tag:blogger.com,1999:blog-44276886376507822942024-03-14T11:10:38.089+05:30ROSHAN's CUCINAHome Cooking Made Creative Yet Easy!Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.comBlogger185125tag:blogger.com,1999:blog-4427688637650782294.post-8769551352844696362021-06-13T00:44:00.003+05:302021-06-13T00:44:21.876+05:30Spicy Brinjal and Potato Stir Fry<div dir="ltr" style="text-align: left;" trbidi="on">
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Brinjal is one of my favourite vegetables. Growing up in the hillstation Valparai we had our own patch of vegetable garden and we used have plump brinjal / eggplants that tasted totally out of the world ( i would say) in a simple sambar or in a stir fry or a bhajji. This is my mother's recipe...trying to use the brinjal in different ways and so a spicy one with lots of pepper.<br />
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Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com0tag:blogger.com,1999:blog-4427688637650782294.post-31183855871371417972021-06-13T00:40:00.000+05:302021-06-13T00:40:03.307+05:30Goan Fish Fry / Rava Coated Fish Fry <div dir="ltr" style="text-align: left;" trbidi="on">
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Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com0tag:blogger.com,1999:blog-4427688637650782294.post-8682568970072807412020-04-30T17:44:00.000+05:302020-04-30T17:44:26.403+05:30Sourdough Bread <div dir="ltr" style="text-align: left;" trbidi="on">
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Home baked <a href="http://roshanscucina.blogspot.com/search/label/bread" target="_blank">bread</a> is one of my weaknesses. Its not in the eating, but in the making of it. The waiting for the rise, or rather the 'dramatic wait' for the rising the dough and then the aroma of break baking in the oven. And then the aroma differs from whether you are baking a garlic and herb infused bread or a cinnamon roll or any other kind of bread, pizza or a <a href="http://roshanscucina.blogspot.com/2011/01/peshawari-naan.html" target="_blank">naan</a>. So while doing a lot of yeasted bread with success, partial success and no success.... I came across something called the Sourdough - what is it. Well I did a lot of research and came across many and I have now settled for a recipe of my own for the tropical weather of India, specifically Kochi in Kerala. Well yes, I have to be specific because the Sourdough goes through a long, slow process of rising and little bit variation in the temperature can upset the process and the result.<br />
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If you are still enthusiastic about the bread after seeing the picture and the write up above, okay, lets do it. This is my quick version of the recipe and rule of thumb is not to play around too much tweaking the recipe. Because the amount of water or rather the moisture in the dough is crucial.<br />
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For the starter </div>
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Mix 100gm wheat flour with 100 ml water and leave it for 12 to 24 hours. The mix should have doubled in size. </div>
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Once the starter is ready, add 400 gm wheat flour, 50 gm all purpose flour, 200 ml water, 1 table spoon sugar, 2 tablespoon oil and 3/4 tsp salt and give a mix with a spoon to make a wet dough. Leave it aside for about 1 hour. Now fold the dough about 10 to 20 times. If it is not soft and wet enough, you can sprinkle few drops of water. Repeat this one or two more times. Leave it to rise for about 7-8 hours or overnight. Make sure it does not over prove. </div>
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Once it has doubled in size. Sprinkle some flour and give a gentle fold. The dough should be smooth but not wet now. Shape it into a smooth ball and leave it to rise once again. It would take about 2 to 4 hours. A sourdough bread is baked in a deep pan with a lid because the dough will further rise while baking. It commercial terms it is called baking in a Dutch Oven. Before baking the bread you have to score it with a blade or anything thin and sharp to cut through at least 1 cm deep. Preheat oven to 220C or 200 C in a convection and bake for 45 to 50 minutes. You can make stencil with flour as you see in the picture. Just put some flour through a paper stencil and it will stay there. I cut out these leaves and asked my daughter to fill it with flour. Thats it.</div>
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Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com0tag:blogger.com,1999:blog-4427688637650782294.post-66940047961272937982020-04-27T18:25:00.000+05:302020-04-27T18:25:21.517+05:30Chocolate Chip Cookies - Homestyle recipe - No sophistication<div dir="ltr" style="text-align: left;" trbidi="on">
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Mix 200 gms flour with 1/2 tsp baking soda and 1/2 tsp baking powder. Sieve it.<br />
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In a bowl, soften 100 gm butter and mix 80 gm powdered sugar. When done add 1 egg and mix well. Add 1 tsp Vanilla extract. To this add the flour mix and 100 to 150 gm home chopped chocolate bits or store bought chocolate chips. Mix well. It will be dry and tough. No problem. Take a tablespoon each and shape it into balls. Place in a greased baking tray or in a butter paper over tray.<br />
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Preheat oven at 180C for 5 minutes. Place the shaped cookies bake for 12 to 15 minutes. Please be patient enough to let the cookies cool and then eat....:)<br />
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I know this is a crude writing and recipe....very lazy to write.....ha ha....it would taste great though!</div>
Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com0tag:blogger.com,1999:blog-4427688637650782294.post-44375399241534277292020-04-01T15:15:00.001+05:302020-04-01T16:10:13.706+05:30Focaccia <div dir="ltr" style="text-align: left;" trbidi="on">
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So its quarantine days around the world and its become a little difficult to find things to cook while maintaining the spirit of all at home. The best way is to prepare something interesting with available ingredients. So here we go....<br />
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250 gms of flour<br />
200 ml water- a tea cup approximate<br />
1 tbsp yeast<br />
1 tsp sugar<br />
1/6 tsp salt<br />
1/2 tsp pepper<br />
1/6 tsp chilly powder<br />
2 cloves garlic, grated<br />
1 tbsp oil (vegetable or olive)<br />
Mixed Italian herbs 1 tbsp - optional<br />
Onion rings<br />
Capsicum rings- optional<br />
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Heat the water till lukewarm. Add yeast and sugar. Leave it to rise - 10 minutes.<br />
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In a mixing bowl, mix the flour, salt, pepper, chilly powder, garlic and half of spices.<br />
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Add the yeast to the dry ingredients and mix well. The consistency should be between a dough and a batter. Slightly runny. Set aside overnight or for 12 hours.<br />
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Grease a baking tray with oil and sprinkle with 1 tbsp flour. Pour the leavened mix and let it stand for 1 to 2 hours to rise again. Decorate with onion and capsicum and sprinkle remaining herbs. Bake at 180C for 20 to 25 minutes. Once done brush the bread with butter. Serve hot as such or with tomato sauce and a hot cuppa.<br />
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Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com0tag:blogger.com,1999:blog-4427688637650782294.post-76655659474910750462020-03-29T17:13:00.000+05:302020-03-29T17:17:13.945+05:30Boiled Beetroot and Onion Salad <div dir="ltr" style="text-align: left;" trbidi="on">
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This salad has been on my to-try list for a long time now. So tried it when I had the time for experimentation. This salad used to be a part of the first course of the Anglo Indian dishes alongside the many meat served like pork vindaloo and beef chops. Though I have not seen this in recent times. I ordered this to our caterer for my son's First Holy Communion, the taste was there but they made it into serrated strips instead of the circles and the onion rings. Here the beets are round and the onions are not. But it tasted good.<br />
