tag:blogger.com,1999:blog-65956204988703149702024-03-24T00:09:39.987-07:00Brinda's Palakkad Vegetarian CuisineThis is dedicated to the lovers of Palakkad food - the ones who still make it at home and the ones who have relished it and are nostalgic about it but do not know the recipe.brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.comBlogger102125tag:blogger.com,1999:blog-6595620498870314970.post-3007221750825776062016-06-28T21:44:00.002-07:002016-06-29T04:00:16.445-07:00VAAZHAPOO USILI (BANANA BLOSSOM THORAN)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; text-align: justify;">'Vaazhapoo' / 'Vaazhakoombu' or Banana Blossom is a delicacy. It is not a regular item available in the market. </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; text-align: justify;">Rarely you might find it in a South Indian store. </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; text-align: justify;">If you have a friend with a garden - with a number of banana trees in particular - and ready to gift you a 'vaazhapoo' occasionally, you can enjoy this tasty dish. A friend obliged me recently - thanks to her, I am able to post this recipe!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; text-align: justify;">'Vaazhapoo usili' is an elaborate dish but worth the effort for its fabulous taste. It has the added nourishment of lentils and tastes great with most koottans. Better to prepare this with a non-dal koottan like 'morkoottan' / 'pulungari' though it tastes great with sambar too.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px; text-align: justify;"><b>Ingredients</b></span><br />
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<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;">Vaazhapoo - 1</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;">Tuvar dal / chana dal – 4 tbsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;">Whole red chilli – 2 - 3</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;">Asafetida – a pinch</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;">Oil –1 ½ - 2</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;"> </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;">tbsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;">Mustard seeds – 1 tsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;">Urad dal – 1 tsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;">Whole red chilli – 1” piece</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;">Turmeric powder – ¼ tsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;">Salt to taste</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;">Grated coconut - 2 tbsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;">Curry leaves – 8</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method</b></span></div>
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<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;"><span style="line-height: 27.6px;">Soak chana dal in water for 20-30 minutes. </span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;"><span style="line-height: 27.6px;">Wash, drain off the water and grind a bit coarsely with red chilli and salt.</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;"><span style="text-align: left;">Remove 5-6 petals of the vaazhapoo and discard them. </span><span style="text-align: left;">When the next layer turns yellowish purple, stop.</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;"><span style="text-align: left;">Wash the vaazhapoo and chop it finely. </span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;"><span style="text-align: left;">Make sure you remove the thick stamens which cannot be cut. (See photo 2 above).</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;"><span style="text-align: left;">Sprinkle 1/2 tsp of turmeric powder and 1 tsp of salt and mix well and leave aside for 20 minutes.</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;"><span style="text-align: left;">Add 1 tbsp of curd and water to the above and mix and set aside for another 10 - 15 minutes.</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;"><span style="text-align: left;">Wash well a couple of times.</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;"><span style="text-align: left;">Add water, turmeric powder and salt and pressure-cook it for 3-4 whistles.</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;"><span style="text-align: left;">On cooling, drain off the water through a colander.</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;"><span style="line-height: 27.6px;">Heat the oil in a pan. </span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;"><span style="line-height: 27.6px;">Add mustard seeds, urad dal, red chilli and asafetida.</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;"><span style="line-height: 27.6px;">Then add the ground dal and stir. Cook uncovered for 2-3 minutes.</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;"><span style="line-height: 27.6px;">Sprinkle a little water and cook <span style="line-height: 27.6px;">covered for 5-8 minutes on low heat, stirring in between</span>. </span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;"><span style="line-height: 27.6px;">Stir well and continue to cook on low heat, adding a little more oil if needed till the dal turns light brown and crispy.</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;"><span style="line-height: 27.6px;">Add curry leaves and stir.</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;"><span style="line-height: 27.6px;">Add the cooked vaazhapoo and mix well.</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;"><span style="line-height: 27.6px;">Add grated coconut and mix.</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;"><span style="line-height: 27.6px;">Turn off the heat.</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;"><span style="line-height: 27.6px;">Serve hot with rice and koottan.</span></span></li>
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<b style="font-family: georgia, "times new roman", serif; font-size: x-large;">Tips</b></div>
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<span style="line-height: 18.4px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span><span style="line-height: 18.4px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1. If you want to cut down on oil, steam the ground dal in a pressure cooker for 10-15 minutes by making flat vadas and placing them on greased idli plates. On cooling, crumble them and add them to the tadka and continue.</span></span><br />
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<span style="line-height: 18.4px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2. Beans usili can be prepared in this manner too.</span></span><br />
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<span style="line-height: 18.4px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3. Also<a href="http://brindasbuffet.blogspot.in/2012/04/kothavarakka-usili.html" target="_blank"> 'kothavarakka' usili</a>.</span></span><br />
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brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.com2tag:blogger.com,1999:blog-6595620498870314970.post-35611217436555111722016-06-28T06:13:00.000-07:002016-06-28T22:03:19.881-07:00CHAKKAPAZHA ADAI (JACK FRUIT PANCAKE)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: left;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Jack fruit</span></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;"> is one of my favorite fruits. Not necessarily everyone's! Some love its flavor some abhor it for the same reason. I remember how greedy I used to be as a kid - not wanting to part with the huge chunks of the fruit which my grandmother would so generously distribute among the servants. I would remind her I would be eating the next day and the next ... and she would simply laugh it off and say there was plenty for me!</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Even now I can't control my urge to buy jack fruit in the summer months whenever I chance upon good ones with my regular fruit vendor. I make Jack fruit halwa (<a href="http://brindasbuffet.blogspot.in/2012/09/chakka-varatti-jackfruit-halwa.html" target="_blank">Chakkavaratti</a>) to be stored in the fridge for up to a year - my children and grand children simply love it. Otherwise I make Chakka curry or Chakkapazha adai or simply gorge on them as such, dipping them in honey at times.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Now here's the recipe for Chakkapazha adai - it's very easy to make. It can be made as soon as the batter is made - no need of fermenting.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Makes 6 adais.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Ingredients</b></span></div>
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<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Ripe jackfruit (coarsely chopped) - 1 cup</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Raw rice - 3/4 cup</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Idli rawa - 3/4 cup</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Jaggery powder- 1 cup</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Salt - a pinch</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Oil / ghee for the adai</span></li>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Method</b></span></div>
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<ol>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Put the chopped jackfruit in a mixer and grind to a smooth paste.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Wash and soak idli rawa and raw rice separately for 2 -3 hours.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Grind them together in a mixer.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">When half done, add powdered jaggery and grind to get a fine batter.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Add the jackfruit paste to it and blend together in the mixer.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Add a pinch of salt and mix well.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Add water if necessary - remember the batter should be thick.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Heat a tawa, spread oil all over.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Make a thick dosa (adai) with the batter and drizzle a tsp of ghee all around it.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Keep covered and cook on medium flame for 2 minutes.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Flip it and drizzle ghee / oil and cook the other side.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Remove when cooked on both sides - with brown patches.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Serve hot.</span></li>
</ol>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Tips</b></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b><br /></b></span></div>
<div>
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">It would be wiser to use a non-stick tawa to ensure that the adais don't stick to the pan and break while flipping.</span></div>
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brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.com3tag:blogger.com,1999:blog-6595620498870314970.post-69987563336095705042014-03-01T03:21:00.000-08:002015-07-13T20:44:26.762-07:00NENDRAKKAI THOLI THORAN<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Times New Roman","serif"; font-size: 24.0pt; line-height: 115%;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">Nendrakkai (Raw Kerala
plantain) is a tasty vegetable - it can be used to make mezhukkuvaratti as well
as molagooshiam. The most popular item it can be used to make is yummy chips.
In Kerala these chips would never be purchased from shops when we were kids. It
would be made at home in large quantities when we were kids. This would leave
behind a huge pile of 'tholi' (thick peels) of the plantains. This itself is a
tasty vegetable and can be used to prepare ‘thoran’. </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">My mom used to fry
nendrakka too - not a whole lot - just half a dozen at a time. "Neiyyappam
thinnaa rendundu kaaryam" - meaning there are double benefits in consuming
'neiyyappam' - I can't exactly say why my father would buy 'nendrakkai' - for
the chips or for the 'tholi thoran' – both items were dear to all of us! But I
can tell you that I bought nendrakkai yesterday more for the latter than for
the former. The chips were the bye-product or so it seemed as my primary dish
was 'tholi thoran'. I also remember my father getting nendrakkai tholi from the
fellows frying nendrakkai chips by the street corner in Chennai as well as
Mumbai (read Chembur) but I have had no such luck in Pune!<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">So now on to the side
dish Kerala plantain peel thoran.<o:p></o:p></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">Serves 4<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">Ingredients<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">Thick peels of 3 Kerala
plantains<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">Vella payaru (lobhia /
chowli) - 2 - 3 tbsp<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">Turmeric powder - 1/4
tsp<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">Salt to taste<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">Grated coconut - 2 tbsp<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">Mustard seeds - 1 tsp<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">Urad dal - 1 tsp<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">Whole red chilli - 1-2 <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">Curry leaves - 12<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">Oil - 2 tsp<o:p></o:p></span></div>
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<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">Method<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">1. Wash the nendrakkai
and make long lengthwise lines with a knife all around each of them.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">2. Remove the thick
peels from all the plantains.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">3. Pile them and chop
them finely.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">4. Keep the chopped
pieces in water to which a tbsp of buttermilk has been added for 15 minutes and
wash it well.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">5. Boil the vegetable
with turmeric powder and salt till tender and drain off the water.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">6. Pressure-cook the
'vellapayaru' with turmeric powder and salt.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">7. Heat oil in a pan
and mustard seeds, urad dal and red chilli pieces.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">8. When they splutter,
add curry leaves followed by the cooked vegetable and vella payaru and stir
well.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">9. Add finely grated
coconut and mix well.<o:p></o:p></span></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">10. Serve hot with rice
and koottaan (sambar / morkoottaan). <o:p></o:p></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 115%;"><br /></span>
<span style="line-height: 115%;">Tips</span></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">For the authentic taste, use coconut oil.</span><br />
<span style="font-family: Times, 'Times New Roman', serif; line-height: 18px; text-align: left;"><br /></span>
<span style="font-family: Times, 'Times New Roman', serif; line-height: 18px; text-align: left;"><span style="font-size: large;">© Copyright 2011. Brinda Balasubramonian.</span></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 24.0pt; line-height: 115%;"><br /></span></div>
</div>
brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.com1tag:blogger.com,1999:blog-6595620498870314970.post-12455160831569034322014-02-09T03:26:00.000-08:002014-02-09T03:26:28.781-08:00VAAZHATHANDU THORAN & PODUTHUVAL<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">'Vaazhathandu' (banana tree stem) has been a favorite with me - partly because it is a rare commodity out here in Pune. I </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">have bought it from a few street vendors in the South Indian-infested Rastapeth on the rare occasions I had gone that </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">side. In fact I keep dropping broad hints about my love for the rare 'thandu' (stem) to a few acquaintances who have </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">banana trees in their backyard. But for reasons unfathomable, no piece has landed in my hands.</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">During my visit to Chennai, the first item that caught my eye in the market was the 'vaazhathandu' (there were less than </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">half a dozen at any given vendor). I lost no time in conveying my craze for it and my sister-in-law bought it immediately. </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">I volunteered to chop it - I have always loved to slice it and rotate my index finger close to the cut edge after each </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">slice to collect the fibrous threads into a cumulative ring. I used to love it if I could get a nice thick ring at the end </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">of slicing a foot-long vaazhathandu. I have to say that this time I was rather disappointed as I ended up with a very </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">thin fiber-ring. (But that means it was a tender stem). I even put the finely chopped pieces in water with a tbsp of </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">buttermilk added to it and after five minutes dipped in a knitting needle and stirred it round and round in the vessel to </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">collect any remaining fiber - and managed to get just a bit more! </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">We made 'vaazhathandu thoran' -hmm... it tasted so divine - eaten after 2-3 decades! It shouldn't surprise you to hear </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">that I packed a couple of 'vaazhathandu' on my return to Pune and made 'vaazhathandu thoran' for dinner </span><br />
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><br /></span>
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">and for lunch the next day, the side dish was 'vaazhathandu poduthuval' (we used to call it ka(l)chatti poduthuval as it would end up being made in a kacchatti which is a stone pot found in every home for making koottaan).</span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"> </span><br />
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">My husband didn't utter a word of protest - he liked it obviously and was also aware of its health </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">benefits. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Vaazhathandu thoran</b></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Serves 4</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Ingredients</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Vaazhathandu (stem of Banana plant) - 1 foot piece </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Grated coconut - 2-3 tbsp</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Turmeric powder - 1/4 tsp</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Salt to taste</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Tuvar dal - 1 1/2 tbsp ( partially cooked and not mushy)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Mustard seeds - 1 tsp</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Urad dal - 1 tsp</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Whole red chilli - 1-2 pieces</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Curry leaves - 10-12</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Oil - 1 1/2 tsp</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Method</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1. Remove the outer barks of the stem till you end up with just the tender center. Only this has to be sliced.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2. Cut thin slices, wrapping the emerging fibrous strands around your index finger after each slice.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">3. Then pile up 4-5 slices and chop them finely and put them in a vessel of water with a tablespoon of sour buttermilk </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">added to it.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">4. After 5 minutes, dip a knitting needle in the vessel and turn it round and round in circles and collect any fiber </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">remaining.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">5. Wash and drain the vegetable.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">6. Heat oil in a pan and add mustard seeds and urad dal and red chillies. When they splutter, add curry leaves followed by </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">the chopped vegetable.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">7. Add turmeric powder and salt and 2 tbsp of water and cook covered on low heat for about 10 minutes, stirring in </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">between.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">8. Sprinkle more water if needed and cook till dry.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">9. Add the grated coconut and partially cooked tuvar dal and stir well.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">10. Serve hot with rice-n-ghee or as a side dish for sambar / morkoottaan. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Vaazhathandu poduthuval ( ka(l)chatti poduthuval)</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVF5o7hvm-Mu2N9vpnVrdvMesv-VLj_zjjTsOwGQVQf_P7UJVmTBVmcAlb-z6kqhGKmwBAmx2Bd0OcGR_FcuZxMhU6lmXz9B4WU-ayJKX-S9GnYNkXaDydn0HxAwV5zUeBHy0u9NSPOiGE/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVF5o7hvm-Mu2N9vpnVrdvMesv-VLj_zjjTsOwGQVQf_P7UJVmTBVmcAlb-z6kqhGKmwBAmx2Bd0OcGR_FcuZxMhU6lmXz9B4WU-ayJKX-S9GnYNkXaDydn0HxAwV5zUeBHy0u9NSPOiGE/s1600/9.JPG" height="240" width="320" /></a></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">This is a slight variation of the 'poduthuval' and is like a koottu - this is not dry but has some water content in it and is in </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">a semi-liquid state. This tastes great if you eat this with hot rice and ghee.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">The recipe is the same as above except that you add more water and don't let all the water evaporate.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Tips</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Use coconut oil for the typical flavor and taste.</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, 'Times New Roman', serif; line-height: 18px; text-align: left;">© Copyright 2011. Brinda Balasubramonian.</span></div>
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brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.com1tag:blogger.com,1999:blog-6595620498870314970.post-79938918831114117112013-12-12T07:51:00.001-08:002016-06-28T22:01:44.337-07:00NENDRAPAZHA HALWA, PAZHANURUKKU, PAZHAMPORI<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Nendrapazham (Kerala plantain) is a favorite with Keralites. It is welcome any time in every household and is relished by the young and the old equally. It is used to make simple snacks for tea-time.</span><span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"> </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"> </span><a href="http://2.bp.blogspot.com/-SY9YHnco1kM/UqdMjmxZf5I/AAAAAAAAM6g/cPZzHsZR-bw/s1600/DSCN5937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-SY9YHnco1kM/UqdMjmxZf5I/AAAAAAAAM6g/cPZzHsZR-bw/s320/DSCN5937.JPG" width="320" /></a><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">I remember there was a friend of mine who would bring steamed </span><span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">nendrapazham for her lunch (when we were in College, mind you) and I demanded the same from my grandma. But my otherwise adorable granny would not hear of such a frivolous idea! Nendrapazham for a snack was fine - not for lunch! What I want to convey is nendrapazham has been a favorite with my home, then and now!</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Keralites prefer eating them steamed! I remember my mother toasting nendrapazham in a 'kori' - a heavy-bottomed iron tava specially set aside for this purpose - oh this 'pazham chuttadu' would be so yummy - we'd patiently peel off the black toasted skin and enjoy the pazham with a topping of ghee and sugar. Those days we hardly cared for 'pazham puzhugiadu' and considered it a poor cousin of the former. But if mom had to cater to a larger crowd / during feasts, she'd steam the pazham pieces with a piece of jaggery and a pinch of salt. That is also called 'pazha nurukku'. My husband would narrate that as a boy, he'd grab a ripe nendrapazham from the nendrakolai (bunch) hanging in the corridor near their bathroom and put it in a 'kozhal' (iron cylinder), close it and shove it in the firewood stove used for heating water - before going for bath. When he'd be out of the bathroom, the toasted pazham would be ready!</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">I don't toast nendrapazham these days as it is a hassle to clean the tava. I steam them and I have come to relish them too.</span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">My favorite item is the nendrapazha halwa (not exactly a halwa but an evening snack) - a delicacy my mom used to make and we simply loved it. My sons would lap it up too. But when it comes to my grand kids, the parents suggest the 'less sugar, less ghee' item of steamed nendrapazham! Let me begin with this tasty dish.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><b>Nendrapazha Halwa</b></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">I make this once in a while as a special item for an evening snack to be consumed the same day or the next. </span></div>
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<a href="http://2.bp.blogspot.com/-R5P_Jd0bGJs/Uqc_pmA_jiI/AAAAAAAAM5s/UF_Ofmd-hiM/s1600/DSCN5942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://2.bp.blogspot.com/-R5P_Jd0bGJs/Uqc_pmA_jiI/AAAAAAAAM5s/UF_Ofmd-hiM/s1600/DSCN5942.JPG" /></a><br />
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<b><br /></b></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><b>Ingredients</b></span></div>
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<div style="text-align: justify;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Nenrapazham ( Kerala Plantain) - 3</span></div>
<div style="text-align: justify;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Sugar - 4-5 tbsp</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Ghee - 2 tbsp</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Cardamom powder - 1/2 tsp</span></div>
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<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif; line-height: 18px;"><b>Method</b></span></span><br />
<span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif; line-height: 18px;"><b><br /></b></span></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Peel the plantains, slit each into half and slice them in thin semicircles.</span></div>
