tag:blogger.com,1999:blog-83765933481166367332024-02-20T12:18:24.541-08:00Simply SangeeSangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.comBlogger117125tag:blogger.com,1999:blog-8376593348116636733.post-22404226942546058592021-01-12T17:39:00.001-08:002021-01-12T17:39:08.119-08:00Veggie Paniyaram <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_DBe-6Xvl0_aiCleD-BUocSGETzYDSYySawTJGOXNkxXm4pcjkXw4kajkcKxw90xfLHMyV4DCQ2N7a8PvcDDQZI3Hj_PBaJJzEB-PA7Xx546wSOEgmWBImCgrQJCS7yLjXsxyhYqEEI/s1440/IMG_20210112_190355_517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_DBe-6Xvl0_aiCleD-BUocSGETzYDSYySawTJGOXNkxXm4pcjkXw4kajkcKxw90xfLHMyV4DCQ2N7a8PvcDDQZI3Hj_PBaJJzEB-PA7Xx546wSOEgmWBImCgrQJCS7yLjXsxyhYqEEI/s320/IMG_20210112_190355_517.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-agEKSkkc9d45sY3RMubjDhyphenhyphenyRh6YzpW4AP-TeD9WiEstAMxTtjZ4h5PchHPA84VzcO8xerA19JfeZ8B4UafgYm3nqStyqh_wcmSt9n3jcdlV9wW7pN8-GNY7sM36DePNQ67umD7UXg/s1440/IMG_20210112_190355_521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-agEKSkkc9d45sY3RMubjDhyphenhyphenyRh6YzpW4AP-TeD9WiEstAMxTtjZ4h5PchHPA84VzcO8xerA19JfeZ8B4UafgYm3nqStyqh_wcmSt9n3jcdlV9wW7pN8-GNY7sM36DePNQ67umD7UXg/s320/IMG_20210112_190355_521.jpg" /></a></div><br /> Veggie Paniyaram<p></p><p><br /></p><p><br /></p><p>Batter preparation</p><div class="tasty-recipes-ingredients" style="background-color: white; box-sizing: border-box; color: #020202; font-family: "Roboto Slab", "Helvetica Neue", sans-serif; font-size: 18px; padding-left: 1.25em; padding-right: 1.25em;"><div data-tasty-recipes-customization="body-color.color" style="box-sizing: border-box;"><ul style="box-sizing: border-box; list-style-type: none; margin: 0px 0px 1.5em; padding: 0px;"><li style="box-sizing: border-box; line-height: 1.46; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; position: relative;"><span data-amount="0.75" data-unit="cup" style="box-sizing: border-box;">1 cup</span> Idly Rice</li><li style="box-sizing: border-box; line-height: 1.46; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; position: relative;"><span data-amount="0.33333333333333" data-unit="cup" style="box-sizing: border-box;">1/4 cup</span> Urad Dal</li><li style="box-sizing: border-box; line-height: 1.46; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; position: relative;">Cooked rice 2 tbsp</li><li style="box-sizing: border-box; line-height: 1.46; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; position: relative;">Poha 2 tbsp</li><li style="box-sizing: border-box; line-height: 1.46; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; position: relative;"><span data-amount="0.25" data-unit="teaspoon" style="box-sizing: border-box;">1/4 tsp Fenugreek</span> seeds</li></ul><div>Loaded veggies as per your choice: </div><div><br /></div><ul style="box-sizing: border-box; list-style-type: none; margin: 0px 0px 1.5em; padding: 0px;"><li style="box-sizing: border-box; line-height: 1.46; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; position: relative;"><span data-amount="3" style="box-sizing: border-box;">3</span> green Chillies, finely chopped (optional) </li><li style="box-sizing: border-box; line-height: 1.46; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; position: relative;"><span data-amount="3" style="box-sizing: border-box;">3</span> springs Curry leaves, finely chopped</li><li style="box-sizing: border-box; line-height: 1.46; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; position: relative;"><span data-amount="1" style="box-sizing: border-box;">1</span> Onions, finely chopped</li><li style="box-sizing: border-box; line-height: 1.46; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; position: relative;"><span data-amount="1" data-unit="teaspoon" style="box-sizing: border-box;">1 teaspoon</span> Salt</li><li style="box-sizing: border-box; line-height: 1.46; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; position: relative;"><span data-amount="4" style="box-sizing: border-box;">4</span> sprigs Coriander leaves, finely chopped</li><li style="box-sizing: border-box; line-height: 1.46; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; position: relative;"><span data-amount="0.33333333333333" data-unit="cup" style="box-sizing: border-box;">1/3 cup</span> carrots, grated</li><li style="box-sizing: border-box; line-height: 1.46; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; position: relative;"><span data-amount="0.33333333333333" data-unit="cup" style="box-sizing: border-box;">1/3 cup</span> beans, finely chopped</li><li style="box-sizing: border-box; line-height: 1.46; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; position: relative;"><span data-amount="0.33333333333333" data-unit="cup" style="box-sizing: border-box;">1/3 cup</span> green peppers, finely chopped</li><li style="box-sizing: border-box; line-height: 1.46; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; position: relative;">Ghee for frying Paniyaram</li></ul><div><br /></div><div>Recipe</div></div></div><div class="tasty-recipes-instructions" style="background-color: white; box-sizing: border-box; color: #020202; font-family: "Roboto Slab", "Helvetica Neue", sans-serif; font-size: 18px; padding-left: 1.25em; padding-right: 1.25em;"><div data-tasty-recipes-customization="body-color.color" style="box-sizing: border-box;"><ol style="box-sizing: border-box; counter-reset: li 0; margin: 0px 0px 30px; padding: 0px;"><li id="instruction-step-1" style="box-sizing: border-box; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; position: relative;"><br /></li><li id="instruction-step-1" style="box-sizing: border-box; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; position: relative;">Wash the idly rice, fenugreek seeds and whole urad dal in water for couple of times. After washing, soak the mixture in lots of water. Let it soak for 4-6 hours.</li><li id="instruction-step-1" style="box-sizing: border-box; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; position: relative;">Soak poha for 10 min. </li><li id="instruction-step-2" style="box-sizing: border-box; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; position: relative;">Grind the soaked mixture with poha and cooked rice. Add water to make smooth batter. </li><li id="instruction-step-3" style="box-sizing: border-box; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; position: relative;">Transfer the ground batter to a clean vessel and cover it and keep it in a warm place for 6-8 hours.</li><li id="instruction-step-5" style="box-sizing: border-box; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; position: relative;"> Add all of the finely chopped veggies to the batter and mix along with required salt. </li><li id="instruction-step-7" style="box-sizing: border-box; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; position: relative;">Heat the paniyaram pan / paniyarakkal until hot. Grease the Paniyaram pan with ghee. Drop the batter to fill the mold. Cook for a minute. Then turn and cook on the other side. Turn again if necessary to make sure the paniyaram is evenly cooked on both sides and its nicely golden in colour.</li><li id="instruction-step-8" style="box-sizing: border-box; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; position: relative;">The paniyaram is ready if it has become crispy and golden on both sides. Have the paniyarams hot.</li></ol></div></div>Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com0tag:blogger.com,1999:blog-8376593348116636733.post-81625969104288910482020-08-04T21:21:00.005-07:002020-08-04T21:23:04.903-07:00Brioche bread<div>Brioche Bread</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBggcMkbOe3Lcu62CuEd-VURlVZVWDdxdanufLvE7Um0uOEKvaKPuB7DnRelNPbDpDDBtux2qm_h_2IxAt2mXX0C2cfOBShr78hiLSrnbtGCaC23kwrgc7HAa7dq7suH9hYMUjBbCybSQ/s4032/20200801_103919.