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I used 1 boiled beetroot (pressure cooked for 2 whistle), 3/4 of onion, 1 clove garlic grated, 1 tsp oil, 1 tsp vinegar, salt and pepper to taste.<br />
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Whisk the oil and vinegar for few minutes and then add the salt. Cut the Beetroot into thin round slices. In a mixing bowl or plate , place the Beetroot and finely sliced onion, grated garlic, oil-vinegar mix and mix well with a spoon or by hand. Sprinkle pepper powder. Refrigerate for half an hour and then serve.<br />
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Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com0tag:blogger.com,1999:blog-4427688637650782294.post-71576411162601737992018-04-12T17:46:00.000+05:302018-04-13T11:45:09.990+05:30Calamari & Macaroni Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients<br />
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Calamari / Squid - 2 medium size<br />
Macaroni - 2 tea cup<br />
Onion - 2 large, thinly sliced<br />
Garlic - 4 cloves, roughly chopped<br />
Tomato - 1<br />
Salt and Pepper - to taste<br />
Milk - 1 cup<br />
Grated Cheese - 2 tbsp (optional)<br />
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Method<br />
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Clean the squid and cut it into strips. Shallow fry them for about a minute and set aside.<br />
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Meanwhile boil adequate water with salt and then add the macaroni. Cook for about 6 minutes or as per directions for use. It should be just cooked, please do not overcook. Drain the water.<br />
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Heat a pan at medium flame. Add the onion and garlic. Saute till translucent, and then add tomato and the excess oil from the sauteed squid. Add pepper and then add the cooked macaroni. Add milk and cheese. Stir well and check for salt. Add the shallow fried squid. Once the liquid is fully absorbed turn off heat. Garnish with basil or coriander or parsley leaves and serve.<br />
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Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com0tag:blogger.com,1999:blog-4427688637650782294.post-48770055729558865952018-04-12T17:37:00.001+05:302020-09-26T13:03:14.173+05:30Chettinad Prawn Masala<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-mRMVTW9qBIM/Ws9LYicRJkI/AAAAAAAABkk/nzpBCCT_XeI8zYdYCuKvOrGWXlVPDwalgCLcBGAs/s1600/2018-04-11%2B13.40.55.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://3.bp.blogspot.com/-mRMVTW9qBIM/Ws9LYicRJkI/AAAAAAAABkk/nzpBCCT_XeI8zYdYCuKvOrGWXlVPDwalgCLcBGAs/s640/2018-04-11%2B13.40.55.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: justify;">I like spicy dishes especially when it is raining and this Chettinad Prawn Masala definitely makes me happy. It is not just eating but the making process too because it is kind of meditative and involves a little bit of time in making the masala, leaving it marinated and the final preparation. So you need not think about anything else, but just think how the dish is going to turn out.....As in all Chettinad non-veg preparation, i have used small onions. The recipe also has a special Garam Masala using Stone Flower (Kalpasi) and Kapok buds (Marathi Moggu). These two ingredients are a refreshing change to the usual garam masala. It can be stored and used for other spicy dishes.</div></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
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Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com0tag:blogger.com,1999:blog-4427688637650782294.post-4120136842773019172018-04-03T11:26:00.000+05:302018-04-03T11:26:25.890+05:30Tilapia and Mango Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com0tag:blogger.com,1999:blog-4427688637650782294.post-86532514406902341142018-04-03T11:24:00.002+05:302018-04-03T11:24:47.595+05:30Cat fish curry<div dir="ltr" style="text-align: left;" trbidi="on">
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Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com0tag:blogger.com,1999:blog-4427688637650782294.post-32599951537272791982017-08-17T11:36:00.002+05:302017-08-17T11:42:13.509+05:30Njavara Rice Pal Payasam<div dir="ltr" style="text-align: left;" trbidi="on">
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Njavara is a medicinal rice consumed as a porridge by adding specific
spices and eaten during their month of Karkkidagam / Aadi masam. ....If
you don't like the porridge form. ....you can have sweet diet version
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<i><b>Step 1 </b></i><br />
Njavara Rice - 1 cup<br />
Water - 4 cup<br />
Milk - 1 cup<br />
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<i><b>Step 2</b></i><br />
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Milk - 2 cup<br />
Sugar - 5 to 6 tbsp<br />
Cardamom - 6 (seed and skin)<br />
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<i><b>Method</b></i><br />
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Cook the ingredients in step 1 in a pressure cooker for 5 whistle. When the pressure is gone, open the cooker and add milk and sugar and keep stirring until you get a consistency as seen in the second picture. Add powdered cardamom and serve hot, warm or cold. By the time i had finished taking the picture, the payasam was cold and jelly like and could be had in one go. Get back to me if you have any doubt.<br />
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For other payasam recipes the links are<br />
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<span style="font-size: small;"><a href="http://www.daisyroshan.com/2013/08/ambalapuzha-pal-payasam-rice-pudding.html">Ambalapuzha Pal Payasam | Rice Pudding - Pressure Cooker Method</a></span></h3>
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<span style="font-size: small;"><a href="http://www.daisyroshan.com/2014/04/parippu-payasam-without-coconut-milk.html" target="_blank">Parippu Payasam without Coconut Milk- Easy Sadya Recipe</a></span></h3>
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<span style="font-size: small;"><a href="http://www.daisyroshan.com/2012/09/simple-flavourful-semiya-payasam.html" target="_blank">Simple Flavourful Semiya Payasam (without condensed milk)</a></span></h3>
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<span style="font-size: small;"><a href="http://www.daisyroshan.com/2012/01/saffron-sago-badami-kheer.html" target="_blank">Saffron Sago Badami Kheer</a></span></h3>
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<h3 class="post-title entry-title">
<span style="font-size: small;"><a href="http://www.daisyroshan.com/2012/03/dates-vermicelli-payasam.html" target="_blank">Dates & Vermicelli Payasam</a></span></h3>
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</h3>
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Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com0tag:blogger.com,1999:blog-4427688637650782294.post-56396535093205958732017-08-02T10:23:00.000+05:302017-08-02T10:27:55.901+05:30Gobi Musallam - easy everyday recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-_4FIOTbFfG4/WYFT5oGtAwI/AAAAAAAABhs/gxfw5x8aLQwc90ZhV0WaZ3Vsl-gOnRtiQCLcBGAs/s1600/2017-07-31%2B15.22.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-_4FIOTbFfG4/WYFT5oGtAwI/AAAAAAAABhs/gxfw5x8aLQwc90ZhV0WaZ3Vsl-gOnRtiQCLcBGAs/s640/2017-07-31%2B15.22.03.jpg" width="480" /></a></div>
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Gobi Musallam is Mughlai recipe with a rich gravy and an exotic taste. This could be served for special occasion or just on a very regular day...it would make your day brighter for sure. I have made a pot method instead of the baking method and can be done in just less than half an hour.<br />
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Ingredients<br />
<br />
<i><b>To blanch the cauliflower</b></i><br />
<br />
1 cauliflower - around 700 gms<br />
1 tbsp salt<br />
<br />
<b><i>For the gravy</i></b><br />
<b><i><br /></i></b>
Butter - 1 tbsp<br />
Ghee - 1 tbsp<br />
Green Cardamom - 3 whole<br />
Black Cardamom - 1 whole (optional)<br />
Cumin seeds - 1/4 tsp<br />
Bay leaf - 2 medium<br />
Onions, very finely chopped - 2 large<br />
Tomato paste from 2 medium tomatoes<br />
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Ginger - 3/4 inch<br />
Garlic - 6 cloves<br />
Green chillies - 2 medium<br />
<br />
Red chilly powder - 3/4 tsp<br />
Kashmiri Chilly powder - 3/4 tsp<br />
Coriander powder - 1 1/2 tsp<br />
Turmeric powder - 1/2 tsp<br />
Garam Masala - 3/4 tsp<br />
Salt to taste<br />
<br />
Kasuri Methi - a large pinch (forget it if you dont have)<br />