<div style="text-align: justify;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Heat ghee in a thick-bottomed / non-stick pan.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Add the plantain pieces and fry on medium heat for about five minutes.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Cook covered on low heat for 2 - 3 minutes or till tender.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Add sugar and continue to fry on low heat till it turns a bit brown and crunchy.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Remove from fire and add cardamom powder and mix well.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Serve hot.</span></div>
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<span style="font-size: large;"> </span> </div>
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px; text-align: justify;"><b>Tips</b></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px; text-align: justify;"><b><br /></b></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px; text-align: justify;">Jaggery can be used instead of sugar.</span><br />
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<span style="font-family: "times" , "times new roman" , serif; line-height: 18px;"><span style="font-size: large;">If the plantains are just ripe, the dish will have the pieces in shape. </span> </span><a href="http://4.bp.blogspot.com/-CSPsgQ55kSM/UqdEZ-rjxAI/AAAAAAAAM58/jM7dyxYgAnM/s1600/nendra+halwa1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://4.bp.blogspot.com/-CSPsgQ55kSM/UqdEZ-rjxAI/AAAAAAAAM58/jM7dyxYgAnM/s1600/nendra+halwa1.JPG" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><b>Nendra Pazha Halwa (Pazha varatti)</b></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><b><br /></b></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">In case you have a bunch of over-ripe nendrapazham, you can utilize them to make it into halwa to be stored in the fridge for weeks (somewhat like chakka varatti) and also make yummy nendrapazha halwa cut in pieces. Remember they will cook very fast You can cut each into three pieces and steam them for 5-7 minutes and mash them.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><b>Ingredients</b></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Over-ripe Plantains - 3</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Powdered Jaggery - 1 cup</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Ghee - 2 tbsps</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Cardamom powder - 1/2 tsp</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><b><br /></b></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><b>Method</b></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Cut each plantain into 3 pieces</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Steam them for 5-6 minutes till cooked.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Mash well. </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Add 1 cup of powdered jaggery and cook on medium heat</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Keep stirring. </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Add 2 tbsps of ghee and continue cooking till it l</span><span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">eaves the sides of the vessel and </span><span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">rolls into a ball - to make into halwa form. T</span><span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">his can be stored in the fridge for a month. This can be used to make 'nendrapazha pradhaman' on the lines of <a href="http://brindasbuffet.blogspot.com/2012/04/chakka-pradhaman.html" target="_blank">'chakka pradhaman'</a>. My sister-in-law</span><span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"> had served us ice cream with this warmed halwa and it was really yummy. </span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px; text-align: justify;"><b>Nedrapazha Halwa Squares</b></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="line-height: 18px;">If you continue to cook, adding a little more ghee, you can pour the thick ball on to a greased plate and flatten it with a greased ladle. After 5 minutes, draw lines with a greased knife to form squares. Press an almond slice on top of each square (optional). After 10 minutes, carefully cut out the halwa squares.</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><b>Pazham Puzhungiadu / Pazhanurukku</b></span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"> </span><a href="http://2.bp.blogspot.com/-ljNEYGOxdQE/UqdEZ4O5lJI/AAAAAAAAM6A/eeQObMj_UJs/s1600/nendra.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://2.bp.blogspot.com/-ljNEYGOxdQE/UqdEZ4O5lJI/AAAAAAAAM6A/eeQObMj_UJs/s1600/nendra.JPG" /></a><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Now let's us get back to the simplest of nendrapazha recipe - 'pazhanurukku' - it is still served as an item during feasts, especially during Onam / Vishu. This is a very easy-to-make and healthy snack for kids as well as adults. This is what I make with nendrazham these days. But some would shy away from this because of its texture and prefer to eat the plantain raw.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; line-height: 18px;"><span style="font-size: large;"><b>Ingredients </b></span></span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">2-3 Nendrapazham (Kerala Plantains)</span><br />
<span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif; line-height: 18px;"><br /></span><span style="font-family: "times" , "times new roman" , serif; line-height: 18px;"><b>Method</b></span></span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Cut each plantain into 3 / 4 pieces.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Heat 2 cups of water in a pressure cooker.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Keep the plantain pieces in a steel colander / idli stand and steam them in the pressure cooker without the weight - for 10 minutes (as with idlis).</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Remove the skin and enjoy eating!</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">If you don't count calories, add a dash of ghee and sugar after slitting open each piece - yummy!</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">They also taste good with a piece of pappadam / banana chips.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Those of you in some parts of the US can get 'plantains' in the US / Chinese grocery stores. You can steam them in the microwave for 11/2 - 2 minutes to make 'pazhanurukku' - avid nendrapazha lovers will miss the little sourness in the US variety, that's all.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Microwaved nendrapazham</td></tr>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><b>Pazhampori</b></span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="line-height: 18px;">Another recipe with Kerala plantain is 'Pazhampori' (Nendrapazha bajji) available in small cafeterias all over in Kerala. I have posted this dish along with a variety of pakodas in the post 'Bajjis & Pakodas' in my blog cosmokitchen.blogspot.com. This is made by dipping thin slices of ripe Kerala plantains in 'bajji' batter and frying them in oil. </span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"> <a href="http://3.bp.blogspot.com/-3O7TdSvA7kw/Uqd4n-9HXkI/AAAAAAAAM6w/cp46C_i7YjE/s1600/bajji17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-3O7TdSvA7kw/Uqd4n-9HXkI/AAAAAAAAM6w/cp46C_i7YjE/s1600/bajji17.jpg" /></a></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;"><b>Ingredients</b><o:p></o:p></span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">Nendrapazham - 2</span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;"><b>For batter</b></span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">Gram flour (besan) – 1 cup<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">Rice flour – 1-2 tbsp<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">Baking powder – a pinch<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">Red chilli powder – 1 tsp<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">Coriander powder (optional) – 1 tsp<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">Asafetida – a pinch<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">Salt to taste<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">Hot oil – 1 ½ tsp<o:p></o:p></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">Oil for frying</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">1. In a bowl, mix gram flour, rice flour, baking powder, red chilli powder, asafetida, coriander powder and salt.<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">2. Add ½ - ¾ cup of water and whisk well for at least 5 minutes to make a fairly thick batter and set aside for 5 minutes. (No big deal about the consistency of the batter - if the batter is thick, then you can enjoy a thickly coated bajji. If the batter is runny, the bajjis will have a thinner covering!)<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">3. Just before making bajjis, add a tsp of hot oil and mix well – this will add to its crispness.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.8px;">4. </span><span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.8px;">Use 2 big ripe Kerala plantains. </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.8px;">5. Peel and cut the banana in 2 parts. </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.8px;">6. Make slices (5-6) of each half. </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.8px;">7. Dip each slice till fully coated with batter and fry in oil till both sides are golden brown and drain off.</span><br />
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<b style="font-family: times, "times new roman", serif; font-size: x-large; line-height: 20.8px;">Tips</b></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">I mix 1 cup of gram flour, 2 tbsp of dosa batter, red chilli powder, asafetida and salt. Then I add ½ - ¾ cup of water and make a thick batter, blending it well with my hand and set it aside for 10 minutes. There is no need of adding hot oil. My bajjis are fluffy and soft and almost oil-free!</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">Instead of besan, maida can be used. Just add a pinch of salt and a tsp of sugar to maida and make the batter.</span><br />
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<span style="font-family: "times" , "times new roman" , serif; line-height: 18px;">© Copyright 2011. Brinda Balasubramonian.</span><br />
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brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.com2tag:blogger.com,1999:blog-6595620498870314970.post-59865625743564079072013-12-12T07:51:00.000-08:002016-06-28T22:03:55.073-07:00NENDRAPAZHA HALWA, PAZHANURUKKU, PAZHAMPORI<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Nendrapazham (Kerala plantain) is a favorite with Keralites. It is welcome any time in every household and is relished by the young and the old equally. It is used to make simple snacks for tea-time.</span><span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"> </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"> </span><a href="http://2.bp.blogspot.com/-SY9YHnco1kM/UqdMjmxZf5I/AAAAAAAAM6g/cPZzHsZR-bw/s1600/DSCN5937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-SY9YHnco1kM/UqdMjmxZf5I/AAAAAAAAM6g/cPZzHsZR-bw/s320/DSCN5937.JPG" width="320" /></a><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">I remember there was a friend of mine who would bring steamed </span><span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">nendrapazham for her lunch (when we were in College, mind you) and I demanded the same from my grandma. But my otherwise adorable granny would not hear of such a frivolous idea! Nendrapazham for a snack was fine - not for lunch! What I want to convey is nendrapazham has been a favorite with my home, then and now!</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Keralites prefer eating them steamed! I remember my mother toasting nendrapazham in a 'kori' - a heavy-bottomed iron tava specially set aside for this purpose - oh this 'pazham chuttadu' would be so yummy - we'd patiently peel off the black toasted skin and enjoy the pazham with a topping of ghee and sugar. Those days we hardly cared for 'pazham puzhugiadu' and considered it a poor cousin of the former. But if mom had to cater to a larger crowd / during feasts, she'd steam the pazham pieces with a piece of jaggery and a pinch of salt. That is also called 'pazha nurukku'. My husband would narrate that as a boy, he'd grab a ripe nendrapazham from the nendrakolai (bunch) hanging in the corridor near their bathroom and put it in a 'kozhal' (iron cylinder), close it and shove it in the firewood stove used for heating water - before going for bath. When he'd be out of the bathroom, the toasted pazham would be ready!</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">I don't toast nendrapazham these days as it is a hassle to clean the tava. I steam them and I have come to relish them too.</span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">My favorite item is the nendrapazha halwa (not exactly a halwa but an evening snack) - a delicacy my mom used to make and we simply loved it. My sons would lap it up too. But when it comes to my grand kids, the parents suggest the 'less sugar, less ghee' item of steamed nendrapazham! Let me begin with this tasty dish.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><b>Nendrapazha Halwa</b></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">I make this once in a while as a special item for an evening snack to be consumed the same day or the next. </span></div>
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<a href="http://2.bp.blogspot.com/-R5P_Jd0bGJs/Uqc_pmA_jiI/AAAAAAAAM5s/UF_Ofmd-hiM/s1600/DSCN5942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://2.bp.blogspot.com/-R5P_Jd0bGJs/Uqc_pmA_jiI/AAAAAAAAM5s/UF_Ofmd-hiM/s1600/DSCN5942.JPG" /></a><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><b>Ingredients</b></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Nenrapazham ( Kerala Plantain) - 3</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Sugar - 4-5 tbsp</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Ghee - 2 tbsp</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Cardamom powder - 1/2 tsp</span></div>
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<span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif; line-height: 18px;"><b>Method</b></span></span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Peel the plantains, slit each into half and slice them in thin semicircles.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Heat ghee in a thick-bottomed / non-stick pan.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Add the plantain pieces and fry on medium heat for about five minutes.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Cook covered on low heat for 2 - 3 minutes or till tender.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Add sugar and continue to fry on low heat till it turns a bit brown and crunchy.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Remove from fire and add cardamom powder and mix well.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Serve hot.</span></div>
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<span style="font-size: large;"> </span> </div>
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px; text-align: justify;"><b>Tips</b></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px; text-align: justify;"><b><br /></b></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px; text-align: justify;">Jaggery can be used instead of sugar.</span><br />
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<span style="font-family: "times" , "times new roman" , serif; line-height: 18px;"><span style="font-size: large;">If the plantains are just ripe, the dish will have the pieces in shape. </span> </span><a href="http://4.bp.blogspot.com/-CSPsgQ55kSM/UqdEZ-rjxAI/AAAAAAAAM58/jM7dyxYgAnM/s1600/nendra+halwa1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://4.bp.blogspot.com/-CSPsgQ55kSM/UqdEZ-rjxAI/AAAAAAAAM58/jM7dyxYgAnM/s1600/nendra+halwa1.JPG" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><b>Nendra Pazha Halwa (Pazha varatti)</b></span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">In case you have a bunch of over-ripe nendrapazham, you can utilize them to make it into halwa to be stored in the fridge for weeks (somewhat like chakka varatti) and also make yummy nendrapazha halwa cut in pieces. Remember they will cook very fast You can cut each into three pieces and steam them for 5-7 minutes and mash them.</span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><b>Ingredients</b></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Over-ripe Plantains - 3</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Powdered Jaggery - 1 cup</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Ghee - 2 tbsps</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Cardamom powder - 1/2 tsp</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><b><br /></b></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><b>Method</b></span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Cut each plantain into 3 pieces</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Steam them for 5-6 minutes till cooked.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Mash well. </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Add 1 cup of powdered jaggery and cook on medium heat</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Keep stirring. </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Add 2 tbsps of ghee and continue cooking till it l</span><span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">eaves the sides of the vessel and </span><span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">rolls into a ball - to make into halwa form. T</span><span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">his can be stored in the fridge for a month. This can be used to make 'nendrapazha pradhaman' on the lines of <a href="http://brindasbuffet.blogspot.com/2012/04/chakka-pradhaman.html" target="_blank">'chakka pradhaman'</a>. My sister-in-law</span><span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"> had served us ice cream with this warmed halwa and it was really yummy. </span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px; text-align: justify;"><b>Nedrapazha Halwa Squares</b></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="line-height: 18px;">If you continue to cook, adding a little more ghee, you can pour the thick ball on to a greased plate and flatten it with a greased ladle. After 5 minutes, draw lines with a greased knife to form squares. Press an almond slice on top of each square (optional). After 10 minutes, carefully cut out the halwa squares.</span></span></div>
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<a href="https://2.bp.blogspot.com/-yTTTNOMdI_g/V3JZuRoZWVI/AAAAAAAAaV0/K3cNf_517sssLi71PVrQtbQOwGhIdL-PgCLcB/s1600/Untitled%2Bpresentation%2B%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://2.bp.blogspot.com/-yTTTNOMdI_g/V3JZuRoZWVI/AAAAAAAAaV0/K3cNf_517sssLi71PVrQtbQOwGhIdL-PgCLcB/s320/Untitled%2Bpresentation%2B%25282%2529.jpg" width="320" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><b>Pazham Puzhungiadu / Pazhanurukku</b></span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"> </span><a href="http://2.bp.blogspot.com/-ljNEYGOxdQE/UqdEZ4O5lJI/AAAAAAAAM6A/eeQObMj_UJs/s1600/nendra.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://2.bp.blogspot.com/-ljNEYGOxdQE/UqdEZ4O5lJI/AAAAAAAAM6A/eeQObMj_UJs/s1600/nendra.JPG" /></a><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Now let's us get back to the simplest of nendrapazha recipe - 'pazhanurukku' - it is still served as an item during feasts, especially during Onam / Vishu. This is a very easy-to-make and healthy snack for kids as well as adults. This is what I make with nendrazham these days. But some would shy away from this because of its texture and prefer to eat the plantain raw.</span></div>
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<a href="http://2.bp.blogspot.com/-SY9YHnco1kM/UqdMjmxZf5I/AAAAAAAAM6g/cPZzHsZR-bw/s1600/DSCN5937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-SY9YHnco1kM/UqdMjmxZf5I/AAAAAAAAM6g/cPZzHsZR-bw/s320/DSCN5937.JPG" width="320" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif; line-height: 18px;"><span style="font-size: large;"><b>Ingredients </b></span></span><br />
<span style="font-family: "times" , "times new roman" , serif; line-height: 18px;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">2-3 Nendrapazham (Kerala Plantains)</span><br />
<span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif; line-height: 18px;"><br /></span><span style="font-family: "times" , "times new roman" , serif; line-height: 18px;"><b>Method</b></span></span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Cut each plantain into 3 / 4 pieces.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Heat 2 cups of water in a pressure cooker.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Keep the plantain pieces in a steel colander / idli stand and steam them in the pressure cooker without the weight - for 10 minutes (as with idlis).</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Remove the skin and enjoy eating!</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">If you don't count calories, add a dash of ghee and sugar after slitting open each piece - yummy!</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">They also taste good with a piece of pappadam / banana chips.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;">Those of you in some parts of the US can get 'plantains' in the US / Chinese grocery stores. You can steam them in the microwave for 11/2 - 2 minutes to make 'pazhanurukku' - avid nendrapazha lovers will miss the little sourness in the US variety, that's all.</span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-JGQVeV-ZY2A/UrDFf4ncu5I/AAAAAAAANS8/ZuniZcBS5Ko/s1600/photo+(14).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://4.bp.blogspot.com/-JGQVeV-ZY2A/UrDFf4ncu5I/AAAAAAAANS8/ZuniZcBS5Ko/s320/photo+(14).jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Microwaved nendrapazham</td></tr>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 18px;"><b>Pazhampori</b></span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="line-height: 18px;">Another recipe with Kerala plantain is 'Pazhampori' (Nendrapazha bajji) available in small cafeterias all over in Kerala. I have posted this dish along with a variety of pakodas in the post 'Bajjis & Pakodas' in my blog cosmokitchen.blogspot.com. This is made by dipping thin slices of ripe Kerala plantains in 'bajji' batter and frying them in oil. </span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"> <a href="http://3.bp.blogspot.com/-3O7TdSvA7kw/Uqd4n-9HXkI/AAAAAAAAM6w/cp46C_i7YjE/s1600/bajji17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-3O7TdSvA7kw/Uqd4n-9HXkI/AAAAAAAAM6w/cp46C_i7YjE/s1600/bajji17.jpg" /></a></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;"><b>Ingredients</b><o:p></o:p></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;"><b><br /></b></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">Nendrapazham - 2</span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;"><b>For batter</b></span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">Gram flour (besan) – 1 cup<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">Rice flour – 1-2 tbsp<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">Baking powder – a pinch<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">Red chilli powder – 1 tsp<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">Coriander powder (optional) – 1 tsp<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">Asafetida – a pinch<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">Salt to taste<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">Hot oil – 1 ½ tsp<o:p></o:p></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">Oil for frying</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;"><b>Method</b><o:p></o:p></span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">1. In a bowl, mix gram flour, rice flour, baking powder, red chilli powder, asafetida, coriander powder and salt.<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">2. Add ½ - ¾ cup of water and whisk well for at least 5 minutes to make a fairly thick batter and set aside for 5 minutes. (No big deal about the consistency of the batter - if the batter is thick, then you can enjoy a thickly coated bajji. If the batter is runny, the bajjis will have a thinner covering!)<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">3. Just before making bajjis, add a tsp of hot oil and mix well – this will add to its crispness.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.8px;">4. </span><span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.8px;">Use 2 big ripe Kerala plantains. </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.8px;">5. Peel and cut the banana in 2 parts. </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.8px;">6. Make slices (5-6) of each half. </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.8px;">7. Dip each slice till fully coated with batter and fry in oil till both sides are golden brown and drain off.</span><br />
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<b style="font-family: times, "times new roman", serif; font-size: x-large; line-height: 20.8px;">Tips</b></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">I mix 1 cup of gram flour, 2 tbsp of dosa batter, red chilli powder, asafetida and salt. Then I add ½ - ¾ cup of water and make a thick batter, blending it well with my hand and set it aside for 10 minutes. There is no need of adding hot oil. My bajjis are fluffy and soft and almost oil-free!</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 20.799999237060547px;">Instead of besan, maida can be used. Just add a pinch of salt and a tsp of sugar to maida and make the batter.</span><br />
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<span style="font-family: "times" , "times new roman" , serif; line-height: 18px;">© Copyright 2011. Brinda Balasubramonian.</span><br />
