tag:blogger.com,1999:blog-7073774599658431342024-03-05T09:11:41.261+03:00The Malabar KitchenThe Malabar Kitchenhttp://www.blogger.com/profile/12604462353754441030noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-707377459965843134.post-50903188636393829092016-05-20T10:00:00.002+03:002016-05-20T10:12:20.484+03:00Spaghetti with Meatballs & Marinara Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
Growing up in a melting pot of cultures is at times difficult, but the exposure to the different languages, beliefs, ideologies and, of course, cuisines, is always enriching and often a breathtaking experience. Among the many aforementioned differences, one of the closest to my heart is this warm, happy spaghetti that was taught to me by one of my closest friends.<br />
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This recipe for spaghetti with chicken meatballs, smothered in a gorgeous marinara sauce, is honestly one of the most comforting meals you could make, and with relatively less effort.<br />
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P.S.: The spiciness in this recipe has been tweaked up, just to suit the dragon in us. Feel free to adjust according to taste.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_BLrntDPpXJ-LR-RsXgIFJFx_nY7eTSJxusKV7X6xzJWNWd9nyskVvF_QIqpk_MDrLRtBl4QXRcg4WaHWkFAuS0-A7Dg9A7Hxwd3Xq0TT-ku6RhYpmJwGZfDilGUmJYwj8-WtWm8yus/s1600/FullSizeRender+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_BLrntDPpXJ-LR-RsXgIFJFx_nY7eTSJxusKV7X6xzJWNWd9nyskVvF_QIqpk_MDrLRtBl4QXRcg4WaHWkFAuS0-A7Dg9A7Hxwd3Xq0TT-ku6RhYpmJwGZfDilGUmJYwj8-WtWm8yus/s320/FullSizeRender+%25283%2529.jpg" width="320" /></a></div>
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To cook the spaghetti:<br />
Spaghetti - 2 packages<br />
Olive oil - 1 TBSP.<br />
Salt - 1 tsp.<br />
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In a pot, bring about 1 liter of water to a boil. Add the salt and olive oil and stir well, then add the spaghetti. Once cooked, drain into a colander under running water. This will prevent the spaghetti from sticking to each other.<br />
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For the meatballs:<br />
Ground chicken - 500 g<br />
Rosemary, Thyme and Basil - 1/4th tsp. each<br />
Garlic - 1/2 a pod, finely minced<br />
Worcestershire sauce - 2 tsp.<br />
Chilli powder - 2 tsp.<br />
Egg - 1, lightly whisked<br />
Breadcrumbs - as required to make firm dough<br />
Salt - to taste<br />
Pepper - to taste<br />
Butter - 1/2 TBSP<br />
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In a bowl, combine all ingredients, adjusting the breadcrumbs until you get a dough that can be rolled into lemon-sized balls.<br />
In a non-stick pan, melt the butter, and place the meatballs on the heated pan, then turn the heat to medium. Let it sear for a minute. Cover with a lid and lower the flame to allow the insides to cook for a minute. Turn over the meatballs and cook till golden brown. Remove onto a paper towel.<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/AVvXsEjqCAaBIIDteGlKo6Idc3JYbtTnDPIF0QcW7nJHhW6xybBWDIY7SNK64dFuIBz8mez79xQFii_EMz2eBOhzMhjeKNjkDU846yxsfar1aLAfNOMMv3q7c-Xuljvteetbry2CiVPiagnk_w8/s1600/FullSizeRender+%25282%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqCAaBIIDteGlKo6Idc3JYbtTnDPIF0QcW7nJHhW6xybBWDIY7SNK64dFuIBz8mez79xQFii_EMz2eBOhzMhjeKNjkDU846yxsfar1aLAfNOMMv3q7c-Xuljvteetbry2CiVPiagnk_w8/s320/FullSizeRender+%25282%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just look at this juicy, meaty goodness sizzling away! :D</td></tr>
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For the marinara sauce:<br />
Ground chicken - 500 g<br />
Ripe tomatoes - 5 large or 7 small<br />
Green chillies - 2<br />
Onions - 2, diced finely<br />
Garlic - 1/2 a pod, chopped finely<br />
Capsicum - 1, diced finely<br />
Button mushrooms - 10, diced<br />
Dried Oregano - 1 tsp.<br />
Dried Rosemary - 1 tsp.<br />
Dried Basil - 1 tsp.<br />
Salt & Pepper - to taste<br />
Chilli powder - 1 TBSP. + 1 TBSP non-spicy variety for colour<br />
Olive oil - 1 TBSP.<br />
Sausages - chopped (optional)<br />
Parmesan cheese - a small handful (chopped)<br />
Mozzarella cheese - as needed<br />
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In the non-stick pan, flatten out the ground chicken and sprinkle a little salt and pepper over it. Cover and let cook. Remove onto a plate. Fry the sausages in the same pan and set aside.<br />
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In a non-stick pot, on medium heat, add the olive oil, then toss in the onions, garlic, capsicum, and mushrooms. while it is sauteing, quarter the tomatoes and add them into a blender, along with the two chillies. Add just enough water to blend this to a smooth paste. Once the onions turn translucent, add in the tomato paste, along with the oregano, rosemary, basil, salt and pepper. On medium heat, allow this mixture to cook. Once cooked, remove a large ladle of the sauce and blend. Add this to the pot, and combine well. This will add more thickness to the sauce. Add the cooked chicken and the sausages. Let the sauce simmer over low heat till thick and no water can be seen on the edges.<br />
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Serving: Place a heap of spaghetti on a plate (Or in a bowl, if you're a rustic creature like me). Nestle a few meatballs in the spaghetti, smother with sauce, sprinkle a generous amount of parmesan and/or mozarella (When is cheese ever too much, amirite? :P ). Serve hot hot hot!<br />
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(For the sauce, you may substitute ground chicken with finely minced or chopped chicken)</div>
The Malabar Kitchenhttp://www.blogger.com/profile/12604462353754441030noreply@blogger.com0tag:blogger.com,1999:blog-707377459965843134.post-50073682586885571142016-05-11T16:54:00.001+03:002016-05-11T17:15:10.275+03:00Chocolate Silk Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
There is no use debating with me on one topic: Chocolate. It is the ultimate joy, the best friend through breakups and breakdowns, the one true love. I refuse to accept otherwise.<br />
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In fact, my chocolate obsession has led me to actually walk around swinging a tote bag that reads 'Chocolate does not ask silly questions. Chocolate understands.' :D Yes, I am obsessed.</div>
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ANYWAY, back to the topic at hand.</div>
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I have been craving something that is chocolatey, soft, cold and creamy. And the answer to that? Pudding! Here is my version of chocolate silk pudding. This recipe has been adapted from a cooking magazine.<br />
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<b>This recipe serves 6-8 people. (If you are someone like me, this recipe serves one. :P )</b></div>
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<b>Cooking time: 45 minutes</b></div>
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Ingredients:</div>
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Milk - 1 1/2 cups</div>
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Sugar - 14 TBSP.</div>
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Cocoa powder - 4 TBSP.</div>
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Vanilla essence - 2 tsp</div>
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Eggs - 3 (Room temperature)</div>
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Gelatin - 3 tsp.</div>
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Water - 6 TBSP.</div>
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Melted butter - 1/2 tsp.</div>
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Whipped cream (Optional)</div>
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Sliced strawberries (Optional)</div>
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<b>Method:</b></div>
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Separate the egg whites from the yolks.</div>
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Beat the yolks with 10 TBSP sugar till soft and creamy. Add one tsp vanilla essence.</div>
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In a separate vessel, beat the cocoa powder and remaining 4 TBSP sugar till well-combined.</div>
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Strain this mixture into the yolk mixture through a sieve and combine.</div>
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In a pan, heat water till boiling. Place the vessel with the egg mixture over this (Double boil method).</div>
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Cook this till thick and creamy. The perfect consistency should coat the back of a spoon.)</div>
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Let this cool completely.</div>
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While it cools, heat the 6 TBSP water in a pan and add the gelatin to this.</div>
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Add the gelatin to the cooled mixture.</div>
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Beat the egg whites till soft peaks form, then add the remaining 4 TBSP sugar and vanilla essence and combine.</div>
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Fold this into the yolk mixture and fold in gently till well mixed.</div>
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Grease desired dish with butter, pour in the mixture, and let set overnight.</div>
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Serve cold, either topped with whipped cream, strawberries or vanilla ice cream.</div>
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ENJOY! :)</div>
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The Malabar Kitchenhttp://www.blogger.com/profile/12604462353754441030noreply@blogger.com1tag:blogger.com,1999:blog-707377459965843134.post-77911012429408596702016-04-19T17:19:00.000+03:002016-04-19T17:34:20.587+03:00Mutton Liver Roast, Naadan Style<div dir="ltr" style="text-align: left;" trbidi="on">
There is something infinitely comforting about warm, spicy, peppery food. Just the thought of non-vegetarian food cooked with black pepper is enough to get me salivating. Today, I am posting my version of a naadan mutton liver fry. There are several version of the same dish. This dish, when cooked at our relatives houses, tastes wholly different, though the ingredients remain the same, much like the love that goes into its making. Feel free to adjust the level of spices according to your tolerance. I will mention now that the spice tolerance in our house is very high (except poor ol' dad, who by the end of the meal, sweats buckets and goes charging for the ice-cream tin! :D )<br />
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Without further ado, I present to you my version of naadan mutton liver fry!<br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;">This recipe serves 4-6 people.</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">Cooking time: about half an hour</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">Preferred equipment: Non-stick kadai</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">Best served with naadan matta rice.</span></b><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Mutton liver (washed, drained and cubed) - 1/2 kg</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Turmeric powder - 1/2 tsp.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Saunf (dry-roasted and ground) - 1/2 tsp.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Pepper powder - 1 tsp. + to taste</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Coriander seeds - 2 Tbsp.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Dry red chillies - About 10 (or to taste) + 2-3 extra</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Ginger-garlic paste - about 4 Tbsp. (preferably freshly ground)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Curry leaves - a big handful</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Coconut oil - as required</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Salt - to taste</span><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Method:</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Mix the liver with turmeric and about 1 teaspoon of pepper. Set on a medium flame. (Please remember that no salt or water is to be added at this stage, since the liver will release water as it cooks, and adding salt at this stage makes the liver tough and rubbery). Cover and let it cook.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Meanwhile, dry roast the coriander seeds and dry red chillies, and grind to a coarse powder. Add this powder to the cooked liver. Mix and set aside. In the same kadai, heat some oil, and add the ginger-garlic paste, curry leaves, and 2-3 torn dry red chillies. Fry this on medium flame till fragrant. Now add the liver to this, and roast well, then mix in the . Add in salt and pepper to taste. Serve hot.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Notes:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">- When roasted to perfection, the liver will get a dark brown colour, bordering black.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">- To take this recipe a notch up, fry a few cloves of slivered garlic till lightly browned and add this to the mixture and combine before serving.</span><br />
