tag:blogger.com,1999:blog-87470592098378367992024-03-18T03:20:37.031-04:00Healthy.Delicious.FoodFLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comBlogger217125tag:blogger.com,1999:blog-8747059209837836799.post-90602716089429402982024-02-09T19:42:00.000-05:002024-02-09T19:42:02.007-05:00Kerala Style Lemon Pickle/ Vella Naranga Achar<p><span style="font-family: georgia;"><i><span style="font-size: large;"><br /></span></i></span></p><p><span style="font-family: georgia;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><i><br /></i></span></div><span style="font-family: georgia;"><i><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQT4yyr2mk923QzX8jdQtyOOPQ8aA5tym3Gk7KnQThVKsPR740B9F-OfaOYZtUxc5vWLAUzDk5sMXKoVT0OiSq7Ym79kvtuuchO-loftlMkjUf3EKkCVxUSM90ha0SRZKdXkjygJLuKAhxMLQJVci6_lw_ZS9YhlVvptqmNt3keecri1murdLMpBT1wwH/s1920/lemonpickle-1-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1280" height="1011" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQT4yyr2mk923QzX8jdQtyOOPQ8aA5tym3Gk7KnQThVKsPR740B9F-OfaOYZtUxc5vWLAUzDk5sMXKoVT0OiSq7Ym79kvtuuchO-loftlMkjUf3EKkCVxUSM90ha0SRZKdXkjygJLuKAhxMLQJVci6_lw_ZS9YhlVvptqmNt3keecri1murdLMpBT1wwH/w676-h1011/lemonpickle-1-1.jpg" width="676" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;"><i style="text-align: left;"><span style="font-size: large;">P</span><span style="font-size: medium;">ickles are inevitable side dishes on an Indian menu. There are both vegetarian and non-vegetarian varieties of pickles available in the market. But I always prefer a good homemade pickle over store bought ones.</span></i></div></i></span><p></p><p><span style="font-family: georgia;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjclr8wk9sBO5VpY2pZTEZ_c7pXNZcJ_hRoCy66Wv7PfYAKbRit32HfRKgh7MRwZwsfGNu2UKOELuroV9laclDtGG2Vbz9RuIXzpmQh50763enCX4OhaS6Ic4YxiVw60vvfusAljghbS53ryaU3cHmcuC23JRaqO9zRrS3X5INwibwLWUZk1eXQCTE1iF1/s1000/_O2A7053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="667" height="1022" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjclr8wk9sBO5VpY2pZTEZ_c7pXNZcJ_hRoCy66Wv7PfYAKbRit32HfRKgh7MRwZwsfGNu2UKOELuroV9laclDtGG2Vbz9RuIXzpmQh50763enCX4OhaS6Ic4YxiVw60vvfusAljghbS53ryaU3cHmcuC23JRaqO9zRrS3X5INwibwLWUZk1eXQCTE1iF1/w680-h1022/_O2A7053.jpg" width="680" /></a></i></span></div><span style="font-family: georgia;"><i><br /><span style="font-size: medium;"><br /></span></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i>Growing up in Kerala, I remember my Grandma used to preserve the seasonal produces like mangoes, lemons, Bilimbi, Hog Plums in many ways. Pickling them in big batches for off season was one method. As kids, we used to curiously gather around and watch her fill the big earthern pots with different kind of pickled produces and tie the lid tight with muslin cloth to keep them safe from moisture. The earthern pots will stay untouched for months till the monsoon season comes. And during monsoon time, the big pots were carefully opened and small batches of pickles will be transferred into small bottles for monthly usage in many dishes. Rest of the picked items will be sealed and saved in the bigger pots for months to go. It's amazing how our ancestors have derived these tried and tested recipes of preserving the seasonal produces, which not only prevented the wastage during surplus, but also provided healthy probiotics during off season.</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf4RY4xDhXAsJYOB_JihB3OuMp7eQa2e5vlDYGqTRIq4UX4oULKaYwsFprDnazV106WyJ6v8YgrO0cV53qyOKqFOMDzDyc9pv5ySQd7vFHwtMxx4KtnKazMdYCDL15E_cIn7oQifBIcVRxoIbT-5iB4meySMLzhD6iEQckEpMGumR9n7ZMr-ulICdjIgQn/s1920/lemonpickle-2-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1280" height="1020" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf4RY4xDhXAsJYOB_JihB3OuMp7eQa2e5vlDYGqTRIq4UX4oULKaYwsFprDnazV106WyJ6v8YgrO0cV53qyOKqFOMDzDyc9pv5ySQd7vFHwtMxx4KtnKazMdYCDL15E_cIn7oQifBIcVRxoIbT-5iB4meySMLzhD6iEQckEpMGumR9n7ZMr-ulICdjIgQn/w679-h1020/lemonpickle-2-1.jpg" width="679" /></a></span></div><span style="font-family: georgia; font-size: medium;"><br /><i><br /></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i>Here I am sharing one of the easy pickles I used to grow up with. I usually make a small batch of some kind of pickle during the lent season. I use Meyer lemons for this pickle, since their skin is very tender and is similar to the lemons we get in India. This lemon pickle is easy to make and can be used soon after they are made.</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimj0X3PeNi54_NKhmXx9GlnXn9TsSScZw6UNsI1oyEyV3Ji9jkQCg5TZVGN_9opxB82r-mZYLVLweuBR1hwSwXUDfbSy6aiXiAqj7sb2460pbwqR8fhYkH8l2vp8iDIrdoSIfbMPaKtFF04AGJdWYIKVxLuTS0MWaLZR_QuqucUflW3HqS45QRZs9Lgo9j/s1920/lemonpickle-3-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1280" height="1027" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimj0X3PeNi54_NKhmXx9GlnXn9TsSScZw6UNsI1oyEyV3Ji9jkQCg5TZVGN_9opxB82r-mZYLVLweuBR1hwSwXUDfbSy6aiXiAqj7sb2460pbwqR8fhYkH8l2vp8iDIrdoSIfbMPaKtFF04AGJdWYIKVxLuTS0MWaLZR_QuqucUflW3HqS45QRZs9Lgo9j/w683-h1027/lemonpickle-3-1.jpg" width="683" /></a></span></div><span style="font-family: georgia; font-size: medium;"><br /><i><br /></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i><b>Ingredients:</b></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>5 - Meyer lemons</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>15 - cloves garlic sliced</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 inch - thinly sliced ginger</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>3 - hot green/red chili sliced</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>5 - birds eye chilis/Kanthari</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - turmeric powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - asafoetida powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/4 tsp - fenugreek seeds</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - mustard seeds</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>3 sprigs - fresh curry leaves</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>3 tbsp - sesame seed oil</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>3 tbsp - vinegar</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 cup - boiled water</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tsp - sugar</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>salt to taste</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><b>Directions:</b></i></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Wash the Meyer lemons and steam them in a steamer for 3 minutes. Don't over steam the lemons.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Remove them from the steamer and let it cool for 5 minutes. Wipe them with a clean kitchen towel to remove the moisture.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Warm 1 tbsp of sesame oil in an earthern pot/chatti or a non-reactive pan. Add the lemons to the hot oil and toss for a minute on low heat. Remove them from the oil and let it cool completely.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Cut the lemon into half. Then cut each half into 4 wedges, The wedges can then be cut into halves or left as such.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Add 2 tbsp of the remaining oil into the same pot. Splutter the mustard seeds, followed by fenugreek seeds in the oil. Add ginger and garlic slices. Cook for a minute. Add the chilis and lower the flame. Add turmeric, & asafoetida powder, salt, followed by the cut lemon pieces and curry leaves. Toss them slightly and add vinegar and hot water. Simmer for 2-3 minutes and add the sugar and mix well. Adjust the salt and turn off the flame.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Transfer the pickle into sterilized glass jar and store it in the refrigerator.</i></span></li></ul><div><span style="font-family: georgia; font-size: medium;"><i><b>Notes</b></i></span></div><div><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Over steaming the lemon will turn them mushy and you won't be able to cut them into slices. So make sure not to steam over 3 minutes.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Don't skip the step of tossing the lemons in the hot oil. This helps to remove the bitterness of the lemon skin.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Remember to use dry spoon when taking the pickle. </i></span></li></ul></div><p></p>FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comtag:blogger.com,1999:blog-8747059209837836799.post-2575105802081925682024-01-08T23:14:00.000-05:002024-01-08T23:14:06.843-05:00Spicy Lamb Chops<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xEY0pBgWbLo6VEbZ1Za97wTTZy6LdnUfebCf9J5ldK09RKhAAGUUSOI0wWh0m_jOgrbJpD_-20sJzSpZFYgFfnwUHEvYfnLJd_OqA-uFAGBp_G_TOVxarGwrruYxnFjveZhrshv05u3yKpCJYh6nGb8aP7DcUJbyHzEX3yqb2kzBFSxu5PY8KRLJeYZN/s1000/_O2A7047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="667" height="1066" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xEY0pBgWbLo6VEbZ1Za97wTTZy6LdnUfebCf9J5ldK09RKhAAGUUSOI0wWh0m_jOgrbJpD_-20sJzSpZFYgFfnwUHEvYfnLJd_OqA-uFAGBp_G_TOVxarGwrruYxnFjveZhrshv05u3yKpCJYh6nGb8aP7DcUJbyHzEX3yqb2kzBFSxu5PY8KRLJeYZN/w709-h1066/_O2A7047.jpg" width="709" /></a></div><br /><div><br /></div><div><br /></div><div><span style="font-family: georgia;"><i><span style="font-size: large;">L</span>amb chops were never my favorite till I tried it at a restaurant when I visited by brother and family in TX. They took us to this place where people wait in long lines to get into the restaurant. Not only the food was awesome, but the spicy lamb chops were exquisite. Since then, I have been experimenting to recreate the same lamb chops that is spicy, delicious as well as juicy. This is the recipe that was approved by my family.</i></span></div><div><span style="font-family: georgia;"><i><br /></i></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYkXIrGlxSMjCiiwg_7GYC56UhWhlFLBIHSy4HjXtT4MouZfDxzYfnmt53-IuYY07gIYBwCoAAhcREUvCqSuaNmIZCE8AVyNg3beS3RBB0wAPH9Cuz84U-9IWkCvo6PSOQFY9z2SzaxzzDSjC7pQrWS-07Nwbpd7BHYHgzuWx7Vcx6lZHQ-LJi9l8aA6ZZ/s1000/_O2A7046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="667" height="1069" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYkXIrGlxSMjCiiwg_7GYC56UhWhlFLBIHSy4HjXtT4MouZfDxzYfnmt53-IuYY07gIYBwCoAAhcREUvCqSuaNmIZCE8AVyNg3beS3RBB0wAPH9Cuz84U-9IWkCvo6PSOQFY9z2SzaxzzDSjC7pQrWS-07Nwbpd7BHYHgzuWx7Vcx6lZHQ-LJi9l8aA6ZZ/w711-h1069/_O2A7046.jpg" width="711" /></a></div><br /><i><br /></i></span></div><div><span style="font-family: georgia;"><i><br /></i></span></div><div><span style="font-family: georgia;"><i>Its a tradition in my family for the last couple of years to prepare spicy lamb chops for Christmas or New year. My family look forward for the lamb chops during this time. I usually double or triple the recipe, as it is a high demanded item in the family.</i></span></div><div><span style="font-family: georgia;"><i><br /></i></span></div><div><span style="font-family: georgia;"><i>Hope you will give this recipe a try and let me know how it turns out for you.</i></span></div><div><span style="font-family: georgia;"><i><br /></i></span></div><div><span style="font-family: georgia;"><i>I am using the standard measuring spoons to measure all these ingredients. </i></span></div><div><span style="font-family: georgia;"><i><br /></i></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwyXf6r2oQQwbpCaPBcsrpYvaWq7NQpw78NYXYeUwLAA6nttl8KGqDI84UnR_CpsmEDq2iye81Ox4TaFmY9ua9AIdJumpid-6BHoFmtc6ZnaLKs9g31ZewehLVykAL38wPQP8KH3phEU81_NFThEtNRMQH5ypi-b8nT6MqPa2hfpdXyFiZ6S38jkumA2LP/s1000/_O2A7045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="616" height="1168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwyXf6r2oQQwbpCaPBcsrpYvaWq7NQpw78NYXYeUwLAA6nttl8KGqDI84UnR_CpsmEDq2iye81Ox4TaFmY9ua9AIdJumpid-6BHoFmtc6ZnaLKs9g31ZewehLVykAL38wPQP8KH3phEU81_NFThEtNRMQH5ypi-b8nT6MqPa2hfpdXyFiZ6S38jkumA2LP/w719-h1168/_O2A7045.jpg" width="719" /></a></div><br /><i><br /></i></span></div><div><span style="font-family: georgia;"><i><br /></i></span></div><span style="font-family: georgia;"><i><b>Ingredients </b></i></span><div><div><span style="font-family: georgia;"><i><br /></i></span></div><div><span style="font-family: georgia;"><i>10 - lamb chops</i></span></div><div><span style="font-family: georgia;"><i><br /></i></span></div><div><span style="font-family: georgia;"><i><u>For the marinade</u></i></span></div><div><span style="font-family: georgia;"><i>1 tsp - ginger garlic paste</i></span></div><div><span style="font-family: georgia;"><i>1/2 tsp - turmeric powder</i></span></div><div><span style="font-family: georgia;"><i>1 tsp - Kashmiri chili powder</i></span></div><div><span style="font-family: georgia;"><i>1/2 tsp - ground pepper</i></span></div><div><span style="font-family: georgia;"><i>1/2 tsp - coriander powder</i></span></div><div><span style="font-family: georgia;"><i>1 tsp - cumin powder</i></span></div><div><span style="font-family: georgia;"><i>1 tsp - chili flakes</i></span></div><div><span style="font-family: georgia;"><i>1/2 tsp - garam masala</i></span></div><div><span style="font-family: georgia;"><i>1 tsp - salt</i></span></div><div><span style="font-family: georgia;"><i>2 tbsp - vinegar</i></span></div><div><span style="font-family: georgia;"><i>2 tbsp - thick yogurt</i></span></div><div><span style="font-family: georgia;"><i>1 tsp - mustard paste (Dijon mustard)</i></span></div><div><span style="font-family: georgia;"><i><br /></i></span></div><div><span style="font-family: georgia;"><i>2 tbsp - oil</i></span></div><div><span style="font-family: georgia;"><i><br /></i></span></div><div><span style="font-family: georgia;"><i><b>Directions:</b></i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i><br /></i></span></div><div style="text-align: left;"><ul style="text-align: left;"><li><span style="font-family: georgia;"><i>Add 2 tbsp of vinegar to some cold water (enough to cover the pieces) and dip the lamb chops in the water and leave for 15 minutes. After 15 minutes, drain the water and pat dry with a paper towel.</i></span></li><li><span style="font-family: georgia;"><i>Mix all the ingredients under marinade in a non reactive big bowl. Marinate the lamb chops well.</i></span></li><li><span style="font-family: georgia;"><i>Cover and refrigerate for at least 8 hours or overnight.</i></span></li><li><span style="font-family: georgia;"><i>Heat a cast iron pan with 2 tbsp of oil. Arrange the lamb chops on a single layer and cook them on low to medium heat for 3-4 minutes on each side, or till inside reaches 165 F.</i></span></li><li><span style="font-family: georgia;"><i>Enjoy them warm with some lemon rice and a side of fresh cut salad.</i></span></li></ul><div><span style="font-family: georgia;"><i><b>Notes:</b></i></span></div><div style="text-align: left;"><ul style="text-align: left;"><li><span style="font-family: georgia;"><i>Make sure to wash the lamb chops with vinegar water to remove the smell.</i></span></li><li><span style="font-family: georgia;"><i>Don't skip mustard paste in this recipe, as this tenderizes the meat.</i></span></li><li><span style="font-family: georgia;"><i>Make sure not to over cook the lamb chops. Otherwise the meat will get tough and rubbery. Cooking 3-4 minutes on each side on low to medium heat should result in a juicy lamb chops.</i></span></li></ul></div></div></div>FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comtag:blogger.com,1999:blog-8747059209837836799.post-60777526475648085822023-10-29T19:00:00.001-04:002023-10-29T19:05:31.882-04:00Dutch Apple Baby<p><span style="font-family: georgia;"><i><span style="font-size: large;"> F</span><span style="font-size: medium;">all is a beautiful season here in the North East. The vivid colors in the surroundings and the warmer tones around you gives that cozy feeling. Its also the harvest time for apples, concord grapes, pumpkins and different kinds of squashes. Every where you look, its a picturesque view. </span></i></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbq3clSHadwag_Cwz0WzJbuUIStIoCVg3g4p-eo6klpCBiqTcz19Xl8syMTxHQf4YHkuDn3YBz1yO3FFqdQDFlVQdx7tACIN53S19U8MlnWldthyIp1h-6VYH-bnG32WBsfETyro29Wrtgizpp0a_H3C1d53cB8kpWdWh2Lc_4OlePV3yqS802StoqOn7Z/s1000/_O2A6995-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="667" height="1262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbq3clSHadwag_Cwz0WzJbuUIStIoCVg3g4p-eo6klpCBiqTcz19Xl8syMTxHQf4YHkuDn3YBz1yO3FFqdQDFlVQdx7tACIN53S19U8MlnWldthyIp1h-6VYH-bnG32WBsfETyro29Wrtgizpp0a_H3C1d53cB8kpWdWh2Lc_4OlePV3yqS802StoqOn7Z/w842-h1262/_O2A6995-1.jpg" width="842" /></a></span></div><span style="font-family: georgia; font-size: medium;"><br /><i><br /></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i>Apple picking is one of the best fall time activities with family and friends. Also it is the time for fall baking. When there is an overload of different types of apples in the market during this season, I make this Apple Dutch Baby that has the perfect flavors of fall. </i></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioreeZ1qeERum_VfGmKREKgu9oEwQlkp4EVAnHTyQ4Wr6N9xE14lp-nqV-hE8VtTf1it5ksvNJefdQAvbwpIO2oho3Vs7eW-hs0UQ6udL-moql9jE4Y0h-NtxMkn2urdW8rnA4e1MX_DfkHe95soRDTLJnG6Ga2OoH8oTzrti0hWrUr3NzCOcpjFPpSfDb/s1000/_O2A6989-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="667" height="1264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioreeZ1qeERum_VfGmKREKgu9oEwQlkp4EVAnHTyQ4Wr6N9xE14lp-nqV-hE8VtTf1it5ksvNJefdQAvbwpIO2oho3Vs7eW-hs0UQ6udL-moql9jE4Y0h-NtxMkn2urdW8rnA4e1MX_DfkHe95soRDTLJnG6Ga2OoH8oTzrti0hWrUr3NzCOcpjFPpSfDb/w843-h1264/_O2A6989-1.jpg" width="843" /></a></span></div><span style="font-family: georgia; font-size: medium;"><br /><i><br /></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i>Apple Dutch Baby is a big pan cake with a fancy arrangement of apple slices with perfect fall flavors. The apple slices are sautéed in butter and then flavored with cinnamon and nutmeg. The sautéed apple slices are arranged in a bakeware and the pancake batter is poured on top and baked to perfection.</i></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwaC6muK6lbbYTi867H56Qh-iZDrmI91ql-HzvU2BPS5-UYgaH0Z0FBJkYH3IpgppHbrZytMXEBauyGiqBPkjOB0nWLDuNS39FV69QVQ4jNORXWSLdKdX8q5n1v73m1XR0Re5YCMMCxolraWHACs__LUaZyaUIQXVWRYoSPwsR3dJVFTU1Zzr5DD4N4GRK/s1000/_O2A6993-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="681" height="1239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwaC6muK6lbbYTi867H56Qh-iZDrmI91ql-HzvU2BPS5-UYgaH0Z0FBJkYH3IpgppHbrZytMXEBauyGiqBPkjOB0nWLDuNS39FV69QVQ4jNORXWSLdKdX8q5n1v73m1XR0Re5YCMMCxolraWHACs__LUaZyaUIQXVWRYoSPwsR3dJVFTU1Zzr5DD4N4GRK/w844-h1239/_O2A6993-1.jpg" width="844" /></a></span></div><span style="font-family: georgia; font-size: medium;"><br /><i><br /></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i><b>Ingredients</b></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>3 - pink lady apples cut into round slices</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - cinnamon powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/4 tsp - nutmeg powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/4 cup - granulated sugar</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 tbsp - butter</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><b>Pancake batter</b></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 cup - all purpose flour</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tbsp - plain yogurt</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 cup - milk</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>3 - eggs</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - salt</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tsp - pure vanilla extract</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><b>Directions:</b></i></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Pre heat oven for 400°F.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Melt the butter in a pan and sauté the apples with sugar, cinnamon and nutmeg powder till the apples are lightly soft.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Arrange the sautéed apples in a bakeware. </i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Blend all the ingredients listed under pancake batter and pour on top of the arranged apples.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Bake it in the oven for 30 - 35 minutes or till the pancake is cooked all the way through and the sides of the pancake are golden brown.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Cut them into slices and sprinkle powdered sugar before serving.</i></span></li></ul><div><span style="font-family: georgia; font-size: medium;"><i><b>Notes:</b></i></span></div><div><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>You can use a cast iron pan to prepare the Dutch Apple baby. If using cast iron pan, you may need only 20-25 minutes to bake it.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>I use ceramic bakeware and it takes longer time to bake.</i></span></li></ul></div><p></p><p><br /></p>FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comtag:blogger.com,1999:blog-8747059209837836799.post-65637271260497710002023-07-28T13:13:00.005-04:002023-07-28T13:25:48.203-04:00Kerala Style Chickpeas In Roasted Coconut Gravy/Thenga Aracha Kadala Curry<p><span style="font-family: georgia; font-size: medium;"><i> <b>W</b>eekends are the perfect time for elaborate breakfast in my house. Everyone looks forward for a Keralite breakfast. I love to recreate my childhood memories tied to each one of these breakfast items.</i></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihSUuzaRaIBL68jvroR3z4xpxqg0sBWH2oyp04Ldcb24kVfZt1UuEkev5drG3QlJkraIh9Mo_EgtdYQHaCSQvn8G64gwbbujqhc0coYWCd1kZmbjdzc4DUsLQvUoNNf2UPPkKXPz0vDG7Gf-NnyxDxGtLho9WNHVcLuKobe35sTtmSBL2G3kO7vbH_Q1dY/s1000/_O2A6913-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="667" height="1091" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihSUuzaRaIBL68jvroR3z4xpxqg0sBWH2oyp04Ldcb24kVfZt1UuEkev5drG3QlJkraIh9Mo_EgtdYQHaCSQvn8G64gwbbujqhc0coYWCd1kZmbjdzc4DUsLQvUoNNf2UPPkKXPz0vDG7Gf-NnyxDxGtLho9WNHVcLuKobe35sTtmSBL2G3kO7vbH_Q1dY/w726-h1091/_O2A6913-1.png" width="726" /></a></span></div><span style="font-family: georgia; font-size: medium;"><br /><i><br /></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i>Growing up in North India for some time gave me exposure to North Indian cuisines. But when we moved back to Kerala, my Mom tend to favor Kerala dishes, as all the ingredients for Keralite dishes were either freshly picked from the yard or readily available. She would get up early morning around 5:00 am and make a Keralite breakfast for us. Then prepare our lunch box for school. Not sure how she managed to do all those. As opposed to her, I am not a morning person and I prefer to cuddle under my blanket on those cold mornings by snoozing the alarm several times. But on weekends, I get pumped up and will wake up early to make a good breakfast. </i></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9f-EYATOaWWAQp1PlQE420TaeMC8_HkChZmoQBkQgUXlUtmCWh9ilP4thRmNXgQrUSooLgvlUJIm7acM2NxVICc8etDOzi4PHUTizTYvnrIwc_h-sq6-xrNHBL7MEoy0e5AQp_hOgZkazbifo0ihLh8eiQgpTGyPZTyojTsWdVX8NVRa0W3gLdjN_M1Uj/s1000/_O2A6917-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="667" height="1096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9f-EYATOaWWAQp1PlQE420TaeMC8_HkChZmoQBkQgUXlUtmCWh9ilP4thRmNXgQrUSooLgvlUJIm7acM2NxVICc8etDOzi4PHUTizTYvnrIwc_h-sq6-xrNHBL7MEoy0e5AQp_hOgZkazbifo0ihLh8eiQgpTGyPZTyojTsWdVX8NVRa0W3gLdjN_M1Uj/w730-h1096/_O2A6917-1.png" width="730" /></a></span></div><span style="font-family: georgia; font-size: medium;"><br /><i><br /></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i>Back in Kerala, we had lot of banana trees in our yard, which might had made my Mom to go for Puttu (steamed rice cake) and banana as one of our usual breakfast option. I was never a big breakfast person then, and would end up drinking a glass of milk and rush for school. Mom will save the Puttu mix for the evening. She will make a batch of fresh Puttu for us in the evening when we are back. She would then mix the ripe banana with the streaming hot Puttu and feed us. She did the same for us even when we were in college. Even though I preferred the Puttu and Kadala Curry combo, I enjoyed those tiny warm Puttu and banana balls my mom rolls in her hand and gives us. The love and care she packed in each handful of Puttu tasted better than anything else. Nothing tastes better than a meal prepared with a mother's love and affection.</i></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA72UA9QdAw7JAeBhrsb-PUrGnyTi20z5dLZg81BQsXzXUZHKBhC7Q-g_A0LShiULnW4AERGsSFwYsgGowOqgIXclE22zWvXQdNDUqb6sdt3Vppx1kf4RggYA4qNFmQ-IN6gHg_yLLmuWncvrIUE_bPEmRYFJYmX6f1KzJCc5dMG2rJhi7siVIDT7oHMnU/s1000/_O2A6919-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="667" height="1098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA72UA9QdAw7JAeBhrsb-PUrGnyTi20z5dLZg81BQsXzXUZHKBhC7Q-g_A0LShiULnW4AERGsSFwYsgGowOqgIXclE22zWvXQdNDUqb6sdt3Vppx1kf4RggYA4qNFmQ-IN6gHg_yLLmuWncvrIUE_bPEmRYFJYmX6f1KzJCc5dMG2rJhi7siVIDT7oHMnU/w730-h1098/_O2A6919-1.png" width="730" /></a></span></div><span style="font-family: georgia; font-size: medium;"><br /><i><br /></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i>Here is the easy recipe for the Kadala curry, that is cooked in the thick roasted coconut gravy and a blend of spices. Its a perfect combo with Puttu or even with rice or appam. Hope you will try this combo.</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><b>Theses measurements are using standard measuring cups and spoons.</b></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><b>Ingredients</b></i></span></p><p><u><span style="font-family: georgia; font-size: medium;"><i>To pressure cook</i></span></u></p><p><span style="font-family: georgia; font-size: medium;"><i>1 cup - dry brown chickpeas</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 cups - water</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - salt</i></span></p><p><u><span style="font-family: georgia; font-size: medium;"><i>Other ingredients</i></span></u></p><p><span style="font-family: georgia; font-size: medium;"><i>1/4 cup - shallots sliced</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1.5 tsp - ginger chopped</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>6 big cloves - garlic sliced</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/3 cup - grated coconut</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 - medium sized tomatoes chopped</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tbps - coriander powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tsp - Kashmiri chili powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tsp - chili powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - turmeric powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - garam masala</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>salt to taste</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1.5 tbsps - coconut oil</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2-3 sprigs - curry leaves</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 cup - water</i></span></p><p><u><span style="font-family: georgia; font-size: medium;"><i>Tempering</i></span></u></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tbsp - coconut oil</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - mustard seeds</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 tsp - shallots sliced</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1-2 - dry red chili</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 sprigs - curry leaves</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Directions:</i></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Wash and soak the dry chickpeas in enough water for overnight.