tag:blogger.com,1999:blog-11823808071032410552024-03-19T14:18:59.646+05:30Happy's CookCooking for LoveHappy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.comBlogger520125tag:blogger.com,1999:blog-1182380807103241055.post-79664833478995564032023-12-22T00:59:00.008+05:302023-12-22T01:10:14.344+05:30Lamington Reindeer Recipe | Christmas Party Snack<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana;">This is the season to savor and celebrate! Before we dive into today's recipe, I want to extend my warmest wishes to you. May your Christmas be filled with laughter, your holidays be brimming with joy, and your tables adorned with culinary delights! Advanced Merry Christmas and Happy Holidays, dear readers! </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">Let's move on to today's festive delight – Lamington Reindeer! Now, to be frank, it's not so much a recipe as it is a creative assembly of readily available treats. The Lamington Reindeer is a delightful twist on the classic lamington, infusing a touch of holiday whimsy into these delectable delights. So, get ready for a playful and stress-free way to add a dash of festive charm to your celebrations. Let the assembling fun begin! </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">If you can't find lamingtons in your area, why not make them yourself? Simply cut sponge cakes into cubes, coat them in melted chocolate, and generously roll them in desiccated coconut.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK9EEaJnfP-SIoHoqhgX3z0r5YzKf10pvjV8tZlK6_G2-_PgiA0VmlxTppsSXspL3Oc4UvG37f7oCqBwgmS28Jo33KwzXkpraAf4MmLlqhkC8Zn2TDiBt77eqrdCt4B4df-YvMl82BUdI8zqDjqVAAHtlCV6v8IoUNo0_RP4s1Z5FU14N0DJMySBur1V4/s4032/Lamington%20Reindeer%20-%20Top.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK9EEaJnfP-SIoHoqhgX3z0r5YzKf10pvjV8tZlK6_G2-_PgiA0VmlxTppsSXspL3Oc4UvG37f7oCqBwgmS28Jo33KwzXkpraAf4MmLlqhkC8Zn2TDiBt77eqrdCt4B4df-YvMl82BUdI8zqDjqVAAHtlCV6v8IoUNo0_RP4s1Z5FU14N0DJMySBur1V4/w480-h640/Lamington%20Reindeer%20-%20Top.jpg" width="480" /></a></div></span></div>
<a name='more'></a><div style="text-align: justify;"><div style="line-height: 17pt;"><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;"><span itemprop="name"><span style="color: #274e13; font-size: normal; line-height: 17pt; text-align: left;"><b>Ingredients:</b></span></span><span style="background-color: transparent;"> </span><span style="background-color: transparent;"> </span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Lamingtons: as the base <span style="font-size: xx-small;">(see method to make Lamington from scratch)</span></span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Pretzels: for the antlers</span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Candy eyes: for the eyes</span></div><div style="margin-left: 10px;"><span style="background-color: transparent; font-family: verdana; line-height: 17pt;">Red candy-coated chocolate: for the nose </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<b style="line-height: 22.65px;"><span style="color: #38761d;">Method:</span></b></div>
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<div><span style="font-family: verdana; font-size: small; line-height: 22.65px;">To make Lamingtons, simply cut sponge cakes into cubes, coat them in melted chocolate, and generously roll them in desiccated coconut. Allow it to set completely before using. I sourced them from my supermarket. Gather all the ingredients needed as shown in the picture below:<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLB0_z7NYakg4npMnZElx-YQtPRYh1oLpqquLO7-d1fzxISBISG78Nir8yz3UZ0pUzRe05KN2xMVQVnmpvjp2lhkIwnvLaIdNwRb1dQi5xdtJWVlIHiXMAfDF6zG1ZlopEjWaOqsZt05ApzYE-UaWW8PxBhr-cVvNNumfA_rrLnjpAsjpmP7Nzm8CQ8pU/s4032/Lamington%20Reindeer%20-%20Step%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLB0_z7NYakg4npMnZElx-YQtPRYh1oLpqquLO7-d1fzxISBISG78Nir8yz3UZ0pUzRe05KN2xMVQVnmpvjp2lhkIwnvLaIdNwRb1dQi5xdtJWVlIHiXMAfDF6zG1ZlopEjWaOqsZt05ApzYE-UaWW8PxBhr-cVvNNumfA_rrLnjpAsjpmP7Nzm8CQ8pU/w480-h640/Lamington%20Reindeer%20-%20Step%201.jpg" width="480" /></a></div></span><span style="line-height: 22.65px;"><div><b style="font-family: verdana; font-size: small;"><span style="color: #38761d;">Assemble the Base:</span></b></div><div><span style="font-family: verdana; font-size: small;">Begin by placing the Lamingtons as the base, creating the body of your adorable Lamington Reindeer.</span></div><div><span style="color: #38761d; font-family: verdana; font-size: small;"><b>Add the Antlers:</b></span></div><div><span style="font-family: verdana; font-size: small;">Insert pretzels into the top of each Lamington, forming whimsical antlers for your festive creation.</span></div><div><span style="color: #38761d; font-family: verdana; font-size: small;"><b>Attach the Eyes:</b></span></div><div><span style="font-family: verdana; font-size: small;">Affix candy eyes onto the Lamington, bringing your reindeer to life with charming expressions.</span></div><div><span style="color: #38761d; font-family: verdana; font-size: small;"><b>Adorn with a Nose:</b></span></div><div><span style="font-family: verdana; font-size: small;">Complete the look by placing a red candy-coated chocolate at the center, crafting the distinctive nose of your Lamington Reindeer.</span></div><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKYjmd4f5jJI2o_ilnjxXsvP-S6yOKa-lgZ4K_StZIijVRS-fnPN0OsQHErV-YMIrry1XEnFZDHtyr1TGyo7XDw9RlwaVilJR_QqHX9yHWRXt0nUrcQUIn3pA2iWf7rL1GaR1RmjWxBc-BGtlmMJS0HxlvtyGg4g4kbt3gYWcDtG63vw6QRSlzgjEgnuw/s4032/Lamington%20Reindeer%20-%20Step%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKYjmd4f5jJI2o_ilnjxXsvP-S6yOKa-lgZ4K_StZIijVRS-fnPN0OsQHErV-YMIrry1XEnFZDHtyr1TGyo7XDw9RlwaVilJR_QqHX9yHWRXt0nUrcQUIn3pA2iWf7rL1GaR1RmjWxBc-BGtlmMJS0HxlvtyGg4g4kbt3gYWcDtG63vw6QRSlzgjEgnuw/w480-h640/Lamington%20Reindeer%20-%20Step%202.jpg" width="480" /></a></div></span><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;">Lamington Reindeer is ready, and its charm is bound to attract the children at the Christmas party.</span></div></div><div><div style="font-family: verdana; font-size: small;"><span style="font-family: verdana; line-height: 22.65px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Xumx7zFGfpQH-mMtgi0HzI_rueQX7qj8aJs1JGSquSnb7yhOl1xd_5XSFY_STld9BlgMX71nEykHt1p51OdjdQbH6UsCFklzFkPFE7ip2XcX00QHD-rETE6m6dBWCRddMswFFCYOVFtYeX0I1nosZFC72F8Q4kcRdqjcBjUpAkN4GsXttrUhLl4SNhg/s2048/Lamington%20Reindeer%20-%20Bottom.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1539" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Xumx7zFGfpQH-mMtgi0HzI_rueQX7qj8aJs1JGSquSnb7yhOl1xd_5XSFY_STld9BlgMX71nEykHt1p51OdjdQbH6UsCFklzFkPFE7ip2XcX00QHD-rETE6m6dBWCRddMswFFCYOVFtYeX0I1nosZFC72F8Q4kcRdqjcBjUpAkN4GsXttrUhLl4SNhg/w480-h640/Lamington%20Reindeer%20-%20Bottom.jpg" width="480" /></a></div></span></div>
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<b style="font-family: Verdana, sans-serif; line-height: 22.65px;"><span style="color: #274e13;">Points to remember:</span></b></div>
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<li style="line-height: 17pt; padding-bottom: 15px;">Homemade lamingtons: Simply cut sponge cakes into cubes, coat them in melted chocolate, and generously roll them in desiccated coconut. Allow them to set for some time.</li>
<li style="line-height: 17pt; padding-bottom: 15px;">For the ears, you have the flexibility to replace pretzels with almond slices, wafer sticks, or other alternatives.</li>
<li style="line-height: 17pt; padding-bottom: 15px;">I used Jaffas for the nose, but feel free to use any red-coated chocolate for a delightful touch.</li>
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<b><span face="Verdana, sans-serif" style="color: #20124d;">Warm Regards,<br /> Happy's Cook - Divya</span></b><br />
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</div>Happy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.com0tag:blogger.com,1999:blog-1182380807103241055.post-27886620066152036942023-11-19T16:36:00.007+05:302023-11-19T17:05:39.663+05:30Brinjal Peanut Masala Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">Hello, dear readers! It's been more than a year, and I'm finally back on the blog after an unintended break. Life has a way of throwing unexpected challenges, and for me, this past year has been a rollercoaster of emotions, loss, and rediscovery. Balancing my full-time job and family responsibilities kept me incredibly busy, with blogging taking a back seat. In the midst of this whirlwind, I felt really sad when my dad, who was always strong and wise, passed away. It left a big emptiness in my life, and the normal things I used to do every day felt really hard. It was like facing a huge mountain I didn't think I could climb. Grief can change how we see things and what matters most to us. The joy I've always found in food blogging has been a source of comfort in the past, and I'm hopeful that it will continue to provide solace during this challenging time.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">As the saying goes, time heals wounds, and with each passing day, I will find strength in the memories of my father and the lessons he imparted—especially those about the importance of savoring life's simple pleasures. So, here I am, dusting off my apron and rekindling the flames on my stove, ready to embrace the therapeutic art of cooking and blogging once again.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">Join me on this journey back to relaxation, where I will try to share simple, comforting recipes. Let's find peace in the midst of life's chaos, one delicious dish at a time. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizN4heKFWhyy3IOv47WIk5_na3fErzKzDIfCn0RjfW0x9kZepL-eX0ZkA0DSWr_JQye_E9IifSYl0T3y7B8kspEIOiIxCM1PauVJ4dp2rooxl9zDAlHR7g8wRfurDEVRs-3QfVWvxlAwT8u0aHo007j849XD8_TNj1ntk7kyHo44xtvyJFiptYTNGvV90/s4441/Brinjal%20Peanut%20Gravy%20-%20Top.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4441" data-original-width="2960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizN4heKFWhyy3IOv47WIk5_na3fErzKzDIfCn0RjfW0x9kZepL-eX0ZkA0DSWr_JQye_E9IifSYl0T3y7B8kspEIOiIxCM1PauVJ4dp2rooxl9zDAlHR7g8wRfurDEVRs-3QfVWvxlAwT8u0aHo007j849XD8_TNj1ntk7kyHo44xtvyJFiptYTNGvV90/w427-h640/Brinjal%20Peanut%20Gravy%20-%20Top.JPG" width="427" /></a></div></span></div>
<a name='more'></a><div style="text-align: justify;"><div style="line-height: 17pt;"><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;"><span itemprop="name"><span style="color: #274e13; font-size: normal; line-height: 17pt; text-align: left;"><b>Ingredients:</b></span></span>
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<span style="background-color: transparent; line-height: 17pt;"><span style="font-family: Verdana;">Brinjal - 6 (approximately </span><span style="font-family: verdana;">500 grams)</span></span></div>
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<div style="margin-left: 10px;"><span style="background-color: transparent;"><span style="font-family: verdana;">Onion - 1</span> </span></div></blockquote>
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<span style="background-color: transparent; font-family: verdana; line-height: 17pt;">Tomato - 1 large or 2 Small</span><span style="background-color: transparent;"> </span></div></blockquote>
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<span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Green Chilli - 2</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Crushed Ginger & Garlic - 1 tsp</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Sambhar Powder - 2 tsp</span></span><span style="background-color: transparent; line-height: 17pt;"> </span></div>
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<span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;"> <span class="GINGER_SOFATWARE_correct" ginger_sofatware_markguid="6684ca94-08bc-4be2-8034-e491ff93ac8c" ginger_sofatware_uiphraseguid="de7c4458-f575-4c9a-8522-a0e15c17dc22" grcontextid="Chilli:0">Turmeric</span> Powder - 1/2 tsp</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;"> Tamarind - gooseberry sized ball</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Peanuts - 1/3 to 1/2 cup</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Salt - as required</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Coriander Leaves - a handful</span></span><span style="background-color: transparent;"> </span></div></blockquote>
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<div style="margin-left: 10px;"><b style="background-color: transparent; font-family: verdana; line-height: 17pt;"><span style="color: #274e13;">To Temper:</span></b><span style="background-color: transparent; font-family: verdana; line-height: 17pt;"> </span></div></blockquote>
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<span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;"><span class="GINGER_SOFATWARE_correct" ginger_sofatware_markguid="6684ca94-08bc-4be2-8034-e491ff93ac8c" ginger_sofatware_uiphraseguid="de7c4458-f575-4c9a-8522-a0e15c17dc22" grcontextid="Chilli:0"> Sesame Oil - 2 tblsp</span></span></span><span style="background-color: transparent;"> </span></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><span style="background-color: transparent; font-family: verdana;"> Mustard Seeds - 1/2 tsp</span><span style="background-color: transparent;"> </span></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><span style="background-color: transparent; font-family: verdana;"> Fenugreek - 1/4 tsp</span><span style="background-color: transparent;"> </span></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><span style="background-color: transparent; font-family: verdana;"> Cumin Seeds - 1/2 tsp</span><span style="background-color: transparent;"> </span></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><span style="background-color: transparent; font-family: verdana;"> Curry leaves - 1 </span><span style="background-color: transparent;"><span style="font-family: verdana;">sprig</span></span></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<div style="font-family: verdana;"><b style="line-height: 22.65px;"><span style="color: #38761d;"><br /></span></b></div><div style="font-family: verdana;"><b style="line-height: 22.65px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinecjc5gDRicGGbzekkdUskTFX6YTqBOGPxw8ysPucVgObN_eEgcIcsJddKMkGSvOoLTRXNunZCGJEAq56PpcNVrBXDabTcHrLssAveNZHEBiPul3HN7y6JLmRlkgdNhP-Png-UnQXtV5jw7X91_YH3PWH_kaUhU5jff7HfsmzDVQqANTBC9hcuRRAWcY/s3686/Brinjal%20Peanut%20Gravy%20-%20Bottom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2949" data-original-width="3686" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinecjc5gDRicGGbzekkdUskTFX6YTqBOGPxw8ysPucVgObN_eEgcIcsJddKMkGSvOoLTRXNunZCGJEAq56PpcNVrBXDabTcHrLssAveNZHEBiPul3HN7y6JLmRlkgdNhP-Png-UnQXtV5jw7X91_YH3PWH_kaUhU5jff7HfsmzDVQqANTBC9hcuRRAWcY/w640-h512/Brinjal%20Peanut%20Gravy%20-%20Bottom.JPG" width="640" /></a></div><b style="line-height: 22.65px;"><span style="color: #38761d;">Method:</span></b></b></div>
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<span style="font-family: verdana; line-height: 22.65px;">1. Wash the brinjal thoroughly under running water to ensure it is clean. Proceed to chop the brinjal into small, bite-sized pieces. To maintain their freshness and prevent discoloration, soak the chopped brinjal in water until you're ready to use it. Chop the onions, tomatoes, and green chillies. Also, crush ginger and garlic for added flavor. Simultaneously, soak tamarind in 1/2 cup of water. This will be used later to extract tamarind juice.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC_-HVuKZFaHVNooGf5P-tCJXOfQq3iNUqaqAgdv2XAqaQYpgbG1dISOzM5yJJpsUZtMUxr2RTAX57K8tDjIX2JamgCZM7s15USuVLDgL1z9NrQycC1YqpMaCdD7P9jtE_ZNCuiVIqzupOQYSDR_0xWT5eTCLjrFGsjEskgi2vgg7l9zTZEVZaF7VZnMo/s975/Brinjal%20Peanut%20Gravy%20-%20Step1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="213" data-original-width="975" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC_-HVuKZFaHVNooGf5P-tCJXOfQq3iNUqaqAgdv2XAqaQYpgbG1dISOzM5yJJpsUZtMUxr2RTAX57K8tDjIX2JamgCZM7s15USuVLDgL1z9NrQycC1YqpMaCdD7P9jtE_ZNCuiVIqzupOQYSDR_0xWT5eTCLjrFGsjEskgi2vgg7l9zTZEVZaF7VZnMo/w640-h140/Brinjal%20Peanut%20Gravy%20-%20Step1.jpg" width="640" /></a></div></span><div class="separator" style="clear: both; font-family: verdana; text-align: left;"><span style="text-align: justify;">2. In a pressure cooker, heat oil and add mustard seeds, fenugreek seeds, cumin seeds, and curry leaves. </span>Add the crushed ginger and garlic to the tempering. Allow them to release their flavors, infusing the oil with a rich aroma. After a few mins, add the chopped onions, tomatoes, and green chillies. Saute until the mixture becomes soft and mushy.</div><span style="font-family: verdana; line-height: 22.65px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiOaIMzUv810ERpXX4Lqrblm34fnl8-DhJUdaVN46mkPVqvvbIib8oOWgE_olD7_hSw5z2yR3D-kCltucuo-5wqwz5YzqAfaDAf-BobGFvVAahoxctEetz6lTfVtQ1KfgUo9qJOwYM3YyJobgKncTnHGZKW_p6vQk1Rz_SZsVMnbMNOtc-hfHNqxTToQU/s975/Brinjal%20Peanut%20Gravy%20-%20Step2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="214" data-original-width="975" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiOaIMzUv810ERpXX4Lqrblm34fnl8-DhJUdaVN46mkPVqvvbIib8oOWgE_olD7_hSw5z2yR3D-kCltucuo-5wqwz5YzqAfaDAf-BobGFvVAahoxctEetz6lTfVtQ1KfgUo9qJOwYM3YyJobgKncTnHGZKW_p6vQk1Rz_SZsVMnbMNOtc-hfHNqxTToQU/w640-h140/Brinjal%20Peanut%20Gravy%20-%20Step2.jpg" width="640" /></a></div></span><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; text-align: justify;">3. </span><span style="text-align: justify;"><span style="font-family: verdana;">Add the previously prepared chopped brinjal to the cooker. Allow the brinjal to cook along with the sauteed onion and tomato, absorbing their flavors. Now, add the tamarind extract, sambar powder, and turmeric powder.</span></span></div><div class="separator" style="clear: both; font-family: verdana; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFVgmd1f91u7ACPVqR8PuAZ7W8Bj8jC-QHHDnX_efzqOAnBp1r3tt1p_s0tanYtiovL9FAW-ndAiacXm_3wXY66PAq1-qCMEL6ssdH0P-lNMjUe89r-gWLzJkNtqDJ_m_sjKdItgRNW8AMUQACAfSRfNGFNAf82OA6qiC0pmVKPGO8ADjRFItFg1i5Ci0/s975/Brinjal%20Peanut%20Gravy%20-%20Step3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="215" data-original-width="975" height="142" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFVgmd1f91u7ACPVqR8PuAZ7W8Bj8jC-QHHDnX_efzqOAnBp1r3tt1p_s0tanYtiovL9FAW-ndAiacXm_3wXY66PAq1-qCMEL6ssdH0P-lNMjUe89r-gWLzJkNtqDJ_m_sjKdItgRNW8AMUQACAfSRfNGFNAf82OA6qiC0pmVKPGO8ADjRFItFg1i5Ci0/w640-h142/Brinjal%20Peanut%20Gravy%20-%20Step3.jpg" width="640" /></a></div><div class="separator" style="clear: both; font-family: verdana; text-align: left;"><span style="text-align: justify;">4. Ad</span><span style="text-align: justify;">d the necessary amount of salt. </span><span style="text-align: justify;">Close the pressure cooker and cook for 3 to 4 whistles.</span></div></div><div><div style="font-family: verdana;"><span style="line-height: 22.65px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO97pr9usDW93DVaibJO6st4gy4xGkM9stAbyG-i55Sg4prtK2uuiHTlvtys7FxrAVcyV5IFORPAggbq3ZQfS445gheiVbXW2RjK8_fZjQZukEz7wBxO292eWpmZFqfKnzOwtxVj0ogw4hx_ndPMkYqUMdVPYInQgkFctMdazIHTiCdR2fq2KMHqjMulo/s975/Brinjal%20Peanut%20Gravy%20-%20Step4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="215" data-original-width="975" height="142" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO97pr9usDW93DVaibJO6st4gy4xGkM9stAbyG-i55Sg4prtK2uuiHTlvtys7FxrAVcyV5IFORPAggbq3ZQfS445gheiVbXW2RjK8_fZjQZukEz7wBxO292eWpmZFqfKnzOwtxVj0ogw4hx_ndPMkYqUMdVPYInQgkFctMdazIHTiCdR2fq2KMHqjMulo/w640-h142/Brinjal%20Peanut%20Gravy%20-%20Step4.jpg" width="640" /></a></div></span></div><div style="font-family: verdana;">5. While the pressure is releasing, coarsely grind the peanuts. Once the pressure is released, open the cooker and add the ground peanuts. Bring the mixture to a boil. Garnish the dish with fresh coriander leaves, adding a burst of freshness. Adjust the salt according to taste.</div><div><span style="font-family: verdana; line-height: 22.65px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5G0tBsnTj5L-Fcy8W_Da9OGVfcr3WMyd5sS9nOBeb4moc0hfqUAka8RnTMJ3537x1BV_vf6K8YBsL4qljpYCwocJGqsrf_rn42ECWrycFKbX2W002Yhx_2XuixNxcpIuQ6KCD_LPldDkqaVwmDqs5Ti-yz_6AMAdhPeQGgxYjWN5gWIjdfH9aLfr0Pyg/s975/Brinjal%20Peanut%20Gravy%20-%20Step5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="215" data-original-width="975" height="142" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5G0tBsnTj5L-Fcy8W_Da9OGVfcr3WMyd5sS9nOBeb4moc0hfqUAka8RnTMJ3537x1BV_vf6K8YBsL4qljpYCwocJGqsrf_rn42ECWrycFKbX2W002Yhx_2XuixNxcpIuQ6KCD_LPldDkqaVwmDqs5Ti-yz_6AMAdhPeQGgxYjWN5gWIjdfH9aLfr0Pyg/w640-h142/Brinjal%20Peanut%20Gravy%20-%20Step5.jpg" width="640" /></a></div></span><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana;">Once you achieve the desired consistency, turn off the flame. </span><span style="font-family: verdana;">Serve the flavorful brinjal dish with rice or chapathi, enjoying the culmination of rich spices and textures.</span></div></div><span style="font-family: verdana; line-height: 22.65px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabIYOWyhh60MciuAUIVv_LnaesrfjethOnN_hr1Lezm88hi6BkhUzeL6yxNG_uiVTBQia9zgbjpFln_ZBjeO5leuD-Yp-ZCiU9Ybk8yTkJo7JxpjtaqTTw_pfIh9qCHLtOpB4bf-TEbsospIPTf8iJmGln9vvef5a88PWZF-Zg1XXK4O5Xlse-dTUVIA/s4608/Brinjal%20Peanut%20Gravy%20-%20Middle.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="2962" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabIYOWyhh60MciuAUIVv_LnaesrfjethOnN_hr1Lezm88hi6BkhUzeL6yxNG_uiVTBQia9zgbjpFln_ZBjeO5leuD-Yp-ZCiU9Ybk8yTkJo7JxpjtaqTTw_pfIh9qCHLtOpB4bf-TEbsospIPTf8iJmGln9vvef5a88PWZF-Zg1XXK4O5Xlse-dTUVIA/w412-h640/Brinjal%20Peanut%20Gravy%20-%20Middle.JPG" width="412" /></a></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: Verdana, sans-serif; line-height: 22.65px; text-align: justify;"><span style="color: #274e13;">Points to remember:</span></b></div></span></div><div style="text-align: center;"><div style="text-align: justify;">
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<li style="line-height: 17pt; padding-bottom: 15px;"><span style="font-family: verdana;">You can replace the peanuts with sesame seeds. Roast 1/3 cup of the sesame seeds for a few minutes and grind them.</span></li>
<li style="font-family: verdana; line-height: 17pt; padding-bottom: 15px;">I sometimes skip the green chilies and add red chili powder along with the sambar powder.</li>
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<b><span face="Verdana, sans-serif" style="color: #20124d;">Warm Regards,<br /> Happy's Cook - Divya</span></b><br />
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</div>Happy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.com0tag:blogger.com,1999:blog-1182380807103241055.post-67721947562677811482022-06-04T16:36:00.005+05:302022-06-04T16:43:23.529+05:30Chocolate Banana Cake Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana;">Hello everyone!! It's been a while since I posted anything in the blog. Today I am sharing the delicious chocolate banana cake that combines the sweet flavor of ripe bananas with chocolate. Making something with ripe bananas on weekends is my weekly routine since nobody at home likes to eat ripe bananas. Usually, I make <a href="https://www.happyscook.com/2013/09/unniyappam-recipe-neyyappam-nei-appam.html">unniyappam</a> or <a href="https://www.happyscook.com/2017/07/eggless-wheat-flour-banana-muffin.html">whole wheat banana muffins</a> or <a href="https://www.happyscook.com/2016/07/banana-bread-recipe-homemade-banana.html">banana bread</a>, but after trying this recipe, I am making this frequently as we all love this chocolate banana flavor. </span><span style="font-family: Verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi2GZVDb8Bda3-Q5JkJGZ8yK3N5z49AruV8XG4xQvW6lxpCAHrC-C5itp8YYio6oK0MPWt_vbpJP8YqdETMcWBIuCFeCsshplONgIBwtZvRaZc7PdvSAZmRtxb1gxWf5J8jojb1aazfrTcfjaNvkYpoUnp2lZX7kuCE5ACVc6R7GLwysYkQDdohWsnx=s800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="523" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi2GZVDb8Bda3-Q5JkJGZ8yK3N5z49AruV8XG4xQvW6lxpCAHrC-C5itp8YYio6oK0MPWt_vbpJP8YqdETMcWBIuCFeCsshplONgIBwtZvRaZc7PdvSAZmRtxb1gxWf5J8jojb1aazfrTcfjaNvkYpoUnp2lZX7kuCE5ACVc6R7GLwysYkQDdohWsnx=w418-h640" width="418" /></a></div></span></div>
<a name='more'></a><div style="text-align: justify;"><div style="line-height: 17pt;"><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;"><span itemprop="name"><span style="color: #274e13; font-size: normal; line-height: 17pt; text-align: left;"><b> Ingredients:</b></span></span>
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<div style="margin-left: 10px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Mashed Banana(3 large bananas) - 1.5 cups(375 grams)</span><span style="background-color: transparent;"> </span></div></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Plain Flour(Maida) - 1.5 cups(195 grams)</span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Unsweetened cocoa powder - 1/4 cup(25 grams)</span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Granulated white sugar - 1 cup(200 grams)</span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Eggs - 2 large(at room temperature)</span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Melted unsalted butter - 1/2 cup(110 grams) </span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Baking powder - 1 tsp </span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Baking soda - 1/4 tsp</span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Salt - 1/4 tsp</span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Vanilla extract - 1 tsp</span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Chocolate chips - 1/2 cup (white, dark, or milk)</span><span style="background-color: transparent;"> </span></div></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><div style="margin-left: 10px;"><b style="color: #274e13; font-family: verdana; text-align: left;">For Chocolate Ganache:</b><span style="background-color: transparent;"> </span></div></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Thickened Cream/Heavy Cream - 300 ml</span><span style="background-color: transparent;"> </span></div></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Cooking Chocolate Bar - 200 grams(Dark Chocolate/Semi Sweet)</span><span style="background-color: transparent;"> </span></div></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Broken Peanuts/walnuts - as required(to garnish)</span></div></div></blockquote><p> <b style="font-family: verdana; line-height: 22.65px;"><span style="color: #38761d;">Method:</span></b></p>
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<span style="line-height: 22.65px;">1. Mash the over ripe bananas with a fork and keep it ready. In a bowl, whisk the eggs.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj2Kh4R6UVnDYr6Qo1Z3o--_SnSRg9FoC-CcfnSiGgtCjRs-a33JwIgHiZ1F0T6ilCVv44VYLpJLdxy9P4yuOHN2v2U2Of3i1uTnvdh54EVQMo6jh3YhhveBa8UbTvR9IdLz5ucepAdypu5fhhSZExfCRwNSsRrCFxnpGASNrPtbwZ4kVJ3zKoi5tgs=s974" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="215" data-original-width="974" height="142" src="https://blogger.googleusercontent.com/img/a/AVvXsEj2Kh4R6UVnDYr6Qo1Z3o--_SnSRg9FoC-CcfnSiGgtCjRs-a33JwIgHiZ1F0T6ilCVv44VYLpJLdxy9P4yuOHN2v2U2Of3i1uTnvdh54EVQMo6jh3YhhveBa8UbTvR9IdLz5ucepAdypu5fhhSZExfCRwNSsRrCFxnpGASNrPtbwZ4kVJ3zKoi5tgs=w640-h142" width="640" /></a></div></span><span style="line-height: 22.65px;">2. Along with the whisked eggs, add the sugar and mix it until dissolved. Now add the vanilla extract and the melted butter.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgaWfCrjvPKPX-ys2a2I16C1EYGh3xVsuuRWCFZIZgpM3R4mtKueXtm3J0qgNdiUUSfBB2WePV7_6Zw7DISuhaQQt5zDPP9gUDrdXJCmp_EriooGX4mZ1Yh1yuDvjsQlDTxaaTmShQwumZF0eKmKOZZG-m4MJzhSFbEnNHLfE3YG6fIYiAX536HcC2E=s976" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="976" height="142" src="https://blogger.googleusercontent.com/img/a/AVvXsEgaWfCrjvPKPX-ys2a2I16C1EYGh3xVsuuRWCFZIZgpM3R4mtKueXtm3J0qgNdiUUSfBB2WePV7_6Zw7DISuhaQQt5zDPP9gUDrdXJCmp_EriooGX4mZ1Yh1yuDvjsQlDTxaaTmShQwumZF0eKmKOZZG-m4MJzhSFbEnNHLfE3YG6fIYiAX536HcC2E=w640-h142" width="640" /></a></div></span><div class="separator" style="clear: both; text-align: justify;">3. Add the mashed banana along with this and mix everything together until well combined. In another bowl mix all the dry ingredients(flour, cocoa, baking soda, baking powder and salt). <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgImuytOOgNL2RpJf6AUHiNfPjLxh9qjIJz_vfOWFp3EoXGXzChK0YPN53scE2QocSzdLI0VIkgSIhAHSQsy1BwCeCql4E5q3897c8VC4bM9vi1bomh93z7FrZporuhMRhu-YiYSyVW-nQWn2fIy4SJAnqylcI7Usi7n_10HoDIBOk_KTWq3x0tC3eB=s976" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="215" data-original-width="976" height="140" src="https://blogger.googleusercontent.com/img/a/AVvXsEgImuytOOgNL2RpJf6AUHiNfPjLxh9qjIJz_vfOWFp3EoXGXzChK0YPN53scE2QocSzdLI0VIkgSIhAHSQsy1BwCeCql4E5q3897c8VC4bM9vi1bomh93z7FrZporuhMRhu-YiYSyVW-nQWn2fIy4SJAnqylcI7Usi7n_10HoDIBOk_KTWq3x0tC3eB=w640-h140" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: justify;">4. Along with this add the chocolate chips as well. Now, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and the batter will be thick.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgKyFf94YF_Qau8j7rLv0xzbhs9LcL2OpiFdoKFYXfnqOlN3Gaq7oOsYu2fbqdauqcWN6ILqokOQ5cKKY28uuWO45yh5uR781m9Rb7G6SI2L5tConxt5t4Y1ji7COYudKhoD_gT_glkv7ywE_7b0AYCdhsiZYVj5hugRc5DxXvXe-5ZdHIfM9oJbd7n=s976" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="976" height="142" src="https://blogger.googleusercontent.com/img/a/AVvXsEgKyFf94YF_Qau8j7rLv0xzbhs9LcL2OpiFdoKFYXfnqOlN3Gaq7oOsYu2fbqdauqcWN6ILqokOQ5cKKY28uuWO45yh5uR781m9Rb7G6SI2L5tConxt5t4Y1ji7COYudKhoD_gT_glkv7ywE_7b0AYCdhsiZYVj5hugRc5DxXvXe-5ZdHIfM9oJbd7n=w640-h142" width="640" /></a></div></div></div><div><div><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: justify;">5. Butter the baking pan and line the bottom of the pan with parchment paper. Transfer the prepared batter into the baking pan and smooth with the back of a spoon. Preheat the oven at 180 degrees and bake until the cake has risen and a wooden toothpick inserted into the center comes out clean. Allow it to cool for about 15 minutes and then remove the cake from the pan.</div><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjKCPdX-VC9dESQpllOeID4SYxLDXh9OKCH-JnMWFwAx-REIr8eX0RS4Gr7JvQZlaG2QDHpFwtCYC9QAqUaAPXyMNhWUYKgQc88ZCGPM3jhdkEpUWN_00P6eFMnNvG6pGJiaF-_nKY5y9YIvFBViWfzGwY-EsLrh-roBSmHoihmW__hwXe4nRh3VCNU=s971" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="971" height="142" src="https://blogger.googleusercontent.com/img/a/AVvXsEjKCPdX-VC9dESQpllOeID4SYxLDXh9OKCH-JnMWFwAx-REIr8eX0RS4Gr7JvQZlaG2QDHpFwtCYC9QAqUaAPXyMNhWUYKgQc88ZCGPM3jhdkEpUWN_00P6eFMnNvG6pGJiaF-_nKY5y9YIvFBViWfzGwY-EsLrh-roBSmHoihmW__hwXe4nRh3VCNU=w640-h142" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;">6. Pour the cream and </span><span style="font-family: verdana; font-size: small;"> the chopped chocolate</span><span style="font-family: verdana; font-size: small;"> bar </span><span style="font-family: verdana; font-size: small;">into a saucepan and heat it in very low flame. Keep stirring continuously until the chocolate is melted completely. </span><span style="font-family: verdana; font-size: small;">Then quickly remove from the heat. </span></div><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhI45FdolXmbxm3DIeW2lOjt29S73G59GuInCRIHE1R-wLBn4EM9LUX0ue8YQjmipxcFaGMIv3AN4VslZgiTR41REbFXNf9moGNhwpAW8IRwbDKJnfKu_Z6P93We-IKdNUkZXDvh9OGqyc3w0PzDwnO-RLYgceogsfs08Ct7U3ShAtEbjPjZUVooOzz=s971" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="971" height="142" src="https://blogger.googleusercontent.com/img/a/AVvXsEhI45FdolXmbxm3DIeW2lOjt29S73G59GuInCRIHE1R-wLBn4EM9LUX0ue8YQjmipxcFaGMIv3AN4VslZgiTR41REbFXNf9moGNhwpAW8IRwbDKJnfKu_Z6P93We-IKdNUkZXDvh9OGqyc3w0PzDwnO-RLYgceogsfs08Ct7U3ShAtEbjPjZUVooOzz=w640-h142" width="640" /></a></div></div><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: justify;">7. Pour it over the cooled cake. It spreads by itself easily and if required spread it evenly with a spatula.<div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjyQqeGpgYBYHoRQsqaQg1PKMGz_qemVreJupWNgBhx-KRCvJfFCy_5SjKO1QLq91BaQ02vhDkqopRocNdQd5iC9U9rO3MwOli9oIo0KQEFvhkP1V_FJ31JJraXaUjvSM4XN7ISJAKsV4xem1xkZRGAg0m03E2JmOTOBpSRu28fx2g6YX7_XJL1GwHJ=s971" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="213" data-original-width="971" height="140" src="https://blogger.googleusercontent.com/img/a/AVvXsEjyQqeGpgYBYHoRQsqaQg1PKMGz_qemVreJupWNgBhx-KRCvJfFCy_5SjKO1QLq91BaQ02vhDkqopRocNdQd5iC9U9rO3MwOli9oIo0KQEFvhkP1V_FJ31JJraXaUjvSM4XN7ISJAKsV4xem1xkZRGAg0m03E2JmOTOBpSRu28fx2g6YX7_XJL1GwHJ=w640-h140" width="640" /></a></div></div><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: justify;">8. Garnish it by sprinkling the broken nuts over the ganache. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgnurlo43TviV7hL156Wxm7JAD-BGIsGP9bf4TOnfqoglQQ-Ahf5SPJp_6xiEqUlcBzsvPlVwphHYanpesz6YydXNRZyEsky10KZ0F5k1EFWuM2ENtHkMa-bPPUjGGFXh8cSenfYBTVv-7FN7Aoewf87rEV8qMvjeWGxMnv3W3joe1U2JkirzPM4ghk=s971" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="218" data-original-width="971" height="144" src="https://blogger.googleusercontent.com/img/a/AVvXsEgnurlo43TviV7hL156Wxm7JAD-BGIsGP9bf4TOnfqoglQQ-Ahf5SPJp_6xiEqUlcBzsvPlVwphHYanpesz6YydXNRZyEsky10KZ0F5k1EFWuM2ENtHkMa-bPPUjGGFXh8cSenfYBTVv-7FN7Aoewf87rEV8qMvjeWGxMnv3W3joe1U2JkirzPM4ghk=w640-h144" width="640" /></a></div></div><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: justify;">Allow the chocolate to cool and set for 15 to 20 mins. Slice and serve.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiX44G6lCKsx48FkX2krCl6lOuim5W14YMq2946ZtnuwPERvXGkbjLXI3sYZMHQ0Hvef0RoSg6yqVajup9ckrgcIDfiflHZqdEjKSEihCTqn-nP-pK_3lM0Qepi23swRL7L3Z1MqigG-_PLvblo2wV-25ZGjFo1Ara58Qi26E290YcEz4HmBdqS6z3g=s800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="522" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiX44G6lCKsx48FkX2krCl6lOuim5W14YMq2946ZtnuwPERvXGkbjLXI3sYZMHQ0Hvef0RoSg6yqVajup9ckrgcIDfiflHZqdEjKSEihCTqn-nP-pK_3lM0Qepi23swRL7L3Z1MqigG-_PLvblo2wV-25ZGjFo1Ara58Qi26E290YcEz4HmBdqS6z3g=w418-h640" width="418" /></a></div><br /></div></div>