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brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.com1tag:blogger.com,1999:blog-6595620498870314970.post-30776252516396573902013-01-29T05:45:00.000-08:002013-02-08T22:17:02.882-08:00KEERA MASHIAL<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">A healthy dish rich in iron, it goes well with all sour koottaans – it also tastes great when mixed with plain rice and eaten.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;"> </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">Ingredients</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">Spinach / ‘arkeeerai’ – 1 bunch – cleaned, washed and chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">Turmeric powder – a pinch</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">Red chilli powder – ½ tsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">Salt to taste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">Coconut oil – 2 tsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">Mustard seeds – 1 tsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">Urad dal – 1 tsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">Whole red chilli – 2 small pieces</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">Coconut (optional) – cut in small pieces – 1 tbsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">Atta / rice flour (optional) – 1 tsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;"> </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">Method</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">Wash and chop the spinach and transfer to a colander.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">Heat 3 tbsp water in a kadhai and transfer the spinach to it.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">Add turmeric powder and chilli powder and salt and bring to boil on medium flame.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">Stir well and then continue to boil on high flame without a lid (to retain the fresh green color), stirring in between.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">When the spinach is cooked, turn off the stove and allow it to cool. Most of the water should have evaporated.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">Churn the cooked spinach in a blender very briefly (use whipper button).</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">If it is very watery, remove a tbsp of the water, dissolve 1 tsp of atta / rice flour in it and add to the spinach and boil well.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">Heat 2 tsps of coconut oil in a small pan and fry the coconut pieces till golden brown and add to the mashial. In the same oil, add mustard seeds, urad dal and red chilli pieces and when they splutter, add the whole thing to the mashial.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">Serve hot with rice and koottan.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">Tips</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">If you can get the right thick consistency without adding atta / rice flour, the taste would be better.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large; line-height: 27px;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large; line-height: 27px;">Like all spinach dishes, the quantity shrinks, so you will need another side-dish too - to be sufficient for the family. Also be wary while adding salt - for the same reason.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;"><br /></span></div>
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brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.com1tag:blogger.com,1999:blog-6595620498870314970.post-59509256171479496932012-12-05T03:33:00.000-08:002012-12-05T03:33:13.616-08:00OMAPPODI<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-1MnIMr3Z5Qs/UL8wxQrn2gI/AAAAAAAAJxk/mE3tYaatQMo/s1600/mixture+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-1MnIMr3Z5Qs/UL8wxQrn2gI/AAAAAAAAJxk/mE3tYaatQMo/s320/mixture+5.JPG" width="320" /></a></div>
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<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">'Omappodi’ is a common snack in
South India - easy to make, easy to eat – by itself or as an ingredient for
‘mixture’. It is known as ‘sev’ in North India and its diameter varies
slightly.</span></strong></div>
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<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Ingredients<o:p></o:p></span></strong></div>
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<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Besan (gram flour) – 2 cups<o:p></o:p></span></strong></div>
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<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Rice flour – 2-3 tsp<o:p></o:p></span></strong></div>
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<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Omam (‘ova’ / ajwain) – 1 ½ tsp<o:p></o:p></span></strong></div>
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<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Salt to taste<o:p></o:p></span></strong></div>
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<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Red chilli powder – ½ -1 tsp<o:p></o:p></span></strong></div>
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<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Oil for frying<o:p></o:p></span></strong></div>
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<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Method<o:p></o:p></span></strong></div>
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<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Wash and soak ‘omam’/ ajwain in
water for an hour and grind to a fine paste.<o:p></o:p></span></strong></div>
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<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Mix besan and rice flour. Add
salt, red chilli powder and omam paste and mix well.<o:p></o:p></span></strong></div>
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<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Add required water and make a
dough which is a little loose – it should be easy to squeeze through the
‘omappodi naazhi’ (sev maker).<o:p></o:p></span></strong></div>
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<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Heat oil in a kadhai and make
circles of omappodi in the hot oil. <o:p></o:p></span></strong></div>
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<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Lower the heat, flip it after 1-2
minutes. <o:p></o:p></span></strong></div>
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<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Drain off when both the sides are
golden brown.<o:p></o:p></span></strong></div>
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<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Make ‘omappodi’ with the entire
dough.<o:p></o:p></span></strong></div>
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<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">When cooled, store in a clean,
dry, air-tight container. <o:p></o:p></span></strong></div>
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<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Tips<o:p></o:p></span></strong></div>
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<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">If you find it difficult to make
a paste of ‘omam’, forget it and make the ‘sev’ with the rest of the
ingredients.<o:p></o:p></span></strong></div>
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brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.com0tag:blogger.com,1999:blog-6595620498870314970.post-7933430233919999982012-11-23T03:08:00.000-08:002018-11-22T07:03:35.706-08:00KARTHIKAI - NEIYYAPPAM, PORI ....<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-l6pYy7K65jA/TxULu-WgEuI/AAAAAAAAH_8/f6YohTA2IMk/s1600/DSCN4237.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5698473805146493666" src="https://3.bp.blogspot.com/-l6pYy7K65jA/TxULu-WgEuI/AAAAAAAAH_8/f6YohTA2IMk/s320/DSCN4237.JPG" style="float: right; height: 240px; margin: 0pt 0pt 10px 10px; width: 320px;" /></a></div>
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<a href="http://4.bp.blogspot.com/-K8qI0nzMHko/TxULa1SNKjI/AAAAAAAAH_w/HG30mXSI2dY/s1600/DSCN4239.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5698473459115174450" src="https://4.bp.blogspot.com/-K8qI0nzMHko/TxULa1SNKjI/AAAAAAAAH_w/HG30mXSI2dY/s320/DSCN4239.JPG" style="float: right; height: 240px; margin: 0pt 0pt 10px 10px; width: 320px;" /></a></div>
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<span style="font-size: 14pt; line-height: 115%; text-align: justify;">‘Kaarthigai’ is the festival celebrated in South India on the full moon day (Poornima) falling in the month of Vrishchigam (between 15 Nov & 15 Dec). This festival celebrates the brother-sister relationship – ladies light lamps in front of the house and in their yard / balcony and pray for the welfare of their brothers and offer Neyyappam, pori and adai as ‘neivedhyam’.</span><br />
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<span style="font-size: 19px; line-height: 21px;"><b>Appam</b></span></div>
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<a href="http://3.bp.blogspot.com/-KbH16ayaNdM/T6IdRTLVW5I/AAAAAAAAId4/LjZZ-WW5xqU/s1600/appam2.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5738181058266225554" src="https://3.bp.blogspot.com/-KbH16ayaNdM/T6IdRTLVW5I/AAAAAAAAId4/LjZZ-WW5xqU/s320/appam2.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a><a href="http://2.bp.blogspot.com/-JgWN3jfxpvI/TlvQ-Tq7wgI/AAAAAAAAHw0/xNDiR0BamAg/s1600/DSCN2875.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5738180869421601730" src="https://3.bp.blogspot.com/-VucAhBGMAvI/T6IdGTrRE8I/AAAAAAAAIds/0bskNsET5Mg/s320/appam1.JPG" style="cursor: pointer; height: 240px; width: 320px;" /> </a><a href="http://1.bp.blogspot.com/-50TDvOvb2m4/T6J0VEosZ4I/AAAAAAAAIfo/ChvnusHw6GI/s1600/appam2.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5738276780593932162" src="https://1.bp.blogspot.com/-50TDvOvb2m4/T6J0VEosZ4I/AAAAAAAAIfo/ChvnusHw6GI/s320/appam2.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a><a href="http://2.bp.blogspot.com/-JgWN3jfxpvI/TlvQ-Tq7wgI/AAAAAAAAHw0/xNDiR0BamAg/s1600/DSCN2875.JPG"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaS0SAHxkDoWCwJQQVR9Xo1yUeo-SiFeHefSO954UoR33fszJb0Iw4hiOR-ZHupcHMxnZIXMxQLOj4Pw12WAiXpuhH2qWxKwvs8zUA_tQNZnxkGFykeRyzV3yZ0ADgz2TEpV60sMAaYjWi/s1600/appam+1.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5738277983503978866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaS0SAHxkDoWCwJQQVR9Xo1yUeo-SiFeHefSO954UoR33fszJb0Iw4hiOR-ZHupcHMxnZIXMxQLOj4Pw12WAiXpuhH2qWxKwvs8zUA_tQNZnxkGFykeRyzV3yZ0ADgz2TEpV60sMAaYjWi/s320/appam+1.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a></div>
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<span style="font-size: 14pt;">Neyyappam / Appam is prepared on most functions and pujas and festivals like on Kaarthigai and Janmashtami. It used to be fried in ghee as the name suggests but calorie-conscious ladies these days fry it in oil.</span></div>
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<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"> </span></div>
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<span style="font-size: 14pt;">Makes around 30 appams</span></div>
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<span style="font-size: 14pt;">Ingredients –</span></div>
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<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Raw rice – 2 cups</span></div>
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<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Jaggery – 2 cups</span></div>
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<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Wheat flour – 2 tbsp</span></div>
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<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Banana – 2</span></div>
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<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Cardamom powder – 1 tsp</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Fresh coconut – 1 ½ tbsp (cut in thin strips or grated)</span></div>
<div class="MsoNormal" style="line-height: normal; text-align: justify;">
<span style="font-size: 14pt;">Ghee – 2-3 tsp</span></div>
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<span style="font-size: 14pt;">Ghee / oil for frying</span></div>
<br />
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<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Method – </span></div>
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<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Soak rice in water for 2 hours.</span></div>
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<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Dissolve jaggery pieces in minimum quantity of hot water and set aside.</span></div>
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<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Wash the rice and drain off the water.</span></div>
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<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Grind the rice in a mixer, adding the jaggery water instead of water and grind well. Add the wheat flour and mashed banana and blend well.</span></div>
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<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Add coconut pieces/ grated coconut and cardamom powder and melted gee and mix well.</span></div>
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<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Set aside for at least 4-5 hours. </span></div>
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<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">The batter should have a pouring consistency – almost that of besan batter for bhajji.</span></div>
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<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Heat oil in an appam mould (paniyaram mould) and pour one tbsp of batter into each semicircle. </span></div>
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<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Start turning them one by one - after a minute.</span></div>
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<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Allow to brown on medium heat. Turn them over once again so that the other half also browns.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Poke them with a knitting needle / pointed knife – if the batter doesn’t stick to it, you can remove them one by one and spread on a tissue paper to soak the oil.</span></div>
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<span style="font-family: "calibri"; font-size: 14pt;"><br /></span></div>
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<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Tips – </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">If you turn the appams soon you will get the appams in the shape of spheres. If you are not able to as it sticks to the mould, rest satisfied with hemispheres! </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Also see that you fill each hole of the mould with the batter to get spherical ones.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Invest in a non stick appam mould – it is worth it.</span></div>
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<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">If the jaggery is in excess, appams will stick to the mould.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">If the appams turn out hard, add a piece of mashed banana and mix well.</span></div>
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<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">The appams will turn out better if the batter is kept in the fridge overnight and taken out and left for a couple of hours to attain room temperature.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Add a tsp of urad dal to the rice while soaking it for softer appams. Alternately grind for appam in same the grinder / mixer soon after grinding for dosa/idli.</span></div>
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<span style="font-size: 14.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-mso-bidi-theme-font: minor-latinfont-family:Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Don’t be overwhelmed by these tips – your appams will turn out good in all probability.</span></div>
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<b style="font-size: 14pt; line-height: 115%;"><br /></b></div>
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<b style="font-size: 14pt; line-height: 115%;">Nel Pori</b></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-0K2KwFEsKcU/TxUMvRzT1gI/AAAAAAAAIAg/3QoBqfhg86M/s1600/DSCN4219.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5698474909879227906" src="https://4.bp.blogspot.com/-0K2KwFEsKcU/TxUMvRzT1gI/AAAAAAAAIAg/3QoBqfhg86M/s320/DSCN4219.JPG" style="float: right; height: 240px; margin: 0pt 0pt 10px 10px; width: 320px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">nel pori (malar</td></tr>
</tbody></table>
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<span style="font-size: 14pt; line-height: 115%;"><br /></span></div>
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<span style="font-size: 14pt; line-height: 115%;">Ingredients –</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Puffed rice (nel pori) (cleaned) – 51/2 - 6 cups </span></div>
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<span style="font-size: 14pt; line-height: 115%;">Jaggery – 1 heaped cup</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Coconut – cut in teeth-like strips - 2 tbsp</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Water – 2-3 tbsp</span></div>
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<span style="font-size: 14pt; line-height: 115%;"> </span></div>
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<span style="font-size: 14pt; line-height: 115%;"><br /></span></div>
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<span style="font-size: 14pt; line-height: 115%;">Method</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Take 3 tbsp of water in a big kadhai. </span></div>
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<span style="font-size: 14pt; line-height: 115%;">Add the jaggery and heat till it dissolves.</span></div>
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<a href="http://1.bp.blogspot.com/-1MY2w6BvV5g/TxUMXGpZX-I/AAAAAAAAIAU/PXQ4gkJb8KY/s1600/DSCN4226.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5698474494567997410" src="https://1.bp.blogspot.com/-1MY2w6BvV5g/TxUMXGpZX-I/AAAAAAAAIAU/PXQ4gkJb8KY/s320/DSCN4226.JPG" style="float: right; height: 240px; margin: 0pt 0pt 10px 10px; width: 320px;" /></a><span style="font-size: 14pt; line-height: 115%;">Add the coconut pieces and continue to heat till the syrup becomes really thick.</span></div>
<div>
<span style="color: #0000ee;"><br /></span><a href="http://1.bp.blogspot.com/-1MY2w6BvV5g/TxUMXGpZX-I/AAAAAAAAIAU/PXQ4gkJb8KY/s1600/DSCN4226.JPG"></a>
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<div>
<span style="color: #0000ee;"><br /></span>
<br />
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<span style="font-size: 14pt; line-height: 115%;">Lower the flame and add the nel pori and </span></div>
<a href="http://1.bp.blogspot.com/-1MY2w6BvV5g/TxUMXGpZX-I/AAAAAAAAIAU/PXQ4gkJb8KY/s1600/DSCN4226.JPG"></a><br />
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<span style="font-size: 14pt; line-height: 115%;">stir well. </span></div>
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<span style="font-size: 14pt; line-height: 115%;">Turn off the heat.</span></div>
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;">Cool for 10 minutes.</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Wet your palm and make balls with the still hot pori.</span></div>
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;">When cool, store in an airtight container.</span></div>
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<span style="font-size: 14pt; line-height: 115%;"> </span></div>
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<span style="font-size: 14pt; line-height: 115%;"><br /></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><br /></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><a href="http://2.bp.blogspot.com/-B8dI3zlh99Y/TxUMGr9QUdI/AAAAAAAAIAI/GSRd9uZGVfE/s1600/DSCN4229.JPG" style="font-size: medium; line-height: normal;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5698474212525625810" src="https://2.bp.blogspot.com/-B8dI3zlh99Y/TxUMGr9QUdI/AAAAAAAAIAI/GSRd9uZGVfE/s320/DSCN4229.JPG" style="float: right; height: 240px; margin: 0pt 0pt 10px 10px; width: 320px;" /></a></span></div>
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<span style="font-size: 14pt; line-height: 115%;">Tips –</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Cleaning the 'nel pori' is time-consuming - so buy it and clean it in advance. In North India it is available only during Diwali - so buy it then itself. </span></div>
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;">To test the syrup, add a spoon of the thickened syrup to half a cup of water - you should be able to roll it up as a marble. </span></div>
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<span style="font-size: 14pt; line-height: 115%;">If you are unable to make laddoos with the pori, store in container just like that – it will be equally tasty!</span></div>
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<br /></div>
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<b style="font-size: 14pt; line-height: 115%;">Aval Pori</b></div>
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<a href="http://4.bp.blogspot.com/-GRD7EfpHuLE/UK9UOUEDxQI/AAAAAAAAJtk/9fRATul2Pg8/s1600/pori3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-GRD7EfpHuLE/UK9UOUEDxQI/AAAAAAAAJtk/9fRATul2Pg8/s320/pori3.JPG" width="320" /></a></div>
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<a href="http://3.bp.blogspot.com/-Ooz1XpyEV1g/UK9UdQXx4hI/AAAAAAAAJts/TbKNGzl8kZw/s1600/pori+aval.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://3.bp.blogspot.com/-Ooz1XpyEV1g/UK9UdQXx4hI/AAAAAAAAJts/TbKNGzl8kZw/s320/pori+aval.JPG" width="320" /></a></div>
<span style="font-size: 14pt; line-height: 115%;">The same ingredients (except the pori variety) and same procedure as for nel pori is to be followed for ‘aval pori’ too.</span><br />
<span style="font-size: 14pt; line-height: 115%;"><br /></span>
<span style="font-size: 14pt; line-height: 115%;"><b>Adai</b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-WT06rKq32rw/UNKnrjVZOAI/AAAAAAAAJz8/Pw5mqrguXd8/s1600/adai+-+karthi.JPG" imageanchor="1" style="font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://3.bp.blogspot.com/-WT06rKq32rw/UNKnrjVZOAI/AAAAAAAAJz8/Pw5mqrguXd8/s320/adai+-+karthi.JPG" width="320" /></a></div>
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<span style="font-size: 14pt; line-height: 115%;">Ingredients</span><br />
<span style="font-size: 14pt; line-height: 115%;">Raw rice - 2 cups</span><br />
<span style="font-size: 14pt; line-height: 115%;">Urad dal (with skin) - 1/2 cup</span><br />
<span style="font-size: 14pt; line-height: 115%;">Chana dal - 1/2 cup</span><br />
<span style="font-size: 14pt; line-height: 115%;">Tuvar dal - 2 tbsp</span><br />
<span style="font-size: 14pt; line-height: 115%;">Whole red chilli - 1- 2</span><br />
<span style="font-size: 14pt; line-height: 115%;">Pepper corns - 8-10</span><br />
<span style="font-size: 14pt; line-height: 115%;">Green chilli - 1</span><br />
<span style="font-size: 14pt; line-height: 115%;">Asafetida - 1/4 tsp</span><br />
<span style="font-size: 14pt; line-height: 115%;">Salt to taste</span><br />
<span style="font-size: 14pt; line-height: 115%;">Curry leaves - 10-12</span><br />
<span style="font-size: 19px; line-height: 21px;">Oil</span><br />
<span style="font-size: 19px; line-height: 21px;"><br /></span>
<span style="font-size: 19px; line-height: 21px;">Method</span><br />
<span style="font-size: 19px; line-height: 21px;">Soak the rice and dals together for 2 hours.</span><br />
<span style="font-size: 19px; line-height: 21px;">Grind the mixture coarsely in a mixer along with red chilli, green chilli, and pepper corns.</span><br />
<span style="font-size: 19px; line-height: 21px;">Sprinkle asafetida.</span><br />
<span style="font-size: 19px; line-height: 21px;">Add salt and chopped curry leaves and mix well.</span><br />
<span style="font-size: 19px; line-height: 21px;">Set aside for 6-7 hours.</span><br />
<span style="font-size: 19px; line-height: 21px;">To make adais, heat tava and grease it with oil.</span><br />
<span style="font-size: 19px; line-height: 21px;">Make a thick adai (as thick as uthappa) and add oil all around it.</span><br />
<span style="font-size: 19px; line-height: 21px;">Allow it to cook on medium flame.</span><br />
<span style="font-size: 19px; line-height: 21px;">When it is ready, flip it and add anothe spoon of oil all around it.</span><br />
<span style="font-size: 19px; line-height: 21px;">Cook the second side too.</span><br />
<span style="font-size: 19px; line-height: 21px;">Remove when done.</span><br />
<span style="font-size: 19px; line-height: 21px;"><br /></span>
<span style="font-size: 19px; line-height: 21px;">Tips</span><br />
<span style="font-size: 19px; line-height: 21px;">The adai should be cooked well - don't be in a hurry. </span><br />
<span style="font-size: 19px; line-height: 21px;">It will taste great with more oil - but you know where to draw the line, don't you?</span><br />
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<span style="font-size: 14pt; line-height: 115%;"></span>© Copyright 2011. Brinda Balasubramonian.</div>
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brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.com0tag:blogger.com,1999:blog-6595620498870314970.post-39553021717342328962012-11-12T07:35:00.001-08:002012-11-12T07:37:34.149-08:00MIXTURE<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-3NW04_m8J1A/UKESiUlVZbI/AAAAAAAAJow/_leDjlv5Aqc/s1600/DSCN5256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-3NW04_m8J1A/UKESiUlVZbI/AAAAAAAAJow/_leDjlv5Aqc/s320/DSCN5256.JPG" width="320" /></a></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;"><o:p><br /></o:p></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">South Indian ‘mixture’ and
Maharashtrian ‘chivda’ and North Indian ‘farsan’ are all similar yet a little
different. And as the name suggests, it is a mixture of several items.<o:p></o:p></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Agreed it takes time to prepare
it but the taste makes the efforts worthwhile!<o:p></o:p></span></strong></div>
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<br /></div>
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<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Ingredients<o:p></o:p></span></strong></div>
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<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Groundnuts – ¾ cup<o:p></o:p></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Pottukadalai (Futana dal) – ¾ cup<o:p></o:p></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Aval (thick poha) – 1 cup<o:p></o:p></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Curry leaves – 3-4 tbsp<o:p></o:p></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Besan (gram flour) – 2 cups<o:p></o:p></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Rice flour – 2 tsp<o:p></o:p></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Salt to taste<o:p></o:p></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Red chilli powder – 2-3 tsp<o:p></o:p></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Asafetida – ¼ tsp<o:p></o:p></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Cashew nuts (optional) – 2-3 tbsp<o:p></o:p></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Oil for frying<o:p></o:p></span></strong></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Method<o:p></o:p></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Microwave the groundnuts for 2
minutes. After 5 minutes, stir them and again microwave them for another 2
minutes. Set aside.<o:p></o:p></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Microwave the ‘pottukadalai’ for
2-3 minutes – till it is crisp. Set aside.<o:p></o:p></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Use 1 cup besan for making ‘omappodi’
and the other cup for ‘boondi’.<o:p></o:p></span></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkWm0-ona9AudUMokX3v60-nlPF0dyd-NQ_5u9jwV1UFBBBPMhdlTpKmYYBB7XSmqMKpt1o7CHlgwgxls8xX0yGEovsI_l0g8LXTOuEgl74Kaz6Ptxj2gX-6VwGQ4Jtla11ydasg42DSXA/s1600/DSCN5234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkWm0-ona9AudUMokX3v60-nlPF0dyd-NQ_5u9jwV1UFBBBPMhdlTpKmYYBB7XSmqMKpt1o7CHlgwgxls8xX0yGEovsI_l0g8LXTOuEgl74Kaz6Ptxj2gX-6VwGQ4Jtla11ydasg42DSXA/s320/DSCN5234.JPG" width="320" /></a></div>
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Omappodi (sev) – To one cup of
besan, add 1 tsp of rice flour, ½ tsp red chilli powder and salt and mix well.