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The Malabar Kitchenhttp://www.blogger.com/profile/12604462353754441030noreply@blogger.com0tag:blogger.com,1999:blog-707377459965843134.post-71757346037231758322016-03-28T07:02:00.001+03:002016-03-28T07:02:59.491+03:00Meen Peera<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="background-color: white; border: 1pt none; color: #3a3a3a; line-height: 17.12px; padding: 0cm;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7Yu2_agqH25auCEYrpks_Gm0TCRE5crmnM7OP_HMfhFnBc5z3FtqDBtxka-EPeqQJqIuz8JC09y6kzFnrmq8IL6QqiAECiZij7rwt9V3H3omOGK__9LyIc9DTp2Ql0pPmlrOibSEUh8/s1600/IMG_0071.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7Yu2_agqH25auCEYrpks_Gm0TCRE5crmnM7OP_HMfhFnBc5z3FtqDBtxka-EPeqQJqIuz8JC09y6kzFnrmq8IL6QqiAECiZij7rwt9V3H3omOGK__9LyIc9DTp2Ql0pPmlrOibSEUh8/s320/IMG_0071.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9tjbg7qfOlgp-cMV_N5AoHYlOmFQBrIP5jTNqNFDEqXouR7KhT7O0zUq9uuMvA0hbnWtAm9NgIoOHBbM6J702OI0azw4bZAsd6qX7tvierkUdgVW6C8o4lNYPIQXx3Ksb5I_VcpmueoM/s1600/IMG_0069.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9tjbg7qfOlgp-cMV_N5AoHYlOmFQBrIP5jTNqNFDEqXouR7KhT7O0zUq9uuMvA0hbnWtAm9NgIoOHBbM6J702OI0azw4bZAsd6qX7tvierkUdgVW6C8o4lNYPIQXx3Ksb5I_VcpmueoM/s320/IMG_0069.JPG" width="320" /></a></span></span></b></h3>
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<b><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="background-color: white; border: 1pt none; color: #3a3a3a; line-height: 17.12px; padding: 0cm;">This recipe serves 3 to 4 people</span></span></b></h3>
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<b><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="background-color: white; border: 1pt none; color: #3a3a3a; line-height: 17.12px; padding: 0cm;">Cooking time - About 20 minutes</span></span></b></h3>
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<b><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="background-color: white; border: 1pt none; color: #3a3a3a; line-height: 17.12px; padding: 0cm;">Preferred equipment - Mannchatti (Flat earthen pot)</span></span></b></h3>
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<span style="font-size: large;"><b style="color: #3a3a3a; line-height: 17.12px; text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;">Best served with boiled ric</span></b><b style="color: #3a3a3a; line-height: 107%; text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;">e</span></b></span></h3>
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<span style="font-size: large;"><b style="color: #3a3a3a; line-height: 107%; text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;"> </span></b></span></h3>
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<span style="font-size: large;"><b style="color: #3a3a3a; line-height: 107%; text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;"> <u>K</u></span></b></span><span style="background-color: white; color: #3a3a3a; font-family: "times" , "times new roman" , serif; line-height: 107%; text-indent: -18pt;"><b><span style="font-size: large;"><u>ey ingredients</u>: </span></b></span></h3>
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<span style="font-size: large;"><span style="border: 1pt none; color: #3a3a3a; font-family: "times" , "times new roman" , serif; line-height: 107%; padding: 0cm; text-indent: -18pt;"><span style="font-stretch: normal; line-height: normal;"> </span></span><span style="background: white; color: #3a3a3a; font-family: "times" , "times new roman" , serif; line-height: 107%; text-indent: -18pt;">Kozhuva/Netholi (Anchovies) - 250 Gms </span><br /><span style="background-color: white; color: #3a3a3a; font-family: "times" , "times new roman" , serif; line-height: 107%; text-indent: -18pt;"> Garlic (Skinned & Crushed) – 4 cloves</span><br /><span style="background: white; color: #3a3a3a; font-family: "times" , "times new roman" , serif; line-height: 107%; text-indent: -18pt;"> Curry leaves</span><span style="font-family: "times" , "times new roman" , serif; text-indent: -18pt;"> – 2 sprigs</span><br /><span style="border: 1pt none; color: #3a3a3a; font-family: "times" , "times new roman" , serif; line-height: 107%; padding: 0cm; text-indent: -18pt;"><span style="font-stretch: normal; line-height: normal;"> </span></span><span style="background: white; color: #3a3a3a; font-family: "times" , "times new roman" , serif; line-height: 107%; text-indent: -18pt;">Kudampuli - 2 big pieces</span><br /><span style="border: 1pt none; color: #3a3a3a; font-family: "times" , "times new roman" , serif; line-height: 107%; padding: 0cm; text-indent: -18pt;"><span style="font-stretch: normal; line-height: normal;"> </span></span><span style="background: white; color: #3a3a3a; font-family: "times" , "times new roman" , serif; line-height: 107%; text-indent: -18pt;">Salt</span><span style="font-family: "times" , "times new roman" , serif; text-indent: -18pt;"> to taste </span></span><br />
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<b style="text-indent: -18pt;"><span style="background-color: white; font-family: "times" , "times new roman" , serif; text-indent: -18pt;"><span style="font-size: large;"><br /></span></span></b></div>
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<b style="text-indent: -18pt;"><span style="font-size: large;"><span style="background-color: white; font-family: "times" , "times new roman" , serif; text-indent: -18pt;"><u>T</u></span><span style="background-color: white; color: #3a3a3a; font-family: "times" , "times new roman" , serif; line-height: 107%; text-indent: -18pt;"><u>o be ground
coarsely</u>:</span></span></b><br />
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<span style="font-size: large;"><span style="background-color: white; color: #3a3a3a; font-family: "times" , "times new roman" , serif; line-height: 107%; text-indent: -18pt;">Grated coconut – ½ cup</span><br /><span style="background-color: white; color: #3a3a3a; font-family: "times" , "times new roman" , serif; line-height: 107%; text-indent: -18pt;">Green Chillies – 6 to 8</span><br /><span style="background-color: white; color: #3a3a3a; font-family: "times" , "times new roman" , serif; line-height: 107%; text-indent: -18pt;">Ginger - 1 big piece</span><br /><span style="background: white; color: #3a3a3a; font-family: "times" , "times new roman" , serif; line-height: 107%; text-indent: -18pt;">Shallots – 5</span><span style="font-family: "times" , "times new roman" , serif; text-indent: -18pt;"> to 8</span><br /><span style="font-family: "times" , "times new roman" , serif; text-indent: -18pt;">Chilli powder - 1 teaspoon</span><br /><span style="background-color: white; color: #3a3a3a; font-family: "times" , "times new roman" , serif; line-height: 107%; text-indent: -18pt;">Turmeric Powder – ¼ teaspoon</span></span><br />
<div style="text-align: left; text-indent: -18pt;">
<span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;"><span style="background: white; color: #3a3a3a; line-height: 107%;"><br /></span></span><span style="background: white; border: 1pt none; color: #3a3a3a; line-height: 107%; padding: 0cm;"><span style="font-family: "times" , "times new roman" , serif;"><b><u>To garnish</u>:</b></span></span></span></div>
<div style="text-align: left; text-indent: -18pt;">
<span style="font-size: large;"><span style="background: white; color: #3a3a3a; font-family: "times" , "times new roman" , serif; line-height: 107%; text-indent: -18pt;"><b> </b>Coconut oil - 2 Tablespoon</span><span style="font-family: "times" , "times new roman" , serif; text-indent: -18pt;">s</span></span></div>
<span style="background: white; border: 1pt none; color: #3a3a3a; line-height: 107%; padding: 0cm;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span></span>
<br />
<div style="text-align: left; text-indent: -18pt;">
<span style="background: white; border: 1pt none; color: #3a3a3a; line-height: 107%; padding: 0cm;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;"> <b>Method</b></span></span></div>
<div style="text-align: left; text-indent: -18pt;">
<span style="font-size: large;"><span style="background: white; border: 1pt none; color: #3a3a3a; line-height: 107%; padding: 0cm;"><span style="font-family: "times" , "times new roman" , serif;"><b><br /></b></span></span><span style="font-family: "times" , "times new roman" , serif;"><span style="color: #3a3a3a; line-height: 107%;">1.<span style="font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="background: white; border: 1pt none; color: #3a3a3a; line-height: 107%; padding: 0cm;">Add the key ingredients and the coarsely ground mix to the
mannchatti; Sprinkle about ¼ cup water and set on stove at medium to low heat. Cover
with a lid for 5 to 10 minutes. </span><span style="background: white;"><span style="color: #3a3a3a;"><span style="line-height: 107%;">Open the lid and check every few minutes to make sure it </span><span style="line-height: 17.12px;">doesn't</span><span style="line-height: 107%;"> get burnt!</span></span></span></span></span></div>
<div style="text-align: left; text-indent: -18pt;">
<span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;"><span style="background: white; color: #3a3a3a; line-height: 107%;"><br /> <o:p></o:p></span></span><span style="font-family: "times" , "times new roman" , serif;"><span style="color: #3a3a3a; line-height: 107%;">2.<span style="font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="background: white;"><span style="color: #3a3a3a;"><span style="line-height: 107%;">Once the fish is cooked, stir the mix slowly so as not to mush
up the fish too much. The fish may break here and there, but that’s okay as long
as it </span><span style="line-height: 17.12px;">doesn't</span><span style="line-height: 107%;"> get mashed up.</span></span></span></span></span></div>
<div style="text-align: left; text-indent: -18pt;">
<span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;"><span style="background: white; color: #3a3a3a; line-height: 107%;"><br /><o:p></o:p></span></span><span style="font-family: "times" , "times new roman" , serif;"><span style="color: #3a3a3a; line-height: 107%;">3.<span style="font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--></span></span><span style="background: white; color: #3a3a3a; line-height: 107%;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Add the garnish over the dish. Serve hot. </span><span style="font-family: "century gothic" , sans-serif;"><o:p></o:p></span></span></div>
</div>
</div>
</div>
The Malabar Kitchenhttp://www.blogger.com/profile/12604462353754441030noreply@blogger.com0tag:blogger.com,1999:blog-707377459965843134.post-43769666835567889192016-03-19T20:09:00.002+03:002016-03-19T20:45:28.812+03:00Cold chocolate milk<div dir="ltr" style="text-align: left;" trbidi="on">
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Cold chocolate milk is any man's comfort drink. And a homemade one is even better.<br />
<br />
<b>Ingredients:</b><br />
Milk - 3/4th cup<br />
Sugar - 3/4th tbsp<br />
Marshmallows - 4-5<br />
Hot chocolate mix - 1 tbsp<br />
<b><br /></b>
<b>Method:</b><br />
• Add all the ingredients to a microwave safe cup.<br />
• Heat for 30 seconds; take the cup out of the microwave and stir well.<br />
• Heat for another 30 seconds; take the cup out and stir well till all the ingredients are well blended.<br />
• Refrigerate for couple of hours. Serve chilled.<br />
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The Malabar Kitchenhttp://www.blogger.com/profile/12604462353754441030noreply@blogger.com0tag:blogger.com,1999:blog-707377459965843134.post-68700953254643964152014-10-06T20:19:00.003+03:002016-04-19T17:36:36.707+03:00Ayala Varuthathe - Mackerel fry, Malabar style<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<br />
It's funny how people come up with some terms. I've been learning a few new terms ever since I moved to Cochin. 'C<i>hill-mode</i>' is one of those. On a chill-mode day we stay at home all day lazying around, mostly with some very precious bottles of Bacardi breezers. Ya, that's right, breezers are pretty precious for us Kochites, we don't get them here, b'coz of some government regulation, and have to request our friends visiting from Bangalore and Hyderabad to get us some. The past 2 years that I have been here I've had the hope that someday they're gonna start selling it here. But now, thanks to new rules, that hope is dead. I really have no idea how the Mallu alcoholics are gonna survive this. Doesn't make a difference to us breezer drinkers, since we never did get it here to begin with.<br />
