tag:blogger.com,1999:blog-69187520679717036152024-03-19T15:50:34.054+04:00The Cooking CauldronAnonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.comBlogger141125tag:blogger.com,1999:blog-6918752067971703615.post-66428900107813070492018-12-20T03:00:00.000+04:002018-12-20T03:00:01.615+04:00Potato Chips<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><u><i><span style="font-size: large;">Ingredients:</span></i></u></b><br />
<span style="font-size: large;">Large Potato - 1</span><br />
<span style="font-size: large;">Water as required</span><br />
<span style="font-size: large;">Salt & red chili powder as required</span><br />
<span style="font-size: large;"><br /></span>
<b><u><i><span style="font-size: large;">Method:</span></i></u></b><br />
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<ol style="text-align: left;">
<li><span style="font-size: large;">Wash & peel(or not) Potatoes & slice it using a mandolin slicer directly into the water.</span></li>
<li><span style="font-size: large;">Rinse the potato slices well but carefully the water runs clear.</span></li>
<li><span style="font-size: large;">Dab the slices well with a kitchen towel.(to prevent spluttering of oil when frying)</span></li>
<li><span style="font-size: large;">Meanwhile heat oil in a deep pan for frying on high flame.</span></li>
<li><span style="font-size: large;">Add a small slice of potato to check if it immediately comes to the surface. Now reduce the flame to a medium heat and fry the potato slices in batches, keep agitating the slices using a slotted spoon.</span></li>
<li><span style="font-size: large;">When the potatoes are golden brown in color, remove them from oil and drain. Sprinkle adequate amount of salt & chili powder or pepper powder, toss well so that all the slices are uniformly covered with spices & snack!</span></li>
<li><span style="font-size: large;">Repeat the same for the rest of the slices. Store the chips when completely cool in an airtight container.</span></li>
</ol>
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Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com1tag:blogger.com,1999:blog-6918752067971703615.post-58803421405140385372018-12-16T17:00:00.000+04:002018-12-16T17:00:08.591+04:00Potato Curry With Coconut Milk<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><u><i><span style="font-size: large;">Ingredients:</span></i></u></b><br />
<span style="font-size: large;">Garlic - 2 cloves</span><br />
<span style="font-size: large;">Cinnamon - 2" piece</span><br />
<span style="font-size: large;">Cloves - 4</span><br />
<span style="font-size: large;">Fennel Seeds - ¼ tsp.</span><br />
<span style="font-size: large;">Black Peppercorns - 4</span><br />
<span style="font-size: large;">Potatoes, medium sized - 4, peeled, cubed</span><br />
<span style="font-size: large;">Onion - 2, sliced</span><br />
<span style="font-size: large;">Green Chilies - 2 to 3, slit</span><br />
<span style="font-size: large;">Ginger - 2'"piece, chopped</span><br />
<span style="font-size: large;">Red Chili Powder - 2 tsp.</span><br />
<span style="font-size: large;">Coriander Powder - 2 tsp.</span><br />
<span style="font-size: large;">Turmeric Powder - 2 tsp.</span><br />
<span style="font-size: large;">Salt - as required</span><br />
<span style="font-size: large;">Coconut Milk - ½ cup, semi- thick</span><br />
<span style="font-size: large;"><br /></span>
<b><u><i><span style="font-size: large;">For tempering:</span></i></u></b><br />
<span style="font-size: large;">Oil - 4 Tbsp.</span><br />
<span style="font-size: large;">Mustard Seeds -2 tsp.</span><br />
<span style="font-size: large;">Shallots - 4, chopped</span><br />
<span style="font-size: large;">Curry Leaves- 1 sprig</span><br />
<span style="font-size: large;"><b><u><i></i></u></b>
<b><u><i>Method:</i></u></b></span><br />
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<ol style="text-align: left;">
<li><span style="font-size: large;">Coarsely grind the garlic, cinnamon, cloves, fennel seeds and peppercorns together.</span></li>
<li><span style="font-size: large;">Combine the chopped potatoes, onions, green chilies, ginger, red chili powder, coriander powder, turmeric powder, salt & 1 cup of water in a pressure cooker.</span></li>
</ol>
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<span style="font-size: large;"> 3. Pressure Cook for about 3 to 4 whistles or until the potatoes are done. Break the potatoes into small pieces.</span></div>
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<span style="font-size: large;">4. Mix in the coconut milk and simmer for 3 to 4 minutes & switch off flame.</span><br />
<span style="font-size: large;">5. Prepare the tempering(optional step) by spluttering mustard seeds, shallots & curry leaves in hot oil.</span><br />
<span style="font-size: large;">6. Once the onions turn golden brown. Pour the tempering into the prepared curry, stir & serve with any Indian breads or appam.</span><br />
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<b><u><i><br /></i></u></b><b><u><i>Note:</i></u></b></span><br />
<b><i><span style="font-size: large;"><u>*</u> Tempering is an optional step.</span></i></b><br />
<b><i><span style="font-size: large;">* Adjust the quantity of water as required.</span></i></b><br />
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Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com1tag:blogger.com,1999:blog-6918752067971703615.post-37193815887882505302018-12-14T07:34:00.001+04:002018-12-14T09:14:03.631+04:00Tomato Onion Salad / Kachumber<div dir="ltr" style="text-align: left;" trbidi="on">
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<u><i><b><span style="font-size: large;">Ingredients:</span></b></i></u><br />
<span style="font-size: large;">Tomato, medium sized - 2, chopped into small cubes</span><br />
<span style="font-size: large;">Onion, medium sized - 1, chopped into small cubes</span><br />
<span style="font-size: large;">Coriander Leaves, finely chopped - 4 Tbsp.</span><br />
<span style="font-size: large;">Chilli powder - ¼ tsp.</span><br />
<span style="font-size: large;">Lemon juice - 3 Tbsp.</span><br />
<span style="font-size: large;">Salt as required</span><br />
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<u><i><b><span style="font-size: large;">Method:</span></b></i></u><br />
<span style="font-size: large;"><u><i><b><br /></b></i></u>
Combine all the above ingredients and adjust the amount of chilli powder according to your taste & serve.</span><br />
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Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com0tag:blogger.com,1999:blog-6918752067971703615.post-75850204665765861792018-02-03T14:48:00.000+04:002018-02-03T14:48:41.796+04:00Walnut Shortbread Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Adapted from <a href="http://amzn.to/2E944dj" target="_blank">Miette: Recipes from San Francisco's Most Charming Pastry Shop</a></span><br />
<b><u><i><span style="font-size: large;"><br /></span></i></u></b>
<b><u><i><span style="font-size: large;">Ingredients:</span></i></u></b><br />
<span style="font-size: large;">Walnut pieces - ¼ cup</span><br />
<span style="font-size: large;"> All-purpose flour - 1¾ cup</span><br />
<span style="font-size: large;">Salt - ¼ tsp.</span><br />
<span style="font-size: large;">Unsalted butter,cold, - 1 cup, cubed</span><br />
<span style="font-size: large;">Sugar - ¾ cup</span><br />
<span style="font-size: large;">Egg yolk - 1</span><br />
<span style="font-size: large;"><br /></span>
<b><u><i><span style="font-size: large;">Method:</span></i></u></b><br />
<span style="font-size: large;">1.Toast the walnuts(turn them every few minutes) for about 10 minutes &/until they smell fragrant and set aside to cool. </span><br />
<span style="font-size: large;">2. Preheat oven to 180 C.</span><br />
<span style="font-size: large;">3. Finely ground the now cooled nuts in a food processor(use the pulse mode)<b>Refer Notes</b>.</span><br />
<span style="font-size: large;">4.Combine the ground nuts, flour, and salt in a bowl & set aside until needed.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-nc6t6wyL3SyhLtaKel2ax7b60QV2tRuCGCdKRPhfdBy8YXXR84UvXwLXxUB7zBdnLrmRQhU_THd9049kQi_zk4NZuEvuxENAHF1h_-X5GCSIbemHIkkYMoqTjI1fgTJt5u9qbvxi0KU/s1600/1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="800" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-nc6t6wyL3SyhLtaKel2ax7b60QV2tRuCGCdKRPhfdBy8YXXR84UvXwLXxUB7zBdnLrmRQhU_THd9049kQi_zk4NZuEvuxENAHF1h_-X5GCSIbemHIkkYMoqTjI1fgTJt5u9qbvxi0KU/s640/1.png" width="640" /></span></a></div>
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<span style="font-size: large;">5. Beat the butter and sugar together on medium speed using an electric beater until light and fluffy(about 4 min.). Scrape down the sides of the bowl & beat in the egg yolk until combined.</span><br />
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<span style="font-size: large;">6. Now add the dry ingredients(flour+nuts+salt) & using a spatula mix until <b>just</b> combined.</span><br />
<span style="font-size: large;">7. Refrigerate the dough if it's too soft(for about 30 min.). My dough was way too soft to handle so I rolled the dough into a log as shown.</span><br />
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<span style="font-size: large;">8. Place the dough onto a parchment paper & tightly wrap/roll the parchment over the dough.</span><br />
<span style="font-size: large;">To avoid any flat side slide the rolled dough into a cylindrical tube as shown & freeze for 30 mins or so. Unwrap it and slice the dough. Of course do these only if your dough is very soft. Else just roll it out with a thickness of ¼" and cut the dough into 1" squares.Transfer the squares to a baking sheet, keeping them about 2" apart. Bake for about 10-12 minutes, until lightly golden brown.</span><br />
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<span style="font-size: large;">9. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely. Store in an air tight container.</span><br />
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<span style="font-size: large;"><b><u><i>Notes:</i></u></b></span><br />
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<li><span style="font-size: large;">Do not over grind the walnuts unless you want walnut butter!</span></li>
