tag:blogger.com,1999:blog-85280144848758109512024-03-05T00:48:49.914-08:00Cooking at MayflowerBeenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.comBlogger665125tag:blogger.com,1999:blog-8528014484875810951.post-63655650910540967792020-06-28T10:27:00.003-07:002020-07-31T02:41:05.426-07:00Egg Veg Masala<div dir="ltr" style="text-align: left;" trbidi="on">
Recipe - Beena's<br />
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<a href="http://1.bp.blogspot.com/-FpQL_rGPUiM/UKPBswaj-eI/AAAAAAAADeg/vTtzi5tUJfI/s1600/image_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="egg veg masala" border="0" height="480" src="https://1.bp.blogspot.com/-FpQL_rGPUiM/UKPBswaj-eI/AAAAAAAADeg/vTtzi5tUJfI/w640-h480/image_1.jpg" title="egg-veg-masala" width="640" /></a></div>
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<u>Ingredients</u><br />
Eggs - 6<br />
Frozen vegetables (carrot, beans, peas) - 1 cup<br />
Onion - 1 medium<br />
Curry leaves<br />
Green chilly - 1<br />
Ginger paste - 1 tsp<br />
Garlic paste - 1 tsp<br />
Coriander pdr - 2 tbsp<br />
Chilli pdr - 1 tsp<br />
Turmeric pdr - 1/4 tsp<br />
Garam masala pdr - 1 tsp<br />
Thick coconut milk - 1/2 cup<br />
Oil<br />
Salt<br />
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<u>Directions</u><br />
Boil the eggs. With a knife, give slits. Keep them aside. Heat oil in a pan, saute onion. When it becomes translucent, add ginger paste, garlic paste, curry leaves and green chilly. Saute them well. Add coriander pdr, chilli pdr, turmeric pdr, and garam masala pdr. When the raw smell is no more, add vegetables, salt, and mix well. Add 1/4 cup of water and when vegetables are just steamed, add eggs. Now lower the flame. Close the lid, so that masalas blend together. When the gravy thickens, add thick coconut milk. When the coconut milk is about to boil (don't boil it). Switch off the stove. Serve hot with appam, idiappam, and chapati.<br />
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Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com7tag:blogger.com,1999:blog-8528014484875810951.post-89097860794356538052020-06-12T10:24:00.001-07:002020-06-12T10:24:13.544-07:00Chicken masala pasta/Indian style chicken masala pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNuBYoaEop3HbPwpsGhDDOlHFJgvksCXpF1d2pkxTc6HvGr5zZlm9FKnKqP68LyRF-gwVXnkfhG4jNgA0ZwCwMnDtumpv19EsHulUl_0xmWpelObG1bjRi2f9TVdADuKGZz91uzPH6AE/s1600/IMG_9030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNuBYoaEop3HbPwpsGhDDOlHFJgvksCXpF1d2pkxTc6HvGr5zZlm9FKnKqP68LyRF-gwVXnkfhG4jNgA0ZwCwMnDtumpv19EsHulUl_0xmWpelObG1bjRi2f9TVdADuKGZz91uzPH6AE/s640/IMG_9030.JPG" width="640" /></a></div>
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<u><i><b>Ingredients</b></i></u><br />
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Chicken breast - 1/2 kg<br />
Turmeric powder - 1/2 tsp<br />
Pepper powder - 1/2 tsp<br />
Chilli powder - 1/4 tsp<br />
Salt as needed<br />
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Pasta - 400 gm<br />
Onion - 2 big, chopped<br />
Green chillies - 2 nos<br />
Ginger garlic paste - 2 tsp<br />
Turmeric powder - 1/4 tsp<br />
Chilli powder - 1/2 tsp<br />
Garam masala powder - 1 tsp<br />
Tomatoes, chopped - 3 nos<br />
Coriander leaves - 1/4 cup<br />
Oil as needed<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvB7ZnA3lVyHKoO-lhmmBkru2mM3bICaD_98QUaJoMPNzropa5fvInhyy7mWvKOUHLHoyMRebrKgsEiCfEdi4StoFsSeX3YZVIbpy5tOrm1RmiZjlBv7ySeIB52hb2THgs8oFEvA6DAo/s1600/IMG_9021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvB7ZnA3lVyHKoO-lhmmBkru2mM3bICaD_98QUaJoMPNzropa5fvInhyy7mWvKOUHLHoyMRebrKgsEiCfEdi4StoFsSeX3YZVIbpy5tOrm1RmiZjlBv7ySeIB52hb2THgs8oFEvA6DAo/s640/IMG_9021.JPG" width="426" /></a></div>
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<u>Method</u><br />
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Clean and cut chicken into pieces. Marinate chicken pieces with turmeric powder, pepper powder, chilli powder and salt. Cook it.<br />
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Cook pasta according to instructions.<br />
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Heat oil in a pan. Saute onion, ginger garlic paste, curry leaves and green chillies. Add cooked chicken, turmeric powder, chilli powder and garam masala powder. Add chopped tomato and salt. When tomatoes are sauteed well, add pasta and coriander leaves. When masala is coated well on the pasta, switch off the stove. Transfer to bowl and enjoy.<br />
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Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com2tag:blogger.com,1999:blog-8528014484875810951.post-86770272143731970992020-06-11T23:04:00.002-07:002020-06-11T23:04:55.241-07:00Watermelon Granita/Watermelon Ice<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif;">Watermelon granita is an easiest frozen dessert you will make with only 3 ingredients. Granita is a semi frozen dessert made from sugar, water and various flavorings like fruits, coffee, etc. Originally from Sicily in Italy, it has a coarser more crystalline texture.</span><br />
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<u><i><b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ingredients</span></b></i></u><u><br /></u>
<u><br /></u><span style="font-family: "times" , "times new roman" , serif;">
Watermelon, skin and seeds removed - 4 cups</span><br />
<span style="font-family: "times" , "times new roman" , serif;">Caster sugar - 4 tbsp</span><br />
<span style="font-family: "times" , "times new roman" , serif;">Lime juice - 1/2 tsp</span><br />
<span style="font-family: "times" , "times new roman" , serif;">Water - 75 ml</span><br />
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<u><i><b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Method </span></b></i></u><br />
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Puree the watermelon in a blender. Push the puree through a metal sieve. Heat caster sugar, lemon juice and water in a saucepan for 4 minutes or until dissolved. Add the watermelon juice and stir well.<br />
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Pour this into a plastic freeze box, cover and freeze. Stir every 30 minutes with a fork during freezing to break up the crystals. This gives a better texture. Keep this in the freezer until ready to serve, then roughly breakup the ice crystals with a fork. Transfer this to serving bowls and serve.<br />
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Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com10tag:blogger.com,1999:blog-8528014484875810951.post-22513296360712066682020-01-25T05:09:00.002-08:002020-07-21T07:24:40.601-07:00Egg Kheema / Mutta Kheema<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;">Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Eggs - 6 </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Onion, chopped - 2 medium</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Green chilli - 2</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Garlic, chopped - 2 tsp</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Ginger, chopped - 1 tsp</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Curry leaves - few </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Tomato, chopped - 2 medium</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Bay leaf - 1 </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Cloves - 2</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Cinnamon - small stick</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Peppercorns - 1/2 tsp</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Cardamom - 1 </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Tomato sauce - 1 tbsp</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Coriander powder - 1 tsp</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Kashmiri chilli powder - 1/2 tsp</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Turmeric powder - 1/4 tsp</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Oil - as needed</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Water - 1/2 cup</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Coriander leaves - 2 tbsp</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Garam masala powder - 1/4 tsp (optional)</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Method</span></h3>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">1. Boil eggs. Slice egg using an egg slicer. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">2. Heat oil in a pan. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">2. When oil is hot, add bay leaf, cloves, cinnamon, peppercorns, and cardamom. Allow it to splutter. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">3. Add onion and salt. Saute. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">4. Add green chilli, garlic, and ginger. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">5. When onion starts to change color, add tomato. Saute nicely. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">6. Add tomato sauce. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">7. When tomato is slightly mashed, add coriander powder, chilli powder, and turmeric powder. Saute nicely till the raw smell is no more. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">8. Add water. Saute for 2-3 minutes. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">9. Add salt if need be. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">10. Add egg. Mix well. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">11. Add garam masala powder if you like it. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">12. Add coriander leaves. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">13. Egg kheema is ready.</span></div>
Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com1tag:blogger.com,1999:blog-8528014484875810951.post-53460755258088974492019-11-29T23:24:00.005-08:002020-01-31T20:51:29.694-08:00Ginger Wine Recipe / Homemade Ginger Wine / Christmas Wine<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , sans-serif; font-size: 11.5pt;"><b><u><i>INGREDIENTS </i></u></b></span></h3>
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<span style="font-family: "arial" , sans-serif; font-size: 11.5pt;">Ginger – 1 cup (250 gm)</span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 11.5pt; line-height: 115%;">White raisins – ¼
cup <o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 11.5pt; line-height: 115%;"><span style="font-family: "arial" , sans-serif; font-size: 11.5pt;">Yeast – ¾ tsp</span></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 11.5pt; line-height: 115%;">Water – ½ cup <o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 11.5pt; line-height: 115%;">Sugar – 3/4 to 1 kg <o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 11.5pt; line-height: 115%;">Cinnamon stick - 2 <o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 11.5pt; line-height: 115%;">Cloves – 4 <o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 11.5pt; line-height: 115%;">Water – 3 litres</span><o:p></o:p></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 11.5pt; line-height: 115%;"><o:p><br /></o:p></span></div>
<h3 style="text-align: left;">
<span style="font-family: "arial" , "sans-serif"; font-size: 11.5pt; line-height: 115%;"><u><i><b>Method</b></i></u></span></h3>
<div class="MsoNormal">
</div>
<ol style="text-align: left;">
<li><span style="font-family: "arial" , "sans-serif"; font-size: 11.5pt; line-height: 115%;">Using a spoon, peel ginger. Cut ginger into small pieces.
