tag:blogger.com,1999:blog-32869127522009416872024-03-05T10:48:18.070-05:00Sujas KitchenVegan and Vegetarian food, to Pamper your Palate!Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.comBlogger163125tag:blogger.com,1999:blog-3286912752200941687.post-87105236990489190622019-08-22T09:49:00.000-04:002019-08-23T10:53:29.459-04:00Kalkandu (Rock Sugar) Pongal<div dir="ltr" style="text-align: left;" trbidi="on">
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How to make Kalkandu (Rock Sugar) Pongal</h2>
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The jaggery pongal is quite popular & well liked by everyone, but the kalkandu pongal is kind of like the shy cousin of the jaggery pongal. Many may not have tasted it and hence not know about this less known , but equally delicious pongal version. The recipe was duly noted in my recipe diary cos' my grandma & mom used to make this pongal occasionally. To make this pongal taste rich, I have used evaporated milk instead of regular. Sharing this divine recipe with my friends at Sri Valli's <a href="http://www.cooking4allseasons.in/2013/09/announcing-cooking-from-cookbook.html" target="_blank">CCC# 41: February -- Week 2</a>.</div>
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<u>Ingredients for 6 to 8 servings:</u></h3>
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uncooked rice - 1 cup</div>
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Pasiparuppu/Moong dal - 1 tbsp</div>
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Kalkandu/Rock sugar - 1.5 cups</div>
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Evaporated milk or regular milk - 1 cup + 2 tbsp</div>
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Elakkai podi/Cardamom powder - 1/4 tsp</div>
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Nutmeg powder - 1/8 tsp</div>
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Ghee - 3 tbsp</div>
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Saffron - a pinch</div>
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Raisins - 1 tbsp or more</div>
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Cashewnut - 2 tbsp</div>
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<u>Pressure cooker method:</u></h3>
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<li style="text-align: justify;">In a pressure cooker, cook (until soft & mushy) the rice & dal together with 1 tbsp of ghee, and excess water. (ex: if you normally add 2.5 cups of water for 1 cup of rice; add 3 cups of water instead).</li>
<li style="text-align: justify;">Soak the saffron in 2 tbsp of warm milk.</li>
<li style="text-align: justify;">When the rice is cooked, add the kalkandu/rock sugar to it, stir to let it melt in the heat. Add the milk & stir on low heat, taking care not to burn it.</li>
<li style="text-align: justify;">Add cardamom and nutmeg powder. Add the soaked saffron to the pongal.</li>
<li style="text-align: justify;">In a separate pan, melt ghee & fry the cashewnuts & raisins. Toss them into the pongal & serve hot or cold.</li>
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Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0tag:blogger.com,1999:blog-3286912752200941687.post-35567539187077508952018-10-28T21:01:00.001-04:002018-10-29T13:46:44.881-04:00Nuts & Wheat Ladoo<div dir="ltr" style="text-align: left;" trbidi="on">
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<u>How to make Nuts & Wheat Ladoo</u></h2>
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Also known as <i>Atte ka Ladoo </i>in Hindi (can also be made without nuts) is a simple Indian sweet made with basic ingredients from our pantry. A great after workout snack or a health-boosting dessert alternative. They make great homemade treats instead of store-bought processed snacks. These delicious balls are jam-packed with flavor and nutrients. These ladoos being high in calories are great for kids to keep their energy levels up any time of the day.</div>
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<u>Ingredients for about 40 ladoos:</u></h3>
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whole wheat flour - 3 cups</div>
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Cashew nuts - 1/2 cup</div>
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Pistachios - 1/4 cup</div>
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Almonds - 1/4 cup</div>
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(superfine) Sugar - 2 cups</div>
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Cardamom powder - 1/2 tbsp</div>
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melted ghee - as needed to make ladoos</div>
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<u>Stove-top method:</u></div>
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<li style="text-align: justify;">Dry roast all nuts in low flame for 2-3 minutes, until the raw smell disappears. Let it cool down & powder them finely and set aside.</li>
<li style="text-align: justify;">Dry roast the wheat flour on low heat until it loses its raw flavor and smells aromatic. </li>
<li style="text-align: justify;">If your sugar is not super fine, you may powder it before adding it to the flour.</li>
<li style="text-align: justify;">Add the powdered nuts, sugar, cardamom powder to the roasted flour, and mix it well. Melt ghee on low flame & keep it warm, until you finish making all ladoos.</li>
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<li style="text-align: justify;">Take a small batch of the flour mix, pour a ladle full of hot ghee, stir & make balls using your hand. Repeat the process until all of the flour has been turned into ladoos. </li>
<li style="text-align: justify;">Store in air-tight container & enjoy with your family & friends.</li>
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Sharing my mom's recipe from my recipe diary with my friends at <a href="https://www.cooking4allseasons.in/2013/09/announcing-cooking-from-cookbook.html" target="_blank">CCC #59 Oct Week 4</a>.</div>
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Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0tag:blogger.com,1999:blog-3286912752200941687.post-3594587998165269442018-10-21T18:16:00.000-04:002018-10-21T18:16:39.361-04:00Cashew Badam Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span lang="EN" style="font-size: 18.0pt; line-height: 115%; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">How to make (quick & easy) Cashew Badam Halwa</span></b><span lang="EN"></span><br />
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<span lang="EN" style="line-height: 115%;"> Although I did not have a sweet tooth during childhood, I have always been a sucker for milk sweets - Bengali sweets being my most favorite, followed by 'Thirattu Paal' and 'Paal Khoa'. When I moved to this country and felt deprived of my favorite sweets for a long long time and store-bought sweets weren't as good as the ones you get in India, I had to find a way to satisfy my craving. At first, I added sugar to the unsweetened store-bought khoa to make 'Paal Khoa' and that was delicious by itself. After a few times, I decided to up my game by adding powdered nuts to this concoction and thus ended up with the 'Ultimate Paal Khoa'. Since then, I never went back to the regular Paal khoa. I had found my "soul-food"! The only drawback being, that this is super rich & will take a toll on your weight :o). To control my temptations, I only make it during Diwali season every year and, yes I do go overboard during Diwali time anyways... and end up blaming the festive season by calling it holiday weight gain.</span></div>
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<span lang="EN" style="line-height: 115%;"> It takes only a few minutes to make this deliciously sweet halwa, but it tastes royal. I'm sorry, I'm raving so much </span>about this halwa. My opinions might be biased as I love milk sweets, so why don't you try this easy peasy recipe this Deepavali to make your family & friends happy; that is if you have any leftovers to share ;o)</div>
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<u>Ingredients:</u></h3>
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<span lang="EN">2.5 cups/12 oz/350 Gms Unsweetened Khoa</span></div>
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<span lang="EN">2 Cups Sugar</span></div>
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<span lang="EN">1/2 Cup Cashew powder</span></div>
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<span lang="EN">1 Cup Badam</span></div>
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<span lang="EN">Milk - 1 Cup</span><br />
<span lang="EN">a few strands of saffron</span><br />
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<li style="text-align: justify;">Grate the Khoa with a peeler or chop it up into smaller pieces. Powder the raw nuts as desired.</li>
<li style="text-align: justify;"> Heat the milk with the Khoa. Once the Khoa blends with the milk, add the powdered nuts & sugar. Heat on low-medium & keep stirring until you reach halwa consistency. Top it with saffron strands & serve warm or cold.</li>
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Sharing my recipe with my friends at <a href="https://www.cooking4allseasons.in/2013/09/announcing-cooking-from-cookbook.html">CCC #59 Oct Week 3</a>. Do check out their latest Diwali recipes as well for more inspiration this season.</div>
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Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0tag:blogger.com,1999:blog-3286912752200941687.post-2171984063181411212018-08-26T17:54:00.001-04:002018-08-26T18:09:04.834-04:00Sorakkai/Bottle Gourd Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
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How to make Sorakkai/Bottle Gourd Halwa</h2>
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This was the very first sweet that I ever made, probably in my late teens. I remember my great grandma watching me fumble my way through the steps of the recipe that I had written down possibly from a Tamil magazine or newspaper. What I liked about this recipe is that it uses the basic ingredients that would already be available in an average Tamil household in that time period & does not ask for mawa or food colors etc. Of course, if you like you can substitute evaporated milk, mawa or food colors as you like. I have tweaked the recipe by using the pressure cooker to speed up the process. Do try this easy recipe & enjoy.</div>
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1 large sorakkai/bottle gourd- 5 cups grated/minced<br />
3/4 cup sugar<br />
1 cup evaporated milk/regular milk<br />
1/4 tsp cardamom powder<br />
A pinch of turmeric powder<br />
A pinch of salt<br />
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<u>For frying</u></h4>
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1 tbsp ghee<br />
A few cashewnuts<br />
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Stovetop method</h3>
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<li>Wash, peel, remove the seedy area & finely mince the bottle gourd in a chopper. You can also use a grater & grate the bottle gourd. Squeeze out the juice and set aside as we will not be using it in the recipe.</li>
</ul>
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<li>Heat a pressure pan on medium heat, add the minced/grated bottle gourd, a cup of milk & 3/4th of a cup of sugar. Stir, close, add the whistle & let cook on medium heat for three whistles. When done, let the steam out manually or naturally. Add turmeric powder, cardamom powder, salt & keep stirring occasionally until all the liquid evaporates. </li>
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<li>Meanwhile heat a tiny pan with ghee, fry the cashews until golden brown & add it to the halwa when most of the liquid has evaporated. </li>
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<li>Simmer for a few minutes until you get halwa consistency & serve warm or cold.</li>
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<div>
Sharing this simple yet delicious recipe with my fellow bloggers at SriValli's <a href="https://www.cooking4allseasons.in/2013/09/announcing-cooking-from-cookbook.html" target="_blank">CCC #57 Aug Week 3</a>.</div>
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Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0tag:blogger.com,1999:blog-3286912752200941687.post-15577018416422732262018-08-17T17:15:00.000-04:002018-08-17T17:34:39.206-04:00Kathirikai Paal Curry/ Curried Eggplant in Coconut milk<div dir="ltr" style="text-align: left;" trbidi="on">
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<u> How to make Kathirikai Paal Curry </u></h2>
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This recipe has been in my recipe diary for many years now and has finally made it to the blog. Thanks to the influence my recent trip to Srilanka has had on me for dishes made with coconut milk. Let us talk more about my trip in a later post. I have had a love affair with coconut milk since childhood. The sweet, creamy & delicious milk is hard to resist after all. Let's jump straight to the recipe before I go way off topic here. A little bit of this milk can make a world of difference to your dish. Do try this recipe & enjoy.</div>
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<u><br />Ingredients (3 servings):</u></h3>
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small violet brinjals, sliced - 5 no:s</div>
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chopped onions - 1 no:</div>
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curry leaves - a few</div>
