tag:blogger.com,1999:blog-4735017491843244372024-03-13T09:59:37.668-07:00Lincy's Cook ArtThe Art of Cooking...Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.comBlogger675125tag:blogger.com,1999:blog-473501749184324437.post-52672875405920718842018-10-08T12:33:00.000-07:002019-06-18T03:47:10.041-07:00PORTFOLIO<div dir="ltr" style="text-align: left;" trbidi="on">
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Click PHOTO to view on FULL SCREEN </h5>
<h4 class="gallerytitle">
Breakfast:</h4>
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<td><a href="https://2.bp.blogspot.com/-u9ecMoEAfWo/W7ugjrVeoUI/AAAAAAAAPlc/yCGCMeyl49ATt-C573uj0PFMDpJrZdgfQCLcBGAs/s1600/IMG_0009-2-2.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://2.bp.blogspot.com/-u9ecMoEAfWo/W7ugjrVeoUI/AAAAAAAAPlc/yCGCMeyl49ATt-C573uj0PFMDpJrZdgfQCLcBGAs/s320/IMG_0009-2-2.jpg" width="213" /></a></td>
<td><a href="https://1.bp.blogspot.com/-aQYRKs-lIZA/W7ugXW2w5uI/AAAAAAAAPlY/NmUkqoNljfcOXe3CsesQ15RReV7dVrmLgCLcBGAs/s1600/IMG_0005.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-aQYRKs-lIZA/W7ugXW2w5uI/AAAAAAAAPlY/NmUkqoNljfcOXe3CsesQ15RReV7dVrmLgCLcBGAs/s320/IMG_0005.jpg" width="213" /></a></td>
<td><a href="https://4.bp.blogspot.com/-aCBPSLURBlI/W7ukz8cw32I/AAAAAAAAPmI/ODpIdMo3v1gNArIqvtyJhPCafbog4dROwCLcBGAs/s1600/IMG_0011-3.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://4.bp.blogspot.com/-aCBPSLURBlI/W7ukz8cw32I/AAAAAAAAPmI/ODpIdMo3v1gNArIqvtyJhPCafbog4dROwCLcBGAs/s320/IMG_0011-3.jpg" width="213" /></a></td>
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<tr><td><a href="https://1.bp.blogspot.com/-LjkClz_wjWE/W1yyS3U5xAI/AAAAAAAAPho/WBdHfm13SrMlO1bWypy8Mp_VFNTCARy1ACLcBGAs/s1600/IMG_0004.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-LjkClz_wjWE/W1yyS3U5xAI/AAAAAAAAPho/WBdHfm13SrMlO1bWypy8Mp_VFNTCARy1ACLcBGAs/s320/IMG_0004.jpg" width="213" /></a></td>
<td><a href="https://2.bp.blogspot.com/-oubhoYhAnKo/W7udUlrjyhI/AAAAAAAAPko/QlwrDS4R480v7mrR07DSpeh3-tmyq8RPwCLcBGAs/s1600/IMG_0016.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://2.bp.blogspot.com/-oubhoYhAnKo/W7udUlrjyhI/AAAAAAAAPko/QlwrDS4R480v7mrR07DSpeh3-tmyq8RPwCLcBGAs/s320/IMG_0016.jpg" width="213" /></a></td>
<td><a href="https://3.bp.blogspot.com/-3ebjW-wFWmM/W1yy7epBlYI/AAAAAAAAPh4/lFUVzv_86nkCKr-lFsiCWsU5_Xj0dx3_QCLcBGAs/s1600/IMG_0011.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://3.bp.blogspot.com/-3ebjW-wFWmM/W1yy7epBlYI/AAAAAAAAPh4/lFUVzv_86nkCKr-lFsiCWsU5_Xj0dx3_QCLcBGAs/s320/IMG_0011.jpg" width="213" /></a></td>
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Beverages:</h4>
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<td><a href="https://1.bp.blogspot.com/-ToxI7FoS0bw/W7uuM3fIHsI/AAAAAAAAPn0/2q1R1QMN0Cs7j8pbkH7mrwx3WsBHDxPYACLcBGAs/s1600/IMG_0003%2B8.13.45%2BPM.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-ToxI7FoS0bw/W7uuM3fIHsI/AAAAAAAAPn0/2q1R1QMN0Cs7j8pbkH7mrwx3WsBHDxPYACLcBGAs/s320/IMG_0003%2B8.13.45%2BPM.jpg" width="213" /></a></td>
<td><a href="https://1.bp.blogspot.com/-qyXa38wTUHE/W7uZola57oI/AAAAAAAAPj0/6y0GNz53F34-uhkazPt_zVV8QAaiiOO0QCLcBGAs/s1600/IMG_0011-2.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-qyXa38wTUHE/W7uZola57oI/AAAAAAAAPj0/6y0GNz53F34-uhkazPt_zVV8QAaiiOO0QCLcBGAs/s320/IMG_0011-2.jpg" width="213" /></a></td>
<td><a href="https://2.bp.blogspot.com/-5rb0A_J8bvU/W7uaCI99GeI/AAAAAAAAPj8/_h0p4w17HPYNJoGxioF9Iqbxnu2GGOWQACLcBGAs/s1600/IMG_0030-2.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://2.bp.blogspot.com/-5rb0A_J8bvU/W7uaCI99GeI/AAAAAAAAPj8/_h0p4w17HPYNJoGxioF9Iqbxnu2GGOWQACLcBGAs/s320/IMG_0030-2.jpg" width="213" /></a></td>
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<h4 class="gallerytitle">
Main Course:</h4>
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<td><a href="https://4.bp.blogspot.com/-acIEXSiGecs/W7ulLytkETI/AAAAAAAAPmQ/d7IUq2nGR6ozzzQ5A4XQBI_8HUsZJQLgACLcBGAs/s1600/IMG_0004.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://4.bp.blogspot.com/-acIEXSiGecs/W7ulLytkETI/AAAAAAAAPmQ/d7IUq2nGR6ozzzQ5A4XQBI_8HUsZJQLgACLcBGAs/s320/IMG_0004.jpg" width="213" /></a></td>
<td><a href="https://2.bp.blogspot.com/-NlsTkUCSS4Q/W7uqoEIFoTI/AAAAAAAAPnI/kTGitVQSW00T6KWroVXXF4BrhE-9MJhiQCLcBGAs/s1600/IMG_0042.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://2.bp.blogspot.com/-NlsTkUCSS4Q/W7uqoEIFoTI/AAAAAAAAPnI/kTGitVQSW00T6KWroVXXF4BrhE-9MJhiQCLcBGAs/s320/IMG_0042.jpg" width="213" /></a></td>
<td><a href="https://2.bp.blogspot.com/-IVJq-WWpz0E/W7uqyZfa2-I/AAAAAAAAPnM/j6PruLl5RLcOB4SbzPjOzVjEcZkS1yvgQCLcBGAs/s1600/IMG_0009-3.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://2.bp.blogspot.com/-IVJq-WWpz0E/W7uqyZfa2-I/AAAAAAAAPnM/j6PruLl5RLcOB4SbzPjOzVjEcZkS1yvgQCLcBGAs/s320/IMG_0009-3.jpg" width="213" /></a></td>
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Desserts:</h4>
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<td><a href="https://3.bp.blogspot.com/-JlJNYbMQGk0/W7uccK0ckDI/AAAAAAAAPkQ/9IqthtpT0-84p1ZklGzvtNILoESltO63QCLcBGAs/s1600/IMG_0022-2.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://3.bp.blogspot.com/-JlJNYbMQGk0/W7uccK0ckDI/AAAAAAAAPkQ/9IqthtpT0-84p1ZklGzvtNILoESltO63QCLcBGAs/s320/IMG_0022-2.jpg" width="213" /></a></td>
<td><a href="https://4.bp.blogspot.com/-JaHZA15e40Q/W7uciiNG05I/AAAAAAAAPkU/QEe3MUlBSPQ9QkA-7HKOgH-trSz0yRpggCLcBGAs/s1600/IMG_0003_1.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://4.bp.blogspot.com/-JaHZA15e40Q/W7uciiNG05I/AAAAAAAAPkU/QEe3MUlBSPQ9QkA-7HKOgH-trSz0yRpggCLcBGAs/s320/IMG_0003_1.jpg" width="213" /></a></td>
<td><a href="https://4.bp.blogspot.com/-7xUF0WLOWeY/W7uczhdDPFI/AAAAAAAAPkg/vwgxk8u2fH4V88gAbPG8OLXk64bdWPtEQCLcBGAs/s1600/IMG_0015.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://4.bp.blogspot.com/-7xUF0WLOWeY/W7uczhdDPFI/AAAAAAAAPkg/vwgxk8u2fH4V88gAbPG8OLXk64bdWPtEQCLcBGAs/s320/IMG_0015.jpg" width="213" /></a></td>
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<td><a href="https://1.bp.blogspot.com/-3wj4j_vQFaI/W7umYxyb8sI/AAAAAAAAPmc/XyYkYaOX2L0h4jBVfJuTB-O_Qx8Jvif0QCLcBGAs/s1600/IMG_0013_1.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-3wj4j_vQFaI/W7umYxyb8sI/AAAAAAAAPmc/XyYkYaOX2L0h4jBVfJuTB-O_Qx8Jvif0QCLcBGAs/s320/IMG_0013_1.jpg" width="213" /></a></td>
<td><a href="https://1.bp.blogspot.com/-QJ2qnZFcw3w/W7umiA2xovI/AAAAAAAAPmg/bxsbv-Dog4IScSYEfKwHcOajunCEZFfgQCLcBGAs/s1600/IMG_0030.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-QJ2qnZFcw3w/W7umiA2xovI/AAAAAAAAPmg/bxsbv-Dog4IScSYEfKwHcOajunCEZFfgQCLcBGAs/s320/IMG_0030.jpg" width="213" /></a></td>
<td><a href="https://2.bp.blogspot.com/-OLJwid_b2q0/W7umqzzwBhI/AAAAAAAAPmo/HAgBPy_mIhsFTpFPZjkmPcdZdcs19xgPwCLcBGAs/s1600/IMG_0009-2.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://2.bp.blogspot.com/-OLJwid_b2q0/W7umqzzwBhI/AAAAAAAAPmo/HAgBPy_mIhsFTpFPZjkmPcdZdcs19xgPwCLcBGAs/s320/IMG_0009-2.jpg" width="213" /></a></td>
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<h4 class="gallerytitle">
Snacks:</h4>
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<td><a href="https://1.bp.blogspot.com/-xa5bSf2J-UY/W7udgwkokSI/AAAAAAAAPks/inbD8hD34F0r8zN9lFRuFKD-gOH-pGUoACLcBGAs/s1600/IMG_0013.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-xa5bSf2J-UY/W7udgwkokSI/AAAAAAAAPks/inbD8hD34F0r8zN9lFRuFKD-gOH-pGUoACLcBGAs/s320/IMG_0013.jpg" width="213" /></a></td>
<td><a href="https://4.bp.blogspot.com/-ohsu6OgmnSk/W7udt8BPeZI/AAAAAAAAPk0/GhQd5l8M9HwrMyU7qMasQigJwUptMrnpQCLcBGAs/s1600/IMG_0008-2.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://4.bp.blogspot.com/-ohsu6OgmnSk/W7udt8BPeZI/AAAAAAAAPk0/GhQd5l8M9HwrMyU7qMasQigJwUptMrnpQCLcBGAs/s320/IMG_0008-2.jpg" width="213" /></a></td>
<td><a href="https://1.bp.blogspot.com/-vWzNuiDyPlY/W7ueWT_dCOI/AAAAAAAAPlA/NF-20vsxPTIFAdhqOkXLHwFDBaW9mrmhgCLcBGAs/s1600/IMG_0034-2.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-vWzNuiDyPlY/W7ueWT_dCOI/AAAAAAAAPlA/NF-20vsxPTIFAdhqOkXLHwFDBaW9mrmhgCLcBGAs/s320/IMG_0034-2.jpg" width="213" /></a></td>
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Bakes:</h4>
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<a href="https://4.bp.blogspot.com/-x876YwN_-i0/W7ujB3-N-TI/AAAAAAAAPl0/NVV4lkZypMYG3xf67G4flXOcC7fLWNx8gCLcBGAs/s1600/IMG_0021.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://4.bp.blogspot.com/-x876YwN_-i0/W7ujB3-N-TI/AAAAAAAAPl0/NVV4lkZypMYG3xf67G4flXOcC7fLWNx8gCLcBGAs/s320/IMG_0021.jpg" width="213" /></a><br />
<a href="https://1.bp.blogspot.com/-m7k5LgY7siY/W7ujJn40L3I/AAAAAAAAPl4/ewAv-onQlyIFlQGNCURzBhCR0jS3mFmdgCLcBGAs/s1600/IMG_0006.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-m7k5LgY7siY/W7ujJn40L3I/AAAAAAAAPl4/ewAv-onQlyIFlQGNCURzBhCR0jS3mFmdgCLcBGAs/s320/IMG_0006.jpg" width="213" /></a><br />
<a href="https://1.bp.blogspot.com/-WUavGP3j5cs/W7ujP7iJTkI/AAAAAAAAPl8/UOVK9KGwpvcQldTsa4LdOfu1g3i4T281gCLcBGAs/s1600/IMG_0007.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-WUavGP3j5cs/W7ujP7iJTkI/AAAAAAAAPl8/UOVK9KGwpvcQldTsa4LdOfu1g3i4T281gCLcBGAs/s320/IMG_0007.jpg" width="213" /></a><br/>
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<h4 class="gallerytitle">
Still life:</h4>
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<td><a href="https://2.bp.blogspot.com/-pbe9pFrJdyk/W1y1xe-WbrI/AAAAAAAAPiI/ea2CFQZy0O8-udQyVqijPID7ZD_nHcVbwCLcBGAs/s1600/IMG_0021.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://2.bp.blogspot.com/-pbe9pFrJdyk/W1y1xe-WbrI/AAAAAAAAPiI/ea2CFQZy0O8-udQyVqijPID7ZD_nHcVbwCLcBGAs/s320/IMG_0021.jpg" width="213" /></a></td>
<td><a href="https://3.bp.blogspot.com/-Qh7qssi5MKY/W7ynT9eGC-I/AAAAAAAAPoA/H5VukyVuu64ywpFsZp3lkpRc2bFaDy7pQCLcBGAs/s1600/IMG_0008-3.jpg" imageanchor="1"><img border="0" data-original-height="1080" data-original-width="720" height="320" src="https://3.bp.blogspot.com/-Qh7qssi5MKY/W7ynT9eGC-I/AAAAAAAAPoA/H5VukyVuu64ywpFsZp3lkpRc2bFaDy7pQCLcBGAs/s320/IMG_0008-3.jpg" width="213" /></a></td>
<td><a href="https://1.bp.blogspot.com/-fFevI9xUfJU/W1y2MlI6RqI/AAAAAAAAPiU/Eh7AR_Ws9PoKaOO-yqz8EBQ7aFgMEP14wCLcBGAs/s1600/IMG_0003.jpg" imageanchor="1"><img border="0" data-original-height="1024" data-original-width="683" height="320" src="https://1.bp.blogspot.com/-fFevI9xUfJU/W1y2MlI6RqI/AAAAAAAAPiU/Eh7AR_Ws9PoKaOO-yqz8EBQ7aFgMEP14wCLcBGAs/s320/IMG_0003.jpg" width="213" /></a></td>
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Landscape Orientation:</h4>
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<td><a href="https://3.bp.blogspot.com/-S4qtZGTh7r8/W7urC7z0-3I/AAAAAAAAPnU/rQ6ke19nCH0A_-wU-L_iWQNcFQ7s9EDWACLcBGAs/s1600/IMG_0008.jpg" imageanchor="1"><img border="0" data-original-height="720" data-original-width="1080" height="213" src="https://3.bp.blogspot.com/-S4qtZGTh7r8/W7urC7z0-3I/AAAAAAAAPnU/rQ6ke19nCH0A_-wU-L_iWQNcFQ7s9EDWACLcBGAs/s320/IMG_0008.jpg" width="320" /></a></td>
<td><a href="https://3.bp.blogspot.com/-NPiy8lB2FUo/W7uqKBMSQBI/AAAAAAAAPm8/R4QCwyRmvZUd-qlT8mQh3sTtTMdHo22VwCLcBGAs/s1600/IMG_0051.jpg" imageanchor="1"><img border="0" data-original-height="720" data-original-width="1080" height="213" src="https://3.bp.blogspot.com/-NPiy8lB2FUo/W7uqKBMSQBI/AAAAAAAAPm8/R4QCwyRmvZUd-qlT8mQh3sTtTMdHo22VwCLcBGAs/s320/IMG_0051.jpg" width="320" /></a></td>
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<td><a href="https://3.bp.blogspot.com/-jrO_Y6wJ1VY/W7ursj0obvI/AAAAAAAAPno/AM1UVDadB3ACsPx_GyNKtu1BwV5sLPkCACLcBGAs/s1600/IMG_0012.jpg" imageanchor="1"><img border="0" data-original-height="720" data-original-width="1080" height="213" src="https://3.bp.blogspot.com/-jrO_Y6wJ1VY/W7ursj0obvI/AAAAAAAAPno/AM1UVDadB3ACsPx_GyNKtu1BwV5sLPkCACLcBGAs/s320/IMG_0012.jpg" width="320" /></a> </td>
<td><a href="https://4.bp.blogspot.com/-hizFb_Y0D2U/W7urIxwFcdI/AAAAAAAAPnY/695qZMDrricAHCQ6pbv2MpEbbimoGKrlgCLcBGAs/s1600/IMG_0009.jpg" imageanchor="1"><img border="0" data-original-height="720" data-original-width="1080" height="213" src="https://4.bp.blogspot.com/-hizFb_Y0D2U/W7urIxwFcdI/AAAAAAAAPnY/695qZMDrricAHCQ6pbv2MpEbbimoGKrlgCLcBGAs/s320/IMG_0009.jpg" width="320" /></a></td>
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Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.comtag:blogger.com,1999:blog-473501749184324437.post-7769759945295520962018-07-25T12:23:00.004-07:002018-08-05T10:55:10.385-07:00Luqaimat| Kaimati<div dir="ltr" style="text-align: left;" trbidi="on">
Luqaimat is a sweet and crunchy dumpling; a well known dessert or snack in the Arab Countries. Being here in Muscat (Oman) we normally get this delicacy in supermarkets, traditional sweet shops and also during the traditional Muscat festival. We could spot this sweet more on Ramadan Season everywhere in gulf countries. Making a fresh lot at home is super delicious, extra crunchy, juicy as well as tastes fresh and flavourful.<br />
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<a href="https://1.bp.blogspot.com/--1ZN_Y5yDzg/W1jF2ULti5I/AAAAAAAAPe4/dh_6i6YSqxUa4KNObr7W8BVnXxHQQvIJQCLcBGAs/s1600/IMG_0004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Luqaimat recipe" border="0" data-original-height="1080" data-original-width="720" src="https://1.bp.blogspot.com/--1ZN_Y5yDzg/W1jF2ULti5I/AAAAAAAAPe4/dh_6i6YSqxUa4KNObr7W8BVnXxHQQvIJQCLcBGAs/s1600/IMG_0004.jpg" title="Luqaimat recipe" /></a></div>