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<li style="line-height: 17pt; padding-bottom: 15px;">This cake can be served as a tea cake without frosting with Chocolate Ganache. I used dark chocolate chips and it compliments the cake really well.</li>
<li style="line-height: 17pt; padding-bottom: 15px;">The same batter can be poured in a loaf pan and bake it as chocolate banana bread.</li>
<li style="line-height: 17pt; padding-bottom: 15px;">The baking time varies depending on the size of the pan. I used a brownie pan, so it took 25 to 30 minutes to cook. If using loaf pan, it might take up to an hour.</li>
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<b><span face="Verdana, sans-serif" style="color: #20124d;">Warm Regards,<br /> Happy's Cook - Divya</span></b><br />
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</div>Happy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.com0tag:blogger.com,1999:blog-1182380807103241055.post-23507076703167155722022-01-06T02:55:00.001+05:302022-01-06T03:27:48.440+05:30Kerala Egg Roast Recipe | Egg Roast | Chef Pillai Kerala Egg Roast Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">I spent my free time scrolling food pages in <a href="https://www.instagram.com/happyscook/?hl=en">Instagram </a>and some of the Kerala based food pages are so addictive. One such page is Chef Pillai and I love all his dishes. His dishes remind me of food at my maternal grand mothers house and I always drool over his egg roast which he pairs with Kerala parotta or Idiyappam. Recently, I am making it quiet often at home and hence thought of sharing it here.</span><br /><span style="font-family: Verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ENVyeEOM5sA/YWu6jldqLBI/AAAAAAAAJkw/3ea_cJG9g38LNP3LUeTBarwh2j-LrAeWgCLcBGAsYHQ/s800/Kerala%2BEgg%2BRoast%2B-%2BTop.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="534" height="640" src="https://1.bp.blogspot.com/-ENVyeEOM5sA/YWu6jldqLBI/AAAAAAAAJkw/3ea_cJG9g38LNP3LUeTBarwh2j-LrAeWgCLcBGAsYHQ/w428-h640/Kerala%2BEgg%2BRoast%2B-%2BTop.JPG" width="428" /></a></div></span></div>
<a name='more'></a><div style="text-align: justify;"><div style="line-height: 17pt;"><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;"><span itemprop="name"><span style="color: #274e13; font-size: normal; line-height: 17pt; text-align: left;"><b>Ingredients:</b></span></span>
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<div style="margin-left: 10px;"><span style="font-family: Verdana;">Big Onion - 2</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Tomato - 1(small)</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Ginger - 1/4 inch piece</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Garlic - 2 cloves</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;"> Green Chilli - 1(slitted)</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Curry leaves - few</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Coconut oil - 1 tblsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Kasmiri Chilli Powder - 1 tsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Black Pepper Powder - 1/2 tsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Turmeric powder -1/4 tsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Garam Masala - 1/2 tsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Salt - as required</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Boiled Eggs - 3</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Coriander leaves - few(chopped finely)</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<b style="line-height: 22.65px;"><span style="color: #38761d;">Method:</span></b></div>
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<span style="line-height: 22.65px;">1. Chop the onions and tomato. Slit the green chilli, crush the ginger and garlic. In a thick bottomed pan, add the coconut oil and crackle the curry leaves. Now add and sauté the crushed ginger and garlic. Add the chopped onions and cook it until it turns soft.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-uOYeb64rgi4/YWu65gOdTKI/AAAAAAAAJk4/CbU2E7oU5YgaNLRG7-2-Xk_DAj60uQtFgCLcBGAsYHQ/s975/Kerala%2BEgg%2BRoast%2B-%2BStep1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-uOYeb64rgi4/YWu65gOdTKI/AAAAAAAAJk4/CbU2E7oU5YgaNLRG7-2-Xk_DAj60uQtFgCLcBGAsYHQ/w640-h142/Kerala%2BEgg%2BRoast%2B-%2BStep1.jpg" width="640" /></a></div></span><span style="line-height: 22.65px;">2. While cooking the onion, you can add some salt as required. Then add the chopped tomato and the slitted green chilli. Reduce the flame to low and cover cook until the tomato mashes.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ovEbLPoD8oQ/YWu7FihXYaI/AAAAAAAAJk8/WKElJttKR2M2J3ROXbHKr6s6pnUAxQ92wCLcBGAsYHQ/s975/Kerala%2BEgg%2BRoast%2B-%2BStep2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-ovEbLPoD8oQ/YWu7FihXYaI/AAAAAAAAJk8/WKElJttKR2M2J3ROXbHKr6s6pnUAxQ92wCLcBGAsYHQ/w640-h142/Kerala%2BEgg%2BRoast%2B-%2BStep2.jpg" width="640" /></a></div></span>3. Add the chilli powder, turmeric powder and pepper powder. Mix it well and cook until the raw smell of the masala leaves. You can add a splash of water if the masala dries up. Finally, add the garam masala.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-yRDgQ3Q47Xo/YWu7f433haI/AAAAAAAAJlI/FE8qrJiJ1MA3sE-Ly5dU9jicDsNFWPqjwCLcBGAsYHQ/s972/Kerala%2BEgg%2BRoast%2B-%2BStep3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="215" data-original-width="972" height="142" src="https://1.bp.blogspot.com/-yRDgQ3Q47Xo/YWu7f433haI/AAAAAAAAJlI/FE8qrJiJ1MA3sE-Ly5dU9jicDsNFWPqjwCLcBGAsYHQ/w640-h142/Kerala%2BEgg%2BRoast%2B-%2BStep3.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">4. Adjust the salt at this stage and add the boiled eggs. Switch of the flame and keep it covered for 10 mins before serving. Garnish it with chopped coriander leaves.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xymU2MzHt6g/YWu7w-Yb_gI/AAAAAAAAJlU/qGnRixodjPAmCceU6d2AjITjeP-bY99zgCLcBGAsYHQ/s972/Kerala%2BEgg%2BRoast%2B-%2BStep4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="972" height="142" src="https://1.bp.blogspot.com/-xymU2MzHt6g/YWu7w-Yb_gI/AAAAAAAAJlU/qGnRixodjPAmCceU6d2AjITjeP-bY99zgCLcBGAsYHQ/w640-h142/Kerala%2BEgg%2BRoast%2B-%2BStep4.jpg" width="640" /></a></div></div></div><div><div style="font-family: verdana; font-size: small;"><div class="separator" style="clear: both; text-align: justify;">The Kerala egg roast goes well with appam, idiyappam, parotta and chapathi.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3Jd7QPKdj4Y/YWu7-K4OukI/AAAAAAAAJlY/uvvEJPs5Qw0G7sUyBROcVwxBbJixfTktwCLcBGAsYHQ/s800/Kerala%2BEgg%2BRoast%2B-%2BBottom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="800" height="428" src="https://1.bp.blogspot.com/-3Jd7QPKdj4Y/YWu7-K4OukI/AAAAAAAAJlY/uvvEJPs5Qw0G7sUyBROcVwxBbJixfTktwCLcBGAsYHQ/w640-h428/Kerala%2BEgg%2BRoast%2B-%2BBottom.JPG" width="640" /></a></div></div></div><div style="text-align: center;"><div style="text-align: justify;"><div style="font-family: verdana; font-size: small; line-height: 22.65px;"><div class="separator" style="clear: both; text-align: justify;"><b style="font-family: Verdana, sans-serif; line-height: 22.65px;"><span style="color: #274e13;">Points to remember:</span></b></div></div>
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<li style="line-height: 17pt; padding-bottom: 15px;">You can add more water if you feel it is drying up.</li><li style="line-height: 17pt; padding-bottom: 15px;">Roasting the spice powders in oil, gives nice flavor. Just before adding the spice powders, make a well in the middle of the onion and add a splash of coconut oil and add the chili, turmeric and pepper powder. Roast it in very low flame for few seconds before mixing it with onion tomato masala. </li>
<li style="line-height: 17pt; padding-bottom: 15px;">I didn't have any coriander leaves, so I skipped it. Please add it if you have for better flavor. </li><li style="line-height: 17pt; padding-bottom: 15px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-V18lMUcWNfA/YWu8Mqv2NGI/AAAAAAAAJlc/iHBedIp-gCgpH5Xx5xV_y1QGLrpdW9LewCLcBGAsYHQ/s800/Kerala%2BEgg%2BRoast%2B-%2BMiddle.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="534" height="640" src="https://1.bp.blogspot.com/-V18lMUcWNfA/YWu8Mqv2NGI/AAAAAAAAJlc/iHBedIp-gCgpH5Xx5xV_y1QGLrpdW9LewCLcBGAsYHQ/w428-h640/Kerala%2BEgg%2BRoast%2B-%2BMiddle.JPG" width="428" /></a></div><br /></li>
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<b><span face="Verdana, sans-serif" style="color: #20124d;">Warm Regards,<br /> Happy's Cook - Divya</span></b><br />
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</div>Happy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.com0tag:blogger.com,1999:blog-1182380807103241055.post-65779761330460595232022-01-01T14:40:00.003+05:302022-01-01T15:08:34.549+05:30Zucchini Corn Fritters Recipe | Vegetable Fritters<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">Wishing you all a very happy new year 2022. </span><span style="font-family: Verdana;">May the new year brings </span><span style="font-family: Verdana;">much happiness, peace and prosperity, and the world will be a safe place again. Today I am sharing a simple fritter recipe which I got from a local supermarket magazine. The original recipe uses halloumi along with corn and zucchini. I didn't have it in hand and I substituted it with grated cheese. It tasted so delicious and I love the addition of spring onion. It can be whipped super quickly for an evening snack. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-sVv-nO5RHY0/YVqyn1VPy1I/AAAAAAAAJjk/-AgCnYRsLNwQPb0NhWKYS5_HrKLQCxDQACLcBGAsYHQ/s800/Zucchini%2BCorn%2BFritters%2B-%2BTop.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="534" height="640" src="https://1.bp.blogspot.com/-sVv-nO5RHY0/YVqyn1VPy1I/AAAAAAAAJjk/-AgCnYRsLNwQPb0NhWKYS5_HrKLQCxDQACLcBGAsYHQ/w428-h640/Zucchini%2BCorn%2BFritters%2B-%2BTop.JPG" width="428" /></a></div></span></div>
<a name='more'></a><div style="text-align: justify;"><div style="line-height: 17pt;"><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;"><span itemprop="name"><span style="color: #274e13; font-size: normal; line-height: 17pt; text-align: left;"><b>Ingredients:</b></span></span>
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<div style="margin-left: 10px;"><span style="background-color: transparent; font-family: verdana;">Grated Zucchini - 2 Cups</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; font-family: verdana;">Sweet Corn Kernels - 1 Cup</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; font-family: verdana;">Chopped Spring Onion - 1/2 Cup</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; font-family: verdana;">Shredded Cheese - 1/4 Cup</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; font-family: verdana;">Ginger garlic paste - 1/2 tsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; font-family: verdana;">Egg - 1</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; font-family: verdana;">All purpose flour - 1/2 cup</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; font-family: verdana;">Olive oil - as required to shallow fry</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; font-family: verdana;">Salt - as needed</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; font-family: verdana;">Pepper - as needed</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<b style="line-height: 22.65px;"><span style="color: #38761d;">Method:</span></b></div>
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<span style="line-height: 22.65px;">1. Measure 1 cup of corn kernels and keep it ready. You can use frozen corn, tinned corn or fresh corn. Since I used fresh corn, I steamed the corn and then removed the corn kernels.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kM2NeDdznD8/YVqy2riOKzI/AAAAAAAAJjo/u1T0zyi26Pww_-TR8nS-TvQrcA6bYtY0QCLcBGAsYHQ/s971/Zucchini%2BCorn%2BFritters%2B-%2BStep1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="971" height="142" src="https://1.bp.blogspot.com/-kM2NeDdznD8/YVqy2riOKzI/AAAAAAAAJjo/u1T0zyi26Pww_-TR8nS-TvQrcA6bYtY0QCLcBGAsYHQ/w640-h142/Zucchini%2BCorn%2BFritters%2B-%2BStep1.jpg" width="640" /></a></div></span><span style="line-height: 22.65px;">2. Meanwhile, wash and grate the zucchini. Squeeze out extra water content from the zucchini using a clean kitchen towel.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-OVKNyOOjXew/YVqzBiCPgbI/AAAAAAAAJjw/zUS6PK-slAki-FtZedsvuvXtjVcExFAKwCLcBGAsYHQ/s971/Zucchini%2BCorn%2BFritters%2B-%2BStep2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="971" height="142" src="https://1.bp.blogspot.com/-OVKNyOOjXew/YVqzBiCPgbI/AAAAAAAAJjw/zUS6PK-slAki-FtZedsvuvXtjVcExFAKwCLcBGAsYHQ/w640-h142/Zucchini%2BCorn%2BFritters%2B-%2BStep2.jpg" width="640" /></a></div></span></div><div style="font-family: verdana; font-size: small;"><span style="line-height: 22.65px;">3. Chop the spring onions finely. In a pan, add half a teaspoon of olive oil and sauté the spring onion. Along with this add the ginger garlic paste. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WN5IiTBzJg8/YVqzLrCOkcI/AAAAAAAAJj4/TA94duVsyVAUkYQ2iQYCgwkBE_ZxDhxfACLcBGAsYHQ/s971/Zucchini%2BCorn%2BFritters%2B-%2BStep3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="971" height="142" src="https://1.bp.blogspot.com/-WN5IiTBzJg8/YVqzLrCOkcI/AAAAAAAAJj4/TA94duVsyVAUkYQ2iQYCgwkBE_ZxDhxfACLcBGAsYHQ/w640-h142/Zucchini%2BCorn%2BFritters%2B-%2BStep3.jpg" width="640" /></a></div></span>4. Sauté it until the raw smell leaves and switch off the flame. In a wide mixing bowl, combine the squeezed zucchini, corn, fried spring onion, cheese, egg and flour. Season with salt and pepper.</div><div style="font-family: verdana; font-size: small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xaYWwaCTkP8/YVqzWNsTWMI/AAAAAAAAJkA/gjIqiptfTkwOqS1HTsrMIXzr0vClGFWtgCLcBGAsYHQ/s971/Zucchini%2BCorn%2BFritters%2B-%2BStep4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="971" height="142" src="https://1.bp.blogspot.com/-xaYWwaCTkP8/YVqzWNsTWMI/AAAAAAAAJkA/gjIqiptfTkwOqS1HTsrMIXzr0vClGFWtgCLcBGAsYHQ/w640-h142/Zucchini%2BCorn%2BFritters%2B-%2BStep4.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">5. Shallow fry until golden brown in olive oil. I used an ice-cream scoop to measure equal quantities and then flattened, molded it into round patties using the back of a spoon.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4yZ75wByM3A/YVqzoz8mlII/AAAAAAAAJkM/O2t-pVkwtLM_IV43JZXwy3ZPYZ0c6pDdACLcBGAsYHQ/s971/Zucchini%2BCorn%2BFritters%2B-%2BStep5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="215" data-original-width="971" height="142" src="https://1.bp.blogspot.com/-4yZ75wByM3A/YVqzoz8mlII/AAAAAAAAJkM/O2t-pVkwtLM_IV43JZXwy3ZPYZ0c6pDdACLcBGAsYHQ/w640-h142/Zucchini%2BCorn%2BFritters%2B-%2BStep5.jpg" width="640" /></a></div>6. Flip and cook the other side as well. Drain it in kitchen towel.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6IoFBd0R4O8/YVqzyVYPgtI/AAAAAAAAJkQ/t2Vc0bMB7sEApwLpNTjvE90NbaoBf1GhQCLcBGAsYHQ/s971/Zucchini%2BCorn%2BFritters%2B-%2BStep6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="971" height="142" src="https://1.bp.blogspot.com/-6IoFBd0R4O8/YVqzyVYPgtI/AAAAAAAAJkQ/t2Vc0bMB7sEApwLpNTjvE90NbaoBf1GhQCLcBGAsYHQ/w640-h142/Zucchini%2BCorn%2BFritters%2B-%2BStep6.jpg" width="640" /></a></div></div></div><div><div style="font-family: verdana; font-size: small;"><div class="separator" style="clear: both; text-align: justify;">Serve it warm with sour cream. I served it with creamy Greek yogurt.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CBUsl6Y-m8o/YVqz-RqHQaI/AAAAAAAAJkU/qfUTNmmmKM833ChZaHP-gnI_4bl5do2NACLcBGAsYHQ/s800/Zucchini%2BCorn%2BFritters%2B-%2BBottom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="646" data-original-width="800" height="516" src="https://1.bp.blogspot.com/-CBUsl6Y-m8o/YVqz-RqHQaI/AAAAAAAAJkU/qfUTNmmmKM833ChZaHP-gnI_4bl5do2NACLcBGAsYHQ/w640-h516/Zucchini%2BCorn%2BFritters%2B-%2BBottom.JPG" width="640" /></a></div></div></div><div style="text-align: center;"><div style="text-align: justify;"><div style="font-family: verdana; font-size: small; line-height: 22.65px;"><div class="separator" style="clear: both; text-align: justify;"><b style="font-family: Verdana, sans-serif; line-height: 22.65px;"><span style="color: #274e13;">Points to remember:</span></b></div></div>
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<li style="line-height: 17pt; padding-bottom: 15px;">You can replace the cheese with grated halloumi or grated paneer. </li><li style="line-height: 17pt; padding-bottom: 15px;">Just shallow fry it in low flame and flip it only after the golden brown crispy base is formed, otherwise it might break.</li><li style="line-height: 17pt; padding-bottom: 15px;">The flour helps to hold everything together and I shallow fried it in my cast iron pan that was non sticky. So, you might need to fry it in a pan which doesn't stick.</li><li style="line-height: 17pt; padding-bottom: 15px;">The original recipe calls for self raising flour. So, if needed you can add 1/4 tsp of baking powder. But I didn't use it.</li>
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<b><span face="Verdana, sans-serif" style="color: #20124d;">Warm Regards,<br /> Happy's Cook - Divya</span></b><br />
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</div>Happy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.com0tag:blogger.com,1999:blog-1182380807103241055.post-55244550885874373362021-11-27T01:11:00.002+05:302021-11-27T01:13:15.448+05:30Walnut Chutney Recipe | Walnut Coconut Chutney <div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">Idli and dosa are staple food in any south Indian house. Also, it would be amazing if we can make different side dish each time. </span><span style="font-family: Verdana;">I learned about this Walnut Chutney from Malathy's </span><span style="font-family: Verdana;">Instagram</span><span style="font-family: Verdana;"> feed about two years back. From then this is one of the common chutney I make at home.</span><span style="font-family: Verdana;"> </span><span style="font-family: Verdana;">To be honest, walnut is one my least favorite nuts for eating it as raw. So, I always try to include it in my baking or cooking as this is the easiest way to consume this nutritious nut. I have already compiled <a href="https://www.happyscook.com/2017/04/15-easy-chutney-recipes-chutney-recipes.html">15+ different chutney recipes</a> for easy reference and if you make any of this chutney, please send a message in my <a href="https://www.instagram.com/happyscook/">Instagram page.</a></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RgVd6Vlyy-k/YEa6SQIk5SI/AAAAAAAAJVE/5GEZVTersbQ-9FRe0Wgl1lK0XjcsIbOawCLcBGAsYHQ/s800/Walnut%2BChutney%2B-%2BTop.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="530" height="640" src="https://1.bp.blogspot.com/-RgVd6Vlyy-k/YEa6SQIk5SI/AAAAAAAAJVE/5GEZVTersbQ-9FRe0Wgl1lK0XjcsIbOawCLcBGAsYHQ/w424-h640/Walnut%2BChutney%2B-%2BTop.JPG" width="424" /></a></div></span></div>
<a name='more'></a><div style="text-align: justify;"><div style="line-height: 17pt;"><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;"><span itemprop="name"><span style="color: #274e13; font-size: normal; line-height: 17pt; text-align: left;"><b>Ingredients:</b></span></span>
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<div style="margin-left: 10px;"><span style="font-family: Verdana;">Grated Coconut - 1/2 Cup</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Walnuts - 1/4 cup</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Roasted Gram dal(pottu Kadalai) - 2 tblsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;"> Green Chilli - 3(adjust as needed)</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Ginger - 1 inch piece</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Salt - as required</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<b style="background-color: transparent; line-height: 17pt;"><span style="color: #274e13;">To Temper:</span></b><span style="background-color: transparent; line-height: 17pt;"> </span></div>
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<div style="margin-left: 10px;"><span style="font-family: verdana;">Oil - 1 tsp<span style="background-color: transparent;"> </span></span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Mustard Seeds - 1/2 tsp<span style="background-color: transparent;"> </span></span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Curry leaves - few<span style="background-color: transparent;"> </span></span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Asafoetida - a generous pinch</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<b style="line-height: 22.65px;"><span style="color: #38761d;">Method:</span></b></div>
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<span style="line-height: 22.65px;">1. Measure the ingredients and transfer it to the mixer jar. (Coconut, walnuts and roasted gram)<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ky4cdBzfq_8/YEa6fS8-J8I/AAAAAAAAJVI/fiW_4mDxJs4i_eeBXRnrxpOkB4Qb9AilQCLcBGAsYHQ/s975/Walnut%2BChutney%2B-%2BStep1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-ky4cdBzfq_8/YEa6fS8-J8I/AAAAAAAAJVI/fiW_4mDxJs4i_eeBXRnrxpOkB4Qb9AilQCLcBGAsYHQ/w640-h142/Walnut%2BChutney%2B-%2BStep1.jpg" width="640" /></a></div></span><div class="separator" style="clear: both; text-align: justify;">2. Add the green chilli, ginger and required salt.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FeHFIgvfQEk/YEa-w1UWbRI/AAAAAAAAJVw/LvebvkaLmEAPEsG2J_eDaD2yDINhb8tvgCLcBGAsYHQ/s975/Walnut%2BChutney%2B-%2BStep2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-FeHFIgvfQEk/YEa-w1UWbRI/AAAAAAAAJVw/LvebvkaLmEAPEsG2J_eDaD2yDINhb8tvgCLcBGAsYHQ/w640-h142/Walnut%2BChutney%2B-%2BStep2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">3. Grind it all together by adding 1/4 cup of water. You can add more water as per your preferred consistency. Temper the items under "To temper" in a small tadka pan and pour it over the chutney.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UGOztoFBVtE/YEa-74kU9NI/AAAAAAAAJV0/scdgO7b9D84-eGmOh7hfts0NnJVxsWnawCLcBGAsYHQ/s975/Walnut%2BChutney%2B-%2BStep3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="214" data-original-width="975" height="140" src="https://1.bp.blogspot.com/-UGOztoFBVtE/YEa-74kU9NI/AAAAAAAAJV0/scdgO7b9D84-eGmOh7hfts0NnJVxsWnawCLcBGAsYHQ/w640-h140/Walnut%2BChutney%2B-%2BStep3.jpg" width="640" /></a></div></div></div><div class="separator" style="clear: both; text-align: justify;">Serve the nutritious chutney with Idli or Dosa. I served it with Adai.</div></div><div><div style="font-family: verdana; font-size: small;"><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1OHebLQ-c-k/YEa7FG5CmmI/AAAAAAAAJVk/yAQDTfcc_jAf6IyUhAJWptZ2ihIu2VAXwCLcBGAsYHQ/s800/Walnut%2BChutney%2B-%2Bmiddle.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="557" height="640" src="https://1.bp.blogspot.com/-1OHebLQ-c-k/YEa7FG5CmmI/AAAAAAAAJVk/yAQDTfcc_jAf6IyUhAJWptZ2ihIu2VAXwCLcBGAsYHQ/w446-h640/Walnut%2BChutney%2B-%2Bmiddle.JPG" width="446" /></a></div></div></div><div style="text-align: center;"><div style="text-align: justify;"><div style="font-family: verdana; font-size: small; line-height: 22.65px;"><div class="separator" style="clear: both; text-align: justify;"><b style="font-family: Verdana, sans-serif; line-height: 22.65px;"><span style="color: #274e13;">Points to remember:</span></b></div></div>
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<li style="line-height: 17pt; padding-bottom: 15px;"> Instead of green chilli, you can use dry red chilli as well for the spiciness. </li>
<li style="line-height: 17pt; padding-bottom: 15px;">The proportion of coconut and walnut can be adjusted as per your preference. Sometimes, I go up to 1/2 cup of walnut for 1/2 cup of coconut.</li><li style="line-height: 17pt; padding-bottom: 15px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VFZZj3HwiVY/YEa7PWOjUUI/AAAAAAAAJVo/S7I92cIsIxITjrSOd5fxgF5XDOhvRuLBwCLcBGAsYHQ/s800/Walnut%2BChutney%2B-%2BBottom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="546" height="640" src="https://1.bp.blogspot.com/-VFZZj3HwiVY/YEa7PWOjUUI/AAAAAAAAJVo/S7I92cIsIxITjrSOd5fxgF5XDOhvRuLBwCLcBGAsYHQ/w436-h640/Walnut%2BChutney%2B-%2BBottom.JPG" width="436" /></a></div></li></ul><b><span face="Verdana, sans-serif" style="color: #20124d;">Warm Regards,<br /> Happy's Cook - Divya</span></b><br />
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</div>Happy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.com0tag:blogger.com,1999:blog-1182380807103241055.post-72920610645282165372021-10-31T12:17:00.017+05:302021-10-31T13:11:26.964+05:30Badhusha Recipe | Balushahi | Badusha | Diwali Special 2021<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">Happy Diwali to all my readers in advance!! The most interesting part of being a food blogger is to celebrate each and every festival, as f</span><span style="font-family: Verdana;">ood is an important part of any celebration, whether it is religious or not. I was planning to post at least one new recipe for this Diwali and I am here today with this amazing recipe. I tried making it last weekend and it turned out so delicious. However, I was not satisfied with the final look and also wanted to tweak the recipe a little bit before sharing it here. This weekend I attempted it again, the outcome was as per my expectation and I am here with the recipe. If you are interested for other Diwali recipes, please visit <a href="https://www.happyscook.com/2013/10/diwali-sweets-payasams-savoury-snacks.html">this page</a> where I have compiled together 80+ Diwali sweets and savory snacks.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-a9hJBeBI-Zg/YX0OrkU9vvI/AAAAAAAAJmk/a_HzcJIwaasrPADRTMWqcmXkMHEOerZoACLcBGAsYHQ/s800/Badhusha%2B-%2BTop.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="534" height="640" src="https://1.bp.blogspot.com/-a9hJBeBI-Zg/YX0OrkU9vvI/AAAAAAAAJmk/a_HzcJIwaasrPADRTMWqcmXkMHEOerZoACLcBGAsYHQ/Badhusha%2B-%2BTop.JPG" width="428" /></a></div></span></div>
<a name='more'></a><div style="text-align: justify;"><div style="line-height: 17pt;"><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;"><span itemprop="name"><span style="color: #274e13; font-size: normal; line-height: 17pt; text-align: left;"><b>Ingredients:</b></span></span>
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<div style="margin-left: 10px;"><span style="font-family: Verdana;">Plain Flour(Maida) - 1.5 Cups</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;"> Melted butter or Ghee - 1/4 Cup</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;"> Curd(Greek yoghurt) - 4 tsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Sugar - 1/2 tsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;"> Salt - 1/4 tsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Baking Soda - 1/4 tsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Cold Water - 1/4 Cup + 1 tblsp </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<b style="background-color: transparent; font-family: verdana; line-height: 17pt;"><span style="color: #274e13;">For the sugar syrup:</span></b><span style="background-color: transparent; line-height: 17pt;"> </span></div>