Add water little by little and make a dough which is a bit loose so that it
falls through the ‘omappodi naazhi’ easily.</span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Heat oil in a kadhai.<o:p></o:p></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Fill the dough in ‘nazhi’ (chakli
maker) using the ‘omappodi’ plate.<o:p></o:p></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Squeeze it in circular motion
into the hot oil. Lower the heat.<o:p></o:p></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">After a minute, flip the
omappodi. After another minute, when both sides are uniformly golden brown,
drain off from the oil.<o:p></o:p></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Prepare omappodi with the entire
dough. Set aside.<o:p></o:p></span></strong><br />
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Boondi – To one cup of besan, add
½ tsp of rice flour, and salt and mix well. Add water to make a smooth, thick
batter.<o:p></o:p></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Use boondi-maker to make boondis
in hot oil and drain off. Set aside.<o:p></o:p></span></strong><br />
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<a href="http://3.bp.blogspot.com/-WFgp3V9NIWo/UKEUn2K1D-I/AAAAAAAAJpE/wUuTvXaskY8/s1600/DSCN5232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-WFgp3V9NIWo/UKEUn2K1D-I/AAAAAAAAJpE/wUuTvXaskY8/s320/DSCN5232.JPG" width="320" /></a></div>
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Use a big steel strainer to fry ‘aval’
(poha) in batches – take 1 tbsp aval in the strainer and dip it in the hot oil
in a kadhai and drain off onto a tissue when done. Repeat with the entire ‘aval’.
Sprinkle required salt and mix well.</span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Ky1EW4MbWNc/UKEU1VW9oFI/AAAAAAAAJpM/iw46mPPIguk/s1600/DSCN5233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Ky1EW4MbWNc/UKEU1VW9oFI/AAAAAAAAJpM/iw46mPPIguk/s320/DSCN5233.JPG" width="320" /></a></div>
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Next take a tbsp of curry leaves
in the strainer and dip in hot oil till they turn crisp. Drain off onto a
tissue.</span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Fry cashew nuts till light brown.<o:p></o:p></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Now all items are ready to be
mixed.<o:p></o:p></span></strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ezJffTHAnAA/UKEVIzxe9kI/AAAAAAAAJpU/bHF2EY0syEA/s1600/DSCN5235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-ezJffTHAnAA/UKEVIzxe9kI/AAAAAAAAJpU/bHF2EY0syEA/s320/DSCN5235.JPG" width="320" /></a></div>
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Heat 2-3 tsp oil in a big kadhai.
Add 2-3 tsp red chilli powder, asafetida and salt (required for the micro waved
groundnuts and ‘pottukadalai’) and mix well. First add groundnuts and pottukadalai
and curry leaves. Mix well.</span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Next add the boondi, omappodi,
aval and cashew nuts and mix well. Check the taste.<o:p></o:p></span></strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJqn3rzuGPphsGeW5TltJrEiYMkxWGT6gM14XV_ut5GvD5wbmLRURce2BpKcezi-D1NknHMwqg_h4ONwv7lLGzkwGYfIS9JHAzt5PXkzW2GjH3aKidxraxUQuZ-OOMu0BTDoqAezIqZAR/s1600/DSCN5249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJqn3rzuGPphsGeW5TltJrEiYMkxWGT6gM14XV_ut5GvD5wbmLRURce2BpKcezi-D1NknHMwqg_h4ONwv7lLGzkwGYfIS9JHAzt5PXkzW2GjH3aKidxraxUQuZ-OOMu0BTDoqAezIqZAR/s320/DSCN5249.JPG" width="320" /></a></div>
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;"><br /></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">If you feel it needs to be more
spicy, heat 1 tsp of oil, add red chilli powder and add it to the mixture and
mix well.<o:p></o:p></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Tips<o:p></o:p></span></strong><br />
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Use of strainer for frying 'aval' and curry leaves makes the job easier and saves time as well.</span></strong><br />
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;"><br /></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 15.45pt; text-align: justify; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">By the time you are done with the
frying, you will be tired! To save some of the hard work, I do a bit of
cheating – I use ‘boondi’ available at the store. The rest are home-made!</span></strong><br />
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;"><br /></span></strong>
<strong><span style="border: none windowtext 1.0pt; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">If you want to increase the
quantity, you can ‘adulterate’ the mixture with 1 cup of ‘murmura’ micro-waved
for a minute – it will taste as good but won’t look like the authentic South
Indian ‘mixture’.</span></strong><br />
<a href="http://4.bp.blogspot.com/-0m0BZGBzvRU/UKEVnzx6FgI/AAAAAAAAJps/c4fan2BxnBc/s1600/DSCN5251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="http://4.bp.blogspot.com/-0m0BZGBzvRU/UKEVnzx6FgI/AAAAAAAAJps/c4fan2BxnBc/s320/DSCN5251.JPG" width="320" /></a><br />
<span style="text-align: left;">© Copyright 2011. Brinda Balasubramonian.</span><br />
<br />
<br />
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brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.com1tag:blogger.com,1999:blog-6595620498870314970.post-33005169973356942492012-11-11T03:43:00.001-08:002013-05-22T22:10:38.775-07:00RAVA LADOO<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://3.bp.blogspot.com/-VucAhBGMAvI/T6IdGTrRE8I/AAAAAAAAIds/0bskNsET5Mg/s1600/appam1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_lFodwuDFzPdrn1qHDATDJPXuFGj6kbl_-5BBj0fZOTHsLR7XUkM2U-QAqirdh-1DeCpuJsabPg6jzSluEGHSiZM4-DMqo0uPF3PUtTY30r__H6DYD3fWqAafSceiTa8nU8-sZU2zpkTa/s1600/DSCN5262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_lFodwuDFzPdrn1qHDATDJPXuFGj6kbl_-5BBj0fZOTHsLR7XUkM2U-QAqirdh-1DeCpuJsabPg6jzSluEGHSiZM4-DMqo0uPF3PUtTY30r__H6DYD3fWqAafSceiTa8nU8-sZU2zpkTa/s320/DSCN5262.JPG" width="320" /></a></div>
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<br /></div>
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<br /></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">At home, 'Rava ladoo' has been considered a
poor cousin of all Diwali sweets – in spite of the
addition of cashews and raisins! My father loved it and he’d go for it; the
rest of us would ignore it for better options like Gulab Jamuns, Jangiri, and Laddu.
Very rarely would Rava ladoo be made at home just like that. Believe me - it
tastes good, has very little ghee and is easy to make.<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Ingredients<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Rava (semolina) (fine) – 250 gms –
2 cups<o:p></o:p></span></div>
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<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Powdered sugar – 250 gms – 2 cups
<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Cardamom – 1 ½ tsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Cashew nut pieces – 2 tbsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Raisins – 2 tbsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Milk – 6-8 tbsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Melted ghee – 8-9 tbsp<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Method<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Heat 1½ tbsp ghee and fry the
cashew nuts and raisins separately and set aside.<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Heat 3 tbsp ghee in a kadhai and
fry the fine rava on medium heat for 2 minutes. Then lower the heat and fry it
till very light brown – it will give out an aroma. Turn off the heat and continue
to stir for 2 more minutes.<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Add powdered sugar and mix well
so that there are no lumps.<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Add fried cashews and raisins and
cardamom powder and mix well.<o:p></o:p></span></div>
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<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;"><br /></span></div>
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<a href="http://4.bp.blogspot.com/-MHviq_esbKY/UJ-O_8sJWNI/AAAAAAAAJmw/dx7eoaiq5do/s1600/DSCN5260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-MHviq_esbKY/UJ-O_8sJWNI/AAAAAAAAJmw/dx7eoaiq5do/s320/DSCN5260.JPG" width="320" /></a></div>
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<br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwDRiOLP-cc8RcIWPE100qDtwLAw1rs3hL959JdQ3jczR7ZOAJfFWkhDQRrPBh8E4E1s9L9vaswZ4eSGpNBBg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;"><br /></span></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Take 4-5 tbsp of melted ghee and
8-9 tbsp of hot milk and sit down to make the ladoo.<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Use half portion of the ladoo
powder, add 2 tbsp ghee and 3-4 tbsp of milk and mix well. It should not be too
soggy but a bit dry. <o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Start making ladoo while it is
still hot. See that the ladoo is tight and doesn’t have cracks.<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Repeat with the second half of
the powder.<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">The ladoos are prepared in two
batches - otherwise the mix will turn cold and making ladoos will be difficult.<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Tips <o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Don’t over-fry the rava – you will
see some of it turning brown as you are stirring it. Keep the flame low and
heat it stirring all along for one or two more minutes. Turn off the heat and
continue to stir for two minutes more.<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">If you add more milk, making the
ladoos will be very easy but it will be very soft and won’t last.<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; font-family: Georgia, Times New Roman, serif; font-size: 16.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">Use both hands (I mean one finger
of the right hand too) for making the ladoo - as shown in the video. <o:p></o:p></span><br />
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© Copyright 2011. Brinda Balasubramonian.<br />
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brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.com0tag:blogger.com,1999:blog-6595620498870314970.post-45589326849746076562012-11-10T07:45:00.002-08:002013-03-04T02:49:36.606-08:00(RIBBON) PAKKODAM<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="border: 1pt none windowtext; font-family: Georgia, Times New Roman, serif; font-size: large; font-weight: normal; padding: 0in;">Pakkodam or Ribbon Pakodam is another variety of murukku – using rice flour and gram flour (besan). This is prepared during Diwali or as an any-time snack.</span><br />
<span style="border: 1pt none windowtext; font-family: Georgia, Times New Roman, serif; font-size: large; font-weight: normal; padding: 0in;">As all the ingredients are easily available in the market anywhere in the world, it is worth a try!</span><br />
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<span style="border: 1pt none windowtext; font-family: Georgia, Times New Roman, serif; font-size: large; font-weight: normal; padding: 0in;">Ingredients<o:p></o:p></span></div>
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<span style="border: 1pt none windowtext; font-family: Georgia, Times New Roman, serif; font-size: large; font-weight: normal; padding: 0in;">Rice flour – 2 ½ cups<o:p></o:p></span></div>
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<span style="border: 1pt none windowtext; font-family: Georgia, Times New Roman, serif; font-size: large; font-weight: normal; padding: 0in;">Besan (gram flour) – ¾ cup<o:p></o:p></span></div>
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<span style="border: 1pt none windowtext; font-family: Georgia, Times New Roman, serif; font-size: large; font-weight: normal; padding: 0in;">Red chilli powder – 1tsp<o:p></o:p></span></div>
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<span style="border: 1pt none windowtext; font-family: Georgia, Times New Roman, serif; font-size: large; font-weight: normal; padding: 0in;">Asafetida – ¼ tsp<o:p></o:p></span></div>
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<span style="border: 1pt none windowtext; font-family: Georgia, Times New Roman, serif; font-size: large; font-weight: normal; padding: 0in;">Salt to taste<o:p></o:p></span></div>
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<span style="border: 1pt none windowtext; font-family: Georgia, Times New Roman, serif; font-size: large; font-weight: normal; padding: 0in;">Butter – 25-30 gms (1/4 of a 100gm butter pack)<o:p></o:p></span></div>
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<span style="border: 1pt none windowtext; font-family: Georgia, Times New Roman, serif; font-size: large; font-weight: normal; padding: 0in;">Oil for frying<o:p></o:p></span></div>
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<span style="border: 1pt none windowtext; font-family: Georgia, Times New Roman, serif; font-size: large; font-weight: normal; padding: 0in;">Method<o:p></o:p></span></div>
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<span style="border: 1pt none windowtext; font-family: Georgia, Times New Roman, serif; font-size: large; font-weight: normal; padding: 0in;">Mix rice flour and besan. Add salt, red chilli powder, asafetida and butter and mix well.<o:p></o:p></span></div>
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<span style="border: 1pt none windowtext; font-family: Georgia, Times New Roman, serif; font-size: large; font-weight: normal; padding: 0in;">Add ¾ cup of water and mix well. Add more water gradually and make a slightly loose dough. (Put a tbsp of the dough into the chakli-maker and try squeezing it onto a plate – if it comes out effortlessly, it is fine. If it is t too tight to squeeze, add a little water and mix well.<o:p></o:p></span></div>
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<span style="border: 1pt none windowtext; font-family: Georgia, Times New Roman, serif; font-size: large; font-weight: normal; padding: 0in;">Heat oil in a kadhai.<o:p></o:p></span></div>
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<span style="border: 1pt none windowtext; font-family: Georgia, Times New Roman, serif; font-size: large; font-weight: normal; padding: 0in;">Fill the ‘naazhi’ (chakli-maker) with the dough and squeeze it in the hot oil moving your hand in a circular motion.<o:p></o:p></span></div>
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<span style="border: 1pt none windowtext; font-family: Georgia, Times New Roman, serif; font-size: large; font-weight: normal; padding: 0in;">After 2 minutes, flip it gently.<o:p></o:p></span></div>
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<span style="border: 1pt none windowtext; font-family: Georgia, Times New Roman, serif; font-size: large; font-weight: normal; padding: 0in;">When both sides are golden brown, remove and drain off the oil and place on a tissue paper.<o:p></o:p></span></div>
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<span style="border: 1pt none windowtext; font-family: Georgia, Times New Roman, serif; font-size: large; font-weight: normal; padding: 0in;">Prepare pakkodam with the entire dough.<o:p></o:p></span></div>
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<span style="border: 1pt none windowtext; font-size: 16pt; font-weight: normal; padding: 0in;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">After cooling, store them in air-tight containers.</span><b><o:p></o:p></b></span></div>
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<strong><span style="border: 1pt none windowtext; font-size: 16pt; font-weight: normal; padding: 0in;"><o:p> </o:p></span></strong>© Copyright 2011. Brinda Balasubramonian.</div>
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brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.com0tag:blogger.com,1999:blog-6595620498870314970.post-70710981511474957782012-11-10T06:06:00.002-08:002016-06-28T22:03:01.008-07:00LADDU<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="border: 1pt none windowtext; font-weight: normal; padding: 0in;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Laddu is an elaborate sweet prepared
all over India – especially for Diwali and weddings. It is </span></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;">also known as Boondi laddu in North India - of course the boondis are smaller!</span></div>
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<span style="border: 1pt none windowtext; font-weight: normal; padding: 0in;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">It was my maternal grandma who
taught me to make this – way back in 1974! She was visiting me when my son was
one and a half. She couldn’t remain idle – she was itching to prepare special
items for us. I suggested ‘Laddu’ and she was as excited as me. I observed the
way she prepared the batter and sugar syrup – their consistency. At the end of
it I noted down the recipe in my recipe book. I would try it out once in a
while – and successfully – I had observed its preparation you see! That is the
best way to learn a recipe.<o:p></o:p></span></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="border: 1pt none windowtext; font-weight: normal; padding: 0in;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">It’s after a long gap that I
ventured to make ‘laddu’.<o:p></o:p></span></span></div>
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<span style="border: 1pt none windowtext; font-weight: normal; padding: 0in;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: x-large;"><b>Ingredients</b></span><span style="font-size: large;"><o:p></o:p></span></span></span></div>
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<ol style="text-align: left;">
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Besan(gram flour) – 2 ½ cups</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Rice flour – 1 tsp</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Orange food color - a drop</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Water - about 1 cup</span></li>
<li> <span style="font-family: "times" , "times new roman" , serif; font-size: large;">Cashew nuts – 2 tbsp</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Raisins – 2 tbsp</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Cloves (optional) – 8-10</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Ghee – 1 tbsp</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Oil for frying</span></li>
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<span style="font-family: "times" , "times new roman" , serif; font-size: x-large;"><b>For sugar syrup</b></span></div>
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<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Sugar - 3 cups</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Water - 1 1/2 cups</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Cardamom powder - 1 tsp</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Saffron strands - 1/2 tsp / Rose water - 1 tsp</span></li>
</ol>
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<span style="border: 1pt none windowtext; font-weight: normal; padding: 0in;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: x-large;"><b>Method</b></span><span style="font-size: large;"><o:p></o:p></span></span></span></div>
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<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Mix besan and rice flour and add
water to make a fairly thick batter, making sure there are no lumps.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;"> Add a drop
of orange color and mix well.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Heat 1 ½ cups of water in a big
vessel and add sugar. </span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Stir and keep boiling till you get a thick syrup. </span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Add a few
strands of crushed saffron strands / rose water. </span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Add a drop of orange color and
mix well.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Heat oil in a large kadhai. </span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Use a boondi maker (you can even use a steel colander) to make the boondis.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Hold it above the
hot oil, lower the flame and add 3-4 tbsp of batter and allow the boondis to
fall in the oil, making sure they don’t stick together.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Gently turn the boondis till they
are done ( when the bubbles in the oil almost disappear).</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Drain off the boondis
and drop them in the hot syrup.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Clean the bottom of the colander
before making each batch of boondis.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Keep adding hot boondis to the
warm syrup till the syrup is completely absorbed.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Warm the vessel at the end to
melt and mix the thickened syrup sticking to the sides of the vessel.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Heat ghee in a small kadhai and
fry the cashew nuts and raisins separately till they are golden brown and add
to the laddu.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Sprinkle cardamom powder too and
mix gently.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Cool for a little while and make
laddus. </span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">If you are unable to make laddus, don’t worry – leave it as boondi –
they taste really great too!</span></li>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: x-large;"><b>Tips</b></span></span></div>
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<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">The boondis should be round and
not flat. You can try to rectify by adding a little more water / besan to the
batter.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">If the sugar syrup is extra-thick
and boondis don’t absorb it, try to add a tbsp of water and heat on low flame,
scraping the thickened sugar sticking to the sides.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: large;">The syrup should not be very
watery – laddus will be too soft and will not last.</span></li>
</ol>
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<span style="font-family: "times new roman" , serif; font-size: 21px;"> © Copyright 2011. Brinda Balasubramonian.</span></div>
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brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.com0tag:blogger.com,1999:blog-6595620498870314970.post-46801733557447569912012-09-06T23:23:00.000-07:002016-06-28T22:04:40.201-07:00CHAKKA VARATTI (Jackfruit Halwa)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="line-height: 115%;">During the jack fruit season (April - June), jack fruit-lovers have a go at it. In Kerala, most houses have jack fruit trees. I still remember my granny serving us - then kids - HUGE helpings of 'chakkavaratti' when we went there on vacation from wherever my dad was posted. No, granny would just supervise; the 'chakkavaratti' would be prepared by the cook, assisted by the maid in cleaning and chopping the jackfruit during the season.'Chakka varatti' - my favorite - is very tasty by itself. It is also used to make </span><span style="line-height: 21px;">delicacies</span><span style="line-height: 115%;"> like 'Chakka Pradhaman' and 'elai adai'. It is usually prepared during the jackfruit season (April-May) and stored for up to a year (in the fridge).</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 115%;">Ingredients </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 115%;">Jack fruit pieces – 2 glasses</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 115%;">Jaggery – 1 glass</span></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 115%; text-align: justify;">Ghee – 3-4 tsp</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 115%;">Method</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 115%;">Remove the seed from the jack fruit whole-pieces and chop them into small pieces.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 115%;">Sprinkle a tbsp of water and pressure cook it in a separate vessel for 2 whistles.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 115%;">On cooling, blend it well in a mixer / food processor.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 115%;">Dissolve the jaggery in minimum water and boil well. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 115%;">Add the jack fruit paste to the jaggery syrup and stir well on high heat for a few minutes and then on medium heat. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 115%;">Stir continuously so that it does not get burnt.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 115%;">Add 2-3 tsps of ghee and stir well till it is thick and leaves the sides of the vessel.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 115%;">Cool and store in a clean, dry container in the fridge.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 115%;">This jack fruit halwa is very tasty to eat.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 115%;">This can also be used for a variety of desserts - <a href="http://brindasbuffet.blogspot.in/2012/04/chakka-pradhaman.html" target="_blank">‘chakka pradhaman’</a> and <a href="http://brindasbuffet.blogspot.in/2012/04/elai-adai.html" target="_blank">'elai adai'.</a></span></div>