<br />
Thick curd - 150 ml<br />
Cream or Milk - 150 ml<br />
<br />
Coriander leaves chopped - 2 tbsp<br />
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<a href="https://1.bp.blogspot.com/-o8c1jr6_q5k/WYFUKkXkQOI/AAAAAAAABhw/YIJViw23yHkMdCBXYK24VjVZ9PUWJtUdwCLcBGAs/s1600/picasa%2Bmu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-o8c1jr6_q5k/WYFUKkXkQOI/AAAAAAAABhw/YIJViw23yHkMdCBXYK24VjVZ9PUWJtUdwCLcBGAs/s640/picasa%2Bmu.jpg" width="480" /></a></div>
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<b><i>Method</i></b></div>
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Boil water in a pan and add salt. Immerse the washed and cleaned cauliflower and let it blanch for 3 to 5 minutes. Remove from water and place it in a plate.</div>
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Heat a heavy bottom wide pan or a wide pressure cooker. Add butter and ghee. When partially melted add cardamom, cumin seeds and bay leaf. Once the aroma comes out add the onion and saute till translucent. Make a paste using ginger,garlic and green chilies and add to the pan. Saute well and then add all the powders - red chilly to garam masala and then add salt (blanched cauliflower already has salt in it, so salt is required only for the gravy. Add the tomato paste and let everything cook well. Add few teaspoons of water if need be. Once the gravy is fully done, turn to high heat and add the curd and stir vigorously....this is to prevent the gravy from curdling. Once the gravy looks nice and smooth add the cream / milk. If you have kasuri methi add it to. Check salt. Now add the blanched cauliflower and pour gravy from sides over the cauliflower. Cover and cook for 5 to 7 minutes. The gravy will thicken as it sits. You can check whether the cauliflower is fully cooked by poking the flower in the middle using a knife. Serve hot with rice or roti or bread. You can serve by cutting into florets as in the second image.</div>
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It tasted really good....try it soon and let me know!!</div>
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Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com1tag:blogger.com,1999:blog-4427688637650782294.post-90173511581325289212017-06-21T11:47:00.003+05:302017-06-21T11:47:54.771+05:30Mampazha Pulissery<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-UkgjCdE6q3w/WUoElriA0uI/AAAAAAAABhc/_Lg1PsuRYKAT5cHVaMtwKqFR5Y7q4l5KQCLcBGAs/s1600/mampazham.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="450" height="640" src="https://3.bp.blogspot.com/-UkgjCdE6q3w/WUoElriA0uI/AAAAAAAABhc/_Lg1PsuRYKAT5cHVaMtwKqFR5Y7q4l5KQCLcBGAs/s640/mampazham.jpg" width="480" /></a></div>
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The season of Mangoes is coming to an end and Mampazha Pulissery is a kind of seasonal recipes which makes it a must in the Vishu Sadya.<br />
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The recipe is pretty much simple, and if you can prepare it without adding water, it would make it very tasty. It is said that it tastes better with 'Naattu Manga' , tiny mangoes packed with flavour. I prepared using regular store bought ones.<br />
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<i><b>Ingredients</b></i><br />
<br />
<i><u>To boil the mango</u></i><br />
<br />
3 medium sized ripe mangoes, cubed<br />
Water separated from curd - 1/2 cup<br />
Salt<br />
1/2 tsp turmeric powder <br />
<br />
<u><i>To grind</i></u><br />
<br />
Half of a medium sized coconut, grated<br />
3 green chillies<br />
1/2 tsp cumin seeds<br />
<br />
......300 ml hung curd (the water from this can be used to boil the mango)<br />
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<i><u>To Season</u></i><br />
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1 tbsp oil (Coconut oil would be best)<br />
1/2 tsp Mustard seeds<br />
1 or 2 sprigs curry leaves<br />
3 whole red chillies, split<br />
1/6 tsp fenugreek seeds, dry roasted and powdered<br />
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<b>Method</b><br />
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In Kerala, mampazha pulissery or any other curry made of curd is cooked in a clay pot. If you do not have one, you can use a thick bottomed steel vessel and make sure it is cooked in low flame or else the curry will stick to the pan.<br />
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In a clay pot, place all the ingredients to boil and cook it on low flame for about 7 minutes. Meanwhile make a thick paste using all the ingredients under 'to grind', if required add leftover water from curd. Once the mangoes are cooked, add the ground mixture and when it is hot enough, add curd and check for salt. Turn off heat. The curd will cook in the residual heat of the pot.<br />
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Heat another pan and add oil. When the oil is hot add mustard seeds, and when the spluttering is over, add the curry leaves and chilies and saute till nicely fried. Add this to the mango mix. Stir and then add the fenugreek powder, stir again. Close with a lid immediately to prevent the aroma from escaping. Serve it with rice and a vegetable stir fry or use it for a Sadya.<br />
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Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com0tag:blogger.com,1999:blog-4427688637650782294.post-25200690214214557642017-04-17T10:41:00.004+05:302017-04-17T10:41:42.027+05:30Raw Papaya Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://2.bp.blogspot.com/-ViZqcdLaa-Y/WPRN6iYYT0I/AAAAAAAABgI/5ymY0ITFlnwimfs9nCpsDMxTQROkvANiwCLcB/s1600/papaya.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-ViZqcdLaa-Y/WPRN6iYYT0I/AAAAAAAABgI/5ymY0ITFlnwimfs9nCpsDMxTQROkvANiwCLcB/s640/papaya.jpg" width="480" /> </a></div>
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Shred half a papaya. Use a mortar and pestel and pound 2 red
chillies 1 green chilly 2 cloves garlic 2 small onion 1/2 tsp salt and
sugar. Add 1 tsp oil (any) and 1 tsp lime juice. Once this forms a
coarse paste add it to the shredded papaya an mix well. Garnish with
coriander leaves and toasted sesame seeds or ground nuts. Tastes best
when served after half an hour. You can add more chillies or less If you
like so.<br />
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Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com2tag:blogger.com,1999:blog-4427688637650782294.post-38562629373335512832015-08-25T11:43:00.001+05:302015-08-25T11:43:43.127+05:30Kerala Banana Chips - Onam Special Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-5pj8iRlkv5g/VdwBCmKZQKI/AAAAAAAABdU/5bW49y9583I/s1600/20150824_230513.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-5pj8iRlkv5g/VdwBCmKZQKI/AAAAAAAABdU/5bW49y9583I/s640/20150824_230513.jpg" width="594" /></a></div>
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I don't know whether a Malayali really requires a recipe for Banana Chips. It is like drinking milk or eating biscuit at a very young age and it is an inseparable part of the Onasadya. By the time the infinite number of curries are served to everyone, if you can munch on these chips and the sharkaravaratti as an appetizer. Though we lived in Tamilnadu when we were young there were specific bakeries that sell banana chips. Now that i live in Kerala, it may sound crazy to make these chips at home. Because you can see these chips being made in every other corner shop in bulk quantities...and all you have to do is just go grab few packets....yeah...one pack is never enough.....</div>
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Since the season is also on, the quality conscious Malayali is a bit concerned about the oil being used and the health issues that can come with it....we cannot even buy coconut oil because many brands were banned a few weeks ago...so i took the safe bet and fried this in vegetable oil....</div>
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<a href="http://4.bp.blogspot.com/-hNhqYwRr2dA/VdwBYmy8ALI/AAAAAAAABdc/1J9egBpKHjU/s1600/20150824_232426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-hNhqYwRr2dA/VdwBYmy8ALI/AAAAAAAABdc/1J9egBpKHjU/s640/20150824_232426.jpg" width="480" /></a></div>
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<b><i>ingredients</i></b><br />
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Raw Banana (Kerala variety called Ethakka) - as much as you want (I used 1 kg organic raw banana- 10 numbers - it was smaller than the usual ones available in the market)<br />
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Salt solution - Mix 10 tsp water with 2 tsp salt (Check the first batch of chips and adjust salt)<br />