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chopped tomatoes - 1 no:</div>
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ginger garlic paste - 1 tsp</div>
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thick coconut milk - 1/4 cup</div>
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oil - 1 tbsp</div>
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mustard seeds, cumin seeds - 1/2 tsp each.</div>
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red chili powder/paprika - to taste</div>
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salt - to taste</div>
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<u>Stovetop method:</u></h3>
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<ul style="text-align: left;">
<li>Heat a pan with 1 tbsp oil, add mustard, cumin seeds & curry leaves. Once the mustard pops, add the chopped onions & saute until translucent.</li>
<li>Add chopped tomatoes, ginger-garlic paste & let cook for a couple of minutes & follow with turmeric powder, red chili powder & salt. Add the sliced brinjals and half a cup of water, cover & let the brinjals cook until tender, but not mushy.</li>
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<li>Finally, add the coconut milk (thick milk) & let simmer for a couple of minutes, before you serve it with rice, roti or even dosa.</li>
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<div>
Sharing this with my fellow bloggers at <a href="https://www.cooking4allseasons.in/2013/09/announcing-cooking-from-cookbook.html" target="_blank">CCC #57 Aug Week 3</a>. Have a look around, you might like some of their recipes too.</div>
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Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0tag:blogger.com,1999:blog-3286912752200941687.post-1545839663087376672018-05-27T18:14:00.000-04:002018-05-27T18:15:51.384-04:00Vepampoo (Neem Flower) Rasam <div dir="ltr" style="text-align: left;" trbidi="on">
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How to make Vepampoo (Neem Flower) Rasam</h2>
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<span style="color: #333333; font-family: "arial" , sans-serif; font-size: 11.5pt; line-height: 115%;"> </span>Vepam Poo Rasam/Neem flower Rasam is an aromatic rasam made using neem blossoms (also known as the Indian Lilac) & ghee which is usually prepared for Tamil Puthandu/New Year. Puthandu is the day of new beginnings. This day is celebrated by Tamilians with neem flowers and raw mangoes to symbolize growth and prosperity. Intake of the Neem flowers once in a month is highly recommended to cleanse our digestive system. This Tamilian recipe can be served along with Steamed Rice, Poriyal & Appalam/chips.</div>
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I learned this recipe from my MIL and love the flavor of the neem flowers roasted in ghee which makes it super aromatic & satisfying. There are a few variations you can do in this recipe, see notes below. Check out my other <a href="https://sujaskitchen.blogspot.com/search/label/Rasam%20Varieties" target="_blank">Rasam Varieties</a> too.<br />
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Ingredients:</h3>
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Lemon sized, Tamarind - soak, strain & make tamarind extract </div>
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Rasam powder -2 Tbsp</div>
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Salt to taste</div>
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Turmeric powder - 1/4 Tsp</div>
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For Tempering:</h4>
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Mustard seeds - 1 Tsp</div>
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Curry leaves - 2 Sprigs</div>
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Asafoetida - a pinch<br />
Ghee - 1 Tsp + 1 Tbsp<br />
Picked, washed & dried, Neem flowers/ Vepampoo - 2 Tbsp</div>
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3 Dry Red Chilies, broken<br />
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Stovetop Directions:</h3>
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<li style="text-align: justify;">Heat the 1 tsp of Ghee & fry the Mustard seeds, Red Chilies, Asafoetida, Curry leaves. Add the remaining ghee,<i> </i>fry the Neem blossoms until dark brown, crisp & aromatic (but don't let it turn black).</li>
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<li style="text-align: justify;"> In a different pan, heat the tamarind extract with Turmeric powder, Salt, Rasam powder & boil it just until it froths & turn off the heat.</li>
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<li style="text-align: justify;">Finally add the tempered ingredients to the boiled tamarind mixture & serve hot, with a south Indian meal platter.</li>
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Notes:</h3>
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<ul style="text-align: left;">
<li>You can opt for the following in your recipe if you like - chopped tomatoes or cooked toor dal.</li>
<li>You can omit rasam powder & increase chilies if you like too.</li>
<li>Frying the neem flowers in ghee is to reduce the bitterness.</li>
</ul>
<div>
Sharing this from my recipe diary in SriValli's <a href="http://www.cooking4allseasons.in/2013/09/announcing-cooking-from-cookbook.html" target="_blank">CCC# 55: May - Week 4</a>.</div>
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Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0tag:blogger.com,1999:blog-3286912752200941687.post-82653570657555891822018-05-20T19:26:00.000-04:002018-05-20T19:38:29.612-04:00Hyderabadi Colocasia/Arbi Roast<div dir="ltr" style="text-align: left;" trbidi="on">
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<u>How to make Hyderabadi Colocasia/Arbi Roast (Fried & No fry method)</u></h2>
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Colocasia, Arbi, Taro, Seppankizhangu are just a few ways to call this tasty tuber. This is an easy and delicious side with masala coated cubes of Arbi.<b> Although this recipe calls for frying the colocasia,<u> scroll down all the way to see the no-fry method</u></b> using the same ingredients for a low-calorie version without compromising on flavor. This Nawabi cuisine recipe is from chef Venkatesh Bhatt. I have given his exact recipe as well as my version of the low-calorie, no fry recipe here. You can try both versions or just pick your style & go with it. </div>
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<u>Ingredients</u>:</h3>
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4 to 6 whole Seppankizhangu/Colocasia</div>
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2 slit green chilies</div>
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Coriander powder - 1/2 Tbsp</div>
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Turmeric powder - 1/4 Tbsp</div>
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Chili powder - 3/4 Tsp</div>
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Tamarind water - 1/4 Cup</div>
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Salt to taste</div>
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Cumin seeds/Jeera - 1/2 Tsp</div>
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Garam masala powder - 1/2 Tsp</div>
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Ghee/Clarified butter - 2 Tsp</div>
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Oil - as needed</div>
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Chopped Coriander leaves - for garnish</div>
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<u>Stovetop Directions:</u></h3>
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<li>Boil colocasia immersed in water for 15 minutes or pressure cook for two whistles. Let cool, peel the skin & make cubes of the desired size.</li>
<li>Fry the colocasia cubes in hot oil until crisp & forms a golden brown crust. Remove from oil onto an absorbent paper.</li>
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<li style="text-align: left;">Heat 2 Tbsp of oil on medium heat in another pan, add cumin seeds, green chilies, coriander powder, chili powder, turmeric powder, garam masala powder and saute until the raw smells disappear. Now add the tamarind water, let simmer until it is cooked & thickened. Finally, add the fried colocasia give it a toss, drizzle some ghee & let roast (opened) for a few minutes on low heat.</li>
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<a href="https://4.bp.blogspot.com/-EsJqEHsbTcc/WwHloi9sLOI/AAAAAAAAV_k/D40C3PMf6d8A_iQNrMUgUXD1oqa-hLR2ACLcBGAs/s1600/Photos%2B%25281%25294.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="534" data-original-width="1600" height="132" src="https://4.bp.blogspot.com/-EsJqEHsbTcc/WwHloi9sLOI/AAAAAAAAV_k/D40C3PMf6d8A_iQNrMUgUXD1oqa-hLR2ACLcBGAs/s400/Photos%2B%25281%25294.jpg" title="How to make Hyderabadi Colocasia Roast. Nawabi Cuisine, Hyderabadi Arbi Roast. Taro Roast." width="400" /></a></div>
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<li style="text-align: left;">Remove from heat & garnish with chopped coriander leaves. Serve with your favorite meal platter & enjoy.</li>
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<u><br />No-Fry Arbi Roast Method -</u></h2>
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<li><b>For the low-calorie (no fry) version of the recipe -</b> Boil/cook the colocasia until soft, peel & cube into medium pieces. Skip the frying part. Heat 3 tbsp of oil in a pan, add cumin seeds, chopped onion (optional), coriander powder, chili powder, turmeric powder, garam masala powder and saute until the raw smells disappear. Now add the tamarind water, let simmer until it is cooked & thickened. Finally, add the cubed colocasia give it a toss, drizzle some ghee & let roast (opened) for a few minutes on low heat. Remove from heat & garnish with chopped coriander leaves. Serve with your favorite meal platter & enjoy.</li>
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<span style="text-align: justify;"> Sharing this recipe with my fellow bloggers at Valli's </span><a href="https://www.cooking4allseasons.in/2013/09/announcing-cooking-from-cookbook.html" style="text-align: justify;" target="_blank">CCC# 55: May Week 3</a><span style="text-align: justify;">. Do check out the other recipes at CCC.</span></div>
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Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0tag:blogger.com,1999:blog-3286912752200941687.post-45784400556892969942018-03-25T21:25:00.000-04:002018-03-25T21:29:46.397-04:00Poricha Kootu / Kuzhambu<div dir="ltr" style="text-align: left;" trbidi="on">
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<u>How to make Poricha Kootu / Kuzhambu</u></h2>
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<i> Kootu</i> is a typical Tamilian side dish. This is a medium thick stew made with dal, vegetables, and a coconut based spice mix. This version is called "Poricha Kootu and it's one of the many healthy dishes from the South Indian cuisine. There is another version of this which is made with lots of garlic, ideal for lactating moms. Be sure to check the notes on the bottom for other variations of this dish. Serve it with rice, a side of pickle and papad. This being my mom's recipe, that I had written down a long time ago comes from my recipe diary for this <a href="http://www.cooking4allseasons.in/2013/09/announcing-cooking-from-cookbook.html" target="_blank">CCC# 54: Mar Week 4</a>.</div>
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<u>Ingredients:</u></h3>
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Ash Gourd/Vellai Poosani, peeled & cubed - 250 gms</div>
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Onion, chopped - 1 (Optional)</div>
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Tomatoes, diced - 2 no:s</div>
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Toor dal - 1 cup (cooked soft)</div>
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Turmeric powder - 1/4 tsp</div>
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Salt to taste</div>
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Oil - 1 Tsp</div>
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Mustard seeds - 1 tsp</div>
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Urad dal - 1 Tbsp</div>
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A sprig of curry leaves</div>
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Half a lemon's juice (optional)</div>
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<u>For the masala:</u></h3>
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Roast and grind the following into a fine paste.</div>
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Oil - 1 tbsp</div>
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Dry red chilies - 2 no:s</div>
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Urad dal - 1 Tsp</div>
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Cumin seeds - 1 Tbsp</div>
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Coconut pieces or grated - 1 cup</div>
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<u>Stovetop method:</u></h3>
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<li style="text-align: justify;">Pressure cook the Toor dal until soft with 2 cups water and a few drops of oil and set aside.</li>
<li style="text-align: justify;">Heat a pan over low-medium heat and add all the ingredients listed in the masala group except the coconut and saute until golden crisp and fragrant. Finally, add the coconut & saute for a few mins. Let cool, add a little water and grind into a fine paste.</li>