In a mixer jar, add ginger. Crush <span style="mso-spacerun: yes;"> </span>ginger
lightly.</span></li>
<li><span style="font-family: "arial" , sans-serif; font-size: 11.5pt;">In a pan, add 1 litre water and crushed ginger. Allow it
to boil. When mixture comes to a boil, mix well. Reduce the flame to low. Cook
for 10-15 minutes. After 15 minutes, switch off the stove. Let it cool down.</span></li>
<li><span style="font-family: "arial" , "sans-serif"; font-size: 11.5pt; line-height: 115%;">In a glass, add yeast and warm water. Allow it to rise. </span></li>
<li><span style="font-family: "arial" , "sans-serif"; font-size: 11.5pt; line-height: 115%;">In a glass jar, add cooled down mixture, raisins, sugar,
cinnamon, cloves, and risen yeast. Add 2 litres of water. Close the lid. Tie a
cloth on top of the lid. </span></li>
<li><span style="font-family: "arial" , "sans-serif"; font-size: 11.5pt; line-height: 115%;">Next day, open the lid. Using a wooden or steel spoon,
stir well. Close the jar. Tie a cloth on top of the lid. </span></li>
<li><span style="font-family: "arial" , "sans-serif"; font-size: 11.5pt; line-height: 115%;">Continue the process of opening the jar, stirring,
closing the jar, and tying a cloth for 21 days. </span></li>
<li><span style="font-family: "arial" , "sans-serif"; font-size: 11.5pt; line-height: 115%;">On 22<sup>nd</sup> day, open the jar. Pass the
ingredients through a strainer. Discard the remaining ginger and raisins. </span><span style="font-family: "arial" , sans-serif; font-size: 11.5pt;">Transfer wine to bottles. Bottle must be washed and dried
beforehand. Fill bottle up to 3/4</span><sup style="font-family: Arial, sans-serif;">th</sup><span style="font-family: "arial" , sans-serif; font-size: 11.5pt;"> only. </span><span style="font-family: "arial" , sans-serif; font-size: 11.5pt;"> </span></li>
<li><span style="font-family: "arial" , "sans-serif"; font-size: 11.5pt; line-height: 115%;">Ginger wine is ready. </span></li>
</ol>
<br />
<br /></div>
Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com5tag:blogger.com,1999:blog-8528014484875810951.post-17054726481071810352019-11-25T02:52:00.005-08:002019-11-25T03:40:00.202-08:00Grape Wine in 5 days / Instant Grape Wine <div dir="ltr" style="text-align: left;" trbidi="on">
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/jU6_vhKNVSM/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/jU6_vhKNVSM?feature=player_embedded" width="320"></iframe></div>
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<span style="font-size: 16pt; line-height: 115%;">This mildly spiced wine is served during weddings and parties along with <a href="https://cookingatmayflower.blogspot.com/2014/12/kerala-plum-cakefruit-cakerum-cake.html">Kerala plum cake</a>. This grape wine can be prepared without much hassle. Unlike the traditional homemade wine recipes, it can't be kept for long periods of time. You need to refrigerate instant wine. </span><br />
<br /></div>
<div class="MsoNormal">
<h2 style="text-align: left;">
<b><i><u><span style="font-size: 16.0pt; line-height: 115%;">INGREDIENTS</span></u></i></b></h2>
</div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
</div>
<ul style="text-align: left;">
<li><span style="font-size: 16.0pt; line-height: 115%;">Grapes – 1
kg </span></li>
<li><span style="font-size: 16.0pt; line-height: 115%;">Sugar – ¾ kg
</span></li>
<li><span style="font-size: 16.0pt; line-height: 115%;">Cinnamon – 2
small pcs</span></li>
<li><span style="font-size: 16.0pt; line-height: 115%;">Cloves – 3-4</span></li>
<li><span style="font-size: 16.0pt; line-height: 115%;">Cardamom – 2
</span></li>
<li><span style="font-size: 16.0pt; line-height: 115%;">Active dried
yeast – 1 tsp</span></li>
<li><span style="font-size: 16.0pt; line-height: 115%;">Sugar – 1
tbsp</span></li>
<li><span style="font-size: 16.0pt; line-height: 115%;">Water - 1/2 cup</span></li>
<li><span style="font-size: 21.3333px;">Water - 3 liters</span></li>
</ul>
<div>
<span style="font-size: 21.3333px;"><br /></span></div>
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<div>
<span style="font-size: 21.3333px;"><br /></span></div>
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<h2 style="text-align: left;">
<i><u><b>METHOD</b></u></i></h2>
</div>
<div style="text-align: left;">
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 16pt;">1. Wash black grapes in several changes of water to remove dirt
and grime sticking to it.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 16pt;">2. Soak grapes in water for 1 hour. Drain. Wipe grapes with a
towel. Allow it to dry thoroughly.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 16pt;"><br />
3. In a glass, add yeast, sugar, and warm water. Stir well. Close the glass jar
using a lid. Allow it to rise. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 16pt;"> <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 16pt;">4. Heat water in a pan. Add grapes, cinnamon, cloves, and
cardamom. When water is hot, add sugar. Stir well to combine.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 16pt;">5. When water starts to boil, reduce the flame to low. Stir
nicely. Mash the grapes using the back of a spoon. Mashing the grapes helps to
release the color and flavor of grapes easily. Cook for 5 minutes. Mashing
grapes is an important step, which should not be skipped.If your grapes have a
thick peel, cook for some more time. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 16pt;">6. When grapes are all cooked, mashed, and released a nice red
wine color, switch off the stove. Let it cool down.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 16pt;"><br />
7. Now, add ingredients to a glass jar. Make sure your glass jar is clean and
dry. Please avoid using jars, which were previously used for pickling.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 16pt;">8. Add the ingredients only up to 3/4<sup>th</sup> of the
jar. Add yeast to the jar. Stir well. Please use a wooden or steel spoon for
stirring. Avoid using spoon, which we normally use for cooking or serving
curry. Close the jar using a lid. Tie a cloth. Set the jar aside.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 16pt;">9. Next day, open the jar. Stir well. Close the lid and tie with a
cloth. Continue the same process of opening the jar, stirring, closing the
jar, and tying the cloth for 5 days.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 16pt;">10. On 6<sup>th</sup> day, open the jar, pass the contents
through a strainer. Discard the grape peel. Don’t squeeze the contents.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 16pt;">11. Transfer the grape wine to bottles. Bottle should be cleaned
and dried beforehand. Fill wine lower than 3/4<sup>th</sup> of the bottle.
