDDt74RuHOi9tIAuwkUIg9C1SCHlSZxqqiWezuwmk_b0b0fTsKF4egbvjeaFydSfJG2wIO2WlWtqkUl_-7gPfAq7d3l51wWPRnljTR/s1600/BadushaRecipeStep05.jpg" title="Badusha | Balushahi Recipe Step 05" /></a></div>
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<b style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;">Note:</b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Baking soda and baking powder helps to aerate the dough</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">No need to add extra water to dough, as Butter and curd
itself gives enough moisture for dough</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Lemon juice helps the sugar syrup to stay as sugar syrup. It
will not solidify when cools down.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdSwzO1-jYUtdZQ6uDV4niIz2azqaNTXV4FHPKRHsxYEJsh2VPRIyXtrGP6ejw1bCOrQ3PgGf1rANvPp5NdW0Shv9y5Zw6-pK7xfR6oJ78iM2k_9EGNwR4o14BHWsla_5FsfymnGG65mPN/s1600/BadushaRecipe05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Badusha | Balushahi Recipe " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdSwzO1-jYUtdZQ6uDV4niIz2azqaNTXV4FHPKRHsxYEJsh2VPRIyXtrGP6ejw1bCOrQ3PgGf1rANvPp5NdW0Shv9y5Zw6-pK7xfR6oJ78iM2k_9EGNwR4o14BHWsla_5FsfymnGG65mPN/s1600/BadushaRecipe05.jpg" title="Badusha | Balushahi Recipe" /></a></div>
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<p><a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="vertical-align:middle;border:0"/></a> <a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Desi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.com2tag:blogger.com,1999:blog-7650759313710237242.post-76676373156810369122015-10-31T18:11:00.000-07:002015-10-31T18:11:27.103-07:00 Thondekai | Tondli | Tindora | Kovakkai Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 115%;"><b>Kovakkai |
Tindora | Ivy Gourd |Baby watermelon| Thondekai | Dondakaya | Tondli</b> - </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 115%;">Well , what's in a name ..Call what you want. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 115%;">Few months
before, my Mom-in-law was here for summer vacation and she taught me so many
chutney varieties and other super yummy dishes.</span><span style="line-height: 115%;"> </span><span style="line-height: 115%;">I have noted down all that wonderful
recipes from her.</span><span style="line-height: 115%;"> </span><span style="line-height: 115%;">I have learned many
recipes in kovakkai, today I am sharing one simple recipe from that collection.
</span><span style="line-height: 115%;"> </span><b style="line-height: 115%;">Kovakkai
chutney | Tindora Chutney </b><span style="line-height: 115%;">taste different than the regular one. That is
what we want for our taste bud isn’t? </span><span style="line-height: 115%;"> </span><span style="line-height: 115%;">I
am sure you would love them! </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Hmt-uRt9E6_wxc2CZfJCbD_T_tNW57AF7YgiT9MyVhiPN3JxurAVaPdK6fGWKHRJqNQqsriH6mmbQKi6i-v2ENM-31ZzpF2-cH2myTmt-bkcttLE2gq9Bbj_XrxN1LOGTaBbepB2RFCK/s1600/KovakkaiChutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Kovakkai Chutney recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Hmt-uRt9E6_wxc2CZfJCbD_T_tNW57AF7YgiT9MyVhiPN3JxurAVaPdK6fGWKHRJqNQqsriH6mmbQKi6i-v2ENM-31ZzpF2-cH2myTmt-bkcttLE2gq9Bbj_XrxN1LOGTaBbepB2RFCK/s1600/KovakkaiChutney.jpg" title="Kovakkai Chutney recipe" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 115%;"><span style="color: #3d85c6;"><b>Ingredients</b></span>:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 115%;">Kovakkai/Tindora/</span><span style="line-height: 115%;"> Ivy Gourd</span><span style="line-height: 115%;"> - 15 to
20 nos<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Green
Chili – 1 no.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Red
Chili – 1 no.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Tamarind
/ Imli – ½ inch<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Curry
Leaves – Few<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Grated
Coconut – 1 tbsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Seasoning</b></span>:<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Mustuard
Seeds – ½ tsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Urad
Dal – ½ tsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Hing/Asafoetida
– ¼ tsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Red
Chili – 1 split<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b><u>Method</u></b></span>:<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Step 01)</b></span> Wash and cut the edges in both the sides and chop them in
to pieces<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmkTC_2C0zmCgM7nICmaCI-k2zYOGHHugMeZ8h223v5fZy-2S9fDxDTOimxUcETkYm6yP4zMmVsWtITky9lwC97idzMgP7NKQ3OyuWrce1fPK8sF-lCZW00iUZhk0Jku_eDxMQzOVBPSyw/s1600/KovakkaiChutneyStep01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tindora Chutney recipe step 01" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmkTC_2C0zmCgM7nICmaCI-k2zYOGHHugMeZ8h223v5fZy-2S9fDxDTOimxUcETkYm6yP4zMmVsWtITky9lwC97idzMgP7NKQ3OyuWrce1fPK8sF-lCZW00iUZhk0Jku_eDxMQzOVBPSyw/s1600/KovakkaiChutneyStep01.jpg" title="Tindora Chutney recipe step 01" /></a></div>
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<span style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif; line-height: 115%;"><b>Step 02)</b></span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 115%;"> Heat a pan with 2 tbsp of oil, add all the ingredients
except coconut and fry them nicely for about 5 to 7 minutes. Once the vegetable is </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 18.4px;">shrikes, a</span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 115%;">dd grated coconut
mix everything well and </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 18.4px;">saute</span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 115%;"> it for 2 more minutes. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEANqzir_eH09hCdlbmwVJvGWECdEYJnBjFD1IN-BhCd7yfFofHAimY0Z1CbeQEhAh86Lac0jv8iufsal8FHDigvWuWduKLzkDBYOXYoKa3QVkF5rYdNfgxvVqkMPvLsh7ebQXI1CbmXj/s1600/KovakkaiChutneyStep02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tindora Chutney recipe step 02" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEANqzir_eH09hCdlbmwVJvGWECdEYJnBjFD1IN-BhCd7yfFofHAimY0Z1CbeQEhAh86Lac0jv8iufsal8FHDigvWuWduKLzkDBYOXYoKa3QVkF5rYdNfgxvVqkMPvLsh7ebQXI1CbmXj/s1600/KovakkaiChutneyStep02.jpg" title="Tindora Chutney recipe step 02" /></a></div>
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<span style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif; line-height: 115%;"><b>Step 03</b></span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 115%;">) Allow them to cool and grind them semi coarse in a mixer.
If you want smooth consistency then, add 2 tbsp of water and grind. Garnish with seasoning.</span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">That’s it yummy Kovakkai chutney is ready to serve. <o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOHagesJERWUm_My4AflHNbnKjaP_NgnCdXyKFUL71zjKo8tD_h2wv-Fteiy5wcA0Trpo2QPwPpFK_m3vJkk3URKz83kIWEh67vTZpWpCE7pP6YKZ9ZfAgIutPLmrNGbCmZM2EOV9d5qDw/s1600/KovakkaiChutney3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tindora Chutney recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOHagesJERWUm_My4AflHNbnKjaP_NgnCdXyKFUL71zjKo8tD_h2wv-Fteiy5wcA0Trpo2QPwPpFK_m3vJkk3URKz83kIWEh67vTZpWpCE7pP6YKZ9ZfAgIutPLmrNGbCmZM2EOV9d5qDw/s1600/KovakkaiChutney3.jpg" title="Tindora Chutney recipe" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 115%;"><b>Tindora | Thondekai chutney</b>
is excellent side dish for Chapatti, Idli and dosa and rotti. </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 115%;">So easily you can tweak them as <b>Kovakkai Thogayal</b>
and it will be awesome for steam rice and great with anything and everything. I
will share next time!</span></div>
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<p><a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="vertical-align:middle;border:0"/></a> <a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Desi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.com4tag:blogger.com,1999:blog-7650759313710237242.post-79622746310719595352015-10-26T16:53:00.001-07:002015-10-30T08:26:09.687-07:00Split Black Lentil Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Split Black Lentil Dosa</b> - Healthy and
delicious dosa/adai prepared from Split Black Lentil. Black lentil has many health
benefits. Lentil has special benefits like energy to burn while stabilizing
blood sugar, rich in dietary fiber; provide excellent important minerals like
B- Vitamins and protein all with no fat.</span><span style="font-family: 'Trebuchet MS', sans-serif;">
</span><span style="font-family: 'Trebuchet MS', sans-serif;">What else, we require in breakfast! Follow the
step-by- step photo recipe on how to make healthy split black lentil dosa.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXc0vEKP759fski6qHzi8ojqaBTom5GDz_HO_xNjU9rke1L4MyBOpSC9uQ3M_pAzJ7MnoUDGoNXZecryxxPjnj98LvXrYTn2fbQpiTnMg2mSpuUC5uTq9hh-4e6i34vJxf6hCj0X5VfeIp/s1600/BlacklentilDosaRecipe02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXc0vEKP759fski6qHzi8ojqaBTom5GDz_HO_xNjU9rke1L4MyBOpSC9uQ3M_pAzJ7MnoUDGoNXZecryxxPjnj98LvXrYTn2fbQpiTnMg2mSpuUC5uTq9hh-4e6i34vJxf6hCj0X5VfeIp/s1600/BlacklentilDosaRecipe02.jpg" /></a></div>
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<o:p><span style="font-family: Trebuchet MS, sans-serif;"> </span></o:p><span style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients</b></span><span style="font-family: 'Trebuchet MS', sans-serif;">:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Soaking Ingredients</b></span>:<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sada Rice – 1 cup<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Idly Rice – 1 cup<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tuvar Dal/Thuvaram Paruppu / Yellow
Lentil – ¼ cup<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Karuppu Ulantham Paruppu/ Split Black
Lentil – 1/2 cup<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Masala items for grinding</b></span>:<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Red chilies – 5 to 6nos<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Curry Leaves – Few<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ginger – ½ inch piece<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Jeera /Cumin Seeds – 1 tbsp<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pepper corn – 6 to 7nos<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Hing/Asafoetida – ½ tsp<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt – 2 tbsp<o:p></o:p></span></div>
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<o:p><span style="font-family: Trebuchet MS, sans-serif;">Oil </span></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVAw4cv1_e_1vHDXTmO19usayIQ8U-vuVsoL1xzfA3bouOXI2iODq3OXS7RTCa_AniFhdf6SgWDNLkDWUnWF4kn77t305aomKHU643X-HSvCiv-s3F9pxCnd6Kpieu8d4tSzBT6HfbCMR/s1600/BlacklentilDosaRecipe05.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Split Black Lentils" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVAw4cv1_e_1vHDXTmO19usayIQ8U-vuVsoL1xzfA3bouOXI2iODq3OXS7RTCa_AniFhdf6SgWDNLkDWUnWF4kn77t305aomKHU643X-HSvCiv-s3F9pxCnd6Kpieu8d4tSzBT6HfbCMR/s1600/BlacklentilDosaRecipe05.jpg" title="Split Black Lentils" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Split Black Lentils</td></tr>
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<span style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"><b>Method</b></span><span style="font-family: 'Trebuchet MS', sans-serif;">:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Step 01)</b></span> Wash and soak both the rice’s together
for 4 to 5 hrs. And soak the tuvar dal
for 1 hr and black lentil for 2 hrs. Don’t
over wash the black lentils and don’t discard the lentil skin. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ITygzq6mqxRh0Cxo9P0Lqea9EmiS-nxwB7ToDJwb-xqXdp6fqTIeA2WaGc2cM0FUC0gAgme8XbfhMp4865xYswfbdPe75u3tURDOgmySEm54M5fQ1QBhOFcT2WeGL0fcteTqwmwwr1Ev/s1600/BlacklentilDosaRecipeIngrStep01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Split Black Lentil Dosa Step 01" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ITygzq6mqxRh0Cxo9P0Lqea9EmiS-nxwB7ToDJwb-xqXdp6fqTIeA2WaGc2cM0FUC0gAgme8XbfhMp4865xYswfbdPe75u3tURDOgmySEm54M5fQ1QBhOFcT2WeGL0fcteTqwmwwr1Ev/s1600/BlacklentilDosaRecipeIngrStep01.jpg" title="Split Black Lentil Dosa Step 01" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Step 02)</b></span> In wet grinder, grind the masala items
first without adding water. Once it is nicely pulse down, add the soaked rice
and use the soaked rice water to grind. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_bPOMnx6eOGnVJdfGfFHls5eIYbBOqEM-MeNnB1ODS9l24WorzIMnvVGa4UsSwSHBuX1aDenzF3jHqXbdnSyPpQ97CvCKGpyCggRDnSSuv3G9ilTxroE1qH5_m9la_8AYJ3JgCESFIKGY/s1600/BlacklentilDosaRecipeIngrStep02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Split Black Lentil Dosa Step 02" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_bPOMnx6eOGnVJdfGfFHls5eIYbBOqEM-MeNnB1ODS9l24WorzIMnvVGa4UsSwSHBuX1aDenzF3jHqXbdnSyPpQ97CvCKGpyCggRDnSSuv3G9ilTxroE1qH5_m9la_8AYJ3JgCESFIKGY/s1600/BlacklentilDosaRecipeIngrStep02.jpg" title="Split Black Lentil Dosa Step 02" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Step 03)</b></span> Then add tuvar dal followed by black
lentils. Grind it little bit coarse texture (i.e. not so rough or too smooth)<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi40cGGcsfgG8ZoW0GxfA8VuEMDkHkJItCnv_5sBA7uIIbGFniOt7wfdKtq2-JOzZpNdGNUJrPfW4lGBovV9pDkB3aWzSjCL8ujWVMKjCI6ElJ_kJnH5uchwKw6eVwbzzenAy07HiDlUHu0/s1600/BlacklentilDosaRecipeIngrStep03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Split Black Lentil Dosa Step 03" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi40cGGcsfgG8ZoW0GxfA8VuEMDkHkJItCnv_5sBA7uIIbGFniOt7wfdKtq2-JOzZpNdGNUJrPfW4lGBovV9pDkB3aWzSjCL8ujWVMKjCI6ElJ_kJnH5uchwKw6eVwbzzenAy07HiDlUHu0/s1600/BlacklentilDosaRecipeIngrStep03.jpg" title="Split Black Lentil Dosa Step 03" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Step 04)</b></span> Transfer the batter to a container/vessel and
add salt and mix and beat nicely with your hand. Allow the batter to rest for at least 2 to 3
hrs for fermentation. In
summer season there is no need of fermentation. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjYBHwzrI7Pbu2FugwAU4QkViaaopb6kqqRriugVe5aQg-LCbYhZ4QfHMLq6iy1cAVUG0QWiyIveZnNMieO5w8e9beDmKUjkQNewBYSHwoXi55e8Fk_N3UC8BG4PvlpbTJKLRc7LiiQnyT/s1600/BlacklentilDosaRecipeIngrStep04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Split Black Lentil Dosa Step 04" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjYBHwzrI7Pbu2FugwAU4QkViaaopb6kqqRriugVe5aQg-LCbYhZ4QfHMLq6iy1cAVUG0QWiyIveZnNMieO5w8e9beDmKUjkQNewBYSHwoXi55e8Fk_N3UC8BG4PvlpbTJKLRc7LiiQnyT/s1600/BlacklentilDosaRecipeIngrStep04.jpg" title="Split Black Lentil Dosa Step 04" /></a></div>
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<o:p><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Step 05)</b></span> </span></o:p><span style="font-family: 'Trebuchet MS', sans-serif;">Heat tawa over medium flame, sprinkle
few drops of water on tawa, if they sizzle, it is ready for Dosa. Take ladle full
of batter pour it on center of tawa and then just rotate the batter to take
shape of round. Pour 1 tsp of oil around edges of dosa and flip and cook on
both side of dosa till surface turns to light golden brown.</span></div>
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<h3 style="text-align: left;">
<b style="font-family: 'Trebuchet MS', sans-serif;"><u><span style="color: #e69138;">Tips for fermentation of batter in
cold season</span></u></b></h3>
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<span style="font-family: 'Trebuchet MS', sans-serif;">In summer season, you can make
immediate dosa after grinding. But, in
cold season it is bit difficult to ferment. Temperature is very important
factor for fermentation. Here are some
tips, you can follow:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> </span><span style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif; text-indent: -24px;"><b>01)</b></span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -24px;"> </span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -24px;">Reserving the soaked water of rice and dal and using the water while grinding helps to fermentation. Reason, the starch of the rice is quickly consumed by the bacteria.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-stretch: normal; text-indent: -0.25in;"><span style="color: #3d85c6;"><b> 02) </b></span></span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -0.25in;">Nicely rotate and beat the batter with your hand, speed helps the batter to aeration. </span><span style="font-family: Trebuchet MS, sans-serif;"><span style="text-indent: -0.25in;">Hand has </span><span style="background-color: white; color: #222222; line-height: 19.5px;">the </span><span style="background-color: white;"><span style="color: #222222;"><span style="line-height: 19.5px;">microbes that are the starter for fermentation. (Find out in your home, who has better bacteria in hand and tell them to mix the batter for u. Luckily my hand has! :))</span></span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b> 03)</b></span> Place
the batter container under some wooden mat. Wood also releases some sort of
light heat. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-stretch: normal;"> <span style="color: #3d85c6;"><b>04)</b></span> </span><!--[endif]-->Or
in the oven, just turn light on, light energy converted in to heat energy. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-stretch: normal;"> <span style="color: #3d85c6;"><b> 05) </b></span></span><!--[endif]-->Take
big vessel filled with 1/4 level of Luke warm water and then place the batter container/vessel in it.<o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -0.25in;"> </span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -0.25in;"> </span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -0.25in;"> </span></div>
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<span style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif; text-indent: -24px;"><b> 06)</b></span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -24px;"> </span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -24px;">¼ tsp of yeast dissolved in ¼ of warm water and pour that mixture into batter and mix nicely.</span></div>
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<span style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif; text-indent: -24px;"><b> 07) </b></span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -24px;">If nothing above works... baking soda does the magic. </span></div>
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<p><a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="vertical-align:middle;border:0"/></a> <a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Desi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.com5tag:blogger.com,1999:blog-7650759313710237242.post-50959563649567407362015-10-22T20:22:00.001-07:002015-10-22T20:36:17.836-07:00Kollu Rasam | Horse Gram Rasam<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Kollu
Rasam /Hore gram Rasam – Rasam is a category of hot spicy soup in southern
Indian style. There are various recipes of
Rasam can be prepared in so many different process of method using different seasonings,
base ingredients and special rasam Masala powder and fresh grounded spices.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-bfeNVkuvE8qrew1Lt5xTDLhpygpSf_geXolmaJgvClNEeE5BVmGiGD0udzX09MLwKaoCwa9SMeNPLZ7foe3eQ2ZYL7WBvg5PFX4yUWZkLpfhXg1oBE0NJedCQems4rdtpmZvBwgV8Bot/s1600/KolluRasamRecipe02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Kollu Rasam / Horse Gram Rasam" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-bfeNVkuvE8qrew1Lt5xTDLhpygpSf_geXolmaJgvClNEeE5BVmGiGD0udzX09MLwKaoCwa9SMeNPLZ7foe3eQ2ZYL7WBvg5PFX4yUWZkLpfhXg1oBE0NJedCQems4rdtpmZvBwgV8Bot/s1600/KolluRasamRecipe02.jpg" title="Kollu Rasam / Horse Gram Rasam" /></a></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"> </span></span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 115%;">However,
among many varieties of rasam, Kollu
Rasam stands tall to its simple preparation and heavenly incomparable taste. This recipe does not require any
special/specific rasam powder. We are using fresh grounded spices which are
always available in our pantry like Garlic, black pepper, cumin seeds, curry leaves and
tomatoes. The taste of horse gram/kollu simply makes it stand out from other
Rasam recipes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8tynez0tCe-vjzFrJjCIJbmI2SM2hVcC6dZ51Y9njPCwYK6XWfn7GeqOrMuFomEmEQWjtXbB9_X1gAHM3QpiNISc4v5grO2TGsyzqYoRVl3RdHoXKgd-cXvtq0920stdzG8XZ1csU5Ai/s1600/KolluRasamRecipe03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Kollu Rasam / Horse Gram Rasam" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8tynez0tCe-vjzFrJjCIJbmI2SM2hVcC6dZ51Y9njPCwYK6XWfn7GeqOrMuFomEmEQWjtXbB9_X1gAHM3QpiNISc4v5grO2TGsyzqYoRVl3RdHoXKgd-cXvtq0920stdzG8XZ1csU5Ai/s1600/KolluRasamRecipe03.jpg" title="Kollu Rasam / Horse Gram Rasam" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 115%;">Many
people make rasam with only cooked kollu/horse gram drained water
but, here pounded handful of cooked kollu and mixed it in rasam. This tastes good
and filling. Rasam mandi is tastes divine </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 115%;">with curd rice.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE5tf5T-D0_gliTTpcPvrMSiVVYT3RtO6ZF_oiqiZ7m9O6LYebzNl0jfkzlIfS13WhCK3ZE7n6WMtYQUVMRi2vkd5t4jW_pEVA76GoX5cKJGbYsIMYfs4oTUkhvWOeRXSkwKNDqi6A3q0G/s1600/KolluRasamRecipe01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Kollu Rasam / Horse Gram Rasam" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE5tf5T-D0_gliTTpcPvrMSiVVYT3RtO6ZF_oiqiZ7m9O6LYebzNl0jfkzlIfS13WhCK3ZE7n6WMtYQUVMRi2vkd5t4jW_pEVA76GoX5cKJGbYsIMYfs4oTUkhvWOeRXSkwKNDqi6A3q0G/s1600/KolluRasamRecipe01.jpg" title="Kollu Rasam / Horse Gram Rasam" /></a></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Ingredients:</b></span><o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Black
Pepper corn – 2 tsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Jeera/Cumin
seeds – 2 tsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Garlic
flakes – 4 to 5<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Tomato
– 1 medium<o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="line-height: 115%;"><span style="color: #3d85c6;">Broth Ingredients</span></span></b><span style="line-height: 115%;"><span style="color: #3d85c6;"><b>:</b></span><o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Kollu/
Horse gram – 2 tbsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Imli/Tamarind
Juice – ½ cup<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Water
– 2 cups<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Masala Powder:</b></span><b><o:p></o:p></b></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Turmeric
Powder – 1/ 4 tsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Salt<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Hing<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Jaggary
Powder – 1tsp<o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="line-height: 115%;"><span style="color: #3d85c6;">For Tempering</span></span></b><span style="line-height: 115%;"><span style="color: #3d85c6;"><b>:</b></span><o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Mustard
Seeds – ½ tsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Urad
Dal/White Lentils – ¼ tsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Cumin
Seeds – ¼ tsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Red chili
– 1 no.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Curry
leaves – 2 to 3 no.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Oil –
1 tbsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>For Garnishing:</b></span><b><o:p></o:p></b></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Fresh