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<li style="text-align: justify;">Heat a larger pan with a tsp of oil, add mustard seeds, urad dal, curry leaves and saute until golden brown. Add chopped onions to the pan and saute for a while. Add the tomatoes, ash gourd, salt, turmeric powder and water; cover & cook until the ash gourd is soft. Add the ground masala paste, cooked Toor dal and let boil for two minutes and remove from heat.</li>
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<li style="text-align: justify;">Optionally, you can squeeze half a lemon into it after the <i>Kootu</i> has cooled down a bit. </li>
<li style="text-align: justify;">Serve hot with steamed rice and your favorite sides.</li>
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<u>Notes: </u></h3>
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<li>You can use a mixture of Toor dal & yellow moong dal for variety.</li>
<li>A variation of this <i>kuzhambu </i>is made with lots of garlic, ideal for lactating moms.</li>
<li>The ash gourd can be substituted with any country vegetables like brinjal, chow-chow, pumpkin, bitter gourd, snake gourd, drumstick, broad beans or a combination of veggies.</li>
<li>By diluting the recipe to have lesser vegetables & more gravy you can achieve the <i>Kuzhambu </i>consistency. </li>
<li>Vengaya vadakam can be fried and added at the end for an aromatic finish.</li>
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Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0tag:blogger.com,1999:blog-3286912752200941687.post-14640266018234234462018-03-04T21:26:00.000-05:002018-03-10T16:04:22.083-05:00Whipped Strawberry Sensation<div dir="ltr" style="text-align: left;" trbidi="on">
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<u>How to make Whipped Strawberry Sensation</u></h2>
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This recipe has been our family favorite and my son will ask for this frozen dessert every chance he gets, be it his birthday, dinner party or friends visiting from out of town. This is such a super easy recipe that your tweens/teens can make it on their own & surprise their family members. In fact, my son started off with assisting me in the kitchen just cos' he has a sweet tooth and I am now convinced that one day he will be able to cook for himself. </div>
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This recipe is from a magazine clipping that I had saved years ago. I also learned from a friend that this is also an old recipe and was made by whipping up heavy cream. By using Cool Whip, we can cut down on time spent in making the dessert. It is also a make-ahead dessert, to save you time. Sharing this quick & easy recipe with my fellow bloggers at <a href="https://www.cooking4allseasons.in/2013/09/announcing-cooking-from-cookbook.html" target="_blank">CCC# 54: Mar Week 1</a>.<br />
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<b>Prep time: 20 mins</b></div>
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<b>Freezing time: 6 hours</b></div>
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<b>Servings: 12 slices</b><br />
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4 cups fresh strawberries, divided</div>
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1 can (14oz) of sweetened condensed milk</div>
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1/4 cup lemon juice</div>
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1 tub (8 oz) COOL WHIP whipped topping, thawed, divided</div>
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8 to 10 OREO chocolate sandwich cookies, finely chopped/ground</div>
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3 tbsp butter, melted<br />
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<u>Method:</u></h3>
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<li>Line 8x4 inch loaf pan with foil. </li>
<li>Powder the OREO's using a food processor or chop/crush finely. Mix in the melted butter and set aside.</li>
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<li>Mash or finely chop 2 cups of strawberries and add them to a large bowl. Stir in condensed milk, lemon juice and 2 cups of the COOL WHIP, pour into the foil-lined pan.</li>
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<li>Top with combined chopped cookies & butter; press into the mixture and cover/wrap tightly.</li>
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<li>Freeze at least 6 hours. To serve, invert onto a plate. Remove foil. Frost with remaining COOL WHIP. Top with remaining strawberries (sliced) and serve immediately. </li>
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<u>Notes/Tips:</u></h3>
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<li>Best served at once. If you need to refreeze, you can do so without the strawberries on top.</li>
<li>Can be made-ahead, except for the strawberry topping. </li>
<li>Make sure it is stored in the freezer in an air-tight container, so it doesn't absorb other odors.</li>
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Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0tag:blogger.com,1999:blog-3286912752200941687.post-26464514852081401302018-02-23T20:12:00.001-05:002018-02-23T20:12:33.093-05:00Broken Wheat Tomato Dosa (No Fermentation Required)<div dir="ltr" style="text-align: left;" trbidi="on">
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<u>How to make Broken Wheat Tomato Dosa</u></h2>
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How many times have you heard whining & complaining from your family members when they hear that they will be served the ever so popular Upma for breakfast/dinner? I was fed up with hearing all the whining (majorly coming from the man of the house) and sang 'Hallelujah' when I came across this recipe to use up the bag of broken wheat that was sadly sitting in my pantry. Thanks to Mrs. Revathi Shanmugam cookbook for this <b><u>quick no fermentation recipe</u>. </b></div>
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I so wanted to deform the broken wheat into an unrecognizable batter before the big baby got home for dinner, but there he was staring into the bowl of soaked broken wheat & making a face which meant that he was even more afraid of the rawa now :)</div>
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This dosa stayed soft for a few hours (with use of oil) and can be packed for kids lunches too. Sharing this easy, healthy & tasty recipe with my friends at SriValli's <a href="http://www.cooking4allseasons.in/2013/09/announcing-cooking-from-cookbook.html" target="_blank">CCC# 54: Feb -- Week 4</a>.</div>
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<b>Soaking time - 1 hour</b></div>
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<b>Fermenting time - None </b></div>
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<b>Serves - 2 to 4 </b></div>
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<u><br /></u></div>
<div>
godumai rawa/broken wheat - 1 cup</div>
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thakkali/tomatoes - 2 no:s</div>
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green chilies or dry red chilies - 2 no:s</div>
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inji/ginger - 1 inch long</div>
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karivepillai/curry leaves - a sprig (optional)</div>
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kothamalli/coriander leaves - as per taste</div>
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salt to taste</div>
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oil as required to make dosa</div>
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<h3 style="text-align: left;">
<u>Method</u>:</h3>
<div>
<ul style="text-align: left;">
<li style="text-align: justify;">Soak the broken wheat in enough water for about an hour. </li>
<li style="text-align: justify;">In a blender/grinder add the ginger, chilies, curry leaves, coriander leaves and tomatoes and grind to a fine puree. If you have room add drained rawa to the puree & grind to a medium fine consistency. (by following this way, we can avoid adding more water for grinding). If you need to grind the wheat rawa separately, only use minimal water as needed so the dosa batter doesn't become too runny. Add salt to taste & transfer batter into a container.</li>
</ul>
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<ul style="text-align: left;">
<li style="text-align: justify;">Heat a tawa/pan on medium high & pour a laddle full of the batter & make a circular dosa as thin as possible. Drizzle a few drops of oil around the edges & cook for a minute & flip it over to cook the other side for a few seconds and enjoy with your favorite side. Enjoy the dosas with <a href="http://sujaskitchen.blogspot.com/2013/09/potato-masala-with-animal-pooris.html#more" target="_blank">Potato Masala</a>, <a href="http://sujaskitchen.blogspot.com/search/label/Chutney%20Varieties" target="_blank">Chutney varieties</a>, <a href="http://sujaskitchen.blogspot.com/2014/01/tomato-masale-huli-tomato-coconut-sambar.html" target="_blank">Sambhar</a> or <a href="http://sujaskitchen.blogspot.com/search/label/Spiced%20Powders" target="_blank">Milagai podi</a>.</li>
</ul>
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Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0tag:blogger.com,1999:blog-3286912752200941687.post-58951139594805887062018-02-04T18:06:00.000-05:002018-02-21T21:08:33.531-05:00Inji Kara kuzhambu<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
<u>How to make Inji Kara Kuzhambu (ginger in spicy tamarind sauce)</u></h2>
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On a cold rainy day, many of us crave for some spicy comfort food. Our morning started with snowflakes, changed into sleet & then rain. So, I decided to make this recipe from my recipe diary ( a recipe noted from a TV show years ago). The lady mentioned that the recipe was originally from Pondicherry(Puducherry), located in the southern part of India.</div>
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Serve it with hot steamed rice, and appalam/papad or chips and you have a zesty meal to make you feel warm & fuzzy on any given day. It is a spicy dish, so go easy & drizzle some sesame oil on your rice to make it even tastier.</div>
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<a href="https://3.bp.blogspot.com/-37FiAtS2BRE/WneNxZ3-3EI/AAAAAAAATOA/BCNSfywK5f4J3hDgfghAsAO5bhF6zcVGACLcBGAs/s1600/IMG_0431_1.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://3.bp.blogspot.com/-37FiAtS2BRE/WneNxZ3-3EI/AAAAAAAATOA/BCNSfywK5f4J3hDgfghAsAO5bhF6zcVGACLcBGAs/s640/IMG_0431_1.1.jpg" title="How to make Inji Kara Kuzhambu (ginger in spicy tamarind sauce), No onion kara kuzhambu. Pondicherry kara kuzhambu." width="426" /></a></div>
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<h3 style="text-align: left;">
<u>Ingredients:</u></h3>
<div>
<b>Servings: about 4</b></div>
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<u><br /></u></div>
<div>
nalla ennai/sesame oil - 2 tbsp</div>
<div>
poondu/garlic - 5 pods</div>
<div>
perungayam/asafoetida powder- 1/4 Tsp</div>
<div>
manja thool/turmeric powder - 1/4 tsp</div>
<div>
Puli/Tamarind - 1" sized ball soaked in water & strained with minimum amount of water</div>
<div>
vengaya vadagam - 1 tbsp</div>
<div>
karivepilai/curry leaves - 1 sprig</div>
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salt to taste</div>
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vellam/jaggery - 1 tbsp, powdered (optional)</div>
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coriander leaves - optional</div>
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<u><b>Ingredients for the masala:</b></u></div>
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<u><b><br /></b></u></div>
nalla ennai/sesame oil - 2 Tsp<br />
<br />
<b><u>Group 1</u></b><br />
milagu/black pepper - 1tsp<br />
Jeerakam/cumin seeds - 1 tsp<br />
milagai/dry red chilies - 5 no:s<br />
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<b><u>Group 2</u></b><br />
poondu/garlic - 5 pods<br />
inji/ginger - about 2 inches, sliced<br />
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<h3 style="text-align: left;">
Stovetop method:</h3>
<h4 style="text-align: left;">
<u>For the masala - </u></h4>
<ul style="text-align: left;">
<li style="text-align: justify;">Heat a pan/kadai with a tsp of sesame oil, add group one ingredients & saute in oil until crisp & aromatic. Transfer contents to the mixie/blender jar & let cool for a couple of minutes.</li>
<li style="text-align: justify;">Reheat the pan, add group 2 ingredients & saute on medium-low heat until well roasted & soft.</li>
<li style="text-align: justify;">Powder roasted group 1 ingredients finely & then add sauteed group 2 ingredients & run the mixer/blender for a couple of seconds to make a coarse paste.</li>
</ul>
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<a href="https://2.bp.blogspot.com/-ImAvYnGRm6E/WnePiyrSbmI/AAAAAAAATOU/e3RCJNZUl_8fCdp2483EoBEIH9qUHwDDgCLcBGAs/s1600/Photos3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="534" data-original-width="1600" height="132" src="https://2.bp.blogspot.com/-ImAvYnGRm6E/WnePiyrSbmI/AAAAAAAATOU/e3RCJNZUl_8fCdp2483EoBEIH9qUHwDDgCLcBGAs/s400/Photos3.jpg" title="How to make Inji Kara Kuzhambu (ginger in spicy tamarind sauce), No onion kara kuzhambu. Pondicherry kara kuzhambu." width="400" /></a></div>
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<h4 style="text-align: justify;">
