tag:blogger.com,1999:blog-28129491737609591262024-03-22T11:27:07.797-07:00DEVAKOTTAI SAMAYAL ARAIDelicious Recipes from Devakottai Nagarathaar Achis' Samayal AraiVidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.comBlogger137125tag:blogger.com,1999:blog-2812949173760959126.post-68462972384046164132024-03-22T11:26:00.000-07:002024-03-22T11:26:19.954-07:00Pineapple Shrimp Fried rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XA1af6sFuJ2zeSVvyz7n7HczD_bttIriUnm8CtWjrOgZKBIqrKjNE1_xMyODqgV2AITg7AkQu8L4J5XWnlhMdlCFd-BzgtTIR4Bf19S8kVHRAVJscTRC2MUBNoAUtp7By_wQXdcF1Zew1ttypgYblZCfc0S5LJe7ySDwk4Z4b22w4iqFt9HHA1nqYjv9/s3933/IMG_20240322_123836840_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3933" data-original-width="2950" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XA1af6sFuJ2zeSVvyz7n7HczD_bttIriUnm8CtWjrOgZKBIqrKjNE1_xMyODqgV2AITg7AkQu8L4J5XWnlhMdlCFd-BzgtTIR4Bf19S8kVHRAVJscTRC2MUBNoAUtp7By_wQXdcF1Zew1ttypgYblZCfc0S5LJe7ySDwk4Z4b22w4iqFt9HHA1nqYjv9/s320/IMG_20240322_123836840_HDR.jpg" width="240" /></a></div><p>I personally like eating Thai food and also I love the plating in the restaurants. They use half of a pineapple and fill the fried rice in it. But I have presented in a bowl 😊. I made this dish because of my sudden craving for it. </p><p>This dish can prepared within an hour, start to finish. </p><p>The measurements I have given serves 2 people.</p><p>Basmati rice - 3/4th cup, washed and soaked for 10 minutes</p><p>Shrimp - 10 (I have used frozen Argentinian wild shrimp)</p><p>(Wash and marinate the shrimp with 1 tsp of red chilli powder, 1/4 turmeric powder , salt - to taste)</p><p>Onion - 1 small chopped</p><p>Spring Onion - few chopped</p><p>Pineapple - 2 slices (cored and cut into pieces)</p><p>Eggs - 2 (scrambled with a pinch of salt and pepper powder)</p><p>Green bell pepper and carrot - a 2 tbsp each (chopped)</p><p>Ginger and Garlic - 1 tbsp each (finely chopped)</p><p>Black Pepper powder- 2 tbsp</p><p>Tomato sauce and Chilli sauce - 1 tsp each ( I dont like to add soya sauce because of its high sodium content. But if you want, you can use 1 tsp)</p><p>In a sauce pan, add a 1/4 tsp of salt, 1 tsp of oil and 3 cups of water and the soaked rice and cook it, until the rice is 3/4th cooked. Then drain the excess water in a colander and keep aside.</p><p>Heat a wok and pour 2 tbsp of any cooking oil. Add the onion and saute for a minute. Then add the ginger and garlic, saute, then add the marinated shrimp. Saute for 2 minutes and close the wok with a lid. The shrimp will get cooked very quickly, so don't cook for a long time, as it will become rubbery. </p><p>Once the shrimp is cooked, add the pineapple pieces, scrambled eggs, cooked rice, chilli sauce, tomato sauce and pepper powder and mix everything well. Finally sprinkle the chopped spring onion and serve hot!</p><p>Please subscribe and leave your valuable comments!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ_O5grbz25ZNgQ_j0PhZ3AnhiioMsdtumjAGjU8RZjwcd21u1wFXqzysNRWcfamQqavKkvyowH9K3YumFQ7-nH71z3rXKjRT7DFlogWSp6IKh13Qrkm_2F7FDioR_jm1-ALND_speRG7sDFYPnASr3hrmobGAudpyWoZjROUKhn_voQ9aiIh-k5PR1s1U/s4096/IMG_20240322_123726979_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3031" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ_O5grbz25ZNgQ_j0PhZ3AnhiioMsdtumjAGjU8RZjwcd21u1wFXqzysNRWcfamQqavKkvyowH9K3YumFQ7-nH71z3rXKjRT7DFlogWSp6IKh13Qrkm_2F7FDioR_jm1-ALND_speRG7sDFYPnASr3hrmobGAudpyWoZjROUKhn_voQ9aiIh-k5PR1s1U/s320/IMG_20240322_123726979_HDR.jpg" width="237" /></a></div><p><br /></p>Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com0tag:blogger.com,1999:blog-2812949173760959126.post-52775995305482928162024-02-27T07:24:00.000-08:002024-02-27T08:27:17.369-08:00Paalkova<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiejP01_DlATHICbE16a7UAcBPP6b4ly1QQKKmuVzzNFfH6r6DCCr2um1hw7e91sx56yaM2j2ejc1ulrv3RE7UzWg8zG6vgqeI-2SLdTjB59VtmyMtzL_aq8n0s9g-1xSsZs5oLYu8BW4iH9cdHYUtbgy06uk0gQs8h4QOIbS80rbEhPN880BU7L4EDYLwf/s3224/IMG_20240227_100110342_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3224" data-original-width="2994" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiejP01_DlATHICbE16a7UAcBPP6b4ly1QQKKmuVzzNFfH6r6DCCr2um1hw7e91sx56yaM2j2ejc1ulrv3RE7UzWg8zG6vgqeI-2SLdTjB59VtmyMtzL_aq8n0s9g-1xSsZs5oLYu8BW4iH9cdHYUtbgy06uk0gQs8h4QOIbS80rbEhPN880BU7L4EDYLwf/s320/IMG_20240227_100110342_HDR.jpg" width="297" /></a></div><p>Dear all, </p><p>I am happy to share this recipe with you all. It is one of my son's favorite sweet dish. It takes about an hour to prepare this dish. You can make about 20 pieces with the measurements given below.</p><p>Condensed milk - 1 can (350 ml)</p><p>Milk powder - 1.5 cups</p><p>Powdered Sugar - 1/2 cup</p><p>Ghee (clarified butter) - 1/2 cup</p><p>few strands of saffron soaked in a tbsp of warm milk</p><p>Pistachios - a few slices (to garnish)</p><p>[Cashew Powder - 1/4 cup + Powdered sugar - 1/4 cup] keep aside</p><p>First, sift the milk powder, so you don't have any lumps. In a bowl, add the sifted milk powder, condensed milk and sugar and mix well without any lumps.</p><p>Heat a pan, pour the mixture and keep mixing continuously. The sugar will start to melt. Keep stirring continuosly, otherwise the mixture will stick to the bottom of the pan and burn. </p><p>Keep adding the ghee little by little while cooking. After about 40 - 45 minutes, the mixture will start to rotate with the spatula. </p><p>Transfer it to a greased container and let it cool down. When it is warm, add the cashew-sugar mixture little by little and make a dough. Do not knead! Make small balls and flatten them. Then make a small dent in the middle and garnish with a slice of pistachio. Serve and enjoy!!</p><p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWJNrh_uUMKxDJ6ujTjwFo6Y9ItIq-WDSAlQGDXVro_8zijBxGVI2y33X0qB8duG2-NVSBJHKGYCotN9Yx4zGiv42MgwkbCcQyRl9HtXwdl2ZmF8bG72QvVxzfUG7UELzn5KEXvZ_K9o9WO7koYqELkUnhuf7tKwer6nmQHzltvDNEgyUqp2pUrrgHC4F/s2375/IMG_20240227_095918896_HDR.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2374" data-original-width="2375" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWJNrh_uUMKxDJ6ujTjwFo6Y9ItIq-WDSAlQGDXVro_8zijBxGVI2y33X0qB8duG2-NVSBJHKGYCotN9Yx4zGiv42MgwkbCcQyRl9HtXwdl2ZmF8bG72QvVxzfUG7UELzn5KEXvZ_K9o9WO7koYqELkUnhuf7tKwer6nmQHzltvDNEgyUqp2pUrrgHC4F/s320/IMG_20240227_095918896_HDR.jpg" width="320" /></a></p>Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com0tag:blogger.com,1999:blog-2812949173760959126.post-3922067414052647142024-02-14T18:44:00.000-08:002024-02-15T05:04:31.819-08:00Yummy Hearts (air fried)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_m8A18I-LWz3Bq-2Kxt7AQDpxV5RyfI-Bg5LiJ4xcBnUyHqwBsy-FjqQoeVl1n9-4mizbvFq5UrAW3V9LVjnnk0TTIbjC73nLhyphenhyphenPo_WUOlmhrEgJljmUUOejdIP3W8mrW4pv4Dg067FnK-fNWYgU6EOSvsuRxarFY0tTN7r1-tcemIwdJOzIEhGM_TlKc/s3091/IMG_20240214_195624771_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3091" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_m8A18I-LWz3Bq-2Kxt7AQDpxV5RyfI-Bg5LiJ4xcBnUyHqwBsy-FjqQoeVl1n9-4mizbvFq5UrAW3V9LVjnnk0TTIbjC73nLhyphenhyphenPo_WUOlmhrEgJljmUUOejdIP3W8mrW4pv4Dg067FnK-fNWYgU6EOSvsuRxarFY0tTN7r1-tcemIwdJOzIEhGM_TlKc/s320/IMG_20240214_195624771_HDR.jpg" width="318" /></a></div><p>Happy Valentines Day 💕</p><p>I am going to share a yummy and air fried snack in the shape of a heart as a valentines day special.</p><p>It is a very simple and easy to make snack and everyone will love it.</p><p>Quickly grab the ingredients you need </p><p><u>For the filling</u>:</p><p>Potato - 2 (boiled, peeled and mashed)</p><p>Frozen or fresh green peas - 1/4 cup (blanched)</p><p>Salt - to taste</p><p>Turmeric powder - 1/4 tsp</p><p>Chilli powder - 3/4 tsp (you can add more if you like spicy food)</p><p>Coriander powder - 1/2 tsp</p><p>Dry mango powder - 1/4 tsp</p><p>Garam masala - 1/4 tsp</p><p>Asafoetida - 1/4 tsp</p><p>Onion - 1 medium, finely chopped</p><p>Coriander leaves finely chopped</p><p>Cooking oil - 1 tbsp</p><p><u>For the dough (outer layer)</u>:</p><p>All purpose flour (maida) - 1 cup</p><p>Salt - 1/4 tsp</p><p>Caraway/Carom seeds (Omam) - 1/4 tsp</p><p>Water - 1 cup</p><p>Clarified butter / Nei - 2 tsp</p><p>Make a soft dough with the ingredients and let it rest for about 10 minutes or until you finish preparing the filling. </p><p>In a pan, heat 1 tbsp oil, add the chopped onion and saute till they turn pink. Now add all the masala powders and saute for a minute or until their raw smell goes. Now add the mashed potatoes and peas and give it a good mix. Make sure all the masala and the potaotes are blended well. Finally, add the coriander leaves and mix.</p><p>Now, make lemon sized balls out of the dough and roll it into a big roti. Spread the filling with the help of a spatula and roll as shown in the picture below. </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhvdjUr7n3foeQA7fKNKu23K85qHMcEDcc-gZz5XBoYVB2zFoGbT5lfKg1RhL2I4SD5Dol_Ly2O3bTQzt7n3q5wz4d362VXiA8Q0RcyjzUqmkukw66ZbEyTd5WQQDLJdDTVIWm8Jhyphenhyphen9NF85PwvR0ayd1vcP2uD3NlXQZEFCEhyt2lq_jjTj_PN0PgVTr5/s3072/IMG_20240214_191504321_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2390" data-original-width="3072" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhvdjUr7n3foeQA7fKNKu23K85qHMcEDcc-gZz5XBoYVB2zFoGbT5lfKg1RhL2I4SD5Dol_Ly2O3bTQzt7n3q5wz4d362VXiA8Q0RcyjzUqmkukw66ZbEyTd5WQQDLJdDTVIWm8Jhyphenhyphen9NF85PwvR0ayd1vcP2uD3NlXQZEFCEhyt2lq_jjTj_PN0PgVTr5/w200-h156/IMG_20240214_191504321_HDR.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN06yEcK24GMfoC7bu3RcWZNpFMOPwUlTv8G5qyV9CwvJ7W9W1WyduzIo1a3o2MJDFfmxtoaOW6Kn5IxqtJycLV-G0A6J9XyzJBrJlL7qaspwtAEbuciF2iyXK2EeVM3ulbnlRH1LCdJbIF7KDsgeE_XlWgMbujNjpCBOT0An790iStQE7hz6r8q6jlKIx/s3072/IMG_20240214_191638512_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2881" data-original-width="3072" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN06yEcK24GMfoC7bu3RcWZNpFMOPwUlTv8G5qyV9CwvJ7W9W1WyduzIo1a3o2MJDFfmxtoaOW6Kn5IxqtJycLV-G0A6J9XyzJBrJlL7qaspwtAEbuciF2iyXK2EeVM3ulbnlRH1LCdJbIF7KDsgeE_XlWgMbujNjpCBOT0An790iStQE7hz6r8q6jlKIx/w200-h188/IMG_20240214_191638512_HDR.jpg" width="200" /></a></div> <br /></div><p>Now cut into small rounds and flatten them in such a way that when you flatten, you must see the heart shaped border of the dough and the filling in the middle. </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9sucTRSjYFi3gmUiDnBZwEHhR-LwMMVaklG6-QRstgc7AgJPhavT0_ZlasyVvzwEgXVu1lsuCsWs2F7mmELVuCXkr6DYDfDJEenjD_wkaA7biwkfttXgGq5upVBf1O8Kn6p2v3BcH0DOvIyZUNzp41a-UEw5lNqeUGcCxBiQP-x_FzGr00GCUVbkB96T/s4096/IMG_20240214_191717196_HDR.jpg" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhErDJOZQFpxO0hwrfScXcSdZFsTKPQltUEBqmTM0Cjkm9Nwpt8PE1dODF3id8fDS2xNndU8KNBjEiNKLWjgPBoH4Tj-u_gfmwlLTuzcGdFjGnu94IgyHZoEXicZCcXtmplbOoo6glYW2WlagQDzMt0iRtSerIF3EigLtJSbqHlJelCo21MX4XIrg42Ajgf/w150-h200/IMG_20240214_193003711.jpg" width="150" /></a></div> <br /></div><p>Apply one coating of cooking spray on the air fryer plate and one on the hearts. Air fry for 10 minutes in 375°F. Turn them over and brush with a little oil and air fry for another 5 minutes. </p><p>The hearts will be very crispy, because of the clarified butter added to the dough. </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_wjoLJsoJjHO0Q1uq5ENEHdh9fQaGdUOD1_IoRi9NOGfCd6Ye940P6zMVuNo4XDhyqq2yIBuqVnf9AkYZIr6BeEKrP69jWFuWtSj0jtmg5FKmobpkNoTdjHVgRwViosKDlYUN0FYaHcIpTTDGeO1Zsa_TrxG8KBmC-AjAnu12OofLR_cwUwkeqQ-XyNxE/s4096/IMG_20240214_194251926_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_wjoLJsoJjHO0Q1uq5ENEHdh9fQaGdUOD1_IoRi9NOGfCd6Ye940P6zMVuNo4XDhyqq2yIBuqVnf9AkYZIr6BeEKrP69jWFuWtSj0jtmg5FKmobpkNoTdjHVgRwViosKDlYUN0FYaHcIpTTDGeO1Zsa_TrxG8KBmC-AjAnu12OofLR_cwUwkeqQ-XyNxE/w150-h200/IMG_20240214_194251926_HDR.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirW3XtOPIeAVXM7HeLvy9MjO4fYYzP4hXkG-PVneE50sp9Ym-FhOk34FFBT4tO5wKbrBK4P1oztvJGKZ-hpTaH_4skkenggg-B8kOwfXoogYxLb4BC4_aNwJ5gvXAWDIz45oaLZS5NqcEHMnxr-CaqrkuhxABsTB7kJl13k3iP9fqPOTEXQ0LO0fMqGEH1/s4096/IMG_20240214_194148364_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirW3XtOPIeAVXM7HeLvy9MjO4fYYzP4hXkG-PVneE50sp9Ym-FhOk34FFBT4tO5wKbrBK4P1oztvJGKZ-hpTaH_4skkenggg-B8kOwfXoogYxLb4BC4_aNwJ5gvXAWDIz45oaLZS5NqcEHMnxr-CaqrkuhxABsTB7kJl13k3iP9fqPOTEXQ0LO0fMqGEH1/w150-h200/IMG_20240214_194148364_HDR.jpg" width="150" /></a></div> <br /></div><p>The yummy hearts are ready to serve! Enjoy💕</p>Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com0tag:blogger.com,1999:blog-2812949173760959126.post-22466048414367696962023-11-14T14:44:00.000-08:002023-11-14T14:44:46.767-08:00Soft and Juicy Badhusha<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxZTQSWnyZ0E4fCH9RqsKOyZqtycMGbK-jQmk8O4ifgWCOKc6hKAzSuPqidkkQazuft8Wa02JKgI0x-FVyOnxMoUu9yNMp6sof7btMn4UMGeGttCWEzNkdfjWfcNKniSBmD5sx7hrLEA0Lhw7XeiRMdRqCYvXumshgogSkk404EejIVxTnTLau2p1Jrr3/s3258/IMG_20231110_200259762_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3258" data-original-width="2997" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxZTQSWnyZ0E4fCH9RqsKOyZqtycMGbK-jQmk8O4ifgWCOKc6hKAzSuPqidkkQazuft8Wa02JKgI0x-FVyOnxMoUu9yNMp6sof7btMn4UMGeGttCWEzNkdfjWfcNKniSBmD5sx7hrLEA0Lhw7XeiRMdRqCYvXumshgogSkk404EejIVxTnTLau2p1Jrr3/s320/IMG_20231110_200259762_HDR.jpg" width="294" /></a></div><p>Happy Diwali to all my readers! I am going to share the recipe for a soft and juicy Badhusha. Unlike my other Badhusha recipe, I have used baking soda and baking powder in this one asking with butter and water. </p><p>Your will need the following ingredients (Makes about 15 pieces)</p><p>For the dough:</p><p>All purpose flour / Maida 1 1/2 cups (sifted)</p><p>Butter 1/4 cup melted</p><p>Water 3/4 cup (at room temperature)</p><p>Baking soda 1/4 tsp</p><p>Baking powder 1/2 tsp</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLKQbCr7y7Z6QowJ0n7XjCIdZMuIcIS0oZDeNcfJ065XzWT0grgGtwzVwfCz9VszBKGKxUpTiQP6DTbTNgEQMLtevc6KpM6kJTiM25ea9o_GUoc0o_HZON-oyCfwYftjatOy8Hhucfu2OosAKbZCh3c1si8Bq5BtC3YHGRDCD_oNNeEOzcGB_3a1qRvqY/s2944/IMG_20231110_135056765_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2646" data-original-width="2944" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLKQbCr7y7Z6QowJ0n7XjCIdZMuIcIS0oZDeNcfJ065XzWT0grgGtwzVwfCz9VszBKGKxUpTiQP6DTbTNgEQMLtevc6KpM6kJTiM25ea9o_GUoc0o_HZON-oyCfwYftjatOy8Hhucfu2OosAKbZCh3c1si8Bq5BtC3YHGRDCD_oNNeEOzcGB_3a1qRvqY/w195-h200/IMG_20231110_135056765_HDR.jpg" width="195" /></a></div><p>For the sugar syrup:</p><p>Sugar 1 1/2 cups</p><p>Water 1 1/2 cups</p><p>In a bowl, add the sifted flour, baking soda and baking powder and give it a good mix. Make a well in the middle of the flour and pour the butter and 1/2 cup of water.</p><p>Now gently mix the flour into this and make a soft dough. Remember that we need a soft dough. We don't have to vigorously mix or knead and make a tight or elastic dough. Use the remaining water as needed, to make the dough.</p><p>I made a couple of batches, so I had to use 2 different packets of the flour. When I made dough with one packet, I had 2 tbsp of water left. But for the next batch made using another packet, I used up all the water to make the dough. </p><p>Let the dough rest for about 15 to 20 minutes. </p><p>I used a tbsp to measure the dough for each of the Badhushas so that each one will be of the same size. Make smooth balls and make a dent in the middle with your thumb and press gently and cover with a lid.</p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbVKMsBq2nrZIikVmQLxI9fopuLj7Ntnn8avoiPw0nzQd1PPj9dqD40D9mLfgycW9e37fek2l1Z5l1WJDiqfNibUTSkRfPf30wQ-KfnrGFV-jy2hyphenhyphenXNpoITK5AdnppwS022QvWLYeGVCi-ROs3YN80iVsv7TrG9HfaX9Q2e0Z2jC9RHGMHCjUXVfS0-L9/s4096/IMG_20231110_142820698.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbVKMsBq2nrZIikVmQLxI9fopuLj7Ntnn8avoiPw0nzQd1PPj9dqD40D9mLfgycW9e37fek2l1Z5l1WJDiqfNibUTSkRfPf30wQ-KfnrGFV-jy2hyphenhyphenXNpoITK5AdnppwS022QvWLYeGVCi-ROs3YN80iVsv7TrG9HfaX9Q2e0Z2jC9RHGMHCjUXVfS0-L9/w150-h200/IMG_20231110_142820698.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzfKOWe4y_rVyH13Pqc23nkjUH0Iy2MIv3TZ5USBV5lAhmQ0UcL8j1Jy-UkAj-YuNG_hmzwEDNufb5OlYyz-7OXC5JPc1K54skg4yEP7ir0L-0SjYGGkkJcK4N4vEay1ApHsbv8YswQBVBxcFD5KHPBgwDYGbE1zW_s8yezNM4LMQ0URpZTEY9-qjpqrS8/s4096/IMG_20231110_143631733_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzfKOWe4y_rVyH13Pqc23nkjUH0Iy2MIv3TZ5USBV5lAhmQ0UcL8j1Jy-UkAj-YuNG_hmzwEDNufb5OlYyz-7OXC5JPc1K54skg4yEP7ir0L-0SjYGGkkJcK4N4vEay1ApHsbv8YswQBVBxcFD5KHPBgwDYGbE1zW_s8yezNM4LMQ0URpZTEY9-qjpqrS8/w150-h200/IMG_20231110_143631733_HDR.jpg" width="150" /></a></div></div><p>Heat a deep pan with cooking oil and put a few badhushas, depending on the size of your pan. Please remember that the oil should be slight hot and you should keep the stove on low flame when dropping the Badhushas in the oil.