tag:blogger.com,1999:blog-2755439921551673112024-03-13T20:02:50.307-07:00!╚»МŶ FĂVŐÚŔĨŤĔ FŐŐĎŚ«╝Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.comBlogger530125tag:blogger.com,1999:blog-275543992155167311.post-90513645726155693892022-06-14T04:28:00.002-07:002022-06-14T04:28:21.613-07:00Kathal Biryani || Jackfruit Biriyani <iframe width="393" height="206" src="https://www.youtube.com/embed/g54OA-mzh78" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0tag:blogger.com,1999:blog-275543992155167311.post-30837151801305714342022-05-24T03:16:00.000-07:002022-05-24T03:16:34.556-07:00Sweet Poha Cutlet<p><b>This yummy snack is made of flattened rice or aval, plantain and egg. This easy recipe would be perfect to be tried as an afterschool snack for your kids.</b></p><p><b><br /></b></p><p><b><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/pDfAOWghpHg" title="YouTube video player" width="560"></iframe></b></p><p><br /></p><p>Ingredients</p><p></p><ul style="text-align: left;"><li>1 cup flattened rice</li><li>1 egg</li><li>½ cup grated coconut</li><li>1 ripe plantain</li><li>¼ cup milk</li><li>¼ cup wheat flour</li><li>1 tsp cardamom powder</li><li>Oil to fry</li></ul><p></p><p>Preparation</p><p>Mix flattened rice, egg, sugar, grated coconut and cardamom powder</p><p>Into it, add small pieces of ripe plantain and milk</p><p>Mix well and keep aside for at least half an hour</p><p>The flattened rice would be moist and soft by this time</p><p>Now add the wheat flour</p><p>Mix well</p><p>Make small balls from it and shape them into cutlets</p><p>Heat oil in a pan</p><p>Fry the cutlets until both sides are nicely cooked.</p>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0tag:blogger.com,1999:blog-275543992155167311.post-36790586267580656362021-11-30T08:55:00.003-08:002021-11-30T08:55:20.462-08:00Almond Oats Milkshake<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/E5DLHo2O_hQ" title="YouTube video player" width="560"></iframe>
<div style="text-align: left;"><br /></div><p></p><div>Ingredients</div><div><div><ul style="text-align: left;"><li>25 Almonds </li><li> 3 tbsp of oats</li><li> 4 dates</li><li>Apple - for garnishing </li></ul></div><div>Preparation<br /><ul style="text-align: left;"><li></li><li>Soak the almonds for at least 8 - 10 hours</li><li>Remove the skin of the almonds</li><li>Boil the oats with finely chopped dates and 1 cup water</li><li>Take the boiled oats, dates and soaked almonds in a mixer jar</li><li>Add milk instead of water in case you are serving it to kids</li><li>Blend well</li><li>Garnish with small pieces of apple.</li></ul></div></div>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0tag:blogger.com,1999:blog-275543992155167311.post-91999779258873468802021-10-13T09:30:00.002-07:002021-10-13T09:30:33.647-07:00Mani Kozhukkatta ( Banana Kozhukkatta)<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/BIjvlJzyen8" title="YouTube video player" width="560"></iframe><div><div>Mani Kozhukkatta</div><div><br /></div><div><div>1 cup raw rice</div><div>2 ripe plantains ( medium)</div><div>2 cardamoms</div><div>200 grams Jaggery</div><div>1 cup grated coconut</div><div>1/4 tsp salt</div><div>1 tbsp ghee</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RaHj8d5fJM0/YWcJV3CHlHI/AAAAAAAA0SQ/drzJgvcOgJYZzBMNspIToCd5ZXj-7uGtACLcBGAsYHQ/s2048/IMG_20210920_221909.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1156" data-original-width="2048" height="226" src="https://1.bp.blogspot.com/-RaHj8d5fJM0/YWcJV3CHlHI/AAAAAAAA0SQ/drzJgvcOgJYZzBMNspIToCd5ZXj-7uGtACLcBGAsYHQ/w400-h226/IMG_20210920_221909.jpg" width="400" /></a></div><div><br /></div><ul style="text-align: left;"><li>Wash the rice thoroughly and soak them in water for two hours.</li><li>Melt the jaggery in a quarter cup of water and strain it.</li><li>Add the rice, bananas, jaggery and cardamom and grind into a fine paste ( idli batter consistency)</li><li>In a heavy-bottomed pan, mix the batter, ghee and salt well.</li><li>Stir continuously over medium heat until thick.</li><li>Cover and set aside for 10-15 minutes.</li><li>Add a cup of grated coconut and knead well.</li><li>Apply a little ghee on your hands and roll the dough into small balls.</li><li>Place the banana leaves in a steamer and steam the prepared balls for 15 minutes.</li><li>Delicious Mani Kozhukkatta is ready.</li></ul></div><p></p>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0tag:blogger.com,1999:blog-275543992155167311.post-44157174452825140072021-10-13T09:21:00.002-07:002021-10-13T09:22:06.182-07:00Unniyappam with Nenthapazham ( Banana Unniyappam)<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/DOiWHZBBT2o" title="YouTube video player" width="560"></iframe>
<p>Ingredients</p><div><ul style="font-family: sans-serif; font-size: 12.8px;"><li><span style="font-size: 12pt;">1 cup Raw rice</span></li><li><span style="font-size: 12pt;">300 g of jaggery</span></li><li><span style="font-size: 12pt;">2 medium sized ripe plantains</span></li><li><span style="font-size: 12pt;">4 Cardamoms</span></li><li><span style="font-size: 12pt;">1 tbsp ghee</span></li><li><span style="font-size: 12pt;">1/4 cup coconut slices</span></li><li><span style="font-size: 12pt;">1 tbsp sesame seeds</span></li><li><span style="font-size: 12pt;"> Ghee / Coconut Oil - For frying</span></li></ul><br style="font-family: sans-serif; font-size: 12.8px;" /><span face="sans-serif" style="font-size: 12pt;">Wash the rice well and soak it in water for two hours.</span><span face="sans-serif" style="font-size: 12.8px;"></span><br style="font-family: sans-serif; font-size: 12.8px;" /><br style="font-family: sans-serif; font-size: 12.8px;" /><span face="sans-serif" style="font-size: 12pt;">Boil jaggery with 1/4 cup water and strain it.