<u>To make the kuzhambu -</u></h4>
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<ul style="text-align: left;">
<li style="text-align: justify;">Heat oil in a kadai/pan, add asafoetida powder, vengaya vadagam & let it fry until crisp. Add few curry leaves & garlic pods - saute until garlic is golden brown & cooked soft.</li>
<li style="text-align: justify;">Using a little water, wash the mixie/blender & add the ground masala to the kadai, pour the strained tamarind water, add turmeric powder, salt & jaggery(if using). Let simmer for a few minutes on low heat.</li>
</ul>
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<ul style="text-align: left;">
<li style="text-align: justify;">Check seasoning, drizzle some sesame oil on top and turn off the heat.</li>
<li style="text-align: justify;">Serve with steamed rice & papad/chips. Can also be eaten with paruppu podi or <a href="http://sujaskitchen.blogspot.com/2013/12/kariveppillai-podi-spiced-curry-leaf.html" target="_blank">Karivepillai podi</a>.</li>
</ul>
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Sharing this tangy recipe with my fellow bloggers at <a href="https://www.cooking4allseasons.in/2013/09/announcing-cooking-from-cookbook.html" target="_blank">SriValli's CCC Feb #53 -- Week 1</a>.<br />
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Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0tag:blogger.com,1999:blog-3286912752200941687.post-27818297586526722592017-12-24T16:40:00.003-05:002017-12-24T16:40:46.967-05:00Sugar Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
How to bake Sugar Cookies</h2>
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Sugar cookies are very appealing to the eye as it is the perfect base for frosting, sprinkles and other sweet decorations. Kids go for it anytime like their other all-time favorite <a href="http://sujaskitchen.blogspot.com/2013/12/double-chocolate-chip-cookies.html" target="_blank">Chocolate Chip Cookies</a>. <span style="background-color: white; color: #222222; font-family: "roboto" , "arial" , sans-serif; font-size: 13px;"> </span>Sugar cookies can be made with a cookie press or may be rolled and cut into shapes moreover, it is fun to decorate with kids either with icing or sparkling sugar. I have only used colored sugar here, you can also do some icing & decorations on top like I did on my <a href="http://sujaskitchen.blogspot.com/2016/11/lime-shortbread-trees.html" target="_blank">Lime shortbread trees</a>. The point is to have fun with your baking, this holiday season. Happy Holidays!!<br />
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<b>Makes about 130 small cookies</b></div>
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<b>(I only made half the quantity)</b></div>
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<h3 style="text-align: left;">
Ingredients:</h3>
<div>
3 & 2/3rd cups unbleached, all-purpose flour</div>
<div>
1 tsp baking soda</div>
<div>
1tsp salt</div>
<div>
1/2 tsp ground cinnamon</div>
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1 cup (2 sticks) unsalted butter, melted & cooled</div>
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1 cup granulated sugar</div>
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1/2 cup packed light brown sugar (I used white sugar)</div>
<div>
2 tsp pure vanilla extract</div>
<div>
3 large eggs<br />
Decorating Sugars</div>
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<b><u>Optional Gadget</u></b> - Cookie Press</div>
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<b>(can also be made without the cookie press)</b></div>
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<h3 style="text-align: left;">
Method:</h3>
<div>
<ul style="text-align: left;">
<li>Preheat oven to 350° F.</li>
<li>Put the flour, baking soda, salt, & cinnamon into a small mixing bowl, whisk to combine; set aside.</li>
</ul>
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<div style="text-align: justify;">
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<ul style="text-align: left;">
<li style="text-align: justify;">In a large mixing bowl, combine the butter & sugar. Using an electric beater, mix until light & fluffy. Mix in the vanilla & then the eggs, one at a time, until completely combined. Add the reserved dry ingredients & mix on low speed, until just combined.</li>
</ul>
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<ul style="text-align: left;">
<li style="text-align: justify;">At this point, you can divide the dough into two parts & add desired food color.</li>
</ul>
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<ul style="text-align: left;">
<li style="text-align: justify;"><u><b>(OPTIONAL STEP) ONLY FOR COOKIE PRESS USERS</b></u> - Assemble the cookie press with the desired disc. Load the cookie dough, just until the max fill line. Press cookie dough out onto a greased baking pan about 1 inch apart. You can add sparkling sugar sprinkles if you like at this point.</li>
</ul>
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<a href="https://1.bp.blogspot.com/-gDkHehSCXjQ/Wj6Go9QmoHI/AAAAAAAAR4Q/6g4uZcH4DCgtmUXaGrKrt-457Mm8hl2EwCLcBGAs/s1600/Sugar%2BCookies3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://1.bp.blogspot.com/-gDkHehSCXjQ/Wj6Go9QmoHI/AAAAAAAAR4Q/6g4uZcH4DCgtmUXaGrKrt-457Mm8hl2EwCLcBGAs/s400/Sugar%2BCookies3.jpg" title="How to bake Sugar Cookies, Sugar cookies with a Cookie press, Rolled out sugar cookies, Sugar cookies with sparkling colored sugar." width="400" /></a></div>
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<b><u><span style="font-size: x-large;">OR</span></u></b></h4>
<ul style="text-align: left;">
<li style="text-align: justify;"><b><u>FOR USERS NOT USING A COOKIE PRESS</u> - </b>Since the dough is made a little softer than usual, we need to dust it with some more flour to get the right consistency. Wrap in plastic & <b>refrigerate for 3 hours</b>. Lightly dust your work surface & roll out your dough about 1/4" thick & use your cookie cutters to cut out your favorite shapes. Lift the cut-out cookies using small spatulas or nylon spreaders and assemble on the baking sheet about 1" apart. You can add sparkling sugar sprinkles if you like at this point.</li>
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<a href="https://4.bp.blogspot.com/-g_a5PvQo2ME/Wj6IbRFQnkI/AAAAAAAAR4c/iiRjaMhXbd0J2gtWUEO3T4U9bKDFKm1IwCLcBGAs/s1600/Sugar%2BCookies4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://4.bp.blogspot.com/-g_a5PvQo2ME/Wj6IbRFQnkI/AAAAAAAAR4c/iiRjaMhXbd0J2gtWUEO3T4U9bKDFKm1IwCLcBGAs/s400/Sugar%2BCookies4.jpg" title="How to bake Sugar Cookies, Sugar cookies with a Cookie press, Rolled out sugar cookies, Sugar cookies with sparkling colored sugar." width="400" /></a></div>
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<ul style="text-align: left;">
<li style="text-align: justify;">Bake in the preheated oven for about 10 minutes, or until lightly golden around the edges.</li>
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<a href="https://3.bp.blogspot.com/-61nxqODE62M/Wj6JgEyIpaI/AAAAAAAAR4o/ROZ4lpl6ETwbm48YJXLBVsxxTfzcFNNcACLcBGAs/s1600/Sugar%2BCookies5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="401" data-original-width="1600" height="100" src="https://3.bp.blogspot.com/-61nxqODE62M/Wj6JgEyIpaI/AAAAAAAAR4o/ROZ4lpl6ETwbm48YJXLBVsxxTfzcFNNcACLcBGAs/s400/Sugar%2BCookies5.jpg" title="How to bake Sugar Cookies, Sugar cookies with a Cookie press, Rolled out sugar cookies, Sugar cookies with sparkling colored sugar." width="400" /></a></div>
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<ul style="text-align: left;">
<li style="text-align: justify;">Cool cookies before removing from the pan & transfer to a wire rack to cool completely.</li>
</ul>
<h3 style="text-align: justify;">
Important Notes:</h3>
<div style="text-align: justify;">
<h4>
<ul>
<li><u>For non-cookie press users </u>- <span style="font-weight: normal;"><u>It is important that you dust it with some more flour to get the right manageable consistency. Wrap in plastic & refrigerate for a few hours before you work with the dough.</u></span></li>
</ul>
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<a href="https://1.bp.blogspot.com/-dFPlOKw2yMM/WkAeuEyvQmI/AAAAAAAAR5I/7IthKmCQVtARBLM2-RjtI5KWJMhQiwHngCLcBGAs/s1600/IMG_0325_1.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://1.bp.blogspot.com/-dFPlOKw2yMM/WkAeuEyvQmI/AAAAAAAAR5I/7IthKmCQVtARBLM2-RjtI5KWJMhQiwHngCLcBGAs/s640/IMG_0325_1.1.jpg" title="How to bake Sugar Cookies, Sugar cookies with a Cookie press, Rolled out sugar cookies, Sugar cookies with sparkling colored sugar." width="640" /></a></div>
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Sharing this recipe from my cookie press booklet with my fellow bloggers at SriValli's <a href="http://www.cooking4allseasons.in/2013/09/announcing-cooking-from-cookbook.html" target="_blank">CCC #52 December Week 4</a>.</div>
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Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0tag:blogger.com,1999:blog-3286912752200941687.post-26087807569963221952017-12-17T16:43:00.001-05:002017-12-19T15:29:53.617-05:00White Chocolate Shortbread (Eggless)<div dir="ltr" style="text-align: left;" trbidi="on">
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<u>How to bake White Chocolate Shortbread</u></h2>
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Shortbread is supposed to be mild tasting and<span style="background-color: white; color: #555555; font-family: "source sans pro" , sans-serif; font-size: 13px;"> </span>so tasty on its own is even more delicious with add-ins like chopped white chocolate or white chocolate chips. You can also add chewy dried cranberries, but I had to skip cranberries upon request from my kids. Adding dried cranberries will enhance the sweetness in the recipe too. Glad to share this recipe (from a magazine clipping )with my fellow bloggers at SriValli's <a href="http://www.cooking4allseasons.in/2013/09/announcing-cooking-from-cookbook.html" target="_blank">CCC #52 December Week 3</a>.</div>
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<a href="https://1.bp.blogspot.com/-0xy1SPlF-aY/WAk-0K1QdUI/AAAAAAAAFPE/R6I3jod93gwVHYSbfM5ZTzdkAl8jHO3ywCLcB/s1600/DSCN6956.1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://1.bp.blogspot.com/-0xy1SPlF-aY/WAk-0K1QdUI/AAAAAAAAFPE/R6I3jod93gwVHYSbfM5ZTzdkAl8jHO3ywCLcB/s640/DSCN6956.1.jpg" title="How to bake White Chocolate Shortbread,White chocolate shortbread with cranberries," width="480" /></a></div>
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<u>Makes </u><u>about 35 cookies</u><br />
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<h3 style="text-align: left;">
<u>Ingredients:</u></h3>
<div>
2 cups (300g) all-purpose flour (maida)</div>
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1/4 tsp salt</div>
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1 cup (250g) unsalted butter, softened</div>
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1.5 cups confectioner's (icing) sugar</div>
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1 tsp vanilla extract</div>
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2 tbsp cocoa powder</div>
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3/4th cup, chopped white chocolate or white chocolate chips</div>
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<b>OPTIONAL</b> - 1/2 cup(75g) dried cranberries, coarsely chopped (I chose to skip this ingredient)<br />
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<h3 style="text-align: left;">
<u>Method:</u></h3>
<div>
<ul style="text-align: left;">
<li style="text-align: justify;">Preheat the oven to 325 F (170 C). Line baking sheets with parchment paper. Sift the flour, salt & cocoa powder into a bowl.</li>
<li style="text-align: justify;">Beat the butter, confectioner's sugar, and vanilla in a bowl with an electric mixer on medium-high speed until pale & creamy. Stir in the flour mixture, cranberries (if using) & chocolate chips.</li>
<li style="text-align: justify;">Use a spatula to mix all the ingredients in, until it forms a ball of cookie dough. Cover tightly & refrigerate for about 20 to 30 minutes until the butter hardens & the dough becomes easy to handle.</li>
<li style="text-align: justify;">Roll tablespoons of the dough into balls. Place on the prepared baking sheets, spacing about 2 inches apart. Use a fork to flatten slightly, & make an impression on the top. </li>
<li style="text-align: justify;">Bake for 15-18 minutes, until golden brown. Rotate the baking sheets halfway through for even baking. Remove from oven & let cool completely on the baking sheets & transfer to a wire rack.</li>
</ul>
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<a href="https://3.bp.blogspot.com/-9GMMJKti8mY/Wi6thtbgLjI/AAAAAAAARYU/tNC2tdfgD2U0DYEbVqDwvXc113qxn7usQCLcBGAs/s1600/DSCN6955.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="768" data-original-width="1024" height="480" src="https://3.bp.blogspot.com/-9GMMJKti8mY/Wi6thtbgLjI/AAAAAAAARYU/tNC2tdfgD2U0DYEbVqDwvXc113qxn7usQCLcBGAs/s640/DSCN6955.JPG" title="How to bake White Chocolate Shortbread,White chocolate shortbread with cranberries," width="640" /></a></div>
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<h3 style="text-align: justify;">
<u>Important Notes;</u></h3>
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<ul style="text-align: left;">
<li style="text-align: justify;">To achieve, a browner shortbread, add a total of 4 tbsp of cocoa powder instead of two. And you get a double chocolate shortbread.</li>