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<b>INGREDIENTS:</b><br />
All purpose flour- 2 cups<br />
Corn flour- 3 tablespoons<br />
Yogurt- 1 1/2 tablespoons<br />
Yeast- 1 and 1/2 teaspoons<br />
Sugar- 1 teaspoons<br />
Warm water- 2 cups<br />
oil- 3 cups (for frying)<br />
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Sugar syrup:<br />
Sugar-1 and 1/2 cups<br />
Water- 1 cup<br />
Cardamom pods- 4 nos<br />
Saffron strands- pinch (optional)<br />
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<a href="https://4.bp.blogspot.com/-uYEKy1ZM1DU/W1jKks-678I/AAAAAAAAPfg/C56mtUDoa00Bs8AccYGM7n-g-Rdo-leOQCLcBGAs/s1600/IMG_0037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Arabic food pictures" border="0" data-original-height="1080" data-original-width="720" src="https://4.bp.blogspot.com/-uYEKy1ZM1DU/W1jKks-678I/AAAAAAAAPfg/C56mtUDoa00Bs8AccYGM7n-g-Rdo-leOQCLcBGAs/s1600/IMG_0037.jpg" title="luqaimat photo" /></a></div>
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<b><br /></b>
<b>PROCEDURE:</b><br />
<br />
<ul style="text-align: left;">
<li>In a deep bowl add all purpose flour, corn flour, yogurt, yeast and sugar.</li>
<li>Add the warm water little by little and knead with hands by mashing the lumps.</li>
<li>Add the water till the batter becomes loose and beat with hand till the dough becomes soft without any lumps. It should not be watery.</li>
<li>Close the dough with a lid or a clingfilm and keep in a warm place to raise for about 30 minutes.</li>
<li>The raising time normally depends on the weather, the quality and the freshness of the yeast. The dough has to double its volume.</li>
<li>Once the dough raises mix the dough with hand and set aside.</li>
<li>Heat oil in a deep pan, once the oil is hot pinch a small gooseberry sized batter and shape it with hand as a ball and drop it in a hot oil.</li>
<li>Likewise repeat till the pan is about to fill. Do not cram or overcrowd them.</li>
<li>Using a slotted spoon turn the balls and allow the balls to cook until they become crisp and golden all around. </li>
<li>Remove with slotted spoon and transfer it on a warm sugar syrup for 2 minutes.</li>
<li>Remove immediately and transfer it on another container and serve hot.</li>
</ul>
<div>
Sugar syrup:</div>
<ul style="text-align: left;">
<li>Add the sugar and water in a pot and bring it to boil.</li>
<li>Slightly crush the cardamom pods and add them in the syrup to soak to release all the flavour.</li>
<li>Add a pinch of saffron if you like the flavour.</li>
<li>Allow the syrup to simmer till it becomes slightly starts to becomes sticky.</li>
<li>Do not make a too sticky or runny sugar syrup.</li>
<li>Runnys makes the luqaimat becomes soft and loose its shape.</li>
</ul>
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Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.com0tag:blogger.com,1999:blog-473501749184324437.post-16188968340130066192018-04-07T21:48:00.001-07:002018-07-28T10:27:50.866-07:00Easy French Crepes<div dir="ltr" style="text-align: left;" trbidi="on">
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Crepes are a type of thin cooked pan cakes. Generally filled with cheese, ham, spinach, eggs or meat to make it savoury. Sweet versions can be served as a dessert. They can be filled with jam, melted chocolate, yogurt, ice cream, nutella, bananas, berries, nuts, cinnamon etc. Topped with sugar, maple syrup, lemon juice, orange juice, whipped cream, fruit spreads, fruits...etc.<br />
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Here i have shared the basic sweet version of the crepe which i am serving with greek yogurt and blueberries and black berries and topped with icing sugar.</div>
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<b>INGREDIENTS:</b><br />
<div>
All purpose flour| Maida- 1cup</div>
<div>
Sugar- 1 tablespoon</div>
<div>
Salt- 1/4 teaspoon</div>
<div>
Milk- 1 and 1/2 cups</div>
<div>
Eggs-3</div>
<div>
Butter| olive oil-3 tablespoons</div>
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<div>
<b>PROCEDURE:</b></div>
</div>
<div>
<ul style="text-align: left;">
<li>In a blender jar add all purpose flour, sugar, salt, milk, eggs and butter.</li>
<li>Blend till it becomes smooth frothy batter without any lumps.</li>
<li>Allow the batter to sit for 15minutes at room temperature.</li>
<li>Heat 12 inch nonstick pan and lightly coat with butter.</li>
<li>Pour1/3 cup batter and swirl the pan to cover the skillet as a thin layer.</li>
<li>Cook until the the underside of the crepes turn golden brown.</li>
<li>Flip the crepe using a spatula and cook for a minute.</li>
<li>Fill the crepes with the spread of your choice and fold or roll it.</li>
<li>Dust it with icing sugar and serve with fresh fruits of your choice.</li>
</ul>
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Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.com0tag:blogger.com,1999:blog-473501749184324437.post-27229708514352073302018-04-05T23:47:00.005-07:002018-04-07T11:04:35.650-07:00Kumbakonam Kadappa| Thiruvarur Kadappa<div dir="ltr" style="text-align: left;" trbidi="on">
Kumbakonam Kadappa or Thiruvarur Kadappa is a sidedish or curry served for Idli Dosa in Tamil Nadu. The taste lies between a Korma and a Stew. Flavourful and fulfilling tasty curry for breakfast or even for night dinner.<br />
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<b>INGREDIENTS:</b><br />
Potato-3<br />
Moong Dal- 1/4 cup<br />
Salt- to taste<br />
<br />
To grind:<br />
Coconut-1/2 cup <br />
Fennel seeds- 1/2 teaspoon<br />
Poppy seeds-1/2 teaspoon (optional )<br />
<br />
To temper:<br />
Oil-2 teaspoons<br />
Mustard seeds-1/4 teaspoon <br />
Curry leaves-1 strand<br />
Cinnamon-3 small piece<br />
Cloves-3 <br />
Onion- 1 large<br />
Green chilies-4<br />
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<b> PROCEDURE:</b><br />
<ul style="text-align: left;">
<li>Pressure cook the potatoes for 3 to 4 whistles till soft.</li>
<li>Once it cools down peel it and mash with hand or chop it in to medium sized pieces.</li>
<li>Roast the moong dal for 2 minuets inside the pressure cooker and add a cup of water and pressure cook for 3 whistles till soft.</li>
<li>Once the pressure releases open the lid and mash it with a ladle.</li>
<li>Heat oil in a deep pan and splutter mustard seeds, add cinnamon and cloves.</li>
<li>Add onion, green chilies and curry leaves.</li>
<li>Add the cooked moong dal and cooked potato with enough salt and bring it to boil.</li>
<li>Grind coconut with fennel seeds as a fine paste.</li>
<li>Add this into the boiling curry and allow the curry to boil once again. Don’t overcook, once the curry starts to bubble check salt and put off the gas.</li>
</ul>
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Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.com0tag:blogger.com,1999:blog-473501749184324437.post-18927267816416747632017-12-31T12:00:00.005-08:002018-07-28T04:06:53.339-07:00Chana Masala Sundal<div dir="ltr" style="text-align: left;" trbidi="on">
Chana Masala Sundal Recipe - Aren't people looking for healthy diet options nowadays which is not junk? During winter we do feel extra hungry especially in the evenings. We'd be thrilled if there was something to eat with a hot cup of tea, something spicy and tasty on these days. I am here to share with you a super healthy, tasty and a tad spicy evening snack which is prepared by a lovely friend Hema Balaji.<br />
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Couple of weeks back we went on a mountaineering trip and she brought us this sundal. The sundal tasted awesome and I liked it a lot. This week I had planned sundal and ended up making her version of the recipe. Even though it was a bit late I did manage to click couple of pictures for posting the recipe. This is an absolute teatime snack as well as picnic food. I tried it as an accompaniment with chapatis as well it tasted really apt. Hope you all love this recipe as I loved it. Here I wish to thank Hema Balaji her for allowing me to share her recipe.<br />
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Wishing all my readers a year full of happy moments & memories!!! Wishing you all good luck, good health and good cheer in this New year 2018!<br />
<b><br /></b>
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<b>INGREDIENTS:</b><br />
<b><br /></b>
Chana| Chickpeas- 1 cup<br />
Oil- 2 teaspoons<br />
Mustard seeds- 1/2 teaspoons<br />
Urad dal- 1 teaspoons<br />
Onion, chopped (big)- 1<br />
Curry leaves- 1 strand<br />
Ginger garlic paste- 1/2 teaspoon<br />
Turmeric powder- 1/4 teaspoon<br />
Red chilli powder- 1 teaspoon<br />
Pepper powder- 1/4 teaspoon<br />
Coriander powder- 1and 1/2 teaspoons<br />
Garam masala powder- 1 teaspoon<br />
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<b>PROCEDURE:</b><br />
<ul style="text-align: left;">
<li>Soak the dried chana in water over night or a minimum of 6 hours.</li>
<li>Pressure cook with salt for 3 whistles. Then drain the water and set aside.</li>
<li>Heat oil in a pan and splutter mustard seeds; add urad dal and fry till golden colour.</li>
<li>Now add the onion with curry leaves; cook till translucent with a pinch of salt.</li>
<li>Now add the ginger garlic paste and saute till the raw smell leaves.</li>
<li>Add the masala powders; turmeric, chilli powder, pepper powder, coriander powder with garam masala powder.</li>
<li>Mix well and cook for a second.</li>
<li>Now add the cooked chana with enough salt to taste and mix well.</li>
<li>Cook for few minutes without adding any water till the masala slightly coats over the chana.</li>
<li>Garnish with freshly chopped onion and coriander leaves.</li>
</ul>
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Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.com0tag:blogger.com,1999:blog-473501749184324437.post-62326484334545368212017-12-22T11:56:00.003-08:002018-01-01T04:59:18.901-08:00Coffee Frappuccino<div dir="ltr" style="text-align: left;" trbidi="on">
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Coffee Frappuccino Recipe - Coffee house chains like Starbucks, Cafe Coffee day, Caribou Coffee haven't lost their popularity among coffee lovers yet. Taking a break from shopping or chilling out with friends in these coffee bars are quite common, but you'd still have to frequent it to satisfy your coffee buds. These frothy drinks could be now prepared at home in a quick and easy way. See how to make Coffee frappuccino at home.</div>
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<a href="https://3.bp.blogspot.com/-RY9rQqwNiiA/Wj1hKUn-GdI/AAAAAAAAPVY/TRzTzfCmSJcohSd1mUWIyf0xT0JvJQdYgCLcBGAs/s1600/IMG_0015%2B1.00.27%2BPMeditedhttp---www.lincyscookart.com.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Coffee Frappuccino recipe" border="0" data-original-height="1080" data-original-width="720" src="https://3.bp.blogspot.com/-RY9rQqwNiiA/Wj1hKUn-GdI/AAAAAAAAPVY/TRzTzfCmSJcohSd1mUWIyf0xT0JvJQdYgCLcBGAs/s1600/IMG_0015%2B1.00.27%2BPMeditedhttp---www.lincyscookart.com.jpg" title="Coffee Frappuccino recipe" /></a></div>
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INGREDIENTS:<br />
<div>
<a href="http://www.lincyscookart.com/2016/10/the-espresso-story-with-french-press.html" target="_blank">Espresso</a> | Instant coffee powder- 3-4 tablespoons </div>
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Thick Milk- 1/2 cup </div>
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Sweetened Condensed milk- 1/4 cup</div>
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Sugar - as per taste (if necessary)</div>
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Ice cubes- 6-8 cubes</div>
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*Vanilla ice cream- 2 scoops (optional)</div>
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<a href="https://1.bp.blogspot.com/-2LdyNtBs_cQ/Wj1hLGKcZZI/AAAAAAAAPVg/kpZZlD6TpRwv7GmBZhTBjoTs4P4wgkJegCEwYBhgL/s1600/IMG_0021%2B1.00.27%2BPMeditedhttp---www.lincyscookart.com.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="720" src="https://1.bp.blogspot.com/-2LdyNtBs_cQ/Wj1hLGKcZZI/AAAAAAAAPVg/kpZZlD6TpRwv7GmBZhTBjoTs4P4wgkJegCEwYBhgL/s1600/IMG_0021%2B1.00.27%2BPMeditedhttp---www.lincyscookart.com.jpg" /></a></div>
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PROCEDURE:</div>
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<ul style="text-align: left;">
<li>Prepare strong <a href="http://www.lincyscookart.com/2016/10/the-espresso-story-with-french-press.html" target="_blank">espresso</a> or use Instant coffee powder 3-4 tablespoons dissolved in 1 cup of hot water to make strong coffee. Allow to cool the coffee inside refrigerator once it reaches room temperature.</li>
<li>In a blender jar add ice cubes, chilled espresso, condensed milk and milk. Add vanilla ice cream if you prefer a rich and creamy consistency.</li>
<li>Blend well in a blender till frothy.</li>
<li>Serve in glasses topped with whipped cream and drizzled with chocolate or caramel syrup or dust some coffee powder on top.</li>