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<div style="margin-left: 10px;"><span style="font-family: verdana;">Sugar - 3/4 Cup</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;"> Water - 1/4 Cup</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Saffron Strands - few or Cardamom pods - 3</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Lemon Juice - 1 tsp</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<b style="line-height: 22.65px;"><span style="color: #38761d;">Method:</span></b></div>
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<span style="line-height: 22.65px;">1. Take the flour, melted butter, curd, sugar, salt and baking soda in a bowl. Mix it all together with your hand and it will look crumbly at this stage. Pour cold water little by little and start kneading the dough. The dough should be non-sticky and crack free. The dough might seem to have cracks and once you knead it for few mins it will become smooth. Too much kneading is not required and divide it into small balls.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-A0HX9tWGhUI/YX0Pcmd1f9I/AAAAAAAAJm4/kV2SKJ3s5cQQlO-Usi0SF49tApGaoysywCLcBGAsYHQ/s974/Badhusha%2B-%2BStep1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="974" height="142" src="https://1.bp.blogspot.com/-A0HX9tWGhUI/YX0Pcmd1f9I/AAAAAAAAJm4/kV2SKJ3s5cQQlO-Usi0SF49tApGaoysywCLcBGAsYHQ/Badhusha%2B-%2BStep1.jpg" width="640" /></a></div></span>
<span style="line-height: 22.65px;">2. Start shaping the badhusha as per your preference. You can give swirls to the ends or you can make it like a small doughnut with dent in the middle as shown below in the second picture. For the swirls: take a ball, flatten it a bit and pinch the end and fold it inwards. For the mini doughnut look: take a ball, flatten it a bit and make a small dent in the middle with your thumb. Heat oil in a pan until it is just right and it should not be too hot(smoky hot). Now reduce the flame to low and start dropping few badhushas. Do not overcrowd it and try to make it in batches. <div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FOiWJTMt2rc/YX0PtJN1YII/AAAAAAAAJnA/_7bpzBVJrB0IOzTQtITWOTNfzMaLJtnfwCLcBGAsYHQ/s974/Badhusha%2B-%2BStep2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="974" height="142" src="https://1.bp.blogspot.com/-FOiWJTMt2rc/YX0PtJN1YII/AAAAAAAAJnA/_7bpzBVJrB0IOzTQtITWOTNfzMaLJtnfwCLcBGAsYHQ/Badhusha%2B-%2BStep2.jpg" width="640" /></a></div></span>
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3. When bottom of the badhusha turns golden brown, flip and cook the other side as well until golden brown. Each batch will take 5 to 7 minutes in low flame. Remove it from oil and drain it in kitchen towel. The badhusha will be light and crispy outside. <div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-A6Q6CJoVkJg/YX0QFahrujI/AAAAAAAAJnI/7ecZmM0CShsAQTWaF6ZjHeh_nWf62i5lwCLcBGAsYHQ/s974/Badhusha%2B-%2BStep3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="974" height="142" src="https://1.bp.blogspot.com/-A6Q6CJoVkJg/YX0QFahrujI/AAAAAAAAJnI/7ecZmM0CShsAQTWaF6ZjHeh_nWf62i5lwCLcBGAsYHQ/Badhusha%2B-%2BStep3.jpg" width="640" /></a></div>
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<span style="line-height: 22.65px;"><span style="font-family: verdana; font-size: small;">4. To make the sugar syrup: heat sugar and water in low heat. Once the sugar melts, boil the syrup until it reaches one string consistency. To check the string consistency, w</span><span style="background-color: white;"><span style="font-family: verdana; font-size: small;">hen it is warm, take a drop of syrup between your thumb and index finger and move your fingers apart slowly. A string will be formed between the fingers if the sugar syrup has reached the one string consistency. Please go to the </span><a href="https://www.happyscook.com/2016/10/boondi-ladoo-recipe-boondi-laddu-diwali.html" style="font-family: verdana; font-size: small;">Boondi ladoo recipe </a><span style="font-family: verdana; font-size: small;">to see the one string consistency clearly. Switch off the flame and add the saffron or cardamom for flavor.</span></span><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: center;"><a href="https://1.bp.blogspot.com/-bLr6SrPAYxY/YX0QXujzkPI/AAAAAAAAJnQ/KQRWRfM60Xk4xss2DdCjCjqCiKsk2mWBQCLcBGAsYHQ/s974/Badhusha%2B-%2BStep4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="215" data-original-width="974" height="142" src="https://1.bp.blogspot.com/-bLr6SrPAYxY/YX0QXujzkPI/AAAAAAAAJnQ/KQRWRfM60Xk4xss2DdCjCjqCiKsk2mWBQCLcBGAsYHQ/Badhusha%2B-%2BStep4.jpg" width="640" /></a></div></span><span style="font-family: verdana; font-size: small;">5. Squeeze few drops of lemon juice in the syrup to prevent crystallization. Now drop the fried badhushas in the hot syrup and soak it for 1 or 2 mins.(flip and soak the other side as well). You can reheat the syrup if it is not hot enough. Soak the badhushas in batches and transfer it to a ghee greased plate.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-SYQbAK0TtSw/YX0Qp-rCZMI/AAAAAAAAJnY/MTUjl53gplI9iEjSnLJ1XuvQAWM-dG26gCLcBGAsYHQ/s974/Badhusha%2B-%2BStep5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="974" height="142" src="https://1.bp.blogspot.com/-SYQbAK0TtSw/YX0Qp-rCZMI/AAAAAAAAJnY/MTUjl53gplI9iEjSnLJ1XuvQAWM-dG26gCLcBGAsYHQ/Badhusha%2B-%2BStep5.jpg" width="640" /></a></div></span></div><div style="font-family: verdana; font-size: small;"><span style="font-family: verdana; line-height: 22.65px;">The delicious badhushas are ready to be served. It tastes very good the next day 😊<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YhbvFKEUxxU/YX0Rg1M5VlI/AAAAAAAAJnw/rrjwYsxaclEj010wl90P0EcIr7CwIA7kwCLcBGAsYHQ/s800/16.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="800" height="214" src="https://1.bp.blogspot.com/-YhbvFKEUxxU/YX0Rg1M5VlI/AAAAAAAAJnw/rrjwYsxaclEj010wl90P0EcIr7CwIA7kwCLcBGAsYHQ/w320-h214/16.JPG" width="320" /></a></div></span></div><div style="font-family: verdana; font-size: small;"><span style="font-family: verdana; line-height: 22.65px;">Make this sweet during this festive season and share a picture to me 😊<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-v6XpHPXFBfY/YX0Q6a74b8I/AAAAAAAAJng/-IeiuozqVqg4a68Bcplv20z7_VXpGLyWgCLcBGAsYHQ/s800/Badhusha%2B-%2BMiddle.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="543" height="640" src="https://1.bp.blogspot.com/-v6XpHPXFBfY/YX0Q6a74b8I/AAAAAAAAJng/-IeiuozqVqg4a68Bcplv20z7_VXpGLyWgCLcBGAsYHQ/Badhusha%2B-%2BMiddle.JPG" width="434" /></a></div></span></div><div style="text-align: center;"><div style="text-align: justify;"><div style="font-family: verdana; font-size: small; line-height: 22.65px;">
<b style="font-family: Verdana, sans-serif; line-height: 22.65px;"><span style="color: #274e13;">Points to remember:</span></b></div>
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<li style="line-height: 17pt; padding-bottom: 15px;">The mentioned quantity can make 12 - 13 small badhushas and the prepared sugar syrup was just right for soaking these. I soaked it in batches and soaked only 3 at a time. </li><li style="line-height: 17pt; padding-bottom: 15px;">If the syrup crosses the string consistency then it will thicken quickly and become hard. So always have the flame in low when you are near the string consistency stage and switch off immediately. If it becomes hard, add some water and reheat it and check the consistency again.</li>
<li style="line-height: 17pt; padding-bottom: 15px;">The badhushas can absorb the sugar syrup easily if it hot. I made the syrup when the last batch is frying and the badushas were warm when I added it to the hot syrup.</li><li style="line-height: 17pt; padding-bottom: 15px;">If it is not fried properly the middle will remain uncooked. The well fried badhushas will be light and flaky and absorbs the sugar syrup well.</li><li style="line-height: 17pt; padding-bottom: 15px;">If you are not shaping the badhushas evenly, you will get cracks while frying. I tucked the end or cracks to the bottom and hence the top has nice smooth finish. </li><li style="line-height: 17pt; padding-bottom: 15px;">Chances are there for the badusha's to disintegrate if the baking soda or butter is increased.</li><li style="line-height: 17pt; padding-bottom: 15px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3LGv2YqyZA8/YX0RKxlwQ9I/AAAAAAAAJno/B2qXcJnNQQQyyiEhMPTemSj9kg_t1vHNACLcBGAsYHQ/s800/Badhusha%2B-%2BBottom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="622" data-original-width="800" height="498" src="https://1.bp.blogspot.com/-3LGv2YqyZA8/YX0RKxlwQ9I/AAAAAAAAJno/B2qXcJnNQQQyyiEhMPTemSj9kg_t1vHNACLcBGAsYHQ/Badhusha%2B-%2BBottom.JPG" width="640" /></a></div><br /></li>
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<b><span face="Verdana, sans-serif" style="color: #20124d;">Warm Regards,<br /> Happy's Cook - Divya</span></b><br />
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</div>Happy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.com1tag:blogger.com,1999:blog-1182380807103241055.post-47886078444952910052021-09-18T17:09:00.004+05:302021-09-18T17:27:18.939+05:30Orange Poppy Seed Cake Recipe <div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">Hello everyone!! I am back to my little happy space after a 6 month break. For me, personally there was a lot going on over the last few months and blogging took a back seat. I am back to full time job after 5 year career break. </span><span style="font-family: Verdana;">Between the pandemic, a new job, working from home, home schooling and some family circumstances, it just took its toll on me both mentally and emotionally. Most of the days I found myself tired and any sort of productivity outside of work hours and regular chores went out of the window. However, over the last few weekends I wanted to get back to blogging. I am not here for any sorts of revenue, I do this because it makes me happy. I might not be active like before, however I will try to do some posts over the weekend.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">Last weekend I got fresh oranges from a farm and wanted to make use of it in some recipe. I tried this cake and the pictures didn't turn out as per my expectation since I overbaked the cake and the top was browned a bit more. Today, the oranges were still fresh and I made it again. It is one of the best tea cakes that I made recently and the flavor was so good. Do try this recipe and share me the feedback.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-SCtESETTeRM/YUWs9zUfgiI/AAAAAAAAJfI/TuLVNPScywQlJZBVAf0uI8SrV8CQ8jeVgCLcBGAsYHQ/s2048/Orange%2BPoppy%2BSeeds%2BCake%2B-%2BTop.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1327" height="640" src="https://1.bp.blogspot.com/-SCtESETTeRM/YUWs9zUfgiI/AAAAAAAAJfI/TuLVNPScywQlJZBVAf0uI8SrV8CQ8jeVgCLcBGAsYHQ/w414-h640/Orange%2BPoppy%2BSeeds%2BCake%2B-%2BTop.JPG" width="414" /></a></div></span></div>
<a name='more'></a><div style="text-align: justify;"><div style="line-height: 17pt;"><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;"><span itemprop="name"><span style="color: #274e13; font-size: normal; line-height: 17pt; text-align: left;"><b>Ingredients:</b></span></span>
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<span style="background-color: transparent; line-height: 17pt;"><span style="font-family: Verdana;">Plain Flour - 1.5 Cups</span></span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: Verdana;">Self Raising Flour - 1 Cup(see notes)</span></span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: Verdana;">Caster Sugar - 1.5 Cups</span></span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: Verdana;">Melted Butter - 3/4 Cup</span></span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: Verdana;">Egg - 3</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: Verdana;">Orange Juice - 1/2 Cup</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: Verdana;">Orange Rind - 1 tblsp(grated)</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: Verdana;">Poppy Seeds - 1.5 tblsp</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: Verdana;">Milk - 1/3 Cup</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: Verdana;">Icing Sugar - 1 tsp(for dusting)</span></span><span style="background-color: transparent;"> </span></div></blockquote>
<div style="font-family: verdana;"><b style="line-height: 22.65px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Nvq_lH4lo1A/YUWuX3FZRUI/AAAAAAAAJf8/jPL78TMFMwY2AoM00UOu1-hhOo9C9AcQACLcBGAsYHQ/s2048/Orange%2BPoppy%2BSeeds%2BCake.JPG" style="font-size: small; font-weight: 400; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1301" height="640" src="https://1.bp.blogspot.com/-Nvq_lH4lo1A/YUWuX3FZRUI/AAAAAAAAJf8/jPL78TMFMwY2AoM00UOu1-hhOo9C9AcQACLcBGAsYHQ/w406-h640/Orange%2BPoppy%2BSeeds%2BCake.JPG" width="406" /></a></div></b></div><div style="font-family: verdana;"><b style="line-height: 22.65px;"><span style="color: #38761d;">Method:</span></b></div>
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<span style="line-height: 22.65px;">1. Sift the plain flour and self raising flour. Combine the sifted flours and caster sugar in a mixing bowl. Whisk the eggs.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RAWy9F-uSoI/YUWtP_wzNwI/AAAAAAAAJfQ/k1dsrowbV3kbPZ4-CurEW0uOr1JNJ4bdACLcBGAsYHQ/s974/Orange%2BPoppy%2BSeeds%2BCake%2B-%2BStep1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="974" height="142" src="https://1.bp.blogspot.com/-RAWy9F-uSoI/YUWtP_wzNwI/AAAAAAAAJfQ/k1dsrowbV3kbPZ4-CurEW0uOr1JNJ4bdACLcBGAsYHQ/w640-h142/Orange%2BPoppy%2BSeeds%2BCake%2B-%2BStep1.jpg" width="640" /></a></div></span><div class="separator" style="clear: both; text-align: justify;">2. Meanwhile, grate the orange rind with a fine grater. Also squeeze the orange and get the fresh juice. Melt the butter and allow it to cool completely. Combine the milk and poppy seed in a small bowl and allow it to sit for at least 10 minutes. Now combine the whisked eggs, melted butter and orange juice. </div><span style="line-height: 22.65px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7ZUHp8m8eis/YUWta68WOEI/AAAAAAAAJfU/G1n1opYgugUms1JUszuwICZEaxLRnmidACLcBGAsYHQ/s974/Orange%2BPoppy%2BSeeds%2BCake%2B-%2BStep2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="974" height="142" src="https://1.bp.blogspot.com/-7ZUHp8m8eis/YUWta68WOEI/AAAAAAAAJfU/G1n1opYgugUms1JUszuwICZEaxLRnmidACLcBGAsYHQ/w640-h142/Orange%2BPoppy%2BSeeds%2BCake%2B-%2BStep2.jpg" width="640" /></a></div></span>3. Make a well in the center of the flour and sugar mixture. Pour the egg mixture and the milk mixture into it. Combine everything well. Grease the baking pan with the melted butter and pour the cake batter into it.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-r9RG3H8pPIw/YUWtnVY9LkI/AAAAAAAAJfc/5yWiN96GejEX-gz35OtMljISNaCyiGjOQCLcBGAsYHQ/s974/Orange%2BPoppy%2BSeeds%2BCake%2B-%2BStep3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="974" height="142" src="https://1.bp.blogspot.com/-r9RG3H8pPIw/YUWtnVY9LkI/AAAAAAAAJfc/5yWiN96GejEX-gz35OtMljISNaCyiGjOQCLcBGAsYHQ/w640-h142/Orange%2BPoppy%2BSeeds%2BCake%2B-%2BStep3.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">4. Preheat the oven for 10 minutes and bake the cake in the preheated oven @180 degrees(fan forced) for 35 to 40 mins. </div></div><div><div style="font-family: verdana; font-size: small;"><span style="line-height: 22.65px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fiUbZQOJ8C8/YUWtwngG2CI/AAAAAAAAJfk/jKFglf3BPk8LaGZ0XoxLfA28HuCyQQbuQCLcBGAsYHQ/s974/Orange%2BPoppy%2BSeeds%2BCake%2B-%2BStep4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="215" data-original-width="974" height="142" src="https://1.bp.blogspot.com/-fiUbZQOJ8C8/YUWtwngG2CI/AAAAAAAAJfk/jKFglf3BPk8LaGZ0XoxLfA28HuCyQQbuQCLcBGAsYHQ/w640-h142/Orange%2BPoppy%2BSeeds%2BCake%2B-%2BStep4.jpg" width="640" /></a></div></span><div class="separator" style="clear: both; text-align: justify;">Remove from oven and turn onto a wire rack to cool completely. Dust with icing sugar and serve.</div><span style="font-family: verdana; line-height: 22.65px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-gR5Eg-7wztM/YUWuBpfaVII/AAAAAAAAJfw/OdA35BInnAY8zY4QKhe6Ldm9uwIN40_tACLcBGAsYHQ/s2048/Orange%2BPoppy%2BSeeds%2BCake%2B-%2BBottom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1305" height="640" src="https://1.bp.blogspot.com/-gR5Eg-7wztM/YUWuBpfaVII/AAAAAAAAJfw/OdA35BInnAY8zY4QKhe6Ldm9uwIN40_tACLcBGAsYHQ/w408-h640/Orange%2BPoppy%2BSeeds%2BCake%2B-%2BBottom.JPG" width="408" /></a></div></span></div><div style="text-align: center;"><div style="text-align: justify;"><div style="font-family: verdana; font-size: small; line-height: 22.65px;"><div class="separator" style="clear: both; text-align: justify;"><b style="font-family: Verdana, sans-serif; line-height: 22.65px;"><span style="color: #274e13;">Points to remember:</span></b></div></div>
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<li style="line-height: 17pt; padding-bottom: 15px;">If you do not have self raising flour, you can make it by combining 1 cup of plain flour with 2 teaspoon of baking powder. Sift it well and it is ready to use. For the most accurate measurement, scoop flour into a measuring cup and use a knife to level excess flour from the top. </li><li style="line-height: 17pt; padding-bottom: 15px;">Oven temperature and baking time may vary depending upon the oven type and the pan size. So adjust it accordingly.</li><li style="line-height: 17pt; padding-bottom: 15px;">For best results, make sure all the ingredients are in room temperature.</li>
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<b><span face="Verdana, sans-serif" style="color: #20124d;">Warm Regards,<br /> Happy's Cook - Divya</span></b><br />
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</div>Happy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.com0tag:blogger.com,1999:blog-1182380807103241055.post-3002970827433729612021-02-28T12:41:00.002+05:302021-02-28T12:49:40.919+05:30Ela Ada Recipe | Elai Adai | Elayappam | Elai Adai with sweet filling | Steamed rice cakes with jaggery & coconut filling <div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">Ela Ada is one of the traditional Kerala delicacy and it is normally made using roasted rice flour, coconut and jaggery. However, variety of stuffing can be used while making this elai adai. I have already shared <a href="https://www.happyscook.com/2017/08/ela-ada-recipe-elai-kozhukattai-with.html">Chakka(Jackfruit) Ela Ada</a>. This is one of my most favourite naalu mani palaharam and it tastes delicious with a cup of chai. <div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QqMgXRfxCiw/YDtDqbc9LKI/AAAAAAAAJT8/TumI9og3MfsFeg1rXwtBoXSwj1C-mEYHACLcBGAsYHQ/s800/Elai%2BAdai%2B-%2BTop.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="528" height="640" src="https://1.bp.blogspot.com/-QqMgXRfxCiw/YDtDqbc9LKI/AAAAAAAAJT8/TumI9og3MfsFeg1rXwtBoXSwj1C-mEYHACLcBGAsYHQ/w422-h640/Elai%2BAdai%2B-%2BTop.JPG" width="422" /></a></div></span><span style="font-family: Verdana;"><div class="separator" style="clear: both; text-align: justify;"></div></span></div><div style="text-align: justify;"><div style="line-height: 17pt;"><span><a name='more'></a></span><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;"><span itemprop="name"><span style="color: #274e13; font-size: normal; line-height: 17pt; text-align: left;"><b> Ingredients:</b></span></span>
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<div style="margin-left: 10px;"><blockquote style="box-sizing: border-box; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; margin: 0px auto; padding: 0px; width: 489.75px;"><div style="box-sizing: border-box; margin: 0px 0px 0px 10px; padding: 0px;"><b style="background-color: transparent; box-sizing: border-box; font-family: verdana; line-height: 17pt; margin: 0px; padding: 0px;"><span style="box-sizing: border-box; color: #274e13; margin: 0px; padding: 0px;">For the Dough:</span></b><span style="background-color: transparent; box-sizing: border-box; line-height: 17pt; margin: 0px; padding: 0px;"> </span></div></blockquote><blockquote style="box-sizing: border-box; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; margin: 0px auto; padding: 0px; width: 489.75px;"><div style="box-sizing: border-box; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: transparent; box-sizing: border-box; font-family: verdana; line-height: 17pt; margin: 0px; padding: 0px;">Roasted Rice Flour or Idiyappam Flour - 1 Cup</span></div></blockquote><blockquote style="box-sizing: border-box; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; margin: 0px auto; padding: 0px; width: 489.75px;"><div style="box-sizing: border-box; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: verdana; font-size: 14.85px;">Water - approximately 1.5 Cups</span></div></blockquote><blockquote style="box-sizing: border-box; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; margin: 0px auto; padding: 0px; width: 489.75px;"><div style="box-sizing: border-box; margin: 0px 0px 0px 10px; padding: 0px;"><span style="box-sizing: border-box; font-family: verdana; margin: 0px; padding: 0px;">Salt - as required</span></div></blockquote><blockquote style="box-sizing: border-box; font-family: verdana; font-size: 14.85px; margin: 0px auto; padding: 0px; width: 489.75px;"><div style="box-sizing: border-box; margin: 0px 0px 0px 10px; padding: 0px;"></div></blockquote><blockquote style="box-sizing: border-box; font-family: verdana; font-size: 14.85px; margin: 0px auto; padding: 0px; width: 489.75px;"><div style="box-sizing: border-box; margin: 0px 0px 0px 10px; padding: 0px;"><b style="background-color: transparent; box-sizing: border-box; line-height: 17pt; margin: 0px; padding: 0px;"><span style="box-sizing: border-box; color: #274e13; margin: 0px; padding: 0px;">For the filling:</span></b><span style="background-color: transparent; box-sizing: border-box; line-height: 17pt; margin: 0px; padding: 0px;"> </span><span style="background-color: transparent;"> </span></div></blockquote></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><blockquote style="box-sizing: border-box; font-family: verdana; font-size: 14.85px; margin: 0px auto; padding: 0px; width: 489.75px;"><div style="box-sizing: border-box; margin: 0px 0px 0px 10px; padding: 0px;"><span face="Verdana, Geneva, sans-serif" style="font-size: 14.85px;">Powdered Jaggery(Sarkarai) - 1/2 Cup</span><span style="background-color: transparent;"> </span></div></blockquote></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><blockquote style="box-sizing: border-box; font-family: verdana; font-size: 14.85px; margin: 0px auto; padding: 0px; width: 489.75px;"><div style="box-sizing: border-box; margin: 0px 0px 0px 10px; padding: 0px;"><span face="Verdana, Geneva, sans-serif" style="font-size: 14.85px;">Coconut - 1/2 Cup</span><span style="background-color: transparent;"> </span></div></blockquote></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><blockquote style="box-sizing: border-box; font-family: verdana; font-size: 14.85px; margin: 0px auto; padding: 0px; width: 489.75px;"><div style="box-sizing: border-box; margin: 0px 0px 0px 10px; padding: 0px;"><span face="Verdana, Geneva, sans-serif" style="font-size: 14.85px;">Ghee - 1 tsp</span><span style="background-color: transparent;"> </span></div></blockquote></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><blockquote style="box-sizing: border-box; font-family: verdana; font-size: 14.85px; margin: 0px auto; padding: 0px; width: 489.75px;"><div style="box-sizing: border-box; margin: 0px 0px 0px 10px; padding: 0px;"><span face="Verdana, Geneva, sans-serif" style="font-size: 14.85px;">Cardamom Powder - 1 tsp</span></div></blockquote></div></blockquote><div style="font-family: verdana;"><b style="line-height: 22.65px;"><div class="separator" style="clear: both; text-align: justify;"><b style="line-height: 22.65px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2ru971_0Ev8/YDtD6OuCC1I/AAAAAAAAJUE/HRQ0wrXunD0FN1yb3YDxcfx_zpVmCfaAgCLcBGAsYHQ/s800/Elai%2BAdai%2B-%2BMiddle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="611" height="640" src="https://1.bp.blogspot.com/-2ru971_0Ev8/YDtD6OuCC1I/AAAAAAAAJUE/HRQ0wrXunD0FN1yb3YDxcfx_zpVmCfaAgCLcBGAsYHQ/w488-h640/Elai%2BAdai%2B-%2BMiddle.JPG" width="488" /></a></div></b></div><div class="separator" style="clear: both; text-align: justify;"><b style="line-height: 22.65px;"><span style="color: #38761d;"><div class="separator" style="clear: both; text-align: justify;"><b style="line-height: 22.65px;"><span style="color: #38761d;">Method:</span></b></div></span></b></div></b></div>
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<span style="line-height: 22.65px;"><span style="font-family: verdana; font-size: small;">1. In a wide pan, heat the jaggery with one tablespoon of water. When the jaggery dissolves, add the grated coconut. Along with this add the ghee, cardamom powder and keep stirring until it thickens. Switch off the flame and keep it aside.</span><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: center;"><a href="https://1.bp.blogspot.com/-7QJ5p0maKaY/YDjcDi_C2jI/AAAAAAAAJSo/SDsOcKn43TgWmt3hr6sfuqv-vypbxnamgCLcBGAsYHQ/s975/Elai%2BAdai%2B-%2BStep1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-7QJ5p0maKaY/YDjcDi_C2jI/AAAAAAAAJSo/SDsOcKn43TgWmt3hr6sfuqv-vypbxnamgCLcBGAsYHQ/Elai%2BAdai%2B-%2BStep1.jpg" width="640" /></a></div></span><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: justify;">2. Meanwhile, bring water to boil. In a mixing bowl, add the rice flour, salt and give a quick mix. Now add the boiled water gradually to the rice flour and mix it with a spoon. Add water till the dough comes together completely. </div><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wEw8ASzTXg0/YDoGtngFZ3I/AAAAAAAAJS8/AKtXMKsnL6IBQEQUqs51TMSXAkUX_b0YwCLcBGAsYHQ/s975/Elai%2BAdai%2B-%2BStep2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-wEw8ASzTXg0/YDoGtngFZ3I/AAAAAAAAJS8/AKtXMKsnL6IBQEQUqs51TMSXAkUX_b0YwCLcBGAsYHQ/Elai%2BAdai%2B-%2BStep2.jpg" width="640" /></a></div></div><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: justify;">3. Finally, knead it with your hand until smooth and soft dough is formed(be careful the dough will be very hot). The dough should be moist and should not stick in your fingers. Now, wash and dry the banana leaves. Cut it into small sized pieces(squares) and wilt the leaves by showing it on direct flame. For wilting, just move the banana leaf over the flame so that every inch of the leaf is touched by the fire. This is done for the easy folding of banana leaf. Grease the banana leaf with little oil. <span style="background-color: white;">Take a small ball of dough, place it above the banana leaf and spread it with your fingers gently as shown below. If it is sticky apply oil or water while spreading. </span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-bke4o8bp8Ok/YDoP4-d2zRI/AAAAAAAAJT0/Z1JXdQDdvn0TRz0n_kXySKxiVf6hbwt_gCLcBGAsYHQ/s975/Elai%2BAdai%2B-%2BStep3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-bke4o8bp8Ok/YDoP4-d2zRI/AAAAAAAAJT0/Z1JXdQDdvn0TRz0n_kXySKxiVf6hbwt_gCLcBGAsYHQ/Elai%2BAdai%2B-%2BStep3.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">4. <span style="background-color: white;">Now, add a heaped spoon of filling on one side. </span><span style="background-color: white;">Close the filling with the other side along with the banana leaf such that a semi circle is formed. Seal it well and place it on the steamer. Repeat the same process until the entire dough and filling is finished.</span></div></div><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Sc0aOELnNO4/YDoHSZFQv7I/AAAAAAAAJTM/0F92hKBymZMZ_ObkNrt1ENeylXJbSJq4wCLcBGAsYHQ/s975/Elai%2BAdai%2B-%2BStep4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-Sc0aOELnNO4/YDoHSZFQv7I/AAAAAAAAJTM/0F92hKBymZMZ_ObkNrt1ENeylXJbSJq4wCLcBGAsYHQ/Elai%2BAdai%2B-%2BStep4.jpg" width="640" /></a></div></div><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: justify;">5. Cover the steamer and steam it for 15 mins.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KnLXM_SbuF0/YDoHdwGQs6I/AAAAAAAAJTQ/k6Wk7Buz_owvLZ4SogJHyrRi8HTjk-WLwCLcBGAsYHQ/s975/Elai%2BAdai%2B-%2BStep5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-KnLXM_SbuF0/YDoHdwGQs6I/AAAAAAAAJTQ/k6Wk7Buz_owvLZ4SogJHyrRi8HTjk-WLwCLcBGAsYHQ/Elai%2BAdai%2B-%2BStep5.jpg" width="640" /></a></div></div></div><div><div style="font-family: verdana; font-size: small;"><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white;">Serve the yummy Elai Adai when it is hot/warm.</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KP39MjRqqeE/YDoHy1urXtI/AAAAAAAAJTc/NHRu32POKW8X7pvq1IVth78dIJoFveoOACLcBGAsYHQ/s800/Elai%2BAdai%2B-%2BCentre.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="534" height="640" src="https://1.bp.blogspot.com/-KP39MjRqqeE/YDoHy1urXtI/AAAAAAAAJTc/NHRu32POKW8X7pvq1IVth78dIJoFveoOACLcBGAsYHQ/Elai%2BAdai%2B-%2BCentre.JPG" width="428" /></a></div></div></div><div style="text-align: center;"><div style="text-align: justify;"><div style="font-family: verdana; font-size: small; line-height: 22.65px;"><div class="separator" style="clear: both; text-align: justify;"><b style="font-family: Verdana, sans-serif; line-height: 22.65px;"><span style="color: #274e13;">Points to remember:</span></b></div></div>
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<li style="line-height: 17pt; padding-bottom: 15px;">I used store bought idiyappam flour. You can also use fine roasted rice flour for making this elai adai.</li><li style="line-height: 17pt; padding-bottom: 15px;">You can use any stuffing of your choice. I have tried <a href="https://www.happyscook.com/2017/08/ela-ada-recipe-elai-kozhukattai-with.html">jackfruit coconut jaggery filling</a>, <a href="https://www.happyscook.com/2015/09/ellu-kozhukattai-recipe-ellu-poorna.html">ellu filling</a>, and <a href="https://www.happyscook.com/2013/09/vella-kozhukattai-modhagam-recipe-modak.html">Channa dal filling</a>.</li><li style="line-height: 17pt; padding-bottom: 15px;">Adjust the jaggery based on your prefered sweetness.</li><li style="line-height: 17pt; padding-bottom: 15px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VgqFOV3-1K8/YDoH8mIIQbI/AAAAAAAAJTg/SRJ175EQC8cxFroWG6bdliQFahxi_1H_wCLcBGAsYHQ/s800/Elai%2BAdai%2B-%2BBottom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="524" height="640" src="https://1.bp.blogspot.com/-VgqFOV3-1K8/YDoH8mIIQbI/AAAAAAAAJTg/SRJ175EQC8cxFroWG6bdliQFahxi_1H_wCLcBGAsYHQ/Elai%2BAdai%2B-%2BBottom.JPG" width="420" /></a></div><br /></li>