<li style="text-align: justify;">The chilling of the dough prior to baking is a very important step so the dough will be less sticky & easier to handle.</li>
<li style="text-align: justify;">After sharing a batch with a friend, I could only save (hide) it for a week, to check for freshness. My shortbreads stayed fresh for a week, in my pantry.</li>
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Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0tag:blogger.com,1999:blog-3286912752200941687.post-72208761465927233762017-12-10T17:23:00.000-05:002017-12-19T16:51:59.249-05:00All-Time Favorite Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">All-Time Favorite Cookies </span></h2>
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<b> Here is a quick look at some favorite cookie recipes, all in one place just for you.</b></div>
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<a href="https://3.bp.blogspot.com/-RlHLW0Ucnbs/WjmJHWg_KqI/AAAAAAAARqU/Fv7g1oHlz3Uq8cKaBYi7r2hhOEWcdmDfQCLcBGAs/s1600/collages.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="900" data-original-width="1600" height="360" src="https://3.bp.blogspot.com/-RlHLW0Ucnbs/WjmJHWg_KqI/AAAAAAAARqU/Fv7g1oHlz3Uq8cKaBYi7r2hhOEWcdmDfQCLcBGAs/s640/collages.jpg" title="All-Time Favorite Cookies . Double Chocolate,Macaroons, Dvlish delights, Sugar Cookies, Shortbreads and more." width="640"></a></div>
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</div><a href="http://sujaskitchen.blogspot.com/2017/12/all-time-favorite-cookies.html#more">Read more »</a>Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0tag:blogger.com,1999:blog-3286912752200941687.post-5783962642737428902017-11-26T20:19:00.002-05:002017-11-26T20:19:44.099-05:00(Fresh) Methi Chaman Pulao<div dir="ltr" style="text-align: left;" trbidi="on">
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<u>How to make restaurant style Methi Paneer Pulao</u></h2>
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This is one of chef Venkatesh Bhat's recipe that was aired maybe last year. I was so tempted by this recipe, I tried it within a few days & was amazed that it truly tasted like a fine dining restaurant dish. It is definitely a party/pot lock recipe with its richness & aromatic flavors. If you want to cut down on ghee, you can do so & still enjoy this pulao with all its flavors. But, please do try it out as mentioned in this recipe at least the first time, before you make changes to it in order to enjoy its full flavor. Sharing this with my fellow bloggers at SriValli's <a href="http://www.cooking4allseasons.in/2013/09/announcing-cooking-from-cookbook.html" target="_blank">CCC# 51: November Week 4</a>. Do share your comments on how your family liked the pulao. </div>
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<h3 style="text-align: left;">
<u>Ingredients :</u></h3>
<b>A)</b> basmati rice (uncooked) - 1.5 cups<br />
methi / Fenugreek leaves (leaves only) 1 cup, tightly packed.<br />
onion 1 medium, sliced<br />
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ghee - 2 tbsp + 2 tbsp</div>
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oil - 2 tbsp</div>
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saffron - 1 big pinch</div>
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milk - 1/2 cup</div>
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ginger-garlic paste - 2 tsp</div>
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Salt to taste</div>
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1 inch, ginger - julienned </div>
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fried onions - 2 tbsp</div>
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<h3 style="font-size: medium; text-align: left;">
<u>B ) To fry/saute in oil</u></h3>
<div style="font-size: medium; font-weight: 400;">
cloves - 4no:s<br />
cinnamon 1 whole<br />
cardamom pods - 4 no:s</div>
<div style="font-size: medium; font-weight: 400;">
black cardamom - 2 no:s<br />
bay leaf 1</div>
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black peppercorns - 8 or 10 no:s</div>
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halved green chilies - 2 no:s</div>
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<u><b>C ) For the Marinade: </b></u></div>
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<span style="font-weight: normal;"> Mix all the ingredients listed below & add the paneer as the final ingredient & fold gently. Let sit for at least 30 minutes.</span></div>
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fresh curd/yogurt - 1/2 cup</div>
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ginger-garlic paste - 1 tsp</div>
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salt for the paneer<br />
green chilies 3</div>
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turmeric powder - 1/4 tsp</div>
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coriander/dhaniya powder - 1 tsp</div>
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chili powder - 1/2 tsp</div>
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dry roasted jeera powder - 1/2 tsp</div>
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garam masala powder -1/2 tsp</div>
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cubed paneer - 1 cup</div>
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<h3 style="text-align: left;">
<u>Stovetop method:</u></h3>
<ul style="text-align: left;">
<li style="text-align: justify;">Wash and cook the rice until it's almost cooked (3/4th done).</li>
<li style="text-align: justify;">Wash thoroughly and chop the methi leaves (discard the stems)<span style="color: inherit; font-size: inherit;">. </span><span style="font-size: inherit;">Before adding to the pan, squeeze the chopped methi leaves to remove some of its bitterness, if you desire.</span></li>
<li style="text-align: justify;">In a large deep pan heat oil and add whole garam masalas <b>( listed under ingredient list B</b>), fry until aromatic & lastly add green chilies. Saute for a minute and add sliced onions, let it turn translucent add ginger garlic paste and, julienned ginger. Let saute until the raw smell is gone and then add the chopped methi leaves & saute until the leaves are cooked.</li>
<li style="text-align: justify;">Now add the marinated paneer <b>(</b> <b>listed under ingredient list C ) </b>add salt & 2 tbsp of ghee,<b> </b>stir gently & cook for a few minutes until the raw smell of the marinade disappears.</li>
<li style="text-align: justify;">Pour warm milk into a cup & add the saffron & give it a stir.</li>
<li style="text-align: justify;">Layer the cooked rice on top of the paneer-methi mixture, drizzle 2 tbsp of ghee & sprinkle the saffron-milk mixture on top of the rice. </li>
<li style="text-align: justify;">Cover the pan with a lid. Place the covered pan on top of a tava/griddle & cook on medium heat until rice is completely cooked. Top with fried onions & then turn down the heat to the <b><u>lowest</u></b> setting for 'dum' cooking for a few more minutes & turn off the heat when the rice grains are fluffy & separate.</li>
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Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0tag:blogger.com,1999:blog-3286912752200941687.post-13649496351726280932017-11-19T17:28:00.004-05:002017-11-19T17:28:47.620-05:00Quick Sunflower seeds Ladoo<div dir="ltr" style="text-align: left;" trbidi="on">
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<u>How to make Sunflower seeds Ladoo</u></h2>
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Sunflower seeds are loaded with antioxidants.They are a good source of selenium, a proven enemy of cancer. They contain bone-healthy minerals and also contain Vitamin E, which helps ease arthritic pain. The Vitamin E in them brings a glow to your skin. A quarter cup of sunflower seeds a day can keep heart troubles away. With their crunchy, nutty taste, sunflower seeds can easily become a regular part of your daily diet and prevent food cravings. You can also sprinkle them on your salads, and stir-fries. I chew down on a handful of these seeds, during snack time to cut down on other cravings and to keep me satiated until meal time. I wrote down this recipe in my recipe diary, as I was making it so I could use up some of the sunflower seeds in my pantry.<br />
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<u>Ingredients for about 15 ladoos:</u></h3>
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1 cup of roasted (unsalted) sunflower seeds</div>
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1 cup of powdered jaggery</div>
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1/2 cup of pottukadalai/roasted channa dal</div>
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1/2 tsp, cardamom/elaichi powder</div>
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1/4 cup of ghee</div>
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1/4 to 1/2 cup of raisins<br />
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<u>Stovetop method:</u></h3>
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<li>If you have raw sunflower seeds, dry roast them on low heat until crisp, and aromatic. Let cool.</li>
<li>Dry grind in a food processor to desired coarseness. Transfer to a heat-resistant bowl.</li>
<li>Grind/powder crumbled jaggery to a fine powder; transfer to the bowl.</li>
<li>Powder the chutney dal finely & add to the rest of the powders. Add the cardamom powder & give it a stir.</li>
<li>Heat a small pan with the ghee & fry the raisins until plump. Add raisins to the powdered mixture & mix it in.</li>
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<li>Continue to keep the ghee on very low heat. Add one ladle/spoon of hot ghee to one small portion of the sunflower seed, jaggery, chutney dal mixture. Blend the ghee with the nutty mixture & make firm balls with your fist. <b>NOTE: </b>Use only a small quantity of the powdered mixture to add ghee - make balls. These ladoos should not require much ghee as the sunflower seeds are oily in the first place.</li>
<li>Repeat the process until you have turned all of the powder into balls of your desired size.</li>
<li>Store in an air-tight container at room temperature & enjoy.</li>
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NOTES:<br />
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<li>Roasted sunflower seeds are readily available in specialty food stores, if not in regular grocery stores.</li>
</ul>
Sharing this recipe with my fellow bloggers at Sri Valli's <a href="http://www.cooking4allseasons.in/2013/09/announcing-cooking-from-cookbook.html" target="_blank">CCC# 51: November Week 3</a>.<br />
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Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0tag:blogger.com,1999:blog-3286912752200941687.post-17987662437370193862017-10-29T20:59:00.005-04:002017-12-11T10:13:28.304-05:00Devilish Delights (Cookies)<div dir="ltr" style="text-align: left;" trbidi="on">
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How to bake Devilish Delights (Cookies)</h2>
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The first time I set my eyes on these scrumptious cookies, (in a betty crocker cookbook) I knew it was a trap. I couldn't, not bake these insanely chocolatey cookies. I hope I have done justice to these cookies with my amateur photography skills and brought out the real texture of these beauties. These chocolatey devilish delights get their kick from freshly brewed coffee. Sharing this recipe with my fellow bloggers at SriValli's <a href="http://www.cooking4allseasons.in/2013/09/announcing-cooking-from-cookbook.html" target="_blank">CCC#50 Oct Week #4</a>. </div>
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<br /><b>MAKES</b>: ABOUT 36 COOKIES<br /><b>BAKE:</b> 8 MINS at 350°F<br />
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<u>Ingredients</u></h3>
6 tablespoons all-purpose flour<br />1/2 teaspoon baking powder<br />1/8 teaspoon salt<br />2 eggs<br />1/2 cup sugar<br />1-2 tablespoons coffee liqueur or strong brewed espresso<br />2 teaspoons vanilla<br />10 ounces espresso-flavor chocolate baking bar or bittersweet chocolate bar, chopped<br />2 tablespoons butter<br />12 ounces dark chocolate baking bar, chopped<div>
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<u>Directions:</u></h3>
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<li style="text-align: justify;">Preheat oven to 350 degrees F. Lightly grease a cookie sheet or line sheet with parchment paper; set aside. In a small bowl, combine flour, baking powder, and salt; set aside. In a large bowl, combine eggs, sugar, coffee liqueur, and vanilla. Beat with an electric mixer on medium speed until combined; set aside.</li>
<li style="text-align: justify;">In a heavy medium saucepan, heat chopped espresso chocolate and butter over medium-low heat until melted and smooth, stirring occasionally. Remove saucepan from heat. Whisk melted chocolate mixture into egg mixture until combined. Stir in flour mixture until just combined. Stir in the chopped dark chocolate baking bar.</li>
<li style="text-align: justify;">Drop dough by heaping teaspoonfuls onto prepared cookie sheet. Bake in the preheated oven for 7 to 8 minutes or until tops appear dry and centers remain soft. Cool on cookie sheet for 3 minutes. Transfer cookies to a wire rack; let cool. Makes about 36 cookies.<img src="https://cdn.selectablemedia.com/mcz/images/9/94/940ab633bf9980057b07a5f9d000801f/0.gif" /></li>
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<u>Storage</u>:</h3>
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<li style="text-align: justify;">Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze for up to 3 months.</li>