<li>Note: You could replace milk with soya milk or almond milk to make healthy version of the frappuccino.</li>
</ul>
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Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.com1tag:blogger.com,1999:blog-473501749184324437.post-31402091930453055312017-05-28T02:43:00.004-07:002017-05-28T03:16:45.398-07:00Mandi Rice| Kabsa| Mandhi Rice| Kuzhi Mandhi<div dir="ltr" style="text-align: left;" trbidi="on">
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Mandi is a method of preparing Kabsa as per Yemenis style. This is a method of cooking meat inside a tandoor|oven (or rather a hole dug in the ground and covered inside by clay). To cook mandi, dry wood is placed indide the tandoor and burned to generate heat turning into charcoal. Then the meat is kept inside the oven and allowed to cook in a closed condition. The term Mandi originates from Arabic because of the dewy soft and moist texture of the meat. Mandi is a rice dish with meat and the spices. The meat usually Lamb or chicken. It is a very popular dish in all Arabic countries. There are many variations found in the preparation of Kabsa. The amount of spice added to the preparation varies. Mandi| Kabsa is considered the main dish served during special events, such as Eid, weddings, and feasts.<br />
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Lets see how to prepare this yummy festive mandi easily at home with out a tandoor. </div>
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INGREDIENTS:</div>
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Basmathi Rice- 4 cups</div>
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Chicken with skin-1.2 kg</div>
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Mandi spice mix- 1 tablespoon</div>
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Turmeric- 1/2 teaspoon</div>
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lemon- 1/2</div>
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Dry lemon- 1-2</div>
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Salt- to taste</div>
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ghee|butter- 1 tablespoons</div>
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oil-1 tablespoons</div>
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cinnamon, cardamom and cloves- 3 pieces each</div>
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Onion, chopped- 2 large</div>
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Red chilli powder- 1 teaspoon</div>
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Dry ginger powder- 1 teaspoon</div>
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Mandi Spice Mix:</div>
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cumin seeds- 1/2 tablespoons</div>
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coriander seeds- 1 tablespoons</div>
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cinnamon- 3-4 one inch pieces</div>
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cardamom-5</div>
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cloves-5</div>
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nutmeg-1/2</div>
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dry Ginger- 1 big piece (2 inch)</div>
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bay leaf- 2</div>
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peppercorns- 1/2 tablespoons<br />
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For Tomato Chutney:<br />
tomatoes- 3<br />
green chillies-3<br />
garlic-4 cloves<br />
salt- to taste</div>
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PROCEDURE:<br />
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For Mandi Spice Powder:</div>
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<ul style="text-align: left;">
<li>Slightly roast the spices till the aroma arises and when you touch (to check) the spices should be hot. Do not over roast it.</li>
<li>Finely powder it in a blender jar and transfer it to an air tight container.</li>
</ul>
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For Meat Marination:</div>
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<ul style="text-align: left;">
<li>Wash and cut the chicken into half if you wish.</li>
<li>Take a tablespoon of mandi spice, add turmeric, salt and mix well. Rub the spice mix over the chicken.</li>
<li>Squeeze the lemon juice over the chicken and apply thoroughly all over the chicken.</li>
<li>Allow to marinate 2-3 hours.</li>
</ul>
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For Stock and Rice preparation:</div>
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<ul style="text-align: left;">
<li>Soak the rice for 30 minutes.</li>
<li>In a deep wide pan add a tablespoon of ghee and oil together; Add the cinnamon, cardamom and cloves.</li>
<li>Now add the onion with some salt and cook till soft. Now add the marinated meat and cook the meat in high flame; Brown the meat for 3 minutes.</li>
<li>Add a teaspoon of red chilli powder and dry ginger powder and mix well and add 5 cups of water(extra one cup to compensate the evaporation loss while cooking chicken), 1/2 tablespoon of mandi spice powder, 2 dry lemon, 2 green chillies and salt to taste.</li>
<li>Close with a lid and cook till the meat cooks well (around 20-30 minutes)on medium flame. If you are planning to brown the skin on oven 20 minutes is enough.</li>
<li>Remove the meat from the stock and add the rice. close with a lid and cook till the rice is done.</li>
<li>I have browned the skin of the meat further in a preheated 180 degree oven for 20 minutes.(this step is optional, people donot have oven can skip this step)</li>
<li>You could bake the rice too if you have a oven proof vessel while browning the skin of the chicken. Or else simmer on top of flame and cook the rice. </li>
<li>Finally arrange the meat inside the rice pot and if you wish to get a smoky flavour, keep a small bowl and keep a piece of charcoal and add quarter teaspoon of ghee and close with a tight lid.(optional)</li>
<li>Before serving garnish the dish with almonds|pine nuts| cashewnuts, raisins and fried onions.</li>
</ul>
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For Tomato Chutney:</div>
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<ul style="text-align: left;">
<li>Roughly chop tomatoes, green chilies and garlic; add inside the blender jar with some salt.</li>
<li>Blend to make a slightly coarse paste.</li>
<li>Add 1/4 cup of water if you find the consistency of the chutney thick.</li>
</ul>
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Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.com1tag:blogger.com,1999:blog-473501749184324437.post-14396849792029254152017-05-07T04:15:00.002-07:002017-05-07T04:15:27.956-07:00Mangalore Buns<div dir="ltr" style="text-align: left;" trbidi="on">
Mangalore Buns| Banana Buns| Mangalore sweet buns| Mangalore sweet Pooris is a tasty snack recipe from Karnataka. These fried buns have the bread like texture when it is opened, so it is called banana buns. These buns have the bread like texture and pooris like hallow inside. If you keep the dough over night it will fluff up very well and puff up like pooris. Here i gave 3-4 hours of raising time so some of my pooris only puffed up well. But it tastes great when it a thick coconut chutney.<br />
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Generally well ripe bananas are being used for this recipe. Best way to use the leftover ripe bananas. It tastes similar to the <a href="http://www.lincyscookart.com/2014/08/fried-whole-wheat-banana-cake-tea-stall.html" target="_blank">Kerala Bonda</a>, and i personally felt each state has its variation.<br />
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<b>INGREDIENTS:</b><br />
All purpose flour- 3 cups+ 1/2 cup<br />
Banana-2<br />
Yogurt- 1/4 cup<br />
Sugar- 1/4 cup<br />
Salt- 1 teaspoon<br />
Baking soda- 1 teaspoon<br />
Oil- for frying<br />
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<b>PROCEDURE:</b><br />
<ul style="text-align: left;">
<li>Peel and mash the bananas using fork or in a blender jar.</li>
<li>In a deep bowl add the mashed banana, sugar, yogurt and salt. Mix well.</li>
<li>Now add the flour little by little till you get a soft chapati dough consistency.</li>
<li>Grease the outside of the dough with little oil and cover it and allow to ferment for 3 hours to overnight. </li>
<li>The buns puffs up depends on the time you give for fermentation. As i was in a hurry i made the buns with in one hour so i could not get the buns so puffy.</li>
<li>Heat oil in a pan and start to roll the dough. Pinch a small lemon sized ball and roll well and then spread the dough as a 2-3 mm thick disc.</li>
<li>Drop the discs inside the hot oil and fry in low flame till golden colour.</li>
<li>While frying using a slotted spoon slightly push the oil on top of the buns which aids puffing up the buns.</li>
<li><i>Note: You could use half wheat flour and maida for this recipe.</i></li>
</ul>
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Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.com1tag:blogger.com,1999:blog-473501749184324437.post-15471880684255728612017-05-01T11:34:00.001-07:002017-05-01T22:32:13.145-07:00Masala Sweet Corn| Sweet Corn Chaat<div dir="ltr" style="text-align: left;" trbidi="on">
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Masala Sweet Corn| Spicy Sweet Corn| Masala cup corn| Masala cup of corn| Corn Chaat is a healthy and tasty snack. It is one of the popular street food found all over the world. It is a variation of buttered steamed corn. Whenever we go for shopping spree we make sure not to miss this steaming hot spicy delicacy. Initially I didn't know how to make the spice mixture that goes with it and we used to buy it. Recently I tried my hand in this masala mix and it came out so well that it looked & tasted same like the corn from the mall kiosks. So making a quick evening snack is nowadays has become quite easy. Just heat up the frozen corn and just sprinkle the masala mix, Add a teaspoon of butter and drizzle a dash of lemon juice. Tasty healthy yummy snack is ready!<br />
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<b>INGREDIENTS:</b><br />
Fresh boiled corn| Frozen Corn- 1 cup<br />
Masala Mix- 1/2 teaspoon (add according to your spice level)<br />
Butter- 1/2-1 teaspoon<br />
Lemon juice- 1 teaspoon<br />
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For the masala mix:<br />
Red Chilli powder- 1 teaspoon<br />
Salt- 1 teaspoon<br />
Pepper powder- 1/2 teaspoon<br />
Chaat masala- 1/2 teaspoon<br />
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<b>PROCEDURE:</b><br />
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<ul style="text-align: left;">
<li>Masala Mix: Add all the ingredients mentioned above; mix well with spoon and transfer it to a pepper salt shaker.</li>
<li>You can use freshly boiled corn or frozen corn for this recipe.</li>
<li>If you are using frozen corn you could steam the corn inside the steamer for huge quantity or microwave it for one to two minutes.</li>
<li>Now sprinkle the masala as per your taste and spice to your preferred level of tolerance.</li>
<li>Add half to one teaspoon of butter per cup of corn and drizzle the lemon juice.</li>
<li>Mixwell and serve hot.</li>
</ul>
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Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.com0tag:blogger.com,1999:blog-473501749184324437.post-78459024906461339942017-03-27T22:01:00.001-07:002017-03-27T22:01:16.164-07:00Pumpkin Pancakes<div dir="ltr" style="text-align: left;" trbidi="on">
Pumpkin Pancakes are moist and warm with the added spices and these are fluffy. Perfect for autumn season as you get more pumpkin during harvest, and also for Halloween party or Thanksgiving. You could make it with tinned pumpkin puree too. But i prefer preparing it fresh and use it with in a week.<br />
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These pumpkin pancakes turns more healthy if it is prepared with whole wheat flour, honey and with coconut oil. These are quick to make and easy to make healthy breakfast prepared in minutes. Could be served as a after school snack for kids too.<br />
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<b>INGREDIENTS:</b><br />
Whole wheat flour| All purpose flour- 2 cup<div>
Baking powder- 2 tablespoons</div>
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Cinnamon powder- 1/2 teaspoon</div>
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Nutmeg- 1/4 teaspoon (optional)</div>
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Salt- 1/4 teaspoon</div>
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Milk- 1 and 1/2 cups</div>
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Pumpkin Puree- 3/4 cup</div>
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Egg-1</div>
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Sugar| Honey- 3-4 tablespoons</div>