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-STsmQhdRJ8U/YWcHpYiBQ3I/AAAAAAAA0SA/7tsHfle1XdMMxMq5nTtiyGRUn76hqj9fgCLcBGAsYHQ/s2048/PSX_20210927_140842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1156" data-original-width="2048" height="226" src="https://1.bp.blogspot.com/-STsmQhdRJ8U/YWcHpYiBQ3I/AAAAAAAA0SA/7tsHfle1XdMMxMq5nTtiyGRUn76hqj9fgCLcBGAsYHQ/w400-h226/PSX_20210927_140842.jpg" width="400" /></a></div><br /><div><span face="sans-serif" style="font-size: 12.8px;"></span><span style="font-size: 16px;"><br style="font-family: sans-serif;" /></span><span face="sans-serif" style="font-size: 16px;">In a mixer, grind rice, jaggery, cardamom and chopped banana.Add water if needed.Keep aside for 4-5 hours.</span></div><div><span style="font-size: 16px;"><br style="font-family: sans-serif;" /></span><span face="sans-serif" style="font-size: 12pt;">Roast sliced coconut in a tablespoon of ghee until light brown. Switch off heat and add sesame seeds.</span><br style="font-family: sans-serif; font-size: 12.8px;" /><span face="sans-serif" style="font-size: 12pt;"><br /></span></div><div>Add fried coconut slices and sesame seeds and mix well. Keep it aside for 30 minutes.<span face="sans-serif" style="font-size: 12.8px;"></span><br style="font-family: sans-serif; font-size: 12.8px;" /><br style="font-family: sans-serif; font-size: 12.8px;" /><span face="sans-serif" style="font-size: 12pt;">Now heat the Unniyappam pan. Add 1 tbsp ghee in each mould. keep the flame to a low. You can also use coconut oil instead of ghee.</span><span face="sans-serif" style="font-size: 12.8px;"></span><br style="font-family: sans-serif; font-size: 12.8px;" /><br style="font-family: sans-serif; font-size: 12.8px;" /><span face="sans-serif" style="font-size: 12pt;">When the ghee/oil becomes hot, with a spoon pour unniyappam batter in the moulds. On a medium-low flame cook till the base is brown and crisp.Now flip the appam using the spatula or spoon and cook the other side until they are fully done.</span></div>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0tag:blogger.com,1999:blog-275543992155167311.post-37528954091315779752021-10-13T09:13:00.002-07:002021-10-13T09:13:25.093-07:00Chocolate Dosa<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/G8mOAzWDdoE" title="YouTube video player" width="560"></iframe>
<p> </p><div><div>Chocolate Dosa</div></div><p></p><div>Kid's favourite chocolate dosa can be made in just 3 minutes with just 3 ingredients.</div><div><div><br /></div><div> Ingredients</div><div><ul style="text-align: left;"><li> Dosa Batter </li><li> Butter </li><li> Grated Chocolate </li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-uV1Kx37TVPE/YWcFmbL0WqI/AAAAAAAA0Ro/ykk8ZHKPGpIfHtUrq5oWrq-GaLwfDeprgCLcBGAsYHQ/s2048/PSX_20211004_100123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1151" data-original-width="2048" height="225" src="https://1.bp.blogspot.com/-uV1Kx37TVPE/YWcFmbL0WqI/AAAAAAAA0Ro/ykk8ZHKPGpIfHtUrq5oWrq-GaLwfDeprgCLcBGAsYHQ/w400-h225/PSX_20211004_100123.jpg" width="400" /></a></div><br /><div><br /></div></div><div> How to prepare</div><div><ul style="text-align: left;"><li>Heat the dosa pan and spread the batter thinly. Add butter to it.</li><li>When the dosa starts to turn light brown, add the grated chocolate. </li><li>When the chocolate starts to melt, spread it on the cake with a spoon.</li><li>Fold and serve with chocolate sauce or condensed milk.</li></ul></div></div>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0tag:blogger.com,1999:blog-275543992155167311.post-89794428531811772982021-10-13T09:05:00.002-07:002021-10-13T09:05:34.750-07:00Maladu | Maladoo | Roasted gram Ladoo<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/8W_Mtt32F00" title="YouTube video player" width="560"></iframe>
<p>Ingredients</p><div><div><div><ul style="text-align: left;"><li>1 cup roasted gram (pottukadala)</li><li>1 cup Sugar</li><li>5 Cardamoms</li><li>1/2 cup+1 tbsp ghee</li><li>1/4 cup chopped cashew nuts</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CdaBxzNqXGE/YWcDuzDdiSI/AAAAAAAA0Rg/-Q22s5PF3toBlBLoxVMlND350h6ZCX2uwCLcBGAsYHQ/s2048/IMG_20211009_000354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="225" src="https://1.bp.blogspot.com/-CdaBxzNqXGE/YWcDuzDdiSI/AAAAAAAA0Rg/-Q22s5PF3toBlBLoxVMlND350h6ZCX2uwCLcBGAsYHQ/w400-h225/IMG_20211009_000354.jpg" width="400" /></a></div><br /><div><br /></div></div></div><div><ul style="text-align: left;"><li> Finely grind the roasted gram in a mixer and set aside.</li><li>Add cardamom in sugar and grind.</li><li>Heat a tablespoon of ghee in a heavy-bottomed pan and fry the cashew nuts.</li><li>In the same bowl, pour the remaining ghee and set aside when it starts to melt and heat.</li><li>Stir in the powdered gram over low heat for 10 minutes until raw smell goes.</li><li>Remove from heat and add powdered sugar and roasted nuts and mix well.</li><li>Pour melted ghee little by little and mix well.</li><li>When it is hot enough to hold in your hand, roll small balls out of it.</li><li>Delicious Maladu is ready</li></ul></div></div><p></p>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0tag:blogger.com,1999:blog-275543992155167311.post-30558182377605247282021-10-13T08:59:00.000-07:002021-10-13T08:59:04.236-07:00Ribbon Pakoda | Pakkavada<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/7iOR-u6Mnvw" title="YouTube video player" width="560"></iframe>
<p> </p><div><div>Pakkavada/ribbon pakoda</div></div><div></div><p></p><p dir="ltr"></p><ol style="text-align: left;"><li><span style="color: #030303;"><span style="font-size: 17px;">2 cups besan flour (kadalamavu)</span></span></li><li><span style="color: #030303;"><span style="font-size: 17px;">1 cup rice flour</span></span></li><li><span style="color: #030303;"><span style="font-size: 17px;">2 tbsp butter</span></span></li><li><span style="color: #030303;"><span style="font-size: 17px;">6 pearl onions</span></span></li><li><span style="color: #030303;"><span style="font-size: 17px;">6 cloves of garlic</span></span></li><li><span style="color: #030303;"><span style="font-size: 17px;">1/2 tsp Turmeric powder</span></span></li><li><span style="color: #030303;"><span style="font-size: 17px;">1 tbsp Kashmiri Chilli powder</span></span></li><li><span style="color: #030303;"><span style="font-size: 17px;">1/2 tsp asafoetida powder</span></span></li><li><span style="color: #030303;"><span style="font-size: 17px;">Salt</span></span></li><li><span style="color: #030303;"><span style="font-size: 17px;">Oil - for frying</span></span></li><li><span style="color: #030303;"><span style="font-size: 17px;">Curry leaves</span></span></li></ol>