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEiAq0lQUgMc3nxkJNSwp2SLQsh-_yoMRx3TJabKDiHXA6DH5tqnglxY9iSVQqV4WT6K7h6fcwXVEtX6oiKz8oPb93KS8E490ICQU6X0vDdYLSOakqR_NoDh8-WmbI-3vWHn_0Sj_6SAit0Y4qxcR8wALuz2KVvWhIn9gA3n_DVztRmFpWXfHZ1fO3BmXJ/s4096/IMG_20231110_163637327_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEiAq0lQUgMc3nxkJNSwp2SLQsh-_yoMRx3TJabKDiHXA6DH5tqnglxY9iSVQqV4WT6K7h6fcwXVEtX6oiKz8oPb93KS8E490ICQU6X0vDdYLSOakqR_NoDh8-WmbI-3vWHn_0Sj_6SAit0Y4qxcR8wALuz2KVvWhIn9gA3n_DVztRmFpWXfHZ1fO3BmXJ/s4096/IMG_20231110_163637327_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEiAq0lQUgMc3nxkJNSwp2SLQsh-_yoMRx3TJabKDiHXA6DH5tqnglxY9iSVQqV4WT6K7h6fcwXVEtX6oiKz8oPb93KS8E490ICQU6X0vDdYLSOakqR_NoDh8-WmbI-3vWHn_0Sj_6SAit0Y4qxcR8wALuz2KVvWhIn9gA3n_DVztRmFpWXfHZ1fO3BmXJ/w150-h200/IMG_20231110_163637327_HDR.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvCA2VccD3fdd5fOh8xvJybK89eSYINTvfkQf0K4E0V9kt65VcmJSiXK8CYOHaCzC-YIqhSKgDt46zSKxuoCCjWQ1_gdff-2mXYOpZwcqJwlg-KRwIOug9PIOMbsulwmYRrRpbT4B6YZHNQYhSKoPF1fQ4K3GcDpMZYHFjSW2SSCqtzKYCQEjUd_5d2PZh/s4096/IMG_20231110_163952946_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvCA2VccD3fdd5fOh8xvJybK89eSYINTvfkQf0K4E0V9kt65VcmJSiXK8CYOHaCzC-YIqhSKgDt46zSKxuoCCjWQ1_gdff-2mXYOpZwcqJwlg-KRwIOug9PIOMbsulwmYRrRpbT4B6YZHNQYhSKoPF1fQ4K3GcDpMZYHFjSW2SSCqtzKYCQEjUd_5d2PZh/w150-h200/IMG_20231110_163952946_HDR.jpg" width="150" /></a></div></div><p>Once they start floating in the surface of the oil, you can increase the flame to medium and cook by turning them in between. If the flame is high, they will turn brown quickly, but will not get cooked in the inside.</p><p>Take them out when they are golden brown in color on both sides. Once you finish frying all the pieces, you can make the sugar syrup. </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKmNMNCnHRXZUtybwlewejnOXlZWteNqRTDHeowqO2rvrGJuvjqQ2JXgAhLYkNLt0Bj6Cf8M79Uol6gl7CJJPZFiPHXRXTzBgj3fWh8Qn38YWJ2k6Z-2gQ5EF-A8io5gOi9stD2T1c4DuD00BCehkxqffYcziK3eR7oY_Wj_fP-1Cqj_OzPpwPxYV6KTMQ/s4096/IMG_20231110_164723442_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKmNMNCnHRXZUtybwlewejnOXlZWteNqRTDHeowqO2rvrGJuvjqQ2JXgAhLYkNLt0Bj6Cf8M79Uol6gl7CJJPZFiPHXRXTzBgj3fWh8Qn38YWJ2k6Z-2gQ5EF-A8io5gOi9stD2T1c4DuD00BCehkxqffYcziK3eR7oY_Wj_fP-1Cqj_OzPpwPxYV6KTMQ/w150-h200/IMG_20231110_164723442_HDR.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhelyymIi8vRKiiiOhU0cme6DzrzgjgCf27qA6bmcSBQs_KFvP9AcrvmyNeEOiWih3mFowBsu7ZymZDG2tz7sXMYSYhUJThRezc_OpkEIMvdzp-v3Napzs5s138ftDIsJvlngvw4wWUCiGS2-X9URmLdwMxo7LGH7kPP4gfU1SJSjYkYWSWrFL5bqThIXck/s4096/IMG_20231110_184941851_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4096" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhelyymIi8vRKiiiOhU0cme6DzrzgjgCf27qA6bmcSBQs_KFvP9AcrvmyNeEOiWih3mFowBsu7ZymZDG2tz7sXMYSYhUJThRezc_OpkEIMvdzp-v3Napzs5s138ftDIsJvlngvw4wWUCiGS2-X9URmLdwMxo7LGH7kPP4gfU1SJSjYkYWSWrFL5bqThIXck/w200-h150/IMG_20231110_184941851_HDR.jpg" width="200" /></a></div></div><p>Heat another pan, put the sugar and the water and keep stirring until the sugar dissolves. Let it boil. The consistency of the sugar syrup should be sticky and no string consistency is needed. </p><p>Now put a few pieces of the badhushas into the syrup at one time and let it soak for 10 minutes on one side, then turn them over and soak for another 10 minutes. </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCeSX0AB0sXPOjKUsyEnO6tIsXujJL3quNpOJ1ffprPG01k-mCid9PyJe73wv-3wD4qk-S73DhW5od14E2muNb-AFi3a0eDKJOmfN6GTLTLNC7M_k0Hdl9m10dYI3m8Hxzi7eHwT4xQU6JDNaLjkUjKICz68EY-JMcMk-QxMpQArGE2sT7TW93xlb9iJmj/s4096/IMG_20231110_175900501_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCeSX0AB0sXPOjKUsyEnO6tIsXujJL3quNpOJ1ffprPG01k-mCid9PyJe73wv-3wD4qk-S73DhW5od14E2muNb-AFi3a0eDKJOmfN6GTLTLNC7M_k0Hdl9m10dYI3m8Hxzi7eHwT4xQU6JDNaLjkUjKICz68EY-JMcMk-QxMpQArGE2sT7TW93xlb9iJmj/w150-h200/IMG_20231110_175900501_HDR.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VREFBSQbKRrpcFUVK1nzCfovGiOfa_cmMUxaf0ZyyWTR2-jZEUsZLcQeQQ1SB4fF8UdPHZEnvjuknIPJxqz5inL5FX1hqNGoY987gbYxCi7u18uMzKyXkDkLzXxj7WCA8Riuztk3BN-4KPMRTIcTxj3PCtJnz0Q4HNZLrrHgIyLutOik8cGVIr2WBCB8/s4096/IMG_20231110_181046661_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VREFBSQbKRrpcFUVK1nzCfovGiOfa_cmMUxaf0ZyyWTR2-jZEUsZLcQeQQ1SB4fF8UdPHZEnvjuknIPJxqz5inL5FX1hqNGoY987gbYxCi7u18uMzKyXkDkLzXxj7WCA8Riuztk3BN-4KPMRTIcTxj3PCtJnz0Q4HNZLrrHgIyLutOik8cGVIr2WBCB8/w150-h200/IMG_20231110_181046661_HDR.jpg" width="150" /></a></div></div><p>Look how soft it is and it has absorbed the sugar syrup so well that it is dripping...😋</p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqGTWHV9ubJwoYAVfItBqtAuc19UXz4xbF5JNqTaG3GIorhFi3yFXyxplOJzxLk7xYpYYN2qJSGHtq_w9kKAeoebEALzps5nbNRZg1UG4PBIJc17t64P5LkEtvWEo0jFXaH014uhrnK3YBqrHDl6Cd-FgkzORbgeyB8EHzmqZHKnear9-uu2jvqbnNksJE/s2016/IMG-20231113-WA0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqGTWHV9ubJwoYAVfItBqtAuc19UXz4xbF5JNqTaG3GIorhFi3yFXyxplOJzxLk7xYpYYN2qJSGHtq_w9kKAeoebEALzps5nbNRZg1UG4PBIJc17t64P5LkEtvWEo0jFXaH014uhrnK3YBqrHDl6Cd-FgkzORbgeyB8EHzmqZHKnear9-uu2jvqbnNksJE/w150-h200/IMG-20231113-WA0001.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikrC46JKFOkXrvBEMS8bZVkYdHxGMnPt9oYkhRCjZ1BXvk9cJdca2hQWxMbTinq0c-EA9zo_kay_YcC2iTbqeZ-TxNezL9Q55R4gjs38-2ceV02dCMciETO_LRg59IWu4Pyblm82mooMkFjNRun5g2E2kEjAWAdEM58ynim-fJV5wA0vpV9D3if3g2M4EH/s2016/IMG-20231113-WA0000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikrC46JKFOkXrvBEMS8bZVkYdHxGMnPt9oYkhRCjZ1BXvk9cJdca2hQWxMbTinq0c-EA9zo_kay_YcC2iTbqeZ-TxNezL9Q55R4gjs38-2ceV02dCMciETO_LRg59IWu4Pyblm82mooMkFjNRun5g2E2kEjAWAdEM58ynim-fJV5wA0vpV9D3if3g2M4EH/w150-h200/IMG-20231113-WA0000.jpg" width="150" /></a></div></div><p>Garnish with some crushed pistachios and enjoy the soft and juicy Badhushas. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_zL6utsJbE3F-CJb7x1YY4RmFGIc6M2dPES3SVdnjbXbEeD5aJiBsS0wP99MuPj8jr4WH-TYTnbpNbrdGWF-ZKXmuEH_eydd2VeJJo-H2tggl6qFGw_4ArU5ygHOu5lMn1SvI2R_wXQ6HA2BQLrTtE4R57S1WseyB8vZffXPsailZKDLljKbh1_zGphaf/s4096/IMG_20231110_212016290_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4096" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_zL6utsJbE3F-CJb7x1YY4RmFGIc6M2dPES3SVdnjbXbEeD5aJiBsS0wP99MuPj8jr4WH-TYTnbpNbrdGWF-ZKXmuEH_eydd2VeJJo-H2tggl6qFGw_4ArU5ygHOu5lMn1SvI2R_wXQ6HA2BQLrTtE4R57S1WseyB8vZffXPsailZKDLljKbh1_zGphaf/s320/IMG_20231110_212016290_HDR.jpg" width="320" /></a></div><p>Happy Diwali 🎇🪔🪔.</p><p>Please don't forget to leave your valuable comments below. </p>Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com0tag:blogger.com,1999:blog-2812949173760959126.post-81304819460993197372023-11-05T18:37:00.002-08:002023-11-07T04:18:05.022-08:00Rosemary Chicken Curry<br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimCAbBbVwpbe5HEYGhhujcyOxAMg8e5LBYaJvJ0oKkIVb_NHLTQZItuwe3zQuSuXMJStHP4nxZYB7deCAf19FbFJnEv99T5NwWucf7j6kbDfVmBwpEdByVnkgQ7eQYwK_ExO82MSW1leAOhOfrEVdKQeJfXvPGhka0PNU7traCUL6BHY4fwiwUdL-Qe4hN/s3072/IMG_20231105_120954439_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2717" data-original-width="3072" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimCAbBbVwpbe5HEYGhhujcyOxAMg8e5LBYaJvJ0oKkIVb_NHLTQZItuwe3zQuSuXMJStHP4nxZYB7deCAf19FbFJnEv99T5NwWucf7j6kbDfVmBwpEdByVnkgQ7eQYwK_ExO82MSW1leAOhOfrEVdKQeJfXvPGhka0PNU7traCUL6BHY4fwiwUdL-Qe4hN/s320/IMG_20231105_120954439_HDR.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Rosemary is an aromatic shrub, which can be grown in your garden. Rosemary leaves and oil have a lot of medicinal values. To learn more about the health benefits of Rosemary, please follow the <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7491497/#:~:text=Rosemary%20has%20significant%20antimicrobial%2C%20anti,pain%2C%20anxiety%2C%20and%20sleep." target="_blank">link</a>. </div></div><p>I have used fresh rosemary from my garden for this recipe. Rosemary chicken curry is definitely an incredibly flavorsome dish. This recipe will serve two people. Let us quickly grab all the ingredients needed to prepare this dish.</p><p>Rosemary leaves - 1/4 cup washed</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7TRAu8kcAAa0y0VY8un-qd0VagSwG6MCdqE-rc32CzjmO4mjljU4R5gH5y2p6yfWQ9VNDlstmFHn8NMf0qsUXLENEe2wBNx3sAZzr15M9VoqpaAzVIgZET4e11Hu3xycUW9nOJJ-jpdo5i-9CowxLwIxoyY9kemqAAbctiH0ds_xLVhi9EyLVfeYB1Uf/s4096/IMG_20231105_110253975_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7TRAu8kcAAa0y0VY8un-qd0VagSwG6MCdqE-rc32CzjmO4mjljU4R5gH5y2p6yfWQ9VNDlstmFHn8NMf0qsUXLENEe2wBNx3sAZzr15M9VoqpaAzVIgZET4e11Hu3xycUW9nOJJ-jpdo5i-9CowxLwIxoyY9kemqAAbctiH0ds_xLVhi9EyLVfeYB1Uf/s320/IMG_20231105_110253975_HDR.jpg" width="240" /></a></div><p>Chicken (boneless and skinless) - 3/4 lb, washed and cut into medium sized pieces</p><p>Onion - 2 large chopped into small pieces</p><p>Ginger - 1 inch piece chopped into small pieces</p><p>Tomato - 1 medium chopped into small pieces</p><p>Fennel seeds - 1/2 tsp for seasoning</p><p>Cooking oil - 2 to 3 tbsp</p><p><u>Masala powders </u> </p><p>Red chilli powder - 1 tsp</p><p>Coriander powder - 1 tsp</p><p>Turmeric Powder - 1/2 tsp</p><p>Salt - 1 tsp</p><p>Heat a 1 tsp oil in a pan and saute 1/2 of the chopped onion, chopped ginger and the rosemary leaves. Cool them down. Now add 1/4 cup water to this and grind it to a paste. </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4jfwqHCLLpHAU_FTnB_uV1-Uxsuyr1H6YiAShthBd_4t4iCnmcOOlIyo3heNFo2x33xX8-WzEYbkLNkKBlNhHaVPUXPNpJ_CKUydsEK1AB5eE1_yHXLFGlSQL943leDYDNWPMd8P8kOFv2I-ia0gSWkXehly76aHB0zDqwtl8ZOKtvAMOK3I1gAwwDmtv/s4096/IMG_20231105_111438501_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4jfwqHCLLpHAU_FTnB_uV1-Uxsuyr1H6YiAShthBd_4t4iCnmcOOlIyo3heNFo2x33xX8-WzEYbkLNkKBlNhHaVPUXPNpJ_CKUydsEK1AB5eE1_yHXLFGlSQL943leDYDNWPMd8P8kOFv2I-ia0gSWkXehly76aHB0zDqwtl8ZOKtvAMOK3I1gAwwDmtv/s320/IMG_20231105_111438501_HDR.jpg" width="240" /></a></div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUB8fTi-TcLDBMbZQ5-Xm49JZJU860RpwNLRdJKTrE_zj7vObTUsPlgf06MWC47E7pr7gL5gIsC2dRTVyON6baigl0jHlRtkRJH0TtK2JRLWgVPCoN37y23ax1r1QM08DFKoZKmeQLJhkDWS3TMAFpXKd8tTAbgzWH2cKuV6QEDu_HeC2qv4HfZLi1DxtF/s4096/IMG_20231105_113002547_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUB8fTi-TcLDBMbZQ5-Xm49JZJU860RpwNLRdJKTrE_zj7vObTUsPlgf06MWC47E7pr7gL5gIsC2dRTVyON6baigl0jHlRtkRJH0TtK2JRLWgVPCoN37y23ax1r1QM08DFKoZKmeQLJhkDWS3TMAFpXKd8tTAbgzWH2cKuV6QEDu_HeC2qv4HfZLi1DxtF/s320/IMG_20231105_113002547_HDR.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Then again in the same pan, heat 2 tbsp oil and add the fennel seeds. Once they crackle, add the remaining chopped onion and saute well until they turn pink. Now add the tomatoes and saute until they are mushy. </div></div></div><p>Add the chicken pieces and saute them until the chicken pieces turn white. Now you can add the ground onion-ginger-rosemary paste, masala powders and 1 cup of water. I like to pressure cook for 5 minutes. But you can cook it in the pan itself with a lid until the chicken becomes tender and fully cooked. </p><p>Once done, sprinkle 1 tsp of fresh rosemary leaves and close the lid and let it stand until you serve. This will make the dish aromatic and flavorsome, when you open the lid to serve.This goes well with chapathi / rice for lunch or even dosa/crepes for dinner. Enjoy and please leave your valuable comments!</p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NOHYQCi7K9eQN8jcN8EnoKDvq23QJiDuoY9fDAhqj9IEA-wtvxicVxGGgKniSGntqW8oTE1MfGaSPxPsvETshBL_xEjFkB20P75w4njrDBC17kuXBYy8mc0ZMOlKoSHcEj4SSzWcHJJOQ8B6dNGRQxWG8LEv4xgLdxsqPdpYEEbsDMJXduU-1pZReAc0/s2732/IMG_20231105_202944013_HDR.jpg" style="clear: left; display: inline; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2546" data-original-width="2732" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NOHYQCi7K9eQN8jcN8EnoKDvq23QJiDuoY9fDAhqj9IEA-wtvxicVxGGgKniSGntqW8oTE1MfGaSPxPsvETshBL_xEjFkB20P75w4njrDBC17kuXBYy8mc0ZMOlKoSHcEj4SSzWcHJJOQ8B6dNGRQxWG8LEv4xgLdxsqPdpYEEbsDMJXduU-1pZReAc0/w200-h186/IMG_20231105_202944013_HDR.jpg" width="200" /></a></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUaz6Evf3oe5SBLGPZmejPeyJUgqu-RivREXNzqLGk4KdFW4Z5LNC7VxfJ4k-yZstsmyP-S_J4H8c6th_rL_edZTv3zFatA1Pp0zsVKeX0_RcibY2O4nLE_E5GvZRK8c9sW9wTq_jPAVhOSi8jIyCFRD6IGymTnk1nHTQSwPsGChcAcmsXClm__2BaKGE/s2949/IMG_20231105_143608366_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2582" data-original-width="2949" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUaz6Evf3oe5SBLGPZmejPeyJUgqu-RivREXNzqLGk4KdFW4Z5LNC7VxfJ4k-yZstsmyP-S_J4H8c6th_rL_edZTv3zFatA1Pp0zsVKeX0_RcibY2O4nLE_E5GvZRK8c9sW9wTq_jPAVhOSi8jIyCFRD6IGymTnk1nHTQSwPsGChcAcmsXClm__2BaKGE/w200-h175/IMG_20231105_143608366_HDR.jpg" width="200" /></a><p></p>Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com0tag:blogger.com,1999:blog-2812949173760959126.post-32675014849516703892023-11-02T18:58:00.002-07:002023-11-03T09:25:14.406-07:00Pearl Millet Crepes (Kambu Dosai)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhobVUqwT4Z8Odr0IBZef6FwHbE7-tIWoWF4fQOGaU7hdjuH7wYyOLtu9GVTAz52tyhLR6S1lEl6WAkyp7IBq1F6_o6pd-dK-msWAHDCi8nFcFW6OpbQrqpRXdMBWqm8-Zw-jhAZF-9aBS0W6h2Sv74jSJBJfGhoce7V9ohx4WVLJnJZ8avYjVweEP1YlD4/s2940/IMG_20231102_194808024_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2940" data-original-width="2815" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhobVUqwT4Z8Odr0IBZef6FwHbE7-tIWoWF4fQOGaU7hdjuH7wYyOLtu9GVTAz52tyhLR6S1lEl6WAkyp7IBq1F6_o6pd-dK-msWAHDCi8nFcFW6OpbQrqpRXdMBWqm8-Zw-jhAZF-9aBS0W6h2Sv74jSJBJfGhoce7V9ohx4WVLJnJZ8avYjVweEP1YlD4/w281-h294/IMG_20231102_194808024_HDR.jpg" width="281" /></a></div><p>I am happy to share yet another recipe with Pearl Millet. I have used whole pearl millet for this recipe. It is high in fibre and amino acids and is naturally gluten free if consumed as a whole millet instead of flour. Follow the <a href="https://www.webmd.com/diet/health-benefits-bajra" target="_blank">link</a> to learn more about the goodness of pearl millet. </p><p>Let's see how to make the batter for making this idli. </p><p>You will need</p><p>Pearl millet - 1 cup</p><p>Parboiled rice - 1/2 cup</p><p>Raw rice / Sonamasoori rice - 1/2 cup</p><p>Black gram / Urad dal - 1/2 cup</p><p>Fenugreek / Methi seeds - 1/2 tsp</p><p>Salt - 1 1/4 tsp</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4WzEO6S9wjbLr8xFK0xTS_TNmVj8XYFPJVYa-IZt1nvI91YPVgCFfN784S4_TbG1BkGFhnnrmC_rIrCGM01Pw7F5oNtUxkwpC9m8Udo0PzAOmMhe1QaDxDQ8olw_Xc7ceCI5Um4VTwmQZtUxc1llIV8_uLcSq4hGnD991V7MlVcAouPOAHKXEUB8RdcDQ/s3251/IMG_20231102_094535854_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3251" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4WzEO6S9wjbLr8xFK0xTS_TNmVj8XYFPJVYa-IZt1nvI91YPVgCFfN784S4_TbG1BkGFhnnrmC_rIrCGM01Pw7F5oNtUxkwpC9m8Udo0PzAOmMhe1QaDxDQ8olw_Xc7ceCI5Um4VTwmQZtUxc1llIV8_uLcSq4hGnD991V7MlVcAouPOAHKXEUB8RdcDQ/s320/IMG_20231102_094535854_HDR.jpg" width="302" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ina a bowl take the millet, rice, dal and methi seeds together, wash 2 to 3 times and soak them in enough water overnight. In the morning, make a thick batter (like idli batter) by grinding it in a wet grinder. Add the salt and mix well and let it ferment for 10 to 12 hours. </div><div class="separator" style="clear: both; text-align: left;">In the picture below, you can see the tiny bubbles in the batter, which means that the batter has fermented. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkbZV4E0YSA5awOxYkfpVmoIIrX65H_EY9tnWxHlxfgAsoqjAcAh2ZyTiw-0svOR_lrLkusUJY2nLv01MfYfSkUzTABp_kvLPSbUc5Dyy6FbRdub-4HyU66EnsZeUq7xZ-oe2YZBy9FYDgsAtRuIq1PUcaLWvHd61sAn_Ha1IE2htC1DaEXwtnP0oEdgnw/s4096/IMG_20231102_191031517_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkbZV4E0YSA5awOxYkfpVmoIIrX65H_EY9tnWxHlxfgAsoqjAcAh2ZyTiw-0svOR_lrLkusUJY2nLv01MfYfSkUzTABp_kvLPSbUc5Dyy6FbRdub-4HyU66EnsZeUq7xZ-oe2YZBy9FYDgsAtRuIq1PUcaLWvHd61sAn_Ha1IE2htC1DaEXwtnP0oEdgnw/w300-h400/IMG_20231102_191031517_HDR.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Now, heat a pan and pour a laddle of batter and spread it out, like in the picture below and pour 1/2 tsp oil on the dosa.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2i0P9aMvnMrUt81WUOF3Eti_JZVprIj288m08_sCAXAw38tid6lY-S_S9xBN02x2Wp3sGebD-2U8EpuJGTjR37R0fAg9hYnnbyywl5p5XawcIp4QlN2GHekCnaLqsOSRVRuQtOT_cymGhsiQPz3DRucSnShZED5_NfNXOKxHi0iNtpq-WY8665EjtU6HC/s4096/IMG_20231102_194431091_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2i0P9aMvnMrUt81WUOF3Eti_JZVprIj288m08_sCAXAw38tid6lY-S_S9xBN02x2Wp3sGebD-2U8EpuJGTjR37R0fAg9hYnnbyywl5p5XawcIp4QlN2GHekCnaLqsOSRVRuQtOT_cymGhsiQPz3DRucSnShZED5_NfNXOKxHi0iNtpq-WY8665EjtU6HC/s320/IMG_20231102_194431091_HDR.