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Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com0tag:blogger.com,1999:blog-6918752067971703615.post-1111640588331138882017-10-29T19:00:00.000+04:002018-01-31T14:38:01.137+04:00Ombre Layer Cake <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"> This is the cake I made for my daughter's birthday when she turned 3. When I asked her, what was her favorite color she said "orange" hence the color of the cake(she kept changing the color). She loves chocolate(who doesn't) & I wanted to make her a chocolate cake but as I badly wanted to bake an ombre layered cake, knowing very well that my daughter wouldn't like it I went ahead with my plan. After all there was another birthday coming up next month. As I was in a hurry I was unable to take step by step pics. Please be sure to read the notes given at the end of the post.</span><br />
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<b><u><i><span style="font-size: large;">Ingredients:(Makes a 8"inch 4 layer cake)</span></i></u></b><br />
<b><u><i><span style="font-size: large;">For the sponge:</span></i></u></b><br />
<span style="font-size: large;">Caster sugar - 335 g. (*)</span><br />
<span style="font-size: large;">All purpose flour - 315 g.</span><br />
<span style="font-size: large;">Cornflour - 35 g.</span><br />
<span style="font-size: large;">Baking powder - 1¾ tsp.</span><br />
<span style="font-size: large;">Salt - ¾ tsp.</span><br />
<span style="font-size: large;">Unsalted butter, at room temperature - 335 g.</span><br />
<span style="font-size: large;">Eggs, large - 6</span><br />
<span style="font-size: large;">Milk - 5 Tbsp.</span><br />
<span style="font-size: large;">Vanilla extract - 2 tsp.</span><br />
<span style="font-size: large;">Orange gel food coloring - 3 tsp. (*)</span><br />
<b><u><i><span style="font-size: large;">For Buttercream Icing:</span></i></u></b><br />
<span style="font-size: large;">Unsalted butter - 230 g , at room temperature</span><br />
<span style="font-size: large;">Milk - 120 ml.</span><br />
<span style="font-size: large;">Vanilla extract - 2 tsp.</span><br />
<span style="font-size: large;">Icing sugar - 1 kg. (*)</span><br />
<span style="font-size: large;">Orange gel food coloring - 2 tsp. (*)</span><br />
<b><u><i><span style="font-size: large;">Method:</span></i></u></b><br />
<span style="font-size: large;">1. Preheat the oven to 180° C. Grease four 8" cake pan & line with parchment paper. (or bake in batches).</span><br />
<span style="font-size: large;">2. Put the sugar, flour, cornflour, salt and baking powder in a large bowl and beat with a hand held beater for 30 seconds(to combine all the ingredients). To this dry ingredients add the butter, eggs, milk and vanilla extract & beat for few seconds(50 sec.). Scrape down the sides of the bowl using a spatula, then beat again for another 5 seconds.(<b>Do not over beat</b>)</span><br />
<span style="font-size: large;">3. Divide the batter equally between four bowls. Add about 1 ½ tsp. of gel food color to one bowl and reduce the amount gradually (1 tsp., ½ tsp., ¼ tsp.) and add it to each bowl of batter.</span><br />
<span style="font-size: large;">4. Pour each bowl of batter into a separate prepared cake tin and spread it out evenly with a spatula. Bake for about15 minutes or until an inserted skewer comes out clean. Transfer the baked cake to wire racks to cool completely before assembling.(*)</span><br />
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<b><u><i><span style="font-size: large;"> For the buttercream icing:</span></i></u></b><br />
<span style="font-size: large;">1. Beat the butter, milk, vanilla and half the icing sugar in a bowl using an electric hand mixer until smooth.</span><br />
<span style="font-size: large;">2. Gradually beat in the remaining of the icing sugar to a smooth consistency.</span><br />
<span style="font-size: large;">3. Take about ¼- ½ cup of icing in a separate bowl and beat in about ¾ tsp. of gel food color with a whisk until well incorporated. Beat in more food coloring if you want a darker color. Divide the rest of the icing and follow the same procedure (gradually decreasing the amount of food color). This icing can be stored in the fridge for 2 days.(beat it well before using)</span><br />
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<b><u><i><span style="font-size: large;">To Assemble the cake:</span></i></u></b><br />
<span style="font-size: large;">1. Peel the parchment paper off all the cakes. Trim of the domed tops if any.</span><br />
<span style="font-size: large;">2. Place the first cake on a cake stand or a serving plate, starting with the darkest shade(the order of stacking is up-to you) Just make sure you have them in one order of shading or another, not all jumbled up.</span><br />
<span style="font-size: large;">3. Spread a thin layer of vanilla icing(i used a lighter shade of orange for both layering & crumb coat) on top of the first cake. Then carefully place the second cake on top. Continue like this until all four cakes are stacked one on top of each other. Place the whole cake in the fridge for about 20 minutes to allow the icing to set.</span><br />
<span style="font-size: large;">4. After the icing has set, crumb-coat the cake by spreading a thin layer of icing down the sides and on the top of the cake. Place the crumb coated cake in the fridge for another 30 min. for the icing to set.</span><br />
<span style="font-size: large;">5. It's up to you to decide on how to decorate the cake with different colored icing. You can just apply a single colored icing all over or you can also decorate the whole cake in ombre layers like I did. You can pipe ombre rosettes or a petal ombre etc.</span><br />
<span style="font-size: large;">6. Go to this site for the type of icing I have done <a href="https://youtu.be/-daQVrDKLsA?t=34s" target="_blank">ombre effect</a></span><br />
<span style="font-size: large;">7. I piped buttercream roses for decorating on top of the cake with the extra icing I had.</span><br />
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<b><u><i><span style="font-size: large;">Notes:</span></i></u></b><br />
<span style="font-size: large;"><b>* </b>I used a food processor to ground raw brown sugar. You can also use white sugar.</span><br />
<span style="font-size: large;">* Use a gel based food color, If you dont have gel food color use a very good quality liquid food color(use very little as it might change the texture, taste and the baking time too)</span><br />
<span style="font-size: large;">*I baked the cakes one day ahead and iced the cake the next day.</span><br />
<span style="font-size: large;">*Adjust the quantity of icing sugar and milk for making the icing.</span><br />
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Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com0tag:blogger.com,1999:blog-6918752067971703615.post-52403680263355909922017-10-21T11:43:00.000+04:002018-01-31T14:47:27.137+04:00Honey Buttermilk Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><b><u><i>Ingredients:</i></u></b></span><br />
<span style="font-size: large;">Whole Wheat Flour - </span><span style="font-size: large;">200 g. </span><br />
<span style="font-size: large;">All Purpose Flour - </span><span style="font-size: large;">200 g. </span><br />
<span style="font-size: large;">Active Dry Yeast - </span><span style="font-size: large;">1 tsp.</span><br />
<span style="font-size: large;">Honey - 3 Tbsp. </span><br />
<span style="font-size: large;">Salt - </span><span style="font-size: large;">1 tsp.</span><br />
<span style="font-size: large;">Lukewarm Water - </span><span style="font-size: large;">50 ml</span><span style="font-size: large;"> </span><br />
<span style="font-size: large;">Oil - </span><span style="font-size: large;">2 Tbsp.</span><br />
<span style="font-size: large;">Baking Soda - </span><span style="font-size: large;">½ tsp.</span><br />
<span style="font-size: large;">Butter Milk - </span><span style="font-size: large;">200 ml</span><span style="font-size: large;"> </span><br />
<span style="font-size: large;">Milk for milk wash - </span><span style="font-size: large;">1 Tbsp.</span><br />
<span style="font-size: large;">Melted Butter - 1 Tbsp. for glazing (optional)</span><br />
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<span style="font-size: large;"><b><u><i>Method:</i></u></b></span><br />
<span style="font-size: large;">1. </span><span style="font-size: large;">In a bowl dissolve 1 tsp. of honey & 1 tsp. of yeast into 50 ml of lukewarm water. Keep is aside until it froths(10 to 15 min).</span><br />
<span style="font-size: large;">2. In another mixing bowl, take 200 ml. room temp. butter milk, remaining honey, ½ tsp. baking soda, 1 tsp. salt and the fermented yeast solution. Mix everything well.</span><br />
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<span style="font-size: large;">3. </span><span style="font-size: large;"> Add the flours gradually to the prepared solution & </span><span style="font-size: large;">knead the dough for about 10 minutes to form a smooth ball. Add very little flour(1 tsp.) if you feel the dough is sticky.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyGwkbRF4pKTX4q7MKJo-TyISPtjOkZAgPH7olUBzBv7VMAeaqaiv1j_nL5ZzdNuZpnVqjKL4UzfYcs88EQU-GgYHrOoitSYInzhs0Z7jmZWMx_8g9k3ETQHh1rLrXKObmdRgrvTrv3U/s1600/234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="378" data-original-width="1023" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyGwkbRF4pKTX4q7MKJo-TyISPtjOkZAgPH7olUBzBv7VMAeaqaiv1j_nL5ZzdNuZpnVqjKL4UzfYcs88EQU-GgYHrOoitSYInzhs0Z7jmZWMx_8g9k3ETQHh1rLrXKObmdRgrvTrv3U/s640/234.jpg" width="640" /></a></div>
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<span style="font-size: large;">4. Place the dough ball in a greased bowl, cover the bowl with a cling film or a kitchen towel & set it aside to rise(double in size). It took 40 to 50 min. for my dough to double(warmer weather = lesser time).</span><br />
<span style="font-size: large;">5. Once dough doubles in volume, punch it to release the air. Roll it into a rectangular shape.</span><br />
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<span style="font-size: large;">6. Roll up the dough to form a log shape. </span><span style="font-size: large;">Place the log shaped dough in a greased <a href="https://www.amazon.in/gp/product/B00LLBRT4W/ref=as_li_tl?ie=UTF8&tag=tcc02-21&camp=3638&creative=24630&linkCode=as2&creativeASIN=B00LLBRT4W&linkId=7518a3055b15da0c16f9f5652754885b" target="_blank">loaf pan</a>(8"*3") with seam side facing down.</span><br />