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<b><span face="Verdana, sans-serif" style="color: #20124d;">Warm Regards,<br /> Happy's Cook - Divya</span></b><br />
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</div>Happy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.com0tag:blogger.com,1999:blog-1182380807103241055.post-22146156021627962372021-02-26T06:30:00.004+05:302021-02-26T06:31:56.402+05:30Mango Salsa Recipe | Mango & Mint Salsa | Mango Salsa with corn chips<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana;">Mango salsa is versatile and makes a perfect appetizer, side dish or condiment for get-togethers. </span><span style="font-family: verdana;">We just pick a pack of corn chips from the supermarket and carry this homemade mango salsa for a picnic in the park. If the mango is not in season, I make it with any available fruits and we all love it. </span><span style="font-family: verdana;">This recipe is quick and easy to make, and always so fresh and delicious. We are almost at the end of mango season here in Australia, so thought of sharing this recipe before the season ends. Do check out my other mango recipes in the below links:</span></div><div class="separator" style="clear: both; text-align: justify;"><ul><li><span style="font-family: verdana;"><a href="https://www.happyscook.com/2018/05/mango-sago-recipe.html">Mango Sago</a></span></li><li><span style="font-family: verdana;"><a href="https://www.happyscook.com/2017/04/mango-shrikhand-recipe-amrakhand-mango.html">Mango Shrikhand</a></span></li><li><span style="font-family: Verdana;"><a href="https://www.happyscook.com/2017/04/mango-shrikhand-recipe-amrakhand-mango.html">Mango Lassi</a> </span></li><li><span style="font-family: Verdana;"><a href="https://www.happyscook.com/2018/07/mango-kesari-recipe.html">Mago Kesari</a> </span></li><li><span style="font-family: Verdana;"><a href="https://www.happyscook.com/2014/08/mango-panna-cotta-recipe-mango-recipes.html">Mango Panna Cotta</a> </span></li><li><span style="font-family: Verdana;"><a href="https://www.happyscook.com/2017/12/mango-loaf-cake-recipe-mango-loaf-mango.html">Mango Loaf Cake</a> </span></li><li><span style="font-family: Verdana;"><a href="https://www.happyscook.com/2016/11/aamras-recipe-aamras-poori-how-to-make.html">Aamras</a> </span></li><li><span style="font-family: Verdana;"><a href="https://www.happyscook.com/2015/09/mango-popsicle-recipe-mango-kuchi-ice.html">Mango Popsicle</a></span></li><li><span style="font-family: Verdana;"><a href="https://www.happyscook.com/2014/06/mango-icecream-recipe-summer-special.html">Mango Icecream</a></span></li></ul></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YWLTa1cnuNA/YDcLRn9haEI/AAAAAAAAJR0/01XiaLZDH4QOhLP4T-RFg4PqaINM-ZO3wCLcBGAsYHQ/s800/Mango%2BSalsa%2B-%2BTop.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="516" height="640" src="https://1.bp.blogspot.com/-YWLTa1cnuNA/YDcLRn9haEI/AAAAAAAAJR0/01XiaLZDH4QOhLP4T-RFg4PqaINM-ZO3wCLcBGAsYHQ/Mango%2BSalsa%2B-%2BTop.JPG" width="412" /></a></div></span></div><div class="separator" style="clear: both; text-align: justify;"></div><div style="text-align: justify;"><div style="line-height: 17pt;"><span><a name='more'></a></span><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;"><span itemprop="name"><span style="color: #274e13; font-size: normal; line-height: 17pt; text-align: left;"><b>Ingredients:</b></span></span>
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<span style="background-color: transparent; line-height: 17pt;"><span style="font-family: Verdana;">Mango - </span><span style="font-family: verdana;"> 2</span></span></div>
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<span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Finely diced Red Onion - 1/2 Cup</span></span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Finely diced Red Capsicum - 1/2 Cup</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Chopped Mint & Coriander leaves - 2 tblsp</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Extra Virgin Olive Oil - 1 tsp</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Lime - 1/2</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Pink Salt - a pinch(optional)</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;"> Black Pepper - 1/4 tsp(optional)</span></span></div></blockquote>
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<span style="line-height: 22.65px;"><b style="line-height: 22.65px;"><span style="color: #38761d;">Method:</span></b></span></div><div style="font-family: verdana; font-size: small;"><span style="line-height: 22.65px;">1. Peel the skin of the mango, remove the seed and dice it finely. Combine the diced mango, onion, red bell pepper, coriander and mint leaves in a mixing bowl or plate. Squeeze the lime over it.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kKqJcbBxgqc/YDcLqzRE1VI/AAAAAAAAJR8/lg97QthMue87f_3JUE7FMNcAY6MrMVaLQCLcBGAsYHQ/s975/Mango%2BSalsa%2B-%2BStep1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="213" data-original-width="975" height="140" src="https://1.bp.blogspot.com/-kKqJcbBxgqc/YDcLqzRE1VI/AAAAAAAAJR8/lg97QthMue87f_3JUE7FMNcAY6MrMVaLQCLcBGAsYHQ/Mango%2BSalsa%2B-%2BStep1.jpg" width="640" /></a></div></span><div class="separator" style="clear: both; text-align: justify;">2. Add the olive oil, pink salt and pepper. Gently toss everything to coat. Rest for 10 mins for the flvours to infuse.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-02YtuJKsziU/YDcLznGQoLI/AAAAAAAAJSA/FzKB4E7FRAEdLkhKmRsTDK2Au2j5ThrYwCLcBGAsYHQ/s971/Mango%2BSalsa%2B-%2BStep2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="971" height="142" src="https://1.bp.blogspot.com/-02YtuJKsziU/YDcLznGQoLI/AAAAAAAAJSA/FzKB4E7FRAEdLkhKmRsTDK2Au2j5ThrYwCLcBGAsYHQ/Mango%2BSalsa%2B-%2BStep2.jpg" width="640" /></a></div></div></div><div><div style="font-family: verdana; font-size: small;"><div class="separator" style="clear: both; text-align: justify;">Top mango salsa with extra mint leaves, then serve with corn chips and extra lime wedges.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lQhruVM5x1Q/YDcMBZcORYI/AAAAAAAAJSI/Rs4WUGk3dogSbVxzM30u5c_rk1pvGhVjQCLcBGAsYHQ/s800/Mango%2BSalsa%2B-%2BBottom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="557" data-original-width="800" height="446" src="https://1.bp.blogspot.com/-lQhruVM5x1Q/YDcMBZcORYI/AAAAAAAAJSI/Rs4WUGk3dogSbVxzM30u5c_rk1pvGhVjQCLcBGAsYHQ/Mango%2BSalsa%2B-%2BBottom.JPG" width="640" /></a></div></div></div><div style="text-align: center;"><div style="text-align: justify;"><div style="font-family: verdana; font-size: small; line-height: 22.65px;"><div class="separator" style="clear: both; text-align: justify;"><b style="font-family: Verdana, sans-serif; line-height: 22.65px;"><span style="color: #274e13;">Points to remember:</span></b></div></div>
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<li style="line-height: 17pt; padding-bottom: 15px;">You can add diced Jalapeno and cucumber along with this.</li>
<li style="line-height: 17pt; padding-bottom: 15px;">For extra spice, you can add 1/4 tsp of cayenne pepper.</li><li style="line-height: 17pt; padding-bottom: 15px;">If mango is not available, you can make it with diced nectarin, watermelon, strawberry, green apple etc.</li>
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<b><span face="Verdana, sans-serif" style="color: #20124d;">Warm Regards,<br /> Happy's Cook - Divya</span></b></div></div></div></div></div></div><span></span><span><br /></span>Happy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.com0tag:blogger.com,1999:blog-1182380807103241055.post-47411691959497870162021-02-23T05:43:00.006+05:302021-02-23T06:11:19.905+05:30Lotus Biscoff Pudding Recipe | Lotus Biscoff Biscuit & Cream Pudding | Biscoff Pudding | Biscuit Pudding <div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">Biscoff is one of my favourite biscuits and I always grab a pack whenever I see it in Coles and Woolworths. Also, I always have a jar of biscoff spread in my pantry to have with bread. During the lockdown in 2020, most of the supermarket's baking section was almost empty. People were going crazy to find a pack of yeast, flour, baking powder etc. Along with that one of the fast moving product was this lotus biscoff and I couldn't find a single pack for more than 3 to 4 months. I was wondering about the reason for the non availability and later figured out through an article in Daily Mail Australia, that a Sydney based blogger Walla had created a viral recipe using this and people were emptying the shelfs to try it. I too wanted to give it a try since then. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">Finally, I could grab a few packs towards the end of last year and I tried it. It was so delicious and we started having it whenever we crave for ice creams. I was planning to post it during Christmas but I was not satisfied with the pictures I took. On valentines day this year, I made it again and clicked it. This is a very easy recipe and we do not need to follow the exact measurements. Just layering the biscuit, cream and spread will give you a fabulous dessert. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">If you could not find Lotus Biscoff in your part of the world, you can make this with any available biscuit spread and biscuits. The lotus biscoff gives you caramelised taste and any biscuit with similar flavour will work best for this recipe. You could make chocolate flavoured pudding with any chocolate biscuit and Nutella spread. <br /></span><span style="font-family: Verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-BXPwEc3OmfI/YDNIytH4mMI/AAAAAAAAJP0/0h5VXKKdy8wXhVREm2Db7ALkImarM29fwCLcBGAsYHQ/s800/Biscoff%2BPudding%2B-%2BTop.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="525" height="640" src="https://1.bp.blogspot.com/-BXPwEc3OmfI/YDNIytH4mMI/AAAAAAAAJP0/0h5VXKKdy8wXhVREm2Db7ALkImarM29fwCLcBGAsYHQ/Biscoff%2BPudding%2B-%2BTop.JPG" width="420" /></a></div></span></div>
<a name='more'></a><div style="text-align: justify;"><div style="line-height: 17pt;"><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;"><span itemprop="name"><span style="color: #274e13; font-size: normal; line-height: 17pt; text-align: left;"><b>Ingredients:(see notes for more details)</b></span></span></div>
<div style="margin-left: 10px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Lotus Biscoff Biscuits - 20 to 25 pieces</span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Lotus Biscoff spread - 200 gms(almost half a jar)<span style="background-color: transparent;"> </span></span></div></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Thickened Cream(Cream with 35% milk fat) - 600 ml</span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Vanilla Essence - 1/2 tsp</span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Sugar - 1 tblsp </span></div></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<div style="font-family: verdana;"><br /></div><div style="font-family: verdana;"><b style="line-height: 22.65px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-opWxKaJU4Lw/YDNLKViihKI/AAAAAAAAJRE/ratXg8fNrPkT6CHB1MpvCVqMPO8XH0YpQCLcBGAsYHQ/s800/Biscoff%2BPudding%2B-%2BCenter.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="564" data-original-width="800" height="452" src="https://1.bp.blogspot.com/-opWxKaJU4Lw/YDNLKViihKI/AAAAAAAAJRE/ratXg8fNrPkT6CHB1MpvCVqMPO8XH0YpQCLcBGAsYHQ/Biscoff%2BPudding%2B-%2BCenter.JPG" width="640" /></a></div><span style="color: #38761d;">Method:</span></b></div>
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<span style="line-height: 22.65px;"><span style="font-family: verdana; font-size: small;">1. Melt the biscoff spread until it reaches the pouring consistency as shown below. You can melt it in a microwave(30 to 45 secs) or using double boiler method. I used double boiler method.(See notes if you want to melt using this method)</span><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: center;"><a href="https://1.bp.blogspot.com/-ElosihReLcg/YDNJqHZYpfI/AAAAAAAAJP8/wD8JyAfKwZQVvPjJP98auLucmG7hBWaqQCLcBGAsYHQ/s975/Biscoff%2Bpudding%2B-%2BStep1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-ElosihReLcg/YDNJqHZYpfI/AAAAAAAAJP8/wD8JyAfKwZQVvPjJP98auLucmG7hBWaqQCLcBGAsYHQ/Biscoff%2Bpudding%2B-%2BStep1.jpg" width="640" /></a></div></span><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: justify;">2. Pour the cream in a mixing bowl, add the sugar and vanilla essence into it. Using an electric whisk, whip till soft peaks are formed.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-uaKF4WBowpE/YDNJ0LSjU3I/AAAAAAAAJQA/hHWDWJGi8IAO04xC8nYDiUdoHPAkhl2JwCLcBGAsYHQ/s975/Biscoff%2Bpudding%2B-%2BStep2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="215" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-uaKF4WBowpE/YDNJ0LSjU3I/AAAAAAAAJQA/hHWDWJGi8IAO04xC8nYDiUdoHPAkhl2JwCLcBGAsYHQ/Biscoff%2Bpudding%2B-%2BStep2.jpg" width="640" /></a></div></div><span style="font-family: verdana; font-size: small;">3. Now the assembling part. </span><span style="font-family: verdana; font-size: small;">I used a 750 ml pyrex container with lid for making this. </span><span style="font-family: verdana; font-size: small;">Place a layer of the biscuit in the chosen tray. </span></div><div><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: center;"><a href="https://1.bp.blogspot.com/-b1LB6ONBUXI/YDNJ8G1JoCI/AAAAAAAAJQI/zgStWdz5aJ4J_bc2M4qSRUbq8sM6CIwbgCLcBGAsYHQ/s975/Biscoff%2Bpudding%2B-%2BStep3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-b1LB6ONBUXI/YDNJ8G1JoCI/AAAAAAAAJQI/zgStWdz5aJ4J_bc2M4qSRUbq8sM6CIwbgCLcBGAsYHQ/Biscoff%2Bpudding%2B-%2BStep3.jpg" width="640" /></a></div></div><div style="font-family: verdana; font-size: small;"> 4. Place a layer of the cream over the biscuit and spread it evenly. Above this generously drizzle the melted biscoff spread.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-U0nYRcbkA_A/YDNKGRHgTOI/AAAAAAAAJQQ/cG33PY93F4Mi7omIo3YD78nGtzjXgq5zACLcBGAsYHQ/s975/Biscoff%2Bpudding%2B-%2BStep4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="214" data-original-width="975" height="140" src="https://1.bp.blogspot.com/-U0nYRcbkA_A/YDNKGRHgTOI/AAAAAAAAJQQ/cG33PY93F4Mi7omIo3YD78nGtzjXgq5zACLcBGAsYHQ/Biscoff%2Bpudding%2B-%2BStep4.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">5. Repeat the same steps until you reach the top of the container. Make sure you are ending with cream at the top. The container I used could hold two layers.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Edm7FhU1LHw/YDNKSqiLKnI/AAAAAAAAJQY/AiiHGaZEuRIbV9Htlx6hlPsI_9xDGy7BQCLcBGAsYHQ/s974/Biscoff%2Bpudding%2B-%2BStep5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="974" height="142" src="https://1.bp.blogspot.com/-Edm7FhU1LHw/YDNKSqiLKnI/AAAAAAAAJQY/AiiHGaZEuRIbV9Htlx6hlPsI_9xDGy7BQCLcBGAsYHQ/Biscoff%2Bpudding%2B-%2BStep5.jpg" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: justify;">6. Smooth the cream layer evenly. Now to decorate the top, crush some biscuit pieces and pour the melted biscoff spread in a piping bag.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-BoHrUax-kJU/YDNKcCICVEI/AAAAAAAAJQg/eS78r-K23_gNlrNDZ6zeKGBD9VyOjSJAwCLcBGAsYHQ/s973/Biscoff%2Bpudding%2B-%2BStep6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="973" height="142" src="https://1.bp.blogspot.com/-BoHrUax-kJU/YDNKcCICVEI/AAAAAAAAJQg/eS78r-K23_gNlrNDZ6zeKGBD9VyOjSJAwCLcBGAsYHQ/Biscoff%2Bpudding%2B-%2BStep6.jpg" width="640" /></a></div></div></div><div><div style="font-family: verdana; font-size: small;"><div class="separator" style="clear: both; text-align: justify;">7. Decorate it as per your preference. Cover it with the lid and refrigerate for minimum 6 to 8 hours or overnight. The refrigeration time is needed for the biscuit to soften. Serve it when it is set.</div><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Pch6XpuaGOI/YDNKpZPTx-I/AAAAAAAAJQo/fc1H68M-PHwy_urZbsYUqBXSOPYLYorygCLcBGAsYHQ/s973/Biscoff%2Bpudding%2B-%2BStep7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="973" height="142" src="https://1.bp.blogspot.com/-Pch6XpuaGOI/YDNKpZPTx-I/AAAAAAAAJQo/fc1H68M-PHwy_urZbsYUqBXSOPYLYorygCLcBGAsYHQ/Biscoff%2Bpudding%2B-%2BStep7.jpg" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: justify;">Refer to <a href="https://youtu.be/ol5laig6veU">the video clip here</a> for drawing the design. I drew straight lines with the melted biscoff spread and using a skewer pushed it up and down in the opposite direction to get the below design. Decorate the edges with the crushed biscuit pieces. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">If you want to serve it earlier, you can dip the biscuits in cold milk before arranging them in the container. In this case you need to refrigerate for a minimum 3 hours. My preference is to refrigerate longer instead of dipping it in the milk.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zlyGoLYMGPM/YDNKysgO2fI/AAAAAAAAJQw/UiLUSo1EN0Y0MHUwLwM-i3B1Yh19hR8pwCLcBGAsYHQ/s800/Biscoff%2BPudding%2B-%2BMiddle.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="800" height="428" src="https://1.bp.blogspot.com/-zlyGoLYMGPM/YDNKysgO2fI/AAAAAAAAJQw/UiLUSo1EN0Y0MHUwLwM-i3B1Yh19hR8pwCLcBGAsYHQ/Biscoff%2BPudding%2B-%2BMiddle.JPG" width="640" /></a></div></div></div><div style="text-align: center;"><div style="text-align: justify;"><div style="font-family: verdana; font-size: small; line-height: 22.65px;"><div class="separator" style="clear: both; text-align: justify;"><b style="font-family: Verdana, sans-serif; line-height: 22.65px;"><span style="color: #274e13;">Points to remember:</span></b></div></div><div><ul style="line-height: 22.65px;">
<li style="font-family: verdana; font-size: small; line-height: 17pt; padding-bottom: 15px;">The cream I used is unsweetened and it has 35% milk fat(dairy cream). In Australia it is called as thickened cream. In other countries it might be called as heavy cream or unsweetend dairy whipping cream.</li><li style="font-family: verdana; font-size: small; line-height: 17pt; padding-bottom: 15px;">Don't over whip the cream and make it form stiff or firm peaks. If the cream becomes stiff, it will take more time to soften the biscuit after layering. We just need the soft peaks and it helps to moisture the biscuit layer easily.</li><li style="font-family: verdana; font-size: small; line-height: 17pt; padding-bottom: 15px;">Just 1 tblsp of sugar is more than enough and it gives mild sweetness to the cream. The biscoff biscuit and spread are over sweet and this mild cream balances the taste.</li><li style="line-height: 17pt; padding-bottom: 15px;"><span style="font-family: verdana; font-size: small;">The lotus biscoff gives you caramelised taste and any biscuit with similar flavour will work best for this recipe.</span></li><li style="line-height: 17pt; padding-bottom: 15px;"><span style="font-family: verdana; font-size: small;">If you could not find Lotus Biscoff in your part of the world, you can make this with any available biscuit spread and biscuits.</span></li><li style="line-height: 17pt; padding-bottom: 15px;"><span style="font-family: verdana; font-size: small;"> You could make chocolate flavoured pudding with any chocolate biscuit and Nutella spread.</span></li><li style="font-family: verdana; font-size: small; line-height: 17pt; padding-bottom: 15px;">The measurements followed for this recipe is purely based on the size of the tray used. I used a 750 ml pyrex tray while making this. Adjust the quantity based on the size of the tray you are using.</li>
<li style="font-family: verdana; font-size: small; line-height: 17pt; padding-bottom: 15px;"><b><span style="color: #38761d;">Double Boiler Method:</span></b> Just place some water in a sauce pan and bring it to boil. Above this place the glass bowl with the biscoff spread. Keep stirring it until the spread melts and reach the pouring consistency. Make sure the water level in the sauce pan is not touching the bottom of the glass bowl.</li>
</ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-t4XIMinZt1g/YDNLkNdKcFI/AAAAAAAAJRM/Yxgw1kJQ0a0jk2FUPtwBfFFnDfLPRU_6gCLcBGAsYHQ/s800/Biscoff%2BPudding%2B-%2BBottom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="529" height="640" src="https://1.bp.blogspot.com/-t4XIMinZt1g/YDNLkNdKcFI/AAAAAAAAJRM/Yxgw1kJQ0a0jk2FUPtwBfFFnDfLPRU_6gCLcBGAsYHQ/Biscoff%2BPudding%2B-%2BBottom.JPG" width="424" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana;">I have made this pudding for more than 5 times now for various occasions. The below picture was from my first attempt. The top design was not very perfect hence it didnt make it to the blog last year. I have attached it here, just to give you the serving idea. Just cut it like cake and carefully transfer it to the plate.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Qlk2FLddm2w/YDNOMPafrwI/AAAAAAAAJRc/c4vmdvC5YkgrYv8t_gIXEoMEuQWbA0S3ACLcBGAsYHQ/s800/Biscoff%2BPudding%2B-%2B1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="544" height="640" src="https://1.bp.blogspot.com/-Qlk2FLddm2w/YDNOMPafrwI/AAAAAAAAJRc/c4vmdvC5YkgrYv8t_gIXEoMEuQWbA0S3ACLcBGAsYHQ/Biscoff%2BPudding%2B-%2B1.JPG" width="436" /></a></div><span style="font-family: verdana;">I followed the same recipe and arranged it in a cup for individual serving. I have powdered the biscuit pieces finely and layered it in the cup. Layers of biscuit, cream and spread is there in each cup.</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ek2i8uvGq1Q/YDNOMB2uVmI/AAAAAAAAJRU/LzkOOHRIKfALFQJpVvNvFgus1GWRmBuFQCLcBGAsYHQ/s800/Biscoff%2BPudding%2B-%2B2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="501" height="640" src="https://1.bp.blogspot.com/-ek2i8uvGq1Q/YDNOMB2uVmI/AAAAAAAAJRU/LzkOOHRIKfALFQJpVvNvFgus1GWRmBuFQCLcBGAsYHQ/Biscoff%2BPudding%2B-%2B2.JPG" width="400" /></a></div><span style="font-family: verdana;">The same recipe with little bit different presentation in the below picture. Used party dessert cups instead of glass cups. Also, used roughly powdered biscuit layer.</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Ea6MT0sl770/YDNOMBZPmhI/AAAAAAAAJRY/tFG4PsoV0Pgl4MfKlXnt4C9bipthlLckACLcBGAsYHQ/s800/Biscoff%2BPudding%2B-%2B3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="517" height="640" src="https://1.bp.blogspot.com/-Ea6MT0sl770/YDNOMBZPmhI/AAAAAAAAJRY/tFG4PsoV0Pgl4MfKlXnt4C9bipthlLckACLcBGAsYHQ/Biscoff%2BPudding%2B-%2B3.JPG" width="414" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="font-family: verdana; font-size: small;"><br /></span></div>
<b><span face="Verdana, sans-serif" style="color: #20124d;">Warm Regards,<br /> Happy's Cook - Divya</span></b><br />
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</div>Happy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.com0tag:blogger.com,1999:blog-1182380807103241055.post-83917034105038967512021-02-16T13:38:00.002+05:302021-02-16T13:40:11.035+05:30Ragi Malt Recipe | Ragi Sweet Porridge | Ragi Kanji<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana;">Ragi is very nutritious, it is rich in iron and calcium. When I was in Chennai, I always have homemade ragi flour in stock. I used to give ragi porridge sweetened with karupatti for Happy until she was 3 years old. However, after we move to Sydney I stopped making it since I couldn't source the ragi flour. Recently, I bought a pack of ragi flour from an Indian store and we are having this ragi malt as our breakfast once in a while. It can be made in a jiffy and it is a very filling breakfast when we prepare it with milk and almond powder. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">I also grabbed a pack of the whole ragi for making homemade ragi flour and I will be sharing the process soon. Please have a look at the other ragi recipes from the blog in the below links:</span></div><div class="separator" style="clear: both; text-align: justify;"><ul><li><span style="font-family: Verdana;"><a href="https://www.happyscook.com/2015/09/ragi-karupatti-kozhukattai-recipe.html">Ragi Kozhukattai</a> </span></li><li><span style="font-family: Verdana;"><a href="https://www.happyscook.com/2020/07/ragi-sweet-adai-recipe-finger-millet.html">Ragi Sweet Adai</a></span></li><li><span style="font-family: Verdana;"><a href="https://www.happyscook.com/2020/07/ragi-adai-recipe-finger-millet-adai.html">Ragi Adai with drumstick leaves</a></span></li></ul></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;"><br /></span><span style="font-family: Verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-OJxAkcDMzV0/YCElwSQAiKI/AAAAAAAAJN8/wCTNx-GvzLE-rFGAHm10cJ06Ll8NeL9YQCLcBGAsYHQ/s800/Ragi%2BMalt%2B-%2BTop.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="519" height="640" src="https://1.bp.blogspot.com/-OJxAkcDMzV0/YCElwSQAiKI/AAAAAAAAJN8/wCTNx-GvzLE-rFGAHm10cJ06Ll8NeL9YQCLcBGAsYHQ/Ragi%2BMalt%2B-%2BTop.JPG" width="416" /></a></div></span></div>
<a name='more'></a><div style="text-align: justify;"><div style="line-height: 17pt;"><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;"><span itemprop="name"><span style="color: #274e13; font-size: normal; line-height: 17pt; text-align: left;"><b>Ingredients:</b></span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;">Ragi flour - 2 tblsp<span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;">Water - 1 and 1/2 Cups<span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;">Milk - 1/2 Cup<span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;">Jaggery powder - 2 tsp(adjust as required)<span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;">Cardamom pods - 2</div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;">Ghee - 1/2 tsp(optional)</div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<b style="line-height: 22.65px;"><span style="color: #38761d;">Method:</span></b></div>
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<span style="line-height: 22.65px;">1. In a bowl add the ragi flour and 1/2 cup of water. Dissolve the ragi flour in water without forming any lumps. Keep it aside.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-W_5RLpmdtuE/YCEmD7yGzbI/AAAAAAAAJOY/xHp0z2m5JIsK735MeLfA-BN7BYOvq1nhgCLcBGAsYHQ/s975/Ragi%2BMalt%2B-%2BStep1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-W_5RLpmdtuE/YCEmD7yGzbI/AAAAAAAAJOY/xHp0z2m5JIsK735MeLfA-BN7BYOvq1nhgCLcBGAsYHQ/Ragi%2BMalt%2B-%2BStep1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">2. In a saucepan, bring the remaining 1 cup of water to boil. Add the dissolved ragi slurry and keep stirring it in medium flame. After 5 minutes the mixture starts thickening and it will turn glossy. The ragi is cooked completely when it turns glossy.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kG9n6S0rINM/YCEmMaqNGiI/AAAAAAAAJOc/qqRpIHkJMIkU3X_1j85MU2ESlwW8eRLtQCLcBGAsYHQ/s975/Ragi%2BMalt%2B-%2BStep2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-kG9n6S0rINM/YCEmMaqNGiI/AAAAAAAAJOc/qqRpIHkJMIkU3X_1j85MU2ESlwW8eRLtQCLcBGAsYHQ/Ragi%2BMalt%2B-%2BStep2.jpg" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: justify;">3. At this stage reduce the flame to low, add the jaggery powder and crushed cardamom pods. If using ghee, stir it in at this stage.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-o2Ix5bwMXu8/YCEmXpI8CvI/AAAAAAAAJOk/4ACnr98jWSs1DqdegnTTKQj7vPP9IUJRgCLcBGAsYHQ/s975/Ragi%2BMalt%2B-%2BStep3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-o2Ix5bwMXu8/YCEmXpI8CvI/AAAAAAAAJOk/4ACnr98jWSs1DqdegnTTKQj7vPP9IUJRgCLcBGAsYHQ/Ragi%2BMalt%2B-%2BStep3.jpg" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: justify;">4. When the jaggery dissolves completely, add the milk and give it a quick mix. Switch off the flame.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-R_G3dJHz27A/YCsVVE7MplI/AAAAAAAAJPg/foNMcTMZqT8bLX39vUAmbGzNS_w_5HFMwCLcBGAsYHQ/s975/Ragi%2BMalt%2B-%2BStep4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-R_G3dJHz27A/YCsVVE7MplI/AAAAAAAAJPg/foNMcTMZqT8bLX39vUAmbGzNS_w_5HFMwCLcBGAsYHQ/Ragi%2BMalt%2B-%2BStep4.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">Allow it to cool for a few minutes and serve it warm. Garnish it with nuts of your choice before serving.</div></div></div><div><div style="font-family: verdana; font-size: small;"><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-woswhCI1DTg/YCEnAEXiQ6I/AAAAAAAAJO4/ZZ0EeTG41Vs5ScupmKNqgmvUwKqSD3h_gCLcBGAsYHQ/s800/Ragi%2BMalt%2B-%2BMiddle.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="534" height="640" src="https://1.bp.blogspot.com/-woswhCI1DTg/YCEnAEXiQ6I/AAAAAAAAJO4/ZZ0EeTG41Vs5ScupmKNqgmvUwKqSD3h_gCLcBGAsYHQ/Ragi%2BMalt%2B-%2BMiddle.JPG" width="428" /></a></div></div></div><div style="text-align: center;"><div style="text-align: justify;"><div style="font-family: verdana; font-size: small; line-height: 22.65px;"><div class="separator" style="clear: both; text-align: justify;"><b style="font-family: Verdana, sans-serif; line-height: 22.65px;"><span style="color: #274e13;">Points to remember:</span></b></div></div>
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<li style="line-height: 17pt; padding-bottom: 15px;">You can use sprouted ragi flour or regular ragi flour for making this malt.</li><li style="line-height: 17pt; padding-bottom: 15px;">Jaggery powder can be replaced with coconut sugar, naatu sakkari, karupatti, raw sugar or palm sugar(Panang Karkand).</li><li style="line-height: 17pt; padding-bottom: 15px;">The ragi malt thickens after it cools completely. You can add more milk or hot water to adjust the consistency.</li><li style="line-height: 17pt; padding-bottom: 15px;">While making the ragi porridge, you could use a whisk for stirring. This helps to prevent lump formation and gives smooth porridge.</li><li style="line-height: 17pt; padding-bottom: 15px;">To make it little more healthy and rich, I usually add 1 or 2 tsp of homemade almond flour at the end while serving.</li><li style="line-height: 17pt; padding-bottom: 15px;"> <span style="color: #38761d;"><b>To make the almond flour</b>:</span> Soak the required almonds overnight in enough water. The next morning, discard the water and wash it well. Peel the skin of the almonds and allow it to dry completely for few hours. Then process it in your blender and store it in an airtight container.</li><li style="line-height: 17pt; padding-bottom: 15px;">If you don't prefer adding ghee, you can skip it. </li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nURnx_nXCwM/YCEnL3DukuI/AAAAAAAAJPA/lZflmqju3eEMcZvCfVK3VfkkteDwaFTOwCLcBGAsYHQ/s800/Ragi%2BMalt%2B-%2BBottom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="533" height="640" src="https://1.bp.blogspot.com/-nURnx_nXCwM/YCEnL3DukuI/AAAAAAAAJPA/lZflmqju3eEMcZvCfVK3VfkkteDwaFTOwCLcBGAsYHQ/Ragi%2BMalt%2B-%2BBottom.JPG" width="426" /></a></div><br /><span style="font-family: verdana; font-size: x-small;"><br /></span><ul style="font-family: verdana; font-size: small; line-height: 22.65px;">