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<u>Notes:</u></h3>
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<ul style="text-align: left;">
<li style="text-align: justify;">I used strong brewed coffee instead of chocolate liqueur and used bitter-sweet chocolate bar instead of dark chocolate in the recipe.</li>
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Sharing this recipe with my fellow bloggers at SriValli's <a href="http://www.cooking4allseasons.in/2013/09/announcing-cooking-from-cookbook.html" target="_blank">CCC#50 Oct Week #4</a>.</div>
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Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0tag:blogger.com,1999:blog-3286912752200941687.post-60011829385359923142017-10-15T23:35:00.000-04:002017-10-17T17:53:28.527-04:00Coconut Meeta/Sweet Paan Ladoo<div dir="ltr" style="text-align: left;" trbidi="on">
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<u>How to make Coconut Meeta Paan Ladoo</u></h2>
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From using it in religious ceremonies to eating it in the form of a 'paan'; betel leaves contain many curative and healing health benefits. My mom & grandma used to grow it in our home and these aromatic leaves were readily available to reap the health benefits from the same. Betel leaves are supposed to heal wounds when applied over a wound and bandaged. If you are suffering from a severe headache, my grandma used to ask us to use 'vetrilai pathu' The leaves have cooling properties which provide instant relief from the ache when applied externally.</div>
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Benefits aside, I have always been a fan of the meeta paan for the sweet filling in it. So, here is a recipe that skips the slaked lime (sunnambu) & areca nuts/supari (pakku), but has all the yummy ingredients like coconut, elaichi, gulkund, nuts & cloves. You can pick & choose your favorite filler ingredients.</div>
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<tr><td class="tr-caption" style="text-align: center;">Coconut Meeta/Sweet Paan Ladoo</td></tr>
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<h3 style="text-align: left;">
<u><br />Ingredients for about 30 ladoos:</u></h3>
2 cups fresh/frozen grated coconut (do not use the brown part)<br />
8 to 10 vetrilai/paan/betel leaves<br />
1 cup condensed milk<br />
about 1/2 cup, dry desiccated coconut (for rolling)<br />
1/2 tsp, cardamom/elaichi powder<br />
1/2 to 3/4 cup of gulkund (rose petal preserve)<br />
1/2 tsp, saunf/fennel seeds<br />
whole cloves, for garnishing<br />
green food color, optional<br />
chopped nuts, optional (I used almonds)<br />
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<u>Method</u>:</h3>
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<li>To a food processor, add the grated coconut & grind dry until fine. Transfer to a bowl. </li>
<li>Wash, remove the stem & the bottommost tip of all paan leaves. Add tore paan leaves, pulse until fine add condensed milk & grind till both are well combined. Add few drops of green food color, if desired. </li>
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<li>Heat a pan on medium heat, add the coconut and roast for a couple of minutes on medium-low heat. Add the condensed milk - paan mixture and stir to combine. You can add the elaichi powder & fennel seeds at this point.</li>
<li>Cook for a few minutes on low heat, until the mixture, thickens & forms into one solid mass. Remove from heat and let the mixture cool down a bit.</li>
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<li>Grease your hands with ghee if needed, take a small portion from the coconut mixture, flatten it and add ½-1 teaspoon of gulkund and chopped nuts in the center. Bring the edges together and roll to form a ladoo. Roll the prepared ladoos in desiccated coconut. Repeat the same process with the remaining ladoos.</li>
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<li>Garnish with cloves, if desired. Refrigerate the ladoos & enjoy as a digestive/mouth freshener.</li>
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This recipe was inspired by another paan recipe from a tv show. You may add supari to the filling if you desire. Sharing this delicious recipe with my friends at SriValli's <a href="http://www.cooking4allseasons.in/2013/09/announcing-cooking-from-cookbook.html" target="_blank"> CCC#50 Oct week 3</a>.</div>
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Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0tag:blogger.com,1999:blog-3286912752200941687.post-84449030822972947162017-09-23T17:24:00.000-04:002017-09-23T17:24:57.898-04:00Easy Rawa Kesari<div dir="ltr" style="text-align: left;" trbidi="on">
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How to make easy Rawa Kesari </h2>
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It just dawned upon me that there are many basic easy recipes that are missing from my blog like the humble Kesari. So here goes an easy method that doesn't require technical stirring & standing next to it for a long time for the dish to be complete. This recipe was inspired by the Rawa Pongal recipe by Mrs. Revathi Shanmugam. The technique is a little different here though. One important thing to note - If the rawa & the sugar water are not piping hot while mixing, it might get sticky & lumpy. My recipe makes a mildly sweet Kesari. You can increase the sugar to 1 cup if you like it sweeter. So here's a quick recipe for you to try this Navrathri season or just any time of the year.</div>
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<span style="text-indent: -0.25in;">·</span><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal; text-indent: -0.25in;"> </span><span style="color: #111111; font-family: "Times New Roman", serif; font-size: 12pt; text-indent: -0.25in;">3/4 cup sugar</span></div>
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<span style="text-indent: -0.25in;">·</span><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal; text-indent: -0.25in;"> </span><span style="color: #111111; font-family: "Times New Roman", serif; font-size: 12pt; text-indent: -0.25in;">1.5 cups water</span></div>
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<span style="text-indent: -0.25in;">·</span><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal; text-indent: -0.25in;"> </span><span style="color: #111111; font-family: "Times New Roman", serif; font-size: 12pt; text-indent: -0.25in;">1/8 tsp, cardamom/elaichi powder</span></div>
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<span style="text-indent: -0.25in;">·</span><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal; text-indent: -0.25in;"> </span><span style="color: #111111; font-family: "Times New Roman", serif; font-size: 12pt; text-indent: -0.25in;">a pinch of salt</span></div>
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<u style="text-indent: -0.25in;"><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal; text-indent: -0.25in;"> </span><span style="color: #111111; font-family: "Times New Roman", serif; font-size: 12pt; text-indent: -0.25in;">For roasting the rava</span></u></h3>
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<span style="text-indent: -0.25in;">·</span><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal; text-indent: -0.25in;"> </span><span style="color: #111111; font-family: "Times New Roman", serif; font-size: 12pt; text-indent: -0.25in;">1/4 cup or 4 tbsp ghee</span></div>
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<span style="text-indent: -0.25in;">·</span><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal; text-indent: -0.25in;"> </span><span style="color: #111111; font-family: "Times New Roman", serif; font-size: 12pt; text-indent: -0.25in;">1/2 cup rawa /sooji</span></div>
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<span style="text-indent: -0.25in;">·</span><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal; text-indent: -0.25in;"> </span><span style="color: #111111; font-family: "Times New Roman", serif; font-size: 12pt; text-indent: -0.25in;">8-10 cashew-nuts, broken</span></div>
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<span style="color: #111111; font-family: "Times New Roman", serif; font-size: 12pt; text-indent: -0.25in;">. 1 tbsp, raisins (optional)</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Easy Rawa Kesari</td></tr>
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<li>Take a heavy bottom pan or a pressure cooker and add the water, sugar, cardamom powder, and a pinch of salt. You can add saffron or food coloring if desired. Light the stove & let it heat. </li>
<li>Set another pan on the stove over medium heat. Add in the ghee, cashew-nuts and the rawa and fry until golden & aromatic. The ghee will initially bubble up on the sides of the pan during roasting. Keep stirring and take care not to let it burn.</li>
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<li style="text-align: justify;"><b>We will be working simultaneously using two stoves</b> - when the sugar mixture comes to a rolling boil, the rawa will also be roasted. If the sugar mixture starts boiling before the rawa is roasted, just put the sugar mixture on simmer.</li>
<li style="text-align: justify;">When the sugar mixture comes to a rolling boil, we are ready to add in the rawa. Carefully add in the roasted hot rawa slowly into the boiling sugar water mixture, taking care not to let the hot liquid splash on you. Immediately after adding rawa, mix well and cover the pan/cooker with the lid and switch off the heat. (If there are any vents on the lid, make sure you cover them with a kitchen towel or use the weight if using a pressure cooker – so we do not let the steam escape. </li>
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<li style="text-align: justify;">Keep it covered tightly for about 20 minutes. After 20 minutes, open and mix the Kesari well. The rawa would have absorbed all the moisture and swelled up, glistening with ghee and totally lump free.</li>
<li style="text-align: justify;">The Kesari is best served warm or at room temperature. You can store the Kesari in the fridge for up to a week.</li>
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Sharing this recipe from my diary with my fellow bloggers at SriValli's <a href="http://www.cooking4allseasons.in/2013/09/announcing-cooking-from-cookbook.html" target="_blank">CCC #49 Sep Week 4</a>.</div>
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Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0tag:blogger.com,1999:blog-3286912752200941687.post-86274644119555948202017-09-17T18:38:00.001-04:002017-09-17T18:38:27.386-04:00Murungai Keerai Pori Arisi Poriyal<div dir="ltr" style="text-align: left;" trbidi="on">
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How to make Moringa/Drumstick leaves stir fry</h2>
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While I was making this authentic keerai poriyal today, it brought back memories from my high school days. I was living with my grandparents for a few years... when all of a sudden, I was asked to fly solo for the very first time, with no time to prep. One fine day, my grandma had to attend a gathering and could not finish her cooking in time for grandpa. That Sunday, the responsibility of making this dish fell upon me. Having never made it myself; nobody to help me; no cookbooks or the internet (Gosh! I don't know how we lived back then) it took me a long long time & multiple attempts to get it right. </div>
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You probably wouldn't understand what the big fuss was all about - since you haven't met my grandpa a.k.a the food critique of the family, who also happened to be short tempered. Him being an ardent fan of the greens was definitely not working in my favor either, if I messed up the dish. I was sure that he would be able to pinpoint exactly what was missing in my cooking. To sum it all up, my first product was plain steamed greens with salt....Yikes!! Then I added the grated coconut, gave it a stir and turned off the stove again (second end product). Only to realize it was still missing something. After closing my eyes to imagine what a keerai poriyal looked like the last time I ate it, I made a tempering with mustard, urad dal & chillies and added to the cooked greens. </div>
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Although I wanted to be nowhere near the critique to hear his review, It was a situation that I was inescapable from. You see, in those days it was tradition to stand beside the person eating & serve them the food until they were done with the four (or six) course meal. After some nail-biting and heart palpitations, grandpa finally said that he liked it and ate all of it. I was surprised that he liked it and I was curious to taste it to see what was good with the overcooked keerai. He was not to be blamed for eating all of it, cos' between cooking, cooking & re-cooking, I ended up tasting so many times that there was barely any keerai poriyal for thatha to eat. LOL!!! Anyways, I was just glad that the stressful ordeal was finally over and I had learned how to make the keerai poriyal. </div>
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Hope you guys enjoyed reading about my very first cooking failure (turned) success. Note: This recipe can also be made without the roasted rice powder, but adding it, gives your final product a good texture & some crunchiness while eating. So, here you go - a very old recipe from my recipe diary. Sharing this story & recipe with my fellow bloggers at Sri Valli's <a href="http://www.cooking4allseasons.in/2013/09/announcing-cooking-from-cookbook.html">CCC #48 Sep Week 3</a>. </div>