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<span style="font-size: large;">© Copyright 2011. Brinda Balasubramonian.</span></div>
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brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.com2tag:blogger.com,1999:blog-6595620498870314970.post-51069628293929749832012-08-26T05:19:00.000-07:002013-04-11T03:28:22.283-07:00ADA PRADHAMAN<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";"><o:p><span style="font-size: small;"><span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">A speciality of Kerala, ‘Ada Pradhaman’ makes use of ‘palada’made from rice, jaggery and coconut milk. Traditionally it would be made at homes from scratch but nowadays you get very good ones in the market.<o:p></o:p></span></span></o:p></span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Rice palada – 100 gms (1/2 cup)<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Jaggery – 1 cup<o:p></o:p></span></div>
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</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Coconut – 1 (extract milk)<o:p></o:p></span></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px 0pt; mso-add-space: auto; text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Raisins – 2 tbsp<o:p></o:p></span></div>
<span style="font-size: small;">
</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Cashew nuts / almonds – 2 tbsp<o:p></o:p></span></div>
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</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Cardamom powder – ½ - 1 tsp<o:p></o:p></span></div>
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</span><br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px 0pt; mso-add-space: auto; text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Ghee – 2-3 tsp<o:p></o:p></span></div>
<span style="font-size: small;">
</span><br />
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</div>
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<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Method<o:p></o:p></span></div>
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</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">To prepare coconut milk -<o:p></o:p></span></div>
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</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Grate a big coconut.<o:p></o:p></span></div>
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</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Grind it with a tbsp of water, put it in a thin cloth and
extract the thick milk and keep aside the 1<sup>st</sup> milk.<o:p></o:p></span></div>
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</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Again put the same coconut in the mixer, add 2 tbsp of water
and grind again.<o:p></o:p></span></div>
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</span><br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px 0pt; mso-add-space: auto; text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Extract the 2<sup>nd</sup> milk (thinner than the first one)
and keep aside separately.<o:p></o:p></span></div>
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</span><br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px 0pt; mso-add-space: auto; text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Again grind the same coconut with a little water and extract
the thinnest 3<sup>rd</sup> milk and set aside.<o:p></o:p></span></div>
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</span><br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px 6pt; mso-add-space: auto; text-align: justify;">
</div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px 6pt; mso-add-space: auto; text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">To prepare ‘Ada Pradhaman’ -<o:p></o:p></span></div>
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</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Heat 1 ½ -2 cups of water in a thick-bottomed vessel and
cook the palada on low heat, constantly stirring, till it gets cooked.<o:p></o:p></span></div>
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</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Dissolve 1 cup of jaggery in ¾ cup of water and make a syrup.<o:p></o:p></span></div>
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</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Add the cooked palada and stir well on low heat.<o:p></o:p></span></div>
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</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Add the 3rd coconut milk (dilutest) and boil for a few
minutes.<o:p></o:p></span></div>
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</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Add the 2<sup>nd</sup> milk and boil for 2 minutes. <o:p></o:p></span></div>
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</span><br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px 0pt; mso-add-space: auto; text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Turn off the heat. <o:p></o:p></span></div>
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</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Add the thick coconut milk and stir. <o:p></o:p></span></div>
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</span><br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px 0pt; mso-add-space: auto; text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Add cardamom powder.<o:p></o:p></span></div>
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</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Fry the raisins and nuts in 3 tsp of ghee and add them to
the ada pradhaman.<o:p></o:p></span></div>
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</span><br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px 0pt; mso-add-space: auto; text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Serve hot / chilled.<o:p></o:p></span></div>
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</span><br />
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</div>
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<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Tips<o:p></o:p></span></div>
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</span><br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px 0pt; mso-add-space: auto; text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">If extracting coconut milk is too cumbersome, try coconut
milk available in packs.<o:p></o:p></span></div>
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</span><br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px 0pt; mso-add-space: auto; text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">I would rather add regular milk because marketed coconut
milk does not have the freshness!</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";"><o:p> © Copyright 2011. Brinda Balasubramonian.</o:p></span></div>
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</span></span></div>
brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.com0tag:blogger.com,1999:blog-6595620498870314970.post-67946720226631277912012-08-01T04:43:00.000-07:002014-09-06T23:59:47.271-07:00ONAM SADHYA (FEAST)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-OV-gwRKS_oA/UEDGOY3WSYI/AAAAAAAAJL8/26BOzq6NMK4/s1600/onam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-OV-gwRKS_oA/UEDGOY3WSYI/AAAAAAAAJL8/26BOzq6NMK4/s320/onam.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large; line-height: 115%;">‘Onam’ is the harvest festival of Kerala – the 10 day festivities celebrate the annual ‘visit’ of the legendary King Mahabali to his kingdom – Kerala – now also known as ‘God’s own country’. It is celebrated in 'Chinga maasam' (Aug - Sep). 'Pookkalam' (floral rangoli) competions, 'vallam kali', 'pulikkali', and traditional dances and festivities are the highlights of the festival.</span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large; line-height: 115%;"></span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: large; line-height: 115%;">Every household decorates the front yard with ‘pookkalam’ and indulge in festivities. On ‘Thiruvonam’ day, they wear new clothes, distribute ‘ona kodi’ to all the servants and enjoy an elaborate feast. These days when family members are scattered all over the globe, they make it a point to have a family reunion at least during this period.</span></div>
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<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: large;">The ‘ona sadhya’ typically consists of all the dishes mentioned under ‘</span><a href="http://brindasbuffet.blogspot.in/2012/04/feasts-festivals.html" target="_blank"><span style="font-family: Times, "Times New Roman", serif; font-size: large;">sadhya</span></a><span style="font-family: Times, "Times New Roman", serif; font-size: large;">' (feast).</span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilIOXVomXtnRamqiJF1IEnPQN8mSOav1bpqlerlP26TYIXn2VJUrL2ujDuP1uGMqWrzPXtaeZWAcHZ_W5qrolU8kfXwRuQ0W5HjdBJKIDpFoigokSUOIe0RmDZ3wqE95YRXu3cnUtfz-nH/s1600/DSCN4423.JPG" style="line-height: normal; margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilIOXVomXtnRamqiJF1IEnPQN8mSOav1bpqlerlP26TYIXn2VJUrL2ujDuP1uGMqWrzPXtaeZWAcHZ_W5qrolU8kfXwRuQ0W5HjdBJKIDpFoigokSUOIe0RmDZ3wqE95YRXu3cnUtfz-nH/s320/DSCN4423.JPG" id="BLOGGER_PHOTO_ID_5732995722786025122" style="height: 240px; width: 320px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"> Ona sadhya</span><span style="font-size: large; text-align: justify;"> items </span></td></tr>
</tbody></table>
<span style="line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif; font-size: large;"><br /></span></span>
<span style="font-family: Times, 'Times New Roman', serif; font-size: large; line-height: 27px;">Feast items beginning from left outer circle -</span><br />
<div class="MsoNormal" style="margin-left: 0.75in;">
<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 27.600000381469727px;"><span style="line-height: 27px;">kichadi (white), pachadi (golden brown), thoran, urulakizhangu roast, koottu, olan, avial, kaalan, puli inji, maangaakary, vadai, sharkaravarati, chips, curd, paal paayasam.</span></span></div>
<div class="MsoNormal" style="margin-left: 0.75in;">
<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 27.600000381469727px;"><span style="line-height: 27px;">Inner circle - beginning from left from near end - ghee, paruppu, rice, pappadam, sambar, rasam.</span></span></div>
<span style="line-height: 115%;"></span><br />
<div class="MsoListParagraphCxSpFirst" style="margin-left: 0.75in;">
<div>
<a href="http://3.bp.blogspot.com/-RT1P5ikzreM/T41m5fSGbqI/AAAAAAAAIRM/u0dksNvRbKM/s1600/DSCN4421.JPG" style="font-family: Times, 'Times New Roman', serif; font-size: x-large; line-height: 27px; text-align: left;"><img alt="" border="0" src="http://3.bp.blogspot.com/-RT1P5ikzreM/T41m5fSGbqI/AAAAAAAAIRM/u0dksNvRbKM/s320/DSCN4421.JPG" id="BLOGGER_PHOTO_ID_5732351038548504226" style="height: 240px; width: 320px;" /></a></div>
<div>
<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 27.600000381469727px;"><span style="line-height: 27px;">View of the same items from the other end in the above pic! </span></span><br />
<div>
<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 27.600000381469727px;"><span style="line-height: 27px;"><br /></span></span></div>
<div>
</div>
</div>
</div>
<span style="font-family: Times; font-size: large;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://1.bp.blogspot.com/-wI4jDCZw77Y/T6dSXn89aeI/AAAAAAAAIjY/4jzjD_zOJFA/s1600/feast.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: auto; margin-right: auto; text-align: left;"><img alt="" border="0" src="http://1.bp.blogspot.com/-wI4jDCZw77Y/T6dSXn89aeI/AAAAAAAAIjY/4jzjD_zOJFA/s320/feast.JPG" id="BLOGGER_PHOTO_ID_5739646815922121186" style="height: 240px; width: 320px;" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.571428298950195px;"><br /></td></tr>
</tbody></table>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large; line-height: 115%;">The banana leaf should have the narrow end to the left hand side of the eater.</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: large; line-height: 115%;">The items should be served in a particular sequence. Also each dish has an allotted spot on the banana leaf! Here's the complete feast served in the right sequence (as in the above photo).</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: large; line-height: 115%;"><br /></span>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 27.600000381469727px;"><span style="line-height: 18px;">First <a href="http://brindasbuffet.blogspot.in/2012/04/paal-paayasam.html" target="_blank">paal paayasam</a> is served on the near right end.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 27.600000381469727px;"><span style="line-height: 27px;">Next, the dishes are served in order from the far right end of the eater -</span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 27.600000381469727px;"><span style="line-height: 18px;"><a href="http://brindasbuffet.blogspot.in/2012/04/kichadi.html" target="_blank">kichadi</a>, <a href="http://brindasbuffet.blogspot.in/2012/04/maanga-pachadi.html" target="_blank">maanga pachadi</a>, vegetable (<a href="http://brindasbuffet.blogspot.in/2012/04/urulaikizhangu-roast.html" target="_blank">urulaikizhangu roast</a>), thoran (<a href="http://brindasbuffet.blogspot.in/2012/04/beans-avarakka-thoran.html" target="_blank">avarakka</a>), <a href="http://brindasbuffet.blogspot.in/2012/04/koottu.html" target="_blank">koottu</a>, <a href="http://brindasbuffet.blogspot.in/2012/04/avial.html" target="_blank">avial</a>, <a href="http://brindasbuffet.blogspot.in/2012/04/olan.html" target="_blank">olan</a>, <a href="http://brindasbuffet.blogspot.in/2012/04/kaalan.html" target="_blank">kaalan</a>, <a href="http://brindasbuffet.blogspot.in/2012/04/puli-inji-pulikaachal.html" target="_blank">puli inji</a>, <a href="http://brindasbuffet.blogspot.in/2012/04/maangaakary.html" target="_blank">maangaakary</a>.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 27.600000381469727px;"><span style="line-height: 27px;"></span><br /></span><span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 27.600000381469727px;"><span style="line-height: 27px;">Near-end beginning from left end -</span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 27.600000381469727px;"><span style="line-height: 18px;">pappadam, pazham, chakka pazham (optional), sharkaravaratty, varathuppery, chakka uppery, <a href="http://brindasbuffet.blogspot.in/2012/04/paruppu-vada.html" target="_blank">paruppu vada</a>, rice, ghee, <a href="http://brindasbuffet.blogspot.in/2012/04/sambar.html" target="_blank">sambar</a> and paruppu.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 27.600000381469727px;"><span style="line-height: 27px;"></span><br /></span><span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 27.600000381469727px;"><span style="line-height: 18px;">The steel cups from left to right at the far end contain- paayasam, <a href="http://brindasbuffet.blogspot.in/2012/04/tomato-rasam.html" target="_blank">rasam</a> and curd.</span></span><br />
<div>
<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 27.600000381469727px;"><span style="line-height: 18px;"><br /></span></span></div>
</div>
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<br />
<span style="font-family: Times; font-size: large;">If you want to make <a href="http://brindasbuffet.blogspot.in/2012/08/ada-pradhaman.html" target="_blank">'ada pradhaman'</a> / <a href="http://brindasbuffet.blogspot.in/2012/04/paalada-pradhaman_19.html" target="_blank">'palada pradhaman</a>', instead of 'paal payasam' go ahead! </span><br />
<span style="font-family: Times; font-size: large;"></span><br /></div>
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© Copyright 2011. Brinda Balasubramonian.</div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;"></span><br /></div>
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brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.com0tag:blogger.com,1999:blog-6595620498870314970.post-38537656614559513272012-08-01T04:42:00.005-07:002018-09-12T03:44:13.967-07:00VINAYAGA CHATHURTHI - KOZHAKATTAI<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large; line-height: 115%;">Vinayaga (Pullaiyar) Chathurthi is celebrated on the ‘chathurthi’ day of Aug-Sep all over India. The ‘Palakkad’ Iyers prepare ‘kozhakattai’ ('modakam) – three varieties – ‘vella kozhakattai’, ‘ulundu kozhakattai’ and ‘ammini kozhakattai’. The last mentioned is a simple variety which makes use of the left-over rice flour dough and is simply delicious too.</span></div>
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<span style="font-size: large; line-height: 115%;">I still remember, we used to gorge on the different varieties of ‘kozhakkattai’s - sweet and savoury - alternately and would have bellies resembling ‘Ganesha’s’ at the end of the day!</span><br />
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<a href="http://3.bp.blogspot.com/-ED7f7iyyW3c/TaV3H__g1oI/AAAAAAAAHKg/e6hcTOsMcOE/s1600/modakam%2B1.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5595009091398325890" src="https://3.bp.blogspot.com/-ED7f7iyyW3c/TaV3H__g1oI/AAAAAAAAHKg/e6hcTOsMcOE/s320/modakam%2B1.JPG" style="height: 240px; width: 320px;" /></a><a href="http://3.bp.blogspot.com/-OIiWljOBfNE/TaV3IFE37DI/AAAAAAAAHKo/jK9kyrDztBE/s1600/modakam%2B2.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5595009092762987570" src="https://3.bp.blogspot.com/-OIiWljOBfNE/TaV3IFE37DI/AAAAAAAAHKo/jK9kyrDztBE/s320/modakam%2B2.JPG" style="height: 240px; width: 320px;" /></a><br />
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<span style="font-size: large;">'Kozhakattai' (modakam) is supposed to be the favorite of Lord Ganesha and is prepared as offering to him in South Indian households on Ganesh Chathurthi. It is also prepared whenever Ganapati homam is conducted. The recipes for Vella Kozhakattai and Ulundu Kozhakattai are given separately. But the same rice flour is an ingredient for both - so powder desired quantity of rice and use for both recipes. Use the leftover dough to prepare 'ammini kozhakattai.</span></div>
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<span style="font-size: large;">VELLA KOZHAKATTAI</span></div>
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<span style="font-size: large;">Makes 25-30 kozhakattais. </span></div>
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<span style="font-size: large;">Ingredients – <br />For outer covering - </span></div>
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<span style="font-size: large;">Freshly powdered rice flour – 2 cups </span></div>
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<span style="font-size: large;">Water – 21/2 - 2 3/4 cups <br />Filling - </span></div>
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<span style="font-size: large;">Coconut – 1 – finely grated – 2 ½ -3 cups </span></div>
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<span style="font-size: large;">Jaggery – 2 cups</span></div>
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<span style="font-size: large;">Ghee – 1 tsp </span></div>
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<span style="font-size: large;">Cardamom powder – ½ tsp</span></div>
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<span style="font-size: large;"><br />Method – </span></div>
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<span style="font-size: large;">To make fresh rice flour - </span></div>
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<span style="font-size: large;">Wash 2 1/2 cups of raw rice and soak it in water for an hour.</span></div>
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<span style="font-size: large;">Drain in a colander and spread on a paper and leave it for 10-15 minutes.</span></div>
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<span style="font-size: large;">Powder in a mixer and sieve well. Spread it and leave it for at least a couple of hours. This will give 5 cups of rice flour. </span></div>
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<span style="font-size: large;">Use 2 cups for 'vella kozhakattai' and 2 cups for 'ulundu kozhakattai' and 1 cup for 'ammini kozhakattai'.</span></div>
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<span style="font-size: large;"><br /><br />Vella Kozhakattai -</span><br />
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<span style="font-size: large;">Outer covering - </span></div>
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<span style="font-size: large;">In a big kadhai, heat 2 glasses of water.</span></div>
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<span style="font-size: large;">Add 2 tsp of oil and a pinch of salt and stir well.</span></div>
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<span style="font-size: large;">Add 1/2 - 3/4 cup of water to the rice flour and mix well.</span></div>
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<span style="font-size: large;">When the water starts boiling, lower the heat.</span></div>
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<span style="font-size: large;">Add the rice flour batter to the boiling water and keep stirring well till the water is absorbed and rice flour gets cooked. There should be no lumps. </span><br />
<span style="font-size: large;">Turn off the flame and keep covered for 5-10 minutes.</span></div>
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<span style="font-size: large;">When it cools, knead it into soft dough with oiled palm and set aside.</span></div>
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<span style="font-size: large;"><br />Filling – </span></div>
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<span style="font-size: large;">Heat ½ cup of water in a kadhai. </span></div>
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<span style="font-size: large;">Add 2 cups of jaggery and keep stirring on a low flame till it dissolves completely.</span></div>
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<span style="font-size: large;">After it cools a bit, strain it to get rid of tiny particles of dirt if any.</span></div>
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<span style="font-size: large;">Heat it again and add the grated coconut and keep on high flame till excess water gets evaporated. Add a tsp of ghee and stir well.</span></div>
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<span style="font-size: large;">Turn off the heat.</span></div>
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<span style="font-size: large;">After 10 minutes add ½ tsp of cardamom powder and mix well.</span></div>
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<span style="font-size: large;"> </span></div>
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<span style="font-size: large;"><br />To make kozhakattai – </span></div>
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<span style="font-size: large;">Take 2 tsps of oil in a small bowl to dip your fingers into. Oil your palms and fingers. </span></div>
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<span style="font-size: large;">Take a small lemon-size ball of dough and roll it into a ball. </span></div>
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<span style="font-size: large;">With your oiled fingers, flatten the edges first and then the centre part till it has the shape of a little bowl. </span></div>
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<span style="font-size: large;">Put a teaspoonful of the coconut filling into the dough-bowl and bring together the edges and keep a little elongated upper portion – to look like a coconut. </span></div>
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<span style="font-size: large;">Repeat with the rest of the dough and filling. </span></div>