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<b><span face="Verdana, sans-serif" style="color: #20124d;">Warm Regards,<br /> Happy's Cook - Divya</span></b><br />
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</div>Happy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.com2tag:blogger.com,1999:blog-1182380807103241055.post-57911641988448613062021-02-04T16:04:00.003+05:302021-09-25T17:45:18.964+05:30Pressure Cooker Prawn Biryani Recipe | Prawn Biryani | Shrimp Biryani <div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">I make pressure cooker biryani very often and in my opinion, it is one of the easy to make one pot dish. Though I have already shared <a href="https://www.happyscook.com/2015/01/prawn-biryani-recipe.html">layered prawn biryani</a>, and <a href="https://www.happyscook.com/2017/03/prawn-fried-rice-recipe-prawn-egg-fried.html">prawn fried rice</a>, I always wanted to share this easy one pot biryani recipe here. In this recipe, I have used coconut milk since it goes very well with the prawn and it makes the biryani rich. However, you can always replace it with water if you don't prefer coconut milk.</span><br /><span style="font-family: Verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UZDRpRtjsMY/YBo3l3nZr-I/AAAAAAAAJL0/w3AbT3cTRsQlC1UjIEtnQiirZJmMYr-ZACLcBGAsYHQ/s751/Prawn%2BBiryani%2B-%2BTop.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="751" data-original-width="516" height="640" src="https://1.bp.blogspot.com/-UZDRpRtjsMY/YBo3l3nZr-I/AAAAAAAAJL0/w3AbT3cTRsQlC1UjIEtnQiirZJmMYr-ZACLcBGAsYHQ/Prawn%2BBiryani%2B-%2BTop.JPG" width="440" /></a></div></span></div>
<a name='more'></a><div style="text-align: justify;"><div style="line-height: 17pt;"><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;"><span itemprop="name"><span style="color: #274e13; font-size: normal; line-height: 17pt; text-align: left;"><b>Ingredients:</b></span></span></div>
<div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: Verdana;">Prawns - 500 gms </span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Basmathi Rice - 2 cups</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Thick Coconut Milk - 1 cup</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Hot Water - approximately 1.5 cups(check notes)</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Big Onion - 2</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Tomato(small) - 2</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Green Chilli - 4</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Ginger Garlic Paste - 1.5 tsp</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Mint Leaves - 1/2 Cup(finely chopped)</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Coriander leaves - 1/2 Cup(finely chopped)</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Curd - 2 tblsp</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Turmeric Powder - 1/4 tsp</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Coriander Powder - 1 tsp</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;"> Chilli Powder - 1 tsp</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Salt - as required</span></span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<b style="background-color: transparent; line-height: 17pt;"><span style="color: #274e13;">To Temper:</span></b><span style="background-color: transparent; line-height: 17pt;"> </span></div>
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<div style="margin-left: 10px;"><span style="font-family: verdana;">Coconut Oil - 2 tblsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Ghee - 2 tblsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Fennel Seeds - 1/2 tsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Bay Leaf - 2</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Star Anise - 2</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Cloves - 4</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Cinnamon Stick - 1 inch piece</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Cardamom - 4</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<b style="line-height: 22.65px;"><span style="color: #38761d;">Method:</span></b></div>
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<span style="line-height: 22.65px;">1. Chop the onions lengthwise and slit the green chillies. Roughly chop the tomatoes. Chop the coriander leaves and mint leaves finely. Clean and devein the prawns. Mix with turmeric powder and salt. Allow it to marinate for 20 mins. Wash and soak the basmati rice for 30 mins.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-e7KAF8i7NSE/YBo3uEvprFI/AAAAAAAAJL4/aLS4PDI0p_cAkGQAgMZzfoUArwhWSCeoQCLcBGAsYHQ/s975/Prawn%2BBiryani%2B-%2BStep1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="215" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-e7KAF8i7NSE/YBo3uEvprFI/AAAAAAAAJL4/aLS4PDI0p_cAkGQAgMZzfoUArwhWSCeoQCLcBGAsYHQ/Prawn%2BBiryani%2B-%2BStep1.jpg" width="640" /></a></div></span></div><div><span style="font-family: verdana; font-size: small; line-height: 22.65px;">2. In a wide pressure cooker, heat the ghee and coconut oil. Now, temper with the items under 'To Temper". Make sure not to burn the ingredients. Then add the sliced onions and little salt. Cook until the onions turn transparent. Now add the ginger-garlic paste and slitted green chillies. Saute it for a few mins.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-E0e1KeGZY_U/YBo30Ur0lvI/AAAAAAAAJL8/MMomcht4-CIJcUH_eWYDl1dzgMvnCWdYwCLcBGAsYHQ/s975/Prawn%2BBiryani%2B-%2BStep2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-E0e1KeGZY_U/YBo30Ur0lvI/AAAAAAAAJL8/MMomcht4-CIJcUH_eWYDl1dzgMvnCWdYwCLcBGAsYHQ/Prawn%2BBiryani%2B-%2BStep2.jpg" width="640" /></a></div></span><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: justify;">3. Add the chopped tomato, coriander leaves and mint leaves. Mix it all together and cook until the tomato turns mushy. Add the curd, chilli powder and coriander powder. Saute it in low flame.</div><span style="font-family: verdana; font-size: small; line-height: 22.65px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Dt6ZlzIhFYc/YBo3_8bIDzI/AAAAAAAAJMI/YEzSGSK83p49QuSlqWsnJOk_-FxPbHbjQCLcBGAsYHQ/s975/Prawn%2BBiryani%2B-%2BStep3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="215" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-Dt6ZlzIhFYc/YBo3_8bIDzI/AAAAAAAAJMI/YEzSGSK83p49QuSlqWsnJOk_-FxPbHbjQCLcBGAsYHQ/Prawn%2BBiryani%2B-%2BStep3.jpg" width="640" /></a></div></span><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;">4. Add the required salt for the masala and along with this add the marinated prawns. Cook for 2 to 3 mins.</span></div><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: center;"><a href="https://1.bp.blogspot.com/-A8K8Baowxeo/YBo8yP4BqEI/AAAAAAAAJMY/P-fDrdDYqTQwRysdpPqNIMOCQP8rRZWNACLcBGAsYHQ/s975/Prawn%2BBiryani%2B-%2BStep4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-A8K8Baowxeo/YBo8yP4BqEI/AAAAAAAAJMY/P-fDrdDYqTQwRysdpPqNIMOCQP8rRZWNACLcBGAsYHQ/Prawn%2BBiryani%2B-%2BStep4.jpg" width="640" /></a></div><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: justify;">5. For 2 cups of rice to cook, we need 3 cups of liquid (1:1.5 ratio). The onion and prawn masala will have approximately 1/2 cup liquid content. So I added 1 cup thick Coconut Milk and 1.5 cups of hot water. So based on the water content in your prepared masala, adjust the water. Bring everything to a boil and add the soaked basmathi rice.</div></div><div><div style="font-family: verdana; font-size: small;"><span style="line-height: 22.65px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-n82fkm4KcLs/YBo874ihNDI/AAAAAAAAJMc/kh4VZIUk17M5iZltvqpmqg7vB4GAfBicgCLcBGAsYHQ/s975/Prawn%2BBiryani%2B-%2BStep5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-n82fkm4KcLs/YBo874ihNDI/AAAAAAAAJMc/kh4VZIUk17M5iZltvqpmqg7vB4GAfBicgCLcBGAsYHQ/Prawn%2BBiryani%2B-%2BStep5.jpg" width="640" /></a></div></span></div><div style="font-family: verdana; font-size: small;"><span style="line-height: 22.65px;">6. Mix it all together and adjust the salt at this stage. You can add a tsp of ghee and some more chopped coriander, mint leaves before closing the pressure cooker. Pressure cook it for 2 whistles and switch off the flame. Allow the pressure to release naturally. Open the cooker and fluff the rice with a fork without mashing the rice.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hPV0dszebQI/YBo9Cnr3CMI/AAAAAAAAJMg/3nT342qUbxkWOGgOq9ETDwipp1wJ-PXEACLcBGAsYHQ/s975/Prawn%2BBiryani%2B-%2BStep6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-hPV0dszebQI/YBo9Cnr3CMI/AAAAAAAAJMg/3nT342qUbxkWOGgOq9ETDwipp1wJ-PXEACLcBGAsYHQ/Prawn%2BBiryani%2B-%2BStep6.jpg" width="640" /></a></div></span><div class="separator" style="clear: both; text-align: justify;">Serve the yummy biryani with raita and egg.</div><span style="font-family: verdana; line-height: 22.65px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-u1_z_8InRRQ/YBo9RMYLmzI/AAAAAAAAJMo/nGy1lM0oBbwn2jwETgzdqnfkIQmsuA2XQCLcBGAsYHQ/s800/Prawn%2BBiryani%2B-%2BBottom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="506" height="640" src="https://1.bp.blogspot.com/-u1_z_8InRRQ/YBo9RMYLmzI/AAAAAAAAJMo/nGy1lM0oBbwn2jwETgzdqnfkIQmsuA2XQCLcBGAsYHQ/Prawn%2BBiryani%2B-%2BBottom.JPG" width="404" /></a></div></span></div><div style="text-align: center;"><div style="text-align: justify;"><div style="font-family: verdana; font-size: small; line-height: 22.65px;"><div class="separator" style="clear: both; text-align: justify;"><b style="font-family: Verdana, sans-serif; line-height: 22.65px;"><span style="color: #274e13;">Points to remember:</span></b></div></div>
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<li style="line-height: 17pt; padding-bottom: 15px;">Once the pressure releases, immediately fluff the rice carefully and transfer it to another vessel. If you leave it in the pressure cooker, the rice will stick to each other and become like a cake.</li><li style="line-height: 17pt; padding-bottom: 15px;">The rice to water ratio varies depending on the type of basmathi rice used. I use Daawat Select Basmathi rice. I soak it for 30 minutes and use 1 cup rice :1.5 cups water ratio to get fluffy grains. However, some rice may need up to 2 cups of water. Always include the liquid content in the masala while deciding on the amount of water to be added. If not, you will end up adding more water and the rice will be mushy.</li>
<li style="line-height: 17pt; padding-bottom: 15px;">Don't rush through the process of sauteing the onion and tomato masala. Always saute it in low flame for a longer period of time and this infuses delicious aroma to the biryani.</li><li style="line-height: 17pt; padding-bottom: 15px;">I never add garam masala to my biryani and I prefer whole spices instead of that. You can add 1/2 tsp garam masala if you like it.</li>
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<b><span face="Verdana, sans-serif" style="color: #20124d;">Warm Regards,<br /> Happy's Cook - Divya</span></b><br />
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</div>Happy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.com0tag:blogger.com,1999:blog-1182380807103241055.post-87562431954052679022021-01-31T15:49:00.004+05:302021-01-31T16:01:02.790+05:30Idli using Idli Rava Recipe | Soft Idli using Idli Rava in Mixie | South Indian Soft Idli<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">All my new year's resolutions were usually forgotten in a day or two. However, to keep up one of my resolutions, I have worked really hard this month and managed to share 8 new recipes here. Idli is a very common breakfast in our home and I have already shared my <a href="https://www.happyscook.com/2015/08/idli-recipe-plain-dosa-recipe-homemade.html">Idli Dosa batter here</a>. Making Idli using Idli Rava was very new to me and I came to know about this from my colleague Rama when I was with TCS. She is from Andra Pradesh and at her home, they always do it this way. I asked her the recipe and tried it for the first time when I was in Chennai. Since then I have wanted to share the recipe here and it is happening now. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-R3RuQcKZomM/YBUvBkrDcPI/AAAAAAAAJK8/2lm4S2EQ3UYNkjUdoBwJomnXfs5QzlIbQCLcBGAsYHQ/s800/Idli%2Busing%2BIdli%2BRava%2B-%2BTop.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="527" height="640" src="https://1.bp.blogspot.com/-R3RuQcKZomM/YBUvBkrDcPI/AAAAAAAAJK8/2lm4S2EQ3UYNkjUdoBwJomnXfs5QzlIbQCLcBGAsYHQ/Idli%2Busing%2BIdli%2BRava%2B-%2BTop.JPG" width="422" /></a><span><a name='more'></a></span></div><div class="separator" style="clear: both; text-align: justify;"></div></span></div><div style="text-align: justify;"><div style="line-height: 17pt;"><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;"><span itemprop="name"><span style="color: #274e13; font-size: normal; line-height: 17pt; text-align: left;"><b>Ingredients:</b></span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;">Idli Rava - 1 and 1/2 Cup<span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;">Urad dal - 1/2 cup<span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;">Fenugreek seeds - 1/4 tsp(optional)<span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;">Aval/Poha - 1/2 Cup(optional)</div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;">Salt - as required<span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;">Ice Cold Water - to grind</div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<b style="line-height: 22.65px;"><span style="color: #38761d;">Method:</span></b></div>
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<div><span style="font-family: verdana; line-height: 22.65px;">1. Wash and soak the idli Rava for 3 to 4 hours with enough water. In a separate bowl, soak the urad dal, fenugreek seeds and aval/poha for 1 hour.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-z9tuOjO2R1s/YBZY0l29Y8I/AAAAAAAAJLM/vxjfngbkYxU-TzUotsrKw14UlHwSR2GgACLcBGAsYHQ/s975/Idli%2Busing%2BIdli%2BRava%2B-%2BStep1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-z9tuOjO2R1s/YBZY0l29Y8I/AAAAAAAAJLM/vxjfngbkYxU-TzUotsrKw14UlHwSR2GgACLcBGAsYHQ/Idli%2Busing%2BIdli%2BRava%2B-%2BStep1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">2. Now, transfer the soaked urad dal, fenugreek and poha to the mixie jar. Grind it as smooth as possible by adding required ice-cold water. Now, squeeze out the water from the soaked idli rava and add it to the urad dal batter.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UFedUtr9q6o/YBZb03zm6UI/AAAAAAAAJLU/iMymg0U-yHY7bigItZ0kS0OJ7kswon2TgCLcBGAsYHQ/s975/Idli%2Busing%2BIdli%2BRava%2B-%2BStep2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="215" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-UFedUtr9q6o/YBZb03zm6UI/AAAAAAAAJLU/iMymg0U-yHY7bigItZ0kS0OJ7kswon2TgCLcBGAsYHQ/Idli%2Busing%2BIdli%2BRava%2B-%2BStep2.jpg" width="640" /></a></div></div></span><span style="line-height: 22.65px;"><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana;">3. If you are using fine idli rava, then it is not required to grind it. But I have used a little big variety of idli rava, so I had to grind it for 1 or 2 minutes. Now, transfer the batter to a bowl and add required salt. Mix it all together with your hand. This will also aid in fermentation.</span><div class="separator" style="clear: both; font-family: verdana; text-align: center;"><a href="https://1.bp.blogspot.com/-IOTZnAOssXM/YBZgfME7cwI/AAAAAAAAJLg/teu0gPyMsJQbrkAbKTwqK-0W6V58uoVLACLcBGAsYHQ/s975/Idli%2Busing%2BIdli%2BRava%2B-%2BStep3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="215" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-IOTZnAOssXM/YBZgfME7cwI/AAAAAAAAJLg/teu0gPyMsJQbrkAbKTwqK-0W6V58uoVLACLcBGAsYHQ/Idli%2Busing%2BIdli%2BRava%2B-%2BStep3.jpg" width="640" /></a></div><span style="font-family: verdana;">4. Allow it to ferment for 6 to 8 hours or overnight. Fermentation time will differ according to the climatic conditions. </span><span style="font-family: verdana;">Once the batter is well fermented, mix it and adjust the consistency if needed. </span><span style="font-family: verdana;"> If the batter is too thick, the idlis will be hard. If the batter is watery, you will end up with thin flat idlis. So the consistency of the batter is important.</span><div class="separator" style="clear: both; font-family: verdana; text-align: center;"><a href="https://1.bp.blogspot.com/-owdDiU-V9kk/YBZcBOZFSWI/AAAAAAAAJLY/thn_zQ-Nms8sUSQm33icR9BwxNm0m8BgwCLcBGAsYHQ/s975/Idli%2Busing%2BIdli%2BRava%2B-%2BStep4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-owdDiU-V9kk/YBZcBOZFSWI/AAAAAAAAJLY/thn_zQ-Nms8sUSQm33icR9BwxNm0m8BgwCLcBGAsYHQ/Idli%2Busing%2BIdli%2BRava%2B-%2BStep4.jpg" width="640" /></a></div></div></span><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana;">5. Bring water to boil in an idli steamer. Grease the idli mould with oil and pour the fermented batter in the mould. </span><span style="font-family: verdana;">Steam cook for 8 to 10 minutes or until done.</span></div></div><div class="separator" style="clear: both; font-family: verdana; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fcziy1w-40o/YBUtawCDyxI/AAAAAAAAJKs/gNRWCErlt68gaJ3e_s8u9sOcrJNFdj7UwCLcBGAsYHQ/s972/Idli%2Busing%2BIdli%2BRava%2B-%2BStep4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="215" data-original-width="972" height="142" src="https://1.bp.blogspot.com/-fcziy1w-40o/YBUtawCDyxI/AAAAAAAAJKs/gNRWCErlt68gaJ3e_s8u9sOcrJNFdj7UwCLcBGAsYHQ/Idli%2Busing%2BIdli%2BRava%2B-%2BStep4.jpg" width="640" /></a></div></div></div><div><div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana;">Remove the idli plate and allow it to rest in the counter for 5 minutes and then remove the idlis. Dip a spoon in water and remove the idlis, this will prevent the idlis from sticking to the mould.</span><br /><div class="separator" style="clear: both; font-family: verdana; text-align: center;"><a href="https://1.bp.blogspot.com/-YcAe7R6MIQg/YBUvc5jjn8I/AAAAAAAAJLE/pxf5b6IWMqQDD89-Wqn_d4-gr3PCj6wCgCLcBGAsYHQ/s800/Idli%2Busing%2BIdli%2BRava%2B-%2BBottom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="557" height="640" src="https://1.bp.blogspot.com/-YcAe7R6MIQg/YBUvc5jjn8I/AAAAAAAAJLE/pxf5b6IWMqQDD89-Wqn_d4-gr3PCj6wCgCLcBGAsYHQ/Idli%2Busing%2BIdli%2BRava%2B-%2BBottom.JPG" width="446" /></a></div><div class="separator" style="clear: both; font-family: verdana; text-align: justify;"><b style="font-family: Verdana, sans-serif; line-height: 22.65px;"><span style="color: #274e13;">Points to remember:</span></b></div></div></div><div style="text-align: center;"><div style="text-align: justify;">
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<ul style="font-family: verdana; line-height: 22.65px;">
<li style="line-height: 17pt; padding-bottom: 15px;">If the mixie becomes too hot while grinding, the idlis will be hard. So use ice-cold water while grinding and take a pause in between.</li><li style="line-height: 17pt; padding-bottom: 15px;">If using a wet grinder, the urad dal batter will be fluffy and the idlis will be very soft even without poha/aval. However, if you are using mixie and live in colder places then I suggest you to include poha. Poha helps to make the idli super soft. </li><li style="line-height: 17pt; padding-bottom: 15px;">If you use fine variety idli rava, it is not needed to grind it. Just squeeze out the excess water and add it to the urad dal batter. Add required salt and ferment it.</li><li style="line-height: 17pt; padding-bottom: 15px;">The consistency of the batter is important. If the batter is too thick, the idlis will be hard. If the batter is watery, you will end up with thin flat idlis. </li>
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<b><span face="Verdana, sans-serif" style="color: #20124d;">Warm Regards,<br /> Happy's Cook - Divya</span></b></div></div></div></div></div></div><span></span>Happy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.com0tag:blogger.com,1999:blog-1182380807103241055.post-19684682471416091542021-01-29T13:31:00.006+05:302021-01-29T14:15:31.430+05:30Coffee Walnut Cake Recipe | Coffee Cake with whipped cream frosting | Coffee Whipped Cream Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">I was planning to share some new cake recipes during Christmas 2020. However, I was completely occupied with the </span><span style="font-family: Verdana;">Christmas traditional snack preparations and school holidays. Finally, I am sharing one of my recent favourite cakes that received lots of appreciation from my friends who are neighbours. I made this as a 2 layer cake for Jany's birthday last year and we all loved it. However, I was not satisfied with the images that I clicked on that day. Recently I made it again, mainly for the blog post and I am satisfied with the end result. I have shared the step by step video of this recipe without the icing in my <a href="https://www.instagram.com/happyscook/">Instagram handle</a> and saved it under the highlight <a href="https://www.instagram.com/stories/highlights/17922874792393872/">"Coffee Cake"</a>. Do check it out if you are interested. Also, for more interesting cake recipes, please visit my <a href="https://www.happyscook.com/2017/12/christmas-special-recipes-christmas.html">Christmas Special page</a>.</span><br /><span style="font-family: Verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-NzbAfxdynU0/YBG2nMtFWZI/AAAAAAAAJJ4/jzIdwhhWANEuCBqaW21ItoEHknM6BREmACLcBGAsYHQ/s800/Coffee%2BCake%2B-%2BTop.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="526" height="640" src="https://1.bp.blogspot.com/-NzbAfxdynU0/YBG2nMtFWZI/AAAAAAAAJJ4/jzIdwhhWANEuCBqaW21ItoEHknM6BREmACLcBGAsYHQ/Coffee%2BCake%2B-%2BTop.JPG" width="420" /></a></div></span></div>
<a name='more'></a><div style="text-align: justify;"><div style="line-height: 17pt;"><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;"><span itemprop="name"><span style="color: #274e13; font-size: normal; line-height: 17pt; text-align: left;"><b>Ingredients:</b></span></span>
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<div style="margin-left: 10px;"><span style="font-family: verdana;">Plain Flour(Maida) - 1 and 3/4 cups (225 grams) </span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Baking Powder - 1 and 1/2 tsp</span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Baking Soda - 1/4 tsp</span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Salt - 1/2 teaspoon </span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Granulated white sugar - 1/2 cup (100 grams) </span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Light brown sugar(firmly packed) - 1/2 cup (100 grams) </span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Vanilla extract - 1 tsp </span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Instant coffee - 1 and 1/2 tblsp</span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Chopped walnuts - 1/2 Cup</span><span style="background-color: transparent; font-family: verdana;"> </span><span style="font-family: verdana;"> </span><span style="font-family: verdana;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><span style="font-family: verdana;"> <b><span style="color: #274e13;">Ingredients at room temperature:</span></b></span><div style="margin-left: 10px;"><span style="font-family: verdana;">Unsalted butter- 3/4 cup (170 grams)</span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Large eggs- 3 (~ 165 grams in the shells)</span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Full fat milk - 1/3 cup (80 ml) </span></div><div style="margin-left: 10px;"><b style="background-color: transparent; font-family: verdana; line-height: 17pt;"><span style="color: #274e13;">For the Frosting:</span></b><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Thickened Cream/ Heavy cream - 2 Cups<span style="background-color: transparent;"> </span></span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Powdered Sugar or Icing Sugar - 1/2 Cup<span style="background-color: transparent;"> </span></span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Instant coffee granules - 2 tsp</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<b style="line-height: 22.65px;"><span style="color: #38761d;">Method:</span></b></div>
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<div style="font-family: verdana;"><span style="color: #38761d; line-height: 22.65px;"><b>Initial Preparations: </b></span></div><div style="font-family: verdana;"><ul><li><span style="line-height: 22.65px;">Bring the cold ingredients like butter, egg and milk to room temperature</span><span style="color: #38761d; line-height: 22.65px;">.</span></li><li><span style="line-height: 22.65px;">Whisk or sieve the flour, baking powder, baking soda and salt for even mixing.</span></li><li><span style="line-height: 22.65px;">Crack open all the eggs into a bowl. (just to check the quality of the egg)</span></li><li><span style="line-height: 22.65px;">Chop the walnuts finely.</span></li><li><span style="line-height: 22.65px;">Dissolve the instant coffee in 1 tablespoon hot boiling water.</span></li><li>Butter the pan and line it with baking paper. (check the notes section for the size of the baking pan)</li></ul></div><div style="font-family: verdana;"><span style="line-height: 22.65px;"><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://1.bp.blogspot.com/-8Ow7bADZroU/YBG1VbCcK4I/AAAAAAAAJIs/sUtI9UAZndQrZzQPdUDSixzHOVGGWmYFQCLcBGAsYHQ/s974/Coffee%2BWalnut%2BCake%2B-%2BPreps.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="431" data-original-width="974" height="285" src="https://1.bp.blogspot.com/-8Ow7bADZroU/YBG1VbCcK4I/AAAAAAAAJIs/sUtI9UAZndQrZzQPdUDSixzHOVGGWmYFQCLcBGAsYHQ/Coffee%2BWalnut%2BCake%2B-%2BPreps.jpg" width="640" /></a></div></span></div><div style="font-family: verdana;"><span style="color: #38761d; line-height: 22.65px;"><b>Steps:</b></span></div><div style="font-family: verdana;"><span style="line-height: 22.65px;">1.Beat/whisk the butter until smooth. Add the brown sugar, white sugar and beat until the mixture is light and fluffy. Add the eggs one at a time and beat well after each addition.<br /><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://1.bp.blogspot.com/-QuyWlhi6444/YBG1gBEjOsI/AAAAAAAAJIw/b4TZc2egL3cHGVmM7UQyjwrsNX4s95Y7wCLcBGAsYHQ/s974/Coffee%2BWalnut%2BCake%2B-%2BStep1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="974" height="142" src="https://1.bp.blogspot.com/-QuyWlhi6444/YBG1gBEjOsI/AAAAAAAAJIw/b4TZc2egL3cHGVmM7UQyjwrsNX4s95Y7wCLcBGAsYHQ/Coffee%2BWalnut%2BCake%2B-%2BStep1.jpg" width="640" /></a></div></span></div><div style="font-family: verdana;"><span style="line-height: 22.65px;">2. Add the vanilla essence and beat again. With the hand mixer on low speed, add the flour mixture in portions and alternate it with the milk and coffee. While mixing the dry ingredients with the wet ingredients, always start and end with flour. <div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://1.bp.blogspot.com/-FlFnfjBZ95g/YBG1oD5NaDI/AAAAAAAAJI4/5eaPrj8zkm4I-RWiwwlkiffvmQEstgSfACLcBGAsYHQ/s974/Coffee%2BWalnut%2BCake%2B-%2BStep2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="974" height="142" src="https://1.bp.blogspot.com/-FlFnfjBZ95g/YBG1oD5NaDI/AAAAAAAAJI4/5eaPrj8zkm4I-RWiwwlkiffvmQEstgSfACLcBGAsYHQ/Coffee%2BWalnut%2BCake%2B-%2BStep2.jpg" width="640" /></a></div></span><div class="separator" style="clear: both; text-align: justify;">3. I had split the entire flour mixture into 3 portions. Added the first portion followed by the milk and then added the second portion followed by the coffee liquid and finally added the third portion of flour. Mix only until combined and fold in the chopped walnuts. (I missed to capture adding the walnuts into the batter)</div><span style="font-size: small; line-height: 22.65px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qrb91swJIE8/YBG1vun9RqI/AAAAAAAAJI8/sweFNszLbuI-k9ADAkheXg7MPEAJ5L-MACLcBGAsYHQ/s974/Coffee%2BWalnut%2BCake%2B-%2BStep3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="974" height="142" src="https://1.bp.blogspot.com/-qrb91swJIE8/YBG1vun9RqI/AAAAAAAAJI8/sweFNszLbuI-k9ADAkheXg7MPEAJ5L-MACLcBGAsYHQ/Coffee%2BWalnut%2BCake%2B-%2BStep3.jpg" width="640" /></a></div></span></div><div><span style="font-family: verdana; line-height: 22.65px;">4. Pour the batter into the prepared pan(</span><span style="font-family: verdana;">11x7x1.5 inch brownie pan)</span><span style="font-family: verdana;"> and smooth the top with a spatula. Preheat the oven at 180 degrees Celcius for 10 mins and bake it for about 30 to 35 mins(see notes) or until a toothpick inserted in the center comes out clean. Cool it completely before frosting.</span></div><div><span style="font-family: verdana; line-height: 22.65px;"><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://1.bp.blogspot.com/-6cTTrVpwymc/YBG11h0iELI/AAAAAAAAJJE/mNOjkMZJf6YijWUKWsSWZm1yAlUHwEHJwCLcBGAsYHQ/s974/Coffee%2BWalnut%2BCake%2B-%2BStep4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="215" data-original-width="974" height="142" src="https://1.bp.blogspot.com/-6cTTrVpwymc/YBG11h0iELI/AAAAAAAAJJE/mNOjkMZJf6YijWUKWsSWZm1yAlUHwEHJwCLcBGAsYHQ/Coffee%2BWalnut%2BCake%2B-%2BStep4.jpg" width="640" /></a></div></span><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: justify;"><b style="color: #38761d; font-size: medium;">Frosting:</b></div><div class="separator" style="clear: both; text-align: justify;"><ul><li style="font-family: verdana; font-size: medium;"><span style="line-height: 22.65px;">Place the mixing bowl and beaters in the freezer for 15 minutes</span></li><li style="font-family: verdana; font-size: medium;"><span style="line-height: 22.65px;">Dissolve the instant coffee granules in 1 tablespoon hot boiling water and cool it completely.</span></li><li style="font-family: verdana; font-size: medium;">Remove the bowl from the freezer. Add the thickened/heavy cream, powdered sugar, and instant coffee liquid and beat with an electric mixer for 4-5 minutes, or until stiff peaks form. When the whisk is lifted, the cream holds its shape and will not fall down. (see the below image)</li><li style="font-family: verdana; font-size: medium;">Just pipe it above the cooled cake as per your interest. Leftover cream can be transferred to an airtight container and stored in the fridge for up to 3 days.</li></ul></div><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: center;"><a href="https://1.bp.blogspot.com/-jWUBcKJfFFo/YBG18xcCepI/AAAAAAAAJJM/L8DXVlNz30Q-fzf-CI78nfR_j6ZWu8v9ACLcBGAsYHQ/s973/Coffe%2BWalnut%2BCake-Frosting.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="429" data-original-width="973" height="282" src="https://1.bp.blogspot.com/-jWUBcKJfFFo/YBG18xcCepI/AAAAAAAAJJM/L8DXVlNz30Q-fzf-CI78nfR_j6ZWu8v9ACLcBGAsYHQ/Coffe%2BWalnut%2BCake-Frosting.jpg" width="640" /></a></div><div class="separator" style="clear: both; font-family: verdana; text-align: justify;">After piping the coffee whipped cream, I sliced the cake into 4 equal portions.(I did this to share it with my friends). Finally, sprinkled with some chopped walnuts and chocolate buttons.</div></div><div><div style="font-family: verdana; font-size: small;"><span style="line-height: 22.65px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-DmTnWLHyEiA/YBG2EIheZWI/AAAAAAAAJJU/inCPQQM6bwsxyOweehinsTKzop89MCtOQCLcBGAsYHQ/s800/Coffee%2BCake%2B-%2BBottom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="524" height="640" src="https://1.bp.blogspot.com/-DmTnWLHyEiA/YBG2EIheZWI/AAAAAAAAJJU/inCPQQM6bwsxyOweehinsTKzop89MCtOQCLcBGAsYHQ/Coffee%2BCake%2B-%2BBottom.JPG" width="420" /></a></div></span></div><div style="font-family: verdana;"><span style="line-height: 22.65px;">For my husband's birthday, I followed the same recipe and made a layer cake. I used two 6" cake tins and divided the batter equally between the two. Then baked it for 25 to 30 mins in the middle rack. After cooling the cake, frosted it with the same icing.<div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://1.bp.blogspot.com/-81-wLWoAkd4/YBG2NRKeROI/AAAAAAAAJJg/maBYVpr5cFcUUUp0Y555-TnWslwWolN9QCLcBGAsYHQ/s975/Coffee%2BWalnut%2BCake%2B-%2BLayers.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="432" data-original-width="975" height="284" src="https://1.bp.blogspot.com/-81-wLWoAkd4/YBG2NRKeROI/AAAAAAAAJJg/maBYVpr5cFcUUUp0Y555-TnWslwWolN9QCLcBGAsYHQ/w640-h284/Coffee%2BWalnut%2BCake%2B-%2BLayers.jpg" width="640" /></a></div></span></div><div style="font-family: verdana;"><span style="line-height: 22.65px;">After frosting, arranged wafers and chocolates in the top. Sprinkle chopped walnuts in the sides. (See the below picture for the layered cake) <br /><div class="separator" style="clear: both; font-size: small; text-align: center;"><a href="https://1.bp.blogspot.com/-O1MqZrOPR5w/YBG2Tz2UUAI/AAAAAAAAJJo/B4S1yc7ErxEfDPGzUFZZ5-03GfPlZT-ZACLcBGAsYHQ/s800/Coffee%2BWalnt%2BCake%2B-%2BMiddle.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="534" height="640" src="https://1.bp.blogspot.com/-O1MqZrOPR5w/YBG2Tz2UUAI/AAAAAAAAJJo/B4S1yc7ErxEfDPGzUFZZ5-03GfPlZT-ZACLcBGAsYHQ/Coffee%2BWalnt%2BCake%2B-%2BMiddle.JPG" width="428" /></a></div></span><div class="separator" style="clear: both; font-size: small; text-align: justify;"><b style="font-family: Verdana, sans-serif; line-height: 22.65px;"><span style="color: #274e13;">Points to remember:</span></b></div></div><div style="text-align: center;"><div style="text-align: justify;">