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<span style="font-size: large;">7. Brush the dough with milk, cover with a cling film or kitchen towel & set it aside for the second rise(about 30 min). </span><span style="font-size: large;">Preheat (heating the oven for 10 to 15 min. before placing the loaf tin) the oven at 200 degree Celsius.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7leKoIs-RUvKPWJq26o_dRUtZeL4B4Td2ypKlinRErWuiz8DwXPEDkKVpkiKwMDsuww5O0Oe4uLc2Wrb9NWokyw09kX1eKL-s0SNGhhCeEPgaHlP_RWBZGpq5c_5vNNJVhxRNhCEk1O0/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="378" data-original-width="1023" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7leKoIs-RUvKPWJq26o_dRUtZeL4B4Td2ypKlinRErWuiz8DwXPEDkKVpkiKwMDsuww5O0Oe4uLc2Wrb9NWokyw09kX1eKL-s0SNGhhCeEPgaHlP_RWBZGpq5c_5vNNJVhxRNhCEk1O0/s640/7.jpg" width="640" /></a></div>
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<span style="font-size: large;">8. After the second rise, remove the cling film & bake in the preheated oven for about 40 minutes.</span><br />
<span style="font-size: large;">9. Remove the baked bread from the oven & brush the top of the bread with the melted butter. Let it cool in the pan for a few min.</span><br />
<span style="font-size: large;">10. Remove the loaf from the pan & set it on a wire rack to cool. Let it rest for a min. of 2 hrs. before slicing.</span><br />
<b><u><i><span style="font-size: large;">Source: sonilicious</span></i></u></b><br />
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Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com0tag:blogger.com,1999:blog-6918752067971703615.post-22880458034459621262017-10-19T16:58:00.000+04:002018-01-31T14:55:46.346+04:00Blueberry Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><u><i><span style="font-size: large;">Ingredients:</span></i></u></b><br />
<span style="font-size: large;">All Purpose flour - 360 g.</span><br />
<span style="font-size: large;">Caster sugar - 360 g. *</span><br />
<span style="font-size: large;">Salt - 1 tsp.</span><br />
<span style="font-size: large;">Baking powder - 1 tsp.</span><br />
<span style="font-size: large;">Baking soda - ½ tsp.</span><br />
<span style="font-size: large;">Buttermilk - 375 ml **</span><br />
<span style="font-size: large;">Egg - 1</span><br />
<span style="font-size: large;">Vanilla extract - ½ tsp.</span><br />
<span style="font-size: large;">Butter, melted - 70 g.***</span><br />
<span style="font-size: large;">Blueberries - 250 g.</span><br />
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<b><u><i><span style="font-size: large;">Method:</span></i></u></b><br />
<span style="font-size: large;">1. Preheat the oven to 170°c.</span><br />
<span style="font-size: large;">2. Combine the buttermilk, egg and vanilla extract in a bowl.</span><br />
<span style="font-size: large;">3. Put the flour, sugar, salt, baking powder and baking soda in a bowl and beat on a low speed using a beater.</span><br />
<span style="font-size: large;">4. Slowly pour the buttermilk mixture into the flour mixture and beat until all the ingredients are incorporated.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6q1sgepSnSmrdmgjNQvHPQL76OY1-X_f1uam8Lx-plgt0ShBncLyP4VpG0GQP4AB3UYkBYGYUaF8G1fmrGTNDNXpF6uGWkQd-CqvF9r6JObJv7shyAvPJYxdBzmauYpG6wERGEvppFO8/s1600/blueberry123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="565" data-original-width="1483" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6q1sgepSnSmrdmgjNQvHPQL76OY1-X_f1uam8Lx-plgt0ShBncLyP4VpG0GQP4AB3UYkBYGYUaF8G1fmrGTNDNXpF6uGWkQd-CqvF9r6JObJv7shyAvPJYxdBzmauYpG6wERGEvppFO8/s640/blueberry123.jpg" width="640" /></a></div>
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<span style="font-size: large;">5. Pour in the melted butter and beat until it has just been incorporated,gradually increase the speed of the beater and beat until the mixture is even and smooth.</span><br />
<span style="font-size: large;">6. Gently fold in the blueberries with spoon/spatula until evenly spread throughout the mixture.</span><br />
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<span style="font-size: large;">7.Spoon the mixture into a 12 hole muffin tray lined with paper cases until each case is 2/3 full.</span><br />
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<span style="font-size: large;">8. Bake in the oven for 20-25 mins or until a skewer comes out clean and the muffins are golden brown in color.</span><br />
<span style="font-size: large;">9. Leave the muffins to cool slightly into the pan before turning out onto a cooling rack to cool completely.</span><br />
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<span style="font-size: large;"><b><u><i>Note:</i></u></b></span><br />
<span style="font-size: large;">* Caster sugar is nothing but finely ground granulated sugar(not powdered).</span><br />
<span style="font-size: large;">** Make your own buttermilk by mixing equal quantities of water and curd/yogurt.</span><br />
<span style="font-size: large;">*** The melted butter should be bought to room temperature before adding it to the batter.(melt the butter before proceeding with the other steps)</span><br />
<span style="font-size: large;"># I halved the recipe as I did not have enough blueberries & I made 12 muffins as my muffin tray was smaller in size.</span><br />
<span style="font-size: large;"># If not stored properly, the muffin tops will become sticky.</span><br />
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Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com0tag:blogger.com,1999:blog-6918752067971703615.post-20346154826752673522017-09-21T20:00:00.000+04:002017-10-16T15:51:15.464+04:00Masala/Savoury Buns<div dir="ltr" style="text-align: left;" trbidi="on">
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Have you heard of the Bangalore Iyengar Bakery? If you have then you would have certainly heard of their famous khara buns a.k.a masala buns etc..I came to know of this bakery through blogosphere, people were just gaga over almost every baked item from this bakery. So me being in Chennai, thought well I can't travel all the way to Bangalore just to have buns from that bakery!..may be just may be if I am lucky.......then after some more digging about this bakery I came to know that they where in Chennai tooooo wow..after a few months I forgot about all this...</div>
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During my regular visit to Chennai I accidentally came across this bakery(i was in a car) and I was thinking..well that looks familiar hmmm...then it struck me! And guess what I am lucky after all, I went to their bakery the very next day & bought the buns, dilkush, honey cake..seriously I didn't know what to buy (this happens to me whenever I visit a bakery ;P). </div>
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I really loved their masala buns, it was buttery soft just melt in the mouth..</div>
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OKK! lets go the recipe now, shall we..I got his recipe from "the chef & her kitchen" . Do not let the lengthy procedure put you off..I have added pics. If you are new to baking bread..just go through the recipe once incl. the pics..I promise this is a simple recipe..once you get a hang of the proofing, kneading process.. baking a bread will be a breeze..and you will never buy your bread from stores again.</div>
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<b><u><i>Ingredients:</i></u></b></div>
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All purpose flour - 1½ cups </div>
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active dried Yeast - 1½ tsp. </div>
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Milk - ¼ cup </div>
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Water - ½ cup </div>
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Sugar - 1½ tsp. </div>
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Butter - 2 Tbsp., melted </div>
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Salt - 1 tsp. </div>
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Onions - 1 big, finely chopped </div>
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Green chilies - 5-6 ,coarsely ground</div>
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a sprig of Curry leaves,finely chopped</div>
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Coriander leaves - ¼ cup, finely chopped </div>
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Cumin seeds - ¾ tsp. </div>
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Salt to taste</div>
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Oil - 1 tsp. </div>
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Butter,to brush the buns about 1 Tbsp.</div>
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<b><u><i>Method:</i></u></b></div>
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1. Combine the milk & the water in a big bowl.(this mixture should be <b>lukewarm</b> NOT hot)</div>
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2. Dissolve in the sugar & yeast in the milk + water mixture & mix well until dissolved. Set this aside for about 15 mins or until the yeast mixture becomes frothy(if the yeast is good, it wont take more than 20 min. to proof).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikN9KNYExExaP1gxa8R0sRXPN7h75alXtSyjh6F1yL1Tp_Kym3FfXKRBaw8PBG6BjJUreonpFwaJ_FqdDeRahfeRljcscnkkJI5Iw_M8Q_ZJfFTD_bIff_wd9Q2Z84uCwO-TF5EVs73MU/s1600/iyebuns1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikN9KNYExExaP1gxa8R0sRXPN7h75alXtSyjh6F1yL1Tp_Kym3FfXKRBaw8PBG6BjJUreonpFwaJ_FqdDeRahfeRljcscnkkJI5Iw_M8Q_ZJfFTD_bIff_wd9Q2Z84uCwO-TF5EVs73MU/s400/iyebuns1.jpg" width="400" /></a></div>
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3. In the meantime heat oil(any oil will do) in a pan and splutter the cumin seeds, add chopped onion and saute until it is transparent. Now add coarsely ground green chilies and fry for a minute or two.Add little salt, chopped coriander leaves & set aside to cool.(salt will be added in the dough too.)</div>
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4. Now back to the frothy yeast mixture..Stir in the melted butter and salt to the yeast mixture and add 1 cup of flour to begin with & combine well. Gradually add the remaining flour & mix well.</div>
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5. Now prepare(clean, dry & sprinkle little flour) some space on the kitchen counter to knead the dough. Place the dough on the floured surface & knead it well for at least 10 mins. At the end the dough should be soft & non sticky ball.( add very little flour if you feel the dough is sticky, too much flour will make your masala buns dense) .</div>