If you fill wine to the brim, wine will rise and shoot up.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 16pt;">12. Instant wine should be used fast, as it won’t keep for long.<o:p></o:p></span></div>
<o:p></o:p>
<o:p></o:p>
<o:p></o:p>
<o:p></o:p>
<o:p></o:p>
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 16pt;">If you are planning to keep it for long time, please refrigerate.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 16pt;"><br /></span></div>
</div>
<div style="text-align: left;">
<div class="MsoNormal">
<span style="font-family: "times new roman" , serif; font-size: 16pt; line-height: 115%;">If you love homemade wines, you should
be interested in </span><span style="font-family: "times new roman" , "serif"; font-size: 16.0pt; line-height: 115%;"><o:p></o:p></span></div>
<span style="font-family: inherit; font-size: large;"><span style="line-height: 115%;"><span style="font-family: inherit; font-size: medium;"><br /></span></span></span>
<br />
<div class="MsoNormal">
<span style="font-family: "times new roman" , serif; font-size: 16pt; line-height: 115%;"><a href="https://cookingatmayflower.blogspot.com/2012/11/banana-wine.html">Banana wine</a><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "times new roman" , serif; font-size: 16pt; line-height: 115%;"><a href="https://cookingatmayflower.blogspot.com/2016/11/pineapple-peel-wine.html">Pineapple peel wine</a><o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "times new roman" , serif; font-size: 16pt; line-height: 115%;"><a href="https://cookingatmayflower.blogspot.com/2019/11/instant-grape-wine.html">Rice wine</a><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "times new roman" , serif; font-size: 16pt; line-height: 115%;"><br /></span></div>
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Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com3tag:blogger.com,1999:blog-8528014484875810951.post-77575906875981192022019-11-20T22:00:00.002-08:002020-07-21T07:26:39.651-07:00Fish Biriyani / Meen Biriyani<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="clear: both; text-align: center;">
<span style="text-align: left;"><br /></span><span style="text-align: left;">Fish Biriyani / Meen Biriyani </span></h2>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<h3 style="text-align: left;">
<u><i><span style="font-size: large;"><b>INGREDIENTS</b></span></i></u></h3>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Jeerakasala / Basmati rice – 3 to 3 ½ cups<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Fish – 12 pieces (600 gm)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Bay leaves – 2<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Cloves – 4<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Cinnamon – 2<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Cardamom – 2<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Ghee – as needed<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Salt – as needed<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Lime juice – 1 tsp<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Onion – 1 big (for frying)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Cashews – 2 tbsp or as needed<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Raisins – 2 tbsp or as needed<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span></div>
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<div class="MsoNormal">
<i style="font-family: verdana, sans-serif; font-size: x-large;"><u>For marination</u></i></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Chilli powder – 2 tsp</span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Garam masala powder – 1 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Pepper powder – 1 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Turmeric powder – ½ tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Salt – as needed<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<h4 style="text-align: left;">
<span style="font-family: "verdana" , sans-serif; font-size: large;"><u><i>For biriyani masala</i></u></span></h4>
</div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Bay leaves – 2<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Cinnamon – 2<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Cloves – 3<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Cardamom – 2<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Coriander leaves – ¼ cup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Mint leaves – 2 tbsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Lime juice – 1 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Curd – 4 tbsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Salt – as needed<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Onion – 3 medium<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Tomato – 2<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Green chilli – 3-4<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Turmeric powder – ½ tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Pepper powder – ½ tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Coriander powder – ½ tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Chilli powder – 1 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Ginger garlic paste – 1 ½ tbsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span></div>
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<h3 style="text-align: left;">
<span style="font-size: large;"><i><u><b>Method</b></u></i></span></h3>
<span style="font-size: large;"><span style="font-family: "calibri" , "sans-serif"; font-size: 22.0pt; line-height: 115%;">1. Clean and wash rice in
several changes of water. Soak rice for 10 minutes, then allow it to drain.</span></span><br />
<span style="font-size: large;"><span style="font-family: "calibri" , "sans-serif"; font-size: 22.0pt; line-height: 115%;">2. </span></span><span style="font-family: "calibri" , sans-serif; font-size: 22pt;">In a bowl, add chilli
powder, garam masala powder, pepper powder, turmeric powder, and salt. Mix
well. Spread the marinade on the fish and allow it to sit for 10-15 minutes.</span><br />
<span style="font-family: "calibri" , sans-serif; font-size: 22pt;">3. </span><span style="font-family: "calibri" , sans-serif; font-size: 22pt;">Heat a pan. Add water. Add
bay leaves, cardamom, cloves, cinnamon, and salt. Allow water to boil. When
water starts to boil, add rice and ghee. Mix well. Reduce the flame to medium
and close the lid of pan. Cook the rice. When rice is cooked, add lime juice.
Stir rice gently. Set aside cooked rice.</span><br />
<span style="font-family: "calibri" , sans-serif; font-size: 22pt;">4. </span><span style="font-family: "calibri" , sans-serif; font-size: 22pt;">Heat oil in a pan. Add
cashews. When cashew starts to change color, add raisins. When raisins are
swollen, transfer cashews and raisins on to a plate.</span><br />
<span style="font-family: "calibri" , sans-serif; font-size: 22pt;">5. </span><span style="font-family: "calibri" , sans-serif; font-size: 22pt;">In the same pan, fry sliced
onion till it is brown. Set aside browned onion. This will be later used for
garnishing.</span><br />
<span style="font-family: "calibri" , sans-serif; font-size: 22pt;">6. </span><span style="font-family: "calibri" , sans-serif; font-size: 22pt;">In the same pan, fry
fish on medium flame.</span><br />
<span style="font-family: "calibri" , sans-serif; font-size: 22pt;">7. </span><span style="font-family: "calibri" , sans-serif; font-size: 22pt;">Now, let’s prepare
biriyani masala. In the same pan, add bay leaves, cinnamon, cloves, and
cardamom. Once it splutters, add chopped onion, green chilli, and salt. Sauté
lightly. Add crushed ginger garlic. Saute well. Add coriander powder, turmeric
powder, chilli powder, pepper powder, and garam masala powder. On medium flame,
sauté well till the raw smell leaves. Add tomato. Taste check for salt, add if
needed. Add coriander leaves and mint leaves. Mix well. Add curd and lime
juice. When tomato is all cooked and appears mashed, add fried fish. Mix well. Close
the pan. On low flame, cook for 5 minutes. In between, open the pan and give a
stir.</span><br />
<span style="font-family: "calibri" , sans-serif; font-size: 22pt;">8. </span><span style="font-family: "calibri" , sans-serif; font-size: 22pt;">Let’s put biryani on
dum. Add ghee in a pan. Layer half of fish masala on to pan. Now layer half of
the rice on to pan. Next, sprinkle coriander, mint leaves, browned onion, nuts
and raisins.</span><br />
<span style="font-family: "calibri" , sans-serif; font-size: 22pt;">9. </span><span style="font-family: "calibri" , sans-serif; font-size: 22pt;">Again, continue the
layering process with the rest of the ingredients in the same manner as above.</span><br />
<span style="font-family: "calibri" , sans-serif; font-size: 22pt;">10. Add ghee on top. </span><br />
<span style="font-family: "calibri" , sans-serif; font-size: 22pt;">11. </span><span style="font-family: "calibri" , sans-serif; font-size: 22pt;">Heat an old chapati tawa.
Place the </span><span style="font-family: "calibri" , sans-serif; font-size: 22pt;"> </span><span style="font-family: "calibri" , sans-serif; font-size: 22pt;">prepared biryani pan over
the tawa. On low flame, cook for 10 minutes. After 10 minutes, open biryani
pan.Mix biryani gently. Sprinkle with coriander leaves.</span><br />
<span style="font-family: "calibri" , sans-serif;"><span style="font-size: 29.3333px;">12. Transfer biryani on to a plate. Serve along with biriyani chammanthi and raita. Yummy!!!</span></span></div>
Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com2tag:blogger.com,1999:blog-8528014484875810951.post-67571191119320946582019-11-17T06:02:00.003-08:002020-07-21T07:28:46.951-07:00Liver Paal Curry / Liver Curry with Coconut Milk<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2lYR8IYTgIDxDimPSm89CBj6ZdYNbIF2y5TjRZ3qAz3E_ad6QEys8vWFCZHLqMHhwzwQwwJyKwtYkHXzebd0u0HMbvF4Kt7fcyht52uB2sUZ795R6Nuy9EW8kQwl4yfBuYpsRmswiYRX/s1600/liver+paal+curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2lYR8IYTgIDxDimPSm89CBj6ZdYNbIF2y5TjRZ3qAz3E_ad6QEys8vWFCZHLqMHhwzwQwwJyKwtYkHXzebd0u0HMbvF4Kt7fcyht52uB2sUZ795R6Nuy9EW8kQwl4yfBuYpsRmswiYRX/s640/liver+paal+curry.jpg" width="640" /></a></div>
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<u><i><span style="font-size: large;"><b><br /></b></span></i></u></div>
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<u><i><span style="font-size: large;"><b>INGREDIENTS</b></span></i></u></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">1. Liver – 1 kg <o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">2. Onion, sliced – 2 medium<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"> Ginger, chopped – 2 tsp<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"> Garlic, chopped – 2 tsp<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"> Green chilli – 6-8<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"> Curry leaves – as needed<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">3. Coriander powder – 2 ½ tbsp<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"> Pepper powder – 2 tsp<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"> Garam masala powder – 1 tsp<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"> Turmeric powder – ½ tsp<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">4. Thick coconut milk -1 cup<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"> Thin coconut milk – 1 ½ to 2 cups<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">5. Coconut oil / or any oil of your choice – as needed<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">6. Salt – as needed<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">7. Vinegar – 1 tbsp</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"> Coriander leaves (optional)</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b><u><i>METHOD</i></u></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">1. Wash and clean liver thoroughly. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">2. Cut liver into 3 big chunks to speed up cooking. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">3. Place liver in a pressure cooker. Add water to cover liver. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">4. Close the lid of the pressure cooker. Cook till 2-3
whistles.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">5. After 2 whistles, switch off the stove. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">6. Let cooker rest till the pressure is released. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">7. Cut cooked liver in batons. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">8. Heat oil in a pan. When oil is hot, add onion and salt.