<p></p><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qnAuMGvcvEE/YWcCK-19tDI/AAAAAAAA0RU/IKCC7kTQj3UdcXBoA1EgriQOsIZGDCG4ACLcBGAsYHQ/s2048/IMG_20211010_184539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1156" data-original-width="2048" height="226" src="https://1.bp.blogspot.com/-qnAuMGvcvEE/YWcCK-19tDI/AAAAAAAA0RU/IKCC7kTQj3UdcXBoA1EgriQOsIZGDCG4ACLcBGAsYHQ/w400-h226/IMG_20211010_184539.jpg" width="400" /></a></div><br /><div><br /></div><div>Grind the ingredients 1 to 9 well in a mixer.</div><div><br /></div><div>Transfer it to a large bowl, add enough water and knead well.</div><div><br /></div><div>Apply a little oil to the dough and set aside for 15 minutes.</div><div><br /></div></div><div><div>Fill the mould with the dough.</div><div>Heat oil in a deep fying pan and when it becomes hot, press the doigh to the hot oil in a circular motion.</div><div>Fry the pakavadas until its golden colored. </div></div><div><br /></div>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0tag:blogger.com,1999:blog-275543992155167311.post-27118946572278853992021-09-04T05:02:00.002-07:002021-09-04T05:02:18.400-07:00Fried Chicken Biryani (Poricha Kozhi Biryani)<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/a2r_c_L7OhY" title="YouTube video player" width="560"></iframe><p><b>Ingredients</b></p><p><b>For the biriyani masala</b></p><p>3 tbsp fennel seeds</p><p>6 cloves</p><p>6 cardamom pods</p><p>1 small piece cinnamon</p><p>¼ nutmeg</p><p>½ star anise</p><p><b>For the fried chicken</b></p><p>1 kg chicken</p><p>½ tsp turmeric powder</p><p>1 tbsp Kashmiri chili powder</p><p>1 tsp biryani masala</p><p>Salt as required</p><p>Juice of half lemon</p><p>½ cup coconut oil</p><p>3 sprigs curry leaves</p><p><b>For the chicken masala</b></p><p>4 big onions</p><p>10 garlic cloves</p><p>1 inch piece of ginger</p><p>2 tomatoes</p><p>½ tsp turmeric powder</p><p>2 tsp biryani masala</p><p>1 tsp pepper powder</p><p>2 tbsp coriander and mint leaves paste</p><p>½ cup chopped pineapple</p><p>Salt as required</p><p>½ cup water</p><p><b>For the rice</b></p><p>2 cups basmati rice</p><p>3 ½ cups water</p><p>½ cup masala gravy</p><p>4 tbsp ghee</p><p>1 big onion</p><p>¼ cup cashews</p><p>¼ cup raisins</p><p>1 carrot</p><p>5 cardamom pods</p><p>5 cloves</p><p>1 small piece cinnamon</p><p>1 tsp pepper corns</p><p>½ tsp caraway seeds</p><p>½ cup chopped pineapple</p><p>Salt as required</p><p>Coriander leaves</p><p><br /></p><p><br /></p><p><b>Preparation</b></p><p>Dry roast the whole spices for 5 minutes</p><p>Grind this into fine masala powder</p><p>Marinate the chicken pieces with turmeric powder, chili powder, masala podwer, salt and lemon juice</p><p>Keep them aside for at least two hours (you could also marinate the chicken overnight)</p><p>Heat coconut oil or sun flower oil in thick bottomed pan</p><p>Fry the marinated chicken pieces until brown in color</p><p>Fry curry leaves too in the same oil</p><p>Set them aside to be used later</p><p>Transfer 4 tbsp of the same oil into another pan</p><p>Sauté the onions</p><p>Into it add crushed ginger – garlic and green chilies</p><p>Sauté until the raw smell of the aromatics are gone</p><p>Add tomato</p><p>Mix well and cook for 5 minutes with the lid on</p><p>Add turmeric powder, biryani masala and pepper powder when the tomatoes are nice and mushy</p><p>Sauté well</p><p>Now add the pineapple, yoghurt, coriander- mint paste and salt as required</p><p>Give everything a good mix</p><p>Into it add the fried chicken and ½ cup water</p><p>Mix well</p><p>Close the lid and cook for 10 minutes on low flame</p><p>After 10 minutes, open the lid and save some of the gravy to be added in rice</p><p>Close the lid again and cook until the rest of the gravy reduces nicely</p><p>Meanwhile, wash the rice and soak for 30 minutes</p><p>Heat 4 tbsp ghee in a thick bottomed vessel</p><p>Fry thinly sliced onion until brown in color</p><p>Fry the cashews and raisins in the same pan</p><p>Now fry the carrot too</p><p>Set them aside to be used later</p><p>Roast the cardamom, cloves, cinnamon, pepper corns and caraway seeds in the rest of the ghee</p><p>Add the pineapple when the spices turn fragrant</p><p>When the water in the pineapple gets reduced, add rice</p><p>Roast for 5 minutes on low flame</p><p>Pour 3 ½ cups hot water and salt as required</p><p>When the rice is almost cooked, add the chicken gravy that has been saved earlier</p><p>Do not mix or stir after this</p><p>Add the fried curry leaves too</p><p>Close the lid and cook for 6 more minutes on low flame</p><p>Spread the nicely cooked rice on top of the chicken mix that has been cooked earlier</p><p>Garnish with fried onion, cashews, raisins and chopped coriander leaves</p><p>Close the lid and keep it over low flame for 10 more minutes</p><p>Enjoy the fried chicken biriyani with refreshing raita, pickle and papad.</p><p><br /></p>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0tag:blogger.com,1999:blog-275543992155167311.post-63049999363344052882021-08-16T05:00:00.002-07:002021-08-16T05:00:11.027-07:00Pazham Nurukku<iframe width="560" height="315" src="https://www.youtube.com/embed/b5xhzXetWaM" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>