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6. Roll out the dough ball with a rolling pin & add the prepared onion mixture(which would have cooled by now) in the center cover it up with the dough and knead again to form a soft ball (about 10 min)(add flour only if needed).</div>
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7. Place this dough ball in a oiled big bowl, roll the dough in the bowl so that it is oiled as well , cover with a kitchen towel or cling film & set it aside for the dough to rise(double in size) for about 1.5 hrs.(depends on the weather)</div>
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8. After the first rise, place the dough again on a floured surface & knead for another 7 mins.(this is to remove the air bubbles from the dough)</div>
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9. Roll the dough in to log shape & Divide the dough into 7-8 portions and shape them into smooth buns and place them on a baking tray with adequate space in between.(I lined my tray with parchment paper). cover the tray with a kitchen towel & set aside for the second rise(<b>do not skip this step</b>) for about 45 mins.<br />
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10. Preheat the oven at 220 º C for 10 to 15 mins. After the second rise, brush the top of the buns with little milk. </div>
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11. Reduce the oven temperature to 180 º C. Place the buns in the oven & bake for 15 to 20mins.(the buns will sound hollow when tapped.By now the buns would have turned to a golden brown in color. Remove the baked buns from the oven & immediately brush the buns with butter & serve..Serving suggestions:You can slice these buns, slather butter & serve &/ sandwich some spicy peanuts too..</div>
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Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com0tag:blogger.com,1999:blog-6918752067971703615.post-56680055305495833942017-09-14T20:30:00.000+04:002017-09-14T20:30:02.818+04:00Angamaly Fish Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><u><i>Ingredients :</i></u></b><br />
Fish - 1 Kg. cut in small to medium cubes<br />
Raw Mango - 1 (medium sized, peeled & sliced)<br />
Onion - 1 (medium sized, finely sliced)<br />
Shallots - 20 no.(finely sliced)<br />
Green Chillies - 4-5 (sliced)<br />
Garlic - 4 cloves (crushed)<br />
Ginger - 1" piece, (sliced)<br />
Turmeric Powder - ½ tsp.<br />
Coriander Powder : 3 Tbsp.<br />
Red Chilli Powder : 1½ Tbsp.<br />
Salt to taste<br />
Vinegar - 3 Tbsp.<br />
Coconut Oil - 3 Tbsp.<br />
Curry Leaves - 2 sprigs<br />
Semi Thick Coconut milk – 2nd extract - 1 cup<br />
Thick Coconut milk -1st extract - ½ cup<br />
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<b><u><i>For Tempering :</i></u></b><br />
Fenugreek Seeds - ¼ tsp.<br />
Shallots/Cherriya ulli - 8 (finely chopped)<br />
Dried Red Chillies - 4<br />
Red Chilli Powder - ½ tsp.<br />
Fenugreek powder(ulluva podi) - a pinch<br />
Curry Leaves - 1 sprig<br />
Salt to taste<br />
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<b><u><i>Method:</i></u></b><br />
1. In a pan (heavy bottomed/manchatti), add the sliced onion, small onion, crushed garlic, chopped green chillies, sliced ginger, turmeric powder, coriander powder, red chilli powder & required amount of salt & crush them with your fingers.<br />
2. Add the curry leaves, vinegar, coconut oil into it and combine well.<br />
3. Now pour the semi thick coconut milk & half of the thick coconut milk so that it just covers the ingredients.Add little if required.<br />
4.Keep the vessel on high flame & bring it to boil. Once it starts boiling add the sliced raw mango and cook until the mango pieces are almost done(cooked). Check the gravy for salt.<br />
5. Reduce the flame to medium, slide in the fish pieces; check and adjust the salt & swirl the pan so that all the fish pieces are immersed in the gravy.<br />
6. Bring the gravy to a boil then Cover and cook for about 15 mins or till the fish is cooked. By now the mango pieces would be done too.<br />
7. Lower the flame to low & pour the remaining half of the thick coconut milk & cook for another minute or two. Swirl/shake the vessel(DO NOT use a spoon as the fish might crumble) so that everything is combined well. Remove from flame & set aside.<br />
8. for the tempering.. In a frying pan, heat coconut oil, splutter fenugreek seeds, sliced shallot, dried red chillies, curry leaves & fenugreek powder and red chilli powder, saute till it turns to light brown in colour and pour it on the curry .<br />
9. Goes well with rice, <a href="https://thecookingcauldron.blogspot.ae/2012/12/kerala-palappam.html" target="_blank">Appam</a> or any other Indian bread.<br />
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Notes :<br />
* I used King Fish/nei meen , Pomfret/ avoli or any other thick fleshed fish can be used.<br />
* I used Fresh coconut milk . You can use coconut milk powder or the canned one too, but fresh coconut milk does make a huge difference .<br />
<b><u><i>Recipe Source: Taste of Kerala</i></u></b><br />
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Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com0tag:blogger.com,1999:blog-6918752067971703615.post-5718791621796914212017-09-09T10:00:00.000+04:002017-12-14T13:07:47.378+04:00Chocolate Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; font-family: inherit; font-size: large;">This recipe is from the <a href="https://www.amazon.in/gp/product/0688044026/ref=as_li_tl?ie=UTF8&tag=tcc02-21&camp=3638&creative=24630&linkCode=as2&creativeASIN=0688044026&linkId=e4ec0986bcdf09c1859d68d312eb54b9" target="_blank">cake bible<img alt="" border="0" height="1" src="//ir-in.amazon-adsystem.com/e/ir?t=tcc02-21&l=ur2&o=31" style="border: none !important; margin: 0px !important;" width="1" /></a> by rose which is a must have book for all bakers(this is my first/only book on baking I own). I have baked a fair number of cakes before, and the procedure were almost similar like cream the butter and sugar..add eggs..flour etc..But in this book the steps are different, the author explains the reason too..I have made several cakes from this book and I have always had a perfect cake. I can just go on and on ..about this book, trust me this is one of a kind </span><br />
<span style="font-size: large;">book. </span></div>
<span style="font-size: large;">Coming to this recipe..this is a very simple recipe, easy to follow. This was a big hit with my family and I'm sure it will be the same for you too. Rose recommends to weigh your ingredients for best results. I have given the recipe in both grms. & Tbsp. in case you don't own a <a href="https://www.amazon.in/gp/product/B01GNX31US/ref=as_li_tl?ie=UTF8&tag=tcc02-21&camp=3638&creative=24630&linkCode=as2&creativeASIN=B01GNX31US&linkId=2d2081cc1859f32a130b3ed140f351b4" target="_blank">weighing scale.</a></span><br />
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<b><u><i><span style="font-size: large;">Ingredients:</span></i></u></b><br />
<span style="font-size: large;">Unsweetened cocoa powder (Dutch-processed) - 21 g. (3 Tbsp.+1.5 tsp.)</span><br />
<span style="font-size: large;">Boiling water - 44g. (3 Tbsp.)</span><br />
<span style="font-size: large;">Vanilla extract - 1 ½ tsp.</span><br />
<span style="font-size: large;">Large eggs - 3</span><br />
<span style="font-size: large;">Sifted cake flour - 125g.(1¼cup)</span><br />
<span style="font-size: large;">Sugar - 175g.(´¾cup+2 Tbsp.)</span><br />
<span style="font-size: large;">Baking powder - ¾ tsp.</span></div>
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<span style="font-size: large;">Salt - ¼ tsp.</span><br />
<span style="font-size: large;">Unsalted butter, softened to room temp. - 184g.(13 Tbsp.)</span><br />
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<b><u><i><span style="font-size: large;">Method:</span></i></u></b><br />
<span style="font-size: large;">1. Preheat the oven to 180° C.(heat your oven for 15 to 20 min. at 180°c). Grease with butter and line the bottom of a loaf pan(8*4* 2.5 ") with parchment paper.(I used a non.stick pan, so I did not do any of this)</span><br />
<span style="font-size: large;">2. Whisk together the cocoa powder and the boiling water until smooth, let it cool to room temperature. Lightly whisk in the eggs and the vanilla extract.</span><br />
<span style="font-size: large;">3. Add the remaining dry ingredients to a large bowl, and using a electric beater mix on low speed for 30 seconds to blend them together.</span><br />
<span style="font-size: large;">4. Add half of the chocolate mixture from step 2 and the butter and beat on medium speed for a minute. Scrape down the sides of the bowl with a spatula.</span><br />
<span style="font-size: large;">5. Gradually add the remaining chocolate mixture in 2 batches and beat for 20 seconds each time. Scrape down the sides & Spoon the batter in to the prepared loaf pan, smooth the surface with a spatula.</span><br />
<span style="font-size: large;">6. Bake for 50 to 60 minutes, until a toothpick inserted in the center of the cake comes out clean. <b><u><i>(refer notes below)</i></u></b>(Mine took 50 minutes). If the cake starts browning too much, then cover it loosely with an aluminum foil.<b> If </b>you want to have a nice slashed look on the loaf, make a cut with a lightly greased sharp knife 25 minutes into baking time(must be done quickly)</span><br />
<span style="font-size: large;">7. Once the cake is done, allow it to cool for 10 minutes in the pan, then loosen the sides of the cake & invert onto a greased wire rack, re-invert it again so that the top side is up(this is to prevent the cake from splitting) . </span><br />
<span style="font-size: large;">8. The cake should be stored only after it has cooled completely. Dust with powdered sugar if needed.</span><br />
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<b><u><i><span style="font-size: large;">Note;</span></i></u></b><br />
<b><span style="font-size: large;">* If you don't have cake flour, use all purpose flour+ corn flour..when weighing the flour first add 2Tbsp. of cornflour then add the required all purpose flour. ( as cake flour is not available where I live, I use this method)</span></b><br />
<span style="font-size: large;"><b>in short------</b><span style="background-color: #f7f7f7; font-family: "hco whitney ssm" , "roboto" , "san francisco" , "futura" , "trebuchet ms" , "arial" , sans-serif; font-weight: 600;"><span style="color: purple;">1 cup AP flour - 2 Tablespoons AP flour + 2 Tablespoons cornstarch = 1 cup cake flour.</span></span></span><br />