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBggcMkbOe3Lcu62CuEd-VURlVZVWDdxdanufLvE7Um0uOEKvaKPuB7DnRelNPbDpDDBtux2qm_h_2IxAt2mXX0C2cfOBShr78hiLSrnbtGCaC23kwrgc7HAa7dq7suH9hYMUjBbCybSQ/s640/20200801_103919.jpg" width="640" /></a></div><div><br /></div><div>Ingredients </div><div><br /></div><div><div class="cs-row" style="background-color: white; box-sizing: border-box; color: #555555; font-family: helvetica, arial, sans-serif; font-size: 14px; margin-left: -10px; margin-right: -10px; position: relative;"><div class="cs-col cs-col-6-of-12" style="box-sizing: border-box; min-height: 1px; padding-left: 10px; padding-right: 10px; position: relative; width: 402.19px;"><div class="cs-ingredients-check-list" id="recipe-ingredients" style="background-color: whitesmoke; box-sizing: border-box; margin-bottom: 40px; padding: 25px;"><ul style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><li style="box-sizing: border-box; cursor: pointer; margin-bottom: 5px; position: relative;">6 cups of All Purpose Flour</li><li style="box-sizing: border-box; cursor: pointer; margin-bottom: 5px; position: relative;">1-1/2 Tbsp of Active Dry Yeast</li><li style="box-sizing: border-box; cursor: pointer; margin-bottom: 5px; position: relative;">1-1/2 tsp of Salt</li><li style="box-sizing: border-box; cursor: pointer; margin-bottom: 5px; position: relative;">1/2 cup of Warm Water, about 110 degrees</li><li style="box-sizing: border-box; cursor: pointer; margin-bottom: 5px; position: relative;">1/2 cup of Warm Milk</li><li style="box-sizing: border-box; cursor: pointer; margin-bottom: 5px; position: relative;">3/4 cup of Granulated Sugar</li><li style="box-sizing: border-box; cursor: pointer; margin-bottom: 5px; position: relative;">4 Eggs</li><li style="box-sizing: border-box; cursor: pointer; margin-bottom: 5px; position: relative;">8 oz (1 cup) of Unsalted Butter, softened at room temperature</li><li style="box-sizing: border-box; cursor: pointer; margin-bottom: 5px; position: relative;">1 Tbsp of Honey</li><li style="box-sizing: border-box; cursor: pointer; margin-bottom: 5px; position: relative;">Eggwash (one egg beaten with a tablespoon of water)</li></ul></div></div></div><div class="cs-row" style="background-color: white; box-sizing: border-box; color: #555555; font-family: helvetica, arial, sans-serif; font-size: 14px; margin-left: -10px; margin-right: -10px; position: relative;"><div class="cs-col cs-col-12-of-12" style="box-sizing: border-box; min-height: 1px; padding-left: 10px; padding-right: 10px; position: relative; width: 402.19px;"><div class="cs-recipe-single-preparation" id="recipe-process" style="box-sizing: border-box;"><h3 style="box-sizing: border-box; color: #333333; font-family: "roboto slab", serif; font-size: 22px; font-weight: 400; line-height: 30px; margin: 0px 0px 15px;">Preparation</h3><ul style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;">1) In a small bowl, add the water, one teaspoon of sugar and the yeast, set aside to activate the yeast, about 5 to 10 minutes.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />2) In the bowl of a standing mixer fitted with a dough attachment, add 4 cups of the flour, sugar, salt, milk, eggs and yeast mixture, mix on medium speed until the dough starts to come together.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />3) As the dough starts coming together, add the butter in little pats and honey , and as you add the butter, gradually add the remaining flour gradually and keep doing this until it comes together into a soft dough.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />4) Transfer the dough onto your work surface, cut in half so you have 2 even pieces, form into a ball and place them in either in an oiled bowl . Cover with plastic wrap and allow it to rise for about an hour or until doubled in size.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />5) Grease 2 8x4 inch loaf pans and set them aside. Take the risen dough , lightly roll it down, knead it for a a few seconds, form it into a loaf and place the loaf in your prepared pan, lightly cover the pans with a lint free kitchen towel and allow to rise until the dough domes the top of the pans, about 45 minutes.</ul><ul style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><br style="box-sizing: border-box;" />6) Preheat your oven to 350 degrees, lightly brush the top of the risen bread with egg wash and bake them for about 25 minutes or until deeply golden brown. Allow to cool in the pans for 5 minutes and cool it completely on a wired rack. </ul></div></div></div></div>Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com0tag:blogger.com,1999:blog-8376593348116636733.post-9482380603386207412020-07-22T20:48:00.003-07:002020-07-23T11:39:12.598-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Super Soft Dinner Rolls</h2>
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Ingredients </div>
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1 1/2 cup whole milk warmed<br />
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4 tbsp unsalted butter melted<br />
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1 1/2 tsp active dry yeast<br />
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1/3 cup granulated sugar<br />
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1 tsp kosher salt<br />
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4 cups all-purpose flour<br />
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2 tbsp butter melted to brush the tops of dinner rolls<br />
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Preparation </h3>
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1) In a bowl, combine warm milk, melted butter, salt, sugar and yeast. Whisk everything together and let it sit for about 5 minutes fortheyeast to proof.<br />
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2) Pour the liquids into a mixing bowl, and add flour in small portions until the dough is no longer sticky.<br />
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3) Knead the dough with the dough hook in a stand mixer for 5 minutes. then place dough in an oiled bowl. Cover it with a towel and let it rise for about an hour in a warm place.<br />
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4) Once the dough rises, remove it from the bowl and cut it into even pieces. Shape each piece into a round shape and place them on an oiled baking sheet next to each other.<br />
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5) Cover the dinner rolls with a kitchen towel and let them rise another 30 minutes in a warm place until puffed then bake at 350F for about 20 minutes or until the tops are golden brown.<br />
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6) Immediately brush tops with melted butter and set aside to cool to room temperature before serving<br />
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Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com0tag:blogger.com,1999:blog-8376593348116636733.post-69162254004673746692020-07-21T20:00:00.005-07:002020-07-22T20:20:20.561-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2>
<span style="font-size: x-large;">Edible Ice Cream Bowls </span></h2>
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Ingredients </h3>
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1-1/4 cup of All Purpose Flour<br />
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1/2 tsp of Baking Soda<br />
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1/4 tsp of Salt<br />
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1/3 cup of Granulated Sugar<br />
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1/3 cup of Brown Sugar<br />
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1/3 cup of Unsalted Butter, softened at room temperature<br />
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1 Large Egg<br />
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1/2 cup of Chocolate Chips or hershey chocolate powder.<br />
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1 tsp of Vanilla Extract or Vanilla Bean Paste<br />
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Preparation</h3>
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1) In a food processor, add the chocolate chips and pulse until they are finely chopped and resemble coarse sand, set aside or use chocolate powder. <br />
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2) In a large bowl, mix the butter and both kinds of sugar, add the egg and vanilla and mix until combined.<br />
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3) Add the flour, baking soda, salt and chocolate mixture and mix everything together.<br />
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4) Wrap the cookie dough in plastic wrap and pop it in the fridge for a couple hours.<br />