Saute onion for 2 minutes. </span><span style="font-family: "verdana" , sans-serif; font-size: large;">Add green chilli, ginger, garlic and curry leaves. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">9. When
onion is soft and starts to change color, lower the flame. Add coriander powder, pepper powder,
turmeric powder, and garam masala powder. Saute well. Add little oil now if you feel masala is
dry. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">10. When raw smell of masala is no more, add thin coconut
milk. Mix well. Add salt if needed. Add vinegar. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">11. When
curry starts to boil, add liver batons. Mix well. Close the pan using a lid. Let it cook for 5-6 minutes. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">12. After 5 minutes, open
the lid. Liver curry is thickened. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">13. Add thick coconut milk. Cook till the curry is hot. Don’t boil the curry. Add coriander leaves.</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">14. Liver curry with coconut milk is ready. Enjoy with rice. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkfCtJXvCFDh7nuNIZ4gDNOdpCTh6hyd0mn1-87wmXmmUySKjx7Ityrz2GACtjYvLBkidTj2TM5hZW5FjqPWV6FN58oVsMGc5k2ctIuZILXBtaE1JD0MPUBp_Y3zYJ_j-rBcSzrQp-9JpW/s1600/liver+curry+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkfCtJXvCFDh7nuNIZ4gDNOdpCTh6hyd0mn1-87wmXmmUySKjx7Ityrz2GACtjYvLBkidTj2TM5hZW5FjqPWV6FN58oVsMGc5k2ctIuZILXBtaE1JD0MPUBp_Y3zYJ_j-rBcSzrQp-9JpW/s640/liver+curry+recipe.jpg" width="640" /></a></div>
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Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com5United Arab Emirates23.424076 53.84781799999996119.722903 48.684243999999964 27.125249 59.011391999999958tag:blogger.com,1999:blog-8528014484875810951.post-26283432702007360372017-02-02T03:46:00.001-08:002020-07-21T07:29:42.577-07:00Paal Vazhakka / Chavvari nenthra pazham payasam<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Today let's talk about Paal Vazhakka - a Malabar dessert. It is such an easy and tasty dessert to make. The use of ripe plantains or nenthra pazham brings a distinct flavor. The sago blends with ripe plantains and milk to give a medium thick consistency. If you love Malabar food, you gotta try this dessert from Malabar.</span><br />
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><br /></span>
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">I have used cow's milk here, but you can do the whole process of making the dessert with coconut milk if you prefer</span><br />
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbF1rBWOHXlRb1AMZZqmLdwXjpqmlY7ok1-1BYBA9qxap8Z5_tpOPMsc80h5EiPkjuQpEjdXmBpOwQ4WrYoB-P6A3X5dCXdKR6_nZ0QXMGNw_YWNGe57GKhpdt6EKAuNsMW_gl1WHpI4q2/s1600/paal+vazhakka+attach.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbF1rBWOHXlRb1AMZZqmLdwXjpqmlY7ok1-1BYBA9qxap8Z5_tpOPMsc80h5EiPkjuQpEjdXmBpOwQ4WrYoB-P6A3X5dCXdKR6_nZ0QXMGNw_YWNGe57GKhpdt6EKAuNsMW_gl1WHpI4q2/s640/paal+vazhakka+attach.jpg" width="640" /></a></span></div>
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">. </span></div>
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<b><i><u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Ingredients</span></u></i></b><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Ripe plantain / nenthra pazham / Kerala banana – 2 nos.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Pearl sago / chavvari / tapioca
pearls – 1 cup<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Cashews- 2 tbsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Raisins- 1 tbsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Whole cardamom, crushed and powdered – 3<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Sugar – 1 cup<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Cow's Milk - 8 cups<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Water - 2 cups<o:p></o:p></span></div>
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<b><i><u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><br />
Method</span></u></i></b><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Peel and cut banana into pieces. Set this aside.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Slit cashews lengthwise. Set
aside. <o:p></o:p></span></div>
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<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Wash sago and keep aside. I have used pearl sago. If you are using
other varieties of sago, please soak them for 3 hrs.<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">In a pan, add milk and water. Bring milk to a boil. When it comes to a
boil, add sago. Cook till sago is done. When sago is cooked, add banana. Stir
well. Add sugar. Stir well. Check if banana is done. If not, proceed to cook
for a little more time. When banana is cooked and the liquid is thickened, add
cardamom powder. Don’t allow the milk to thicken too much as sago pearls are
starchy and turn thicker too fast. When the dessert is cooked, switch off the
flame.<o:p></o:p></span></div>
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<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Heat ghee in a pan. Fry cashews and raisins. Add to the above
dessert. Stir well.<o:p></o:p></span></div>
</div>
Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com18tag:blogger.com,1999:blog-8528014484875810951.post-60032676599016738372017-01-19T06:41:00.001-08:002020-07-21T07:29:16.187-07:00Meen peera / Fish thoran<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Meen peera is a popular
fish recipe of kerala. Today, I am using sardines to make this dish. The main
ingredients required for making meen peera are sardines, grated coconut, green
chillies, onions and kudampuli. This goes well with rice.<o:p></o:p></span></div>
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<b><i><u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Ingredients</span></u></i></b><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Small sardines/kunju
mathi - 1 kg<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Shallots /kunjulli - 1/4
cup<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Green chilli, chopped -
5 - 6 nos<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Ginger, chopped - 1 tbsp<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Garlic, chopped - 1 tsp<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Grated coconut - 2 cups<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Turmeric powder - 1 tsp<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Chilli powder - 1/4 tsp<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Gambooge/kudampuli - 2 -
3 pieces( clean and soaked in 1/4 cup of water)<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Salt as needed<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Curry leaves<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Coconut oil - 2 tbsp<o:p></o:p></span></div>
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<b><i><u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">
Method</span></u></i></b><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><br />
Clean sardines well using salt and water<b>. <a href="https://youtu.be/O2zzTHBXfPU"><span style="color: blue;">If you don't know
how to clean sardines, have a look at this video.</span></a></b><o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><br />
Cut fish into 2 pieces. Keep aside.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Soak gambooge/kudampuli
in 1/4 cup of water.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><br />
Using a mortar and pestle, crush shallots, green chilies, ginger, garlic,
grated coconut, turmeric powder, and chili powder. Set this mixture aside.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><br />
If you don't have a mortar and pestle, you can use mixer or blender for this
purpose. Make sure to give only 2 pulses to crush shallots, green chilies,
ginger, garlic, grated coconut, turmeric powder, and chili powder. <o:p></o:p></span></div>
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<b><i><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><br />
</span></i></b><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">In an earthen pot, add
sardines, crushed mixture, salt, curry leaves, and gambooge along with water in
which it is soaked. Mix every thing with your hands. Add 1 to 1/2 cups of
water. <o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><br />
Now place this on a flame and cook. Close with a lid and allow it to cook. When
the curry comes to a boil, open the lid, give a nice swirl to the earthern pot
(don't use spoon to mix). Now reduce the flame and cook. When the water is
little bit dried out (gravy thickens), you can see the masala is well coated on
the fish. Add oil and curry leaves. Give a nice swirl of the earthern pot as
shown in the video. Reduce the flame and cook for 2 more minutes. Switch off
the flame. Serve hot with rice.</span></div>
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Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com12tag:blogger.com,1999:blog-8528014484875810951.post-86772074274078344762017-01-16T09:12:00.000-08:002020-07-21T07:30:29.833-07:00Quick and easy chicken and potato curry l Pressure cooker chicken curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8yHvAPqkgmdW4joUi_JqpfX97UCKhx1Z7rynSUORudGSsJiMp6gx9LldZ0yZ28M4hIZUZI1BlmVMUA7OiBLGSqVuXpS2D73PClUCdWlJsIlyLoyxgAJsxD3Iq2ukwjGKbOyCLJnMqeRb/s1600/pressure+cooker+chickenIMG_3202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8yHvAPqkgmdW4joUi_JqpfX97UCKhx1Z7rynSUORudGSsJiMp6gx9LldZ0yZ28M4hIZUZI1BlmVMUA7OiBLGSqVuXpS2D73PClUCdWlJsIlyLoyxgAJsxD3Iq2ukwjGKbOyCLJnMqeRb/s640/pressure+cooker+chickenIMG_3202.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Pressure cooker chicken curry is an easy and quick curry recipe. This chicken curry is apt when you have unexpected guests, for office goers, and bachelors with little time to cook. It's an excellent recipe, which can be done under 25 minutes. This chicken and potato curry serves 4-5 people. The addition of coconut milk makes this curry more tasty. This curry goes particularly well with chapathis. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3vZ_cKyhwsrcg39-dRGD1mu8eovmismHOskIrjPY-JFBHE4FESSqnyu-OA_pv3THfiVVzeWVsiwAZ-aOo7N2b7GS4EFDkodRyUnKAy8GoKP3Wa3rS1YNkJsXyhkpYoBq3lfx9M_3M5hP/s1600/chicken+curryIMG_3213.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3vZ_cKyhwsrcg39-dRGD1mu8eovmismHOskIrjPY-JFBHE4FESSqnyu-OA_pv3THfiVVzeWVsiwAZ-aOo7N2b7GS4EFDkodRyUnKAy8GoKP3Wa3rS1YNkJsXyhkpYoBq3lfx9M_3M5hP/s640/chicken+curryIMG_3213.jpg" width="426" /></a></div>
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<b><i><u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Ingredients<o:p></o:p></span></u></i></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
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<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Chicken - 1/2 kg<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Potato - 2 medium<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Onion, sliced - 1 no<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Green chilli, slit - 2-3 nos<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Ginger, chopped - 1 tbsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Garlic, chopped - 1 tbsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Tomato, sliced - 1 <o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Curry leaves<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Coriander powder- 2 tbsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Chilli powder - 1 tsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Pepper powder- 1 tsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Turmeric powder - 1/4 tsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><a href="https://cookingatmayflower.blogspot.ae/2016/10/homemade-garam-masala-powder-kerala.html">Garam masala powder </a> (<i><b>link given</b></i>) - 1 tsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
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<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Thick coconut milk - 1/2 cup<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Coriander leaves, chopped - for garnish<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Oil<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Salt as needed<o:p></o:p></span></div>
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<b><i><u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Method<o:p></o:p></span></u></i></b></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><br /></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Heat oil in a pressure cooker. Add onion, green chilli, ginger,
garlic, and curry leaves. Saute well. </span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">When the onion starts to turn color and little bit soft, lower the
heat, then add coriander powder, chilli powder, turmeric powder, pepper powder,
and garam masala powder. Saute for 2 minutes. When the raw smell of masala leaves, add tomatoes and mix well.