<p> </p><div><div>Pazham Nurukku</div><ul style="text-align: left;"><li>3 ripe plantains</li><li>3/4 cup coconut milk</li><li>200 grams jaggery</li><li>1 tsp ghee</li><li>1/2 tsp cardamom powder</li><li>1/4 tsp dry ginger powder</li><li>a pinch of cumin powder</li></ul><div><br /></div><div>Add half a cup of water to the shredded coconut, grind well and squeeze the coconut milk.</div></div><div><div><br /></div><div>Melt the jaggery in a quarter cup of water and strain it.</div><div><br /></div><div>Cut the bananas into 4 pieces.</div><div><br /></div><div>Add coconut milk, cover and cook on low heat for 8 minutes.</div><div><br /></div><div>When the bananas are well cooked, add jaggery, ghee, cardamom powder, chukka powder and cumin powder.</div><div><br /></div><div>Turn off the heat when the bananas are well coated with jaggery.</div></div><p></p><p><br /></p>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0tag:blogger.com,1999:blog-275543992155167311.post-85218348142223439402021-08-14T07:00:00.002-07:002021-08-14T07:00:18.030-07:00Tri colored Milkshake<iframe width="560" height="315" src="https://www.youtube.com/embed/wVDNsws7GKY" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0tag:blogger.com,1999:blog-275543992155167311.post-40827183570237707322021-08-10T01:38:00.002-07:002021-08-10T01:38:15.931-07:00Sharkkara Payasam | Unakkalari Payasam
<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/FMsA09f_VdU" title="YouTube video player" width="560"></iframe>
<p><br /></p><div style="font-family: "times new roman";"><div><div dir="auto"><div dir="auto">1/2 cup payasam rice</div><div dir="auto">2 cups water</div><div dir="auto">400 grams Jaggery</div><div dir="auto">1.5 cup thick coconut milk</div><div dir="auto">4 cups thin coconut milk</div><div dir="auto">1 tsp cardamom powder</div><div dir="auto">1/2 tsp dry ginger powder</div><div dir="auto">1/4 tsp cumin powder</div><div dir="auto">2 tbsp +1 tsp ghee</div><div dir="auto">1/4 cup Cashew nuts</div><div dir="auto">1/4 cup raisins</div><div dir="auto"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-U1nwXA8Qfc8/YRI60z9YCcI/AAAAAAAAyfY/uTnFSG5vywkR8Aw0e0MgC1UBc1QDmdzEACLcBGAsYHQ/s2048/20210725124647_IMG_1529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1153" data-original-width="2048" height="360" src="https://1.bp.blogspot.com/-U1nwXA8Qfc8/YRI60z9YCcI/AAAAAAAAyfY/uTnFSG5vywkR8Aw0e0MgC1UBc1QDmdzEACLcBGAsYHQ/w640-h360/20210725124647_IMG_1529.JPG" width="640" /></a></div><br /><div dir="auto"><br /></div><div dir="auto"><br /></div></div><div dir="auto" style="font-family: sans-serif; font-size: 12.8px;"><div dir="auto" style="font-family: "times new roman"; font-size: medium;">How to prepare</div><div dir="auto" style="font-family: "times new roman"; font-size: medium;"><br /></div><div dir="auto" style="font-family: "times new roman"; font-size: medium;">Wash the rice well, add two cups of water and cook in a pressure cooker until 1 whistles come. Simmer and cook for another 10 minutes. </div><div dir="auto" style="font-family: "times new roman"; font-size: medium;"><br /></div><div dir="auto" style="font-family: "times new roman"; font-size: medium;">Boil jaggery with half a cup of water and strain it.</div><div dir="auto" style="font-family: "times new roman"; font-size: medium;"><br /></div><div dir="auto" style="font-family: "times new roman"; font-size: medium;">In a heavy-bottomed pan, add the melted jaggery syrup rice and 1 tsp ghee and boil for 5-10 minutes.</div><div dir="auto" style="font-family: "times new roman"; font-size: medium;"><br /></div><div dir="auto" style="font-family: "times new roman"; font-size: medium;">Add the thin coconut milk (2nd extract/Randaampal), mix well and stirring continuously over medium-low heat for about 8 to 10 minutes or until the mixture thickens.</div><div dir="auto" style="font-family: "times new roman"; font-size: medium;"><br /></div><div dir="auto" style="font-family: "times new roman"; font-size: medium;">Add cardamom powder, dry ginger powder and cumin powder and mix well.</div><div dir="auto" style="font-family: "times new roman"; font-size: medium;"><br /></div><div dir="auto" style="font-family: "times new roman"; font-size: medium;">Add thick coconut milk, stir well and turn off the heat when it comes to a boil.</div><div dir="auto" style="font-family: "times new roman"; font-size: medium;"><br /></div><div dir="auto" style="font-family: "times new roman"; font-size: medium;">Heat 2 tablespoon of ghee,fry cashews,coconut slices and raisins and pour over the payasam.</div></div></div></div>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0tag:blogger.com,1999:blog-275543992155167311.post-49678239751778570202021-08-10T01:21:00.003-07:002021-08-10T01:21:32.795-07:00Madhura Seva<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/LgGBsVGUxhI" title="YouTube video player" width="560"></iframe>
<div>Easy Madhura Seva</div><div><br /></div><div><div>2 cups besan flour (kadalamavu)</div><div>1 tbsp ghee</div><div>Salt</div><div>Oil - for frying</div><div>3/4 cup sugar</div><div>1/4 cup water</div><div>1 tsp cardamom powder</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-yk4IQeMLrTQ/YRI21xWEdDI/AAAAAAAAye8/WZhpu2Oy-28NCPyVwNecCvBNuDzRII1JQCLcBGAsYHQ/s2048/20210807173146_IMG_1973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1155" data-original-width="2048" height="360" src="https://1.bp.blogspot.com/-yk4IQeMLrTQ/YRI21xWEdDI/AAAAAAAAye8/WZhpu2Oy-28NCPyVwNecCvBNuDzRII1JQCLcBGAsYHQ/w640-h360/20210807173146_IMG_1973.JPG" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><div>Mix besan flour,ghee and salt.Add water and make a thick dough</div><div>Heat oil in a frying pan.</div><div>Fill the mould (with small holes) the dough.</div><div>Drop into the hot oil.Fry till crispy and light brown.</div><div>Break the sev to small pieces</div><div>In a pan add sugar and water and boil till it thickens to a two string consistency.</div><div>Add fried seva and switch off heat.</div><div>keep mixing until sugar starts to get coated to the sev.</div><div>Cool completely and store in air tight containers.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-yfBx33zGrts/YRI29lCA4HI/AAAAAAAAyfA/a7PXEaiZpfQ8HzOegtpb9FaCRycgynH1gCLcBGAsYHQ/s2048/20210808_080743.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1167" data-original-width="2048" height="364" src="https://1.bp.blogspot.com/-yfBx33zGrts/YRI29lCA4HI/AAAAAAAAyfA/a7PXEaiZpfQ8HzOegtpb9FaCRycgynH1gCLcBGAsYHQ/w640-h364/20210808_080743.jpg" width="640" /></a></div><br /><div><br /></div></div><p></p>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0tag:blogger.com,1999:blog-275543992155167311.post-90664303966535477532021-08-06T00:56:00.005-07:002021-08-06T03:00:13.527-07:00Ada for Karuthavavu | വാവട | Ilayada<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/bjVrm24zhrU" title="YouTube video player" width="560"></iframe>