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Hot and crispy dosa is ready and it goes well with <a href="https://devakottaisamayalarai.blogspot.com/2009/10/kosamalli-eggplant-simple-gravy.html?m=1" target="_blank">kosamalli</a> and idli milagai podi. Serve hot for breakfast or dinner and enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG-acE6BesGIGyQfqrlLYP2rdCJvDbKqOxgZyZ51YeojTrhwDNmBHkBTrs2tuuHIU2TIxqt2e79_WNtCWR8vy_HqdkHr7Jjzqrr767Wt9Vn-uf21S3CGHqaeSHRGaRtbDMfoQlgPHZeOHJDAoIf95cvUbRVqrdSDS9GQn4lwMRIClcRKBtqDgsjMOASJBB/s2940/IMG_20231102_194808024_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2940" data-original-width="2815" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG-acE6BesGIGyQfqrlLYP2rdCJvDbKqOxgZyZ51YeojTrhwDNmBHkBTrs2tuuHIU2TIxqt2e79_WNtCWR8vy_HqdkHr7Jjzqrr767Wt9Vn-uf21S3CGHqaeSHRGaRtbDMfoQlgPHZeOHJDAoIf95cvUbRVqrdSDS9GQn4lwMRIClcRKBtqDgsjMOASJBB/w306-h320/IMG_20231102_194808024_HDR.jpg" width="306" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7ElqwxPinyvD55sd2it-23_mOvtKU8LSROvyh3vkWdvVZyBZhqWXeMl-ynH-JSrMY5j74arMoH3E_hiZiRQl7vt6xxya13fZn6WcHEDOoeT10MkcIEWuGsbVnDdnS4a7HaPG6LMjRYH2GEDo2HRA_6ssol49wIDBORBvKTZYajK50MFVPcq659Uvs50G/s3225/IMG_20231102_195209516_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3225" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7ElqwxPinyvD55sd2it-23_mOvtKU8LSROvyh3vkWdvVZyBZhqWXeMl-ynH-JSrMY5j74arMoH3E_hiZiRQl7vt6xxya13fZn6WcHEDOoeT10MkcIEWuGsbVnDdnS4a7HaPG6LMjRYH2GEDo2HRA_6ssol49wIDBORBvKTZYajK50MFVPcq659Uvs50G/s320/IMG_20231102_195209516_HDR.jpg" width="305" /></a></div><div class="separator" style="clear: both; text-align: left;">Enjoy the healthy pearl millet crepes! Please leave your valuable comments below. </div><div><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><p><br /></p>Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com0tag:blogger.com,1999:blog-2812949173760959126.post-48579069700516495142023-10-20T08:20:00.019-07:002023-10-20T08:26:48.394-07:00Lotus seeds Payasam<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbTmTc9TehTpsHZnnVu3Z0FR06pWbDb2UmCMGcYXfh15llhiYq88mENL_N5O6tp4ayQngWUhv1VP6o5krU1jUQfYdh0VEZd6rDCRkReIawjVws0RHF9bT6-20gFpt18ky2Oy5TgJtfS9XcgasvFuv-GRBCRVxm452pvAYhJHf774SX60ubGeFxpbyd0A/s3072/IMG_20230307_170151955.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2561" data-original-width="3072" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbTmTc9TehTpsHZnnVu3Z0FR06pWbDb2UmCMGcYXfh15llhiYq88mENL_N5O6tp4ayQngWUhv1VP6o5krU1jUQfYdh0VEZd6rDCRkReIawjVws0RHF9bT6-20gFpt18ky2Oy5TgJtfS9XcgasvFuv-GRBCRVxm452pvAYhJHf774SX60ubGeFxpbyd0A/s320/IMG_20230307_170151955.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: left;">This year's Diwali special sweet is here.. I have used Lotus seeds in this recipe, which is high in protein and fibre. If you want to know more about the health benefits of these lotus seeds, please click on the <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8269573/" target="_blank">ncbi link</a> . For this recipe, you will need the following ingredients</p><p style="text-align: left;">1/2 cup lotus seeds</p><p>4 cups - whole milk/ milk of your choice</p><p>1 cup - water</p><p>3/4 cup - sugar</p><p>5 to 10 - saffron strands</p><p>cardamom powder - 1/2 tsp</p><p>ghee - 2 tbsp</p><p>2 thsp - freshly ground almond powder (just powder unroasted 7 to 8 almonds with skin)</p><p>a few almonds, cashew nuts and golden raisins</p><p>Heat ghee in a deep pan, and fry the nuts and keep them aside. In the same ghee, fry the lotus seeds in low flame, until they turn crunchy. You should be able to crush them between your fingers, then it is done. This may take about 10 minutes. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvQwA36afPM1qPK4kVz4DdI6dnVFPa5Bu4HlnOP4cT_zY0W5fU1pa04qyxJb_GWzzNdq6hiT62e4JyIYIZCGwxKKCK1yrs-ifRDi8Wp8dRRO4tQGOcYlDnTp1ujtBgalb7bTmJPiPxAaBn_aWxBgOEQ5c5o4_Q8E-m7XU_qIsIFpyfh1wUFddjC3ETOHkJ/s4096/IMG_20230810_092429873.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvQwA36afPM1qPK4kVz4DdI6dnVFPa5Bu4HlnOP4cT_zY0W5fU1pa04qyxJb_GWzzNdq6hiT62e4JyIYIZCGwxKKCK1yrs-ifRDi8Wp8dRRO4tQGOcYlDnTp1ujtBgalb7bTmJPiPxAaBn_aWxBgOEQ5c5o4_Q8E-m7XU_qIsIFpyfh1wUFddjC3ETOHkJ/s320/IMG_20230810_092429873.jpg" width="240" /></a></div><p>Now, take a few of the roasted seeds and keep them aside. We will use it later in the recipe.</p><p>Now, add 1 cup of water and 1 cup of milk and let it cook until the seeds are soft and mushy. Make sure, you keep stirring to avoid any burning of the milk. Now, add the remaining milk and the saffron strands and allow it to boil in low flame. Slowly the milk will turn to a pale yellowish color because of the saffron. I have not added any artificial color. The color from adding the saffron itself, makes it look yummilicious. </p><p>Now, using a mortal and pestle, crush the roasted seeds that we kept aside and add them along with the freshly powdered almonds and cardamom powder and mix it well. Let it boil for 5 to 10 minutes in low flame. </p><p>Switch off the flame and garnish with the roasted nuts. You can serve it hot or cold, but it tastes the best when served chill. Enjoy!</p><p>Please like, comment and share!</p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEyZPtaZNvSRzgHT4jqaxWZl6UjaMXaO7k9msJhzh-Prc6LhgHqfOZyXSQB8NUP8P6U7o6FVZnQ7w7iLzpxLxiZvF-0FzWbC3yXjb3uflN2bQReie3LEAU-5S095p-XpzUEFy-gTfQ_jM-vR41AxYY7tms3gz2JWMZatxHzYAY_X1ZMnPjuHURJ9PFV0Sb/s3072/IMG_20230307_170024684.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2518" data-original-width="3072" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEyZPtaZNvSRzgHT4jqaxWZl6UjaMXaO7k9msJhzh-Prc6LhgHqfOZyXSQB8NUP8P6U7o6FVZnQ7w7iLzpxLxiZvF-0FzWbC3yXjb3uflN2bQReie3LEAU-5S095p-XpzUEFy-gTfQ_jM-vR41AxYY7tms3gz2JWMZatxHzYAY_X1ZMnPjuHURJ9PFV0Sb/w283-h265/IMG_20230307_170024684.jpg" width="283" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2LOYHO2FegC0Wwk0RDJcsEud4bHkZbM6fpXdsXQpZ2LM1M18y8pyKQYlHclSFu9l-Y2_0NACkO5QMyGogDSpHdGNn-YepnIzR7BbtFcKJVyHc-s9si6p2Xt20oIHXaMDPH75P85jwR97zR2zcz-d89nZSIqd6HjyqV-Ermx-T7VS1TSKYrkVhdk1U3A/s2564/IMG_20230307_165832123.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2564" data-original-width="2383" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2LOYHO2FegC0Wwk0RDJcsEud4bHkZbM6fpXdsXQpZ2LM1M18y8pyKQYlHclSFu9l-Y2_0NACkO5QMyGogDSpHdGNn-YepnIzR7BbtFcKJVyHc-s9si6p2Xt20oIHXaMDPH75P85jwR97zR2zcz-d89nZSIqd6HjyqV-Ermx-T7VS1TSKYrkVhdk1U3A/w265-h269/IMG_20230307_165832123.jpg" width="265" /></a></div> </div><p></p><br /><p><br /></p>Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com0tag:blogger.com,1999:blog-2812949173760959126.post-86709904046234837642023-03-12T12:37:00.000-07:002023-03-12T12:37:19.881-07:00Badam Kesar Payasam/ Almond Saffron Pudding<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zJN6nExYN4QxZa1DYXrLaxRfK0Dz-WtK7s7Uu4wM3y6cJuI8KBbIbiniw03-yE9r691rO5op8zm3TASiuEycmoMmka4CF-Hh9tsN9qhfPFmoEVGKJVjdGp11jCrPsCbDEfc7AoogjGwyyk5J3QH29jGFS3F3bLT_ww2u1u2-sznU3wZuRvtIfH1I2A/s2638/IMG_20211120_105326083_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2638" data-original-width="2563" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zJN6nExYN4QxZa1DYXrLaxRfK0Dz-WtK7s7Uu4wM3y6cJuI8KBbIbiniw03-yE9r691rO5op8zm3TASiuEycmoMmka4CF-Hh9tsN9qhfPFmoEVGKJVjdGp11jCrPsCbDEfc7AoogjGwyyk5J3QH29jGFS3F3bLT_ww2u1u2-sznU3wZuRvtIfH1I2A/s320/IMG_20211120_105326083_HDR.jpg" width="311" /></a></div>Today, I am going to share the recipe for a yummy dessert, which is one of my favorites. It's richness and flavor will want you to have more and more!!<br /><p></p><p>The following measurements makes 16 cups of payasam/ pudding</p><p>Almonds - 20 ; Soak these almonds in water overnight</p><p>Sona Masoori rice - 1/4 cup; Soak in water overnight</p><p>Water - 2 cups</p><p>Milk - 8 cups ( I used whole milk, you can use any milk of your choice)</p><p>Saffron / Kesar - Soak a few strands in 1 cup of warm milk and keep a few strands aside, to garnish </p><p>Sugar - 1 1/2 cups or as per your taste</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuV3KPwdsetmAeyr4hfUzSgmkSmzyrFPF7qbStqrdJ5yzL-xH2L6KDZtxKwhGtAT_loF3ue2M4gV35pH92yepceROaeV5smo30TXvwZv2Xv2ykxxs5W3FuGkuJeoMY06Y2GGgbg1Tump2JTx-z7uU2sLrTrCuUMORR4kM0DzK0jHKk2iZ64-w7BuEOjg/s4096/IMG_20211103_173738887_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2876" data-original-width="4096" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuV3KPwdsetmAeyr4hfUzSgmkSmzyrFPF7qbStqrdJ5yzL-xH2L6KDZtxKwhGtAT_loF3ue2M4gV35pH92yepceROaeV5smo30TXvwZv2Xv2ykxxs5W3FuGkuJeoMY06Y2GGgbg1Tump2JTx-z7uU2sLrTrCuUMORR4kM0DzK0jHKk2iZ64-w7BuEOjg/s320/IMG_20211103_173738887_HDR.jpg" width="320" /></a></div><p>First remove the skin from the almonds and roughly chop into pieces. Then in a blender, add the chopped almonds, soaked rice and the saffron milk and grind to a fine paste.</p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWhqQnZpq8NLrsNb8YUgc46nBoSB0au1R4uyGd9t_uku7EKiwKUA8L9xXXhaxb5aoRqmA0kLL4i7n74Rgaa-MmQMawtsikEbFa9e-GZVdZ8ao2z2iQc4YbACi6mEdY4WqQguZTpPLKnQUGGtQJ4tKmhvWhMtjcWszSsT5tD4GNVAWZLLSxZnP-K-AxQ/s3072/IMG_20211120_092844262_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2425" data-original-width="3072" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWhqQnZpq8NLrsNb8YUgc46nBoSB0au1R4uyGd9t_uku7EKiwKUA8L9xXXhaxb5aoRqmA0kLL4i7n74Rgaa-MmQMawtsikEbFa9e-GZVdZ8ao2z2iQc4YbACi6mEdY4WqQguZTpPLKnQUGGtQJ4tKmhvWhMtjcWszSsT5tD4GNVAWZLLSxZnP-K-AxQ/w230-h182/IMG_20211120_092844262_HDR.jpg" width="230" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YaAVSxVJGIJAeP4Xu_YqGfEbGdDmQc0SrlxWqlBaCO6QGJwSqir99KOsXUbzMzqxw9dv_fSaxckQrqIQt69JRhgePzw6NdKrDOB8nFZQQPrSiyKH5QwkSRzMLzSSt0AQthgxz4lPXJG9ugl6qPOq2M3FrNobiWZwoTR4cR66BhgdR-ZpihQLPVD-Xw/s2585/IMG_20211103_174805281_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1815" data-original-width="2585" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YaAVSxVJGIJAeP4Xu_YqGfEbGdDmQc0SrlxWqlBaCO6QGJwSqir99KOsXUbzMzqxw9dv_fSaxckQrqIQt69JRhgePzw6NdKrDOB8nFZQQPrSiyKH5QwkSRzMLzSSt0AQthgxz4lPXJG9ugl6qPOq2M3FrNobiWZwoTR4cR66BhgdR-ZpihQLPVD-Xw/w221-h185/IMG_20211103_174805281_HDR.jpg" width="221" /></a></div></div><br />Now in a saucepan, add 2 cups of water and the almond-rice paste and mix well. Then switch on the stove and let it boil for 5 minutes. Keep stirring continuously. <div><br /></div><div>Once the rice and almond paste has cooked, add the 7 cups of milk. Let it boil on low heat, keep stirring, otherwise the rice will stick to the bottom of the vessel and burn. Once the milk starts to boil, add the sugar and mix well. Boil until the sugar dissolves. Now garnish with chopped almonds and saffron. </div><div><br /></div><div>Serve it chilled or hot. I prefere chilled. Yumm... It is a rich desset that can be served to your family and guests. </div><div>Enjoy and please don't forget to comment and follow my blog! Thanks!!</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNuTTpdbFmM94U03-_4SVdBTrl96599XCFI_GTn7VUGEfW3G8bD9BFDOv9MS02XUXA2kbJPaPad98Vlhozib5BhcUIvoDn2cIQkJe6X9udjzR47crpCUspfpXhbd2FUGeIVgpOsMaS1HKPpMGHPO6wiG-QU9r6AtXTzNVEdJIAQQh_wnpTwlDURBTupA/s2638/IMG_20211120_105326083_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2638" data-original-width="2563" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNuTTpdbFmM94U03-_4SVdBTrl96599XCFI_GTn7VUGEfW3G8bD9BFDOv9MS02XUXA2kbJPaPad98Vlhozib5BhcUIvoDn2cIQkJe6X9udjzR47crpCUspfpXhbd2FUGeIVgpOsMaS1HKPpMGHPO6wiG-QU9r6AtXTzNVEdJIAQQh_wnpTwlDURBTupA/s320/IMG_20211120_105326083_HDR.jpg" width="311" /></a></div></div>Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com0tag:blogger.com,1999:blog-2812949173760959126.post-33923763189702411932023-03-07T08:37:00.000-08:002023-03-07T08:37:09.006-08:00Ragi and Brown Rice Idli<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGy6wfyz3TwSfp5_3nSF_lsvn_WVtc4pD9vwq2qXflTfmNObN0FRuLyiHu9iAi7O8qBmCzQ_Jjr8GNCcCDOPwgivslwwYyLMeAUtKsX12WZHjLbnFPKqvQ7N2UYtJqi-eO3wRDaAPxxVwa2x0qw5_tSHFcCV35tjHYDsZzF4ubYzGR3EI08EhsbGs4JA/s2581/IMG_20230302_194857325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2347" data-original-width="2581" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGy6wfyz3TwSfp5_3nSF_lsvn_WVtc4pD9vwq2qXflTfmNObN0FRuLyiHu9iAi7O8qBmCzQ_Jjr8GNCcCDOPwgivslwwYyLMeAUtKsX12WZHjLbnFPKqvQ7N2UYtJqi-eO3wRDaAPxxVwa2x0qw5_tSHFcCV35tjHYDsZzF4ubYzGR3EI08EhsbGs4JA/s320/IMG_20230302_194857325.jpg" width="320" /></a></div><br /><div>Today, I am here with yet another recipe for healthy finger millet idli .</div><div>In this recipe, I have substituted Idli rice completely with Brown Rice and Finger Millet Flour / Ragi flour.</div><div>You won't believe me!! It was delicious. You would have prepared dishes like Ragi Modhe, or popularly know as kalli, and also maybe you have prepared Ragi Roti. But this is a new recipe with a combination of ragi/ finger millet flour and brown rice. </div><div><br /></div><div>We will need the following ingredients to prepare this healthy idli.</div><div>Ragi flour - 1 cup</div><div>Brown rice - 1 cup</div><div>Urad dal - 1/4 cup</div><div>Fenugreek seeds - 1/2 tsp</div><div>Salt - 2 1/4 tsp</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRvaXHIY3ifNRyFkvWA87GqaYu3V_GTDgAVwGnY8SwejPo1a3C2s9EIq0UVaSBDklVfQYl7tyA91aL3hg_BOBGJeUyEO6IhQtz7idm16wBQSa8xxGEatGHS4ZHrEYnPHNOdgcLJHJmi5lw_FzAD19JARkzElIZKivKlfjm8Voqf-4LwkEl1Ui9SgMZdg/s3072/IMG_20230304_204957198.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2978" data-original-width="3072" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRvaXHIY3ifNRyFkvWA87GqaYu3V_GTDgAVwGnY8SwejPo1a3C2s9EIq0UVaSBDklVfQYl7tyA91aL3hg_BOBGJeUyEO6IhQtz7idm16wBQSa8xxGEatGHS4ZHrEYnPHNOdgcLJHJmi5lw_FzAD19JARkzElIZKivKlfjm8Voqf-4LwkEl1Ui9SgMZdg/s320/IMG_20230304_204957198.jpg" width="320" /></a></div><br /><div>Rinse the urad dal and add fenugreek seeds and soak in water separately. Then in another bowl, take the rice, rinse and soak separately. You have to soak these for atleast 4 to 6 hours. If you want, you can also soak the fenugreek seeds in a small bowl, in warm water.</div><div><br /></div><div>Then in a wet grinder or a mixer, grind the urad dal separately and take it in a bowl. Then grind the brown rice in the grinder. When it is almost ground into a batter, add the finger millet flour and let it grind and blend well with the rice batter. After these are well blended, add the ground urad dal batter and the salt and grind for about 5 minutes. Transfer it to a large container and allow it to ferment overnight. </div><div><br /></div><div>Look at both the pictures below to see the difference of the fermented batter. </div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6KVVkpMGt8hu5z1mgXNBtcs76ai3dT8RRTNieZ1rmTaWLNx9r1dCOYGDrjFmDaCQjUA6MEwc2QWXj6vk3197JS2-rbgXCRU00bfvPkYIIo2B8h71eQHkLTlTdCro39KEohZNJUXzMTj21uopLyPwUet-K2OtSj8F6-PF2XacvbCEzhY2twxAYdBeJSA/s4096/IMG_20230301_131935453.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6KVVkpMGt8hu5z1mgXNBtcs76ai3dT8RRTNieZ1rmTaWLNx9r1dCOYGDrjFmDaCQjUA6MEwc2QWXj6vk3197JS2-rbgXCRU00bfvPkYIIo2B8h71eQHkLTlTdCro39KEohZNJUXzMTj21uopLyPwUet-K2OtSj8F6-PF2XacvbCEzhY2twxAYdBeJSA/s320/IMG_20230301_131935453.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipEB23JyUDxPzQWRnyQnmr8Gy0VsmEdXWvAQv27eNxF9pXimm_L4MHTAmUqQe9izOfaUm_X77dX-LFjyVqXvb1VCjLvAdJfQlNugnz3B3nW9GKda2M4XdpeaPXStm8dh0aXLkhX0msntQ__0caPdQshd_nqTiqzIv_7vb-0aG0huXCiKNkNAj9ACTj0Q/s4096/IMG_20230302_185708782.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipEB23JyUDxPzQWRnyQnmr8Gy0VsmEdXWvAQv27eNxF9pXimm_L4MHTAmUqQe9izOfaUm_X77dX-LFjyVqXvb1VCjLvAdJfQlNugnz3B3nW9GKda2M4XdpeaPXStm8dh0aXLkhX0msntQ__0caPdQshd_nqTiqzIv_7vb-0aG0huXCiKNkNAj9ACTj0Q/s320/IMG_20230302_185708782.jpg" width="240" /></a></div><br /></div><br /></div></div><div>In the below picture, you can see the bubbly fermented batter. </div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikLu6nTnl1MLlVCNjteuFjZooLWaULzZehnML3VY7jTru2-kTzIHPMJ5sXZgRFGmNAjC5gcHy6rf1P3T2x8v35TRrtaB8eBxnqfhLwrmnkZV1mRsiw2oACGO3X02WVGC-iRPKa-GXmQgRhgWgH9o0o0zWYAgnhubohMSj2ojg3zmLMr2bPRnLZIKSSYg/s2819/IMG_20230301_131954843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2819" data-original-width="2571" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikLu6nTnl1MLlVCNjteuFjZooLWaULzZehnML3VY7jTru2-kTzIHPMJ5sXZgRFGmNAjC5gcHy6rf1P3T2x8v35TRrtaB8eBxnqfhLwrmnkZV1mRsiw2oACGO3X02WVGC-iRPKa-GXmQgRhgWgH9o0o0zWYAgnhubohMSj2ojg3zmLMr2bPRnLZIKSSYg/s320/IMG_20230301_131954843.jpg" width="292" /></a></div></div><div><br /></div><div>Now, grease an idli mould and steam for 10 minutes.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp02a7hwh-VCsPJ_zR8mQRcxdMSNg5WJicz24ibtYzqxMUhP7mQNQb9_1GKJePXLUFi33bBcG6FvIPYkWOi3EKhzZ7kr88NU8D_ordlSoe3XrV8m7tjLOdihcauml7PxSYd3y_rDc5tm20H-J9IJ1lHTb6zRg_T9T4mvBlExSmWEBDmTFc3yuVXl3_gQ/s3072/IMG_20230302_194310210.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2701" data-original-width="3072" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp02a7hwh-VCsPJ_zR8mQRcxdMSNg5WJicz24ibtYzqxMUhP7mQNQb9_1GKJePXLUFi33bBcG6FvIPYkWOi3EKhzZ7kr88NU8D_ordlSoe3XrV8m7tjLOdihcauml7PxSYd3y_rDc5tm20H-J9IJ1lHTb6zRg_T9T4mvBlExSmWEBDmTFc3yuVXl3_gQ/s320/IMG_20230302_194310210.jpg" width="320" /></a></div><br /><div>Hot, spongy and soft Ragi and brown rice idlis are ready to serve with with sambhar and chutney. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHmQq32IBt69rYNq0Wtv8usJEr0pFtF4Z31felfY6y_xM2N0JpzQitkBg_hz16AAOS5Bf1I1NAgs5q1-xPRUVAxsApJeeeVGJez6d2Ppwi6Ds-9awU8NpWWkautz1KIIkaPVzDBos2avmwUakFd4bN58CjCmbmx8ETAYXyeYMNCXZ35xZuSNGPTUJBg/s2948/IMG_20230302_195209522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2482" data-original-width="2948" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHmQq32IBt69rYNq0Wtv8usJEr0pFtF4Z31felfY6y_xM2N0JpzQitkBg_hz16AAOS5Bf1I1NAgs5q1-xPRUVAxsApJeeeVGJez6d2Ppwi6Ds-9awU8NpWWkautz1KIIkaPVzDBos2avmwUakFd4bN58CjCmbmx8ETAYXyeYMNCXZ35xZuSNGPTUJBg/s320/IMG_20230302_195209522.