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Discard the water and add the soaked chickpeas to a pressure cooker. Add 2 cups of water and 1/2 tsp salt; cover and cook till 6-7 whistles blows. Turn off the flame and let the pressure subside completely.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>In a separate pan, add coconut oil. Add the chopped shallots, garlic and ginger and sauté till light brown color. Add the grated coconut and roast on low heat till light brown color. Now add the coriander powder, chili powders, turmeric and garam masala. Cook on low heat till the raw smell goes away. Add the chopped tomatoes to it and cook till it gets mushy. Let the mix cool down.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Transfer the mix to a blender's jar, add 1/2 cup of water and blend it into a smooth paste.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Add this paste into the cooked chickpeas in the pressure cooker followed by additional 1/2 cup of water and curry leaves. Adjust the salt and cook without the lid.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Once the gravy thickens to the desired consistency, turn off the flame.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>For tempering, splutter the mustard in 1 tbsp of coconut oil in a pan. Add the sliced shallots and dry chili. Cook till light golden brown. Turn off the flame and add the curry leaves.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Add the tempering into the chickpeas curry and immediately close the lid. Let the flavors infuse for 5-6 minutes.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Serve the chickpeas curry with steaming hot Puttu/rice cake.</i></span></li></ul><p></p><p><br /></p>FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comtag:blogger.com,1999:blog-8747059209837836799.post-20847892718772052002023-04-30T20:05:00.000-04:002023-04-30T20:05:58.536-04:00Kerala Style Vattayappam<div><span style="font-family: georgia;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI5i_I0g4OvPrHFbPkb_tXBux1sKXMXaD185HNSit2EoAdT5dgSJgGVKpfTtaV2hMa2HExIdV2a-iBUcA533owzA27WGLhV8TK5MsKJElS2bh9OoZoUdHzmRwhlb_j-44uoLhPuG_cqzKNBO1G3fcwfBfNlb_EdIOxATc455gGHrl1M-I6_3DMMQjYzA/s1000/_O2A6588-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="667" height="994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI5i_I0g4OvPrHFbPkb_tXBux1sKXMXaD185HNSit2EoAdT5dgSJgGVKpfTtaV2hMa2HExIdV2a-iBUcA533owzA27WGLhV8TK5MsKJElS2bh9OoZoUdHzmRwhlb_j-44uoLhPuG_cqzKNBO1G3fcwfBfNlb_EdIOxATc455gGHrl1M-I6_3DMMQjYzA/w661-h994/_O2A6588-1.jpg" width="661" /></a></div></i></span></div><div><span style="font-family: georgia;"><i><span style="font-size: large;"><br /></span></i></span></div><div><span style="font-family: georgia;"><i><span style="font-size: large;">D</span>o you have some favorite childhood snacks? And did you ever tried to recreate it? Vattyappam was a after school snack or breakfast at my home when growing up. The fresh tender coconut and its water when mixed with soaked rice and ground in a stone grinder did the magic to the batter. But I was never able to recreate it when I started cooking. I still wanted my kids to enjoy them,. So I used to make Vattayappam for them even though it was never the prefect one. </i></span></div><div><span style="font-family: georgia;"><i><br /></i></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0WOFTKWbV5TWxJdXpbOVxJtbRLNk0pI1wXhOmSW6YxvgAmZ11_IhFqgY1hiNZ_cJmORnfSzqnMfTxcK7VoakdXfMqcQ-M1xSmh5AKgOfxXaBTmlTBVGDUYfPQY5fBA31gUEd93ZbVRmAput1-cl3wZ1D16MN4HA_Pig1_8-ZgnRwVQ-aZsyxznJ6EuA/s1000/_O2A6594-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="667" height="999" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0WOFTKWbV5TWxJdXpbOVxJtbRLNk0pI1wXhOmSW6YxvgAmZ11_IhFqgY1hiNZ_cJmORnfSzqnMfTxcK7VoakdXfMqcQ-M1xSmh5AKgOfxXaBTmlTBVGDUYfPQY5fBA31gUEd93ZbVRmAput1-cl3wZ1D16MN4HA_Pig1_8-ZgnRwVQ-aZsyxznJ6EuA/w665-h999/_O2A6594-1.jpg" width="665" /></a></div><br /><i><br /></i></span></div><div><span style="font-family: georgia;"><i>I was in a constant hunt for finding a perfect recipe for Vattyappam. I have 4 or 5 version of Vattayappam recipes, but they never yielded the texture I was looking for. Either they turned out to be too soggy or soft and don't have that crumbly texture. The batter consistency, rice to coconut ratio, rice type and fermentation time all contributed to the result.</i></span></div><div><span style="font-family: georgia;"><i><br /></i></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLav1R9f0D5Pk_qpOfXCQ6zoyI7qBnf7xD21aYDZ3-FySuEaK-306B4KlDmzSaUmob86diJURZGGW9MdxoJVIB6CRZW8KQmgdbKvdLXMHqOtHKjUg0ulxZSG-Xs21lGzTvwimdSyz7p15m4KdpHyA_8PM8eIvkg1k5IIsUh6_zv9iOria6ZBgAjPa0g/s1000/_O2A6596-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="667" height="1006" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLav1R9f0D5Pk_qpOfXCQ6zoyI7qBnf7xD21aYDZ3-FySuEaK-306B4KlDmzSaUmob86diJURZGGW9MdxoJVIB6CRZW8KQmgdbKvdLXMHqOtHKjUg0ulxZSG-Xs21lGzTvwimdSyz7p15m4KdpHyA_8PM8eIvkg1k5IIsUh6_zv9iOria6ZBgAjPa0g/w669-h1006/_O2A6596-1.jpg" width="669" /></a></div><br /><i><br /></i></span></div><div><span style="font-family: georgia;"><i><br /></i></span></div><div><span style="font-family: georgia;"><i>After many experiments with several versions of recipes, I finally settled on this fool proof recipe for perfect textured Vattayappam. If you are struggling to get a perfect vattayappam, this recipe is for you. Please do try this recipe and let me know. Check out instagram for the video.</i></span></div><div><span style="font-family: georgia;"><i><br /></i></span></div><span style="font-family: georgia;"><i>
Ingredients
</i></span><div><span style="font-family: georgia;"><i>1 cup - raw Ponni rice</i></span></div><div><span style="font-family: georgia;"><i>1 cup - fresh/frozen grated coconut</i></span></div><div><span style="font-family: georgia;"><i>1/2 cup - sugar</i></span></div><div><span style="font-family: georgia;"><i>3/4 cup - lukewarm water</i></span></div><div><span style="font-family: georgia;"><i>1/2 tsp - salt</i></span></div><div><span style="font-family: georgia;"><i>1/4 tsp - instant dry yeast</i></span></div><div><span style="font-family: georgia;"><i>1/2 tsp - cardamom powder (refer notes)</i></span></div><div><span style="font-family: georgia;"><i><br /></i></span></div><div><span style="font-family: georgia;"><i>Kappi </i></span></div><div><span style="font-family: georgia;"><i>2 tbsp - rice batter </i></span></div><div><span style="font-family: georgia;"><i>1 cup - water</i></span></div><div><span style="font-family: georgia;"><i><br /></i></span></div><div><span style="font-family: georgia;"><i>Directions:</i></span></div><div><ul style="text-align: left;"><li><span style="font-family: georgia;"><i>Wash raw Ponni rice few times till the water clears up and soak the rice for 4 hrs or over night.</i></span></li><li><span style="font-family: georgia;"><i>Strain the water completely from the rice.</i></span></li><li><span style="font-family: georgia;"><i>Add the rice to the blender and 1/4 cup of lukewarm water (out of 3/4 cup of water) and grind to a fine paste.</i></span></li></ul><span style="font-family: georgia;"><i>Kappi<br /></i></span><ul style="text-align: left;"><li><span style="font-family: georgia;"><i>Take a sauce pan and add 2 tbsp of the ground rice from the above step plus 1 cup of regular water to the pan and mix well using whisk.</i></span></li><li><span style="font-family: georgia;"><i>Turn on the flame to low to medium and cook the mix till it thickens by stirring continuously.</i></span></li><li><span style="font-family: georgia;"><i>Turn off the flame and keep it aside to cool completely.</i></span></li><li><span style="font-family: georgia;"><i>Add 1 cup of grated coconut, 1/2 cup sugar and salt to the ground rice which is in the blender. Add rest of the 1/2 cup of lukewarm water and grind to a <b>very smooth batter</b>.</i></span></li><li><span style="font-family: georgia;"><i>Add the kappi, dry yeast and cardamom powder to the batter in the blender and blend on low speed for 10 seconds till everything is mixed well.</i></span></li><li><span style="font-family: georgia;"><i>Transfer to a big bowl. Cover it with a lid and keep it in a warm place to ferment and rise till it gets to double the volume for 4 hrs.</i></span></li><li><span style="font-family: georgia;"><i>Grease a 8 inch steel plate with coconut oil. Gently mix the batter with a ladle and transfer the batter to the greased plate. Add raisins to the top of the batter at this point, if you prefer raisins.</i></span></li><li><span style="font-family: georgia;"><i>Place it in a steamer and cook on medium heat for 20-25 minutes or till the skewer comes out clean when tested.</i></span></li><li><span style="font-family: georgia;"><i>Remove from the steamer and let the Vattayappam cool down completely. Cut into desired shapes and enjoy!</i></span></li></ul><div><span style="font-family: georgia;"><i>Notes:</i></span></div></div><div><ul style="text-align: left;"><li><span style="font-family: georgia;"><i>Make sure to drain the water from the soaked rice completely so that the water measurement is correct when you add the water to grind the rice.</i></span></li><li><span style="font-family: georgia;"><i>Remove the skin of cardamom and add some sugar to it and it will be easy to grind into a powder in a coffee grinder. Use 1/2 tsp of this mix in the recipe.</i></span></li><li><span style="font-family: georgia;"><i>Make sure you only blend the yeast on low speed when you add it to the blender.</i></span></li><li><span style="font-family: georgia;"><i>Don't ferment the batter over 4 hours. Otherwise the batter will get sour.</i></span></li><li><span style="font-family: georgia;"><i>Microwave a cup of water for 2 minutes. Then place the bowl with batter including the lid in that warm microwave. Set a timer for 4 hrs and let it ferment there. Alternatively if you have a warm option in your oven, you can keep there.</i></span></li></ul></div>FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comtag:blogger.com,1999:blog-8747059209837836799.post-48753042157380195072023-02-13T23:16:00.006-05:002023-02-13T23:16:35.735-05:00Shrimp Coconut Stir fry/ Shrimp Peera<p><span style="font-family: georgia;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0cj8ti7pfje8aa2dE0KjW1Uo3nCAbOcsqG8ij6C_uh20kiqzT0gCvDZfdNZhtYGyusxtDnlr6hoHrTFOLd1FnZmHUudkw47iFAEI0lnkDnfklAQ-IyjaYobfaPGZX6BqFQHLkv1Jepg1DI9YX1Jys4cU9BkTCdId0GrSAIz70Ni-R-Z89CO4Vjd2G5g/s1000/_O2A6520-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="667" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0cj8ti7pfje8aa2dE0KjW1Uo3nCAbOcsqG8ij6C_uh20kiqzT0gCvDZfdNZhtYGyusxtDnlr6hoHrTFOLd1FnZmHUudkw47iFAEI0lnkDnfklAQ-IyjaYobfaPGZX6BqFQHLkv1Jepg1DI9YX1Jys4cU9BkTCdId0GrSAIz70Ni-R-Z89CO4Vjd2G5g/s16000/_O2A6520-1.jpg" /></a></i></span></div><span style="font-family: georgia;"><i><br /><span style="font-size: large;"><br /></span></i></span><p></p><p><span style="font-family: georgia;"><i><span style="font-size: large;">I </span><span style="font-size: medium;">usually don't like the shrimp that we get here when compared to the one we get back home. They taste so different. The small salad shrimps taste somewhat closer to what we get in Kerala. I love them in Kerala style Shrimp stir fry with coconut/Shrimp Peera. </span></i></span><i style="font-family: georgia; font-size: large;">Shrimp Peera is so easy to prepare. Just mix everything together in an earthen pot and slow cook for 15-20 minutes. And its ready to be served with some steaming hot rice!</i></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0FUvnKtMXmK87KqPvbs4ao2rUveC8_IJBCURMi3I6RN6r5q0egINrTu9wQ4aDsYUgTRCaz2CI4rOh_eDad6ZblqMKvXJ1CVWf6jR1gIUX2Qai8uDpbfnj3b4DZmxd7EId8nBXCF7UrCpAXTXiWTyH20Ub7lMSanzVuPXluErteNYgzZofKrEnzUQsA/s1000/_O2A6521-2-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="667" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0FUvnKtMXmK87KqPvbs4ao2rUveC8_IJBCURMi3I6RN6r5q0egINrTu9wQ4aDsYUgTRCaz2CI4rOh_eDad6ZblqMKvXJ1CVWf6jR1gIUX2Qai8uDpbfnj3b4DZmxd7EId8nBXCF7UrCpAXTXiWTyH20Ub7lMSanzVuPXluErteNYgzZofKrEnzUQsA/s16000/_O2A6521-2-1.jpg" /></a></span></div><span style="font-family: georgia; font-size: medium;"><br /><i><br /></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i> <u>Ingredients</u></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>10 oz - tiny salad shrimp</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 cups - fresh/frozen grated coconut</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>8 - garlic cloves chopped</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 inch - ginger chopped</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>6 - green chili/birds eye chili</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 cup - chopped shallots/ onion</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - turmeric powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/8 tsp - fenugreek powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 piece - fish tamarind</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 cup - water</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 sprigs - fresh curry leaves</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>salt to taste</i></span></p><p><u><span style="font-family: georgia; font-size: medium;"><i>Garnish</i></span></u></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tsp - coconut oil</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Curry leaves</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Directions:</i></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Soak the tamarind in 1/2 cup of water till it becomes soft.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Mix coconut, onions, chili, ginger, garlic, turmeric powder and salt to a earthen pot/Chatti and mix well.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Add the shrimp, fenugreek powder, curry leaves, tamarind and the water.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Cover and cook on low to medium heat for 20 minutes.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Remove from heat. Add coconut oil and curry leaves.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Enjoy it with some steaming hot rice!</i></span></li></ul><p></p><p><br /></p>FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comtag:blogger.com,1999:blog-8747059209837836799.post-15855437649393399542023-02-05T19:34:00.003-05:002023-02-05T20:06:31.475-05:00Ulli Murangacka Theeyal/Shallots and Drumsticks in Roasted Coconut Gravy<p><span style="font-family: georgia;"><i></i></span></p><br /><span style="font-family: georgia;"><i><span style="font-size: large;"><p><span style="font-family: georgia;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV26Zg0JOlMxGRMMwHsSwheYg_D0Qt9FFDmso1hy64lJDk80iT_JxXz7Phya8nuJfkWmBBQhighzzGjLtlyvvOM610zaBdWnH0hKBmUXBNVhSk0Nl2GG411IKKNMR5Q722EmkjU5Isrd1j80UcnQvPjEW2oCMeFxYGHRi7tpmuwo3h8jDgnQ5iaYdw3A/s6720/_O2A6415-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6720" data-original-width="4480" height="1210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV26Zg0JOlMxGRMMwHsSwheYg_D0Qt9FFDmso1hy64lJDk80iT_JxXz7Phya8nuJfkWmBBQhighzzGjLtlyvvOM610zaBdWnH0hKBmUXBNVhSk0Nl2GG411IKKNMR5Q722EmkjU5Isrd1j80UcnQvPjEW2oCMeFxYGHRi7tpmuwo3h8jDgnQ5iaYdw3A/w806-h1210/_O2A6415-1.jpg" width="806" /></a></i></span></div><span style="font-family: georgia;"><i><br /><span style="font-size: large;"><br /></span></i></span><p></p>T</span>here are some recipes that takes time and good patience to prepare. Some even needs specific ingredients those seems to be very unrealistic to prepare when you cannot get hold of it. Theeyal is one of those recipes, that requires ample time to prepare. But the outcome of the labor is really appeasing. </i></span><i style="font-family: georgia;">Growing up, I remember Theeyal was one dish that was prepared with seasonal vegetables. Me and my brother would wait for the coconut to be cracked to drink the sweet coconut water. Then we would wait for the grating part to sneak in and grab handful of freshly grated coconut that falls into the plate. Those are some good old memories that every Mallu can relate to. The freshly grated coconut will be then slow roasted till dark brown along with the spices. It was then ground into a smooth butter like paste using the traditional stone grinder, which would burn a good amount of elbow grease. No wonder, they never needed any fitness classes. These daily exertion made that generation fit all the time.</i><p></p><p><i style="font-family: georgia;"><br /></i></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHEsLXIZs_dRu-cWYeH6EclZFu7zbq6uSkwp4C2fJNbveK8DiUNrfvPA2PBB-9gMfszZHQNyfdgceWF1rEuPHl5bWrXBNDUgIhY3jbdTEGbDHvq2Cqe5Gj-arWi0NEFxG5mrDnRb4sPaoS4ctwx-70jHEilXPs-HtWHV8DyGhobz2T3YL45pahv31KA/s6720/_O2A6422-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6720" data-original-width="4480" height="1213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHEsLXIZs_dRu-cWYeH6EclZFu7zbq6uSkwp4C2fJNbveK8DiUNrfvPA2PBB-9gMfszZHQNyfdgceWF1rEuPHl5bWrXBNDUgIhY3jbdTEGbDHvq2Cqe5Gj-arWi0NEFxG5mrDnRb4sPaoS4ctwx-70jHEilXPs-HtWHV8DyGhobz2T3YL45pahv31KA/w807-h1213/_O2A6422-1.jpg" width="807" /></a></div><br /><p></p><p><span style="font-family: georgia;"><i>Here I am sharing my version of Ulli theeyal. When I got hold of some Indian shallots, I couldn't resist to make my favorite kind of theeyal. It was awesome when made in earthen pot, which gave the perfect consistency. Check out instagram for the reel version of the recipe.</i></span></p><p><span style="font-family: georgia;"><i><br /></i></span></p><p><span style="font-family: georgia;"><i><b>Ingredients</b></i></span></p><p><span style="font-family: georgia;"><i>2 cups - grated fresh/frozen coconut</i></span></p><p><span style="font-family: georgia;"><i>2 tsp - coriander powder</i></span></p><p><span style="font-family: georgia;"><i>1.5 tsp - Kashmiri Chili powder</i></span></p><p><span style="font-family: georgia;"><i>1/8th tsp - fenugreek powder</i></span></p><p><span style="font-family: georgia;"><i>1.5 cups - peeled small shallots</i></span></p><p><span style="font-family: georgia;"><i>5-6 pieces - drumsticks</i></span></p><p><span style="font-family: georgia;"><i>3 - green chili splits</i></span></p><p><span style="font-family: georgia;"><i>1/2 - a medium size tomato</i></span></p><p><span style="font-family: georgia;"><i>2 sprigs - fresh curry leaves</i></span></p><p><span style="font-family: georgia;"><i>1 1/4 cup - water</i></span></p><p><span style="font-family: georgia;"><i>1 tbsp - coconut oil</i></span></p><p><span style="font-family: georgia;"><i>1 tbsp - sized tamarind</i></span></p><p><span style="font-family: georgia;"><i>1/3 cup - water</i></span></p><p><span style="font-family: georgia;"><i>salt to taste</i></span></p><p><span style="font-family: georgia;"><i><u>Tempering ingredients</u></i></span></p><p><span style="font-family: georgia;"><i>1/2 tsp - mustard seeds</i></span></p><p><span style="font-family: georgia;"><i>2 shallots - thinly sliced</i></span></p><p><span style="font-family: georgia;"><i>1 sprig - curry leaves</i></span></p><p><span style="font-family: georgia;"><i>1 tbsp - coconut oil</i></span></p><p><span style="font-family: georgia;"><i><br /></i></span></p><p><span style="font-family: georgia;"><i><b>Directions</b>:</i></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia;"><i>Soak tamarind in 1/3 cup of water.</i></span></li><li><span style="font-family: georgia;"><i>Dry roast the coconut on slow heat till dark brown. Add the coriander powder, chili powder and fenugreek powder and roast till raw smell goes away. Turn off the flame and let it cool down.</i></span></li><li><span style="font-family: georgia;"><i>Grind it into a fine paste using 1/4 cup of water.</i></span></li><li><span style="font-family: georgia;"><i>In an earthen pot (chatti), add 1 tbsp of coconut oil, shallots, drumsticks, green chilis, curry leaves and salt.</i></span></li><li><span style="font-family: georgia;"><i>Cook it covered for 2-3 minutes till the drumstick cooks well and shallots become soft.</i></span></li><li><span style="font-family: georgia;"><i>Add the ground coconut paste, tomatoes, tamarind water and 1 cup of water. Adjust the amount of water and salt at this time.</i></span></li><li><span style="font-family: georgia;"><i>Cover and cook till the gravy starts to thicken up and the oil starts to separate. Turn off the flame.</i></span></li><li><span style="font-family: georgia;"><i>In a small pan, splutter mustard seeds in 1 tbsp coconut oil. Add sliced shallots and cook till light golden brown. Turn off the flame and add the curry leaves. Pour the tempering on the cooked theeyal. Cover and let it sit for 10 minutes before you use it.</i></span></li><li><span style="font-family: georgia;"><i>Serve it with hot rice.</i></span></li></ul><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br />FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comtag:blogger.com,1999:blog-8747059209837836799.post-22552669933686993062022-11-28T21:35:00.002-05:002022-11-28T21:44:00.468-05:00Baked Chipotle Chicken Wings<p><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1-MGzcGjVENSE1G6Qn_VZNIoPJqdrW3VwSpa1H0XBzi5rRKsvvXyesikc16yu-qmeRnmRZUt6IDCmbdmVO2EyUuE1XxN88EETVZ7aJOu-DcjRArQMoQt7qdCZTsmuAifD2-UAawNbThzwIcCQGPoN_XYOP5LzkrG4b5169j5uMbGW047Mj3WnSmBDhQ/s1536/_O2A1322-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="964" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1-MGzcGjVENSE1G6Qn_VZNIoPJqdrW3VwSpa1H0XBzi5rRKsvvXyesikc16yu-qmeRnmRZUt6IDCmbdmVO2EyUuE1XxN88EETVZ7aJOu-DcjRArQMoQt7qdCZTsmuAifD2-UAawNbThzwIcCQGPoN_XYOP5LzkrG4b5169j5uMbGW047Mj3WnSmBDhQ/w642-h964/_O2A1322-1.png" width="642" /></a></span></div><span style="font-family: georgia; font-size: medium;"><br /><i><br /></i></span><p></p><p><span style="font-family: georgia;"><i><span style="font-size: large;">C</span><span style="font-size: medium;">hicken wings are one of the favorite appetizers in my house hold. Let it be a game day or a get together, chicken wings are always a crowd pleaser. We love our chicken wings to be spicy and crispy.</span></i></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCloMbQtBlZOzvRjB40YJVmdDA9FB-R_qUZciBxhFwt7jCJ6DqFwGt2j6famSPJPf77St7lDPlBdEvsR4Kw_6HAw9SIZqai98urTr03-sQzT9eBmWxmvPFZ2kT7BLWOVC9ReFqFMsFGDNOVp5gRvC1iaFsn7e9A-RjarPwURpc0zc6mFB6HnQRUzfgA/s1536/_O2A1323-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="968" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCloMbQtBlZOzvRjB40YJVmdDA9FB-R_qUZciBxhFwt7jCJ6DqFwGt2j6famSPJPf77St7lDPlBdEvsR4Kw_6HAw9SIZqai98urTr03-sQzT9eBmWxmvPFZ2kT7BLWOVC9ReFqFMsFGDNOVp5gRvC1iaFsn7e9A-RjarPwURpc0zc6mFB6HnQRUzfgA/w644-h968/_O2A1323-1.png" width="644" /></a></span></div><span style="font-family: georgia; font-size: medium;"><br /><i><br /></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i>Baked Chicken wings are so easy to make and homemade wings gives you the option to play around with your favorite flavors. These Chipotle Chicken Wings are spicy, sweet, tangy and baked to the right crispiness and always a hit in my family. Hope you will give this recipe a try.</i></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUjdcUB9qV05bPj4qs8H0mmbtzKgFSMOP8TiQ65moqiMacvVrzaOMlY8U_XsTi8YDT6p-Te9PXdmcWWxO_Tqkwh_2jYMb4zt7s5c_5wAK9bqDz5Ag5aT1ltqzeRn-HEyhV2pHrEw3rVD6P80k3JxbArt83OVQd4PbPJWjTe00X8JAjiuWzKINSGk4VQ/s1536/_O2A1324-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="972" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUjdcUB9qV05bPj4qs8H0mmbtzKgFSMOP8TiQ65moqiMacvVrzaOMlY8U_XsTi8YDT6p-Te9PXdmcWWxO_Tqkwh_2jYMb4zt7s5c_5wAK9bqDz5Ag5aT1ltqzeRn-HEyhV2pHrEw3rVD6P80k3JxbArt83OVQd4PbPJWjTe00X8JAjiuWzKINSGk4VQ/w645-h972/_O2A1324-1.png" width="645" /></a></span></div><span style="font-family: georgia; font-size: medium;"><br /><i><br /></i></span><p></p><p><u><span style="font-family: georgia; font-size: medium;"><i>Ingredients:</i></span></u></p><p><span style="font-family: georgia; font-size: medium;"><i>25 - Chicken wings</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tbsp - olive oil</i></span></p><p><u><span style="font-family: georgia; font-size: medium;"><i>Dry Rub</i></span></u></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tsp - garlic powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tsp - onion powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 tsp - chili powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tsp - smoked chipotle powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tsp - salt</i></span></p><p><u><span style="font-family: georgia; font-size: medium;"><i>Sauce</i></span></u></p><p><span style="font-family: georgia; font-size: medium;"><i>4 tbsp - butter</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - chili powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tsp - smoked chipotle chili powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - garlic powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tsp - cumin powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>4 tbsp - worcestershire sauce</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tbsp - brown sugar</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 tbsp - vinegar</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tbsp - honey</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Salt to taste</i></span></p><p><b><span style="font-family: georgia; font-size: medium;"><i>Directions:</i></span></b></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Clean the chicken wings; pat dry with paper towel.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Mix all the ingredients under the dry rub in a bowl. Apply it on the chicken wings and add 1 tbsp of olive oil. Cover and refrigerate for minimum 2 hours or over night.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Pre-heat oven to 400<span style="background-color: white; color: #4d5156;">°</span>F. Line 2 baking sheet with aluminum foil and place wire racks on top of them. Arrange the marinated chicken wings on the wire rack without touching each other.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Bake them for 45 - 50 minutes till they are cooked well and get crispy. Make sure to flip them on the half way.</i></span></li></ul><div><b><u><span style="font-family: georgia; font-size: medium;"><i>Sauce</i></span></u></b></div><div><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Melt the butter in a sauce pan. Lower the flame and add all the ingredients one after other into the melted butter and simmer for 2-3 minutes. Adjust the salt and spices per your taste.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>You can either brush the sauce on both sides of the chicken wings or place the chicken wings in a bowl and pour the hot sauce over it and toss well so that the sauce gets coated on all the chicken wings.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Serve them while they are hot and crispy.</i></span></li></ul><div><b><span style="font-family: georgia; font-size: medium;"><i>Notes</i></span></b></div></div><div><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>If you want the chicken wings to be on the crispier side, you can broil them for the last 5 minutes.