Coriander leaves – 1 tbsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Method</b></span>:<o:p></o:p></span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 115%; text-indent: -0.25in;">1 </span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -0.25in;"><span style="color: #3d85c6;"><b>Step 01)</b></span> </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 115%; text-indent: -0.25in;">Wash and soak the kollu/horesgram for 1 to 2
hrs and then cook them in a pressure cooker up to 3 whistles. Drain the water
in a separate bowl. (Don’t discard the drained water from cooked kollu; this
recipe specially calls the broth to use). Grind the cooked kollu into fine
paste</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioT_wlMFUiAaULzb7JtPT3Wnku4e8Op8tzNNYxN2JRDJv8B7dVgghDCg8W6leioNACqdESVsnygWR8QsZfcbKWE1bPly0xnYEuYyi55YMtf7A4cSZ9sgeeVSygx5M98kEgR71gUVmeLsFu/s1600/KolluRasamRecipeStep01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Kollu Rasam Recipe Step 01" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioT_wlMFUiAaULzb7JtPT3Wnku4e8Op8tzNNYxN2JRDJv8B7dVgghDCg8W6leioNACqdESVsnygWR8QsZfcbKWE1bPly0xnYEuYyi55YMtf7A4cSZ9sgeeVSygx5M98kEgR71gUVmeLsFu/s1600/KolluRasamRecipeStep01.jpg" title="Kollu Rasam Recipe Step 01" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 18.4px; text-indent: -24px;"> <span style="color: #3d85c6;"><b>Step 02)</b></span> In a mortar and pastel crush the cumin seeds, pepper corns and garlic flakes</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3wie24SonFr5cZUJKd6NDsMznKaOeZD84KC5XsLwCAFiNxAYitk9zj018_gvIpZY0ZQmk-D-irE4zujgueYM6qstjMW-VcPM3f-uuEI7yVyuJKQUyuvHrmzXuhY0udK8QTVQT_yMmLq5A/s1600/KolluRasamRecipeStep02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Kollu Rasam Recipe Step 02" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3wie24SonFr5cZUJKd6NDsMznKaOeZD84KC5XsLwCAFiNxAYitk9zj018_gvIpZY0ZQmk-D-irE4zujgueYM6qstjMW-VcPM3f-uuEI7yVyuJKQUyuvHrmzXuhY0udK8QTVQT_yMmLq5A/s1600/KolluRasamRecipeStep02.jpg" title="Kollu Rasam Recipe Step 02" /></a></div>
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<span style="text-indent: -0.25in;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 115%;"> </span></span><span style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif; line-height: 115%;"><b> Step 03) </b></span><span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 115%;">Heat thick medium size bottom pan add oil for
seasoning, add mustard allow them to crackle then add cumin seeds, urad dal,
red chili and curry leaves and </span><span style="line-height: 18.4px;">saute</span><span style="line-height: 115%;"> for 2 mins. and then add crushed cuminseeds-pepper-garlic mixture
fry for 2 more minutes and then add tomato pieces and fry till tomatoes turns
to mushy</span></span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 115%; text-indent: -0.25in;"><span style="color: #3d85c6;"><b> Step 04)</b></span> Add the tamarind juice, 2 cups of water,
turmeric powder, hing, jaggary and salt cook them till it starts to bubble form at edge. Add
drained kollu water and grounded kollu paste and cook them nicely and garnish
with fresh coriander leaves.</span><!--[if !supportLists]--></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Serving</b></span>: Serve with steam rice, or as hot soup or even with curd rice. It taste so good however you want to take them.</span></div>
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<p><a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="vertical-align:middle;border:0"/></a> <a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Desi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.com6tag:blogger.com,1999:blog-7650759313710237242.post-60100351586738489042015-10-19T13:57:00.000-07:002015-10-19T13:57:27.222-07:00Paruppu Poli | Puran Poli for Navratri<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: #eeeecc; font-family: 'Trebuchet MS', sans-serif; line-height: 115%;">One can prepare this sweet
dish in chana dal (kadalai Paruppu), or tuvar dal (tuvaram paruppu). Or even equal
proportions of both the dals. This time I prepared with Tuvaram Paruppu. This
recipe doesn’t require any exotic ingredients and very easy to prepare.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 18.4px;">Last weekend when we are watching Tamil movie, there was a scene in that everyone was enjoying the delicious poli and my husband immediately looked at me with a big smile on his face asked “ Can we have?” it’s been a long time, I have not prepared this wonderful dish and Navratri is also approaching and I have not shared poli recipe on my space, so I just thought to do it immediately. </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 18.4px;">He helped me in the kitchen to flip the poli and we enjoyed the hot poli very much smearing ghee on top. I must tell you, it tastes too good when you add extra ghee on top :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheSJYpxMQHrKws3zAhUIci7kRQFnxqla1Z41Nn2rC6OfYzJbu-lNFyzEDIxcFc6uKL5hVnKQkqVxdqY1dA3pCLRz6sfwUizylW33MoM-6PrVz76nNWa8NSBJfJWNQ3UBgWFlt5Vv2mrBET/s1600/ParrupupoliVerticalImg2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Puran/Pooran Poli Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheSJYpxMQHrKws3zAhUIci7kRQFnxqla1Z41Nn2rC6OfYzJbu-lNFyzEDIxcFc6uKL5hVnKQkqVxdqY1dA3pCLRz6sfwUizylW33MoM-6PrVz76nNWa8NSBJfJWNQ3UBgWFlt5Vv2mrBET/s1600/ParrupupoliVerticalImg2.jpg" title="Puran/Pooran Poli Recipe" /></a></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: #eeeecc; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: #eeeecc; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">In Kannada they call it as
<b>Holige</b> or <b>Obbattu</b>, in Maharashtra as
<b>Puran Poli</b>, and In Tamil as<b> Parrupu Poli</b>. To make it more healthier sweet dish, you can use wheat flour i</span></span><span style="background-color: #eeeecc; font-family: 'Trebuchet MS', sans-serif; line-height: 18.4px;">nstead of all purpose flour.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJzkfaNWom-JrcgnkU74Fmj1UCL_CNclRI9_rwBx_O7VXYJ0JDSziAyzGtwowMI3WpGkNOKwxSUDpDfUeSSdFKERF-p6UCLE1N1I1PNrvREIAYSqEOFKkb8rDJ_Qy7BUOHu_2WVavz_8-t/s1600/ParrupupoliVerticaMain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Holiga or Obbattu Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJzkfaNWom-JrcgnkU74Fmj1UCL_CNclRI9_rwBx_O7VXYJ0JDSziAyzGtwowMI3WpGkNOKwxSUDpDfUeSSdFKERF-p6UCLE1N1I1PNrvREIAYSqEOFKkb8rDJ_Qy7BUOHu_2WVavz_8-t/s1600/ParrupupoliVerticaMain.jpg" title="Holiga or Obbattu Recipe" /></a></div>
<br />
<b style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;">Ingredients to make Poornam:</b><br />
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<span style="color: windowtext; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Trebuchet MS, sans-serif;">Tuvar
Dal/Tuvaram Paruppu/ Yellow Lentil – ½
cup<o:p></o:p></span></span></div>
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<span style="color: windowtext; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Trebuchet MS, sans-serif;">Powdered
Jaggary - ½ cup<o:p></o:p></span></span></div>
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<span style="color: windowtext; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Trebuchet MS, sans-serif;">Elaichi
/ Cardamom Powder – 1 tsp<o:p></o:p></span></span></div>
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<span style="color: windowtext; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Trebuchet MS, sans-serif;">Water
– 1cup<o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Ingredients To make outer shell:</b></span><b><o:p></o:p></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b><br /></b></span></span></div>
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<span style="color: windowtext; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Trebuchet MS, sans-serif;">All
Purpose Flour / Maida – 1 cup<o:p></o:p></span></span></div>
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<span style="color: windowtext; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Trebuchet MS, sans-serif;">Turmeric
Powder – ¼ tsp<o:p></o:p></span></span></div>
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<span style="color: windowtext; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Trebuchet MS, sans-serif;">Salt
– ½ cup<o:p></o:p></span></span></div>
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<span style="color: windowtext; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Trebuchet MS, sans-serif;">Clarified
Butter – 2 tbsp<o:p></o:p></span></span></div>
<br />
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<span style="color: windowtext; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Trebuchet MS, sans-serif;">Water
– ½ cup<o:p></o:p></span></span></div>
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<span style="color: windowtext; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #3d85c6;"><u>Method</u></span></b><span style="color: rgba(0, 0, 0, 0); font-family: 'Trebuchet MS', sans-serif;">:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Step 01)</b></span><span style="color: rgba(0, 0, 0, 0);"> </span><span style="color: #444444;">Wash
tuvar dal and soak it in water for 1 hr. And then cook the dal nicely in pressure
cooker or stove top pan. </span><span style="color: rgba(0, 0, 0, 0);"><o:p></o:p></span></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyMvrBu1HTePFaqc0F3CvrErP0NAN4M4Sg-PZ6ALEM4cF6KIswep1xZz0l7TdpsCgIezTau_y4UiY7BD1W9u8V4NoxMjRauZUWJCTi1p_lDapQIG25x3IQNkNau6NKQbbC8uB4CSqUnQGW/s1600/ParuppuPoliIngrestep01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Puran Poli recipe Step 01" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyMvrBu1HTePFaqc0F3CvrErP0NAN4M4Sg-PZ6ALEM4cF6KIswep1xZz0l7TdpsCgIezTau_y4UiY7BD1W9u8V4NoxMjRauZUWJCTi1p_lDapQIG25x3IQNkNau6NKQbbC8uB4CSqUnQGW/s1600/ParuppuPoliIngrestep01.jpg" title="Puran Poli recipe Step 01" /></a></div>
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<span style="color: windowtext; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
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<b style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;">Step 02) </b><span style="color: #444444;"><span style="font-family: Trebuchet MS, sans-serif;">Drain
the water completely and allow the dal to cool down and then blend it in mixer with cardamom
powder and jaggary and transfer this paste into bowl. </span><span style="font-family: Trebuchet MS, sans-serif;">Refrigerate</span><span style="font-family: Trebuchet MS, sans-serif;"> the pooram for 1/2 hr, when it is nicely cool down you
can size them into balls or scoop it with spoon as pooram stuffing</span></span></div>
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<span style="color: #444444;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHUnNSUJfheUIoqiHf__jAfcdPH3B4IVasHtuZ2Y64_en1u71n_efQFidm0fikcHwn1BR5oKxxB0WBF7U9kAaioe4okvHwLstVnlVeePoS0DVfQqhnbBkHaAVNFU1A5jDcLen5ovnFnnsB/s1600/ParuppuPoliIngrestep02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Puran Poli recipe Step 02" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHUnNSUJfheUIoqiHf__jAfcdPH3B4IVasHtuZ2Y64_en1u71n_efQFidm0fikcHwn1BR5oKxxB0WBF7U9kAaioe4okvHwLstVnlVeePoS0DVfQqhnbBkHaAVNFU1A5jDcLen5ovnFnnsB/s1600/ParuppuPoliIngrestep02.jpg" title="Puran Poli recipe Step 02" /></a></div>
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<span style="color: #3d85c6;"><b>Step 03)</b></span> <span style="color: windowtext; font-family: 'Trebuchet MS', sans-serif;">In
a bowl add maida, turmeric powder and salt mix well. Add water little by little
and knead the dough. Smear 2 to 3 tsp of
oil knead as smooth as possible like elastic dough and covered it with lid. Let the dough
rest for ½ to 1 hr this helps the dough more smooth and pliable</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht3Uo6PlPFJue_8OCvKHOUsOnxj2tKFFxj3RzC5oegO_XE9x0AlecIyWxkfPFCbgSOnqVd_ZiOQARtCOXsLLb6wyh-ML20xAeiWhuv0TXn10buGr0leEUIAIBHv_cn1J36EQybW-m0IOkS/s1600/ParuppuPoliIngrestep03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Puran Poli recipe Step 03" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht3Uo6PlPFJue_8OCvKHOUsOnxj2tKFFxj3RzC5oegO_XE9x0AlecIyWxkfPFCbgSOnqVd_ZiOQARtCOXsLLb6wyh-ML20xAeiWhuv0TXn10buGr0leEUIAIBHv_cn1J36EQybW-m0IOkS/s1600/ParuppuPoliIngrestep03.jpg" title="Puran Poli recipe Step 03" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Step 04)</b></span><span style="color: #444444;"> In any flat surface (I inverted a steel plate) Grease
the plastic sheet with generous amount of oil and then place the ball of dough and pat
on greased surface and place the pooram in center</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ZRvDVyO9UJJlzvN8hMz1Sr36ENBhTJPZKP060M8QQXp3wfOrpPokz0E6z0YEiviGcoQvtQ04y_GiJYmN_JAxk4gKs7QxwNalZ0qf1Rq1VFMsWlOvbgsZuBGNpAb6hihi_-ap0CsW_UVs/s1600/ParuppuPoliIngrestep04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Puran Poli recipe Step 04" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ZRvDVyO9UJJlzvN8hMz1Sr36ENBhTJPZKP060M8QQXp3wfOrpPokz0E6z0YEiviGcoQvtQ04y_GiJYmN_JAxk4gKs7QxwNalZ0qf1Rq1VFMsWlOvbgsZuBGNpAb6hihi_-ap0CsW_UVs/s1600/ParuppuPoliIngrestep04.jpg" title="Puran Poli recipe Step 04" /></a></div>
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<span style="color: windowtext; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #3d85c6;"><b>Step 05)</b></span></span><span style="color: windowtext; font-family: 'Trebuchet MS', sans-serif;"> Pull
and fold the pooram evenly with the patted dough cover and seal as per below
picture and start patting the stuffed dough
into poli shape</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlKTJqn0VCZ-cHe3zBZ-SXYAF3uUiEIMm329NHzIUNk6vUM8QAAXr6r3vTpafDPaCJ-uUQIJUbVvXtlIsK1I0u51F6hQHbmBP84mDPKLUENMaqmmByN8ihqk44C4DcBJkFQoOIxBARJ8PR/s1600/ParuppuPoliIngrestep05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Puran Poli recipe Step 05" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlKTJqn0VCZ-cHe3zBZ-SXYAF3uUiEIMm329NHzIUNk6vUM8QAAXr6r3vTpafDPaCJ-uUQIJUbVvXtlIsK1I0u51F6hQHbmBP84mDPKLUENMaqmmByN8ihqk44C4DcBJkFQoOIxBARJ8PR/s1600/ParuppuPoliIngrestep05.jpg" title="Puran Poli recipe Step 05" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #3d85c6;"><b>Step 06)</b></span></span><span style="color: windowtext; font-family: 'Trebuchet MS', sans-serif;"> Heat tawa add teaspoon of ghee and gently place the flattened poli on it, and cook
them on low flame and flip when raw appearance of dough disappear and cook till
you get the golden color patches appear on both sides.</span></div>
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<span style="color: windowtext; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6PjDhl-r3ScOuLEorAijG7P2MZAQZDnbWf9It8QdzS6EtiJ009_Y8DI6vjlazym0OE1CMp4ApV5lgrQDILfM4KVfPAbW76JMWH0PyXemTi8wyWSXXw0fg0fwGjvadH5V2spjjZShznpmY/s1600/ParuppuPoliIngrestep06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Puran Poli recipe Step 06" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6PjDhl-r3ScOuLEorAijG7P2MZAQZDnbWf9It8QdzS6EtiJ009_Y8DI6vjlazym0OE1CMp4ApV5lgrQDILfM4KVfPAbW76JMWH0PyXemTi8wyWSXXw0fg0fwGjvadH5V2spjjZShznpmY/s1600/ParuppuPoliIngrestep06.jpg" title="Puran Poli recipe Step 06" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: rgba(0, 0, 0, 0);"><br /></span></span></div>
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<span style="color: #3d85c6; font-family: Trebuchet MS, sans-serif;"><b><u>Note: </u></b></span></div>
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</div>
<ol style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Good
option is banana leaf; this leaf helps poli to flip it on tawa more easily and
not burning your finger</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">If
you are using plastic sheet then, it is better to transfer to your hand and
then place it on tawa, that way you can avoid the burning of plastic sheet and your hand.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">If
you are pro, keep it in very low flame and pat stuffed poornam dough directly on tawa.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">You
can also use grated coconut to the pooram stuffing but, shelf time will be lesser.</span></li>
</ol>
<br />
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<br /></div>
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<p><a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="vertical-align:middle;border:0"/></a> <a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Desi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.com4tag:blogger.com,1999:blog-7650759313710237242.post-57763994883673048682015-10-15T16:17:00.000-07:002015-10-15T16:17:25.947-07:00Sabudana Kheer / Javvarisi Payasam / Tapioca Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="font-family: 'Trebuchet MS', sans-serif;">Javvarisi Payasam / Sabudana
Kheer</b><span style="font-family: 'Trebuchet MS', sans-serif;"> is another winner in desert! This is so easy
to prepare and one of our favorite! This is light and creamy kheer and
delicious.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;">Instead of fat milk you also use
half and half it tastes good too.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;">This kheer requires very few ingredients and
little bit of stirring. </span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;">Treat for any
festival.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmC4KL16y-DJZ8JJnPxiEYuloqhiBCI815reYgtm2XUwTwbFmphj1kT4aLrJDEcfwe7mHbFeq1SVzi0AarslniIUBuHYNfO2-Mg9-Gj37s4bpvKYAt_hVuvJ-RVRF0qiADLkZfIU1VhWoa/s1600/SabhudanaKheerverticalimg01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sabudana Kheer Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmC4KL16y-DJZ8JJnPxiEYuloqhiBCI815reYgtm2XUwTwbFmphj1kT4aLrJDEcfwe7mHbFeq1SVzi0AarslniIUBuHYNfO2-Mg9-Gj37s4bpvKYAt_hVuvJ-RVRF0qiADLkZfIU1VhWoa/s1600/SabhudanaKheerverticalimg01.jpg" title="Sabudana Kheer Recipe" /></a></div>
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<o:p><span style="font-family: Trebuchet MS, sans-serif;"> </span></o:p><span style="font-family: 'Trebuchet MS', sans-serif;">Javvarisi payasam is ultimate comfort food. </span><span style="background: white; font-family: 'Trebuchet MS', sans-serif;">Whenever I'm sick, or fasting day, or its cold
outside, or anytime feeling to have some sweet dish, I go to make this. This
time, as <b>Navratri festival </b>is coming and so cold outside thought to share in my space one easy sweet recipe.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJoLxh2v7ueEmDQgvAKNvF7VHTP0VTVEw6bKAxmyS8u97ECG8V_EBt0l_uTlPuGK3evrsPxiKYGFAy1MXTg8FWWb-PCYlcJWIpmb7PUBoDzBuzfDYgyDGx7NRnrkUoRdlwIcqpEIRqOet/s1600/SabhudanaKheerverticalimg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Javvarisi Payasam Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJoLxh2v7ueEmDQgvAKNvF7VHTP0VTVEw6bKAxmyS8u97ECG8V_EBt0l_uTlPuGK3evrsPxiKYGFAy1MXTg8FWWb-PCYlcJWIpmb7PUBoDzBuzfDYgyDGx7NRnrkUoRdlwIcqpEIRqOet/s1600/SabhudanaKheerverticalimg.jpg" title="Javvarisi Payasam Recipe" /></a></span></div>
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<b style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;">Sabudana Kheer recipe - Ingredients:</b></h3>
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<span style="font-family: Trebuchet MS, sans-serif;">Sabudana/Sago/Javvarisi/ Tapioca – 1/2 cup<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Milk – 3 cup<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sugar - ¾ cup <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cardamom Powder – 1 tsp<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cashews - few<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Raisins - few<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Clarified Butter / Ghee – 1tbsp<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Water - 1 cup
(appox)<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #3d85c6;">Method:</span></b><o:p></o:p></span></div>
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<o:p><span style="font-family: Trebuchet MS, sans-serif;"> </span></o:p><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYswQaW-4EGNbhNjuaCdM_UTgge6xZMOFhFcPP2spGMQYYyosogtWUkwQKEMWtGCo-gtkNwr1txtUfJ-wQ-CJfauJYD97G8qvOqF_yohG7zy2Kq3k3ZOQArSwBVyXeqX1fOdPfiNfBursE/s1600/SabhudanaKheerIngredStep01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Javvarisi Payasam Recipe Step 01" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYswQaW-4EGNbhNjuaCdM_UTgge6xZMOFhFcPP2spGMQYYyosogtWUkwQKEMWtGCo-gtkNwr1txtUfJ-wQ-CJfauJYD97G8qvOqF_yohG7zy2Kq3k3ZOQArSwBVyXeqX1fOdPfiNfBursE/s1600/SabhudanaKheerIngredStep01.jpg" title="Javvarisi Payasam Recipe Step 01" /></a><span style="background: white; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Wash the sabudana
twice and add water,</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14HNtv0s9a81dI3NxKujIf-q_aF5ZLbwc_I-zXe85bV4ECckgSsUJ9HPY6RipMilw4XGOxqErAZYsGIABGn5WqSiDAj-FeE-kzGPyNOzJQJH_zHRSATezcc9ZlJ9do9RMVGAZTiLJzN8X/s1600/SabhudanaKheerIngredStep02.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Javvarisi Payasam Recipe Step 02" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14HNtv0s9a81dI3NxKujIf-q_aF5ZLbwc_I-zXe85bV4ECckgSsUJ9HPY6RipMilw4XGOxqErAZYsGIABGn5WqSiDAj-FeE-kzGPyNOzJQJH_zHRSATezcc9ZlJ9do9RMVGAZTiLJzN8X/s1600/SabhudanaKheerIngredStep02.jpg" title="Javvarisi Payasam Recipe Step 02" /></a><span style="background: white; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">the water level should be just the half inch above the
sabudana pearls to get soak. More water ruins the pearls and it becomes sticky
in texture. Pearls will appear swelled up after 1 to 2 hrs of soaking. From
your fingers loosen up nicely as separate pearls.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSo_An6wL9kTtqeuE3MlKEiK5DaXogg9jUTTGMI7xP918cwIzfSS0REcD32x7INCfW42uj6IoSOUv158crgOYPvxA8KmL-RYQUgpqI26bcFl8T3zoalmVYWKgbFlpGwbx_0zuK6Ua6QqjO/s1600/SabhudanaKheerIngredStep03.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Javvarisi Payasam Recipe Step 03" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSo_An6wL9kTtqeuE3MlKEiK5DaXogg9jUTTGMI7xP918cwIzfSS0REcD32x7INCfW42uj6IoSOUv158crgOYPvxA8KmL-RYQUgpqI26bcFl8T3zoalmVYWKgbFlpGwbx_0zuK6Ua6QqjO/s1600/SabhudanaKheerIngredStep03.jpg" title="Javvarisi Payasam Recipe Step 03" /></a></div>
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 115%;">In medium pan
heat 1 tbsp of ghee and roast the cashews and raisins and transfer into a plate</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTb8_RXUIoP-1aGlKKDeYWD8Fib-0CupYbwoqsgJecOwldXcyIAoWbU5se3jUd6OmAGnrlBDfRT0R1yLohvK9zxIZE4f1hPWjxoEeftc0ZWJNKJGOJdzPuTaKWTqtXBWd0dTB7GCBLzu6H/s1600/SabhudanaKheerIngredStep04.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Javvarisi Payasam Recipe Step 04" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTb8_RXUIoP-1aGlKKDeYWD8Fib-0CupYbwoqsgJecOwldXcyIAoWbU5se3jUd6OmAGnrlBDfRT0R1yLohvK9zxIZE4f1hPWjxoEeftc0ZWJNKJGOJdzPuTaKWTqtXBWd0dTB7GCBLzu6H/s1600/SabhudanaKheerIngredStep04.jpg" title="Javvarisi Payasam Recipe Step 04" /></a><span style="background: white; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">In the same pan
add milk and soaked sabudana pearls and cook them until milk bubbles form at
edges. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigloR3EQqqAhlKBqkeAc9Fdftan2oyIJ_pSdLJ_qvIwSBpLOtilKf6FMMqoS1VtlpLbUNwPhGw9d7CKyL_O8nTW-KY4HE1OYB5LuJyTOdFQvl8aA6ASzJ4m7U5y62BDkrEf3VnkKRnGJtn/s1600/SabhudanaKheerIngredStep05.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Javvarisi Payasam Recipe Step 05" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigloR3EQqqAhlKBqkeAc9Fdftan2oyIJ_pSdLJ_qvIwSBpLOtilKf6FMMqoS1VtlpLbUNwPhGw9d7CKyL_O8nTW-KY4HE1OYB5LuJyTOdFQvl8aA6ASzJ4m7U5y62BDkrEf3VnkKRnGJtn/s1600/SabhudanaKheerIngredStep05.jpg" title="Javvarisi Payasam Recipe Step 05" /></a></div>
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<span style="background: white; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Add sugar mix well and cook till sugar completely dissolves. Keep it low