When the tomatoes are little bit cooked, add chicken pieces. Saute for 2-3
minutes. When the masala is coated well on the chicken pieces, add potato. Mix
well. Now add salt. Mix well. To this add water. You can add water depending on
how thick or thin gravy consistency you need for the curry.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Close the lid of the pressure cooker. Place the cooker on stovetop. Cook until 2 whistles or
until it is done. Switch off the stove. Let the pressure cooker sit
undisturbed. Allow it to release the pressure on its own. Open the pressure
cooker. Now place the pressure cooker back on stove to thicken the gravy. When
the gravy is slightly thick, add thick coconut milk. When it comes to a boil,
add coriander leaves. Switch off the stove. <o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Enjoy with rice, chapathi, puttu, or appam. <o:p></o:p></span></div>
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Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com4tag:blogger.com,1999:blog-8528014484875810951.post-67473591827737615932017-01-16T02:03:00.000-08:002017-01-16T02:03:23.600-08:00Broccoli oats soup <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This colorful soup uses few ingredients. The yellow color of sweetcorn along with green of broccoli makes the soup colorful. The oats provides thickness to the soup. Try this healthy soup .....</span></div>
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<u><b><i><span style="font-size: large;">Ingredients</span></i></b></u><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Broccoli florets - 2 cups</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Oats, roasted and powdered - 6 tbsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Garlic cloves - 8 nos</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Water - 6 cups</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Milk- 1 cup</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Onion, finely chopped - 1 no</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Frozen sweetcorn - 1/2 cup</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Oil - 2 tsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Salt and pepper as required</span><br />
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<u><b><i><span style="font-size: large;">Method</span></i></b></u><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Place oats in a pan. Roast oats for 2 - 3 minutes. Cool and grind in a mixer. Set this aside.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Place broccoli in boiling water for 1-2 minutes, then remove with a slotted spoon. Place them in ice cold water. Reserve the water.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Keep few broccoli aside to be used later as garnish. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">In a blender, grind broccoli. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat oil in a pan. Saute garlic and onion. Add ground broccoli, reserved broccoli, and blanched broccoli florets. Now add milk, sweetcorn, salt, pepper, grounds oats dissolved in 1/2 cup of water. Simmer for 5 minutes. When it is done, serve hot.</span><br />
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Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com10tag:blogger.com,1999:blog-8528014484875810951.post-10167100842660594782016-12-25T08:01:00.001-08:002016-12-25T08:01:19.979-08:00Mushroom butter masala<div dir="ltr" style="text-align: left;" trbidi="on">
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Mushroom butter masala is a creamy gravy made using cashew paste, cream, and ground spices. This goes well with roti, naan, etc.<br />
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<u><i><b>Ingredients</b></i></u><br />
<br />
Mushrooms - 500 gm<br />
Butter - 3 tbsp<br />
Cinnamon - 1 stick<br />
Cloves - 3 nos<br />
Cardamom - 4 nos<br />
Onion - 3 medium<br />
Ginger garlic paste - 2 tsp<br />
Tomato - 2 medium<br />
Kashmiri chili powder - 3 tsp<br />
Turmeric powder - 1/2 tsp<br />
Kasoori methi - 2 tsp<br />
Salt to taste<br />
Cashewnut paste - 1/2 cup<br />
Sugar - 1/2 tsp<br />
Fresh cream - 1/4 cup<br />
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<u><i><b><br /></b></i></u>
<u><i><b>Method</b></i></u><br />
<br />
Heat oil in a pan, Add cinnamon, cloves and cardamom. Saute for a minute. Add onion and salt. Cook till onion turns transparent. Now add ginger garlic paste. Saute well. Add tomato, turmeric powder, chilli powder, and kasoori methi. Cook on medium heat till the tomato is cooked. Allow it to cool. Now grind to a smooth paste adding little water. Set aside the ground masala paste.<br />
<br />
Heat 1 tbsp butter in a pan. Add mushroom. Saute till the water is all dried out. Now mushroom will be cooked. Add the ground masala paste and required water. Stir. To this, add cashewnut paste and sugar. Mix well. Cook on low flame until everything is well blended for 3 minutes. Add fresh cream and butter. Serve hot.</div>
Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com11tag:blogger.com,1999:blog-8528014484875810951.post-26242553165609774852016-12-15T22:38:00.000-08:002020-07-21T07:30:59.118-07:00How to make pressure cooker chicken stock / Homemade chicken stock/ Video recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">How to make pressure cooker
chicken stock? <o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">You can use any vegetables for making chicken stock. It is always
better to avoid tomatoes as it can make your soup go bad easily. This chicken
stock freezes well for later use. Chicken stock can be used to enhance the
flavor and taste of Chinese dishes, soups, and pulao. <o:p></o:p></span></div>
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<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Ingredients</span></u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Chicken bones - 500 gm<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Carrot - 1 <o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Beans - 8 nos<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Onion, chopped - 1 small<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Celery - 2 stalks<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">garlic - 5-6<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Peppercorns - 2 tsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Bay leaves - 3<o:p></o:p></span><br />
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><br /></span>
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><br /></span></div>
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<u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Method</span></u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Place all the above ingredients in a pressure cooker. Now place
the pressure cooker on stovetop without closing the lid. Bring the liquid to a
boil. As it reaches a boil, you can see scum forming on top of the liquid.
Remove the scum using a spoon. Now close the pressure cooker with a lid and let
it cook until one whistle. When one whistle is done, lower the flame and cook
for 25 minutes. After 25 minutes, remove the pressure cooker from stovetop.
Allow it to sit undisturbed for 10 minutes. After 10 minutes, open the lid of
the pressure cooker. Pass all the contents in the pressure cooker through a
sieve. Flavorful chicken stock is ready. You can freeze chicken stock for later
use.<o:p></o:p></span></div>
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Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com10tag:blogger.com,1999:blog-8528014484875810951.post-53779428518079365232016-12-06T03:03:00.000-08:002020-01-26T23:30:21.331-08:00Mutton Rogan josh/ Kashmiri mutton curry / Mutton curry with yogurt and spices<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Mutton Rogan josh is a
traditional Kashmiri dish famous around the world. </span><span style="font-family: "arial" , sans-serif; font-size: 18px;">Rogan Josh is served as part of Kashmiri Wazwan - an elaborate meal shared from a plate called traem. Kashmiris give importance to the quality of spices used in Wazwan and the aroma of Rogan Josh is unforgettable. </span><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">There are many versions of Rogan Josh. Today, I have
done it Kashmiri Pandit style, i.e., no onion, no garlic and by using yogurt. The curry is highly aromatic and vibrant red. Don't be mistaken by the deep red color for spiciness. The curry is only mildly spicy. </span><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">The aroma comes from the
spices used during cooking and the red color from the use of a spice called Ratanjot or Kashmiri red chilies. Here I have used Kashmiri red chilies to bring on the color. Now let's see ..... how to make mutton rogan josh?</span><br />
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><u><i><b>Ingredients</b></i></u><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Mutton - 1 kg<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Lime juice - 1 tbsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Black cardamom - 8 nos<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Bay leaves - 2 nos<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Asafoetida - a pinch <o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Turmeric powder - 1/4 tsp (optional)<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Ghee - 4 tbsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Yogurt - 1/2 cup<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Kashmiri chili powder - 4 tbsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Dry ginger powder - 2 tbsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Fennel seed powder -1 tbsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">saffron - 2 pinches<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<i><u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><b>To grind</b><o:p></o:p></span></u></i></div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Cumin seeds - ½ tsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Mace - 2 nos<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Green cardamom - 12 no<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Cinnamon pieces- 4 (1-inch pieces)<o:p></o:p></span><br />
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><br /></span>
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><br /></span></div>
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<i><u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><b>Method</b><o:p></o:p></span></u></i></div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Wash and cut mutton into medium pieces. Marinate mutton with lime juice
and salt. Keep aside for ½ hour.<o:p></o:p></span></div>
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<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">In a bowl, add asafoetida, Kashmiri chili powder, dry ginger
powder, fennel seed powder, and 1/2 cup of water. Mix nicely. Keep this paste aside.<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Grind cumin seeds, mace, green cardamom, and cinnamon pieces to a
coarse powder. Keep this aside.<o:p></o:p></span></div>
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<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Heat ghee in a pan. Now add black cardamom and mutton. Saute well
on medium flame till meat is brown in color. Now add the set aside paste. Mix
well. Add saffron, salt, and ½ cup of beaten curd. Stir well. Close the pan
with a lid. Let it cook on medium heat for 45 minutes or until it is done. Stir
occasionally. After 45 minutes, when mutton is done, add ground spice powder.