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5) Preheat the oven to 350 degrees, take a couple of muffin tins, flip them upside down and spray them with non stick spray.<br />
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6) Roll out the dough out on a floured surface, take a small pyrex bowl and cut out little disks place each one over the muffin cup.<br />
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7) Bake them for 15 minutes until golden brown then allow them to cool before serving.<br />
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8) After removing from the oven if the bowls are sticking together, use a pairing knife to separate them out. <br />
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9) Serve the ice cream in the edible bowls.<br />
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Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com0tag:blogger.com,1999:blog-8376593348116636733.post-41983934190248147082020-07-21T19:39:00.004-07:002020-07-21T20:07:34.765-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2>
Homemade strawberry ice cream </h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnne4hN_Z7xwPaGB-iass2QmlUzhFewhO15L-4hzQyOS_tG1UbdaJavAjNXgP9p0YMNk2e28318yBMHPkIss-KemrAjiumD8sjb6evIhxhuwKjKVA6-oEBQfeSZduNjPpaHvgoUwofqs/s1600/IMG_20200719_130534_074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnne4hN_Z7xwPaGB-iass2QmlUzhFewhO15L-4hzQyOS_tG1UbdaJavAjNXgP9p0YMNk2e28318yBMHPkIss-KemrAjiumD8sjb6evIhxhuwKjKVA6-oEBQfeSZduNjPpaHvgoUwofqs/s320/IMG_20200719_130534_074.jpg" width="320" /></a></div>
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<div style="text-align: left;">
<span style="font-size: x-small;">For edible Chocolate bowl </span></div>
<div style="text-align: left;">
<a href="http://www.simplysangee.com/2020/07/edible-chocolate-ice-cream-bowl.html?m=1"><span style="font-size: x-small;">http://www.simplysangee.com/2020/07/edible-chocolate-ice-cream-bowl.html?m=1</span></a></div>
<h3 style="text-align: left;">
Ingredients</h3>
<br />
3/4 cup of Granulated Sugar<br />
<br />
1 cup of Whole Milk<br />
<br />
1 cups of Heavy Cream<br />
<br />
5 Egg Yolks<br />
<br />
1 case of Fresh Strawberries <br />
<br />
¼ tsp of Salt<br />
<br />
1/4 tsp of Vanilla Bean Paste<br />
<br />
<br />
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<h3 style="text-align: left;">
Preparation</h3>
<br />
1) According to the ice cream machine instructions, freeze the insert overnight.<br />
<br />
2) In a 2qt saucepan, add the cream and milk and bring to a simmer.<br />
<br />
3) In a large bowl, whisk egg yolks and sugar together for 3 to 4 minutes or until it turns a pale in color and thick in consistency.<br />
<br />
4) Spoon the hot milk little by little into the egg yolk mixture while whisking, then pour the egg yolk mixture back into the saucepan with the remaining milk mixture and cook over low heat for about 5 to 7 minutes or until the custard thickens and coats the back of a wooden spoon.<br />
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5) Strain through a fine mesh strainer in a clean bowl, add the vanilla and salt, stir to combine and chill for 4 hours minimum or up to overnight.<br />
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6) Once your custard has chilled, add the strawberries in a blender and blend until smooth.<br />
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7) Strain the strawberry puree through a fine strainer into the custard. Give everything a good whisk to combine it all together, place it in your ice cream machine and churn according to the manufacture’s instructions.<br />
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Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com0tag:blogger.com,1999:blog-8376593348116636733.post-76773532843468531882020-07-19T07:02:00.000-07:002020-07-21T05:48:05.119-07:00Low carb egg muffins<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Low carb Egg Muffin </h2>
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<h3 style="text-align: left;">
Ingredients </h3>
<br />
6 Eggs<br />
<br />
1 Bell Pepper of your choice, diced<br />
<br />
1 Shallot or Small onion, diced<br />
<br />
6 oz of ground Chicken or Turkey (optional)<br />
<br />
1 Tbsp of Paprika<br />
<br />
1 small Garlic chopped<br />
<br />
1/2 cup of Mexican or Cheddar Cheese<br />
<br />
<h3 style="text-align: left;">
Preparation</h3>
<br />
1) Preheat your oven to 400 degrees, line with muffin liners or spray some cooking spray or oil the pan and set aside.<br />
<br />
2) In a skillet over medium heat, add the oil and once hot, add the peppers, onions, turkey or chicken, seasoning and pinch of salt, cook for 7 to 8 minutes or until the veggies and have softened and caramelized, while those cook, in a large measuring cup, whisk together well the eggs, seasoning and salt.<br />
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3) Spoon some of the mixture into your muffin cups (about 2/3 of the way) then pour the whisked eggs over too (fill it about 3/4 of the way) and top them with a sprinkle of cheese.<br />
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4) Bake the egg muffins for about 20 minutes or until puffed lightly golden on the top. <br />
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5) Allow to cool before storing in a container with a tight fitting lid. <br />
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Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com0tag:blogger.com,1999:blog-8376593348116636733.post-40778423709436038402020-07-11T16:39:00.000-07:002020-07-13T12:28:06.754-07:00Cherry Almond Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<h2>
Cherry Almond Cake</h2>
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<h3 style="box-sizing: border-box; color: #333333; font-family: "Roboto Slab", serif; font-size: 22px; font-weight: 400; line-height: 30px; margin: 0px 0px 15px;">
Ingredients</h3>
<div>
<span style="color: #555555; font-family: "helvetica" , "arial" , sans-serif;"><br /></span></div>
<div>
10 Tbsp of Unsalted Butter, at room temperature<br />
<br />
¾ cup of Granulated Sugar<br />
<br />
1 ½ cups of Flour<br />
<br />
½ cup of Milk<br />
<br />
1 tsp Baking Powder<br />
<br />
½ tsp of Vanilla Extract<br />
<br />
4 Eggs<br />
<br />
¼ tsp of Salt<br />
<br />
1 cup of Maraschino Cherries, drained and roughly chopped<br />
<br />
½ cup of Slivered Almonds<br />
<br />
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<span style="color: #555555; font-family: "helvetica" , "arial" , sans-serif; font-size: x-small;"><br /></span></div>
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<h3 style="background-color: white; box-sizing: border-box; color: #333333; font-family: "Roboto Slab", serif; font-size: 22px; font-weight: 400; line-height: 30px; margin: 0px 0px 15px;">
Preparation</h3>
<ul style="background-color: white; box-sizing: border-box; color: #555555; font-family: Helvetica, Arial, sans-serif; list-style: none; margin: 0px; padding: 0px;">1) Preheat your oven to 350 degrees. Spray a 9inch round cake pan with non stick cooking spray and lay the bottom with parchment paper<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />2) In a large bowl cream together the butter and sugar, add the eggs and vanilla and mix until you get a smooth batter.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />3) Add the flour and salt to the butter and egg mixture, mix just until it’s combined. Add the milk and mix it in.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />5) Pour batter into the prepared pan and evenly spread out the top. </ul>
<ul style="background-color: white; box-sizing: border-box; color: #555555; font-family: Helvetica, Arial, sans-serif; list-style: none; margin: 0px; padding: 0px;"><br /></ul>
<div>
<span style="color: #555555; font-family: "helvetica" , "arial" , sans-serif;">6) After 15 min, take out the cake and arrange the cherries on top. </span></div>
<ul style="background-color: white; box-sizing: border-box; color: #555555; font-family: Helvetica, Arial, sans-serif; list-style: none; margin: 0px; padding: 0px;"><br /></ul>