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<span style="font-size: large;">Oil a flat colander and place the kozhakattais gently on it without touching one another and steam for 5-7 minutes.</span></div>
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<span style="font-size: large;">Open after 5 minutes. The kozhakatais should have a glazed look. They should also not stick to your fingers. If they are sticky, steam for a couple of minutes more.</span></div>
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<span style="font-size: large;">Gently remove one by one when they have cooled a bit. </span></div>
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<span style="font-size: large;"><br />Tips – </span></div>
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<span style="font-size: large;">The rice flour can be stored (after drying it for 20-24 hours in the shade) in an airtight bottle in the fridge for later use (for up to 10 days).</span></div>
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<span style="font-size: large;">The dough and filling can be prepared a day in advance and kept in the fridge to reduce the elaborate work on a single day.</span></div>
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<span style="font-family: "; font-size: large;">ULUNDU KOZHAKATTAI</span><br />
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<span style="font-family: "; font-size: 14pt;"> </span><a href="http://2.bp.blogspot.com/-GN7cPBO1Trg/T6IVes-j0aI/AAAAAAAAIdM/zrIkEWcA_TA/s1600/modak%2Bulu%2B2.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5738172492437246370" src="https://2.bp.blogspot.com/-GN7cPBO1Trg/T6IVes-j0aI/AAAAAAAAIdM/zrIkEWcA_TA/s320/modak%2Bulu%2B2.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a><br />
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<span style="font-size: large;">Makes 20 ulundu kozhakattai</span></div>
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<span style="font-size: large;">Ingredients – </span></div>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">For covering </span></div>
<div style="font-family: georgia; text-align: justify;">
<span style="font-size: large;">Fresh rice flour – 2 cups </span></div>
<div style="font-family: georgia; text-align: justify;">
<span style="font-size: large;">Water - a little more than 2 cups </span></div>
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<span style="font-size: large;">Salt to taste</span></div>
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<span style="font-size: large;">For filling </span></div>
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<span style="font-size: large;">Urad dal – 1 cup</span></div>
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<span style="font-size: large;">Tuvar dal – 2 tbsp<br />Whole red chilli – 1-2 </span></div>
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<span style="font-size: large;">Grated coconut – 4-5 tbsp </span></div>
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<span style="font-size: large;">Oil – 3-4 tsp </span></div>
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<span style="font-size: large;">Mustard seeds – 1 tsp </span></div>
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<span style="font-size: large;">Urad dal – 1 tsp </span></div>
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<span style="font-size: large;">Whole red chilli – 3 pieces</span></div>
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<span style="font-size: large;">Asafetida – ¼ tsp</span></div>
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<span style="font-size: large;">Curry leaves – 10</span></div>
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<span style="font-size: large;">Salt to taste</span></div>
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<span style="font-size: large;"><br />Method</span></div>
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<span style="font-size: large;">To prepare the outer covering - </span></div>
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<span style="font-size: large;">In a big kadhai, heat 2 glasses of water.</span></div>
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<span style="font-size: large;">Add 2 tsp of oil and salt to taste and stir well.</span></div>
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<span style="font-size: large;"> </span></div>
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<span style="font-size: large;">Add ½ - 2 3/4 cup of water to the rice flour and mix well.</span></div>
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<span style="font-size: large;">When the water starts boiling, lower the heat.</span></div>
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<span style="font-size: large;"> </span></div>
<div style="font-family: georgia; text-align: justify;">
<span style="font-size: large;">Add the rice flour batter to the boiling water and keep stirring well till the water is absorbed and rice flour gets cooked. There should be no lumps. </span></div>
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<span style="font-size: large;">When it cools, knead it into soft dough with oiled palm and set aside.</span></div>
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<span style="font-size: large;">Filling – </span></div>
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<span style="font-size: large;">Wash urad dal and tuvar dal and soak in water for 40 minutes.</span></div>
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<span style="font-size: large;">Drain off the water and grind coarsely along with whole red chillies in a mixer.</span></div>
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<span style="font-size: large;">Add salt to taste and mix well.</span></div>
<div style="font-family: georgia; text-align: justify;">
<span style="font-size: large;">Steam like idlis for 10-15 minutes.</span></div>
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<span style="font-size: large;">When cooled, crumble it well.</span></div>
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<span style="font-size: large;">Heat 2-3 tsps oil and add mustard seeds, urad dal, red chilli pieces and asafetida.</span></div>
<div style="font-family: georgia; text-align: justify;">
<span style="font-size: large;">Add curry leaves and add the crumbled dal and mix well. </span></div>
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<span style="font-size: large;">Add grated coconut and mix well.</span></div>
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<span style="font-size: large;">When cooled, make oval shaped balls for the filling.</span></div>
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<span style="font-size: large;">To make kozhakattai – </span></div>
<div style="font-family: georgia; text-align: justify;">
<span style="font-size: large;">Take 2 tsps of oil in a small bowl to dip your fingers into. Oil your palms and fingers. </span></div>
<div style="font-family: georgia; text-align: justify;">
<span style="font-size: large;">Take a big lemon-sized ball of dough and roll it into an oval ball between your palms. </span></div>
<div style="font-family: georgia; text-align: justify;">
<span style="font-size: large;">With your oiled fingers, flatten the edges first and then the centrerpart till it has the shape of an oval bowl.</span></div>
<div style="font-family: georgia; text-align: justify;">
<span style="font-size: large;">Put one dal ball into the dough-bowl and bring together the edges and keep a little elongated upper portion all along – like the shape of a semi-circular karanji.</span></div>
<div style="font-family: georgia; text-align: justify;">
<span style="font-size: large;">Repeat with the rest of the dough and filling.</span></div>
<div style="font-family: georgia; text-align: justify;">
<span style="font-size: large;">Oil a flat colander and place the kozhakattais gently on it without touching one another and steam for 5-7 minutes.</span></div>
<div style="font-family: georgia; text-align: justify;">
<span style="font-size: large;">Open after 5 minutes. The kozhakatais should have a glazed look. They should also not stick to your fingers. If they are sticky, steam for a couple of minutes more.</span></div>
<div style="font-family: georgia; text-align: justify;">
<span style="font-size: large;">Gently remove one by one when they have cooled a bit.</span></div>
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<span style="font-size: large;">AMMINI KOZHAKATTAI</span><br />
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<span style="font-size: large;">Ingredients </span></div>
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<span style="font-size: large;">Kozhakattai dough - 1cup</span></div>
<div style="font-family: georgia; text-align: justify;">
<span style="font-size: large;">Red chilli powder - 1/2 tsp (optional)</span></div>
<div style="font-family: georgia; text-align: justify;">
<span style="font-size: large;">Salt to taste</span></div>
<div style="font-family: georgia; text-align: justify;">
<span style="font-size: large;">Mustard seeds - 1/2 tsp</span></div>
<div style="font-family: georgia; text-align: justify;">
<span style="font-size: large;">Urad dal - 1/2 tsp </span></div>
<div style="font-family: georgia; text-align: justify;">
<span style="font-size: large;">Asafetida - a pinch </span><br />
<span style="font-size: large;">Whole red chilli pieces - 2</span><br />
<span style="font-size: large;">Curry leaves - 5 </span><br />
<span style="font-size: large;">Coconut pieces - 1 tbsp</span></div>
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<span style="font-size: large;">Oil - 2-3 tsps</span></div>
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<span style="font-size: large;">Method</span></div>
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<span style="font-size: large;">Use the remaining rice flour dough (of the covering) to make this.</span></div>
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<span style="font-size: large;">Add required salt and red chilli powder and mix well into the dough with your hand.</span></div>
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<span style="font-size: large;">Make marble sized balls.</span></div>
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<span style="font-size: large;">Place them in an oiled flat colander without touching one another and steam for 5-7 minutes.</span></div>
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<span style="font-size: large;">Remove them after 5 minutes.</span></div>
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<span style="font-size: large;">Heat 2-3 tsp oil in a kadhai and add mustard seeds, urad dal, red chilli pieces and a pinch of asafetida, followed by curry leaves. </span><br />
<span style="font-size: large;">When they splutter, add the small kozhakattais and coconut pieces and gently stir. It's ready to eat!</span><br />
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<span style="font-size: large;">Tips - Some add whole red chilli pieces to the 'tadka' instead of mixing red chilli powder to the dough - so the 'ammini' is white instead of orange.</span><br />
<span style="font-size: large;">It is better to prepare the rice flour covering the previous day and store in the fridge as kozhakattais will be easier to make. It will also not overburden you on the day of the festival.</span><br />
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© Copyright 2011. Brinda Balasubramonian.<br />
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brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.com0tag:blogger.com,1999:blog-6595620498870314970.post-40407043221588164032012-08-01T04:23:00.000-07:002013-10-25T20:59:26.973-07:00DIWALI DELICACIES - MYSORE PAK<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 14.0pt; line-height: 115%;">Diwali is the ‘King of Festivals’ in India. Interestingly among the Palakkad Iyers, it is purely a time for jubilation – there is no ‘neivedhyam’ on this occasion!</span><br />
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<span style="font-size: 14.0pt; line-height: 115%;">Of course the ladies of the household get busy a week in advance – planning and making preparations for the snacks to be prepared for Diwali. You’d be surprised (no?!) to hear that everything would be prepared at home – from scratch. There would be a sort of competition among relatives and friends as they’d vie with one another sharing the special items prepared. Why, to this day, I'm proud to proclaim that I make all my Diwali snacks at home – three sweets and three savories – yes!</span><br />
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<span style="font-size: 14.0pt; line-height: 115%;">On Diwali morning the members of the household wake up early, light the lamp, burst a few crackers, have oil bath and don new clothes. Then they enjoy the Diwali snacks. Then the lady would get busy making separate packets for distribution among family and friends as the rest of the family would gape at the alarming rate at which the items would disappear! This also gives the lady a chance to show off her new saree </span><span style="font-size: 14pt; line-height: 115%;">(Kanjeevaram or otherwise)!</span><br />
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<span style="font-size: 14.0pt; line-height: 115%;">‘Ukkaarai’ used to be a must on this day but it is on the wane now.</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Breakfast is usually ‘idlis’ – with chutney, molagappodi or sambar as per the convenience!</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">MYSORE PAK</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">A very popular South Indian sweet, Mysore Pak is a must at weddings and for Diwali and any special occasion. Those made by hoteliers and caterers </span><span style="font-size: 14pt; line-height: 115%;">drip in ghee and are delicious of course. But what my mom used to make was yummy as well, soft and melting-in-the-mouth. So here is our home-made yummy Mysore Pak with less ghee - for the calorie-conscious and others!</span><br />
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<span style="font-size: 14.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latinfont-family:"; mso-hansi-theme-font: minor-latin;">Ingredients - </span><br />
<span style="font-size: 14.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latinfont-family:"; mso-hansi-theme-font: minor-latin;">Besan - 1 cup</span><br />
<span style="font-size: 14.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latinfont-family:"; mso-hansi-theme-font: minor-latin;">Sugar - 2 1/4 cup</span><br />
<span style="font-size: 14.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latinfont-family:"; mso-hansi-theme-font: minor-latin;">Pure ghee - 1 cup (melted)</span><br />
<span style="font-size: 14.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latinfont-family:"; mso-hansi-theme-font: minor-latin;">Water - about 1/2 cup</span><br />
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<span style="font-size: 14.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latinfont-family:"; mso-hansi-theme-font: minor-latin;">Method -</span><br />
<span style="font-size: 14.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latinfont-family:"; mso-hansi-theme-font: minor-latin;">Spread out the cup of besan and make sure it doesn't have any lumps.</span><br />
<span style="font-size: 14.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latinfont-family:"; mso-hansi-theme-font: minor-latin;">Heat the ghee on a low flame till it is hot and set aside.</span><br />
<span style="font-size: 14.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latinfont-family:"; mso-hansi-theme-font: minor-latin;">Take water in a thick-bottomed kadhai and add sugar and heat it.</span><br />
<span style="font-size: 14.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latinfont-family:"; mso-hansi-theme-font: minor-latin;">Keep stirring till the sugar dissolves and boil for 1-2 minutes.</span><br />
<span style="font-size: 14.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latinfont-family:"; mso-hansi-theme-font: minor-latin;">Add the besan and keep stirring well.</span><br />
<span style="font-size: 14.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latinfont-family:"; mso-hansi-theme-font: minor-latin;">Lower the flame.</span><br />
<span style="font-size: 14.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latinfont-family:"; mso-hansi-theme-font: minor-latin;">Add the hot ghee - a little each time and keep stirring till almost the entire ghee is used up.</span><br />
<span style="font-size: 14.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latinfont-family:"; mso-hansi-theme-font: minor-latin;">Continue to stir till bubbles start appearing and add the remaining ghee. Keep stirring till the mixture leaves the sides.</span><br />
<span style="font-size: 14.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latinfont-family:"; mso-hansi-theme-font: minor-latin;">Pour on to a greased plate.</span><br />
<span style="font-size: 14.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latinfont-family:"; mso-hansi-theme-font: minor-latin;">After 3-4 minutes, make cuts in diamond shapes (right through the entire thickness) with a knife greased with ghee.</span><br />
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<span style="font-size: 14.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latinfont-family:"; mso-hansi-theme-font: minor-latin;">Cut along the same lines and remove the pieces only after 10 minutes.<i><br /></i></span><br />
<span style="font-size: 14.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latinfont-family:"; mso-hansi-theme-font: minor-latin;">Tips -<br />Use hot ghee for better results.<br />Make sure there is no disturbance especially when you are in the final stages. Better to try it when your hubby is away or baby is asleep or when you don't expect the door bell.<br />The critical point is tricky - mom used to make soft Mysore Pak which is my style. This will have the glaze - the finish point is when bubbles just start forming and the mixture leaves the sides.<br />If you want porous and slightly harder version, stir for a couple of minutes more till more bubbles are formed and the glaze disappears.<br />Don't worry, you'll arrive at the optimum point after a couple of trials but in all cases, the sweet will be delicious.<br />Draw the lines through and through only 3-4 minutes after pouring out the mixture. If it sticks to the knife, wait for a couple of minutes more.<br />Don't forget to remove them carefully - separating the pieces before they are completely cooled.</span><br />
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brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.com0tag:blogger.com,1999:blog-6595620498870314970.post-89916956308363909642012-07-31T23:19:00.001-07:002013-10-09T19:57:53.344-07:00NAVARATRI - CHUNDAL VARIETIES<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 14.0pt; line-height: 115%;">The ‘nine-day ‘Navaratri’ festival is celebrated in October all over India. It is also known as 'Dussera' / 'Durga Puja' in North India - celebrating the killing of 'Mahishaasura', the demon by Goddess Durga. The 9th day is celebrated as 'Mahanavami' / 'Aayudha Puja' or 'Saraswati Puja' when books and musical instruments placed in front of Goddess Saraswati and puja is performed. As kids we'd love this day as we had to keep away from books! Next day, on 'Vijaya Dashami', toddlers are inducted to learning by the senior-most family member - by making them write 'Hari Sr</span><span style="font-size: 14.0pt; line-height: 115%;">i Ganapathaye Namaha' on a tray of rice. </span><span style="font-size: 14.0pt; line-height: 115%;">Of course, after puja, every member begins </span><span style="font-size: 14.0pt; line-height: 115%;">with this writing and then takes out the books and starts reading. And singing too.</span><span style="font-size: 14.0pt; line-height: 115%;"> 'Saraswati Puja' and 'Vijaya Dashami' are special days - with mini feasts at home - with vada & payasam.</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;"><span style="font-size: 14pt; line-height: 115%;">'Navaratri' is enthusiastically celebrated by the Tam Brahm ladies and girls with ‘golu’ – decoration of dolls </span><span style="font-size: 14pt; line-height: 115%;">on an odd number of steps (5, 7 or even 9) in a room, with parks, hills, and village scenes artistically arranged on the sides.</span><span style="font-size: 14pt; line-height: 115%;">Every day, puja and ‘neivedhyam’ are offered. Ladies and girls (read children) are invited for ‘manjal-kungumam’ (‘haldi-kumkum’). Music-lovers grab this opportunity to sing at the 'golu'. The fair sex are honoured with ‘vethala-paakku’ (betel leaves & betel nuts), pazham (banana) and some variety of ‘chundal’ (or 'neivedhyam' (offering) of the day). Married ladies are given a coconut and blouse piece (or some fancy item) in addition.</span></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">KADALA CHUNDAL</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Kadalai (kala chana/ black chick peas) – 1 glass (soaked overnight in water)</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Turmeric powder – ¼ tsp</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Grated coconut – 3-4 tbsp</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Green chilli – 2</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Mustard seeds – 1 tsp</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Urad dal – 1 tsp</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Whole red chilli – 2</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Asafetida – ¼ tsp</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Curry leaves – 8</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Coriander leaves – chopped fine (2 tbsp)</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Oil – 4 tsp</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Salt to taste</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;"><br />Method</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Wash and soak the chana for 10 hours (or overnight)</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Pressure cook it with turmeric powder and ½ tsp of oil for 5-6 whistles.</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">On cooling, drain off the water and add required salt and mix well.</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Heat 3-4 tsp of oil in a pan.</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Add mustard seeds, urad dal, red chilli pieces and asafetida, followed by curry leaves.</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Then add the chana and mix well.</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Add grated coconut and mix well.</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Add lemon juice and coriander leaves and mix well.</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;"><br />Tips</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">This can be prepared as a healthy tea-time snack.</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">While pressure-cooking the chana, you may lower the flame after two whistles and cook for 25 minutes and turn off the gas.</span><span style="font-size: 14.0pt; line-height: 115%;"><br /></span><br />
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<span style="font-size: 14.0pt; line-height: 115%;">KABULI CHANA CHUNDAL</span><br />
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<span style="font-size: 14.0pt; line-height: 115%;">A similar chundal can be prepared with 'kabuli chana' (chick peas) with the same recipe.</span><br />
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<span style="font-size: 14.0pt; line-height: 115%;">MATAR CHUNDAL</span><br />
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<span style="font-size: 14.0pt; line-height: 115%;">The same recipe holds good for this chundal using dry white peas or dry green peas - soaking them overnight and pressure-cooking them for 3-4 whistles.</span><br />
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<span style="font-size: 19px; line-height: 21px;">KAPPALANDI (VERKADALAI - PEANUTS) CHUNDAL</span><br />
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<span style="font-size: 19px; line-height: 21px;">This chundal is made using peanuts. I use peanut with shells which are available at this time of the year. They have to be washed thoroughly to get rid of the mud. They have to be pressure-cooked (with the shells) with water and required salt for 3 whistles. Shell them on cooling and make chundal as mentioned in the earlier recipes - use 500 gms of peanut shells.</span><br />