Mix well. Switch off the stove. <o:p></o:p></span></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Serve hot with rice. <o:p></o:p></span></div>
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<br />
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Note:- If the gravy is too thick, then you can add ½ cup of water and reach your desired consistency level.</span></div>
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Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com14tag:blogger.com,1999:blog-8528014484875810951.post-24733280930937579642016-11-27T22:35:00.000-08:002020-07-21T07:31:50.624-07:00Kerala thakkali curry/ Tomato curry in coconut gravy / tomato chaaru curry/ South Indian lunch ideas<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pictured:- white rice, Tomato curry,<a href="https://cookingatmayflower.blogspot.ae/2016/03/red-chawli-stir-fryvanpayar.html"> Vanpayar Ularthiyathu/red cow peas stir fry</a>, <a href="https://cookingatmayflower.blogspot.ae/2013/06/koorka-ularthuchinese-potato-stir-fry.html">Koorka ularthu/Chinese potato stir fry</a>, <a href="https://cookingatmayflower.blogspot.ae/2015/09/travancore-chicken-fry.html">Travancore chicken fry</a>, and <a href="https://cookingatmayflower.blogspot.ae/2014/04/white-lime-pickle-vella-naaranga-achar.html">White lime pickle.</a></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">This tomato curry is one of our
family favorite (chaaru curry). The curry gives a nice change from the usual
sambar/rasam/moru routine. The tomato blends so well with coconut in this
recipe to give a nice flavor. When eaten with rice, it just leaves you wanting
for more. Try this ….. you won’t be disappointed.<o:p></o:p></span><br />
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><br /></span></div>
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<b><i><u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Ingredients</span></u></i></b><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Tomato - 3 nos<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Green chili, slit - 3 nos<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Red chili powder - 1/2 tsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Ginger, chopped - 1 tsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Turmeric powder - 1/2 tsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Salt as needed<o:p></o:p></span></div>
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<b><i><u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">To grind</span></u></i></b><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Coconut - 1 cup<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Cumin seeds - 1/4 tsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Garlic - 2<o:p></o:p></span></div>
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<b><i><u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">For tempering</span></u></i></b><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<b><i><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><br />
</span></i></b><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Coconut oil - 2 tbs<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Mustard seeds - 1 tsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Dry red chili - 2 nos<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Curry leaves – few<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Shallots – 4 nos.<o:p></o:p></span><br />
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<b><i><u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Method</span></u></i></b><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Grind coconut, cumin seeds, and garlic to a smooth paste. Keep it
aside.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Wash and slice tomatoes. In a pan, add sliced tomato pieces, green
chili, ginger, red chili powder, turmeric powder, and salt along with 2 cups of
water. Cook until tomatoes are mashed. Add coconut paste along with small
quantities of water. Stir well and boil for 2 -3 minutes on a low flame. Switch
off the flame.<o:p></o:p></span></div>
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<br />
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Heat oil in a kadai. Allow mustard seeds to splutter. Now add dry red
chillies, curry leaves, and shallots. When shallots turn brown in color, pour
this over tomato curry. Serve hot with rice. Enjoy.<o:p></o:p></span></div>
</div>
Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com16tag:blogger.com,1999:blog-8528014484875810951.post-16577511941445394482016-11-24T21:21:00.000-08:002020-07-21T07:32:25.395-07:00Pressure cooker mutton stew / Mutton in coconut milk gravy<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Stew is a traditional Christian dish
of Kerala. Stews pairs well with appam and bread. It is an important part of
Christmas breakfast. <o:p></o:p></span><br />
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><a href="https://cookingatmayflower.blogspot.ae/2013/03/vegetable-stewpachakkari-ishtew.html" style="background-color: orange;">Vegetable stew</a><o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><a href="https://cookingatmayflower.blogspot.ae/2013/06/egg-stew-mutta-stew.html">Egg stew</a><o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><a href="https://cookingatmayflower.blogspot.ae/2012/12/easy-beef-stew.html">Beef stew</a><o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><a href="https://cookingatmayflower.blogspot.ae/2015/05/vendakka-stewladies-finger-stewokra-stew.html">Ladies finger stew</a> <span class="apple-converted-space"> <o:p></o:p></span></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><span class="apple-converted-space"><a href="https://cookingatmayflower.blogspot.ae/2012/08/kadachakka-stew-bread-fruit-stew.html">breadfruit stew</a></span></span></div>
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<b><i><u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Ingredients </span></u></i></b><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Mutton - 1/2 kg<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Green chili, slit - 4 nos<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Cardamom - 3 - 4 nos<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Peppercorns - 1 tsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Cloves - 4 nos<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Cinnamon - 1 inch piece<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Ginger, chopped - 1 tsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Garlic - 1 tsp<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Salt as needed<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Curry leaves - few<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Potatoes - 2 medium</span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Carrots - 2 nos<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Onion, thinly sliced - 2 nos<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Green chilies - 2 nos<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Thin coconut milk - 2<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Thick coconut milk - 1/2 cup<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Coriander leaves chopped - 2 tbsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Mint leaves, chopped - 1 tbsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Oil or ghee as needed<o:p></o:p></span><br />
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Rice flour - 2 1/2 tsp</span><br />
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Garam masala - 1/2 tsp</span><br />
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><br /></span>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><br /></span></div>
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<b><i><u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Method</span></u></i></b><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Peel potatoes and carrot. Cut it into square pieces.<o:p></o:p></span></div>
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<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Pressure cook mutton with green
chilies, ginger, garlic, cardamom, peppercorns, cloves, cinnamon, curry leaves,
salt with 1/2 cup of water for </span><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">3-4 whistles or until it is done. Open the lid of the pressure cooker to see if mutton is cooked. When mutton is cooked, add potato and
carrot. Cook only till 1 whistle. <b><i>This step is really important. Otherwise, potato and carrot will be overcooked.</i></b></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span><br />
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Heat oil in a pan. Add cashewnuts and fry till they turn light brown. Set this aside to use later. </span><br />
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><br /></span></div>
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt; line-height: 115%;">In the remaining oil left after frying cashewnuts, add onion and green chilies. Saute well. When onion turns translucent, add rice flour and sauté. Now add thin coconut milk to the onion mixture. Transfer this mixture to pressure cooker and mix well. Allow it to boil. When the gravy is slightly thickened, add thick coconut milk and garam masala. Now just heat through the gravy. Switch off the stove immediately. <b><i>Don't allow it to boil or else the coconut milk will curdle. </i></b>Add coriander leaves and mix. Garnish with fried cashewnuts. Serve hot with vellayappam or bread. </span><br />
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Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com13tag:blogger.com,1999:blog-8528014484875810951.post-6646984526280867352016-11-21T23:59:00.000-08:002016-11-24T20:00:16.496-08:00Beetroot wine / Homemade beetroot wine <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 18px;">This beetroot wine recipe is perfect for beginners who wants to try one's hand at homemade wines. </span></span></div>
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 18px;"><br /></span></span></div>
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 18px;">If you are interested in more homemade wines, check my other wine recipes</span></span></div>
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 18px;"><br /></span></span></div>
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 18px;"><a href="https://cookingatmayflower.blogspot.ae/2012/11/banana-wine.html">Banana wine</a></span></span></div>
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 18px;"><br /></span></span></div>
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 18px;"><a href="https://cookingatmayflower.blogspot.ae/2012/11/homemade-grape-wine-for-christmas.html">Grape wine</a></span></span></div>
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 18px;"><br /></span></span></div>
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 18px;"><a href="https://cookingatmayflower.blogspot.ae/2015/11/rice-winemixed-rice-and-raisin-wine.html">Rice wine</a></span></span><br />
<span style="font-family: "arial" , sans-serif; font-size: 18px;"><br /></span>
<span style="font-family: "arial" , sans-serif; font-size: 18px;"><a href="https://cookingatmayflower.blogspot.ae/2016/11/pineapple-peel-wine.html">Pineapple peel wine</a></span></div>
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<b><i><u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Ingredients</span></u></i></b><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Beetroot - 1 kg<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Water - 2 1/2 liters<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Lime - 1 no.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Sugar - 3/4 - 1 kg<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Yeast - 1 tsp<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Cloves - 8 nos.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Cinnamon - 2 pieces</span></div>
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<b><i><u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Preparation</span></u></i></b><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Peel the outer skin of beetroot. Grate beetroots using a grater. <o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">In a pan, add grated beetroot, water, lime peel, cloves, and cinnamon. Allow it to boil. When it comes to a boil, lower the flame, and cook for 20 minutes. Now, sieve this mixture using a strainer. Set the beetroot water aside. When the beetroot water is lukewarm to touch, add lime juice, yeast, and sugar. Stir well. When the sugar is dissolved, allow it to cool. Transfer this to a jar. Keep the jar undisturbed in a cool, dark place for 3 weeks. After 3 weeks, open the bottle, and pass the wine through a sieve. Beetroot wine is ready to use. <o:p></o:p></span><br />
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Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com17tag:blogger.com,1999:blog-8528014484875810951.post-12019036975006787642016-11-19T08:42:00.000-08:002020-07-21T07:33:00.330-07:00Mutta thilapichathu / Kochi style egg curry with video<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mutta thilapichathu is a Kochi style egg curry. It is a very easy to make egg curry, which finds place in most of the Kochiites home. </span></div>
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<b><i><u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Ingredients</span></u></i></b><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Eggs - 4 Nos.<o:p></o:p></span></div>
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Onions - 1 to 1 1/4 cups<o:p></o:p></span></div>
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Curry leaves <o:p></o:p></span></div>
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Kashmiri Chilli powder - 1 tbsp<o:p></o:p></span></div>
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Chilli powder - 1/4 tsp <o:p></o:p></span></div>
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Turmeric powder - a pinch<o:p></o:p></span></div>
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Water - 1 1/2 cups<o:p></o:p></span></div>
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Coconut oil<o:p></o:p></span></div>
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Salt<o:p></o:p></span></div>
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<b><i><u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Method</span></u></i></b><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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</span></u></i><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Heat oil in a pan. Add onion and curry leaves. Saute them. When
onion turns light brown in color, add Kashmiri chili powder, chili powder and turmeric powder. Saute well. Add
water and salt. When the water is about to boil, crack eggs and pour directly
on to the masala. When curry starts boiling, lower the heat, close with a lid.