flame and then add cardamom powder. <o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsaiBPQulUvScFcgB2etw9XtKmRdiLkKSQdfdaQi9N3YwJ1uHlFmvXuuJIS06OTQhdtQW7476k1fF0elnXoP0m0SvNrGjxmHCpXTQAz8-MgrWJ128l4tjFrWhGvDg09ptOrGO5N-hkX0i/s1600/SabhudanaKheerIngredStep06.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Javvarisi Payasam Recipe Step 06" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsaiBPQulUvScFcgB2etw9XtKmRdiLkKSQdfdaQi9N3YwJ1uHlFmvXuuJIS06OTQhdtQW7476k1fF0elnXoP0m0SvNrGjxmHCpXTQAz8-MgrWJ128l4tjFrWhGvDg09ptOrGO5N-hkX0i/s1600/SabhudanaKheerIngredStep06.jpg" title="Javvarisi Payasam Recipe Step 06" /></a></div>
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 115%;">Cook and stir
until mixture thickens enough to coat the spoon, switch off the flame.</span></div>
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<span style="background: white; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Serve it hot,
warm or cold as per your family preference. While serving add some more milk on
top and garnish with roasted cashews and raisins.<o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsDEHdYdJG24kki6ep39V2tlIgPx9jYvU1k09jbx-FljrhM7DLHCVfCvra8B_DhAueKtFQSgozTnCfyJdqETHa9xIAnFlZvy_4P-KPcG28lz1oUq-QHnkyR8ZIOHZZacCUrQPxClRqwae/s1600/SabhudanaKheervmainimg01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sago Kheer Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsDEHdYdJG24kki6ep39V2tlIgPx9jYvU1k09jbx-FljrhM7DLHCVfCvra8B_DhAueKtFQSgozTnCfyJdqETHa9xIAnFlZvy_4P-KPcG28lz1oUq-QHnkyR8ZIOHZZacCUrQPxClRqwae/s1600/SabhudanaKheervmainimg01.jpg" title="Sago Kheer Recipe" /></a></span></div>
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<span style="background: white; line-height: 115%;"><o:p><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Note:</b></span> </span></o:p></span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 18.4px;">If you are using nylon sabudan, then instead of soaking roast them nicely and then cook them in boiling water till the pearls are nice and tender and discard the water.</span></div>
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<p><a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="vertical-align:middle;border:0"/></a> <a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Desi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.com2tag:blogger.com,1999:blog-7650759313710237242.post-70744307952891638602015-10-05T12:59:00.001-07:002015-10-05T13:23:24.575-07:00Thuvaram Paruppu Thogayal / Toor Dal Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">It has been quite a long time I am back to my
blogging space. To start
with, I have come up with very easy, quick, simple yet healthy recipe of <b>Thuvaram Paruppu Thogayal</b> i.e. <b>Toor Dal Chutney</b>. Unlike other regular
chutney, which usually goes for breakfast dishes; this chutney has the goodness of toor
dal ready source of proteins for a balanced diet and it is so flavorful and delicious perfect combo with hot
rice and ghee, rasam rice and even it goes well with chapatti. This thogayal is
one of the best bachelor’s recipe. I have survived many days with this in my hostel
days. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeRg_nHDZb4Sv4wy-mHggOfX6QfIVQmXO8xBTgMXMfnVMZ8557CzgDZ_EhwGoK3umTZ-b1hPHBm5YI5mrIryHjbh5hj-okv-RY1nOQW8I0RZp4xMyiYZAARWbr6d9sHiopVpFaNnTH_kB4/s1600/01ToorDalChutneyMainImg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thuvaram Paruppu Thogayal" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeRg_nHDZb4Sv4wy-mHggOfX6QfIVQmXO8xBTgMXMfnVMZ8557CzgDZ_EhwGoK3umTZ-b1hPHBm5YI5mrIryHjbh5hj-okv-RY1nOQW8I0RZp4xMyiYZAARWbr6d9sHiopVpFaNnTH_kB4/s1600/01ToorDalChutneyMainImg.jpg" title="Thuvaram Paruppu Thogayal - Toor Dal Chutney" /></a></div>
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<span style="background: white; color: #222222; font-family: 'Trebuchet MS', sans-serif;">Whenever you feel lazy to cook for the day, try
this simple thogayal recipe then.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span class="apple-converted-space" style="font-family: 'Trebuchet MS', sans-serif;"><span style="background: white; color: #222222; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"> </span></span><span style="background: white; color: #222222; font-family: 'Trebuchet MS', sans-serif;">It could ease your busy morning routine or it serve as brunch
in the lazy weekends. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFVG1k6V-Z4Fe3SpE2WYt_-ZgsqQKSwYa-yg3Ml9Ru2qH_mT3fmU101Fv_z4S_R9t-96m2u_TMdz1BN_EfxEiylPdb5koHnetr1Jo6RbEIaAzAVs11ZfS96gv1-26pdDPm1BZTDEiMbFu/s1600/04ToorDal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thuvaram Paruppu - Toor Dal" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFVG1k6V-Z4Fe3SpE2WYt_-ZgsqQKSwYa-yg3Ml9Ru2qH_mT3fmU101Fv_z4S_R9t-96m2u_TMdz1BN_EfxEiylPdb5koHnetr1Jo6RbEIaAzAVs11ZfS96gv1-26pdDPm1BZTDEiMbFu/s1600/04ToorDal.jpg" title="Thuvaram Paruppu - Toor Dal" /></a></div>
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<b style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"><u>Ingredients</u></b><span style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;">:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background: white; color: #222222; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Split Yellow Gram</span> / Toor Dal/
Thuvaram Paruppu – 3 tbsp<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Garlic flakes – 2 to 3 nos.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tamarind/Imli –1/4 inch piece<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Red Chilies – 2 nos.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pepper Corn – 2 to 3 nos.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Hing/Asafoetida – a pinch<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Grated Coconut – 1 tbsp<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oil – 1 tsp<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b><u>Method</u>:</b></span><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWhVXUHTiw93-qc_8FbXT31u7bTHa8rD7Rpjn6zWn2JuJaN2aEGSbBe9Y4_DXlwokoZhysBpI1BZj1uWRqeDWgDTDkpl1sggCNvIH8NZ-QhwjhzIgx7cOGyYOmu-GZ792YaRAjV4D2ZG5/s1600/ToorDalChutneyIng01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Thuvaram Paruppu Thogayal Recipe - Step 01" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWhVXUHTiw93-qc_8FbXT31u7bTHa8rD7Rpjn6zWn2JuJaN2aEGSbBe9Y4_DXlwokoZhysBpI1BZj1uWRqeDWgDTDkpl1sggCNvIH8NZ-QhwjhzIgx7cOGyYOmu-GZ792YaRAjV4D2ZG5/s1600/ToorDalChutneyIng01.jpg" title="Thuvaram Paruppu Thogayal Recipe - Step 01" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 7pt; font-stretch: normal; text-indent: -0.25in;"> </span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -0.25in;">In a pan heat</span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -0.25in;"> </span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -0.25in;">oil, add toor dal/ thuvaram parruppu and fry
them till golden brown and transfer dal/paruppu into a plate</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgArQK0Woowd4sm7vGmx1WV6XbS1kp0GCketiC2V5rAsVPElKHMsR_zVrM0FMK6CFTIfxDSlAs-xw3ru7ykCIejHlPbJUJGusMY-q8mbwu19dJ2aZiA4GJj5hfg6O4KU0BFCi0BbBMz6ehE/s1600/ToorDalChutneyIng02.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Thuvaram Paruppu Thogayal Recipe - Step 02" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgArQK0Woowd4sm7vGmx1WV6XbS1kp0GCketiC2V5rAsVPElKHMsR_zVrM0FMK6CFTIfxDSlAs-xw3ru7ykCIejHlPbJUJGusMY-q8mbwu19dJ2aZiA4GJj5hfg6O4KU0BFCi0BbBMz6ehE/s1600/ToorDalChutneyIng02.jpg" title="Thuvaram Paruppu Thogayal Recipe - Step 02" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -0.25in;">In the same pan, add </span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -0.25in;"> </span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -0.25in;">tamarind piece, garlic flakes, red chilies, hing, pepper
corn and </span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;"><span style="font-family: Trebuchet MS, sans-serif;">grated coconut saute them till coconut turns slightly golden color</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WapfC5N88RodykhniJq1Duac0ss-Br-JH46A_Fu84Btus5n6RNXAqlTi-1hOJAhWYKn2DVYyhzj-SlF9NAnUJBvwTTx0rpauzNSS1GDa3qynx058lYJQM4h017ZWiah-SJKK1AzxAVZW/s1600/ToorDalChutneyIng04.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Thuvaram Paruppu Thogayal Recipe - Step 03" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WapfC5N88RodykhniJq1Duac0ss-Br-JH46A_Fu84Btus5n6RNXAqlTi-1hOJAhWYKn2DVYyhzj-SlF9NAnUJBvwTTx0rpauzNSS1GDa3qynx058lYJQM4h017ZWiah-SJKK1AzxAVZW/s1600/ToorDalChutneyIng04.jpg" title="Thuvaram Paruppu Thogayal Recipe - Step 03" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -0.25in;">Once it is cool enough grind it
in blender adding little water to a semi coarse paste. Add little more water if
you want it in chutney consistency</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -24px;"> That’s it easy healthy simple and quick thogayal is ready to enjoy with Rasam rice, steam rice and even with chapatti too.</span></div>
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<p><a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="vertical-align:middle;border:0"/></a> <a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Desi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.com2tag:blogger.com,1999:blog-7650759313710237242.post-6330176300093825192015-05-10T16:08:00.000-07:002015-05-10T16:08:08.978-07:00Pumpkin Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: 'Trebuchet MS', sans-serif;">My family is big fan of dosa. So, I try to prepare all types of dosa
varieties. This is one jewel in the crown. T</span><span style="font-family: 'Trebuchet MS', sans-serif;">his is delightfully spicy dosa from Pumpkin. Yes,
can prepare dosa from pumpkin too. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Compare
to regular dosa, it has mild spicy taste from red chili and pepper corns and nice
aroma from cumin seeds.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;">Learn how to
make delicious super special <b>Pumpkin Dosa</b>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_0mPfFHUO3YsJJYgv93qW5yrooYiAwVDe9hmyM7TRywVrFhUWWyW2XOC069uJMUSCvSWGuFs8X81QV3Ae8mAl06dYSDz67ukZI9Z87quUjSXdKynDuGelOFb7jj1S_uXAHL0E6y7Bl8Pm/s1600/PumpkinDosaVertical01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pumpkin Dosa" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_0mPfFHUO3YsJJYgv93qW5yrooYiAwVDe9hmyM7TRywVrFhUWWyW2XOC069uJMUSCvSWGuFs8X81QV3Ae8mAl06dYSDz67ukZI9Z87quUjSXdKynDuGelOFb7jj1S_uXAHL0E6y7Bl8Pm/s1600/PumpkinDosaVertical01.jpg" title="Pumpkin Dosa" /></a></div>
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<span style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients</b></span><span style="font-family: 'Trebuchet MS', sans-serif;">:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pumpkin – 7 to 8 long pieces</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oil </span></div>
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<span style="color: #3d85c6; font-family: Trebuchet MS, sans-serif;"><b>For Batter:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Boiled Rice – 1 cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Raw Rice – ½ cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cumin Seeds / Jeera – 1 tbsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Whole Red chili/ Akka Lal Mirchi – 3 to 4 nos.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pepper corns – 2 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #3d85c6;">Method</span></b>:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxV-KS7TSO3fbEt2vIuakhbE_djSZERNHz3Npiybu2o6Im1pjSAqG0edTdpkkwetCFf8OlVZT0KwYiK5LZigh6OjU6Shj0ErMem0BNPc4PZJJhm4aqezvAZTLE5htPKxQj7ELJQiP9tdg3/s1600/PumpkinDosa01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxV-KS7TSO3fbEt2vIuakhbE_djSZERNHz3Npiybu2o6Im1pjSAqG0edTdpkkwetCFf8OlVZT0KwYiK5LZigh6OjU6Shj0ErMem0BNPc4PZJJhm4aqezvAZTLE5htPKxQj7ELJQiP9tdg3/s1600/PumpkinDosa01.jpg" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Wash them nicely and soak all the above batter ingredients in
water for about 4 to 5 hours. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipIZwi97Zt_8Gr05lBC-QnoHG0qFcHt9rSFEEJGvaadMnh7Jo223wroFM2VBNWxvazI1pYyWBiLcyJ2S-7nlikXO0exOCoaqDVLtgjwazO_8jrkfSh_4CtYDLBqK_I0hcoT6MYB7i5nyy6/s1600/PumpkinDosa03.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipIZwi97Zt_8Gr05lBC-QnoHG0qFcHt9rSFEEJGvaadMnh7Jo223wroFM2VBNWxvazI1pYyWBiLcyJ2S-7nlikXO0exOCoaqDVLtgjwazO_8jrkfSh_4CtYDLBqK_I0hcoT6MYB7i5nyy6/s1600/PumpkinDosa03.jpg" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">After soaking, grind them in to a mixer grinder until smooth
batter</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFV-rPZSQI9SQC0NNxDgh4TJ5f5Ebb33kmLq8zyq2PNgfXKt6D6v6pK2DO1Tfdqf8oJxuSTX2dR0Vk37k-Ap0UNgYk_ph1X8cXowSKOVVSYGXW-t9u5O8I39C5cGFvVw3K9-vCkz6Nxkj/s1600/PumpkinDosa04.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFV-rPZSQI9SQC0NNxDgh4TJ5f5Ebb33kmLq8zyq2PNgfXKt6D6v6pK2DO1Tfdqf8oJxuSTX2dR0Vk37k-Ap0UNgYk_ph1X8cXowSKOVVSYGXW-t9u5O8I39C5cGFvVw3K9-vCkz6Nxkj/s1600/PumpkinDosa04.jpg" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Add the cooked pumpkin pieces and grind with batter. (A</span><span style="background: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; line-height: 115%;">s raw pumpkin skin is very hard to cut with
knife, it is better to cook this vegetable in microwave for about 5 minutes.
Let it cool and it becomes very easy to remove the outer skin, and then chop
them into smaller pieces.</span><span style="font-family: 'Trebuchet MS', sans-serif;">)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFk_Fa1DKBbrcLtMmLiwj-5nk01xC7vDecvJlu8a8bpOrzIrL4iwdhsmHhHpXQpIX5selR6V5sjjjj9zaq4gu-5qiUuRcVhJgyVy7OMvMEYSbtdrmgNk5rPRd8F_KY7eSKL0PCsIqVw_8/s1600/PumpkinDosa05.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFk_Fa1DKBbrcLtMmLiwj-5nk01xC7vDecvJlu8a8bpOrzIrL4iwdhsmHhHpXQpIX5selR6V5sjjjj9zaq4gu-5qiUuRcVhJgyVy7OMvMEYSbtdrmgNk5rPRd8F_KY7eSKL0PCsIqVw_8/s1600/PumpkinDosa05.jpg" /></a></div>
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<span style="background: white; color: #222222; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Transfer the batter
in to a big vessel/container add salt and mix it well. The consistency of batter
should be neither too watery nor regular dosa batter thickness. You can prepare
the dosa instantly. It tastes even better if it is fermented.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp8qS5VmSTSEuSm3KMgVg9vu64McsdtSxbbX7vT7hTJmk5UkuGk-HRE_FLShp8-oEQ-Pui4esxhphLH54TCXQJ8-UhY1QD8b6VuRHWDJLzPGtrrnmSfe31Yl0bDA5fo5Zmru6AnpwdE8x4/s1600/PumpkinDosa06.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp8qS5VmSTSEuSm3KMgVg9vu64McsdtSxbbX7vT7hTJmk5UkuGk-HRE_FLShp8-oEQ-Pui4esxhphLH54TCXQJ8-UhY1QD8b6VuRHWDJLzPGtrrnmSfe31Yl0bDA5fo5Zmru6AnpwdE8x4/s1600/PumpkinDosa06.jpg" /></a></div>
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<span style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; line-height: 115%;">Heat dosa tawa over
medium flame once it is hot enough add one tsp of oil and wipe with potato
piece (cut the potato in to half, insert the knife on half piece of potato and
wipe on surface of hot tawa.) Follow this process before and after making each
dosa. This trick works each time and dosa comes out easily.</span></div>
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<span style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; line-height: 115%;">Pour the batter on tawa
from edges towards center as thin as possible to make big circle. Shake over ½ tsp
of oil around edges of dosa and cook till dosa turns to light brown color</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo9TFu8tQ93kIhPa7GAfSiDvMi4sk6SsJU86EvCtLlj8TMWJdD8L0DRCF7J7BoY_Eks_4JAuYKaWm4-40_QInKj8madMh4febN96SMrXr4OFs4i2R-_jqhkVhSQC_y-YZT6ZLWVqimunlD/s1600/PumpkinDosa07.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo9TFu8tQ93kIhPa7GAfSiDvMi4sk6SsJU86EvCtLlj8TMWJdD8L0DRCF7J7BoY_Eks_4JAuYKaWm4-40_QInKj8madMh4febN96SMrXr4OFs4i2R-_jqhkVhSQC_y-YZT6ZLWVqimunlD/s1600/PumpkinDosa07.jpg" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background: white; color: #222222; line-height: 115%;">Turn it to other
side, when it turns to golden brown it is ready to be taken off from the frying.</span><o:p></o:p></span></div>
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<span style="background: white; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Serving</b></span><span style="color: #222222;">: Serve dosa
with any of your favorite chutneys like: <a href="http://desimejwani.blogspot.com/2012/01/south-indian-style-coconut-chutney.html" target="_blank">Coconut Chutney,</a> <a href="http://desimejwani.blogspot.com/2012/02/south-indian-onion-tomato-chutney.html" target="_blank">Onion tomato chutney</a> and <a href="http://desimejwani.blogspot.com/2013/04/mint-pudina-chutney.html" target="_blank">mint chutney</a>. <o:p></o:p></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq1ykDO5JSnXqbzWdVgSjblIeELyYPG3MpwLyieweIS_vWiH5FX7Blom6WaxlJWCYO0N6WUUdLWf_orHZynSUlcpKPhIlZqywWw098Vh369d0S0fKUU9XwQSkWoV-95-JbpZ9SLtbrx3Gb/s1600/PumpkinDosaVertical01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pumpkin Dosa" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq1ykDO5JSnXqbzWdVgSjblIeELyYPG3MpwLyieweIS_vWiH5FX7Blom6WaxlJWCYO0N6WUUdLWf_orHZynSUlcpKPhIlZqywWw098Vh369d0S0fKUU9XwQSkWoV-95-JbpZ9SLtbrx3Gb/s1600/PumpkinDosaVertical01.jpg" title="Pumpkin Dosa" /></a></div>
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<span style="background: white; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #a64d79;"><b>Check out our other
Dosa varieties</b></span><span style="color: #222222;">: </span></span></span></div>
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<span style="background: white; color: #222222; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://desimejwani.blogspot.com/2012/06/masala-dosa.html" target="_blank">Masala Dosa</a>,</span></span></div>
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<span style="background: white; color: #222222; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://desimejwani.blogspot.com/2014/06/mysore-masala-dosa.html" target="_blank">Mysore Masala Dosa</a>,</span></span></div>
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<span style="background: white; color: #222222; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://desimejwani.blogspot.com/2012/09/aval-poha-dosa.html" target="_blank">Poha/Aval Dosa</a>, </span></span></div>
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<span style="background: white; color: #222222; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://desimejwani.blogspot.com/2013/12/instant-rava-dosa.html" target="_blank">Instant RavaDosa</a>, </span></span></div>
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<span style="background: white; color: #222222; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://desimejwani.blogspot.com/2012/07/vegetable-cut-dosa.html" target="_blank">Vegetable Cut Dosa</a>,</span></span></div>
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<span style="background: white; color: #222222; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://desimejwani.blogspot.com/2012/06/adai.html" target="_blank"> Adai</a>,<o:p></o:p></span></span></div>
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<p><a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="vertical-align:middle;border:0"/></a> <a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Desi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.com6tag:blogger.com,1999:blog-7650759313710237242.post-91417701644368201362015-05-03T17:28:00.001-07:002015-05-04T09:58:20.225-07:00Peanut Ladoo / Groundnut Laddu<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">This is one of simple, delightful and healthier version of
sweet you can have any time without any guilt feelings. It is very easy to prepare and requires few ingredients
and it always available in our pantry. Whenever I bought the peanuts, I always
make sure to dry roast them and store it in a air tight container and use it whenever
the recipe calls for. This time I completely
forgot to use the peanuts for about two weeks and it was sitting whole
container. As peanut and jaggary both
are having potential health benefits. This is the awesome and simplest recipe to make use of them. It perfectly serves as emergency snack or mid morning hunger pangs :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVygr9obPkgsMgxOIeA4ClCScf2cceMOsazpC-PaPQIcxNftyIHXWZHDPyQX92bDZwcILngjt84FKZ1D_DwAMeyRWp2piJkjaVsCXUPsOalQ9WnleFQvKo2CGMgSuUBpyWs0giLWUN42-/s1600/PeanutLaddomain01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Peanut Ladoo" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVygr9obPkgsMgxOIeA4ClCScf2cceMOsazpC-PaPQIcxNftyIHXWZHDPyQX92bDZwcILngjt84FKZ1D_DwAMeyRWp2piJkjaVsCXUPsOalQ9WnleFQvKo2CGMgSuUBpyWs0giLWUN42-/s1600/PeanutLaddomain01.jpg" title="Peanut Ladoo" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">and this <b>Peanut ladoo </b>is also one of signature <b>Diwali sweets</b>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGt_eJ8QPKU_170loJd5yy6WvyyLcAFkwrjnkD12zW5nqkUQjv4-rhF_yhPfpFtC9hPlk9GoTZPp7ByaV5JjAqWJerVW2YnWNQQFxsSsR_PY10d2okRM8ny9l9CfBLjG19A6W1lR0MJgiT/s1600/PeanutLaddomain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWndCo46IvepH4zfoTU7iyq6HEBx1lf7B2PwycwWaYVEC_PxZoO3E6yD4_dg_7fZEHzskYf4-yx3mDE6VeTU-vPjyENfowbB8Ta7MJv8khA8o7K0CRpply1sVViTcv5EgTh_KbJHj9Iej/s1600/PeanutLaddomain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Groundnut Laddu" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWndCo46IvepH4zfoTU7iyq6HEBx1lf7B2PwycwWaYVEC_PxZoO3E6yD4_dg_7fZEHzskYf4-yx3mDE6VeTU-vPjyENfowbB8Ta7MJv8khA8o7K0CRpply1sVViTcv5EgTh_KbJHj9Iej/s1600/PeanutLaddomain.jpg" title="Groundnut Laddu" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Ingredients</b></span>:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Peanut/Ground Nut – 1 cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Jaggary / Brown Sugar – ½ cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt – a pinch</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cardamom powder – ½ tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cashew nuts few </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #3d85c6;">Method</span></b>:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;">Step 01)</span> Heat a pan and roast the groundnut nicely till they get light
brown. You will get nice nutty flavor from peanuts and you will notice shiny oily skin of peanut that is
the time you will turn off the gas. And allow them to cool.</span></div>
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<span style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;">Step 02) </span><span style="font-family: Trebuchet MS, sans-serif;">Blend the roasted peanut
in a food processor and blitz until roughly chopped and then add the chopped jaggary and blend it again until the mixture starts to come together. Repeat</span><span style="font-family: 'Trebuchet MS', sans-serif;"> the same for the remainder of peanut and jaggary.</span><br />
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<span style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;">Step 03) </span><span style="font-family: Trebuchet MS, sans-serif;">Transfer this mixture to a big
plate add a pinch of salt, cardamom powder, chopped cashews and mix it nicely
and evenly. Salt, Cardamom powder and
cashew nuts are just to enhance the taste, fragrance and crunchiness to the
laddo. You can skip them totally, still
the laddo tastes wonderful. These are for
value addition.</span></div>
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<span style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;">Step 04) </span><span style="font-family: Trebuchet MS, sans-serif;">Take a handful of blended mixture
and gently press it together to form a shape of ball. </span><span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif;"><span style="background-color: white; font-size: 11.9999990463257px;"> </span></span><span style="font-family: 'Trebuchet MS', sans-serif;">start to roll them as per your preferred size like big, medium or small.</span></div>
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<span style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;">Step 05) </span><span style="font-family: Trebuchet MS, sans-serif;">As the roasted peanut leaves the