<span style="font-size: large;"><span style="background-color: #f7f7f7; font-family: inherit; font-weight: 600;">* </span><span style="background-color: white;"><span style="font-family: inherit;"><span style="font-weight: 600;">DO NOT </span></span><span style="font-weight: 600;">over-bake</span><span style="font-family: inherit;"><span style="font-weight: 600;"> the cake/bread. The baking time varies with oven, check the cake at 50 min.</span></span></span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><span style="font-size: large; font-weight: 600;">* this is the first time I am making a slash on a cake, I was so nervous..hence a sloppy slash :D</span></span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><span style="font-size: large; font-weight: 600;">* Feel free to drop any suggestions/questions about the recipe..I am not an expert but i will try to help with any doubts ..</span></span></span><br />
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Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com0tag:blogger.com,1999:blog-6918752067971703615.post-89787599293341085862017-09-05T19:50:00.000+04:002017-09-05T19:50:06.462+04:00Colocasia fry/Chembu mezhukkupuratti<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i><u><br /></u></i></b>
<span style="font-family: inherit;"><b><i><u>Ingredients :</u></i></b></span><br />
<span style="font-family: inherit;">Chembu (Colocasia) - 300g.</span><br />
<span style="font-family: inherit;">Turmeric Powder - 1/2 tsp. </span><br />
<span style="font-family: inherit;">Red Chilli Powder - 1 Tbsp. </span><br />
<span style="font-family: inherit;">Salt to taste</span><br />
<span style="font-family: inherit;">Coconut oil - 3 Tbsp. </span><br />
<span style="font-family: inherit;">Mustard Seeds - 1 tsp. </span><br />
<span style="font-family: inherit;">Dry red Chilly - 2 no. </span><br />
<span style="font-family: inherit;">Curry leaves - 1 Sprig</span><br />
<span style="font-family: inherit;"><b><i><u><br /></u></i></b></span>
<span style="font-family: inherit;"><b><i><u>Method</u></i></b> :</span><br />
<span style="font-family: inherit;">1. Peel, Clean & cut the Chembu into medium size cubes. </span><br />
<span style="font-family: inherit;">2.Cook chembu with salt and turmeric powder until it becomes tender. Drain the water and set aside.</span><br />
<span style="font-family: inherit;">3. Heat oil and splutter Mustard Seeds in a pan. Add the Dry red chili & Curry leaves & saute for few seconds. </span><br />
<span style="font-family: inherit;">4. Add the the cooked Chembu pieces, chilly powder and salt (if needed). Shallow fry on low flame till golden brown & crispy on the outside & soft inside. & serve with rice. </span><br />
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Note:<br />
<span style="font-family: inherit;">* if you feel that the vegetable needs to become a bit more tender even after cooking it in water, just cover the pan while frying for 5 or more minutes until tender. </span><br />
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<span style="font-family: inherit;">#kerala #thecookingcauldron #spicy #chilli</span></div>
Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com0tag:blogger.com,1999:blog-6918752067971703615.post-73913741840769378902017-05-06T10:00:00.000+04:002017-05-06T10:00:09.842+04:00Ridge Gourd/Peechinga In Coconut Milk<div dir="ltr" style="text-align: left;" trbidi="on">
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This is a mildly spiced curry, adjust the number of green chillies according to its level of heat. Ridge gourd also known as loofa is a common sight in several bathrooms, but many people are unaware that it can also be consumed when harvested @ a young stage before they become fibrous.<br />
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<strong><u><em>Ingredients:</em></u></strong><br />
Ridge gourd/Peechinga - 2 big, peeled<br />
Oil - 2 Tbsp.<br />
Onion - 1 big, chopped<br />
Garlic - 3, crushed<br />
Green chillies - 2, slit lengthwise<br />
Curry leaves - 1 sprig<br />
Red Chilli flakes - 1 tsp.<br />
Turmeric powder - ½ tsp.<br />
Medium thick coconut milk- ½ cup<br />
Salt to taste<br />
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<strong><em><u>Method:</u></em></strong><br />
1.Wash the peeled gourds, slice them in 4 lengthwise & chop.<br />
2.Heat oil 2Tbsp. oil in a pan & add the 3 crushed garlic & sauté for few seconds.<br />
3.Add the curry leaves,1 chopped onion,1tsp. of red chilli flakes & 2 slit green chillies and sauté until the onions are golden brown in colour.<br />
4.Add in 1/2 tsp. of turmeric powder and combine well for a minute or two. To this add the chopped ridge gourds & required amount of salt combine well & cover & cook on medium flame till the ridge gourds are cooked well.<br />
5.Remove the lid & cook until almost all the water has gone. Now add 1/2 cup of medium thick coconut milk, mix well & remove from flame. Serve. Goes well with rice, chapattis.<br />
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Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com0tag:blogger.com,1999:blog-6918752067971703615.post-91486977876711557962016-11-27T11:00:00.000+04:002016-11-27T11:00:20.115+04:00Israeli Salad<div dir="ltr" style="text-align: left;" trbidi="on">
<a class="YUMMLY-YUM-BUTTON" href="https://yummly.com/">Yum</a>
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<b><u><i>Ingredients:</i></u></b><br />
Cucumber - 1<br />
Tomatoes, large - 2<br />
Red Onion - 1<br />
Red bell pepper - 1<br />
Yellow bell pepper - 1<br />
Parsley, finely chopped - ½ cup<br />
Mint &/ coriander leaves, finely chopped - ½ cup<br />
Lemon Zest - 1<br />
Lemon juice from - 1<br />
Olive oil - 3 Tbsp.<br />
Salt and pepper, to taste<br />
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<b><u><i>Method:</i></u></b><br />
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<ol style="text-align: left;">
<li>Very finely chop the cucumber, tomatoes, onion, bell peppers & the herbs.</li>
<li>Combine the olive oil. lemon zest, lemon juice salt & pepper in a large bowl and add the chopped veggies. & toss well.Taste check for salt, pepper & lemon juice. Serve.</li>
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Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com0tag:blogger.com,1999:blog-6918752067971703615.post-80915395382915803072016-11-25T15:40:00.000+04:002016-11-25T15:40:01.503+04:00Broccoli Thoran (stir fry with coconut)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><u><i>Ingredients:</i></u></b><br />
Broccoli, finely chopped - 1 head( 250g - 300g.)<br />
Onion, finely chopped - 1<br />
Oil - 1 Tbsp.<br />
Mustard seeds - 1 tsp.<br />
Urad dal - 1 tsp.(optional)<br />
Dry red chilies - 2<br />
Curry leaves - 1 sprig<br />
Cumin seeds - ½ tsp.<br />
Turmeric powder - ¼ tsp.<br />
Grated coconut - ½ cup<br />
Salt- to taste<br />
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<b><u><i>Method:</i></u></b><br />
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<ol style="text-align: left;">
<li>Heat oil in a pan and splutter the mustard seeds. Add & saute the urad dal until light gold in color.</li>
<li>Add the dry red chilies, curry leaves, cumin seeds, chopped onion, turmeric powder & saute well for a couple of minutes.</li>
<li>Lower the flame to medium low and add the chopped broccoli & salt and combine well.</li>
<li>Cover the pan and cook until the broccoli is done, mix in between.(will not take much time, do not overcook)</li>
<li>When the broccoli is done add the grated coconut and combine well. Check the salt add more if needed. </li>
<li>Saute for a minute. Switch off flame. Goes well with rice & chapathi.</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com0tag:blogger.com,1999:blog-6918752067971703615.post-27901420132335238492016-08-13T16:52:00.000+04:002016-08-13T16:52:02.124+04:00Bhindi Kadhi (Fried okra in Yogurt gravy)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"> This is a North Indian version of <a href="http://thecookingcauldron.blogspot.ae/2012/09/moru-kachiyathu.html" target="_blank">Moru kachiyathu</a>. </span><br />
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<b><u><i><span style="font-size: large;">Ingredients:</span></i></u></b><br />
<span style="font-size: large;">Bhindi/ okra - 20 no.</span><br />
<span style="font-size: large;">Yogurt(sour), beaten - 1 cup</span><br />
<span style="font-size: large;">Besan/ Gram flour - 1 ½ Tbsp.</span><br />
<span style="font-size: large;">Turmeric powder - ½ tsp.</span><br />
<span style="font-size: large;">Red Chilli powder - ½ tsp.</span><br />
<span style="font-size: large;">Water - 1½ to 2 cup</span><br />
<span style="font-size: large;">Oil - 2 Tbsp.</span><br />
<span style="font-size: large;">Mustard seeds - ½ tsp.</span><br />
<span style="font-size: large;">Fenugreek seeds - ¼ tsp.</span><br />
<span style="font-size: large;">Dry red chillies - 2</span><br />
<span style="font-size: large;">Asafoetida - a pinch</span><br />
<span style="font-size: large;">Curry leaves - 1 sprig</span><br />
<span style="font-size: large;">Green chilies - 2</span><br />
<span style="font-size: large;">Ginger, grated - ½ tsp.</span><br />
<span style="font-size: large;">Cumin seeds - ½ tsp.</span><br />
<span style="font-size: large;">Coriander leaves - 1 Tbsp.</span><br />
<span style="font-size: large;">Salt to taste</span><br />
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<b><u><i><span style="font-size: large;">Method:</span></i></u></b><br />
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<ol style="text-align: left;">
<li><span style="font-size: large;">Wash and dry the okra. Chop them into 1" pieces.</span></li>
<li><span style="font-size: large;">Heat oil in 3 tsp. of oil in a pan & add the chopped okra and little salt & saute for 5 minutes(until done).</span></li>
<li><span style="font-size: large;">In a big bowl combine the gram flour with little water to form a smooth batter. Add the beaten yogurt,water, turmeric powder, chili powder and salt. Combine well.</span></li>
<li><span style="font-size: large;">Heat remaining amount of oil in a deep bottom pan, splutter mustard seeds, cumin seeds, dry red chilli, green chilies, ginger, curry leaves, asafoetida and fenugreek seeds. Saute for few minutes (do not burn). Lower the flame and add the yogurt mixture & mix well.</span></li>
<li><span style="font-size: large;">Cook for 5 minutes, keep stirring, add the fried okra. Cook for 5 more minutes(make sure it does not boil). Garnish with coriander leaves & remove from flame & serve hot with rice.</span></li>