<br />
Anyway back to food, so as I was saying, tonight's chill-mode for us, my friend Parvathi and me. And since we were gonna be downing some breezers, we got some fish to fry as "<i>touchings</i>" with the breezers. <i>Touchings</i> is something spicy that's eaten as a side-dish with alcohol, I know breezers aren't much to call alcohol, but technically they are. So, tonight's touchings was Ayala Varuthathe, Mackerel Malabar style. A very simple recipe, but thought I'll put it up for some of my friends who are upcoming <i>Malabary cookers</i> ;)<br />
<br />
Ingredients for Ayala Varuthathe<br />
<br />
<br />
<ol style="text-align: left;">
<li>Ayala - 2, cut, cleaned and striped</li>
<li>Chilli powder - <span style="font-family: "calibri" , sans-serif; font-size: 11pt; line-height: 115%;">1 ½ Tbsp.</span></li>
<li><span style="font-family: "calibri" , sans-serif; font-size: 11pt; line-height: 115%;">Turmeric powder - </span><span style="font-family: "calibri" , sans-serif; font-size: 15px; line-height: 16.8666667938232px;">½ Tsp.</span></li>
<li><span style="font-family: "calibri" , sans-serif; font-size: 15px; line-height: 16.8666667938232px;">Pepper powder - 1 Tsp. </span></li>
<li><span style="font-family: "calibri" , sans-serif;"><span style="font-size: 15px; line-height: 16.8666667938232px;">Salt - </span></span><span style="font-family: "calibri" , sans-serif; font-size: 15px; line-height: 16.8666667938232px;">½ Tbsp. or as per your taste</span></li>
<li><span style="font-family: "calibri" , sans-serif; font-size: 15px; line-height: 16.8666667938232px;">Lime juice - 1 Tsp.</span></li>
<li>Coconut oil - To shallow fry, about 3 Tbsp. on a non-stick pan.</li>
</ol>
<br />
<br />
Method:<br />
<br />
<ul style="text-align: left;">
<li>Cut and clean the fish, and give it 5-6 stripes horizontally over the entire length, so that the marinade can seep in well. </li>
<li>Mix the ingredients 2 to 6 in a bowl, add a few drops of water if required and make a slightly thick paste and marinate the fish in it for about half an hour. </li>
<li>Heat a flat pan, add the oil.</li>
<li>Once the oil is hot, place the marinated fish on it. Fry on a medium-slow heat for about 5 minutes on each side or till you feel its cooked to your liking.</li>
<li>Ayala Varuthathe is ready!</li>
</ul>
<br />
<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-707377459965843134.post-81656858738275140222012-06-23T11:35:00.000+03:002014-09-23T20:17:32.133+03:00Kayi curry, raw plantain slices cooked in coconut milk gravy<div dir="ltr" style="text-align: left;" trbidi="on">
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I've always wanted to be a vegetarian, if not for anything else, at least to help me lose some weight. But who am I fooling.. the minute I set eyes on some delicious fish curry or chicken fry, I lose all control. I've decided not to give up so easily though.. am on a path of research now, discovering new recipes with vegetables that resemble their non-vegetarian counterparts. And hopefully, I'd be able to cut down on the meat and fish gradually, at least, that's the plan. This is one such discovery, not my invention though.. this one is a specialty of our cook. Upon first look, it can fool you into believing that it's fish curry and tastes equally good too.<br />
<br />
For this curry you'll need,<br />
<br />
Raw banana, preferably plantain 1, sliced thinly, diagonally<br />
Tamarind juice 1 cup<br />
Shallots 10, sliced thinly (can be supplemented with 1 onion)<br />
Tomato 1, sliced<br />
Ginger 1" piece, chopped<br />
Green chillis 2-3, slit in half<br />
Turmeric 1tsp.<br />
Red chilli powder 1/2 tsp.<br />
Salt to taste<br />
<br />
Boil all the above together, till the plantain is cooked. This shouldn't be over-cooked, b'coz the plantain slices should be intact and not mashed up.<br />
<br />
Coconut milk, 1 1/2 cups<br />
Coconut oil 1 tbsp<br />
Garlic 3 cloves, crushed<br />
Curry leaves 1 sprig<br />
<br />
Pour the coconut milk in and when the gravy starts to boil and thicken, add the coconut oil, garlic and curry leaves. Serve hot with rice.</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-707377459965843134.post-86280355191513798562012-01-28T09:10:00.000+03:002014-09-23T19:22:44.936+03:00Pazhampori/Banana Fritters. One of the many popular evening snacks in Kerala<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<div style="margin-bottom: .0001pt; margin: 0in;">
Nice and ripe plantain slices coated with lightly sweetened
white flour batter and deep fried, it just melts in your mouth after each bite…
My love for Pazhampori started since the time I could trace back my memory, we
had a neighbor, who made Pazhampori every single day, and she would get me a
few... every single day. There came a point when I kind of got addicted to it,
then mom stepped in and told me I couldn't have em regularly, with
the promise that she would make it for me once in a while, she kept her
promise, but still, I wasn't too happy about foregoing my daily share of
Pazhampori, and was quite sour at that point... it took me a few years from
there to put together things like hogging on fried items, putting on weight,
the troubles of losing that weight, the health issues and so on and on. I got
over the craze gradually, and settled down to rejoicing at the occasions when
Mom made em at home. Later on, when I was on a train journey once, I
happened to pass through Palakkad railway station, amongst many other
noises around the station, one in particular caught my attention, the
monotonous calls of one food vendor, it was none other than the one selling
Pazhamporis. Not that you don’t get Pazhampori elsewhere, but I had heard from
many that the ones you get at Palakkad railway station are yumm. I had my hubby
running for the Pazhampori guy... It is quite good for the store bought
standards, but definitely nowhere close to the homemade ones, but I still loved
it nevertheless. <span style="font-size: 10pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
For homemade Pazhampori </div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
You’ll need…<span style="font-size: 10pt;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Ripe plantains – 2; sliced slanted or lengthwise into ½”
thick, and about 2-3” long pieces<span style="font-size: 10pt;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<u2:p></u2:p>Maida/All-purpose flour – 1 cup<span style="font-size: 10pt;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<u2:p></u2:p>Rice flour – 2 tbsp.<span style="font-size: 10pt;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<u2:p></u2:p>Sugar – ¼ cup<span style="font-size: 10pt;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<u2:p></u2:p>Cardamom – 1; powdered<span style="font-size: 10pt;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<u2:p></u2:p>Salt - 1 pinch<span style="font-size: 10pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Egg – 1 (optional)<span style="font-size: 10pt;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<u2:p></u2:p>Baking powder – 1 pinch (Optional)<span style="font-size: 10pt;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<u2:p></u2:p>Water – 1 cup (just enough to
make a thick batter)<span style="font-size: 10pt;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<u2:p></u2:p>Oil – for deep frying<span style="font-size: 10pt;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Heat the oil in a deep bottomed pan, on a medium flame.
While that is getting heated, you can prepare the batter.<span style="font-size: 10pt;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<u2:p></u2:p>In a bowl, mix all the
ingredients, except the plantains. Add the water gradually; the batter should
be of thick but pourable consistency.<span style="font-size: 10pt;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<u2:p></u2:p>Dip the plantain slices into the
batter to coat it well, and immediately drop it into the hot oil, you could fry
4 or 5 at one time, turn them around to fry both the sides, till they turn to a
golden color.<span style="font-size: 10pt;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<u2:p></u2:p>Strain out of the oil onto a
tissue paper to remove excess oil. <span style="font-size: 10pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Serve hot!<span style="font-size: 10pt;"><o:p></o:p></span></div>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<br />
<div class="MsoNormal">
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</div>
Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-707377459965843134.post-51866556472934083342012-01-26T08:13:00.000+03:002014-09-23T19:48:29.331+03:00Sausage Rolls<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif;"></span><br /><br />
<b><span style="font-family: Times, Times New Roman, serif;">Ingredients:</span></b><br />
<div>
<span style="font-family: Times, Times New Roman, serif;"></span></div>
<div>
</div>
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<span style="color: #444444; font-family: Times, Times New Roman, serif; line-height: 115%;">3 cups warm water</span></div>
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<span style="line-height: 115%;"><span style="color: #444444; font-family: Times, Times New Roman, serif;">3 tsp. active dry yeast<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="color: #444444; font-family: Times, Times New Roman, serif;">1 cup honey<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoPsCmyEDI0Nh0yWzQQudB-KUTt9bVo-zBHpXsmBut30YS3atZPWOIdTxcnv-DCI4Q65ie2nZ3bZ9Za-VUixpkRgor7zIRMIjtrHaV5M5UnACvzMcw1QyXtgHh0UdquZHgBkfh1-5pfny0/s1600/images+(1).jpg&container=blogger&gadget=a&rewriteMime=image%2F*" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoPsCmyEDI0Nh0yWzQQudB-KUTt9bVo-zBHpXsmBut30YS3atZPWOIdTxcnv-DCI4Q65ie2nZ3bZ9Za-VUixpkRgor7zIRMIjtrHaV5M5UnACvzMcw1QyXtgHh0UdquZHgBkfh1-5pfny0/s1600/images+(1).jpg" height="212" width="320" /></a><span style="line-height: 115%;"><span style="color: #444444; font-family: Times, Times New Roman, serif;">5 cups Maida/All-purpose flour<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="color: #444444; font-family: Times, Times New Roman, serif;">3 tbsp. butter, melted<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="color: #444444; font-family: Times, Times New Roman, serif;">1 tbsp. salt<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="color: #444444; font-family: Times, Times New Roman, serif;">3 1/2 cups whole wheat flour, plus 2 or 3 cups if necessary<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="color: #444444; font-family: Times, Times New Roman, serif;">Sausages, for as many rolls as you are making<o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: Times, Times New Roman, serif;">1 to 2 tbsp. melted butter for brushing</span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="color: #444444;"><br /></span>
<span style="color: #444444;"><b>Method:</b></span></span></div>
<ul style="text-align: left;">
<li><span style="color: #444444; font-family: Times, 'Times New Roman', serif; line-height: 115%; text-indent: -0.25in;">Mix warm water, yeast, and half the honey. Add the
all-purpose flour, and mix well. Set aside for 30 minutes, or till it has risen
a little.</span></li>
<li><span style="color: #444444; font-family: Times, 'Times New Roman', serif; line-height: 115%; text-indent: -0.25in;">To the above, add 3 tbsp. melted butter, remaining
honey, and salt. Add the whole wheat flour; knead until it’s just pulling away,
but still slightly sticky to touch. This may take an additional 2 or 3 cups of
whole wheat flour. Grease the entire surface of the dough with a little butter
or oil. Cover with a soft cloth and keep it in a warm place. Leave it aside
till it has risen and doubled in size, this may take about 30 minutes to 1
hour.</span></li>
<li><span style="color: #444444; font-family: Times, 'Times New Roman', serif; line-height: 115%; text-indent: -0.25in;">Once it has risen well, pat it down, and divide into small
balls in the size of the rolls that you prefer - small, medium or large. I made
small ones. Flatten out each ball to
about an inch thickness, place half of a regular sized sausage, or 1 cocktail
sausage, in the middle and roll it up, making sure the ends are stuck firmly
and does not come loose.</span></li>
<li><span style="color: #444444; font-family: Times, 'Times New Roman', serif; line-height: 115%; text-indent: -0.25in;">Place in greased baking pans, and leave it until dough
has risen to at least about half an inch.</span></li>
<li><span style="color: #444444; font-family: Times, 'Times New Roman', serif; line-height: 115%; text-indent: -0.25in;">Bake at 350°F /175°C for 20 to 30 minutes; do not over bake.