oil, there is no need of extra oil to roll them, if you still thought to make
them richer, you can add little ghee/clarified butter while giving shape as ball/ladoos. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Store it in a air tight container
and enjoy the laddu. </span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5bCnio4XNmvnYB9GpJXIr4pcyTto0b9wZ9GNCyZQvqtHjSrM_CHBhpzA_GhZJX9yAd4X6EOOjwju7loqJPPn9ltctuOGJVaZR2BFwVm9S2Ua6dsRoMY1G64gvU0EXulEC3aEh1Kt6qe0N/s1600/PeanutLaddoVertical.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="peanut Laddu" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5bCnio4XNmvnYB9GpJXIr4pcyTto0b9wZ9GNCyZQvqtHjSrM_CHBhpzA_GhZJX9yAd4X6EOOjwju7loqJPPn9ltctuOGJVaZR2BFwVm9S2Ua6dsRoMY1G64gvU0EXulEC3aEh1Kt6qe0N/s1600/PeanutLaddoVertical.jpg" title="peanut Laddu" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #3d85c6;"><b><u>Note</u></b></span>:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">If you are looking laddos color to be white then, </span><span style="font-family: 'Trebuchet MS', sans-serif;">remove the skin of peanut before blending</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">You can use the powdered brown
sugar instead of jaggary</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">For smooth texture of laddu blend
the peanut as smooth powder instead of coarse powder</span></div>
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<p><a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="vertical-align:middle;border:0"/></a> <a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Desi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.com6tag:blogger.com,1999:blog-7650759313710237242.post-18368005560781034712015-04-20T15:03:00.000-07:002015-04-20T15:03:07.559-07:00Banana Stem Sabji | VazhaiThandu Poriyal<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: #f2f2f2; color: #444444; font-family: 'Trebuchet MS', sans-serif; line-height: 18.3999996185303px;">In my childhood days, I remember my mother make this</span><b style="color: #444444; font-family: 'Trebuchet MS', sans-serif; line-height: 18.3999996185303px;"> Banana Stem Sabji</b><span style="background-color: #f2f2f2; color: #444444; font-family: 'Trebuchet MS', sans-serif; line-height: 18.3999996185303px;">/ </span><b style="color: #444444; font-family: 'Trebuchet MS', sans-serif; line-height: 18.3999996185303px;">Vazhaithandu Poriyal</b><span style="background-color: #f2f2f2; color: #444444; font-family: 'Trebuchet MS', sans-serif; line-height: 18.3999996185303px;"> back home. So far I was thinking, it is too tedious to clean and chop the stem and it needs to remove lots of fiber. So I rarely lay my hand on this healthy stem. Moreover it was not available easily in the Indian grocery store here. But, this time when I saw this native veggie I was so happy to try… and I learned cleaning and chopping is not at all big challenge to skip this awesome medicinal value vegetable. So I determined whenever I see Vazhai thandu in store, I am going try all types of recipes from this vegetable. Here is one such simple sabji/ poriyal in step by step photo recipe and <b>how to clean and cut Vazhaithandu/Banana Stem</b>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1Mv1iXo6l0bJs734chdV-dVfHHg8cxzmr06rPNFrDTiiopUP4ydcJlyM94mwxGFtn8k0QzNf5vNcoHX1-z-sYPblw7AXPSJxMAoscfd0WICVKoQB6BnXLs6H2fy3eJwx4KAffp5jjowJ/s1600/VazhaThanduPoriyal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vazhai Thandu Poriyal" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1Mv1iXo6l0bJs734chdV-dVfHHg8cxzmr06rPNFrDTiiopUP4ydcJlyM94mwxGFtn8k0QzNf5vNcoHX1-z-sYPblw7AXPSJxMAoscfd0WICVKoQB6BnXLs6H2fy3eJwx4KAffp5jjowJ/s1600/VazhaThanduPoriyal.jpg" title="VazhaiThandu Poriyal" /></a></div>
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<span style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients</b></span><span style="font-family: 'Trebuchet MS', sans-serif;">:</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Banana Stem / Vazhai Thandu – 1 medium Length</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pasi Paruppu/ Moong Dal/ Green Gram split Lentil - ¼ cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Turmeric Powder - ¼ tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt to Taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oil for tempering – 1 tbsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Grated Coconut for Garnishing – 1 tbsp (optional)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>For Seasoning</b></span>:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mustard Seeds – 1 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Urud Dal / White Lentil – ¼ tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Red Chili or Green Chili – 2 nos.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Curry Leaves – Few</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Hing /Asafoetida – a pinch</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #3d85c6;">Preparation</span></b>:</span></div>
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<b style="color: #444444; font-family: 'Trebuchet MS', sans-serif; line-height: 18.3999996185303px;">How to clean and cut Vazhaithandu/Banana Stem</b></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbesejOlRuB8dIZz4Yxd06c72uJAxvvNCaWaM22em757qWFKdy5DLtjMCmdCxpaGMVAd4aqWcvhnw-f6d5w4_RzZpJFduRT9fPp-G4k9t4hgUb0chaYqIsc1r4YzylcLabTbn9ycoJ7IX/s1600/VazhaThanduSabji01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbesejOlRuB8dIZz4Yxd06c72uJAxvvNCaWaM22em757qWFKdy5DLtjMCmdCxpaGMVAd4aqWcvhnw-f6d5w4_RzZpJFduRT9fPp-G4k9t4hgUb0chaYqIsc1r4YzylcLabTbn9ycoJ7IX/s1600/VazhaThanduSabji01.jpg" /></a><span style="font-family: Trebuchet MS, sans-serif;">Remove the outer layer from the stem with knife or peeler. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHMW9n_6kR7sUcuWcAW36Wvg63qi_tcEcAY2kO73iPYefkanoCduzhCu0C393ypGhpQGRTougIGuD5AlHTg23qTqvqRo8r2uQCW5kQm8OV3jTX9pQAR1oTKhjZtJV3J_A7TWWA5lYiBMk/s1600/VazhaThanduSabji02.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHMW9n_6kR7sUcuWcAW36Wvg63qi_tcEcAY2kO73iPYefkanoCduzhCu0C393ypGhpQGRTougIGuD5AlHTg23qTqvqRo8r2uQCW5kQm8OV3jTX9pQAR1oTKhjZtJV3J_A7TWWA5lYiBMk/s1600/VazhaThanduSabji02.jpg" /></a><span style="font-family: Trebuchet MS, sans-serif;">Till you found the inside
shiny stem. See the picture for reference.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw6O4jr5FfsoLGiUAbFEverSmQwEcy7QB20mXVhLjPaXdbaqudVJMUQ5g6Hjr8JrP8aO-wlwv0WrGcmsSt06JMaRyVH6Vqn05ZJd4XhDt7OkQZu5yyzCzyJwtuQQyCeKGYrSOvgg2r30Y-/s1600/VazhaThanduSabji03.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw6O4jr5FfsoLGiUAbFEverSmQwEcy7QB20mXVhLjPaXdbaqudVJMUQ5g6Hjr8JrP8aO-wlwv0WrGcmsSt06JMaRyVH6Vqn05ZJd4XhDt7OkQZu5yyzCzyJwtuQQyCeKGYrSOvgg2r30Y-/s1600/VazhaThanduSabji03.jpg" /></a><span style="font-family: Trebuchet MS, sans-serif;">Chop the stem as round size disk pieces and remove the fiber
from each disk from your finger.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuAW3CkvqWnU4ni2DT_Q7-pMfUCzRKFqCO5TFBMU_PTk-VstA5smVLdxhmS7bLrtM4XxbkBwT3EsXAwRpnarL3EN1voH6f45w9-DCs6HcroO22Y6yNnUbEQmOKXQS7brjJvI1kD-_u2ym-/s1600/VazhaThanduSabji04.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuAW3CkvqWnU4ni2DT_Q7-pMfUCzRKFqCO5TFBMU_PTk-VstA5smVLdxhmS7bLrtM4XxbkBwT3EsXAwRpnarL3EN1voH6f45w9-DCs6HcroO22Y6yNnUbEQmOKXQS7brjJvI1kD-_u2ym-/s1600/VazhaThanduSabji04.jpg" /></a><span style="font-family: Trebuchet MS, sans-serif;">Immerse the disks pieces in water immediately to avoid the
discoloration. If you are cooking immediately then no need to add the
buttermilk to the water.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfZt9J82AdA9Oect6H4ijCoVgtURIKRB9ZfHd1IOCAJk9O8AdQWG7rvv1S9At9HAKg2disDOMOwCin59a7ZeO0XU44NuHJO-BldnQ_SmLkFGkp7K0B1lO_e27slDda1edwDYJ4IaNayWO/s1600/VazhaThanduSabji05.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfZt9J82AdA9Oect6H4ijCoVgtURIKRB9ZfHd1IOCAJk9O8AdQWG7rvv1S9At9HAKg2disDOMOwCin59a7ZeO0XU44NuHJO-BldnQ_SmLkFGkp7K0B1lO_e27slDda1edwDYJ4IaNayWO/s1600/VazhaThanduSabji05.jpg" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Chop the disk pieces in to long size pieces or small size pieces and immediately immerse them in to water again to avoid the change in color</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilqx2rhNFOP_O0cKqGb1CLbafcUtXZcOPPllz7fk3Dzh0Sy8dz0xBExN20XaDZTLBezSR_74nmQVVZcqKqGdaZ_39-0eK8z0Moy-RI9mbkDcRz1psDwog7I9o0lAiihIa9RpxuxU2ShFYQ/s1600/VazhaThanduSabji06.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilqx2rhNFOP_O0cKqGb1CLbafcUtXZcOPPllz7fk3Dzh0Sy8dz0xBExN20XaDZTLBezSR_74nmQVVZcqKqGdaZ_39-0eK8z0Moy-RI9mbkDcRz1psDwog7I9o0lAiihIa9RpxuxU2ShFYQ/s1600/VazhaThanduSabji06.jpg" /></a><span style="font-family: Trebuchet MS, sans-serif;">Soak the moong dal in water for about 1/2 to 1 hour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Heat the pan with tablespoon of oil and once the oil is heat
enough add the seasoning seeds and allow them to splutter and then add red
chili or green chili, curry leaves, turmeric powder, hing and salt and saute them for a minute. Add
the moong dal and fry for 2 minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8ZlwKh6pkTEhK_hYRgUje-d_883Rz3o_jsjpLQvX_gwfKGK58ajvlrujNb2RE3m_CKs6ofKRwDMk6_i6umwiY1s8V4Khjso8bvi6K-rsdrBZ3vTPuWYaRPZpufm8sLp5Rc27V8BgXHg2/s1600/VazhaThanduSabji08.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8ZlwKh6pkTEhK_hYRgUje-d_883Rz3o_jsjpLQvX_gwfKGK58ajvlrujNb2RE3m_CKs6ofKRwDMk6_i6umwiY1s8V4Khjso8bvi6K-rsdrBZ3vTPuWYaRPZpufm8sLp5Rc27V8BgXHg2/s1600/VazhaThanduSabji08.jpg" /></a><span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Add the chopped vazhai thandu /Banana stem
pieces, mix it well with lentils and cook them for about 3 to 4 minutes. Garnish with grated coconut.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Serving</b></span>: Serve Vazhaithandu poriyal /</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;">sabji</span><span style="font-family: 'Trebuchet MS', sans-serif;"> with Sambar rice and papad.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8l_30_S9Nc8S8fmYYAukedUl_lJSOf6qdpULjVz2n-cM3xExxBJGWgodvrgRC2fw8jlOfWrSTBhPnCv2nHGxAqGBq_KmXptaqqR30ncB6VGzFy3FzCAUKM98G9se7fcQR_bCVnHmxcKY/s1600/BananaStemSabji01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Banana Stem Sabji" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8l_30_S9Nc8S8fmYYAukedUl_lJSOf6qdpULjVz2n-cM3xExxBJGWgodvrgRC2fw8jlOfWrSTBhPnCv2nHGxAqGBq_KmXptaqqR30ncB6VGzFy3FzCAUKM98G9se7fcQR_bCVnHmxcKY/s1600/BananaStemSabji01.jpg" title="Banana Stem Sabji" /></a></div>
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<p><a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="vertical-align:middle;border:0"/></a> <a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Desi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.com4tag:blogger.com,1999:blog-7650759313710237242.post-69538393359711784012015-04-12T14:24:00.001-07:002015-04-12T14:27:42.709-07:00RAGI SEVAI / RAGI SEMIYA | FINGER MILLET VERMICELLI UPMA - INSTANT !!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #404040;"><span style="font-family: Trebuchet MS, sans-serif;">This is yet another stunning
recipe from Finger millet/ Ragi. As you all aware, <o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #404040;">We can prepare from Ragi all kinds of
dishes like Dosa, Idli, Rotti, Porridge, Cake, Puddings, Laddu and Cookies.</span>
</span><span style="color: #404040;"><span style="font-family: Trebuchet MS, sans-serif;">Here is one such super healthy breakfast - <b>Ragi Sevai/ Ragi semiya</b>
upma which you can prepare quick and easy and comforting. </span></span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 23.9999980926514px;"><span style="color: #444444;">Apt for diabetic and calcium deficient people.</span></span><span style="color: #404040; font-family: 'Trebuchet MS', sans-serif; line-height: 18pt;"> This dish can be
served as breakfast or light dinner. I have used brand - Anil semiya/Instant
vermicelli. </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0wJTC3NIQEcdzsQjLKIQnj-Dfsx5AHVsQp7EVfLoSImBaVckOdRhGTzIS3Kyv4MVThJ42N7C6ycAWoBYUAQqHVzCjeHIUZus9zSIwtlM65V1dqWAR-58AhAW5l628t95funqeUZNE58TV/s1600/RagiSemiaVertical.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Ragi Semiya " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0wJTC3NIQEcdzsQjLKIQnj-Dfsx5AHVsQp7EVfLoSImBaVckOdRhGTzIS3Kyv4MVThJ42N7C6ycAWoBYUAQqHVzCjeHIUZus9zSIwtlM65V1dqWAR-58AhAW5l628t95funqeUZNE58TV/s1600/RagiSemiaVertical.jpg" title="Ragi Semiya" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add caption</td></tr>
</tbody></table>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Ingredients</b></span><span style="color: #404040;">:</span></span></div>
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<span style="background-color: transparent; font-family: 'Trebuchet MS', sans-serif;">Ragi
semiya </span><span style="background-color: transparent; font-family: 'Trebuchet MS', sans-serif;">- 2 cup</span></div>
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– 1 Medium<o:p></o:p></span></div>
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Chili – 1 no.<o:p></o:p></span></div>
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– 1 tbsp<o:p></o:p></span></div>
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to Taste<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Seasoning</b></span>:<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mustard
Seeds – ½ tsp<o:p></o:p></span></div>
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Dal/ White lentils – ½ tsp<o:p></o:p></span></div>
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Leaves –Few<o:p></o:p></span></div>
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Garnish</b></span>:<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Grated
coconut – 1 tbsp<o:p></o:p></span></div>
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coriander leaves – 1 tbsp<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add one cup of water in a pan and bring water to boil <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVJnopCgmpY0nJn4wFjsoq1kUyAmtQNnsFGY604tKl9TAR6qrY8M6dq-L-U6glGjbv9h4IQGZEHxLg0Uw6xeDgq17vZFqu8W24PmbvRSxY7FeBc5XBC870kFLPrdFVsUWnaSUV4ynoXjm/s1600/RagiSemia02.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVJnopCgmpY0nJn4wFjsoq1kUyAmtQNnsFGY604tKl9TAR6qrY8M6dq-L-U6glGjbv9h4IQGZEHxLg0Uw6xeDgq17vZFqu8W24PmbvRSxY7FeBc5XBC870kFLPrdFVsUWnaSUV4ynoXjm/s1600/RagiSemia02.jpg" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add the ragi semiya and cook for just <b>one minute</b>. And switch off the gas. Don’t cook more than <b><span style="color: #3d85c6;">one minute.</span><span style="color: #444444;"> I</span></b>t will be mushy and will turn as paste. The timing may vary from brand to brand so please check the package for instruction. <o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Strain the semiya and wash with cold water once. Leave them in
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKR1r7OOnj2A83swEkkJZWukxMmiKjOCnzKi0TAMX8dYvHTacAz7e3qWJAUb-LkDIUOWk2K0y-qg9LRpPubRp96cFwkGI9XjfauB78k_nOeBzxTKT_HuIKCsTKBuQTyyFcuO2MSJ26Anyw/s1600/RagiSemia04.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKR1r7OOnj2A83swEkkJZWukxMmiKjOCnzKi0TAMX8dYvHTacAz7e3qWJAUb-LkDIUOWk2K0y-qg9LRpPubRp96cFwkGI9XjfauB78k_nOeBzxTKT_HuIKCsTKBuQTyyFcuO2MSJ26Anyw/s1600/RagiSemia04.jpg" /></a><span style="font-family: Trebuchet MS, sans-serif;">Heat a tbsp of oil in a pan in medium flame. Add seasoning seeds
and allow them to crack then add onions, green chili, curry leaves, salt and fry
till onion turns to slight pink<o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Add cooked ragi semia and mix it gently and make sure evenly coated with
onion mixture and turn off the gas</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Garnish with coconut grated and coriander leaves.<span style="color: #444444;"><o:p></o:p></span></span></div>
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<span style="color: #404040;"><span style="font-family: Trebuchet MS, sans-serif;">Check out our other recipes on Ragi/ Finger millet/ Nachini.</span></span></div>
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<span style="color: purple;"><b><a href="http://desimejwani.blogspot.com/2014/01/ragi-mudde-and-soppina-saaruhuli.html" target="_blank"><span style="outline: none;"><span style="background: white; border: 1pt none windowtext; font-family: Verdana, sans-serif; line-height: 115%; padding: 0in;">Ragi</span></span><span class="apple-converted-space"><span style="background: white; border: 1pt none windowtext; font-family: Verdana, sans-serif; line-height: 115%; padding: 0in; text-decoration: none;"> </span></span><span style="background: white; border: 1pt none windowtext; font-family: Verdana, sans-serif; line-height: 115%; padding: 0in;">Mudde and
Soppina Saaru/Huli </span></a></b></span></div>
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<span style="color: purple;"><b><a href="http://desimejwani.blogspot.com/2014/02/ragi-roti-authentic-and-instant-version.html" target="_blank"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1pt none windowtext; font-family: Verdana, sans-serif; padding: 0in;">Finger Millet Pancake/</span><span class="apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1pt none windowtext; font-family: Verdana, sans-serif; padding: 0in; text-decoration: none;"> </span></span><span style="outline: none;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1pt none windowtext; font-family: Verdana, sans-serif; padding: 0in;">Ragi</span></span><span class="apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1pt none windowtext; font-family: Verdana, sans-serif; padding: 0in; text-decoration: none;"> </span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1pt none windowtext; font-family: Verdana, sans-serif; padding: 0in;">Rotti - Authentic and Instant</span><span class="apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1pt none windowtext; font-family: Verdana, sans-serif; padding: 0in; text-decoration: none;"> </span></span></a></b></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">You can also prepare from rice vermicelli in many flavours like Lemon semiya, Tamarind Semiya, Spicy coconut semiya. Will post the recipes soon.</span></div>
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<p><a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="vertical-align:middle;border:0"/></a> <a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Desi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.com4tag:blogger.com,1999:blog-7650759313710237242.post-14912799571260680962015-03-28T19:43:00.002-07:002015-03-28T19:53:00.951-07:00Bisi Bele Bath | Hot Lentil Rice |Authentic Karnataka Cuisine<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="font-family: Verdana, sans-serif;">Bisi Bele
Bath</b><span style="font-family: Verdana, sans-serif;">, an authentic dish from
Karnataka cuisine is delicious rice prepared with dal/lentils and vegetables are
nicely cooked with masala powder. The specially prepared Masala powder has many
flavorful and rich tastes which make this dish so special. And, in the end
adding the tempering makes this dish super special. In this recipe, I have used the instant/ready bisi
bele bath Masala powder.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgumVDXCFbNlF0xv1gwjqRpdXhO9e_-iudWs3SFVPl7CxwpkWtYSXfWR005M5BdfJlFsL8v4f_Q-1DD1x8-BSzCVJZkCZMxO5Z0oXYG_0cCrFb69KZHd7E9g2RrdwQh19WkROTpiUYjBk2K/s1600/BisiBeleBath2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bisi Bele Bath recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgumVDXCFbNlF0xv1gwjqRpdXhO9e_-iudWs3SFVPl7CxwpkWtYSXfWR005M5BdfJlFsL8v4f_Q-1DD1x8-BSzCVJZkCZMxO5Z0oXYG_0cCrFb69KZHd7E9g2RrdwQh19WkROTpiUYjBk2K/s1600/BisiBeleBath2.jpg" title="Bisi Bele Bath" /></a></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Try this easy method of Bisi Bele Bath recipe and turn dinner
into a special occasion with its mouth-watering aroma and richness.</span> Learn
how to make Authentic Karnataka style Bisi Bele Bath dish by following the
given step by step recipe.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">In Kannada language “<b>Bisi</b>” means Hot “<b>Bele</b>” means dal/lentils and “<b>Bath</b>”
means rice. i.e Hot Lentil Rice. <span style="color: #444444;"><o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4WtrKB6Xv3j_O5Fkq_qbZM4XjlEgqumDZXnsJyjCJa6B34tPx8mhpGKheY3VaOQp7sbsNViqlVQdSookUQWH_J1JzVw5skG7f7g2cRS10cqME_Z7qrarfGVtju2bdWzjHPEfFMcml1n2E/s1600/BisiBeleBath.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bisi Bele Bath recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4WtrKB6Xv3j_O5Fkq_qbZM4XjlEgqumDZXnsJyjCJa6B34tPx8mhpGKheY3VaOQp7sbsNViqlVQdSookUQWH_J1JzVw5skG7f7g2cRS10cqME_Z7qrarfGVtju2bdWzjHPEfFMcml1n2E/s1600/BisiBeleBath.jpg" title="bisi bele bath" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b><span style="color: #3d85c6;">Ingredients</span></b><span style="color: #444444;">:<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;">Rice – 1 cup<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Toor Dal / Split yellow gram - ½ cup<span style="color: #444444;"><o:p></o:p></span></span></div>
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<span style="color: #3d85c6; font-family: Verdana, sans-serif;"><b>Vegetables</b></span><span style="color: #444444; font-family: Verdana, sans-serif; font-weight: bold;">:<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Onion – ½ cup chopped<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Tomato – 1/2 cup chopped<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">String Beans – ¼ cup chopped<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Carrot – ¼ cup chopped<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Baby Limo Beans – ¼ cup <span style="color: #444444;"><o:p></o:p></span></span></div>
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<b><span style="font-family: Verdana, sans-serif;"><span style="color: #3d85c6;">Masala
Powders:</span><span style="color: #444444;"><o:p></o:p></span></span></b></div>
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<span style="font-family: Verdana, sans-serif;">Bisi Bele Bath Powder – 3 tbsp
(Available in Indian Grocery Store)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Red chili Powder – 2 tsp<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Turmeric Powder – ¼ tsp<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Salt to Taste<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Tamarind Juice – 1 tbsp<span style="color: #444444;"><o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #3d85c6;"><b>Seasoning</b>:</span><span style="color: #444444;"><o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;">Mustard Seeds – 1 tsp<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Urud Dal /White Lentils – 1 tsp<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Whole Red Chili – 2 nos.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Curry leaves – Few<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Hing/ Asafoetida – a Pinch<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Ground nuts – ¼ cup<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Cashews/ Kaju – few (Optional)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Oil/butter for seasoning<span style="color: #444444;"><o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><span style="color: #3d85c6;">Preparation</span></b><span style="color: #444444;">:<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;">Cook the rice nicely. Rice should be mushy
for this recipe. Add more water while cooking. In case, if you forgot to add more
water not to worry… I found a simple solution - Take a big mixer jar add cooked
rice and cup of water and just run it once… this makes rice mushy and bit watery. (do this process in batch wise)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Cook the dal/lentils in a pressure
cooker and allow them to cool and blend it nicely adding ½ cup of water<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Cook all vegetables in pressure cooker.