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>To reheat the wings, you can bake them in a pre-heated at 350<span style="background-color: white; color: #4d5156;">°</span>F for 5-10 minutes. Or bake it in the air fryer at 350 F for 10 minutes. </i></span></li></ul></div>FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comtag:blogger.com,1999:blog-8747059209837836799.post-28457864785929605192022-10-17T22:00:00.001-04:002022-10-20T17:40:18.870-04:00Spicy Parippu Vada / Spicy Lentil Fritters<p><span style="font-family: georgia;"><i><span style="font-size: medium;"> </span></i></span></p><p><span style="font-family: georgia;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><i><br /></i></span></div><span style="font-family: georgia;"><i><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4fVfGvH8buobYpK183A4qv8vPpDrsT0piNE2WV_kxoLKICgRCSzhZxzqXJ9DjCHuaRJ1IBkYvFnfQLtLuoWBXBBrOVk4s548gdF6RhvOPAHhVKXG6EGo98VIA6SHYuEbSvg74dGM9Zmmgn7FegV_3uEKSoEF0iJpuiJ-p4lwJ7BtXyxQbrGJsSwh88g/s6720/_O2A1319-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6720" data-original-width="4480" height="988" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4fVfGvH8buobYpK183A4qv8vPpDrsT0piNE2WV_kxoLKICgRCSzhZxzqXJ9DjCHuaRJ1IBkYvFnfQLtLuoWBXBBrOVk4s548gdF6RhvOPAHhVKXG6EGo98VIA6SHYuEbSvg74dGM9Zmmgn7FegV_3uEKSoEF0iJpuiJ-p4lwJ7BtXyxQbrGJsSwh88g/w657-h988/_O2A1319-1.jpg" width="657" /></a></div><br /><span style="font-size: large;"><br /></span></i></span><p></p><p><span style="font-family: georgia;"><i><span style="font-size: large;">S</span><span style="font-size: medium;">nacking with evening tea was a norm at my house during my childhood days. Even though we kids never used to drink tea, we would enjoy the snack with a cup of milk. Store bought snacks were rarely used. Hope some of you can relate to this.</span></i></span></p><p><span style="font-family: georgia; font-size: medium;"><br /><i><br /></i></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8jSbPTwGBGlh1y5GQyZS2C_Of6oV5qSdxrfyIviyIP4iae-_S412kZ6wcBOJE7f3gfVfvKaZvwjXHZm8kJ7Z5haTqjlOEJQAu3CpVsSi-oOt5XxrrKZOw_m2bSsWDkfAIjIB0cukSeXoJgn4JuzZWDzo9sDcOM_KJkS6uciIeunc6UelytU6KOIQnBg/s6720/_O2A1320-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6720" data-original-width="4480" height="984" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8jSbPTwGBGlh1y5GQyZS2C_Of6oV5qSdxrfyIviyIP4iae-_S412kZ6wcBOJE7f3gfVfvKaZvwjXHZm8kJ7Z5haTqjlOEJQAu3CpVsSi-oOt5XxrrKZOw_m2bSsWDkfAIjIB0cukSeXoJgn4JuzZWDzo9sDcOM_KJkS6uciIeunc6UelytU6KOIQnBg/w657-h984/_O2A1320-1.jpg" width="657" /></a></div><br /><p></p><p><span style="font-family: georgia; font-size: medium;"><i>Among the homemade snacks, Parippu Vada / lentil fritters were one of my favorites . Spicy crunchy Parippu Vada with a cup of ginger tea on a rainy cold day is a perfect evening snack. Here I am sharing my fool proof Parippu Vada recipe. Hope the tips mentioned in the notes will help you to make crunchy delicious vadas.</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><b>Yields - 35 vadas</b></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><b>Ingredients</b></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2.5 cups - Chana daal</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>10 - dry hot chili</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>4 - 5 - hot medium size green chili</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 inch - ginger piece</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>3/4 - medium size red onion cut into big pieces</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 springs - curry leaves</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 -3/4 tsp - asaphoetida powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Salt to taste</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Oil to fry</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><b>Directions:</b></i></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Soak Chana daal for 2 hours and drain to remove all the water. Reserve 1/2 cup of the daal.</i></span></li><li><i style="font-family: georgia; font-size: large;">In a food processor pulse onion, ginger, dry and green chilis and curry leaves. Transfer this into a mixing bowl.</i></li><li><i style="font-family: georgia; font-size: large;">Pulse the chana daal till you can form a ball with the mix.</i></li><li><i style="font-family: georgia; font-size: large;">Add the pulsed chana daal into the onion, chili mix.</i></li><li><i style="font-family: georgia; font-size: large;">Add the reserved chana daal, asaphoetida and salt and mix well.</i></li><li><i style="font-family: georgia; font-size: large;">Heat the oil in a kadai or frying pan. Shape a lime sized ball into disc by flattening it between your palms. The edges should be thin.</i></li><li><i style="font-family: georgia; font-size: large;">Fry them in hot oil without over crowding on low to medium heat till the vadas are crispy and golden brown.</i></li></ul><p><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><b>Notes:</b></i></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Make sure not to over soak the chana daal to avoid soaking up lot of moisture.</i></span></li><li><i style="font-family: georgia; font-size: large;">If you are not making all the vadas at the same day, make sure to add the salt only to the batch you are going to use the same day. Rest can be refrigerated. Take the mix out of the refrigerator and let it come to room temperature before you make vadas. Adding salt in advance will tend to drain the moisture out of the onions and will make the mix watery.</i></li><li><i style="font-family: georgia; font-size: large;">Make sure to make small vadas with more of a flattened shape to cook the vadas evenly and crispy.</i></li><li><i style="font-family: georgia; font-size: large;">People use toor daal, Peas daal or chana daal to make this vada. I usually make it with chana daal.</i></li><li><i style="font-family: georgia; font-size: large;">I shape the vadas in batches and keep them in a plate lined with parchment paper. Using a slotted spoon I flip the vada onto the spoon carefully and drop it into the hot oil. This helps to avoid any accidents of oil splutters while dropping the vadas in the oil.</i></li><li><i style="font-family: georgia; font-size: large;">Makes sure to fry the vadas on low to medium heat to get crispy crunchy vadas. Increase the heat to medium for the last 1 minute to get the right color.</i></li><li><span style="font-family: georgia; font-size: medium;"><i>You can store the prepared vadas in the air tight container in the refrigerator. To reheat them place them in a preheated air fryer at 350 </i></span><span face="Roboto, arial, sans-serif" style="background-color: white; color: #4d5156; font-size: 14px;">°</span><i style="font-family: georgia; font-size: large;">F for 5 - 6 minutes till it gets crispy.</i></li></ul><p></p><p><br /></p>FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comtag:blogger.com,1999:blog-8747059209837836799.post-70729062837167634452022-03-27T14:59:00.001-04:002022-03-27T15:07:40.282-04:00Mediterranean White Bean Soup<p><span style="font-family: georgia;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPbIW_lohxa-ju8PniBMsnBviR_Td0OPPsCIgfnXdKMxJpnazUWuSCQPzQCDFDjkfVchjRdSA9lekvygk3QnaVDE7ke6EuGqp1OFQhiNUNzjUN5J2fRfTfeVoWyqee8Vz65liRU6kRL_io-1sEIDJ51uU2CiGTWmY_EjTkiqzmSg5eQeo9HRMRMBa2EQ/s1536/_O2A1023-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="917" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPbIW_lohxa-ju8PniBMsnBviR_Td0OPPsCIgfnXdKMxJpnazUWuSCQPzQCDFDjkfVchjRdSA9lekvygk3QnaVDE7ke6EuGqp1OFQhiNUNzjUN5J2fRfTfeVoWyqee8Vz65liRU6kRL_io-1sEIDJ51uU2CiGTWmY_EjTkiqzmSg5eQeo9HRMRMBa2EQ/w610-h917/_O2A1023-1.png" width="610" /></a></i></span></div><i style="font-family: georgia;"><span style="font-size: large;"><p><i><span style="font-size: large;">S</span><span style="font-size: medium;">imple and easy one pot meal option for weekdays with a bit of meal prep makes life easier during weekdays. Weekend meal prep includes cutting vegetables, cooking some protein ahead. Then weeknight dinners becomes a breeze to prepare. </span></i></p></span></i><p></p><p><span style="font-family: georgia;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5DShTU4H8FYvcKUoNgr8JHTHRkJ-iOhA_m_x_MeVD_JfzJCUY7vuASLzPk2ZT9dHjvBQKHR2Pr8HlugOAe11gDTAnXo-Xmpyu9iS7fS7yJaecJdGIyebNOdJyTpYmdld1BiGfHQS25jA51DQFe7eyE3ThhCUhJtt2mMwIYKIBThCkGZCRfWdXwFd4xw/s1372/_O2A1012-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1372" data-original-width="1024" height="815" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5DShTU4H8FYvcKUoNgr8JHTHRkJ-iOhA_m_x_MeVD_JfzJCUY7vuASLzPk2ZT9dHjvBQKHR2Pr8HlugOAe11gDTAnXo-Xmpyu9iS7fS7yJaecJdGIyebNOdJyTpYmdld1BiGfHQS25jA51DQFe7eyE3ThhCUhJtt2mMwIYKIBThCkGZCRfWdXwFd4xw/w609-h815/_O2A1012-1.png" width="609" /></a></i></span></div><span style="font-family: georgia;"><i><br /><span style="font-size: medium;"><br /></span></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i>During great lent days, we are strictly vegetarians. This makes me scratch my head to pack in the alternative protein options for the teens in the house. I rely on different kinds of beans and lentils for that. Garbanzo, Black beans and White Cannellini beans are our favorites. </i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgyhSWL_idr-OavFuET4o9Uk9p8mutw_zcV1RmWwYl-RcEmR7XliVIWJrfU6iAHQIrd7gnS89QE-QwT6WvlDTidQzNWFVSnek7EYt0rZtyh41HwQAeE-jbRIkxhvaG-CbxTcs7J8b5yAGqq4lKYDPcPaFaBNWlEDLPzMRr2Xeprftj8n-reBvm5ipz_Q/s1366/_O2A1021-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="1024" height="818" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgyhSWL_idr-OavFuET4o9Uk9p8mutw_zcV1RmWwYl-RcEmR7XliVIWJrfU6iAHQIrd7gnS89QE-QwT6WvlDTidQzNWFVSnek7EYt0rZtyh41HwQAeE-jbRIkxhvaG-CbxTcs7J8b5yAGqq4lKYDPcPaFaBNWlEDLPzMRr2Xeprftj8n-reBvm5ipz_Q/w614-h818/_O2A1021-1.png" width="614" /></a></span></div><span style="font-family: georgia; font-size: medium;"><br /><i><br /></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i>This simple Mediterranean White Beans Soup is a one pot vegetarian meal option that does not compromise on taste, yet delicious and healthy. Even in Spring weather, we are getting snow here. So a soup is always a comfort food in my household even in Spring weather. Hope you will give this recipe a try.</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bSaR7jjHVlzv6FA8aOj-QGQV2bL4Xn2hNGwlhuyQiTWZdYzN9jCwaFnpEfh0XOPOIhZJBWA62Hgs8vLGw0rIYwgzj1vG1KJoeOojcZI64-Pf9IPrlTaeq8-GfW-bFIhwsSiZWis76xUNn8jcR7Wuq51OV6Y09M3yXWbPPlXZVGw-Ctww9W4BpbN8jA/s1536/_O2A1027-2.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="933" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bSaR7jjHVlzv6FA8aOj-QGQV2bL4Xn2hNGwlhuyQiTWZdYzN9jCwaFnpEfh0XOPOIhZJBWA62Hgs8vLGw0rIYwgzj1vG1KJoeOojcZI64-Pf9IPrlTaeq8-GfW-bFIhwsSiZWis76xUNn8jcR7Wuq51OV6Y09M3yXWbPPlXZVGw-Ctww9W4BpbN8jA/w621-h933/_O2A1027-2.png" width="621" /></a></span></div><span style="font-family: georgia; font-size: medium;"><br /><i><br /></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i><b>Ingredients</b></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 cups - cooked white beans (<b>refer notes</b>)</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 - medium yellow onion diced</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1.5 tbsp - chopped garlic</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 cup - diced carrots</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 cup - diced celery</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 cups - oven roasted tomatoes with juice (<b>refer notes</b>)</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tbsp - tomato paste</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>4 cups - vegetable broth</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - dry chili flakes</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 cups - baby spinach</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 tbsp - olive oil</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>salt and pepper to taste</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><u>To garnish</u></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Fresh/Dry Rosemary </i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Grated Parmesan Cheese (skip this for vegan soup)</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><b>Directions:</b></i></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>In a Dutch oven or heavy bottom pan, heat 2 tbsp of olive oil. Add chopped garlic and sauté till golden yellow color. Add the diced onions and sauté for few seconds.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Add carrots, celery and salt and cover and cook for 5 minutes.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Next add the oven roasted tomatoes, tomato paste and the cooked white beans. Add the vegetable broth, ground pepper and salt. Cover and cook for 15-20 minutes or till the vegetables are soft.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Adjust the seasonings and add the rosemary.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Add the 2 cups of spinach to the soup and mix well. Immediately turn off the flame and let the soup sit for 1 minute.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Serve it hot and garnish with grated Parmesan Cheese. It goes well with garlic bread or baguette.</i></span></li></ul><span style="font-family: georgia; font-size: medium;"><i><b>Notes</b>:</i></span><p></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i><b>White Beans</b> - You can use any white beans like Cannellini beans or Northern white beans. Soak 1 1/4 cups of dry beans in water for at least 8 hours. Rinse well and discard the water. Add 2 cups of water to the beans and pressure cook till 5 whistles.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i><b>Oven roasted tomatoes</b> </i></span></li></ul><div><span style="font-family: georgia; font-size: medium;"><i><span> </span><span> 1 lb - ripe tomatoes (medium sized cocktail tomatoes are the best)</span><br /></i></span></div><div><span style="font-family: georgia; font-size: medium;"><i><span> </span><span> 1 clove - garlic miced</span><br /></i></span></div><div><span style="font-family: georgia; font-size: medium;"><i><span> </span><span> 1 tbsp - olive oil</span><br /></i></span></div><div><span style="font-family: georgia; font-size: medium;"><i><span> </span><span> </span>salt to taste</i></span></div><div><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Preheat oven to 430°F. </i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Add cut tomatoes, garlic, olive oil and salt to a baking dish and bake for 20 - 25 minutes till the tomatoes are mushy and juicy.</i></span></li></ul></div><div><span><br /></span></div><p></p><p><br /></p>FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comtag:blogger.com,1999:blog-8747059209837836799.post-32545057593790936522022-02-26T18:23:00.002-05:002022-06-15T07:45:47.606-04:00Baked Spicy Chicken Meatballs<p><span style="font-family: georgia;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><i><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj5JyVBFAd7idLDBs9Xkg0qFqLA3fr0Q1A0vEIAAHQ4RCkvCdrBbz0mD3rKv6iqz7kLRoG1kG1BftiGAw5c74Mv7ztKGQ_Qy-Sanoi44PBHVXq_jqlS3UxKbA4-ciO9Zt_ZJiNmkayl7Qj9NT-VmUWtk1S2S-LIf1ZxNDVhpGGD1BnC6j11GrA3rBJedA=s1536" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="947" src="https://blogger.googleusercontent.com/img/a/AVvXsEj5JyVBFAd7idLDBs9Xkg0qFqLA3fr0Q1A0vEIAAHQ4RCkvCdrBbz0mD3rKv6iqz7kLRoG1kG1BftiGAw5c74Mv7ztKGQ_Qy-Sanoi44PBHVXq_jqlS3UxKbA4-ciO9Zt_ZJiNmkayl7Qj9NT-VmUWtk1S2S-LIf1ZxNDVhpGGD1BnC6j11GrA3rBJedA=w630-h947" width="630" /></a></i></span></div><span style="font-family: georgia;"><i><br /><span style="font-size: large;"><br /></span></i></span><p></p><p><span style="font-family: georgia;"><i><span style="font-size: large;">I </span><span style="font-size: medium;">like to do meal preparation for weekdays, as it gets really busy during work days and you don't feel like cooking elaborate meals. My weekends are mostly jam packed with chores like cooking, cleaning, shooting and some self care. Most of the time, I plan ahead and do meal preparation during weekends, so that I can serve a healthy meal for kids when they come from school and makes life easier for weekday dinner plans.</span></i></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;"><br /><i><br /></i></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj0QeICnqFIRiv3Eo-q6A-MwKVJTpJwAG9wzA-SY9f5CMabYUhFQTxK6AhsyLxoxE-pEQrzamy5rXDLp8Z0a0iiTUmWmaeAHwcC5vQBsAlZ7KlYJv19-rryG-xdYSXUEY4Kb4XfxObn3cGSLaejo7l35itW7PYnek_N9Z3vz1V1hMxcZujDBc9QG8kriw=s1536" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="950" src="https://blogger.googleusercontent.com/img/a/AVvXsEj0QeICnqFIRiv3Eo-q6A-MwKVJTpJwAG9wzA-SY9f5CMabYUhFQTxK6AhsyLxoxE-pEQrzamy5rXDLp8Z0a0iiTUmWmaeAHwcC5vQBsAlZ7KlYJv19-rryG-xdYSXUEY4Kb4XfxObn3cGSLaejo7l35itW7PYnek_N9Z3vz1V1hMxcZujDBc9QG8kriw=w632-h950" width="632" /></a></div><br /><p></p><p><span style="font-family: georgia; font-size: medium;"><i>A quick and easy baked version of meatballs is one such time saving protein option that does not compromise on taste. This baked spicy chicken meatballs can be prepared within 40 minutes and it goes well into many meals. Kids love to enjoy them as a snack.</i></span></p><p><b><span style="font-family: georgia; font-size: medium;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi9zaTb4n5x5kG-KEr8wqlzjP925dmEquvY7DdTWn4T1YcT4E9PI8eLGrKsHMhtEumXLPZzAa_rUnFz1M4Ugw852UaqVRKm_yLZ57YWraw3LHr1tfNWbUDu8Xo5chwIk-x10GxY8dUOjzTqr8feJQ9nK0Gk55xkto0AykHQl879OQITYnZpX9a8JnRdAw=s1536" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="945" src="https://blogger.googleusercontent.com/img/a/AVvXsEi9zaTb4n5x5kG-KEr8wqlzjP925dmEquvY7DdTWn4T1YcT4E9PI8eLGrKsHMhtEumXLPZzAa_rUnFz1M4Ugw852UaqVRKm_yLZ57YWraw3LHr1tfNWbUDu8Xo5chwIk-x10GxY8dUOjzTqr8feJQ9nK0Gk55xkto0AykHQl879OQITYnZpX9a8JnRdAw=w631-h945" width="631" /></a></span></b></div><b><span style="font-family: georgia; font-size: medium;"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></span></b><p></p><p><b><span style="font-family: georgia; font-size: medium;"><i>How to serve</i></span></b></p><p><span style="font-family: georgia; font-size: medium;"><i><b>It can be served as quick after school snack for kids with a side of cut vegetables and ranch dressing. </b><b>I usually serve them in salads, creamy pasta and our family favorite is when served in pita pockets with cut cucumber, onions, cherry tomatoes and a dollop of sour cream and a drizzle of ranch dressing. </b> </i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Do give this recipe a try and make sure to adjust the spices per your taste and heat tolerance.</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i> <b>Ingredients</b></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 lb - ground chicken breast</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 - egg beaten</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 cup - onion thinly chopped</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tbsp - garlic chopped</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tbsp - jalapeno pepper chopped</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/4 cup - chopped cilantro</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - red chili flakes</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - ground pepper</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/4 tsp - turmeric powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 cup - bread crumbs</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 cup - shredded cheddar cheese and Mexican cheese blend</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tbsp - olive oil</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>salt to taste</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><b>Directions</b>:</i></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Preheat oven to 375<span style="background-color: white; color: #4d5156;"> ° </span>F.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Line 2 baking sheets with parchment paper.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Mix all the ingredients listed above in a mixing bowl. Divide the mix into 24 equal sized balls. Place 12 meatballs on each baking sheets with enough separation.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Bake for 20 minutes or till the chicken is well cooked.</i></span></li></ul><div><span style="font-family: georgia; font-size: medium;"><i><b>Notes</b>:</i></span></div><div><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Use cold ground chicken in this recipe so that its easy to roll the meatballs.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>I mix everything using a spoon first. Test a small potion by cooking a tsp of the mix in a pan with a tsp of oil to check the salt and spices. That way you can adjust the spices and salt for the test of the mix.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Its easy to divide the mix into equal size with a cookie scooper. Alternatively use gloves to portion the meatballs equally. The mix will be slightly sticky, but don't add more bread crumbs as it will make the meatballs dry.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>You can reheat the meatballs in air fryer at 350 ° F for 5-8 minutes. Alternative you can bake in the oven at 350 ° F for 10 minutes.</i></span></li></ul></div><p></p><p><br /></p>FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comtag:blogger.com,1999:blog-8747059209837836799.post-27075864494123423362022-01-30T21:08:00.010-05:002022-11-11T21:19:25.932-05:00Chocolate Mocha Cake<p><span style="font-family: georgia;"><i><span style="font-size: large;"><br /></span></i></span></p><p><span style="font-family: georgia;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><i><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgt6eBG1cOY5cx14S0DymcMX_Z7F6tbVgLBRJZco7mb7sVHpnBrCrpnOcn0pAzQbPxRnWKk4OURiJ19bJjUDahmGiCYreLZY9U0Asi_glAxSxhPxDO0LFNcXEBk92qMHXhwdjbs3cyBrF4OX1sg9sbihdI-Zq6r6CTUWI63Bq39AqlK4eAu_ekPeCulkQ=s1536" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="1013" src="https://blogger.googleusercontent.com/img/a/AVvXsEgt6eBG1cOY5cx14S0DymcMX_Z7F6tbVgLBRJZco7mb7sVHpnBrCrpnOcn0pAzQbPxRnWKk4OURiJ19bJjUDahmGiCYreLZY9U0Asi_glAxSxhPxDO0LFNcXEBk92qMHXhwdjbs3cyBrF4OX1sg9sbihdI-Zq6r6CTUWI63Bq39AqlK4eAu_ekPeCulkQ=w674-h1013" width="674" /></a></i></span></div><i style="font-family: georgia;"><span style="font-size: large;"><p><i style="font-family: georgia;"><span style="font-size: large;"><br /></span></i></p>I</span><span style="font-size: medium;"> have some coffee lovers in my house, so it was easy to decide the cake flavor for my daughter's birthday. Even though I was very late in baking a cake for her, she didn't want to buy a cake instead. She wanted me to bake a cake for her. </span></i><p></p><p><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg2BfP_9IXw9WBxAAfzxYJTsLo-JzH6-D_oH1R0Dc3aaT7zmfYvJRT7kl7V6dWz3Ms-M1k8p0O9no47DeWTUevr8zwH3h-o0q9qDFkRxlIOA8FXKIDzymTxe-sFM9kLHIMioOxGZ0HMUNOw42uj_QyCkjhp0RooXaJeXNCQs_vgHyqIjJgOf6yvQBAZqQ=s1536" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="1021" src="https://blogger.googleusercontent.com/img/a/AVvXsEg2BfP_9IXw9WBxAAfzxYJTsLo-JzH6-D_oH1R0Dc3aaT7zmfYvJRT7kl7V6dWz3Ms-M1k8p0O9no47DeWTUevr8zwH3h-o0q9qDFkRxlIOA8FXKIDzymTxe-sFM9kLHIMioOxGZ0HMUNOw42uj_QyCkjhp0RooXaJeXNCQs_vgHyqIjJgOf6yvQBAZqQ=w679-h1021" width="679" /></a></span></div><span style="font-family: georgia; font-size: medium;"><br /></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i>Kids love cold coffee and they make sure that we swing by Starbucks or Dunkin Donuts to get their weekly dose of coffee after every Sunday church service.</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg_GFTMKphKDQsqymOBCsljpz--2haP0n5VgYFSjD3zW7b4okXHDHGAWaZOOlmX1O-gxYjBAAMcN3-V9IwXAUKtqwuvcdl6gppr8cdzmDpPOLpe3Ur1TVcXvvOLot8ce9sCj8NRe1gQbfS24Wy2-bcIgTQo9Z93qVxl9Jv7imr49sSLuPL8vRdRZpWXVw=s1536" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="1020" src="https://blogger.googleusercontent.com/img/a/AVvXsEg_GFTMKphKDQsqymOBCsljpz--2haP0n5VgYFSjD3zW7b4okXHDHGAWaZOOlmX1O-gxYjBAAMcN3-V9IwXAUKtqwuvcdl6gppr8cdzmDpPOLpe3Ur1TVcXvvOLot8ce9sCj8NRe1gQbfS24Wy2-bcIgTQo9Z93qVxl9Jv7imr49sSLuPL8vRdRZpWXVw=w680-h1020" width="680" /></a></span></div><span style="font-family: georgia; font-size: medium;"><br /></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i>I have been wanting to make a coffee flavored cake for a long time, and a birthday was the perfect occasion. The swiss meringue mocha frosting pairs well with this chocolate cake.</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgqd0KkD0lkeOWntDZYsYhQ5bzX_qhgoWhV4AMlLHMvrJ1Ugs5xWuo4JFfKXghbQ4k2ObHd2djvIILVhzI-guEah7JnTuKDiJxuTxtKJwPYvvxD_JS-ai7I3YtAdQfoYqGjiWNM6h1b_pKhowtYTFk88Bbfmha3f8Jde_K2LeYWlxdfrx9QVhKB5EMS7w=s1536" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="1029" src="https://blogger.googleusercontent.com/img/a/AVvXsEgqd0KkD0lkeOWntDZYsYhQ5bzX_qhgoWhV4AMlLHMvrJ1Ugs5xWuo4JFfKXghbQ4k2ObHd2djvIILVhzI-guEah7JnTuKDiJxuTxtKJwPYvvxD_JS-ai7I3YtAdQfoYqGjiWNM6h1b_pKhowtYTFk88Bbfmha3f8Jde_K2LeYWlxdfrx9QVhKB5EMS7w=w685-h1029" width="685" /></a></span></div><span style="font-family: georgia; font-size: medium;"><br /></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i>I tweaked the recipe of my <a href="http://www.flavzcorner.com/2014/09/black-magic-cake-with-chocolate-butter.html" target="_blank">black magic cake</a> base to fit for the 3 layered 6 inch cakes. The <a href="http://www.flavzcorner.com/2014/11/best-chocolate-cupcake-with-nutella.html" target="_blank">Nutella cupcake frosting</a> is always a hit everywhere I take it. So deciding on the frosting was easy. The swiss meringue frosting was flavored with coffee and chocolate for the coffee lovers.</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><b>Yields - 3 layered 6 inch cake</b></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><b>Ingredients</b></i></span></p><p style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i><u>Chocolate cake</u></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><span>1 1/2 cups - sugar</span><br /><span><span>1 1/2 cups - all-purpose flour</span><br /><span>3/4 cup - Hershey's unsweetened Cocoa powder</span><br /><span>1 tbsp. - </span><a href="https://www.hersheys.com/pure-products/details.aspx?id=5354&name=HERSHEYS-Cocoa-SPECIAL-DARK" style="text-decoration-line: none;" target="_blank"><span>Hershey's Special dark cocoa</span></a><br /><span>1 1/2 tsp. - baking soda</span><br /><span>1 tsp. - baking powder</span></span><br/><span>1 tsp. - salt</span><br/><span>2 - eggs</span><br/><span>3/4 cup - buttermilk or sour milk*</span><br/><span>3/4 cup - strong black coffee / 2 tsp instant coffee powder mixed in 3/4 cup boiling water</span><br/><span>1/4 cup - vegetable oil</span><br /><span>2 tsp. - vanilla extract</span></i></span></p><p style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i><span><u>Swiss Meringue Mocha Frosting</u></span><br/><span>5 - large egg whites (refer notes)</span><br/><span>2/3 cup - granulated sugar</span><br /><span>2 cups /4 sticks - cold butter</span><br/><span>2/3 cup - powdered sugar</span><br/><span>2 tsp. - vanilla extract</span><br/><span>1 tbsp. - instant coffee powder mixed in 2 tsp of hot water</span></i></span></p><p style="text-align: left;"><span><span style="font-family: georgia; font-size: medium;"><i>1 tbsp - heavy cream</i></span></span></p><p style="text-align: left;"><span><span style="font-family: georgia; font-size: medium;"><i>2 tbsp - melted semisweet chocolate</i></span></span></p><p><span><span style="font-family: georgia; font-size: medium;"><u><i>Coffee Simple syrup</i></u></span></span></p><p><span><span style="font-family: georgia; font-size: medium;"><i>1/4 cup - water</i></span></span></p><p><span><span style="font-family: georgia; font-size: medium;"><i>1/4 cup - sugar</i></span></span></p><p><span><span style="font-family: georgia; font-size: medium;"><i>1 tsp - instant coffee powder</i></span></span></p><p><span><span style="font-family: georgia; font-size: medium;"><i><u>Ganache Topping with drips</u></i></span></span></p><p><span><span style="font-family: georgia; font-size: medium;"><i>1/2 cup - semisweet chocolate</i></span></span></p><p><span><span style="font-family: georgia; font-size: medium;"><i>1/4 cup - heavy cream</i></span></span></p><p><span font-family: georgia; font-size: medium;"><i>Ferrero Rocher for final decoration</i></span></p><p><span><span style="font-family: georgia; font-size: medium;"><i><b>Directions</b>:</i></span></span></p><p><span style="font-family: georgia; font-size: medium;"><i><span><u>Cake</u></span><br/></i></span></p><ul line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i>Pre heat oven to 350°F. Grease and flour three 6 inch round baking pans.