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<u>Ingredients for 2 to 3 servings:</u></h3>
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2 cups of drumstick leaves - picked, washed & drained</div>
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1/2 an onion, chopped (optional)</div>
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2 tbsp, grated coconut</div>
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1/2 tbsp, oil</div>
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Salt to taste</div>
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1/2 tsp, mustard seeds</div>
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1 tsp, broken urad dal</div>
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1 dry red chilli, broken</div>
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<u>To fry & powder coarsely:</u></h3>
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1 tbsp, raw rice, pacha arisi</div>
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1/2 tbsp, bengal gram dal/kadalai paruppu</div>
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1/2 tsp, black peppercorns (if you like it hot)</div>
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1/2 tsp, oil</div>
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<u>Stovetop method:</u></h3>
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<li>Pick the drumstick leaves, without any thick stems. Rinse & wash a couple of times and let drain.</li>
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<li>Heat a mini pan/kadai, add 1/2 tsp of oil and add all the ingredients to fry & powder coarsely. Let cool & powder. Do not powder finely.</li>
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<li>Heat 1/2 tbsp of oil in a kadai/wok, add the mustard seeds, broken urad dal, and broken red chilli. When they are all fried, add onions & saute with a little salt for quick cooking. </li>
<li>When onions are translucent, add the washed greens and salt, give it a stirring, cover & cook on low to medium heat for about three minutes.</li>
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<li>When the leaves are cooked, add grated coconut and the powdered ingredients - mix, let sit for another minute and turn off the heat.</li>
<li>Serve with any south Indian meal platter. (We had it with raw mango sambhar & steamed rice.)</li>
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Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0tag:blogger.com,1999:blog-3286912752200941687.post-72385221726709515642017-08-25T08:49:00.000-04:002017-08-27T20:42:55.017-04:00Inippu Pidi Kozhukattai / Sweet Pidi Kozhukattai<div dir="ltr" style="text-align: left;" trbidi="on">
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How to make Inippu Pidi Kozhukattai / Sweet Pidi Kozhukattai</h2>
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Sweet Pidi Kozhukattai (also known as Vella kozhukattai or Inippu kozhukattai) is one of the traditional kozhukattai varieties that is the easiest & quickest you can make. These are like sweetened rice dumplings made with lentils, coconut, and jaggery. You can make these with store bought rice flour / kozhukattai flour /idiyappam flour. </div>
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As the name indicates, these kozhukattais are shaped with the grip of hands (Pidi) which gives them a rather distinct shape with finger impressions on them. For those who haven't tried making kozhukattai’s before, you can start with this one, as your chances of going wrong with this recipe are close to none. </div>
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<a href="https://2.bp.blogspot.com/-ISQpqKSixoE/WaIPXlLFWhI/AAAAAAAAOnE/wvMfI8cW7IgSJiQyFUme7rYhGEU7-rTHgCLcBGAs/s1600/IMG_9857_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1284" height="640" src="https://2.bp.blogspot.com/-ISQpqKSixoE/WaIPXlLFWhI/AAAAAAAAOnE/wvMfI8cW7IgSJiQyFUme7rYhGEU7-rTHgCLcBGAs/s640/IMG_9857_3.jpg" title="How to make Inippu Pidi Kozhukattai / Sweet Pidi Kozhukattai. Vella kozhukattai or Inippu kozhukattai. " width="512" /></a></div>
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Not only can this be made during Ganesh Chathurthi, but also as an evening snack for your family. It’s a perfectly healthy snack for kids since it is steamed. It is also gluten and dairy free. I learned this kozhukattai from my MIL & it comes from my recipe diary just for you.</div>
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<a href="https://1.bp.blogspot.com/-a8pi-bOtoT8/WaIJvsZty6I/AAAAAAAAOmw/6jkfcrPABVMLgzrO8nUyAy7n9D3S1Y4fgCLcBGAs/s1600/IMG_9844_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-a8pi-bOtoT8/WaIJvsZty6I/AAAAAAAAOmw/6jkfcrPABVMLgzrO8nUyAy7n9D3S1Y4fgCLcBGAs/s640/IMG_9844_2.jpg" title="How to make Inippu Pidi Kozhukattai / Sweet Pidi Kozhukattai. Vella kozhukattai or Inippu kozhukattai. " width="426" /></a></div>
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<u>Ingredients</u> :</h3>
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Rice flour - 3/4 cup</div>
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Powdered Jaggery/Palm Sugar - 1 cup</div>
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Grated Coconut- 1/2 cup</div>
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Salt - a pinch</div>
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Kadalai paruppu/Bengal gram dal - 1/4 cup (soaked in water for 20 mins)</div>
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Elakkai/Cardamom powder - 1/2 tsp</div>
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Cashew nuts, broken - 1 tbsp</div>
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Sesame/Gingelly oil - 2 tbsp</div>
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Water - as needed</div>
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<u>Stove top method:</u></h3>
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<li style="text-align: justify;">In a bowl, add the rice flour, salt, coconut, soaked bengal gram dal, cashew nuts and cardamom powder; mix dry & set aside.</li>
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<a href="https://3.bp.blogspot.com/-w_kL74J20z4/WaNlCvwZ1SI/AAAAAAAAOpg/TpjKQyQUr-oSwDEEQDPbIJuLeEwnhoXwQCLcBGAs/s1600/Pidi%2Bkozhukattai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="534" data-original-width="1600" height="132" src="https://3.bp.blogspot.com/-w_kL74J20z4/WaNlCvwZ1SI/AAAAAAAAOpg/TpjKQyQUr-oSwDEEQDPbIJuLeEwnhoXwQCLcBGAs/s400/Pidi%2Bkozhukattai.jpg" title="How to make Inippu Pidi Kozhukattai / Sweet Pidi Kozhukattai. Vella kozhukattai or Inippu kozhukattai." width="400" /></a></div>
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<li style="text-align: justify;">Heat a thick bottomed pan with the jaggery and add about a 1/4 cup of water to it and make a thin syrup. When all the jaggery melts, filter it for impurities and pour it back into the pan.</li>
<li style="text-align: justify;">Heat the pan with filtered thin syrup add oil, stir & add the rice flour mixture in installments stirring it in-between to ensure there are no lumps for about a minute. If the liquid is not enough for the flour, sprinkle some water until you get a thick dough consistency, that does not stick to your fingers.</li>
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<a href="https://4.bp.blogspot.com/-yHerIVtr8eI/WaNl55dSDyI/AAAAAAAAOpo/gnq-JXyRKCEiHvlJoMKi2J3P5cuCY2HlgCLcBGAs/s1600/Pidi%2Bkozhukattai1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="711" data-original-width="1600" height="177" src="https://4.bp.blogspot.com/-yHerIVtr8eI/WaNl55dSDyI/AAAAAAAAOpo/gnq-JXyRKCEiHvlJoMKi2J3P5cuCY2HlgCLcBGAs/s400/Pidi%2Bkozhukattai1.jpg" title="How to make Inippu Pidi Kozhukattai / Sweet Pidi Kozhukattai. Vella kozhukattai or Inippu kozhukattai." width="400" /></a></div>
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<li style="text-align: justify;">Turn off the heat & transfer to a bowl & keep covered (so it doesn't dry). Lightly dip your fingers in gingelly oil when you make bite sized balls or oval-shaped kozhukattai's with your finger impressions on it.</li>
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<a href="https://3.bp.blogspot.com/-wyNLIxUzPAE/WaNmuOSQWSI/AAAAAAAAOpw/Geev-MyefQwz5akR1kkJLUwSp5nMjV1cgCLcBGAs/s1600/Pidi%2Bkozhukattai2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="401" data-original-width="1600" height="100" src="https://3.bp.blogspot.com/-wyNLIxUzPAE/WaNmuOSQWSI/AAAAAAAAOpw/Geev-MyefQwz5akR1kkJLUwSp5nMjV1cgCLcBGAs/s400/Pidi%2Bkozhukattai2.jpg" title="How to make Inippu Pidi Kozhukattai / Sweet Pidi Kozhukattai. Vella kozhukattai or Inippu kozhukattai." width="400" /></a></div>
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<li style="text-align: justify;">Grease idli plates or any other container & arrange the kozhukattai's in a single layer, steam them for about 12 minutes on medium heat. </li>
<li style="text-align: justify;">Serve warm or at room temperature.</li>
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<a href="https://1.bp.blogspot.com/-It695C5NioY/WaNia3Nkb_I/AAAAAAAAOpI/C1eqc_BE4sAV5Ou_-ceSN72lWxN4ET1sACLcBGAs/s1600/IMG_9862_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-It695C5NioY/WaNia3Nkb_I/AAAAAAAAOpI/C1eqc_BE4sAV5Ou_-ceSN72lWxN4ET1sACLcBGAs/s640/IMG_9862_2.jpg" title="How to make Inippu Pidi Kozhukattai / Sweet Pidi Kozhukattai. Vella kozhukattai or Inippu kozhukattai." width="438" /></a></div>
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<u>Notes</u>:</h3>
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<li style="text-align: justify;">If the liquid is not enough for the flour, sprinkle some water until you get a thick dough consistency, that does not stick to your fingers.</li>
<li style="text-align: justify;">You can substitute moong dal for bengal gram dal and Karupatti (dark palm sugar) or brown sugar for jaggery.</li>
<li style="text-align: justify;">It can also be made without using any oil if needed but can be a little dry with cracked texture.</li>
<li style="text-align: justify;">If refrigerated, steam for few minutes, so it turns soft prior to serving.</li>
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Sharing this recipe with my fellow bloggers at Sri Valli's <a href="http://www.cooking4allseasons.in/2013/09/announcing-cooking-from-cookbook.html" target="_blank">CCC #47 August Week 4</a>.</div>
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Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0tag:blogger.com,1999:blog-3286912752200941687.post-83067336818652505612017-07-30T16:52:00.000-04:002017-08-09T11:15:13.626-04:00Varutha Arisi Sojji / Roasted Rice Upma<div dir="ltr" style="text-align: left;" trbidi="on">
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<u> How to make Varutha Arisi Sojji / Roasted Rice Upma</u></h2>
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Most households probably get around to making two or three kinds of upma's - semiya upma, arisi rava upma & wheat rava upma. This was new to me when my MIL made this for dinner the first time. Her story behind this goes like this - during her childhood days, her mom used to make this as a quick and low-cost meal to serve a large family living on a budget. </div>
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This can be a lunch box recipe (stays fresh) or can be breakfast/dinner. This can be served with <a href="https://sujaskitchen.blogspot.com/search?q=milagai+podi" target="_blank">Milagai podi</a>, <a href="https://sujaskitchen.blogspot.com/search/label/Chutney%20Varieties" target="_blank">Chutneys/Thuvayals</a>, <a href="https://sujaskitchen.blogspot.com/search/label/Sambar%20Varieties" target="_blank">Sambhar</a>, or Gothsu. This family (MIL) recipe comes from my recipe diary & is being shared with SriValli's <a href="http://www.cooking4allseasons.in/2013/09/announcing-cooking-from-cookbook.html" target="_blank">CCC#46 July week #4</a>.</div>
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<u>Ingredients for 3 servings:</u></h3>
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Pacharisi/Raw rice - 1.5 cups</div>
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Paasiparuppu/Green gram dal - 1/2 cup</div>
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Salt to taste</div>
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Grated coconut - 3 tbsp</div>
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Crushed black pepper - 1 tsp</div>
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Water<b> - </b>1 cup (for dal) + as needed to cook your rice</div>
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[ I used, 1(rice) <b>: </b>3(water)<b> </b>ratio ]</div>
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<u>For thalippu/tempering:</u></h4>
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Oil - 2 tbsp</div>
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1/2 Tsp mustard seeds</div>
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2 tsp, kadalai paruppu/bengal gram dal</div>
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Dry red chilies - 3, broken</div>
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1 tsp, jeera/cumin seeds</div>
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a pinch of asafoetida powder</div>
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a sprig of curry leaves</div>
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<u>Stove top method:</u></h3>