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Vegetable Oil or Coconut Oil to fry<br />
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<b><i>method</i></b><br />
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Place a wide pan with water enough to immerse the peeled fruit. Add salt and turmeric to it to removed the starch.</div>
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It is tricky to peel a raw banana. Run a knife on the banana lengthwise without touching the fruit. Repeat the same on the other side of the banana. Gently start peeling with your hands or knife. Place the peeled banana in the pan filled with salted water. Let the peeled banana stand in water for an hours. Then rinse it in running water and pat dry with a tea towel...it will not blacken.</div>
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Heat oil it a pan. What you see in this frying pan is 2 sliced bananas.</div>
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Use a slicer or a heavy knife and chop 2 bananas at a time. Add to the hot oil and keep stirring with a bamboo skewer or a knife to ensure the chips doesn't stick together. When the aggressive bubbling of the oil stops, turn to medium flame and add 2 tsp salt solution and keep stirring. At this stage stay a little away from the frying pan. When you hear a rustling sound or a hollow sound while gently tapping the chips, it is done. Use a slotted spoon and drain from oil. You can either place it in a paper towel or any other pan. Once cooled store it in an air tight container and don't forget to hide it....otherwise it will be gone in no time... :-)</div>
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Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com1tag:blogger.com,1999:blog-4427688637650782294.post-92179516111978349622015-08-22T11:29:00.001+05:302015-08-22T11:35:18.637+05:30Prawn Fry - Kochi style<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-_QLBpGebFVI/VdNgxA6_yqI/AAAAAAAABco/EbL2ulqt4KQ/s1600/20150728_212250.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-_QLBpGebFVI/VdNgxA6_yqI/AAAAAAAABco/EbL2ulqt4KQ/s400/20150728_212250.jpg" width="400" /></a></div>
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Kochi style sea food preparation has not received much acclaim in the blog circle i believe...i have not seen much mention. However, the long coast and the backwaters of Kochi has its own simple and tasty preparation without many ingredients to go into it. Prawn fry is one such thing. Even now you can see some colleagues from Fort Kochi, Vypeen and Bolgatty bringing lunch with just rice and this spicy, yet mellow prawn....you don't need any other curry.<br />
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ingredients to boil the prawns<br />
<br />
whole prawns - 250 gms<br />
ginger - 1/2 inch piece<br />
green chilly - 1 or 2 medium sized (slit)<br />
turmeric powder - 1/4 tsp<br />
salt to taste<br />
<br />
ingredients to stir fry<br />
<br />
oil - 2 tbsp<br />
small onions - 12 - 15<br />
curry leaves - 1 sprig<br />
chilly powder - 1 or 1 1/2 tbsp<br />
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<a href="http://2.bp.blogspot.com/-6ckFYApzSeY/VdNntcXCW-I/AAAAAAAABc0/BeVHqv1xnUI/s1600/20150728_210527.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-6ckFYApzSeY/VdNntcXCW-I/AAAAAAAABc0/BeVHqv1xnUI/s200/20150728_210527.jpg" width="150" /></a></div>
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method<br />
<br />
Boil the prawns in a clay pot or a steel pan with the ingredients mentioned and 4 tbsp water in low flame. Stir in between to prevent the prawn from sticking to the pan. Turn off heat when prawns have changed to reddish white colour from pale white.<br />
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<a href="http://4.bp.blogspot.com/-vj0A0ans6HA/VdgPBdsPgDI/AAAAAAAABdE/5Zybbk22NX8/s1600/20150728_210440.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="200" src="http://4.bp.blogspot.com/-vj0A0ans6HA/VdgPBdsPgDI/AAAAAAAABdE/5Zybbk22NX8/s200/20150728_210440.jpg" width="150" /></a><br />
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To stir fry, heat a heavy bottom pan and add oil. When the oil is hot, add chopped small onions (as in pic), and let it turn translucent (don't brown it/ caramelize).<br />
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<a href="http://4.bp.blogspot.com/-vj0A0ans6HA/VdgPBdsPgDI/AAAAAAAABdE/5Zybbk22NX8/s1600/20150728_210440.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
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Turn to low heat and add the chilly powder and curry leaves and stir for 10 seconds. Add the boiled prawns and keep stirring till all the prawn is coated with the spice and the water is completely evaporated. Serve hot with rice.<br />
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Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com2Kerala, India10.8505159 76.2710832999999876.8573059 71.10750929999999 14.843725899999999 81.434657299999984tag:blogger.com,1999:blog-4427688637650782294.post-20679271187725658952015-03-06T11:58:00.003+05:302015-03-08T10:48:06.840+05:30Spicy Chilly Stand Up Kuzhalappam - Easy Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-fI94AZkkqNI/VPlDBxMUuSI/AAAAAAAABcM/MkcUd_o0gfc/s1600/kuzhal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-fI94AZkkqNI/VPlDBxMUuSI/AAAAAAAABcM/MkcUd_o0gfc/s1600/kuzhal.jpg" height="640" width="480" /></a></div>
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Spicy Chilly Kuzhalappam is a slightly tweaked recipe with few strands of red chilly and a secret ingredient to make it reeaally crunchy. The snack is made to stand up to create a more impressive look....may be for a restaurant style snacking! Keep reading to know how....<br />
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<i><b>ingredients for kuzhalappam</b></i><br />
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fine rice flour used for <a href="http://roshanscucina.blogspot.in/2012/06/buttery-idiyappam-soft-string-hoppers.html">string hoppers</a> (powedered and roasted) - 1 cup<br />
boiling hot water - 1 cup<br />
salt to taste or 1/4 tsp<br />
sesame seeds - 2 tsp<br />
grated coconut - 3 tbsp<br />
small onion or shallots - 4<br />
cumin - 1/6 tsp<br />
dry red chilly (Kashmiri) - 5 (washed, deseeded and cut into thin strips)<br />
Oil to fry<br />
butter - 1 tsp<br />
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<b><i>the method</i></b><br />
<b><i><br /></i></b>
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Wash the sesame seeds twice and let it dry. Grind together coconut, shallots and cumin. Deseed the red chilly and cut it into thin strips as seen on the kuzhalappam in the image.</div>
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Measure 1 cup roasted rice flour into a bowl. Boil water with salt and pour it over the flour. Use a spoon to bring the flour and water together into a rough dough. Once the dough has cooled to medium heat, add the butter, sesame seeds, red chilly strips, ground coconut mix and knead it into a smooth dough. You can invert a steel plate and oil it to roll the dough. Pinch a good portion of dough and roll into a circle using an oiled rolling pin. Roll the circle onto the rolling pin to form a tube and then gently slide it out on the side. Now cut through the middle of the kuzhalappam to get 2 pieces. Deep fry in medium hot oil. Once it starts turning golden brown remove it from oil. Place the cut side down and the stand up kuzhalappam is ready to go. I did the rolling and frying simultaneously. You can do it the way you are comfortable with.</div>
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Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com1tag:blogger.com,1999:blog-4427688637650782294.post-52171039228475949342014-07-23T18:32:00.000+05:302015-03-06T11:21:16.734+05:30Royal Red Chilly Chicken Curry | a recipe adapted from Rajasthani 'Lal Maas'<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-YKzPZQiOjMU/Ux1SznJ2clI/AAAAAAAABTg/BG3T5BwLQQE/s1600/IMG_20140228_205030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-YKzPZQiOjMU/Ux1SznJ2clI/AAAAAAAABTg/BG3T5BwLQQE/s1600/IMG_20140228_205030.jpg" height="320" width="304" /></a></div>
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This is a very easy recipe to make with the ultimate result being a succulent and delicious curry as you can see in the picture. The recipe uses whole spices and the heat from the spice is mellowed down by the addition of yoghurt / curd. The amount of heat in the curry can be adjusted to suit your taste by increasing or decreasing the amount of chilly powder while the quantity of other whole spices remain the same.</div>