Lightly brush the tops of rolls with melted butter when done to prevent the
crust from getting hard. Serve warm.</span></li>
</ul>
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
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<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-6ZV6B2KDNC0%2FVCGAvhF6zQI%2FAAAAAAAABfQ%2FZZ6BSlqSxSk%2Fs1600%2Fimages%252B" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoPsCmyEDI0Nh0yWzQQudB-KUTt9bVo-zBHpXsmBut30YS3atZPWOIdTxcnv-DCI4Q65ie2nZ3bZ9Za-VUixpkRgor7zIRMIjtrHaV5M5UnACvzMcw1QyXtgHh0UdquZHgBkfh1-5pfny0/s1600/images+" -->Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-707377459965843134.post-27721137243099524692012-01-14T10:02:00.003+03:002014-09-23T15:08:38.291+03:00Prawn Roast<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">A worldwide favorite and definitely the most versatile seafood.... the vote would most certainly go to Shrimp/Prawn. Shellfish usually are more popular than other kinds of seafood, for most people mainly due to the ease of cooking, versatility, the ease of eating, since there's no bones to worry about (with the exception of crab of course!) and more than anything, the taste! </span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">I don't really wanna go on to the part where I'd have to admit to prawn being high in cholesterol... for now we'll jus skip that and get to the interesting part...</span><br />
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<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">For the Prawn roast, we'll need</span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Prawn or shrimp - 1/2 kg</span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">{Marinated for 30 minutes in 1/2 tsp chilli powder, a pinch of turmeric powder, a tsp of lemon juice and 1/2 tsp salt}</span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Onion - 1 big, chopped</span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Tomato - 1 big, chopped</span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Green chillis - 1, chopped</span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Garlic - 5-6 cloves, crushed and chopped</span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Turmeric - 1/2 tsp</span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Hot red chilli powder - 1 tsp</span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Kashmiri chilli powder (for color) - 1 tsp</span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Pepper - 1/2 tsp</span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Curry leaves - 1 sprig</span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Coriander leaves, chopped - 2 tbsp</span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Coconut oil - 3 tbsp</span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Salt to taste</span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Heat the oil in a shallow pan and fry the prawns just until they turn white. Remove and keep aside. </span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">In the remaining oil, add the onions and <span style="line-height: 115%;">sauté till they turn pink. Add the tomatoes, green chilli and garlic, </span><span style="line-height: 18px;">sauté</span><span style="line-height: 115%;"> till the tomatoes are softened and the oil starts to rise through. Add salt, turmeric and both the chilli powders. Fry for a minute, just enough to get </span><span style="line-height: 115%;">rid of the raw smell of the powders. Add the prawns and mix it in well, so that the masala is well coated on the prawn. Throw in the curry leaves and the coriander leaves. Prawn roast ready to serve!!</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-707377459965843134.post-26175920254358596772012-01-13T17:39:00.000+03:002014-09-23T17:22:55.586+03:00Tomato jam<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFci5xT4CUHFvv1AeteBhLry3kSmcm3sMrJNdr11G097uzJqIY1qo0rIwwe62CLz_P04yZKfwywbRgoFYhud_jHEtvYOf6LnJXkZcTlK5uNo2lRG6y1LnXpW29r2_62oFEC_Fh-Hq2IO5W/s1600/cfbb98f4b3e099eff22c63891ce43ac6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFci5xT4CUHFvv1AeteBhLry3kSmcm3sMrJNdr11G097uzJqIY1qo0rIwwe62CLz_P04yZKfwywbRgoFYhud_jHEtvYOf6LnJXkZcTlK5uNo2lRG6y1LnXpW29r2_62oFEC_Fh-Hq2IO5W/s1600/cfbb98f4b3e099eff22c63891ce43ac6.jpg" height="266" width="400" /></a></div>
<br />
The most easiest, and my personal favorite of all homemade
jams. Its simplicity is probably its best part.<br />
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<o:p></o:p></div>
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Ripe red tomatoes, chopped – 4 cups <o:p></o:p></div>
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Sugar – 4 cups<o:p></o:p></div>
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Juice of 1 lemon<o:p></o:p></div>
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Cloves – 3 to 4</div>
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<span style="text-indent: -0.25in;">Add all the ingredients to a heavy bottomed non-stick
pan and cook till it’s mashed and turns into a sticky dropping
consistency. </span><span style="text-indent: -0.25in;">When it cools, store in jars. It’s as easy as that!</span><br />
<span style="text-indent: -0.25in;"><br /></span>
<span style="text-indent: -0.25in;">Tagging the recipe with the event "<span style="background-color: white; color: #351c75; text-align: -webkit-auto; text-indent: 0px;"><a href="http://tasteofpearlcity.blogspot.com/2012/01/any-one-can-cook-series-38.html" target="_blank">Any One Can Cook: Series 38</a></span>" @ <a href="http://tasteofpearlcity.blogspot.com/" target="_blank">Taste of Pearl City</a> hosted by </span><span style="background-color: white; color: #20124d; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; font-weight: bold; line-height: 18px; text-align: -webkit-auto; text-decoration: none;"><a class="profile-name-link" href="http://www.blogger.com/profile/18073496581813858602" rel="author" style="background-color: white; color: #20124d; font-size: 13px; font-weight: bold; line-height: 18px; text-align: -webkit-auto; text-decoration: none;">Umm Mymoonah</a></span></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-707377459965843134.post-40223557170997481572012-01-10T11:40:00.003+03:002014-09-23T17:26:02.348+03:00Raspberry Cheesecake, with a little twist<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;">Cheese cakes are a pleasure indeed, combine that with raspberries, its just amazing. And that’s exactly what I did. I find the crunchy, fruity, cheesey combination a treat for the mouth. I couldn’t get my hands onto any fresh raspberries to decorate, so I decided to make do with something I had around—Willy Wonkas Gobstoppers.. I know its silly.. but I thought that adding one more ingredient which I love to something that’s already so lovable was harmless, and anyhow since there were no fresh raspberries, this seemed like a fun replacement.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt; line-height: 115%; text-align: left;"><b>Bottom layer – the crunchy biscuit layer:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; text-align: left;">Digestive biscuits – 100 gms, crushed finely</span></div>
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</tbody></table>
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<span style="font-family: Georgia, Times New Roman, serif;">Butter – 50 gms<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Take a shallow, loose bottom, microwavable cake dish, around 6” in diameter, put the butter into this, heat it up, in a microwave oven till the butter has melted, this takes just around 20 seconds. Add the crushed biscuits to this, stir it in, and press it down evenly around the base of the cake dish. Heat on high in a microwave oven for 1 minute. Keep aside.<o:p></o:p></span></div>
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<b style="font-size: 12pt; line-height: 115%; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">Middle layer – the cheesy layer:</span></b></div>
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</td> </tr>
</tbody></table>
<span style="font-family: Georgia, Times New Roman, serif;"><w:wrap type="through"> </w:wrap><o:p></o:p></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Philadelphia cheese (or any soft and full fat cheese) – ½ cup<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cottage cheese – ½ cup<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Egg – 1, beaten<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Lemon juice – 1 tsp<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Powdered sugar – 3 ½ tbsp<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Raspberry essence – ½ tsp<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Georgia, Times New Roman, serif;">·<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> Add all the ingredients to a bowl and beat lightly till its all well combined. Pour it through a seive into another bowl. You will have to press the mixture down to help it pass through the seive. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">·<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Place the bowl in a microwave oven on high for about half a minute. Take it out, whisk it with a wire whisk, put it back into the oven and cook for another 30 to 40 seconds, remove and repeat the process of whisking and cooking once more. The mixutre would be thickened now, whisk once more and pour over the biscuit layer in the cake dish.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">·<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Place it into the microwave oven and cook for 3 to 4 minutes. Keep turning the dish a bit after every half minute. Keep aside till it cools down.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">·<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Now store the dish in the chiller section of the refrigerator till the remaining parts for the cheese cake are done.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Canned raspberries in syrup – 1 can, about 250 gms </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Corn starch – 2 tbsp <o:p></o:p></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">·<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Strain canned raspberries and keep the raspberries aside. Pour the syrup into a bowl. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">·<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Mix the corn starch with equal amount of water to make a loose paste. Mix this with the raspberry syrup and cook in a double boiler for a few minutes, stirring continously, till the mixture thickens up to a dropping consistency.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">·<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Add the raspberries to this mixture and stir it in. Keep it aside for 5 minutes.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">·<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Now pour it evenly over the chilled cheesecake and put it back into the refrigerator.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">·<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Let it chill for atleast 4 to 5 hours.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">You can decorate it with whipped cream and fresh raspberries, which is your typical cheesecake deco, or you could get whacky and use something you have on hand, like Gobstoppers.. ;-)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Tagging the recipe onto the event "<i><a href="http://ramyasrecipe.blogspot.com/2012/01/abc-series-desserts_06.html" target="_blank">ABC Series: DESSERTS</a></i>" @ <a href="http://ramyasrecipe.blogspot.com/" target="_blank">Ramya's recipe...</a> hosted by <a href="http://www.blogger.com/profile/13295968256085119192" target="_blank">Ramya</a></span><br />
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Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-707377459965843134.post-73991936764965247562011-12-28T23:12:00.002+03:002014-09-23T18:21:41.814+03:00Black Forest Cake for Dad's 50th birthday<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%; text-align: justify;">Black forest cake or gateau is originally a German dessert, which is now popular around the globe. It’s called ‘Schwarzwälder Kirschtorte’ in German, which literally translated, means Black forest cherry torte.</span><br />
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Usually it consists of two or more layers of chocolate cake separated by cherry filling and whipped cream, and decorated with whipped cream and chocolate shavings and finally topped with whole cherries. There are quite a few versions for this cake, but most of them rotate around this basic combination. I did a quite a bit of research before setting out to make my first Black forest cake. The base recipe is derived from my sister’s recipe journal. She learnt it at her ECA class at school. I did a little improvising to the original recipe. It’s an assembled combination of 4 parts – chocolate cake, cherry filling, whipped cream, chocolate ganache and finally the icing. The decoration is up to your imagination, although it usually consists of whipped cream, a good amount of chocolate shavings and whole cherries.</span><br />
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"> <span style="font-size: 14pt; line-height: 115%; text-align: justify;">This is my first Black forest cake. I made it for my Dad’s 50</span><sup style="line-height: 115%; text-align: justify;">th</sup><span style="font-size: 14pt; line-height: 115%; text-align: justify;"> birthday. We gave him a surprise party too by the way.</span></span><br />
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">The first part, the chocolate cake, <o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">All-purpose flour – 1 ¾ cups<o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Baking powder – 1 ½ tsp<o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Baking soda – 1 ½ tsp<o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Cocoa powder – 1 cup<o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Castor sugar – 2 cups<o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Salt – ¾ tsp<o:p></o:p></span><br />
<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Eggs - 2</span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Milk – 1 cup<o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Vegetable oil – ½ cup<o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Vanilla essence – 1 tsp<o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Vanilla sugar – 1 tsp (If you can’t find this, you can double the essence instead)<o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Hot water – 1 cup<o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt; line-height: 115%;">Pre-heat the oven.<o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt; line-height: 115%;">Sift all the dry ingredients together. Keep aside.<o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt; line-height: 115%;">Add the eggs, milk, oil, vanilla essence and vanilla sugar to a bowl and mix very slowly with a wire whisk. <o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt; line-height: 115%;">Add the dry ingredients to the bowl. Mix gently, without forming any bubbles. <o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt; line-height: 115%;">Add the water and blend it into the batter.<o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt; line-height: 115%;">Pour the batter equally into two 8</span><span style="font-size: 14pt; line-height: 115%;">” baking dishes.</span><span style="font-size: 14pt; line-height: 115%;"><o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt; line-height: 115%;">Bake this at 180</span><span style="font-size: 14pt; line-height: 115%;">⁰</span><span style="font-size: 14pt; line-height: 115%;">C for 35-45 minutes or till a skewer inserted comes out clean. I kept it for 45 minutes. </span><span style="font-size: 14pt; line-height: 115%;"><o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt; line-height: 115%;">Once it’s done, tilt it onto a wire rack and let it cool. I made the cake the previous night so that it cooled completely. </span><span style="font-size: 14pt; line-height: 115%;"><o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Now for the cherry filling, though the original recipe asks for ‘<i>Kirschwasser</i>’ rum, a clear liquor distilled from tart cherries. Apparently other liquors are also used such as rum, which is common in especially common in Austrian recipes. I used ordinary rum as I couldn’t get my hands on <i>Kirschwasser</i>. In the United States, Black Forest cake is most often prepared without alcohol but German statutory interpretation states Kirschwasser as a mandatory ingredient; otherwise the cake is legally not allowed to be marketed as <i>Schwarzwälder Kirschtorte</i>. If you do not prefer to use alcohol, you can skip it. It’ll make a difference to the taste, but I can guarantee that it would still taste great. <o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">For the chocolate cake,</span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Icing sugar – ¾ cup</span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Instant coffee powder – 1 tbsp<o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Salt – 1 pinch<o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Butter – 2 tbsp<o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Canned pitted cherries - ¼ cup (drained)<o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Rum or Kirschwasser, if you have it – 3 tbsp<o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt; line-height: 115%;">Add all the ingredients except the rum to a bowl. Mix slowly till all the ingredients are well combined.<o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt; line-height: 115%;">Finally add the rum and combine. Keep aside.<o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">The next part is the Whipped cream. This is used for the filling as well as for the icing.</span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Whipping cream – 1 ½ cups<o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Icing sugar – ¼ cup<o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Vanilla sugar or vanilla essence – ½ tsp<o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Kirschwasser rum – 1 tbsp<o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt; line-height: 115%;">Whip the cream, sugar and vanilla sugar (or essence) at high speed, till it thickens and becomes light and fluffy. Keep aside.<o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">For the ganache, <o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Bitter chocolate (grated) – ½ cup<o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Sweet chocolate (grated) – ½ cup<o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Rum – 1 tbsp<o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Heavy cream – ½ cup<o:p></o:p></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;"><br />