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Vanilla extract- 1 teaspoon</div>
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Butter| coconut oil-2+2 tablespoons</div>
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Cream Cheese Topping:</div>
<div>
Cream Cheese- 1/2 cup</div>
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Sugar- 1-2 teaspoons</div>
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Milk- 3 tablespoons</div>
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Pecan| Walnuts- 2-3 tablespoons, for extra crunchy topping</div>
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<b>PROCEDURE:</b><br />
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To make Pumpkin Puree:<br />
<ul style="text-align: left;">
<li>Peel the pumpkin and cut them into cubes. Add the pumpkin inside the pan and pour enough water to immerse; allow to cook till soft.</li>
<li>Drain the water and allow to cool. Once it reaches room temperature add this inside a blender jar and make it as a fine puree.</li>
</ul>
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To make Pan cake:</div>
<ul style="text-align: left;">
<li>Mix the dry ingredients flour, baking powder, cinnamon, nutmeg and salt together in a medium mixing bowl.</li>
<li>In a separate bowl, whisk the rest of the ingredients together milk, pumpkin puree, egg, sugar| honey, vanilla and butter until combined. </li>
<li>Pour the wet ingredients into the dry, and stir until blended. </li>
<li>Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.</li>
<li>If necessary, lightly oil the cooking surface with additional oil or cooking spray.</li>
<li>Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you'll know it's ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.</li>
<li>Repeat the process with the remaining batter, adding more oil as needed. </li>
<li>Top it with Honey (or) cream cheese frosting and add some pecans (or) walnuts for extra crunch.</li>
</ul>
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To make Cream Cheese Topping:</div>
<ul style="text-align: left;">
<li>In medium bowl, beat cream cheese, butter and milk with electric mixer on low speed until smooth.</li>
<li>Fill this in a piping bag or drop directly using a spoon.</li>
</ul>
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Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.com3tag:blogger.com,1999:blog-473501749184324437.post-44028694620027324722017-03-15T23:43:00.001-07:002017-03-16T03:57:58.363-07:00Masala French Toast| Spicy French Toast| Masala Bread<div dir="ltr" style="text-align: left;" trbidi="on">
Masala French Toast is a twist to the normal french toast. French toast is a sweet version but this is an entirely different variant and is the spicy Indian version on the bread toast. This is quite a quick fix and easy to make, tasty and a flavourful breakfast or brunch. Could be prepared within seconds for any gate crashing guest or could be prepared as an after-school snack.<br />
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Tasty filling snack or breakfast prepared without much effort. It does not require any skill to prepare this yummy toast. You could add some grated veggies or cheese to make it more healthier way.<br />
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<a href="http://www.lincyscookart.com/2013/08/french-toast-eggy-bread.html" target="_blank">French toast| Eggy Bread</a> i have already shared the recipe in my blog. And another variation of that is <a href="http://www.lincyscookart.com/2013/11/banana-french-toast-banana-cinnamon.html" target="_blank">Banana French Toast</a> with cinnamon flavour.<br />
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<b>INGREDIENTS:</b><br />
Bread slices- 6-8 slices<br />
Eggs- 4<br />
Milk- 1/2 cup<br />
Turmeric powder- 1/4 teaspoon<br />
Ginger garlic paste- 1/2 teaspoon<br />
Pepper powder- 1/4 teaspoon<br />
Coriander leaves, finely chopped- 3 tablespoons<br />
Green chillies, finely chopped-1-2<br />
Salt- to taste<br />
<b><br /></b>
<b>PROCEDURE:</b><br />
<ul style="text-align: left;">
<li>Remove the brown edges of the bread and cut it into triangular shapes; set aside.</li>
<li>In a deep wide bowl break the eggs and add the milk, turmeric powder, ginger garlic paste, pepper powder, coriander leaves, green chillies and salt.</li>
<li>Beat well with a whisk or a spoon.</li>
<li>Heat the flat pan or griddle and grease the pan with oil.</li>
<li>Take the bread slices and dip one by one inside the egg batter and keep on top of the hot pan.</li>
<li>Cook the toast on medium flame.</li>
<li>Now drizzle little oil if necessary and cook till the bread cook till golden colour on the bottom side.</li>
<li>Now flip it and cook the other side till golden.</li>
<li>Remove from the pan and serve hot.</li>
<li>You could add some chopped onion, capsicum also on the egg batter.</li>
<li>Once cook once side flip it and add some cheese if you wish.</li>
<li>Serve with green chutney or ketchup.</li>
</ul>
<div>
<i>Note: </i></div>
<ul style="text-align: left;">
<li><i>You could skip eggs and use all purpose flour if you are a vegetarian.</i></li>
<li><i>You could use some red chilli powder instead of green chillies.</i></li>
<li><i>You could use cumin seeds or powder for extra flavour.</i></li>
</ul>
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Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.com3tag:blogger.com,1999:blog-473501749184324437.post-25183980769871868242017-03-12T05:50:00.001-07:002017-03-13T10:50:15.556-07:00Banana Pancakes<div dir="ltr" style="text-align: left;" trbidi="on">
Pancakes come handy for making a quickie breakfast either everyday or on Sundays when we like to keep the cooking simple and do not like to spend more time in the kitchen. That way, I'd say pan cakes are a safe bet. These are fluffy pancakes with banana, I have earlier shared egg less versions too such as <a href="http://www.lincyscookart.com/2015/03/eggless-strawberry-pancake.html" target="_blank">Strawberry pancakes</a>, <a href="http://www.lincyscookart.com/2015/03/eggless-blueberry-pancake.html" target="_blank">blueberry pancakes</a> and plain <a href="http://www.lincyscookart.com/2013/12/pan-cakes-fluffy-pan-cakes-american-pan.html" target="_blank">fluffy pancakes</a>. The hot griddle cakes are perfect for kids as an after-school snack. These are simple, quick to make and obviously tasty as well.<br />
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<a href="https://1.bp.blogspot.com/-cevD0xEfzhQ/WMTxsXYIkpI/AAAAAAAAPJ0/UX0ioaTpEgIEy2Vp3-Oo5VkqgXL6W39gACLcB/s1600/Collage%2B-Banana%2BPancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Banana pancake recipe" border="0" src="https://1.bp.blogspot.com/-cevD0xEfzhQ/WMTxsXYIkpI/AAAAAAAAPJ0/UX0ioaTpEgIEy2Vp3-Oo5VkqgXL6W39gACLcB/s1600/Collage%2B-Banana%2BPancakes.jpg" title="Pancakes" /></a></div>
<b>Author: Eliza Lincy</b><br />
<b>Category: Breakfast</b><br />
<b>Cuisine: American</b><br />
<b>Makes: 10 nos</b><br />
<b><br /></b>
<b>INGREDIENTS:</b><br />
Banana- 2<br />
All purpose flour| Whole Wheat Flour- 2 cups<br />
Baking powder- 3 teaspoons<br />
Eggs-2<br />
Sugar- 2 tablespoons<br />
Salt- pinch<br />
Milk| Buttermilk- 1 and 1/2 cups<br />
Vanilla extract- 2 teaspoons<br />
Butter(melted)| Oil- 2 tablespoons+ for making pancakes<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-KgKToIYb9xk/WMTxezUUt9I/AAAAAAAAPJ8/QkTACQFVmf4bkDLORKXAOZK0xhMUJUuBQCEw/s1600/II1A0418-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Banana pancakes recipe" border="0" src="https://2.bp.blogspot.com/-KgKToIYb9xk/WMTxezUUt9I/AAAAAAAAPJ8/QkTACQFVmf4bkDLORKXAOZK0xhMUJUuBQCEw/s1600/II1A0418-2.jpg" title="Banana pancakes recipe" /></a></div>
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<b>PROCEDURE:</b><br />
<br />
<ul style="text-align: left;">
<li>Mash the banana in a deep big bowl using fork.</li>
<li>Now add the wet ingredients eggs, milk, melted butter|oil.(Add sugar if you use granulated sugar)</li>
<li>Beat well with a whisk or hand blender for two minutes.</li>
<li>Now take dry ingredients in a strainer and add all purpose flour, baking powder and salt.</li>
<li>Sift on top of the wet ingredients and mix gently with a ladle without any lumps.</li>
<li>Ensure that the batter is semi thick as it should not be runny or too thick.</li>
<li>Allow the batter to rest for 10 minutes. If you are in a hurry you can make it immediately.</li>
<li>Heat the flat pan or griddle well and brush it with oil or butter.</li>
<li>Pour 1/4 cup of batter and do not spread the batter. Pour two to three pancakes depends on the availability of space on the griddle.</li>
<li>Cook on medium high flame till bubbles starts to appear on top. Now flip the pancakes with spatula and cook the other side till golden.</li>
<li>Likewise repeat the process till the batter finishes.</li>
<li>Top the pancakes with pancake syrup, honey, maple syrup or powdered sugar.</li>
<li>Alternatively you could drizzle nutella, chocolate syrup or caramel syrup.</li>
<li>Add some fruits of your choice like any berries or fresh banana slices with some cubes of butter.</li>
</ul>
<ul style="text-align: left;">
<li><i>Note: I use butter in batter and use oil for cooking. As the flavour of butter gives more flavour for the pancakes. You could use oil in batter and use butter for cooking too.</i></li>
<li><i>Adding eggs are optional in this recipe but the fluffiness is because of the eggs. \if you want to make it healthy then avoid using eggs.</i></li>
<li><i>You could use whole wheat flour instead of all purpose flour to make it healthy.</i></li>
</ul>
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Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.com1tag:blogger.com,1999:blog-473501749184324437.post-15697475986244690232017-01-12T01:25:00.003-08:002017-01-12T02:00:54.413-08:00Chena Varutharacha Curry| Chena Masala Curry| Chena Theeyal<div dir="ltr" style="text-align: left;" trbidi="on">
Chena Varutharacha Curry| Chena Masala Curry| Chena Theeyal is a easy to prepare delicious Nadan curry which tickles your taste buds for sure. I love theeyal once my taste buds wants something really interesting to refresh my taste buds. This dish is from Kerala Cuisine prepared in a very traditional way.<br />
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Its quick to prepare flavourful curry good for digestion. You could prepare this for sadhya for festivals like Onam or even for day today lunch. Check out other <a href="http://www.lincyscookart.com/2014/08/onam-sadya-recipes-onam-sadya-vibavangal_31.html" target="_blank">Kerala Special Recipes</a> here.<br />
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<b>INGREDIENTS:</b><br />
Yam| Chena- 1/2 kg<br />
Turmeric powder- pinch<br />
Salt- to taste<br />
Tamarind- small gooseberry size<br />
<br />
<div>
To roast and grind:</div>
Oil- 2 teaspoons<br />
Coconut, grated- 1 cup<br />
Jeera| cumin seeds- 1/2 teaspoon<br />
Fennel seeds- 1/2 teaspoon<br />
Pearl onion| small onion, roughly chopped- 8<br />
Ginger- 1/2 inch<br />
Garlic- 3 big cloves<br />
Dry red chilli- 8-10 nos<br />
Coriander seeds- 1 teaspoon<br />
Peppercorns- 1/4 teaspoon<br />
Curry leaves- 1 strand<br />
<br />
To temper:<br />
Oil- 2 teaspoons<br />
Mustard seeds- 1/4 teaspoon<br />
Fenugreek seeds|methi seeds - 1/4 teaspoon<br />
Dry red chillies- 2<br />
Curry leaves- 2 strand<br />
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<b>PROCEDURE:</b><br />
<ul style="text-align: left;">
<li>Peel and chop the yam into medium sized cubes. In a pan add yam, turmeric powder and enough water to immerse the yam and close with a lid and switch on the flame. Once it is half done add the salt and cook till soft but not mushy.</li>
<li>Drain the excess water and keep aside.</li>
<li>Soak the tamarind in one cup of water.</li>
<li>Heat two teaspoon of oil in a pan and add the grated coconut, jeera, fennel seeds, pearl onion, ginger, garlic, dry red chillies, coriander seeds, peppercorns and curry leaves.</li>
<li>Roast the ingredients in medium flame to low flame till light golden brown colour. The deeper the colour the colour of the curry deepens.</li>
<li>Allow the masala to cool; now transfer these ingredients on a blender jar and dry grind as a fine powder. Now add little water and grind as a fine paste.</li>
<li>Heat oil in a deep pan and splutter the mustard seeds; now add the fenugreek seeds and fry till light golden brown colour.</li>
<li>Now break the chillies in to two pieces and add with some curry leaves and fry in the oil for a second. </li>
<li>Now add the tamarind water, masala paste, cooked yam, some salt and water to dilute the curry according to the consistency you wish (a cup or more).</li>
<li>Close with a lid and allow to cook till the gravy thickens and the raw flavour of the tamarind leaves.</li>
<li>Note: Same way you could use bhendi, brinjal, ginger..etc to prepare this theeyal. Check out other <a href="http://www.lincyscookart.com/2014/08/onam-sadya-recipes-onam-sadya-vibavangal_31.html" target="_blank">Kerala Special Recipes</a> here.</li>
</ul>