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i>Sift together flour, cocoa powders, baking soda, baking powder and salt in large bowl.<br />Add eggs and sugar in a mixing bowl of the stand mixer and beat well. Now add buttermilk, coffee, oil and vanilla; mix well. Add the sifted flour mix and beat on medium speed of mixer till well combined. Batter will be thin. Pour batter evenly into prepared pans.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i>Bake 30 to 35 minutes or until wooden pick inserted in the center comes out clean. Cool them for 10 minutes. Loosen cake from side of pan and remove from pans to wire racks. Cool completely. </i></span></li></ul><div><span font-family: georgia; font-size: medium;"><i><u>Swiss Meringue Mocha Frosting</u></i></span></div><div><ul line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i><strong>Double boiler Method</strong> - Fill half of a sauce pan with water and let it simmer over a stove top. Place 5 egg whites and 2/3 cup of sugar into the heat proof bowl that can fit on top of the sauce pan without touching the water. Using a wire whisk, stir the egg sugar mixture continuously till you don't feel any sugar crystals when rubbing the mixture between your fingers. At this point you can notice that the egg sugar mixture is clear with light pale color. If you have a candy thermometer, it should read 160<span style="line-height: 18.2px;">°</span>F which makes the egg whites safe to use. Turn off the flame. </i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i>Transfer the egg white mixture into the standing mix bowl. Make sure that the steam from the bottom of the bowl don't get into the mixture while transferring. Use the whipping paddle and whip till the egg whites are silky white and forms soft peaks.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i>Now add the cold butter pieces one at a time and whip till the butter is mixed well with the egg white. This needs good 10 minutes of whipping. At this point you will notice that the frosting looks lumpy and soupy, you will also notice little wetness in the frosting. Don't panic, this is part of the process. Just keep beating. It will start to come along. Add the powdered sugar in batches to the butter mixture at this point and keep beating.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i>The frosting will come along as a smooth fluffy frosting within 2 -3 minutes. Now add 2 tbsp. of melted chocolate, coffee mix, and vanilla extract. Whip it on high for 1 - 2 minutes or till the frosting forms sharp peaks. Add 1 tbsp heavy whipping cream and whip for 10 -20 seconds till the frosting is fluffy.</i></span></li></ul><div><span style="font-family: georgia; font-size: medium;"><i><u>Coffee Simple syrup</u></i></span></div></div><div><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Boil 1/4 cup of water + 1/4 cup sugar in microwave till sugar is completely dissolved.. Add 1 tsp of instant coffee powder into the boiling water and mix well. Let the simple syrup cool completely.</i></span></li></ul><div><span style="font-family: georgia; font-size: medium;"><i><u>Ganache </u></i></span></div><div><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Melt the semisweet chocolate in a microwave safe bowl with 1/4 of heavy cream in the microwave with a burst of 30 seconds till everything is melted and gets the right pouring consistency. Let the ganache cool completely.</i></span></li></ul></div><div><span style="font-family: georgia; font-size: medium;"><i><u>Assembling the cake</u></i></span></div><div><ul style="text-align: left;"><li><span><span style="font-family: georgia; font-size: medium;"><i>Add a small amount of frosting on to the cake board and place a cake on it. Apply coffee simple syrup on the cake. Add a dollop of frosting on the cake and even the top using a frosting spatula. A turn table is helpful in frosting all the sides evenly.</i></span></span></li><li><span><span style="font-family: georgia; font-size: medium;"><i>Repeat the above steps for other 2 layers. Crumb coat the cake with the frosting. A piping bag with round nozzle helps in evenly layering the frosting.</i></span></span></li><li><span><span style="font-family: georgia; font-size: medium;"><i>Once the cake is crumb coated, frost the outer side of the cake using the frosting spatula. Try to even out as possible. Plop the cake in the fridge for 10-20 minutes.</i></span></span></li><li><span><span style="font-family: georgia; font-size: medium;"><i>After 20 minutes, take the cake out of the fridge. Use a spoon to make dripping of ganache on the top edges of the cake. Wait till the drippings get set. Pour the rest of the ganache on top of the cake. Use a small offset spatula to even the top. Decorate the top with the Ferrero Rocher candy.</i></span></span></li></ul></div></div>FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comtag:blogger.com,1999:blog-8747059209837836799.post-1098905329107893652021-12-13T23:13:00.006-05:002022-11-11T23:12:10.304-05:00Carrot Fig & Pecan Cake With Cream Cheese Glaze<p><span style="font-family: georgia;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><i><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjyWEByaTZ6AmGE1TTCI738b8bH6jPiDHUK6vOGeIMyEWKnD1VLMcO1qS411SPgxR0FTUKiHNd2VWgObUauHNPD354qTm8JO2HrdLEYNzx0YPhiyOXZzGiFD5cNkOWiYyXkTzE8Nq2D87nVdWtEMTGJFH-cHHIjwqSkh5AjFjEP3mMBfYm57iRUSnaq7A=s1404" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1404" data-original-width="1024" height="915" src="https://blogger.googleusercontent.com/img/a/AVvXsEjyWEByaTZ6AmGE1TTCI738b8bH6jPiDHUK6vOGeIMyEWKnD1VLMcO1qS411SPgxR0FTUKiHNd2VWgObUauHNPD354qTm8JO2HrdLEYNzx0YPhiyOXZzGiFD5cNkOWiYyXkTzE8Nq2D87nVdWtEMTGJFH-cHHIjwqSkh5AjFjEP3mMBfYm57iRUSnaq7A=w666-h915" width="666" /></a></i></span></div><span style="font-family: georgia;"><i><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></i></span><p></p><p><i style="font-family: georgia;"><span style="font-size: large;">D</span><span style="font-size: medium;">ecember came so fast this year. So many changes came our way. We all learned to live a new lifestyle from last year and got accustomed to that. When companies decided to bring the workforce back to office, we were not ready for that change. </span></i></p><p><i style="font-family: georgia;"><span style="font-size: medium;"><br /></span></i></p><p><span style="font-family: georgia;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><i><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgrfiJVrJBAcg8ag2RWxZOgsRBwLxISCJ4qzFqbhIx8Q57kC-o0z2Kaf74IL-es4tQIL9WfcTOpmTCLso-ZW89SXXPKsm-te3AKbyOyiaaz-u24vvpXlK5_Dpb6uuSde_wEY-j6I_mmng-l8FyT1UBKMZzjxrON1ccsWLklSj36LAPFMcS12V032KYufA=s1536" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="983" src="https://blogger.googleusercontent.com/img/a/AVvXsEgrfiJVrJBAcg8ag2RWxZOgsRBwLxISCJ4qzFqbhIx8Q57kC-o0z2Kaf74IL-es4tQIL9WfcTOpmTCLso-ZW89SXXPKsm-te3AKbyOyiaaz-u24vvpXlK5_Dpb6uuSde_wEY-j6I_mmng-l8FyT1UBKMZzjxrON1ccsWLklSj36LAPFMcS12V032KYufA=w653-h983" width="653" /></a></i></span></div><p><span style="font-family: georgia;"><i><span style="font-family: georgia;"><i><br /></i></span></i></span></p><span style="font-family: georgia;"><i><br /><span style="font-size: medium;"><br /></span></i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjM3cBWxXtU5nB2CbRkznE0RM1X9P3rTDEbVrPL6kiSDX2fGZsJunct93xg1pu9r743tYObZwXak-3eNNPhzDtXBUXB_GO08OymdZVPuDAmUz7sdxw5rVopJXUtU41sOwmf91O_sCXNw_9OmVd1P16oU45Cyc-0MAX9tB5Rw3CJ7wX31a4-TlABiv1GHw=s1536" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="984" src="https://blogger.googleusercontent.com/img/a/AVvXsEjM3cBWxXtU5nB2CbRkznE0RM1X9P3rTDEbVrPL6kiSDX2fGZsJunct93xg1pu9r743tYObZwXak-3eNNPhzDtXBUXB_GO08OymdZVPuDAmUz7sdxw5rVopJXUtU41sOwmf91O_sCXNw_9OmVd1P16oU45Cyc-0MAX9tB5Rw3CJ7wX31a4-TlABiv1GHw=w656-h984" width="656" /></a></div><br /></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i>This year I got the chance to work with the TV channel Asianet in their cooking show. I never had anything like that in my dreams to do a cooking show. But still it happened. I made this cake for the show and thought to blog it to keep it as a record for myself to refer back. Also I am so glad to share it with you. Bake this cake for your Christmas party and enjoy with your family and friends!</i></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjgQD8eP8rba30fOkWXg1Fa640r10a_FhJ0RHdkULJLdTFgPvw67cU1kyvh_LUs-FIT-aGzGHGHzDEw4XBF4vTFlQ9FpGwqAt9rciCPhxWSj1Y9dYy9zKlZx7hONhwEj5NycNabcsXjGr4zgEN0vGs6XpFVeTWKqCWwprN3KkdzcMRRwJzjhFj0Fk2UDg=s1429" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1429" data-original-width="1024" height="911" src="https://blogger.googleusercontent.com/img/a/AVvXsEjgQD8eP8rba30fOkWXg1Fa640r10a_FhJ0RHdkULJLdTFgPvw67cU1kyvh_LUs-FIT-aGzGHGHzDEw4XBF4vTFlQ9FpGwqAt9rciCPhxWSj1Y9dYy9zKlZx7hONhwEj5NycNabcsXjGr4zgEN0vGs6XpFVeTWKqCWwprN3KkdzcMRRwJzjhFj0Fk2UDg=w650-h911" width="650" /></a></span></div><span style="font-family: georgia; font-size: medium;"><br /><span><br /></span></span><p></p><p><span style="font-family: georgia; font-size: medium;"><span>Y</span></span><strong><span style="font-family: georgia; font-size: medium;"><i>ields - 9'' round cake / two 8'' round cake / large bundt cake</i></span></strong></p><span style="font-family: georgia; font-size: medium;"><i><br /><strong>Ingredients</strong></i></span><div><b><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></b></div><div><span style="font-family: georgia; font-size: medium;"><i><b>Dry ingredients </b><br /><span>2 1/2 cups - all purpose flour</span><br /><span>1 1/2 tsp - baking powder</span><br /><span>1/2 tsp - baking soda</span></i></span></div><div><i style="font-family: georgia; font-size: large;"><span>1/2 tsp - salt</span><br /><span>1 1/2 tsp - ground cinnamon, cloves , nutmeg powder mix</span></i></div><div><br /></div><div><span style="font-family: georgia; font-size: medium;"><i><span><b>Other ingredients</b></span></i></span></div><div><i style="font-family: georgia; font-size: large;"><span>2 cups - grated carrots</span></i></div><div><span style="font-family: georgia; font-size: medium;"><i><span>3 - eggs</span><br /><span>1 cup - oil</span><br /><span>1 1/2 cup - granulated sugar</span><br /><span>1 tsp - vanilla extract</span><br style="background-color: white; color: #727272;" /></i></span><i style="font-family: georgia; font-size: large;"><span>1 cup - chopped dry figs</span></i></div><div><span style="font-family: georgia; font-size: medium;"><i>3/4 cup - chopped pecans</i></span></div><div><span style="font-family: georgia; font-size: medium;"><i><br /><span><u>Caramelized sugar syrup</u></span><br /><span>1/2 cup - sugar</span><br /><span>1/2 cup - hot water</span></i></span></div><div><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div><span style="font-family: georgia; font-size: medium;"><i><u>Glaze</u></i></span></div><div><span style="font-family: georgia; font-size: medium;"><i>3 tbsp - softened cream cheese</i></span></div><div><span style="font-family: georgia; font-size: medium;"><i>1 cup - powdered sugar</i></span></div><div><span style="font-family: georgia; font-size: medium;"><i>1/4 cup - milk</i></span></div><div><span style="font-family: georgia; font-size: medium;"><i>1/4 tsp - cinnamon, cloves & nutmeg powder mix</i></span></div><div><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - vanilla extract</i></span></div><div><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div><span style="font-family: georgia; font-size: medium;"><i><u>Topping</u></i></span></div><div><span style="font-family: georgia; font-size: medium;"><i>1/2 cup - chopped candied pecans<br style="background-color: white;" /><br /><strong>Directions:</strong><br /></i></span><ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i>Pre-heat oven to 350 ° F.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i>Take a heavy bottom pan and melt 1/2 cup of sugar over medium heat. When the sugar starts to melt and become dark brown, lower the flame and carefully add 1/2 cup of hot water and boil till the sugar crystals melts completely and forms slightly thick syrup. Keep it aside to cool.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i>Sift the flour, cinnamon, cloves, nutmeg, baking soda, baking powder and salt to aerate the dry ingredients and remove any lumps.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i>In the bowl of a stand mixer, beat the eggs and sugar with a whisk attachment till fluffy.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i>Add the caramelized sugar syrup and oil and beat till its mixed well.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i>Remove the whisk attachment and use a paddle attachment at this point. This step is only needed, if using stand mixture.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i>Add the grated carrots and mix well.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i>Slowly add the flour mix into the wet mixture in batches till everything is mixed well.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i>Fold in the chopped dates and chopped pecans into the cake batter. </i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i><span>Pour into a greased (use non stick cooking spray with flour) 9'' Bundt pan or a regular cake pan lined with <b>parchment paper</b>. Run a butter knife through the batter to remove any air bubbles.</span></i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i><span>Bake the cake for 50 - 55 minutes or until a toothpick comes out clean when tested at the center of the cake. Let the cake cool completely before unmolding.</span></i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i><span>Meantime prepare the glaze by mixing all the ingredients listed under glaze using a spoon in a bowl.</span></i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i><span>Candied pecans - melt 2 tbsp of sugar in pan and add 1/2 cup of whole pecans to it and mix well till all the pecans are coated well. Turn off the flame and transfer the pecan to a parchment paper and let it cool. Chop them into small pieces.</span></i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i><span>Once the cake cools down, pour the glaze over the cake and top them with candied pecans.</span></i></span></li></ul><span style="font-family: georgia; font-size: medium;"><i><strong>Notes</strong><br /></i></span><ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i>Make sure that you use greased parchment paper to line the pan for the easy release.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i>Cover with plastic wrap and wrap with aluminum foil and store in air tight container.</i></span></li></ul></div>FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comtag:blogger.com,1999:blog-8747059209837836799.post-62993750154232047482021-12-07T23:23:00.006-05:002021-12-07T23:23:59.212-05:00Sun Dried Tomato Pickle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28ZFXbNKM-TiG11Lb7hkg080fwTLvSG6c92UNrrEdNn1dNm8vZF9kUz7HfsbcU0gnoAk_eIEKJZiwk1-vRaRcdW_IooVwP5xqE6R5sPA60hx3lYybe_x6BMY_ZQTJZVAfimVTphhNn1X3/s1536/_O2A0653-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="933" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28ZFXbNKM-TiG11Lb7hkg080fwTLvSG6c92UNrrEdNn1dNm8vZF9kUz7HfsbcU0gnoAk_eIEKJZiwk1-vRaRcdW_IooVwP5xqE6R5sPA60hx3lYybe_x6BMY_ZQTJZVAfimVTphhNn1X3/w621-h933/_O2A0653-1.png" width="621" /></a></div><p><br /></p><p><span style="font-family: georgia; font-size: medium;"><i>My love for pickles developed during my hostel days. Those who have the hostel days experience can probably relate well to that. I had the sun dried tomato pickle from one of my friends. Her mom packed her the pickle with some dosa to bring back to the hostel. We all devoured the pickle. I still remember the lip smacking taste of that pickle.</i></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6MQC715t8Pvvf3ECWyBfVLkudSaIh5-0jhUhe92t2qNv8rebPXq_CkGaT4GGebXVq99mGe6iOAMRlVXSXrAiUYvzs23-P4E2oP3LNZJjAATNP-VGpyRnpMSukMJClNsRxIAIiE_XbbB8k/s1536/_O2A0645-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="933" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6MQC715t8Pvvf3ECWyBfVLkudSaIh5-0jhUhe92t2qNv8rebPXq_CkGaT4GGebXVq99mGe6iOAMRlVXSXrAiUYvzs23-P4E2oP3LNZJjAATNP-VGpyRnpMSukMJClNsRxIAIiE_XbbB8k/w620-h933/_O2A0645-1.png" width="620" /></a></div><br /><p><span style="font-family: georgia; font-size: medium;"><i>I had tried many tomato pickle recipes, but they were all made with fresh tomatoes and never tasted the same. Couple of years ago, when I got a good yield of tomatoes from my summer garden, I started sun drying the well ripe ones to avoid wasting them. I used them in my pasta and they tasted really good. So I thought to try the pickle with sun dried tomatoes since they tasted delicious. They turned out to be really good. But it was not the same as what I had before. The next time, I tried with sesame oil and it tasted the same way as I had before. In this recipe, I am using less oil, but the more the oil you use, the longer it will last. But trust me, they will disappear fast because of its taste.</i></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Z_3pBRMQo5kqUXC9yWFOPXmeEyG2sxnkUvzen69Jgq3j1OGNOh9DhAqLOVd-H0HNePiPdbOFbvcC0oZwbWA96p6dgFNXioPy2pTKUzfW7rKzNp2b2jTl1O1araPIFUllA-wdCDRgW-oR/s1536/_O2A0647-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="945" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Z_3pBRMQo5kqUXC9yWFOPXmeEyG2sxnkUvzen69Jgq3j1OGNOh9DhAqLOVd-H0HNePiPdbOFbvcC0oZwbWA96p6dgFNXioPy2pTKUzfW7rKzNp2b2jTl1O1araPIFUllA-wdCDRgW-oR/w629-h945/_O2A0647-1.png" width="629" /></a></div><br /><p><span style="font-family: georgia; font-size: medium;"><i><b>Yields - 16 oz mason jar</b></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><b>Ingredients</b></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 cups - Sundried Tomatoes (refer notes)</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 cup - boiled water</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>10 - cloves big garlic sliced</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 tbsp - ginger chopped</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 - dry red chili</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tsp - chili powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 tsp - Kashmiri Chili powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - turmeric powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/4 tsp - fenugreek powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - mustard seeds</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/4 tsp - asafoetida</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 cup - boiled water</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 tbsp - vinegar</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2-3 - sprigs of fresh curry leaves</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/4 cup - sesame oil</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>salt to taste</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Directions:</i></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Add the boiling water to sun dried tomatoes and let it sit for 15 minutes for them to get softened.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>In a heavy bottom pan, splutter the mustard seeds and add the sliced garlic and ginger and cook till light golden brown.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Add dry chili and lower the flame. Add turmeric powder, chili powder, fenugreek powder and asafoetida and cook till the raw smell goes away.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Add the soaked tomatoes (along with the water if any) and the additional 1/2 cup hot water to the pan.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Let everything come to a boil. Add salt to taste and vinegar. Add curry leaves and let it cook on low flame for another 5 minutes. Turn off the flame when the tomatoes are softened well. Let it cool.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Transfer to a sterilized bottle and store in the refrigerator.</i></span></li></ul><div><span style="font-family: georgia; font-size: medium;"><i>Notes</i></span></div><div><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Use tomatoes those are well ripe. Cut them into slices if using big tomatoes and place them on a baking sheet lined with parchment paper. Sprinkle kosher salt or sea salt on top of each slices and sun dry for 2-3 days depends on the heat. You can store them in a clean glass bottle till ready to make the pickle. Make sure not to over crowd the baking sheet.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Alternatively you can use 2 pints of well ripe cherry tomatoes. Cut them into halves and place on 2 baking sheet lined with parchment paper. Sprinkle Kosher/sea salt over them. Bake in a pre-heated oven at 250 F for 2 hours 30 minutes or till the tomatoes are dry.</i></span></li></ul></div><p></p><p><br /></p>FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comtag:blogger.com,1999:blog-8747059209837836799.post-77460446191714082962021-09-29T21:12:00.004-04:002021-09-29T21:20:00.810-04:00Bitter Gourd/Pavacka Pickle<p><span style="font-family: georgia;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYGP-68Du4mNf7_3Y6Did-Q_VXVlSeACPPTEvv44_uyFxeJwAnMAiXJ20EbhJ-pUWRe6UPEpxmL3ijCf4u5429RYHtNUc-M_PCy5enBv8S8N2oPdc4pRhiO8dTkyLjvYOY3kjQctJqDNav/s1536/_O2A0365-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYGP-68Du4mNf7_3Y6Did-Q_VXVlSeACPPTEvv44_uyFxeJwAnMAiXJ20EbhJ-pUWRe6UPEpxmL3ijCf4u5429RYHtNUc-M_PCy5enBv8S8N2oPdc4pRhiO8dTkyLjvYOY3kjQctJqDNav/w640-h962/_O2A0365-1.png" width="640" /></a></i></span></div><span style="font-family: georgia;"><i><br /></i></span><p></p><p><span style="font-family: georgia;"><i><span style="font-size: large;">T</span><span style="font-size: medium;">his year, I planted couple of bitter gourd plants in containers and put up a trellis next to my patio railing. It was an experiment. But to my surprise, those plants produced many bitter gourds. They are thriving better and putting on lots of flowers in the last few weeks. But the weather is cooling down. Soon they will be wilting and turning yellow for the fall.</span></i></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnn7lMOKrFCf09LUvbvXy1CsfjZxSQCSdBQ8qp36h2BuPkm9FKoLIJo7zhh6EsbI-8yk5J_vI48-uUechZxQk88rk2WkPR50-tvG0cTPdbU7P14HH_dcEupoJFbyBzGWt5uLTpe7zsHW35/s1536/_O2A0363-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="972" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnn7lMOKrFCf09LUvbvXy1CsfjZxSQCSdBQ8qp36h2BuPkm9FKoLIJo7zhh6EsbI-8yk5J_vI48-uUechZxQk88rk2WkPR50-tvG0cTPdbU7P14HH_dcEupoJFbyBzGWt5uLTpe7zsHW35/w647-h972/_O2A0363-1.png" width="647" /></a></span></div><span style="font-family: georgia; font-size: medium;"><i><br /></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i>We made a road trip to Southern states from New Orleans to Texas last month. It felt like mini India when we got to Houston. Many houses had long beans and bitter gourds climbed up on their fences creating a canopy. Years ago I had a great bitter gourd harvest with similar canopy in my backyard garden. Since then, they were not doing good because of the bad quality of the seeds I had. This year I got some good seeds from my parents and they sure did work.</i></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAMhRl1GMlX3C3ZCXR4ycz8Bq_o02e-po5VyBwq38cuXc8xNpCeRWHUDBy4OQ-dZZgXAaHLeRn2fbIgyDel3iR2TiP2OIo5SzLyrVn9R7mEhaKoa_szyD3Fq7YpnJdCADYGN_wFrZ5L9FP/s1536/_O2A0371-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="981" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAMhRl1GMlX3C3ZCXR4ycz8Bq_o02e-po5VyBwq38cuXc8xNpCeRWHUDBy4OQ-dZZgXAaHLeRn2fbIgyDel3iR2TiP2OIo5SzLyrVn9R7mEhaKoa_szyD3Fq7YpnJdCADYGN_wFrZ5L9FP/w652-h981/_O2A0371-1.png" width="652" /></a></span></div><span style="font-family: georgia; font-size: medium;"><br /><i><br /></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i>I am not a big fan of bitter gourd, but my husband likes it. So I usually fry them for him. This time I made some pickle out of it and it came out really delicious. I had my friends taste test the pickle and approve it. So I am sharing the recipe here.</i></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: georgia; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVCWGn4RWt_ETxSwpI1Y1rdn-tAvH4Nctykzx7voliny8jvNamxBix09dLVUoO8wf9C-8_m-RmC4Pn4LPGvz_49ZqRWh-36XMAjEhHzKHhYcXaQCcVD12z9f6EFjLNhL6WoIsh3N95Wn8/s1440/_O2A0366-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1024" height="904" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVCWGn4RWt_ETxSwpI1Y1rdn-tAvH4Nctykzx7voliny8jvNamxBix09dLVUoO8wf9C-8_m-RmC4Pn4LPGvz_49ZqRWh-36XMAjEhHzKHhYcXaQCcVD12z9f6EFjLNhL6WoIsh3N95Wn8/w644-h904/_O2A0366-1.png" width="644" /></a></div><div><span style="font-family: georgia; font-size: medium;"><br /></span><span style="font-family: georgia; font-size: medium;"></span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><i><b><div><span style="font-family: georgia; font-size: medium;"><i><b><br /></b></i></span></div><div><span style="font-family: georgia; font-size: medium;"><i><b><br /></b></i></span></div>Yields - 16 oz bottle</b></i><br /></span><p></p><p><span style="font-family: georgia; font-size: medium;"></span></p><hr /><span style="font-family: georgia; font-size: medium;"><i><b>Ingredients:</b></i></span><p></p><p><u><span style="font-family: georgia; font-size: medium;"><i>For Marination</i></span></u></p><p><span style="font-family: georgia; font-size: medium;"><i>5 - medium size bitter gourd</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1.5 tsp - salt</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 tbsp - vinegar</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Oil for shallow fry</i></span></p><p><u><span style="font-family: georgia; font-size: medium;"><i>Other Ingredients</i></span></u></p><p><span style="font-family: georgia; font-size: medium;"><i>1/4 cup - sesame oil/vegetable oil</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - mustard seeds</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>20 cloves - garlic cut into slices</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tbsp - ginger chopped/cut into thin pieces</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>3 - green chili splits</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - turmeric powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 tsp - Kashmiri Chili powder (heaped tsp)</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tsp - hot chili powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/4 tsp - fenugreek powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - asafoetida powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 tbsp - vinegar</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 - 2 tbsp - tamarind paste (optional)</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tbsp - jaggery</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 sprigs - fresh curry leaves</i></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><hr /><span style="font-family: georgia; font-size: medium;"><i><b>Directions:</b></i></span><p></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Remove the seeds of bitter gourd and cut them into thin slices.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Add salt and vinegar to the bitter gourd and mix well and leave it for 1 - 2 hours for the moisture to drain out. After 2 hours squeeze out the juice of the bitter gourd.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Shallow fry the bitter gourd in a kadai/non stick pan and drain them on a paper towel. Remove the oil from the pan and clean the pan/kadai using a paper towel.