<ul style="background-color: white; box-sizing: border-box; color: #555555; font-family: Helvetica, Arial, sans-serif; list-style: none; margin: 0px; padding: 0px;">7)Spread the slivered almonds on top and bake for 20 to 25 minutes or when a toothpick inserted into the middle comes out clean.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />8) Let cool for about 30 minutes, dust the top with confectioner sugar and Enjoy the cake !</ul>
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Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com0tag:blogger.com,1999:blog-8376593348116636733.post-86521588321621335262020-07-04T06:26:00.002-07:002020-07-13T12:29:10.366-07:00Pineapple upside down cake<div dir="ltr" style="text-align: left;" trbidi="on">
<h2>
<span style="font-size: x-small;">Pineapple upside down cake</span></h2>
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<span style="font-size: x-small;"><br /></span>
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<h3 style="text-align: left;">
<span style="font-size: x-small;">Ingredients</span></h3>
<span style="font-size: x-small;"><br />
2 Tbsp of Unsalted Butter<br />
1/3 Cup of Brown Sugar<br />
1 Tbsp of Water or Pineapple Juice<br />
1 Tbsp milk<br />
4 slices of fresh Pineapple, cored or canned pineapple<br />
Maraschino Cherries<br />
1 1/3 Cup of All Purpose Flour<br />
2 tsp of Baking Powder<br />
1/8 tsp of Salt<br />
2/3 Cup of Granulated Sugar<br />
2/3 Cup of Sour Cream<br />
¼ Cup of Unsalted Butter, softened at room temperature<br />
1 Egg<br />
1 tsp of Vanilla Extract<br />
</span><br />
<h3>
<span style="font-size: x-small;">
Recipe</span></h3>
<span style="font-size: x-small;"><br />
1) Preheat your oven to 350 degrees. <br />
<br />
2) Place the 2 tbsp of butter in the cake pan and place it in the oven for 5 minutes or until the butter melts.<br />
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3) Add the brown sugar to the melted butter and mix to mix. Place the pineapple slices over the brown sugar mixture and arrange the maraschino cherries all around. <br />
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4) In a large bowl cream together the butter and sugar, add the sour cream, egg and vanilla and mix until smooth. Add the flour, baking powder and salt. Mix just until everything is mixed thoroughly and bake for 35 minutes.<br />
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5) After taking it out and let it sit for 10 minutes. After the ten minutes invert onto a plate and let it cool for 30 minutes before serving. </span>
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Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com0tag:blogger.com,1999:blog-8376593348116636733.post-6115422869906764302020-04-29T20:35:00.000-07:002020-04-29T20:36:07.751-07:00Baked murruku<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Baked chakli / murruku. </h2>
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Ingredients</h3>
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1. Rice flour 1 cup. </div>
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2. Besan flour 1/2 cup</div>
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3. Chilli powder 1 tsp</div>
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4. Turmeric powder 1 tsp</div>
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5. Asafoetida 1/2 tsp. </div>
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6. Butter 1 tbsp</div>
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7. Salt for taste</div>
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Recipe</h3>
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Pre-heat the oven at 350F </div>
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Mix all the ingredients. </div>
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Add water little by little and make into a small dough.grease the murruku/ chakkli press with some oil. </div>
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Add the dough to the murukku press and make </div>
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Using the murruku press make chakkli swirls onto a baking sheet lined with a parchment sheet or silicone mat. </div>
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Baked at 350F for 30 to 40 mins. </div>
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Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com0tag:blogger.com,1999:blog-8376593348116636733.post-69693986320996952442020-04-19T16:18:00.000-07:002020-04-19T16:41:17.564-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
Pepper chicken<br />
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This is super easy pepper chicken recipe.<br />
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Ingredients<br />
Boneless chicken thighs/ breast 1 lbs<br />
Peppercorn 2 tbsp<br />
Cumin seeds 1 tbsp<br />
Fennel seeds 1 tbsp.<br />
Garlic 6 pods.<br />
Red chilli 2. No.<br />
Shallots 4 halved.<br />
Curry leaves and cilantro for garnishing<br />
Sesame oil. 2 tbsp<br />
Salt for taste<br />
Garam masala optional.<br />
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Recipe.<br />
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Using a mortar and pestle, grind the peppercorn, cumin, fennel and garlic pods together.<br />
In a shallow pan, heat the oil and add red chilli and shallots. Saute them for a minute or two.<br />
Add chicken, salt, Curry leaves, garam masala (optional), ground pepper mixture.<br />
Saute for 5-6 mins.<br />
Remove from heat and garnish with cilantro.<br />
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Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com0tag:blogger.com,1999:blog-8376593348116636733.post-2790776230720754422019-12-30T20:00:00.001-08:002019-12-30T20:00:45.603-08:00Fudgy chocolate brownie<div>Fudgy Chocolate Brownie</div><div>-----------------------------------------</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div>Ingredients. <div><ul><li>10 tablespoons of butter at room temperature. </li><li><div class="check-box"><i class="fa fa-check"></i></div>1 cup of Semisweet Chocolate with a tablespoon of butter. </li><li><div class="check-box"><i class="fa fa-check"></i></div>1 Cup of Sugar</li><li><div class="check-box"><i class="fa fa-check"></i></div>2 tsp of Vanilla Extract</li><li><div class="check-box"><i class="fa fa-check"></i></div>¼ tsp of Salt</li><li><div class="check-box"><i class="fa fa-check"></i></div>1 Tbsp Cocoa Powder</li><li><div class="check-box"><i class="fa fa-check"></i></div>2 Large Eggs</li><li><div class="check-box"><i class="fa fa-check"></i></div>2/3 Cup of All Purpose Flour</li></ul><div>Recipe</div></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>1. Pre-heat your oven to 350F. </div><div>2. Mix the dry ingredients flour, cocoa powder and salt. </div><div>3. Melt the chocolate and Butter in the microwave for 30 sec or until fully melted. </div><div>4. Use a standing mixture or a handheld mixture with paddle attachment. </div><div>5. Mix butter and sugar until the mixture is pale white and we'll combined. </div><div>6. Add the eggs to mixture and mix for few more minutes untill everything is well combined. </div><div>7. Fold in the dry ingredients gently and make it's not over mixed. </div><div>8. The batter looks like a mousse consistency.</div><div>9. Pour the batter into 8*8 butter pan. </div><div>10. Bake for 45 mins.</div><div>11. Cool completely before slicing. </div><div><br></div>Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com0tag:blogger.com,1999:blog-8376593348116636733.post-13969266487333722092019-12-30T19:45:00.001-08:002019-12-30T19:45:31.817-08:00Boiled fruit cake<div>Boiled fruit cake</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div>1. 1 cup light brown sugar<br>
2. 1 cup water<br>
3. 1/4 cup butter<br>
4. 1 teaspoon ground cinnamon<br>
5. 1/2 teaspoon ground cloves<br>
6. 1 cup seedless black raisins<br>
7. 1 cup seedless golden raisins. <br>
8. 2 large eggs. <br>
9. 1 1/2 cups all-purpose flour<br>
10. 1/2 teaspoon salt<br>
11. 1 teaspoon baking soda<br>
12. 1 teaspoon pure vanilla extract<br>
13. 1/2 cup slivered almonds and honey roasted cranberries for the topping. <div><br></div><div>Recipe<br>
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</div><br>Pre-heat your oven to 350.<br>Mix in the dry ingredients flour baking soda and salt and set it aside. <br><div>