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<div class="MsoListParagraphCxSpFirst" style="mso-list: l2 level1 lfo3; text-align: justify; text-indent: -.25in;">
<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt; line-height: 115%;">Add both the grated chocolates and the rum to a bowl and set it aside.<o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt; line-height: 115%;">Add the cream to a heavy sauce pan, and heat it over a low flame. Turn off flame as soon as it starts to boil. Do not let it boil completely, as it will spill out of the saucepan. <o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l2 level1 lfo3; text-align: justify; text-indent: -.25in;">
<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt; line-height: 115%;">Pour the hot cream over the chocolate and rum and whisk it with a wire whisk, till it turns into a smooth mixture. Set aside and let the mixture cool completely. <o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">When all the parts are ready, you can assemble the cake.</span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo4; text-align: justify; text-indent: -.25in;">
<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt; line-height: 115%;">Start by placing one of the cakes on a cake plate.<o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt; line-height: 115%;">First spread half of the ganache on the cake evenly.</span></span></div>
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<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo4; text-align: justify; text-indent: -.25in;">
<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt; line-height: 115%;">Then add a layer of whipped cream to cover the top portion of the cake layer, saving the rest for icing the cake.<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo4; text-align: justify; text-indent: -.25in;">
<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt; line-height: 115%;">Next add all of the cherry filling and spread it evenly.<o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt; line-height: 115%;">Now place the second cake on top, aligning it well with the first layer. <o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt; line-height: 115%;">Pour the remaining ganache over this layer and let the cake soak it up a little.<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo4; text-align: justify; text-indent: -.25in;">
<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt; line-height: 115%;">When the ganache hardens, start the icing.<o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt; line-height: 115%;">Spread the whipped cream all over the cake neatly. <o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo4; text-align: justify; text-indent: -.25in;">
<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt; line-height: 115%;">Once that’s done, decorate with the chocolate shavings as per your imagination. I patted it up around the cake, leaving the top portion; you need to be careful not to spoil the whipped cream coating. <o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo4; text-align: justify; text-indent: -.25in;">
<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt; line-height: 115%;">Next you can use an icing cone to make small mounds with the whipping cream on the top and place some cherries around, all this is upto your imagination. You could spread some chocolate shavings too on top.</span></span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span></span><br />
<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 14pt; line-height: 115%;"> Finally, when you’re done with the decoration, refrigerate the cake for a couple of hours before serving. Enjoy your cake!!</span></span></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-707377459965843134.post-12988123865820893662011-12-20T20:03:00.010+03:002014-09-23T18:21:09.573+03:00Corn flour Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, 'Times New Roman', serif;">Halvas are amongst some of the most popular of Indian sweets. Saying that, Indians are not the only ones who make halvas, it is popular with the Greeks, and most parts of the Middle East. Each region has their own versions. <span style="background-color: white; line-height: 19px;">The word 'halva' has Arabic roots and means 'sweet'.</span> Halvas are sweet, have a thick texture and are mostly translucent with any color depending on the food coloring used. It can be made of maida, wheat flour, corn flour, semolina and so on. They could be made solely from fruit pulps too. Some of the very popular ones amongst fruit halvas are jackfruit (known as 'chakka varattiyathe') and plantain (banana halva). Both use jaggery instead of sugar. These are especially popular around the Malabar region. A bakery called "Malabar Bakery" in Kannur makes some of the best banana halvas. My Achamma (Grandmom) used to stock these along with cream colored Barley biscuits and 'Tea cakes' (plain sponge cake pieces, cut into about palm 's length, 2 inches in width and 1 inch in thickness, with a thin layer of baby pink colored icing along the length in the middle and wrapped like a toffee, in parchment paper) at home, at all times and they used to be a regular item, amongst others, as tea time snacks and for any guests who appear every now and then, mostly some relative or the other. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Coming back to halvas, the varieties are endless. They can be flavored artificially or with real fruits. Most halvas are time consuming and a bit of hard work. The version I have made is not too sweet, has much less oil (ghee) compared to most halvas, and is one of the easiest ever to make. I have used Raspberry essence to flavor the halva, and pink food color to match the flavor, but you can experiment with different flavors and colors that compliment the flavor, as you like. For instance, you could use yellow color and mango essence or red color and rose essence. If you don't prefer to use essence, then you could replace it with some fresh or dry fruits like pineapple, dates, kiwi, figs etc. Or you could use elachi for a very Indian touch.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Corn flour halva has a jelly like texture once it sets. This preparation requires very little ghee, hence making it a healthy halva. I have made it just <span style="background-color: #fcfcfc; line-height: 22px; text-align: justify;">sweet enough without being sickly and overbearing. I chose to serve it cold, cut it into cubes, but it can also be be served hot, if you prefer it that way. And instead of cutting it into cubes, you could leave it to set in tiny (greased) moulds, in any shape and empty onto plates.</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Corn flour - 1/2 cup</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Sugar - 1 1/2 cups</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Water - 2 cups</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Raspberry essence - 1/2 tsp</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Pink food color - A pinch</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ghee - 1 tbsp</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cashews - 4-5, broken into pieces</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Golden raisins - 6-8</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Almonds - 3-4, slivered</span><br />
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</span><br />
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<a href="http://2.bp.blogspot.com/-shY7DIwhpWY/TvC2bX_SEPI/AAAAAAAAAg0/q8bcYgzfDBQ/s1600/304152_2582287563472_1442957144_2923695_790152113_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1. Mix corn flour, sugar, water and food color in a microwavable bowl. Mix well to dissolve any lumps.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Microwave this on high power for 3 minutes. Remove from the microwave and stir the mix well with a wire whisk (do not whisk). Microwave again for another 2-3 minutes, remove and stir again with the wire whisk. The mixture will start getting thicker after the second time. Repeat the process, till the mixture becomes a thick (halva) consistency, stirring well after each microwave session.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Meanwhile, in a small pan, heat the ghee and slightly brown the cashews. Next add the raisins and when they swell up turn off heat and add the almond slivers.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4. Add this to the halva, mix well. Move into greased moulds.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">5. Keep aside for sometime till it sets. Cut into cubes, or if you have set it in moulds, turn it out onto a plate.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">As I said earlier, this can be served hot or cold, as per your choice.</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-707377459965843134.post-17184103211828937762011-12-20T13:17:00.004+03:002014-09-23T15:12:27.190+03:00Koondal peera - Squid fried with ginger and grated coconut<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, 'Times New Roman', serif;">Squid is a unique kind of seafood. <span style="background-color: white; line-height: 19px; text-align: -webkit-auto;">Squid, like </span><a href="http://en.wikipedia.org/wiki/Cuttlefish" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: none; background-origin: initial; color: #0b0080; line-height: 19px; text-align: -webkit-auto; text-decoration: none;" title="Cuttlefish">cuttlefish</a><span style="background-color: white; line-height: 19px; text-align: -webkit-auto;">, have eight a</span>rms<span style="background-color: white; line-height: 19px; text-align: -webkit-auto;"> arranged in pairs and two, usually longer, tentacles</span><span style="background-color: white; line-height: 19px; text-align: -webkit-auto;">.</span><span style="background-color: white; line-height: 19px; text-align: -webkit-auto;"> </span><span style="background-color: white; line-height: 19px; text-align: -webkit-auto;">In English </span><span style="background-color: white; line-height: 19px; text-align: -webkit-auto;">speaking countries, squid as food is often sold using its Italian name </span><i style="background-color: white; line-height: 19px; text-align: -webkit-auto;"><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Calamari" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; color: #0b0080; text-decoration: none;" title="Calamari">calamari</a></i><span style="background-color: white; line-height: 19px; text-align: -webkit-auto;">. </span>Its rubbery texture and opaque color has led a lot of people to misunderstand it to be tasteless. But those who know about squids, will know that, if cooked in the right way, can be one of the tastiest. It can be cooked in various ways - barbecue, curry, fry etc. <span style="background-color: white; line-height: 19px; text-align: -webkit-auto;">The arms and tentacles are edible, the parts that are not eaten are the ink, beak</span><span style="background-color: white; line-height: 19px; text-align: -webkit-auto;"> and </span><a href="http://en.wikipedia.org/wiki/Gladius" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: none; background-origin: initial; color: #0b0080; line-height: 19px; text-align: -webkit-auto; text-decoration: none;" title="Gladius">gladius</a><span style="background-color: white; line-height: 19px; text-align: -webkit-auto;"> (pen). </span><a href="http://www.malaysiabest.net/2008/01/19/how-to-clean-squids/" target="_blank">Cleaning squid</a> is fairly simple, you just need to know the right technique as with crab, prawn etc. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">At home, I prepare squid in various ways, when I feel lazy, I shallow fry it, which is the simplest way. Sometimes when I feel less lazy its squid masala or I fry it with coconut and ginger, which is the recipe I am about to share here. It has a very gingery flavor with a coconut masala. This tastes great with rice. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Squid - 1/2 kg, cleaned and cut into rings or strips</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Kudampuli - 2 pieces</span> <br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Turmeric - 1/2 tsp</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt to taste</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Shallots - 8-10, peeled and crushed</span> <br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Grated coconut, crushed lightly - 1 cup</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Jeera (cumin seeds) - 1/4 tsp (to be crushed with the coconut)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ginger, grated - 1/4 cup</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Garlic - 2 cloves, crushed</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Green chillis - 4-5, (or as per your spice tolerance) crushed</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Coconut oil - 2 tbsp</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Curry leaves - A few</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Cook the squid with the kudampuli, turmeric, salt and 1/4 cup water for about 10 minutes or till the squid turns whitish from opaque, on medium heat. By this time the squid would have released its juices too. </span><br />
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</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Add the shallots, and cook till the water has almost completely evaporated. Add the coconut-jeera mixture, ginger, garlic and green chillis. </span><span style="line-height: 115%;"><span style="font-family: Georgia, 'Times New Roman', serif;">Sauté</span></span><span style="font-family: Georgia, 'Times New Roman', serif;"> for about 5 minutes.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">3. Add the curry leaves and coconut oil, and s</span><span style="line-height: 115%;"><span style="font-family: Georgia, 'Times New Roman', serif;">auté for another 5-10 minutes and the squid is ready to be served.</span></span><br />
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</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Its quite a simple preparation, having a distinctive flavor of the ginger. </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-707377459965843134.post-78578431067781012822011-12-20T09:47:00.002+03:002014-09-23T20:24:37.008+03:00CONVERSIONS<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif; font-size: large;">Tablespoon/Teaspoon - Milliliters:</span></b></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1 tbsp = 15 ml</span></div>
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<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1/2 tbsp = 7.5 ml<o:p></o:p></span></div>
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<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1 tsp = 5 ml<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1/2 tsp = 2.5 ml</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
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<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Cup - Milliliters:</b></span></div>
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<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1 cup = 250 ml</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1/2 cup = 125 ml <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1/3 cup = 80 ml <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1/4 cup = 60 ml <o:p></o:p></span></div>
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<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
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</div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;"><b>Ounce (Oz) - Pound:</b></span><o:p></o:p></span></div>
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<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1 = 1/16</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">2 = 1/8<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">4 = 1/4<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">5 = 1/3<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">8 = 1/2<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">11 = 2/3<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">12 = 3/4</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">16 = 1 </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">32 = 2</span></div>
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<b style="color: #073763; font-family: Georgia, 'Times New Roman', serif; font-size: x-large;"><br />
</b><br />
<b style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #0c343d; font-size: large;">Other conversions:</span></b></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">3 tsp = 1 tbsp</span></div>