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>In the same pan, add 1/4 cup of oil and splutter the mustard seeds. Fry the garlic and ginger pieces till light golden color. Add the green chili splits and cook for another minute. Lower the flame and add the chili powders, turmeric powder, fenugreek powder and asafoetida powder and cook till the raw smell of the spices goes away. Add the salt, vinegar and tamarind paste and mix well. </i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Add the bitter gourd pieces and mix well. Adjust the salt and add curry leaves. Finally add the jaggery powder to adjust the bitterness. Turn off the flame and let the pickle cool down.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Transfer the pickle to a sterilized bottle and store it in the refrigerator. </i></span></li></ul><p></p><hr />FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comtag:blogger.com,1999:blog-8747059209837836799.post-5269111891377316262021-05-27T13:41:00.001-04:002021-05-27T13:41:23.205-04:00Sweet Milk Bun With Tangzhong<p><span style="font-family: georgia;"><i><span style="font-size: large;"></span></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><i><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMahObdGhHKaUcYm1edPjtgswKA8BbsvDsrx6kYwtUtamz96lH0tFB1nuOB97ox52-7L3vq7jSpy3kQWsi15sTIdE0v_rkabXXRJFRxq1DjhRGi3CcO8hOdeN8i6-UrAUTq3N_58_4y_5/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1608" data-original-width="1024" height="1176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMahObdGhHKaUcYm1edPjtgswKA8BbsvDsrx6kYwtUtamz96lH0tFB1nuOB97ox52-7L3vq7jSpy3kQWsi15sTIdE0v_rkabXXRJFRxq1DjhRGi3CcO8hOdeN8i6-UrAUTq3N_58_4y_5/w749-h1176/_O2A9316-1.png" width="749" /></a></span></i></span></div><span style="font-family: georgia;"><i><span style="font-size: large;"><br /></span></i></span><p></p><p><span style="font-family: georgia;"><i><span style="font-size: large;">G</span><span style="font-size: medium;">rowing up in Kerala has contributed a lot towards my taste palate. Even though I was not a coffee or tea drinker during my childhood days, I enjoyed the bakery bought sweet buns with milk.</span></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizdPDKdzScJ-xmJO3XJfLXx6_izOkIw9EPGbomWbRPvtwsOAXmDLN1zPrzJQq_x1PQ0Ewhg9IgDLEbhmf3diSI-if9xZX5w0zzfEZQR6xwXiZB_qulOoxdqakPzws4FcAbopC8Pn3SWvH/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="1024" height="1133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizdPDKdzScJ-xmJO3XJfLXx6_izOkIw9EPGbomWbRPvtwsOAXmDLN1zPrzJQq_x1PQ0Ewhg9IgDLEbhmf3diSI-if9xZX5w0zzfEZQR6xwXiZB_qulOoxdqakPzws4FcAbopC8Pn3SWvH/w755-h1133/_O2A9313-1.png" width="755" /></a></i></span></div><span style="font-family: georgia; font-size: medium;"><i><br /></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i>I spotted those buns from Indian stores while visiting my parents once. Since then, we used to make sure to buy packs of those buns each time we visited them. It became a family favorite. Eventually I started making my own. I used to flavor them with cardamom, but kids preferred the plain milk bun rather than flavored ones. Hence I settled on plain milk bun. Boys enjoy the sweet milk bun with Nutella. Our daughter likes it with Chai like how both of us enjoy it. I use my bread machine to make the dough which makes things way too easier to prepare these buns. Hence I make them more often. Hope you will give this bun recipe a try and let me know how it turns out for you. I would love to hear back from you.</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxITHIHpGb3mGx_jCPp7sx-MfAriOQihYDtzjAeuUfKLC_B4x69AofoIyjtwPHny_OU9HETjrObDqv4rc4rqCpPGddksYf04f2QBR9u5vz6qhdUvsXz-lXJMX8n1lyaUIBu8wkFMjVwj5/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="1024" height="1134" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxITHIHpGb3mGx_jCPp7sx-MfAriOQihYDtzjAeuUfKLC_B4x69AofoIyjtwPHny_OU9HETjrObDqv4rc4rqCpPGddksYf04f2QBR9u5vz6qhdUvsXz-lXJMX8n1lyaUIBu8wkFMjVwj5/w756-h1134/_O2A9319-1.png" width="756" /></a></i></span></div><span style="font-family: georgia; font-size: medium;"><i><br /><br /></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i>Tangzhong method is a Japanese technique of using a gelatinous mix of flour and water in the bread making process. This yields a soft and fluffy bread.</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i></i></span></p><hr /><span style="font-family: georgia; font-size: medium;"><i><b>Yields - 12 - 15 small buns</b></i></span><p></p><p></p><span style="font-family: georgia; font-size: medium;"><i><table style="border: 1px solid black; width: 100%;"><tbody><tr><th style="border: 1px solid black;"><span style="font-family: georgia; font-size: medium;"><i>Prep Time:2 hours 30 mins</i></span></th><th style="border: 1px solid black;"><span style="font-family: georgia; font-size: medium;"><i>Cooking Time: 30 mins</i></span></th><th style="border: 1px solid black;"><span style="font-family: georgia; font-size: medium;"><i>Cooking Temp: </i></span><i style="font-size: large; text-align: left;">325<span style="background-color: white; color: #4d5156;">°</span> F / 160<span style="background-color: white; color: #4d5156;">°</span> C</i></th></tr></tbody></table><hr /></i></span><div><span style="font-family: georgia; font-size: medium;"><i><b>Ingredients</b></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i><u>Tangzhong</u></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>3 tbsp - Bread flour/All purpose flour (Refer notes)</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 cup - water</i></span></p><p></p><hr /><span style="font-family: georgia; font-size: medium;"><i><u>Ingredients for the bun</u></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i>2 1/2 cups - Bread flour/All purpose flour</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>5 tbsp - granulated sugar</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tsp - salt</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 - egg at room temperature</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 cup - milk at room temperature</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Prepared Tangzhong</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>3 tbsp - softened butter</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 - 7g packet instant yeast (refer notes)</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><u>To Brush</u></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 - egg white whisked</i></span></p><p></p><hr /><span style="font-family: georgia; font-size: medium;"><i><b>Directions</b></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i><u>Tangzhong</u></i></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Whisk the 3 tbsp of flour in 1/2 cup of water in a sauce pan. Turn on the flame on low heat and cook the mix till it thickens like a spreadable paste consistency is attained, by continuously stirring with a wooden spoon. This step should be done carefully and slowly so that the Tangzhong does not lump up like a ball. Set it aside to cool completely.</i></span></li></ul><div><hr /><span style="font-family: georgia; font-size: medium;"><i><b>Sweet Bun</b></i></span></div><div><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div><span style="font-family: georgia; font-size: medium;"><i><u>Bread Machine Method</u></i></span></div><div><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Add all the wet ingredients including Tangzhong followed by dry ingredients into the bread machine and select the Dough cycle and prepare the dough and let it proof there.</i></span></li></ul><div><span style="font-family: georgia; font-size: medium;"><i><u>Stand Mixer Method</u></i></span></div></div><div><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Add all the dry ingredients followed by wet ingredients into the stand mixer bowl. Attach the dough hook and let it mix for 2 minutes. Turn off the stand mixer and take the dough hook out. Cover the bowl with a damp towel and let it sit for 10 minutes undisturbed.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>After 10 minutes, attach the dough hook and let it knead the dough till everything comes together as a ball. It takes 30 minutes to get to that stretchy consistency. </i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Once the dough is formed into a ball. Cover it with a damp cloth and keep it in a warm place for it to rise to its double size.</i></span></li></ul><div><span style="font-family: georgia; font-size: medium;"><i><u>Manual Kneading Method</u></i></span></div></div><div><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>In a mixing bowl, add all the dry ingredients and mix well. Make a well in the middle and add all the wet ingredients. Use a wooden spoon to roughly combine all together. Cover the dough with a damp cloth and let it sit for 10 minutes to develop the gluten.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>After 10 minutes, flour the kitchen counter and drop the dough on it and try to fold them together with a bench scraper or a spatula. The dough will be very sticky. But don't add any flour. Try to fold them in using the bench scraper. In between you can give the dough some time to rest by covering it with a damp cloth. Then try folding it after giving a 5 minutes break. Repeat the folding and resting process till it turns into a stretchy pliable soft dough. This method is more time consuming, but can be done as a shared family activity.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Once the dough is formed into a ball. Cover it with a damp cloth and keep it in a warm place for it to to rise to its double size.</i></span></li></ul><div><hr /><span style="font-family: georgia; font-size: medium;"><i><u>Bun Preparation</u></i></span></div></div><div><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Transfer the proofed dough on to a lightly floured kitchen counter. Punch down the air and roll the dough into a log. Cut into 12 - 15 equal size pieces and roll them into balls.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Line a baking sheet with parchment paper. Place the rolled dough on the baking sheet with 1 inch spacing between each ball. I used 2 baking sheets for this quantity.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Cover the prepared dough balls with a plastic wrap and keep it in a warmer place to rise for 20 minutes till they are slightly bigger in size.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Preheat the oven to 325 °F/160 C.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Remove the plastic wrap and brush the top of the dough with egg white.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Bake the buns for 25 - 30 minutes till the top attains a golden brown color.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Let the buns cool down on a wire rack completely before using it.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>The cooled buns can be store at room temperature in an air tight container for up to a week.</i></span></li></ul><div><hr /><span style="font-family: georgia; font-size: medium;"><i><b>Notes</b>:</i></span></div></div><div><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>I use <b>King Arthur Brand</b> of Bread flour for all my bread recipes. I have tried this recipe with <b>King Arthur All purpose flour</b> too. Both of them gives good results. Since the bread flour has a little more gluten, there is a slight difference in texture between the 2 versions, The buns made out of bread flour is slightly more lighter and softer than all purpose flour version. I have tried this recipe with 2 different brands of all purpose flour, but it was not close to King Arthur All purpose flour version. The buns turned out to be more stale faster even though they were kept in air tight containers. So I recommend using King Arthur bread flour or any bread flour that has a protein content of 12% or above. If bread flour is not available, then I would recommend King Arthur All purpose flour or any all purpose flour that has a protein content above 11.5%.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>If rapid rise/instant yeast is not available, you can use 2 tsp of active dry yeast in this recipe. I have tried this recipe with active dry yeast too. When using active dry yeast. I warm the 1/2 cup of cold milk in the microwave for 30 seconds till it gets slightly luke warm. Add the 2 tsp of active dry yeast to the milk and mix well. Boil a cup of water in the microwave for 2 minutes. Once the water is boiled, place the milk and yeast mix in the microwave and close the door. Leave it it in the microwave for 5-10 minutes for the yeast to get activated. </i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>You may feel tempted to add more flour to the sticky dough when kneading manually. But adding more flour will make a tighter dough and will not give the best results. The bun will be more dense and harder. Rest and fold method is better for manual kneading.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Instead of egg white you can use melted butter/heavy cream to brush the top of the bun to give the golden yellow color. But egg white gives the shiny glossy look for the buns.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>You can prepare the Tangzhong a day before and keep it in the refrigerator. Bring it to room temperature before using it in the dough.</i></span></li></ul></div><div><br /></div><p></p></div>FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comtag:blogger.com,1999:blog-8747059209837836799.post-88274771201730957042021-05-06T22:20:00.002-04:002021-09-27T22:15:03.282-04:00Ghee Rice And Chicken Curry in Roasted Coconut Gravy / NeyChoor With Thenga Varatharacha Chicken Curry<div><span style="font-family: georgia; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaDDInCmNdWlKOe2qHaJnA5eeCjj3GmJOSXNx6otLACeNTtQkL1uqR1afrdX7wRuimC-A0Nh92R5K5JaF2qdoi9zN2cnve3pGB6ugaW61O7QRjE9ErkhOYEuNJWHPshU1MOK8knasMjFmk/s1536/_O2A9300-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="1100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaDDInCmNdWlKOe2qHaJnA5eeCjj3GmJOSXNx6otLACeNTtQkL1uqR1afrdX7wRuimC-A0Nh92R5K5JaF2qdoi9zN2cnve3pGB6ugaW61O7QRjE9ErkhOYEuNJWHPshU1MOK8knasMjFmk/w732-h1100/_O2A9300-1.png" width="732" /></a></div><br /></span></div><span style="font-family: georgia;"><i><span style="font-size: large;">D</span><span style="font-size: medium;">ays are getting brighter and longer. I am looking forward for summer. Lots of yard work is pending and its rainy. So its hard to get things done. Meantime I am growing seedlings indoor under my grow light. Hoping for a good gardening year.</span></i></span><div><span style="font-family: georgia; font-size: medium;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqQ00Yhri9K4AXoIeRvLOWYoHYfzO86xQtDMM_0bpYCWAQXO4GgQk1uCsaxdpNh4nZAU8fyMUMgZit9Hd7xxmXI2U4eIC70qKBM9nbeVKJxqNjmGN-MzaCuXMT5cWVKziHwXvjf0k0gsQ/s1536/_O2A9305-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="1097" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqQ00Yhri9K4AXoIeRvLOWYoHYfzO86xQtDMM_0bpYCWAQXO4GgQk1uCsaxdpNh4nZAU8fyMUMgZit9Hd7xxmXI2U4eIC70qKBM9nbeVKJxqNjmGN-MzaCuXMT5cWVKziHwXvjf0k0gsQ/w730-h1097/_O2A9305-1.png" width="730" /></a></div><br /></span><div><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div><span style="font-family: georgia; font-size: medium;"><i>On lazy weekends, I go with some simple one pot meals, or a carb with protein combo meal. One of such lunch options my family loves is Ghee rice with Kerala Style Chicken Curry in Roasted Coconut gravy. It pairs well the side of some fresh Raita. To make things easier, I marinate the Chicken and roast the coconut with spices the day before. I prepare the ghee rice in pressure cooker. Hope you will try this combo. Do tag me on instagram @FlavzCorner.</i></span></div><div><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div><span style="font-family: georgia; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhjL0R8VxwQBJs6LoLvtS8S1IwnI6Bdmv6Ect3hdYNIZfdJuVra9xIZwpaBBwlFkFB4qXQCLq-ixo9LaTa24oxyuSNB5VxmSe79RZNAz_ieuTt3cOgrTnSK21KtA7z1N-KtJDHRqr0oQBk/s1536/_O2A9302-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="1099" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhjL0R8VxwQBJs6LoLvtS8S1IwnI6Bdmv6Ect3hdYNIZfdJuVra9xIZwpaBBwlFkFB4qXQCLq-ixo9LaTa24oxyuSNB5VxmSe79RZNAz_ieuTt3cOgrTnSK21KtA7z1N-KtJDHRqr0oQBk/w733-h1099/_O2A9302-1.png" width="733" /></a></div><br /><i><br /><br /></i></span><hr /><span style="font-family: georgia; font-size: medium;"><i><br /></i></span><table style="border: 1px solid black; width: 100%;"><tbody><tr><th style="border: 1px solid black;"><span style="font-family: georgia; font-size: medium;"><i>Prep Time:10 mins</i></span></th><th style="border: 1px solid black;"><span style="font-family: georgia; font-size: medium;"><i>Cook Time: 20 mins</i></span></th></tr></tbody></table><span style="font-family: georgia; font-size: medium;"><i><br /></i></span><hr />
<p><i><b><span style="font-family: georgia; font-size: medium;">Ghee Rice</span></b></i></p><p><b><span style="font-family: georgia; font-size: medium;"><i>Ingredients</i></span></b></p><hr /><p><span style="font-family: georgia; font-size: medium;"><i><u><b>To fry</b></u></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 - medium size red onion thinly sliced</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 tbsp - cashew pieces</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tbsp - raisins (optional)</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>pinch of salt</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>pinch of sugar</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>4 tbsp - ghee</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>For the rice</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 cups - Basmati rice</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>3 1/2 cups - water</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>salt to taste</i></span></p><hr /><p><span style="font-family: georgia; font-size: medium;"><i><u><b>Whole spices</b></u></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>4 - green cardamom pods</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>6 - cloves</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 inch - cinnamon piece</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 - bay leaf</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>small piece of star anise</i></span></p><hr /><p><span style="font-family: georgia; font-size: medium;"><i><b>Directions</b>:</i></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Wash the basmati rice well and drain. No need to soak the rice.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>In a pressure cooker, add 4 tbsp of ghee, Fry the cashews till golden light brown and remove it to a bowl. If using raisins, fry them till they puff up on low heat and remove. Next fry the sliced onion with a pinch of salt and sugar till golden brown. Remove the fried onions to a bowl.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>In the same pressure cooker with the left over ghee, add the whole spices and cook on low heat till a good aroma comes. Add the drained Basmati rice to the pressure cooker and sauté for 30 seconds. Add 3 1/2 cups water and salt to taste. Make sure the you taste the salt a bit more in the water. This will help the rice absorb the right amount of salt and makes the ghee rice taste better. Let the water come to a slight boil. Cover the lid of the pressure cooker with the weight on. Cook on medium heat till one whistle blows. Turn off the flame immediately. Let the pressure subside completely and let it rest for another 20 minutes. After 20 minutes, open the lid and fluff the rice with a fork and transfer it to a big bowl. </i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Mix the fried onions, nuts and raisins with the rice. Cover it with an aluminum foil till ready to serve.</i></span></li></ul>
<hr /><span style="font-family: georgia; font-size: medium;"><i><br /></i></span><table style="border: 1px solid black; width: 100%;"><tbody><tr><th style="border: 1px solid black;"><span style="font-family: georgia; font-size: medium;"><i>Prep Time:30 mins</i></span></th><th style="border: 1px solid black;"><span style="font-family: georgia; font-size: medium;"><i>Waiting Time:30 mins</i></span></th><th style="border: 1px solid black;"><span style="font-family: georgia; font-size: medium;"><i>Cook Time: 30 mins</i></span></th></tr></tbody></table><span style="font-family: georgia; font-size: medium;"><i><br /></i></span><hr />
<p></p><p><span style="font-family: georgia; font-size: medium;"><i><u><b>Chicken Curry</b></u></i></span></p><p><u><span style="font-family: georgia; font-size: medium;"><i><b>Ingredients To Marinate</b></i></span></u></p><p><span style="font-family: georgia; font-size: medium;"><i>2 lbs - chicken with bone pieces</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - turmeric powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tsp - Kashmiri Chili powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - hot Chili powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tsp - Coriander powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - Garam masala</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - pepper powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tsp - salt</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></p><hr /><p><u><span style="font-family: georgia; font-size: medium;"><i><b>To Roast</b></i></span></u></p><p><span style="font-family: georgia; font-size: medium;"><i>1 cup - grated fresh/frozen coconut</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 - dry chili</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 - small piece cinnamon</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>4 - cloves</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 - green cardamom</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Small piece of star anise</i></span></p><div><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - Coriander powder</i></span></div><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - Kashmiri chili powder</i></span></p><hr /><p><u><span style="font-family: georgia; font-size: medium;"><i><b>For the gravy</b></i></span></u></p><p><span style="font-family: georgia; font-size: medium;"><i>1 - medium size red onion thinly sliced</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>5 - shallots sliced crushed</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 inch - ginger crushed</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>8 big cloves - garlic</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 - medium size well ripe tomato chopped</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 - 4 - sprigs of fresh curry leaves</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>3 tbsp - coconut oil</i></span></p><hr /><p><u><span style="font-family: georgia; font-size: medium;"><i><b>Topping/Garnish</b></i></span></u></p><p><span style="font-family: georgia; font-size: medium;"><i>2 - Shallots thinly sliced</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - mustard seeds</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 - dry red chili</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 sprig - fresh curry leaves</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/4 tsp - pepper powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/4 tsp - garam masala</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i> 1 tbsp - coconut oil</i></span></p><hr /><p><span style="font-family: georgia; font-size: medium;"><i><b>Directions</b>:</i></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Marinate chicken pieces with the ingredients listed under 'To Marinate' and refrigerate it for 30 minutes to 1 hr.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>In a non stick or cast iron pan, dry roast the coconut with whole spices and dry chili till the coconut is light golden brown. Add the chili & coriander powder and roast till the raw smell goes away. Make sure to maintain low to medium heat during roasting. Let the mix cool. Grind the mix to a thick smooth paste using 1/2 - 1 cup of water.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>In a cast iron pan or dutch oven, add 3 tbsp of coconut oil. Add the sliced red onions, shallots and some salt and cook till it is translucent. Add the crushed ginger and garlic and cook till everything is golden brown color. Add the marinated chicken pieces and some curry leaves. Sauté on medium to high heat for at least 2-3 minutes. Cover the pan and cook for 10 minutes. After 10 minutes, add the chopped tomatoes and mix well. Add the coconut paste to the chicken and add additional 1 - 2 cups of water and mix well. Adjust the salt and cover and cook on medium heat till the gravy thickens. Adjust the salt per your taste and turn off the flame.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>In a small sauce pan, splutter mustard seeds in 1 tbsp of coconut oil. Add sliced shallots, dry chili, garam masala and pepper powder and fry till golden brown. Turn off the flame and add the curry leaves.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Add the prepared topping/garnish to the chicken curry and close the lid. Let it sit for 10 minutes to infuse all the flavors on the chicken before serving.</i></span></li></ul><p></p></div></div>FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comtag:blogger.com,1999:blog-8747059209837836799.post-37195981706358679352021-04-13T22:43:00.006-04:002022-11-11T22:43:46.519-05:00Pineapple Coconut Tropical Cake<p><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHTK3bk7EriUnqz5FRHEfBw7BQ2H-MfduguMq0jB5Sqy4tFC7tXZSb5QAd5vfK0n4fFukgcg8GrhJcsPB8vO07tXGxFfOOIq3h5BPm-Pstbb3rLzr1fjbRrV63_hGAdbKbceP9MmTVTzh7/s1533/_O2A9272-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1533" data-original-width="1024" height="1102" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHTK3bk7EriUnqz5FRHEfBw7BQ2H-MfduguMq0jB5Sqy4tFC7tXZSb5QAd5vfK0n4fFukgcg8GrhJcsPB8vO07tXGxFfOOIq3h5BPm-Pstbb3rLzr1fjbRrV63_hGAdbKbceP9MmTVTzh7/w736-h1102/_O2A9272-1.png" width="736" /></a></i></div><i><br /><span style="font-family: georgia; font-size: large;"><br /></span></i><p></p><p><i><span style="font-family: georgia; font-size: large;">O</span><span style="font-family: georgia; font-size: medium;">ur younger ones birthday falls during Easter time and he usually likes chocolate flavored cake. This year I decided to make a tropical flavored cake as I was so much looking forward for some summery days. The birthday boy loved the cake.</span></i></p><p><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_2AAq5G3nIyi53bvAHanS__OaeaAmjNjls8_ysCfrvpGapLFfh96FP9A7Nms3gWvHQGgBefhG_XmG32u1yOOZHxhlO5CB0U7Qup8v4GekHxGOSK72nQQQ0pJocxEqBinJ95kNi84fcBLJ/s1434/_O2A9274-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1434" data-original-width="1024" height="1030" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_2AAq5G3nIyi53bvAHanS__OaeaAmjNjls8_ysCfrvpGapLFfh96FP9A7Nms3gWvHQGgBefhG_XmG32u1yOOZHxhlO5CB0U7Qup8v4GekHxGOSK72nQQQ0pJocxEqBinJ95kNi84fcBLJ/w736-h1030/_O2A9274-1.png" width="736" /></a></i></div><i><br /><span style="font-family: georgia; font-size: medium;"><br /></span></i><p></p><p><span style="font-family: georgia;"><span style="background-color: white; font-size: medium;"><i>I wanted to try this non-alcoholic Pina Colada cake flavor for a long time and a birthday was the right occasion to try it. This flavorful fruity cake is by far my favorite fruity cake I ever made. It was an instant hit. There was barely 2 pieces left for me to take the pictures once the cake was cut. It was that good. I highly recommend to try this cake for your special occasion.