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /><br /></div>Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com0tag:blogger.com,1999:blog-2812949173760959126.post-11124100312455058742023-03-07T08:08:00.003-08:002023-11-02T06:55:11.647-07:00Saamai Idli / Parboiled Little Millet Idli<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3Q04iPiF7OI2HfCGtcT_UcpqELMZjWiDwMCF1C-SIXcKOOZpDe-EK5PFmnuGnEoX8wQ-olxWP1zIaEIsgnXhErZgWAHKBX8t074yiA7XxMxkqrpZEydYcgvkYZ4yYCcxPM8dzaaSyb55nDxT1CGU0AFeM8bR8MpDL_Tsg7Uui3Hf5NUQP55NsEMDVA/s2909/IMG_20230302_195042574.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2553" data-original-width="2909" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3Q04iPiF7OI2HfCGtcT_UcpqELMZjWiDwMCF1C-SIXcKOOZpDe-EK5PFmnuGnEoX8wQ-olxWP1zIaEIsgnXhErZgWAHKBX8t074yiA7XxMxkqrpZEydYcgvkYZ4yYCcxPM8dzaaSyb55nDxT1CGU0AFeM8bR8MpDL_Tsg7Uui3Hf5NUQP55NsEMDVA/s320/IMG_20230302_195042574.jpg" width="320" /></a></div><p>I am planning to post some breakfast recipes using millets. Today I am going to share the recipe to make Saamai / Little Millet Idli and Dosa.</p><p>It is always better to substitute a portion of the rice in a recipe with some millet. That is how I have substituted little millet in my ususal idli recipe</p><p>You will need </p><p>Idli rice / Parboiled rice - 1 cup</p><p>Litlle millet - 1 cup (I have used parboiled little millets, you can use either parboiled or polished millets as per your choice)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx_qSqzJvguDlYeQdBbu8UNysXhGMRUb_lQZliRb6Jtqw8tDKnq0Jqk-_AnuExXXS6YfPVWUr9-OFLQ-BwT9kSy-eq_xn9vlSgerajWPrNAngVF5jOOsy1I7Msq9CS1vTne85CPafDvPuH4bHBtH7NCjvKaQYNYlagAHkxwpAR56dVftgy9f9kSIDXbA/s4096/IMG_20230304_204150451.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx_qSqzJvguDlYeQdBbu8UNysXhGMRUb_lQZliRb6Jtqw8tDKnq0Jqk-_AnuExXXS6YfPVWUr9-OFLQ-BwT9kSy-eq_xn9vlSgerajWPrNAngVF5jOOsy1I7Msq9CS1vTne85CPafDvPuH4bHBtH7NCjvKaQYNYlagAHkxwpAR56dVftgy9f9kSIDXbA/s320/IMG_20230304_204150451.jpg" width="240" /></a></div><br /><p>Urad dal - 1/2 cup</p><p>Fenugreek seeds - 1/2 tsp</p><p>Salt - 1 1/4 tsp (the calculation is 1/2 tsp for 1 cup of grain)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcsQXoxQ8KeHPNrfhh6kXKLU3Z7r4zhUSGwiixFE-1Y8Rr7RJUE4kexP2Al-uR6EJ__DRRRdBIDdbW5MVl_hSH98GtIwN2FhgOhr_fZh75BTN-AlBATA2ryrbg0I7owBa3u5MOlUrU4TDuL_PFHw-1_-eCyhqZWNARz34c0B8HrWRWa29xavf5f01fgA/s4096/IMG_20230304_204253028.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcsQXoxQ8KeHPNrfhh6kXKLU3Z7r4zhUSGwiixFE-1Y8Rr7RJUE4kexP2Al-uR6EJ__DRRRdBIDdbW5MVl_hSH98GtIwN2FhgOhr_fZh75BTN-AlBATA2ryrbg0I7owBa3u5MOlUrU4TDuL_PFHw-1_-eCyhqZWNARz34c0B8HrWRWa29xavf5f01fgA/s320/IMG_20230304_204253028.jpg" width="240" /></a></div><p>Water - to soak the ingredients</p><p>Idli cooker or any stainless steel cups to steam</p><p>Take a bowl add the idli rice,urad dal and the little millet and rinse 2 to 3 times and add the fenugreek seeds and soak in water. I soaked them and kept it in the refrigerator overnight.</p><p>In the morning, grind everything together like you would for idli batter. Add salt and mix well before fermenting. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KEaZH2AuF6ITeTga-JJODD-9q7VCQKM7QDyJWBCApCN9v1dzmys_XNO5hzPouTXciuCeBISkOqx4N9eAa_A3GWvubUEj-fhZ1b8fro1self7uQp2zXhoL7oP9x9aojezU0BSHy0NWe88oQlzlt5vKYXHFsld8vHMNZsZbw7GUb0J2BH1jeam329Htg/s4096/IMG_20230302_185800444.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KEaZH2AuF6ITeTga-JJODD-9q7VCQKM7QDyJWBCApCN9v1dzmys_XNO5hzPouTXciuCeBISkOqx4N9eAa_A3GWvubUEj-fhZ1b8fro1self7uQp2zXhoL7oP9x9aojezU0BSHy0NWe88oQlzlt5vKYXHFsld8vHMNZsZbw7GUb0J2BH1jeam329Htg/s320/IMG_20230302_185800444.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p>Allow it to ferment for about 10 to 12 hours. In the picture below, you can see the level of the fermented batter above the marked line. I had put this line when I poured the batter in the container. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzedBwOMlRhuQcuK7H9dC9EpT2Wav-znY8N2nyh0zw1AT6qcMxx1A15gQs0vxP4Hk-Nwvp4vNQFB0agutSrlpvVKXj1pTITXwz2I1YTUzDo8mSTgD7B0iE5RPN0gYCIuxrYyeHprSSPJQhtY4bqvmrGptg9560UwgNIQtYI8Ha21cbiUYTuiWZ2Ll1w/s4096/IMG_20230302_185856959.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzedBwOMlRhuQcuK7H9dC9EpT2Wav-znY8N2nyh0zw1AT6qcMxx1A15gQs0vxP4Hk-Nwvp4vNQFB0agutSrlpvVKXj1pTITXwz2I1YTUzDo8mSTgD7B0iE5RPN0gYCIuxrYyeHprSSPJQhtY4bqvmrGptg9560UwgNIQtYI8Ha21cbiUYTuiWZ2Ll1w/s320/IMG_20230302_185856959.jpg" width="240" /></a></div><br /><p>Look at the fermented batter, it has small bubbles. </p><p>Do not mix the batter. Just take laddle and fill the idli mould and steam for 10 minutes. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWBowM4DG_mvaJliO9Ca5A26L8FFIVMv-fl3iyKAh6TWlIWLGhavCgZokB1li5gX05MkMJOYviFnQOWo2QVMNvA0197fY1TuSg4RdUnGnCcbHca86Ljjozsxqc18qvDYhTb6bvCa_l5xJOcsxErb8pOEekaSxNTbDp1lsj5SeqXV_U6TE4vcKUL0P7zQ/s4096/IMG_20230302_194324286.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWBowM4DG_mvaJliO9Ca5A26L8FFIVMv-fl3iyKAh6TWlIWLGhavCgZokB1li5gX05MkMJOYviFnQOWo2QVMNvA0197fY1TuSg4RdUnGnCcbHca86Ljjozsxqc18qvDYhTb6bvCa_l5xJOcsxErb8pOEekaSxNTbDp1lsj5SeqXV_U6TE4vcKUL0P7zQ/s320/IMG_20230302_194324286.jpg" width="240" /></a></div><br /><p>In the picture below, look how the idlis are soft and spongy. Hot millet idlis are ready with sambhar and tomato chutney. Serve hot for breakfast or dinner or even as an healthy evening snack. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLx2x2HLzv7v9ehIpYktd49kK0xMhNkimXmOcNlg36sAan_4tbQF639YjAuvILVXgePUBOQeV-1CmimNjJC6n5YSdFN02AAtTlILM3RJknLVI7KhU-pZZeDZzE_I79h8QykalwwlCirzb7VrqdR7Big56Boy6UHforEYCOmioZPidy4fGU62oOSg4iQ/s2984/IMG_20230302_195131279.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2931" data-original-width="2984" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLx2x2HLzv7v9ehIpYktd49kK0xMhNkimXmOcNlg36sAan_4tbQF639YjAuvILVXgePUBOQeV-1CmimNjJC6n5YSdFN02AAtTlILM3RJknLVI7KhU-pZZeDZzE_I79h8QykalwwlCirzb7VrqdR7Big56Boy6UHforEYCOmioZPidy4fGU62oOSg4iQ/s320/IMG_20230302_195131279.jpg" width="320" /></a></div><p>Please don't forget to like and leave your valuable comments. </p><p><br /></p>Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com2tag:blogger.com,1999:blog-2812949173760959126.post-11488269006088986072022-12-01T15:28:00.000-08:002022-12-01T15:28:57.081-08:00Not So Bad Orange Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFJKLc63kqRWnB3d6eM5wISROwzRyZP1O6rWGOO8Wt1d_v_x4FzXu64nIkUp9ESh4vAmdT7Qm99NogbbGoE9LjsQN1XKj93ql2k-3WWMOvsJEFQjR2-jF_QVWLJAFsFvbR5cPEi-BMf9QnGaJ3NrhDtXfFEJG0NvrSkJV-p6pj9vcDR6LqSNt7978-w/s2909/IMG_20221201_180312356.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2204" data-original-width="2909" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFJKLc63kqRWnB3d6eM5wISROwzRyZP1O6rWGOO8Wt1d_v_x4FzXu64nIkUp9ESh4vAmdT7Qm99NogbbGoE9LjsQN1XKj93ql2k-3WWMOvsJEFQjR2-jF_QVWLJAFsFvbR5cPEi-BMf9QnGaJ3NrhDtXfFEJG0NvrSkJV-p6pj9vcDR6LqSNt7978-w/s320/IMG_20221201_180312356.jpg" width="320" /></a></div><br /><p>As the name implies, these orange muffins are not so bad after all😄</p><p>Absolutely no butter, no eggs and no milk and mildly sweetened with light brown sugar and the sweetness from the orange juice. Ooohh, doesn't it sound so good.... I know! These days everyone is conscious of what they are eating.. This doesn't mean we don't get to eat all the yummy dessertz. Of course we can👍</p><p>Now let's jump into the recipe..... Gather the following ingredients and let's get started!</p><p>Makes 16 muffins</p><p>1 1/4 cups All Purpose Flour </p><p>3/4 cup Whole Wheat Flour </p><p>1 1/2 tsp Baking powder</p><p>1/2 tsp Baking soda</p><p>1/2 tsp Salt</p><p>1/3 cup Canola oil</p><p>3/4 cup light brown sugar</p><p>3/4 cup yogurt</p><p>1 cup orange juice</p><p>1 1/2 tsp vanilla extract</p><p>1 tbsp orange zest</p><p>First, mix all the dry ingredients in a bowl. Please note that I did not not sift the flour in this recipe. </p><p>Then in a separate bowl, mix the oil, brown sugar and yogurt until all of them are perfectly blended into a creamy mixture. </p><p>Now add the orange juice and the vanilla extract and mix again. Add the dry ingredients little by little into the wet ingredients and keep mixing until you get a creamy batter. Don't over mix!! Now sprinkle the orange zest and mix gently. </p><p>Remember that we have added whole wheat flour in this recipe. Our batter will be a bit thin when compared to other muffin batters because of the one cup of orange juice that we have added. This makes the muffin soft. </p><p>Take a muffin pan and line them up with muffin cups. Grease them with canola oil cooking spray. Fill 3/4 of the muffin cups with the batter.</p><p>Preheat oven to 425 degrees Fahrenheit and bake for 5 minutes. </p><p>Then reduce the temperature to 350 degrees Fahrenheit and bake for about 15 minutes or until the tooth pick poked in the center of a muffin comes out clean. </p><p>Look how soft and fluffy these muffins are 😋😋.. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxGsAfzU-p05Fd3d9Cf0dYzYZjo9PIzj-ERH4US_hq2iVftz8dZt6aAtBTQ9bbe6VZQVYGGGuYelshFQfM88r7UX_Ot2dXDOGRJCQDOLaWeWo4zKFSmD-X3IrscYmKngy2XugB8cQSHlO1kVLB9GKaG_G17_dXB42hv-3Z1K1h-ime_h_NGHGTMKx7A/s4096/IMG_20221201_180512089.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxGsAfzU-p05Fd3d9Cf0dYzYZjo9PIzj-ERH4US_hq2iVftz8dZt6aAtBTQ9bbe6VZQVYGGGuYelshFQfM88r7UX_Ot2dXDOGRJCQDOLaWeWo4zKFSmD-X3IrscYmKngy2XugB8cQSHlO1kVLB9GKaG_G17_dXB42hv-3Z1K1h-ime_h_NGHGTMKx7A/s320/IMG_20221201_180512089.jpg" width="240" /></a></div><br /><p>What next??? Enjoy these "Not So Bad Orange Muffins" for breakfast or a tea time snack 😉😋</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rQjWxnP4p08c7-5yrJRETOmm2FRR8SG23u7BKI-ujzBnWybNmTGfaHkopTDXFR9zdTJkJkBzJ4nFTmDkDTDn4LEVcjO2uadGw9ngQm-_phrnBnT_sXHv9DbA_aRiTGmfMnFicM20EdVrRTOIMiarJNO0Z5w4vvntOtTtkc7_qwOMgp2l6KRpA0JUjQ/s2934/IMG_20221201_180920741.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2224" data-original-width="2934" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rQjWxnP4p08c7-5yrJRETOmm2FRR8SG23u7BKI-ujzBnWybNmTGfaHkopTDXFR9zdTJkJkBzJ4nFTmDkDTDn4LEVcjO2uadGw9ngQm-_phrnBnT_sXHv9DbA_aRiTGmfMnFicM20EdVrRTOIMiarJNO0Z5w4vvntOtTtkc7_qwOMgp2l6KRpA0JUjQ/s320/IMG_20221201_180920741.jpg" width="320" /></a></div>Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com0tag:blogger.com,1999:blog-2812949173760959126.post-65788696219387940012022-10-23T20:26:00.001-07:002022-10-23T20:27:24.548-07:00Easy and Quick Laddoo<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA3dNZgA9UXBM0XXTO0rJZ1vc2484WIcjxsVkRO73RfqsEwH_40zpgcskfjSzEVuZ5is_FD7aTDWHFxvXDkxiva3konlve1huba5K_lfYQSaoMjDh56RXgM21EhQuEbwbWqSY2ApCl2gsDGeBVQuhuZEQpk5RTnkD5wkxdwcRVq17SV_G_S0aFRPfNNQ/s3070/IMG_20221023_133905180.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3070" data-original-width="2639" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA3dNZgA9UXBM0XXTO0rJZ1vc2484WIcjxsVkRO73RfqsEwH_40zpgcskfjSzEVuZ5is_FD7aTDWHFxvXDkxiva3konlve1huba5K_lfYQSaoMjDh56RXgM21EhQuEbwbWqSY2ApCl2gsDGeBVQuhuZEQpk5RTnkD5wkxdwcRVq17SV_G_S0aFRPfNNQ/s320/IMG_20221023_133905180.jpg" width="275" /></a></div><br /><div><br /></div><div><br /></div>Hello readers, <div>Wish you all a very Happy Diwali 💥✨</div><div>Let's celebrate this year's Diwali with this simple and easy to make Laddoo without deep frying boondis!<div><br /></div></div><div>You will need ( yields approximately 25 laddoos)</div><div>Channa Dal - 1 cup</div><div>Sugar - 2 cups</div><div>Water - 1/2 cup</div><div>Cardamom powder - 1/2 tsp</div><div>Edible Camphor - 1/4 tsp</div><div>Ghee - 3 tbsp</div><div>Canola Oil - 3 tbsp</div><div>Cashew Nuts split into half - 1/4 cup</div><div>Golden Raisins - 1/4 cup</div><div>Diamond cut rock sugar - 1/8 cup</div><div>Cloves - few</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhZydAvTfBguJGp--AIOTQFhiN83W-k6Zt6JpcQZnbnXZwnDy41ZcPAZYJBMR_GAnmWQekDYZJ9rbNSPC4PgHkUXcB-VS5WBTiA9bPFmOsjxkDN3gCX4walaprdpR6MCH5hG7hVwAdSSz8cCYqL6McAOyDCFiMMdqiy4jpVGpui-UuHx6ROnpBEajXQ/s2559/IMG_20221023_132153204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2313" data-original-width="2559" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhZydAvTfBguJGp--AIOTQFhiN83W-k6Zt6JpcQZnbnXZwnDy41ZcPAZYJBMR_GAnmWQekDYZJ9rbNSPC4PgHkUXcB-VS5WBTiA9bPFmOsjxkDN3gCX4walaprdpR6MCH5hG7hVwAdSSz8cCYqL6McAOyDCFiMMdqiy4jpVGpui-UuHx6ROnpBEajXQ/s320/IMG_20221023_132153204.jpg" width="320" /></a></div><br /><div><br /></div><div><br /></div><div>First wash and soak the Channa Dal in water for atleast 4 hours. Then drain the water completely and grind well without adding water. </div><div><br /></div><div>In a thick bottomed pan heat the oil and ghee and roast the ground dal in low medium flame, until it is cooked and becomes grainy. Switch off the stove. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnAwNizo4F7LeE9AAwX75eAtwaCCKftzQdqLwCEneGwf95uLX-37ujeP7zhZ5OcMtbubmcNQHMiAF7S6frOCMoriUBKjCy5u3yhm1MC5v2GBMCApb0dj4HJORTioxLAD9gCajh5-LUIWLzK4pepo4D4CrwQGa-jFADwLFPx3zMqa5C3Wrh1qSjrgx4HQ/s4096/IMG_20221023_091942932.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnAwNizo4F7LeE9AAwX75eAtwaCCKftzQdqLwCEneGwf95uLX-37ujeP7zhZ5OcMtbubmcNQHMiAF7S6frOCMoriUBKjCy5u3yhm1MC5v2GBMCApb0dj4HJORTioxLAD9gCajh5-LUIWLzK4pepo4D4CrwQGa-jFADwLFPx3zMqa5C3Wrh1qSjrgx4HQ/s320/IMG_20221023_091942932.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9I1WkHD1I_VZk9sqkL7cZETsPUseM71yZpuSnX3HPY56LT12FVyo5FKLZLoaK1gbMfwL5dT-KgNnjhY3yXdxK5wau-xD6w5G6cpzOcwQlAL0_Nvmk8ONmD_dj1OwpX-xb9teZbjRG8l1-UZqdiWt-Xms2JrAq3EnSYkXV0kl6TFoWGBw5gyI43a5nmw/s4096/IMG_20221023_092014031.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9I1WkHD1I_VZk9sqkL7cZETsPUseM71yZpuSnX3HPY56LT12FVyo5FKLZLoaK1gbMfwL5dT-KgNnjhY3yXdxK5wau-xD6w5G6cpzOcwQlAL0_Nvmk8ONmD_dj1OwpX-xb9teZbjRG8l1-UZqdiWt-Xms2JrAq3EnSYkXV0kl6TFoWGBw5gyI43a5nmw/s320/IMG_20221023_092014031.jpg" width="240" /></a></div><br /><div><br /></div><div>In a sauce pan, add the sugar and water and first let the sugar dissolve. Now keep stirring until you get a one-string consistency. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-QFj2jX4a5HzSuOKgc2mWCPYoZmCTrVkrbEgUrIyjOuxl7NQneB1mi1VxVzD1cOjBIq92htJ5gFPWE5QkZyCjH00A4NQmIItuqzfgmTgJodNrC-SA8r47dJaQZuFBnA6BOaHCJcAMxBVde37Rin7g-T_NRJWDM0EJi1FHc7ET98kB-4g80P36jZe7w/s4096/IMG_20221023_093728864.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-QFj2jX4a5HzSuOKgc2mWCPYoZmCTrVkrbEgUrIyjOuxl7NQneB1mi1VxVzD1cOjBIq92htJ5gFPWE5QkZyCjH00A4NQmIItuqzfgmTgJodNrC-SA8r47dJaQZuFBnA6BOaHCJcAMxBVde37Rin7g-T_NRJWDM0EJi1FHc7ET98kB-4g80P36jZe7w/s320/IMG_20221023_093728864.jpg" width="240" /></a></div><br /><div><br /></div><div>Pour this into the cooked dal and switch on the stove and mix well until all the sugar syrup is completely absorbed by the dal. </div><div><br /></div><div>Now, in a small pan, heat ghee and fry the cashews, raisins and cloves. Add this to the dal mix. Along with it, add the powdered cardamom seeds, edible camphor and the diamond cut rock sugar. Give it a good mix. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9EoqlUEEuL3YOgy-aDFNHGR2mJI0om6Oo1QzorMGohSx1Dfyy2jSh4xgVVVMJ9zkwoweX6u8QIvzqOJECL-8699RtwZOeuJVdeHnT7Iqi8Qmig1qaQ_uZjuqsQevP8AoLxN-488Cuj2Ujrh5DcZ47zw7sur-YQv7FEZRgMV3gMqyp7aE05cgo6yWGQ/s4096/IMG_20221023_100816491.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9EoqlUEEuL3YOgy-aDFNHGR2mJI0om6Oo1QzorMGohSx1Dfyy2jSh4xgVVVMJ9zkwoweX6u8QIvzqOJECL-8699RtwZOeuJVdeHnT7Iqi8Qmig1qaQ_uZjuqsQevP8AoLxN-488Cuj2Ujrh5DcZ47zw7sur-YQv7FEZRgMV3gMqyp7aE05cgo6yWGQ/s320/IMG_20221023_100816491.jpg" width="240" /></a></div><br /><div><br /></div><div>To maintain the same size of laddoos, I like to use a tbsp to take the mix to make each Laddoo. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08_VIEFI1-_2dq4BuqhoJ8S2AloeBp8hknwzGRCfhs2SLvPsviH_0PhKuXWHJyT4Ay-wX2pRSDOL4yA_D-QGajvddnvY_QddeOAlDdg5nah4kko2HgqCztx6mY9CTqONn_Ma4K4nC8B-oBrBMD-PvOWE_DeEmJGrSQhpuGJnpriI43A3tDSabVE0M3w/s4096/IMG_20221023_105357446.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08_VIEFI1-_2dq4BuqhoJ8S2AloeBp8hknwzGRCfhs2SLvPsviH_0PhKuXWHJyT4Ay-wX2pRSDOL4yA_D-QGajvddnvY_QddeOAlDdg5nah4kko2HgqCztx6mY9CTqONn_Ma4K4nC8B-oBrBMD-PvOWE_DeEmJGrSQhpuGJnpriI43A3tDSabVE0M3w/s320/IMG_20221023_105357446.jpg" width="240" /></a></div><br /><div><br /></div><div><br /></div><div>Enjoy the healthy and delicious Laddoos!!</div><div><br /></div><div>Happy Diwali!!</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAvmRaiPLnvuVAADcOHvCZW4bVRniwV9KzG63uaf9V9lI8F9ho9hVuDB49y6tA3CV0Sw6MfKpMOUCMnNwecs0nri_valTCfLpoM3nZN3k-HphGTJi9Ze3bHs6-tqEMSy6v1xrRv_8zaJdm-DGWATPyYxg0LAe7fgow0Z2yB6sHJXPwmNRHE7VlWY-BBA/s2944/IMG_20221023_131203394.