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</div>
<div class="MsoNormal">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">4 tbsp = ¼ cup<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">16 tbsp = 1 cup<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">2 cups = 1 pint<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">2 pints = 1 quart<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">4 quarts = 1 gallon<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">8 oz = 1 cup<o:p></o:p></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1 pint = 2 cups = 1/2 quart<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1 gallon = 4 quarts = 8 pints<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1 pound = 16 oz = 453 grams<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1 quart = 2 pints = 4 cups = 1/4 gallon<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1 gram = .0353 oz<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1 pinch = less than 1/8 tsp<o:p></o:p></span></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1 dash = less than 1/8 tsp<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1 oz = 6 tsp = 29.6 ml = 28.3 gram<b><o:p></o:p></b></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<div style="text-align: left;">
<span style="color: #0c343d;"><br />
</span></div>
</div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-size: large;"><span style="font-family: Georgia, 'Times New Roman', serif; font-weight: bold; line-height: 18px;">Water/Liquid mea</span><b><span style="line-height: 115%;"><span style="font-family: Georgia, 'Times New Roman', serif;">surement conversions:</span></span></b></span></div>
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</div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1 lb = 2 cups<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1 oz = 2 tbsp<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1tbsp = .5 oz = 15 g<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1tsp = .17 oz = 5 g<b><o:p></o:p></b></span></span></div>
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<span style="color: #0c343d;"><b><br />
</b></span></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">Measurement terms explained:</span></span></span></b><br />
<b><span style="line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;"><br /></span></span></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Heap pile: As much ingredient as will stay on measuring device.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Lightly packed: Lightly press ingredient, only enough to remove air pockets. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Firmly packed: Tightly press as much of ingredient, as will fit into the measure.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d;"><br />
</span></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">Other measurement conversions:</span></span></span></b><br />
<b><span style="line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;"><br /></span></span></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Bread 1 slice = 1/4 cup (50 ml) dry = 1/2 cup (125 ml) soft crumbs<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Butter 1 stick = 1/2 cup = 110 grams<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Cheese 2 oz (50 g) grated = 1/2 cup (125 ml)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Cheese 1 lb (500 g) = 4 to 5 cups (1 L to 1.25 L) grated<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Chocolate 1 square = 1/4 cup (50 ml) grated<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Cocoa 4 cups (1 L) = 1 lb (500 g)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Cottage cheese 1 lb (500 g) = 2 cups (500 ml)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Eggs:<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1 = 3 tbsp or 2 oz<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1 yolk = 1 tbsp or 1 oz<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1 white = 2 tbsp<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1 cup = 8-10 eggs <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Flour: 1 pound = 3 1/2 cups<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Gelatin: 1 envelope (1 tbsp) will gel 2 cups = (500 ml) liquid<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Herbs: 1 tbsp fresh = 1 teaspoon dried<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Lemon:<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"> 1 lemon = 2 tbsp (25 ml) rind and 3 tbsp (50 ml) juice<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"> 1 tsp (5 ml) grated rind = 1/2 tsp (2 ml) lemon extract<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Marshmallows: 8 oz (250 g) = 32 large = 3 1/4 cups (800 ml) mini<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Onion: 1 medium 3” diameter = 1 1/4 cups chopped<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Orange: 1 orange = 2 tbsp (25 ml) rind and 1/2 cup (125 ml) juice<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Pasta: 1 lb dried or fresh pasta serves 4 as a main course<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Raisins: 3 cups (750 ml) = 1 lb (500 g)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Rice: 1 cup + 2 cups water = 3 cups cooked rice<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Sugar: 1 pound = 2 1/4 cups<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Yeast: 1 envelope dry granular yeast = 1 tbsp (15 ml)</span></span></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
</span></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif; font-size: large;">Baking pan dimensions and volume:</span></span></b><br />
<b><span style="line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">11x7x2 - 6 cups<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">13x9x2 - 14 cups<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">9x9x1.5 - 8 cups<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">9x9x2 - 10 cups<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">8x8x1.5 - 6 cups<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">8x8x2 - 8 cups<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">8x1.5 - 4 cups<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">8x2 - 6 cups<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">9x1.5 - 6 cups<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">9x2 - 8 cups<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><br />
</b></span></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-707377459965843134.post-71479397081140471202011-12-19T18:39:00.015+03:002014-09-23T20:24:52.013+03:00TIPS<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<div style="text-align: left;">
<span style="color: #134f5c; font-family: 'Book Antiqua', serif; font-size: large;"><span style="line-height: 27px;"><b style="background-color: #cccccc;">Freezer Life:</b></span></span><br />
<span style="color: #134f5c; font-family: 'Book Antiqua', serif; font-size: large;"><span style="background-color: #ffe599; line-height: 27px;"><b><br />
</b></span></span></div>
</div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;">Bacon and sausage: 1 to 2 months</span><br />
<span style="color: #134f5c; font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><br />
</span></div>
<div class="MsoNormal">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Egg whites or egg substitutes: 12 months<o:p></o:p></span></span><br />
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;"><br />
</span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Gravy, meat or poultry: 2 to 3 months<o:p></o:p></span></span><br />
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;"><br />
</span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Ham, hotdogs and lunchmeats: 1 to 2 months<o:p></o:p></span></span><br />
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;"><br />
</span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Meat, uncooked roasts: 4 to 12 months<o:p></o:p></span></span><br />
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;"><br />
</span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Meat, uncooked steaks or chops: 4 to 12 months<o:p></o:p></span></span><br />
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;"><br />
</span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Meat, uncooked ground: 3 to 4 months<o:p></o:p></span></span><br />
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;"><br />
</span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Meat, cooked: 2 to 3 months<o:p></o:p></span></span><br />
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;"><br />
</span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Poultry, uncooked whole: 12 months<o:p></o:p></span></span><br />
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;"><br />
</span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Poultry, uncooked parts: 9 months<o:p></o:p></span></span><br />
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;"><br />
</span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Poultry, uncooked giblets: 3 to 4 months<o:p></o:p></span></span><br />
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;"><br />
</span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Poultry, cooked: 4 months<o:p></o:p></span></span><br />
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;"><br />
</span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Soups and stews: 2 to 3 months<o:p></o:p></span></span><br />
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;"><br />
</span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Wild game, uncooked: 8 to 12 months<o:p></o:p></span></span><br />
<b><span style="font-family: 'Book Antiqua', serif; font-size: 16pt; line-height: 115%;"><span style="color: #134f5c;"><span style="background-color: #cccccc;"><br />
</span></span></span></b><br />
<b><span style="font-family: 'Book Antiqua', serif; font-size: 16pt; line-height: 115%;"><span style="color: #134f5c;"><span style="background-color: #cccccc;"><br />
</span></span></span></b><br />
<b><span style="font-family: 'Book Antiqua', serif; font-size: 16pt; line-height: 115%;"><span style="color: #134f5c;"><span style="background-color: #cccccc;">General Tips:</span></span></span></b></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="color: #134f5c;"><span style="font-size: 9px; text-indent: -0.25in;"> <b> </b></span><span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;"><b>At altitudes over 3500 feet:</b></span></span><br />
<span style="color: #134f5c;"><span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;"><br />
</span></span></div>
<div class="MsoListParagraphCxSpLast">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Bake at 25° higher;</span></span><span style="color: #134f5c; font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"> 20% more water; 5% more flour; 20% less time.</span></div>
<div class="MsoNormal">
<span style="font-family: 'Book Antiqua', serif; font-size: 16pt; line-height: 115%;"><span style="color: #134f5c;"><b style="background-color: #cccccc;"><br />
</b></span></span><br />
<span style="font-family: 'Book Antiqua', serif; font-size: 16pt; line-height: 115%;"><span style="color: #134f5c;"><b style="background-color: #cccccc;"><br />
</b></span></span><br />
<span style="font-family: 'Book Antiqua', serif; font-size: 16pt; line-height: 115%;"><span style="color: #134f5c;"><b style="background-color: #cccccc;">Safety tips:</b><b><o:p></o:p></b></span></span></div>
<div class="MsoListParagraphCxSpFirst">
<b><span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;"><br />
</span></span></b></div>
<div class="MsoListParagraphCxSpFirst">
<b><span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Grease fire: <o:p></o:p></span></span></b></div>
<div class="MsoListParagraphCxSpMiddle">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Do not use water. Smother with a pan lid or use a fire extinguisher. Baking soda works, but it takes a lot and is usually too slow to get at. If clothing catches stop, drop and roll. Call 911 if necessary. <o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;"><br />
</span></span></div>
<div class="MsoListParagraphCxSpMiddle">
<b><span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Deep fat fryers: <o:p></o:p></span></span></b></div>
<div class="MsoListParagraphCxSpMiddle">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Never allow water or any other liquid but cooking oil come in contact with hot oil or else it may instantly turn into steam and splatter hot oil. <o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;"><br />
</span></span></div>
<div class="MsoListParagraphCxSpMiddle">
<b><span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Boiling: <o:p></o:p></span></span></b></div>
<div class="MsoListParagraphCxSpMiddle">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Always lift the lid of a boiling pot far side first. <o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;"><br />
</span></span></div>
<div class="MsoListParagraphCxSpMiddle">
<b><span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Hot pot/pan: <o:p></o:p></span></span></b></div>
<div class="MsoListParagraphCxSpLast">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Always leave a hot pad on a hot lid as a warning to others. Never leave handle hanging over edge, especially if children are around.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: 'Book Antiqua', serif; font-size: 16pt; line-height: 115%;"><span style="background-color: #ffe599; color: #134f5c;"><br />
</span></span></b><br />
<b><span style="font-family: 'Book Antiqua', serif; font-size: 16pt; line-height: 115%;"><span style="background-color: #cccccc; color: #134f5c;">Cooking time and guidelines for meats/egg/corn:</span><span style="color: #6fa8dc;"><o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: 'Book Antiqua', serif; font-size: 14pt; line-height: 115%;"><span style="color: #134f5c;"><br />
</span></span></b></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><b><span style="background-color: #cccccc; font-family: 'Book Antiqua', serif; font-size: 14pt; line-height: 115%;">Steak:</span></b><span style="font-family: 'Book Antiqua', serif; font-size: 14pt; line-height: 115%;"> <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;"><br />
</span></span><br />
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Place a finger against the base of your thumb. Compare firmness of steak to firmness of thumb base. Touch your thumb to your:<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpFirst">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Tip of index finger = Rare<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Middle finger = Medium rare<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Ring finger = Medium<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpLast">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Pinky = Well done<o:p></o:p></span></span></div>
<div class="MsoNormal">
<b><span style="font-family: 'Book Antiqua', serif; font-size: 14pt; line-height: 115%;"><span style="color: #134f5c;"><br />
</span></span></b></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><b><span style="background-color: #cccccc; font-family: 'Book Antiqua', serif; font-size: 14pt; line-height: 115%;">Beef/lamb roast: </span></b><span style="font-family: 'Book Antiqua', serif; font-size: 14pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;"><br />
</span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Preheat oven to 425°F. Roast for 30 minutes at 425°F. Reduce to 325°F and cook as follows: <o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpFirst">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Rare 9 min per pound.<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Medium 14 minutes per pound. <o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpLast">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Well-done 18 minutes per pound. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Remove from oven and rest for 20-30 min before slicing. Meat thermometer should read 120°F+ for rare, 130°F+ for medium rare, 145°F+ for medium, 155-165°F for well done.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<b><span style="font-family: 'Book Antiqua', serif; font-size: 14pt; line-height: 115%;"><span style="color: #134f5c;"><br />
</span></span></b></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><b><span style="background-color: #cccccc; font-family: 'Book Antiqua', serif; font-size: 14pt; line-height: 115%;">Pork roast:</span></b><span style="font-family: 'Book Antiqua', serif; font-size: 14pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;">Preheat oven to 425°F. Roast for 30 minutes at 425°F. Reduce to 325°F and continue for 23 minutes per pound. Juice is clear when done. Remove and rest 20-30 minutes before slicing. Meat thermometer should read at least 145°F.</span><span style="font-family: 'Book Antiqua', serif; font-size: 14pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<b><span style="font-family: 'Book Antiqua', serif; font-size: 14pt; line-height: 115%;"><span style="color: #134f5c;"><br />
</span></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: 'Book Antiqua', serif; font-size: 14pt; line-height: 115%;"><span style="color: #134f5c;"><span style="background-color: #cccccc;">Chicken roast: </span><o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;"><br />
</span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Preheat oven to 400°F. Roast for 20 minutes at 400°F. Reduce to 350°F and continue for 45 minutes (small chicken) to 70 minutes (large chicken). Juice is clear when done. Remove and rest 20 minutes before slicing. Meat thermometer should read at least 165°F.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: 'Book Antiqua', serif; font-size: 14pt; line-height: 115%;"><span style="color: #134f5c;"><span style="background-color: #cccccc;">Egg Boiling:</span><o:p></o:p></span></span></b><br />