</i></span></span></p><p><span style="font-family: georgia;"><span style="font-size: medium;"><i><br /></i></span></span></p><p><span style="font-family: georgia;"><span style="font-size: medium;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCPcRkIas4Pu9Dg8tiuB4Bp0GbTuFuRyrjp7WLC8D8P5aY9oThc9BXk-0QTjy-T-ZDHMio1jqm7AuTIEJSZMgVo6eHbOWtYX_SPdLFiJrRvGUDU0eU-qsSEshC3qk4nigsz0pn-G1cZm0d/s1468/_O2A9275-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1468" data-original-width="1024" height="1054" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCPcRkIas4Pu9Dg8tiuB4Bp0GbTuFuRyrjp7WLC8D8P5aY9oThc9BXk-0QTjy-T-ZDHMio1jqm7AuTIEJSZMgVo6eHbOWtYX_SPdLFiJrRvGUDU0eU-qsSEshC3qk4nigsz0pn-G1cZm0d/w734-h1054/_O2A9275-1.png" width="734" /></a></span></span></div><span style="font-family: georgia;"><span style="font-size: medium;"><br /><i><br /></i></span></span><p></p><p><span style="font-family: georgia;"><span style="font-size: medium;"><i><br /></i></span></span></p><p><span style="font-family: georgia; font-size: medium;"><i></i></span></p><hr /><i><b><span style="font-family: georgia; font-size: medium;">Yields - 8 x 4'' loaf cake with 4 layers</span></b></i><p></p><p><span style="font-family: georgia; font-size: medium;"><i><u></u></i></span></p><hr /><span style="font-family: georgia; font-size: medium;"><i><u>Vanilla Cake</u></i></span><p></p><div style="-webkit-font-smoothing: antialiased; border: 0px;font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><i><span style="font-family: georgia; font-size: medium;">1 1/2 cups - all purpose flour</span></i></div><div style="-webkit-font-smoothing: antialiased; border: 0px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><i><span style="font-family: georgia; font-size: medium;">1 1/2 tsp - baking powder</span></i></div><div style="-webkit-font-smoothing: antialiased; border: 0px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - salt<br />sugar - 3/4 cup</i></span></div><div style="-webkit-font-smoothing: antialiased; border: 0px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><i><span style="font-family: georgia; font-size: medium;"><br /></span></i></div><div style="-webkit-font-smoothing: antialiased; border: 0px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><i><span style="font-family: georgia; font-size: medium;">3/4 cup - butter (1 stick + 1/2 a stick)</span></i></div><div style="-webkit-font-smoothing: antialiased; border: 0px;font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><i>3/4 cup - milk<br />3 - eggs<br />1 1/2 tsp - pure vanilla extract</i></span></div><div style="-webkit-font-smoothing: antialiased; border: 0px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div style="-webkit-font-smoothing: antialiased; border: 0px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><div style="-webkit-font-smoothing: antialiased; border: 0px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><i><span style="background-color: transparent;"><u><hr />Pine Apple Filling</u></span></i></span></div><p><span style="font-family: georgia; font-size: medium;"><i>2 cups - fresh pineapple</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/4 cup - granulated sugar</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tsp - lemon juice</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tsp - corn starch</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><u></u></i></span></p><hr /><span style="font-family: georgia; font-size: medium;"><i><u>Coconut Whipped Cream Frosting</u></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i>1 1/4 cup + 1/4 cup - cold heavy whipping cream (unsweetened) divided</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>10 tbsp - powdered sugar</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>15 drops - coconut extract</i></span></p><p><i>2 tbsp - dry coconut milk powder (refer notes)</i></p></span></div><div style="-webkit-font-smoothing: antialiased; border: 0px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><p><span style="font-family: georgia; font-size: medium;"><i><u><b></b></u></i></span></p><hr /><span style="font-family: georgia; font-size: medium;"><i><u><b>Vanilla Cake</b></u></i></span><p></p><div style="-webkit-font-smoothing: antialiased; border: 0px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><i><b>Directions</b><br /></i></span><ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><i><span style="font-family: georgia; font-size: medium;">Pre-heat the oven to 350 ° F.</span></i></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><i><span style="font-family: georgia; font-size: medium;">Line a 8 x 8'' cake pan with parchment paper.</span></i></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><i><span style="font-family: georgia; font-size: medium;">In a sauce pan, add milk and butter. Warm it till the butter melts. Turn off the flame.</span></i></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><i><span style="font-family: georgia; font-size: medium;">Sift together flour, salt and baking powder in a bowl.</span></i></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><i><span style="font-family: georgia; font-size: medium;">Beat the egg and sugar together to form a fluffy mix using a stand mixer or hand mixer. If using stand mixer, use the whisk attachment.</span></i></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><i><span style="font-family: georgia; font-size: medium;">Gently fold in the flour mix into the wet ingredients till everything is mixed well.</span></i></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><i><span style="font-family: georgia; font-size: medium;">Add the warm butter & milk mix into it. Add the vanilla extract and mix well.</span></i></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><i><span style="font-family: georgia; font-size: medium;">Pour the batter into the prepared pan.</span></i></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><i><span style="font-family: georgia; font-size: medium;">Bake it for 25 - 30 minutes till a tooth pick comes out clean when tested.</span></i></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i>Transfer the cake to a wire rack to cool completely.</i></span></li></ul></div></span></div><div style="-webkit-font-smoothing: antialiased; border: 0px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div style="-webkit-font-smoothing: antialiased; border: 0px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><div><span style="font-family: georgia;"><i><u><b><hr />Pineapple Filling</b></u></i></span></div><div><span style="font-family: georgia;"><i><br /></i></span></div><div><span style="font-family: georgia;"><i><b>Directions</b></i></span></div><div><ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia;"><i>Blend the fresh pineapple to get a thick puree.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia;"><i>Transfer the puree into a sauce pan. Add the sugar, lemon juice and corn starch to it and let it cook for 8-10 minutes till the puree thickens up.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia;"><i>Let the filling cool down completely. Refrigerate the filling for at least 1hr.</i></span></li></ul><div><span style="font-family: georgia;"><i><u><b><hr />Whipped Cream Frosting</b></u></i></span></div></div><div><span style="font-family: georgia;"><i><br /></i></span></div><div><span style="font-family: georgia;"><i><b>Directions</b></i></span></div><div><ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia;"><i>Mix 2 tbsp coconut milk powder in 1/4 cup heavy whipping cream.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia;"><i>Whip the 1 1/4 cup of heavy whipping cream with powdered sugar till soft peaks are attained.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia;"><i>Add the coconut extract, coconut milk whipping cream mix to the whipped cream and whip it till sharp peaks are attained. </i></span></li></ul><div><div><span style="font-family: georgia;"><i><b><u><hr />Assembling the Cake</u></b></i></span></div><div><ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia;"><i>Cut the corners of the cake to get even square piece of cake.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia;"><i>Cut the cake into half vertically to get two 8 x 4 '' loaves.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><i>Cut each 8 x 4'' loaf horizontally into 2 layers. You should end up with 4 layers of 8 x 4'' cake pieces.</i></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia;"><i>Apply some frosting on the cake stand and place one cake on it.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia;"><i>Spread a layer of the pineapple filling on the top of the cake. </i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia;"><i>Apply a layer of whipped frosting on top of the pineapple filling. I used a piping bag with round nozzle to do this step.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia;"><i>Place the second cake on top of it. Repeat pineapple filling and whipped frosting layers on top of the second cake.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia;"><i>Repeat the filling process till the final cake is placed and crumb coat with the frosting.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><i>Top them with remaining pine apple filling and decorate with rest of the whipped frosting.</i></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia;"><i>Refrigerate the cake till ready to serve.</i></span></li></ul><div><span style="font-family: georgia;"><i><hr /><b>Notes</b></i></span></div><div><ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia;"><i>Over beating the whipped frosting will curdle the whipped cream. So make sure to stop whipping once stiff peaks are formed.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><i><b>Don't use fresh pineapple with the cream for the filling. The bromelain in the fresh pineapple when mixed with dairy product will end with bitter taste. Cooking the pineapple will remove the bromelain.</b></i></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><i>I used the Maggie Coconut powder . You can find it in any Indian grocery store.</i></li></ul></div></div></div></div></span></div>FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comtag:blogger.com,1999:blog-8747059209837836799.post-91361274069902586692021-03-24T21:29:00.000-04:002021-03-24T21:29:37.449-04:00Orange Jam/Marmalade<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4-8tR1NiR23qrLt62w7H_ybHbEaAlqudDyCLWlgcTeaHp1BL39PCIVzHJalDoQHNZ-3dGDospz705HyFEHiiiYgv4O-cPjhOl8bGpPdL96lan7IG5lenfRM0BURSN7ZpiqkOVYGzs7Db/s1536/_O2A9245-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="1072" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4-8tR1NiR23qrLt62w7H_ybHbEaAlqudDyCLWlgcTeaHp1BL39PCIVzHJalDoQHNZ-3dGDospz705HyFEHiiiYgv4O-cPjhOl8bGpPdL96lan7IG5lenfRM0BURSN7ZpiqkOVYGzs7Db/w713-h1072/_O2A9245-1.png" width="713" /></a></div><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia;"><i><span style="font-size: large;">G</span><span style="font-size: medium;">rowing up in North Indian and in an Air Force Family, Bread, Butter & Jam was a usual breakfast at home. I remember my school starts early and I barely eat any breakfast as I was never a morning person. Since Elementary school had only classes till noon, Mom knows that we would come home hungry and eat a lunch. So she used to pack light food for me. </span></i><i style="font-size: large;">My mom usually packs bread and jam in my lunch box. </i><i style="font-size: large;">So the recess at 10 would be the actual breakfast time for me. </i></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><i><br /></i></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxPWFgZQGIpXr2le4fa2WC5jXuPeEJtslAKCguU_GnUg_IGa_mB7UprGO7YjKDtfn9B4-8Fn0gzCsXtZfW0G5FXYc7E0VfB5CON7sZHv0RnbmjwOzewHVRUgr2b0ValXYkgi4pimAXvVZd/s1504/_O2A9216-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1504" data-original-width="1024" height="1049" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxPWFgZQGIpXr2le4fa2WC5jXuPeEJtslAKCguU_GnUg_IGa_mB7UprGO7YjKDtfn9B4-8Fn0gzCsXtZfW0G5FXYc7E0VfB5CON7sZHv0RnbmjwOzewHVRUgr2b0ValXYkgi4pimAXvVZd/w715-h1049/_O2A9216-1.png" width="715" /></a></div><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><i><span style="font-family: georgia; font-size: medium;">We always had a bottle of some kind of homemade jam in our pantry all the time. Mixed fruit jam, pineapple jam are the ones I remember. Mom would diligently make a bottle of jam whenever the previous batch finishes, as it was one thing we loved to eat with the mildly sweet and soft wonder bread and butter.</span></i></div><div dir="ltr" style="text-align: left;" trbidi="on"><i><br /></i></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBlqDMZ53Y1S8AVo0vueMCBgHc3DGrZgzOG83LFCgEcZm3CGG8dgcI8CqUKCdefywHGLQjc2BSGC_BnwxQ7YK1peUd99jbHRxwdQmN1sgfQdO-hCpd2PEvScnqjZoUVu4DKdo-DjIN-NR/s1423/_O2A9228-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1423" data-original-width="1024" height="997" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBlqDMZ53Y1S8AVo0vueMCBgHc3DGrZgzOG83LFCgEcZm3CGG8dgcI8CqUKCdefywHGLQjc2BSGC_BnwxQ7YK1peUd99jbHRxwdQmN1sgfQdO-hCpd2PEvScnqjZoUVu4DKdo-DjIN-NR/w717-h997/_O2A9228-1.png" width="717" /></a></div><i><br /></i></div><div dir="ltr" style="text-align: left;" trbidi="on"><i><br /></i></div><div dir="ltr" style="text-align: left;" trbidi="on"><i><span style="font-family: georgia; font-size: medium;">When we moved back to Kerala, Mom switched the gears and completely adapted to South Indian tastes. I don't remember her making Chapatis or Pooris in the morning anymore. Slowly she stopped making jams as well. She experimented with more Keralite dishes and snacks. As kids, we slowly started liking the new breakfast options and the South Indian varieties of dishes.</span></i></div><div dir="ltr" style="text-align: left;" trbidi="on"><i><br /></i></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAHi1xn_vi4ijlxmycbkXAmrBsjySD6SkMVxKE42_lCqjoCutXS8OnanujEj2FNsXMjonEKqlrqmi6XWIul19Vzq-767G8C-tTGaR_DYrXzzdS09ixx2uQ2ol1C8AyG8aADaWbdz_NZnyx/s1440/_O2A9226-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1024" height="1009" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAHi1xn_vi4ijlxmycbkXAmrBsjySD6SkMVxKE42_lCqjoCutXS8OnanujEj2FNsXMjonEKqlrqmi6XWIul19Vzq-767G8C-tTGaR_DYrXzzdS09ixx2uQ2ol1C8AyG8aADaWbdz_NZnyx/w719-h1009/_O2A9226-1.png" width="719" /></a></div><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><i><span style="font-family: georgia; font-size: medium;">I got that trait from my Mom of experimenting with jams. I make fruit jams based on their season. Beginning of the year till summer is the best season here in US to get some good quality Citrus and I love making jam out of it. I save some to use them in the Kerala Plum Cake later in December for Christmas too. This jam is so flavorful and the golden yellow color from the orange is so refreshing and is a perfect jam to welcome spring. We use them for pancakes, waffles, sandwiches, yogurt and in cakes. Hope you will give this recipe a try.</span></i></div><div dir="ltr" style="text-align: left;" trbidi="on"><i><span style="font-family: georgia; font-size: medium;"><br /></span></i></div><div dir="ltr" style="text-align: left;" trbidi="on"><i><b><span style="font-family: georgia; font-size: medium;"><hr />Yields - 16 oz jar</span></b></i></div><div dir="ltr" style="text-align: left;" trbidi="on"><i><b><span style="font-family: georgia; font-size: medium;"><br /></span></b></i></div><div dir="ltr" style="text-align: left;" trbidi="on"><b><i><span style="font-family: georgia; font-size: medium;"><hr /><table style="border: 1px solid black; width: 100%;"><tbody><tr><th style="border: 1px solid black;">Prep Time:10 mins</th><th style="border: 1px solid black;">Cook Time: 20 mins</th></tr></tbody></table></span></i></b></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: georgia; font-size: medium;"><i><b><hr />Ingredients</b></i><i><br /><ul style="text-align: left;"><li><i>2 cups - Fresh Orange pulp from 2 or more big Navel Oranges</i></li><li><i>1 tbsp - orange rind sliced into thin pieces</i></li><li><i>3/4 cup - sugar</i></li><li><i>1/2 cup - water</i></li><li><i>1 tbsp - fresh lemon juice</i></li></ul></i></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: georgia; font-size: medium;"><i><br /></i>
<i><b><hr />Directions:</b></i><i><br /></i>
</span><ul style="text-align: left;">
<li><i><span style="font-family: georgia; font-size: medium;">Peel the orange and remove all the white pith and if any seeds. Cut them into pieces and make a pulp in the blender. Don't over blend. We need some chunks, it makes the thickening process faster.</span></i></li>
<li><i><span style="font-family: georgia; font-size: medium;">Take 2 pieces of the orange peel and slice to remove the white pith as much as possible using a sharp knife. </span></i></li>
<li><i><span style="font-family: georgia; font-size: medium;">Slice the rind into thin strips and collect 1 tbsp of the sliced rind.</span></i></li>
<li><i><span style="font-family: georgia; font-size: medium;">Take a wide heavy bottom steel sauce pan. Add the orange pulp, orange rind, sugar and water and lemon juice. Cook on low to medium heat for 20 - 25 minutes till the water is evaporated and the rind is cooked completely. Use a wooden spoon to stir in between. Once the mix attains a thick consistency, turn off the burner and transfer the hot jam/marmalade into a sterilized glass/mason jar. Let it cool; cover it and refrigerate. If you are making a big batch for canning purpose use boiling water canning method to sterilize the jars.</span></i></li>
</ul>
<div>
<i><b><span style="font-family: georgia; font-size: medium;"><hr />Notes:</span></b></i></div>
<div>
<ul style="text-align: left;">
<li><i><span style="font-family: georgia; font-size: medium;">You can add 1 - 2 tbsp of rind to the marmalade. If you add more than that the marmalade gets bitter. I personally prefer only 1 tbsp for 2 cups of puree. It gives enough flavor.</span></i></li>
<li><i><span style="font-family: georgia; font-size: medium;">Its important to take the pith off from the rind completely to avoid bitterness.</span></i></li>
<li><i><span style="font-family: georgia; font-size: medium;">Don't use high heat while cooking the marmalade, otherwise the marmalade will get dark in color.</span></i></li>
<li><i><span style="font-family: georgia; font-size: medium;">Use low to medium heat to avoid splutter.</span></i></li><li><i><span style="font-family: georgia; font-size: medium;">A wide mouth heavy bottom pan helps to remove the moisture quickly and fastens the pectin jelling process in the citrus.</span></i></li><li><i><span style="font-family: georgia; font-size: medium;">Make sure to pick well ripen Oranges for the jam to get the natural sweetness and flavor. I make the orange jam when they are in season to get the best flavor out of it.</span></i></li>
</ul>
</div>
</div>
FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comtag:blogger.com,1999:blog-8747059209837836799.post-41455072519964480152021-03-14T22:35:00.005-04:002022-10-09T10:36:23.641-04:00Perfect Idli/Dosa Batter for Winter<p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8FKMwXeQein1L182VZB1ftHJ-SUglSIAA89dhpTPgYeXMY00Wpie6SOtx2xCMj9TkpAe84b9XXXDBCigJWrr2uDgbDObUV3wu99YVCkZUZkvkxdB9nQDG3wfy7PxyO2YUdbp563kPW4H/s1311/_O2A9235-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1311" data-original-width="1024" height="975" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8FKMwXeQein1L182VZB1ftHJ-SUglSIAA89dhpTPgYeXMY00Wpie6SOtx2xCMj9TkpAe84b9XXXDBCigJWrr2uDgbDObUV3wu99YVCkZUZkvkxdB9nQDG3wfy7PxyO2YUdbp563kPW4H/w761-h975/_O2A9235-1.png" width="761" /></a></div><br /><i><br /></i></span><p></p><div style="text-align: left;"><span style="font-family: georgia;"><i><span style="font-size: large;"><b>E</b></span>very South Indian has a special affinity to Idli/Dosa. Living in a country where half of the year is cold, I found myself very difficult to get a perfectly fermented Idli batter especially during winter. In our old house, we had our furnace easily accessible and I could stuck the batter next to the furnace and have it ferment easily. In our current house, its was either a hit or miss to get a perfectly risen idli batter. I tried different proportions of rice to lentil ratio and many recipes, but nothing was fool proof. Until I talked to my aunt who gave me this tip to try and it worked like a charm.</i></span></div><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2o5zqyvJl-6KjAgmZeHeJxsKwigal8-ziXBVNo_arTJWohnNmCr9EhF2T1upJBJ2icW8x0R1DhyJMzapLrD-nel_SXOjPZKEaecw8j9v4FsYbH4OvvA6l8DxIGWhJzC0PXQ9s9SljeOUF/s1349/_O2A9232-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1349" data-original-width="1024" height="1007" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2o5zqyvJl-6KjAgmZeHeJxsKwigal8-ziXBVNo_arTJWohnNmCr9EhF2T1upJBJ2icW8x0R1DhyJMzapLrD-nel_SXOjPZKEaecw8j9v4FsYbH4OvvA6l8DxIGWhJzC0PXQ9s9SljeOUF/w766-h1007/_O2A9232-1.png" width="766" /></a></span></div><span style="font-family: georgia;"><br /><i><br /></i></span><p></p><p><span style="font-family: georgia;"><i>I even experimented further more and got it right every time. This recipe is for those who cannot get the batter ferment during winter. If you live in warmer place you don't need to do this extra step. Even on a snowy day, I can get my batter ferment perfectly.</i></span></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOq3Es2Z_Rq88aEMmTXzR5wg7ttmngPHUA9bmk_ySGCppZQetmD8pwA_HITC75VbqkbCjlHnrFmRtjm3OJ3avGilhy2IOgJw5_YhsGE__1FVtlnbP2YZeSFMETj_9RLTgU6qKVD60NF1ej/s1346/_O2A9241-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1346" data-original-width="1024" height="1008" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOq3Es2Z_Rq88aEMmTXzR5wg7ttmngPHUA9bmk_ySGCppZQetmD8pwA_HITC75VbqkbCjlHnrFmRtjm3OJ3avGilhy2IOgJw5_YhsGE__1FVtlnbP2YZeSFMETj_9RLTgU6qKVD60NF1ej/w765-h1008/_O2A9241-1.png" width="765" /></a></span></div><span style="font-family: georgia;"><br /><i><br /></i></span><p></p><p><span style="font-family: georgia;"><i>Here I recommend 2 methods those are fool proof. The science behind the techniques used is to create humidity and warmer temperature to ease fermentation process. On a warmer day, you just have to follow the recipe and don't need extra step of soaking for longer time. This batter works for both Idli and Dosa perfectly.</i></span></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOr0rncltBgazIIpteAxS6IOlIGbbEjvjMDYrwwBXZxFbi9cilGvOQo_uwcFOQX8S8J9rGXqs8uqUAXqkzoT3kHWTsNEm88iJShT6e80IeFlgnTry0AT0KaZhyphenhyphenAllw5xQAOUlvqo61rApH/s1536/_O2A9258-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="1152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOr0rncltBgazIIpteAxS6IOlIGbbEjvjMDYrwwBXZxFbi9cilGvOQo_uwcFOQX8S8J9rGXqs8uqUAXqkzoT3kHWTsNEm88iJShT6e80IeFlgnTry0AT0KaZhyphenhyphenAllw5xQAOUlvqo61rApH/w766-h1152/_O2A9258-1.png" width="766" /></a></span></div><span style="font-family: georgia;"><br /><i><br /></i></span><p></p><p><span style="font-family: georgia;"><i>Hope one of these methods will work for you. If it works for you, do tag me on instagram or comment. If you have any questions, please leave a comment and I will try to help you since this was a big struggle for me initially and I am glad to help you.</i></span></p><p><i style="font-family: georgia;"><b>Ingredients:</b></i></p><p><span style="font-family: georgia;"><i>2 cups - Idli rice</i></span></p><p><span style="font-family: georgia;"><i>3/4 cup - Urad daal</i></span></p><p><span style="font-family: georgia;"><i>1/4 cup - Chana daal</i></span></p><p><span style="font-family: georgia;"><i>1 tsp - Fenugreek/Methi seeds</i></span></p><p><span style="font-family: georgia;"><i>1/2 cup - white rice flakes/Poha</i></span></p><p><span style="font-family: georgia;"><i>salt to taste (around 1/2 - 1 tsp)</i></span></p><h3 style="text-align: left;"><span style="font-family: georgia;"><i><b>Directions:</b></i></span></h3><h3 style="text-align: left;"><span style="font-family: georgia;"><i><b>Batter Preparation</b></i></span></h3><p></p><ul style="text-align: left;"><li><span style="font-family: georgia;"><i>Wash each item separately and soak separately <b>except rice flakes</b>. Rice flakes don't need much soaking time.</i></span></li><li><span style="font-family: georgia;"><i>Soak urad daal and chana daal together in <b>3 1/2 cups of water</b> after washing it thoroughly. Cover rice, daals and fenugreek and leave it on the kitchen counter.</i></span></li><li><b><span style="font-family: georgia;"><i>Here we are using a longer soaking time for the urad daal to slowly start fermenting. I soak them for at least 14 -18 hrs. This step is very important for easy fermentation during winter.</i></span></b></li><li><span style="font-family: georgia;"><i>After it has soaked for at least 14 hrs, discard the water of rice and wash it one more time to remove the fermented smell and drain well.</i></span></li><li><span style="font-family: georgia;"><i>Add <b>1/2 cup of water to the rice flakes</b> in a bowl. It will absorb all the water in few minutes.</i></span></li><li><b><span style="font-family: georgia;"><i>Drain the urad and chana daal water and reserve it. We need to use this 'Daal Water' to make our batter.</i></span></b></li><li><span style="font-family: georgia;"><i>Grind soaked rice with <b>3</b>/<b>4</b> <b>cup</b> of the reserved daal water into a smooth batter. Transfer it into a stainless steel pot or pyrex glass bowl that has enough room for the batter to ferment.</i></span></li><li><span style="font-family: georgia;"><i>Next grind urad and chana daal with <b>3/4 cup</b> daal water into a smooth batter. During this step, I use 1/2 cup of daal water first to get the daals pulse first into a coarse paste. I add the 1/4 cup daal water after that, to make it into a smooth batter. Add it to rice batter.</i></span></li><li><span style="font-family: georgia;"><i>Drain the fenugreek seeds. Grind the fenugreek seeds with soaked rice flakes with 1/4 cup 'Daal water' to a smooth paste. Add it to the rice and daal batter.</i></span></li><li><span style="font-family: georgia;"><i>Add 1/4 cup of the urad daal water to the blender jar and blend on high speed to get the remaining batter stuck on the jar. Add this to the batter mix. So in total, use 3/4 cup + 3/4 cup + 1/4 cup + 1/4 cup = 2 cups daal water.</i></span></li><li><span style="font-family: georgia;"><i>Add salt to the batter. Now with a clean hand mix the batter well so that everything is combined well.</i></span></li></ul><div><span style="font-family: georgia;"><i><br /></i></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwO8oTX-stq2-FqlqkBy8WR9nEBR413RvDb1tT944XGajR_S3np1rUZpV5b52hWX0v0EpV1-4rNthsDfmkEtjbYdqvrUxli0pd2Aot_dRAQOU9ZtBLeHj0MsYzrUkymCUBXX3jQ3yP15QY/s1536/_O2A9263-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="1151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwO8oTX-stq2-FqlqkBy8WR9nEBR413RvDb1tT944XGajR_S3np1rUZpV5b52hWX0v0EpV1-4rNthsDfmkEtjbYdqvrUxli0pd2Aot_dRAQOU9ZtBLeHj0MsYzrUkymCUBXX3jQ3yP15QY/w766-h1151/_O2A9263-1.png" width="766" /></a></div><br /><i><br /></i></span></div><h3 style="text-align: left;"><span style="font-family: georgia;"><i><b>Fermentation Process</b></i></span><span style="font-family: georgia;"><i><br /></i></span><span style="font-family: georgia;"><i><b><u>Method 1 - Microwave Method</u></b></i></span></h3><div><ul style="text-align: left;"><li><span style="font-family: georgia;"><i>Microwave a cup of water for 2 minutes. This will create humidity and warmth in the microwave.</i></span></li><li><span style="font-family: georgia;"><i>Close the pot/bowl of batter with a lid. Place the batter in the microwave along with the cup of water and close the microwave.