When the yolk is just cooked, switch off the stove. Transfer this to a serving
bowl.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Note - Don't allow the eggs to
cook for long time as it will turn rubbery and hard. <o:p></o:p></span></div>
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You can add more water to reach your desired consistency level for gravy.
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Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com13tag:blogger.com,1999:blog-8528014484875810951.post-20476433559449139662016-11-17T05:22:00.000-08:002016-11-17T07:31:43.985-08:00Kerala beans thoran / Green beans with coconut<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Beans thoran is a dry curry made with beans, grated coconut, green chilli , shallots, turmeric powder </span><span style="font-family: "arial" , "helvetica" , sans-serif;">and tempered with mustard seeds, dry red chilli, shallots, curry leaves in coconut oil. This thoran is a tasty side dish for rice. </span><br />
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<b><span style="font-size: x-large;"><i><u>Ingredients</u></i></span></b><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Beans - 500 gms</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i><u>To grind</u></i></b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Grated coconut - 1 cup</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Turmeric powder- 1/4 tsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Green chili - 2 nos</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Garlic - 2 cloves</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cumin seeds - 1/4 tsp</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b><u>For tempering</u></b></i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mustard seeds -</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Shallots/ Kunjulli - 6 nos</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Red chili - 2 nos</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Curry leaves</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Coconut oil - 2- 3 tsp</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-large;"><b><i><u>Method</u></i></b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> Wash and chop beans into small pieces.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a blender or mixer, add grated coconut, green chili, garlic, cumin seeds and turmeric powder. Grind coarsely without adding water.(Give 1 pulse).</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat coconut oil in pan. Splutter mustard seeds. Add chopped shallots, dry red chillies, and curry leaves. When the onion turns light brown in color, add ground coconut mix and saute for 2 minutes. Now, add chopped beans and salt. Mix well. Sprinkle little water. Cook it with the lid covered on low flame for about 10 minutes. Stir occasionally. Serve hot with rice, <a href="https://cookingatmayflower.blogspot.ae/2014/12/moru-kachiyathumoru-curryseasoned.html">Moru curry</a>,<a href="https://cookingatmayflower.blogspot.ae/2016/06/coconut-rasam-thenga-pal-rasam.html"> Coconut milk rasam</a>, <a href="https://cookingatmayflower.blogspot.ae/2016/09/easy-pressure-cooker-sambar.html">Sambar</a> or thakkali curry.</span></span><br />
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Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com12tag:blogger.com,1999:blog-8528014484875810951.post-74437680352942271552016-11-14T23:36:00.000-08:002020-07-21T07:33:54.654-07:00Pineapple peel wine<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt; line-height: 20.7px;"><i>Leftover pineapple peels and cores</i> after making <a href="https://cookingatmayflower.blogspot.ae/2016/07/pineapple-pudding-pineapple-china-grass.html" style="background-color: #999999;">pudding</a>, <a href="https://cookingatmayflower.blogspot.ae/2016/06/fresh-pineapple-juice-homemade.html" style="background-color: #cccccc;">juice</a>, or <a href="https://cookingatmayflower.blogspot.ae/2011/06/pineapple-pulissery.html" style="background-color: #cccccc;">pulissery</a>? Worry not. Pineapple tops can be planted to grow more pineapples. Pineapple peels and cores can be used to make homemade wine perfect for Christmas season. </span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt; line-height: 20.7px;">Recycling of food is a big thing now and it should be. My little one is into</span><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"> recycling and I am happy to note that they are made aware of it at this tender age. It takes a lot of practice to develop the habit of food waste management. Food waste management done in a proper way helps with our family budget as well as environment.</span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 13.5pt; line-height: 115%;">Cooking with skin and peels in your mind?<o:p></o:p></span><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"> </span></div>
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<span style="font-family: "arial" , sans-serif;"><span style="background-color: #d9ead3; font-size: 18px;"><i><a href="https://cookingatmayflower.blogspot.ae/2014/11/candied-orange-peels.html">Candied orange peel</a></i></span></span></div>
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<span style="font-family: "arial" , sans-serif;"><span style="background-color: #d9ead3; font-size: 18px;"><i><a href="https://cookingatmayflower.blogspot.ae/2015/04/raw-banana-peel-and-whole-moong-dal.html">Raw banana skin and mung bean thoran</a></i></span></span><br />
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<span style="font-family: "arial" , "sans-serif"; font-size: 13.5pt; line-height: 115%;"><b>Pineapple peel wine</b></span></div>
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<b><i><u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Ingredients</span></u></i></b></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Pineapple peel and core, cut into
pieces - 1 big pineapple</span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Sugar - 3 cups</span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Water - 5 cups</span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Yeast - 1/8 tsp</span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Cloves - 3 nos.</span></div>
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<b><i><u><span style="font-family: "arial" , "sans-serif"; font-size: 13.5pt; line-height: 115%;">Method<o:p></o:p></span></u></i></b></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 13.5pt; line-height: 115%;">Wash <i>pineapple with peel on</i> using clean water. Using a
knife, remove the pineapple peels and core of the pineapple. Now, chop the
pineapple peels and core. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 13.5pt; line-height: 115%;">Boil water in a pan. Set aside to cool. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 13.5pt; line-height: 115%;">Place the chopped peels and core in a glass jar or <i>bharani</i>. Add water, sugar, yeast,
cinnamon, and cloves. Stir well. Close the lid of the jar. Now cover the lid with a
cloth and secure tightly with a string. Keep the jar in a cool dark place. On
the 3<sup>rd</sup> day, open the jar and stir well. Again, on the 5<sup>th</sup> and 7<sup>th</sup>
day, open the jar and stir well. On 10<sup>th</sup> day, open the jar and
strain the wine and throw out all the peels and sediments accumulated on the
strainer. Fill the wine in bottles. Wine will look cloudy at this stage. Keep
it undisturbed for another 21 days. On 22<sup>nd</sup> day, open the jar, and
you can see the cloudiness of wine is no more as the sediments have all settled
down on the bottom of the jar. The wine will look clear. Serve the wine without
disturbing the sediments, <i>i.e, don’t
shake the bottle.</i></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 13.5pt; line-height: 115%;"><i><br /></i></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 13.5pt; line-height: 115%;"><b><i>Try more homemade Kerala wines</i></b></span></div>
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<span style="background-color: #d9ead3; font-family: "arial" , sans-serif; font-size: 13.5pt; line-height: 115%;"><a href="https://cookingatmayflower.blogspot.ae/2012/11/banana-wine.html">Banana wine</a></span></div>
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<span style="background-color: #d9ead3; font-family: "arial" , sans-serif; font-size: 13.5pt; line-height: 115%;"><a href="https://cookingatmayflower.blogspot.ae/2012/11/homemade-grape-wine-for-christmas.html">Grape wine</a></span></div>
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 18px;"><span style="background-color: #d9ead3;"><a href="https://cookingatmayflower.blogspot.ae/2015/11/rice-winemixed-rice-and-raisin-wine.html">Rice wine</a></span> </span></span></div>
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Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com17tag:blogger.com,1999:blog-8528014484875810951.post-45175450588493703182016-11-13T05:47:00.000-08:002020-01-22T00:10:44.500-08:00Malai mushroom matar curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "sans-serif"; font-size: 13.5pt; line-height: 115%;">Malai mushroom matar is a combination of mushroom and green peas cooked in masala mellowed by the addition of fresh cream. It makes a great curry for chapatis. </span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 13.5pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 13.5pt; line-height: 115%;">Love mushroom? Try mushroom recipes</span></div>
<ul style="text-align: left;">
<li>·<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="background-color: #d9ead3; font-family: "arial" , sans-serif; font-size: 13.5pt; line-height: 115%; text-indent: -0.25in;"><a href="https://cookingatmayflower.blogspot.ae/2012/05/cream-of-mushroom-soup.html">Cream of mushroom soup</a></span></li>
<li>·<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span><span style="background-color: #d9ead3; font-family: "arial" , sans-serif; font-size: 13.5pt; line-height: 115%; text-indent: -0.25in;"><a href="https://cookingatmayflower.blogspot.ae/2014/07/fresh-mushroom-curry.html">Fresh mushroom curry</a></span></li>