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The dish is cooked with ghee and i did not use oil. It is good to pamper yourself with these traditional recipes and this would definitely make you feel lika a 'royal'. While cooking this chicken, the aroma was so exotic and i couldn't stop myself saying a wow. So, it is just to say that if you consume ghee once in a while it wont hurt or otherwise, indulge in this treat and you can merrily starve the next day ...he he he...</div>
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<b><i>ingredients</i></b></div>
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1 medium sized chicken - 1200 to 1400 gms, cut into desired size pieces </div>
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<b><i>whole spices</i></b></div>
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i am writing the list of spices in the order which it has to go into the ghee</div>
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bay leaf - 2 small leaf, torn into 2</div>
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black cardamom - 3</div>
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green cardamom - 5</div>
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cinnamon stick - 1 inch stick, 2 pieces</div>
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cloves - 6</div>
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fennel seeds - 1 tsp</div>
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cumin seeds - 1/2 tsp</div>
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pepper corns - 1/2 tsp</div>
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kashmiri red chilly - 20(split it into two lengthwise using scissors to remove seeds and dust & give a quick wash)</div>
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<b><i>other ingredients</i></b></div>
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ghee - 2 to 3 tbsp</div>
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onion - 2 </div>
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garlic - 16 cloves</div>
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ginger - 1 inch piece</div>
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turmeric - 1/2 tsp</div>
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chilly powder - 2 tsp (add more after tasting the curry half way through the cooking)</div>
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curd - 300 ml</div>
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salt to taste</div>
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I have seen the addition of coriander leaves in this recipe in many tv shows and i have prepared this recipe with and without it. I prefer not to add coriander leaves.</div>
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Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com6tag:blogger.com,1999:blog-4427688637650782294.post-75627262931940398402014-05-31T11:40:00.001+05:302014-05-31T11:40:22.238+05:30Prawn & Chicken Paella - A great alternative to Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-hvEoLQ91G8o/U4atFoGNzPI/AAAAAAAABWs/ol-QkTPu6ok/s1600/IMG_20140420_152954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-hvEoLQ91G8o/U4atFoGNzPI/AAAAAAAABWs/ol-QkTPu6ok/s1600/IMG_20140420_152954.jpg" height="480" width="640" /></a></div>
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Paella is a Spanish rice preparation home to Valencia. The original recipe includes chicken and rabbit meat and other goodies available in the region, such snails. This recipe has been customized to use locally available ingredients such as pork, chicken, fresh prawns and few other veggies. As regards the herbs, you can use either fresh rosemary or dried rosemary. Since Paella rice is not available in Kochi, i have used good quality raw rice. Please avoid using Basmati rice, because the aroma can sometimes remind you of biryani.<br />
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ingredients<br />
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Fresh unpeeled prawns - 500 gms<br />
Chicken Breast - 2 or 3 (the more the merrier), diced into small pieces as seen in the picture<br />
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Pork bits with fat, thinly sliced - a handful (you can use bacon or pancetta)<br />
Chilly powder or paprika - 2 tsp<br />
White wine - 6 tbsp or Synthetic Vinegar - 1 1/2 tbsp<br />
Carrots, diced - 2<br />
Potato, diced - 1 small (optional)<br />
Roughly chopped tomatoes - 2<br />
Onion - 2 large, roughly chopped<br />
Garlic - 15 small cloves (organic) or 10 plump cloves<br />
Olive Oil or Vegetable Oil - 4 tbsp or more<br />
Saffron - 1 generous pinch<br />
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Paella rice or raw rice - 4 cups (400 gms approximately)<br />
Water - 8 cups<br />
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Salt to taste<br />
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<b><i>ingredients to marinate the prawn and chicken</i></b><br />
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salt to taste<br />
chilly powder - 2 tsp (if you want mild heat use paprika)<br />
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<b><i>Vessel to be used</i></b> - A wide pan (Uruli) or a Paella pan<br />
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<b>Salt:</b> Since the marinated meat and prawn has salt, add salt to the rice cautiously<br />
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method<br />
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Clean the prawns and marinate it with 3/4 tsp chilly powder and salt. Marinate the chicken pieces separately with the remaining chilly powder and salt.<br />
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<i>Rice: If you are using Paella rice, you can add it directly to the preparations. I always like to wash and dry the rice for sometime. In case you are using raw rice, wash it 3 times and then put in a flat plate, to get rid of the moisture.</i><br />
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Heat oil in a pan and sear the chicken (in medium heat). When it is almost done remove it from oil. Make sure the chicken is coated with the marinade ( as seen in the picture). Similarly, fry the prawns , for about 2 to 3 minutes. Remove from oil. At this point, drain all the caramelised bits of chicken and prawns. Let only the oil remain in the pan. Add the thinly sliced pork and turn the heat to low. Allow the pork to cook slowly and release all the fat. Once the pork has caramelised, gently move it to the side of the pan and add the onion and garlic and saute it in medium heat. When the sides of the onion and garlic start browning move it to the side of the pan and add the carrots and potato. Saute it for a minute. Now bring all the ingredients to the centre of the pan and add the cleaned rice. Fry it gently along with the veggies and meat for about 2 minutes using a wooden spatula (Take care not to break the rice). Add the wine or vinegar and the red chilly powder or paprika and salt. Give a mix and then spread it across the pan. Pour half of the water (4 cup), alongside the side of the pan. Do not stir. Place the rosemary sprigs in 4 different directions: NSWE :).<br />
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When the rice has absorbed the water, add 4 more cups of the water in the same fashion.<br />Sprinkle the saffron strands. When the rice is almost done, add the fried prawn and chicken and give a gently mix. Taste it. The rice will be done in few more minutes.<br />
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Please note , the consistency of the rice is 'just to the right bite'. It will have one bite when you chew it, but it will be done with a little bit of moisture (as you see above in the pic). If you want a more soft consistency just cover the pan, after turning of the heat. But the rice will bloat a little bit, it wont be thin as you see in the image.<br />
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Get in touch with me for any doubts. </div>
Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com1tag:blogger.com,1999:blog-4427688637650782294.post-90491624890890810302014-04-11T17:21:00.000+05:302014-04-11T17:39:18.046+05:30Parippu Payasam without Coconut Milk | Easy Payasam Recipe for Vishu | Easy Sadya Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-aOeS_oqws-4/U0fKcTktafI/AAAAAAAABVQ/vZ4SDPVsxLw/s1600/DSCF1461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-aOeS_oqws-4/U0fKcTktafI/AAAAAAAABVQ/vZ4SDPVsxLw/s1600/DSCF1461.JPG" height="629" width="640" /></a></div>