</i></span></li><li><span style="font-family: georgia;"><i>After 3 hrs, take the batter out and microwave the water for 2 minutes again. Place the batter again in the microwave with the hot water cup. <b>Repeat this process every 3-4 hrs</b>. This is done to create a warmer temperature and humidity inside the microwave.</i></span></li><li><span style="font-family: georgia;"><i>After repeating the above step 3 times, the batter will start to rise. I get my batter perfectly risen after 3 times. It takes 10 hrs for me to get the batter risen every time with this method. Depending on your microwave's heat and your weather, the fermentation time may vary for you.</i></span></li><li><span style="font-family: georgia;"><i>Take the batter out once it is frothy and risen well. If you are not using it right away, you should refrigerate it to avoid further fermentation. </i></span></li><li><b><span style="font-family: georgia;"><i>Make sure to wipe the microwave well to remove all the moisture away that was created during the fermentation.</i></span></b></li></ul><div><span style="font-family: georgia;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wUu578FbQuVlLbrpoiYU56apdNjV2zHBajbjEo1YXXrQxwG35LlipZXsE6v8T9qyTAKFAUi80FzPQc3zcurOd39jbXSYk_9sELjpse-UmH5mv_89mUp59vEG59CesPjSvQ15d3Ps4mbr/s1536/_O2A9266-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="1152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wUu578FbQuVlLbrpoiYU56apdNjV2zHBajbjEo1YXXrQxwG35LlipZXsE6v8T9qyTAKFAUi80FzPQc3zcurOd39jbXSYk_9sELjpse-UmH5mv_89mUp59vEG59CesPjSvQ15d3Ps4mbr/w767-h1152/_O2A9266-1.png" width="767" /></a></div><br /><i><br /></i></b></span></div><h3 style="text-align: left;"><span style="font-family: georgia;"><i><b><u>Method 2 - Instapot Method</u></b></i></span></h3></div><div><ul style="text-align: left;"><li><span style="font-family: georgia;"><i>Set your instapot to <b>yogurt mode</b>, cancel the boil option. </i></span></li><li><span style="font-family: georgia;"><i>Place your batter in the Instapot's pot. So if using instapot method, you need to mix the batter in the instapot's steel pot. </i></span></li><li><span style="font-family: georgia;"><i>Secure the lid and let the pressure valve be set to release any pressure it develops due to heat and humidity during fermentation.</i></span></li><li><span style="font-family: georgia;"><i>Now set the timer on <b>normal mode to 12 hrs</b>. For me it takes 14 hrs. It may vary for you based on your weather. I would recommend to start with 8 hrs first and increment by an interval of 2 hrs based on the progress of the fermentation. </i></span></li></ul><h3 style="text-align: left;"><span style="font-family: georgia;"><i><b><u>Substitutes</u></b></i></span></h3><div><span style="font-family: georgia;"><i> <b>Idli rice</b> - you can use basmathi rice instead. I use Udupi Idli rice from the Indian store.</i></span></div><div><span style="font-family: georgia;"><i><b>Chana daal</b> - use urad daal. So instead of 3/4 cup Urad daal, take 1 cup of urad daal</i></span></div><div><span style="font-family: georgia;"><i><b>Rice flakes</b> - you can take 1/2 cup of cooked rice</i></span></div><div><span style="font-family: georgia;"><i><br /></i></span></div><h3 style="text-align: left;"><span style="font-family: georgia;"><i><b><u>My Preference</u></b></i></span></h3><div><p></p><ol style="text-align: left;"><li><span style="font-family: georgia;"><i>My personal choice is the Microwave method, because it is fast and I can easily check the batter when I want. If you are curios like me I think you won't mind warming up the water in the mircowave few times. For smaller batch like the one in this recipe, I always go with micorwave method.</i></span></li><li><span style="font-family: georgia;"><i>The instapot method is convenient, but its constant heat from the bottom may get the batter stuck a bit on the bottom and it takes longer to ferment. When I have to go for a bigger batch of batter to ferment, I use instapot method.</i></span></li><li><span style="font-family: georgia;"><i>Alternatively you can try fermenting the batter in the oven. I used to do it initially. But its more work. Warm up your oven to 180<span face="Roboto, arial, sans-serif" style="background-color: white; color: #4d5156; font-size: 14px;">°</span> F. Turn off the oven. Boil a sauce pan of water. Place the batter in the warm oven along with the pot of boiled water. Here you are mimicking the microwave method, but in a bigger space. So you need more water to create that humidity if your oven is big. Also you need to warm up the oven when the oven turns cold and repeat the process of warming water again and placing it along with the batter, unless your oven has a warm option. Most of the new ovens have the warm option now a days. To me this method is more tedious than the other 2 methods I have recommended.</i></span></li></ol></div><h3 style="text-align: left;"><span style="font-family: georgia;"><i><b>Notes:</b></i></span></h3></div><div><ul style="text-align: left;"><li><span style="font-family: georgia;"><i>Make sure you don't over ferment the batter. It makes the batter sour and smell bad. Over fermented batter can easily deflate and will end up in a idli that has lot of holes in it and distorted in shape.</i></span></li><li><span style="font-family: georgia;"><i>The batter should be kept in a container that has at least 3-5 inches of room for the batter to rise. I take my batter out once it rises up to 3 inches. This gives the perfect shaped soft spongy idlis.</i></span></li><li><b><span style="font-family: georgia;"><i>Methi seeds helps in the fermentation process and gives the golden yellow hue to your dosa. Chana daal helps to give the golden yellow color for the dosa (especially Masala dosa). The rice flakes gives the fluffiness to the idlis.</i></span></b></li><li><span style="font-family: georgia;"><i>The fenugreek, urad and chana daal works together to speed up the fermentation.</i></span></li><li><span style="font-family: georgia;"><i>I have tried both the whole husked urad daal as well as the split urad daals. With this method, it always gives the same result. I didn't notice any difference with the type of daal.</i></span></li><li><b><span style="font-family: georgia;"><i>I make sure to soak the rice, daals and fenugreek for at least 14 - 18 hrs. This step is vital in speeding up the fermentation process.</i></span></b></li></ul><div><span style="font-family: georgia;"><i><b><u>Tips to prepare perfect Idlis</u></b></i></span></div></div><div><ul style="text-align: left;"><li><span style="font-family: georgia;"><i>Add enough water in the idli steamer that will stay below the bottom layer of idli mold.</i></span></li><li><span style="font-family: georgia;"><i>Let the water boil before you place the idli molds inside to prepare idlis.</i></span></li><li><span style="font-family: georgia;"><i>Don't pour batter in the bottom mold. Most of the time, it will end up with soggy idlis due to the moisture build up in the steamer.</i></span></li><li><b><span style="font-family: georgia;"><i>Use coconut oil to brush your idli mold well before pouring the batter. Coconut oil helps for a clean release of idlis. I have tried different oils and coconut oil gives the best result.</i></span></b></li><li><span style="font-family: georgia;"><i>If your idli mold has different levels, make sure you arrange the mold so that they don't go right on top of each other. A well fermented batter will rise well and the idli can touch the bottom of the upper level, and it will end up in a distorted shaped idli.</i></span></li><li><span style="font-family: georgia;"><i>I have a 5 level mold and I use only the top 4 levels. It takes 20-30 minutes to cook the idlis for 4 levels for me. Since I don't have a traditional idli steamer and I use the regular steamer, the idli molds just fit in tightly without much room on the side and it build up lot of moisture, I keep the steamer lid open a bit to avoid extra moisture build up.</i></span></li><li><span style="font-family: georgia;"><i>Once the ildi is cooked, let the idli cool for 5 minutes before you unmold it. This also helps to unmold the idlis easier.</i></span></li></ul><div><span style="font-family: georgia;"><i><b><u>Tips for Dosa Batter</u></b></i></span></div></div><div><ul style="text-align: left;"><li><span style="font-family: georgia;"><i>For every cup of batter, I add 1/4 cup of water if I want thicker dosa.</i></span></li><li><span style="font-family: georgia;"><i>For thinner and crispy dosa, I add 1/3 cup of water to 1 cup of batter.</i></span></li><li><span style="font-family: georgia;"><i>For extra crunchy and restaurant style Masala dosa, add 2 tbsp of Chickpea flour to 1/2 cup of water. Mix it with every 1 cup of idli batter. This gives the shiny glazed crunchy masala dosa crust.</i></span></li><li><span style="font-family: georgia;"><i>To make crispy dosa, you need the pan to have the right temperature. Sprinkle cold water on the pan. Wipe away the moisture and any trace of oil with a clean cloth or paper towel before you pour the batter on to the pan for each dosa. </i></span></li><li><span style="font-family: georgia;"><i>Another key is to spread the batter evenly on the pan to get crispy dosa.</i></span></li></ul></div><p></p>FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comtag:blogger.com,1999:blog-8747059209837836799.post-51943139766078038492021-02-04T21:56:00.001-05:002021-02-05T10:47:49.720-05:00Chicken Cutlet<p><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><i><br /><span style="font-family: georgia; font-size: large;"><br /></span></i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikjtD9Q5uridwLHNHALGO_RSfLc4-qA98LJ-LkGWN3E1W4MwqbhgfWki-nJ5wGm55bwQN2kTiaySfXdvyFlOEZb2wu1Os1-fzxVh3fqGV0cPn9QvQhPNnKHsiu129kLzBMzx4zGsi8kg90/s1536/_O2A8538-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="1085" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikjtD9Q5uridwLHNHALGO_RSfLc4-qA98LJ-LkGWN3E1W4MwqbhgfWki-nJ5wGm55bwQN2kTiaySfXdvyFlOEZb2wu1Os1-fzxVh3fqGV0cPn9QvQhPNnKHsiu129kLzBMzx4zGsi8kg90/w723-h1085/_O2A8538-1.png" width="723" /></a></div><br /><p></p><p><i><span style="font-family: georgia; font-size: large;">M</span><span style="font-family: georgia; font-size: medium;">y kids started to follow my blog for recipes now and it makes me so happy that my recipe repertoire is finally benefiting them. I realized that many of my common recipes that we make more often at home is not on the blog. One among them is Cutlet. I have an old recipe of <a href="http://www.flavzcorner.com/2013/04/kerala-style-tunafish-cutlets.html">fish cutlet</a> on the blog, but rest of them are not there. So many easy and quick recipes are still not on the blog yet. Hoping to post them soon, so that it can benefit others too.</span></i></p><p><i><span style="font-family: georgia; font-size: medium;"><br /></span></i></p><p><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSeTK-_LfjG83a2kGSQKnT2cgu1cv7bP16bUnN_kU7HP9x0YBNPIeaqutmXZjB3INs-pSajOZBJwFiLFUHw-K_iRyZ4k6i-fJhomfgv8Ynxqg9fUxtnYkcvHJ46DC7Xm-WV34jE3CCq2Pz/s1536/_O2A8544-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="1087" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSeTK-_LfjG83a2kGSQKnT2cgu1cv7bP16bUnN_kU7HP9x0YBNPIeaqutmXZjB3INs-pSajOZBJwFiLFUHw-K_iRyZ4k6i-fJhomfgv8Ynxqg9fUxtnYkcvHJ46DC7Xm-WV34jE3CCq2Pz/w723-h1087/_O2A8544-1.png" width="723" /></a></i></div><i><br /><span style="font-family: georgia; font-size: medium;"><br /></span></i><p></p><p><i><span style="font-family: georgia; font-size: medium;">I always find no time to style and shoot snacks because, everyone will be waiting patiently for me to finish up shooting the snacks. Seeing them patiently waiting makes me speed up the photoshoot and serve them the snacks. </span></i></p><p><i><span style="font-family: georgia; font-size: medium;"><br /></span></i></p><p><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRh2uwxeyp8ARJHI2sXJ63hC4__sK_fCAxi4HnlAlPOM7J8SzRfxRY0zWr6k5zOFiml0mLM6UzcXZR_OCdhgmdaB9vxByqC6nZqI2V0AfUb7e_-suE12J8y3D3ITI7tMnamzitvL94MxoZ/s1372/_O2A8546-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1372" data-original-width="1024" height="972" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRh2uwxeyp8ARJHI2sXJ63hC4__sK_fCAxi4HnlAlPOM7J8SzRfxRY0zWr6k5zOFiml0mLM6UzcXZR_OCdhgmdaB9vxByqC6nZqI2V0AfUb7e_-suE12J8y3D3ITI7tMnamzitvL94MxoZ/w726-h972/_O2A8546-1.png" width="726" /></a></i></div><i><br /></i><p></p><p><i><br /></i></p><p><i><span style="font-family: georgia; font-size: medium;">This is a spicy cutlet, but we love it that way. Growing up we always had fish cutlet and beef cutlets. But cutlet filling is so versatile that you can use both meat or vegetarian options for it. I have a detailed fool proof recipe for this cutlet. If you have never made cutlets before, you can try this recipe and let me know how it turns for you. Do tag #flavzcorner on Instagram if you try this recipe.</span></i></p><p><i><span style="font-family: georgia; font-size: medium;"><br /></span></i></p><p><i><span style="font-family: georgia; font-size: medium;"><b>Yields - 20 medium size cutlets</b></span></i></p><p><i><span style="font-family: georgia; font-size: medium;"><b>Ingredients</b></span></i></p><p><u><i><span style="font-family: georgia; font-size: medium;">For the chicken</span></i></u></p><p><i><span style="font-family: georgia; font-size: medium;">1.5 lb - chicken breast</span></i></p><p><i><span style="font-family: georgia; font-size: medium;">1/2 tsp - turmeric powder</span></i></p><p><i><span style="font-family: georgia; font-size: medium;">1 tsp - pepper powder</span></i></p><p><i><span style="font-family: georgia; font-size: medium;">3/4 tsp - salt</span></i></p><p><i><span style="font-family: georgia; font-size: medium;">1/2 cup - water</span></i></p><p><i><u><span style="font-family: georgia; font-size: medium;">Other Ingredients</span></u></i></p><p><i><span style="font-family: georgia; font-size: medium;">5 cloves - garlic</span></i></p><p><i><span style="font-family: georgia; font-size: medium;">1 inch - ginger</span></i></p><p><i><span style="font-family: georgia; font-size: medium;">4 - medium hot green chili</span></i></p><p><i><span style="font-family: georgia; font-size: medium;">1 - small onion chopped</span></i></p><p><i><span style="font-family: georgia; font-size: medium;">2 - small potatoes </span></i></p><p><i><span style="font-family: georgia; font-size: medium;">1/2 tsp - garam masala</span></i></p><p><i><span style="font-family: georgia; font-size: medium;">1/2 tsp - pepper powder</span></i></p><p><i><span style="font-family: georgia; font-size: medium;">1/2 tsp - mustard seeds</span></i></p><p><i><span style="font-family: georgia; font-size: medium;">2 sprigs - curry leaves torn into small pieces</span></i></p><p><i><span style="font-family: georgia; font-size: medium;">3 tbsp - oil</span></i></p><p><i><span style="font-family: georgia; font-size: medium;">Salt to taste</span></i></p><p><i><span style="font-family: georgia; font-size: medium;">Oil for deep frying</span></i></p><p><i><u><span style="font-family: georgia; font-size: medium;">Coating Ingredients</span></u></i></p><p><i><span style="font-family: georgia; font-size: medium;">3-4 cups - bread crumbs</span></i></p><p><i><span style="font-family: georgia; font-size: medium;">2 - egg whites</span></i></p><p><i><span style="font-family: georgia; font-size: medium;">1/2 tsp - corn starch</span></i></p><p><i><span style="font-family: georgia; font-size: medium;">1/2 tsp - all purpose flour</span></i></p><p><i><span style="font-family: georgia; font-size: medium;"><b>Directions</b>:</span></i></p><p></p><ul style="text-align: left;"><li><i><span style="font-family: georgia; font-size: medium;">Add all the ingredients listed under the 'Chicken' to a nonstick pan and cover it and cook on low to medium heat till all the water is absorbed and the chicken is fully cooked. Set it aside to cool. Pulse the cooked chicken in a food processor/blender to get a coarse mix.</span></i></li><li><i><span style="font-family: georgia; font-size: medium;">Meantime wash the potatoes well and cut the potatoes into half. Either pressure cook the potatoes with water just to cover the potatoes till one whistle blows. Or you can cook the potatoes in a sauce pan with water just to cover the potatoes till its cooked. Let the potatoes cool for a bit. Peel them and mash the potatoes while they are warm.</span></i></li><li><i><span style="font-family: georgia; font-size: medium;">Pulse ginger, garlic and green chili in the food processor/blender till its chopped well.</span></i></li><li><i><span style="font-family: georgia; font-size: medium;">Splutter the mustard seeds in 3 tbsp of oil in a non stick pan. Add the chopped onions and sauté for a minute. Add the chopped garlic, ginger and chili and cook till the raw smell is gone. Add the chicken, pepper powder and garam masala to it and mix well. Finally add the mashed potatoes, chopped curry leaves and adjust the salt. Mix everything well. Let the mixture come to room temperature.</span></i></li><li><i><span style="font-family: georgia; font-size: medium;">Roll the chicken mixture in to 20 equal size balls and then flatten them within your palms.</span></i></li><li><i><span style="font-family: georgia; font-size: medium;">Whisk egg whites, corn starch and flour in a bowl till everything is mixed well. </span></i></li><li><i><span style="font-family: georgia; font-size: medium;">In a plate, add 1 cup of bread crumbs. Dip the prepared cutlet mix in the egg white coating and roll in the bread crumbs. Add bread crumbs into the plate as required and coat rest of the cutlets.</span></i></li><li><i><span style="font-family: georgia; font-size: medium;">Add oil in a wok/kadai to deep fry the cutlets. Heat the oil on high heat. Add cutlets to the oil. Lower the heat to medium low after a 30 seconds. Cook the cutlets for 2 -3 minutes on each side till golden brown. Remove the cutlets from the oil. Increase the heat to high and add the cutlets and fry the rest of the cutlets by increasing and decreasing the heat as before.</span></i></li><li><i><span style="font-family: georgia; font-size: medium;">Serve the cutlets with ketchup or sliced onions, rubbed with salt & vinegar or fresh salsa.</span></i></li></ul><div><b><i><span style="font-family: georgia; font-size: medium;">Notes:</span></i></b></div><div><ul style="text-align: left;"><li><i><span style="font-family: georgia; font-size: medium;">Use a small pan or kadai for frying to avoid wastage of lot of oil. I use a cast iron wok to fry snacks. It helps to maintain the heat.</span></i></li><li><i><span style="font-family: georgia; font-size: medium;">Make sure to use a measuring spoon to take the measurements if you are trying cutlets for the first time.</span></i></li><li><i><span style="font-family: georgia; font-size: medium;">This is a spicy cutlet. Adjust the seasoning per your taste. </span></i></li><li><i><span style="font-family: georgia; font-size: medium;">If the oil is not hot enough, the cutlets will absorb lot of oil. So adjust the heat after each batch of cutlets are fried.</span></i></li><li><i><span style="font-family: georgia; font-size: medium;">Make sure not to over crowd the pan with cutlets while frying. Overcrowding will result in uneven cooking of cutlets.</span></i></li><li><i><span style="font-family: georgia; font-size: medium;">Adding corn starch and all purpose flour to the egg whites helps the cutlet with a stable coating that will not break. </span></i></li><li><i><span style="font-family: georgia; font-size: medium;">If you don't have bread crumbs, you can pulse 6-8 slices of bread in a food processor till you get a course powder. Add a pinch of salt and pepper powder to it and use it instead of bread crumbs for coating the cutlets.</span></i></li></ul></div><p></p>FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comtag:blogger.com,1999:blog-8747059209837836799.post-79450385059156492152021-02-01T22:10:00.000-05:002021-02-01T22:10:16.652-05:00Concord Grape Syrup/Grape Squash<p><span style="font-family: georgia;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz_5uNIq2yJ0d0CAX4bdBGY4SdaC3YV2o0qY5DnJY4uVt_av2tttj9Ni81ulSB_v8lFDp9yLGZP1CfR0pI5JcL5Z-D_lKLSuDaYM-5Lvu1MuTGXwLVbjQmePpWedoFxgXPYipO8O1LTPoj/s1394/_O2A8293-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1394" data-original-width="1024" height="1021" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz_5uNIq2yJ0d0CAX4bdBGY4SdaC3YV2o0qY5DnJY4uVt_av2tttj9Ni81ulSB_v8lFDp9yLGZP1CfR0pI5JcL5Z-D_lKLSuDaYM-5Lvu1MuTGXwLVbjQmePpWedoFxgXPYipO8O1LTPoj/w750-h1021/_O2A8293-1.png" width="750" /></a></i></span></div><span style="font-family: georgia;"><i><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></i></span><p></p><p><span style="font-family: georgia;"><i><span style="font-size: large;">H</span><span style="font-size: medium;">ow many of you remember growing up enjoying the cold drinks made out of the fruit syrup also known as SQUASH? The </span><b style="font-size: large;">Kissan </b><span style="font-size: medium;">brand was very popular during my childhood days. The mango, lemon and pineapple flavors were our favorite. My mom would always make some kind of fruit syrup depending on the availability of the fruits. I think it was a common drink in many homes at that time that was served to the guests, before the intervention of TANG. Since it was just as easy as mixing the syrup with water and add few pieces of ice, we used to fix our own cold drinks whenever we wanted. So Mom had to store a bottle of squash in a safe place so that it could be served when the guest comes...lol.</span></i></span></p><p><span style="font-family: georgia;"><i><span style="font-size: medium;"><br /></span></i></span></p><p><span style="font-family: georgia;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8eD0ho6GiOAN1ZSH7jqQQOxTl8xBxVSPkJaHUtJ8hq9B3RTl5A8OFebU1cVzGmLRmpMzx9ILMdWv0aYyP_u4Xfczg8Krz7T2pzAVygFE3S2YVjTwE8h6j0Qh2NpR6WDL7xmDo6puJZi1O/s1321/_O2A8305-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1321" data-original-width="1024" height="971" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8eD0ho6GiOAN1ZSH7jqQQOxTl8xBxVSPkJaHUtJ8hq9B3RTl5A8OFebU1cVzGmLRmpMzx9ILMdWv0aYyP_u4Xfczg8Krz7T2pzAVygFE3S2YVjTwE8h6j0Qh2NpR6WDL7xmDo6puJZi1O/w753-h971/_O2A8305-1.png" width="753" /></a></i></span></div><span style="font-family: georgia;"><i><br /></i></span><p></p><p><span style="font-family: georgia;"><i><br /></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>When we hauled a wagon load of concord grapes back in October, many recipes were in my mind and grape syrup/squash was one among them. My kids had no clue what I was making with the grape puree. Once I made it and fixed the cold drink for my kids, they loved it so much. They reminded me of my childhood days when we used to enjoy the homemade cold drink. I loved how the concord grape flavor got enhanced when we used some lemon juice with the drink. Check out how we used this syrup to make the cold drinks. I hope you will try this recipe when you get hold of some Concord grapes.</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrECWblPiICHY8GSOVAhksE1oDGA8FVgTGNq1MEeUAOXOO3CclyQDIWQEVhaB_fEVDhUCu87lK0dsWVKZ80nYRrDluugyixTe-HS6UlsxDX7lkRevStHpeN3h5sL5JBqsmmVKw6rIlua9f/s2048/_O2A8297-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1476" height="1052" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrECWblPiICHY8GSOVAhksE1oDGA8FVgTGNq1MEeUAOXOO3CclyQDIWQEVhaB_fEVDhUCu87lK0dsWVKZ80nYRrDluugyixTe-HS6UlsxDX7lkRevStHpeN3h5sL5JBqsmmVKw6rIlua9f/w759-h1052/_O2A8297-1.jpg" width="759" /></a></span></div><span style="font-family: georgia; font-size: medium;"><br /><i><br /></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></p><p><b><span style="font-family: georgia; font-size: medium;"><i>Yields - Three 33.3oz / 1.05 Quart/ 1 Liter bottles</i></span></b></p><p><b><span style="font-family: georgia; font-size: medium;"><i>Ingredients</i></span></b></p><p><span style="font-family: georgia; font-size: medium;"><i>8 cups - concord grapes</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>4 cups - sugar</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>3 cups - water</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 cup - lemon juice</i></span></p><p><b><span style="font-family: georgia; font-size: medium;"><i>Directions</i></span></b></p><p></p><ul style="text-align: left;"></ul><p></p><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i>Wash concord grapes thoroughly under running water and separate them from the stem.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i>Pulse the grapes with 3 cups of water in a blender. Don't over blend it.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i>Strain the pulp and transfer the juice to a big pot.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i>Add 4 cups of sugar and 1/2 cup of lemon juice and boil the juice.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i>Let the juice boil for 5 minutes. Turn off the flame and let the syrup cool down.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i>Transfer the grape syrup to sterilized bottles and store it in the refrigerator.</i></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></li><span style="font-family: georgia; font-size: medium;"><i><br /></i></span><div><span style="font-family: georgia; font-size: medium;"><i><b>How to use the syrup</b></i></span></div><div><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div><span style="font-family: georgia; font-size: medium;"><i><u>Method 1</u></i></span></div><div><span style="font-family: georgia; font-size: medium;"><i>1/4 cup - Concord syru</i></span></div><div><span style="font-family: georgia; font-size: medium;"><i>1 tsp - lemon juice</i></span></div><div><span style="font-family: georgia; font-size: medium;"><i>3/4 cup - water</i></span></div><div><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div><span style="font-family: georgia; font-size: medium;"><i><u>Method 2</u></i></span></div><div><span style="font-family: georgia; font-size: medium;"><i>1/4 cup - Concord syrup</i></span></div><div><span style="font-family: georgia; font-size: medium;"><i>3/4 cup - plain soda</i></span></div><div><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div><span style="font-family: georgia; font-size: medium;"><i><u>Method 3</u></i></span></div><div><span style="font-family: georgia; font-size: medium;"><i>1/4 cup - Concord syrup</i></span></div><div><span style="font-family: georgia; font-size: medium;"><i>1/2 cup - water</i></span></div><div><span style="font-family: georgia; font-size: medium;"><i>1/4 cup - any carbonated lemon drink like Sprite/Mountain dew</i></span></div><div><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Mix these together and add some ice cubes and enjoy!</i></span></li></ul></div>FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comtag:blogger.com,1999:blog-8747059209837836799.post-30191028647470568082021-01-14T23:00:00.001-05:002021-01-14T23:28:40.900-05:00Berry Mascarpone Whipped Cream Cake<p><span style="font-family: georgia;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJn2Ogo1BxBtuqfvIdioBmpxeRQlXjfNpubyijcj9SzEO0RpRi0HV57uP1UKTKcjTlUUm3HVc2YHNDyyY_dshI-9fHq1UHJ_FGQ_dRD-cUbIUV3lC7tzr6Yr4VM2yXdnRIrPWCdkOFwrL/s1536/_O2A8505-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="1003" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJn2Ogo1BxBtuqfvIdioBmpxeRQlXjfNpubyijcj9SzEO0RpRi0HV57uP1UKTKcjTlUUm3HVc2YHNDyyY_dshI-9fHq1UHJ_FGQ_dRD-cUbIUV3lC7tzr6Yr4VM2yXdnRIrPWCdkOFwrL/w668-h1003/_O2A8505-1.png" width="668" /></a></i></span></div><p></p><span style="font-family: georgia;"><i><span style="font-size: large;"><br /></span></i></span><p></p><p><span style="font-family: georgia;"><i><span style="font-size: large;">T</span><span style="font-size: medium;">ime flies so fast. When we celebrate the birthdays of our kids each time, I wish they were young as babies. They seem to grow faster even before we realize. Lockdown days have made us watch all the baby videos we recorded when they were young. The super cute chubby babies have grown to young teens now. Where did all the time go?