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2598" data-original-width="2944" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAvmRaiPLnvuVAADcOHvCZW4bVRniwV9KzG63uaf9V9lI8F9ho9hVuDB49y6tA3CV0Sw6MfKpMOUCMnNwecs0nri_valTCfLpoM3nZN3k-HphGTJi9Ze3bHs6-tqEMSy6v1xrRv_8zaJdm-DGWATPyYxg0LAe7fgow0Z2yB6sHJXPwmNRHE7VlWY-BBA/s320/IMG_20221023_131203394.jpg" width="320" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com0tag:blogger.com,1999:blog-2812949173760959126.post-15215844149318012002022-09-28T07:06:00.002-07:002022-09-28T07:06:50.906-07:00Quinoa-Oats Pongal/Khichdi/Multigrain Porridge<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hx1W4U42hUtapiCLv17j-u-tVHBm9TO3b0yEsgmeeBSu-y8MqiRi8XCbw450sQmujZ9U5NlwmY_w_mjNy9OHTYOS8UoqFNOhwk3aRQx0LFmScpKGVjIJMgGRhr4z9B7aCG9OTV4smHXwe7b7pQJiHPIwUGMS4vPTa3yflJPNHbTDO5Rxubii-nMWpg/s2417/IMG_20220924_092445319_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2417" data-original-width="2370" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hx1W4U42hUtapiCLv17j-u-tVHBm9TO3b0yEsgmeeBSu-y8MqiRi8XCbw450sQmujZ9U5NlwmY_w_mjNy9OHTYOS8UoqFNOhwk3aRQx0LFmScpKGVjIJMgGRhr4z9B7aCG9OTV4smHXwe7b7pQJiHPIwUGMS4vPTa3yflJPNHbTDO5Rxubii-nMWpg/s320/IMG_20220924_092445319_HDR.jpg" width="314" /></a></div><br /><p>Hello readers,</p><p>I am going to share the recipe for a healthier version of the traditional Pongal dish. It is a savory prepared for breakfast in South India. The original recipe is prepared with sona masoori rice and yellow moong dal. But now-a-days many people have started eating less carbs. So, I have used Quinoa and Oats with little rice in this recipe.</p><p>You will need (serves 2 people)</p><p>Ingredients List- 1</p><p>Sona Mosoori Rice - 1/4 cup</p><p>Old Fashioned Rolled Oats - 1/2 cup</p><p>Quinoa - 1/4 cup</p><p>Yellow Moong Dal - 1/4 cup</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpifC5CWQT7OjgOR9nQESRssZfrVTFSHE_Tqplqnvm_YlJsj3i6WKjWJMAmXP5B6hZ_WwXs-utfDBDm2QcD56VkUHM2EvFY4oupT48TnV9_Tb9GytOEMPn2un79t8iZebhVmWIX_OOODXM_0MGKsLIY9Zbk8R-FiNoEth9y1Z02wKGYhle3ADBJFxREw/s3870/IMG_20220924_083613205_HDR%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2935" data-original-width="3870" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpifC5CWQT7OjgOR9nQESRssZfrVTFSHE_Tqplqnvm_YlJsj3i6WKjWJMAmXP5B6hZ_WwXs-utfDBDm2QcD56VkUHM2EvFY4oupT48TnV9_Tb9GytOEMPn2un79t8iZebhVmWIX_OOODXM_0MGKsLIY9Zbk8R-FiNoEth9y1Z02wKGYhle3ADBJFxREw/s320/IMG_20220924_083613205_HDR%20(1).jpg" width="320" /></a></div><br /><p><br /></p><p>Ingredients List - 2</p><p>Add the following with the Pongal before cooking</p><p>Water - 5 cups</p><p>Whole Peppercorns - 1/2 tsp</p><p>Cumin Seeds - 1/2 tsp</p><p>Green chillies - 2 medium size</p><p>Ginger - 1 inch piece (peel the skin, because it is toxic, chop and crush the pieces using a mortar and pestal) </p><p>Turemeric Powder - 1/4 tsp</p><p>Salt - 1 tsp or as per your taste</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRYbvrwG4lJp_OfDCKTV-fiLAAhSXZ_qe9knynsFKuLnCPqZB87oCJ4kUw8My4bK1d0u1f8ET3LT2aGS97AaOzeOdECQVhRp1i3JAyhEtIyTqqf_LGm-I0UB6mrEsesW_91IeUA3uF96A_4OqY7S_lsc5WXV0RWQJbZcjKZIJTcFxibbGEh5zy_CV4WA/s2484/IMG_20220924_084916633_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2361" data-original-width="2484" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRYbvrwG4lJp_OfDCKTV-fiLAAhSXZ_qe9knynsFKuLnCPqZB87oCJ4kUw8My4bK1d0u1f8ET3LT2aGS97AaOzeOdECQVhRp1i3JAyhEtIyTqqf_LGm-I0UB6mrEsesW_91IeUA3uF96A_4OqY7S_lsc5WXV0RWQJbZcjKZIJTcFxibbGEh5zy_CV4WA/s320/IMG_20220924_084916633_HDR.jpg" width="320" /></a></div><br /><p><br /></p><p>Ingredients List - 3</p><p>Ingredients you will need for tempering:</p><p>Fresh pepper powder - 1/2 tsp (or 1 tsp if you want the pongal to be spicy)</p><p>Cumin seeds - 1 tsp</p><p>Asafoetida / Hing / Perungayam Powder - 1/4 tsp</p><p>Curry Leaves - a few</p><p>Oil / Clarified Butter (Ghee) - 2 tbsp</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqycItQJctOx1wdiRvELF9nQJH6zUEN5SSKQoEV9aeV5W9CABZzlJnNbKjioL_hTPsP7UCOiAWrokwWjANtVklVgCORf1OjHNO4nzzdYgBvzX9M-UbaC55tNyL8pZUfZO9brh4Xk-SBj5VBl_SRCz0mokQxSOj_2ZhHHNsOtpXqTxh8h_cwMcqIPckxQ/s2865/IMG_20220924_091502806_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2372" data-original-width="2865" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqycItQJctOx1wdiRvELF9nQJH6zUEN5SSKQoEV9aeV5W9CABZzlJnNbKjioL_hTPsP7UCOiAWrokwWjANtVklVgCORf1OjHNO4nzzdYgBvzX9M-UbaC55tNyL8pZUfZO9brh4Xk-SBj5VBl_SRCz0mokQxSOj_2ZhHHNsOtpXqTxh8h_cwMcqIPckxQ/s320/IMG_20220924_091502806_HDR.jpg" width="320" /></a></div><br /><p><br /></p><p>Let's begin...........</p><p>In a bowl, add the rice, dal, quinoa and rinse twice. You can use a fine mesh strainer to strain the dirty water. Then add the oats and add 5 cups of water. The basic idea is to add 1 cup of water for every quarter cup of grain. Soak this for about 1/2 hour.</p><p>Now add all the ingredients in the 2nd list to this grain mix and transfer this to a pressure cooker and pressure cook for 5 minutes and mash it well. </p><p>Heat the oil or ghee (whichever you are using) in a frying pan and add the cumin seeds and curry leaves. Once they crackle, add the pepper powder and hing. Switch off the stove and pour this into the cooked pongal. You can also add a few fried cashew nuts for richness. Give it a good mix.</p><p>Steaming hot Pongal is ready to enjoy!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hx1W4U42hUtapiCLv17j-u-tVHBm9TO3b0yEsgmeeBSu-y8MqiRi8XCbw450sQmujZ9U5NlwmY_w_mjNy9OHTYOS8UoqFNOhwk3aRQx0LFmScpKGVjIJMgGRhr4z9B7aCG9OTV4smHXwe7b7pQJiHPIwUGMS4vPTa3yflJPNHbTDO5Rxubii-nMWpg/s2417/IMG_20220924_092445319_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2417" data-original-width="2370" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hx1W4U42hUtapiCLv17j-u-tVHBm9TO3b0yEsgmeeBSu-y8MqiRi8XCbw450sQmujZ9U5NlwmY_w_mjNy9OHTYOS8UoqFNOhwk3aRQx0LFmScpKGVjIJMgGRhr4z9B7aCG9OTV4smHXwe7b7pQJiHPIwUGMS4vPTa3yflJPNHbTDO5Rxubii-nMWpg/s320/IMG_20220924_092445319_HDR.jpg" width="314" /></a></div><br /><p><br /></p><p>Note : </p><p>1. You can also use an instant pot instead of pressure cooker. If so, transfer all the ingredients into the instant pot container and add the ingredients from list 2. Cook in 'Pressure cook' mode for 10 minutes. </p><p>2. Rinsing Quinoa, removes the bitter taste and soaking the grains improves digestibility and speeds up the cooking time. As you can see in the picture above, all the grains have cooked so soft and was easy to mash. </p>Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com0tag:blogger.com,1999:blog-2812949173760959126.post-64257550883001564282022-05-02T12:01:00.003-07:002022-05-02T13:44:33.289-07:00Pan Pulao<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwrJ04m8LSA8LQGrkbFGpzE4wnKj_dB-tYk2ssbCOqPSjeK1-IEfNHyUGGLkrJD-bF5PGP9albAe7oYDr8WuxaYFSyIkU-aiTX0XZXmT1h3hKS07OKWlRVjWKYfythrojKDfnJ3U667xCEM0VqpCulouksodzxRlM8VGbLgcVSEtM8sSx3huTrv_5yPg/s3072/IMG_20220430_130500066_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2514" data-original-width="3072" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwrJ04m8LSA8LQGrkbFGpzE4wnKj_dB-tYk2ssbCOqPSjeK1-IEfNHyUGGLkrJD-bF5PGP9albAe7oYDr8WuxaYFSyIkU-aiTX0XZXmT1h3hKS07OKWlRVjWKYfythrojKDfnJ3U667xCEM0VqpCulouksodzxRlM8VGbLgcVSEtM8sSx3huTrv_5yPg/s320/IMG_20220430_130500066_HDR.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p>This Pan Pulao is a vegan recipe. I have not used ghee, butter, milk or yogurt and have used coconut oil and coconut milk instead. It is a lightly spiced and easy to cook recipe, which will become your family's favorite meal.</p><p>Now, quickly gather the below mentioned ingredients and begin...</p><p>Long Grain Basmati Rice - 1 cup (washed, and soaked in 2 cups of water)</p><p>Any variety of veggies - 1/2 cup in total ( I have used carrots, broccoli florets and beans)</p><p>Onion - 1 medium(thinly sliced) </p><p>Tomato - 1 medium (sliced)</p><p>Organic Coconut Oil - 1 1/2 tbsp</p><p>Cocnonut milk - 1/4 cup</p><p>Fennel Seeds - 1/2 tsp , for seasoning</p><p>Salt - 2 tsp or as per your taste (this is for the veegies and the ricew together)</p><p>Turmeric powder - 1/4 tsp</p><p><a href="https://devakottaisamayalarai.blogspot.com/search/label/Masala%20Powder" target="_blank">Biryani masala powder</a> - 1 tbsp (click the link for the recipe)</p><p>White Paste - </p><p>1/2 of a small onion cut into large pieces, 1 inch ginger, 4 to 5 peeled garlic pods, 4 green chillies</p><p>Grind all the above ingredients into a fine paste. You can add 1 or 2 tbsp of water to grind the paste.</p><p>Ingredients at a glance: </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDjQLejrOEVScfaXTGZ9L3SkoVH3OkJp-dOoGAXWigfBHMDFOaha9vRzMcTQnrwldiRaBHVQhYUISzy9vJlrsphU1ormKWhvgAFzptyLYO-F3HuK8l7isrmL1IJMsZo-VKy0B45S06sPSIPkJsd0eVwpS9MYANNTANS7ZxELljo5tXZb4BvtFN5GkzLA/s3700/IMG_20220430_114457624_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3700" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDjQLejrOEVScfaXTGZ9L3SkoVH3OkJp-dOoGAXWigfBHMDFOaha9vRzMcTQnrwldiRaBHVQhYUISzy9vJlrsphU1ormKWhvgAFzptyLYO-F3HuK8l7isrmL1IJMsZo-VKy0B45S06sPSIPkJsd0eVwpS9MYANNTANS7ZxELljo5tXZb4BvtFN5GkzLA/s320/IMG_20220430_114457624_HDR.jpg" width="266" /></a></div><br /><p></p><p>To start with, wash and soak the rice in 2 cups of water for about 20 -30 minutes. Then start gathering the ingredients. This way, when you finish cutting the vegetables, and make the paste, your rice would be soaked. </p><p>Now, heat a pan, and add the coconut oil. Once the oil is hot, add the fennel seeds.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfq6xJteBDUdTT4ewn-aup5D41Q0DIn210IAVgQdLQVfQXX8dJ1wZ35TOCF4f-ALZaQlUtchPuWjPN334R8AX1FxiEdKVOUZoCfUX5KOsZriKGBOPpvFUpOIRFOU7919ObFE4RCc2NHfSk8ZU-AVdZ_-abV6-3jHIjK3aEbDKX_xdsTz8RzYZwSAsrgg/s4096/IMG_20220430_115316059_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfq6xJteBDUdTT4ewn-aup5D41Q0DIn210IAVgQdLQVfQXX8dJ1wZ35TOCF4f-ALZaQlUtchPuWjPN334R8AX1FxiEdKVOUZoCfUX5KOsZriKGBOPpvFUpOIRFOU7919ObFE4RCc2NHfSk8ZU-AVdZ_-abV6-3jHIjK3aEbDKX_xdsTz8RzYZwSAsrgg/s320/IMG_20220430_115316059_HDR.jpg" width="240" /></a></div><p>Then add the sliced onion and saute well for 2 minutes. Now, add the white paste and saute it until the raw smell of the ginger garlic and onion goes. It is time to add the veggies now. You need not saute them for a long time, just toss them a bit. </p><p>Now, add salt to taste, turmeric powder and the biryani masala powder and mix well. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOoSV_WuCJQ_REOwSyEg6e6tbm_t3uqhwhTd9h5qq0wwKpmgek2HrhiJFQpoBt1c7VlLZIDZDfyQCkL9-Qivm9VT8snRLE9l2exIBTvUfoxxO7tHZcnZZmtPlkt4e1gjevHW7vCWwkkmBNxSAquSGa68kCdmwBhDqGEvl1Lldy6SPST6Ahm5mmIbYV7A/s4096/IMG_20220430_120551922.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOoSV_WuCJQ_REOwSyEg6e6tbm_t3uqhwhTd9h5qq0wwKpmgek2HrhiJFQpoBt1c7VlLZIDZDfyQCkL9-Qivm9VT8snRLE9l2exIBTvUfoxxO7tHZcnZZmtPlkt4e1gjevHW7vCWwkkmBNxSAquSGa68kCdmwBhDqGEvl1Lldy6SPST6Ahm5mmIbYV7A/s320/IMG_20220430_120551922.jpg" width="240" /></a></div><p></p><p>Now, measure the remaining water in the soaked rice bowl. To cook the pulao, you will need 2 and 1/2 cups of water. Along with the soaked water, add the coconut milk. Pour the mix in the pan and let it come to a rolling boil. </p><p>Now add the soaked rice and give a gentle stir. Since the rice is already soaked, and the vegetables are fresh tender, the pulao will be done in about 10 minutes. See the pictures below, I have taken them with realtime, on the stove.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIjHY5heQnb8wF1C5w7iuZakA2XI1E9uApV2n8z2zh4xhLOBAadkYCceNl_uJV2U_Ehhfs1-xcT0IKwY0bvxbTH5QZPqtwF7gV4HzmeSBBdcc5YqdsSJLKj6DUPXketbsYzPdA6LnXrBaTUHqz-bDyjd2FUr7DLx8_OfnICZ9PfzDXVmGFVM-LnoP6Q/s4096/IMG_20220430_121457282_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIjHY5heQnb8wF1C5w7iuZakA2XI1E9uApV2n8z2zh4xhLOBAadkYCceNl_uJV2U_Ehhfs1-xcT0IKwY0bvxbTH5QZPqtwF7gV4HzmeSBBdcc5YqdsSJLKj6DUPXketbsYzPdA6LnXrBaTUHqz-bDyjd2FUr7DLx8_OfnICZ9PfzDXVmGFVM-LnoP6Q/s4096/IMG_20220430_121457282_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIjHY5heQnb8wF1C5w7iuZakA2XI1E9uApV2n8z2zh4xhLOBAadkYCceNl_uJV2U_Ehhfs1-xcT0IKwY0bvxbTH5QZPqtwF7gV4HzmeSBBdcc5YqdsSJLKj6DUPXketbsYzPdA6LnXrBaTUHqz-bDyjd2FUr7DLx8_OfnICZ9PfzDXVmGFVM-LnoP6Q/s320/IMG_20220430_121457282_HDR.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL_GRs-COhh5obM-TsHGXiU-5VqXo72vQ4uJ-EE2FVMa71f7YaLJNe0lRqGMJmno6yZ5viQ4UbAR9rAqmkW1jokEi_WmXcccpUrTpomB5wkZUDnfdyzc4WYhTUG6Fuk7r5_y2eXIRdRqjbRR3zHtxEHGFIm-NFw7h8eir3NBxSJWh_wInwZkoHNqbE3g/s4096/IMG_20220430_122612014_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL_GRs-COhh5obM-TsHGXiU-5VqXo72vQ4uJ-EE2FVMa71f7YaLJNe0lRqGMJmno6yZ5viQ4UbAR9rAqmkW1jokEi_WmXcccpUrTpomB5wkZUDnfdyzc4WYhTUG6Fuk7r5_y2eXIRdRqjbRR3zHtxEHGFIm-NFw7h8eir3NBxSJWh_wInwZkoHNqbE3g/s320/IMG_20220430_122612014_HDR.jpg" width="240" /></a></div> <br /><div style="text-align: left;"><div>But after switching off the stove, please open the lid and let out the steam. Then keep it closed and leave it aside for 20 minutes to let the rice firm up. See the picture below.</div></div></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivu9VWDhdd_iShEKWqeQke_fJWlhcnCJ7Da4dCyf_WIiVCCRENTvEdxjPxJ0Hxbg5it8mE-bLez3BfkWyDsfAyHFE0zHgz6wLCq0UQz_QlM0U8KOqInhU5ymuxnUrI9z0ESBStRQe4zEo6koO5eM6Ry7g6vz0WtFjp_4gJuuWDqA12RP-0ILOFZ7Ba9Q/s4096/IMG_20220430_124149808_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivu9VWDhdd_iShEKWqeQke_fJWlhcnCJ7Da4dCyf_WIiVCCRENTvEdxjPxJ0Hxbg5it8mE-bLez3BfkWyDsfAyHFE0zHgz6wLCq0UQz_QlM0U8KOqInhU5ymuxnUrI9z0ESBStRQe4zEo6koO5eM6Ry7g6vz0WtFjp_4gJuuWDqA12RP-0ILOFZ7Ba9Q/s320/IMG_20220430_124149808_HDR.jpg" width="240" /></a></div><p></p><p>Enjoy the pulao with onion or cucumber raita !</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYmXq7AxtRoSwefUoXDMdbOIvmzOy3WpTeXnSSk756Xbs1WqL0cmtI46wReRGODWCysRWZ0h5GVMJsB6YXxAy0BOpUaZtfkIw4cMGb2VA9hZvfKfsmIa6XZPv_uATstYFPHrfS_yEGQh2br68pLwNu_2BGu3k8qZUxXdj9gFho8ge-XW75gsk98YvmGA/s3072/IMG_20220430_130941334_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2274" data-original-width="3072" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYmXq7AxtRoSwefUoXDMdbOIvmzOy3WpTeXnSSk756Xbs1WqL0cmtI46wReRGODWCysRWZ0h5GVMJsB6YXxAy0BOpUaZtfkIw4cMGb2VA9hZvfKfsmIa6XZPv_uATstYFPHrfS_yEGQh2br68pLwNu_2BGu3k8qZUxXdj9gFho8ge-XW75gsk98YvmGA/s320/IMG_20220430_130941334_HDR.jpg" width="320" /></a></div><br /><p><br /></p>Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com0tag:blogger.com,1999:blog-2812949173760959126.post-30335968739331495032022-05-02T09:05:00.002-07:002022-05-02T12:03:23.233-07:00Biryani Masala Powder<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-4WcOX9026vIMiM3tCd2vD8t48Hn-M6ysoEx0ATaJWvOd-S62OLzkc64ZJxUKjF1dmIQG2FVzhc9pPJrF14FfV7D3V-cRUXQkNQebJvV23R05oPUd6NUgSIVXRwiwNml0qhPUPZJnTBYKyw2rcHZgXIUn5uU8M3ral5jdIbIC3BW4P87Ep2XvRQB5Hg/s1697/IMG_20210207_132253605.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1687" data-original-width="1697" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-4WcOX9026vIMiM3tCd2vD8t48Hn-M6ysoEx0ATaJWvOd-S62OLzkc64ZJxUKjF1dmIQG2FVzhc9pPJrF14FfV7D3V-cRUXQkNQebJvV23R05oPUd6NUgSIVXRwiwNml0qhPUPZJnTBYKyw2rcHZgXIUn5uU8M3ral5jdIbIC3BW4P87Ep2XvRQB5Hg/s320/IMG_20210207_132253605.jpg" width="320" /></a></div><p><span style="font-family: georgia;">In this post, we will be making a biryani masala powder. You can make this masala powder at home , instead of buying ffrom the stores. </span></p><p><span style="font-family: georgia;">This biryani masala powder is the one I used in <a href="https://devakottaisamayalarai.blogspot.com/2021/03/chicken-biryani-home-style.html" target="_blank">Chicken Biryani Homestyle</a>, <a href="https://devakottaisamayalarai.blogspot.com/2022/05/pan-pulao.html" target="_blank">Pan Pulao</a> and Veggie Biryani. </span></p><p><span style="font-family: georgia;">These are the ingredients needed for the homemade biryani masala powder. </span></p><p style="background-color: white; color: #292929;"><span style="font-family: georgia;">Cloves- 8</span></p><p style="background-color: white; color: #292929; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;">Cinnamon stick - 3 inch piece</p><p style="background-color: white; color: #292929; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;">Cardamom - 5</p><p style="background-color: white; color: #292929; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;">Bay leaves - 3 big</p><p style="background-color: white; color: #292929; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;">Star Anise - 3</p><p style="background-color: white; color: #292929; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;">Shahi Jeera / Black Cumin Seeds - 1 tbsp</p><p style="background-color: white; color: #292929; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;">Fennel Seeds / Sombu - 2 tbsp</p><p style="background-color: white; color: #292929; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;">Peppercorns - 1 1/2 tbsp</p><p style="background-color: white; color: #292929; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;">Coriander Seeds - 1 tbsp</p><p style="background-color: white; color: #292929; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;">Dry Red Chillies - 12 (or as per your taste)</p><p style="background-color: white; color: #292929; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;">Salt - 1 tbsp</p><p style="background-color: white; color: #292929; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;">You need not roast the above ingredients. Grind everything to a fine powder. </p><p style="background-color: white; color: #292929; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPAzhwYJ91W8A0tM4dgW2eubuxqQP_Y1a31eqIF6STBy3RFrw6b7p6DYdHn8X42rTW0wiMxd6X24mNCi_88l4tBFtXGKFi3ZbqgFCr30y-35W42B9JgyxZwfm2T7W26z6tcyVAESV3a7NqArtT4wFmi11AjORSEjhqy4ua0YACneh81HchOHd-9ha2EQ/s1697/IMG_20210207_132253605.