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I just started to write about this 'without coconut milk' recipe and remembered a <a href="http://www.manikarthik.com/news/mallu/india/">viral post going around in Facebook about Mallus.</a>.. today. There is a little bit of coconut story in that too; ......but i hate to use coconut because of all the process that includes scraping it , grinding it, and milking it :). So here is an easy parippu payasam recipe especially after you have done a lot of cooking to put a good sadya and don't wish to involve in another long process. The second best part of this coconutless recipe is that you can make it ahead and refrigerate it. This tastes good in a chilled form too. If you want to serve it warm, defrost it and reheat the payasam just before serving. No one can recognize that this is made of plain milk instead of coconut milk. </div>
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As an experiment i made this using a small quantity. I tried this twice to make sure it really works. You can multiply the measures given below to make a large quantity.</div>
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<b><i>the following recipes serves 6, when served in tea cups</i></b></div>
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yellow moong dal or payasa parippu or paasi paruppu - 125 gms</div>
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jaggery / vellam / sharkara - 250 gms</div>
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regular milk (boiled) - 500 ml</div>
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powdered cardamom - 6 nos (skin removed)</div>
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ghee - 1 tbsp</div>
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cashew nuts and raisins - as much as you need.</div>
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<b><i>the method</i></b></div>
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Wash the dal / parippu 3 times and soak it in 300 ml hot water for about 20 minutes. Place the soaked dal in a pressure cooker and cook it for 4 whistle in medium flame. The dal is cooked in medium flame to make sure it softens completed and does not remain grainy. The number whistle differs with each pressure cooker. I used a Prestige pressure pan. You can cook the dal you do the normal but just follow the two steps of soaking it and cooking it in medium flame. </div>
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While the dal is cooking, place the jaggery in a pan with 3 to 4 tbsp water in low flame. If the jaggery is one whole lump don't worry. As the jaggery gets heated you can use a sharp knife and poke it. It will break into pieces. While the melting is going on, heat ghee in a pan and fry the cashew nuts and raisins. Drain it and reserve the remaining ghee. Meanwhile, strain the melted jaggery to remove any impurities.</div>
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Once the dal is cooked, use the back of a large spoon to mash it almost thoroughly. Place the pressure cooker in low flame and add the reserved ghee to the dal and stir it for about 2 minutes. Now add the melted jaggery and stir it till the dal and jaggery has combined thoroughly. Now check whether the dal has given way to a sweet concoction. It takes about 5 minutes. </div>
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Now add the milk and increase the heat to medium while stirring to make sure the dal mixture does not stick to the bottom of the pan and does not form any lump. When the milk is thoroughly infused into the parippu payasam mix, add cardamom powder and the fried cashew nuts and raisins. Serve after 15 minutes. By this time the payasam will slightly thicken and the heat will reduce to a palatable temperature. </div>
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If you wish to serve the next day, follow the method given in the beginning of the post.</div>
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Here are some of the other easy to make payasam recipes in this blog</div>
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<h3 class="post-title" style="background-color: #fafafa; border-bottom-color: rgb(255, 255, 255); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 0px; color: #741b47; font-family: Verdana, sans-serif; font-size: 18.88888931274414px; font-weight: normal; line-height: 1.4em; margin: 0px 0px 3px; padding: 0px 0px 9px;">
<a href="http://roshanscucina.blogspot.in/2013/08/ambalapuzha-pal-payasam-rice-pudding.html" style="color: #740039; margin: 0px; padding: 0px; text-decoration: none;">Ambalapuzha Pal Payasam | Rice Pudding - Pressure Cooker Method</a></h3>
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<img src="http://1.bp.blogspot.com/-kSnotAmbQ4w/UgKFFM1_n-I/AAAAAAAABEY/__Qhypcn4pI/s640/pal+payasam+1.jpg" /></div>
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<h3 class="post-title" style="background-color: #fafafa; border-bottom-color: rgb(255, 255, 255); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 0px; color: #741b47; font-family: Verdana, sans-serif; font-size: 18.88888931274414px; font-weight: normal; line-height: 1.4em; margin: 0px 0px 3px; padding: 0px 0px 9px;">
<a href="http://roshanscucina.blogspot.in/2012/09/simple-flavourful-semiya-payasam.html" style="color: #740039; margin: 0px; padding: 0px; text-decoration: none;">Simple Flavourful Semiya Payasam (without condensed milk)</a></h3>
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<img src="http://3.bp.blogspot.com/-qN7mhDgqApk/UEYLYrFoMAI/AAAAAAAAAyg/SEaBU9-MrMg/s640/Picture+581.jpg" height="640" width="537" /></div>
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<h3 class="post-title" style="background-color: #fafafa; border-bottom-color: rgb(255, 255, 255); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 0px; color: #741b47; font-family: Verdana, sans-serif; font-size: 18.88888931274414px; font-weight: normal; line-height: 1.4em; margin: 0px 0px 3px; padding: 0px 0px 9px;">
<a href="http://roshanscucina.blogspot.in/2012/03/dates-vermicelli-payasam.html" style="color: #741b47; margin: 0px; padding: 0px; text-decoration: none;">Dates & Vermicelli Payasam</a></h3>
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<img src="http://3.bp.blogspot.com/-2TWfrvbPdoA/T2AUWQ_AjbI/AAAAAAAAAnw/SUw8WPFnVow/s640/Picture+095.jpg" height="640" width="504" /></div>
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<h3 class="post-title" style="background-color: #fafafa; border-bottom-color: rgb(255, 255, 255); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 0px; color: #741b47; font-family: Verdana, sans-serif; font-size: 18.88888931274414px; font-weight: normal; line-height: 1.4em; margin: 0px 0px 3px; padding: 0px 0px 9px;">
<a href="http://roshanscucina.blogspot.in/2012/01/saffron-sago-badami-kheer.html" style="color: #740039; margin: 0px; padding: 0px; text-decoration: none;">Saffron Sago Badami Kheer</a></h3>
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<img src="http://2.bp.blogspot.com/-Arxi61we-3k/Tw3A_vTdZtI/AAAAAAAAAdM/O24PqPSu_A4/s640/Picture+036.jpg" height="640" width="552" /></div>
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You might also like to make some Neyyappam for this Vishu</div>
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<h3 class="post-title" style="background-color: #fafafa; border-bottom-color: rgb(255, 255, 255); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 0px; color: #741b47; font-family: Verdana, sans-serif; font-size: 18.88888931274414px; font-weight: normal; line-height: 1.4em; margin: 0px 0px 3px; padding: 0px 0px 9px;">
<a href="http://roshanscucina.blogspot.in/2013/02/neyyappam.html" style="color: #741b47; margin: 0px; padding: 0px; text-decoration: none;">Neyyappam</a></h3>
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<img src="http://2.bp.blogspot.com/-KCPosIkjBvQ/USC1fyro93I/AAAAAAAAA7Q/PRKvJeYxmy4/s640/DSCF1412.JPG" /></div>
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<span style="text-align: justify;">Click here for <a href="http://roshanscucina.blogspot.in/search/label/Onasadya">Vishu Sadya Recipes</a> like Mixed Veg Theeyal, Pacha Manga Pachadi, Idichakka Thoran, Pavakka Pachadi, Olan, Pazham Pulissery, </span><span style="text-align: justify;">Erissery,</span><span style="text-align: justify;"> Beetroot Pachadi, Pavakka Pachadi, Puli Inji, etc.</span></div>