</span></i></span></p><p><span style="font-family: georgia;"><i></i></span></p><br /><i style="font-family: georgia; font-size: large;"><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibxO4g1sBw90GTLRHo5EO70WWyCXnL5srA8DkO-QgC_WIG-XB4IKlpr0opwu0s6p8QJu_YgHxh_elaCKjen0iFRFT4Bg3ovMHJUD6DRAHzMcg3yXk89SeTNzt6wNHURxv_ytMDTGAeZKbc/s1536/_O2A8509-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="1021" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibxO4g1sBw90GTLRHo5EO70WWyCXnL5srA8DkO-QgC_WIG-XB4IKlpr0opwu0s6p8QJu_YgHxh_elaCKjen0iFRFT4Bg3ovMHJUD6DRAHzMcg3yXk89SeTNzt6wNHURxv_ytMDTGAeZKbc/w679-h1021/_O2A8509-1.png" width="679" /></a></div><br /><i style="font-family: georgia; font-size: large;"><br /></i><p></p> I miss the days where we had lots of celebrations and their friends come over for the birthday party. The boys never cared for birthday parties. Its our daughter who likes her friends to come over and have a party and a cake. But this year, we had to celebrate it just within the family.</i><p></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuyUrE9lAZOrhquI5g2sUnUJmVMraQ5ZezdIA76_VomCzTZZ4UdQYDz1a1lH54jvqrBb65Dt-8pfOiAWlMk5VucOa-7_oDerV9fGtfJYydynICuC1TgdUyD-732f0E9SV7DgcjhEzSTR_c/s1462/_O2A8512-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1462" data-original-width="1024" height="975" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuyUrE9lAZOrhquI5g2sUnUJmVMraQ5ZezdIA76_VomCzTZZ4UdQYDz1a1lH54jvqrBb65Dt-8pfOiAWlMk5VucOa-7_oDerV9fGtfJYydynICuC1TgdUyD-732f0E9SV7DgcjhEzSTR_c/w682-h975/_O2A8512-1.png" width="682" /></a></div><br /><span style="font-family: georgia; font-size: medium;"><i><br /></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i>I baked a 3 tiered berry cake for her birthday. She likes whipped cream fruity cakes. So it was easy to decide what to bake for her. Since there was no party I made this small 3 tiered 6'' cake. This berry cake is moist and really delicious with the Mascarpone whipped cream frosting. If you like fruity cakes with light whipped frosting, this cake is for you.</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Yields - Three 6'' cakes</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><u>Vanilla Cake</u></i></span></p><div style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; color: #727272; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><i><span style="font-family: georgia; font-size: medium;">1 1/2 cup - all purpose flour</span></i></div><div style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; color: #727272; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><i><span style="font-family: georgia; font-size: medium;">1 1/2 tsp - baking powder</span></i></div><div style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; color: #727272; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - salt<br />sugar - 3/4 cup</i></span></div><div style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; color: #727272; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><i><span style="font-family: georgia; font-size: medium;"><br /></span></i></div><div style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; color: #727272; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><i><span style="font-family: georgia; font-size: medium;">3/4 cup - butter (1 stick + 1/2 a stick)</span></i></div><div style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; color: #727272; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><i>3/4 cup - milk<br />3 - eggs<br />1 1/2 tsp - pure vanilla extract</i></span></div><div style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; color: #727272; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><i><br /><span style="background-color: transparent;"><u>Berry Filling</u></span></i></span></div><p><span style="font-family: georgia; font-size: medium;"><i>1 cup - mixed berries (strawberry, raspberry & blueberry)</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/4 cup - granulated sugar</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/4 cup - water</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tsp - corn starch</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><u>Whipped Cream Mascarpone Frosting</u></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 1/2 cup - cold heavy whipping cream (unsweetened)</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 1/4 - powdered sugar</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>8 oz - cold Mascarpone Cheese</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1 tsp - pure vanilla extract</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><u><b>Vanilla Cakes</b></u></i></span></p><div style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; color: #727272; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><i><b>Directions</b><br /></i></span><ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><i><span style="font-family: georgia; font-size: medium;">Pre-heat the oven to 350 ° F.</span></i></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><i><span style="font-family: georgia; font-size: medium;">Line three 6'' cake pan with parchment paper.</span></i></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><i><span style="font-family: georgia; font-size: medium;">In a sauce pan, add milk and butter. Warm it till the butter melts. Turn off the flame.</span></i></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><i><span style="font-family: georgia; font-size: medium;">Sift together flour, salt and baking powder in a bowl.</span></i></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><i><span style="font-family: georgia; font-size: medium;">Beat the egg and sugar together to form a fluffy mix using a stand mixer or hand mixer. If using stand mixer, use the whisk attachment.</span></i></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><i><span style="font-family: georgia; font-size: medium;">Gently fold in the flour mix into the wet ingredients till everything is mixed well.</span></i></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><i><span style="font-family: georgia; font-size: medium;">Add the warm butter & milk mix into it. Add the vanilla extract and mix well.</span></i></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><i><span style="font-family: georgia; font-size: medium;">Divide the batter into the prepared pans.</span></i></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><i><span style="font-family: georgia; font-size: medium;">Bake it for 25 - 30 minutes till a tooth pick comes out clean when tested.</span></i></li><li><span style="font-family: georgia; font-size: medium;"><i>Transfer the cakes to a wire rack to cool completely.</i></span></li></ul><div><span style="font-family: georgia; font-size: medium;"><i><u><b>Berry Filling</b></u></i></span></div><div><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div><span style="font-family: georgia; font-size: medium;"><i><b>Directions</b></i></span></div><div><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Blend the mixed berries with 1/4 cup water.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Transfer the puree into a sauce pan. Add the sugar and corn starch to it and let it come to a rolling boil. Cook it for 2 more minutes till the puree thickens up.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Let the filling cool down completely. Refrigerate the filling for at least 1hr.</i></span></li></ul><div><span style="font-family: georgia; font-size: medium;"><i><u><b>Mascarpone Whipped Cream Frosting</b></u></i></span></div></div><div><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div><span style="font-family: georgia; font-size: medium;"><i><b>Directions</b></i></span></div><div><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Whip the heavy whipping cream with powdered sugar till soft peaks are attained.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Add the mascarpone cheese and vanilla extract to the whipped cream and whip it till sharp peaks are attained. Once the mascarpone cheese is added, the frosting whips to sharp peaks faster.</i></span></li></ul><div><span style="font-family: georgia; font-size: medium;"><i><b><u>Assemble the Cake</u></b></i></span></div></div><div><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Level the cakes by removing the bulged top part.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Apply some frosting on the cake stand and place one cake on it.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Spread a layer of the berry filling on the top of the cake. </i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Apply a layer of whipped frosting on top of the berry filling. I used a piping bag with round nozzle to do this step.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Place the second cake on top of it. Repeat berry filling and whipped frosting layers on top of the second cake.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Now place the final cake and crumb coat with the frosting.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Decorate the cake with rest of the whipped frosting as you desire.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Top them with some fresh berries.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Refrigerate the cake till ready to serve.</i></span></li></ul><div><span style="font-family: georgia; font-size: medium;"><i>Notes</i></span></div><div><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Over beating the whipped frosting will curdle the whipped cream. So make sure to stop whipping once stiff peaks are formed after adding Mascarpone cheese.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Instead of 3 layered 6'' cake, you can divide the batter into two 8'' pans and bake the cake.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>The mascarpone whipped cream frosting pipes well. Make sure you used well chilled whipping cream and mascarpone cheese to make the frosting.</i></span></li></ul></div></div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comtag:blogger.com,1999:blog-8747059209837836799.post-31723319930794058912020-12-01T19:50:00.000-05:002020-12-01T19:50:14.858-05:00Roasted Pumpkin Salad<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyqFpEZsCri87KMGZpJpJJAdYc0nje0VTv3rHG7OKJjSY_BffHCKsxLFd78wgFcc8tfbRLtbE2rFmcJBmN3eYWX-8Ni4yidLL4Y4cbDq99lsisKL3zsOK0Pw3Zf4xcUUMKasCneYuFVVOZ/s1536/_O2A8433-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="951" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyqFpEZsCri87KMGZpJpJJAdYc0nje0VTv3rHG7OKJjSY_BffHCKsxLFd78wgFcc8tfbRLtbE2rFmcJBmN3eYWX-8Ni4yidLL4Y4cbDq99lsisKL3zsOK0Pw3Zf4xcUUMKasCneYuFVVOZ/w633-h951/_O2A8433-1.png" width="633" /></a></div><br /><b><br /></b><p></p><p><span style="font-family: georgia;"><i><span style="font-size: large;">T</span><span style="font-size: medium;">he Thanksgiving this year was certainly different. No get together with friends or other relatives. We just had the Thanksgiving dinner within the family. I missed cooking the Thanksgiving dinner with my family. Kids wanted to celebrate it as usual. So we assigned tasks for everyone and worked together to prepare, plate and serve the dinner. Everyone enjoyed cooking together and the whole atmosphere felt like a chef's kitchen where everyone was under pressure to create their best dish assigned to them.</span></i></span></p><p><span style="font-family: georgia;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJKMWI7wu9UDqgEEsK9O38tW0mc7baVumYr_LZgRjT5MStgViG0LwcMj-plChyEoAOqFnuylL66ng-UNU59MULMfySTL8t1FVFU8CJMUvdnMm-Ljk-tDLfxQLUqGz5hWuoLBK1aEectjyU/s1513/_O2A8423-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1513" data-original-width="1024" height="943" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJKMWI7wu9UDqgEEsK9O38tW0mc7baVumYr_LZgRjT5MStgViG0LwcMj-plChyEoAOqFnuylL66ng-UNU59MULMfySTL8t1FVFU8CJMUvdnMm-Ljk-tDLfxQLUqGz5hWuoLBK1aEectjyU/w639-h943/_O2A8423-1.png" width="639" /></a></i></span></div><i style="font-family: georgia; font-size: large;"><p><i style="font-family: georgia; font-size: large;"><br /></i></p>During fall shopping I bought couple of pumpkins with the intention to use it for Thanksgiving. Pumpkin pie and roasted pumpkin salad is our usual for Thanksgiving dinner. The left over pumpkin are used in salads, soups, puree and eventually used in baked goods. I even use them in Indian dishes.</i><p></p><p><i style="font-family: georgia; font-size: large;"><br /></i></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFUOtphPhrLKHNb_Eh2SVfck54YdUNOvZhQp-PtDaxLeq2I8eZKs_HIIPS9G2sQGHMJsptRKEhSSvgBgO6wja8ZrnxQvhMe0-a1RWW9o9_XRMLquXI9nqjsHwf9K0sTZgmHHUtbNPiGPa/s1536/_O2A8436-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="966" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFUOtphPhrLKHNb_Eh2SVfck54YdUNOvZhQp-PtDaxLeq2I8eZKs_HIIPS9G2sQGHMJsptRKEhSSvgBgO6wja8ZrnxQvhMe0-a1RWW9o9_XRMLquXI9nqjsHwf9K0sTZgmHHUtbNPiGPa/w643-h966/_O2A8436-1.png" width="643" /></a></span></div><span style="font-family: georgia; font-size: medium;"><br /><i><br /></i></span><p></p><p><span style="font-family: georgia;"><i><span style="font-size: medium;">Here is the recipe for the roasted pumpkin salad I usually make. This recipe is so versatile that you can use any kind of pumpkin or butternut squash in this recipe. Garnish with any nuts and dried fruits of your choice. This is one of our favorite roasted salads. Hope you will give it a try.</span></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><b>Serves : 2</b></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><b>Ingredients</b>:</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><u>To roast</u></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>5 cups - peeled, deseeded and cubed pumpkin pieces</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 tbsp - olive oil</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - red chili flakes</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - smoked paprika/chipotle chili powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/4 tsp - garlic powder</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 tsp - dried oregano</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/4 tsp - salt</i></span></p><p><u><span style="font-family: georgia; font-size: medium;"><i>For the salad</i></span></u></p><p><span style="font-family: georgia; font-size: medium;"><i>1 cup - baby spinach leaves</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>pinch of garlic salt</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>olive oil to drizzle</i></span></p><p><u><span style="font-family: georgia; font-size: medium;"><i>To Garnish</i></span></u></p><p><span style="font-family: georgia; font-size: medium;"><i>dried cranberries</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>slivered almonds</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>honey</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><b>Directions</b>:</i></span></p><p><b><span style="font-family: georgia; font-size: medium;"><i>Step 1</i></span></b></p><p><span style="font-family: georgia; font-size: medium;"><i>Preheat oven to 400<b style="background-color: white; color: #202124;"> </b><b style="background-color: white; color: #202124;">°</b><span style="background-color: white; color: #202124;"> F.</span></i></span></p><p><span style="font-family: georgia; font-size: medium;"><span style="background-color: white; color: #202124;"><i>Line a baking sheet with Aluminum foil.</i></span></span></p><p><span style="font-family: georgia; font-size: medium;"><span style="background-color: white; color: #202124;"><b><i>Step 2</i></b></span></span></p><p><span style="font-family: georgia; font-size: medium;"><span style="background-color: white; color: #202124;"><i>Mix all the ingredients under 'To roast' in a bowl.</i></span></span></p><p><span style="font-family: georgia; font-size: medium;"><span style="background-color: white; color: #202124;"><i>Spread the seasoned pumpkin on the baking sheet lined with aluminum foil.</i></span></span></p><p><span style="font-family: georgia; font-size: medium;"><span style="background-color: white; color: #202124;"><b><i>Step 3</i></b></span></span></p><p><span style="font-family: georgia; font-size: medium;"><span style="background-color: white; color: #202124;"><i>Bake for 20 minutes on middle rack. </i></span></span></p><p><span style="color: #202124; font-family: georgia; font-size: medium;"><span style="background-color: white;"><i>Take it out and mix the pumpkin again by flipping the sides.</i></span></span></p><p><span style="color: #202124; font-family: georgia; font-size: medium;"><span style="background-color: white;"><i>Bake for another 10 minutes.</i></span></span></p><p><span style="color: #202124; font-family: georgia; font-size: medium;"><span style="background-color: white;"><i>Remove from oven.</i></span></span></p><p><span style="color: #202124; font-family: georgia; font-size: medium;"><span style="background-color: white;"><b><i>Step 4</i></b></span></span></p><p><span style="color: #202124; font-family: georgia; font-size: medium;"><span style="background-color: white;"><i>Wilt the spinach in a frying pan with a pinch of garlic salt and a drizzle of olive oil on medium heat for 30 seconds.</i></span></span></p><p><span style="color: #202124; font-family: georgia; font-size: medium;"><span style="background-color: white;"><b><i>Step 5</i></b></span></span></p><p><span style="color: #202124; font-family: georgia; font-size: medium;"><span style="background-color: white;"><i>Toss the baked pumpkin with wilted spinach in a bowl.</i></span></span></p><p><span style="color: #202124; font-family: georgia; font-size: medium;"><span style="background-color: white;"><i>Garnish with dried cranberries, slivered almonds and a drizzle of honey.</i></span></span></p><p><span style="color: #202124; font-family: georgia; font-size: medium;"><span style="background-color: white;"><i>Enjoy it warm!</i></span></span></p><p><span style="color: #202124; font-family: georgia; font-size: medium;"><span style="background-color: white;"><i><br /></i></span></span></p><p><br /></p>FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.comtag:blogger.com,1999:blog-8747059209837836799.post-11491157416714669452020-11-08T22:13:00.002-05:002020-11-09T07:18:30.526-05:00Instant Jilebi<p><span style="font-family: georgia;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1SO3QCyoLGVftynBdNg-FeNBKOD4IzN8UOzrw5Xq-GW475xL99GeoI07iSYFuFuB1DCYSEK1byQGNYU-Q7O58QExypCFZfHMotL7D7U3rS_w-JWTfzMulFWGO40Edkpela5HNOylIgmy/s1536/_O2A8361-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="928" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1SO3QCyoLGVftynBdNg-FeNBKOD4IzN8UOzrw5Xq-GW475xL99GeoI07iSYFuFuB1DCYSEK1byQGNYU-Q7O58QExypCFZfHMotL7D7U3rS_w-JWTfzMulFWGO40Edkpela5HNOylIgmy/w618-h928/_O2A8361-1.png" width="618" /></a></i></span></div><span style="font-family: georgia;"><i><br /><span style="font-size: large;"><br /></span></i></span><p></p><p><span style="font-family: georgia;"><i><span style="font-size: large;">N</span><span style="font-size: medium;">orth Indian style hot crispy Jilebis are my favorite. Its Diwali time and what else is better than Jilebis! The other day when my husband told me that he had a craving for Jilebis, I wanted to make it for him. I checked with my Mom as she used to make it a lot when we were in North India. But she was not sure about the measurements. So I checked online few recipes and thought to try my own with what I had in hand.</span></i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Since I had only the gel color, I was not sure how would it end up if I add it into the batter and fry. So I tried it in the sugar syrup and it worked well. The first batch I made didn't even make to the photo session. They were gone in minutes. Long story short, I made Jilebis 3 times already in last few days.</i></span></p><p><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7F7W6I8kqKyvvCoXzhB1i6snxuGMkGg3JY_4wymDZFscDyhDpm1D_8dKJjuX4tVhP_-LrR1AL_-WFC_FLBr01ljl7jdljxLjyc1iWIlnXFOfSn-bNYTogfe-pW-N-LWklEbei6YzIiN5D/s1536/_O2A8367-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="914" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7F7W6I8kqKyvvCoXzhB1i6snxuGMkGg3JY_4wymDZFscDyhDpm1D_8dKJjuX4tVhP_-LrR1AL_-WFC_FLBr01ljl7jdljxLjyc1iWIlnXFOfSn-bNYTogfe-pW-N-LWklEbei6YzIiN5D/w609-h914/_O2A8367-1.png" width="609" /></a></span></div><span style="font-family: georgia; font-size: medium;"><br /><i><br /></i></span><p></p><p><span style="font-family: georgia; font-size: medium;"><i>Its actually very simple to make. Just we have to remember 3 key points, like the batter consistency, temperature of the oil and sugar syrup consistency. If you get these 3 somewhat right, you will get a decent batch of Jilebis. Please read the directions and notes carefully before you start. Don't be disappointed if the first few Jilebis turns out to be weird shaped. You can still get it right. Justr be patient.</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Disclaimer: These Jilebis are addictive. They are not super sweet as compared to the store bought ones. They are crispy and not that heavy.</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>I have put a detailed recipe so that it will help you to avoid the mistakes I made. Hope you will try this recipe and let me know how it turned out for you. </i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></p><p><b><span style="font-family: georgia; font-size: medium;"><i>Items needs:</i></span></b></p><p><span style="font-family: georgia; font-size: medium;"><i>Flat frying pan</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Couple of wooden skewers</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Slotted spoon</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Squeeze bottle/clean ketchup bottle</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Bowl to mix</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Fork to beat the batter</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Flat pyrex container lined with parchment paper to keep the hot jilebis</i></span></p><p><b><span style="font-family: georgia; font-size: medium;"><i>Ingredients:</i></span></b></p><p><b><span style="font-family: georgia; font-size: medium;"><i><u>Batter</u></i></span></b></p><p><span style="font-family: georgia; font-size: medium;"><i>1 cup - all purpose flour</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>4 tbsp - corn flour/corn starch</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/4 tsp - baking soda</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>pinch of salt</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>4 tbsp - plain yogurt</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>1/2 cup + 1 tbsp - water</i></span></p><p><b><span style="font-family: georgia; font-size: medium;"><i><u>Sugar Syrup</u></i></span></b></p><p><span style="font-family: georgia; font-size: medium;"><i>1.5 cups - sugar</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>3/4 cup - water</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>2 tsp - lemon juice</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>4 - green cardamom pods</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>6-8 drops - orange/yellow color (refer notes)</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Refined Oil to fry </i></span></p><p><span style="font-family: georgia; font-size: medium;"><i><b>Directions</b>:</i></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Add all purpose flour, salt, baking soda & corn flour in a mixing bowl and mix well with a fork.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Add yogurt and mix well. Slowly add 1/2 cup of water in batches and mix well with the fork. Mix well till there are no lumps. If the batter forms a ribbon consistency, you are good. If not, add the additional tablespoon of water and mix well. The batter should not be too thin and too thick. Cover it and let it sit till you make the sugar syrup.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Take a small saucepan that has some height. Add the sugar, water, lemon juice, color and cardamom pods to it. Let it boil and all the sugar dissolve. Boil it for another 5-6 minutes till the syrup is lightly sticky. <b>No need to boil till 1 string consistency</b>.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Pour the batter into the squeeze bottle with the help of a cup with spout. Close the lid and test the flow of the batter into the bowl with batter.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Heat the frying pan with 1 inch of oil on medium heat. Once the oil is hot, lower the flame to somewhere between low and medium.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Squeeze the bottle into the hot oil to form Jilebis starting from the center going in concentric circles. I went with 3 circles and the ends were brought back into the center again.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Once the lower side starts to crisp, flip them carefully with a wooden skewer. Cook both side till light golden yellow.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Take the hot jilebi using the skewer and drop in the sugar syrup. Use another skewer and a slotted spoon to keep it dunked in for 10 seconds on each side. Remove them using the slotted spoon into the prepared pyrex pan.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Repeat the process of frying the jilebi and dunking is syrup till all the batter is used. You can garnish them with sliced pistachios.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Enjoy the hot jilebis. Left over can be stored in airtight container at room temperature for a day or 2.</i></span></li></ul><div><b><span style="font-family: georgia; font-size: medium;"><i>Notes:</i></span></b></div><div><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><i>Keep everything ready by your side before you start frying the jilebis.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>I used gel colors for cake in the syrup. I mixed 4 drops of red and 4 drops of yellow to get the orange color. If using powdered food color, you can add 1/4 tsp of the color to sugar syrup.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Don't use a deep pan with lot of oil for frying. It will mess up the shape of the jilebi.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>I found the squeeze bottle easier to handle and mess free than a piping bag.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>If the oil is too hot, the batter will puff up into bubbles and mess up the shape of jilebi. If the oil is not hot enough, the jilebi will be too flat and it will not absorb any syrup. </i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>The first jilebi can be the trial to check the batter and temperature of the oil. If the batter is too loose, add 1 - 2 tsp of all purpose flour and mix it well. The batter should not break when piping into the oil.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>Keep the sugar syrup hot all the time, so that hot jilebis when dropped into the syrup absorbs the syrup faster and keeps it still crispy.</i></span></li><li><span style="font-family: georgia; font-size: medium;"><i>I kept frying 3 jilebis at a time and dropped them right away into the syrup and drained. Start with 1 jilebi at a time and once you get the hang of it, you can fry more and dunk it into sugar syrup. <b>If you get a helping hand, its much easier. One person can fry the Jilebis and drop into the syrup. The other person can then dunk them in the syrup well and remove it to the pan.</b></i></span></li></ul></div><p></p>FLAVZCORNERhttp://www.blogger.com/profile/03348914752318734411noreply@blogger.com