<p><br /></p><div><div>Vavada</div></div><div><ul style="text-align: left;"><li>2 cups roasted rice flour</li><li>Salt</li><li>1 tbsp ghee</li><li>Boiling water</li><li>1 coconut grated</li><li>1/2 cup Jaggery</li><li>1 tsp cardamom powder</li><li>Banana Leaves</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-X98tLPJ5gOg/YQzrJvj9pdI/AAAAAAAAydk/aw7TzgBKRfQXGkXkzAz4kae4O9zVcmzngCLcBGAsYHQ/s2048/20210805210511_IMG_1937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1151" data-original-width="2048" height="225" src="https://1.bp.blogspot.com/-X98tLPJ5gOg/YQzrJvj9pdI/AAAAAAAAydk/aw7TzgBKRfQXGkXkzAz4kae4O9zVcmzngCLcBGAsYHQ/w400-h225/20210805210511_IMG_1937.JPG" width="400" /></a></div><br /><div><br /></div></div><p></p><div>Add ghee and salt to the rice powder and mix well. Add boiling water little by little and knead.</div><div><div><br /></div><div>Cover and set aside for 10 minutes, then knead well by hand.</div><div><br /></div><div>Add cardamom powder and jaggery to the shredded coconut and mix well.</div></div><div><br /></div><div>Place a lemon sized dough in the centre of a piece of banana leaf and spread it gently with hand or the back of a spoon.</div><div><br /></div><div>Spread coconut filling on one half, fold the banana leaf in half and press gently.</div><div><br /></div><div>Steam cook for 20 minutes.</div><p></p><div><br /></div><p></p>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0tag:blogger.com,1999:blog-275543992155167311.post-28131878800543853812021-08-04T04:41:00.000-07:002021-08-04T04:41:05.223-07:00Achappam | Rose Cookies<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/2D-rEH6Kwm4" title="YouTube video player" width="560"></iframe> <div><p dir="ltr"><span style="color: #030303;"><span style="font-size: 18px;">Ingredients</span></span></p>
<p dir="ltr"></p><ol style="text-align: left;"><li><span style="color: #030303;"><span style="font-size: 18px;">1.5 cups raw rice</span></span></li><li><span style="color: #030303;"><span style="font-size: 18px;">1/2 cup maida</span></span></li><li><span style="color: #030303;"><span style="font-size: 18px;">2 eggs</span></span></li><li><span style="color: #030303;"><span style="font-size: 18px;">1 tsp sesame seeds</span></span></li><li><span style="color: #030303;"><span style="font-size: 18px;">1/2 tsp cumin seeds</span></span></li><li><span style="color: #030303;"><span style="font-size: 18px;">1/4 tsp salt</span></span></li><li><span style="color: #030303;"><span style="font-size: 18px;">1/2 cup sugar</span></span></li><li><span style="color: #030303;"><span style="font-size: 18px;">3/4 cup thick coconut milk</span></span></li><li><span style="color: #030303;"><span style="font-size: 18px;">Coconut oil - frying</span></span></li></ol>
<p></p><br /></div>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0tag:blogger.com,1999:blog-275543992155167311.post-31392054476854644222021-08-02T06:37:00.001-07:002021-08-02T06:37:10.117-07:00Besan Murukku
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<p><br /></p><div><div>Besan Murukku</div><div><br /></div><div><div>Ingredients</div><div><ol style="text-align: left;"><li>1 cup besan flour ( കടലമാവ്)</li><li>2 cups rice flour</li><li>1.5 tbsp ghee/ butter</li><li>1 tsp cumin seeds</li><li>1 tsp sesame seeds</li><li>1 tsp chilli powder</li><li>1/2 tsp Turmeric powder</li><li>1/2 tsp asafoetida powder</li><li>Salt - to taste </li><li>Coconut oil - for frying</li></ol></div></div><div><br /></div><div><div>In a wide bowl, add ingredients 1 to 9.</div><div>Mix well.Now sprinkle warm water and make a thick dough.</div><div>Take the murukku press with star shaped mould.</div><div>Fill the dough and press in a ladle.</div><div>Put the murukku in hot oil and deep fry both the sides in medium flame till golden brown.</div></div></div><div><br /></div>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0tag:blogger.com,1999:blog-275543992155167311.post-53776625777745354792021-08-01T08:25:00.000-07:002021-08-01T08:25:00.351-07:00Onion Thoran | Ulli Thoran<iframe width="560" height="315" src="https://www.youtube.com/embed/rjoSc7aaHqc" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>
<p> Onion Toran</p><div><div><ul><li>2 cups chopped pearl onion</li><li>4 green chillies</li><li>1 cup grated coconut</li><li>1/4 cup sliced coconut</li><li>2 tbsp coconut oil</li><li>1 tsp mustard</li><li>3 dry red chillies</li><li>Curry leaves</li><li>1/4 tsp Turmeric powder</li><li>1 tsp chilli powder</li><li>1 tsp coriander powder</li><li>Salt</li></ul></div><div> How to prepare</div><div><br /></div><div><ul><li>Heat coconut oil in a heavy-bottomed pan and splutter the mustard. Add curry leaves, dried chillies and coconut and fry.</li><li>When the coconut starts to change color, add masala powder and fry till raw smell goes.</li><li>Add chopped onion, green chillies and shredded coconut and enough salt.</li><li>Cover and cook on low heat for 5 minutes.</li><li>Stir well and turn off the heat. Delicious onion toran ready.