Here I am using simple to fry vegetables, so I am directly cooking in a pan.<span style="color: #444444;"><o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;"> <o:p></o:p></span></div>
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<span style="color: #3d85c6; font-family: Verdana, sans-serif;"><i>Easy tip</i></span><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">: </span>In a pressure cooker set the rice , dal and
vegetables in a separate utensil and cook. It saves lots of time. <span style="color: #444444;"><o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #3d85c6;"><b><u>Method:</u></b></span><span style="color: #444444; font-weight: bold;"><o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVEX8LZ5fGqld8Wo2K2RhsgydpOdy1HBP88_H10_PeW3PNc_RVQM1EKCTXu1d7JXM0NPc_4JSN1p84OCS-_7nfnmDGRHBqpJSZnN5qp_zO2HhKQZK42-H2DXmNlD0UslBbw-bvQOLvQhcH/s1600/BisiBeleBath3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVEX8LZ5fGqld8Wo2K2RhsgydpOdy1HBP88_H10_PeW3PNc_RVQM1EKCTXu1d7JXM0NPc_4JSN1p84OCS-_7nfnmDGRHBqpJSZnN5qp_zO2HhKQZK42-H2DXmNlD0UslBbw-bvQOLvQhcH/s1600/BisiBeleBath3.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Heat oil in a pan in
medium flame,</span> once oil is hot enough
add the onion and saute them till it turns to pink color. Then add the chopped strings beans and carrot saute them for 1 or 2 minutes or till the vegetables slightly cooked<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlzW_POjWWVhNbbZGC2ScGlNdGW31VTmprSQqrcKolLIS-Isfq04dC8wJUKH3s4Fg8ASFzED3AJP-g6Ll9HWzdPVDHL7s_Ryo9BNVO9aqNlFvtecYdPSzMfVZXyPFJX8fxuMMdzeTR6nA/s1600/BisiBeleBath4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlzW_POjWWVhNbbZGC2ScGlNdGW31VTmprSQqrcKolLIS-Isfq04dC8wJUKH3s4Fg8ASFzED3AJP-g6Ll9HWzdPVDHL7s_Ryo9BNVO9aqNlFvtecYdPSzMfVZXyPFJX8fxuMMdzeTR6nA/s1600/BisiBeleBath4.jpg" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Add the baby lima beans and tomato and
cook them for 2 more minutes or till all vegetables are cooked nicely. (Lima
beans give extra taste to this dish.)<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIh0t3EgzhloasmK23MSdwZk3GDhf9nplPKYcwPPBZMf_7C_C3q5RYR5LHZzwh_phj3iZTC1rP9pBVUyBT4RLrWDn1c40SWqhMcb4rrtURVbfKvmxmBymdXUSycpptBRJa1bc0IXNmOnyT/s1600/BisiBeleBath5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIh0t3EgzhloasmK23MSdwZk3GDhf9nplPKYcwPPBZMf_7C_C3q5RYR5LHZzwh_phj3iZTC1rP9pBVUyBT4RLrWDn1c40SWqhMcb4rrtURVbfKvmxmBymdXUSycpptBRJa1bc0IXNmOnyT/s1600/BisiBeleBath5.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Add blended dal mixture, salt, turmeric
powder, red chili powder, bisi bele bath powder, tamarind juice and 2 cups of
water <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2vF2zDdTHDZ05p0qHMDFzKDMhYCE-VdRpyYx4_FZsc_DlbSXDs1wEia4Fn9UYiaR6D8b2VF4LpNmdWlQlM-SEh1Lkd4HbhjzgJZL69P9x1LyevB0pXm1xjpK6tDoi9yPXw0d7eLY9nz2/s1600/BisiBeleBath6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2vF2zDdTHDZ05p0qHMDFzKDMhYCE-VdRpyYx4_FZsc_DlbSXDs1wEia4Fn9UYiaR6D8b2VF4LpNmdWlQlM-SEh1Lkd4HbhjzgJZL69P9x1LyevB0pXm1xjpK6tDoi9yPXw0d7eLY9nz2/s1600/BisiBeleBath6.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Mix it nicely and cook them till all raw
masala powder smell disappears <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJ_PRqAB3mmn_JXsRYvBLyt4kOkm2v0M-jVNsTGVO_QJzQNLBYwuj3b9IV_po9BbaVRARaT7xHuTGqYzH-nluKtad731FpjHYZvPVCwbJ31ASZqdcxRKtHvTqx7j_0Fh-cr3pBImWCBKz/s1600/BisiBeleBath7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJ_PRqAB3mmn_JXsRYvBLyt4kOkm2v0M-jVNsTGVO_QJzQNLBYwuj3b9IV_po9BbaVRARaT7xHuTGqYzH-nluKtad731FpjHYZvPVCwbJ31ASZqdcxRKtHvTqx7j_0Fh-cr3pBImWCBKz/s1600/BisiBeleBath7.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Add the cooked rice in batch wise and
mix the rice with gravy. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2I1XmeNCemIGc7zEp2BvBfd_hoBezyyG9HYQySQ2kSNNDthQmVS0b0hVP_NeWE5vwZdMJVwR2Or6ck-5Z2YP_hwRWws2hbN8Dcw_DmYFAdBnr3M88vMsk-1MIO8HWqNd2Ggqr8OKMyHZ2/s1600/BisiBeleBath8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2I1XmeNCemIGc7zEp2BvBfd_hoBezyyG9HYQySQ2kSNNDthQmVS0b0hVP_NeWE5vwZdMJVwR2Or6ck-5Z2YP_hwRWws2hbN8Dcw_DmYFAdBnr3M88vMsk-1MIO8HWqNd2Ggqr8OKMyHZ2/s1600/BisiBeleBath8.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Gravy rice should be little bit watery consistent not as dry rice. Adjust the salt, spicy and tanginess and water in this step.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxiWlcgkIHrRx0WxkQfC9GMHjhYeWZ8LHictDwihkz3P1uON4HkfB1y8XBLmOwE8EeKnEqK8Tc5lBh62g3U3fXjrN87QNCcXFI_EMIo04eD34BL0jVl5ssRroUGTOz9nPHmNEuNFD8Ziz9/s1600/BisiBeleBath9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxiWlcgkIHrRx0WxkQfC9GMHjhYeWZ8LHictDwihkz3P1uON4HkfB1y8XBLmOwE8EeKnEqK8Tc5lBh62g3U3fXjrN87QNCcXFI_EMIo04eD34BL0jVl5ssRroUGTOz9nPHmNEuNFD8Ziz9/s1600/BisiBeleBath9.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Heat a butter for seasoning, add the
mustard seeds and urad dal/white lentils and allow them to crack, add curry
leaves, hing, and red chili and fry for 1 minute and add the roasted ground
nuts and mix it nicely with seasoning oil and dunk this tempering on top of
gravy rice mixture.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><span style="color: #3d85c6;">Serving</span></b>: Serve with onion tomato raita
and roasted papad. Enjoy this simple divine dinner.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgumVDXCFbNlF0xv1gwjqRpdXhO9e_-iudWs3SFVPl7CxwpkWtYSXfWR005M5BdfJlFsL8v4f_Q-1DD1x8-BSzCVJZkCZMxO5Z0oXYG_0cCrFb69KZHd7E9g2RrdwQh19WkROTpiUYjBk2K/s1600/BisiBeleBath2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgumVDXCFbNlF0xv1gwjqRpdXhO9e_-iudWs3SFVPl7CxwpkWtYSXfWR005M5BdfJlFsL8v4f_Q-1DD1x8-BSzCVJZkCZMxO5Z0oXYG_0cCrFb69KZHd7E9g2RrdwQh19WkROTpiUYjBk2K/s1600/BisiBeleBath2.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #3d85c6;"><b>Note</b></span>: </span></div>
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<span style="font-family: Verdana, sans-serif;">For this recipe, rice should be
nicely cooked in a mushy way. This gives nice smooth and soft texture to bisi
bele bath<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">You can add vegetables other than above
are like green peas, capsicum (green), chayote squash (chow chow), cauliflower florets and turnips.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">If you are using raw groundnuts then cook
them with rice.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">If you are good at pressure cooker
handling, you can do all above steps in cooker itself. Just make sure not to
burn the rice mixture.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Check out our other easy rice recipes:</span><br />
<span style="font-family: Verdana, sans-serif;"><a href="http://desimejwani.blogspot.com/2011/12/restaurant-style-jeera-rice-recipe.html"><span style="color: blue;">Restaurant Style Jeera Rice</span></a>,
<a href="http://desimejwani.blogspot.com/2012/04/south-indian-style-coconut-rice.html"><span style="color: blue; mso-bidi-font-size: 11.0pt;">Coconut Rice</span></a>, <a href="http://desimejwani.blogspot.com/2012/01/pudina-rice-mint-spiced-rice.html"><span style="color: blue; mso-bidi-font-size: 11.0pt;">Pudina Rice / Mint Spiced
Rice</span></a>, <a href="http://desimejwani.blogspot.com/2011/12/restaurant-style-jeera-rice-recipe.html"><span style="color: blue; mso-bidi-font-size: 11.0pt;">Restaurant Style Jeera Rice</span></a>,
<span style="color: blue;"><a href="http://desimejwani.blogspot.com/2013/03/khandeshi-khichdi.html"><span style="color: blue; mso-bidi-font-size: 11.0pt;">Khandeshi Khichdi</span></a>,
<a href="http://desimejwani.blogspot.com/2012/03/moong-dal-khichdi-moogachya-dalichi.html"><span style="color: blue; mso-bidi-font-size: 11.0pt;">Moong Dal Khichdi / Moogachya
Dalichi Khichdi</span></a>, </span><a href="http://desimejwani.blogspot.com/2013/07/restaurant-style-fried-rice.html"><span style="color: blue;">Restaurant Style Fried Rice</span></a></span><br />
<ul type="disc">
</ul>
</div>
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<p><a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="vertical-align:middle;border:0"/></a> <a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Desi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.com6tag:blogger.com,1999:blog-7650759313710237242.post-53903785641685261522015-03-23T09:37:00.001-07:002015-03-23T09:37:40.504-07:00Rava Kesari | Semolina Pudding | Indian Dessert<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #262626; font-family: 'Trebuchet MS', sans-serif;">This
is one of the easy, quick and simplest Indian dessert made with rava or sooji i.e. semolina. In
southern part of India, it is called as<b> Kesari</b> and in northern part of India called
as <b>Sheera</b> or <b>Sooji ka Halwa</b>. This <b>Rava Kesari</b> is irresistible
when it’s homemade; there are no artificial flavors and colors used in this
recipe. To learn this amazing drooling and delightful sweet dish check out our step by
step photo recipe.</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw4T-aW2bpg4iyAeCIQYY4QpaD3kSVbx4ADab-eITHbSedr664amYbCPcZKiCFrycLi_QTPhyphenhyphenx0FZ0laMEfptGounAODb6uUL4O3GVUH7GuJnBs3C3cIscpY8W4DaqB8-4rBdYnyeKoUJu/s1600/RavaKesariVertical3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rava Kesari" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw4T-aW2bpg4iyAeCIQYY4QpaD3kSVbx4ADab-eITHbSedr664amYbCPcZKiCFrycLi_QTPhyphenhyphenx0FZ0laMEfptGounAODb6uUL4O3GVUH7GuJnBs3C3cIscpY8W4DaqB8-4rBdYnyeKoUJu/s1600/RavaKesariVertical3.jpg" title="Rava Kesari" /></a></div>
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<span style="color: #262626; font-family: 'Trebuchet MS', sans-serif;">In south Indian languages the color orange called as "Kesari" and this dish mostly looks like orange tone due to food coloring. I hope, that is the reason kesari name stuck to this dish!. </span><br />
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<span style="color: #262626; font-family: 'Trebuchet MS', sans-serif;">As
I remember, this sweet dish is a must in special occasions like, the very first
function in the wedding i.e. after the horoscopes matches, the bride groom
visit the bride house, and the girl family serves this wonderful remarkable sweet
dish to the guests. In Tamil this function called as “Ponnu Pakkura Function”. </span><br />
<span style="color: #262626; font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="color: #262626; font-family: 'Trebuchet MS', sans-serif;">Here is the recipe!!</span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Ingredients</b></span><span style="color: #262626;">:<o:p></o:p></span></span></span></div>
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<span style="color: #262626; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Semolina/
Rava – 1 cup<o:p></o:p></span></span></div>
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<span style="color: #262626; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Sugar – 1 ¼ cups<o:p></o:p></span></span></div>
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<span style="color: #262626; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Water – 1 ½ cups<o:p></o:p></span></span></div>
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<span style="color: #262626; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Milk – ½ cups<o:p></o:p></span></span></div>
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<span style="color: #262626; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Condensed
Milk – ¼ cup (Optional)<o:p></o:p></span></span></div>
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<span style="color: #262626; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Almond/ Badam
– 1 tbsp<o:p></o:p></span></span></div>
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<span style="color: #262626; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Cashews Nuts
/ Kaju – 1 tbsp<o:p></o:p></span></span></div>
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<span style="color: #262626; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Raisins/ Kismis
– 1 tbsp<o:p></o:p></span></span></div>
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<span style="color: #262626; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Salt – a Pinch<o:p></o:p></span></span></div>
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<span style="color: #262626; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Clarified
Butter/ Ghee – 2 tbsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b>Method</b></span><span style="color: #262626;">:<o:p></o:p></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRGDGXHDkZNEcwaewnQUftkPj5WW75m5d_pa1szzhQGG-qhH1w93OD0czQ9W-DzJe_EDMRfST0bzhZEEUkdz614mSMQ9jQ-P6hja6R-ArfWNrXV5z7wtqY1pUyTDUH0U6JaNkEdUm3plk/s1600/RavaKesari01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRGDGXHDkZNEcwaewnQUftkPj5WW75m5d_pa1szzhQGG-qhH1w93OD0czQ9W-DzJe_EDMRfST0bzhZEEUkdz614mSMQ9jQ-P6hja6R-ArfWNrXV5z7wtqY1pUyTDUH0U6JaNkEdUm3plk/s1600/RavaKesari01.jpg" /></a></div>
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<span style="background: white; color: #262626; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Put a heavy bottom pan on the range and heat clarified butter.
Fry the cashews, almond and raisins.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPoFGOkS_aoaez4XNfSt5ljt0fYcYio-xJt_uGvFm5_Kz4EogTOgE2j7l19qRbUNNHCH-vbGdw8utBuvjl67iNTSoB7Amgh8EecREuBoTUBtqCfQTEOGBFTUMr2_5e3OksrUsA3wEOUp6I/s1600/RavaKesari02.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPoFGOkS_aoaez4XNfSt5ljt0fYcYio-xJt_uGvFm5_Kz4EogTOgE2j7l19qRbUNNHCH-vbGdw8utBuvjl67iNTSoB7Amgh8EecREuBoTUBtqCfQTEOGBFTUMr2_5e3OksrUsA3wEOUp6I/s1600/RavaKesari02.jpg" /></a></div>
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<span style="background: white; color: #262626; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">once they are start turning slight dark color; add the rava/semolina and
roast them nicely till you get nice aroma or till rava turns to faint pink
color. Stir it continuously or else
rava stick to the bottom of the pan very quickly and it will burn. <o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkiLR6TUzLAk8FTQlIDJebwaV2EcYPnrVNEm0crJIYJJMuX1-9wepAlV5AUqXxx5IePdz8fBRU8yK8tpaRFHeXGm0CSy6eSC-wJ_XXPGVO-uXFWUrEGsFJ5DTunZzvMoEskOn0B-6Ocod/s1600/RavaKesari03.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkiLR6TUzLAk8FTQlIDJebwaV2EcYPnrVNEm0crJIYJJMuX1-9wepAlV5AUqXxx5IePdz8fBRU8yK8tpaRFHeXGm0CSy6eSC-wJ_XXPGVO-uXFWUrEGsFJ5DTunZzvMoEskOn0B-6Ocod/s1600/RavaKesari03.jpg" /></a><span style="background: white; color: #262626; line-height: 115%;"><o:p><span style="font-family: Trebuchet MS, sans-serif;"> </span></o:p></span></div>
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<span style="background: white; color: #262626; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Add the sugar and mix it nicely<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPS6XS9ijCVRLkWEVlGzqM7Aj_nh9bd-Nw48NTf6rra8P2McEAkvdUD5dtmjcFhoPAHJuQr5YNK_Gl6AwbIDf3IEAeVUFSPi1eAOx_7P5MWrqYBXdQC0Z77-BteE7rk5gceqpG3acXraz/s1600/RavaKesari04.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPS6XS9ijCVRLkWEVlGzqM7Aj_nh9bd-Nw48NTf6rra8P2McEAkvdUD5dtmjcFhoPAHJuQr5YNK_Gl6AwbIDf3IEAeVUFSPi1eAOx_7P5MWrqYBXdQC0Z77-BteE7rk5gceqpG3acXraz/s1600/RavaKesari04.jpg" /></a></div>
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<span style="background: white; color: #262626; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Add the water, milk, pinch of salt and stir continuously and cook the
rava mixture. This will take 3 to 4 minutes. <o:p></o:p></span></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtWW0KRrEk0rM19RFKd4A07cEFOyp_C9b8fjuIMkH5w8FLPCAs1Yq0cUmehiyepIuRFi3HbR2pXigpgN6dDiW3kBE6EADG1WIHTJM5XSsAli-nIy4Milj6FvmVAcDx2GR_mmruKGdlwpY/s1600/RavaKesari05.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtWW0KRrEk0rM19RFKd4A07cEFOyp_C9b8fjuIMkH5w8FLPCAs1Yq0cUmehiyepIuRFi3HbR2pXigpgN6dDiW3kBE6EADG1WIHTJM5XSsAli-nIy4Milj6FvmVAcDx2GR_mmruKGdlwpY/s1600/RavaKesari05.jpg" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background: white; color: #262626; line-height: 115%;">Reduce the flame to medium and stir the mixture slowly. Add 1 tbsp of clarified
butter and mix it nicely. This improves taste and also helps to leave the
mixture from the pan fast</span>.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background: white; color: #262626; line-height: 115%;">When the mixture starts to leave and not sticking to sides of the pan means
it is done. Switch off the gas.</span><o:p></o:p></span></div>
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<span style="background: white; color: #262626; line-height: 115%;"><o:p><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></o:p></span></div>
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<span style="background: white; color: #262626; line-height: 115%;"><o:p><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></o:p></span></div>
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<span style="background: white; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b><u><br /></u></b></span></span></span>
<span style="background: white; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b><u><br /></u></b></span></span></span>
<span style="background: white; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b><u>Notes</u></b></span><span style="color: #262626;">:<o:p></o:p></span></span></span></div>
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<br /></div>
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<span style="color: #262626; font-family: Trebuchet MS, sans-serif;"><span style="line-height: 18.3999996185303px;">If you are using condensed milk then reduce the quantity of sugar</span></span></div>
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<span style="color: #262626; font-family: Trebuchet MS, sans-serif;"><span style="line-height: 18.3999996185303px;">Water is very much necessary otherwise the kesari will be hardens on cooing </span></span></div>
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<span style="background: white; line-height: 18.3999996185303px;"><span style="color: #262626; font-family: Trebuchet MS, sans-serif;"><o:p></o:p></span></span></div>
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<span style="color: #262626; font-family: Trebuchet MS, sans-serif;"><span style="line-height: 18.3999996185303px;">If you like to give color to the kesari, then add the food color in 4th step</span></span></div>
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<div class="separator" style="clear: both; text-align: center;">
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<p><a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="vertical-align:middle;border:0"/></a> <a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Desi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.com2tag:blogger.com,1999:blog-7650759313710237242.post-12619579542642122522015-03-13T15:15:00.000-07:002015-03-25T14:14:56.148-07:00Mor Kuzhu | Buttermilk Porridge<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #262626; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 217;">Mor Kuzhu</span></b><span style="color: #262626; font-family: 'Trebuchet MS', sans-serif;"> is very quick and easy to prepare. Authentic
south India, Tamil Nadu dish served as breakfast or as snack . You can prepare this
dish in just 15 minutes (including preparation time). This dish also called as <b>Mor kali</b>. In Tamil language Mor means buttermilk
and kuzhu means porridge. Seasoning with dried marinated chilli /mor milaga gives
amazing taste to this dish. This recipe is simple, healthy, delicious, tangy, and
spicy in taste. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Cut them in to
pieces and give any shape of your choice and turn them as interesting snack. Kids
will love this snack, when they come back after school or even you back from
office. </span><span style="color: #262626; font-family: 'Trebuchet MS', sans-serif;">Sometime you should know
the quickest recipes too when your stomach begins to growl. Check out our
step by step photo recipe to learn.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZb3kefydQAUbwR7xP4kCufqcFsO-23pJz4i5bP5hky0rdOFz-AMv0elGSx_rD-_GfGG82KTm1Hj_4UK_TMSjVCRajoM5Sq-pILelp09oIC4IUEV0TQWC5yqUSmE90j3Xvd4e8bxDVgfkO/s1600/MorKhuzhu01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZb3kefydQAUbwR7xP4kCufqcFsO-23pJz4i5bP5hky0rdOFz-AMv0elGSx_rD-_GfGG82KTm1Hj_4UK_TMSjVCRajoM5Sq-pILelp09oIC4IUEV0TQWC5yqUSmE90j3Xvd4e8bxDVgfkO/s1600/MorKhuzhu01.jpg" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #3d85c6;">Ingredients</span></b><span style="color: #262626; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 217;">:<o:p></o:p></span></span></div>
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<span style="color: #262626; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 217;"><span style="font-family: Trebuchet MS, sans-serif;">Rice Flour – 1 cup<o:p></o:p></span></span></div>
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<span style="color: #262626; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 217;"><span style="font-family: Trebuchet MS, sans-serif;">Salt
- 1 tsp<o:p></o:p></span></span></div>
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<span style="color: #262626; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 217;"><span style="font-family: Trebuchet MS, sans-serif;">Water – 2 cups<o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #3d85c6;">Seasoning</span></b><span style="color: #262626; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 217;">:<o:p></o:p></span></span></div>
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<span style="color: #262626; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 217;"><span style="font-family: Trebuchet MS, sans-serif;">Mustard Seeds – 1 tsp<o:p></o:p></span></span></div>
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<span style="color: #262626; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 217;"><span style="font-family: Trebuchet MS, sans-serif;">Urad Dal/White lentils – 2 tsp<o:p></o:p></span></span></div>
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<span style="color: #262626; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 217;"><span style="font-family: Trebuchet MS, sans-serif;">Chana Dal/Bengal Gram split – 2 tsp<o:p></o:p></span></span></div>
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<span style="color: #262626; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 217;"><span style="font-family: Trebuchet MS, sans-serif;">Curry Leaves – Few<o:p></o:p></span></span></div>
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<span style="color: #262626; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 217;"><span style="font-family: Trebuchet MS, sans-serif;">Hing/Asafoetida – ¼ tsp<o:p></o:p></span></span></div>
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<span style="color: #262626; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 217;"><span style="font-family: Trebuchet MS, sans-serif;">Oil
- 1 tbsp<o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #262626; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 217;">Mor Molaga/ Dried marinated chili</span>
– 3 to 4 nos<o:p></o:p></span></div>
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<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;"><b><u>Method</u></b></span>:<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK94-AAxp72uOBYhRd__uovS-pxgA57RH6i80Q-dhduVsWmEHB2d1SyoUYLB1JqKwvuBKf_bIKfQ7p8XG_zboDFX-Ulk3lbKm51WAJSPev8bKluAY3tPBYRyZ5kIqlczuseJ7xVECGCzvj/s1600/MorKhuzhu03.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK94-AAxp72uOBYhRd__uovS-pxgA57RH6i80Q-dhduVsWmEHB2d1SyoUYLB1JqKwvuBKf_bIKfQ7p8XG_zboDFX-Ulk3lbKm51WAJSPev8bKluAY3tPBYRyZ5kIqlczuseJ7xVECGCzvj/s1600/MorKhuzhu03.jpg" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #262626;">In a bowl add
rice flour, butter milk, salt and 2 cups of water</span> and whisk it nicely
and prepare it as batter.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvoIASd6Fc5q4iLGOgt9JT90XS9rLMrdH_oKPJNs_n9qInt8XAigrNxPVhKLGaO2yBETEh_v8NLRoHpSYhLfG8ImCuZN4R7jeSmCfK-Psn1KIXKw5SJvW1Fr98ptio8hACbPLBk5k_gbZH/s1600/MorKhuzhu04.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvoIASd6Fc5q4iLGOgt9JT90XS9rLMrdH_oKPJNs_n9qInt8XAigrNxPVhKLGaO2yBETEh_v8NLRoHpSYhLfG8ImCuZN4R7jeSmCfK-Psn1KIXKw5SJvW1Fr98ptio8hACbPLBk5k_gbZH/s1600/MorKhuzhu04.jpg" /></a></div>
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<span style="color: #262626;"><span style="font-family: Trebuchet MS, sans-serif;">Put a
reasonable size heavy bottom pan on the range and heat oil. Fry the mor
molaga/dried marinated chili, once they are start turning to dark brown color remove