</ol>
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Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com0tag:blogger.com,1999:blog-6918752067971703615.post-51917467018041091262016-08-06T15:24:00.000+04:002016-08-06T15:24:00.216+04:00Achinga Payar Thoran (Long beans stir fry)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"> I used to know this as payar, I didn't know it was also called achinga payar. I prefer to use dry red chilli instead of green chilli as I find it hard to distinguish between the payar & the green chilli. I know it's childish & yes, I do the same for all the thoran dishes with green vegetables.</span><br />
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<b><u><i><span style="font-size: large;">Ingredients:</span></i></u></b><br />
<span style="font-size: large;">Long beans/achinga, chopped finely - 250 g.</span><br />
<span style="font-size: large;">Mustard seeds - ½ tsp.</span><br />
<span style="font-size: large;">Urad dal - ½ tsp.</span><br />
<span style="font-size: large;">Curry leaves - few sprigs</span><br />
<span style="font-size: large;">Shallots, sliced - 5 or 6 no.</span><br />
<span style="font-size: large;">Dry red chilli - 3 no.</span><br />
<span style="font-size: large;">Grated Coconut - ½ cup</span><br />
<span style="font-size: large;">Turmeric Powder - ¼ tsp.</span><br />
<span style="font-size: large;">Cumin Seeds - ¼ tsp.</span><br />
<span style="font-size: large;">Oil(pref. coconut) - 1 Tbsp.</span><br />
<span style="font-size: large;">Salt to taste</span><br />
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<b><u><i><span style="font-size: large;">Method:</span></i></u></b><br />
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<ol style="text-align: left;">
<li><span style="font-size: large;">Coarsely grind ½ cup of coconut, ¼ tsp. cumin seeds & ¼ tsp. of turmeric powder(you can also crush it using mortar & pestle).</span></li>
<li><span style="font-size: large;">Heat oil in pan, splutter mustard seeds, add the urad dal. dry red chilli, curry leaves & sliced shallots. Saute for a minute or two.</span></li>
<li><span style="font-size: large;">Add the ground coconut mixture and saute well for a couple of minutes & add the chopped achinga payar & required amount of salt & combine well.</span></li>
<li><span style="font-size: large;">Cover with a lid & cook on medium low flame for about 10 minutes or until the beans become soft(Make sure to stir in between). </span></li>
<li><span style="font-size: large;">Once the beans has become soft open & cook for few minutes, until the dish becomes dry. Remove from flame & serve with rice.</span></li>
</ol>
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Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com0tag:blogger.com,1999:blog-6918752067971703615.post-12897078136492746432016-07-30T16:05:00.000+04:002016-07-30T16:05:02.413+04:00Avial with curd<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"> This is similar to recipe <a href="http://thecookingcauldron.blogspot.ae/2015/09/avial-mived-vegetables-with-coconut.html" target="_blank">here</a>, the only difference is that I have used curd instead of mango & have also added potato. We liked this avial compared to the one prepared with mango. There are so many ways to prepare, it differs with locations trivandrum style, kotayam style etc. & some people(like me) prefer it a bit overcooked.</span><br />
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<b><u><i><span style="font-size: large;">Ingredients:</span></i></u></b><br />
<span style="font-size: large;">A mix of Veggies of your choice(cut in small strips) - ½ - ¾ kg. </span><br />
<span style="font-size: large;">(I used yam(chena), snake gourd(padavalam), long beans(achinga), Carrot, Drumstick, potato, Cucumber(vellarika))</span><br />
<span style="font-size: large;">Curd, lightly beaten - ½ cup</span><br />
<span style="font-size: large;">Coconut Oil - 1 tbsp.</span><br />
<span style="font-size: large;">Turmeric powder - ½ tsp.</span><br />
<span style="font-size: large;">Chilly powder - 1 tsp.</span><br />
<span style="font-size: large;">Salt as required</span><br />
<span style="font-size: large;">Curry Leaves a few sprigs</span><br />
<span style="font-size: large;">Coconut Oil - ½ tbsp.</span><br />
<span style="font-size: large;"><br /></span><b><u><i><span style="font-size: large;">For Grinding:</span></i></u></b><br />
<span style="font-size: large;">Grated Coconut - of half a coconut</span><br />
<span style="font-size: large;">Cumin - 1 tsp.</span><br />
<span style="font-size: large;">Green Chilies - 4 or 5 </span><br />
<span style="font-size: large;"><br /></span><b><u><i><span style="font-size: large;">Method:</span></i></u></b><br />
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<ol style="text-align: left;">
<li><span style="font-size: large;">Cut the yam(chena) in small and long strips, immerse it in water and set aside.</span></li>
<li><span style="font-size: large;">Cut the remaining veggies and place it in a separate bowl of water.</span></li>
<li><span style="font-size: large;">Heat a tablespoon of oil in a hard bottomed vessel and place the drumsticks, achinga, snake gourd, potato, carrot, Yam(chena) and finally vellarika one above the other respectively.</span><i style="font-size: x-large;">(ref. Notes)</i></li>
<li><span style="font-size: large;">Add the turmeric, chilly powder and the required amount of salt on top of the vegetables, close the vessel with a lid and cook it on low flame.</span></li>
<li><span style="font-size: large;">Coarsely grind the coconut, cumin and the green chilies and set aside.</span></li>
<li><span style="font-size: large;">When the vegetables starts to boil combine all the vegetables together. A</span><span style="font-size: large;">dd the coarsely grounded coconut mixture and the curry leaves and combine well.</span></li>
<li><span style="font-size: large;">When all the vegetables has been cooked, add the beaten curd, combine well.</span></li>
<li><span style="font-size: large;">Finally drizzle the remaining coconut oil on the prepared avial and remove from flame & serve with rice.</span></li>
</ol>
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<span style="font-size: large;"><b><u><i> Notes:</i></u></b></span><br />
<ul style="text-align: left;">
<li><span style="font-size: large;"><i>The reason as to why the veggies are arranged is because no water is added & also to prevent the yam from losing its color.</i></span></li>
<li><span style="font-size: large;"><i>The use of curd or mango is for the light sour taste. The dish will become watery if the amount of curd is increased.</i></span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidBhXsEylOxLvWbxohls_ZRGVe_0sHwZQIJyefpL590BAukJDmpF7WIkMUJtQ7SkJ-H1b81Ri7m7zkoeLfQRMBroY05A7GMI4rSV2mPlI0AVbtgS7xJgc4TIpDGcr0rnTwl5RmKMWva4w/s1600/a2.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidBhXsEylOxLvWbxohls_ZRGVe_0sHwZQIJyefpL590BAukJDmpF7WIkMUJtQ7SkJ-H1b81Ri7m7zkoeLfQRMBroY05A7GMI4rSV2mPlI0AVbtgS7xJgc4TIpDGcr0rnTwl5RmKMWva4w/s640/a2.1.jpg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com0tag:blogger.com,1999:blog-6918752067971703615.post-83415953048630615142016-07-23T16:34:00.003+04:002016-07-23T16:35:29.843+04:00Toasted Walnut Banana Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFOAj8cc6tl6uxP0w5riMpYz-FqWr07oTGAFexFMhllvKH2rCOjH5K2NOaT39nCWe_iLUzv_78lyWY5SptGzzccJXR0UWO5kwCeSN7ETsQcHMzYNCWAZECE6Ui-hOMbrkWGgbjKXut4qA/s1600/bananawal1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFOAj8cc6tl6uxP0w5riMpYz-FqWr07oTGAFexFMhllvKH2rCOjH5K2NOaT39nCWe_iLUzv_78lyWY5SptGzzccJXR0UWO5kwCeSN7ETsQcHMzYNCWAZECE6Ui-hOMbrkWGgbjKXut4qA/s640/bananawal1.jpg" width="640" /></span></a></div>
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<b><u><i><span style="font-size: large;">Ingredients:</span></i></u></b><br />
<span style="font-size: large;">All-purpose flour - 1 ¼ cup</span><br />
<span style="font-size: large;">baking soda - 1 tsp. </span><br />
<span style="font-size: large;">salt - ½ tsp.</span><br />
<span style="font-size: large;">cinnamon powder - 1 tsp.</span><br />
<span style="font-size: large;">eggs, large - 2</span><br />
<span style="font-size: large;">vanilla extract - ½ tsp.</span><br />
<span style="font-size: large;">unsalted butter - ½ cup</span><br />
<span style="font-size: large;">sugar - ¾ cup</span><br />
<span style="font-size: large;">ripe bananas, peeled & mashed - 3 (1 cup)</span><br />
<span style="font-size: large;">toasted walnut pieces - ½ cup</span><br />
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<b><u><i><span style="font-size: large;">Method:</span></i></u></b><br />
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<ol style="text-align: left;">
<li><span style="font-size: large;">Preheat the oven to 350 degrees F. Grease lightly with butter a 9 x5 inch loaf pan. Set aside.</span></li>
<li><span style="font-size: large;">In a separate bowl mix together flour, baking soda, salt and cinnamon. Set aside.</span></li>
<li><span style="font-size: large;">Beat the butter and the sugar with a electric beater until fluffy and the sugar has dissolved. Add one egg at a time and beat well.</span></li>
<li><span style="font-size: large;">Add the mashed banana combine well & slowly add the flour mixture & toasted walnuts and mix with a spatula until just combined.(Do not over mix)</span></li>
<li><span style="font-size: large;">Pour the batter into the prepared baking pan and bake in the center of the preheated oven for about 50 to 60 mins.</span></li>
<li><span style="font-size: large;">Let the bread cool in the pan for 10 minutes before removing from the pan to cool on a wired rack.</span></li>
<li><span style="font-size: large;">Click here for another <a href="http://thecookingcauldron.blogspot.ae/2013/05/banana-bread.html" target="_blank">banana bread</a> recipe.</span></li>
</ol>
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<b><u><i><span style="font-size: large;">Notes:</span></i></u></b></div>
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<ul style="text-align: left;">
<li><span style="font-size: large;">Check the bread after 50 minutes(time may vary). Use a tooth pick to check.</span></li>
<li><span style="font-size: large;">Cool the bread completely before cutting(which i didn't & as u can see the bread was crumbling).</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKhUOQDy8KRnBgZIBjgq-n1OrMSwac2GugyK1XsDdoJwieT3W5BkbbWBIEzZCS4oCI9iwhg8pQLgRZVIVikfDhGbgWbS-cjkB4UlVDN_2eaAyfr_knJ-7M3Zjx7dM_8OVsRoQd5UTlQI/s1600/bananawal2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKhUOQDy8KRnBgZIBjgq-n1OrMSwac2GugyK1XsDdoJwieT3W5BkbbWBIEzZCS4oCI9iwhg8pQLgRZVIVikfDhGbgWbS-cjkB4UlVDN_2eaAyfr_knJ-7M3Zjx7dM_8OVsRoQd5UTlQI/s640/bananawal2.jpg" width="640" /></span></a></div>