</li></ul></div></div>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0tag:blogger.com,1999:blog-275543992155167311.post-44453041418683835552021-08-01T08:23:00.004-07:002021-08-01T08:23:40.583-07:00Chicken Ghee Roast<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/ZRfVdiU6vvo" title="YouTube video player" width="560"></iframe> <div><br /></div><div> <span style="font-size: medium;">Ingredients</span></div><div><ul style="text-align: left;"><li></li><li><span style="font-size: medium;">1 kg chicken</span></li><li><span style="font-size: medium;"> 4 tablespoons of ghee</span></li><li><span style="font-size: medium;"> Onion 2 large</span></li><li><span style="font-size: medium;">Coriander -1 tbsp</span></li><li><span style="font-size: medium;">Cumin -1 tsp</span></li><li><span style="font-size: medium;">Pepper -2 tbsp</span></li><li><span style="font-size: medium;">Fennel - 1 tsp</span></li><li><span style="font-size: medium;">Fenugreek- 1/2 tsp</span></li><li><span style="font-size: medium;">Turmeric powder half a teaspoon</span></li><li><span style="font-size: medium;"> A tablespoon of chili powder</span></li><li><span style="font-size: medium;"> Ginger - one piece</span></li><li><span style="font-size: medium;">Garlic - 5 large cloves</span></li><li><span style="font-size: medium;">Tamarind - about the size of a gooseberry</span></li><li><span style="font-size: medium;">Yogurt - half a cup</span></li><li><span style="font-size: medium;">Curry leaves- enough</span></li><li><span style="font-size: medium;"> Salt - to taste</span></li><li><span style="font-size: medium;"> Jaggery - a teaspoon</span></li></ul></div>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0tag:blogger.com,1999:blog-275543992155167311.post-81237861269669439632021-08-01T08:04:00.003-07:002021-08-01T08:04:39.829-07:00Greengram Pradhaman |Cherupayar Pradhaman | Caramel Vermicelli |
<iframe width="560" height="315" src="https://www.youtube.com/embed/V6eGyh0qwbM" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>
<div dir="auto"><div dir="auto"><div dir="auto"><br /></div><div dir="auto"><br /></div><div dir="auto">Green gram Pradhaman</div><div dir="auto"><br /></div><div dir="auto"><div dir="auto">3/4 cup green gram</div><div dir="auto">2 cups water</div><div dir="auto">400 grams Jaggery</div><div dir="auto">1 cup thick coconut milk</div><div dir="auto">3 cups thin coconut milk</div><div dir="auto">1 tsp cardamom powder</div><div dir="auto">1/2 tsp dry ginger powder</div><div dir="auto">1/4 tsp cumin powder</div><div dir="auto">1.5 tbsp ghee</div><div dir="auto">1/4 cup Cashew nuts</div><div dir="auto">1/4 cup raisins</div><div dir="auto"><br /></div></div><div dir="auto"><div dir="auto">How to prepare</div><div dir="auto"><br /></div><div dir="auto">Wash the green gram well, add two cups of water and cook in a pressure cooker until 5 whistles come. After cools down, open the cooker and drain any excess water.</div><div dir="auto"><br /></div><div dir="auto">Boil jaggery with half a cup of water and strain it.</div><div dir="auto"><br /></div><div dir="auto">In a heavy-bottomed bowl, add the melted jaggery syrup and boil until it gets one-string consistency.</div><div dir="auto"><br /></div><div dir="auto">Add green gram and half a tablespoon of ghee and stir well.cook for a few minutes over medium heat until thick.</div><div dir="auto"><br /></div><div dir="auto">Add the thin coconut milk (2nd extract/Randaampal), mix well and stirring continuously over medium-low heat for about 8 to 10 minutes or until the mixture thickens.</div><div dir="auto"><br /></div><div dir="auto">Add cardamom powder, dry ginger powder and cumin powder and mix well.</div><div dir="auto"><br /></div><div dir="auto">Add thick coconut milk, stir well and turn off the heat when it comes to a boil.</div><div dir="auto"><br /></div><div dir="auto">Heat a tablespoon of ghee, add roasted nuts and raisins and pour over the payasam.</div><div dir="auto"><br /></div><div dir="auto"><br /></div><div dir="auto">Pink Vermicelli Payasam</div><div dir="auto"><br /></div><div dir="auto"><div dir="auto">1 cup Vermicelli</div><div dir="auto">4+1 cup milk</div><div dir="auto">1/4+1/2 cup Sugar</div><div dir="auto">1 tsp cardamom powder</div><div dir="auto">1.5 tbsp ghee</div><div dir="auto">1 tsp butter</div><div dir="auto">1/4 cup cashew nuts</div><div dir="auto">2 tbsp raisins</div></div><div dir="auto"><br /></div><div dir="auto"><div dir="auto">Heat a tablespoon of ghee in a heavy-bottomed pan and fry the nuts and raisins. Add vermicelli to the same ghee and roast over low heat till light brown.</div><div dir="auto"><br /></div><div dir="auto">After removing the semia, add a quarter cup of sugar and butter .Once the sugar caramelizes and reaches golden brown shade, add 1/2 cup of water (be careful while adding it, it will splash). Mix well.</div><div dir="auto"><br /></div><div dir="auto">When the sugar and water are well combined, add 4 cups of milk.</div><div dir="auto"><br /></div><div dir="auto">When the milk starts to boil well, add the roasted vermicelli. Boil for 10 minutes or until the semiya is cooked completely.Add sugar and cardamom powder.</div><div dir="auto"><br /></div><div dir="auto">If the payasam feels too thick, add a cup of boiling milk.</div><div dir="auto"><br /></div><div dir="auto">Cook on low heat for another five minutes, then add half a tablespoon of ghee and turn off the heat.</div><div dir="auto"><br /></div><div dir="auto">Add roasted nuts and raisins.</div><div dir="auto"><br /></div><div dir="auto">Delicious pink semia stew is ready.</div></div></div></div></div>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0tag:blogger.com,1999:blog-275543992155167311.post-88969035070297040342021-08-01T03:02:00.002-07:002021-08-01T03:02:17.899-07:00Aval Kozhukkatta | Poha Kozhukkattai<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/8IQwldiMqo8" title="YouTube video player" width="560"></iframe>