them from oil and transfer it plate and allow them to cool. <o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHwvkI5lpmNstDcPaGuqU7A_G7lB8F84UzU9jMWpjTZ_PxkpECy4Kwm5WwqiJzA6QQ4M9CC6e-ypPyLP5tK-QBiY6bRUkq1-0epqLHArjt4ErhwgNxaGNjHBai8TzYKP7_2G3g1UINsU5r/s1600/MorKhuzhu05.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHwvkI5lpmNstDcPaGuqU7A_G7lB8F84UzU9jMWpjTZ_PxkpECy4Kwm5WwqiJzA6QQ4M9CC6e-ypPyLP5tK-QBiY6bRUkq1-0epqLHArjt4ErhwgNxaGNjHBai8TzYKP7_2G3g1UINsU5r/s1600/MorKhuzhu05.jpg" /></a></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #262626;">In the same oil, temper the seeds. Once they start popping add curry leaves, Hing, and stir for 1 or 2 mins. If you don't have the marinated chili, then add chopped green chilies in this step.<o:p></o:p></span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYDZFl_hdVujR0Q9Ujg7LksJtSryjAteDqtfFOOl1AmU2D6jRVxk5jBScHxrGq_NS6Ac174FWziGyhJB1ysp1oJCuGAA3p25Q7V6EHBzcm4gA-gJex6uZ35R1gC8xN-m2UDEjL5yfvshSx/s1600/MorKhuzhu06.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYDZFl_hdVujR0Q9Ujg7LksJtSryjAteDqtfFOOl1AmU2D6jRVxk5jBScHxrGq_NS6Ac174FWziGyhJB1ysp1oJCuGAA3p25Q7V6EHBzcm4gA-gJex6uZ35R1gC8xN-m2UDEjL5yfvshSx/s1600/MorKhuzhu06.jpg" /></a></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Add the rice flour mixture and 1/2 cup sour butter milk for extra tart ness and mix it nicely. You can skip butter milk as per your family preference.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTh0CaDWh44S0F_bFi1_OFXPDbWtut7gnKTgkGfbDkun4jWPI3HEFTS1_6gVRHOe60Y6s9rohiY2tHYkkOWSzOWUKGNSMSf6AB85GDMExtpdWayvYjoismQgVCWx8coWIZ4uVJIUbiRlYk/s1600/MorKhuzhu07.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTh0CaDWh44S0F_bFi1_OFXPDbWtut7gnKTgkGfbDkun4jWPI3HEFTS1_6gVRHOe60Y6s9rohiY2tHYkkOWSzOWUKGNSMSf6AB85GDMExtpdWayvYjoismQgVCWx8coWIZ4uVJIUbiRlYk/s1600/MorKhuzhu07.jpg" /></a></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="color: #262626;"><span style="font-family: Trebuchet MS, sans-serif;">crush some mor molaga and mix it nicely. <o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdEK0UHm0jUJeEOjsGhqVznrNucqKEupy2bqati94GfuohfaWs86qRban2suTyubsuqBEnD8FS9WmNCCqr4NAab7o5-586_bHyBXaf9QvtMh8QML9EPHITnYdT5xW-obIv7wzHWZG_rS5/s1600/MorKhuzhu08.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdEK0UHm0jUJeEOjsGhqVznrNucqKEupy2bqati94GfuohfaWs86qRban2suTyubsuqBEnD8FS9WmNCCqr4NAab7o5-586_bHyBXaf9QvtMh8QML9EPHITnYdT5xW-obIv7wzHWZG_rS5/s1600/MorKhuzhu08.jpg" /></a></div>
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<span style="color: #262626; font-family: 'Trebuchet MS', sans-serif;">Reduce the flame to medium and stir the mixture slowly. Add 1 tbsp of oil and mix it gently. This improves taste and also helps to leave the mixture from the pan fast</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniMDLwkuGtJsx5-mV_BosHc913WOV2QFvpTrMgXPNMdqONlzjmjAINuq3sMMKhgjtxawJQgwr7mg6k3DPxbChGQ4bQo-azc8_XMyoBbZR8ueiMTXqrYTSz3Jv2WaD_s5eFl950Tc-tSYt/s1600/MorKhuzhu09.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniMDLwkuGtJsx5-mV_BosHc913WOV2QFvpTrMgXPNMdqONlzjmjAINuq3sMMKhgjtxawJQgwr7mg6k3DPxbChGQ4bQo-azc8_XMyoBbZR8ueiMTXqrYTSz3Jv2WaD_s5eFl950Tc-tSYt/s1600/MorKhuzhu09.jpg" /></a></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #262626;"><span style="font-family: Trebuchet MS, sans-serif;">When the mixture
starts to leave and not sticking to sides of the pan and bottom of the mixtures
changes to light golden color means it is done. Switch off the gas.<o:p></o:p></span></span></div>
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<span style="color: #262626;"><span style="font-family: Trebuchet MS, sans-serif;">We like the crust
in the bottom of the mixture, so I keep little longer time. We sisters, always
fight to get the crust from our mom.:) <o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b style="color: #262626; font-family: 'Trebuchet MS', sans-serif;">Serving</b><span style="color: #262626; font-family: Trebuchet MS, sans-serif;">: Serve extra
mor molaga for more spiciness.</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCTt9DsKmu1xeoBTMQA2BDWzja6yhYmh9ZRDbnwiWbPnjzr3fHx3kyLf4W06KyujA_jBL4MW7G53Z6MqqcEjUyyPLejpr2-Jsch1C2kfjw0-249VW91_RcSDZteI5K3IuBrXOBj62kjV-V/s1600/MorKhuzhu02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCTt9DsKmu1xeoBTMQA2BDWzja6yhYmh9ZRDbnwiWbPnjzr3fHx3kyLf4W06KyujA_jBL4MW7G53Z6MqqcEjUyyPLejpr2-Jsch1C2kfjw0-249VW91_RcSDZteI5K3IuBrXOBj62kjV-V/s1600/MorKhuzhu02.jpg" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #3d85c6;"><b><u>Note</u></b></span>:</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #e69138;">1.</span> Use the sour
curd/ butter milk to get the traditional taste.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #e69138;"><b>2</b>.</span> You can use
green chili instead of dried marinated chilli</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #e69138;"><b>3.</b></span> If you are
using dried chili, then reduce the salt in batter mixture. Dried chili by default has lot
of salts in it.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #e69138;">4.</span></b> Generously
use of oil gives nice taste to the dish</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #e69138;"><b>5.</b></span> Grease the plate and pour the mixture and allow them to cool and cut them in to
pieces and give any shape of your choice turn them as interesting snack!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNq-sdaXAc7y7_hyphenhyphenbn3Y6r344mcWf3mnj87NTJdZF7wZQTuQLOefcetMNe3NjtoJ1U64bLXyfa0MlsTqXR4lXxqnwGQDwMkIUZ1Jqtxg_b5Dyb3sHmZSyzQ1YCkBtdqsJHgEAmdEK8PXYZ/s1600/MorKhuzhu02a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mor Khuzhu" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNq-sdaXAc7y7_hyphenhyphenbn3Y6r344mcWf3mnj87NTJdZF7wZQTuQLOefcetMNe3NjtoJ1U64bLXyfa0MlsTqXR4lXxqnwGQDwMkIUZ1Jqtxg_b5Dyb3sHmZSyzQ1YCkBtdqsJHgEAmdEK8PXYZ/s1600/MorKhuzhu02a.jpg" title="Mor Khuzhu" /></a></div>
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<p><a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="vertical-align:middle;border:0"/></a> <a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Desi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.com6tag:blogger.com,1999:blog-7650759313710237242.post-80532471336793833312015-03-06T10:26:00.001-08:002015-03-06T10:26:15.871-08:00Poondu Rasam | Garlic Rasam Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Rasam is prepared mainly using tamarind
juice or tomato juice as a base ingredient and cooked with added spices as seasonings. You
can prepare rasam in so many different kinds of preparations. Each variations
of rasam has unique/distinct in taste comparing to one another due to its deviation
in seasoning ingredients. Here is one such simple method of preparing <b>Garlic
Rasam/ Poondu Rasam recipe </b>without rasam powder and dal/lentils. As I promised to myself that, I will
try to learn as many versions of Rasam as possible. :)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Trebuchet MS, sans-serif;">Rasam severed as side dish to steam rice
and popular in southern part of India. It is very quick to prepare and also you
can serve as spicy Indian soup.</span><b><o:p></o:p></b></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSN88h6DqfZaZSoOXzYc8KyrtG__eYdE_YTdOcUTHS_oOj2H-Sx748q0kMZ5oMNr_zhFiVL6i64AXpRxje-0t1BXd1UAk56JY2fkDi1mWB1fXFkbpoUUjr5_98J-CIbaFMdROdAMEmv1I/s1600/GarlicRasamVertical.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSN88h6DqfZaZSoOXzYc8KyrtG__eYdE_YTdOcUTHS_oOj2H-Sx748q0kMZ5oMNr_zhFiVL6i64AXpRxje-0t1BXd1UAk56JY2fkDi1mWB1fXFkbpoUUjr5_98J-CIbaFMdROdAMEmv1I/s1600/GarlicRasamVertical.jpg" /></a></div>
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<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #3d85c6; font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b>:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Imli Juice/Extract
Tamarind pulp – 1 cup</span></div>
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<br /></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;">To Grind</span><o:p></o:p></span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Garlic – 5 to
6 flakes</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Trebuchet MS, sans-serif;">Jeera/Cumin
Seeds – 2 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pepper Corns
– 1 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Green Chili –
1 no.</span></div>
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<br /></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6;">To Temper</span><o:p></o:p></span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oil – 1 tbsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mustard
Seeds – ½ tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Red Chili –
2 no.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tomato – 1 no.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Hing/
Asafoetida – ¼ tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Turmeric
Powder – ¼ tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Curry Leaves
– Few</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Crushed
Garlic – 3 to 4 flakes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt to
taste</span></div>
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<br /></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><u><span style="color: #3d85c6;">Method</span></u></b>:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHEtxuieD6dyuUTrORkyg1YxTHQVjEC1GeWwVMM5ZC6J8juXpMghJeqTx_KM2OOX9-RFdlonCI7QgcTwNhE5i2kpuXM-k4Zsfsvu-RVZ6-HJzvVuzL1S5IxZX6gw1Jmk1FT47qok8LJtsW/s1600/GarlicRasamIngredients01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHEtxuieD6dyuUTrORkyg1YxTHQVjEC1GeWwVMM5ZC6J8juXpMghJeqTx_KM2OOX9-RFdlonCI7QgcTwNhE5i2kpuXM-k4Zsfsvu-RVZ6-HJzvVuzL1S5IxZX6gw1Jmk1FT47qok8LJtsW/s1600/GarlicRasamIngredients01.jpg" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Trebuchet MS, sans-serif;">In a small
mixer jar add garlic, jeera, pepper corns and green chili and blend it as
coarse paste and keep it aside</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<br /></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgacQ0WXNvGqaCCfdYkvx8B6V80HDB1Yd9eXPJuAvghyphenhypheniS1IRAdYjJqQ8QFGyFKLiBnNNAXgSqFGBGuWnDHGci_rO9RNYqFP5qJxyyRlt0cePxkBtOyPHYb-xFpvwQ-V13ALpiyMtGIGBYc/s1600/GarlicRasamIngredients02.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgacQ0WXNvGqaCCfdYkvx8B6V80HDB1Yd9eXPJuAvghyphenhypheniS1IRAdYjJqQ8QFGyFKLiBnNNAXgSqFGBGuWnDHGci_rO9RNYqFP5qJxyyRlt0cePxkBtOyPHYb-xFpvwQ-V13ALpiyMtGIGBYc/s1600/GarlicRasamIngredients02.jpg" /></a><span style="font-family: Trebuchet MS, sans-serif;">In a mortar and pestle roughly crush the garlic
pearls and keep it aside</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4zpp7r4SFw6Bipm_L3xdoGbv13r9CaP3Hk6F21JKXNn50jd_C-8_uyyB8X6NimuVdopykL_PJ4suIluLFdQ9R7upnHrqKKafV_lSD9VVr_Z9w5lMQ2gjHs9e4bpOCAm0tQmvybe8HP6Zz/s1600/GarlicRasamIngredients05.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4zpp7r4SFw6Bipm_L3xdoGbv13r9CaP3Hk6F21JKXNn50jd_C-8_uyyB8X6NimuVdopykL_PJ4suIluLFdQ9R7upnHrqKKafV_lSD9VVr_Z9w5lMQ2gjHs9e4bpOCAm0tQmvybe8HP6Zz/s1600/GarlicRasamIngredients05.jpg" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Trebuchet MS', sans-serif;">In a
microwave safe bowl add lemon size tamarind and 1 cup of water and cook for 1
minute. Allow them to cool for 2 to 3 minutes. Grind it in a mixer jar. This
process is very easy to extract the pulp from tamarind. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Trebuchet MS', sans-serif;">In a pan, add
1 cup of tamarind pulp and 2 cups of water. Add the ground mixture and mix well
and cook them for 2 to 3 mins.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Heat a pan
with 1 tbsp of oil, add the mustard seeds and allow them to crackle add red
chili, chopped tomato, curry leaves, turmeric powder, Hing and salt and sauté them
for 2 mins. Or till tomato turns into mushy </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add the
above seasoning and cook them for 4 to 5 minutes</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">When it starts bubbly/frothy add fresh
coriander leaves and turn off the flame.</span></div>
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<o:p> <span style="font-family: Trebuchet MS, sans-serif;"><b><u>Serving</u></b>: </span></o:p><span style="font-family: Trebuchet MS, sans-serif;">Serve hot
with rice and curry!. You can also serve like a spicy soup. </span></div>
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<o:p><span style="font-family: Trebuchet MS, sans-serif;"> </span></o:p><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></div>
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<p><a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="vertical-align:middle;border:0"/></a> <a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Desi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.com0tag:blogger.com,1999:blog-7650759313710237242.post-42987790380283518912015-02-23T14:13:00.001-08:002015-02-25T09:37:32.898-08:00Restaurant Syle Paneer Tikka Masala Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif; text-align: left;"><b>Paneer Tikka Masala</b> recipe is one of the most famous Indian cuisines. Despite the fact that there are many Indian best curry recipes, no one can knock this magnificent dish. The paneer/cottage cheese is marinated in curd spice Masala and then it gets shallow fried or grilled after that it will be cooked with spicy gravy gives amazing taste to this dish. Follow our step by step photo recipe to make this wonderful delicious vegetarian dish.</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">For Tikka Preparation Ingredients:</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Paneer /
Cottage Cheese – 200 grms (7 oz) </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Capsicum – 1
no. (Medium Size)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Onion – 1
no. (Medium Size)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tomato – 1 no.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Thick Curd –
1 tbsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Red Chilli
Powder – 1 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Turmeric Powder
– ¼ tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Garam Masala
– 2 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Chaat Masala
– 1 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Kasuri Methi
/Dry fenugreek leaves – ½ tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Lemon
Juice - 1 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt to
taste </span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">For Tikka Gravy Ingredients:<o:p></o:p></span></b><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Black
Cardamom – 2 to 3 nos.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cloves – 3 to
4 nos.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cinnamon
Stick – ¼ inch</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Green Chili –
2 no.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Crushed Tomato – 1 cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Onion – ¾ cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ginger paste
– 2 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Garlic Paste
– 2 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Garam Masala
– 2 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Red Chili
Powder – 1 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Turmeric
Powder – ¼ tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Coriander Powder
– 1 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">All Purpose
Flour – 1tbsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oil/Butter –
2 tbsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Water – 1 cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Fresh
Coriander leaves /Cilantro – 1 tbsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Direction</b>:</span><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><b>How to make
Paneer Tikka?</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDW9ZQ9QLSyXZ-fyRLeN79VuuFl_3QAAHerHoKqhN3IWbsYMgHEExfgTZMd2SFDHBz30CsVOmO5ECcakes56V59LfWTlYPaUQFBXi7GapCl8u1FItn5Hqmw0Kkkxz6q_f0KSmtN0i9iPMi/s1600/paneerTikkaMasalaIngre01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDW9ZQ9QLSyXZ-fyRLeN79VuuFl_3QAAHerHoKqhN3IWbsYMgHEExfgTZMd2SFDHBz30CsVOmO5ECcakes56V59LfWTlYPaUQFBXi7GapCl8u1FItn5Hqmw0Kkkxz6q_f0KSmtN0i9iPMi/s1600/paneerTikkaMasalaIngre01.jpg" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Cut the
paneer, capsicum, onion and tomato into cube size pieces as per picture </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE5P6McU2PexI2-a4hUEbWDxgdHNQizOM_cSpmHfMdQBr_h_c-cJ48N5-wJZQWDfpsBshvRrAaTWdlj6_jV_VjqBrqdY3moSNJouoRHKA_9pxrbGcJTylefut5kCgvzwSy50el_fW-zis0/s1600/paneerTikkaMasalaIngre02.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE5P6McU2PexI2-a4hUEbWDxgdHNQizOM_cSpmHfMdQBr_h_c-cJ48N5-wJZQWDfpsBshvRrAaTWdlj6_jV_VjqBrqdY3moSNJouoRHKA_9pxrbGcJTylefut5kCgvzwSy50el_fW-zis0/s1600/paneerTikkaMasalaIngre02.jpg" /></a><span style="font-family: Trebuchet MS, sans-serif;">In a bowl add thick curd, red chili powder, turmeric powder, garam Masala, cumin and
coriander powder, kasuri methi, chaat Masala, lemon juice and salt and mix it
nicely (as I will be using ginger and garlic pastes in gravy, so I am skipping
in this step) </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2YuQ8uOBqP4M2LrvQDXV-CauuuI1p4xHkuu-WZom9ByIT-5KZJAtqPVMjBN98MQAqCzzeducF9ZqrlhluXbaGBha6XCjDq0g1Fl14yD99FPVpc3hxHrWYOwMiuUZMBaqzW5Lz4w2aNk5/s1600/paneerTikkaMasalaIngre04.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2YuQ8uOBqP4M2LrvQDXV-CauuuI1p4xHkuu-WZom9ByIT-5KZJAtqPVMjBN98MQAqCzzeducF9ZqrlhluXbaGBha6XCjDq0g1Fl14yD99FPVpc3hxHrWYOwMiuUZMBaqzW5Lz4w2aNk5/s1600/paneerTikkaMasalaIngre04.jpg" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Add the
chopped vegetables and paneer cubes in above prepared marinade and mix it
nicely and make sure each pieces coats evenly with curd Masala mixture and
allow them to rest for 1 hour. If you want more flavors, then marinade them for
4 to 5 hours cover with lid and keep this in fridge.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0QhrLHVODVmexHxTLkgsZLieeLBP6UTAa3JQ6E3xkfCiehMKBN2ikh4pZWUKZjh25MhyphenhyphenMlVJoWSnic8m1pOqvi_pOxbplQ11bWo8OlGTHTZpep8LNc4QMlXLw_Yma3h8KiL2DG7lcSlgd/s1600/paneerTikkaMasalaIngre05.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0QhrLHVODVmexHxTLkgsZLieeLBP6UTAa3JQ6E3xkfCiehMKBN2ikh4pZWUKZjh25MhyphenhyphenMlVJoWSnic8m1pOqvi_pOxbplQ11bWo8OlGTHTZpep8LNc4QMlXLw_Yma3h8KiL2DG7lcSlgd/s1600/paneerTikkaMasalaIngre05.jpg" /></a><span style="font-family: Trebuchet MS, sans-serif;">Heat oil in
non-stick tawa or griddle, once the oil is hot enough shallow fry the paneer
and vegetables in batch wise and turn them over until all sides are gets little burnt
effect and transfer them to plate and keep aside</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">How to make Paneer Tikka Masala ?<o:p></o:p></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEa6MYc2CQmXwtzQgu4WsFzCOlw4jEz8QNNRwU9AIIxbHxALd37m00DnP-SNu-lMurvkeAKCnzjIn6hUdk26wd-5M6k3e1YWg51EpzQuq6yh0INhyphenhyphenvGBls-mLzF7zsWiJUMgV4wDn4eddj/s1600/paneerTikkaMasalaIngre08.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEa6MYc2CQmXwtzQgu4WsFzCOlw4jEz8QNNRwU9AIIxbHxALd37m00DnP-SNu-lMurvkeAKCnzjIn6hUdk26wd-5M6k3e1YWg51EpzQuq6yh0INhyphenhyphenvGBls-mLzF7zsWiJUMgV4wDn4eddj/s1600/paneerTikkaMasalaIngre08.jpg" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Heat a butter/oil
in a pan in medium flame. Add black cardamom, cinnamon, cloves, green chili and
sauté for a minute. Add chopped onion, garlic and ginger paste and sauté until
it onion turns to light golden color</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji_IIAGE1ROLgA1vpNkqgsWaMb7iRFJS0G9LuuqTrFjpm_UBBlJ-rtBSQthTWd_rDrGeiIvNNYt9gKUtlTvJZsyLiTxsLKSVI6eJWv67CJ4TnyC_JewpZ7YCb6mC7d32ACYoXOZGgdnI3p/s1600/paneerTikkaMasalaIngre09.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji_IIAGE1ROLgA1vpNkqgsWaMb7iRFJS0G9LuuqTrFjpm_UBBlJ-rtBSQthTWd_rDrGeiIvNNYt9gKUtlTvJZsyLiTxsLKSVI6eJWv67CJ4TnyC_JewpZ7YCb6mC7d32ACYoXOZGgdnI3p/s1600/paneerTikkaMasalaIngre09.jpg" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Add all dry Masala
powder i.e. red chilli powder, turmeric powder, garam Masala powder, cumin and
coriander powder, salt and sauté them nicely till all raw Masala smell
disappear</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmoh0PENiXyDWahVaTfhOEV8oDlHXGnIVP8ZaHnvcIFogs9fFGMdIGEZz9DEV0Vm-6jw9R11hBcFyH3pD8PAn4ulRotkQ_L33cxvv0F-o_kK-kilgGOd48KlQYzD2da8qc9gmPhCOMEZG/s1600/paneerTikkaMasalaIngre10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmoh0PENiXyDWahVaTfhOEV8oDlHXGnIVP8ZaHnvcIFogs9fFGMdIGEZz9DEV0Vm-6jw9R11hBcFyH3pD8PAn4ulRotkQ_L33cxvv0F-o_kK-kilgGOd48KlQYzD2da8qc9gmPhCOMEZG/s1600/paneerTikkaMasalaIngre10.jpg" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Add crushed tomato
puree and kasuri methi, 1 cup of water, table spoon of all purpose flour mix it nicely and cook them till mixture starts to
boil. Adding flour gives nice silk texture and makes curry nice thick in consistency. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvT3okEwZgaqfg4VHceyOHixJy-4hQYiglwbs_jqj9fJVvE4JJjL-xvBnjH52kTbt-bx1HlvtmHEKgEvhubXn5DFEDNPzr5QIx-dt1-2nkBqbUS_oFiEiBtAMVhhOYPVO_QgwmtU63ya2/s1600/paneerTikkaMasalaIngre12.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvT3okEwZgaqfg4VHceyOHixJy-4hQYiglwbs_jqj9fJVvE4JJjL-xvBnjH52kTbt-bx1HlvtmHEKgEvhubXn5DFEDNPzr5QIx-dt1-2nkBqbUS_oFiEiBtAMVhhOYPVO_QgwmtU63ya2/s1600/paneerTikkaMasalaIngre12.jpg" /></a><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add prepared
paneer tikka and gently mix it with gravy and cook for 2 to 3 mins. Turn off the gas and then transfer the
curry to serving bowl and garnish with coriander leaves.</span></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;">Serving</b><span style="font-family: 'Trebuchet MS', sans-serif;">: This curry goes very well with Chapati/ roti /Naan or any Indian bread.</span><br />
<o:p><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></o:p>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOGZD7oqKUDWggQRlD9HusjdNMWslL6vxD9xDgfoH6PR19Ql7VC3hgNT_4pEGT1vCb5nga6yDLbZVmosNTPmxymxn4uESF1Ngn1nMHMX203rn-Y_yM_vGDPBvHToWEPOtz_3V_VTY0hGPK/s1600/paneerTikkaMasala02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Paneer Tikka Masala" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOGZD7oqKUDWggQRlD9HusjdNMWslL6vxD9xDgfoH6PR19Ql7VC3hgNT_4pEGT1vCb5nga6yDLbZVmosNTPmxymxn4uESF1Ngn1nMHMX203rn-Y_yM_vGDPBvHToWEPOtz_3V_VTY0hGPK/s1600/paneerTikkaMasala02.jpg" title="Paneer Tikka Masala" /></a></div>
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<o:p><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></o:p></div>
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<p><a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="vertical-align:middle;border:0"/></a> <a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Desi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.com2tag:blogger.com,1999:blog-7650759313710237242.post-75687468056652280312015-02-16T20:21:00.000-08:002015-02-16T20:39:42.894-08:00Paneer 65 Recipe - Restaurant Style<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: 'Trebuchet MS', sans-serif;">It is one of
the popular dish of starters in all Indian restaurants and I think the reason behind
everyone like this snack is, its irresistible delicious spicy tongue tickling
taste. Paneer 65 recipe uses fresh grinded spicy paste and coated with
curd Masala and deep fried. To learn, check this step by step photo recipe
of </span><b style="font-family: 'Trebuchet MS', sans-serif;">Paneer 65</b><span style="font-family: 'Trebuchet MS', sans-serif;">.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9CYan5HZ8xtGADQeRdeEX4G-Zxa4K5GHe_uQygz95eHGtO4MV3OQaLcag3IO2ZJ6qbi1hXxwKDwL8XEOhzvYgD-SGtpOPAkYfgVCKAkBBK0lrcklUsJsipp3n4ysND-Rq7lEeqjw1ZyYX/s1600/Paneer65MainImg01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9CYan5HZ8xtGADQeRdeEX4G-Zxa4K5GHe_uQygz95eHGtO4MV3OQaLcag3IO2ZJ6qbi1hXxwKDwL8XEOhzvYgD-SGtpOPAkYfgVCKAkBBK0lrcklUsJsipp3n4ysND-Rq7lEeqjw1ZyYX/s1600/Paneer65MainImg01.jpg" /></a></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;">Ingredients</b><span style="font-family: 'Trebuchet MS', sans-serif;">:</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Paneer – 150
grams</span></div>
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<br /></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>For Grinding</b>:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Green Chilies
–
3 to 4 nos.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ginger – ¼ inch</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Garlic – 4 to
5 flakes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Fresh Curry
Leaves – Few</span></div>
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<br /></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>For Masala Mixture</b>:</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Trebuchet MS, sans-serif;">Rice Flour –
1 tbsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">All Purpose Flour
– 1 tbsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Kashmiri Red
Chili Powder – 2 tsp </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Garam Masala
– 1 tsp (Mixture of many Indian spices - Available in Indian Store)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pepper
Powder – ½ tsp (optional)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Chaat Masala
– 1 tsp (optional) </span><span style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.1999998092651px; line-height: 21.1199989318848px;">- (</span><span style="background-color: white; color: #222222; line-height: 21.1199989318848px;"><span style="font-family: Trebuchet MS, sans-serif;">Available in Indian Store)</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Lemon Juice –
1 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Curd – 2 tbsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt to
taste</span></div>
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<br /></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oil for deep
fry</span></div>
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<br /></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><u>Method</u></b>:</span></div>
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<br /></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Take a small
size mixer jar and add garlic, ginger, fresh curry leaves and green chilies and
blend it in to slightly coarse paste and </span><span style="font-family: 'Trebuchet MS', sans-serif;">transfer the paste in to big bowl</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">In the above spicy bowl, add rice flour, all purpose flour, Kashmiri