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<span style="text-align: justify;"><br /></span></div>
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<span style="text-align: justify;">Have a nice time!</span></div>
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Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com3tag:blogger.com,1999:blog-4427688637650782294.post-22648613507420129862014-03-26T11:11:00.000+05:302014-03-26T11:11:01.464+05:30Prawn Moilee | Kerala Prawn Stew | Chemmeen Ishtew<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-08lkb0E-OS8/UzJk_mG5n_I/AAAAAAAABUQ/LadnFaaKwhM/s1600/prawn+moilee.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-08lkb0E-OS8/UzJk_mG5n_I/AAAAAAAABUQ/LadnFaaKwhM/s1600/prawn+moilee.JPG" height="546" width="640" /></a></div>
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I was trying to test a new method of cooking with prawns. The recipe for this is the same as the recipe for a <a href="http://roshanscucina.blogspot.in/2012/02/fish-moilee-karimeen-molly_05.html">Fish Moilee</a> . This tastes good with bread, <a href="http://roshanscucina.blogspot.in/2012/06/buttery-idiyappam-soft-string-hoppers.html">idiyappam</a>, <a href="http://roshanscucina.blogspot.in/2011/09/paalappam-velleppam-lace-appam-hoppers.html">palappam</a> or even chappathi and Kerala parotta.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img src="http://1.bp.blogspot.com/-BZtFwBuglqs/TntzlMBdA_I/AAAAAAAAAUU/twJq8yImBX8/s640/Picture+602.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://roshanscucina.blogspot.in/2011/09/paalappam-velleppam-lace-appam-hoppers.html">Palappam / Velleppam</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img height="632" src="http://2.bp.blogspot.com/_b89WiwDeUxw/TKsCG10onHI/AAAAAAAAALY/NKjCQ7m5srY/s640/Picture+491.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://roshanscucina.blogspot.in/2010/10/rosemary-garlic-flat-bread.html">Rosemary & Garlic Bread</a></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img src="http://1.bp.blogspot.com/-B7IZo021ejU/T-bvCeMPg3I/AAAAAAAAAsk/avW_iuL5VQQ/s640/Picture+003.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://roshanscucina.blogspot.in/2012/06/buttery-idiyappam-soft-string-hoppers.html">Idiyappam</a><br /><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img src="http://3.bp.blogspot.com/-c4d9Nhc4Xkw/TrF7FvWIIOI/AAAAAAAAAWs/ikeLJ0W8yag/s640/Image003.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://roshanscucina.blogspot.in/2011/11/kerala-porotta-parotta-with-wheat-flour.html">Kerala Wheat Parotta</a><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img height="480" src="http://2.bp.blogspot.com/_b89WiwDeUxw/TPUE94qi0RI/AAAAAAAAANU/I4Zo5pr5rfY/s640/Picture+022.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://roshanscucina.blogspot.in/2010/12/stuffed-paratha.html">Stuffed Vegetable Paratha</a><br /><br /></td></tr>
</tbody></table>
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Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com3tag:blogger.com,1999:blog-4427688637650782294.post-77762308917886357022014-03-07T10:36:00.000+05:302014-03-18T13:46:23.254+05:30Fish Wrapped in Curry leaf chutney | a substitute for Puliyila Chammanthi<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-UUk95zT4a1I/UxlNPKWyE0I/AAAAAAAABSY/6UbQufgCGgI/s1600/IMG_20140226_212841.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-UUk95zT4a1I/UxlNPKWyE0I/AAAAAAAABSY/6UbQufgCGgI/s1600/IMG_20140226_212841.jpg" height="510" width="640" /></a></div>
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This recipe is the outcome of a long wait and search to find some tender tamarind leaves. I couldn't find any tamarind leaves, so i made a chutney using tender curry leaves. In addition to the taste, this dish is also good for your hair. Eating plain curry leaf may not be very appetizing for many, but if you add some fish or prawns or even some paneer, it becomes exotic and inviting. Try to find curry leaves from your backyard so that you can find the tender ones.<br />
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<b><i>recipe</i></b><br />
25 sprigs of curry leaves<br />
1/2 inch piece ginger<br />
rock salt or common salt to taste<br />
1 small tomato for the tangy taste or juice of 1/2 a lime<br />
1 clove of garlic<br />
4 tbsp grated coconut<br />
bird chilly or kanthari mulaku - 5 or just use green chilly<br />
small onion - 4 or half of an onion<br />
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20 - 25 small fish - anchiovies / kozhuva or white sardine / veloori (Marinate it with salt and chilly powder)<br />
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<b><i>method</i></b><br />
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place all the ingredients other than fish in a mixer jar and grind it coarsely as seen in the image.<br />
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Use a banana leaf (softened in fire) or a silver foil.<br />
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<b>If you are using a banana leaf</b>, spread half of the chutney on the leaf and then place the fish evenly on it and then spread the remaining chutney on the fish. Wrap the leaf and place it in a wide pan or uruli and follow the steps in this <a href="http://www.roshanscucina.com/2013/12/karimeen-pollichathu-authentic-recipe.html">Karimeen Pollichathu</a> recipe. Need not use oil though.<br />
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<b>If you are using a silver foil, </b>place the foil in a baking tray and <b> </b>spread half of the chutney and place the fish evenly on it and then spread the remaining chutney. Wrap the foil and place the baking tray in a preheated oven at 200 C for 25 - minutes.<br />
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Serve hot with rice or just snack on it.<br />
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<br /></div>
Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com2tag:blogger.com,1999:blog-4427688637650782294.post-87837956471464797312014-01-20T16:10:00.001+05:302014-02-06T09:34:52.759+05:30Black Forest Ice Cream Cupcake - Eggless recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-HS0EbeYI7Ss/UtzyvEXD4kI/AAAAAAAABQ4/eUqk4OEm8kQ/s1600/DSCF1460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-HS0EbeYI7Ss/UtzyvEXD4kI/AAAAAAAABQ4/eUqk4OEm8kQ/s1600/DSCF1460.JPG" height="640" width="378" /></a></div>
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Hello All,</div>
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This is another sinful indulgence, you may like to prepare at home. A very easy recipe with home made iced cream rather than ice cream layered in a soft spongy eggless chocolate cup cake.</div>
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the recipe<br />
<br />
maida / flour - 75 gms<br />
powdered sugar - 75 gms<br />
cocoa powder - 1 tbsp<br />
baking soda - 1/3 tsp<br />
baking powder - 1/3 tsp<br />
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yoghurt - 60 ml<br />
vegetable oil - 30 ml<br />
vanilla essence - 1/2 tsp<br />
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paper cupcake moulds - 12 (optional)<br />
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<i>ingredients to assemble the cake</i><br />
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whipping cream - 100 ml<br />
powdered sugar - 5 tbsp<br />
vanilla essence - a drop<br />
few chopped cherries<br />
cooking chocolate or chocolate shavings<br />
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<b>method</b><br />
<br />
<i>assembling the dry ingredients</i><br />
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Place a sieve on a bowl and sift together flour, sugar, cocoa powder, baking soda and baking powder.<br />
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<i>assembling the wet ingredients</i><br />
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Place the yoghurt (beaten), oil and vanilla essence in a bowl.<br />
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Preheat oven at 200C. Place paper moulds into muffin tins.<br />
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Add the dry ingredient mix into the wet ingredient bowl in 2 portions. Gently stir with a spoon till fully combined.<br />
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Pour 1 tbsp of the batter into the prepared moulds or into prepared muffin tins. The batter should be only half of the mould. Bake in the preheated oven at 200C for 10 to 12 minutes. You will get soft and spongy cupcakes as seen below.<br />