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<i><b>Recipe source<span style="font-size: large;">: </span>mykitchenintherockies</b></i></div>
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Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com0tag:blogger.com,1999:blog-6918752067971703615.post-16331228835493820742016-07-16T10:00:00.000+04:002016-07-16T10:00:16.663+04:00Fish Mappas<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><u><i><span style="font-size: large;">Ingredients:</span></i></u></b><br />
<span style="font-size: large;">Fish (i used hammour fillet) - 500g.</span><br />
<span style="font-size: large;">Turmeric powder - ½ tsp.</span><br />
<span style="font-size: large;">Chili powder - 1 tsp.</span><br />
<span style="font-size: large;">Pepper powder - ½ tsp.</span><br />
<span style="font-size: large;">Onion, big, finely sliced - 1</span><br />
<span style="font-size: large;">Ginger garlic paste - 1 ½ Tbsp.</span><br />
<span style="font-size: large;">Green chili - 4</span><br />
<span style="font-size: large;">Tomato, sliced - 1</span><br />
<span style="font-size: large;">Cardamom - 3</span><br />
<span style="font-size: large;">Cloves - 3</span><br />
<span style="font-size: large;">Cinnamon - 1 inch</span><br />
<span style="font-size: large;">Pepper powder - 1 tsp.</span><br />
<span style="font-size: large;">Thin coconut milk - 1 cup</span><br />
<span style="font-size: large;">Thick coconut milk - ½ cup</span><br />
<span style="font-size: large;">Curry leaves - few sprigs</span><br />
<span style="font-size: large;">Coconut oil as required </span><br />
<span style="font-size: large;">Salt as required</span><br />
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<b><u><i><span style="font-size: large;">Method:</span></i></u></b><br />
<span style="font-size: large;"><br /></span>
<ol style="text-align: left;">
<li><span style="font-size: large;">Marinate the cleaned fish pieces with ½ tsp. turmeric powder, 1 tsp. chili powder, ½ tsp.pepper powder and salt for 10 to 15 minutes. Shallow fry the marinated fish pieces until it is half cooked & set aside.</span></li>
<li><span style="font-size: large;">In a pan(i used a manchatti) heat oil & add 3 cardamom, i inch piece of cinnamon & 3 cloves, after few seconds add 1 ½ Tbsp. ginger garlic paste, sliced onion & 4 green chili & saute till the onion becomes light brown in color.</span></li>
<li><span style="font-size: large;">Add the tomato and pepper powder and cook until the tomatoes become a bit soft. Now add 1 cup of thin coconut milk and salt, stir and when it boils add the fried fish pieces. Cover and cook om medium low flame for 10 minutes.</span></li>
<li><span style="font-size: large;">Now add the thick coconut milk to the curry & cook for another 5 minutes on low flame. Remove from flame, garnish with curry leaves(lightly crush with your fingers b4 adding them) & serve.</span></li>
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Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com0tag:blogger.com,1999:blog-6918752067971703615.post-28255786682436169332016-06-26T08:42:00.000+04:002016-06-26T08:42:02.801+04:00Chillie and Garlic Potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"> Want to make a quick side dish? then this is 'one of' the recipes for you. </span><br />
<span style="font-size: large;">For me Potatoes are the most easiest to work with, they are easy to peel & cut & also taste great with basic spices.</span><br />
<span style="font-size: large;"><br /></span>
<b><u><i><span style="font-size: large;">Ingredients:</span></i></u></b><br />
<span style="font-size: large;">Potatoes - 2, large</span><br />
<span style="font-size: large;">Mustard seeds - ½ tsp.</span><br />
<span style="font-size: large;">Cumin Seeds - ½ tsp.</span><br />
<span style="font-size: large;">Garlic - 4 flakes, ground to paste</span><br />
<span style="font-size: large;">Chili powder - 1½ tsp. </span><br />
<span style="font-size: large;">Turmeric powder - ½ tsp.</span><br />
<span style="font-size: large;">oil - 3 Tbsp.</span><br />
<span style="font-size: large;">Salt to taste</span><br />
<span style="font-size: large;"><br /></span>
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<b><u><i><span style="font-size: large;">Method:</span></i></u></b><br />
<br />
<ol style="text-align: left;">
<li><span style="font-size: large;">Peel the potatoes & cut in long strips, french fries style.</span></li>
<li><span style="font-size: large;">heat oil in a pan and splutter the mustard & the cumin seeds.</span></li>
<li><span style="font-size: large;">Add the garlic paste & fry on medium low flame until light brown.</span></li>
<li><span style="font-size: large;">Add the chili powder, turmeric powder ,salt & the potatoes & combine well for 2 mins.</span></li>
<li><span style="font-size: large;">Lower the flame & cover and cook for 10 minutes. Stir in between.</span></li>
<li><span style="font-size: large;">When the potatoes are cooked and are slightly brown in color. Remove from heat & serve.</span></li>
</ol>
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<li><br /></li>
</ol>
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Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com0tag:blogger.com,1999:blog-6918752067971703615.post-59977151057653276222016-06-24T18:00:00.000+04:002016-07-31T17:40:28.567+04:00Saucy Chicken Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><u><i><span style="font-size: large;">Ingredients:</span></i></u></b><br />
<b><u><i><span style="font-size: large;">Recipe source: ria's</span></i></u></b><br />
<span style="font-size: large;">Chicken -1 kg, cut in medium pieces & cleaned</span><br />
<span style="font-size: large;">Salt & pepper to taste</span><br />
<span style="font-size: large;">Soya sauce - 3 Tbsp.</span><br />
<span style="font-size: large;">Tomato sauce - 2 Tbsp</span><br />
<span style="font-size: large;">Ginger garlic paste -2 Tbsp</span><br />
<span style="font-size: large;">Onions - 2 , large cut into squares</span><br />
<span style="font-size: large;">Carrot - 1, cut into squares</span><br />
<span style="font-size: large;">Water - 1 cup</span><br />
<span style="font-size: large;">Cornflour - 1 tbsp diluted in 1/2 cup water</span><br />
<span style="font-size: large;">Spring onion -1 sprig, chopped</span><br />
<span style="font-size: large;"><br /></span>
<b><u><i><span style="font-size: large;">Method:</span></i></u></b><br />
<span style="font-size: large;"><br /></span>
<br />
<ol style="text-align: left;">
<li><span style="font-size: large;">Marinate the chicken pieces with salt, pepper and 1Tbsp. soya sauce for 15 mins or so.</span></li>
<li><span style="font-size: large;">Heat oil in a pan/ wok and lightly fry the chicken pieces in 5 tbsp of oil and set aside. </span></li>
<li><span style="font-size: large;">In the same pan , saute the ginger-garlic paste till you get a nice aroma.(raw smell goes away)</span></li>
<li><span style="font-size: large;">Add in the onions and carrot and saute for 3 mins.</span></li>
<li><span style="font-size: large;">Reduce the flame to low & add the sauces and combine well.</span></li>
<li><span style="font-size: large;">Add the fried chicken pieces along with a cup of water & let it boil.</span></li>
<li><span style="font-size: large;">When the chicken is done add the cornflour mixture into it and let the gravy thicken.</span></li>
<li><span style="font-size: large;">Garnish with spring onions and serve hot with Chicken Fried Rice.</span></li>
</ol>
<div>
<b><u><i><span style="font-size: large;">Notes:</span></i></u></b></div>
<div>
<ul style="text-align: left;">
<li><b><i><span style="font-size: large;">For people who have got used to the traditional Kerala chicken curry, this dish might be a bit odd to taste at first but it grows on you.</span></i></b></li>
</ul>
</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com0tag:blogger.com,1999:blog-6918752067971703615.post-65621614233835886392016-05-28T16:11:00.000+04:002016-07-31T17:35:52.606+04:00Goan Prawn Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><u><i><span style="font-size: large;">Ingredients:</span></i></u></b><br />
<b><u><i>Recipe source:NDTV</i></u></b><br />
<span style="font-size: large;">Prawns - 500 g.(shelled and de-veined) </span><br />
<span style="font-size: large;">Turmeric Powder - ½ tsp.</span><br />
<span style="font-size: large;">Salt to taste</span><br />
<span style="font-size: large;">Onion, big, chopped - 1 </span><br />
<span style="font-size: large;">Coconut Milk - 2 cups</span><br />
<span style="font-size: large;">Green chilies - 2 </span><br />
<span style="font-size: large;">Oil - 3 Tbsp.</span><br />
<span style="font-size: large;"> </span><br />
<b><u><i><span style="font-size: large;">For the masala:</span></i></u></b><br />
<span style="font-size: large;">Coriander powder - 1 tsp, heaped</span><br />
<span style="font-size: large;">cumin seeds - 1 tsp.</span><br />
<span style="font-size: large;">Dry red chili - 4 to 5 </span><br />
<span style="font-size: large;">Black pepper, whole - 6</span><br />
<span style="font-size: large;">Turmeric - ½ tsp.</span><br />
<span style="font-size: large;">Ginger - 1 inch</span><br />
<span style="font-size: large;">Clove - 6</span><br />
<span style="font-size: large;">Grated Coconut - ½ cup. </span><br />
<span style="font-size: large;">Lemon juice - of ½ lemon</span><br />
<span style="font-size: large;"><br /></span>
<b><u><i><span style="font-size: large;">Method:</span></i></u></b><br />
<br />
<ol style="text-align: left;">
<li><span style="font-size: large;">Combine the prawns with salt & turmeric powder and keep aside.</span></li>
<li><span style="font-size: large;">Grind all the ingredients listed under "masala" to a fine paste and set aside.</span></li>
<li><span style="font-size: large;">Heat oil in a pan and saute the chopped onions until it turns light brown in color.</span></li>
<li><span style="font-size: large;">Add the ground masala & saute until the raw smell goes away.(on medium flame)</span></li>
<li><span style="font-size: large;">Add the cleaned prawns and fry for a few minutes.(do not overcook)</span></li>
<li><span style="font-size: large;">To this add the coconut milk and the desired amount of salt & bring to boil.</span></li>