Boil the first 7 ingredients for 5 mins - brown sugar, water, butter, cinnamon, cloves and raisins. <div><div>Let the mixture cool down to the room temperature. </div><div>Add in eggs and whisk fast so the eggs don't get curdled. </div><div>Now mix the dry ingredients to the wet mixture and fold in gently. </div><div>Pour the batter to the loaf pan.</div><div>Add the topping nuts and sweetened dried cranberries to the top. </div><div>Bake for 60 mins. </div><div><br></div><div><br></div><div><br><!--/data/user/0/com.samsung.android.app.notes/files/clipdata/clipdata_191230_223252_557.sdoc--><div><br></div></div></div></div></div>Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com0tag:blogger.com,1999:blog-8376593348116636733.post-27600946539380364042018-11-15T10:59:00.002-08:002018-11-15T11:04:47.315-08:00Classic potato hash<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; text-align: left;">
Classic potato hash</h2>
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<h3 style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; text-align: left;">
Ingredients</h3>
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Russet potatoes - 2 medium. </div>
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Ice cold water - 2 cups. </div>
<div dir="auto" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">
Paprika - 1tsp</div>
<div dir="auto" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">
Garlic powder - 1/2 tsp</div>
<div dir="auto" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">
Parmesan -1/2 cup</div>
<div dir="auto" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">
Flour - 2 tsp. </div>
<div dir="auto" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">
Bread crumbs with seasoning - 1tsp(optional)</div>
<div dir="auto" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">
Butter 1 tbsp. </div>
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Coconut oil 1 tbsp.</div>
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<div dir="auto" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">
<b>Recipe</b></div>
<div dir="auto" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">
1. Peel and grate the potatoes. </div>
<div dir="auto" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">
2. Place the grated potatoes in the ice cold water. </div>
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3. Squeeze the potatoes using both the hands to remove excess water. </div>
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4. Spread them on a paper or kitchen towel. </div>
<div dir="auto" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">
5. Transfer the contents to a mixing bowl and add the spice powders along with the cheese and flour.</div>
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6. Heat a pan with coconut oil and butter. </div>
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7. Use the measuring cup. I used 1/2 cup. </div>
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8. Fill the cup with potato mixture.</div>
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9. Transfer the contents to the pan and using the back of the cup or a spatula flatten the potatoe mixture. </div>
<div dir="auto" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">
This will make equal sized hash. </div>
<div dir="auto" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">
10. After 2-3 mins on a medium heat flip the hash. </div>
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<div class="yj6qo" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">
</div>
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11. Transfer the hash to a serving plate and enjoy. </div>
</div>
Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com0tag:blogger.com,1999:blog-8376593348116636733.post-74511991593464627692018-07-06T11:38:00.002-07:002018-07-06T12:04:14.125-07:00Chicken Kheema Briyani - Instant pot<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Chicken Kheema Briyani</h2>
<br />
This is a delicious, easy, week night briyani. Super simple and super easy to make and please every one.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWA_3u3kNg3DlX_AQ3TjzKyjvI55vVksPtvzuWbgLQ0byXLT2tjc67JcDMFaz3-4p_pQcxjUCQ70f9P4Ph3fWCiCsqqEc7sfnAzHoqS_z3vlewp4IWH-zb5kH_n4zCdSIFzlTSbfEE3GQ/s1600/DSC_0171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWA_3u3kNg3DlX_AQ3TjzKyjvI55vVksPtvzuWbgLQ0byXLT2tjc67JcDMFaz3-4p_pQcxjUCQ70f9P4Ph3fWCiCsqqEc7sfnAzHoqS_z3vlewp4IWH-zb5kH_n4zCdSIFzlTSbfEE3GQ/s320/DSC_0171.JPG" width="320" /></a></div>
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<h3 style="text-align: left;">
Ingredients</h3>
<br />
<table border="1">
<tbody>
<tr>
<th>Name</th><th>Quantity</th>
</tr>
<tr>
<td>Ground chicken</td><td>1 lbs or 1 box</td>
</tr>
<tr>
<td>Basmati Rice</td><td>2 cups</td>
</tr>
<tr>
<td>Water</td><td>2 cups</td>
</tr>
<tr>
<td>Ginger garlic paste</td><td>2 Tbsp</td>
</tr>
<tr>
<td>Tomatoes (crushed)</td><td>1 </td>
</tr>
<tr>
<td>Onion</td><td>1 Medium</td>
</tr>
<tr>
<td>Green chilli (whole)</td><td>2</td>
</tr>
<tr>
<td>Cilantro and mint</td><td>Handful or a bunch</td>
</tr>
<tr>
<td>*Grape Seed oil and Ghee</td><td>2 Tbsp each</td>
</tr>
<tr>
<td>yogurt </td><td>2 Tbsp</td>
</tr>
<tr>
<td>Lemon juice</td><td>from 1 lemon</td>
</tr>
<tr>
<td>*Whole spices</td><td>2 Tbsp</td>
</tr>
<tr>
<td>Paprika or Kashmiri chilli </td><td>1 Tsp</td>
</tr>
<tr>
<td>Chilli powder </td><td>1 Tsp</td>
</tr>
<tr>
<td>Coriander Powder</td><td>1 Tsp</td>
</tr>
<tr>
<td>Fennel Powder</td><td>1 Tsp</td>
</tr>
<tr>
<td>Cumin Powder</td><td>1 Tsp</td>
</tr>
<tr>
<td>Garam masala</td><td>1 Tsp</td>
</tr>
</tbody></table>
<br />
*whole spice - Bay leaves, Green Cardamom, Cinnamon stick, Cloves.<br />
<div>
*Grape seed oil or avocado oil or peanut oil. </div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkdT8yOu4MnS5aAtxI4SkGlS_IAXntR6Y2TQOOM0PpNlJMmu9v_L3fveCzS1GVGfPAdUIrBEi8qBbiBR8prIoinD6paO_lMDllmuevcfqrkxDvjHwMxVFZNM_XFH0S2mcD7aDuZ_AkmEM/s1600/DSC_0166.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkdT8yOu4MnS5aAtxI4SkGlS_IAXntR6Y2TQOOM0PpNlJMmu9v_L3fveCzS1GVGfPAdUIrBEi8qBbiBR8prIoinD6paO_lMDllmuevcfqrkxDvjHwMxVFZNM_XFH0S2mcD7aDuZ_AkmEM/s200/DSC_0166.JPG" width="200" /></a></div>
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<div>
<h3 style="text-align: left;">
Recipe:</h3>
</div>
<div>
<br />
Soak the basmati rice for 30 min in water.<br />
<br /></div>
<div>
1. In saute mode, heat oil and ghee and add the whole spices alon with fennel powder.<br />
2. Add sliced onions and saute for minute and then add ginger garlic paste saute for few seconds until the raw smell goes off.<br />
3. Add the crushed tomatoes and saute for a 2 more minutes and add chopped cilantro and mint leaves.<br />
4. Once all the masalas are well cooked and oil separates.<br />
5. Now add chilli, coriander, cumin, paprik and garam masala powders and mix well.<br />
6. Add the ground chicken and break them as quick as possible using a ladle or wooden spoon. work quickly here.<br />
7. Add the yogurt and mix well with the chicken.<br />
8. Hit the cancel button.<br />
9. Add water, give a good stir.<br />
10. Close the IP, vent closed, Manual "3".<br />
11. After 10 mins, release the pressure and transfer the rice to a large bowl or baking sheet and fluff.<br />
13. Transfer this to a serving bowl, serve with yogurt raita and enjoy with family.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlNLNkfSRLmqSiSHgPmkp5iz1lharEk8SYbK_NXatdT6JTQ8XbZkHsFlOOVBh3C4laZLrLnApJu2-vVQP7atMeCY36Q_bOjiWbVCDJzyoq09pJQlXyn1i8NT6Vd5RvlZa-ChnTT0qhHk/s1600/DSC_0168.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlNLNkfSRLmqSiSHgPmkp5iz1lharEk8SYbK_NXatdT6JTQ8XbZkHsFlOOVBh3C4laZLrLnApJu2-vVQP7atMeCY36Q_bOjiWbVCDJzyoq09pJQlXyn1i8NT6Vd5RvlZa-ChnTT0qhHk/s200/DSC_0168.JPG" width="200" /></a><br />
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Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com0tag:blogger.com,1999:blog-8376593348116636733.post-73666751308487034782018-06-30T18:16:00.002-07:002018-07-06T11:40:32.813-07:00Mutton Dalcha <div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Mutton Dalcha </h2>
<br />
A perfect combination for biryani.<br />
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<h3 style="text-align: left;">
Ingredients:</h3>
<br />
<br />
<ul style="text-align: left;">
<li>Goat meat - 1 lbs. </li>
<li>Toor dal - 1/2 cup, </li>