<li>·<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span><span style="background-color: #d9ead3; font-family: "arial" , sans-serif; font-size: 13.5pt; line-height: 115%; text-indent: -0.25in;"><a href="https://cookingatmayflower.blogspot.ae/2015/11/mushroom-pepper-roast.html">Mushroom pepper roast</a></span></li>
<li>·<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span><span style="background-color: #d9ead3; font-family: "arial" , sans-serif; font-size: 13.5pt; line-height: 115%; text-indent: -0.25in;"><a href="https://cookingatmayflower.blogspot.ae/2014/10/pasta-with-mushrooms-and-eggs.html">Pasta with mushroom and eggs</a></span></li>
</ul>
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<b><i><u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><br /></span></u></i></b>
<b><i><u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Ingredients</span></u></i></b><b><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"> <o:p></o:p></span></b></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Mushroom - 250 gm<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Green peas - 1 cup<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Onion, chopped - 2 medium<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Green chilli, chopped - 2 nos<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Ginger garlic paste - 2 tsp<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Turmeric powder - 1/2 tsp<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Coriander powder - 2 tsp<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Chilli powder - 1/2 tsp<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Tomato paste of 1 medium tomato <o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Fresh cream - 3 tbsp<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Sugar - 1 tsp<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Salt as needed<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Oil as needed<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Coriander leaves chopped - 1/2 cup <o:p></o:p></span></div>
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<b><i><u><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Method<o:p></o:p></span></u></i></b></div>
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<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;">Heat oil in a pan. Add onion and
green chillies. Saute well. Now add ginger garlic paste. Saute in low flame.
Add 3 tbsp of water. Add turmeric powder, coriander powder, and chili powder. Mix
well for 1 minute. Add tomato paste. Allow it to cook. When the raw smell of
tomato leaves, add water, mushrooms, peas, and salt. Cover and cook. When the
mushrooms are cooked, add sugar. At last, add fresh cream and switch off the
stove. Garnish with coriander leaves.<o:p></o:p></span><br />
<span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><br /></span>
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Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com14tag:blogger.com,1999:blog-8528014484875810951.post-17453473560024788762016-11-10T01:04:00.000-08:002016-11-10T01:04:51.987-08:00Cheese and spring onion muffins<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This savory muffins are perfect as a breakfast or a quick fill me up snack. The cheesy muffins leave an aftertaste, which is subtle yet immensely satisfying.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u><i><b>Ingredients</b></i></u></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">All purpose flour - 2 cups</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Baking powder - 1 tbsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Salt - 3/4 tsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Dried oregano - 1/2 tsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Milk - 1 cup</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Egg beaten - 2 large</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Olive oil - 50 ml</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Mozzarella cheese, grated - 150 gm</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Spring onions, sliced - 3 nos</span><br />
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<u><b><span style="font-family: "verdana" , sans-serif; font-size: large;"><i>Method</i></span></b></u><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat oven to 175 degree celsius.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Line a 12-hole muffin pan with cupcake cases.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">In a large bowl, combine flour, baking powder, salt, and dried oregano. Add milk, beaten eggs, and olive oil. Mix well. Now add mozzarella cheese and spring onions. Mix gently and fill two-third of the cupcake case with the batter. Bake for 20-30 minutes or until the skewer inserted in the centre of the muffin comes out clean.</span><br />
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Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com15tag:blogger.com,1999:blog-8528014484875810951.post-32018337142885851192016-11-06T22:47:00.000-08:002016-11-07T03:26:41.638-08:00Virgin Kiwi Mojito<div dir="ltr" style="text-align: left;" trbidi="on">
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<u><i><b><br /></b></i></u><span style="font-family: "arial" , "helvetica" , sans-serif;">
Virgin kiwi mojito is a quick pick me up for lazy days. It will leave your kids asking for more. So always double the portion while making it.</span><br />
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<u><i><b><span style="font-size: large;">Ingredients</span></b></i></u><br />
<u><i><b><br /></b></i></u><span style="font-family: "arial" , "helvetica" , sans-serif;">Ripe kiwi - 1/2</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mint leaves - 8 nos</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lime juice - 1 tsp</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Club soda - 1/2 a can</span><br />
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<u><i><b><span style="font-size: large;">Method</span></b></i></u></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Muddle kiwi, mint leaves, lime juice and honey. Fill 1/4th of glass with ice cubes. Now pour club soda to top it. Garnish with kiwi slices, lemon slices or mint leaves as desired.</span></div>
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Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com15tag:blogger.com,1999:blog-8528014484875810951.post-48035343325778507452016-11-03T04:59:00.000-07:002016-11-03T04:59:47.840-07:00Creme caramel / Caramel pudding / Leche flan<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Creme caramel is a baked custard, which is easy to make with the ingredients easily available around home. It is well loved for its bittersweet taste which comes from the caramel. You have to be a bit careful while the caramel syrup is made as it is scalding hot and can leave you with burns if not properly handled. Rest making a baked custard part is easy as explained below.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><u><i><b>Ingredients</b></i></u></span><br />
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<u><i><b>To caramelize</b></i></u><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Sugar - 3/4 cup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Water - 1/2 cup</span><br />
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<u><i><b>To make custard</b></i></u><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Eggs - 4 nos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Milk - 3/4 cup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Condensed milk - 1 tin = 395 gm = ( 1 1/4 cups)</span><br />
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<u><i><b><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Method</span></b></i></u><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a saucepan, add sugar and water. Stir until sugar is dissolved. Allow it to boil. Now don't stir. allow it to turn into a deep golden caramel syrup.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Place 8 ramekins in a baking tray. Divide and pour 2 tbsp of caramel mixture into 8 ramekins each.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a bowl, add eggs, milk and condensed milk. Beat until the mixture is smooth. Divide and pour the custard mixture between ramekins. Now pour water onto the baking tray so that half of the ramekin is in water.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat the oven to 180 degrees Celsius. Bake for 25-30 minutes until the custard is set. Remove from the baking tray from oven. Now remove ramekins from baking tray. Allow it to cool for 20 minutes. After 20 minutes, transfer the ramekins to the refrigerator. Allow it to chill for 3 hours. After 3 hours, take out the ramekins out of the refrigerator, run a knife deep around the edges of the ramekins so that custard is freed. Place a serving plate on top of the ramekin and flip the baked custard. Creme caramel is ready to be served.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">caramel syrup</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAeF5OtaC2A-xVG2Phe8nIeQJEeOJd87pWPStzhE7qqltnPmNgC5gVZB1-ALD7p-cQudEmFtvqkjYFd1hjCUYrIFlt8Fw5wYaT7I2y1Wd24KZXVNpKt2AlMpItqngplu_ZwHmouGX7Ulw0/s1600/DSC05826.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAeF5OtaC2A-xVG2Phe8nIeQJEeOJd87pWPStzhE7qqltnPmNgC5gVZB1-ALD7p-cQudEmFtvqkjYFd1hjCUYrIFlt8Fw5wYaT7I2y1Wd24KZXVNpKt2AlMpItqngplu_ZwHmouGX7Ulw0/s200/DSC05826.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMgbJ2DOAZMCb75a6QEEqEbPGydeGUmQ6ARYoFFwwe4ZvvEfzEOBRbIX43-V2rvpsPavH1fHUYssQ0b2kQ1HZPVDBIsw1_mQZdsee3UZESY5pnPkSTjiXElR7CMdSNJkvfK3_4gTy0FIn/s1600/DSC05825.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMgbJ2DOAZMCb75a6QEEqEbPGydeGUmQ6ARYoFFwwe4ZvvEfzEOBRbIX43-V2rvpsPavH1fHUYssQ0b2kQ1HZPVDBIsw1_mQZdsee3UZESY5pnPkSTjiXElR7CMdSNJkvfK3_4gTy0FIn/s200/DSC05825.JPG" width="200" /></a><br />
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Beenahttp://www.blogger.com/profile/00898282001655618256noreply@blogger.com29