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<span style="font-size: 19px; line-height: 21px;">If it is too cumbersome, you can use 1 cup of regular peanuts - soak them in water for 3-4 hours and pressure-cook them for 3-4 whistles and prepare the chundal.</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">KADALAPARUPPU CHUNDAL</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">This chundal is made with boiled chana dal (pressure-cooked for 3-4 whistles) instead of black chana.</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">PAYARU CHUNDAL (SWEET)</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Ingredients </span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Vella payaru (lobhia) – 1 glass</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Jaggery – 1 glass</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Grated coconut – 3-4 tbsp</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Turmeric powder – ¼ tsp</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Salt – a pinch</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Oil – ½ tsp</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Ghee – 1 tsp</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Cardamom powder – 1 tsp</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;"><br />Method</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Wash and soak the vella payaru in water for a couple of hours.</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Pressure-cook it with turmeric powder and ½ tsp of oil and a pinch of salt for 3-4 whistles.</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Drain off the water and use it for making jaggery syrup.</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Dissolve jaggery in minimum water and boil.</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Add the boiled ‘payaru’ and stir well. </span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Continue to heat till excess water has evaporated.</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Add grated coconut and cardamom powder and a tsp of ghee and mix well.</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Serve hot or cold.</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">Tips</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">The same recipe can be used for ‘pachha payaru’ (green moong) – first lightly roast the whole green moong before soaking in water and pressure-cooking.</span><br />
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<span style="font-size: 14.0pt; line-height: 115%;">VELLAPAYARU CHUNDAL (salty) can be prepared just like the rest of the chundals after pressure-cooking it with turmeric and salt.</span></div>
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<span style="font-size: 14.0pt; line-height: 115%;"><a href="http://brindasbuffet.blogspot.in/2012/04/paruppu-vada.html" target="_blank">PARUPPU VADA</a></span><br />
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<span style="font-size: 14.0pt; line-height: 115%;">Vada can be prepared as 'neivedhyam' on one of the days.</span><br />
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© Copyright 2011. Brinda Balasubramonian.<br />
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brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.com0tag:blogger.com,1999:blog-6595620498870314970.post-8488821599602218532012-06-09T22:08:00.020-07:002015-09-04T09:03:07.342-07:00JANMASHTAMI - THENGOZHAL, CHEEDAI, NEYYAPPAM, VELLA AVAL<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">‘Janmashtami’ / ‘Gokulashtami’ celebrates the birth of Lord Krishna. Any festival is an excuse for exotic delicacies in the Indian household. The Palakkad people prepare ‘murukku’, ‘cheedai’ and ‘vella cheedai’ on this occasion and offer ‘neivedhyam’ in the late evening – closer to night – though strictly speaking it has to be done at midnight when Krishna is supposed to be born! I remember my sons issuing me strict orders that my puja should be over by 5.30 pm – when they’d land up after school – the aroma pervading the home would be too tempting to the starved boys to wait any longer. So ‘Krishna’ would ‘arrive’ at our house much earlier!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I have to admit that I have modified my offerings – my mom would make wonderful ‘murukku’ – twisting the rice dough between her fingers to make the cute creation. It was my sister or me who’d fry them carefully in oil till golden brown. In spite of my mom repeatedly insisting that we try out making ‘murukku’, we never resorted to it – and so we make ‘thengozhal’ instead – the ingredients are the same (not really - we need freshly-made rice flour from still-a-bit-moist rice & fine, dry urad dal powder - in a different proportion) – and more importantly, easier to make – requiring no special skills!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">When we feel like eating 'murukku', we buy from the reputed Grand Sweets / Ananda Bhavan!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">I also love the yummy ‘vella cheedai’ my mom and grandma used to make – I was also aware of their nervousness every time – wondering whether they would turn out well or disintegrate or ‘burst’. So I’ve chosen not to take the risk – I make ‘<a href="http://brindasbuffet.blogspot.in/2012/05/karthikai-appampori.html"><span style="color: blue;">neyyappam</span></a>’ instead. I wonder how many of us still make 'vella cheedai'!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Some ladies make ‘vella aval’ (Krishna’s favorite– remember – Krishna’s ‘poor’ friend Kuchela brought a little bagful of aval when he comes to meet him?) ) and ‘paal payasam’ as well.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">NEIYYAPPAM</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">For the recipe on ‘Neiyyappam’ / ‘Appam’, please refer to the recipes of <a href="http://brindasbuffet.blogspot.in/2012/05/karthikai-appampori.html" target="_blank">‘Karthigai’</a> festival.</span></div>
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<span style="font-size: 130%;"><br /></span><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">THENGOZHAL</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">‘Thengozhal is one of the ‘murukku’ (chakli) varieties popular among Tam Brahms. It is made out of rice flour and urad dal powder. In earlier days, rice flour would be made fresh at home as also urad dal powder. Raw rice would be soaked in water for a couple of hours, drained and then powdered in a mixer after an hour or so and sieved. This fresh powder can be used while still damp for making thengozhal but it would be equivalent to half the quantity of dried rice flour. Urad dal powder can be made by dry roasting urad dal to a light brown and powdering in a dry grinder and sieving well so that you get fine urad dal powder. My mom would do that. And she'd always make with 2 1/2 cups (her cup was 250 ml). If she wanted to make more, she'd make a second batch of dough - she'd say that if the dough stood for long, the 'thengozhal' would absorb more oil. I have reduced the labor and use the powder I get ground at the flour mill; and I do make 2 1/2 cups alright but my cup size is 200 ml! In the modern day, we can use the dry rice flour and urad dal powder available in the stores in India and abroad. The recipe given below uses the powders available in the market. You can try by making with half the quantity mentioned in the recipe!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Makes 10-12 nos.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Preparation time - 15 minutes</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Cooking time - 50 minutes</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";"><br />Ingredients – </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Rice flour – 2 ½ cups</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Urad dal powder – ¼ cup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Cumin seeds – 1 tsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">White sesame seeds – 1 tsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Asafetida – nearly ¼ tsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Butter – about 2 -3 tbsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Salt to taste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Oil for frying</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Mix the rice flour & urad dal powder, adding salt, cumin seeds, white sesame seeds and asafetida. Add butter and mix well without any lumps.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Next add water to it and make soft dough. (Test for the consistency by putting a tablespoon of it in the chakli-maker and try pressing it down – if it requires you to put too much pressure, sprinkle a little more water and make the dough softer.)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Heat oil in a frying pan, squeeze the ‘thengozhal’ in circles in the oil and fry to a golden brown.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Drain off the oil and place them on tissue paper and store in a dry jar when cool.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";"><br />Tips</span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, Times New Roman, serif; font-size: medium; mso-fareast-font-family: "Times New Roman";">I usually store my 'thengozhal powder' - it lasts for 3-4 months. You too c</span><span style="font-family: Georgia, 'Times New Roman', serif;">an prepare this powder if you are in India. Dry roast 1 cup of urad dal (without oil) on medium heat till very light brown. M</span><span style="font-family: Georgia, 'Times New Roman', serif;">ix this with 4 glasses of raw rice. Get it finely ground from a flour mill – mentioning specifically that it should not get mixed with wheat flour. Sieve and store this powder and use whenever you want to make 'thengozhal'. Convenient if you are ready to take a little bit of initial trouble!</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">CHEEDAI</span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ABhKPz31KlzDx0mTvBgJugYRsBXWxraI_pTamXwFYuZSgeRv5jukgd1b2BPjLWsSbgOyiC5CC-hGaCmeIFzCOiEcJB2_iRIBSokm_UtT14nmWWPONdWNBOF46yrWtoivb4mTxQO35SYu/s1600/DSCN4915.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5773813795523883938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ABhKPz31KlzDx0mTvBgJugYRsBXWxraI_pTamXwFYuZSgeRv5jukgd1b2BPjLWsSbgOyiC5CC-hGaCmeIFzCOiEcJB2_iRIBSokm_UtT14nmWWPONdWNBOF46yrWtoivb4mTxQO35SYu/s320/DSCN4915.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">The same 'Thengozhal'powder / rice flour & urad dal powder in the same proportion as mentioned above (5:1) can be used for 'cheedai'.<br /><br />Ingredients<br />Thengozhal powder - 1 1/2 cups<br />Coconut (grated) - 2 tbsps<br />Black pepper - 1 tsp<br />Cumin seeds - 1 tsp<br />White sesame seeds - 1 tsp<br />Butter - 1 - 1 1/2 tbsp<br />Salt to taste<br />Oil for frying<br /><br />Method<br />Grind the coconut, jeera and pepper together with a little water.<br />Mix the flour well with butter, salt, and sesame seeds.<br />Add the ground coconut mixture and mix well.<br />Add water little by little to form a still dough.<br />Roll the dough gently and lightly into small marble-sized balls (making surethere are no cracks in the balls).<br />Heat oil in a kadhai and fry them in batches till golden brown.<br />Drain off onto a tissue paper.<br />Store in an airtight container on cooling.<br /><br />Tips<br />Be careful when you roll out the marbles - don't roll tightly - they might'burst' while being fried!<br />Make sure the flour is sieved well - a coarse grain can also trigger off the 'cheedai burst'!<br />So ladies who have had a bitter experience with 'cheedai' are hesitant to try it out again! Remember - you have been warned!</span></div>
<span style="font-size: 130%;"><br /></span><span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;"> VELLA AVAL</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Aval (puffed rice) (thick variety) – 2 glasses</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Jaggery – ¾ glass</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Grated coconut – 2-3 tbsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Cardamom powder – ½ tsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Cashew nuts – 8</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Pottu kadalai (chutney dal) – 1 tbsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Ghee – 2 tsps</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Wash the aval and squeeze out the water gently and leave in a colander for 10 minutes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Heat ¼ glass water in a kadhai, add the jaggery and stir. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Make a thick syrup after straining impurities if any.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Add the poha and mix well till dry. Remove from stove.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Heat 2 tsp of ghee in a small pan and fry the cashews till golden brown and remove.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">In the same ghee, fry the pottukadalai till golden brown. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">Add these fried stuff along with the ghee to the aval. Also add grated coconut and cardamom powder and mix well.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">This dish is ready for ‘neivedhyam’ for Lord Krishna.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; mso-fareast-font-family: "Times New Roman";">This is also a quick tea-time snack – nutritious and tasty.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 16pt; line-height: 115%;"><a href="http://brindasbuffet.blogspot.in/2012/04/paal-paayasam.html" target="_blank">PAAL PAAYASAM</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; line-height: 115%;">This is prepared in some households.For the recipe, click on 'PAAL PAAYASAM' above for the link.</span></div>
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<span style="font-size: 14pt; line-height: 115%;"> </span>© Copyright 2011. Brinda Balasubramonian.<br />
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brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.com2tag:blogger.com,1999:blog-6595620498870314970.post-14656800805745906142012-06-08T00:40:00.001-07:002013-04-30T23:44:52.649-07:00LEMON RICE<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://2.bp.blogspot.com/-3VTjPiCXsaw/T5DgUSsSgWI/AAAAAAAAITc/oE4RlTXm1PA/s1600/lemon%2Brice.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5733328964862247266" src="http://2.bp.blogspot.com/-3VTjPiCXsaw/T5DgUSsSgWI/AAAAAAAAITc/oE4RlTXm1PA/s320/lemon%2Brice.JPG" style="height: 240px; width: 320px;" /></a><a href="http://2.bp.blogspot.com/-3VTjPiCXsaw/T5DgUSsSgWI/AAAAAAAAITc/oE4RlTXm1PA/s1600/lemon%2Brice.JPG"></a><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Lemon rice, also known as 'elumichambazha chadham' is a part of grand Palakkad feasts. It is an ideal packed lunch item many used to carry during train journeys. Nowadays many choose to fly and those who travel by train prefer to buy meals. </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">This is a quicky. When I used to have leftover rice, my lunchbox would contain light yellow, tangy and tasty lemon rice which would disappear in no time with my friends yearning for more and suggesting that I bring the same everyday! </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">If you want to tuck in some veggies, you are most welcome to do so!</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">At home, we call it 'nimbu chadham' (Hindamil) - that's how cosmopolitan our family is! Actually if you want to know the real reason, my family is more comfy with the term 'nimbu' than 'elumichambazham'. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Serves 4</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Ingredients</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Rice – 1 glass</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Turmeric powder – ½ tsp</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Salt to taste</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Mustard seeds – 1 tsp</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Urad dal – 1 tsp</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Chana dal / chutney dal – 1-2 tbsp</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Asafetida – a pinch</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Green chilli – 2 – chopped</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Curry leaves – 10</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Coriander leaves – 1-2 tbsp</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Juice of 1- 11/2 big lemon </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Oil – 4-5 tbsp</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Cashew nut pieces / roasted peanuts – 2 tbsp</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br />Method</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Cook the rice, making sure it is not overcooked. </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Spread it on a plate and allow it to cool.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Heat 3 tbsp of oil in a nonstick pan add mustard seeds, urad dal and chutney dal followed by a pinch of asafetida. Add chopped green chilli and curry leaves and turmeric powder and stir.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Lower the stove and add the rice. Add salt and stir gently.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Turn off the heat.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">After 5 minutes, add chopped coriander leaves and the juice of 1 lemon and mix well.</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Garnish with roasted groundnuts or roasted cashews.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Serve hot / cold with papads / fryums.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br />Tips</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Traditionally sesame oil is used. But if you are not used to its taste you can use your regular oil.</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Basmati rice / Kolam rice / any good quality rice can be used - it should not be overcooked or squishy.</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Lemon rice comes in handy for travel – pack it after it is cooled to room temperature.</span></div>
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© Copyright 2011. Brinda Balasubramonian.</div>
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brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.com0tag:blogger.com,1999:blog-6595620498870314970.post-64259270885632025902012-06-08T00:37:00.005-07:002013-03-14T22:25:45.105-07:00THAYIR CHADHAM<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">'Thayir chadham' (curd rice) is a must in South Indian homes where yogurt is a part of every meal. It is a great item to carry during travel - soothing and easy-on-your-stomach. </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">It tastes good with 'thayir molagai' / </span><a href="http://brindasbuffet.blogspot.in/2012/04/maangaakary.html" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large;" target="_blank">maangakary</a><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"> / pickle. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">The recipe given below is for 'thayir chadham' to be used after some 5-7 hours, so more milk is used than curd (the hours in between will see that the milk will get fermented). If you want to prepare this item for immediate consumption, add more curd and less milk and check its taste.</span></div>
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<a href="http://4.bp.blogspot.com/-ooZx6Nw0HNs/T9YbJNZGSmI/AAAAAAAAIxI/ZPWE60BtQqo/s1600/thayir+chadham-thair+mol.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-ooZx6Nw0HNs/T9YbJNZGSmI/AAAAAAAAIxI/ZPWE60BtQqo/s320/thayir+chadham-thair+mol.JPG" width="320" /></a><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ingredients</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Rice – 1 cup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Curd – 1 cup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Milk – 3 cups</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Sugar – ½ tsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Salt to taste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Green chilli – 2 (chopped fine)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ginger – 1” – chopped fine</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Mustard seeds – 1 ½ tsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Urad dal – 1 tsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Asafetida – a pinch</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Oil – 2 tsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Method</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Cook the rice. Cool it a bit.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Mash it a bit when still hot and allow it to cool.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Add the curd, salt, sugar and 1 1/2 - 2 cups of milk and mix well.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Add ginger pieces and mix well.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">If you are going to use the curd rice soon, add more curd.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">If it is for later use (after 4-6 hours), add more milk – it will have the right taste by then.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Heat oil in a small pan, add mustard seeds, urad dal, asafetida and green chilli pieces and add it to the curd rice.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Mix well.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Check the taste and serve with pickle / thayir molagai.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br />Tips</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">If you are packing curd rice for travel, just add 2 tbsp of curd and add enough milk to make the curd rice – it will turn sour and tasty with the passing hours.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">It will also turn thick and solid in due course – you can add buttermilk / water later to loosen it to the right consistency.</span><br />
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© Copyright 2011. Brinda Balasubramonian.<br />
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brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.com0tag:blogger.com,1999:blog-6595620498870314970.post-88388084314404665102012-05-02T23:52:00.006-07:002012-12-27T19:50:34.382-08:00THIRUVAADIRAI - KALI & KAAVITHU<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 14pt; line-height: 115%;">‘Thiruvaadirai’ is celebrated in Kerala / Tamil Nadu. It falls on the ‘Thiruvaadirai’ star day of ‘Dhanu’ month – (Dec 15 – 15 Jan).</span></div>
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<span style="font-size: 14pt; line-height: 115%;">On 'Thiruvaadirai' morning, ladies wake up at dawn, have an early bath and prepare ‘kali’ and ‘kaavithu curry’ and offer ‘neivedhyam’. The family goes to temple to offer prayers.</span></div>
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<span style="font-size: 14pt; line-height: 115%;">‘Kai kotti kali’ (a graceful dance form) is performed by the ladies on the occasion.</span></div>
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<span style="font-size: 14pt; line-height: 115%;">I am giving you my sister Hema Krishnan’s recipe for Kali – it is a tried and tested hit in the family. She is an expert at making ‘kaavithu’ too – I don’t make it because my family doesn’t like it! We have ‘kali’ with home-made white butter.</span></div>
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<a href="http://3.bp.blogspot.com/-6m0kAllIH5U/UNxYqAWuHiI/AAAAAAAAJ4s/-j16gGdSfyA/s1600/kali+kavithu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-6m0kAllIH5U/UNxYqAWuHiI/AAAAAAAAJ4s/-j16gGdSfyA/s320/kali+kavithu.jpg" width="320" /></a></div>
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<a href="http://3.bp.blogspot.com/-btJgFlpqYT8/Twp8KE9GMMI/AAAAAAAAH_k/WEV1wrAkPag/s1600/IMG00376-20120108-1102.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5695501191333949634" src="http://3.bp.blogspot.com/-btJgFlpqYT8/Twp8KE9GMMI/AAAAAAAAH_k/WEV1wrAkPag/s320/IMG00376-20120108-1102.jpg" style="float: right; height: 240px; margin: 0pt 0pt 10px 10px; width: 320px;" /></a><br />
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<span style="font-size: 14pt; line-height: 115%;">Ingredients</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Raw rice – 1 cup</span> </div>
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<span style="font-size: 14pt; line-height: 115%;">Yellow moong dal – 1 tbsp</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Jaggery – 1 ½ cups</span></div>