<b><span style="font-family: 'Book Antiqua', serif; font-size: 14pt; line-height: 115%;"><span style="color: #134f5c;"><span style="background-color: #cccccc;"><br />
</span></span></span></b></div>
<div class="MsoNormal">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Hard boiled 13 minutes<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Creamy yolk 7 minutes <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Runny yolk 5 minutes<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: 'Book Antiqua', serif; font-size: 14pt; line-height: 115%;"><span style="color: #134f5c;"><span style="background-color: #cccccc;">Corn:</span><o:p></o:p></span></span></b><br />
<b><span style="font-family: 'Book Antiqua', serif; font-size: 14pt; line-height: 115%;"><span style="color: #134f5c;"><span style="background-color: #cccccc;"><br />
</span></span></span></b></div>
<div class="MsoNormal">
<span style="font-family: 'Book Antiqua', serif; font-size: 12pt; line-height: 115%;"><span style="color: #134f5c;">Corn on cob: Drop in boiling water and boil 6 minutes.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-707377459965843134.post-13866148325243199372011-12-19T15:19:00.001+03:002011-12-19T20:06:11.280+03:00Contact me:<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<div style="text-align: center;">
<span style="color: #990000;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span><span style="color: #990000;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; line-height: 150%;">Breakfast</span></span></span><br />
<span style="color: #990000;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2011/05/english-breakfast.html" style="background-color: white; line-height: 150%;" target="_blank">English breakfast</a></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2011/05/vellayappam-or-lacy-rimmed-rice.html" target="_blank">Vellayappam (Lace rimmed rice pancakes)</a></span></span></span><br />
<span style="color: #990000;"><span style="line-height: 150%;"><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://themalabarkitchen.blogspot.com/2010/10/pancakes-with-maple-syrup.html" target="_blank">Pancakes with Maple syrup</a> </span></span></span><br />
<span style="color: #990000;"><span style="line-height: 150%;"><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://themalabarkitchen.blogspot.com/2012/01/sausage-rolls.html" target="_blank">Sausage rolls</a></span></span></span><span style="color: #990000;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 150%;"><br /></span></span></span><span style="color: #990000;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 150%;"><br /></span></span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 150%;">Meat, Poultry and Fish</span></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://themalabarkitchen.blogspot.com/2012/01/prawn-roast_14.html" style="background-color: white;" target="_blank">Prawn Roast</a></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif; line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2011/12/koondal-peera-squid-fried-with-ginger.html" style="line-height: 150%;" target="_blank"><span style="line-height: 150%;">Koondhal Peera (</span><span style="background-color: white; line-height: 150%; text-align: -webkit-auto;">Squid fried with ginger and grated coconut</span><span style="line-height: 150%;">)</span></a></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif; line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2011/05/normal-0-microsoftinternetexplorer4_31.html" target="_blank">Chicken Piralen</a></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2011/05/malabar-chicken-biriyani.html" target="_blank">Malabar Chicken Biriyani</a></span></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2011/04/chicken-sausage-rice.html" target="_blank">Chicken Sausage Rice</a></span></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif; line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2010/12/chicken-in-crushed-red-chillis.html" target="_blank">Chicken with crushed red chillis</a></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2010/10/chicken-in-green-herbs.html" target="_blank">Chicken in green gravy</a></span></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2010/10/chicken-semi-gravy.html" target="_blank">Naadan kozhi varattiyathe / Country Style Chicken Fry</a></span></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2009/06/malabar-chicken-curry.html" target="_blank">Malabar Chicken Curry</a></span></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif; line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2011/05/normal-0-microsoftinternetexplorer4.html" target="_blank">Vellarikka unakkachemmeen curry</a></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2011/04/chemmeen-manga-muringakai-curry-red.html" target="_blank">Chemmeen manga muringakai curry / Prawn in raw mango and drumstick curry</a></span></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2010/10/malabarie-crab-curry.html" target="_blank">Malabar Crab Curry</a></span></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2010/10/fish-molee.html" target="_blank">Fish Molee</a></span></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2010/10/kallu-shaap-meen-cuury.html" target="_blank">Kallu shaap meen curry / Toddy shop fish curry</a></span></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2010/10/achammas-mathi-curry.html" target="_blank">Grandma's fish curry</a></span></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2010/10/chechis-shark-curry.html" target="_blank">Quilon shark curry</a></span></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2010/11/pandi-curry.html" target="_blank">Coorgi Pandhi Curry / Coorg Pork curry</a></span></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2010/10/ammas-pork-fry.html" target="_blank">Pork Fry</a></span></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2010/10/ammas-mutton-stew.html" target="_blank">Malabar Mutton Stew</a></span></span></span><br />
<span style="color: #990000;"><span style="line-height: 150%;"><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://themalabarkitchen.blogspot.in/2014/10/ayala-varuthathe-mackerel-fry-malabar.html" target="_blank">Ayala Varuthathe - Mackerel fry, Malabar style</a></span></span></span><span style="color: #990000;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 150%;"><br /></span></span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 150%;">Vegetables</span></span></span><br />
<span style="color: #990000;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2011/08/baby-corn-manchurian.html" style="background-color: white; line-height: 150%;" target="_blank">Baby Corn Manchurian</a></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif; line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2011/07/mochakottai-sambhar.html" target="_blank">Mochakottai Sambhar</a></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif; line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2011/07/normal-0-microsoftinternetexplorer4.html" target="_blank">Tabbouleh (A Lebanese salad)</a></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif; line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2011/05/normal-0-microsoftinternetexplorer4_30.html" target="_blank">Koorkka fry</a></span><span style="font-family: Arial, Helvetica, sans-serif; line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2011/05/karnataka-style-greens-curry.html" target="_blank">Karnataka style greens curry... Soppu saaru</a></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif; line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2011/05/varutharacha-sambhar-or-better-known-as.html" target="_blank">Varutharacha Sambhar (Kerala style sambhar)</a></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif; line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2011/03/vendakka-pachadi.html" target="_blank">Vendakka Pachadi</a></span></span><br />
<span style="color: #990000;"><a href="http://themalabarkitchen.blogspot.in/2012/06/kayi-curry-plantain-slices-in-coconut.html" target="_blank"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Kayi curry, raw plantain slices cooked in coconut milk gravy</span></a></span><br />
<span style="color: #990000;"><span style="line-height: 150%;"><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://themalabarkitchen.blogspot.com/2010/10/achammas-enna-kathrikka-brinjal-fry.html" target="_blank">Brinjal fry / Enna kathri</a></span></span></span><br />
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<span style="color: #990000;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 150%;">Desserts</span></span></span><br />
<span style="color: #990000;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 115%;"><a href="http://themalabarkitchen.blogspot.com/2011/12/50th-post-black-forest-cake-for-dads.html" style="background-color: white; line-height: 115%;" target="_blank">Black forest cake or Black forest gateau</a></span></span><br />
<span style="color: #990000;"><span style="background-color: transparent; font-family: Arial, Helvetica, sans-serif; line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2011/12/corn-flour-halva.html" style="background-color: transparent; line-height: 150%;" target="_blank">Corn flour Halva</a></span></span><br />
<span style="color: #990000;"><span style="line-height: 150%;"><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://themalabarkitchen.blogspot.com/2011/08/chocolate-mud-cake.html" target="_blank">Chocolate Mud Cake</a></span></span></span><br />
<span style="color: #990000;"><span style="line-height: 150%;"><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://themalabarkitchen.blogspot.com/2011/08/apple-pie.html" target="_blank">Apple pie</a></span></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2010/12/caramel-pudding.html" target="_blank">Caramel Pudding</a></span></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://themalabarkitchen.blogspot.com/2012/01/raspberry-cheesecake-wid-little-twist.html" target="_blank">Raspberry cheesecake</a></span></span><br />
<span style="color: #990000;"><span style="line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2010/10/orange-souffle.html" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Orange soufflé</span></a></span></span><br />
<span style="color: #990000;"><span style="line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2010/10/orange-souffle.html" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></a></span></span><span style="color: #990000;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 150%;">Beverages</span></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2011/08/arabian-pulpy-grape-juice.html" target="_blank">Arabian pulpy grape juice</a></span></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2011/05/mango-smoothie.html" target="_blank">Mango Milkshake</a></span></span></span><br />
<span style="color: #990000;"><span style="line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2011/05/banana-cream.html" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Banana Cream</span></a></span></span><span style="color: #990000;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 150%;"><br /></span></span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 150%;">Pickles, Chutneys 'n Jams</span></span></span><span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://themalabarkitchen.blogspot.com/2012/01/tomato-jam.html" target="_blank">Tomato Jam</a></span></span><br />
<span style="color: #990000;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2011/08/gongura-pickle.html" style="background-color: white; line-height: 150%;" target="_blank">Gongura Pickle</a></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2011/05/onion-chutney.html" target="_blank">Onion chutney</a></span></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2011/05/biriyani-chutney.html" target="_blank">Biriyani Chutney</a></span></span></span><br />
<span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 150%;"><a href="http://themalabarkitchen.blogspot.com/2011/04/soy-chilly-vinegar-sauce.html" target="_blank">Soy chilly vinegar sauce</a></span></span></span><br />
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-707377459965843134.post-2355319270931854252011-08-26T00:06:00.007+03:002014-09-23T15:16:37.695+03:00Gongura Pickle<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Garamond; font-size: 16pt;"><i>Gongura pickle</i> is one of the most popular Andhra pickles. </span><i style="font-family: Garamond; font-size: 16pt;">Gongura</i><span style="font-family: Garamond; font-size: 16pt;"> is called </span><i style="font-family: Garamond; font-size: 16pt;">Sorrel leaves</i><span style="font-family: Garamond; font-size: 16pt;"> in English, </span><i style="font-family: Garamond; font-size: 16pt;">Pulicha Keerai</i><span style="font-family: Garamond; font-size: 16pt;"> in Tamil, </span><i style="font-family: Garamond; font-size: 16pt;">Gongura</i><span style="font-family: Garamond; font-size: 16pt;"> in Telugu and </span><i style="font-family: Garamond; font-size: 16pt;">Pandi</i><span style="font-family: Garamond; font-size: 16pt;"> in Kannada. It comes in two varieties, green stemmed and red stemmed. I've used the red stemmed variety here.</span><br />
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<span style="font-size: medium;"><i> Gongura - 3 bunches (Remove the leaves from the stem)</i></span><br />
<span style="font-size: medium;"><i> Red chilly powder - 4-5 tsp (Adjust as per your taste) </i></span></div>
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<span style="font-size: 14pt;"><i>Fenugreek , roast and ground - 1 tsp</i></span></div>
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<span style="font-size: 14pt;"><i> Mustard seeds, roast and ground - 2 tsp</i></span></div>
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<i><span style="font-size: 14pt;">Hing - </span><span style="font-size: 14pt;">½</span><span style="font-size: 14pt;"> tsp</span></i><br />
<span style="font-size: 14pt;"><i> Salt to taste<br />
Gingelly oil 6 tbsp</i> <b><u><br />
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<span style="font-family: Symbol; font-size: 14pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt;">Clean the gongura leaves with water and dry them in sun for a day or two. When you are ready to make the pickle, chop the leaves into chunky pieces and set aside.</span></div>
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<span style="font-family: Symbol; font-size: 14pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt;">Heat half of the oil in a pan. Add hing, fenugreek powder, mustard powder and chilly powder. Fry it for a minute and remove from heat.</span></div>
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<span style="font-family: Symbol; font-size: 14pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt;">Heat another skillet, add the remaining oil to it, and fry the gongura leaves for a few minutes till the leaves shrink completely. </span></div>
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<span style="font-family: Symbol; font-size: 14pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt;">Add salt and the powder ingredients to the leaves, mix well so that gongura leaves blend in nicely with the spices.</span></div>
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<span style="font-family: Symbol; font-size: 14pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 14pt;">Fry the garlic flakes in a little oil. And pour onto the gongura mixture. </span></div>
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<span style="font-size: 14pt;">Once the pickle has cooled you can store it in containers and use as required. If it’s stored in the refrigerator, this pickle can last for atleast 6 months.</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-707377459965843134.post-8349789658173354842011-08-25T23:22:00.005+03:002014-09-25T12:11:49.760+03:00Arabian pulpy grape juice<div dir="ltr" style="text-align: left;" trbidi="on">
Purple or red grapes ½ kg, <i>preferably seedless</i><br />
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Sugar ¼ kg</div>
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Water 1 liter</div>
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<span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Boil all the ingredients till it starts to thicken slightly. Remove from heat. Keep it aside. </div>
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<span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>After about 4-5 hours, squish the grapes well with a masher or with hands. The pulpy part of the grape should be left in. Remove the skin, which will be floating above and blend it with a little water, strain and add it to the juice. </div>
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<span style="font-family: Symbol;">· </span>Chill in the refrigerator. Serve chilled. </div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-707377459965843134.post-16674915589029946282011-08-25T20:47:00.005+03:002011-10-28T18:19:30.294+03:00Chocolate Mud Cake<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-pM20x4islKk/Tk3IulHZZwI/AAAAAAAAAek/8dVpacVccUc/s1600/357BBAB432759089DE332A46B5BF932C.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal"><b><u>Cake:</u></b></div><div class="MsoNormal"><u><span style="text-decoration: none;"><br />
</span></u></div><div class="MsoNormal">Flour – 1 ¼ cup<span id="goog_541333308"></span><span id="goog_541333309"></span><br />
Cocoa powder – ½ cup</div><div class="MsoNormal">Baking powder – 1 tsp<br />