red chili powder, Garam Masala, pepper powder, lemon juice, salt and curd and
mix it well add little water to make dilute paste. The paste should be thick in
consistency not so watery</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Cut the
paneer pieces in to cube size and sprinkle some all purpose flour to remove the
excess moisture on paneer and add the pieces gently in to mixture and mix well and
ensure all the pieces are nicely coated with Masala paste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Heat some
oil in a pan in medium flame, when oil gets hot add the paneer pieces in batch
wise and fry them until paneer pieces becomes crisp and golden color. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Serving</b>: Serve Paneer 65 with sauce or with
green chutney or you can eaten by itself just sprinkle some chaat Masala on top
and enjoy homemade delicious spicy tongue tickling taste evening
snack.</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTnwamwE58uVYyNWRbKgF_48EIdiNlJICSxlle4tKyRO3t3cU3j-UI-j_zT5aHH1GEJeeu51MMMB1FMU4sBIBObCy3aMQfjVBlPl55BB1iGMwvMQExLsEKvMZnU8L9yJuIT5NDrh3LNPx7/s1600/Paneer65MainImg02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTnwamwE58uVYyNWRbKgF_48EIdiNlJICSxlle4tKyRO3t3cU3j-UI-j_zT5aHH1GEJeeu51MMMB1FMU4sBIBObCy3aMQfjVBlPl55BB1iGMwvMQExLsEKvMZnU8L9yJuIT5NDrh3LNPx7/s1600/Paneer65MainImg02.jpg" /></a></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;"><u>Note</u></b><span style="font-family: 'Trebuchet MS', sans-serif;">:</span></div>
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</div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Using Kashmiri
red chili powder gives nice color to the paneer after deep frying. If you don’t have then, use regular red chili
powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">You can use
the food coloring to enhance the color</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">To make
thick curd: - Tie fresh curd tightly in muslin cloth and twist the cloth nicely
and drain the excess water and then use the curd</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Masala paste
should be thick in consistency watery texture paste makes difficult to deep fry and this literally ruins the dish</span></li>
</ul>
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<p><a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="vertical-align:middle;border:0"/></a> <a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Desi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.com2tag:blogger.com,1999:blog-7650759313710237242.post-20823340422302611812015-02-10T06:49:00.000-08:002015-02-10T06:49:50.178-08:00Pudalangai Poriyal | Snake Gourd Sabzi<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: 'Trebuchet MS', sans-serif;">Vegetable Snake gourd tastes bland itself, so to make it spicier
I usually a</span><span style="background: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; line-height: 115%;">dd coconut grated
and green chilies paste in the end to enhance the flavor and spiciness to the
sabzi. But, in this version I tweaked a little bit and added onion and tomato and smeared Idli Moloaga podi
or Gun Powder in the end. It tastes amazingly good.</span><br />
<span style="background: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; line-height: 115%;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5YU2WUb4kn__dwo44k4R9OSV6X-JmmsTbjiGL6yE9MI8bIO9WqYq-GKitm6nKTfx9ol45eApMqbjpgxnPlBY-u1jzHGbw34aC9aEjoCiasK14-Ey4MMvZc4K-7BI6BjAZAgJ7csTwOREf/s1600/SnakeGourd_MainImg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5YU2WUb4kn__dwo44k4R9OSV6X-JmmsTbjiGL6yE9MI8bIO9WqYq-GKitm6nKTfx9ol45eApMqbjpgxnPlBY-u1jzHGbw34aC9aEjoCiasK14-Ey4MMvZc4K-7BI6BjAZAgJ7csTwOREf/s1600/SnakeGourd_MainImg.jpg" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Here are some dry sabzi recipes in South Indian Style which
are quick and easy to prepare <a href="http://desimejwani.blogspot.com/2015/02/thandu-keerai-poriyal-green-leaves-sabzi.html" target="_blank">Thandu Keerai Poriyal</a>, </span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://desimejwani.blogspot.com/2013/07/beetroot-curry-sabzi.html#.VNl7k_nF8s0" target="_blank">Beetroot Poriyal</a>, <a href="http://desimejwani.blogspot.com/2013/09/beans-poriyal-beans-sabzi.html" target="_blank">Beans Poriyal</a>, <a href="http://desimejwani.blogspot.com/2013/10/moong-sprout-sundal.html#.VNl77fnF8s0" target="_blank">Moong Sprout Sundal</a>,<a href="http://desimejwani.blogspot.com/2013/10/moong-dal-pasi-paruppu-sundal.html#.VNl8I_nF8s0" target="_blank"> PaasiParuppu Sundal</a>, <a href="http://desimejwani.blogspot.com/2013/10/channa-dal-kadalai-paruppu-sundal.html#.VNl8w_nF8s0" target="_blank">Kadalai Paruppu Sundal</a>, </span><span style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://desimejwani.blogspot.com/2013/10/mixed-pulses-sundal.html#.VNl88fnF8s0" target="_blank"> </a></span><span style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://desimejwani.blogspot.com/2013/10/mixed-pulses-sundal.html#.VNl88fnF8s0" target="_blank">MixedPulses Sundal</a>, <a href="http://desimejwani.blogspot.com/2013/09/horse-gram-kollu-sundal.html#.VNl9EPnF8s0" target="_blank">Kollu Sundal</a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b>:<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Snake Gourd/ Pudalangai – 1 medium (chopped)<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Chana Dal/ Kadalai Paruppu/Bengal Gram Spilt – ¼ cup<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Onion – 1 Medium Size<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tomato – 1 medium size<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Seasoning</b>:<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Jeera/ Cumin Seeds – 1 tsp<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Red Chilies – 2 nos.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Curry leaves – Few<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background: white; color: #222222; line-height: 115%;">Hing/Asafoetida – ¼ tsp</span><b> <o:p></o:p></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Spices</b>:<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Haldi/Turmeric Powder– ¼ tsp<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Gun Powder/Idli Molaga Podi – 1 tbsp (Available in any
Indian Grocery Store)<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt to Taste<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oil – 1 tbsp<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><u>Method</u></b>:<o:p></o:p></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZZRK3a-41Gjn2w5NAj_o1UMoCmNJqYAjG1xSkm5BxiQoaFfbOIP-CN9vSBNR9CiiTP4nw7bzi6gjtlg8L0_IBO-XcR0-80Ir9K8WIzvw-0XBDh_pF3TLTv_WEOLY3ur4C3qAaIOeV8GBc/s1600/SnakeGourd_Ingre01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZZRK3a-41Gjn2w5NAj_o1UMoCmNJqYAjG1xSkm5BxiQoaFfbOIP-CN9vSBNR9CiiTP4nw7bzi6gjtlg8L0_IBO-XcR0-80Ir9K8WIzvw-0XBDh_pF3TLTv_WEOLY3ur4C3qAaIOeV8GBc/s1600/SnakeGourd_Ingre01.jpg" /></a><span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Nicely wash the snake
gourd and scrap and discard the inner white portion and chop them into fine pieces</span></span><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;"><br /></span></div>
<div class="" style="clear: both; text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div class="" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtbmoEiWyLLAbUxIVF13oHGdHpNTrnQqU6FdI7Oh9OIjBEnoTF_kOf2ox-k82txR6w2AmtQNceZCSrmebd4Jq7c1TzDBOIJsIBV9XR01S8HybEeLzgOVbYoHbIVkCTqXPUxJcmXyyCIVw/s1600/SnakeGourd_Ingre02.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtbmoEiWyLLAbUxIVF13oHGdHpNTrnQqU6FdI7Oh9OIjBEnoTF_kOf2ox-k82txR6w2AmtQNceZCSrmebd4Jq7c1TzDBOIJsIBV9XR01S8HybEeLzgOVbYoHbIVkCTqXPUxJcmXyyCIVw/s1600/SnakeGourd_Ingre02.jpg" /></a><span style="font-family: 'Trebuchet MS', sans-serif;">Take a microwave safe bowl add chana dal and cook for 8
minutes or till dal half tender or Heat a pan with 2 cups of water once it
starts to boil add chana dal and cook the dal half tender (which ever option you
prefer to use)</span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxBDaJ0CoJqzJJ6kFkyz5D6Oq8KZP0AVgw7LWcCl5QdIesXyu9aaAxXVQHOOLivZdBkce1AED1G720TQz5s1OwZCQ47RCHrfjy5PYAR3NYtxZjYfMRMKmzUNWA1tSgCFnEMZX6GQzmvt1/s1600/SnakeGourd_Ingre03.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxBDaJ0CoJqzJJ6kFkyz5D6Oq8KZP0AVgw7LWcCl5QdIesXyu9aaAxXVQHOOLivZdBkce1AED1G720TQz5s1OwZCQ47RCHrfjy5PYAR3NYtxZjYfMRMKmzUNWA1tSgCFnEMZX6GQzmvt1/s1600/SnakeGourd_Ingre03.jpg" /></a><span style="font-family: 'Trebuchet MS', sans-serif;">Add chopped snake gourd pieces in the same microwave bowl
or pan and cook again for 10 minutes and check dal and vegetable cooked nice
and tender (don’t cook them in to mushy texture)</span></div>
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leaves and onion and fry till it turns to golden color then add the chopped
tomato pieces and fry for a minute. Add turmeric powder and salt.<o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background: white; color: #222222; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Add cooked dal and snake </span>gourd<span style="background: white; color: #222222; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"> pieces and incorporate nicely with sabzi & and then add
gun powder or Idli Molaga Podi mix it nicely and cook for a minute and then switch
off the gas. (If you need a curry texture you need to add a half cup of cooked dal
and vegetable water in the end.)<o:p></o:p></span></span></div>
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<p><a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="vertical-align:middle;border:0"/></a> <a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Desi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.com1tag:blogger.com,1999:blog-7650759313710237242.post-59245195539820051492015-02-02T14:10:00.001-08:002015-02-02T14:10:44.533-08:00Thandu Keerai Poriyal / Green Leaves Sabzi<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Thandu Keerai Poriyal</b></span><span style="font-family: 'Trebuchet MS', sans-serif;"><b>i/Sabzi</b> is very easy to cook and healthy way to add green leaves in our diet. Added coconut grated and green chilies paste in the end to enhance the flavor and spiciness to the sabzi. This dry texture sabzi served as a side dish and it suites well with Rasam Rice, Sambhar rice and Curd rice. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: left;">If i try to translate Keerai in English i would say all edible green leaves just like spinach are called as Keerai in Tamil. This sabzi is one such variety of green leaves known as </span><b style="font-family: 'Trebuchet MS', sans-serif; text-align: left;">Thandu Keerai.</b><span style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"> It comes in green and red color leaves. In Marathi, i hope known as <b>Lal Math and Hara Math</b>. </span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients</u></b>:</span><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">4 cups of Thandu Keerai/Math (nicely washed and chopped)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp Haldi/Turmeric Powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
</ul>
<span style="font-family: Trebuchet MS, sans-serif;"><b>>For Blending</b>:</span><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">2 to 3 Green Chilies</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"> 1/4 cup Coconut grated</span></li>
</ul>
<span style="font-family: Trebuchet MS, sans-serif;"><b>>For Seasoning</b>:</span><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">1 tsp Mustard Seeds</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"> 2 tsp Urad Dal / White Lentils ( </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 115%;">grown in Indian subcontinent- Available in
Indian Store)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 tsp Chana Dal / <span style="line-height: 115%;">Split Black Chickpeas (optional)</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">A pinch of asafoetida / Hing</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Oil</span></li>
</ul>
<span style="font-family: Trebuchet MS, sans-serif;"><br />
<b><u>Time Required</u></b>: 15 mins</span><br />
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<b><u>Method</u></b>:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ_O_lXqEVGaMMfhFdhyphenhyphenfg6MqFRGlTC-0DVkkOidyVloeK0uFF8X1zEHVadwenyocpCKmUk-8vdGvb4avl1gcJDWO2krG8BvlQJGF9YZAAH392PguID60AthJcr0-_7Q1uZ08mmaA0uE9u/s1600/keeraiPoriyal03.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ_O_lXqEVGaMMfhFdhyphenhyphenfg6MqFRGlTC-0DVkkOidyVloeK0uFF8X1zEHVadwenyocpCKmUk-8vdGvb4avl1gcJDWO2krG8BvlQJGF9YZAAH392PguID60AthJcr0-_7Q1uZ08mmaA0uE9u/s1600/keeraiPoriyal03.jpg" /></span></a><br />
<span style="font-family: Trebuchet MS, sans-serif;">Nicely wash the green leaves and chop them in to small pieces</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvrUFF8jYqaZo9LOII2a2T4gzo_hIiXboCmx_4JnwAV-4P93o9mOLbAAUz_clQ_sJG9FLU6pFA-bfbHsmu4z0XngFwMcIGf8iA0GJ7yeeD9U3w-qA-eBEzcguCs_uzcg4IbQQ9RFSWu-i/s1600/keeraiPoriyal05.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvrUFF8jYqaZo9LOII2a2T4gzo_hIiXboCmx_4JnwAV-4P93o9mOLbAAUz_clQ_sJG9FLU6pFA-bfbHsmu4z0XngFwMcIGf8iA0GJ7yeeD9U3w-qA-eBEzcguCs_uzcg4IbQQ9RFSWu-i/s1600/keeraiPoriyal05.jpg" /></span></a><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Blend the grated coconut and green chilies and keep it aside.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Heat oil, add all seasoning seeds allow them to splutter.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRKptTRVI41gaOz3jjZtF8eC8bwnGr_hboLO8hRzWQRt4FhWcvGfoVDAhrKq7bHPs6DxjTazXQJodmHInMmbyytOA7QTZ_4dU9C2YdbzPetpX0udhKjG1PjzS8HCbmIUZzBNJb61gnS-z/s1600/keeraiPoriyal06.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRKptTRVI41gaOz3jjZtF8eC8bwnGr_hboLO8hRzWQRt4FhWcvGfoVDAhrKq7bHPs6DxjTazXQJodmHInMmbyytOA7QTZ_4dU9C2YdbzPetpX0udhKjG1PjzS8HCbmIUZzBNJb61gnS-z/s1600/keeraiPoriyal06.jpg" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Add chopped keerai/green leaves, salt, turmeric powder and hing/ asafoetida mix well and saute for 3 minutes.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Add the above blended coconut and green chili mixture and mix well. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Adjust the salt if any.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Serve this healthy curry with any rice like Rasam Rice, Sambar rice or Curd Rice.</span><br />
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<p><a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="vertical-align:middle;border:0"/></a> <a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Desi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.com0tag:blogger.com,1999:blog-7650759313710237242.post-78956850119434762582014-12-12T11:43:00.000-08:002015-03-25T14:44:45.743-07:00Stuffed Okra / Bhindi Fry<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Okra known in many languages as Ladies’ Fingers, Vendakkai,
Bhendi, Bhindi, Bendakaya or Gumbo.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Recently I watched Programme in You Tube called “ Paarambariya
Maruthuvam”, </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://www.youtube.com/watch?v=UcD2iOKqcWs" target="_blank">Click here</a>
to see this wonderful programme (worth watching) where in herb specialist Sakthi Subramaniyam
Guruji explained about Okra’s nutrition benefits and I was surprised to know its
rich source health benefits compounds like: Protein, Zinc, copper, potassium,
Vitamins A, K, magnesium, calcium and also act as medicine
for blood cancer, skin disease, infertility and anti diabetic.... </span><span style="font-family: 'Trebuchet MS', sans-serif;">the list is goes on…</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;">Okra is very low in calories and dense with nutrients.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I was not much fan of this vegetable so far, but this programme has changed my mind set and started to intake this vegetable in all forms.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Here is one such interesting recipe in Maharashtraian Style.
Bhindi is stuffed with roasted ground nut powder and besan flour with spices
and shallow fried in medium flame. <b>Stuffed Bhindi/Okra Fry</b> curry is very easy to make and suitable to
be served as main dish. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJBPRn8yIPlNXoz4I0CRTblS7rrjeabnLn-BjZ1u9GCiqbuHZSW8Lt741P5XICC4dOoJPXf7b3sQnrlSU15mbsnFtBBGkSzRRY6TP-WUHUy64OqxsV_M3r_wnp9sbjaBDTEK6SVxPmhBZ1/s1600/BhendiFry02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJBPRn8yIPlNXoz4I0CRTblS7rrjeabnLn-BjZ1u9GCiqbuHZSW8Lt741P5XICC4dOoJPXf7b3sQnrlSU15mbsnFtBBGkSzRRY6TP-WUHUy64OqxsV_M3r_wnp9sbjaBDTEK6SVxPmhBZ1/s1600/BhendiFry02.jpg" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients</u></b>:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Okra/Lady
Finger/Bhendi – 12 to 15 nos.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Besan Flour/ Bengal Gram Powder –
3 tbsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Roasted
Ground nut Powder – 2 tbsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Garlic and Ginger
Paste – 1 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Garam Masala
– 2 tsp ( you will get it in Indian Store)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cumin seeds
power – ¼ tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Coriander
Powder – ¼ tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Red Chili
Power – ¼ tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Turmeric
Powder – ¼ tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt to
Taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oil fry
shallow fry – 2 tbsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><u>Method</u></b>:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr1G6jCPSG5qnihNBrgoSecqn1f3Y3ebTL0SKAfAQJoy2vys_yNJxprK22kSVuaReSq81z3pWnvW__7Xerbi53Szvsdzv6J6y7WZOoNILsa2Mre7F1fnB9T68e0JctQBHeGYgLZ6BRJzYN/s1600/BhendiFry03.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr1G6jCPSG5qnihNBrgoSecqn1f3Y3ebTL0SKAfAQJoy2vys_yNJxprK22kSVuaReSq81z3pWnvW__7Xerbi53Szvsdzv6J6y7WZOoNILsa2Mre7F1fnB9T68e0JctQBHeGYgLZ6BRJzYN/s1600/BhendiFry03.jpg" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Take a big plate
add above masala ingredients as per picture showed in this picture</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibo1_dWhvUjJlJaPohU-JCxcapzG46rQbE03C2ZjzXVEptljWXyDfTqPIhrBZ285t10zRah-eg35L_jlRvNfNLwjCpXe6BLFDBQ6yLfwBbkOiq8_hfcjey7T9HB9p1JhuIE11DdvLKdX36/s1600/BhendiFry04.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibo1_dWhvUjJlJaPohU-JCxcapzG46rQbE03C2ZjzXVEptljWXyDfTqPIhrBZ285t10zRah-eg35L_jlRvNfNLwjCpXe6BLFDBQ6yLfwBbkOiq8_hfcjey7T9HB9p1JhuIE11DdvLKdX36/s1600/BhendiFry04.jpg" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mix it
nicely with a drop of oil </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlIoZnffqVUyUn4LhWnplbGsgK5X8-DOKUgRDylabnc0xnOaNidLM2gUz8PaPCuYfig_iif_dbFqSREQx7hEM6L0BQ17DqG1LEnWTGliXSCVIgBaOzvm28phjDaRFyQHqLlnN0lX7ilYd/s1600/BhendiFry06.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlIoZnffqVUyUn4LhWnplbGsgK5X8-DOKUgRDylabnc0xnOaNidLM2gUz8PaPCuYfig_iif_dbFqSREQx7hEM6L0BQ17DqG1LEnWTGliXSCVIgBaOzvm28phjDaRFyQHqLlnN0lX7ilYd/s1600/BhendiFry06.jpg" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Wash the
okra nicely and with help of paper towel wipe excess moisture on okra.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Chop off the
tips and slit the okra and f</span><span style="font-family: 'Trebuchet MS', sans-serif;">ill the
okra with Masala mixture</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjySp24kGVB_rsT3unXDnE34g9YLEvv5pFnxckYgbqNSRAuz3VT9evQHQgL_hKJXrHuUUmRqVklZtvjjcqfki5qw1gx4M6MpFt_G2VtcvlKvDT2jlxY5J4TeAOJw9neih0qKRMgH6L_BZxN/s1600/BhendiFry07.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjySp24kGVB_rsT3unXDnE34g9YLEvv5pFnxckYgbqNSRAuz3VT9evQHQgL_hKJXrHuUUmRqVklZtvjjcqfki5qw1gx4M6MpFt_G2VtcvlKvDT2jlxY5J4TeAOJw9neih0qKRMgH6L_BZxN/s1600/BhendiFry07.jpg" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Heat a pan
with 1 tbsp of oil and add the stuffed okra and cook in medium flame for 8 to
10 minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdtlCrrL6JTfKyav-pjqlco37F0z1c1aMm_RBWZp17bpIVb71SuPeCdb2BWAkJ6a5mB4OYt89ZP7tzI4WKMRX6NHEPg27c7GXJuTVGNRlZB6uSogSQqVBk7ZtzrIrnqUjkfZBjyYWmM7ch/s1600/BhendiFry08.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdtlCrrL6JTfKyav-pjqlco37F0z1c1aMm_RBWZp17bpIVb71SuPeCdb2BWAkJ6a5mB4OYt89ZP7tzI4WKMRX6NHEPg27c7GXJuTVGNRlZB6uSogSQqVBk7ZtzrIrnqUjkfZBjyYWmM7ch/s1600/BhendiFry08.jpg" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Stir fry in
between and check if bhendi changes color to slight brown,then switch off the gas</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Transfer it
to serving plate and enjoy the super healthy dish with chapati/roti </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b><u>Serving</u></b>: Serve with chapati/roti with curd garlic raita.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtWJEZG7hypZS50qmLA23LSyydMgTsiHsy3SXI0u8fM7_W54O8mdaJhX-sTFpASg1eo0Nc36Ti193elbkBV7-7OCp0zT68_ulrAiUk7kQcgkhd-pIlmaVg3WG2V3M6xStwTFxMvNeoyxNY/s1600/BhendiFry01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtWJEZG7hypZS50qmLA23LSyydMgTsiHsy3SXI0u8fM7_W54O8mdaJhX-sTFpASg1eo0Nc36Ti193elbkBV7-7OCp0zT68_ulrAiUk7kQcgkhd-pIlmaVg3WG2V3M6xStwTFxMvNeoyxNY/s1600/BhendiFry01.jpg" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><u>Note</u></b>: </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">If you want more Masala crispy version- Add onion and
extra Masala mixture into seasoning oil and then add stuffed okra and shallow
fry it.</span></div>
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<p><a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="vertical-align:middle;border:0"/></a> <a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Desi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.com0tag:blogger.com,1999:blog-7650759313710237242.post-3098811380253812992014-12-02T12:16:00.001-08:002014-12-02T13:18:27.496-08:00Namak Paare/ Matri<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #404040; mso-themecolor: text1; mso-themetint: 191;"><span style="font-family: Trebuchet MS, sans-serif;"><b>Namak Paare/ Matri </b>, an authentic snack from North India. In just few
ingredients you can prepare this savory snack. You can have this snack any time of a day and
year. It tastes best when served with hot coffee or tea.</span><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmtFxxdE-H1qjv1atF-X9z6DfnISRJH1lM7I2decdMrhyphenhyphenuL9cMHKmHkYrno9A81l9J9FchhK91sCm0sugOomejjZ4hhidcgoU1n9a9iOSj3HV7GG8xuaJdMfpME50igWNnI72IfMF8XtHb/s1600/Matri02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmtFxxdE-H1qjv1atF-X9z6DfnISRJH1lM7I2decdMrhyphenhyphenuL9cMHKmHkYrno9A81l9J9FchhK91sCm0sugOomejjZ4hhidcgoU1n9a9iOSj3HV7GG8xuaJdMfpME50igWNnI72IfMF8XtHb/s1600/Matri02.jpg" /></a></div>
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<span style="color: #404040;"><b><u>Ingredients</u></b>:</span></div>
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<span style="color: #404040; mso-themecolor: text1; mso-themetint: 191;"><span style="font-family: Trebuchet MS, sans-serif;">Maida/ All Purpose Flour – 1 Cup<o:p></o:p></span></span></div>
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<span style="color: #404040; mso-themecolor: text1; mso-themetint: 191;"><span style="font-family: Trebuchet MS, sans-serif;">Carom Seeds/Ajwain – ½ tsp<o:p></o:p></span></span></div>
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<span style="color: #404040; mso-themecolor: text1; mso-themetint: 191;"><span style="font-family: Trebuchet MS, sans-serif;">Salt – 1 tsp<o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #404040;">Clarified</span><span style="color: #404040; mso-themecolor: text1; mso-themetint: 191;"> Butter/ Butter – 1 tbsp<o:p></o:p></span></span></div>
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<span style="color: #404040; mso-themecolor: text1; mso-themetint: 191;"><span style="font-family: Trebuchet MS, sans-serif;">Water -1/4 cup<o:p></o:p></span></span></div>
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<span style="color: #404040; mso-themecolor: text1; mso-themetint: 191;"><span style="font-family: Trebuchet MS, sans-serif;">Chaat Masala Powder - 1 tsp</span></span></div>
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<span style="color: #404040; mso-themecolor: text1; mso-themetint: 191;"><span style="font-family: Trebuchet MS, sans-serif;">Oil - for Frying</span></span></div>
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<span style="color: #404040; mso-themecolor: text1; mso-themetint: 191;"><span style="font-family: Trebuchet MS, sans-serif;"><b><u>Method</u></b>:<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRY0hUM5IZk9bjupRLkDr2ZPsEP-lV4rtJPzKmgiI1Vi0j5VjFTE9pq-vQ9an6cWJmPKzrSo8wCbA0d4uRkJkw1zrlfI6npPULUDmd-8amrEvloKW6qTxt7JxBteuh0x1wjBoAOZZVo_g/s1600/Matri03.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRY0hUM5IZk9bjupRLkDr2ZPsEP-lV4rtJPzKmgiI1Vi0j5VjFTE9pq-vQ9an6cWJmPKzrSo8wCbA0d4uRkJkw1zrlfI6npPULUDmd-8amrEvloKW6qTxt7JxBteuh0x1wjBoAOZZVo_g/s1600/Matri03.jpg" height="243" width="320" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Step 01) Take a bowl add one cup of maida/All purpose flour, carom seeds and salt
and mix it well</span><u1:p></u1:p><br />