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Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.com2tag:blogger.com,1999:blog-473501749184324437.post-66798503146511577722017-01-09T02:18:00.004-08:002017-01-09T02:25:00.760-08:00Padavalanga Kootu| Pudalangai Kootu| Snake Gourd Subzi<div dir="ltr" style="text-align: left;" trbidi="on">
All the Cucurbitaceous vegetables are good for health, as this veggies contains more than 90 precent water and negligible amount of fat content. We consume many vegetables like cucumber, pumpkin, bitter gourd, snake gourd, bottle gourd, ash gourd..etc for lunch as kootu| subzi with rice or with chapatis. Popular South Indian preparations with these veggies are kootu, pachadi, theeyal, poriyal or thoran.<br />
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Adding dal to this dish makes more nutritious and delicious. It is quite a simple dish but with full of flavours. You could use any dal of your choice like toor dal or moong dal but it is traditionally prepared with chana dal. My mom prepares with toor dal but the same way as i make she prepares this dish. This dish is perfect for summer day lunch with any pouring curry of your choice.<br />
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INGREDIENTS:<br />
Snake Gourd, finely chopped- 1/2 big(2 cups)<br />
Chana dal| kadala parippu- 1/4 cup<br />
Turmeric powder- 1/4 teaspoon<br />
Coriander powder- 1 teaspoon<br />
Coconut, grated- 1/2 cup<br />
Green chillies-2<br />
Jeera- 1/2 teaspoon<br />
Oil- 2 teaspoons<br />
Mustard seeds- 1/4 teaspoon<br />
Fennel seeds- 1/4 teaspoon<br />
Curry leaves- 2 strands<br />
Salt - to taste<br />
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PROCEDURE:<br />
<ul style="text-align: left;">
<li>Deseed and peel the snake gourd and wash it thoroughly and finely chop it into small cubes.</li>
<li>Pressure cook the chana dal with tumeric powder by using a cup of water; cook till 4 whistles.</li>
<li>Once the pressure releases add the coriander powder and some salt and allow to cook in that water. It should not go mushy but it has to cook soft.</li>
<li>In a blender jar add the grated coconut, green chillies, jeera and grind it as a coarse paste.</li>
<li>In a separate pan cook the snake gourd with salt and very little amount of water around 1/4 cup. Close the lid and cook till soft but not mushy.</li>
<li>Now add the cooked snake gourd in to the pressure cooker with the cooked dal. </li>
<li>Now add the coconut paste too and allow to cook till the raw flavour of green chillies gone.</li>
<li>In a tadka pan heat some oil and add mustard seeds, fennel seeds and then curry leaves.</li>
<li>Now transfer the tempering on top of the kootu and mix well and switch off the gas.</li>
</ul>
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Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.com2tag:blogger.com,1999:blog-473501749184324437.post-48237498868108376562016-11-13T22:29:00.002-08:002016-11-14T21:11:00.248-08:00Grape Squash<div dir="ltr" style="text-align: left;" trbidi="on">
Grape Squash is a quick to make preserved fruit based syrup which could be diluted with water before consumption.This squash, could be used with other cocktail preparations too. Ona hot summer days it comes handy, when all you need to do is just dilute the syrup with water and drink. It is generally consumed with one part syrup with four to five parts water.<br />
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Here I have used red grapes of a bigger size variety to make this syrup. So the colour was not that deep. If you use black grapes you will get a much deeper colour. I have prepared squash during my under graduation days for the Home Science project. I made Pineapple Squash at that time and it tasted really yum. I forget about it for a while, and when preparing this recipe, it came to my mind that I have prepared this years before.<br />
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Grape is a fruiting berry eaten as fresh (table grapes- large, seedless fruit with thin skin)or used for wine making (smaller, usually seeded, and have thick skins), juice, jam, jelly, raisins, vinegar, grape seed oil..etc. The colour of the grape fruit varies from crimson, black, dark blue, yellow, green, orange, and pink.<br />
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<b>INGREDIENTS:</b><br />
Grapes- 1 Kg<br />
Sugar- 1 and 1/2 cups<br />
Water- 1 and 1/2 cups<br />
Lemon juice- 1 small<br />
Water|Soda and Ice cubes- to dilute and serve<br />
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<b>PROCEDURE:</b><br />
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<ul style="text-align: left;">
<li>Remove the stem and wash the grapes thoroughly.</li>
<li>Add the sugar and water and turn on the heat.</li>
<li>Allow to boil the mixture till the grapes become soft and the colour of the syrup becomes red for about 20-30 minutes.</li>
<li>Now squeeze the lemon juice and mix well and switch off the flame.</li>
<li>Once the mixture cools down, transfer the ingredients to a blender jar and blitz twice (do not crush the seeds)</li>
<li>Pass through a sieve and collect the syrup by pressing the pulp well. If you store in room temp add 1/2 teaspoon of sodium benzoate|sorbate instead of lemon.</li>
<li>For small quantity you can refrigerate and use it. Dilute with water and add ice cubes and consume whenever you wish.</li>
</ul>
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Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.com6tag:blogger.com,1999:blog-473501749184324437.post-49400488973611259242016-10-27T00:47:00.004-07:002016-10-27T00:47:24.137-07:00The Espresso Story with French Press<div dir="ltr" style="text-align: left;" trbidi="on">
Coffee is a brewed drink prepared from roasted coffee beans. The taste and aroma of the coffee is beyond words. I am a coffee lover the aroma just mesmerize me whenever i get the flavour. I stop and enjoy the flavour of coffee whenever i cross a coffee chop. Even i smell the brewed coffee grounds before i discard it. I like my coffee slightly bitter and mildly sweetened. Creating great coffee is an art that takes time and skill to perfect.<br /><br />People are always in a hurry. For many office goers, waiting five minutes for coffee to brew is too long. We are currently experiencing a new wave of innovation as the electronics is catching up with coffee machines. There are fully automated, push button espresso machines which grind and make a fresh shot or cup in one touch.<div>
<br />They do a better job than poorly trained people, but not as good as the best trained baristas. The current espresso-making technique was developed in Italy, where espresso is cheap and regarded as the equivalent of take-out coffee.<div>
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Espresso as we know it is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods. Espresso is also the base for other drinks such as a caffè latte, cappuccino, etc.,</div>
<br />Espresso has more caffeine per unit volume than most coffee beverages, but because the usual serving size is much smaller, the total caffeine content is less than a mug of standard brewed coffee, contrary to a common belief.<br /><br />The <b>French press</b>, is a cylinder-shaped beaker in glass, with a plunger. The piston of the plunger is of mesh, allowing fluid to flow through it but not coffee grounds.<div class="MsoNormal">
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The French press, also called the<b> </b><i style="font-weight: bold;">cafetiere</i> (or) <b>coffee press </b>(or)<b> coffee plunger</b>.<div>
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Coffee brewing in general is in three steps:<b> wet, dissipate & diffuse</b><br />The first step is wetting, it is fully saturating the coffee grounds. <br />The second step, dissipation, is all about dissolving the solids that will make up the coffee-part of our beverage with our solvent, hot water.<br />The final step diffusion, is the movement of that coffee-water concentrate out of the grounds into the liquid.<div class="MsoNormal">
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<li>Measure and grind the coffee seeds to medium coarse texture; make sure you use very dark beans or espresso beans for the process. Ideally the proportion is between 60-75 grams of coffee
seeds for a liter of water.</li>
</ul>
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<ul style="text-align: left;">
<li>Get water
to boil around 195 degrees in a kettle on the stove. Rinse the french press with boiling hot water and discard it.</li>
<li>Now add the freshly ground coffee powder.</li>
</ul>
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<ul style="text-align: left;">
<li>Pour about half of your hot water evenly over the grounds. This step is called the bloom. Give the coffee and water mix with a spoon if desired and wait for 30 seconds.(i skip this step quite often and pour the whole lot of water and allow to steep)</li>
</ul>
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<ul style="text-align: left;">
<li>Now pour the remaining half of your hot water over the coffee. Place the lid on your French press with the plunger pulled all the way up.</li>
</ul>
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<ul style="text-align: left;">
<li>Allow to steep and brew for a good 4 to 6 minutes to get the most out of the unique qualities of the French press. If you prefer your espresso stronger, let it steep for longer.</li>
<li>Once the brewing is done, plunge gently. If you find the plunger getting tight, back it up an inch or two and resume plunging slowly but steadily. You're done!</li>
</ul>
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<ul style="text-align: left;">
<li>Transfer
the mix right after plunging. Viola espresso brewing made simple.</li>
<li>Add sweetener if desired and serve!!!</li>
<li>Or else add milk and milk foam to make caffè latte, cappuccino..etc and enjoy the creamy coffee delicacies!!!</li>
</ul>
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Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.com2tag:blogger.com,1999:blog-473501749184324437.post-59385060933765131082016-10-09T11:44:00.003-07:002016-10-09T11:47:07.543-07:00Kasi Halwa| Kashi Halwa| Poosanikai Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
Kasi Halwa Recipe or Kashi Halwa or White Pumpkin Halwa is a sweet served generally at weddings or prepared at home during festivals. Its is a famous sweet of Karnataka. It is very popular sweet of Udupi Cuisine. I was planning to make this halwa and buy ash gourd and finally ended up making some curries to finish it off. Usually i make <a href="http://www.lincyscookart.com/2015/07/poosanikai-moor-kuzhambu.html" target="_blank">Poosanikai mor kuzhambu| moru curry</a> with this ash gourd.<br />
Talking about the taste of this halwa the taste of the halwa is very similar to other halwas. But the texture is slightly different. It has a slight crunchy texture from the ash gourd. That is very peculiar in this dish. I have seen Venkatesh Bhat's program in television and in that he was mentioning about the importance of the texture.<br />
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<b>INGREDIENTS:</b><br />
Ash gourd- 2 kg<br />
Sugar- 1 and 1/2 cups<br />
Salt- pinch<br />
Lemon juice- 1 teaspoon<br />
Ghee- 2 teaspoons+ 1 teaspoon<br />
Saffron- pinch (or) red food colour- pinch<br />
Cashews- 10 nos<br />
Raisins- 8 nos<br />
Cardamom powder-1/2 teaspoon<br />
Nutmeg- pinch (optional)<br />
Cooking Camphor- pinch (optional)<br />
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<b>PROCEDURE:</b><br />
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<ul style="text-align: left;">
<li>Peel and remove the pith and seeds from ash gourd and cut into pieces.</li>
<li>Grate the ash gourd pieces using carrot garter.</li>
<li>Now take a clean cotton cloth or muslin cloth and strain the water from the ash gourd. You could use metal strainer too for this process but squeeze the water well from the gourd.</li>
<li>Measure the squeezed pumpkin and take equal quantity of sugar for the halwa. I got 1 and half cups of ash gourd after squeezing so i took 1 and half cups of sugar.</li>
<li>Keep a heavy bottom vessel or nonstick pan on top of stove and add the ash gourd water.These steps are essential for retaining the texture of the halwa.</li>
<li>Bring it to boil. Once it is boiling add the squeezed ash gourd and mix well and close with a lid and allow to cook.</li>
<li>Cook till almost the water evaporates and the ash gourd is half cooked and become translucent.</li>
<li>Now open the lid and add the sugar and a pinch of salt; mix well and allow the sugar to melt.</li>
<li>Add the lemon juice to prevent the sugar from crystallization.</li>
<li>Add a pinch of saffron of red food colour and mix well.</li>
<li>Once the sugar get absorbed by ash gourd, add 2-3 teaspoons of ghee. I used very less ghee as i have prepared halwa in a nonstick pan.</li>