<p> <b style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #333333; font-family: "PT Serif", serif; font-size: 18px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Preparation</b></p><span style="color: #333333; font-family: "PT Serif", serif; font-size: 18px;"><ul style="text-align: left;"><li><span style="color: #333333; font-family: "PT Serif", serif; font-size: 18px;">1 cup powdered flattened rice</span></li><li><span style="color: #333333; font-family: "PT Serif", serif; font-size: 18px;">½ plain flattened rice</span></li><li><span style="color: #333333; font-family: "PT Serif", serif; font-size: 18px;">2 tbsp coconut oil</span></li><li><span style="color: #333333; font-family: "PT Serif", serif; font-size: 18px;">1 tsp mustard seeds</span></li><li><span style="color: #333333; font-family: "PT Serif", serif; font-size: 18px;">1 tbsp urad dal</span></li><li><span style="color: #333333; font-family: "PT Serif", serif; font-size: 18px;">1 tbsp yellow roasted gram</span></li><li><span style="color: #333333; font-family: "PT Serif", serif; font-size: 18px;">¼ cup shallots</span></li><li><span style="color: #333333; font-family: "PT Serif", serif; font-size: 18px;">2 green chillies</span></li><li><span style="color: #333333; font-family: "PT Serif", serif; font-size: 18px;">2 sprigs curry leaves</span></li><li><span style="color: #333333; font-family: "PT Serif", serif; font-size: 18px;">¼ tsp asafoetida powder</span></li><li><span style="color: #333333; font-family: "PT Serif", serif; font-size: 18px;">1 carrot</span></li><li><span style="color: #333333; font-family: "PT Serif", serif; font-size: 18px;">1 ½ cups water</span></li><li><span style="color: #333333; font-family: "PT Serif", serif; font-size: 18px;">Grated coconut</span></li><li><span style="color: #333333; font-family: "PT Serif", serif; font-size: 18px;">Salt as required</span></li></ul></span><div><span style="color: #333333; font-family: PT Serif, serif;"><span style="font-size: 18px;"><br /></span></span></div><div><span style="color: #333333; font-family: PT Serif, serif;"><span style="font-size: 18px;"><br /></span></span><div><div><span style="color: #333333; font-family: PT Serif, serif;"><span style="font-size: 18px;">Grind the flattened rice coarsely (it should have the consistency of semolina)</span></span></div><div><span style="color: #333333; font-family: PT Serif, serif;"><span style="font-size: 18px;">Around 3 ½ cups flattened rice is required for preparing 1 cup powder</span></span></div><div><span style="color: #333333; font-family: PT Serif, serif;"><span style="font-size: 18px;">Heat coconut oil in a thick bottomed vessel</span></span></div><div><span style="color: #333333; font-family: PT Serif, serif;"><span style="font-size: 18px;">Splutter mustard seeds, urad dal and yellow roasted gram</span></span></div><div><span style="color: #333333; font-family: PT Serif, serif;"><span style="font-size: 18px;">Sauté finely chopped shallots, green chillies and curry leaves</span></span></div><div><span style="color: #333333; font-family: PT Serif, serif;"><span style="font-size: 18px;">Add grated carrot when the shallots are brown in colour</span></span></div><div><span style="color: #333333; font-family: PT Serif, serif;"><span style="font-size: 18px;">Add asafetida powder when the water in the carrot reduces and changes colour</span></span></div><div><span style="color: #333333; font-family: PT Serif, serif;"><span style="font-size: 18px;">Into it add 1 ½ cups water, grated coconut and salt as required</span></span></div><div><span style="color: #333333; font-family: PT Serif, serif;"><span style="font-size: 18px;">Add the powdered flattened rice when the water boils rapidly</span></span></div><div><span style="color: #333333; font-family: PT Serif, serif;"><span style="font-size: 18px;">Mix well</span></span></div><div><span style="color: #333333; font-family: PT Serif, serif;"><span style="font-size: 18px;">Turn off the flame when the mixture thickens up and separate on the sides</span></span></div><div><span style="color: #333333; font-family: PT Serif, serif;"><span style="font-size: 18px;">Now add ½ cup plain flattened rice</span></span></div><div><span style="color: #333333; font-family: PT Serif, serif;"><span style="font-size: 18px;">Mix well</span></span></div><div><span style="color: #333333; font-family: PT Serif, serif;"><span style="font-size: 18px;">Make lemon sized balls from this mixture after it has cooled down</span></span></div><div><span style="color: #333333; font-family: PT Serif, serif;"><span style="font-size: 18px;">Cook these balls in steam for 15 minutes</span></span></div><div><span style="color: #333333; font-family: PT Serif, serif;"><span style="font-size: 18px;">Enjoy aval kozhukatta with coconut chutney or tangy tomato chutney.</span></span></div></div><div><span style="color: #333333; font-family: "PT Serif", serif; font-size: 18px;"><br /></span></div></div>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0tag:blogger.com,1999:blog-275543992155167311.post-32446130787776667542021-08-01T02:55:00.004-07:002021-08-01T02:55:32.941-07:00Apple Donuts || Apple Vada
<iframe width="560" height="315" src="https://www.youtube.com/embed/FXwyrdSPVy8" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>
<p> Ingredients</p><div><ul><li>2 Apples</li><li>1 cup maida / Wheat flour</li><li>1/4 cup Sugar</li><li>1 Egg</li><li>1/4 cup Milk</li><li>1/2 tsp cardamom powder</li><li>1/8 tsp baking soda </li><li>Oil- for frying</li></ul></div><div> How to prepare</div><div><ul><li>Peel and chop apples.</li><li>Add all the ingredients except the oil to the apples and knead well.</li><li>Set aside for 10 minutes</li><li>Heat oil in a kadai.</li><li>Deep fry until golden brown. </li></ul></div>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0tag:blogger.com,1999:blog-275543992155167311.post-38437745999653175702021-08-01T02:52:00.000-07:002021-08-01T02:52:19.097-07:00Pineapple Pachadi || Sweet Pachadi<iframe width="560" height="315" src="https://www.youtube.com/embed/Fxasv7fXsfk" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>