<li><span style="font-size: large;">Once boiled lower the flame & let it simmer for 5 minutes.</span></li>
<li><span style="font-size: large;">Remove from flame & garnish with green chilies & serve.</span></li>
</ol>
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Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com0tag:blogger.com,1999:blog-6918752067971703615.post-114480544593378282016-05-14T10:00:00.000+04:002016-05-14T10:00:25.105+04:00Wayanadan Chicken Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> <span style="font-family: inherit;"> Wayanad is a district in the north-east of Kerala, India & here are some facts about Wayanad(from wiki)..</span></span><br />
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<ol style="text-align: left;">
<li><span style="background-color: white; font-family: inherit; font-size: large; line-height: 22.4px;"> </span><span style="font-family: inherit; font-size: large; line-height: 22.4px;">The Folk etymology of the word says it is a combination of Vayal (paddy field) and Naad (land), making it 'The Land of Paddy Fields'. </span></li>
<li><span style="font-family: inherit; font-size: large; line-height: 22.4px;">It is set high on the Western Ghats with altitudes ranging from 700 to 2100 m.</span></li>
<li><span style="font-family: inherit; font-size: large; line-height: 22.4px;">It is the least populous district in Kerala.</span></li>
</ol>
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<br />
<span style="font-family: inherit; font-size: large;"><span style="line-height: 22.4px;"><b><i><u>Ingredients: </u></i></b></span></span><br />
<span style="font-size: large;">Chicken - 500 g.</span><br />
<span style="font-size: large;">Coconut milk - ½ coconut</span><br />
<span style="font-size: large;">Tomato, large, sliced - 1</span><br />
<span style="font-size: large;">Onion, large, sliced - 1</span><br />
<span style="font-size: large;">Ginger, finely chopped - 1 inch piece</span><br />
<span style="font-size: large;">Garlic, finely chopped - 5 cloves</span><br />
<span style="font-size: large;">Green chili, vertically slit - 5 </span><br />
<span style="font-size: large;">Chilli powder - 1 tsp.</span><br />
<span style="font-size: large;">Coriander powder - ½ tsp.</span><br />
<span style="font-size: large;">Turmeric powder - ½ tsp.</span><br />
<span style="font-size: large;">Pepper powder - ½ tsp.</span><br />
<span style="font-size: large;">Garam masala - ½ tsp.</span><br />
<span style="font-size: large;">Salt to taste</span><br />
<b><u><i><span style="font-size: large;">For the Seasoning:</span></i></u></b><br />
<span style="font-size: large;">Coconut Oil - 1 Tbsp.</span><br />
<span style="font-size: large;">Mustard seeds - ½ tsp.</span><br />
<span style="font-size: large;">Dry Red Chilies - 2</span><br />
<span style="font-size: large;">Curry leaves - a sprig</span><br />
<b><u><i><span style="font-size: large;"><br /></span></i></u></b>
<span style="font-size: large;"><br /></span>
<b><u><i><span style="font-size: large;">Method:</span></i></u></b><br />
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<ol style="text-align: left;">
<li><span style="font-size: large;">Clean & cut the chicken pieces in medium size.</span></li>
<li><span style="font-size: large;">Take a pan(pref. an earthen pot) and place the chicken pieces. To this, add salt, turmeric powder, chili powder, coriander powder, garam masala, chopped garlic, chopped ginger, green chili, tomato and onion. Mix the ingredients well & set it aside for 10 min.</span></li>
<li><span style="font-size: large;">Now place the pan on medium heat and add some water(just to cover the chicken) &Combine gently & let it boil. Lower the heat and cover the pan and cook for 20 minutes or until chicken is done.(the amount of gravy will be reduced by now)</span></li>
<li><span style="font-size: large;">Once the chicken is cooked give the gravy a gently stir and add the coconut milk and cook for few more minutes.Switch off flame & set aside. </span></li>
<li><span style="font-size: large;">For the seasoning, take another pan and heat some coconut oil(2 tsp.) , add mustard seeds, once spluttered add the red chilies & the curry leaves. Pour this over the cooked chicken curry, combine gently & serve. </span></li>
</ol>
<div>
<b><span style="font-family: inherit;"><span style="line-height: 22.4px;"><i>(recipe source:</i></span></span><span style="line-height: 22.4px;"><i>Mr. Biju Thomas, </i></span><span style="line-height: 22.4px;"><i>Haritagiri Hotel, Wayanad</i></span><span style="font-family: inherit;"><span style="line-height: 22.4px;"><i>)</i></span></span></b></div>
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Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com0tag:blogger.com,1999:blog-6918752067971703615.post-85181080621568492722016-05-06T16:23:00.000+04:002016-05-06T16:23:00.758+04:00Baked Flan<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> There are so many ways to prepare flan & this is the easiest method. Flan is prepared using a bain marie method or hot water bath method. For that you will need 2 baking dishes, one in which you will be baking the flan and another dish which is big enough to hold the baking dish with the flan mixture. I used a 9 inch round cake pan for the flan and bigger square cake pan filled with hot water.</span><br />
<span style="font-size: large;"><br /></span>
<b><u><i><span style="font-size: large;">Ingredients:</span></i></u></b><br />
<span style="font-size: large;">Sweetened Condensed Milk - 14 oz. (1 can)</span><br />
<span style="font-size: large;">Evaporated Milk - 12 oz. (1 can)</span><br />
<span style="font-size: large;">Eggs - 3</span><br />
<span style="font-size: large;">Vanilla essence - 1 Tbsp.</span><br />
<span style="font-size: large;">Granulated sugar - ½ cup</span><br />
<span style="font-size: large;"><br /></span>
<b><i><u><span style="font-size: large;">Method:</span></u></i></b><br />
<span style="font-size: large;"><br /></span>
<ol style="text-align: left;">
<li><span style="font-size: large;">Preheat oven to 180° C.</span></li>
<li><span style="font-size: large;">For the caramel, heat half a cup of sugar on medium heat. Shake & swirl the pan until the sugar is dissolved and turn a light golden yellow in color. (<b>Refer notes</b>)</span></li>
<li><span style="font-size: large;">As soon as the color changes to golden yellow lift the pan above the flame (about 4 or 5 inches) & continue caramelizing until the sugar turns dark golden in color. </span></li>
<li><span style="font-size: large;">When still hot pour the prepared caramel into a baking dish(in which you will be making your flan) & swirl to coat the bottom of the pan. I used a 9 inch round cake pan (coz. that's the only size I have). Set it aside.</span></li>
<li><span style="font-size: large;">Take a blender and blend the condensed milk(notes), evaporated milk 3 eggs and the vanilla extract until well combined (wont take more than a minute). Strain it through a sieve to remove the tiny bubbles if necessary.</span></li>
<li><span style="font-size: large;">Pour the mixture over the caramelized sugar in the pan. </span></li>
<li><span style="font-size: large;">Place the pan with the flan mixture into a bigger pan & place it in the preheated oven(middle rack) and pour 1 inch of hot water in the bigger pan(bain marie method). </span></li>
<li><span style="font-size: large;">Bake for 50 to 60 minutes or until the flan is set(insert a knife to check if it comes clean)</span></li>
<li><span style="font-size: large;">Do not over bake. (the flan should be creamy and smooth )When set remove from oven and let it cool . When the flan is still warm place a serving plate over the pan with the flan & gently flip it over. The flan will slowly fall on to the plate.</span></li>
<li><span style="font-size: large;">Refrigerate before serving.</span></li>
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<b><u><i><span style="font-size: large;">Notes:</span></i></u></b></div>
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<ul style="text-align: left;">
<li><span style="font-size: large;">Making caramel for the first time might be a bit difficult, don't worry just follow the instruction as such.</span></li>
<li><span style="font-size: large;">Do not use a spoon to stir the sugar.</span></li>
<li><span style="font-size: large;">Take care not to over caramelize the sugar(it will give a bitter taste).</span></li>
<li><span style="font-size: large;">Adjust the quantity of the condensed milk according to your desired taste, mine was a tad bit sweet. I will not use the whole can next time.</span></li>
<li><span style="font-size: large;">I used a mixie to blend the flan mixture. I did not strain the flan mixture, may be that's why my flan had tiny holes :P</span></li>
<li><span style="font-size: large;">I had to bake for 65 minutes. Time may vary with the type of oven used.</span></li>
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Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com0tag:blogger.com,1999:blog-6918752067971703615.post-1621941575160366152016-04-24T09:15:00.000+04:002016-04-24T09:15:01.216+04:00Burani Raita<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;"><a class="YUMMLY-YUM-BUTTON" href="https://yummly.com/">Yum</a>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> This is a very simple raita from Hyderabad & goes great with biryani, grilled chicken, parathas etc. There are so many variations of this raita, I have have used crushed garlic. Some raita recipes makes use of ginger garlic paste, milk and fried garlic instead of garlic. Red chilli powder can be used instead of flakes.</span><br />
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<b><u><i><span style="font-size: large;">Ingredients:</span></i></u></b><br />
<span style="font-size: large;">Thick curd - 1 cup</span><br />
<span style="font-size: large;">Garlic, crushed - 2 cloves</span><br />
<span style="font-size: large;">Cumin powder - ¼ tsp.</span><br />
<span style="font-size: large;">Chilli flakes - ½ tsp.</span><br />
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<span style="font-size: large;">Salt to taste</span><br />
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<b><u><i><span style="font-size: large;">Method:</span></i></u></b><br />
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<span style="font-size: large;">Whisk all the ingredients listed above in a bowl & serve! </span><br />
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Anonymoushttp://www.blogger.com/profile/12804099180468309989noreply@blogger.com0