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<li style="line-height: 17pt; padding-bottom: 15px;">In Australia, we get the unsweetened dairy whipping cream called as thickened cream and it whips up really well and tastes delicious. In US and some other countries, this is called as heavy cream. A few years back when I was in India, I have used non-dairy whipping cream which we get it in powdered form. I am not sure about the availability of the dairy whipping cream and if you are going to look for that then find a cream with 35-40% butterfat content. </li><li style="line-height: 17pt; padding-bottom: 15px;">This cake is mildly sweet, light and spongey. It goes very well with coffee whipped cream or coffee cream cheese frosting. If you are going to make only the sponge cake without icing, then you might need more sugar.</li><li style="line-height: 17pt; padding-bottom: 15px;">The baking time varies depending on the size of the pan and quantity of the batter in each pan. For example, once I used an 8" inch pan and baked it for 40 to 45 mins to get one big cake . Also, I have used two 6" inch pan and baked it for 25 to 30 mins and got 2 small cakes. While clicking this recipe, I used a 11x7x1.5 inch brownie pan and baked it for about 30 to 35 mins to get one big cake. </li>
<li style="line-height: 17pt; padding-bottom: 15px;">Egg, Butter and Milk should be in room temperature for best results and follow the exact measurements given in the recipe.</li></ul><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0xdLpZNBlAk/YBPB6Xk2R5I/AAAAAAAAJKE/VenZp_wCzuonBsAjOtqKTAbTjMdDH6raACLcBGAsYHQ/s800/Coffee%2BWalnut%2BCake%2B-%2BMiddle1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="563" height="640" src="https://1.bp.blogspot.com/-0xdLpZNBlAk/YBPB6Xk2R5I/AAAAAAAAJKE/VenZp_wCzuonBsAjOtqKTAbTjMdDH6raACLcBGAsYHQ/w450-h640/Coffee%2BWalnut%2BCake%2B-%2BMiddle1.JPG" width="450" /></a></div><br /><br /></span><b><span face="Verdana, sans-serif" style="color: #20124d;">Warm Regards,<br /> Happy's Cook - Divya</span></b><br />
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</div>Happy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.com0tag:blogger.com,1999:blog-1182380807103241055.post-14154292447908953492021-01-25T16:42:00.005+05:302021-01-25T16:49:34.238+05:30Banana Ghee Roast Recipe | Caramelised Banana Ghee Roast | Ghee Roasted Banana <div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">Nenthrapazham or ethan pazham is one of the healthiest banana for growing children. I have heard from elders in my family that it helps children with healthy weight gain. If you could find this banana in the place where you live, please give this simple recipe a try and you will thank me later. This banana ghee roast can be made in a jiffy and it can be served to kids as an after-school snack along with a glass of vella chaya(milk 😜).</span><br /><span style="font-family: Verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Skg5d3x9yeM/YAvZoZb--SI/AAAAAAAAJHg/O__a1pEYhNgkbOIPJ5FJz4eoEtIcoytlACLcBGAsYHQ/s800/Banana%2BGhee%2BRoast%2B-%2BTop.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="534" height="640" src="https://1.bp.blogspot.com/-Skg5d3x9yeM/YAvZoZb--SI/AAAAAAAAJHg/O__a1pEYhNgkbOIPJ5FJz4eoEtIcoytlACLcBGAsYHQ/Banana%2BGhee%2BRoast%2B-%2BTop.JPG" width="428" /></a></div><span><a name='more'></a></span></span></div><div style="text-align: justify;"><div style="line-height: 17pt;"><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;"><span itemprop="name"><span style="color: #274e13; font-size: normal; line-height: 17pt; text-align: left;"><b>Ingredients:</b></span></span>
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<div style="margin-left: 10px;"><span style="background-color: transparent;"><span style="font-family: Verdana;">Nenthrapazham/Ethan Pazham/Kerala Banana - 2</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent;"><span style="font-family: Verdana;">Ghee - 2 tblsp</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent;"><span style="font-family: Verdana;">Raw Sugar/</span><span style="font-family: verdana;">Naatu Sakkarai/Jaggery - 1 tblsp</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent;"><span style="font-family: verdana;">Cashew nuts - few</span></span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<b style="line-height: 22.65px;"><span style="color: #38761d;">Method:</span></b></div>
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<span style="line-height: 22.65px;">1. Peel the skin of the banana and slice it into roundels(approximately 1/2 inch thickness). In a pan, pour the ghee and heat it.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1ZtQqtujw5E/YAvZxCE7d6I/AAAAAAAAJHk/wcrTfy5EGHYmuy5JGQhqNhEjNNIoxr5BQCLcBGAsYHQ/s975/Banana%2BGhee%2BRoast%2B-%2BStep1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-1ZtQqtujw5E/YAvZxCE7d6I/AAAAAAAAJHk/wcrTfy5EGHYmuy5JGQhqNhEjNNIoxr5BQCLcBGAsYHQ/Banana%2BGhee%2BRoast%2B-%2BStep1.jpg" width="640" /></a></div></span><div class="separator" style="clear: both; text-align: justify;">2. Now add the sliced banana and roast it in medium flame for about 2 to 3 minutes. Flip the sides of the banana and cook it for another 2 minutes. When it is almost cooked, sprinkle the sugar or jaggery.</div><span style="line-height: 22.65px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EMwhidOJkYM/YAvZ4NGkS1I/AAAAAAAAJHo/I2YAu7cBeZgSfNWBZkym5GYnpKUF2u6qwCLcBGAsYHQ/s975/Banana%2BGhee%2BRoast%2B-%2BStep2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-EMwhidOJkYM/YAvZ4NGkS1I/AAAAAAAAJHo/I2YAu7cBeZgSfNWBZkym5GYnpKUF2u6qwCLcBGAsYHQ/Banana%2BGhee%2BRoast%2B-%2BStep2.jpg" width="640" /></a></div></span><div class="separator" style="clear: both; text-align: justify;">3. Roast it until the sugar melts and caramelizes. Remove from the pan when it turns golden brown. (I forgot to click at this stage and hence you couldn't see the golden-brown banana slices in the below picture). Finally, roast some cashews in the remaining ghee and garnish it over the roasted bananas.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2ASkBI2qghQ/YAvaUWmpSSI/AAAAAAAAJH0/dWq1k0wLRdEIzbT5_JJpkPTC5V1dKOIzwCLcBGAsYHQ/s649/Banana%2BGhee%2BRoast%2B-%2BStep3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="215" data-original-width="649" height="133" src="https://1.bp.blogspot.com/-2ASkBI2qghQ/YAvaUWmpSSI/AAAAAAAAJH0/dWq1k0wLRdEIzbT5_JJpkPTC5V1dKOIzwCLcBGAsYHQ/Banana%2BGhee%2BRoast%2B-%2BStep3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;">The banana roast will be mildly crisp on the outside and the inner portion will be soft. Serve the delicious banana roast with milk.</div></div><div><div style="font-family: verdana; font-size: small;"><span style="font-family: verdana; line-height: 22.65px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3ypdSjVMz8k/YAvalULsuxI/AAAAAAAAJH8/n74IATBigSoz8nK-PSvHLH7lXpNoaIk-gCLcBGAsYHQ/s800/Banana%2BGhee%2BRoast%2B-%2BMiddle.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="517" height="640" src="https://1.bp.blogspot.com/-3ypdSjVMz8k/YAvalULsuxI/AAAAAAAAJH8/n74IATBigSoz8nK-PSvHLH7lXpNoaIk-gCLcBGAsYHQ/Banana%2BGhee%2BRoast%2B-%2BMiddle.JPG" width="414" /></a></div></span></div><div style="text-align: center;"><div style="text-align: justify;"><div style="font-family: verdana; font-size: small; line-height: 22.65px;"><div class="separator" style="clear: both; text-align: justify;"><b style="font-family: Verdana, sans-serif; line-height: 22.65px;"><span style="color: #274e13;">Points to remember:</span></b></div></div>
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<li style="line-height: 17pt; padding-bottom: 15px;">Adjust the sugar depending upon the sweetness of the banana. </li><li style="line-height: 17pt; padding-bottom: 15px;">The ripe and sweet banana gives the most delicious caramelised roast.</li><li style="line-height: 17pt; padding-bottom: 15px;">If you like, you can add a tablespoon of ghee roasted coconut pieces too for the extra crunch.</li><li style="line-height: 17pt; padding-bottom: 15px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ifXMT-FUz00/YAva76au0BI/AAAAAAAAJIE/xlmxg6xBQmU7FwX7bdrX10ZUT3rTYZNAQCLcBGAsYHQ/s800/Banana%2BGhee%2BRoast%2B-%2BBottom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="500" height="640" src="https://1.bp.blogspot.com/-ifXMT-FUz00/YAva76au0BI/AAAAAAAAJIE/xlmxg6xBQmU7FwX7bdrX10ZUT3rTYZNAQCLcBGAsYHQ/Banana%2BGhee%2BRoast%2B-%2BBottom.JPG" width="400" /></a></div><br /></li>
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<b><span face="Verdana, sans-serif" style="color: #20124d;">Warm Regards,<br /> Happy's Cook - Divya</span></b><br />
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</div><span><!--more--></span><span><!--more--></span><span><!--more--></span><span><!--more--></span><span><!--more--></span><span><!--more--></span><span><!--more--></span>Happy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.com2tag:blogger.com,1999:blog-1182380807103241055.post-8946005677850551892021-01-22T16:00:00.005+05:302021-01-22T16:03:42.314+05:30Channa Masala Recipe | Chickpea masala without coconut | Chole Masala<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">Chickpeas are one of my most favourite ingredients and I always try to include it in some form every week in </span><span style="font-family: Verdana;">our menu</span><span style="font-family: Verdana;">. When I make puttu, I pair it with <a href="https://www.happyscook.com/2015/07/puttu-kadala-curry-kerala-kadala-curry.html">kerala style kadala curry</a>. For appam or idiyappam, I make <a href="https://www.happyscook.com/2013/08/kondakadalai-curry-recipe-channa.html">varutharacha kadala curry</a> or kadala kuruma with coconut. </span><span style="font-family: Verdana;">I grow up eating </span><span style="font-family: Verdana;">these coconut-based chickpea curries and I love it a lot. However, all these curries are bit elaborate and time-consuming. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">Today I am sharing a north Indian style channa masala which I am making often these days for poori and chapati. This is my go-to recipe when I am in a rush or whenever I am very lazy to cook. The combinations we can try with this channa masala are endless, it goes very well with Jeera rice/pulao, roti/poori and sometimes we eat it with appam/dosa too. Let us learn to make this simple channa masala today. Also, please check out my </span><a href="https://www.happyscook.com/2017/08/channa-masala-sundal-recipe.html" style="font-family: Verdana;">Channa Masala Sundal</a><span style="font-family: Verdana;"> and </span><a href="https://www.happyscook.com/2017/04/channa-biryani-recipe-chick-pea-biryani.html" style="font-family: Verdana;">Channa Biryani</a><span style="font-family: Verdana;"> recipe too.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UGHBzSS4WbA/YAoM1Y82nJI/AAAAAAAAJGo/mkXh-NROjx4n1KL3tBML4-N299zPEFC4ACLcBGAsYHQ/s800/Channa%2BMasala%2B-%2BTop.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="558" height="640" src="https://1.bp.blogspot.com/-UGHBzSS4WbA/YAoM1Y82nJI/AAAAAAAAJGo/mkXh-NROjx4n1KL3tBML4-N299zPEFC4ACLcBGAsYHQ/Channa%2BMasala%2B-%2BTop.JPG" width="446" /></a></div></span></div>
<a name='more'></a><div style="text-align: justify;"><div style="line-height: 17pt;"><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;"><span itemprop="name"><span style="color: #274e13; font-size: normal; line-height: 17pt; text-align: left;"><b>Ingredients:</b></span></span>
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<div style="margin-left: 10px;"><span style="font-family: Verdana;">Dried Chickpeas - 1 Cup</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;"> Salt - as required</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<div style="margin-left: 10px;"><b style="background-color: transparent; font-family: verdana; line-height: 17pt;"><span style="color: #274e13;">For the sauce:</span></b><span style="background-color: transparent; line-height: 17pt;"> </span></div>
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<div style="margin-left: 10px;"><span style="font-family: verdana;">Big Onion - 1</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;"> Tomato - 2(small)</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Ginger Garlic paste - 1 tsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;"> Coriander leaves - 1/4 cup(chopped finely)</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Red Chilli powder - 1 tsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;"> Turmeric powder - 1/4 tsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;"> Coriander Powder - 1/2 tsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Garam Masala - 1 tsp</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<b style="background-color: transparent; line-height: 17pt;"><span style="color: #274e13;">To Temper:</span></b><span style="background-color: transparent; line-height: 17pt;"> </span></div>
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<div style="margin-left: 10px;"><span style="font-family: verdana;">Oil - 1 tblsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Bay leaf - 1</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Clove - 2</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;"> Cinnamon - 1 inch piece</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Fennel seeds - 1/2 tsp</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<b style="line-height: 22.65px;"><span style="color: #38761d;">Method:</span></b></div>
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<span style="line-height: 22.65px;"><span style="font-family: verdana; font-size: small;">1. Wash and soak the channa overnight or for a minimum of 8 hours. Then pressure cook it with enough water and salt for 3 whistles. Drain the excess water and keep it aside </span><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: center;"><a href="https://1.bp.blogspot.com/-gEAsRBOa-Rg/YAoM8O5adbI/AAAAAAAAJGs/CfIrxc6fRqIe-83G-LIRAL9TrwCjQeE4QCLcBGAsYHQ/s975/Channa%2BMasala%2B-%2BStep1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-gEAsRBOa-Rg/YAoM8O5adbI/AAAAAAAAJGs/CfIrxc6fRqIe-83G-LIRAL9TrwCjQeE4QCLcBGAsYHQ/Channa%2BMasala%2B-%2BStep1.jpg" width="640" /></a></div></span><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: justify;">2. Meanwhile chop the onion and tomato finely. In a pan, add some oil and temper it with the items under 'To Temper'. Then add the chopped red onion and add a little salt.</div><span style="font-family: verdana; font-size: small; line-height: 22.65px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wP0NJ2-NZw4/YAoNBRQq-hI/AAAAAAAAJGw/AKKTSbQPETQrBw09xjvxt-zZvJgfmRJNACLcBGAsYHQ/s975/Channa%2BMasala%2B-%2BStep2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-wP0NJ2-NZw4/YAoNBRQq-hI/AAAAAAAAJGw/AKKTSbQPETQrBw09xjvxt-zZvJgfmRJNACLcBGAsYHQ/Channa%2BMasala%2B-%2BStep2.jpg" width="640" /></a></div></span><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: justify;">3. When the onion turns transparent, add the ginger garlic paste and the chopped tomato. Saute it for a few mins and then add the turmeric powder, chilli powder and coriander powder. Mix it all together.</div><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: center;"><a href="https://1.bp.blogspot.com/-tJ6aRDpHQoA/YAoNIHYvh2I/AAAAAAAAJG4/7WcTMl3WaQgr6K6aHLVflXl_el1VCnp8QCLcBGAsYHQ/s975/Channa%2BMasala%2B-%2BStep3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-tJ6aRDpHQoA/YAoNIHYvh2I/AAAAAAAAJG4/7WcTMl3WaQgr6K6aHLVflXl_el1VCnp8QCLcBGAsYHQ/Channa%2BMasala%2B-%2BStep3.jpg" width="640" /></a></div><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: justify;">4. You can add a splash of water at this stage and cook everything until mushy. I used my potato masher and mashed everything really well for a smooth channa masala(You can also blend everything with a handheld blender or regular mixie). Now, add the cooked chickpeas and 1/4 cup of hot boiling water. Mix it well and bring everything to a boil. Adjust the salt and add the garam masala to the boiling gravy.</div></div><div><div style="font-family: verdana; font-size: small;"><span style="line-height: 22.65px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-D4pAe5qT-IY/YAoNOuzhA8I/AAAAAAAAJG8/kYI0uItQSw0c30qUJFAty8JMLO0ps5hVgCLcBGAsYHQ/s975/Channa%2BMasala%2B-%2BStep4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-D4pAe5qT-IY/YAoNOuzhA8I/AAAAAAAAJG8/kYI0uItQSw0c30qUJFAty8JMLO0ps5hVgCLcBGAsYHQ/Channa%2BMasala%2B-%2BStep4.jpg" width="640" /></a></div></span></div><div style="font-family: verdana; font-size: small;"><span style="line-height: 22.65px;">5. When everything combines well and the gravy starts to thicken, add the chopped coriander leaves. Mix it all together and switch off the flame.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-bC2vQvVdKa8/YAoNUdBHtrI/AAAAAAAAJHA/0Ddgf6Rfrv46-6qUVaZ1q-8HaI7qEO-OACLcBGAsYHQ/s649/Channa%2BMasala%2B-%2BStep5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="649" height="134" src="https://1.bp.blogspot.com/-bC2vQvVdKa8/YAoNUdBHtrI/AAAAAAAAJHA/0Ddgf6Rfrv46-6qUVaZ1q-8HaI7qEO-OACLcBGAsYHQ/Channa%2BMasala%2B-%2BStep5.jpg" width="400" /></a></div></span><div class="separator" style="clear: both; text-align: justify;">Serve the yummy channa masala with poori, chapathi, appam or dosa.</div><span style="font-family: verdana; line-height: 22.65px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-OpzCYNSJmzE/YAoNd6h51UI/AAAAAAAAJHI/M_kX31WfLdAztjQ8ekZ2j9hTtHeDAsHlgCLcBGAsYHQ/s800/Channa%2BMasala%2B-%2BMiddle.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="575" data-original-width="800" height="460" src="https://1.bp.blogspot.com/-OpzCYNSJmzE/YAoNd6h51UI/AAAAAAAAJHI/M_kX31WfLdAztjQ8ekZ2j9hTtHeDAsHlgCLcBGAsYHQ/Channa%2BMasala%2B-%2BMiddle.JPG" width="640" /></a></div></span></div><div style="text-align: center;"><div style="text-align: justify;"><div style="font-family: verdana; font-size: small; line-height: 22.65px;"><div class="separator" style="clear: both; text-align: justify;"><b style="font-family: Verdana, sans-serif; line-height: 22.65px;"><span style="color: #274e13;">Points to remember:</span></b></div></div>
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<li style="line-height: 17pt; padding-bottom: 15px;">Instead of mashing the onion and tomato with the potato masher, you can blend it using a handheld blender or regular blender. If using a regular blender, just cool it before blending.</li><li style="line-height: 17pt; padding-bottom: 15px;"> For a more creamy channa masala, along with the onion and tomato, you can blend a small of handful of cooked chickpeas too.</li><li style="line-height: 17pt; padding-bottom: 15px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GdE3zTFHEzM/YAoNjVUL2eI/AAAAAAAAJHM/-UYdwpuSgsE291xgI59tB1Ji6lPQ9yISgCLcBGAsYHQ/s800/Channa%2BMasala%2B-%2BBottom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="521" height="640" src="https://1.bp.blogspot.com/-GdE3zTFHEzM/YAoNjVUL2eI/AAAAAAAAJHM/-UYdwpuSgsE291xgI59tB1Ji6lPQ9yISgCLcBGAsYHQ/Channa%2BMasala%2B-%2BBottom.JPG" width="416" /></a></div></li></ul><b><span face="Verdana, sans-serif" style="color: #20124d;">Warm Regards,<br /> Happy's Cook - Divya</span></b><br />
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</div>Happy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.com0tag:blogger.com,1999:blog-1182380807103241055.post-59712939562028876382021-01-20T13:11:00.008+05:302021-01-20T13:19:14.583+05:30Bread Pizza Recipe | Kid's Birthday Party Snacks<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">We have passed the school holidays halfway mark and I am literally busy all day long. Hoping to get back to my routine once the school reopens. Recently, Happy has shown much interest in the snacks and bakes I try at home. She had this bread pizza at her friend's birthday party and since then she has asked me to make it for her. Last week when I made the <a href="https://www.happyscook.com/2013/09/plain-white-bread-recipe-basic-white.html">white sandwich bread</a>, I thought of giving it a try and used the minimal toppings that was available at home. It came out so good and we all liked it. I have used store bought pizza sauce for this recipe. However, I have shared the instant pizza sauce recipe that can be made at home in the notes section. I will try to post the authentic pizza sauce sometime soon.</span><br /><span style="font-family: Verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Iurs4TSwlOo/YAdwBeq01KI/AAAAAAAAJFk/HgWPlO-kMsMbr5MxEvzpv0AoqfK-TnCbQCLcBGAsYHQ/s800/Bread%2BPizza%2B-%2BTop.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="518" height="640" src="https://1.bp.blogspot.com/-Iurs4TSwlOo/YAdwBeq01KI/AAAAAAAAJFk/HgWPlO-kMsMbr5MxEvzpv0AoqfK-TnCbQCLcBGAsYHQ/w414-h640/Bread%2BPizza%2B-%2BTop.JPG" width="414" /></a><span><a name='more'></a></span></div></span></div>
<div class="separator" style="clear: both; text-align: justify;"></div><div style="text-align: justify;"><div style="line-height: 17pt;"><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;"><span itemprop="name"><span style="color: #274e13; font-size: normal; line-height: 17pt; text-align: left;"><b>Ingredients:</b></span></span>
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<div style="margin-left: 10px;"><span style="font-family: Verdana;">Bread Slices - 4</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Pizza Sauce - 4 tblsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Pizza Blend Cheese or Mozzarella Cheese - 1 Cup</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Italian Herb Blend - 2 tsp</span></div><b style="color: #274e13; font-family: verdana; text-align: left;"> Toppings:</b><div style="margin-left: 10px;"><span style="font-family: Verdana;">Diced Red Onion - 1/2 Cup</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Diced Red Capsicum - 1/2 Cup</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;"> Steamed Corn - 1/4 Cup</span></div><span style="font-family: Verdana;"> Olives - 4 to 6 </span><div style="margin-left: 10px;"><span style="font-family: Verdana;">Diced Pineapple - 1/4 Cup </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<b style="line-height: 22.65px;"><span style="color: #38761d;">Method:</span></b></div>
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<span style="line-height: 22.65px;">1. Arrange the bread slices in a baking tray lined with aluminium foil or baking paper. I have just arranged the plain bread slices. (If you prefer, you can toast the slices in a tawa with butter or olive oil for 2 to 3 mins before arranging in the tray)<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FmKu6A53bX8/YAdwMs3mSVI/AAAAAAAAJFo/jZp-yYjwvI87Ku6CcSF665qDIIElaiU1wCLcBGAsYHQ/s974/Bread%2BPizza%2B-%2BStep1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="215" data-original-width="974" height="142" src="https://1.bp.blogspot.com/-FmKu6A53bX8/YAdwMs3mSVI/AAAAAAAAJFo/jZp-yYjwvI87Ku6CcSF665qDIIElaiU1wCLcBGAsYHQ/w640-h142/Bread%2BPizza%2B-%2BStep1.JPG" width="640" /></a></div></span><div class="separator" style="clear: both; text-align: justify;">2. Generously spread the pizza sauce on the bread slices evenly. Top with little cheese and then arrange the chopped veggies above this.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2zuILkrncyg/YAdwVfkig8I/AAAAAAAAJFw/eBAHaHQK6T8vtoQRZ7eYvq4lTzbGkVcIQCLcBGAsYHQ/s974/Bread%2BPizza%2B-%2BStep2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="974" height="142" src="https://1.bp.blogspot.com/-2zuILkrncyg/YAdwVfkig8I/AAAAAAAAJFw/eBAHaHQK6T8vtoQRZ7eYvq4lTzbGkVcIQCLcBGAsYHQ/w640-h142/Bread%2BPizza%2B-%2BStep2.jpg" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: justify;">3. Now add more cheese and sprinkle the italian herb seasoning. Preheat the oven at 200 degrees for 10 mins and then bake the bread pizza for 5 to 7 mins until the cheese melts.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-F63kKLyEaco/YAdxEQb7fLI/AAAAAAAAJF8/lS12EfRZ8dso1u5-dsDdE2Oud8sKSitzgCLcBGAsYHQ/s974/Bread%2BPizza%2B-%2BStep3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="974" height="142" src="https://1.bp.blogspot.com/-F63kKLyEaco/YAdxEQb7fLI/AAAAAAAAJF8/lS12EfRZ8dso1u5-dsDdE2Oud8sKSitzgCLcBGAsYHQ/w640-h142/Bread%2BPizza%2B-%2BStep3.jpg" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: justify;">Serve the yummy bread pizza when it is slighly warm.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-gAkx1Kin_OU/YAdxQxGrF4I/AAAAAAAAJGA/yhS4w4oVxn0QBqn1Jxw9C5SUcG8u3YlmgCLcBGAsYHQ/s800/Bread%2BPizza%2B-%2BMiddle.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="517" height="640" src="https://1.bp.blogspot.com/-gAkx1Kin_OU/YAdxQxGrF4I/AAAAAAAAJGA/yhS4w4oVxn0QBqn1Jxw9C5SUcG8u3YlmgCLcBGAsYHQ/w414-h640/Bread%2BPizza%2B-%2BMiddle.JPG" width="414" /></a></div></div></div><div><div style="font-family: verdana; font-size: small;"><div class="separator" style="clear: both; text-align: justify;"><b style="font-family: Verdana, sans-serif; line-height: 22.65px;"><span style="color: #274e13;">Points to remember:</span></b></div></div><div style="text-align: center;"><div style="text-align: justify;">
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<li style="font-family: verdana; font-size: small; line-height: 17pt; padding-bottom: 15px;">You can top the bread pizza with pepper powder, red chilli flakes or chilli sauce for extra spiciness.</li>
<li style="font-family: verdana; font-size: small; line-height: 17pt; padding-bottom: 15px;">You can toast the bread with butter or olive oil for 2 to 3 mins before starting to assemble the pizza sauce and toppings. I have not done it.</li>
<li style="font-family: verdana; font-size: small; line-height: 17pt; padding-bottom: 15px;">I have used some of the veggies I had at home. You can use green capsicum, cherry tomato, broccoli, mushrooms etc. Also, you can add chicken, meaballs, pepperoni, paneer etc. If the toppings can't be handled raw, make sure to cook it before adding it to the bread.</li><li style="line-height: 17pt; padding-bottom: 15px;"><span style="font-family: verdana; font-size: small;">If you couldn't find pizza sauce, you can use tomato sauce or instant pizza sauce(recipe below). </span></li><li style="line-height: 17pt; padding-bottom: 15px;"><b style="font-family: verdana; font-size: small;">Instant pizza sauce: </b><span style="font-family: verdana; font-size: small;">Mix all the below ingrediants in a mixing bowl and your pizza sauce is ready. (Tomato sauce - 1/4 Cup, </span><span style="font-family: verdana; font-size: small;">Chilli sauce - 1 tsp, </span><span style="font-family: verdana; font-size: small;">Chilli flakes - 1/2 tsp, </span><span style="font-family: verdana; font-size: small;">Mixed herbs - 1/2 tsp)</span></li><li style="line-height: 17pt; padding-bottom: 15px;"><span style="font-family: verdana; font-size: small;">Instead of oven, you can make this bread pizza in taw too. Place the assembled bread in the preheated tawa and cook in very low flame. Cover with a lid until the cheese melts and switch off the flame.</span></li></ul><ul style="line-height: 22.65px;"><li style="font-family: verdana; font-size: small; line-height: 17pt; padding-bottom: 15px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mliaPZaX7O0/YAdx8gcvCDI/AAAAAAAAJGI/RVXpPKbrt7gVKaArTyXhO4o5VcKRaG5YQCLcBGAsYHQ/s800/Bread%2BPizza%2B-%2BBottom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="511" height="640" src="https://1.bp.blogspot.com/-mliaPZaX7O0/YAdx8gcvCDI/AAAAAAAAJGI/RVXpPKbrt7gVKaArTyXhO4o5VcKRaG5YQCLcBGAsYHQ/w408-h640/Bread%2BPizza%2B-%2BBottom.JPG" width="408" /></a></div><br /></li>