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1687" data-original-width="1697" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPAzhwYJ91W8A0tM4dgW2eubuxqQP_Y1a31eqIF6STBy3RFrw6b7p6DYdHn8X42rTW0wiMxd6X24mNCi_88l4tBFtXGKFi3ZbqgFCr30y-35W42B9JgyxZwfm2T7W26z6tcyVAESV3a7NqArtT4wFmi11AjORSEjhqy4ua0YACneh81HchOHd-9ha2EQ/s320/IMG_20210207_132253605.jpg" width="320" /></a></div><p></p><p><br /></p><p>You can use this entire amount of biryani masala powder to make 2 kgs of Vegetable Biryani or 2 kgs of Chicken / Mutton biryani, which means is 1 kg of rice and 1 kg of meat (chicken or mutton). </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>biryani with this </p>Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com0tag:blogger.com,1999:blog-2812949173760959126.post-56314236632982139722022-04-25T15:05:00.002-07:002022-04-25T19:00:09.214-07:00Red Rice Idli and Dosa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIxKF8ebtMsIKZvkVeialR5XFpredtmN5tcCfGBZsv7mZntUR6gxsU1HTl9l283Uvs430hD_LoFsZs2Piu2QWEbzE3Jq50t0W6G9e_dYWsgt35Uyz1ULFDy43u98QlVE4XAUS1ytB6kUTvj1xrNFdkSVZ4qiENQ28eXqIjIC_oFXTQWzNYIhNs1UQ3w/s4096/IMG_20220414_090241529_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIxKF8ebtMsIKZvkVeialR5XFpredtmN5tcCfGBZsv7mZntUR6gxsU1HTl9l283Uvs430hD_LoFsZs2Piu2QWEbzE3Jq50t0W6G9e_dYWsgt35Uyz1ULFDy43u98QlVE4XAUS1ytB6kUTvj1xrNFdkSVZ4qiENQ28eXqIjIC_oFXTQWzNYIhNs1UQ3w/w289-h385/IMG_20220414_090241529_HDR.jpg" width="289" /></a></div><p>I am going to share the recipe to make soft, yummy and healthy red rice idlis and dosas. You can also make puttu, kozhukkattai, idiyappam using red rice flour. </p><p>To make idli/dosa batter with red rice, you need to soak the red rice atleast for about 6 to 8 hours. </p><p>You will need :</p><p>Red Rice - 1 cup</p><p>Idli rice - 1/2 cup</p><p>Urad Dal - 1/2 cup</p><p>Fenugreek seeds - 1 tsp</p><p>Salt - 2 tsp</p><p>Add all the grains and methi seeds in a container and rinse thoroughly for 2 to 3 times. Add enough water and soak them well. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hcYcZQG23ZR_Dgkap_4jZsysKedr2uKtU4C1YC_4iI6IhPDr8dp4r7Sy-eugMcHa3aroqcEU7lHcm8iNrHPY1a3AnN7oaI_2EntR1LQgMiyExXewDsmmir3gj5DUN3QSOHLCbP-dezOi52V2tKzhSCyD8rLsjuAaquF384xp9dnubzZZ4urZDKmI5Q/s4096/IMG_20220412_212512405_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hcYcZQG23ZR_Dgkap_4jZsysKedr2uKtU4C1YC_4iI6IhPDr8dp4r7Sy-eugMcHa3aroqcEU7lHcm8iNrHPY1a3AnN7oaI_2EntR1LQgMiyExXewDsmmir3gj5DUN3QSOHLCbP-dezOi52V2tKzhSCyD8rLsjuAaquF384xp9dnubzZZ4urZDKmI5Q/s320/IMG_20220412_212512405_HDR.jpg" width="240" /></a></div><br /><p></p><p>Then grind all the ingredients together into a thick batter using a wet grinder or a mixer grinder into a idli batter consistency, add 2 tsp salt and let it ferment overnight. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJEt6fO3uB66qQmHUgcxbXiD2v-s4XrHs0WVrFUv8v8Iz6OyqEWuD6QRL4r5cCtr0AkgSpFaWtTlT6_7LDl-NdNuB4YwV_GP59ZkreRoGY1mhWkqx0_rq7MU1fH-nYp4mRLmpvVoB6oyCetvApE0PHoCUfaGsdbrazDVb54fNXlkVYJtK0uAlj3yJ5Zg/s3386/IMG_20220412_215146711_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3386" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJEt6fO3uB66qQmHUgcxbXiD2v-s4XrHs0WVrFUv8v8Iz6OyqEWuD6QRL4r5cCtr0AkgSpFaWtTlT6_7LDl-NdNuB4YwV_GP59ZkreRoGY1mhWkqx0_rq7MU1fH-nYp4mRLmpvVoB6oyCetvApE0PHoCUfaGsdbrazDVb54fNXlkVYJtK0uAlj3yJ5Zg/s320/IMG_20220412_215146711_HDR.jpg" width="290" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Grease the idli plates and pour the batter upto 3/4 full and steam for 12 minutes. when you insert a tooth pick into the idli, if it comes out clean, the idlis are cooked. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5T6SwjBDGgJ92cxcm_6IaC5sYYQFNsrx5i2ixJgSWRrfxnCO_PO5p_Q2IxWkzTEc5V-3OuWwu8gCCSWuS_t8r4FB3N_lyyxZnNLMyXFGfU6h7L3OaNDjJn3FJSvVbz2hMwzcEtAMzzTLucTxlnbS5idBwrc5jUPnhcm_GWnk0cnjKIXxx9UoQac-Eng/s4096/IMG_20220414_085841565.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5T6SwjBDGgJ92cxcm_6IaC5sYYQFNsrx5i2ixJgSWRrfxnCO_PO5p_Q2IxWkzTEc5V-3OuWwu8gCCSWuS_t8r4FB3N_lyyxZnNLMyXFGfU6h7L3OaNDjJn3FJSvVbz2hMwzcEtAMzzTLucTxlnbS5idBwrc5jUPnhcm_GWnk0cnjKIXxx9UoQac-Eng/s320/IMG_20220414_085841565.jpg" width="240" /></a></div><div><br /></div>Idlis are ready to eat with any <a href="https://devakottaisamayalarai.blogspot.com/2012/03/chutneys.html" target="_blank">chutney</a> or sambhar. <div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_RiEbv6vLuQJl9i1Q8GqWz75L7pdl4EkWDf6qDj00HfBBh8pvQAXfnJlNzG6FZpzVR7yh6-NlUhrEMYKc78DDxwh8bcSvdInpK333kt0gD2FsheocxSYAt9Q8wvsOAmtAFiFlzLYctkekZefXPhopPCGEcVDIOZciZBkoT56YuaMQ79R-MO4aHIk-A/s3164/IMG_20220414_090057325_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3164" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_RiEbv6vLuQJl9i1Q8GqWz75L7pdl4EkWDf6qDj00HfBBh8pvQAXfnJlNzG6FZpzVR7yh6-NlUhrEMYKc78DDxwh8bcSvdInpK333kt0gD2FsheocxSYAt9Q8wvsOAmtAFiFlzLYctkekZefXPhopPCGEcVDIOZciZBkoT56YuaMQ79R-MO4aHIk-A/s320/IMG_20220414_090057325_HDR.jpg" width="311" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOO6n56dZNVZKe6oGkWNoA4s4yOxUgaDVhq1eT0pCGWLgt3792z1VNwPRpRusgICDWLSTrKPdkAfAlQoaqt7G2yjUzp1dPeGvn99I5pNJRFmbVlyRQHWLa2JCYN5qlNEkNP5UOqtlIgYT4AN5T6mA_pyxVvZT9rLYXl90OGPpq7ZCLzNcgXxdIgRFmg/s4096/IMG_20220414_090156642_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOO6n56dZNVZKe6oGkWNoA4s4yOxUgaDVhq1eT0pCGWLgt3792z1VNwPRpRusgICDWLSTrKPdkAfAlQoaqt7G2yjUzp1dPeGvn99I5pNJRFmbVlyRQHWLa2JCYN5qlNEkNP5UOqtlIgYT4AN5T6mA_pyxVvZT9rLYXl90OGPpq7ZCLzNcgXxdIgRFmg/s320/IMG_20220414_090156642_HDR.jpg" width="240" /></a></div><br /><div>Look how the idlis are soft and fluffy inside, in the above picture.</div><div><br /></div><div><br /></div><div>If you want to make dosa, add a little batter to adjust the consistency the batter and make crispy dosas as in the picture below.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPCAjdNwImjse6-jrbwC5a5uMlalKKZr4_-PPi-h9L9FyXqQXz0h0fNfGnhHSO1-d6xhWAv-KwFwDsPfx8qYxjx_XadcHA30gXK6gwavxtcLdB1DfYbxLJquHSTQ86fi28Kn1gVoh3ITPW5lwOoCoTofsC30I4zrqSy_watCmYHUeSkF9nZLm1hgJ4cw/s3339/IMG_20220414_202008041_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3339" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPCAjdNwImjse6-jrbwC5a5uMlalKKZr4_-PPi-h9L9FyXqQXz0h0fNfGnhHSO1-d6xhWAv-KwFwDsPfx8qYxjx_XadcHA30gXK6gwavxtcLdB1DfYbxLJquHSTQ86fi28Kn1gVoh3ITPW5lwOoCoTofsC30I4zrqSy_watCmYHUeSkF9nZLm1hgJ4cw/s320/IMG_20220414_202008041_HDR.jpg" width="294" /></a></div><div><br /></div>Enjoy this healthy dosa with chutney or any other side dish.<div><br /></div><div>If you like the recipe, please hit the like button, located on top of the post. Thanks<br /><div><div><br /></div></div></div>Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com0tag:blogger.com,1999:blog-2812949173760959126.post-8517977890711656912022-04-25T14:08:00.003-07:002023-03-12T14:56:51.243-07:00Black Rice Dessert / Kavani Arisi <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qgrDPZ_GgwsnxIGg4K4H4rN8j5_JPLDCmSTt_DzJRTUm2dc7a5jKoq1yTQCJENSzoXblMZ59bRbhd0hewWuqDxXfVowGPHxEYujW4NFAYgA_d1jB4Ycja8Mel6HlxXKq6E18WhpN4qUThgUGXgDcrC7rjSsFcqbkS3HrUGEaQ-XNPbw6Cw8hvwyWQw/s3072/IMG_20220305_095916044_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2530" data-original-width="3072" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qgrDPZ_GgwsnxIGg4K4H4rN8j5_JPLDCmSTt_DzJRTUm2dc7a5jKoq1yTQCJENSzoXblMZ59bRbhd0hewWuqDxXfVowGPHxEYujW4NFAYgA_d1jB4Ycja8Mel6HlxXKq6E18WhpN4qUThgUGXgDcrC7rjSsFcqbkS3HrUGEaQ-XNPbw6Cw8hvwyWQw/s320/IMG_20220305_095916044_HDR.jpg" width="320" /></a></div><p>Now-a-days many people have started eating healthy millets and different varieties of rice. This recipe is made from a very healthy rice variety. It is a deep purple-black colored rice called Black Rice or Forbidden Rice. In tamil, it is called kavani arisi. It is a good source of protein, fibre, iron and several antioxidants.</p><p>This rice looks like in the picture below. Please remember that it has to be soaked overnight, before cooking.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZr7wy-O2ZTwkY4NMtliYSBmnIqAN2sUNICYz2HUgjqVsfsVLVhLdCYgl55Rr35Zr4cQEwBeC2Vh-Ex34kVV40xpV_OmAS7S5M15LDjW6Rgc_8l6kfO9xUTLR4gss9XkIwDJ08V7xL0yuzp5lsJK1R4ltY3aPb-QWwYLM08N0R_vtuj3qjaC_42W_0nw/s2640/IMG_20220305_095559463_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2169" data-original-width="2640" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZr7wy-O2ZTwkY4NMtliYSBmnIqAN2sUNICYz2HUgjqVsfsVLVhLdCYgl55Rr35Zr4cQEwBeC2Vh-Ex34kVV40xpV_OmAS7S5M15LDjW6Rgc_8l6kfO9xUTLR4gss9XkIwDJ08V7xL0yuzp5lsJK1R4ltY3aPb-QWwYLM08N0R_vtuj3qjaC_42W_0nw/s320/IMG_20220305_095559463_HDR.jpg" width="320" /></a></div><br /><p>For this desert recipe, you need the following ingredients</p><p>Black rice - 1 cup</p><p>Water - 2 1/2 cups used to soak the rice overnight</p><p>Sugar - 1 1/2 cups</p><p>Grated Coconut - 1/2 cup</p><p>Cardamom powder - 1 tsp</p><p>Ghee / Clarified butter - 2 tbsp</p><p>To begin with, first wash the rice 2 to 3 times and drain the water. Soak the rice with 2 1/2 cups of water overnight or atleast 10 to 12 hours.</p><p>In a large bowl, add the soaked rice and measure 2 1/2 cups of water and add to the rice. You can use the same water that you used to soak the rice. It will be red in color, but it is okay. </p><p>Now put the rice bowl inside and set the instant pot to pressure cook setting and set the cook time to 45 minutes.</p><p>Once the pressure releases, remove the rice bowl, and mash it a little bit. While it is still hot, add the sugar, ghee, cardamom powder and coconut and give it a nice stir. </p><p>You can increase or reduce the sugar and ghee measurements according to your need. Enjoy this healthy desert!:)</p><p>This dish is one of the important dishes served in Chettinad weddings. </p><p>If you want to buy this rice, you can find it in shops like Asian Markets, Trader Joe's or online shops. It maybe named as Black Rice / Forbidden Rice. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNOeRKAvcfzM05-0KEUwLbguSOQU1ImPyOBPKnoFXDAxzPGQhrSfl0ndNNkoABhaq_5eq5rO9QBx0ZVwzJdg0euv-Eq8LIXPeIX2rYFBc_ROcAlqjspgTc5wjZGxXQyKRVnC0F4N_P6mwB_cdsMsqTmzFf-vFY071r_68YSGpX795MRgZ2gPC2kAK9BA/s3444/IMG_20220305_095446248_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3444" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNOeRKAvcfzM05-0KEUwLbguSOQU1ImPyOBPKnoFXDAxzPGQhrSfl0ndNNkoABhaq_5eq5rO9QBx0ZVwzJdg0euv-Eq8LIXPeIX2rYFBc_ROcAlqjspgTc5wjZGxXQyKRVnC0F4N_P6mwB_cdsMsqTmzFf-vFY071r_68YSGpX795MRgZ2gPC2kAK9BA/s320/IMG_20220305_095446248_HDR.jpg" width="285" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Some helpful pointers - <br /><p>1. Please click the link to learn more about the health benefits of <a href="https://www.webmd.com/diet/health-benefits-black-rice" target="_blank">Black rice</a>, .</p><p>2. This dish is traditionally made with normal white sugar. You may substitute it with light brown sugar or raw sugar. But, jaggery or palm jaggery may not be a good substitute.</p><p>3. If the rice is not soaked properly, it will not cook to a soft and mushy consistency.</p><p>4. If you are using pressure cooker to cook the rice, place a stand inside the cooker, then place the rice with the same amount of water in the recipe above and simmer for 20 to 25 minutes. If the rice is not fully cooked, you will be able to see that there is excess water in the cooked rice.</p><p>If you like the recipe, please hit the like button, located on top of the post. Thanks!</p><p><br /></p><p><br /></p><p><br /></p>Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com0tag:blogger.com,1999:blog-2812949173760959126.post-76382663233147491272022-04-24T05:32:00.003-07:002022-04-24T05:32:57.828-07:00Baked Spicy Peanuts<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP4CzVzmFTP1dcUnRmemrtYe48MpWTfFPM8EdjETZST-5tZp6e8BdB_lkOrEWLYcqmIVaCS2u6r3hJYuUBALbFykoum8ocoXRgY2MC0_MyqqUJIJcU9rZKDHh3aYby3nXygisKIpqOyd5VOwuxj7a3gorxjgyrJZ3kh2KgIYisQOYkCQeaxMo0puInXQ/s3072/IMG_20220213_114824257_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2671" data-original-width="3072" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP4CzVzmFTP1dcUnRmemrtYe48MpWTfFPM8EdjETZST-5tZp6e8BdB_lkOrEWLYcqmIVaCS2u6r3hJYuUBALbFykoum8ocoXRgY2MC0_MyqqUJIJcU9rZKDHh3aYby3nXygisKIpqOyd5VOwuxj7a3gorxjgyrJZ3kh2KgIYisQOYkCQeaxMo0puInXQ/s320/IMG_20220213_114824257_HDR.jpg" width="320" /></a></div><br /><p>Hello all,</p><p>I am going to share a baked spicy peanut snack today. Be it a rainy day or a snowy day, the aroma of the hot n spicy peanuts is divine with a cup of hot tea.</p><p>Let's quickly grab the ingredients mentioned below and get started..</p><p>2 cups - raw peanuts with skin</p><p>1/2 cup - besan / kadalai maavu</p><p>4 tbsp - rice flour </p><p>1/4 tsp - turmeric</p><p>1 tsp - salt or as per your taste </p><p>1 tsp chilli powder</p><p>a pinch of baking soda </p><p>2 tsp - cooking oil </p><p>2 tbsp - water</p><p>Preheat the oven to 350 degrees F</p><p>Add all the ingredients in a large bowl and mix well. Remember to sprinkle water little by little and mix. The masala should just barely stick to the peanuts. It should not look like a paste consistency. </p><p>Lastly add another tsp of rice flour and mix, so that, the sticky peanuts get separated.</p><p> In a baking tray, line the parchment paper and coat with cooking spray or grease it with 2 tsp of oil. </p><p>Now spread the peanut mixture on the tray and bake for 30 minutes. The baking time may differ from oven to oven</p><p>Make sure that you turn the peanuts with a wooden spatula every 10 minutes. Otherwise it well not be evenly roasted. </p><p>Tada!! Enjoy the roasted 🥜 and cup of ☕ !! </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs3y6DokoBp8xDZA8kcJVqxmE3OiXStlVxOa0D6UCaEByn7djZElIvh83pU8tdPHkRvXBHNj7gtTzVaH5d1ELHc2JVAgFi2uI3sAB0rGQ6n8U3t1FE_10jTjEnyndG-oF1LvSpHoHVmyx9FMpOOnXtZNet1ZzLuF9adm4gvHUnUWtJ9XSBVhFjfIszbQ/s2579/IMG_20220213_114645781_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2579" data-original-width="1837" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs3y6DokoBp8xDZA8kcJVqxmE3OiXStlVxOa0D6UCaEByn7djZElIvh83pU8tdPHkRvXBHNj7gtTzVaH5d1ELHc2JVAgFi2uI3sAB0rGQ6n8U3t1FE_10jTjEnyndG-oF1LvSpHoHVmyx9FMpOOnXtZNet1ZzLuF9adm4gvHUnUWtJ9XSBVhFjfIszbQ/s320/IMG_20220213_114645781_HDR.jpg" width="228" /></a></div><br /><p><br /></p><p><br /></p>Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com0tag:blogger.com,1999:blog-2812949173760959126.post-8935748247349087652022-01-02T16:06:00.006-08:002022-01-02T16:06:55.022-08:00Happy New Year 2022<p> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhihVSINyCkZ3cFY7mhqnmdkWgLfm04r8MECIH1NZiGR5DSnH7d6ahbm2X6Kb1yUjHvPPhVEUMew0IO3ARuZks7afCT09XP_eM80nNnRDywkB6meozZKP4ud5CVZa16pc-SKZUwcCImQ2-W_txfY1MhRBqUQDPGtEpbMjI5uch0eb4v3df8-Yw6SH2Q5Q=s4096" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhihVSINyCkZ3cFY7mhqnmdkWgLfm04r8MECIH1NZiGR5DSnH7d6ahbm2X6Kb1yUjHvPPhVEUMew0IO3ARuZks7afCT09XP_eM80nNnRDywkB6meozZKP4ud5CVZa16pc-SKZUwcCImQ2-W_txfY1MhRBqUQDPGtEpbMjI5uch0eb4v3df8-Yw6SH2Q5Q=s4096" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEhihVSINyCkZ3cFY7mhqnmdkWgLfm04r8MECIH1NZiGR5DSnH7d6ahbm2X6Kb1yUjHvPPhVEUMew0IO3ARuZks7afCT09XP_eM80nNnRDywkB6meozZKP4ud5CVZa16pc-SKZUwcCImQ2-W_txfY1MhRBqUQDPGtEpbMjI5uch0eb4v3df8-Yw6SH2Q5Q=w150-h200" width="150" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhLIeEMP9yTlc_f4wRm8-1d0UBIKApDtoIrZoy2GIEvrNnlYKLvevTKVpkMVX8alAjhJxnyxrECv4GfANWY4nWyewkCuHkiPg6HzUauDKUZ7NWE4X34wdty_GBVB_QhQjBnqZ9bVCRPv99K98ngKlW3c_2wIUsohi975O233sNSgpGZmZ-xBlpR8TaPrQ=s2356" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2356" data-original-width="2157" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEhLIeEMP9yTlc_f4wRm8-1d0UBIKApDtoIrZoy2GIEvrNnlYKLvevTKVpkMVX8alAjhJxnyxrECv4GfANWY4nWyewkCuHkiPg6HzUauDKUZ7NWE4X34wdty_GBVB_QhQjBnqZ9bVCRPv99K98ngKlW3c_2wIUsohi975O233sNSgpGZmZ-xBlpR8TaPrQ=w183-h200" width="183" /></a></div></div><p><br /></p><i><div style="text-align: center;"><i><span style="font-size: medium;"><span style="color: red;"><b>HAPPY </b></span><span style="color: #ff00fe;"><b>NEW </b></span><span style="color: #800180;"><b>YEAR </b></span><span style="color: #ffa400;"><b>2022</b></span> <b><span style="color: #04ff00;">TO</span><span style="color: #01ffff;"> </span></b><span style="color: #2b00fe;"><b>ALL </b></span><span style="color: red;"><b>!!