<p> </p><p></p><div>Ingredients</div><div><div><ul style="text-align: left;"><li>1.5 cup pineapple</li><li>1 tsp Kashmiri chilli powder</li><li>1-2 tsp sugar</li><li>Salt</li><li>1 cup coconut</li><li>1/4 tsp cumin seeds</li><li>1/2 tsp mustard seeds</li><li>1 cup yoghurt</li><li>1/2 cup grapes</li><li>1 tbsp coconut oil</li><li>1 tsp mustard seeds</li><li>2 dry red chillies</li><li>Curry leaves</li></ul></div><div> How to prepare</div><div><ul style="text-align: left;"><li>Cut pineapple into large pieces and grind in a mixer without adding water</li><li>Add cumin seeds and enough water to the coconut and grind well. Add half a teaspoon of mustard and crush it. (Just press the pulse button two or three times)</li><li>Add chilli powder, sugar and salt to the pineapple paste and cook over medium heat until thickened. (depending on the sourness of the pineapple, the amount of sugar can be increased or decreased).</li><li>Add coconut paste and bring to a boil. </li><li>Turn off the heat and add the beaten yoghurt and raisins.</li><li>Heat coconut oil and splutter mustard seeds.Fry dry red chillies and curry leaves.</li><li>Pour this tempering over the pachadi.</li></ul></div></div>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0tag:blogger.com,1999:blog-275543992155167311.post-35588990900916937622021-08-01T02:02:00.003-07:002021-08-01T02:02:57.165-07:00Spicy Egg Fry in 5 minutes<iframe width="560" height="315" src="https://www.youtube.com/embed/_9280WKR6nw" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>
<p><br /></p><div><div>4 Eggs</div><div>1 Onion</div><div>4 garlic</div><div>Curry leaves</div><div>Salt</div><div>2 tbsp coconut oil</div><div>2 tsp Chilli powder</div><div>1/4 tsp Turmeric Powder</div><div>1/2 tsp pepper powder</div><div>1/2 tsp garam masala</div></div><div><br /></div><div><div>Boil the eggs,remove the shells off the eggs and make 4-5 slits on the eggs. Make sure the eggs don’t break. Set aside.</div><div><br /></div><div>Add onion and garlic to the mixer and pulse 3-4 times.</div><div><br /></div><div>Heat 2 tbsp coconut oil in a heavy-bottomed pan and fry Crushed onion and curry leaves.</div><div><br /></div><div>When the onion turns brown and the oil starts to separates, add the eggs.</div><div>Reduce heat to very low and add masalas and saute till raw smell goes.</div><div><br /></div><div>Add enough salt and a quarter cup of water and stir well.</div><div>Switch off heat when the egg is well coated with masalas.</div><div><br /></div></div>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0tag:blogger.com,1999:blog-275543992155167311.post-86273812241667196702021-07-26T01:53:00.002-07:002021-07-26T01:53:37.561-07:00Vanilla Ice cream with Jackfruit seeds (ചക്കക്കുരു ഐസ്ക്രീം)<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/3yof4IkLklY" title="YouTube video player" width="560"></iframe>
<p><br /></p><div>Ingredients</div><div><ul><li>30 nos Jackfruit seeds</li><li>750 ml milk</li><li>3/4 cup Sugar</li><li>1 tsp Vanilla extract</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-DACP24fFV8w/YP54ALfOCjI/AAAAAAAAyWg/eLQwvcjMLBEM6fxYMLqtJNfkh_hHKjReACLcBGAsYHQ/s2048/20210726_104320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1153" data-original-width="2048" height="360" src="https://1.bp.blogspot.com/-DACP24fFV8w/YP54ALfOCjI/AAAAAAAAyWg/eLQwvcjMLBEM6fxYMLqtJNfkh_hHKjReACLcBGAsYHQ/w640-h360/20210726_104320.jpg" width="640" /></a></div><br /><div><br /></div></div><p></p><div>Peel jackfruit seeds.Add enough water and pressure cook for 5 whistles.</div><div><div><br /></div><div>Remove brown skin and chop finely.</div><div><br /></div><div>Pour enough milk into the jackfruit seeds and grind well in a mixer.</div><div><br /></div><div>In a thick bottomed pan, combine the jackfruit seed paste, remaining milk, vanilla extract and sugar. Stir constantly over low heat and bring to a boil.</div><div><br /></div><div>Turn off the heat when it starts to boil. If you want more sweetness, you can add a little more.</div><div><br /></div><div>After it cools down well, add it to the mixer and blend.</div><div><br /></div><div>Pour into a bowl, cover tightly and keep in the freezer for two hours.</div><div><br /></div><div>Remove from the freezer and blend again.</div><div><br /></div><div>Pour it back in a bowl and put it in the freezer for eight hours.</div><div><br /></div><div>Delicious jackfruit seeds ice cream is ready.</div></div>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0tag:blogger.com,1999:blog-275543992155167311.post-13839556852175660252021-07-04T22:15:00.002-07:002021-07-04T22:15:14.048-07:00Healthy Masala Oats<iframe width="560" height="315" src="https://www.youtube.com/embed/8JqkhgxgvuQ" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>
<div><div><br /></div></div><p> Ingredients</p><ul style="text-align: left;"><li>1 cup Oats</li><li>2 tbsp chopped almonds</li><li>2 tbsp peanuts</li><li>2 tbsp raisins</li><li>1 tsp ghee</li><li>1/2tsp cumin seeds</li><li>1 onion</li><li>1 tsp ginger garlic paste</li><li>1 tsp Kashmiri chilly powder</li><li>1/2 tsp turmeric powder</li><li>1/4 tsp garam masala</li><li>1 tomato</li><li>1 carrot</li><li>10 beans</li><li>1/4 cup green peas</li><li>1/4 cup capsicum</li><li>coriander leaves</li></ul><p>How to prepare</p><p>Fry the finely chopped almonds, peanuts and raisins in a pan without oil.</p><p>Heat a teaspoon of ghee in the same pan. Add half a teaspoon of cumin, chopped onion, ginger and garlic paste.</p><p>When onions turns translucent, add masala powder and fry. Add tomatoes and remaining vegetables and fry.</p><p>When everything is well combined, add three cups of water and enough salt.</p><p>Boil the vegetables on medium heat for 5 minutes. Add a cup of oats and mix well.</p><p>When the oats are well cooked, turn off the heat and sprinkle with the roasted nuts and coriander leaves.</p>Ganga Sreekanthhttp://www.blogger.com/profile/07338993809177982541noreply@blogger.com0