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<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI8JjlTF4JzVS4wXIyNM1PUEf-Wx499DmKmJ1-2HNPRL8cc3vmWszcg9T51PA-1It2V0n72Ko81uU3JIFZUEQHctfR2FHNtOA-VPwla3HzJViikW8u0070LbKJ5OAsp3yWvFqL215hseLo/s1600/Matri04.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI8JjlTF4JzVS4wXIyNM1PUEf-Wx499DmKmJ1-2HNPRL8cc3vmWszcg9T51PA-1It2V0n72Ko81uU3JIFZUEQHctfR2FHNtOA-VPwla3HzJViikW8u0070LbKJ5OAsp3yWvFqL215hseLo/s1600/Matri04.jpg" height="243" width="320" /></a></div>
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<u1:p></u1:p></div>
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<span style="font-family: "Trebuchet MS","sans-serif";">Step
02) Add clarified butter and mix well till it coats nicely with the flour</span><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD20-38gKxHdt1F5Esdn23UuyGsqJgvVSSKW2FAov5uEZZ7qFJUwcGyxr8cMYnh1_zf2-DNqE_EIC5mfqcw1OwwZtuCWZFio3Ia9qS09dRDcr3RRSffj6w_SjrTyM7Wdkezl1WJAd0a-Pb/s1600/Matri06.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD20-38gKxHdt1F5Esdn23UuyGsqJgvVSSKW2FAov5uEZZ7qFJUwcGyxr8cMYnh1_zf2-DNqE_EIC5mfqcw1OwwZtuCWZFio3Ia9qS09dRDcr3RRSffj6w_SjrTyM7Wdkezl1WJAd0a-Pb/s1600/Matri06.jpg" height="243" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Step 03) Add water little at a time and knead. (Dough should be little
stiff so use very little water) add ½ tsp butter in the end and knead and cover
it with lid. Let dough rest for 10 to 15 mins</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOut-UqDA6Z_rJvoqqmx8Io0PDscbQAGGoVvjUsSy4f_RMIB4AUXQwXQb_vKJkyAyjhaq0BKPyQvX2W8Gxkwq_0ZPcEoT-ti7Ya2F1Gu8V0gs7qJavv1qHmZWm-3AQfkmux8PiOkSzc8Ue/s1600/Matri09.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOut-UqDA6Z_rJvoqqmx8Io0PDscbQAGGoVvjUsSy4f_RMIB4AUXQwXQb_vKJkyAyjhaq0BKPyQvX2W8Gxkwq_0ZPcEoT-ti7Ya2F1Gu8V0gs7qJavv1qHmZWm-3AQfkmux8PiOkSzc8Ue/s1600/Matri09.jpg" height="243" style="cursor: move;" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS","sans-serif";">Step
04) Make a small size ball from the dough, grease it with pinch of butter and
roll like chapati/Indian bread –just a little thicker than regular chapati</span><o:p></o:p></div>
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<u1:p></u1:p>
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<span style="font-family: "Trebuchet MS","sans-serif";">Step
05) Grease the knife with little butter and cut them in to strips and give
shape as diamond or long pieces</span><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcm_xYihaNTdXrGAmC59i1wPq09UFflYR5VzgPYmYj7PJXuv-o5rADWmJu85q4K616hfIb9_x3FymY_k9jH6sSyX1OVnQ7IDEk6h_35N4FSK68nFsRZlLF2SDWR0D3bkGGgOGlbUKEh7gY/s1600/Matri11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcm_xYihaNTdXrGAmC59i1wPq09UFflYR5VzgPYmYj7PJXuv-o5rADWmJu85q4K616hfIb9_x3FymY_k9jH6sSyX1OVnQ7IDEk6h_35N4FSK68nFsRZlLF2SDWR0D3bkGGgOGlbUKEh7gY/s1600/Matri11.jpg" height="243" width="320" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Step
06) Heat oil in a pan for frying, once it is hot enough drop the little pieces
and press them little so it dunks nicely with oil and fry them till all the
pieces turns to golden color and transfer it to paper issue to absorb the
excess oil</span></div>
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<span style="font-family: "Trebuchet MS","sans-serif";">Step
07) Follow the step from 4 to 6 till you consume all the dough.</span><o:p></o:p></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><u><span style="line-height: 115%;"><br /></span></u></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b><u><span style="line-height: 115%;"><br /></span></u></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b><u><span style="line-height: 115%;"><br /></span></u></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b><u><span style="line-height: 115%;"><br /></span></u></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b><u><span style="line-height: 115%;">Serving</span></u></b><span style="line-height: 115%;">: Sprinkle some chaat Masala powder on matri
before serving. Enjoy your snack time!:)</span><u1:p></u1:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 13.5pt; line-height: 115%;"><br /></span></div>
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<p><a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="vertical-align:middle;border:0"/></a> <a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Desi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.com0tag:blogger.com,1999:blog-7650759313710237242.post-3538797710623589872014-11-23T13:55:00.002-08:002014-11-24T15:09:06.782-08:00Soya Bean Tikki/ Patty<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #404040; font-family: 'Trebuchet MS', sans-serif;">When we think of tikki, what
comes to our mind first is Potato/aloo tikki.</span><span style="color: #404040; font-family: 'Trebuchet MS', sans-serif;"> </span><span style="color: #404040; font-family: 'Trebuchet MS', sans-serif;">Here
is a healthy alternative for Patato and tikki made out of Soya Bean. <b>Soya Bean
Tikki/Patty</b> is one of healthy delicious tasty and spicy snack everyone will love to
have. This recipe is mainly made of soya bean and used very little potato
mixture to balance the taste. For variations in flavor, you can add green peas,
sweet corn and chopped carrot and turn it as vegetable tikki.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtTgZ7YkfTjMlMDRMk5S6iN6ohB1fpbA6EZe8vmfTmLhwgzhij6rkPK3FnDlTK6ibCJLvxGCGQyh6Ooq8AxG7gmnmmvMyfAu-1nUWA7Hexi3S8ThV-gxE_r-z5wPfGhyNL1JPWRXsQT7n/s1600/SoyaBeanTikki01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Soya Bean Tikki" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtTgZ7YkfTjMlMDRMk5S6iN6ohB1fpbA6EZe8vmfTmLhwgzhij6rkPK3FnDlTK6ibCJLvxGCGQyh6Ooq8AxG7gmnmmvMyfAu-1nUWA7Hexi3S8ThV-gxE_r-z5wPfGhyNL1JPWRXsQT7n/s1600/SoyaBeanTikki01.jpg" title="Soya Bean Tikki" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soya Bean Tikki</td></tr>
</tbody></table>
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<span style="color: #404040; font-family: 'Trebuchet MS', sans-serif;"><b><u>Ingredients</u></b>:</span></div>
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<span style="color: #404040;"><span style="font-family: Trebuchet MS, sans-serif;">Soya Bean – 1 cup<o:p></o:p></span></span></div>
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<span style="color: #404040;"><span style="font-family: Trebuchet MS, sans-serif;">Aloo/Potato 1 no(small) <o:p></o:p></span></span></div>
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<span style="color: #404040;"><span style="font-family: Trebuchet MS, sans-serif;">Onion – 1/4 cup (chopped)<o:p></o:p></span></span></div>
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<span style="color: #404040;"><span style="font-family: Trebuchet MS, sans-serif;">Ginger & Garlic Paste – 1 tsp<o:p></o:p></span></span></div>
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<span style="color: #404040;"><span style="font-family: Trebuchet MS, sans-serif;">Besan Flour/ Chickpea Flour – 3 tsp<o:p></o:p></span></span></div>
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<span style="color: #404040;"><span style="font-family: Trebuchet MS, sans-serif;">Fennel Seeds/Sauf – ½ tsp<o:p></o:p></span></span></div>
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<span style="color: #404040;"><span style="font-family: Trebuchet MS, sans-serif;">Red Chili Powder – 2 tsp<o:p></o:p></span></span></div>
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<span style="color: #404040;"><span style="font-family: Trebuchet MS, sans-serif;">Hing/Asafoetida – ¼ tsp<o:p></o:p></span></span></div>
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<span style="color: #404040;"><span style="font-family: Trebuchet MS, sans-serif;">Garam Masala Powder – 1 tsp<o:p></o:p></span></span></div>
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<span style="color: #404040;"><span style="font-family: Trebuchet MS, sans-serif;">Fresh coriander leaves – ¼ cup<o:p></o:p></span></span></div>
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<span style="color: #404040;"><span style="font-family: Trebuchet MS, sans-serif;">Sugar – ½ tsp<o:p></o:p></span></span></div>
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<span style="color: #404040;"><span style="font-family: Trebuchet MS, sans-serif;">Salt to Taste<o:p></o:p></span></span></div>
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<span style="color: #404040;"><span style="font-family: Trebuchet MS, sans-serif;"><b><u>Method</u></b>:<o:p></o:p></span></span></div>
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<br /></div>
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<span style="background: white; border: 1pt none windowtext; color: #404040; font-family: 'Trebuchet MS', sans-serif; padding: 0in;"><b>Step 01</b>) Heat oil in a pan add </span><span style="font-family: 'Trebuchet MS', sans-serif; outline: none;">sauf/fennel seeds and garlic and fry for 1 min. then add onion and fry till it turns to pink and then add besan flour mix well with onion and
stir fry for a minute</span></div>
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<b style="color: #404040; font-family: 'Trebuchet MS', sans-serif;">Step 02) </b><span style="color: #404040; font-family: Trebuchet MS, sans-serif;">Add boiled mashed potato, red chili powder, hing,
garam Masala powder, sugar, salt, fresh coriander leaves and sugar mix them
nicely and sauté them for 2 mins.</span></div>
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<span style="background: white; border: 1pt none windowtext; color: #404040; padding: 0in;"><b style="background-color: transparent; font-family: 'Trebuchet MS', sans-serif;">Step 03) </b><span style="font-family: Trebuchet MS, sans-serif;">Lastly add boiled soya beans and mix them well in
low flame for a minute and then switch off the gas. Let them cool for 3 to 4
minutes.<o:p></o:p></span></span></div>
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<b style="color: #404040; font-family: 'Trebuchet MS', sans-serif;">Step 04) </b><span style="color: #404040; font-family: Trebuchet MS, sans-serif;">Divide the mixture into equal portions and rolls
them as a ball and give shape like patty/tikki (there is no need of any flour
for dusting)</span></div>
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<b style="background-color: white; color: #404040; font-family: 'Trebuchet MS', sans-serif;">Step 05)</b><span style="background-color: white; color: #404040; font-family: 'Trebuchet MS', sans-serif;"> Heat non stick tawa/griddle drizzle 2 teaspoons
of oil once the griddle is hot enough place 4 to 5 patties and roast until bottom
surface turn golden brown and flip each tikki and roast till turns to golden
brown. Follow the same process for all the remaining patties.</span></div>
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<span style="background: white; border: 1pt none windowtext; color: #404040; padding: 0in;"><o:p><span style="font-family: Trebuchet MS, sans-serif;"> </span></o:p></span><b style="background-color: white; color: #404040; font-family: 'Trebuchet MS', sans-serif;"><u>Serve</u></b><span style="background-color: white; color: #404040; font-family: 'Trebuchet MS', sans-serif;">: Serve hot with <a href="http://desimejwani.blogspot.com/2013/04/mint-pudina-chutney.html" target="_blank">Mint Chutney</a> or Tomato Sauce.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5R06uzCHpTOt9GbMTd2f7FDmnSmkoAjIY6c8r_0c0RWvwnJBIw9Lgac96xZfzL87l8owbSK5SHCR4OzU4bxiGZfyBblefbFcX600qs9GwoYmCMPhVwSdbZ9LQOKYMAzXI6NsF6tGUhB6S/s1600/SoyaBeanTikki.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="Soya Bean Tikki" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5R06uzCHpTOt9GbMTd2f7FDmnSmkoAjIY6c8r_0c0RWvwnJBIw9Lgac96xZfzL87l8owbSK5SHCR4OzU4bxiGZfyBblefbFcX600qs9GwoYmCMPhVwSdbZ9LQOKYMAzXI6NsF6tGUhB6S/s1600/SoyaBeanTikki.jpg" title="Soya Bean Tikki" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soya Bean Tikki<br />
<br /></td></tr>
</tbody></table>
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<p><a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="vertical-align:middle;border:0"/></a> <a href="http://feeds.feedburner.com/DesiMejwani" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Desi Mejwanihttp://www.blogger.com/profile/16218910449702671861noreply@blogger.com0tag:blogger.com,1999:blog-7650759313710237242.post-17000841034651914342014-11-17T14:05:00.000-08:002014-11-18T12:06:51.187-08:00How to Make Nan Khatai | Butter Biscuit/Cookie<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #595959; font-family: 'Trebuchet MS', sans-serif; line-height: 115%;">The place I lived in my childhood, there was a bakery nearby our house and
every Thursday they bake this ridiculously delicious cookies and it smelled so
good, the whole lane smells awesome. Till date I could feel that aroma.</span><span style="color: #595959; font-family: 'Trebuchet MS', sans-serif; line-height: 115%;"> Wow! what a smell it was. </span><span style="color: #595959; font-family: 'Trebuchet MS', sans-serif; line-height: 115%;">F</span><span style="color: #595959; font-family: 'Trebuchet MS', sans-serif; line-height: 115%;">lavor to be remembered.
At last I learned the recipe and thought to give a try and it came out so good. <b>Nan
Khatai/ Butter Biscuit/ Butter cookie</b> are light and fluffy and yummy nicely
melts in your mouth. And it is one of the easy and quick recipe to satisfy your
sweet tooth. </span><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #595959; line-height: 115%;">Yes, it is not for the healthy
conscious people</span><span style="color: #444444;"> but, once in a while to taste the divine is not bad isn't it? </span></span><span style="line-height: 18.3999996185303px;"><span style="color: #444444;"><span style="font-family: Wingdings;">J </span><span style="font-family: Trebuchet MS, sans-serif;">But, you can make little healthy using wheat flour instead of all purpose flour or combination of both the flour. </span></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9tALh3Cf7jwqWW2Mrdu5jFWPq7fa-SgBsYXRvm0k_uYDB5CQ0mR9PaJMYEs8GnrqUE0BYmbLlbJFVwy2h9IhJYV_a_JLoQjKDnW1m0b71Bt0-DP6ZT8Y_h4PmRmFKCkdhAdPc3wTGsU9L/s1600/ButterBiscuit01a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Butter Cookie" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9tALh3Cf7jwqWW2Mrdu5jFWPq7fa-SgBsYXRvm0k_uYDB5CQ0mR9PaJMYEs8GnrqUE0BYmbLlbJFVwy2h9IhJYV_a_JLoQjKDnW1m0b71Bt0-DP6ZT8Y_h4PmRmFKCkdhAdPc3wTGsU9L/s1600/ButterBiscuit01a.jpg" title="Nan Khatai/ Butter Biscuit" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nan Khatai</td></tr>
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<b style="color: #595959; font-family: 'Trebuchet MS', sans-serif; line-height: 115%;"><u>Ingredients</u></b><span style="color: #595959; font-family: 'Trebuchet MS', sans-serif; line-height: 115%;">:</span></div>
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<span style="color: #595959; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Unsalted Butter – ½ cup
(1 stick)<o:p></o:p></span></span></div>
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<span style="color: #595959; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Cardamom Powder – 1/2 tsp<o:p></o:p></span></span></div>
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<span style="color: #595959; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Nutmeg powder – 1/4 tsp<o:p></o:p></span></span></div>
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<span style="color: #595959; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Powdered Sugar – ½ cup<o:p></o:p></span></span></div>
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<span style="color: #595959; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">All Purpose Flour/Maida –
1 cup<o:p></o:p></span></span></div>
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<span style="color: #595959; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Baking Powder – 1/4 tsp<o:p></o:p></span></span></div>
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<span style="color: #595959; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Salt – 1 tsp<o:p></o:p></span></span></div>
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<span style="color: #595959; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><b><u>Method</u></b>:<o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #595959; line-height: 115%;">Step 01)</span></b><span style="color: #595959; line-height: 115%;"> Keep the butter to room temperature till soft (not so
watery). It should cut easily by spoon and mix it nicely<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhIOlZuxdbKXuObHvDqX1E7FKL5kGmCp58NjyeYdVWXofVX3UGtaH5tHa4eFhGQNtlSylPz79OVydig7pchEMVADkIDKMAVPnKaB4zhaHhW1CbOdL6hjPdVLsK-V-cmXX0bTAePvEfZ9hH/s1600/ButterBiscuit04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhIOlZuxdbKXuObHvDqX1E7FKL5kGmCp58NjyeYdVWXofVX3UGtaH5tHa4eFhGQNtlSylPz79OVydig7pchEMVADkIDKMAVPnKaB4zhaHhW1CbOdL6hjPdVLsK-V-cmXX0bTAePvEfZ9hH/s1600/ButterBiscuit04.jpg" height="151" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJPQ8Zayup_o39ZsrCA1YEqfJHKYIVJQ68fY3WWWU-lDHVflie8fckLzJFrI8MxzYCfmNdq5rDswQ5pBgACqrfFxXrc7Ch6-SoVWq8ZXLj2az7NlQEzVvO-v8dyWWW1Fl_hSY5Lqcbe04/s1600/ButterBiscuit05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJPQ8Zayup_o39ZsrCA1YEqfJHKYIVJQ68fY3WWWU-lDHVflie8fckLzJFrI8MxzYCfmNdq5rDswQ5pBgACqrfFxXrc7Ch6-SoVWq8ZXLj2az7NlQEzVvO-v8dyWWW1Fl_hSY5Lqcbe04/s1600/ButterBiscuit05.jpg" height="151" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #595959; line-height: 115%;">Step 02)</span></b><span style="color: #595959; line-height: 115%;"> Add the powdered sugar little at a time and mix it nicely<o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #595959; line-height: 115%;">Step 03)</span></b><span style="color: #595959; line-height: 115%;"> Add the cardamom powder and nut Meg powder and mix it. This
gives a nice flavor to the biscuit<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_49_CPSglBNq9vmlqmy8qvyopujNEEDDV57dDa4L5rtznUoR-QqsC78FXnJmoMxBNBe7Iw1hukz9pNd9KW1__EJWa9Pvc7rFW62Y9WZIyWpb6RYVmsru0CcFRZcoJln-1GYnOASR24PAb/s1600/ButterBiscuit06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_49_CPSglBNq9vmlqmy8qvyopujNEEDDV57dDa4L5rtznUoR-QqsC78FXnJmoMxBNBe7Iw1hukz9pNd9KW1__EJWa9Pvc7rFW62Y9WZIyWpb6RYVmsru0CcFRZcoJln-1GYnOASR24PAb/s1600/ButterBiscuit06.jpg" height="151" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0gB85J1qB4UhzF4raVv8eUDWv-UljtxoUht_7cp4lXfPx8MLvR_zMein_dOcMQ6EKto-sx9BGPZNR71VMG3alWFw5psJM0fvOcthrNtfK4dj2d6faNL36aauCLWB6fA46aOHyjz3mGX8q/s1600/ButterBiscuit07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0gB85J1qB4UhzF4raVv8eUDWv-UljtxoUht_7cp4lXfPx8MLvR_zMein_dOcMQ6EKto-sx9BGPZNR71VMG3alWFw5psJM0fvOcthrNtfK4dj2d6faNL36aauCLWB6fA46aOHyjz3mGX8q/s1600/ButterBiscuit07.jpg" height="151" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #595959; line-height: 115%;">Step 04)</span></b><span style="color: #595959; line-height: 115%;"> Take separate bowl and add All purpose flour, baking powder
and salt stir it nicely so that everything incorporate nicely with flour <o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #595959; line-height: 115%;">Step 05)</span></b><span style="color: #595959; line-height: 115%;"> Add the flour to cream sugar mixture little at a time and
knead it nicely just like chapatti/Indian bread dough. It is lot softer than
regular dough, because of butter.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYYWgZnlD9lRLDZlCKagQn8IWl9c0F-7kdG3x9VlL7gZiG05_-6DtRKyNuBrVkpiMYyUoXbC5c8rMEYMl01FFffHaGJP92vSTXhkrlDw2FxdIxTDm2swIle_hb8ZesA0o9peaUbYS4uCvD/s1600/ButterBiscuit08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYYWgZnlD9lRLDZlCKagQn8IWl9c0F-7kdG3x9VlL7gZiG05_-6DtRKyNuBrVkpiMYyUoXbC5c8rMEYMl01FFffHaGJP92vSTXhkrlDw2FxdIxTDm2swIle_hb8ZesA0o9peaUbYS4uCvD/s1600/ButterBiscuit08.jpg" height="150" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8LrYiafrlBQnnFahln43bqQ2mWN1xF0D1sjW4ymHkLzN0yD16zHfC6hfqXUxj0g0EGXkB2xQu4Um4tlx-NtmwAcoeZ0Uirc85Wj3EBwO44SNFybmSXKbyQAifoyGu9RaGFALdMwvCWSO/s1600/ButterBiscuit09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8LrYiafrlBQnnFahln43bqQ2mWN1xF0D1sjW4ymHkLzN0yD16zHfC6hfqXUxj0g0EGXkB2xQu4Um4tlx-NtmwAcoeZ0Uirc85Wj3EBwO44SNFybmSXKbyQAifoyGu9RaGFALdMwvCWSO/s1600/ButterBiscuit09.jpg" height="151" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #595959; line-height: 115%;">Step 06)</span></b><span style="color: #595959; line-height: 115%;"> Wrap it in a plastic sheet and let it rest for 20 minutes.
(All the species and salt should be nicely marinate to the dough so it is
important that dough should rest)<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1nTIoME7LYmokkmwhkZt3FQ2oJ5_L8jnCBoD6HCgtuFLYOWoUvXh977M-9OuLaWXO51sE_c2q9nLhNVxDKu0qk9_zv4psfFaDyWNLF_DyytCrzNyn4DWiyLLuSotF7cSBMv241H0oG67o/s1600/ButterBiscuit10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1nTIoME7LYmokkmwhkZt3FQ2oJ5_L8jnCBoD6HCgtuFLYOWoUvXh977M-9OuLaWXO51sE_c2q9nLhNVxDKu0qk9_zv4psfFaDyWNLF_DyytCrzNyn4DWiyLLuSotF7cSBMv241H0oG67o/s1600/ButterBiscuit10.jpg" height="151" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Ntu6TG9PKRQ6YuBrGu0r-yXWTnZIUByBLV3jUfCp6Uwj_zXO_t39aChzgAB3_0A7OgS5iIfGC1KVzitSj7ChhTDbMLTMYp7GYcvgrgAfmr-FcmsjQtaiN8t_2wA8YICiBu3P-ZSjZtL2/s1600/ButterBiscuit11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Ntu6TG9PKRQ6YuBrGu0r-yXWTnZIUByBLV3jUfCp6Uwj_zXO_t39aChzgAB3_0A7OgS5iIfGC1KVzitSj7ChhTDbMLTMYp7GYcvgrgAfmr-FcmsjQtaiN8t_2wA8YICiBu3P-ZSjZtL2/s1600/ButterBiscuit11.jpg" height="151" width="200" /></a></div>
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<span style="color: #595959; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Preheat your oven into </span></span><span style="color: #595959; font-family: "Trebuchet MS","sans-serif"; font-size: 10.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">300</span><span style="color: #595959; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 11.1111116409302px;"> </span>degree</span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"> F</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #595959; line-height: 115%;">Step 07)</span></b><span style="color: #595959; line-height: 115%;"> Open the dough from the wrapper and give one more knead<o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #595959; line-height: 115%;">Step 08)</span></b><span style="color: #595959; line-height: 115%;"> Take a baking tray use parchment paper or foil. Grease the
foil with butter for easy removing of the biscuits/cookies. (For parchment
paper no need of greasing)<o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #595959; line-height: 115%;">Step 09)</span></b><span style="color: #595959; line-height: 115%;"> Divide the dough into small balls (size is how you like
them to bite) round them into nice ball shape. Make sure there is no crack in them.
<o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #595959; line-height: 115%;">Step 10)</span></b><span style="color: #595959; line-height: 115%;"> Place them on a tray and make sure to give enough distance
between each cookie. <o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #595959; line-height: 115%;">Step 11)</span></b><span style="color: #595959; line-height: 115%;"> Garnish with pistachio. Take few pieces and just press on
top of the cookies<o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #595959; line-height: 115%;">Step 12)</span></b><span style="color: #595959; line-height: 115%;"> Bake them in oven for 15 to 20 minutes. Keep eye on them
you just need light golden brown. <o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #595959; line-height: 115%;">Step 13)</span></b><span style="color: #595959; line-height: 115%;"> Remove the tray from the oven and let it cool down for 10
minutes and Enjoy </span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><u><span style="color: #595959; line-height: 115%;">Note</span></u></b><span style="color: #595959; line-height: 115%;">: <o:p></o:p></span></span></div>
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</div>
<ul style="text-align: left;">
<li><span style="color: #595959; font-family: 'Trebuchet MS', sans-serif; line-height: 115%;">If you use salted butter
you can skip the salt</span></li>
<li><span style="color: #595959; font-family: 'Trebuchet MS', sans-serif; line-height: 115%;">Always try to use the nut
Meg as whole and grate them whenever the recipe calls for it. </span><span style="color: #595959; font-family: 'Trebuchet MS', sans-serif; line-height: 18.3999996185303px;">Ready made</span><span style="color: #595959; font-family: 'Trebuchet MS', sans-serif; line-height: 115%;"> Nut Meg
Powder loose its flavor easily on shelf</span></li>
<li><span style="color: #595959; font-family: 'Trebuchet MS', sans-serif; line-height: 115%;">If there is a crack in
the balls it opens wide after baking. So make sure diligently give them nice
round shape</span></li>
<li><span style="color: #595959; font-family: 'Trebuchet MS', sans-serif; line-height: 115%;">Set the rack in middle of the oven. Don’t place the tray up or down or side to the heating coils. Always keep it in
center.</span></li>
</ul>
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-t9VBgwQnk_fL_bP0ESDj-PdQpTVw7FoQgWXG_H7hG05KrxsL9Y_FDtHPGiYpFu1hTpcQaNO5kx8vrhXaZC_RhYgv8-dh9JW4Gv6BoWvRpE0RDgGB8gkPnpu053oDNC39jwgTAqA1HHwj/s1600/ButterBiscuit03.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Butter Cookie" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-t9VBgwQnk_fL_bP0ESDj-PdQpTVw7FoQgWXG_H7hG05KrxsL9Y_FDtHPGiYpFu1hTpcQaNO5kx8vrhXaZC_RhYgv8-dh9JW4Gv6BoWvRpE0RDgGB8gkPnpu053oDNC39jwgTAqA1HHwj/s1600/ButterBiscuit03.jpg" title="Nan Khatai/Butter Biscuit" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butter Biscuit</td></tr>
</tbody></table>
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