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<a href="http://3.bp.blogspot.com/--qadPfkplVc/UNxYrH0zX2I/AAAAAAAAJ40/rgGKmuByEzM/s1600/kali+kavu.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a><span style="font-size: 14pt; line-height: 115%;">Salt – a small pinch</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Water – 2 ½ cups</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Ghee – 2 tbsps</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Grated coconut – 3 tbsp</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Cardamom powder – ½ tsp</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Cashew nuts/ raisins (optional) - 1 tbsp each</span></div>
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<span style="font-size: 14pt; line-height: 115%;"> </span></div>
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<span style="font-size: 14pt; line-height: 115%;"><br />Method </span></div>
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<span style="font-size: 14pt; line-height: 115%;">Soak rice in water for half an hour. Wash well and drain off the water.</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Spread and leave for one hour.</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Dry roast the rice in a kadhai till it turns a yellowish brown.</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Cool and powder it coarsely (like rawa) in a dry grinder. Sieve to remove fine powder if any.</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Dry roast the moong dal till light brown.</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Add 2 ½ cups of water and 1 ½ cups of jaggery and reduce the heat to a minimum.</span></div>
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<span style="font-size: 14pt; line-height: 115%;">When the jaggery has dissolved, add a pinch of salt and the rice flour and stir well, making sure there are no lumps.</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Turn off the heat.</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Pour the mixture in a vessel and put it in the pressure cooker and cook like rice. (5 - 6 minutes after a whistle).</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Heat ghee in a pan, and fry cashews and raisins separately till golden brown. </span></div>
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<span style="font-size: 14pt; line-height: 115%;">When the cooker has cooled, add ghee, grated coconut, cardamom powder and fried cashews and raisins to the kali and stir well.</span></div>
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<span style="font-size: 14pt; line-height: 115%;">After offering ‘naivedhyam’ serve to the waiting family along with butter / kaavithu.</span></div>
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<span style="font-size: 14pt; line-height: 115%;"> </span></div>
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<span style="font-size: 14pt; line-height: 115%;"><br />KAAVITHU</span><br />
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<span style="font-size: 14pt; line-height: 115%;"><a href="http://3.bp.blogspot.com/--qadPfkplVc/UNxYrH0zX2I/AAAAAAAAJ40/rgGKmuByEzM/s1600/kali+kavu.jpg" imageanchor="1" style="clear: right; font-size: medium; line-height: normal; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="240" src="http://3.bp.blogspot.com/--qadPfkplVc/UNxYrH0zX2I/AAAAAAAAJ40/rgGKmuByEzM/s320/kali+kavu.jpg" width="320" /></a></span><br />
<span style="font-size: 14pt; line-height: 115%;">Ingredients</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Kaavithu kizhangu – 250 gms - cubed</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Sweet potato – 125 gms – cubed</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Pumpkin – 125 gms - cubed</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Broad beans (avarakka) – 100 gms – 1 cm pieces</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Green peas – 3 tbsps</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Potato (optional) – 1 small – cubed</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Grated coconut – 3-4 tbsp</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Green chilli – 1-2 (crushed)</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Turmeric powder – ½ tsp</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Coconut oil – 1-2 tbsp</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Mustard seeds – 1 tsp</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Urad dal – 1 tsp</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Red chilli – 2 pieces</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Curry leaves – 8-10</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Salt to taste</span></div>
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<span style="font-size: 14pt; line-height: 115%;"> </span></div>
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<span style="font-size: 14pt; line-height: 115%;"><br />Method</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Put all the vegetables in a vessel, add enough water and add turmeric powder and salt and pressure cook till vegetables are cooked (nearly 5 minutes after a whistle).</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Stir and gently mash the vegetables after the cooker cools.</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Heat coconut oil in a kadhai and add mustard seeds, urad dal and red chillis, followed by curry leaves.</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Add the mixed vegetables and grated coconut and crushed green chillis and stir.</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Serve hot with kali.<br /><br />Tips</span></div>
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<span style="font-size: 14pt; line-height: 115%;"> </span></div>
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<span style="font-size: 14pt; line-height: 115%;">This curry tastes good with chapathi too.</span></div>
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<span style="font-size: 14pt; line-height: 115%;">If ‘kaavithu’ is not available, you can use potatoes instead.</span><br />
<span style="font-size: 14pt; line-height: 115%;"><br /></span>© Copyright 2011. Brinda Balasubramonian.</div>
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brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.com0tag:blogger.com,1999:blog-6595620498870314970.post-26297338331036459372012-05-02T21:44:00.013-07:002012-11-10T07:49:21.614-08:00DIWALI - MUTHUSARAM & THENGOZHAL<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit; font-size: 14pt; line-height: 115%;">MUTHUSARAM</span></div>
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<span style="font-family: inherit; font-size: 14pt; line-height: 115%;">'Muthusaram' is yet another member of the murukku family - a cousin of '<a href="http://brindasbuffet.blogspot.in/2012/04/cheedai-thengozhal.html">Thengozhal</a>' and is made during functions like marriages, Janmashtami and Diwali.</span></div>
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<span style="font-family: inherit; font-size: 14pt;">The easiest way to get the powder is to mix 4 glasses of raw rice and 3/4 glass of yellow moong dal (dry roasted to a very light brown) and 1/4 glass of chana dal (dry roasted to a light brown). Get the mixture powdered finely in a flour mill, taking care to give instruction that it should not have any trace of wheat flour. Sieve through a fine sieve . If you get 1 kg of powder ground, you can store it for a couple of months and prepare 'muthusaram' whenever you feel like. </span></div>
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<span style="font-size: 14pt;">Ingredients - </span></div>
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<span style="font-size: 14pt;">Muthusaram powder – 2 1/2 glasses</span></div>
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<span style="font-size: 14pt;">Jeera – 2 tsps</span></div>
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<span style="font-size: 14pt;">White sesame seeds – 1 tsp</span></div>
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<span style="font-size: 14pt;">Hing – ¼ tsp</span></div>
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<span style="font-size: 14pt;">Butter – 5 tsp( about20 gms)</span></div>
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<span style="font-size: 14pt;">Water – 1 ¼ cup</span></div>
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<span style="font-size: 14pt;">Method - </span></div>
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<span style="font-size: 14pt;">Mix well all ingredients except water. Add water little by little and blend well into a soft dough. (You should be able to squeeze it and make muthusaram with the 'naazhi' (chakli-maker) - without exertion. If it is too tight, loosen the dough with 1-2 tbsp of water.</span></div>
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<span style="font-size: 14pt;">Heat oil in a kadhai and make chaklis and fry both sides till golden.</span></div>
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<span style="font-size: 14pt;">Drain out on a tissue paper.</span></div>
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<span style="font-family: Calibri; font-size: 14pt;">Cool and store in airtight jars. It will taste good for 3-4 weeks - but it won't last that long - it will be consumed in days!</span></div>
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<span style="font-size: 14pt;"><br />Tips </span><span style="font-family: "; font-size: 14pt;"></span></div>
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<span style="font-size: 14pt;">If you live in a place where you get good rice flour, you can make the dal powder at home in your mixer - dry roast moong dal and chana dal separately till light brown. Mix them and powder in your mixer. Sieve to get fine powder and store it.</span><span style="font-family: "; font-size: 14pt;"></span></div>
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<span style="font-family: Calibri; font-size: 14pt;">Use rice flour and dal flour in the ratio 2 1/2 : 1/4.</span></div>
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<span style="font-family: Calibri; font-size: 14pt;">Whenever I'd visit my children in the US, I'd carry 1 kg of the 'muthusaram powder'. Later I started taking just the 'dal powder' as good rice flour is available at the Indian store there.</span></div>
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<span style="font-family: inherit; font-size: 14pt;"><a href="http://www.blogger.com/post-edit.g?blogID=6595620498870314970&postID=848882159960221853">THENGOZHAL</a></span></div>
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<span style="font-family: inherit; font-size: 14pt;">For this recipe, check out the post on 'Janmashtami'. </span><br />
<span style="font-family: inherit;"><span style="font-size: 14pt;">If you are in the US / in Indian metros, you will get rice flour as well as urad dal powder, so making 'Thengozhal' is really easy - if you have the desire, that is! </span></span><br />
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© Copyright 2011. Brinda Balasubramonian.<br />
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brinda.balasubramonian-brins.blogspot.comhttp://www.blogger.com/profile/04964710470376222693noreply@blogger.com0tag:blogger.com,1999:blog-6595620498870314970.post-6045020500649468542012-04-28T23:29:00.023-07:002015-04-13T23:32:38.771-07:00VISHU - SADHYA<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Vishukkani at home in Pune.</span></td></tr>
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<span style="font-size: 14pt; line-height: 115%; text-align: justify;">‘Vishu’ is the new Year of Malayalees (Keralites) – Palakkad Iyers too celebrate this day as New Year – this usually falls on 14 April, at times on 15th – one day after Tamil New Year day. It is the 1st day of the the month of 'medam' in the Malayalam calendar. </span><br />
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<span style="font-size: 14pt; line-height: 115%;">The previous day is a whirlwind rush - making rounds of Kerala stores (for those settled outside Kerala) and vegetable / fruit vendors procuring all the desired stuff. At night, a good hour or more is spent in keeping the ‘vishukkani’. The favorite God(s) (usually Krishna) presides on a table close to the bedroom. A bunch of golden yellow ‘kanikonna poo’ (flowers) is a must – these days they are sold in the ‘Kerala Stores’ along with all the other Vishu-stuff (such as pappadam, variety of chips, 'paalada', banana leaves, jack fruit etc.); a few shopkeepers are generous enough to offer a bunch of the golden flowers free to their customers. Otherwise people still pluck bunches from the blooming trees lining some roads and share with needy lookers-on!</span><br />
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<span style="font-size: 14pt; line-height: 115%;">A tray of raw rice, freshly broken coconut halves filled with pulses, topped with a gold sovereign, a cup with coins and currency notes, and a mirror are a must! A pretty ‘vellarikka’ is adorned with a gold necklace and occupies pride of place. Other requisites are the lamp, agarbatti, match box, kumkum, 'vibhuti' (sacred ash) etc.</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Traditionally a spread of whole vegetables and fruits (usually yellow and green in color) are arranged – green bananas, green mangoes, drumsticks, snake gourd, lime, and ripe mangoes, grapes, yellow bananas, and a whole jack fruit! These days - those of us who live outside Kerala - substitute the whole jack fruit with a small raw jack fruit or a piece of the big ripe fruit! We have started keeping whatever fruits are available in our place – watermelon, oranges, apples …. and also adding color by lining up the vegetables we normally use – tomatoes, brinjals, carrots etc. In fact, the first time my mother saw my ‘vishukkani’, she was aghast and said, “We don’t keep carrots and tomatoes!” I tried to convince her by saying, “We use them in plenty throughout the year, don’t we? So I include them too. Is there any law against it?” It took her a couple of years to accept it! On similar lines, the 'vishukkani' my daughter-in-law had arranged in the US was based on the availability and use of the vegetables and fruits there.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">'Vishukkani' in the US ....</span></td></tr>
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<span style="font-size: 14pt; line-height: 115%;">The ‘vishukkani’ is the first thing the members of the household see the moment they wake up on the new year morning – the lady of the house wakes up first, lights the auspicious lamp, prays to the Almighty and looks at every item of the ‘kani’ symbolizing plenty and prosperity throughout the year. She puts on kumkum, looks at herself in the mirror and does ‘namaskaram’. Then she wakes up each member of the family one after the other, closing their eyes with her hand till they are in front of the ‘kani’. Each one repeats the ritual. The elders give ‘vishukkai nettam’ to the rest of the family. I remember as kids, we used to get one rupee (50 years ago!). My sons used to be given Rs.11. Now the corresponding amount has increased to anything between Rs.101 and 501!</span></div>
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<span style="font-size: 14pt; line-height: 115%;">The other highlight of the day is the grand ‘<a href="http://www.blogger.com/post-edit.g?blogID=6595620498870314970&postID=3442166099047141939">sadhya</a>’ (feast) – complete with <a href="http://www.blogger.com/post-edit.g?blogID=6595620498870314970&postID=551484270581807495">vada</a>, paayasam (<a href="http://www.blogger.com/post-edit.g?blogID=6595620498870314970&postID=5165593999613302741">chakka pradhaman</a> / '<a href="http://brindasbuffet.blogspot.in/2012/08/ada-pradhaman.html" target="_blank">ada pradhaman</a>' / <a href="http://brindasbuffet.blogspot.in/2012/04/paalada-pradhaman_19.html" target="_blank">'paalada pradhaman'</a> / '<a href="http://brindasbuffet.blogspot.in/2012/04/paal-paayasam.html" target="_blank">paal payasam</a>'), a couple of side-dishes including a '<a href="http://brindasbuffet.blogspot.in/2012/04/beans-avarakka-thoran.html" target="_blank">thoran'</a>, <a href="http://www.blogger.com/post-edit.g?blogID=6595620498870314970&postID=680657264013115747">koottu</a>, <a href="http://www.blogger.com/post-edit.g?blogID=6595620498870314970&postID=7883665324021304898">avial</a>, <a href="http://brindasbuffet.blogspot.in/2012/04/kaalan.html" target="_blank">'kaalan'</a>, '<a href="http://brindasbuffet.blogspot.in/2012/04/olan.html" target="_blank">olan</a>', '<a href="http://brindasbuffet.blogspot.in/2012/04/maanga-pachadi.html" target="_blank">pachadi</a>', '<a href="http://brindasbuffet.blogspot.in/2012/04/kichadi.html" target="_blank">kichadi</a>' and of course <a href="http://www.blogger.com/post-edit.g?blogID=6595620498870314970&postID=2120551523193850927">sambar</a>, <a href="http://www.blogger.com/post-edit.g?blogID=6595620498870314970&postID=952712632912173279">rasam</a>, pappadam, pickle and curd. Last year I had prepared all items of 'sadhya' (see photo above) for just the two of us at home - in order to present my blog post. Otherwise it is a mini feast with 4-5 dishes and chips varieties, pappadam and of course vada and payasam.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;"><span style="line-height: 27px;"><span style="line-height: 21px;">The whole family sits on the floor and enjoys the feast served on banana leaves.</span>The banana leaf should have the narrow end to the left hand side of the eater.</span><span style="line-height: 27px;"></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">'Vishu' sadhya at home ....</span></td></tr>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;"><span style="line-height: 27px;">The items should be served in a particular sequence. Also each dish has an allotted spot on the banana leaf! Here's the complete feast served in the right sequence (as in the above photo).</span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;"><span style="line-height: 18px;">First <a href="http://brindasbuffet.blogspot.in/2012/04/paal-paayasam.html" target="_blank">paal paayasam</a> is served on the near right end.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;"><span style="line-height: 27px;">Next, the dishes are served in order from the far right end of the eater -</span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;"><span style="line-height: 18px;"><a href="http://brindasbuffet.blogspot.in/2012/04/kichadi.html" target="_blank">kichadi</a>, <a href="http://brindasbuffet.blogspot.in/2012/04/maanga-pachadi.html" target="_blank">maanga pachadi</a>, vegetable (<a href="http://brindasbuffet.blogspot.in/2012/04/urulaikizhangu-roast.html" target="_blank">urulaikizhangu roast</a>), thoran (<a href="http://brindasbuffet.blogspot.in/2012/04/beans-avarakka-thoran.html" target="_blank">avarakka</a>), <a href="http://brindasbuffet.blogspot.in/2012/04/koottu.html" target="_blank">koottu</a>, <a href="http://brindasbuffet.blogspot.in/2012/04/avial.html" target="_blank">avial</a>, <a href="http://brindasbuffet.blogspot.in/2012/04/olan.html" target="_blank">olan</a>, <a href="http://brindasbuffet.blogspot.in/2012/04/kaalan.html" target="_blank">kaalan</a>, <a href="http://brindasbuffet.blogspot.in/2012/04/puli-inji-pulikaachal.html" target="_blank">puli inji</a>, <a href="http://brindasbuffet.blogspot.in/2012/04/maangaakary.html" target="_blank">maangaakary</a>.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;"><span style="line-height: 27px;">Near-end beginning from left end -</span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;"><span style="line-height: 18px;">pappadam, pazham, chakka pazham (optional), sharkaravaratty, varathuppery, chakka uppery, <a href="http://brindasbuffet.blogspot.in/2012/04/paruppu-vada.html" target="_blank">paruppu vada</a>, rice, ghee, <a href="http://brindasbuffet.blogspot.in/2012/04/sambar.html" target="_blank">sambar</a> and paruppu.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;"><span style="line-height: 18px;">The steel cups from left to right at the far end contain- paayasam, <a href="http://brindasbuffet.blogspot.in/2012/04/tomato-rasam.html" target="_blank">rasam</a> and curd.</span></span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;"><span style="line-height: 18px;">FEAST ITEMS</span></span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;"><span style="line-height: 18px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilIOXVomXtnRamqiJF1IEnPQN8mSOav1bpqlerlP26TYIXn2VJUrL2ujDuP1uGMqWrzPXtaeZWAcHZ_W5qrolU8kfXwRuQ0W5HjdBJKIDpFoigokSUOIe0RmDZ3wqE95YRXu3cnUtfz-nH/s1600/DSCN4423.JPG" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal;"><span style="font-size: large;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilIOXVomXtnRamqiJF1IEnPQN8mSOav1bpqlerlP26TYIXn2VJUrL2ujDuP1uGMqWrzPXtaeZWAcHZ_W5qrolU8kfXwRuQ0W5HjdBJKIDpFoigokSUOIe0RmDZ3wqE95YRXu3cnUtfz-nH/s320/DSCN4423.JPG" id="BLOGGER_PHOTO_ID_5732995722786025122" style="height: 240px; width: 320px;" /></span></a></span></span><br />
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large; line-height: 27px;">Feast items beginning from left outer circle -</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;"><span style="line-height: 27px;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">kichadi (white), pachadi (golden brown), thoran, urulakizhangu roast, koottu, olan, avial, kaalan, puli inji, maangaakary, vadai, sharkaravarati, chips, curd, paal paayasam.</span></span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;"><span style="line-height: 27px;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Inner circle - beginning from left from near end - ghee, paruppu, rice, pappadam, sambar, rasam.</span></span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;"><span style="line-height: 27px;"><span style="font-family: Times, 'Times New Roman', serif; font-size: large; line-height: 27px;">View of the same items from the other end! </span></span></span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;"><span style="line-height: 27px;"><span style="font-family: Times, 'Times New Roman', serif; font-size: large; line-height: 27px;"> </span><a href="http://3.bp.blogspot.com/-RT1P5ikzreM/T41m5fSGbqI/AAAAAAAAIRM/u0dksNvRbKM/s1600/DSCN4421.JPG" style="text-align: left;"><img alt="" border="0" src="http://3.bp.blogspot.com/-RT1P5ikzreM/T41m5fSGbqI/AAAAAAAAIRM/u0dksNvRbKM/s320/DSCN4421.JPG" id="BLOGGER_PHOTO_ID_5732351038548504226" style="height: 240px; width: 320px;" /></a></span></span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large; line-height: 27px;">A grander feast will have an extra sweet (</span><a href="http://brindasbuffet.blogspot.in/2012/04/boli.html" style="font-family: Times, 'Times New Roman', serif; font-size: x-large; line-height: 27px;" target="_blank">'uppittu' /‘boli’</a><span style="font-family: Times, 'Times New Roman', serif; font-size: large; line-height: 27px;"> / </span><a href="http://brindasbuffet.blogspot.in/2012/11/laddu.html" style="font-family: Times, 'Times New Roman', serif; font-size: x-large; line-height: 27px;" target="_blank">laddoo </a><span style="font-family: Times, 'Times New Roman', serif; font-size: large; line-height: 27px;">) and an extra paayasam ('</span><a href="http://brindasbuffet.blogspot.in/2012/08/ada-pradhaman.html" style="font-family: Times, 'Times New Roman', serif; font-size: x-large; line-height: 27px;" target="_blank">ada pradhaman</a><span style="font-family: Times, 'Times New Roman', serif; font-size: large; line-height: 27px;">'). Any one of the special rice varieties – </span><a href="http://brindasbuffet.blogspot.in/2012/06/lemon-rice.html" style="font-family: Times, 'Times New Roman', serif; font-size: x-large; line-height: 27px;" target="_blank">lemon rice</a><span style="font-family: Times, 'Times New Roman', serif; font-size: large; line-height: 27px;">, </span><a href="http://brindasbuffet.blogspot.in/2012/04/thenga-coconut-chaadham.html" style="font-family: Times, 'Times New Roman', serif; font-size: x-large; line-height: 27px;" target="_blank">coconut rice</a><span style="font-family: Times, 'Times New Roman', serif; font-size: large; line-height: 27px;"> or </span><a href="http://brindasbuffet.blogspot.in/2012/04/pulianchaadham.html" style="font-family: Times, 'Times New Roman', serif; font-size: x-large; line-height: 27px;" target="_blank">tamarind rice</a><span style="font-family: Times, 'Times New Roman', serif; font-size: large; line-height: 27px;"> – can be included – if desired.</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large; line-height: 27px;">Happy Vishu! Have a great year ahead! And enjoy the 'sadhya'!</span></div>
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<span style="font-size: 14pt; line-height: 115%;"> </span> © Copyright 2011. Brinda Balasubramonian.<br />
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