<li>chana dal - 1/4 cup. </li>
<li>green chilli - 2 nos. </li>
<li>Raw manago - 1 nos. </li>
<li>egg palnt - 2 nos</li>
<li>onion - 1 no</li>
<li>tomatoes -1 no</li>
<li>tamarind - 1 lemon size. </li>
<li>whole spices. </li>
<li>cinnamon stick. </li>
<li>fennel powder. </li>
<li>bay leaves - 3. </li>
<li>green caradamon- 3 pods. </li>
<li>ginger and garlic paste - 1 tbsp. </li>
<li>chilli powder - 1 tbsp. </li>
<li>coriander powser - 1 tbsp. </li>
<li>turmeric powder - 1 tsp. </li>
<li>garam masala - 1 tsp. </li>
<li>curry leaves - few.</li>
<li>avocado oil - 2 tbsp. </li>
</ul>
<br />
<br />
<h3 style="text-align: left;">
Recipe. </h3>
Pressure cook meat and dal for 15 min on medium heat.<br />
Once the pressure is released, add chopped tomatoes, egg plant, mangoes.<br />
Add chilli powder, coriander powder, turmeric powder, salt and garam masala.<br />
In a saute pan, add avocado oil, add the whole spices, curry leaves, green chilli and chopped onion.<br />
Add the sauteed onions to the cooked dalcha.<br />
Serve dalcha with spicy hot briyani.<br />
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<br />
<br /></div>
Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com0tag:blogger.com,1999:blog-8376593348116636733.post-77401604208576041342018-06-30T17:51:00.003-07:002018-06-30T18:04:10.922-07:00Thalapakatti Mutton Briyani<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Thalapakatti Mutton Briyani</h2>
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A famous briyani from the south of India. Thalapakatti is the name of the restaurant in Dindugal. This is a aromatic way of cooking seeraga samba rice with spice and meat. This recipe is closest version of thalapakatti briyani recipe. This recipe is cooked using the Instant pot but the same can be cooked using a pressure cooker too. This is briyani is server with mutton dalcha and onion raita.<br />
Enjoy this scrumptious home cooked briyani at home and share you feedback.<br />
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<h3 style="text-align: left;">
Ingredients:</h3>
<br />
<br />
<ul style="text-align: left;">
<li>Goat meat or mutton - 1 lbs. </li>
<li>Seeraga samba Rice - 2 cups. </li>
<li>ginger and garlic paste - 1 tbsp. </li>
<li>green chilli - 2 nos</li>
<li>onion - 1 no</li>
<li>tomatoes - 1 no</li>
<li>coriander - handful</li>
<li>mint - handful. </li>
<li>chilli powder - 1 tbsp. </li>
<li>coriander powder - 1 tbsp. </li>
<li>garam masala - 1 tbsp. </li>
<li>turmeric powder - 1 tsp. </li>
<li>yogurt or curd - 3 tbsp. </li>
<li>lemon juice from one lemon. </li>
<li>whole spice</li>
<li>green cardomon - 3 nos</li>
<li>marati moga - 1 no</li>
<li>cinnamon stick - 2</li>
<li>fennel powder - 1 tsp. </li>
<li>salt for taste. </li>
<li>avocado oil - 3 tbsp</li>
<li>ghee - 2 tbsp</li>
<li>water half a cup + 3 cups. </li>
</ul>
<h3 style="text-align: left;">
Instant pot recipe</h3>
<div>
<br /></div>
<div>
In saute mode, heat oil and ghee. </div>
<div>
When the IP turn "hot" mode, add all the whole spices along with fennel powder. </div>
<div>
After sauteing the spice for a minute add chopped onions. </div>
<div>
"Cancel" the saute mode. </div>
<div>
Add the meat, turmeric powder, salt and green chilies. Add water and cover the IP.</div>
<div>
Secure the IP lid, vent closed, "Manual" mode 25, Natural release.</div>
<div>
Meanwhile, soak the seeraga samba rice in water.</div>
<div>
Once all the pressure is released, reserve a cup of stock from the IP separately. </div>
<div>
Hit the "saute" mode and adjust to "normal" saute level. </div>
<div>
Now, add the chopped tomatoes, cilantro, mint and rest of the spices and salt. </div>
<div>
Cook everything until the tomatoes are soft. </div>
<div>
Hit the "cancel" button. </div>
<div>
Add yogurt and lemon juice and give a good mix. </div>
<div>
Now, add rice and water. </div>
<div>
Seal the IP lid and vent closed. Hit the "manual" button , set to 5. </div>
<div>
Once done, release the pressure after 5 mins. </div>
<div>
Transfer the briyani to wide plate and fluff with a fork and transfer it to back the IP or a serving bowl. </div>
<div>
Serve hot with dalcha and raita. </div>
<div>
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<h3 style="text-align: left;">
<br />Pressure cooker recipe. </h3>
<div>
<br /></div>
<br />
<div>
In a pressure cooker, heat oil and ghee. </div>
<div>
<div>
When the oil is hot, add all the whole spices along with fennel powder. </div>
<div>
After sauteing the spice for a minute add chopped onions. </div>
<div>
Switch off the stove and add the meat, turmeric powder, salt and green chilies. Add water and cover the IP.</div>
<div>
Closet the pressure cooker and cook on high for 3 whistles on high heat and lower the heat after that and cook for 20 min. </div>
<div>
Meanwhile, soak the seeraga samba rice in water.</div>
<div>
Once all the pressure is released, reserve a cup of stock from the cooker separately. </div>
<div>
Now, add the chopped tomatoes, cilantro, mint and rest of the spices and salt. </div>
<div>
Cook everything until the tomatoes are soft. </div>
<div>
Switch of the stove and add yogurt and lemon juice and give a good mix. </div>
<div>
Now, add rice and water. </div>
<div>
Close the pressure cooker and cook on high heat. </div>
<div>
When the cooker starts to steam, add the whistle to pressure cooker.</div>
<div>
Lower the heat and cook for 10 mins on low heat.</div>
<div>
Once done, release the pressure after 5 mins. </div>
<div>
Transfer the briyani to wide plate and fluff with a fork and transfer it to back the pressure cooker or a serving bowl. </div>
<div>
Serve hot with dalcha and raita. </div>
</div>
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Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com0tag:blogger.com,1999:blog-8376593348116636733.post-28939206613252195212018-01-16T12:11:00.003-08:002018-01-16T12:11:30.792-08:00Paal Pongal<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Paal Pongal / Vellai Pongal</h2>
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Paal Pongal is one of main dishes for pongal day. Paal Pongal is served with vegetable stew called pongal kaai kootu. This is a soft mushy rice cooked in milk.<br />
Recipe as follows.<br />
<br />
<br />
<h3 style="text-align: left;">
Ingredients</h3>
Rice -1 cup<br />
Water-3 cup<br />
Milk -1 cup<br />
Salt - 1 tsp.<br />
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<br />
<h3 style="text-align: left;">
Recipe:</h3>
1. Add water to Pongal pot.<br />
2. When the water is boiling, add washed rice and milk.<br />
3. Keep on medium to low fire and keep stirring.<br />
4. When it all thicken and comes together, paal pongal is ready to be served along with vegetable stew.<br />
<br /></div>
Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com0tag:blogger.com,1999:blog-8376593348116636733.post-26320478585932831592018-01-15T17:04:00.000-08:002018-01-15T17:04:08.466-08:00Oven baked chicken 65<div dir="ltr" style="text-align: left;" trbidi="on">
Oven Baked chicken 65<br />
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Chicken 65 is the most delicious dish that I will crave forever. After-eating guilt is the worst part as the recipe needs to be deep fried. The only alternative to make this healthier is to bake or roast it in the oven with hardly a teaspoon of oil.</div>
<div>
Let’s jump to the recipe<br />
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<div>
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<div>
Ingredients </div>
<div>
Boneless skinless chicken breast - 1 lbs</div>
<div>
Egg -1</div>
<div>
Cornstarch - 2 tbsp</div>
<div>
Chilli powder - 1 tbsp</div>
<div>
Turmeric powder -1 tsp</div>
<div>
Fresh ground pepper- 1 tsp</div>
<div>
Cumin powder 1 tsp</div>
<div>
Fennel powder 1 tsp</div>
<div>
Ginger garlic paste -2 tsp</div>
<div>
Garam masala 2 tsp</div>
<div>
Salt as needed </div>
<div>
Food color a pinch, totally optional. </div>
<div>
Juice of half a Lime or lemon. </div>
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<br /></div>
<div>
Recipe </div>
<div>
Preheat the oven to 425F</div>
<div>
1. Mix all the above mentioned ingredients.</div>
<div>
2. Add diced chicken to the mixed ingredients. </div>
<div>
3. Marinate the chicken for at least 1 hour at room temperature.</div>
<div>