<li>Allow the halwa to cook inside the ghee for some time. Now the halwa starts to leave the pan and bubble at the edges. Keep the flame to low.</li>
<li>Meanwhile heat a teaspoon of ghee on a pan and fry the cashews and raisins.</li>
<li>Now sprinkle cardamom powder on top of halwa. Sprinkle a pinch grated nutmeg and cooking camphor if you wish.</li>
<li>Finally add the ghee with fried cashews and raisins and mix well and switch off the gas.</li>
</ul>
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Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.com2tag:blogger.com,1999:blog-473501749184324437.post-14761155443239156702016-09-04T05:19:00.003-07:002016-09-04T05:26:03.555-07:00Home made Rice Flour<div dir="ltr" style="text-align: left;" trbidi="on">
Rice flour is an essential item for any Indian Festivals especially Diwali, Ganesh Chaturthi; the sweet and savoury snacks are mainly made out of rice flour such as Modak, Kozhukattai, Seedai, Murukku ..etc. Home made rice flour adds the dishes more taste and flavour as it is prepared fresh. Other than that some of the South Indian breakfast items are also prepared using rice flour such as Idiyappam, Appam, Pathiri, Puttu (refer notes).It is an essential ingredient for all South Indian home.<br />
Nowadays it is available in ready made form too but the taste could not be compared with the freshly roasted rice flour.<br />
<br />
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<a href="https://2.bp.blogspot.com/-cH_IcH7aiLM/V8wOBsBdUJI/AAAAAAAAPCI/ZHiltMey3DAMb5SC-hNlEWExsytJoGV1QCLcB/s1600/II1A9917-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="home made rice flour recipe" border="0" src="https://2.bp.blogspot.com/-cH_IcH7aiLM/V8wOBsBdUJI/AAAAAAAAPCI/ZHiltMey3DAMb5SC-hNlEWExsytJoGV1QCLcB/s1600/II1A9917-1.jpg" title="home made rice flour recipe" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<b>INGREDIENTS:</b><br />
Raw Rice/ Idli Rice- 2- 4 cups<br />
<br />
<b>PROCEDURE:</b><br />
<ul style="text-align: left;">
<li>Rinse the rice three times and soak in water for 1 hour.</li>
<li>Drain the water and spread evenly on a soft towel and allow to dry on kitchen counter or even under sun for little time for minimum 30 minutes to 1 hour.</li>
<li>Now the rice would be slightly moist, transfer the rice into a big blender jar and powder small lots(approximately one cup) at a time. Do not over load the mixer jar then the jar get heated up and stop finally.<a href="http://3.bp.blogspot.com/-J_UwzPnowpY/ViKk2rWiPNI/AAAAAAAAM8Q/XmT8Lcd8_0k/s1600/Home%2Bmade%2Brice%2Bflour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://3.bp.blogspot.com/-J_UwzPnowpY/ViKk2rWiPNI/AAAAAAAAM8Q/XmT8Lcd8_0k/s1600/Home%2Bmade%2Brice%2Bflour.jpg" /></a></li>
</ul>
<ul style="text-align: left;">
<li>Spread a news paper or keep a big tray and transfer the powdered rice a big scoop on a strainer fitted with fine sieve get the fine rice powder.</li>
<li>Sieve until the rice rava settles on top and the fine powder separates on a paper.<a href="http://1.bp.blogspot.com/-kS2H6tH9nBA/ViKk2f1ozyI/AAAAAAAAM8Y/IEKN1gDaVoo/s1600/Home%2Bmade%2Brice%2Bflour1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://1.bp.blogspot.com/-kS2H6tH9nBA/ViKk2f1ozyI/AAAAAAAAM8Y/IEKN1gDaVoo/s1600/Home%2Bmade%2Brice%2Bflour1.jpg" /></a></li>
</ul>
<ul style="text-align: left;">
<li>Repeat till you finish the whole lot.</li>
<li>Dry roast the fine rice flour in a heavy bottom vessel in low flame to medium flame with constant stirring.</li>
<li>The rice starts to get a sand like texture and sound. While roasting and the steam starts to arise from the flour.<a href="http://2.bp.blogspot.com/-vG7SKoMsx-c/ViKk2nXUBVI/AAAAAAAAM8U/OjZixp2aoho/s1600/Home%2Bmade%2Brice%2Bflour2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://2.bp.blogspot.com/-vG7SKoMsx-c/ViKk2nXUBVI/AAAAAAAAM8U/OjZixp2aoho/s1600/Home%2Bmade%2Brice%2Bflour2.jpg" /></a></li>
</ul>
<ul style="text-align: left;">
<li>Spread the roasted flour on a paper to big tray and allow to cool.</li>
<li>Transfer the flour on a air tight container.</li>
<li><i>Note: Same way do for puttu flour but strain the flour with coarse sieve fitter on a strainer.</i></li>
</ul>
</div>
Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.com2tag:blogger.com,1999:blog-473501749184324437.post-36202827294435939262016-09-03T05:45:00.002-07:002016-09-04T05:21:42.769-07:00Vinayaka Chaturthi Recipes| Ganesh Chaturthi Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.com0tag:blogger.com,1999:blog-473501749184324437.post-82244964677307916862016-09-03T05:19:00.003-07:002016-09-04T12:28:14.784-07:00Elayappam| Nendran Ela Ada| Elai Kozhukattai<div dir="ltr" style="text-align: left;" trbidi="on">
I made these elayappam together with my mom a couple of years before, in India during a vacation. That day we had power cut at home and with torch light I had clicked the step wise pictures, and therefore I hadn't posted the recipe. I did not get a chance to redo it and post it till now. As Vinayaka chaturthi is nearing I thought of posting this recipe without any further delay. It is one of my childhood favourite dish. I love nendran banana, it has a unique taste and flavour. I love to consume as such, steamed or cooked as pazham pori or like this appam. Refer here for another Kerala special appam made in a similar way <a href="http://www.lincyscookart.com/2014/07/chakkajack-fruit-adajack-fruit-ela-ada.html" target="_blank">Chakka Ela Ada/ Jack Fruit Ilayappam</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-CszL5NPI90A/V8q5xMloqCI/AAAAAAAAO_8/Dvh8zwvDMS0S1Y9vKLJR25yKFrhSExsiwCLcB/s1600/Elayappam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Elayappam recipe" border="0" src="https://4.bp.blogspot.com/-CszL5NPI90A/V8q5xMloqCI/AAAAAAAAO_8/Dvh8zwvDMS0S1Y9vKLJR25yKFrhSExsiwCLcB/s1600/Elayappam.jpg" title="Elayappam recipe" /></a></div>
<br />
<br />
<b>INGREDIENTS:</b><br />
Rice Flour| Appam|Idiyappam Flour- 1 cup<br />
Salt- to taste<br />
water- 1/2 cup<br />
Banana Leaf/ Vazhanayila/wax paper- 6 pieces<br />
<br />
Filling:<br />
Nendran/ Ethapazham, finely chopped-1 big<br />
Sugar| powdered jaggery- 1/4 cup<br />
Coconut, grated- 1/2 cup<br />
Cardamom powder- 1/4 teaspoon<br />
Salt- pinch<br />
<br />
<b>PROCEDURE:</b><br />
<ul style="text-align: left;">
<li>In a bowl add the chopped banana, sugar and mix well with spoon.</li>
<li>Now add the grated coconut and cardamom powder with salt; mix well and keep aside. you can keep the sweetened banana and coconut together or keep them separate</li>
<li>In another bowl add a cup of roasted rice flour/ appam powder and rolling hot water little by little till you get the chapathi dough consistency, or you could<a href="http://www.lincyscookart.com/2016/08/ulundu-kozhukattai.html" target="_blank"> follow this procedure</a> for making the dough.<a href="https://1.bp.blogspot.com/-JW8C5jUV7w0/V8q84M9YioI/AAAAAAAAPAc/KtgNDqbasUctyVUZ0EzSmhzoJFkPQqnDgCLcB/s1600/Ela%2BAppam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://1.bp.blogspot.com/-JW8C5jUV7w0/V8q84M9YioI/AAAAAAAAPAc/KtgNDqbasUctyVUZ0EzSmhzoJFkPQqnDgCLcB/s1600/Ela%2BAppam.jpg" /></a></li>
</ul>
<ul style="text-align: left;">
<li>Then add little more water to make a pliable dough (thick clay clay form but should not stick in hands)for easy spreading.</li>
<li>Grease your hands and divide the dough into small 4-5 lemon sized balls.</li>
<li>Cut the banana leaf from midrib around 15-20 cm length and width.</li>
<li>Spread the balls into round shape on the banana leaves as a thin layer. Dip the fingers in water and spread. If the the dough is thick you will end up with hard appam.<a href="https://3.bp.blogspot.com/-7KKcNO9amKo/V8q7Qs2EYbI/AAAAAAAAPAM/-iyj2FIsMy42ixKhWpJ17uKWFKchgm_CgCEw/s1600/Ela%2BAppam2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://3.bp.blogspot.com/-7KKcNO9amKo/V8q7Qs2EYbI/AAAAAAAAPAM/-iyj2FIsMy42ixKhWpJ17uKWFKchgm_CgCEw/s1600/Ela%2BAppam2.jpg" /></a></li>
</ul>
<ul style="text-align: left;">
<li>Keep a tablespoon full of filling the banana and also the sweet coconut and lightly spread the filling on one side; close with the other side.<a href="https://2.bp.blogspot.com/-9iUdKdSZdDw/V8q7QuAAdeI/AAAAAAAAPAQ/-VT8F155husRA2oOgaBGRt0HnhD7W8TVgCEw/s1600/Ela%2BAppam3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://2.bp.blogspot.com/-9iUdKdSZdDw/V8q7QuAAdeI/AAAAAAAAPAQ/-VT8F155husRA2oOgaBGRt0HnhD7W8TVgCEw/s1600/Ela%2BAppam3.jpg" /></a></li>
</ul>
<ul style="text-align: left;">
<li>Heat water inside the idli steamer and allow water to boil.</li>
<li>Keep the ela ada evenly over the idli steamer or any steamer plate.</li>
<li>Close with a lid and steam for about 10-15 minutes till the ada cooks properly.</li>
<li>The rice flour cooks and the colour of the white shade changes and it starts to shine.</li>
<li>If the ada cooks you can peel the banana leaf from the ada easily from both the sides.</li>
<li><i>Note:</i><i>You can make this outer covering from boiled rice too. If you are planning to do in parboiled rice, soak the rice for two hours and grind as a thick paste by adding minimum water. Add some salt and spread on the leaf and follow the same instructions.</i></li>
<li><i>Adjust the sugar and coconut level according to your taste.</i></li>
<div>
</div>
</ul>
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Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.com1tag:blogger.com,1999:blog-473501749184324437.post-47603930855975933512016-09-01T01:01:00.005-07:002016-09-01T01:41:44.384-07:00Ammini Kozhukattai- Sweet, Salt and Spicy<div dir="ltr" style="text-align: left;" trbidi="on">
Sweet Ammini Kozhukattai, Salty Ammini Kozhukattai and Spicy or Masala Ammini Kozhukattai. I love these pretty small cute balls cooked with sweet and spicy concoctions. This traditional dish is prepared mainly for the Vinayaka Chaturthi. This steamed rice dumpling dish has sweet, spicy and salty versions. Mainly this dish is prepared using the leftover dough and the fillings used after preparing any kozhukattai. You could make the same way using the leftover <a href="http://www.lincyscookart.com/2015/09/sweet-pidi-kozhukattai-vinayaka.html" target="_blank">sweet kozhukattai</a> dough for sweet version and other plain dough from other kozhukattis or the fillings from these <a href="http://www.lincyscookart.com/2016/08/ulundu-kozhukattai.html" target="_blank">Ulundu kozhuakttai</a>,<a href="http://www.lincyscookart.com/2015/09/modak-mothagam-thengai-pooranam.html" target="_blank">Thengai pooranam kozhukattai</a>,<a href="http://www.lincyscookart.com/2015/09/kadalai-paruppu-pooranam-kozhukattai.html" target="_blank">Kadalai paruppu kozhukattai</a> for sweet or savoury versions.<br />
Love the shape of the kozhukattai and these lovely beads being called in various names in each regions ammini kozhukattai, Mani kozhukattai, Pidi kozhukattai, mini kozhukattai, Undrallu..etc.<br />
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Ammini Kozhukattai</div>
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Prep time</div>
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<time datetime="PT10M" itemprop="prepTime" style="box-sizing: border-box;">30 mins</time></div>
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Cook time</div>
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<time datetime="PT17M" itemprop="cookTime" style="box-sizing: border-box;">15 mins</time></div>
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Total time</div>
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<time datetime="PT27M" itemprop="totalTime" style="box-sizing: border-box;">45 mins</time></div>
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Author: <span itemprop="author" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">Eliza Lincy</span><br />
<span itemprop="author" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">Cuisine: Indian</span><br />
<span itemprop="author" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">Category: Snacks</span></div>
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Yields: <span itemprop="recipeYield" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">1 cup each</span></div>
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Ingredients</div>
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<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; font-size: 13px; line-height: inherit; list-style: none; margin: 0px 0px 0px 12px; padding: 0px 0px 2px;"><div style="color: black; font-family: "Times New Roman"; font-size: medium;">
Rice Flour| Idiyappam flour- 1&1/2 cups</div>
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Salt- to taste</div>
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Oil- 1 teaspoon</div>
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For the sweet kozhukattai:</div>
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Jaggery- 1/4 cup</div>
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Water- 2 tablespoons</div>
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Coconut, grated- 2 tablespoons</div>
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Cardamom powder- 1/4 teaspoon</div>