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<b><span face="Verdana, sans-serif" style="color: #20124d;">Warm Regards,<br /> Happy's Cook - Divya</span></b><br />
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</div>Happy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.com0tag:blogger.com,1999:blog-1182380807103241055.post-39767814462471388132021-01-09T16:12:00.004+05:302021-01-09T16:22:40.925+05:30Banana Puttu Recipe | Kerala Ethakka Puttu | Nendrapazham Puttu <div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">If you follow me on <a href="https://www.instagram.com/happyscook/">Instagram</a>, you will surely know about my love for puttu. It is one of my most favourite breakfasts and to make it more interesting for others at home, I try different combinations. Recently, I found ethan pazham(Kerala Banana) in an Indian shop and I was very much excited since I saw it for the first time in Sydney. I grabbed some and my blogging mind started thinking for the recipes to try. I made this banana puttu, <a href="https://www.happyscook.com/2015/02/pazham-pori-recipe-ethakka-appam-banana.html">pazham pori</a> and ghee roasted banana. The banana puttu turned out so delicious and we loved it very much. Let us move on to the recipe and do check out the other puttu variations that I had shared earlier in the below links:</span></div><div class="separator" style="clear: both; text-align: justify;"><ul><li><span style="font-family: Verdana;"><a href="https://www.happyscook.com/2017/02/puttu-recipe-puttu-payaru-pappadam.html">Puttu with Payar & Pappadam</a></span></li><li><span style="font-family: Verdana;"><a href="https://www.happyscook.com/2015/07/puttu-kadala-curry-kerala-kadala-curry.html">Puttu Kadala Curry</a></span></li><li><span style="font-family: Verdana;"><a href="https://www.happyscook.com/2013/08/chicken-puttu-recipe.html">Chicken Puttu</a></span></li></ul></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iXxKPov8iOE/X_ezMIanqgI/AAAAAAAAJBk/QrAq3qhJBlE_IN1R9F0e2Yb5sg6mNZ1zQCLcBGAsYHQ/s800/Banana%2BPuttu%2B-%2BTop.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="514" height="640" src="https://1.bp.blogspot.com/-iXxKPov8iOE/X_ezMIanqgI/AAAAAAAAJBk/QrAq3qhJBlE_IN1R9F0e2Yb5sg6mNZ1zQCLcBGAsYHQ/Banana%2BPuttu%2B-%2BTop.JPG" width="412" /></a></div></span></div>
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<div style="margin-left: 10px;"><span style="font-family: verdana;">Nendrapazham - 2 (ethan pazham/kerala banana)</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Puttu Flour - 1 cup (Homemade or Ready made mix) </span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Water - 1/4 cup </span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Salt - as required </span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Coconut - 1/2 cup (grated)</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<span style="line-height: 22.65px;"><span style="font-family: verdana; font-size: small;">1. Mix the rice flour(puttu flour) with the salt. Sprinkle water little by little and mix it with your fingertips. The flour should be moist but it should be crumbly. If you take a little flour between your thumb, index finger and press it tightly, it should hold its shape. That is the correct consistency. </span><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: center;"><a href="https://1.bp.blogspot.com/-LQCC4XpehHU/X_ex8RmB-4I/AAAAAAAAJA8/277DsI4TzyIW3DNbf8RPWwCUcg-QSsFuACLcBGAsYHQ/s975/Banana%2BPuttu%2B-%2BStep1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-LQCC4XpehHU/X_ex8RmB-4I/AAAAAAAAJA8/277DsI4TzyIW3DNbf8RPWwCUcg-QSsFuACLcBGAsYHQ/Banana%2BPuttu%2B-%2BStep1.jpg" width="640" /></a></div></span><span style="font-family: verdana; font-size: small; line-height: 22.65px;">2. Now peel and chop the banana into thin slices as shown below. Take the puttu mould and start with the layer of coconut and then arrange a layer of sliced banana pieces.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VnE8bFq7gO4/X_eyN-WfBdI/AAAAAAAAJBE/m177ueeHBqEmVnwXLTIhN90WyyI0ztYVQCLcBGAsYHQ/s974/Banana%2BPuttu%2B-%2BStep2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="974" height="142" src="https://1.bp.blogspot.com/-VnE8bFq7gO4/X_eyN-WfBdI/AAAAAAAAJBE/m177ueeHBqEmVnwXLTIhN90WyyI0ztYVQCLcBGAsYHQ/Banana%2BPuttu%2B-%2BStep2.jpg" width="640" /></a></div></span><span style="font-family: verdana; font-size: small;">3. </span><span style="font-family: verdana; font-size: small;"> Then </span><span style="font-family: verdana; font-size: small;">add the prepared puttu flour. I used chirattai puttu maker, so I didn't add another layer. If you are using the regular puttu maker, you can alternate the coconut, banana and puttu flour till the end of the mould. Cover the mould with the lid. Fill water in pressure cooker/puttu kudam and boil the water. Then place the puttu maker on top of it. Cook it on the medium flame for around 5-7 minutes. </span></div><div><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: center;"><a href="https://1.bp.blogspot.com/-y_i4eEUEb5E/X_eyeOJMIwI/AAAAAAAAJBQ/RaczrtlTcp4FqcfYF5Ap3gg_uyCBQ-NBgCLcBGAsYHQ/s974/Banana%2BPuttu%2B-%2BStep3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="974" height="142" src="https://1.bp.blogspot.com/-y_i4eEUEb5E/X_eyeOJMIwI/AAAAAAAAJBQ/RaczrtlTcp4FqcfYF5Ap3gg_uyCBQ-NBgCLcBGAsYHQ/Banana%2BPuttu%2B-%2BStep3.jpg" width="640" /></a></div><div class="separator" style="clear: both; font-family: verdana; font-size: small; text-align: left;"><div style="text-align: justify;">Demould the puttu and serve it hot with pappadam and sugar or honey.</div><span style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Awynbgmc6G4/X_eyzBwKlVI/AAAAAAAAJBc/FxONPCwNHIQMnem7Ucmua0q7plyKBoYEwCLcBGAsYHQ/s800/Banana%2BPuttu%2B-%2BBottom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="511" height="640" src="https://1.bp.blogspot.com/-Awynbgmc6G4/X_eyzBwKlVI/AAAAAAAAJBc/FxONPCwNHIQMnem7Ucmua0q7plyKBoYEwCLcBGAsYHQ/Banana%2BPuttu%2B-%2BBottom.JPG" width="408" /></a></div></span></div></div><div><div style="text-align: center;"><div style="text-align: justify;"><div style="font-family: verdana; font-size: small; line-height: 22.65px;"><div class="separator" style="clear: both; text-align: justify;"><b style="font-family: Verdana, sans-serif; line-height: 22.65px;"><span style="color: #274e13;">Points to remember:</span></b></div></div>
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<li style="line-height: 17pt; padding-bottom: 15px;"><b style="background-color: white; box-sizing: border-box; margin: 0px; padding: 0px;">Homemade Puttu Flour</b><span style="background-color: white;">: To make puttu flour at home, wash and soak the raw rice for 4 to 5 hours. Then drain the water completely and dry it in a cloth for 20 mins. Grind it smoothly when it is slightly moist. Then dry roast the flour on a pan until nice aroma comes. The colour should be changed and the consistency should be similar to sand. Allow it to cool and store it in an airtight container. </span></li><li style="line-height: 17pt; padding-bottom: 15px;"><span style="background-color: white;">If lumps are formed while mixing the puttu flour, you can run it once in your blender to get smooth flour.</span></li><li style="line-height: 17pt; padding-bottom: 15px;"><span style="background-color: white;">For more sweetened puttu, add a tblsp of sugar in the chopped banana slices and use it while layering the puttu.</span></li><li style="border: none; box-sizing: border-box; line-height: 17pt; margin: 0px 0px 0.25em; padding: 0px 0px 15px;">If you don't own a puttu maker, then you can prepare it using a steamer and deep steel bowls or cups can be used as mould.</li>
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<b><span face="Verdana, sans-serif" style="color: #20124d;">Warm Regards,<br /> Happy's Cook - Divya</span></b><br />
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</div>Happy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.com0tag:blogger.com,1999:blog-1182380807103241055.post-89764088518111499152021-01-04T07:13:00.003+05:302021-01-04T12:07:16.217+05:30Mushroom Pepper Fry Recipe | Mushroom Pepper Roast | Mushroom Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">I make mushroom dishes quite often at home and it doesn't mean that I like it very much 😆. It is just because I feel they are easy to make and it is my go-to vegetable whenever I feel bored to chop veggies for thoran or poriyal. I have already shared the below mushroom recipes here:</span></div><div class="separator" style="clear: both; text-align: justify;"><ul><li><span style="font-family: Verdana;"><a href="https://www.happyscook.com/2016/06/mushroom-biryani-recipe-easy-pressure.html">Mushroom Biryani</a></span></li><li><span style="font-family: Verdana;"><a href="https://www.happyscook.com/2016/11/mushroom-fried-rice-recipe-mushroom-veg.html">Mushroom Fried Rice</a></span></li><li><span style="font-family: Verdana;"><a href="https://www.happyscook.com/2016/06/mushroom-roast-recipe-kalan-koon-roast.html">Mushroom Roast</a></span></li><li><span style="font-family: Verdana;"><a href="https://www.happyscook.com/2017/03/mushroom-spinach-sandwich-recipe.html">Mushroom & Spinach Sandwich</a></span></li></ul></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-XUTpUb8cTgY/X_JXCyy-9FI/AAAAAAAAI_4/locY4iqLMSgNbTcyMCj9KsG-J_dbAjbewCLcBGAsYHQ/Mushroom%2BPepper%2BRoast%2B-%2BTop.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="604" height="640" src="https://1.bp.blogspot.com/-XUTpUb8cTgY/X_JXCyy-9FI/AAAAAAAAI_4/locY4iqLMSgNbTcyMCj9KsG-J_dbAjbewCLcBGAsYHQ/w484-h640/Mushroom%2BPepper%2BRoast%2B-%2BTop.JPG" width="484" /></a></div></span></div>
<a name='more'></a><div style="text-align: justify;"><div style="line-height: 17pt;"><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;"><span itemprop="name"><span style="color: #274e13; font-size: normal; line-height: 17pt; text-align: left;"><b>Ingredients:</b></span></span>
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<div style="margin-left: 10px;"><span style="font-family: verdana;">Mushrooms - 200 grams</span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Ginger Garlic paste - 1 tblsp </span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Red Chilli Powder - 1 tsp</span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Black pepper powder - 1 tsp</span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Turmeric powder - 1/4 tsp </span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Coriander powder - 1 tsp</span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">
Salt - as required</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<b style="background-color: transparent; font-family: verdana; line-height: 17pt;"><span style="color: #274e13;">To Temper:</span></b><span style="background-color: transparent; line-height: 17pt;"> </span></div>
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<div style="margin-left: 10px;"><span style="font-family: verdana;">Oil - 2 tblsp </span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Mustard seeds - 1/2 tsp</span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Cumin seeds - 1 tsp </span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Curry leaves - few<span style="background-color: transparent;"> </span></span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<b style="line-height: 22.65px;"><span style="color: #38761d;">Method:</span></b></div>
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<span style="line-height: 22.65px;">1. Clean the mushrooms and slice it into pieces. In a pan, add the oil and allow the mustard seeds to crackle. Then add the cumin seeds, curry leaves and saute it for a minute.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FUIw4ZoLueI/X_JXmr18-qI/AAAAAAAAJAE/WnSRCMLUBnQIfPEXwCqMTrg08Q5O_vVbQCLcBGAsYHQ/s974/Mushroom%2BPepper%2BRoast%2B-%2BStep1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="974" height="142" src="https://1.bp.blogspot.com/-FUIw4ZoLueI/X_JXmr18-qI/AAAAAAAAJAE/WnSRCMLUBnQIfPEXwCqMTrg08Q5O_vVbQCLcBGAsYHQ/Mushroom%2BPepper%2BRoast%2B-%2BStep1.jpg" width="640" /></a></div></span><span style="line-height: 22.65px;">2. Add the ginger garlic paste and saute it until the raw smell leaves. At this stage, add the sliced mushrooms.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--jPNA1cIcek/X_JX1BjVOjI/AAAAAAAAJAI/zbHtVbfuSwI9wNmxslLrxGDkOiheKL_OgCLcBGAsYHQ/Mushroom%2BPepper%2BRoast%2B-%2BStep2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="215" data-original-width="974" height="142" src="https://1.bp.blogspot.com/--jPNA1cIcek/X_JX1BjVOjI/AAAAAAAAJAI/zbHtVbfuSwI9wNmxslLrxGDkOiheKL_OgCLcBGAsYHQ/w640-h142/Mushroom%2BPepper%2BRoast%2B-%2BStep2.jpg" width="640" /></a></div></span>3. Along with this add the chilli powder, turmeric powder and coriander powder. Roast the masala powders in low flame and take care not to burn it. When the mushrooms start releasing the water, turn the flame to high and add the required salt. <div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KvtLu2poChU/X_JYEo7h6yI/AAAAAAAAJAQ/039-8GU_dZM4iWgSHFeUXEp3q8hqPemTACLcBGAsYHQ/s974/Mushroom%2BPepper%2BRoast%2B-%2BStep3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="214" data-original-width="974" height="140" src="https://1.bp.blogspot.com/-KvtLu2poChU/X_JYEo7h6yI/AAAAAAAAJAQ/039-8GU_dZM4iWgSHFeUXEp3q8hqPemTACLcBGAsYHQ/Mushroom%2BPepper%2BRoast%2B-%2BStep3.jpg" width="640" /></a></div>
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<span style="line-height: 22.65px;">4. Keep stirring and add the pepper powder. When the water is absorbed completely, switch off the flame.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zsA8ZmNh6Nc/X_JYvftoe6I/AAAAAAAAJAY/4k7aiu-tBW0E4-VL-E5-uXw6LtsiQnBYgCLcBGAsYHQ/s649/Mushroom%2BPepper%2BRoast%2B-%2BStep4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="649" height="134" src="https://1.bp.blogspot.com/-zsA8ZmNh6Nc/X_JYvftoe6I/AAAAAAAAJAY/4k7aiu-tBW0E4-VL-E5-uXw6LtsiQnBYgCLcBGAsYHQ/Mushroom%2BPepper%2BRoast%2B-%2BStep4.jpg" width="400" /></a></div></span><span style="font-family: verdana; line-height: 22.65px;">Serve the spicy mushroom roast with rice and curry of your choice. I served it with matta rice & keerai kuzhambu.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3MYRrfENS1c/X_JZIDiDddI/AAAAAAAAJAg/8lh4dglebAkJecVdSVGypUbVMfTu9qE4ACLcBGAsYHQ/s800/Mushroom%2BPepper%2BRoast%2B-%2BMiddle.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="519" height="640" src="https://1.bp.blogspot.com/-3MYRrfENS1c/X_JZIDiDddI/AAAAAAAAJAg/8lh4dglebAkJecVdSVGypUbVMfTu9qE4ACLcBGAsYHQ/Mushroom%2BPepper%2BRoast%2B-%2BMiddle.JPG" width="416" /></a></div></span></div><div style="text-align: center;"><div style="text-align: justify;"><div style="font-family: verdana; font-size: small; line-height: 22.65px;">
<b style="font-family: Verdana, sans-serif; line-height: 22.65px;"><span style="color: #274e13;">Points to remember:</span></b></div>
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<li style="line-height: 17pt; padding-bottom: 15px;">I used button mushrooms and sliced it into half. </li><li style="line-height: 17pt; padding-bottom: 15px;">You can add 1/2 tsp of garam masala for a little different flavour. </li><li style="line-height: 17pt; padding-bottom: 15px;">Freshly cracked pepper powder makes the roast super delicious.</li><li style="line-height: 17pt; padding-bottom: 15px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KUhluGJ2ECA/X_JZWF8hxSI/AAAAAAAAJAk/054GEhkvP74C42YSKcl4wF_xl0NDw16RgCLcBGAsYHQ/s800/Mushroom%2BPepper%2BRoast%2B-%2BBottom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="519" height="640" src="https://1.bp.blogspot.com/-KUhluGJ2ECA/X_JZWF8hxSI/AAAAAAAAJAk/054GEhkvP74C42YSKcl4wF_xl0NDw16RgCLcBGAsYHQ/Mushroom%2BPepper%2BRoast%2B-%2BBottom.JPG" width="416" /></a></div></li></ul><b><span face="Verdana, sans-serif" style="color: #20124d;">Warm Regards,<br /> Happy's Cook - Divya</span></b><br />
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Happy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.com0tag:blogger.com,1999:blog-1182380807103241055.post-57369145559914031552021-01-01T15:59:00.003+05:302021-01-01T16:17:08.832+05:30Kerala Fried Chicken Recipe | Kerala Fried Chicken(KFC) | Chicken Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">Happy New Year to all my readers and family!! Best wishes for a healthy and fantastic year ahead. As always, one of my new year wishes is to keep this little space of mine really active. Over the past few years, I was not regularly sharing new recipes because of other priorities. However, I am trying to overcome my laziness and be more productive here. Today I am sharing our recent favourite fried chicken recipe and I learned this recipe from Chef TZac's video. I love the onion and curry leaves flavour in this fried chicken. It goes very well with fried rice, rasam rice and sambhar rice.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-OT5PVx6cpfM/X-wss5unTKI/AAAAAAAAI_E/zCiUTZmZZZUXVbpJkN8kByG1tkFwQlulwCLcBGAsYHQ/s800/Kerala%2BFried%2BChicken%2B-%2BTop.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="518" height="640" src="https://1.bp.blogspot.com/-OT5PVx6cpfM/X-wss5unTKI/AAAAAAAAI_E/zCiUTZmZZZUXVbpJkN8kByG1tkFwQlulwCLcBGAsYHQ/Kerala%2BFried%2BChicken%2B-%2BTop.JPG" width="414" /></a></div></span></div>
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<div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: Verdana;">Boneless Chicken(thigh) - </span><span style="font-family: verdana;"> 500 grams</span></span><span style="background-color: transparent; line-height: 17pt;"> </span></div>
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<span style="font-family: verdana;"> Rice Flour - 2 tblsp</span><div style="margin-left: 10px;">
<span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Oil - to deep fry</span></span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; line-height: 17pt;"><span style="font-family: verdana;">Curry leaves - a handful(to garnish)</span></span></div>
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<b style="background-color: transparent; font-family: verdana; line-height: 17pt;"><span style="color: #274e13;">To Grind:(Dry Paste)</span></b></div>
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<div style="margin-left: 10px;"><span style="font-family: verdana;">Small Onion(shallots) - 4</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<div style="margin-left: 10px;">Green Chilli - 3<span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; font-family: verdana; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;">Ginger - 2 inch piece<span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; font-family: verdana; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"> Garlic - 5 cloves<span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; font-family: verdana; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;">Curry leaf - 1 sprig<span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; font-family: verdana; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;">Coconut Oil - 1 to 2 tblsp<span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; font-family: verdana; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;">Salt - as required<span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; font-family: verdana; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;">Raw Sugar - 1/2 tsp(optional)<span style="background-color: transparent;"> </span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; font-family: verdana; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><b style="background-color: transparent; line-height: 17pt;"><span style="color: #274e13;">To Marinate: </span></b><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; font-family: verdana; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;">Red Chilli Powder -<span style="background-color: transparent;"> 1/2 tsp</span></div></blockquote><blockquote style="background-color: #b6d7a8; font-family: verdana; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;">Pepper Powder - 1/2 tsp<span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; font-family: verdana; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;">Turmeric Powder -<span style="background-color: transparent;"> 1/4 tsp</span></div></blockquote><blockquote style="background-color: #b6d7a8; font-family: verdana; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"> Coriander Powder -<span style="background-color: transparent;"> 3/4 tsp</span></div></blockquote><blockquote style="background-color: #b6d7a8; font-family: verdana; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;">Cumin Powder -<span style="background-color: transparent;"> 1/2 tsp</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<b style="line-height: 22.65px;"><span style="color: #38761d;">Method:</span></b></div>
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<span style="line-height: 22.65px;">1. In a small blender, add the onion, green chilli, curry leaves, ginger and garlic. (I used crushed ginger & garlic). Along with this add the salt, coconut oil and blend everything to a fine paste without adding any water.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-n6u_HJumBIw/X-ws5rBJdHI/AAAAAAAAI_I/7kw5sY4s5u491HnELRq4PLTHzCv8-p-aACLcBGAsYHQ/s975/Kerala%2BFried%2BChicken%2B-%2BStep1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-n6u_HJumBIw/X-ws5rBJdHI/AAAAAAAAI_I/7kw5sY4s5u491HnELRq4PLTHzCv8-p-aACLcBGAsYHQ/Kerala%2BFried%2BChicken%2B-%2BStep1.jpg" width="640" /></a></div></span><span style="line-height: 22.65px;">2. Clean and wash the chicken pieces. Wipe it dry with a paper towel. Now add the ground paste and the items under 'To Marinate' to the chicken pieces. <div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-A8AGXUUMtxk/X-wtCOl8cEI/AAAAAAAAI_M/yEZAp7wAItwALNSqNTu5ZnsImrwSKHhVACLcBGAsYHQ/s975/Kerala%2BFried%2BChicken%2B-%2BStep2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-A8AGXUUMtxk/X-wtCOl8cEI/AAAAAAAAI_M/yEZAp7wAItwALNSqNTu5ZnsImrwSKHhVACLcBGAsYHQ/Kerala%2BFried%2BChicken%2B-%2BStep2.jpg" width="640" /></a></div></span>3. Mix it all together and allow it to soak in the fridge for a minimum of 1 hour. (You can leave it overnight too). Just before frying, add the rice flour to remove the excess moisture and it gives nice crispy coating to the fried chicken.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iXk5Ee46s5Y/X-wtK0PSteI/AAAAAAAAI_U/sQw6DzNOymsPzXFDml2G2Qg_CzNtBNJNACLcBGAsYHQ/s975/Kerala%2BFried%2BChicken%2B-%2BStep3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="215" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-iXk5Ee46s5Y/X-wtK0PSteI/AAAAAAAAI_U/sQw6DzNOymsPzXFDml2G2Qg_CzNtBNJNACLcBGAsYHQ/Kerala%2BFried%2BChicken%2B-%2BStep3.jpg" width="640" /></a></div>
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<span style="line-height: 22.65px;">4.Heat oil in a Kadai and deep fry the chicken in batches. Remove when it turns golden brown and drain it in a paper towel. Fry some curry leaves and garnish the fried chicken.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZBnIMpPysvA/X-wtV6HbM0I/AAAAAAAAI_Y/IS-8cJFGkhExJtCkXUcwF0K7ZmK7LsGCwCLcBGAsYHQ/s975/Kerala%2BFried%2BChicken%2B-%2BStep4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="142" src="https://1.bp.blogspot.com/-ZBnIMpPysvA/X-wtV6HbM0I/AAAAAAAAI_Y/IS-8cJFGkhExJtCkXUcwF0K7ZmK7LsGCwCLcBGAsYHQ/Kerala%2BFried%2BChicken%2B-%2BStep4.jpg" width="640" /></a></div></span><span style="font-family: verdana; line-height: 22.65px;">Serve the yummy crispy chicken when it is warm.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-9YLZkkWcK0U/X-wtdqk_U9I/AAAAAAAAI_g/-Oqzi7pmLZkOQIJHqzH0MtikqipGAAJ0ACLcBGAsYHQ/s800/Kerala%2BFried%2BChicken%2B-%2BBottom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="511" height="640" src="https://1.bp.blogspot.com/-9YLZkkWcK0U/X-wtdqk_U9I/AAAAAAAAI_g/-Oqzi7pmLZkOQIJHqzH0MtikqipGAAJ0ACLcBGAsYHQ/Kerala%2BFried%2BChicken%2B-%2BBottom.JPG" width="408" /></a></div></span></div><div style="text-align: center;"><div style="text-align: justify;"><div style="font-family: verdana; font-size: small; line-height: 22.65px;">
<b style="font-family: Verdana, sans-serif; line-height: 22.65px;"><span style="color: #274e13;">Points to remember:</span></b></div>
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<li style="line-height: 17pt; padding-bottom: 15px;"> Adjust the green chilli, red chilli powder and pepper powder based on your spice tolerance level.</li>
<li style="line-height: 17pt; padding-bottom: 15px;">Onion and coconut oil in the marinade gives a nice flavour to the fry, so don't skip it.</li><li style="line-height: 17pt; padding-bottom: 15px;">Rice flour is added to remove the extra moisture and it gives crispiness to the fried chicken.</li>
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<b><span face="Verdana, sans-serif" style="color: #20124d;">Warm Regards,<br /> Happy's Cook - Divya</span></b><br />
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</div>Happy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.com0tag:blogger.com,1999:blog-1182380807103241055.post-89520502115846292112020-12-12T02:03:00.013+05:302021-01-01T16:20:06.376+05:30Caramilk Snowballs Recipe | Caramilk Balls | No Bake Caramilk Balls | Christmas Special<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">December is here and it is the most wonderful time of the year. To celebrate this holiday season, I am planning to post some yummy treats. To begin with I am sharing a no-bake caramilk balls. We can make these balls with just a few ingredients and it keeps well in the refrigerator for a week. You can easily modify this recipe as per your sweet and flavour preference.</span><br /><span style="font-family: Verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-aEaeV1wgZ-o/X88bvIZjsKI/AAAAAAAAI9M/GMJyOlw0PqUQmGfprB38f92CyAcTs9xAgCLcBGAsYHQ/s800/Caramilk%2BSnowballs%2B-%2BTop.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="581" height="640" src="https://1.bp.blogspot.com/-aEaeV1wgZ-o/X88bvIZjsKI/AAAAAAAAI9M/GMJyOlw0PqUQmGfprB38f92CyAcTs9xAgCLcBGAsYHQ/Caramilk%2BSnowballs%2B-%2BTop.JPG" width="464" /></a><span><a name='more'></a></span></div></span></div>
<div style="text-align: justify;"><div style="line-height: 17pt;"><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;"><span itemprop="name"><span style="color: #274e13; font-size: normal; line-height: 17pt; text-align: left;"><b>Ingredients:<span style="font-size: xx-small;">(I halved the below recipe and got around 20 balls)</span></b></span></span></div>
<div style="margin-left: 10px;"><span style="font-family: Verdana;">Cadbury Caramilk Chocolate - 1(180 gms block)</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Plain Biscuit(Marie/Arrow root/digestive) - 250 grams</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Desiccated Coconut - 1 Cup(~100 grams)</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Sweetened Condensed Milk - 395 grams tin(adjust as per sweet preference)</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: Verdana;">Extra dessicated coconut for coating the balls</span></div></blockquote><p><b style="font-family: verdana; line-height: 22.65px;"><span style="color: #38761d;">Method:</span></b></p><p><span style="font-family: verdana; font-size: small;">1. Break the caramilk into small chunks and place it in a bowl. Melt it either in the microwave or by double boiler method. I followed the double boiler method and melted the chocolate. See the notes section if you are unsure of this method.</span><a href="https://1.bp.blogspot.com/-_8Y8EfUJLD0/X88b8w0zp3I/AAAAAAAAI9Q/EnDjKP2943oKWHbmWKt4vcOHN8uIZwkeQCLcBGAsYHQ/s973/Caramilk%2BSnowballs%2B-%2BStep1.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="216" data-original-width="973" height="142" src="https://1.bp.blogspot.com/-_8Y8EfUJLD0/X88b8w0zp3I/AAAAAAAAI9Q/EnDjKP2943oKWHbmWKt4vcOHN8uIZwkeQCLcBGAsYHQ/Caramilk%2BSnowballs%2B-%2BStep1.jpg" width="640" /></a></p><span style="font-family: verdana; font-size: small;">2. Blitz the plain biscuits in a food processor until it is finely crumbed. You can also place it in a zip lock bag and crush it using rolling pin.</span></div><div style="line-height: 17pt;"><a href="https://1.bp.blogspot.com/-_5Gb4vjI-44/X88cGF3LW_I/AAAAAAAAI9Y/kwapTADV5HEUE_vbBxltw8jiqjEssVoWQCLcBGAsYHQ/Caramilk%2BSnowballs%2B-%2BStep2.jpg" style="font-family: verdana; font-size: small; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="215" data-original-width="973" height="142" src="https://1.bp.blogspot.com/-_5Gb4vjI-44/X88cGF3LW_I/AAAAAAAAI9Y/kwapTADV5HEUE_vbBxltw8jiqjEssVoWQCLcBGAsYHQ/Caramilk%2BSnowballs%2B-%2BStep2.jpg" width="640" /></a></div><div style="line-height: 17pt;"><span style="font-family: verdana;">3. Transfer the crumbed biscuits to a mixing bowl. Along with this add the melted caramilk, condensed milk and coconut. Mix it all together until everything is well combined. The mixture will be sticky and this is normal.</span></div><div style="line-height: 17pt;"><a href="https://1.bp.blogspot.com/-2w8YPhc-duM/X88cRYc4Z2I/AAAAAAAAI9g/DZvW0lfP8G0nhwRCsUOPbH_Zar2kf65aQCLcBGAsYHQ/s973/Caramilk%2BSnowballs%2B-%2BStep3.jpg" style="font-family: verdana; font-size: small; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="216" data-original-width="973" height="142" src="https://1.bp.blogspot.com/-2w8YPhc-duM/X88cRYc4Z2I/AAAAAAAAI9g/DZvW0lfP8G0nhwRCsUOPbH_Zar2kf65aQCLcBGAsYHQ/Caramilk%2BSnowballs%2B-%2BStep3.jpg" width="640" /></a></div><div style="line-height: 17pt;"><span style="font-family: verdana;">4. Scoop up the mixture and shape it into small balls. Roll it in the extra coconut and repeat until all of the mixture is finished. Place the balls into the fridge to chill for 1 hour.</span></div><div style="font-family: verdana; font-size: small;"><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-11gbjgLK-Tc/X88cg1lpMcI/AAAAAAAAI9o/bCLmQG7YTUEcrnq-LinXLxpFu6O2gBxxQCLcBGAsYHQ/s649/Caramilk%2BSnowballs%2B-%2BStep4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="215" data-original-width="649" height="133" src="https://1.bp.blogspot.com/-11gbjgLK-Tc/X88cg1lpMcI/AAAAAAAAI9o/bCLmQG7YTUEcrnq-LinXLxpFu6O2gBxxQCLcBGAsYHQ/w400-h133/Caramilk%2BSnowballs%2B-%2BStep4.jpg" width="400" /></a></div></div></div><div><div style="font-family: verdana; font-size: small;"><div class="separator" style="clear: both; text-align: justify;">Serve the addictive snowballs after an hour of chilling. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2FxnlLlMZQc/X88cujSIA8I/AAAAAAAAI9w/cEY_N5wZq0UnDJbLvpygGTp9yF4qR28vgCLcBGAsYHQ/s800/Caramilk%2BSnowballs%2B-%2BBottom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="537" height="640" src="https://1.bp.blogspot.com/-2FxnlLlMZQc/X88cujSIA8I/AAAAAAAAI9w/cEY_N5wZq0UnDJbLvpygGTp9yF4qR28vgCLcBGAsYHQ/Caramilk%2BSnowballs%2B-%2BBottom.JPG" width="430" /></a></div></div></div><div style="text-align: center;"><div style="text-align: justify;"><div style="font-family: verdana; font-size: small; line-height: 22.65px;"><div class="separator" style="clear: both; text-align: left;"><b style="font-family: Verdana, sans-serif; line-height: 22.65px; text-align: justify;"><span style="color: #274e13;">Points to remember</span></b></div></div><div><ul style="font-family: verdana; font-size: small; line-height: 22.65px;">