</b></span></span></i></div></i><p></p>Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com0tag:blogger.com,1999:blog-2812949173760959126.post-31680687621942865462021-11-04T10:38:00.000-07:002021-11-04T10:38:05.548-07:00Happy Deepavali 2021 to all<p> Hello readers,</p><p>My hearty wishes to all who celebrate Diwali / Deepavali 🪔🪔</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSYisQoY5jyKsiWYaphGMJlEzIqjrHOKLv3QhAD3odbRQ-p8kOCVCwodzUlrJX6Kx71gXamXcP20bzCnbworle56RKbP4FVj-7NAH4Qjil5AHAGJSOwlLvy-kAjHgQsSKTf6wlnOJQ0tWp/s2903/IMG_20211104_122500884_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2337" data-original-width="2903" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSYisQoY5jyKsiWYaphGMJlEzIqjrHOKLv3QhAD3odbRQ-p8kOCVCwodzUlrJX6Kx71gXamXcP20bzCnbworle56RKbP4FVj-7NAH4Qjil5AHAGJSOwlLvy-kAjHgQsSKTf6wlnOJQ0tWp/s320/IMG_20211104_122500884_HDR.jpg" width="320" /></a></div><br /><p>I prepared Somas, Thirunalveli style oat milk halwa, Badam halwa and Murukku for this year's Deepavali. </p><p><br /></p>Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com0tag:blogger.com,1999:blog-2812949173760959126.post-1027435724057979482021-10-27T09:39:00.003-07:002021-10-27T09:45:17.759-07:00Thirunelveli Halwa with oat milk/ திருநெல்வேலி அல்வா ஒரு மாற்றத்துடன் <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0e3SmA7-q7EgfO0IgNcjJkSimnVFdUz22B6RDSAW9s3KxjdulH4NHTWTxlmvnl1nV1jJBfhKth6pUwgYnDX9k7f0yuYBZTr2QbhLuoq_3jj_g_V-XPH36XQ5aLy0oahmXlpoMD4uHm_lV/s2440/IMG_20211026_190925965_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2440" data-original-width="2242" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0e3SmA7-q7EgfO0IgNcjJkSimnVFdUz22B6RDSAW9s3KxjdulH4NHTWTxlmvnl1nV1jJBfhKth6pUwgYnDX9k7f0yuYBZTr2QbhLuoq_3jj_g_V-XPH36XQ5aLy0oahmXlpoMD4uHm_lV/w243-h252/IMG_20211026_190925965_HDR.jpg" width="243" /></a></div><p>Hello all, </p><p>Wishing you all very Happy Deepavali/ Diwali in advance! Let's begin this Diwali season with a sweet recipe.</p><p>The city of Thirunelveli in Tamil Nadu is well-known for its specialty sweet "Thirunelveli Halwa", not only that, there is a famous dialogue that says "Thirunelvelikke Halwa waaa"! </p><p>There was an article written by Kalwyna Rathod in <a href="https://www.femina.in/wellness/diet/types-of-wheat-grains-and-their-benefits-201152-2.html" target="_blank">Femina.in</a> , published on July 27, 2021. It was about the different types of wheat and its qualities, very well explained. You can read the article to gain more knowledge about wheat. </p><p>The halwa is typically made with sambaa godhumai, a premium variety of whole wheat grain. The grain is soaked overnight, then ground to a thick paste and then milk is extracted from this pulp, by filtering it. </p><p>I have used the quick cooking steel cut oats instead of wheat. I did not soak the oats, instead I powdered the oats, without roasting it. If you are going to use the powdered oats for ladoo or burfi, you need to dry roast it first and then use it in the recipe. But for this halwa, since you need to extract oat milk, you should not roast it. </p><p>In the picture below, I have shown the steel cut oats and the powdered oats as well.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSzubOBIg7mqntuRCKWFPmom9ZujJjy1iRMaxDVUuhpZFV_HHsxThtct5aIhOswTKHs3FGIC8hnuGgUctmvbGOdI7yAB_1sLr-KQ_AOP3K1GreNM2HxbeU0663sli8o5H9u8XlLATGy9CE/s3072/IMG_20211026_123904473_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2809" data-original-width="3072" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSzubOBIg7mqntuRCKWFPmom9ZujJjy1iRMaxDVUuhpZFV_HHsxThtct5aIhOswTKHs3FGIC8hnuGgUctmvbGOdI7yAB_1sLr-KQ_AOP3K1GreNM2HxbeU0663sli8o5H9u8XlLATGy9CE/s320/IMG_20211026_123904473_HDR.jpg" width="320" /></a></div>Half a cup of unroasted steel cut oats will yield little more than 1/2 cup of oats powder. <div><br /></div><div>You will need</div><div>Powdered Oats - 1/2 cup</div><div>White Sugar - 1 cup</div><div>Cardamom - 4 pods or 1/2 tsp of powdered cardamom </div><div>Edible Camphor (powered) - a dash</div><div>Ghee / Clarified butter - 1/4 cup</div><div>Water to make oats dough - 1/8 cup</div><div>Water to soak and extract milk - 1 cup for the first milk + 1/2 cup for the 2nd milk, 1/4 cup for the 3rd milk</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikzEaq9d2ROZXi-3Vw6KOxK6bQrH-81Rvjbrg5RMFcfUzfVy9i-552d9czTYV6PK5EV9Vd0wt2FxhS3WkznhdpGPTtoJ7S2FMe22rosXDDEGj3hGhauuz1IDj1OdaLWlW2EBDpMSyZRumS/s2592/IMG_20211026_184307353.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2042" data-original-width="2592" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikzEaq9d2ROZXi-3Vw6KOxK6bQrH-81Rvjbrg5RMFcfUzfVy9i-552d9czTYV6PK5EV9Vd0wt2FxhS3WkznhdpGPTtoJ7S2FMe22rosXDDEGj3hGhauuz1IDj1OdaLWlW2EBDpMSyZRumS/s320/IMG_20211026_184307353.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div>Add 1/8th cup of water to the oats powder and make a firm dough</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_g2pOG-ImLm7YtvKQMW4uif7dkNd55oelDVnM1oCF_8zPLic_TK5tFAEzTVaeHaBZBEzopBU_r8SNLCfi9vXsvkIR825RhyphenhyphenZt-iDqdTja7G0VH2nn-PVFMDsjutNTgMN-bkwLUF1C6ekV/s2457/IMG_20211026_124818493_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2457" data-original-width="2452" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_g2pOG-ImLm7YtvKQMW4uif7dkNd55oelDVnM1oCF_8zPLic_TK5tFAEzTVaeHaBZBEzopBU_r8SNLCfi9vXsvkIR825RhyphenhyphenZt-iDqdTja7G0VH2nn-PVFMDsjutNTgMN-bkwLUF1C6ekV/s320/IMG_20211026_124818493_HDR.jpg" width="319" /></a></div><br /><div>Now pour 1 cup of water on the dough and leave it aside for 4 hours.</div><div>After 4 hours, crush the dough nicely and extract the milk by filtering it as below. </div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfmdSSkLajC7KpMTafgnRoSET8SOpNQ_tFwEBlCaJyqLfZ9AhCG4Znx0ki2xmlQCl6Yg9J9vdAWdaAODWYukkJLpZv4vxiteVqMl7ui92MSWIYpkszdzpPGinSM1QiJ13LlYb4XsN3kfCx/s3072/IMG_20211026_173040460_HDR.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3054" data-original-width="3072" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfmdSSkLajC7KpMTafgnRoSET8SOpNQ_tFwEBlCaJyqLfZ9AhCG4Znx0ki2xmlQCl6Yg9J9vdAWdaAODWYukkJLpZv4vxiteVqMl7ui92MSWIYpkszdzpPGinSM1QiJ13LlYb4XsN3kfCx/w234-h204/IMG_20211026_173040460_HDR.jpg" width="234" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-66tWmuiNovwherhDR_hDpcWSN6sRd7ShA0Lj4BfnO8WFQci8_UyFaHRdrNHPmhDCOASiO5YTunWAihGbAaW4cnhDrGJ5PpqCBvJyOQmAVKrmZOZiYU07qzkjnS0NKwxNKhAFsaxoazc/s2938/IMG_20211026_173600258_HDR.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1846" data-original-width="2938" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-66tWmuiNovwherhDR_hDpcWSN6sRd7ShA0Lj4BfnO8WFQci8_UyFaHRdrNHPmhDCOASiO5YTunWAihGbAaW4cnhDrGJ5PpqCBvJyOQmAVKrmZOZiYU07qzkjnS0NKwxNKhAFsaxoazc/w345-h217/IMG_20211026_173600258_HDR.jpg" width="345" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /><p><br /></p><p><br /></p><p><br /></p><p>Now add 1/2 cup of water and extract the 2nd milk. When done, add 1/4 cup of water and extract the 3rd milk. Mix all the milk together. after extracting, only the little pulp will remain from which you cannot extract more milk. Just discard it!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANc4eEAjDumcPMEgIDCT7zGerifxWPZDoWpzH-2v2cuGn95iP19rqfq0sTlJBgz33LdAxz12ut8iZ8lN22zlsVRWLEZL0sh0SCSyyvrLj97P56JGPuyojmSnVi8Sz6351nuaX-nVQUizt/s3072/IMG_20211026_174803258_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1924" data-original-width="3072" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANc4eEAjDumcPMEgIDCT7zGerifxWPZDoWpzH-2v2cuGn95iP19rqfq0sTlJBgz33LdAxz12ut8iZ8lN22zlsVRWLEZL0sh0SCSyyvrLj97P56JGPuyojmSnVi8Sz6351nuaX-nVQUizt/s320/IMG_20211026_174803258_HDR.jpg" width="320" /></a></div>Now heat a thick bottomed pan and 3/4th cup of sugar and 1/4 cup water and save the remaining 1/4 cup to make caramelized sugar syrup. You need not look for any string consistency for the sugar syrup, it just has to be dissolved. Once the sugar has dissolved, add the oat milk and cook in low heat. </div><div>Initially, it will look like milk, then it will turn into a porridge (கூழ்) consistency.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRIA9kgyvDMW7YTFaGtw8nGj1gRlOyF4UTN7fqcSP-w621uXvTqa8GZekR-p2d0dP-B9Xcp4bAg_uI-0t7ZcfTAzvSvS-LVMJFm6Cyv2Ha66kM2as7pIFhggB-G-wdtMyC8zPQTKntos8N/s3242/IMG_20211026_182431893_HDR.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3242" data-original-width="1910" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRIA9kgyvDMW7YTFaGtw8nGj1gRlOyF4UTN7fqcSP-w621uXvTqa8GZekR-p2d0dP-B9Xcp4bAg_uI-0t7ZcfTAzvSvS-LVMJFm6Cyv2Ha66kM2as7pIFhggB-G-wdtMyC8zPQTKntos8N/w242-h298/IMG_20211026_182431893_HDR.jpg" width="242" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzLT20OG6m4b2Iy4Oq3ZNLaROVNP0IyJ2vqBvq0C3qquLvd4lgd8RPteAKwZRxYlwtWltnNPulQNqpK5FOLo158HG4MIpbBMfdkKWALnBPgDoTS83-EnSseX5tA_WnFF_GqwvYjfeucFWL/s4096/IMG_20211026_182843500_HDR.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzLT20OG6m4b2Iy4Oq3ZNLaROVNP0IyJ2vqBvq0C3qquLvd4lgd8RPteAKwZRxYlwtWltnNPulQNqpK5FOLo158HG4MIpbBMfdkKWALnBPgDoTS83-EnSseX5tA_WnFF_GqwvYjfeucFWL/w257-h286/IMG_20211026_182843500_HDR.jpg" width="257" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Keep stirring in low flame so that the mixture doesn't stick to the bottom and get the burnt flavour. It will take about 25 to 30 mintues from when you pour the oat milk until you get the halwa ready. <div><br /></div><div>Now in a separate pan on another stove, add the 1/4 cup of sugar and start stirring in low flame , until you get a honey colored syrup .<br /><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhub2TWVhyphenhyphengPVaAbWNz20VDfk9RptIv8YspEjr_bTO6DSB81k2b9rmWdatMHT0PQmQU4i6kwq2MgM3zYflabBsWeyNoUhSWfOrtbYWrCAaxf4Y1AcHSdZNxkhzjNaKh9Ra1_8l_2VlImwwu/s4096/IMG_20211026_183440554_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhub2TWVhyphenhyphengPVaAbWNz20VDfk9RptIv8YspEjr_bTO6DSB81k2b9rmWdatMHT0PQmQU4i6kwq2MgM3zYflabBsWeyNoUhSWfOrtbYWrCAaxf4Y1AcHSdZNxkhzjNaKh9Ra1_8l_2VlImwwu/w143-h191/IMG_20211026_183440554_HDR.jpg" width="143" /></a><img border="0" data-original-height="4096" data-original-width="3072" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zVA-6aI1alFx4J49DMJz8gnnejea9k6hMt5W1UzZaFXDvmS7Owe5T-SzGEVZUMFeyM7QvuN2QC3SbYQyGop44-63HjhjczyBar3rqlZeYg2AlW0bJNKN5cconR7me5OZOd0MH1oF_ARp/w135-h180/IMG_20211026_183343635_HDR.jpg" width="135" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRSrkCXfwKO0_RL489Fa-1LD49GZc2RCRYGcgJ9Mol3deqqVNgf8rvvY75TmhtYLgFRFATotK3hyphenhyphentehC_3jncrXeL8fHEDQsKdlc5gkwF6qlV6gsz6Say2mW-z4jjxtz6OkeKHiCUyRmp/s4096/IMG_20211026_183707339_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRSrkCXfwKO0_RL489Fa-1LD49GZc2RCRYGcgJ9Mol3deqqVNgf8rvvY75TmhtYLgFRFATotK3hyphenhyphentehC_3jncrXeL8fHEDQsKdlc5gkwF6qlV6gsz6Say2mW-z4jjxtz6OkeKHiCUyRmp/w126-h168/IMG_20211026_183707339_HDR.jpg" width="126" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zVA-6aI1alFx4J49DMJz8gnnejea9k6hMt5W1UzZaFXDvmS7Owe5T-SzGEVZUMFeyM7QvuN2QC3SbYQyGop44-63HjhjczyBar3rqlZeYg2AlW0bJNKN5cconR7me5OZOd0MH1oF_ARp/s4096/IMG_20211026_183343635_HDR.jpg" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em;"> </a></div>Now, pour this into the oat milk mixture and stir well continuously. </div><div><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnTMh-BaJ-6WvhGtwWVDWUwocomDo7iPRCxZUM8tk0JuIOOTzzxEYtBka8Jm_UuKA6z_aOSGkpbyN_DTf-PrsglBFKWUoEF_m_RXiydZCVFlqyvgtfzxiY4funIvJy5Urj4qcpEBCs6fu/s4096/IMG_20211026_183759702_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnTMh-BaJ-6WvhGtwWVDWUwocomDo7iPRCxZUM8tk0JuIOOTzzxEYtBka8Jm_UuKA6z_aOSGkpbyN_DTf-PrsglBFKWUoEF_m_RXiydZCVFlqyvgtfzxiY4funIvJy5Urj4qcpEBCs6fu/w159-h212/IMG_20211026_183759702_HDR.jpg" width="159" /> <br /><br /></a></div><div class="separator" style="clear: both; text-align: left;">Now keep stirring continously and incorporate the caramel into our oat milk mixture. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHT0gEwTlGfacBxtW1pa0ify3No2lXq93Tq_BVzhrLnI515ARKRUbpn8GAfwzxmlVvkal3snWEBsVMSyRrZdHBWB2NB1c37HZ3q3Gcu3adBSNq3lFXibwLxoRuodPm9CDJE5USqEXyOhiy/s3580/IMG_20211026_184014198_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3580" data-original-width="2081" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHT0gEwTlGfacBxtW1pa0ify3No2lXq93Tq_BVzhrLnI515ARKRUbpn8GAfwzxmlVvkal3snWEBsVMSyRrZdHBWB2NB1c37HZ3q3Gcu3adBSNq3lFXibwLxoRuodPm9CDJE5USqEXyOhiy/w154-h265/IMG_20211026_184014198_HDR.jpg" width="154" /></a></div><div><br /></div><div>Now, we have to start adding the ghee a tbsp at a time. It is about 20 minutes later from the start time.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgid5j2LAimwe36PGalsoOGzUpzCST4_N0nysz5phQJdsDeEsQouweRq_O1FS1j7uVDYi0tU1Ai3yk6NlaorvBE0Qn0FtRffSoYz2VRb8w0h2pifyC1RRQvjo0T00PK25T6Eg4Z5qEYmhcs/s4096/IMG_20211026_184459873_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgid5j2LAimwe36PGalsoOGzUpzCST4_N0nysz5phQJdsDeEsQouweRq_O1FS1j7uVDYi0tU1Ai3yk6NlaorvBE0Qn0FtRffSoYz2VRb8w0h2pifyC1RRQvjo0T00PK25T6Eg4Z5qEYmhcs/w240-h300/IMG_20211026_184459873_HDR.jpg" width="240" /></a></div><div><br /></div><div>At the 28th minute, add the cardamom powder and edible camphor and mix well. The halwa will not stick to the bottom of the pan and you will be able to fold it easily, like in the picture below.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRvijnvazQeC6q9h2TzuiCWIU_sccyJ6V6FKx3BjbY32yzlQxbXxU8gKmxCSO995OvYkxA_V2BFLI2ML8lP8J7PpeZbN97zgHpeMJ8lPXV4_cnN_w9B6tLAmPnvujQl0WoIyUp8a3jdgB/s4096/IMG_20211026_185406394_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRvijnvazQeC6q9h2TzuiCWIU_sccyJ6V6FKx3BjbY32yzlQxbXxU8gKmxCSO995OvYkxA_V2BFLI2ML8lP8J7PpeZbN97zgHpeMJ8lPXV4_cnN_w9B6tLAmPnvujQl0WoIyUp8a3jdgB/s320/IMG_20211026_185406394_HDR.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>Now, switch off the stove. In a small pan, fry some cashew nuts in ghee and add it to the halwa. Thirunelveli Halwa is ready to enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjylL-L-7xLn5cTxGP8UtRssrDV7HliZdnjUuRUXxJwHuWiTZhDKCi4w_VTtiHjYSEgyTNhPie3XO-yms7-EsuEgvT7ukFN5UtJE0QykCThhD2KBkLhBp1lRjLKnwtH5Vta1U-B-0zkWJge/s4096/IMG_20211026_185857676_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjylL-L-7xLn5cTxGP8UtRssrDV7HliZdnjUuRUXxJwHuWiTZhDKCi4w_VTtiHjYSEgyTNhPie3XO-yms7-EsuEgvT7ukFN5UtJE0QykCThhD2KBkLhBp1lRjLKnwtH5Vta1U-B-0zkWJge/s320/IMG_20211026_185857676_HDR.jpg" width="240" /></a></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmHJA263KUr5CTB_wULvbMRewZ5uFEl4QIjUJ0i_4TlE9H4QnjFmmHNKlnuU4Ogk6EizSYKqV1sGcmkDA4ELJ4Di2GD9AxpfyaL5cdTMIaxUbIQTXuXhMLeM8cvL_WrRKZwt_JYM7LizQv/s2624/IMG_20211026_190626460_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="2591" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmHJA263KUr5CTB_wULvbMRewZ5uFEl4QIjUJ0i_4TlE9H4QnjFmmHNKlnuU4Ogk6EizSYKqV1sGcmkDA4ELJ4Di2GD9AxpfyaL5cdTMIaxUbIQTXuXhMLeM8cvL_WrRKZwt_JYM7LizQv/s320/IMG_20211026_190626460_HDR.jpg" width="316" /></a></div><div><br /></div><div>Serve and enjoy!! It will just melt in your mouth! mmmmm.... yummyy......😋😋</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomOAyXWmAPNgZNNo-GJIMNLPJ9vva0ZPOgGJV1bXqC1RmN9EVsAyidJFKLi8BSqMIcRw-mL0nZmfxeWck5t6PAZ8zRf3chxExSUi9Nsv8Ywv752llLrSYmdB4EHGrSIY5UrM2ai7OALTQ/s3502/IMG_20211026_191318115_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3502" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomOAyXWmAPNgZNNo-GJIMNLPJ9vva0ZPOgGJV1bXqC1RmN9EVsAyidJFKLi8BSqMIcRw-mL0nZmfxeWck5t6PAZ8zRf3chxExSUi9Nsv8Ywv752llLrSYmdB4EHGrSIY5UrM2ai7OALTQ/s320/IMG_20211026_191318115_HDR.jpg" width="281" /></a></div><div><br /></div><div>Please leave your valuable comments below! Thanks for reading!</div><div><br /></div>Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com2tag:blogger.com,1999:blog-2812949173760959126.post-67192707970047120272021-07-13T07:44:00.001-07:002021-07-13T07:51:26.850-07:00Banana Cake Pops / வாழைப்பழப் பணியாரம் <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil02VvKbPL2kyRHdE3izVrLlfbhOoQ2bHPeivhGJGZcMQSrAcu7LBDlUZDUH9FT8LU5mn8fZ8Ed-DF9HKJv1pvbTuN3A3WxEFn1c8gCjDzWyqnY6nQ8vUtMX1w1t8wXADGwYxtAHMExwjg/s3228/IMG_20210712_093343495_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3228" data-original-width="3072" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil02VvKbPL2kyRHdE3izVrLlfbhOoQ2bHPeivhGJGZcMQSrAcu7LBDlUZDUH9FT8LU5mn8fZ8Ed-DF9HKJv1pvbTuN3A3WxEFn1c8gCjDzWyqnY6nQ8vUtMX1w1t8wXADGwYxtAHMExwjg/w289-h303/IMG_20210712_093343495_HDR.jpg" width="289" /></a></div><div><br /><div>Hello readers,<div>I am going share a kids favorite snack recipe, which is NOT loaded with sugar, but definitely LOADED with nutrition and fun!!</div></div><div>There was a lonely banana, in my fruit bowl, ripened and blackened... which noone wants to eat 😔</div><div>So I thought of making an interesting and healthy snack or breakfast out of it. </div><div><b><i><u><br /></u></i></b></div><h3 style="text-align: left;"><b><i><u>Banana Cake Pops Recipe Card (makes about 21)</u></i></b></h3><div>Fully Ripe Banana - 1 large, peeled and mashed</div><div>Light Brown Sugar - 2 tbsp </div><div>Cinnamom powder or Cardamom Powder - 1/2 tsp</div><div>Salt -1/2 tsp</div><div>Baking soda - 1 pinch</div><div>Whole Wheat Flour - 1/2 cup (You can use the aatta you use for making chapathi)</div><div>Rice Flour - 1/2 cup</div><div>Water - 1 cup, as needed</div><div><br /></div><div>In a large bowl, add the mashed banana, brown sugar, cardamom / cinnamon powder, salt and baking soda and mix well with a hand mixer, until the sugar is fully dissolved.