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For Salted Kozhukattai:</div>
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Oil- 2 teaspoons</div>
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Mustard seeds- 1/2 teaspoon</div>
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Urad dal- 1 teaspoon</div>
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Dry red chilli-2</div>
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Curry leaves- 1 strand</div>
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Asafetida- pinch</div>
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Coconut- 2 tablspoons</div>
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For Spicy kozhukattai:</div>
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For masala:</div>
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Dry red chillies-2</div>
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Coriander seeds- 1 teaspoon</div>
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Chana dal- 1 teaspoon</div>
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Oil- 2 teaspoons</div>
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Mustard seeds- 1/2 teaspoon</div>
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Curry leaves- 1 strand</div>
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Asafetida| Hing- pinch</div>
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Coconut- 2 tablespoons</div>
</li>
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Instructions</div>
<ul>
<li>Sieve the rice flour and set aside.</li>
<li>Boil 3 cups of water till rolling hot,with a teaspoon of oil and salt. Now add the rice flour little by little and mix well with a laddle to avoid lumps.</li>
<li>Once the whole lot gets finished and once it starts to form a dough, coming together switch off the flame.<a href="https://1.bp.blogspot.com/-rdPm3f-V268/V8fe6yx5pYI/AAAAAAAAO_E/UZo_IR61FJk--s5T9a52Pymingp4pLy3QCLcB/s1600/ammini%2Bkozhukattai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://1.bp.blogspot.com/-rdPm3f-V268/V8fe6yx5pYI/AAAAAAAAO_E/UZo_IR61FJk--s5T9a52Pymingp4pLy3QCLcB/s1600/ammini%2Bkozhukattai.jpg" /></a></li>
</ul>
<ul>
<li>Allow to cool by slightly closing with a lid to avoid drying off the outer side of the dough.</li>
<li>Once the dough reaches the bearable heat start to knead and make a soft smooth dough with the greased hand.<a href="https://3.bp.blogspot.com/-_r2VYrzTQ_Q/V8fe6z11qQI/AAAAAAAAO_M/k3VkoiREDksJptvAuli8mJdnhoTR1wbHgCEw/s1600/ammini%2Bkozhukattai2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://3.bp.blogspot.com/-_r2VYrzTQ_Q/V8fe6z11qQI/AAAAAAAAO_M/k3VkoiREDksJptvAuli8mJdnhoTR1wbHgCEw/s1600/ammini%2Bkozhukattai2.jpg" /></a></li>
</ul>
<ul>
<li>Now grease your hands slightly with oil and pinch a small piece of dough and roll inside your palm as a small bead. Likewise do for the remaining dough and set inside the greased steamer plate or idli plate.<a href="https://1.bp.blogspot.com/-kRZCMyY3Nm8/V8fe7RNjZbI/AAAAAAAAO_Q/MP1ZpYBXGMoouZcUhfJySvTbOwNf8I9iQCEw/s1600/ammini%2Bkozhukattai3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://1.bp.blogspot.com/-kRZCMyY3Nm8/V8fe7RNjZbI/AAAAAAAAO_Q/MP1ZpYBXGMoouZcUhfJySvTbOwNf8I9iQCEw/s1600/ammini%2Bkozhukattai3.jpg" /></a></li>
</ul>
<ul>
<li>Fill the steamer with water and bring it to boil; keep the plate inside and steam for 10 minutes or until the balls turns shiny.</li>
<li>Remove the plate from steamer and allow to cool.</li>
<li>Divide the whole lot into three portions.</li>
</ul>
<div>
For Sweet Kozhukattai</div>
<ul>
<li>Heat the pan and add the powdered jaggery with two tablespoons of water and make a syrup once the syrup is slightly thick add the coconut and the cardamom powder.<a href="https://3.bp.blogspot.com/-13lFN8PoScI/V8fe7jWkXbI/AAAAAAAAO_U/xi57B_rAN2MrbuEK4MCdskYgyDhknzXBgCEw/s1600/ammini%2Bkozhukattai4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://3.bp.blogspot.com/-13lFN8PoScI/V8fe7jWkXbI/AAAAAAAAO_U/xi57B_rAN2MrbuEK4MCdskYgyDhknzXBgCEw/s1600/ammini%2Bkozhukattai4.jpg" /></a></li>
</ul>
<ul>
<li>Now add the kozhukattai balls and allow to coat the syrup with the coconut.<a href="https://2.bp.blogspot.com/-GIUhFIHiV94/V8fe7n5mR-I/AAAAAAAAO_Y/Hz8KqAMrFyMOxrTY9AYlnbWjvh7R1rfFwCEw/s1600/ammini%2Bkozhukattai5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://2.bp.blogspot.com/-GIUhFIHiV94/V8fe7n5mR-I/AAAAAAAAO_Y/Hz8KqAMrFyMOxrTY9AYlnbWjvh7R1rfFwCEw/s1600/ammini%2Bkozhukattai5.jpg" /></a></li>
</ul>
<ul>
<li>Switch off the flame and allow to cool.</li>
</ul>
<div>
For Salty Kozhukattai:</div>
<div>
<ul>
<li>Heat oil in a pan and splutter the mustard seeds, urad dal. Once the dal starts to turn golden add the broken dry red chillies and curry leaves and asafetida. Add a pinch of turmeric if you wish.</li>
<li>Now add the kozhukattai balls with a pinch of salt to taste and toss well.<a href="https://1.bp.blogspot.com/-MlM-9lFx7ug/V8fe8KNSSZI/AAAAAAAAO_g/8eDI1Dp8JVQwCxYVrxGZakqf4B5TippjQCEw/s1600/ammini%2Bkozhukattai7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://1.bp.blogspot.com/-MlM-9lFx7ug/V8fe8KNSSZI/AAAAAAAAO_g/8eDI1Dp8JVQwCxYVrxGZakqf4B5TippjQCEw/s1600/ammini%2Bkozhukattai7.jpg" /></a></li>
</ul>
<ul>
<li>Finally add the coconut and mix well and switch off the flame.</li>
</ul>
</div>
<div>
For Spicy| Masala Kozhukattai:</div>
<div>
<ul>
<li>In a pan dry roast the dry chillies, coriander seeds and chana together till they turn golden .</li>
<li>Once it cools down finely powder it in a blender.<a href="https://4.bp.blogspot.com/-zBd6U-LmNYw/V8fe7Bw1iqI/AAAAAAAAO_I/lRugWCSM_GIzMtHs0YCcmwyxh7sxOx3MgCEw/s1600/ammini%2Bkozhukattai1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://4.bp.blogspot.com/-zBd6U-LmNYw/V8fe7Bw1iqI/AAAAAAAAO_I/lRugWCSM_GIzMtHs0YCcmwyxh7sxOx3MgCEw/s1600/ammini%2Bkozhukattai1.jpg" /></a></li>
</ul>
<ul>
<li>Heat oil in a pan and splutter the mustard seeds; then add the curry leaves and asafetida.</li>
<li>Now add the masala and stir for a second; immediately add the balls and mix well and sprinkle some salt to taste.<a href="https://3.bp.blogspot.com/-7YoOneQXCcw/V8fe756-vHI/AAAAAAAAO_c/Td08ZCpEiX0ItDhH3k8m0IgXAILpTknbACEw/s1600/ammini%2Bkozhukattai6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://3.bp.blogspot.com/-7YoOneQXCcw/V8fe756-vHI/AAAAAAAAO_c/Td08ZCpEiX0ItDhH3k8m0IgXAILpTknbACEw/s1600/ammini%2Bkozhukattai6.jpg" /></a></li>
</ul>
<ul>
<li>Add coconut; mix well and switch off the flame.</li>
</ul>
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Notes</div>
</div>
<ul style="text-align: left;">
<li><i>Keep the dough or balls keep covered to avoid the outside gets dried off.</i></li>
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Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.com1tag:blogger.com,1999:blog-473501749184324437.post-89243689442943577332016-08-17T14:17:00.007-07:002016-08-17T23:11:52.706-07:00Sapota Milkshake| Chikoo Milkshake<div dir="ltr" style="text-align: left;" trbidi="on">
Sapota Milkshake| Chikoo Milkshake| Chikku milkshake- Sapota is in season now and we get fresh sapota in hypermarkets nowadays. I bought huge lot and made this Milk shake immediately. It has been ages since, I had sapota, must have been around 10 years & I relished it. It is a simple tasty creamy milkshake without any ice cream. Love this healthy fruity tasty filling milkshake.<br />
Sapota has a unique taste, flavour and the soft creamy texture to it and I find it yummy. Try this toothsome shake I am pretty sure you are going to love it!<br />
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Sapota Milk Shake </div>
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Prep time</div>
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<time datetime="PT10M" itemprop="prepTime" style="box-sizing: border-box;">10 mins</time></div>
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Cook time</div>
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<time datetime="PT17M" itemprop="cookTime" style="box-sizing: border-box;">20 mins</time></div>
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Total time</div>
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<time datetime="PT27M" itemprop="totalTime" style="box-sizing: border-box;">30 mins</time></div>
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Author: <span itemprop="author" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">Eliza Lincy</span><br />
<span itemprop="author" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">Cuisine: Indian</span><br />
<span itemprop="author" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">Category: Beverages</span></div>
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Yields: <span itemprop="recipeYield" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">2 glasses</span></div>
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Ingredients</div>
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Sapota| Chikoo- 4 nos</div>
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Chilled Milk- 1 and 1/2 cup (I used low fat)</div>
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Honey|Sugar- 2 teaspoons (to taste)</div>
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Instructions</div>
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<li>Boil the milk and allow to chill inside the fridge. You could pour some milk in ice trays and freeze it add it in the milk shake instead of ice cubes too.</li>
<li>Scoop out the flesh from sapota using a spoon and add inside the blender jar. Add the honey and chilled milk together inside the blender jar and close the lid tightly.<a href="https://3.bp.blogspot.com/-W9Zfh1hkgBA/V7TUDHKRG-I/AAAAAAAAO9s/iFS7Zl3UOY8P0hz-LE8SYCefUJV06KlhwCLcB/s1600/Sapota%2Bmilkshake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://3.bp.blogspot.com/-W9Zfh1hkgBA/V7TUDHKRG-I/AAAAAAAAO9s/iFS7Zl3UOY8P0hz-LE8SYCefUJV06KlhwCLcB/s1600/Sapota%2Bmilkshake1.jpg" /></a></li>
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<li>Blend well to make a smooth frothy shake.<a href="https://1.bp.blogspot.com/-skMfSAxegZo/V7TUDALR8MI/AAAAAAAAO9w/-bXOcGy7Cn4jLvlGucjUo9tZIlYXYgf7gCEw/s1600/Sapota%2Bmilkshake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://1.bp.blogspot.com/-skMfSAxegZo/V7TUDALR8MI/AAAAAAAAO9w/-bXOcGy7Cn4jLvlGucjUo9tZIlYXYgf7gCEw/s1600/Sapota%2Bmilkshake2.jpg" /></a></li>
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<li>Serve chilled with added ice cubes.</li>
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Notes</div>
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<li><i>For variation you could add some cocoa powder while making or drizzle chocolate syrup while serving.</i></li>
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Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.com4tag:blogger.com,1999:blog-473501749184324437.post-74326616625288666512016-08-15T00:44:00.004-07:002016-08-15T07:47:27.895-07:00Ulundu Kozhukattai<div dir="ltr" style="text-align: left;" trbidi="on">
Ulunthu Kozhukattai| Uppu Kozhukattai| Urad Dal Kozhukattai| Urad dal Dumplings- Savoury dumplings with seasoned urad dal filling made for the Vinayaka Chaturthi. I hadn't tasted this Kozhukattai till my friend Uma prepared for the last year's Vinayaka Chaturthi and let us taste it. Last year was a bit busy, and I couldn't find time to prepare this yummy dish. So I decided that I prepare at least as an evening snack and post the recipe but one or the other, a lot of things kept me engaged for quite some time and finally I made it yesterday and needless to say, I loved the taste of these kozhukkatai prepared with the most humble ingredients. Healthy evening snack, easily digestible as it is steam cooked. Simple, tasty and tummy filling savoury snack to be accompanied with a cup of tea.<br />
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I felt it is always better to make more savoury or salty versions like this ulunthu kozhukattai and <a href="http://www.lincyscookart.com/2016/08/rice-rava-kara-pidi-kozhukattai.html" target="_blank">Upma Pidi Kozhukattai</a> and less sweet kozhukattai versions like <a href="http://www.lincyscookart.com/2015/09/modak-mothagam-thengai-pooranam.html" target="_blank">Thengai Pooranam Kozhukattai</a>, <a href="http://www.lincyscookart.com/2015/09/kadalai-paruppu-pooranam-kozhukattai.html" target="_blank">Kadalai Paruppu Pooranam Kozhukattai</a>, <a href="http://www.lincyscookart.com/2015/09/sweet-pidi-kozhukattai-vinayaka.html" target="_blank">Sweet Pidi Kozhukattai</a> to help reduce the calories added on during the festive seasons. Or else make the healthy sweet version like <a href="http://www.lincyscookart.com/2015/09/khajur-modak-dates-and-nuts-modak.html" target="_blank">Dates and Nuts Modak</a>.<br />
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<time datetime="PT10M" itemprop="prepTime" style="box-sizing: border-box;">10 mins</time></div>
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Cook time</div>
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<time datetime="PT17M" itemprop="cookTime" style="box-sizing: border-box;">30 mins</time></div>