<li style="line-height: 17pt; padding-bottom: 15px;">If you are not able to make balls, just chill it for 30 mins before making it to balls.</li><li style="line-height: 17pt; padding-bottom: 15px;">Any type of plain biscuit can be used and I personally prefer Marie or arrowroot biscuits.</li><li style="line-height: 17pt; padding-bottom: 15px;">If you couldn't find cadbury caramilk in your local shops, you can replace it with any melted chocolate of your choice. </li><li style="line-height: 17pt; padding-bottom: 15px;">Add condensed milk little by little and taste check to ensure the prefered sweet level. You need not follow the exact measurements and adjust it as per your preference.</li><li style="line-height: 17pt; padding-bottom: 15px;">You can ignore the desiccated coconut if you don't prefer the coconut flavour.</li><li style="line-height: 17pt; padding-bottom: 15px;">Double boiler method for melting chocolate: Fill the bottom pot with one or two inches of water. Next, add in the top bowl with chocolate and turn on your burner to a simmer. As the water heats up and steam is released, the steam stays trapped between the two pots, which then melts the chocolate in the top pot.</li>
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<b><span face="Verdana, sans-serif" style="color: #20124d;">Warm Regards,<br /> Happy's Cook - Divya</span></b><br />
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</div>Happy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.com0tag:blogger.com,1999:blog-1182380807103241055.post-28281497051821733452020-11-12T07:47:00.008+05:302021-01-01T16:18:55.085+05:30Bread Halwa Recipe | Diwali Special Sweet<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">Wishing all my dear readers and family a great Diwali.</span><span style="font-family: Verdana;"> May this festival of joy brings more happiness in your life. Today I am presenting a delicious sweet which you can make in a jiffy without much planning. Every year during Eid, my Muslim friend here in Sydney gives us delicious Biryani and Sweet. Two years back, she gave me this bread halwa and I tasted it for the first time. </span><span style="font-family: Verdana;">It tasted so yummy and I was planning to make it at home since then.</span><span style="font-family: Verdana;"> Also, she told me </span><span style="font-family: Verdana;">that this sweet is very common in Muslim Wedding Menu along with biryani. When I was planning to make some Diwali sweet, this came to my mind and I got the recipe from her. I tried it yesterday with few changes and it came out so well. Traditionally, the bread pieces are deep-fried in ghee and I have followed the same. You can also deep fry it in any oil or shallow fry it with little ghee. Please read the notes section for other options. Do check out my <a href="https://www.happyscook.com/2013/10/diwali-sweets-payasams-savoury-snacks.html">diwali special collection</a> too.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hiynocDhGMk/X6ssbL6V2DI/AAAAAAAAI50/jOMFR98cwLMFp-gZPsCPgrZEuAIF-oUTgCLcBGAsYHQ/s800/Bread%2BHalwa%2B-%2BTop.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="516" height="640" src="https://1.bp.blogspot.com/-hiynocDhGMk/X6ssbL6V2DI/AAAAAAAAI50/jOMFR98cwLMFp-gZPsCPgrZEuAIF-oUTgCLcBGAsYHQ/Bread%2BHalwa%2B-%2BTop.JPG" width="412" /></a></div></span></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<span itemprop="name"><span style="color: #274e13; font-size: normal; line-height: 17pt; text-align: left;"><b>Ingredients:</b></span></span>
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<div style="margin-left: 10px;"><span style="font-family: verdana;">Bread Slices - 6 (250 grams)</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Full Cream Milk - 1 Cup(250 ml)</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Water - 1 Cup(250 ml)</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Milkmaid(condensed milk) - 1/2 Cup</span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Sugar - 1/4 Cup(more or less as per need)</span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Ghee - 1/2 Cup</span></div><div style="margin-left: 10px;"><span style="font-family: verdana;">Cardamom - 1 tsp(crushed)</span></div><div style="margin-left: 10px;"><span style="background-color: transparent; font-family: verdana; line-height: 17pt;">Nut & Seeds - as required</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; font-family: verdana; line-height: 17pt;">(I used cashews & sunflower seeds) </span></div></blockquote><span></span><p><b style="font-family: verdana; line-height: 22.65px;"><span style="color: #38761d;">Method:</span></b></p><div style="line-height: 17pt;"><div class="separator" style="clear: both;"><span style="font-family: verdana; font-size: small;">1. Measure and keep the ingredients ready. Chop the bread slices into small pieces. Reserve two tablespoons of ghee for later use and heat the rest of the ghee for deep frying the bread pieces. You can also deep fry it in oil or shallow fry the bread with little ghee. <div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-X72fGsmdl2g/X6yciBj8-yI/AAAAAAAAI7U/SVD7LV_uzbsFYgH6X209PVeh0-arDGpGwCLcBGAsYHQ/s973/Bread%2BHalwa%2B-%2BStep1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="973" height="142" src="https://1.bp.blogspot.com/-X72fGsmdl2g/X6yciBj8-yI/AAAAAAAAI7U/SVD7LV_uzbsFYgH6X209PVeh0-arDGpGwCLcBGAsYHQ/Bread%2BHalwa%2B-%2BStep1.jpg" width="640" /></a></div></span></div></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: small;">2. Fry the bread pieces </span><span style="font-family: verdana; font-size: small;">until crispy and golden brown. Remove it and keep it aside.</span></div></div><div style="font-family: verdana; font-size: small;"><span style="line-height: 22.65px;"><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3QRDyaPmiUA/X6stgjUCZwI/AAAAAAAAI6c/HKRPARD6RXkkTrnATD6g6jmI-LNjs8B7ACLcBGAsYHQ/Bread%2BHalwa%2B-%2BStep2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="973" height="142" src="https://1.bp.blogspot.com/-3QRDyaPmiUA/X6stgjUCZwI/AAAAAAAAI6c/HKRPARD6RXkkTrnATD6g6jmI-LNjs8B7ACLcBGAsYHQ/w640-h142/Bread%2BHalwa%2B-%2BStep2.jpg" width="640" /></a></div></div></span>3. Now, in a pan heat the milk, water, condensed milk and sugar. Stir it well until the sugar and condensed milk dissolves. Bring it to a rolling boil and add the crushed cardamom pods.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Hm22pvf9_X4/X6stqwrrEUI/AAAAAAAAI6k/hOpnqkE5uOwEe0GYCefUzWDGlb9jOsnzwCLcBGAsYHQ/Bread%2BHalwa%2B-%2BStep3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="973" height="142" src="https://1.bp.blogspot.com/-Hm22pvf9_X4/X6stqwrrEUI/AAAAAAAAI6k/hOpnqkE5uOwEe0GYCefUzWDGlb9jOsnzwCLcBGAsYHQ/w640-h142/Bread%2BHalwa%2B-%2BStep3.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">4. Add the fried bread pieces at this stage. The bread pieces will observe the liquid and becomes soft. Reduce the flame and cook until the bread pieces are soft and mushy. When everything starts to come together, add a tablespoon of ghee and mix it all together.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-f7NWDuvvMB8/X6st-d8_GPI/AAAAAAAAI6w/JHqamza4h5wX-aToNziNSL5x4n6vEqa2wCLcBGAsYHQ/Bread%2BHalwa%2B-%2BStep4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="973" height="142" src="https://1.bp.blogspot.com/-f7NWDuvvMB8/X6st-d8_GPI/AAAAAAAAI6w/JHqamza4h5wX-aToNziNSL5x4n6vEqa2wCLcBGAsYHQ/w640-h142/Bread%2BHalwa%2B-%2BStep4.jpg" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: justify;">5. In a tablespoon of ghee, fry the cashew nuts and pour it over the halwa. Mix and cook until the ghee starts oozing out. Switch of the flame and the yummy halwa is ready to be served.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-XwwV43PZEAI/X6suIlgDxnI/AAAAAAAAI60/lRuI3armrMYR3OlK26P-fnNDZ7Mrq8rWwCLcBGAsYHQ/s973/Bread%2BHalwa%2B-%2BStep5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="973" height="142" src="https://1.bp.blogspot.com/-XwwV43PZEAI/X6suIlgDxnI/AAAAAAAAI60/lRuI3armrMYR3OlK26P-fnNDZ7Mrq8rWwCLcBGAsYHQ/Bread%2BHalwa%2B-%2BStep5.jpg" width="640" /></a></div></div></div><div><div style="font-family: verdana; font-size: small;"><div class="separator" style="clear: both; text-align: justify;">Like carrot halwa, the bread halwa also goes well with vanilla icecream. Serve it warm or cold based on your preference.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1NknQLPvl64/X6suVqZkp3I/AAAAAAAAI68/PdymWhfGA1AV_Z3xlU0SWyUf2UPFFvLvwCLcBGAsYHQ/Bread%2BHalwa%2B-%2BMiddle.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="513" height="640" src="https://1.bp.blogspot.com/-1NknQLPvl64/X6suVqZkp3I/AAAAAAAAI68/PdymWhfGA1AV_Z3xlU0SWyUf2UPFFvLvwCLcBGAsYHQ/Bread%2BHalwa%2B-%2BMiddle.JPG" width="410" /></a></div><br /></div></div>
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<div class="separator" style="clear: both; text-align: justify;"><b style="font-family: Verdana, sans-serif; line-height: 22.65px;"><span style="color: #274e13;">Points to remember:</span></b></div></div><div><ul style="font-family: verdana; font-size: small; line-height: 22.65px;"><li style="line-height: 17pt; padding-bottom: 15px;">Instead of deep-frying the bread pieces completely in ghee, you can use half oil and half ghee or you can fry completely in oil. </li><li style="line-height: 17pt; padding-bottom: 15px;">If you want to use less ghee, you can toast the bread pieces in little ghee and add a few teaspoons of ghee at the later stage.</li><li style="line-height: 17pt; padding-bottom: 15px;">Bread pieces will drink lots of ghee/oil. Few days old stale bread slices left in room temperature is ideal for this recipe. You can sundry or fan dry the bread pieces for a few minutes before deep frying. You can also stale the bread in the oven.</li>
<li style="line-height: 17pt; padding-bottom: 15px;">Since we are adding ghee and milkmaid the halwa will be very rich and hence I have added only one cup of full cream milk. If using light milk, you can go up to 2 cups(500 ml) of milk and skip the water.</li><li style="line-height: 17pt; padding-bottom: 15px;">Adjust the sugar based on your preference and you can increase it up to 1/2 cup. </li><li style="line-height: 17pt; padding-bottom: 15px;">I have used big sized wheat bread slices along with the sides. I have mentioned the bread quantity in grams as well and following this will give you a better idea to adjust the sugar quantity.</li><li style="line-height: 17pt; padding-bottom: 15px;">White bread can also be used for this recipe. I prefer wheat bread for the dark colour halwa.</li><li style="line-height: 17pt; padding-bottom: 15px;">If you need really smooth halwa, you can ignore the sides of the bread slices. Powdered rusk can also be used for this recipe.</li><li style="line-height: 17pt; padding-bottom: 15px;">Compromising the ghee quantity will surely give a difference in the texture of the halwa.</li><li style="line-height: 17pt; padding-bottom: 15px;">Almonds, Raisins, Tutti Frutti and any melon seeds can be used as toppings.</li><li style="line-height: 17pt; padding-bottom: 15px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-8Imu54Q64j8/X6suqRKsnlI/AAAAAAAAI7E/46SYe3cnz7I39KuxgwZqrqEcEtuFyuqIACLcBGAsYHQ/s800/Bread%2BHalwa%2B-%2BBottom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="524" height="640" src="https://1.bp.blogspot.com/-8Imu54Q64j8/X6suqRKsnlI/AAAAAAAAI7E/46SYe3cnz7I39KuxgwZqrqEcEtuFyuqIACLcBGAsYHQ/Bread%2BHalwa%2B-%2BBottom.JPG" width="420" /></a></div></li></ul><b><span face="Verdana, sans-serif" style="color: #20124d;">Warm Regards,<br /> Happy's Cook - Divya</span></b></div></div></div></div></div></div>Happy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.com0tag:blogger.com,1999:blog-1182380807103241055.post-79517352358215799092020-08-13T12:34:00.002+05:302021-01-01T16:18:19.256+05:30Keerai Kootu Recipe | keerai Molagootal | Spinach Dal Kootu<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;">I try to include spinach in our diet at least once or twice a week. I make thoran/poriyal, if I get thandu keerai or murungai keerai and these kinds of spinach is very rarely available in Sydney markets. However, English Spinach(similar to Indian Palak Keerai) is commonly available and I make kuzhambu or kootu with that. Today I am sharing the recipe of keerai kootu with dal and ground coconut paste. I used the English spinach to make this kootu and it could be made using any kind of available greens. I have linked some of the already posted spinach recipes below for your reference:</span></div><div class="separator" style="clear: both; text-align: justify;"><ul><li><span style="font-family: verdana;"><a href="https://www.happyscook.com/2013/08/dal-palak-recipe-spinach-dal-keerai.html">Keerai Kuzhambu</a> </span></li></ul><ul><li><span style="font-family: verdana;"><a href="https://www.happyscook.com/2015/09/murungai-keerai-thoran-recipe.html">Drumstick Leaves thoran</a></span></li></ul><ul><li><span style="font-family: verdana;"><a href="https://www.happyscook.com/2015/09/murungai-keerai-thoran-recipe.html">Manathakkali Paruppu Keerai </a></span></li></ul><ul><li><span style="font-family: verdana;"><a href="https://www.happyscook.com/2015/09/sivapu-thandu-keerai-thoranporiyal.html">Spinach Thoran</a></span></li></ul></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YZbdhp18qrU/XzNGjugjEFI/AAAAAAAAI2s/PsHleGmCDRUTKjSHWX6b6S7P3nmAml-sgCLcBGAsYHQ/s800/Keerai%2BKootu%2B-%2BTop.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="553" height="640" src="https://1.bp.blogspot.com/-YZbdhp18qrU/XzNGjugjEFI/AAAAAAAAI2s/PsHleGmCDRUTKjSHWX6b6S7P3nmAml-sgCLcBGAsYHQ/Keerai%2BKootu%2B-%2BTop.JPG" width="442" /></a><span><a name='more'></a></span></div></span></div>
<div style="text-align: justify;"><div style="line-height: 17pt;"><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;"><span><span style="color: #274e13; font-size: normal; line-height: 17pt; text-align: left;"><b>Ingredients:</b></span></span>
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<div style="margin-left: 10px;"><span style="font-family: verdana;">Spinach - 3 Cups(chopped)</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Thuvar Dal - 1/4 Cup</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Turmeric Powder - 1/4 tsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="font-family: verdana;">Salt - as required</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<div style="margin-left: 10px;"><b style="background-color: transparent; font-family: verdana; line-height: 17pt;"><span style="color: #274e13;">To Grind:</span></b><span style="background-color: transparent; line-height: 17pt;"> </span></div>
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<div style="margin-left: 10px;"><span style="background-color: transparent; font-family: verdana;">Grated Coconut - 1/4 Cup</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; font-family: verdana;">Cumin Seeds - 1 tsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; font-family: verdana;">Dry Red Chilli - 2 </span></div></blockquote>
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<b style="background-color: transparent; line-height: 17pt;"><span style="color: #274e13;">To Temper:</span></b><span style="background-color: transparent; line-height: 17pt;"> </span></div>
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<div style="margin-left: 10px;"><span face="" style="font-family: verdana, sans-serif;">Coconut Oil - 1 tblsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span face="" style="font-family: verdana, sans-serif;">Mustard seeds - 1/2 tsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span face="" style="font-family: verdana, sans-serif;">Urad Dal - 1 tblsp</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span face="" style="font-family: verdana, sans-serif;">Dry Red Chilli - 2</span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span face="" style="font-family: verdana, sans-serif;">Asafoetida - 1/4 tsp</span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;">
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<b style="line-height: 22.65px;"><span style="color: #38761d;">Method:</span></b></div>
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<span style="line-height: 22.65px;">1. Grind the items under 'To grind' to a smooth paste. Pressure cook the dal with turmeric powder and enough water for 4 to 5 whistles. Once the pressure releases mash it really well and keep it aside.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UPiiAt_Z5sA/XzNHZ-jskfI/AAAAAAAAI24/n56t4ZuZ9xkder9nraUYWfqhePYLhaHNwCLcBGAsYHQ/s975/Keerai%2BKootu%2B-%2BStep1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" src="https://1.bp.blogspot.com/-UPiiAt_Z5sA/XzNHZ-jskfI/AAAAAAAAI24/n56t4ZuZ9xkder9nraUYWfqhePYLhaHNwCLcBGAsYHQ/Keerai%2BKootu%2B-%2BStep1.jpg" width="640" /></a></div> </span><span style="line-height: 22.65px;">2. Meanwhile, clean and wash the spinach leaves. Chop the spinach leaves finely. In a pan add the chopped spinach leaves and cook it with 1/4 cup water.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5fwUzn8nUOc/XzNHhxL431I/AAAAAAAAI3A/2bI6gZxOA5E6YB67it4oPgV85tNbxdGYACLcBGAsYHQ/s975/Keerai%2BKootu%2B-%2BStep2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" src="https://1.bp.blogspot.com/-5fwUzn8nUOc/XzNHhxL431I/AAAAAAAAI3A/2bI6gZxOA5E6YB67it4oPgV85tNbxdGYACLcBGAsYHQ/Keerai%2BKootu%2B-%2BStep2.jpg" width="640" /></a></div></span><div class="separator" style="clear: both; text-align: center;">
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3. Once the spinach leaves are cooked, add the ground coconut paste and the cooked dal. Add required salt and mix it all together. Cook it for another 4 to 5 minutes in medium flame until everything is well combined. Temper with the items under 'To temper' and pour it over the kootu.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LcwERz_Mqog/XzNHoFGkBiI/AAAAAAAAI3E/1IIE67RMiL8gegHWompU1uu80q2EGaXVQCLcBGAsYHQ/s975/Keerai%2BKootu%2B-%2BStep3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="215" data-original-width="975" src="https://1.bp.blogspot.com/-LcwERz_Mqog/XzNHoFGkBiI/AAAAAAAAI3E/1IIE67RMiL8gegHWompU1uu80q2EGaXVQCLcBGAsYHQ/Keerai%2BKootu%2B-%2BStep3.jpg" width="640" /></a></div></div>
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<div style="font-family: verdana; font-size: small;"><span style="line-height: 22.65px;">4. Mix it well and switch off the flame.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-b4AKT-QlZ4s/XzNHugqpiDI/AAAAAAAAI3M/TL0LbGcqTJYE8cnkOBb11h_658hPSmnwACLcBGAsYHQ/s325/Keerai%2BKootu%2B-%2BStep4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="215" data-original-width="325" height="212" src="https://1.bp.blogspot.com/-b4AKT-QlZ4s/XzNHugqpiDI/AAAAAAAAI3M/TL0LbGcqTJYE8cnkOBb11h_658hPSmnwACLcBGAsYHQ/Keerai%2BKootu%2B-%2BStep4.jpg" width="320" /></a></div></span><span style="font-family: verdana; line-height: 22.65px;">The delicious kootu is ready to be served. I served it with rice, fish curry and fish fry.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QjweO8tTo9E/XzNOClyDS1I/AAAAAAAAI3c/wxGdUCNmqEIS_Dh8n7daTQnczIpz9kKNwCLcBGAsYHQ/s800/Keerai%2BKootu%2B-%2BBottom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="550" src="https://1.bp.blogspot.com/-QjweO8tTo9E/XzNOClyDS1I/AAAAAAAAI3c/wxGdUCNmqEIS_Dh8n7daTQnczIpz9kKNwCLcBGAsYHQ/d/Keerai%2BKootu%2B-%2BBottom.JPG" /></a></div></span></div><div style="text-align: center;"><div style="text-align: justify;"><div style="font-family: verdana; font-size: small; line-height: 22.65px;">
<b style="font-family: verdana, sans-serif; line-height: 22.65px;"><span style="color: #274e13;">Points to remember:</span></b></div>
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<li style="line-height: 17pt; padding-bottom: 15px;">I have not used onion and garlic for this kootu. If you prefer to use it, you can saute the chopped onion and garlic in little oil and then add the chopped spinach along with this and cook it.</li><li style="line-height: 17pt; padding-bottom: 15px;">I love adding lots of urad dal while tempering and it gives nice crunchy texture to the kootu.</li><li style="line-height: 17pt; padding-bottom: 15px;">You can replace thuvar dal with moong dal(paasiparuppu) too.</li>
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<b><span face="" style="color: #20124d; font-family: verdana, sans-serif;">Warm Regards,<br /> Happy's Cook - Divya</span></b><br />
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</div>Happy’s Cookhttp://www.blogger.com/profile/16288922377279329058noreply@blogger.com0tag:blogger.com,1999:blog-1182380807103241055.post-67000332630305747082020-08-02T16:24:00.001+05:302020-08-02T16:29:01.347+05:30Zucchini Thoran Recipe | Courgette Thoran | Zucchini Stir Fry | Zucchini Poriyal<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana;">Zucchini is one of the very common vegetables that can be seen in all the Australian supermarkets. </span><span style="font-family: verdana; text-align: left;">English speaking countries call it as Zucchini while the European Countries call it as Courgette. </span><span style="font-family: verdana;">Zucchini is a summer squash and it has a slightly sweet taste. Though it looks similar to cucumber, </span><span style="font-family: verdana;">it is not eaten raw since it </span><span style="font-family: verdana;">is not juicy and refreshing like the cucumbers. </span><span style="text-align: left;"><font face="verdana">The sweetness in zucchini becomes more evident when it is cooked. Cooking also serves to soften zucchini, although it is tender to bite into even raw. I always make thoran or kootu with this vegetable and it tastes delicious when we balance the sweetness of the vegetable with green chilli or red chilli powder. It requires very little cooking time and I don't prefer it when overcooked. </font></span></div>
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<span style="font-family: verdana;"><a href="https://1.bp.blogspot.com/-XyuzbF-NjNk/XyDx9GFXT1I/AAAAAAAAIzo/Yq8fPcQb6_Et4Iq6dtiR_KPabLChdK1xQCLcBGAsYHQ/s1600/Zucchini%2BThoran%2B-%2BTop.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="549" height="640" src="https://1.bp.blogspot.com/-XyuzbF-NjNk/XyDx9GFXT1I/AAAAAAAAIzo/Yq8fPcQb6_Et4Iq6dtiR_KPabLChdK1xQCLcBGAsYHQ/Zucchini%2BThoran%2B-%2BTop.JPG" width="438" /></a></span></div>
<a name='more'></a><div style="text-align: justify;"><div style="line-height: 17pt;"><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="font-family: verdana; margin-left: 10px;"><span><span style="color: #274e13; line-height: 17pt; text-align: left;"><b>Ingredients:</b></span></span>
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<div style="margin-left: 10px;"><span style="background-color: transparent; font-family: verdana; line-height: 17pt;">Zucchini - 2 </span><span style="background-color: transparent;"> </span></div></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><div style="margin-left: 10px;"><span style="background-color: transparent; font-family: verdana; line-height: 17pt;">Salt - as required</span><span style="background-color: transparent; font-family: verdana;"> </span></div></blockquote>
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<b style="background-color: transparent; line-height: 17pt;"><span style="color: #274e13;">To Grind:</span></b></div>
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<span style="font-family: verdana, sans-serif;">Grated Coconut - 1/4 Cup </span></div><div style="margin-left: 10px;"><span style="font-family: verdana, sans-serif;">Green Chilli - 2 </span></div><font face=""> <font face="verdana">Shallots(small onion) - 1</font></font></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><font face=""> Garlic - 1 Clove</font></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><font face=""> Cumin Seeds - 1/2 tsp</font></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><font face=""> Turmeric Powder - 1/4 tsp </font><span style="background-color: transparent;"> </span></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><b style="background-color: transparent; font-family: verdana; line-height: 17pt;"><span style="color: #274e13;"> </span></b><b style="color: #274e13; font-family: verdana;">To Temper: </b><span style="background-color: transparent;"> </span></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><span style="font-family: verdana, sans-serif;"> Oil - 1 tsp</span><span style="background-color: transparent;"> </span></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><span style="font-family: verdana, sans-serif;"> </span><font face="verdana"><span> </span><span style="background-color: transparent;"><font face="">Mustard Seeds - 1/2 tsp</font></span><span style="background-color: transparent;"> </span></font></blockquote><blockquote style="background-color: #b6d7a8; margin: 0px auto; width: 489.75px;"><font face="verdana"><span style="background-color: transparent;"><font face=""> </font></span><span style="background-color: transparent;"><font face="">Curry leaves - few</font></span></font></blockquote><div><b style="font-family: verdana; line-height: 22.65px;"><span style="color: #38761d;">Method:</span></b></div>
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<span style="line-height: 22.65px;">1. Grind the items under 'To Grind' to a coarse mixture without adding water. Keep it aside and then wash the zucchini.</span><br />
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<span style="line-height: 22.65px;"><a href="https://1.bp.blogspot.com/-hFnpoxPeU7o/XyDyH94PreI/AAAAAAAAIzs/wiuBABrSDgslya8aTxwyb5HTw0UOzH7zACLcBGAsYHQ/s1600/Zucchini%2BThoran%2B-%2BStep1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="140" src="https://1.bp.blogspot.com/-hFnpoxPeU7o/XyDyH94PreI/AAAAAAAAIzs/wiuBABrSDgslya8aTxwyb5HTw0UOzH7zACLcBGAsYHQ/Zucchini%2BThoran%2B-%2BStep1.jpg" width="640" /></a></span></div>
<span style="line-height: 22.65px;">2. Chop the zucchini into small pieces. In a pan, add the oil and allow the mustard seeds to crackle. Then add the curry leaves and allow it to splutter.</span><br />
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<span style="line-height: 22.65px;"><a href="https://1.bp.blogspot.com/-2TWDAuhGYPA/XyDyN_pn6uI/AAAAAAAAI0A/GePIFDFgnLI5PB6stgKGmMhTphzTDy29QCLcBGAsYHQ/s1600/Zucchini%2BThoran%2B-%2BStep2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="975" height="140" src="https://1.bp.blogspot.com/-2TWDAuhGYPA/XyDyN_pn6uI/AAAAAAAAI0A/GePIFDFgnLI5PB6stgKGmMhTphzTDy29QCLcBGAsYHQ/Zucchini%2BThoran%2B-%2BStep2.jpg" width="640" /></a></span></div>
3. Now add the chopped zucchini and the ground coconut mix. Add the required salt and mix it all together.<br />
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<a href="https://1.bp.blogspot.com/-BjKKbfC8i-Y/XyDyUF1xd8I/AAAAAAAAI0E/uozV8-yUxRgLaKvUogPs8DZLBa5maL_AwCLcBGAsYHQ/s1600/Zucchini%2BThoran%2B-%2BStep3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="215" data-original-width="975" height="140" src="https://1.bp.blogspot.com/-BjKKbfC8i-Y/XyDyUF1xd8I/AAAAAAAAI0E/uozV8-yUxRgLaKvUogPs8DZLBa5maL_AwCLcBGAsYHQ/Zucchini%2BThoran%2B-%2BStep3.jpg" width="640" /></a></div>
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<span style="line-height: 22.65px;">4. Allow it to cook for 3 to 4 mins in high flame and switch off the flame. I normally cook the zucchini in an open pan without closing with the lid.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LG3dp2dK5rw/XyaODrJGKRI/AAAAAAAAI08/UCni-A2WCDMkCJaLKyWVciUhYkxVTOuhwCLcBGAsYHQ/Zucchini%2BThoran%2B-%2BStep4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="325" height="213" src="https://1.bp.blogspot.com/-LG3dp2dK5rw/XyaODrJGKRI/AAAAAAAAI08/UCni-A2WCDMkCJaLKyWVciUhYkxVTOuhwCLcBGAsYHQ/w320-h213/Zucchini%2BThoran%2B-%2BStep4.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;">Zucchini thoran is ready. I served it with sambhar and rice.</div></span>
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<span style="font-family: verdana; line-height: 22.65px;"><a href="https://1.bp.blogspot.com/-LJxHbkoANRw/XyDykTWpccI/AAAAAAAAI0Q/Qst3rary0A8mnmIbCEz_mn-QB24eF-J8QCLcBGAsYHQ/s1600/Zucchini%2BThoran%2B-%2BMiddle.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="541" height="640" src="https://1.bp.blogspot.com/-LJxHbkoANRw/XyDykTWpccI/AAAAAAAAI0Q/Qst3rary0A8mnmIbCEz_mn-QB24eF-J8QCLcBGAsYHQ/Zucchini%2BThoran%2B-%2BMiddle.JPG" width="432" /></a></span></div>
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<b style="font-family: verdana, sans-serif; line-height: 22.65px;"><span style="color: #274e13;">Points to remember:</span></b><br />
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<li style="line-height: 17pt; padding-bottom: 15px;">Make sure not to overcook the zucchini. It takes very less time to cook. (just 3 to 4 mins)</li>
<li style="line-height: 17pt; padding-bottom: 15px;">The zucchini has a mild sweet taste. If you don't prefer the sweetness in thoran then add little more green chilli or red chilli powder. </li>
<li style="line-height: 17pt; padding-bottom: 15px;">Adding shallots and garlic is optional but it gives a nice flavour to the thoran.</li>
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<a href="https://1.bp.blogspot.com/-VdWM4izj4VU/XyDyvdVZo9I/AAAAAAAAI0Y/C5sU2rgsfSwCcA-kpv1JRyls7TS6eEOyACLcBGAsYHQ/s1600/Zucchini%2BThoran%2B-%2BBottom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="495" height="640" src="https://1.bp.blogspot.com/-VdWM4izj4VU/XyDyvdVZo9I/AAAAAAAAI0Y/C5sU2rgsfSwCcA-kpv1JRyls7TS6eEOyACLcBGAsYHQ/Zucchini%2BThoran%2B-%2BBottom.JPG" width="396" /></a></div>
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<b><span style="color: #20124d; font-family: verdana, sans-serif;">Warm Regards,<br /> Happy's Cook - Divya</span></b><br />
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