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<a href="http://4.bp.blogspot.com/-QlIFVc_soeQ/Utz1mx6mznI/AAAAAAAABRE/IAkkyHXLKac/s1600/DSCF1454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-QlIFVc_soeQ/Utz1mx6mznI/AAAAAAAABRE/IAkkyHXLKac/s1600/DSCF1454.JPG" height="602" width="640" /></a></div>
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Once the cake has cooled down to room temperature, place it in the refrigerator for at least 12 hours.<br />
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To assemble the cake, keep the whipping cream in the refrigerator (dont keep in the freezer). Once cold, use a chilled bowl, chilled balloon whisk to beat the cream. Pour the cream in the bowl and whisk it till soft peaks forms. Drop the one drop of essence and gradually add the powdered sugar. Freeze the mix for about 1 to 2 hours. I could wait only for one hour so the ice cream started running when i placed it on the chilled cake.<br />
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<a href="http://4.bp.blogspot.com/-Lg0jPaRT-f8/Utz5LrdqFYI/AAAAAAAABRQ/m4-JG4HW9sk/s1600/DSCF1455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Lg0jPaRT-f8/Utz5LrdqFYI/AAAAAAAABRQ/m4-JG4HW9sk/s1600/DSCF1455.JPG" height="572" width="640" /></a></div>
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Cut the cupcake into 2 as seen above. I had added some apricots and almonds, because initially i had no plans to ice this cake.<br />
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Place a dollop of ice cream on the lower half of the cake and place the upper half on top and sprinkle the chopped cherries and then place a big dollop of ice cream on top. Once this is done for all the cupcakes, place it in the freezer for about ten minutes or else it will melt away. Take the cake out and use a peeler to shave the chocolate directly on the black forest ice cream cupcakes. Serve it immediately.<br />
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If you like to serve as seen in the first picture above, follow these steps.<br />
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Take a serving bowl and place a dollop of ice cream and then place the prepared black forest cupcakes. This would be more interesting because you can get to eat a lot of ice cream along with the cake.<br />
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Cheers!<br />
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Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com5tag:blogger.com,1999:blog-4427688637650782294.post-11344367564191305772014-01-13T21:04:00.000+05:302014-02-06T09:35:52.683+05:30Roasted Pumpkin & Kashmiri Chilly Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-o8EwW3N5hoo/UtQEKZbhFKI/AAAAAAAABPc/IwulkT7wDRg/s1600/DSCF1450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-o8EwW3N5hoo/UtQEKZbhFKI/AAAAAAAABPc/IwulkT7wDRg/s640/DSCF1450.JPG" height="640" width="510" /></a></div>
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Roasted pumpkin soup is a very popular one. The twist in this recipe is the addition of red chillies to make it easy for the Indian kitchen. The second reason is the use of thinly sliced pumpkin to speed up the roasting process and thereby save time and power.</div>
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<a href="http://2.bp.blogspot.com/-mCzOuBRtck8/UtQEQYAM7rI/AAAAAAAABPs/hYsXSYD0g-Q/s1600/DSCF1451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-mCzOuBRtck8/UtQEQYAM7rI/AAAAAAAABPs/hYsXSYD0g-Q/s640/DSCF1451.JPG" height="640" width="350" /></a></div>
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ingredients</div>
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pumpkin - 500 gm</div>
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veg oil or olive oil - 1 tbsp</div>
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salt - 1/2 tsp</div>
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parmesan or any other meltable cheese - few shavings as seen in the image above</div>
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sage leaves or curry leave for garnish</div>
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serves - 3</div>
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water - 150 ml</div>
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whole Kashmiri chillies - 4</div>
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Preheat oven at 200C and then place the thinly cut pumpkin placed in a baking pan into the oven. Sprinkle oil and salt. Pour the water into the tray. Bake for 25 to 35 minutes. Once done, take the pan out of the oven and let it cool down. Scoop the flesh from the skin and place it in a blender. Meanwhile, cut the chillies lengthwise and remove the seed. Cut into more thinner strips. Add half of the chillies into the blender and blend it into a smooth paste. Add water while blending, until you get a smooth pouring consistency.</div>
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Take 3 ramekins or other oven proof soup bowl and pour the soup equally into the three bowls. Grate the cheese on top and place few strips of the chillies. Garnish with sage leaves or curry leaves and place it in the oven at 200C for 3 minutes or until the cheese melts. Serve warm with bread or as such. </div>
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Enjoy.</div>
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Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com7tag:blogger.com,1999:blog-4427688637650782294.post-84642448071700599022013-12-24T20:39:00.000+05:302013-12-24T20:39:32.826+05:30Orange Caramel Custard | Make in advance Christmas Dessert<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-f-xE47ifUGI/UrHmaiE7rhI/AAAAAAAABOQ/M3PASnjXKWM/s1600/Picture+088.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-f-xE47ifUGI/UrHmaiE7rhI/AAAAAAAABOQ/M3PASnjXKWM/s640/Picture+088.jpg" width="640" /></a></div>
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<br />
<b><i>ingredients</i></b><br />
<br />
Milk - 500 ml<br />
Cream - 200 ml<br />
Egg - 4<br />
Sugar - 10 tbsp or to taste - taste after the eggs are added and just before pouring into the mould<br />
Vanilla - 1 tsp<br />
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<b><i>ingredients for the syrup</i></b><br />
<br />
10 - 14 tbsp depending on the size of the mould to coat it thoroughly, otherwise the custard wont leave the pan after chilling<br />
Orange juice - 4 tbsp<br />
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<a href="http://1.bp.blogspot.com/-rvboHqUKGCw/UrHmVvvwFNI/AAAAAAAABOI/VtGo28mhPNg/s1600/Picture+090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-rvboHqUKGCw/UrHmVvvwFNI/AAAAAAAABOI/VtGo28mhPNg/s640/Picture+090.jpg" width="606" /></a></div>
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<b><i>method </i></b><br />
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Place the sugar and orange in a sauce pan over low to medium heat. Do not stir. Let the sugar gently caramelize. When the sugar has caramelized, pour it into a pan or mould of your choice and swirl it to coat the bottom of the pan and the sides. Keep it aside.<br />
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In the mean time boil milk and reserve. In another pan, heat the cream in a double boiler. When you see bubbles on the side turn off heat and mix it with the milk. Stir till it comes down to room temperature.<br />
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In another bowl, whist the eggs with sugar. Add vanilla extract and give a quick whisk. Add the egg mix into the milk and strain it into another pan.<br />
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Pour this into the caramel coated pan and cover it with an aluminium foil or a thin steel or aluminium lid.<br />
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There are two ways of making the custard: Steaming or Baking.<br />
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Steaming: Prepare a double boiler and place the custard filled pan into it. The water level should be atleast half the height of the pan. Steam for 40 minutes.<br />
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Baking: Follow the same method as steaming to prepare the double boiler and place it in the oven at 160C for 45 to 50 minutes.<br />
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Once the custard is cooked, let it cool. Then place in a refrigerator for 6 hours or overnight. Invert the custard to see something which looks like the above.<br />
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Cut it and serve with the excess syrup.</div>
Daisy Roshanhttp://www.blogger.com/profile/10325336822341740857noreply@blogger.com3