</div><div><br /></div><div>Now add the flours and water little by little and mix well without lumps. The batter should be a 'pour batter consistency' and not a running consistency. Let the batter sit for about 10 to 15 minutes.</div><div><br /></div><div>You can use the mini cake pop pan to make these pops. I used a 'kuzhippanniyara chatti' . Just grease the pan with little oil or butter and pour this batter and cook on both sides. Yummy panniyarams / cake pops are ready to eat! This can be served as a breakfast or an evening snack. The kids are going to ask for more and more!!!</div><div><br /></div><div>Say Hi to banana 🍪 and Bye to blackened 🍌 !!</div><div><br /></div><div><br /></div><div><br /></div></div>Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com0tag:blogger.com,1999:blog-2812949173760959126.post-41073222391309988072021-07-12T14:35:00.001-07:002021-07-12T14:35:36.757-07:00Moringa Twig Clear Soup ( முருங்கைக்காம்பு சூப் )<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3xXwhhgNqU8pilzDFF2AP1wNkVuUcAuFr-hc7enNaCz7NVcjE2mVO__bp9HOCrSRT8kXgC7uTjqEgq809Ombep_ZuQ3gPqpy0hBB6SqWnUoUe45dz641VlX-e4wlsVS8yegD5VeidBFPh/s1331/IMG_20201017_114449317.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1214" data-original-width="1331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3xXwhhgNqU8pilzDFF2AP1wNkVuUcAuFr-hc7enNaCz7NVcjE2mVO__bp9HOCrSRT8kXgC7uTjqEgq809Ombep_ZuQ3gPqpy0hBB6SqWnUoUe45dz641VlX-e4wlsVS8yegD5VeidBFPh/s320/IMG_20201017_114449317.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Today we will learn how to prepare a healthy soup with drumstick twigs. When we separate the leaves from the stem, I save the stem parts / twigs. I enjoyed this health drink prepared by my grandma and wanted to share the recipe with you too. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div>In the picture below, you will see that I have separated the leaves and also separated the small twigs from the stem. You have to discard the stem and only use the twigs. You can store the leaves in a dry container for a few days.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqVxqHdVAXZiS6cob7MgbcDllnaeqxVHQtxUjMWJdOh7LO0Pl5qh9o9afepETOdSA_k0Nz7CGf9NL0MMj2hxU4ifaGhMT7qb65GEmm-myoZxMHyOZVG-l33u1rSKHGUWqZcFNTi2TuFBEP/s4096/IMG_20210711_091502409_HDR.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqVxqHdVAXZiS6cob7MgbcDllnaeqxVHQtxUjMWJdOh7LO0Pl5qh9o9afepETOdSA_k0Nz7CGf9NL0MMj2hxU4ifaGhMT7qb65GEmm-myoZxMHyOZVG-l33u1rSKHGUWqZcFNTi2TuFBEP/s320/IMG_20210711_091502409_HDR.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR-Yn1HGfPmYlD4at1dvXaFHgtd8aem38uwZ_e7uujDY1PZm4gwd_-isqpQcs_eCZuynRlIj2i8ZcVhziwS0rEsF0oa-AKp6M-6XBINla2lrunhiNIOUdaBnopiBMK6jPW5hhsZ_un1uQx/s4072/IMG_20210711_102113650_HDR.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4072" data-original-width="2665" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR-Yn1HGfPmYlD4at1dvXaFHgtd8aem38uwZ_e7uujDY1PZm4gwd_-isqpQcs_eCZuynRlIj2i8ZcVhziwS0rEsF0oa-AKp6M-6XBINla2lrunhiNIOUdaBnopiBMK6jPW5hhsZ_un1uQx/s320/IMG_20210711_102113650_HDR.jpg" /></a></div><div>Now let's see how to prepare the healthy soup...</div><div><br /></div><div>You will need - </div><div>Moringa twigs - 1 handful </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwNYup7NRYQyaBLvnK1lH3KjvyTQfAPvJYZWUyxRs3eUroQBFkuTV2vpdwrg9-QjaOaP6bg3pUJG6l6MRWk17y6sv7GSnsmHRUVR6Am1Jk4jfNbMbEljm2cW7W_aDZTwa3m3GjYwWQaKvg/s4096/IMG_20210711_103338837_HDR.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4096" data-original-width="3072" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwNYup7NRYQyaBLvnK1lH3KjvyTQfAPvJYZWUyxRs3eUroQBFkuTV2vpdwrg9-QjaOaP6bg3pUJG6l6MRWk17y6sv7GSnsmHRUVR6Am1Jk4jfNbMbEljm2cW7W_aDZTwa3m3GjYwWQaKvg/w150-h200/IMG_20210711_103338837_HDR.jpg" width="150" /></a></div><div><br /></div><div>3 cups of water</div><div>Slices of one small onion</div><div>Julienne cuts of 1/2 inch ginger</div><div>Slices of 1 medium sized tomato</div><div>2 green chillies</div><div>whole peppercorns - 6</div><div>crushed peppercorns - 2 tsp</div><div>1/4 inch piece - cinnamon bark</div><div>cloves -2</div><div>fennel seeds - 1/4 tsp</div><div>turmeric powder - 1/4 tsp</div><div>salt - to taste</div><div>1 tsp lemon juice</div><div>1/2 tsp to 1 tsp ghee / clarified butter as you wish, or you can also skip it, if you do not want any oil or ghee in it.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: left;">In a pressure pan, add all the ingredients except ghee and crushed pepper and cook it for 5 minutes. If you are using a soup pot, first add 3 cups of water. When it comes to a boil, add all the ingredients except pepper and ghee and cook until the moringa twigs are tender. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">After the twigs are tender, strain the soup in a large bowl like in the picture below. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyMXJdiIR_zpPlHiwbVMdnqG8yPXrsE48C3yyynQO4IkAuBEid4G8qswNWaWvHolC5JyNrrwjI2JBAb-ivrh3Ft7omNQH0PUhNENdmDOQE5MbyFMzBZ0d12tmInujU7tXJj30FJFzCOil/s2476/IMG_20201017_112402691.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2439" data-original-width="2476" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyMXJdiIR_zpPlHiwbVMdnqG8yPXrsE48C3yyynQO4IkAuBEid4G8qswNWaWvHolC5JyNrrwjI2JBAb-ivrh3Ft7omNQH0PUhNENdmDOQE5MbyFMzBZ0d12tmInujU7tXJj30FJFzCOil/w320-h315/IMG_20201017_112402691.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJAt318Xv1KQhm_TH79K-MWHUb8znf_WPuZZdQhZU1KBNsXIdm0aspawbS_kKhP28SUOQIC7mZy8cYN9Rp3Ujzdj_BEotvAiNdResjSAGeTcRh-fFYVGyn1Eiq5HSdw139X_xeUX3iwJbo/s4096/IMG_20201017_112844286.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJAt318Xv1KQhm_TH79K-MWHUb8znf_WPuZZdQhZU1KBNsXIdm0aspawbS_kKhP28SUOQIC7mZy8cYN9Rp3Ujzdj_BEotvAiNdResjSAGeTcRh-fFYVGyn1Eiq5HSdw139X_xeUX3iwJbo/s320/IMG_20201017_112844286.jpg" /></a></div><div><br /></div>Now, add the ghee, pepper powder and lemon juice and serve hot ♨ The kids will drink it without cribbing because it is a clear soup and the onion or tomato pieces wont come in their mouth while drinking.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYql1tf0TjCL4GPraHWHyW24wO2wpMiIye2j5rAoES2HnWElFlm88M3v9D43dFcxaNg9pctjxBCfOGXjUEvCUgtCauoNnUOcLYwVD1mjvAn9D8TF4nUM3PMZFCY59FVpi9K-n5OgrqyJJ/s2181/IMG_20201017_113617502.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2181" data-original-width="2009" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYql1tf0TjCL4GPraHWHyW24wO2wpMiIye2j5rAoES2HnWElFlm88M3v9D43dFcxaNg9pctjxBCfOGXjUEvCUgtCauoNnUOcLYwVD1mjvAn9D8TF4nUM3PMZFCY59FVpi9K-n5OgrqyJJ/s320/IMG_20201017_113617502.jpg" /></a></div></div>Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com1tag:blogger.com,1999:blog-2812949173760959126.post-59827177510943583332021-06-12T19:31:00.002-07:002022-05-02T14:37:31.865-07:00Moringa Leaves Chutney Powder / முருங்கைக்கீரை பொடி <p>Moringa Leaves Chutney Powder</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQvrflc-sAU-Kl8Dqid9fFd_poWEvQS9EWuI_xDlUKKYOyjs3fdAF5K1nN3pJGIxicc6klp5zm4OhQiefMQmnXiwpvfsA8wT8j9r3y4FAjrVRhZBSoaiQD0N9Zy6UT84NGU9KMhQHMvFku/s2330/IMG_20210327_135832198.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2330" data-original-width="2003" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQvrflc-sAU-Kl8Dqid9fFd_poWEvQS9EWuI_xDlUKKYOyjs3fdAF5K1nN3pJGIxicc6klp5zm4OhQiefMQmnXiwpvfsA8wT8j9r3y4FAjrVRhZBSoaiQD0N9Zy6UT84NGU9KMhQHMvFku/s320/IMG_20210327_135832198.jpg" /></a></div><br /><p><br /></p><p>In my childhood, we used to live in a big single family home with lots of trees and flowering plants. There was almost every tree in our backyard. You name it, we will have it! For example, Coconut trees, Mango tree, Guava Tree, Pomegranate tree, Banana Tree, Moringa Tree, and the list goes on......</p><p>Hmm, we come across a lot about the Moringa Trees, and the goodness of their leaves nowadays. The vegetable from this tree is called Drumsticks. We can cook delicious dishes with these drumsticks, with a combination of lentils or just a curry which will be yummy with cooked rice varieties, idli or dosa. </p><p>The leaves from this tree are also very healthy. It can be cooked with lentils as well. The kids may not like the taste of these leaves. In this case, we can make chutney powders and they can mix this with hot cooked rice and clarified butter (ghee).</p><p>When I have a lot of moringa leaves, if I do not want to cook all of them into a curry, I clean and wash them and dry in shade (inside the house) for about 1 week. They will be dry and ready to grind into powder. </p><p>Let's look at the ingredients needed to make this chutney powder.</p><p>Dried Moringa Leaves - 1 cup</p><p>Urad Dal / Black Gram - 1/2 cup</p><p>Channa Dal (Chickpea lentil) - 1 tbsp</p><p>Dry Red Chillies - 1/2 cup</p><p>Cumin Seeds/ Jeera - 1 tsp</p><p>Asafoetida / Hing - 1/2 tsp if using in powder form, or few pieces </p><p>Salt to taste</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3fPFL_TxivnBWvkGZ_FMl9HqYN_EZzji8c-A-Ya2B6xWf6E2ttbh8Jq4pLCX9xpohqm5pKeMMeOAEpqH5ilvNtshZf4LjpdVoTu4NOBMgQasHgf2XnkGSGIjPsqpQqT0db2Eir6sHt9Sc/s3620/IMG_20210327_125727965.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3620" data-original-width="2854" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3fPFL_TxivnBWvkGZ_FMl9HqYN_EZzji8c-A-Ya2B6xWf6E2ttbh8Jq4pLCX9xpohqm5pKeMMeOAEpqH5ilvNtshZf4LjpdVoTu4NOBMgQasHgf2XnkGSGIjPsqpQqT0db2Eir6sHt9Sc/w315-h400/IMG_20210327_125727965.jpg" width="315" /></a></p><div class="separator" style="clear: both; text-align: center;"><br /></div>1. In a pan, add few drops of cooking oil and add the urad dal and red chillies and roast until the dal becomes golden color and you will be able to smell t he aroma of the dal. <div><br /><div>2. Then transfer the dal into a plate and then add the channa dal and roast it in the same pan. You need not add oil to roast because the oil sticking to the pan itself will be enough. </div><div><br /></div><div>3. Now switch off the stove and add the cumin seeds, hing and salt. The heat in the pan itself will be sufficient to roast them. Please note that the leave are already dry , so you need not roast them. </div><div><br /></div><div>4. Cool all the ingredients in a plate. Then grind it into a fine powder. along with the leaves. For the given measurements, you will approximately get 1 cup of ground chutney powder. </div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtLMxGEquClowrtu0CJ9BHXdcCO_Jtnc2iEvlwaNUzmemaul2OLmq18GvFbHzogInZGVA0NwT6GbdVtEMkXTNTncPoR0FdbBwILlbRrznKT2VZk4wku4cB6Z-gdMdJIuc2AbxfeQ2N3tA/s4096/IMG_20210327_130218853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtLMxGEquClowrtu0CJ9BHXdcCO_Jtnc2iEvlwaNUzmemaul2OLmq18GvFbHzogInZGVA0NwT6GbdVtEMkXTNTncPoR0FdbBwILlbRrznKT2VZk4wku4cB6Z-gdMdJIuc2AbxfeQ2N3tA/s320/IMG_20210327_130218853.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQvrflc-sAU-Kl8Dqid9fFd_poWEvQS9EWuI_xDlUKKYOyjs3fdAF5K1nN3pJGIxicc6klp5zm4OhQiefMQmnXiwpvfsA8wT8j9r3y4FAjrVRhZBSoaiQD0N9Zy6UT84NGU9KMhQHMvFku/s2330/IMG_20210327_135832198.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2330" data-original-width="2003" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQvrflc-sAU-Kl8Dqid9fFd_poWEvQS9EWuI_xDlUKKYOyjs3fdAF5K1nN3pJGIxicc6klp5zm4OhQiefMQmnXiwpvfsA8wT8j9r3y4FAjrVRhZBSoaiQD0N9Zy6UT84NGU9KMhQHMvFku/s320/IMG_20210327_135832198.jpg" /></a></div><div><br /></div><div>This chutney powder can be eaten with idli or dosa and also hot rice with a generous amount of ghee on top. </div><div><p>Let us all eat healthy and live healthy!! Please do not forget to leave your valuable comments!</p></div></div>Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com0tag:blogger.com,1999:blog-2812949173760959126.post-27932093038743621202021-06-12T18:40:00.001-07:002021-06-12T18:40:50.025-07:00Fun Bun Breakfast<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4FJGtJnnVPcXExalMe7sZi4KuSclhk6x059E4YYhw0A_JDvuSLVQztiCI5-Edo02QHbg43bjkDVSCdPVTVRjNG9PZPcuuAv_8-Pd3-CHzm2a1OYdpvbJ-SPzLYifFXUMRExA4D1bZHjYj/s2262/IMG_20210401_092902346.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2262" data-original-width="2046" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4FJGtJnnVPcXExalMe7sZi4KuSclhk6x059E4YYhw0A_JDvuSLVQztiCI5-Edo02QHbg43bjkDVSCdPVTVRjNG9PZPcuuAv_8-Pd3-CHzm2a1OYdpvbJ-SPzLYifFXUMRExA4D1bZHjYj/s320/IMG_20210401_092902346.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><p>This post is going to be a fun for the kids as the name says. It is very easy to make and the kids will never say NO to breakfast. </p><p>You will need - </p><p>2 eggs beaten and seasoned with a little salt, crushed pepper, cumin powder and turmeric powder. If you like, you can make it a little sweet by adding a tsp of brown sugar, and a dash of ground cinnamon.</p><p>Buns / Bread Slices - cut them out as in the picture below and also save the cut pieces. I have just cut out a square with knife. You can use a cookie cutter of any shape. Choose the one which is your kid's favorite shape. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzuAouiqYDTSRU79klhSELYZch60TzTD3W9u9l2nszBMVyg5EJd927qgVvjEF6zN78JSOOxbeXPTe5C6hphFCwf4ZqZkMrilDzZrO3aYw9EWVB1gdLwK-MkuYuBWY2IVFcHuzsTCbA3oky/s2362/IMG_20210401_090730579.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2268" data-original-width="2362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzuAouiqYDTSRU79klhSELYZch60TzTD3W9u9l2nszBMVyg5EJd927qgVvjEF6zN78JSOOxbeXPTe5C6hphFCwf4ZqZkMrilDzZrO3aYw9EWVB1gdLwK-MkuYuBWY2IVFcHuzsTCbA3oky/s320/IMG_20210401_090730579.jpg" width="320" /></a></p></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Now, heat up a pan / skillet and grease with some cooking oil or cooking spray. Keep the stove in medium heat.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Place one piece of the cut bun and using a spoon, pour little beaten egg carefully into the hole in the middle as shown in the picture below..</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcigo_8gOISOWeZhLl9yiqQxosBSbOJ4RdxJRRPF4fD2VSvTvadyNEsApXKSwn-ssSTzBeRO-gD6UjM8TUew2j1-hD2NFZrrb9Kw0VngnzBYM7EPDSzt4LhkPgfMMotYGyhAhX-IjiWhC4/s2035/IMG_20210401_091155159.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2035" data-original-width="1985" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcigo_8gOISOWeZhLl9yiqQxosBSbOJ4RdxJRRPF4fD2VSvTvadyNEsApXKSwn-ssSTzBeRO-gD6UjM8TUew2j1-hD2NFZrrb9Kw0VngnzBYM7EPDSzt4LhkPgfMMotYGyhAhX-IjiWhC4/s320/IMG_20210401_091155159.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">After it is half cooked, flip it over and pour 1/2 tsp of oil. If you see the picture below, you will see how the bottom looks like after flipping it over. If you pour the egg batter carefully into the hole, you will get a perfect shape in the middle. You can use a lid to cover and cook, if you want to.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jjoyRGd_BrBJvQJDkpOyy8byXYCPXnHNCcoB7qizwcf5_ckuy6KYGDa_FqEyny8qHyV3Jj5zr_oxTnqMUdaS2a1Ahb6UA_bJbrs4kSClGZZ6GT0ZkGqWbRgu0ehptCSdMgT9d9Fkm6HY/s4096/IMG_20210401_091742645.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jjoyRGd_BrBJvQJDkpOyy8byXYCPXnHNCcoB7qizwcf5_ckuy6KYGDa_FqEyny8qHyV3Jj5zr_oxTnqMUdaS2a1Ahb6UA_bJbrs4kSClGZZ6GT0ZkGqWbRgu0ehptCSdMgT9d9Fkm6HY/s320/IMG_20210401_091742645.jpg" /></a><div><br /></div><div>Once both sides are cooked, dip the small squares into the remaining egg batter and cook them.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9oCmOevTELLSchOiqa3N0PUjTPoNgshyphenhyphenWwb7FFsNp_moEmm6Kfq-UryrVI4Er_8oG1Ib8Qq_fXovCJhDmcBQ-90WzP3MbB4Ia-4rJzZMK35XA9QMWGmHwxaRRReM31KvoiYjiCfc-W1g/s4096/IMG_20210401_091954161.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9oCmOevTELLSchOiqa3N0PUjTPoNgshyphenhyphenWwb7FFsNp_moEmm6Kfq-UryrVI4Er_8oG1Ib8Qq_fXovCJhDmcBQ-90WzP3MbB4Ia-4rJzZMK35XA9QMWGmHwxaRRReM31KvoiYjiCfc-W1g/s320/IMG_20210401_091954161.jpg" /></a></div><div><br /></div><div><br /></div><div>Now arrange it in anyway your kid likes. I have arranged it like a face. This can also be given as an evening snack after the kids come home from school. <br /><p>I am sure the kids will enjoy this fun bun breakfast!!! </p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj514Lm97kJnsbcKSo0sWBWQPkxAbP2kSVdd_iu2CRFjMqcwNgyPyZzqoqerrpNNPj2rV_lsVBW5gleHn0PklgN1KcsRDkQhYX4fVHltztkR-98PyfevOb933UpDZuqyS3nwdDpMqA8Sa4v/s1862/IMG_20210401_094427761.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1618" data-original-width="1862" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj514Lm97kJnsbcKSo0sWBWQPkxAbP2kSVdd_iu2CRFjMqcwNgyPyZzqoqerrpNNPj2rV_lsVBW5gleHn0PklgN1KcsRDkQhYX4fVHltztkR-98PyfevOb933UpDZuqyS3nwdDpMqA8Sa4v/s320/IMG_20210401_094427761.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><br /></p></div>Vidhya Vijayakumarhttp://www.blogger.com/profile/04811983202909146030noreply@blogger.com0