Baking Soda – 1 tsp</div><div class="MsoNormal">Powdered sugar or castor sugar – 1 ¼ cup<br />
Eggs – 2 <br />
Milk – 1 ¼ cup<br />
Hot water – ¾ cup<br />
Oil – ¼ cup<br />
Salt – 1 pinch<br />
Vanilla extract – 1 tsp<br />
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<b style="mso-bidi-font-weight: normal;"><u>Frosting:</u></b></div><div class="MsoNormal"><u><span style="text-decoration: none;"><br />
</span></u></div><div class="MsoNormal">Icing sugar – 1 cup </div><div class="MsoNormal">Powdered sugar – 1 cup<br />
Cocoa powder – ¾ cup<br />
Softened cooking butter – ½ cup </div><div class="MsoNormal">Milk – ¼ cup</div><div class="MsoNormal">Vanilla extract – 1 tsp</div><div class="MsoNormal"><br />
</div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Mix all the ingredients to make a thick mixture. Keep aside till the cake is done.</li>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-wUwsWYuJRLw/TlamkrGDlrI/AAAAAAAAAfU/VAO6R0BxeP0/s1600/Choclate+cake.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-wUwsWYuJRLw/TlamkrGDlrI/AAAAAAAAAfU/VAO6R0BxeP0/s320/Choclate+cake.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Mud Cake </td></tr>
</tbody></table><li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">In a large bowl sift together maida, cocoa powder, sugar, baking powder, baking soda and salt. Keep it aside.</li>
</ul><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">In a moisture-free bowl, add the eggs, and beat it till its very fluffy, this may take about 10 to 15 minutes with an egg beater. Now add the milk, oil, vanilla extract and boiling water to the eggs. Beat again at medium speed for a minute or until the mix is well-combined.</li>
</ul><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal">Add the powder ingredients to the batter and mix slowly till it’s well-combined. Pour into a greased round pan and bake at 170° C until a toothpick inserted comes out clean. This may take about 30 to 40 minutes, but start checking on the cake after 20 minutes. When it’s done, keep it aside to cool.</li>
</ul><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">When it’s cooled completely, top with the frosting.</li>
</ul><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Store in the refrigerator for atleast a couple of hours before serving.</li>
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<ul style="margin-top: 0in;" type="disc"></ul></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-707377459965843134.post-85120261738353253592011-08-23T21:54:00.013+03:002014-09-23T18:20:42.059+03:00Apple pie<div dir="ltr" style="text-align: left;" trbidi="on">
Apple pie is probably one of the oldest pastries. The English and Dutch Apple pie are said to date back centuries. <span lang="EN-AU">The first printed copy of the English apple pie recipe was by <i style="mso-bidi-font-style: normal;">Geoffrey Chaucer</i> in <i style="mso-bidi-font-style: normal;">1381</i>. The ingredients for the pie were good apples, good spices, figs, raisins and pears. He also mentioned a <i style="mso-bidi-font-style: normal;">cofyn</i>, which is simply a casing of pastry. The last ingredient, saffron, is used to color the pie filling. Most the above mentioned ingredients aren't used in my pie, but then, I’m not English. I adapt to food from all over the world and learn to cook it and eat it in my own way, here’s a tried and tested apple pie adapted from my mom’s cookbook.</span> <br />
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<u>Crust and cover:</u></div>
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Maida 1<span style="font-family: 'Times New Roman';">½</span> cup</div>
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Baking powder ¼ tsp</div>
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Salt ¼ tsp</div>
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Sugar 1 tbsp</div>
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Butter 3 tbsp</div>
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Iced water, about 4-5 tbsp </div>
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<u>Filling:</u></div>
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Apple 2, peeled, cored and chopped to tiny pieces or sliced thinly, as you like it</div>
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Lime juice 3-4 drops (so that the apple does not change color)</div>
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Maida 2 tbsp</div>
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Salt 1 pinch</div>
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Sugar 2 tbsp</div>
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Cinnamon powder ¼ tsp</div>
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Butter ½ tsp</div>
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<span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Mix lime juice, sugar, flour, cinnamon powder and salt in bowl. Stir in the apple pieces. Set aside.</div>
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<u>Method:</u></div>
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<span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Pre-heat oven to 400° F.</div>
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<span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Mix baking powder, salt, sugar and maida together. Add butter and mix it in roughly, till it starts to look like bread crumbs. Add the water now, slowly, little at a time. Mix until the dough holds together, add a bit more water, if necessary.</div>
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<span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Shift the dough to a lightly floured surface, knead again, and then divide it into 2 equal portions.</div>
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<span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Flatten one portion into a disk (for the crust). Keep aside for 20-30 minutes.</div>
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<span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Roll out the other portion on a lightly floured surface into a thin circle (for the cover).</div>
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<span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Stick the first portion which was kept aside for the crust onto a pie dish, trimming any extra dough from the edges with a sharp knife. Poke all over it with a fork. </div>
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<span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Add the apple filling onto the base. Drop a few specks of butter in 3 or 4 places.</div>
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<span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Add covering as you like it. Either top the pie with the plain cover (with the rolled out dough) and put a couple of slits on top or cut the flattened out dough into strips and make a woven cover for the pie. Use a fork or your fingers to pinch the edges together. </div>
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<span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Once that’s done, bake the pie for about 20-30 minutes, at 400° F, until crust is brown and juice begins to bubble through slits in the crust. </div>
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<span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN-AU">The traditional way to serve apple pie in some parts of England (such as Yorkshire) is with cheese. In many Commonwealth countries, apple pie is served with ice cream, custard or double cream. But like the majority of people, I love it just the way it is with no additions whatsoever. I love to relish the flavor of the pie in itself, with no other flavors interfering.</span></div>
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<span lang="EN-AU">Enjoy your pie!</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-707377459965843134.post-10928282623698952702011-08-06T13:38:00.015+03:002011-12-19T10:13:09.210+03:00Baby Corn Manchurian<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: Garamond; font-size: 14pt;">Baby corn - 1 packet, (about 10 to 15 nos, cut in half) </span><br />
<span style="font-family: Garamond; font-size: 14pt;">Maida – ½ cup</span><br />
<span style="font-family: Garamond; font-size: 14pt;">Corn flour – ¼ cup</span><br />
<span style="font-family: Garamond; font-size: 14pt;">Chilli powder - 1 tsp</span><br />
<span style="font-family: Garamond; font-size: 14pt;">Pepper powder - ½ tsp </span><br />
<span style="font-family: Garamond; font-size: 14pt;">Crushed ginger - ½ tsp</span><br />
<span style="font-family: Garamond; font-size: 14pt;">Crushed garlic - ½ tsp</span><br />
<span style="font-family: Garamond; font-size: 14pt;">Vinegar - 1tsp</span><br />
<span style="font-family: Garamond; font-size: 14pt;">Salt – ½ tsp</span><br />
<span style="font-family: Garamond; font-size: 14pt;">Oil for deep frying</span><span style="font-family: Garamond; font-size: 14pt;"> </span><br />
<ul style="text-align: left;"><li><span style="font-family: Garamond; font-size: 14pt; text-indent: -0.25in;">Cook the baby corn for 1 whistle in the cooker.</span></li>
<li><span style="font-family: Garamond; font-size: 14pt; text-indent: -0.25in;">Mix all the above ingredients except the oil. It should be a thick batter.</span></li>
<li><span style="font-family: Garamond; font-size: 14pt; text-indent: -0.25in;">Add the corn to the batter; it should be well coated.</span></li>
<li><span style="font-family: Garamond; font-size: 14pt; text-indent: -0.25in;">Deep fry till it turns golden brown on all sides and keep aside.</span></li>
</ul><span style="font-family: Garamond; font-size: 14pt;">Crushed ginger – ½” piece</span><br />
<span style="font-family: Garamond; font-size: 14pt;">Crushed garlic – 5 cloves </span><br />
<span style="font-family: Garamond; font-size: 14pt;">Onion (Preferably white onion) - 1 big, (Chunky cubes)</span><br />
<span style="font-family: Garamond; font-size: 14pt;">Green chillies - 2-3, julienne slices (As per tolerance)</span><br />
<span style="font-family: Garamond; font-size: 14pt;">Red chilli powder - ½ tsp</span><br />
<span style="font-family: Garamond; font-size: 14pt;">Pepper powder - 1 tsp</span><br />
<span style="font-family: Garamond; font-size: 14pt;">Capsicum - 1 (Chunky cubes)</span><br />
<span style="font-family: Garamond; font-size: 14pt;">Spring onion 5-6 stalks, chopped</span><br />
<span style="font-family: Garamond; font-size: 14pt;">Chilli-garlic sauce - 2 tbsp</span><br />
<span style="font-family: Garamond; font-size: 14pt;">Soya sauce - 2 tbsp </span><br />
<span style="font-family: Garamond; font-size: 14pt;">Vinegar - 1 tsp </span><br />
<span style="font-family: Garamond; font-size: 14pt;">Corn flour - 1 tsp dissolved in ¾ cup water</span><br />
<span style="font-family: Garamond; font-size: 14pt;">Salt as needed</span><br />
<span style="font-family: Garamond; font-size: 14pt;">Oil</span><br />
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</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dXwEF2FHVuw/Tk1sMvG3MSI/AAAAAAAAAdo/4OQ9DEZRKZw/s1600/DSC_0520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="http://4.bp.blogspot.com/-dXwEF2FHVuw/Tk1sMvG3MSI/AAAAAAAAAdo/4OQ9DEZRKZw/s640/DSC_0520.JPG" width="640" /></a></div><div style="tab-stops: list 48.0pt; text-indent: -.25in;"><br />
<ul style="text-align: left;"><li><span style="font-family: Garamond; font-size: 14pt; text-indent: -0.25in;"> Heat a pan with oil and add ginger and garlic, sauté it for a minute and add the onion and green chillies and fry till onion starts to turn pink.</span></li>
<li><span style="font-family: Garamond; font-size: 14pt; text-indent: -0.25in;"> Add the salt, red chilli powder and pepper and fry for half a minute on high flame. Add the capsicum. Sauté for ½ a minute, and add the chilli-garlic sauce, soya sauce and vinegar, sauté a little.</span></li>
<li><span style="font-family: Garamond; font-size: 14pt; text-indent: -0.25in;"> Add the fried baby corn with chopped spring onions and mix well.</span></li>
<li><span style="font-family: Garamond; font-size: 14pt; text-indent: -0.25in;"> Slowly add the corn flour dissolved in water and stir well, till the baby corns are well coated with the gravy.</span></li>
<li><span style="font-family: Garamond; font-size: 14pt; text-indent: -0.25in;"> Decorate with chopped spring onions.</span></li>
</ul></div><div style="tab-stops: list 48.0pt; text-indent: -.25in;"><span style="font-family: Garamond; font-size: 14pt;">· Serve hot with fried rice or noodles!</span><br />
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</a></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-707377459965843134.post-7612173593246410142011-07-21T13:23:00.007+03:002014-09-23T18:05:07.976+03:00Mochakottai/Avarekkai Sambhar<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Mochakottai, also known as Avarekkai, is a very popular bean around Karnataka. There are many many ways of preparing it, but by far I personally feel that sambhar is the best of the lot. This is the way my mother-in-law prepares it. Usually when she prepares it, she has to empty the entire rice to the curry vessel itself coz all 5 of us (my husband, his brother, brother's wife, sister and me) would crowd around her to feed us. I know its disgusting for most people, to be fed by someone else, but ya, that's how I like it, I really love to be fed. Makes me 'feel' like a child again. When I go to my parents place, its the same story there too, its either my dad, mom or my sister (though she's younger to me) who end up feeding me.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">OK, now coming back to Mochakottai, there's a preparation with mutton that's really good too, I would be adding that in shortly. Mochakottai can be used without removing the skin too, but it causes slight gastric problems that way, or so I've heard. I decided not to take a chance and peeled the skin even though it is double the work. But the end result pays for the hard work. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Dal – ½ cup</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Potato – 2, cubed</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Tomato – 1, cubed</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Turmeric – ½ tsp</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cook the dal with the potato, tomato & turmeric, till the dal is almost mashed, in a pressure cooker this may take about 3-4 whistles.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Mochakottai beans – ½ kg</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Take the seeds out from the beans, as you would with fresh peas, and soak the beans for a few hours or overnight preferably. Then remove the skin on the seeds. You can do this by gently squeezing from one end of the seeds. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add these to the cooked dal. Cook for some more time till the beans are cooked and soft. They should not get mashed. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Tamarind juice extracted from a handful of raw tamarind - 1 cup. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Or, if it’s tamarind extract, then about 1 tbsp mixed in 1 cup of water</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add this to the dal mixture. Boil for 5 minutes.</span><br />
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<i style="mso-bidi-font-style: normal;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">To grind:</span></i><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Oil – 1 tsp</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Channa dal – 1 tbsp</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Urad dal – 1 tbsp</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Peppercorns – 1 tbsp</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Methi seeds – 1 tsp</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Jeera – 1 tsp</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Curry leaves – 10-12 leaves</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Shallots - 10 </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Garlic – ½ a pod</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Coconut – ½ cup, grated</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Asafoetida/Hing – ¼ tsp</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Chilli powder – 1 tbsp, or as per heat tolerance</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Dhaniya powder – 3 tbsp</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In a kadai, heat the oil, roast the channa dal, urad dal, peppercorns, methi seeds, jeera, curry leaves, garlic, coconut and asafoetida. To this add chilli powder and dhaniya. Fry till the raw smell of the masala goes away. Grind this to a smooth paste with little water and add to the dal mixture. Add salt as required. Boil for 5 more minutes.</span><br />
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<i style="mso-bidi-font-style: normal;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">To temper:</span></i><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Oil – 1 tbsp</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Mustard seeds – 1 tsp</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Dry red chillis – 3-4, broken into pieces</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Curry leaves – 10 leaves</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Heat the oil and add the mustard seeds, when it sputters, add the red chillies and curry leaves. Pour this on top of the curry. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Coriander leaves – 1 handful, chopped </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Garnish with the coriander leaves. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serve with hot rice!</span><br />
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