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<li>Dry roast the dal & rice separately in a dry kadai/pan, until slightly golden, crisp & aromatic.</li>
<li>Heat the oil in a large cooker/kadai and add the ingredients listed for tempering one by one & fry for a few seconds, taking care not to burn them.</li>
<li>Pour the required amount of water for the dal & rice to cook, add salt & let it come to a boil.</li>
<li>When the water begins to boil, add the roasted rice, and dal. Cover & let cook on medium until rice & dal are cooked soft. (If using pressure cooker, use the weight & let cook for about 10 minutes or 2 whistles)</li>
<li>Sprinkle crushed pepper powder, add grated coconut, give it a stir and turn off the heat. </li>
<li>Serve hot with Kathirikai gothsu or try any of these <a href="http://sujaskitchen.blogspot.com/search/label/Chutney%20Varieties" target="_blank">thuvayals or chutneys</a>.</li>
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Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0tag:blogger.com,1999:blog-3286912752200941687.post-90761192131619417542017-07-23T15:31:00.000-04:002017-07-23T15:57:02.278-04:00Mangai Sadham / Mango Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<u>How to make Mango Rice/Mangai Sadham</u></h2>
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Manga sadham/Mango rice is one of the lip smacking rice of the south. This recipe brings back nostalgic childhood memories. Sneaking up to the terrace when the adults are busy taking an afternoon nap - find the biggest green mango that you can reach - pluck - take a bite - wait for it & make a sour face literally. On other occasions, it would be sliced and sprinkled with salt & paprika for a sour & spicy treat.</div>
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The sourness of the rice will depend on how sour your mango is. Serving this with Karivepillai thayir pachadi a.k.a <a href="http://sujaskitchen.blogspot.com/2014/09/karivepillai-thayir-pachadi-curry.html" target="_blank">Curry leaves raitha</a>. The two flavors play well together.If you are a skeptic about the combo, try it before you dismiss the idea. </div>
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Ingredients for 4 servings</h3>
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1 large unripe/green mango<br />
1 cup uncooked rice, cooked but not mushy<br />
2 tbsp sesame oil<br />
1/2 Tsp, chili powder<br />
2 dry red chilies, broken<br />
1 teaspoon mustard seeds<br />
a pinch of asafoetida powder<br />
a sprig of curry leaves<br />
1/4 Tsp turmeric powder<br />
1/4 Tsp roasted & powdered fenugreek seeds (optional)<br />
Salt to taste<br />
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Stove top method:</h3>
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<li> Fluff the cooked rice gently, mix in a tbsp of sesame oil & spread the rice on a plate and let it cool. </li>
<li>Grate the mango, peeled or unpeeled.Heat remaining oil in a pan and when it's hot, add mustard seeds and fry for 30 seconds.Add curry leaves, dry red chilies and asafoetida powder cook for a minute. Add turmeric powder, fenugreek powder (if using), grated mango, salt, and cook for a few minutes on medium heat, until the raw smell of the chili powder is gone.</li>
<li>Turn off the heat, add the cooled rice and mix gently. Check seasoning & serve with papad & curry leaves raitha.</li>
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Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0tag:blogger.com,1999:blog-3286912752200941687.post-66264893582453786942017-05-14T17:38:00.001-04:002017-05-14T18:13:33.238-04:00Baked Apple Roses<div dir="ltr" style="text-align: left;" trbidi="on">
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How to make Apple Roses</h2>
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"<b>Mothers are like buttons, they hold everything together."</b></div>
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That reminds me of my mother who holds all the family members together. She was always the one, who knew what was going on with everyone in the family. Especially when all of us (my brothers & I) moved out of the house. We may not be in frequent touch with each other; but we would be in constant touch with Amma, so she always had the latest updates. Some of us are too busy to listen to others and then some of us are too busy to share things about our life. Mothers always have the time to listen to her children and read between the lines too. </div>
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Motherhood teaches us a ton of things and humbles us. I only wish someone had prepared me for what to expect, and how to handle the 'n' number of situations that arise in parenting. I guess that is what makes every mother unique. But hey, I feel better reading the following quote <b>:)</b></div>
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<b>"Good Moms Have Sticky Floors, Messy Kitchens, Laundry Piles & Happy Kids."</b></div>
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<b>Happy Mother's Day, to all the Mom's & all the Dad's who take on the role of a mother!</b></div>
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Ingredients for 6 to 8 roses:</h3>
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1 sheet of Pepperidge farm frozen pastry, thawed</div>
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2 large apples, cored & sliced</div>
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1.5 Tbsp lemon juice concentrate or juice from 1/2 a lemon</div>
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2 cups of water or more as needed</div>
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cinnamon powder, to sprinkle</div>
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fig preserves - 3 tbsp</div>
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1 Tbsp, water</div>
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<b>Special equipment needed:</b></div>
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Muffin pan - greased or lined<br />
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<a href="https://1.bp.blogspot.com/-SdpKNfTdIpg/WRjKUr00ejI/AAAAAAAALNA/llst6j38I5k2VaF5N02fLLDFOdrAU7A5QCEw/s1600/IMG_8790_1_2.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://1.bp.blogspot.com/-SdpKNfTdIpg/WRjKUr00ejI/AAAAAAAALNA/llst6j38I5k2VaF5N02fLLDFOdrAU7A5QCEw/s640/IMG_8790_1_2.jpg" title="How to make Apple Roses, Baked Apple Roses," width="426" /></a></div>
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Method:</h3>
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<ul style="text-align: left;">
<li style="text-align: justify;">Preheat oven to 375° F. (Please read notes below)</li>
<li style="text-align: justify;">Wash, cut in half, core & slice the apples into very thin slices. </li>
<li style="text-align: justify;">In a microwave safe bowl, add the water, lemon juice and sliced apples & microwave for 3 minutes. Drain & let sit. </li>
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<li style="text-align: justify;">In another bowl, add the preserve & 1 tbsp of water and microwave for a minute; stir & set aside.</li>
<li style="text-align: justify;">On a floured surface, unwrap & place the thawed pastry sheet, dust with flour, using a rolling pin, stretch it out as needed to make 6 to 8 strips that are 1.5" wide.</li>
<li style="text-align: justify;">On every strip, smear some preserve, place the apple slices on the top half of the strip, sprinkle with apple spice mix and fold over the bottom half of the pastry strip and roll tightly to form the roses. </li>
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<ul style="text-align: left;">
<li style="text-align: justify;">Place the roses into the prepped muffin pan & bake for 35 to 40 minutes. Remove & let cool.</li>
<li style="text-align: justify;">Dust with confectioners sugar & serve on a platter. </li>
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<h3 style="text-align: left;">
<u>Notes:</u></h3>
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<ul style="text-align: left;">
<li style="text-align: justify;">My roses were only mildly sweet because the only added sweeteners were the fruit preserve & the confectioner's sugar on top. If you like more sweetness, try adding a 1/8th tsp of brown sugar into the center of every rose, after they have been rolled up & ready to go in the oven.</li>
<li style="text-align: justify;">Any fruit preserve can be used, or you can even skip it.</li>
<li style="text-align: justify;">Try adding cinnamon sugar instead of plain cinnamon, prior to rolling the roses.</li>
<li style="text-align: justify;">Can also be served with a drizzle of caramel sauce on top.</li>
<li style="text-align: justify;">If you are baking on a cookie sheet, make sure you press the pastry sheet with wet fingers at the end of the roll, to make sure, it doesn't open up during baking.</li>
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Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0tag:blogger.com,1999:blog-3286912752200941687.post-86270014396426958722017-04-30T20:32:00.001-04:002017-05-01T19:47:25.925-04:00Goji Berry-Almond-Date Power Balls (No Cook Recipe)<div dir="ltr" style="text-align: left;" trbidi="on">
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How to make Goji Berry-Almond-Date Power Balls</h2>
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The talk and use of goji berries have been on the rise lately upon hearing about its super powers. Here is a<b> no sugar added, all natural, gluten free, vegan, zero cooking, paleo</b>, nutrient rich recipe that is healthy and tasty enough for your taste buds. I feel good about this recipe as it uses purely natural sweeteners (dates, goji berries & raisins) and has some crunch and satiety value in it, so we can enjoy a nutritious snack when hunger strikes.</div>
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They’re thought to help prevent premature aging, boost the immune system, have benefits for diabetes and protect against heart disease and cancer. Goji berries could interact with some drugs, so talk with your doctor first. Otherwise, it's probably safe to eat goji berries in moderation. Please use at your own discretion. Research implies the following health benefits of goji berries:</div>
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<li>Very Nutritious</li>
<li>Excellent Source of Antioxidants</li>
<li>May Have Anti-Aging Benefits</li>
<li>May Help Prevent Cancer Growth</li>
<li>May Improve Blood Sugar Control</li>
<li>May Boost Energy Levels</li>
<li>May Help You Lose Weight</li>
<li>May Improve Cholesterol Levels</li>
<li>May Help Boost the Immune System</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlw5HCeKUWi1eWw3y_bdR7wyO32nG40C1OivCjwK7hT6By2ddY0-IP1tLNrC3XkfDeqHNHNJBQfSGy3f3N_aTHUoDf65hcicNuA4knCnDu8nJl0P6p2tBDvHFEs7-wP8NL3Q6hmqbSU4/s1600/IMG_8678_1.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlw5HCeKUWi1eWw3y_bdR7wyO32nG40C1OivCjwK7hT6By2ddY0-IP1tLNrC3XkfDeqHNHNJBQfSGy3f3N_aTHUoDf65hcicNuA4knCnDu8nJl0P6p2tBDvHFEs7-wP8NL3Q6hmqbSU4/s640/IMG_8678_1.1.jpg" title="How to make Goji Berry-Almond-Date Power Balls, All natural goji berry balls," width="640" /></a></div>
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<h3 style="text-align: left;">
<u>Ingredients for 10 to 15 balls:</u></h3>
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dried Goji berries - 1 cup</div>
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pitted Dates - 1 cup</div>
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raw Almonds - 1 cup</div>
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Pumpkin seeds - 1 tbsp (optional)</div>
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Cardamom powder/Cinnamon powder - 1/4 tsp</div>
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Raisins - 1 tbsp</div>
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<h3 style="text-align: left;">
<u>No cook directions:</u></h3>
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<li style="text-align: justify;">Wash the goji berries to remove impurities & dry them off.</li>
<li style="text-align: justify;">Coarsely powder the almonds in any kind of food processor. Transfer the contents into a mixing bowl.</li>
<li style="text-align: justify;">Next, pulverize the goji berries into powder. Transfer into the bowl.</li>
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<ul style="text-align: left;">
<li style="text-align: justify;">Grind the dates, as much as you can. Add it to the mixing bowl.</li>
<li style="text-align: justify;">Add other ingredients powdered or whole to the mixing bowl. Stir/mix thoroughly and make into balls.</li>
<li style="text-align: justify;">Store in an airtight container & enjoy your nutritious snack when hunger strikes.</li>
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<h3 style="text-align: left;">
Notes:</h3>
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<ul style="text-align: left;">
<li>You can try substituting other nuts, dry fruits and seeds as needed to make your own combination.</li>
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<span style="text-align: justify;"> </span><span style="text-align: justify;">This recipe was noted down from a health based tv show and is from my recipe diary. Sharing the joy with my fellow bloggers at Sri Valli's <a href="http://www.cooking4allseasons.in/2013/09/announcing-cooking-from-cookbook.html" target="_blank">CCC # 43 - April Week 5</a>.</span></div>
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Sujas Kitchenhttp://www.blogger.com/profile/13342921857688259456noreply@blogger.com0