4. Align the chicken on the baking sheet ina single layer.</div>
<div>
5. Bake the chicken for 15 mins in the middle rack.</div>
<div>
6. After 15 mins, move the baking sheet to the top rack. </div>
<div>
7. Broil the chicken for 3-4 mins. </div>
<div>
Serve the chicken warm, this makes the best appetizer ever.<br />
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<div>
More pictures for reference </div>
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Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com0tag:blogger.com,1999:blog-8376593348116636733.post-71468340950197503992014-10-18T13:09:00.003-07:002014-10-18T13:10:00.840-07:00Fish korma South Indian style. <h2>
Fish korma.</h2>
<br />
Marrying a seafood-a-holic, my search for fish and other seafood recipes never end. I ve tried fish korma in many Kerala restaurants. We and me or a big fan, but I never know the recipe. So I decided to try this korma just like making mutton korma. This was not the same that is served in the restaurants but it's totally different and seriously delicious.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgequmKk_t9T4Z34fegm-KNvb1Ag9AP8N-nPaLy96-yo7R7zDs04RFCjR1mYkT67hrD3lWi9u6O5vKFzyUa5p5WVmmll9u-nsp-4epT0GKZlrtUfDlKIUCtNp15W33dvLsNdSqvI2YpA5A/s1600/IMG_0038.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgequmKk_t9T4Z34fegm-KNvb1Ag9AP8N-nPaLy96-yo7R7zDs04RFCjR1mYkT67hrD3lWi9u6O5vKFzyUa5p5WVmmll9u-nsp-4epT0GKZlrtUfDlKIUCtNp15W33dvLsNdSqvI2YpA5A/s320/IMG_0038.JPG" /></a><br />
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<h3>
Ingredients: </h3>
Any firm white fish - 1 lbs<br />
Chilli powder - 2 tsp.<br />
Coriander powder - 2 tsp.<br />
Garam masala - a pinch or two.<br />
Red onion - 1<br />
Ripe Tomato - 2<br />
cardamon pods - 2<br />
cinnamon stick -1<br />
cloves - 4<br />
khas khas - half a tsp.<br />
fennel seeds - 1 tsp.<br />
cashews - 4<br />
Fresh coconut flakes - half a cup.<br />
sessame oil - 4 tsp.<br />
Cilantro for garnish
salt for taste<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMrjtUNf1H_wqWfcfH4X5EF9EY_GrKcWQ5CUDtVb4vJrKznk0nP6cE59xoi7jY3Qb1b1r_ijtSelABkeFMtsfsg9BgQqMRV2uN20HTWc3I8FGkI8-3CKDsC0Z6sCYPU9D-cYDTujwGt5w/s1600/IMG_0041.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMrjtUNf1H_wqWfcfH4X5EF9EY_GrKcWQ5CUDtVb4vJrKznk0nP6cE59xoi7jY3Qb1b1r_ijtSelABkeFMtsfsg9BgQqMRV2uN20HTWc3I8FGkI8-3CKDsC0Z6sCYPU9D-cYDTujwGt5w/s320/IMG_0041.JPG" /></a><br />
<h3>
<br /> Recipe</h3>
1. In a heavy bottom pan, add oil.<br />
2. Once the oil is hot add fennel seeds, caradamon pods, cinnamon stick and cloves.<br />
3. Then add the onions adn saute until soft and transparent.<br />
4, Add the tomatoes and cook them until soft and add khas khas.<br />
5. Add coconut and cashews and grind them to a fine paste.<br />
6. Return the ground masala to the same pan, add water to thin out and bring it to boil.<br />
7. Add chilli, coriander powder and salt.<br />
8. Once the curry starts boiling. add the fishes and let it be on high heat for 3-4 mins.<br />
9. Reduce the heat to medium and continue to cook the curry for 5 more mins and add garam masala..<br />
10. Remove from heat and add cilantro for garnishing.Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com1tag:blogger.com,1999:blog-8376593348116636733.post-34131153216060063432014-06-20T19:23:00.000-07:002014-06-20T19:29:05.017-07:00Chicken Curry without coconut.<div class="separator" style="clear: both; text-align: center;">
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Chicken Curry without coconut.</h2>
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Recipe courtesy Pranita Mirge</div>
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Ingredients:</h3>
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Grind all the following Separately:</h4>
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Red onion - 1</div>
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Large Ripe tomatoes - 2</div>
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Ginger Garlic paste - 1 tsp</div>
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To temper in hot oil :</h4>
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Olive or sesame oil -4 Tbsp.</div>
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Cinnamon stick. -1</div>
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Bay leaf - 1</div>
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Star Anise - 2. </div>
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To crush:</h4>
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Cardamon pods -2</div>
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Cloves - 2</div>
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To Marinate:</h4>
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Chicken 2 lbs</div>
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Yogurt - 1 cup</div>
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Turmeric powder - 1/2 tsp</div>
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Chilli powder - 2 tsp. </div>
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Coriander powder - 2 tsp. </div>
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Fennel seeds Powder - 1 tsp. </div>
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Garam masala - 1 tsp. </div>
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ginger garlic paste - 1 tsp. </div>
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To garnish:</div>
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Chopped Cilantro - 1 Tbsp. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Ag9EjZVxG46CVA6Fgz4QM_2hAi-6U1kbI1xONQDaDqdTZKor_i7bqurcgWtjLmGxvyFvDjE1p9PRD6cxPq61kWIlwN-Cq1lHo4ZB7QIbHEm_8-5i3inUbWanvmRgLxcWdzqcAgFOXIo/s1600/IMG_9869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Ag9EjZVxG46CVA6Fgz4QM_2hAi-6U1kbI1xONQDaDqdTZKor_i7bqurcgWtjLmGxvyFvDjE1p9PRD6cxPq61kWIlwN-Cq1lHo4ZB7QIbHEm_8-5i3inUbWanvmRgLxcWdzqcAgFOXIo/s1600/IMG_9869.JPG" height="213" width="320" /></a></div>
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Recipe:</div>
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1. Marinate the chicken for at least 45 min. </div>
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2. In a heavy bottom pan, heat the oil. </div>
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3. When the oil is hot add the cinnamon, bay leaf and star anise. </div>
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4. Add the ground red onion and saute for until the raw flavor leaves. </div>
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5. Add the ginger garlic paste and saute for a minute. </div>
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6. Now, add the marinated chicken with the marinate. Cover and cook the chicken. </div>
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7. When the chicken is half cooked, add the ground tomatoes and cook the chicken thoroughly.</div>
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8. When the chicken is fully cooked, add crushed cardamon and cloves to the curry.</div>
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9. Remove from heat, and garnish with cilantro. </div>
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<br /></div>Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com0tag:blogger.com,1999:blog-8376593348116636733.post-23806315229078440782014-06-19T19:41:00.002-07:002014-06-20T19:28:52.104-07:00Authentic Appala kuzhambu | Pappad curry.<h2>
<a href="https://www.blogger.com/blogger.g?blogID=8376593348116636733" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>Appala kuzhambu | Pappad curry.</h2>
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Appala kuzhambu is another kind of tamarind curry very authentic to tamil nadu recipes, even though many homes prepare this curry in their own way they all taste yummy.<br />
<h4>
Just a note of info:</h4>
1. When preparing this recipe, be careful, actually stringent in adding salt, as appalam is high in salt.<br />
2. You can deep fry or roast the appalam in microwave, they taste the same.<br />
3. Most of the recipes, do not add tomatoes, but this recipe adds equal tomatoes and tamarind. If you are skipping tomatoes just adjust the tamarind accordingly.<br />
4. If deep frying the appalam in oil, reduce the sessame oil by half i.e., 2 Tbsp.<br />