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Total time</div>
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<time datetime="PT27M" itemprop="totalTime" style="box-sizing: border-box;">40 mins</time></div>
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<div class="ERSAuthor" style="box-sizing: border-box; font-size: 12px; line-height: inherit; margin: 0px; padding: 2px 0px 0px 12px;">
Author: <span itemprop="author" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">Eliza Lincy</span><br />
<span itemprop="author" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">Cuisine: Indian</span><br />
<span itemprop="author" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">Category: Snacks</span></div>
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Yields: <span itemprop="recipeYield" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">20 nos</span></div>
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Ingredients</div>
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For the covering:</div>
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Roasted Rice flour| Idiyappam flour- 1 cup</div>
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Salt- to taste</div>
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Water-2 cups</div>
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For the filling:</div>
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Oil- 2 teaspoons</div>
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Mustard seeds- 1/2 teaspoon</div>
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Curry leaves- 1 strand</div>
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Hing| asafetida- a pinch</div>
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Turmeric powder- 1/4 teaspoon</div>
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Ulutham Pruppu| Urad dal- 1/2 cup</div>
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Green Chillies- 2</div>
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Coconut- 2 tablespoons</div>
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Salt- to taste</div>
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Instructions</div>
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<li>Soak the urad dal in water till the covering, dough gets ready or around 20-30 minutes.Drain off the water and add this in a blender jar and pulse twice and make a coarse mixture; set aside.<a href="https://4.bp.blogspot.com/-s8H7u7YXWKg/V7FqeNq_A_I/AAAAAAAAO7g/Q_28xR4CRmYc3fZBUPj8LHfZ4Ike78DNwCLcB/s1600/Ulunthu%2BKozhukattai2.jpg" imageanchor="1" style="line-height: inherit; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://4.bp.blogspot.com/-s8H7u7YXWKg/V7FqeNq_A_I/AAAAAAAAO7g/Q_28xR4CRmYc3fZBUPj8LHfZ4Ike78DNwCLcB/s1600/Ulunthu%2BKozhukattai2.jpg" /></a></li>
</ul>
<ul style="color: black; font-family: "Times New Roman"; font-size: medium;">
<li>To make filling, heat oil in a pan and splutter the mustard seeds and then add curry leaves. In the hot oil add the turmeric powder and hing.</li>
<li>Immediately add the coarsely ground dal mixture with enough salt.Mix well and cover it and cook till the dal does not taste raw. Finally add the coconut and swith off the gas and allow to cool.<a href="https://3.bp.blogspot.com/-oAL34ktxsBI/V7FqeLm3JbI/AAAAAAAAO7o/O187RKrDJs0iPaPiXK_JF1qyTh_2Jg26QCEw/s1600/Ulunthu%2BKozhukattai3.jpg" imageanchor="1" style="line-height: inherit; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://3.bp.blogspot.com/-oAL34ktxsBI/V7FqeLm3JbI/AAAAAAAAO7o/O187RKrDJs0iPaPiXK_JF1qyTh_2Jg26QCEw/s1600/Ulunthu%2BKozhukattai3.jpg" /></a></li>
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<li>Meanwhile heat water till rolling hot stage and add the rice flour little by little with constant stirring.</li>
<li>Reduce the flame to low and cook till the water almost evaporates and the mixture comes together as a mass.<a href="https://3.bp.blogspot.com/-DxaxjR0rFVU/V7FqeMAr-EI/AAAAAAAAO7k/EjmDVSsNFyEDhiDHruMreFu0x_W2rc65ACEw/s1600/Ulunthu%2BKozhukattai1.jpg" imageanchor="1" style="line-height: inherit; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://3.bp.blogspot.com/-DxaxjR0rFVU/V7FqeMAr-EI/AAAAAAAAO7k/EjmDVSsNFyEDhiDHruMreFu0x_W2rc65ACEw/s1600/Ulunthu%2BKozhukattai1.jpg" /></a></li>
</ul>
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<li>Switch off the flame and allow the mixture to cool. Cover the dough and set aside till you start making the kozhukattai to avoid the outside of the dough getting dry.</li>
<li>Once the dough is cooled and has reached bearable heat, grease your hand with oil and knead to make a smooth dough without any lumps.</li>
<li>Divide the dough into small lemon sized balls.<a href="https://3.bp.blogspot.com/-4ShEIVCQ1hQ/V7FqhXy3vbI/AAAAAAAAO70/1h8LsIK5WIImVIgILy83MdLF_8pNiomSQCEw/s1600/Ulunthu%2BKozhukattai7.jpg" imageanchor="1" style="line-height: inherit; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://3.bp.blogspot.com/-4ShEIVCQ1hQ/V7FqhXy3vbI/AAAAAAAAO70/1h8LsIK5WIImVIgILy83MdLF_8pNiomSQCEw/s1600/Ulunthu%2BKozhukattai7.jpg" /></a></li>
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<li>Grease your hand and flatten the dough, using fingers spread the dough to make a thin cup shape.<a href="https://2.bp.blogspot.com/-R0SdWg6eQs0/V7FqexMnGRI/AAAAAAAAO7s/GhSozH1h7aAWTfUBP8v_XgQBQjmyUe9WgCEw/s1600/Ulunthu%2BKozhukattai4.jpg" imageanchor="1" style="line-height: inherit; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://2.bp.blogspot.com/-R0SdWg6eQs0/V7FqexMnGRI/AAAAAAAAO7s/GhSozH1h7aAWTfUBP8v_XgQBQjmyUe9WgCEw/s1600/Ulunthu%2BKozhukattai4.jpg" /></a></li>
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<li>Now fill it with the urad dal filling and close it and press it to close the edges. To make a pattern pinch the edges with thumb and index finger.<a href="https://2.bp.blogspot.com/-5HviywIY6-s/V7FqfDLSo0I/AAAAAAAAO7w/zxzL3xwGclc-GxEji3N8RTUINXTDQ7v5wCEw/s1600/Ulunthu%2BKozhukattai5.jpg" imageanchor="1" style="line-height: inherit; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://2.bp.blogspot.com/-5HviywIY6-s/V7FqfDLSo0I/AAAAAAAAO7w/zxzL3xwGclc-GxEji3N8RTUINXTDQ7v5wCEw/s1600/Ulunthu%2BKozhukattai5.jpg" /></a></li>
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<li>Heat water inside the steamer and steam the kozhukattai for 10 minutes till the dough get cooked and looks shinny.<a href="https://3.bp.blogspot.com/-fvW49gwfUU4/V7FqhY5yu8I/AAAAAAAAO74/2K-SIES0RU8SqUT-ASMEB5--t8r9nJk0wCEw/s1600/Ulunthu%2BKozhukattai6.jpg" imageanchor="1" style="line-height: inherit; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://3.bp.blogspot.com/-fvW49gwfUU4/V7FqhY5yu8I/AAAAAAAAO74/2K-SIES0RU8SqUT-ASMEB5--t8r9nJk0wCEw/s1600/Ulunthu%2BKozhukattai6.jpg" /></a></li>
</ul>
<ul style="color: black; font-family: "Times New Roman"; font-size: medium;">
<li>Serve with Coconut Chutney.</li>
</ul>
</div>
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Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.com2tag:blogger.com,1999:blog-473501749184324437.post-24162520603910620442016-08-14T09:59:00.003-07:002016-08-14T10:02:02.333-07:00Indian Independence Day Recipes| Indian Republic Day Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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</div>Lincyscookarthttp://www.blogger.com/profile/05569197441076790457noreply@blogger.com1tag:blogger.com,1999:blog-473501749184324437.post-55402523700969403382016-08-13T15:15:00.002-07:002016-08-14T09:08:13.741-07:00Pooran Poli| Boli| Holige| Obbattu| Bobbatlu <div dir="ltr" style="text-align: left;" trbidi="on">
Indian sweet flat bread stuffed with chana dal and jaggery filling flavored with cardamom. It is widely popular in South Indian states such as Tamil Nadu prepared for festivals such as Vinayaka Chaturthi and in Kerala it is served as a part of Sadya along with payasam which is prepared with toor dal and jaggery combination. In Karnataka and Andhra Pradesh, this sweet is prepared with the combination of various dals. While in North India the dish is popular in Maharashtra. The same flat bread is called in various names in different parts. The method of preparation and the size of the flat bread varies in different parts but the taste remains similar.<br />
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Pooran Poli| Boli</div>
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Prep time</div>
<div class="ERSTimeItem" style="box-sizing: border-box; font-size: 10px; font-weight: normal; line-height: inherit; margin: 0px 0px 5px; padding: 0px;">
<time datetime="PT10M" itemprop="prepTime" style="box-sizing: border-box;">10 mins</time></div>
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Cook time</div>
<div class="ERSTimeItem" style="box-sizing: border-box; font-size: 10px; font-weight: normal; line-height: inherit; margin: 0px 0px 5px; padding: 0px;">
<time datetime="PT17M" itemprop="cookTime" style="box-sizing: border-box;">20 mins</time></div>
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Total time</div>
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<time datetime="PT27M" itemprop="totalTime" style="box-sizing: border-box;">30 mins</time></div>
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Author: <span itemprop="author" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">Eliza Lincy</span><br />
<span itemprop="author" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">Cuisine: Indian</span><br />
<span itemprop="author" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">Category: Snacks</span></div>
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Yields: <span itemprop="recipeYield" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">12 -15</span></div>
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Ingredients</div>
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Maida| All purpose Flour- 1and 1/2 cups</div>
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Salt- pinch</div>
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Turmeric powder- pinch</div>
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Ghee| oil- 1 tablespoon</div>
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For the filling:</div>
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Chana dal-1 cup</div>
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Jaggery, powdered- 1 cup</div>
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Coconut-2 tablespoons</div>
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Cardamom powder- 1 teaspoon</div>
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Fennel powder- pinch (optional)</div>
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Instructions</div>
<ul style="color: black; font-family: "Times New Roman"; font-size: medium;">
<li>In a deep bowl add maida, salt, turmeric powder and ghee; mix well with hand. Now add water little by little and knead to make a smooth dough. Dough will be slightly sticky, once it becomes soft, add few drops of oil in hand and spread it over the dough ; shape it and allow to rest, till the filling gets ready by covering it with cling film or plate.</li>
<li>Wash and pressure cook the chana dal with 3 cups of water and allow to cook for 4-5 whistles.</li>
<li>Now open the lid, if more water is found stagnating drain the water & mash it with spoon. If the dal is not cooked soft you could grind it in a blender and pulse few times.</li>
<li>Now in the same pan turn on the heat and add the powdered jaggery with mashed dal and allow to cook.</li>
<li>Once the jaggery melts and the dal starts to thicken add the coconut and cardamom powder. If you wish for more flavour add fennel powder; cook till the dal mixture almost thick.(once the dal gets cool the mixture thicken eventually)</li>
<li>The stuffing process could be done in two ways one is with spreading the balls with fingers by sandwiching the dough inside two greased banana leaves or plastic sheets.</li>
<li>The other method is simple and less oil consuming which is I used to do like stuffed parathas.</li>
<li>Divide the covering flour mixture into small balls.</li>
<li>In a chapati stand dust with the flour and slightly stretch the dough using rolling pin or by hand.</li>
<li>Now keep the chana filling inside and cover it by pulling the edges; press well to seal well.</li>
<li>Press with hand to flatten the dough and flour the dough; spread it evenly like a paratha.</li>
<li>Heat the flat pan and drizzle with half a teaspoon of ghee, transfer the boli and cook one side. Now on top of the boli drizzle half a teaspoon of ghee and flip the boli to cook the other side too till the golden brown spots appears.<span style="line-height: inherit;"> </span></li>
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Notes</div>
<ul style="text-align: left;">
<li>Adding fennel powder is optional. You could add a pinch of nutmeg too for flavour.</li>
<li>You could sandwich the dough inside two greased banana leaves and spread it by fingers too.</li>
</ul>
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