5. Remaining spice mix can be used for any other south Indian curries like samabar or tamarind curry or rasam.<br />
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<h3>
Ingredients.</h3>
<br />
Urad dal appalam - 4<br />
Tamarind extract - half cup<br />
Tomatoes - 1 large or 2 medium.<br />
Sambar powder 1 tsp<br />
Sessame oil - 1/4 cup.<br />
Garlic pods - 3.<br />
Curry leaves 1 sprig.<br />
green chilli - 2.<br />
Vegetable or canola oil for roasting appalam or you can roast in microwave.<br />
Asafoetida a large pinch.<br />
Cumin seeds 1/2 tsp for tempering.<br />
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<h3>
Spice mix</h3>
Black pepper corns- 1 Tbsp<br />
Cumin - 1/2 tsp.<br />
Fenugreek seeds - 1/2 tsp.<br />
coriander seeds 1 tsp.<br />
Red chillies - 2 or 3<br />
Sessame seeds - 1/4 tsp.<br />
Urad dal - 1/2 tsp.<br />
Chana dal - 1/2 tsp.<br />
Raw rice - 1/8 tsp.<br />
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Dry roast all the above ingredients and powder them coarse lay.<br />
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<h3>
Recipe.</h3>
1. Get the appalam/ Pappad ready by deep frying or roasting in microwave.<br />
2. Heat sesame oil in a heavy bottom pan.<br />
3. Add cumin seeds, curry leaves, green chillies and add tomatoes and a pinch of salt to soften the tomatoes.<br />
4. Once the tomatoes are well cooked add a tsp of sambar powder and sauté 20 sec and then add the tamarind extract.<br />
5. Let the curry boil for 4-5 min.then add a Tbsp of the powdered spice mix and let the curry cook for another 2 more mine.<br />
6. Crackle the roasted appalam and add them to the curry and add a Tbsp spice mix.<br />
7. Serve hot with rice.<br />
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<br />Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com0tag:blogger.com,1999:blog-8376593348116636733.post-28524866464914452352014-06-10T12:03:00.002-07:002014-06-20T19:28:52.108-07:00Red beans and potato curry<h2>
Red beans and potato curry</h2>
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A go-to recipe from my kitchen.<br />
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<h3>
Ingredients:</h3>
Dry or canned red beans. 1 cup.<br />
White potatoes 2 Medium ( peeled and cubed )<br />
Tamarind water-3 Tbsp. (optional)<br />
Red chilli powder -2 tsp<br />
Coriander powder - 2 tsp<br />
Cumin powder - 1 tsp.<br />
salt to taste.<br />
<br />
<h4>
To grind (1)</h4>
Ginger - 1 inch long<br />
Garlic pods -4 to 5<br />
Red Onion - 1 medium size.<br />
<br />
<h4>
To grind (2) </h4>
Tomatoe 1 Large.<br />
<br />
<h4>
To grind (3)</h4>
After cooking the beans, take spoonful or a ladle ful of beans and gind them in a blender.<br />
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<br />
<h3>
Recipe:</h3>
<br />
1. If using dried beans, soak them for 4 hours or over night nad pressure cook with enough water for 20 min on medium heat.<br />
2. If using canned beans, rinse them well and cook according to the instruction.<br />
3. After cooking the beans, take spoonful or a ladle ful of beans and gind them in a blender and set it aside.<br />
4. Grind onion, ginger and garlic.<br />
5. In a heavy bottom pan, add the ground onion mixture and saute for 2-3 min.<br />
6. Now add the red beans, blended beans, gound tomatoes, cubed potatoes, masala powders and cook on medium heat for 10 mins.<br />
7. Add tamarind water and let the curry boil for 3-5 min and remove from heat.<br />
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<br />Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com1tag:blogger.com,1999:blog-8376593348116636733.post-49417139667323167662014-06-10T10:59:00.003-07:002014-06-10T11:01:42.088-07:00Ven Pongal | Ghee Pongal<h2>
Ven Pongal | Ghee Pongal</h2>
<br />
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<br />
<br />
A traditional tamil break fast. The recipe is simple tasty and comforting.<br />
<br />
<h3>
Ingredients:</h3>
Raw rice / pacharisi / basmati - 1 cup.<br />
Moong dal - 1/4 cup<br />
water - 4 cup.<br />
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<br />
<h4>
For tempering.</h4>
Ghee - 3 Tbsp + 1 tsp<br />
Cashew - 5 (optional)<br />
Curry leaves - 1 sprig<br />
Asafoetida - 1/8 tsp or a generous pinch.<br />
Cumin seeds - 1 tsp<br />
Black pepper corns - 1 tsp<br />
Ginger chopped - 1 tsp.<br />
<br />
Salt for taste<br />
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<br />
<h3>
Recipe</h3>
1. Add a tsp of ghee to the pressure cooker and add rice and dal.<br />
2. Dry roast rice and dal in medium low flame until you get nice aroma. Make sure rice is not getting browned.<br />
3. Wash rice and dal and the water. Pressure cook rice and dal for 20 mins.<br />
4. After the pressure is released. Add salt and mash the rice dal using a wooden spoon.<br />
5. In a heavy bottom pan or kadai, add ghee and remaining ingredients to be tempered.<br />
6. Add this to the pongal.<br />
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Serve hot with coconut chutney / sambar / brinjal gosth.<br />
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<br />Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com0tag:blogger.com,1999:blog-8376593348116636733.post-59314654127990709582014-06-03T07:34:00.001-07:002014-06-20T19:29:20.267-07:00Butternut squash coconut kootu. (parangi kai kootu) <h2>
Butternut squash coconut kootu</h2>
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<br />
Butternut squash is fresh and in season, this is a simple creamy stew cooked with ground coconut with cumin seeds.<br />
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If you are buying a whole butternut squash, cut the squash into half. Scoop out the seeds and peel off the skin from the squash using a peeler or knife. Then cut them into bite size chunks.<br />
or you can buy cut and cleaned squash directly from the store.<br />
There is a another quite popular recipe paruppu kootu, where cooked moong dal or chana dal is added to the recipe.<br />
but I have not added dal to this recipe.<br />
<br />
<h3>
Ingredients:</h3>
Butternut squash 1 lbs<br />
Water 1 cup<br />
Green chilli -1<br />
Turmeric powder - 1/2 tsp<br />
salt for taste.<br />
<h4>
To Grind:</h4>
Fresh grated coconut - 1/2 cup<br />
Cumin seed 1 tsp.<br />
Green chillies - 2.<br />
<br />
<h4>
For tempering in hot oil. </h4>
flavorful oil - 1 Tbsp<br />
mustard seed - 1/2 tsp.<br />
chopped red onions 2 Tbsp<br />
<br />
<h3>
Recipe:</h3>
Add squash, green chilli, salt, turmeric and water to a pan and cook until soft.<br />
Now, grind all the ingredients under "To Grind".<br />
Add the ground coconut gravy to soft cooked squash.<br />
Stir for 2 -3 min on medium heat.<br />
Remove from fire.<br />
Heat a tbsp of sessame, olive or coconut oil.<br />
When the oil is hot, add the mustard seeds and wait until the stopiing popping, saute onions until golden brown add this to the kootu.<br />
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<br />Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com0tag:blogger.com,1999:blog-8376593348116636733.post-48369408827883956652014-05-08T12:43:00.000-07:002014-05-08T17:16:29.028-07:00Indian Okra Fry (Bhindi/ Vendaikai Varuval)<h2>
Okra Fry</h2>
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<h3>
</h3>
<h3>
Ingredients:</h3>
<h3>
-------------</h3>
Baby Okra- 1 lbs<br />
Corn / vegetable / canola oil for deep frying.<br />
All purpose flour 2 Tbsp<br />
<br />
Spice powder<br />
--------------<br />
Cumin powder - 1 tsp<br />
Chilli powder - 1 tsp<br />
Garam masala powder - 1 tsp<br />
Black pepper powder - 1 tsp<br />
Salt according to taste<br />
<br />
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<h3>
Recipe:</h3>
----------<br />
<br />
1. Tip off the Okra, and slit them into two.<br />
2. Sprinkle the spice powder on the halved okras.<br />
3. Toss them to coat well.<br />
4. Sprinkle the white flour and toss them again.<br />
5. In a high sided pan. heat the oil.<br />
6. When oil is hot, deep fry the Okras.<br />
7. Remove them to a paper towel to drain off any excess oil.<br />
8. Serve this spicy hot okra with ranch dressing or any mild dressing of your choice by the side.<br />
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<br />Sangeetha Ganeshhttp://www.blogger.com/profile/06460250780470212688noreply@blogger.com0